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LetThemEatQueso

I only go to the gym so I can eat more.

  • Location: Austin, TX
  • Favorite foods: Ice cream, Pho, Sushi, Homemade Mac and Cheese, my mother's Red Pasta Sauce with Meatballs, Eggs Over Easy, Bolivian Saltenas, Al Pastor Tacos, Pulled Pork Sandwiches
  • Last bite on earth: Thats rather morbid.

Chocolate Mousse and Marshmallow Icing S'mores Cake

Daemian's response may have been calm, but it sure was condescending. This site is a great resource for people who are into cooking/eating at all levels. People do things differently, depending on their experience, finances, interest levels, etc. No need for public shaming :)

Lahmacun From 'The World's Best Spicy Food'

Don't forget the parsley! In Istanbul, they sprinkle chopped up flat-leaf parsley on top of the lahmacun, and often will give you extra whole springs of it to roll up inside. (The best way to have lahmacun is to roll it up and eat it out of hand!)

Seriously Delicious Holiday Giveaway: Southside Market Sausage, Chicken, and Steaks

I grew up eating at the Dinosaur BBQ in Syracuse, NY, and its still my favorite.
Smitty's in Lockhart, TX (outside my second home of Austin, TX) is a close second though!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

On breakfast tacos with eggs, bacon, and cheese. I haven't been able to find it in Cairo so my mouth waters just thinking about it...

Ethnic Food in Unusual Areas

The best falafel I have ever had was in Santo Domingo, Dominican Republic at a place called El Rey de Falafel in the Zona Colonial. Better than anything I've had here in Cairo, believe it or not.

What do you mean, you hate _________?!

Mayonnaise-based 'salads'. Gloppy, cold, slimy, gross.

In the same vein, canned tuna grosses me out. Don't know if its the smell or texture or both. I will gladly eat tuna sushi/sashimi or a nice seared tuna steak, but the flaked stuff from a can is enough to make me lose my appetite for the rest of the day.

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Grew up on Dinosaur BBQ in Syracuse - it will always have a special place in my heart (er, gut).
Now I'm a fan of Smitty's (Lockhart, TX) and the Salt Lick (Driftwood, TX).

Thanksgiving Dinners Past: Best and Worst

@Vanderbecca - You're so right - even the driest turkey and lumpiest gravy taste fine when you're in the company of people you love. I'm so glad you're going to be home with your family after all.
Sounds like you and I need to just skip Thanksgiving and crazy boyfriends and go have a drink instead.

Thanksgiving Dinners Past: Best and Worst

My worst was definitely last year, and it had nothing to do with how the food turned out:
My (ex) boyfriend's parents came into town for long weekend. I was really excited to cook my first Thanksgiving meal in its entirety. BF was out of the country on a business trip for the first 3 weeks of November, so about two weeks prior to the holiday we were discussing over the phone and I was excitedly telling him my menu plans. His response: "No one's expecting much, so don't go too crazy". OUCH. He knew I love to cook, and have been told my numerous people (BF included) that the results are more than halfway decent. OK, fine, not gonna let that cramp my style. His parents are pretty unadventurous eaters, so I kept the menu traditional - roast turkey, mashed potatoes, homemade gravy, cranberries, salad, buttermilk muffins, and green beans, plus plenty of nibbles to keep everyone happy while I was cooking. BF isn't a pie eater, but I love pumpkin, so I made a delectable (and expensive) pumpkin cheesecake.

BF's dad kept asking why everything was taking so long and completely obliterated the appetizers within half an hour of them being out. When we sat down to eat, he proceeded to stuff his face silently, not even pausing to say "This is good" or "Thanks for cooking" or any number of small things he could have said that would have shown he appreciated the fact that I cooked a feast for him. When I brought out my beautiful cheesecake, first words out of his dad's mouth were "No pie??". I was floored - I was raised to eat what was served when you're a guest at someone's house. At the time I was so mad I couldn't even respond - its only now that I can think of some zingers I could have said in return. Real kicker was finding out BFs "business trip" hadn't been so much business as pleasure...

However - I've got a good feeling about this year. I moved in with a friend who she loves cooking as much as I do. Her family is coming into town and since my folks are a 6 hour plane ride away, she's invited me to join them. We're having loads of fun planning and shopping and preparing for our gourmet Thanksgiving dinner - with pumpkin creme brulee for dessert, thank you very much :)

French Fries + Peanut Butter = YUM

This sounds amazing. The monounsaturated fats in the peanut butter balance out the saturated fats in the fries, right? right??
Dipping french fries in an accompanying milkshake/Frostie is also delicious. I believe its one of the few food items approved by the FDA as a totally effective treatment for PMS and pregnancy induced cravings..

French Fries + Peanut Butter = YUM

Um YUM this sounds amazing. The monounsaturated fats in the peanut butter balance out the saturated fats in the fries, right? right??
Dipping french fries in an accompanying milkshake/Frostie is also delicious. I believe its one of the few food items approved by the FDA as a totally effective treatment for PMS and pregnancy induced cravings..

Spice Hunting: Aji Amarillo

@ LaCaminante - DC has a large Bolivian population (mainly in the VA suburbs), and they also use aji amarillo. Maybe you could ask around at the Bolivian restaurants to see if there's a local store where they purchase their aji?

Recap: Top Chef DC, Episode 2

Amanda really set my teeth on edge last night. The use of sherry in her dish was such a bad judgment call it made me wonder if she really understood they were cooking for children. Does anyone else find it strange that Jacqueline seemed to just accept the fact that they ran out of money and de facto alter her dessert? I hope she tried to negotiate at some point and it was just edited out.
Also, her public berating of Kenney re: the nutritional value of peanut butter at the Judges Table was beyond sophomoric.
I'd be thrilled if she was the next to go. Maybe back to that middle school so she can re-learn how to play well with others.
On the other hand, seeing the other two teams colorful, creative, and nutritious lunches was so heartening! Mr. Kass has his work cut out for him, though, and I hope he and Ms. Obama can make some positive changes from their initiative.

Robb Walsh's Tacos al Pastor

Like MeredithCooks, I will have to defer to our local Al Pastor specialist, Rosita's Al Pastor in Austin. They've ruined me for any other versions.

Asparagus: any GREAT recipes?

I second the risotto suggestion. Delicious with parmesan on top.

Israeli Couscous?

Thank you guys! I can't wait to make something yummy this weekend. Loved the ideas for using in soups - too bad it will soon be too hot in Austin to cook, well, anything and I go back on my ice cream and cold cereal diet. :)

Cooking with Beer: Slow Cooker Rauchbier Pulled Chicken

What if I can't find that particular beer - what other kind of beer can I substitute?

Cook the Book: Phở

Oops, I typed Fountain Valley, I meant Westminster. They are neighboring communities, and both are home to a sizable Viet population, but Westminster is actually referred to as little Saigon - many of the street signs are actually in Vietnamese.

Cook the Book: Phở

@arbeck. Thats my thought. I do like the project aspect of making pho, but I have this sneaking suspicion that the fruits of my hard labor will pale in comparison to the $4.50/bowl place down the street.

I had pho for the first time at some hole in the wall in Fountain Valley, CA (home to one of the biggest Vietnamese populations outside Vietnam) about five years ago and it's become a monthly, if not weekly, staple in my diet. Except for the one misguided year I gave up red meat.

South Beach Diet

My whole family did South Beach about five years ago. The first two weeks are indeed tough, I remember being cranky and hungry a lot - and eating a lot of celery with peanut butter. I had gotten way too used to snacking mindlessly, especially on high glycemic stuff like crackers and cookies. However, I always felt better when I stepped on the scale, because the "carb detox" of those first two weeks really does accelerate your weight loss.

After two weeks, you CAN add carbs back - just the good kind! Fruit, whole grain pastas and bread, brown rice, oatmeal, quinoa, legumes, etc. All things you should be eating on a balanced, sensible diet anyway! Its not expected that you will never eat a "bad carb" again, you just know which kinds to choose the majority of the time

We all lost plenty of weight, felt better, and my dad's blood pressure went back to normal, leading his doctor to take him off his blood pressure meds. In fact, Dad is back on the South Beach right now to drop the holiday pounds, because he knows it works for him.

Two Part Question - Too Many Apples, and Peels in Applesauce

Thanks awesome foodies!

Weekend Cook and Tell: Your Favorite Cookbooks of 2009

I loved Seven Fires - Grilling the Argentinean Way. It makes me want to go camping for a month in Patagonia with a handsome gaucho and try all the recipes over an open flame.
It also helps that I won it on seriouseats.com :)

Arborio rice but not for risotto

If you cook it without the requisite stirring, it won't be as creamy as risotto, but it will still be a different texture than regular rice. Make yourself some real risotto and enjoy - hubbies need to fend for themselves occasionally, its good for them ;)

What Was Your Biggest Thanksgiving Victory?

Surviving the inlaws.

Unique Food Trends: Houston, Texas

Sorry El_Zilcho, what misplacedtexan was describing is most definitely Texan migas. I don't doubt that the "original" version of migas is a different dish, but so it goes with many other dishes that have been regionally adapted, e.g. Japanese "curry", BBQ differences regionally (where I grew up BBQ was anything cooked on a grill and in central Texas that would be blasphemy since it doesn't involve indirect heat), etc.

I don't know why, its just a pet peeve of mine when people correct other people just to seem to say "you don't know what you're talking about, but I do".

http://bitten.blogs.nytimes.com/2009/02/19/missing-migas/

Surviving Vegas

My boyfriend and I are headed to Vegas for a three day vacation in May after he gets those three magic letters added to the end of his name - P, h, and D (woot!). He has been several times but not in several years and me? I'm a Vegas virgin.

What is the best game plan for eating? We're staying at the Luxor (not planning to do much but sleep there - got a good vacation package deal). We are not food snobs, but are definitely willing to pay a bit more to enjoy quality food.

We are open to it all - we will certainly appreciate a decent, if not the best, buffet just as much as we will enjoy splurging on a 1 or 2 really excellent celebration meals.

Thanks Eaters!

Celery?

Other than straight-up braised or raw with peanut butter, how can I prepare (i.e. use up) a bunch of celery?

Two Part Question - Too Many Apples, and Peels in Applesauce

I am in a similar situation as the person who wrote in with an abundance of onions to use up - my parents in Upstate NY send me about a dozen apples every year from their local apple farm. I can only eat a few before they start to turn to mush or I get sick of them. Any ideas for recipes besides the obvious - pie or applesauce? PS I do not have the equipment to can anything.

Also, if I do go the applesauce route, do I REALLY have to peel them? My logic is that if I can leave the skins on for mashed potatoes, surely it would work for applesauce?

Muchas gracias!

Pie Crust Advice?

Thanksgiving is upon us and this is my first year as "head cook". I want to make a pie crust from scratch (for pumpkin pie of course!) but I have heard its a tricky endeavor. Does anyone have a foolproof recipe or some tips for ensuring it is endible?

Leftover Easter Ham

In an effort to channel my uber-domestic mother last Sunday, I made Easter dinner for 5. I bought a ham that could easily feed 10 or so. Good news - no one got food poisoning or dropped dead at the dinner table. Bad news - we have more ham left that we know what to do with.
I can't stomach any more ham sandwiches or plain reheated ham. What else can I do with the leftovers?

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