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Food!

All about food!
Making food.
Eating food.
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Bon appetit!

Members: 39
Latest Activity: 3 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Safety of frozen food

Started by Idaho Spud. Last reply by Patricia Dec 29, 2014. 12 Replies

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12, 2014. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7, 2014. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4, 2014. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3, 2014. 44 Replies

Comment Wall

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Comment by Joan Denoo on February 24, 2014 at 1:33am

Oh Pat! what an introduction to Horseradish!

When I was a kid, when it came horseradish harvest time, my aunts and uncles and cousins came over to our house. We dug them up, washed them off. Set put fans at the back of the garage, tables in the front, and started grinding horseradish. Everyone cried and cried and the fans didn't blow fast enough to keep the vapors from our eyes. 

I love horseradish harvests!

Comment by Pat on February 23, 2014 at 5:22pm

Daniel, you mentioned 'discomfort' foods - horseradish. My first wife was Jewish, and I was attending my first Passover Seder at her sister's house. Everyone was being incredibly polite and informative about the different foods, the order in which they are eaten, and the symbolic significance to the Exodus story. It came time in the meal to taste a 'bitter herb' as a reminder of the bitterness of slavery.

I had never tasted raw horseradish before in my life. Imagine my chagrin, with the concomitant howls of laughter, as I turned red as a beet (and choking) after I stuffed a piece of fresh, raw, horseradish, about the diameter of a half dollar and about 3/8 inch thick, into my mouth and chomped down.

Comment by Reg MM on February 23, 2014 at 12:17pm

@sk8eycat I love brussel sprouts roasted with a little olive oil, salt and pepper. In fact pretty much any veg roasted will curl my toes, but asparagus, broccoli, cauliflower, carrots, green beans-any of those. I seem to do half comfort foods/half healthy foods for work since I cook for a sorority. They like to be healthy, but still be able to have their baked mac & cheese. So I compromise. But there always has to be dessert!

Comment by Daniel W on February 23, 2014 at 11:43am

We have stir fry pretty often....  makes sense living with someone Chinese, although he's northeast Chinese, which is more noodles and dumplings, and starchy onion pancakes, and less of what we usually think of in USA.

 

Any food discussion is fine!  Comfort foods, discomfort foods (what's that?  Maybe hot pepper?  Horse radish?), ethic foods, fast food, slow food....

I never had a piece of toast
Particularly long and wide,
But fell upon the sanded floor,
And always on the buttered side.
~James Payn

Comment by Pat on February 23, 2014 at 11:08am

OK, all this talk of stir fry has gotten me hungry. Tonight it's Cashew Chicken made in a wok for me.

Comment by sk8eycat on February 23, 2014 at 10:43am

@Reg MM - Welcome!  I wouldn't say we're exactly "foodies" in here, not in the modern sense, anyway.  We seem to be reviving dishes we remember from childhood, and improving on them when we can.  Or at least that's what the "Comfort Food" discussion is about.

@Randall, Have fun with your stir-fry. It's become my favorite way to crisp-cook veg; I never liked mushy ones...poor Mom didn't know any other way to cook veg, and I hated all of them...except her stuffed bell peppers.  I'll eat ANYthing with bell peppers in it! 

Poor Mom; she always overcooked Brussels sprouts...made the house smell like cheap cigars.  I learned the right way from watching Julia Child.  Cut a deep "X" in the stem end and boil or steam them for no more than 7 minutes.  Perfect...still crunchy in the center, and no nasty smell in the kitchen.  (If they are very large, I cut them in half lengthwise, and cook the same.  Works fine.)

I went crazy and bought the 3-color (red, purple, yellow) fingerling potatoes when the Schwan's driver arrived Thursday.  Haven't cooked them yet...they are already roasted and frozen, so all they need is to be baked for 25 minuted, or nuked for 10.  Think I'll try baking some tonight.

Comment by Randall Smith on February 23, 2014 at 8:06am

Spud, I discovered a slice of cheese on my fried mush was "da bomb"! 

Eggs: not only good to eat, but the best "glue" ever! Cakes, pies, cookies, etc., etc., all need eggs to somehow catalyze the mixtures. What a bonding agent!

I forget who mention stir-fry, but that's what I'm having for dinner tonight--with Yukon gold potatoes. Thanks.

Comment by Pat on February 23, 2014 at 7:05am

Reg, Céad Míle Fáilte.

Comment by Daniel W on February 22, 2014 at 7:55pm

Reg, Welcome to Food!  Bon appétit!

Comment by Idaho Spud on February 22, 2014 at 7:27pm

Good to have you here Reg.

 

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