Food music- bands (like Wild Cherry), and songs (like Sugaree by the Grateful Dead). The Soundtrack to "The Big Easy" while cooking shrimp creole.
These are some of my favorites. What are yours?
Ok, so I've read about this stuff on SE several times. Bought it this weekend and tried some smeared on bread with cheese (one of my favorite mayo-delivery systems), and, well, it didn't really do anything for me. It tasted a little bit like mayo mixed with mustard.
Any recipes or suggestions about how to use it? Help me tame the Kewpie!
Apparently, I need a man in my life. First, the Mario dream, and now the thoughts about sexy food.
I had a great time (many years ago) with a guy and a grapefruit. Grapefruit was always too bitter for me, but the guy I was dating introduced me to peeling and removing all membrane, and just eating the jewley pods. Mmm, yummy.
Anybody else? Perky?
Do you think there might be something wrong with me?
(BTW, I'm categorizing this as "In the Kitchen," because that's where most of the naughtiness happened.)
Not my thing, but I've been commisioned to bake Irish soda bread for St. Paddy's day and Easter. All I have is mom's recipe, which is sooo dry. Advice?
I love the Northeast, but I love it more in the summer. The cold weather and grey skies have gotten me down lately. I miss grilled hot dogs on buns, mac salad, corn on the cob and tomatoes from the garden.
What summertime dishes do you miss?
Last night, as I stood in the kitchen just before midnight, scooping up leftover chili with tortilla chips, I wondered if I was the only one.
Are you a Midnight Snacker? What's the last Midnight Snack you had? How often do you find yourself searching for a nosh in the wee hours?
Can I substitute Fage 0% for creme fraiche? I have a recipe that calls for swirling a small amount into a sauce, and was hoping to use the yogurt instead. Any advice?
Lately I've been enjoying cheese and crackers. I'll pack a few hunks of nice cheese, assorted crackers and a little combo of olives/pickles/pickled peppers. And a little square of chocolate for dessert.
@ wookie, I'll have to add that one to my list!
I had a co-worker that I'd greet every day with "Good morning, how are you?" He'd always reply, "Too early to tell." I never got tired of hearing it, and would like to use it myself.
Chiff, I couldn't have said it better. I have a large family, so when we have a meal at someone's house rather than a restaurant, we get to actually spend time together and talk with each person.
MD is often brunch, and everybody brings something so no one has to do all the cooking. Each person puts 100% into one dish. That's how my aunt earned the title "potato princess."
Mostly I collect mixed metaphors. Huge fan of "we'll burn that bridge when we get to it."
Actually, the bun's texture is not unlike those foam earplugs. In a good way, of course.
"I was a vegetarian from age 6 when I was a stubborn brat and declared myself a vegetarian to avoid having to eat a hamburger one meal."
Wow, Megannesta, your story is just like mine. Only I was 13, and the meal was the ubiquitous Sunday roast beef dinner. And like you, I'm making up for lost time. I had a cheeseburger for breakfast today.
The meal that flipped me (at age 19) was a hotdog at a fireman's picnic. Didn't get sick.
Ok, glad to see I wasn't the only one surprised by that statistic. Source?
What kind of quiche? I'd like a spinach salad with warm bacon dressing, but depending on what your quiche inredients are, it could be redundant.
How about a melon salad with chopped fresh mint?
Here's the other one: Tuna and White Bean Spread. This recipe came from Prevention magazine. The combination is unusual (at least in this country--the reason I tried it was because I had read that tuna and beans is a common combination in Italy), but it really works. I don't usually care for tuna, but I like this.
Roughly mash I can solid white tuna (drained) and 1 c. cooked white beans together with a fork. Stir in 1 minced clove of garlic, 1 heaping t. dried basil, 1/4 heaping t. dried oregano, 1 t. olive oil, 4 t. cider vinegar, 1/8 t. salt, and 1 small can sliced black olives, drained. Serve on crackers or in a pita. (The original recipe called for Kalamata olives, but they're a little strong-tasting for me.) Important: this recipe needs to be chilled for at least a couple of hours before you eat it.
My pleasure, fozziebayer!
For the hummus, soak 3/4 c. dried garbanzos overnight, then drain and rinse. Saute 1 chopped onion and 2 chopped garlic cloves in a little olive oil until onion is soft. Transfer onion and garlic to the pot with the beans, cover with water, and simmer until the beans are tender and most of the liquid is gone. Mash beans in food processor with 1 1/2 T. tahini, 2 1/2 T. lemon juice (bottled is okay), and 1 t. garlic powder (yeah, yeah, I know, but it works!) You might need a little salt if the tahini is unsalted. To pack this for lunch, put some in a shallow plastic container and drizzle a little olive oil over it. Put chopped cuke, tomato, and green onion in a little separate container. Add some quartered pitas in a baggie and you're set.
This is the best, most flavorful hummus I've ever had, but some folks might find it a little too garlicky. I've never had any complaints, though--even people who hate beans like this recipe, especially with the vegetables on top.
Thanks again for the support everyone.
@ Hillary you are right but if BK wants to fly me to London to try it out I promise to keep an open mind....
I've just gone back to work after almost 2 years of consulting (mostly from my home office), and I'm immediately back in "pack my lunch" mode after spending $8/day for less than mediocre sandwiches the first couple of days. I toast a bunch of slivered almonds and have a bag of 'em set for salads for the week. Each night I cut up romaine, add almonds, Craisins, and then cut up whatever protein is in the house (today it was pork chop, tomorrow it'll be tuna), esp b/c sometimes I want to heat up the chicken/turkey/whatever. I usually pack the protein separately from the salad, and put a small piece of paper towel on top of the salad before putting the lid on the container to keep it from getting overly soggy. Definitely don't dress it until you're ready to eat!
I've been able to come home for lunch most of the time, where I'll usually cook a quick tilapia fillet in the skillet and steam up some veggies or just destroy any leftovers. Favorite desk munchies include the good old standby granola bar or some munchies: cashews and dried cranberries, yogurt, apple or banana with peanut butter, string cheese, triscuits & laughing cow cheese, or a new favorite, toasted pepitas and raisins.
I'll be biking to work soon since the weather is so nice, but that will mean not coming home for lunch. I'm psyched to keep up the healthy munchies and try out more salads (like the stetson chop salad I'm trying my butt off to recreate: pearl couscous (the fat kind), chopped baby greens, corn, diced tomato, pepitas, raisins, and probably a red wine vinegarette). I'm also a hug leftover fan, so I've already started planning out stuff I like that I can make in mass quantities like casseroles (so very few that I like) and other filling dishes that are great cold.
I like red onions for most purposes. Vidalias & other sweet onions are fine raw but I dont like how they cook up---flavor is too whimpy for me. FOR COOKING PURPOSES----onions freeze just fine---then toss frozen into whatever you are cooking. You can carmelize a lot of onions at one time by doing it in the oven. Roasted onions or roasted shallots are great for a variety of things as well as is of course roasted garlic. Refrigerate the onions before peeling for less tears (you can also peel them underwater but it is hard to hold you breath that long).
Leftovers! Making a big pot of soup on the weekend is always a good idea. I also keep dried fruit/nuts in my desk at work for snacks.
My brother and I always take mom out for MD b/c we do not own our own homes yet and Mom / Dad would feel obliged to cook/cleanup in their homes. THey are very particular( read OCD) and would have more stress if we prepared the meal because they like things done their way. We went out for a 4pm early dinner reservation to a high end restaurant and treated mom. There was no cleanup to worry about so we were in no rush. The food and servicer were superb. Mom said it was exactly what she wanted. THis is my only goal on MD!
I thought about this thread as I was eating a pretty average buffet lunch with my mom and wishing there was some place a little nicer we could have gone. When you're 100 miles from anywhere, Applebees sounds pretty fancy. The cafe was where Mom wanted to go and that's what counts. I drove up (about 80 miles) to go to church with her and spend the day. As I said, lunch was so-so, but the day was beautiful and it was nice to have time for just the 2 of us. Mom's 87 and pretty amazing. She just bought her first pair of blue jeans as well as a 42" flat screen HDTV. One of the best things for me was channel surfing and coming across a replay of the KU-Memphis game. Watching the end of that game on the big screen was great!
Awesome question; some of these responses gave me some new ideas. My top picks for desk-munching are:
plain walnuts
cucumber
bell peppers
dried prunes (I know no one likes them but I love'em)
dried apricots
"Frut to Go" bars
those Cheeros and chex mixes
peanuts (if I need the calories)
cherry tomatoes
I think as long as I'm sitting at a desk all day; I feel like crap if I eat heavy things--so these seem to work best and digest well for me.
Subscribe to our RSS Feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes
Subscribe by email:
Website:
Location: Albany, NY
About:
Favorite foods:
Last bite on earth: