GregWA’s Profile
Recent Comments
Cook the Book: 'Burger Bar'
Mayo, onions, ketchup.
So, they slaughtered me a WHOLE GOAT. What to do?
Carnitas. We have a great local place that serves goat carnitas and it's become my favorite.
Taste Test: Milks Not From a Cow
I use goat milk quite a bit and find it a perfect substitute for cow milk. I'm surprised you found it "goaty." In a world of non-fat/low-fat I think what you are tasting is milk flavor.
See more comments by GregWA »
Recent Posts
See more posts by GregWA »
Recent Favorites
GregWA hasn't favorited a post yet.
Recent Polls
GregWA hasn't answered any polls yet.
Recent Quizzes
GregWA hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Oysters - Is there a way to reduce the risk of getting sick?
I have lived among the country's best oyster beds my whole life. I've been eating oysters since I was a toddler and shucking them since I was seven. Eating raw oysters is a most glamorous, romantic waste of delicious shellfish.
The art and romance of "eating" oysters is a case of the emperor wearing no clothes. A huge majority of people who "eat" them, simply swallow them - no chewing, no tasting. The courageous act of slurping down the slimy, gray blob seems to be the major attraction. And repeat customers are often posing as pretentious sophisticates, slathering them in lemon juice and cocktail sauce to mask the flavor.
I suggest cooking them. Whether you steamed them open, stew them or pan-fry them, you'll find that the flavor of the oyster become more complex and interesting than any raw oyster anyone ever ate. Pan-frying is my favorite - and my family always saves a few to eat cold at breakfast.
(And @butterfingers is right. The month with R rule is about the temperature of the waters they're harvested from - not about refrigeration. But this is for the casual harvester. The oyster and restaurant industries do a great job of providing safe oysters year-long.)
Cook the Book: 'Burger Bar'
Mayo, onions, ketchup.
So, they slaughtered me a WHOLE GOAT. What to do?
Carnitas. We have a great local place that serves goat carnitas and it's become my favorite.
Taste Test: Milks Not From a Cow
I use goat milk quite a bit and find it a perfect substitute for cow milk. I'm surprised you found it "goaty." In a world of non-fat/low-fat I think what you are tasting is milk flavor.
Macarons should be the new cupcakes
Have meringues been the new "it" food? If they haven't, they should be.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
Blueberry pie - I decide to use cardamom. I use too much. Blech.
Food and sites between SF & Portland-
It's sort of touristy, but the food at Mo's Chowder in Newport, Oregon is pretty good and they always make you feel welcome.
Can anyone recommend a good store-bought preserve/jam?
Next time you're in an Ikea, try their blueberry jam. It's my current favorite.
Food "gifts." Is this tacky?
There are some wholesale options online - www.sks-bottle.com, is just one example. It would certainly be a cost-effective way to go, but the choices might be disappointing aesthetically.
What's your favorite kitchen gadget?
Microplane, scissors and I think it's called a Chinese skimmer - the mesh basket with a handle you'd use when frying in a wok. I have a more western version that I use all the time to lift things - eggs, artichokes, pasta - in and out of water.
Hamburger America: Eastside Big Tom in Olympia, Washington
I always dash up to Big Tom's when the plumbing's running a little slow. We've nicknamed it the High-Colonic Burger.
Help Finding a Traditional Moroccan Dish
My sister lived in Morocco and one dish she used to make is called besteeya (sp?). it's an egg pie with pigeon (she used chicken) and cinnamon in a fillo crust. It's savory and tastes amazing.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
french bread, mayo, dijon, arugula and chunky diced onions
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
A steaming pot of white beans and ham hocks. The ultimate cold-weather comfort food.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
The breakfast links my nonna would cook for me with a poached egg, toast and fruit she'd put up that summer (the cherries were my favorite).
Win a Free Organic D'Artagnan Turkey Here!
I like the Lee Brothers' Sorghum Pecan Pie.
Cook the Book: 'The Cook's Country Cookbook'
Deviled eggs - plain, no "flourishes"
"If allowed only ONE topping on a cheese pizza, it'd be _____."
No contest - arugula.
Ultimate Celebrity Recipes
Radio host Frank DeCaro keeps a more kitschy collection at his website.
His featured recipe this month: Sal Mineo's Quick Pizza Snacks
http://www.frankdecaro.com/site/recipes.htm
And a 129-recipe archive featuring such tantilizing treats as Lesley Gore's Snick Snack Hamburgers; Liberace’s Sticky Buns and Neil Sedaka's VooDoo Chicken.
http://www.frankdecaro.com/site/recipes_archives.htm
natural dried beef??
Since you are in the NW you can try a few place's that may be able to help you.
Stewart's Meats in McKenna - www.stewartsmeatmarket.com
The Meat Shop of Tacoma - www.meatshopoftacoma.com
The Meat Shop specialize's in organic meat and Stewarts processes their own jerkys.
Another place that does their own smoking and curing in Enumclaw is:
Olson's Meats & Smokehouse
20104 SE 436th St
Enumclaw, WA 98022
(360) 825-3340
Good luck!
Phyllis Richman's Waiter Rant
I like most wait people too, they have a hard job and most of them are terrific. My worst experience was in an unnamed Thomas Keller restaurant the food was terrific but the waiter spoke to us as if we were boobs who had never eaten anywhere but a Denny's. Quite annoying.
(I left a KFC wetnap with his tip.)
(And yes, we tipped sufficiently.)
Cook the Book: 'A16 Food + Wine'
Petit Meunier, Chandon in Napa, 2000.
Cook the Book: 'The Shun Lee Cookbook'
Steak and bananas foster.
Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce
I make this sauce often but only recently discovered the differences between the recipe in the earlier "Classic" cookbook and the more recent "Essentials".There are some fairly significant differences in the two recipes.The earlier uses olive oil in addition to butter and much less veggies and less milk and the order of adding the wine and the milk is opposite.
I am curious if anyone has noticed a significant difference between the two. I just made a batch and followed the original recipe except I followed the wine/milk order in this recipe. I will post a comment when I tase the results.
Everyone loves _____ but I hate it.
I won't eat chocolate cake, chocolate ice cream, most chocolate candy bars, chocolate chips in cookies/mint ice cream
I can eat milk chocolate Reese's are awesome but I have to eat drink milk to get rid of the aftertaste.
Olives (green and black)
licorice (Any flavor)
Steak, Turkey, Lamb Chops. Really any meat except seafood, chicken, ham and beef.
I actually hate pizza without ranch dressing.
Oysters - Is there a way to reduce the risk of getting sick?
the "r" month is a myth. it was less about temperature and more about the months oysters spawn.
shellfish allergies can start with one specific shellfish, while you are able to eat others. you might want to get tested to be on the safe side, because the more you "aggravate" an allergy by continuing to eat what you're allergic to, the worse it will become. especially a shellfish allergy, you won't be able to eat any of them!!!!
in hawaii, we'd throw the oysters on the grill 'til they popped open and then throw a little tabasco on them. yum.
Taste Test: Milks Not From a Cow
Hemp milk is obtained from the commercial hemp plant. It is most eco-friendly option. It is good for children. It is rich in omega 3 and 6. It has many health benefits like it has inflammation reducing properties, it is useful for people with sun damaged skin, diabetic person, it maintains ideal blood sugar levels in the body etc. For more details on hemp milk, refer Hemp milk
Taste Test: Milks Not From a Cow
Thank you, Thank you, Thank you for doing the work for me. I agree Silk is the best of the soys... I haven't tried many of the others with great success.
My son has allergies to cow's milk and goat is a great sub. in cooked foods. It tastes light in a white sauce or mashed potatoes instead of cow's milk or cream. And is fantastic in a sheep & goat's milk cheese Mac&Cheese.
Taste Test: Milks Not From a Cow
Whoever tasted soy milk don't know real soy milk. Edensoy is the REAL soy milk in the market in US. The rest of them taste like water to me. Silk is made to American's taste!! I wish you could taste much better soy milk sold in Japan. You'll change your mind.
Taste Test: Milks Not From a Cow
I'm not a vegan nor am I a vegetarian, but I do use almond milk in my smoothies. I'm not lactose intolerant either. But for some reason, having milk with any kind of sweetness (in ice cream, in smoothies due to the fruit and honey) really bothers my stomach. Only when it's with sugar; I can (and frequently will) eat cheese all day long.
Hemp milk is vile, ugh. I like almond and soy the best...
Taste Test: Milks Not From a Cow
I'm vegan, by ethical choice, so I've tried many un-milks... Most non-vegans I know who have tried soymilk prefer Silk for its milk-like texture, very smooth. I like it too but it's expensive so I usually buy President's Choice Organics, which is fine. Almost everyone I know quite likes any kind of chocolate soymilk. And pretty much any plain or vanilla soymilk is good on cereal. Almond Breeze is good, particularly for baking, as are many other varieties of un-milks... I have only ever used oatmilk in baking. I have never tried hemp milk due to my experience with hemp "icecream" (Cool Hemp), which is completely disgusting. Rice Dream is good, it is like skim milk, but the nutritional value of rice milk is no where near that of soymilk, so I stick with that. In any case, it is completely bizarre for human beings to be drinking the milk of other animals... so whatever un-milk you choose, you are better off --both nutritionally and psychologically!
Taste Test: Milks Not From a Cow
@SpatulaQueen.. i drink Almond Breeze almost exclusively now too, have been for a while.. i also noticed the longer shelf life, which is good for me since i live alone, and i can get a good two full weeks out of it.. plus i can keep unopened containers of it always on hand since the packaging is shelf-stable.. i prefer the Unsweetened Vanilla variety.. it's only 40 calories per cup, and no refined sugars and still tastes good, love the creaminess too
i've tried almost every milk alternative at least once, just to see what they're like, and Blue Diamond is definitely the keeper.. there was always at least one con about all the others, either too thin, separated when mixed with coffee or tea, odd aftertaste, too high cal, etc.
Taste Test: Milks Not From a Cow
Imagine that - A variety of opinions here. Okay, so here's one more. I don't like dairy milk much, sometimes it's tolerable on cereal. I do prefer soy milk nut milk and even really like good hemp milk. On the other hand, I don't like the sweet ones or the vanilla or obviously flavored ones. I also don't cook with milk so, pretty much my primary use is on cereal and alternatives of many forms are always (for me) preferable to cowjuice.
But much of the polemic here is hilarious so keep it up folks; such virulence over liquid substances!! Howbout we try this, let's forget about the "substitution" concept and just let people enjoy what they enjoy. I don't want a substitute - I want an alternative; cow's milk is nasty and generally unhealthy anyway. Why not just take things on their own terms?
Cook the Book: 'Burger Bar'
Thank you all for entering, and congrats to our winners!
drunkenchef
icanhascheezburger
Carioca
stewmeat
burgerluver
Winners have been contacted through email with more info on how to claim their books.
Cook the Book: 'Burger Bar'
I'm traditional. Lettuce, tomato, pickles, cheddar cheese, and some condiments. Nothing exciting here.
Cook the Book: 'Burger Bar'
too many to choose from but, blue cheese, bacon, caramelized red onions are a perfect start
Cook the Book: 'Burger Bar'
A tribute the the great and thrice greasy Roy Rogers Double R Bar Burger. Thinly sliced ham and aged cheddar topped with and sauce of dijon mustard, honey and mayonnaise.
Cook the Book: 'Burger Bar'
has to be a tie between goat cheese + homemade guac + roasted red peppers OR raclette cheese and caramelized onions! mmmm.
Cook the Book: 'Burger Bar'
Grilled onion and jalapenos, avocado, and mayo
Cook the Book: 'Burger Bar'
grilled onions, lettuce, and black pepper kettle chips.
Cook the Book: 'Burger Bar'
I'm slowly branching out, but my favorite topping is still just plain 'ol ketchup.
Cook the Book: 'Burger Bar'
I can be all over the board, depending upon what type of burger I am building, but the one constant is some variety of cheese.
Taste Test: Milks Not From a Cow
I've been trying to avoid dairy for the last few weeks (my breastfeeding 3 mo old gets MAD when I do dairy!) and I recently tried hemp "ice cream" (Tempt brand) and it was FANTASTIC! Just as much fat and calories as dairy ice cream and just as satisfying!
Cook the Book: 'Burger Bar'
Cheese of any kind!!!! Lots of it!!!
Cook the Book: 'Burger Bar'
A not to sweet hickory sauce and a fried onion! I'm salivating just thinking of it.
Cook the Book: 'Burger Bar'
Sharp Cheddar. I am from Wisconsin, after all.
Recent Posts
Recent Favorites
GregWA hasn't favorited a post yet.
Polls
GregWA hasn't answered any polls yet.
Quizzes
GregWA hasn't taken any quizzes yet.
I have lived among the country's best oyster beds my whole life. I've been eating oysters since I was a toddler and shucking them since I was seven. Eating raw oysters is a most glamorous, romantic waste of delicious shellfish.
The art and romance of "eating" oysters is a case of the emperor wearing no clothes. A huge majority of people who "eat" them, simply swallow them - no chewing, no tasting. The courageous act of slurping down the slimy, gray blob seems to be the major attraction. And repeat customers are often posing as pretentious sophisticates, slathering them in lemon juice and cocktail sauce to mask the flavor.
I suggest cooking them. Whether you steamed them open, stew them or pan-fry them, you'll find that the flavor of the oyster become more complex and interesting than any raw oyster anyone ever ate. Pan-frying is my favorite - and my family always saves a few to eat cold at breakfast.
(And @butterfingers is right. The month with R rule is about the temperature of the waters they're harvested from - not about refrigeration. But this is for the casual harvester. The oyster and restaurant industries do a great job of providing safe oysters year-long.)