Profile

Oat_Mel

The Shape of Pasta to Come?

Wagon Wheels were mentioned by Skythe, made me search, and:

http://www.seriouseats.com/2008/10/barillas-new-piccolini-mini-wagon-wheel-pasta.html

What about Pasta shaped like Runic symbols? Where can I get that?

What do you put on your flat bread crackers?


Here's something I've found that might be worth a try:

Asparagus Dip

1 – 8 ounce package cream cheese, softened
14 ounces of asparagus
1 clove garlic, minced
¼ cup Parmesan cheese, grated

First clean the end of the asparagus and then boil the asparagus in water for 3 minutes. After tree minutes, drain the asparagus and put into a cold water bath.
Using a food processor put the Parmesan cheese, garlic and cream cheese into the mixer and pulse a few times until everything is mixed. Then add the asparagus and pulse a few times again. Do you like it smooth keep mixing otherwise stop while it is chunky
Put this mixture into a microwave and oven save dish; sprinkle some more Parmesan cheese on top.
Microwave on high for 1 minute or until heated through or in the oven for 350F for 10 minutes, or until the mixture is hot and bubbly and the top is browned. From:

http://delishhh.com/2011/01/25/asparagus-dip/

What's the chintziest food that you love to eat?

Anybody remember the old 39 cent Hamburger Stands?
Chintzy, but tasty and cheap. Now the go to is Taco Bell.

Also like those sugar wafer cookies, Dollar a pack, Chocolate or Strawberry.

Kind of gross, and I probably shouldn't eat it, but can't resist

Mine is the Safeway chocolate hand held pie, when they're 2 for a Dollar.

Pope's nose the size of my fist.

I missed getting the Pope's Nose this year, also no Sweet Stuffing (German Style) over the holidays.

:(

Rooster Cogburn's beloved "Corn Dodgers"

Lots of fun food related references in the book and John Wayne movie!

What do you think of banana ketchup?

Something I'd like to try.
Here's a recipe I found:

Mango Banana Ketchup

2 mangos, peeled and coarsely chopped
1 very ripe banana, peeled and coarsely chopped
1/4 cup finely diced sweet onions
1 Tablespoon tomato paste
1 clove garlic, chopped
1 teaspoon kosher salt
2 Tablespoons light brown sugar, packed
1 Tablespoon molasses
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground chipotle pepper
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1/2 cup water

Place the mangos, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.

Transfer puree to a saucepan. Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine. Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes. Let cool to room temperature to serve. Cover and refrigerate leftovers and use within two weeks.
Yield: about 2 cups

http://homecooking.about.com/od/condimentrecipes/r/blcon136.htm


You're Nuts!: Where does this expression come from?

You know that old saying, "More fun than a barrel of Monkeys" ?

What if that barrel was being shipped to a banquet for Indiana Jones??

Are Onion Rings an Acceptable Burger Topping?

Had 'em on a burger at Carl's Jr. Good.
A seasonal item --Walla Walla Onion Rings-- on one from Burgerville may be better.
Have to wait til Summer to find out.

What discontinued foods do you miss?

Back When You Were Stupid About Food


Not letting the food come into it's own by
hurrying the cooking process ("That burners on High!") &
Not allowing time for meat to rest.

Old People Food

Shredded Wheat Biscuits, or Grape Nuts soaked in milk until all texture is gone.

You're Nuts!: Where does this expression come from?

I'm kinda squirrelly myself...

Cowboy/Western-themed Food?

You're Nuts!: Where does this expression come from?

nuts (adj.)
"crazy," 1846, from earlier be nutts upon "be very fond of" (1785), which is possibly from nuts (plural noun) "any source of pleasure" (1610s), from nut (q.v.). Sense influenced probably by metaphoric application of nut to "head" (1846, e.g. to be off one's nut "be insane," 1860). Nuts as a derisive retort is attested from 1931.

http://www.etymonline.com/index.php?term=nuts

Who gets into the club club?

I meant to say, "there would be.." thinking of the most popular Club sandwich-- The Big Mac.

Who gets into the club club?

Where would be no Club without a Heel and a Crown.

The Shape of Pasta to Come?

A Seer could divinate over a bowl of Alphabetti Spaghetti.

Aspicable Meats

On page 131 of Betty Crocker's classic "Dinner in a Dish" cookbook is a recipe for Jellied Swedish Aspic that calls for Braunschweiger.

I wonder if anybody actually made this.
That may be a despicable aspic.

"Do you have a hollow leg?"

In Vegas years ago The Paddlewheel Hotel Casino had an All-you-can-Eat King Crab Legs and Beef or Baby back Rib special.

My girl went to town!!!

I was afraid she might inadvertently be taking the "Satiation Cure" and may never have to eat again.

Food Flight!!!

Jeez it's a long flight from New York to Hawaii...
Good thing I filled up at Minetta Tavern.

5 Ingredient Fix? Really?

Has this show been cancelled? I liked the Diet Buster episode, with her favorite high calorie dishes.

You are what you eat.

I'm predominantly Starch, but mornings find me as Coffee.

do you remember elementary school cafeteria food?

Rooster Cogburn's beloved "Corn Dodgers"


The following recipe probably comes closest to what is described in the book.

Corn Dodgers

2 cups cornmeal
1/2 teaspoon salt
2 cups boiling water
Bacon Grease for frying

In a large skillet heat the Bacon Grease slowly over medium heat to approximately 375 degrees.
Mix the cornmeal and salt in a medium bowl. To this, stir in the boiling water, a little at a time, until the mixture forms a thick mush.
Scoop approximately a palm-sized amount of mixture into your hands and form into balls.
Fry, rolling in the skillet until golden brown.

Simple, effective-- I too favor savory cornbread over sweet.

Jack Sprat's Issues

"Jack Sprat could eat no fat
His wife could eat no lean
And so betwixt the two of them
They licked the platter clean

"Jack ate all the lean,
Joan ate all the fat.
The bone they picked it clean,
Then gave it to the cat."

I mean, what he's got to deal with. In a co-dependant eating disorder with his wife. He may have had a good BMI, but she probably didn't.

Are you a Jack Sprat?
Are you a Joan Sprat?
Are you in a relationship where your spouse, partner or significant other is fat and you are thin?
Or is it the other way around?

If you're both at a healthy weight God bless you.

The Importance of Staying Hydrated

Most of us don't drink enough water.

Soda Pop: Most of us drink too much.
Beer: Makes me sleepy.
Juice: Fresh squeezed, please.
Milk: I have a weakness for Chocolate.
Coffee: How I get my caffeine fix.
Energy Drinks: How I won't get my caffeine fix.
Tea: Chamomile calms me at night.

But just H20: maybe it doesn't have that Wow Factor. Or you think buying bottled water is expensive and you won't drink from the tap because thats Fluoridated...

Anyway, drink more water. Don't let the waste products of your body's metabolism accumulate in your system.

Pu Huang Pancakes and Cattail Pollen Biscuits

Here comes the Bulrush!

Pu Huang Pancakes

1/2 C cattail pollen
1/2 C all purpose flour
2 tsp baking powder
1 C milk (reconstituted can be used) or use buttermilk with additional 1/2 tsp soda
1 egg or egg substitute
1/4 tsp salt
1 Tbsp sugar
2 Tbsp oil

Mix dry ingredients, then add milk and oil. Mix only until moistened. Heat griddle or pan until water drops sizzle. Pour batter on the hot griddle. Turn pancakes when they are full of bubbles, just before they break. Serve hot. Makes 10 four inch pancakes. From:

http://www.primitiveways.com/cattail_pollen_pancakes.html


Cattail Pollen Biscuits

1 cup flour
1 cup cattail pollen
¼ cup butter
1 Tbsp honey or sugar
3 tsp baking powder
1 tsp salt
¾ cup milk

1. Preheat oven to 450 °.
2. Put flour, cattail pollen, salt and baking powder, and butter in a food processor and run on high until you have a course mixture. (If no food processor, cut with a fork or pastry cutter until mixture resembles fine crumbs.)
3. Add honey or sugar plus the milk and whiz just until the dough forms a lump. Do not overmix!
4. Shape into biscuits and bake on ungreased cookie sheet 10-12 minutes until golden brown.
You can make drop biscuits by increasing the milk to 1 cup and dropping by large spoonfuls until a cookie sheet.
Buttermilk biscuits: For the ultimate biscuit, substitute buttermilk for the milk, decrease baking powder to 2 tsp, and add ¼ tsp baking soda. From:

http://cattails.info/Cattail_Recipe.html

Comments?

The Shape of Pasta to Come?

Have you ever had a hankering for a distinct shape or variety of Pasta?
One type that you anticipate would "hit the spot" , or does the choice depend on the pasta dish you may be craving?
I don't know, I've been thinking alot about Rigatoni lately.

Rooster Cogburn's beloved "Corn Dodgers"

In the Western novel TRUE GRIT, Charles Portis writes that these were "balls of..hot water cornbread".

How often do you eat cornbread or Johnnycakes, Hush Puppies and the like?

Any favorite recipes or variations?

In posting this I may jog some pleasant memories...

"Do you have a hollow leg?"

Were you ever amazed by how much someone could eat at one sitting?

I don't mean those competitive eaters who travel around the country making pigs of themselves, but a loved one, a family member or friend you were dining with that just couldn't get enough in his or her belly?

Where was this, and what were they eating?

Food Flight!!!

Imagine.. You have a private jet and a free day to fly on an Eating Tour of the United States. A different city or locale for each meal-- breakfast, lunch and dinner.
Without naming specific restaurants, where would you go and what would you eat?

I'll start off:

Breakfast-Beignets and Coffee in New Orleans.
Lunch- Porterhouse Steak and fine Scotch in New York.
Dinner- An authentic Luau in Hawaii.

Almond Oil or Avocado Oil?

Both are healthier than many of the commonly used cooking oils, and have a higher smoke point.

I had not thought of either for high heat frying or sauteing.

Have you, and which do you prefer?

(I like Sauteed Fish with Butter, Lemon & Parsley-- a la Meuniere not Marzipan).

Are these Oils you'd Avocate?

Any Vinegar Pie Eaters out there?

There is a food scene in the movie "Miami Blues" where Jennifer Jason Leigh's character bakes a Vinegar Pie. Alec Baldwin's character tries to eat it--

This is a gritty film.

What does a good Vinegar Pie taste like?

Do you have a favorite recipe you would like to share?

Any opinions are welcome.

Tweak this Crab, Louis !

This being Dungeness Crab season, of course, I thought of serving Crab Louis for New Years Eve 2013. A classic.

What do you like in yours besides the Crab?
What else do you put in?
What do you leave out?
Would you care to tweak the following recipe?

Wolfgang Puck's Crab Louis

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.

8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
1/4 red onion, finely diced
2 tablespoons olive oil
Salt
Pepper
1 Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced

Pick through the crab meat thoroughly and remove any shells.
Place the crab in a small bowl, and fold in the dressing and chives.
Combine the tomato, onion, olive oil, salt, pepper, sugar, and parsley in a small bowl to make a nice relish.
With the endive leaves, create a flower pattern on individual plates. Place a small mound of the Crab Louie mixture in the center. Layer the diced avocado on top of the crab. Layer the tomato mixture on top of the avocado. Serve.

Aspicable Meats

Why you no like ?

Kholodets, Sultz, Holodez, Galareta, Pihtije, Studen, Piftie, Soltz-- I'm sure there are more names out there for Jellied Meats, or Poultry, or Fish.

Sure, I can Google recipes, but want opinions, input and ideas from readers of Serious Eats.

Appreciating the Celery Seed...

What are some of your favorite uses for this humble ingredient??

In Salad Dressings??

Do you try to sneak it into recipes where its not called for??

Or do you consider it "The Bad Seed"??

You like Poppy and Sesame better.

Fictional Animals Eating Human's Food...

Has anyone else thought it odd that a family of bears would eat porridge?

Or that a turtle would want to know how many licks it takes to get to the center of a Tootsie Pop??

It might be fun to try and think of other examples in pop culture of animals or other creatures having a taste for the food and drink that people enjoy.

Fat cats drinking brandy...

???

Oat_Mel hasn't favorited a post yet.