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Last Bite?
I like a little one-fork combo of all the foods on the plate. Ultimate example is the very middle bit of a chicken kiev, mashed potato and peas,all on the one fork. The ultimate final forkful!
What popular foods do you hate?
Raw tomatoes. They are so terribly awful I retch thinking of them. I'm not a food philistine, I like all tomato products, but the very thought of a caprese salad strikes fear into my heart! Also the concept of eating offal. To summarise: offal=gross!
When do you refuse to eat foods that touch one another?
I don't mind most foods touching,but I like them in separate piles. I'm happy then to have a forkful with say, chicken,potato and peas on it, but I like keeping them separate to retain texture better. That said I can deal with most things mixed up with one major exception- baked beans. I literally cannot handle beans touching stuff like meat,eggs etc on my plate. I can only have them touching potato and so I make a little dam out of mashed potato and keep the beans behind it! I don't want everything flooded with sweet tomatoey bean sauce!
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Recent Comments | Response to Comments
Irish soda bread recipes
Hi, real live Irish person here in Dublin this morning on Paddy's Day! My advice on soda bread is that the authentic route is best, otherwise probably best to make another type. The really straight up recipe for white soda bread is probably the one available on the Odlums (irish flour company) website, here it is: http://www.odlums.ie/Recipes/R_WhSodaBr.html For reference, odlums cream flour is white normal flour (think you call it cake flour), not bread flour (extra gluten unnecessary as not kneaded - ha, one reading of that is a terrible pun, I mean the literal one). Contrary to BaHa's opinion, that is the flour that's used in Ireland anyway. Couple of bugbears, there should be minimal fat, definitely no eggs and you've got to use bread soda - that's why it's called soda bread, people!
Last Bite?
I like a little one-fork combo of all the foods on the plate. Ultimate example is the very middle bit of a chicken kiev, mashed potato and peas,all on the one fork. The ultimate final forkful!
What popular foods do you hate?
Raw tomatoes. They are so terribly awful I retch thinking of them. I'm not a food philistine, I like all tomato products, but the very thought of a caprese salad strikes fear into my heart! Also the concept of eating offal. To summarise: offal=gross!
When do you refuse to eat foods that touch one another?
I don't mind most foods touching,but I like them in separate piles. I'm happy then to have a forkful with say, chicken,potato and peas on it, but I like keeping them separate to retain texture better. That said I can deal with most things mixed up with one major exception- baked beans. I literally cannot handle beans touching stuff like meat,eggs etc on my plate. I can only have them touching potato and so I make a little dam out of mashed potato and keep the beans behind it! I don't want everything flooded with sweet tomatoey bean sauce!
Low Carbers?
I appreciate the criticisms of many here, but on a modified low carb diet,even during "induction", one's diet can be healthy. Drinking loads of water,eating moderate quantities of salmon, chicken, pork, beef, eating lots of green veggies and limited quantities of nuts and cheese, I can't really see how it can be dramatically bad for you? I understand criticisms of the old Atkins lets-eat-loads-of-cheese-steaks-and-grease type of diet that is obviously kind of stupid, but I query the idea that cutting out carbs in all forms,including whole grains, is a really bad idea. I mean you can get fibre from alternative sources,you avoid any blood sugar spikes at all, and the stuff about your brain needing pasta and all that is nonsense - CNS tissue metabolises both glucose and ketone bodies. To think that there is no glucose in your blood is a misconception - when glycogen is broken down you get glucose, it's just a constant steady release. The reports of modified sensible low-carb eating tend to show that there is stabilising of blood sugar in those who find it hard to control levels,lower levels of triglycerides and better levels of HDL(good) cholesterol.
Advice Needed: Making Mince Pie Filling
Finally a q I can answer (am from Ireland)! Candied peel in the UK and Ireland is nearly always lemon and orange only, and suet comes in a vegetarian version, but if you can't get it, the best substitute is vegetable shortening which you should get really really cold and try to ideally shred,or if not chop up into the smallest pieces you can manage before it softens.
I top my oatmeal with ______
Raisins and perhaps a little honey - a top notch topping in my opinion! I always feel wrong going overboard on the sweet stuff on porridge, it kind of takes away from the feel-good healthiness. This is somewhat hypocritical from someone who had two slices of buttery toast with jam for breakfast today...
What is a nice cup of tea?
Please excuse my terrible grammar in the 1st sentence there, change the hyphen to a comma and "being" to "is"!
Plain 'Ol Coffee...
I agree to some extent, Kbear. I really like iced coffe during the summer, but I've always found that Starbucks really overroast the coffee in their iced range and it tastes so burnt I actually can't drink it. However when I have hot coffee from Starbucks either it isn't so burnt or I don't taste it anymore (it's not the best coffee in the world,but I disagree with those who say it's the worst - let's all remember Nescafé Instant Decaf!).
Do you wear an apron?
OH MY GOD! I honestly thought that Yan Can Cook was a weird imagined dream of mine. I live in Ireland and when I was little (early 90s), the main tv station used to show Yan Can Cook on Sunday mornings. I loved it, but nobody I've ever met remembers it. Thank you for the reference! Anyway, back on topic, I never remember to wear an apron but the odd time I do I like my laminated white apron with a big picture of asparagus on it. It says "Asparagus" as well, which I find very descriptive!
Of all Doughnuts...May favorite is....
Well obviously the Krispy Kreme hot plain glazed one, but also the delightful boston creme (plain donut,iced with chocolate sugar icing and filled with vanilla custard) available from the 911 shop in University College Dublin (the best university in Ireland!). It's right under the library and studying is so tough when you're so close to the deliciousness!
What seemingly basic ingredient can you simply not bear?
Raw tomatoes. I know I should be ashamed of myself but I just can't stand the texture and the weird sweet/savoury taste! Even the best Italian tomatoes...just can't do it!
Post your profession...
21 year old medical student (going into year 4 of 6) in Dublin, born and bred here. Love cooking to relax and also because I'm only ever home at weird hours when the options are cook something to eat or starve! My favourite thing to cook is fillet steak and my favourite thing to bake is white bread - both so satisfying!
Do British Candy Bars Taste Better? Serious Eats Investigates
I'm from Dublin and I just can't express how unlike chocolate Hershey stuff is. I understand why it's referred to as candy. Subjectively I just can't stand it, but even objectively it just should not be classified as chocolate. As for differences between countries within brands,they do exist in my opinion. Like Coke is formulated for different countries, I have found differences. I'm in Japan at the moment and while a KitKat is almost exactly the same as an Irish one (albeit available in a lot more flavours,including a bizarre green tea flavour one!), a Snickers is a slightly different shape with different tasting chocolate. I guess the differences exist for some reason,but I would love to know who gets to represent the population of a country when a big corporation wants to decide what that country likes in terms of chocolate!
What to do/where to eat advice for Singapore?
Make sure that if you're sending them anything you don't send chewing gum! The Singapore gum ban is no joke and the fines are surprisingly hefty. Also, DocChuck,why are you so opposed to going to Singapore?
Restaurants in DC - Dupont Circle?
I was in DC last summer and if you want to experience a really Washingtonian atmosphere, go to the institution that is The Old Ebbitt Grill (details on www.ebbitt.com). It is fantastic anytime, and weekend brunch is especially great. Don't miss it!
Question of the Day: How do you store your butter? In the fridge, out on the counter?
One of the best foodie things about being Irish is the amazing butter we have in this country,like Kerrygold and Avonmore,and because the one I'd use for toast etc purposes is salted it actually would last 7-10 days in a butter dish on the counter. Otherwise I keep it in the fridge and microwave bits as needed,but you have to really time it right or you have melted butter and there's no going back! What I'm curious about is what is a butter bell and what is it supposed to do?
Do British Candy Bars Taste Better? Serious Eats Investigates
i mean the US chocolates cant compare to the UK ones ! sorry!
Do British Candy Bars Taste Better? Serious Eats Investigates
I am from Wales in the UK and I have a Second home in LA, and I go there around 6-7 times a year. The thing I miss the most going there is having Cadbury's Dairy Milk. there are so many gorgeous chocolates in the UK - Mars, Galaxy, Snickers, etc. And they just cant compare to the chocolate in the US. I will say the sweets/candy in the US in great, but the chocolate cant compare.
i will defend the black/white biscuits, they are kinda nice. everyone likes them in the UK!
I top my oatmeal with ______
I am not sure where I fit in. My favorite oatmeal is baked oatmeal that I started to have when I moved to the Pennsylvania Dutch country of southeastern PA. I can offer a recipe but more or less it is some of your typical oatmeal combinations with egg and baking powder mixed in and then baked like a coffee cake. It is hard to describe if you never had it - the oats have more texture (stay more intact) yet they stick together into a cake. Here is a basic recipe that serves about 6.
3 cups Oatmeal (old-fashioned = best texture), ¾ cup Brown sugar,
1 ½ cup Milk, 3 whole eggs, 1 ¼ tsp. Baking powder, ½ tsp. Salt
6 Tbsp. Melted butter or margarine
Mix all ingredients together. Pour into a greased 3 qt casserole dish. Bake at 350 degrees for 1 to 1 ½ hour or until center seems set and top is golden brown. Serve straight from the oven or keep it warm. Serve with warm milk.
You can add vanilla, spices, dried or fresh fruit, or about anything else folks have suggested.
I top my oatmeal with ______
Thanks Perky :) Oatmeal, trying to master the steel-cut variety but with little success.
I top my oatmeal with ______
I stir matcha into mine sometimes, usually when I'm eating it as a late night snack before bed. Morning oatmeal is cinnamon (lots), cloves, nutmeg, and ground ginger with a spoonful of either buckwheat honey or molasses.
I top my oatmeal with ______
@JEP ~ great to see you here again! I'm very traditional - brown sugar and cold milk. Sometimes a little maple syrup if I have the real thing. Here is a recent thread on the subject - maybe you'll get some inspiration there. Hope all is well - you're loved here and never forgotten - and often mentioned.
http://www.seriouseats.com/talk/2009/01/oatmeal-way-or-no-way.html
I top my oatmeal with ______
I top my oatmeal with a dash of cinnamon.
I top my oatmeal with ______
I was searching for a new oatmeal topping for tomorrow's bowl...came to SE of course & jus happened to find this old talk post of mine. I'm planning on steel-cut oats topped with ____? Help!
I top my oatmeal with ______
I just discovered this post, it looks a little old but I'll share my favorite toppings too. I use quaker old fashioned oats with honey, currants, and margarine. In fact, I just ate that for breakfast this morning! :)
Restaurants in DC - Dupont Circle?
This particular librarian would be very grateful for any restaurant recommendations you could provide, particularly in the Dupont Circle area.There is a comprehensive restaurant guide accessible to members only. One of the best ways to get reliable recommendations from members of a local "foodie" group is to join www.donrockwell.com The founder writes excellent reviews for one of the local PBS stations and has attracted an enthusiastic crowd who keep one another up to date and are always willing to offer what are sometimes conflicting opinons, nonetheless.
mack
Last Bite?
A hot T-bone steak, slightly charred on the outside - the part that is nestled in the "T" part of the cut next to the bone, with a bit of charred fat on the edge - that is all the steak I need!!
Irish soda bread recipes
EuropeanCuisineGuy says, "Leaving out the raisins --" (which he doesn't care for -- ) he is entirely in favor of the latter recipe. (And adds, "Wow, would that go with goulash!") Caraway is a commonplace, being one of the herbs that grows well here: I forget which writer it was who said, about potato cakes baked in a Bastable oven, "They came out hot and hot from the oven, full of caraway and soaked with butter, and we ate them greedily..." Whiskey was also mentioned. :)
Irish soda bread recipes
An interesting side to all this is the debate that could be indulged in as to whether a recipe should be used for its authenticity or for its deliciousness - as sometimes things with the same name can be more or less authentic and more or less delicious, too. Historic authenticity can be the only taste one might want (if one knows it and remembers it) but adaptation and improvement might be to other's tastes who do not have memory imprinted upon them.
Yes, yet another dry commentary. Oh well.
There is an excellent recipe for Irish Soda Bread (made in an inn in Cork) that includes yogurt, golden raisins, and caraway seeds - plus eggs and a bit of butter and sugar - in Sheila Lukin's Around the World Cookbook. Best one I've ever had.
Irish soda bread recipes
Can I suggest our soda bread article and master recipe (with variations) here?
Peter's Mum's soda bread recipe
P's mum made soda bread on site in Ireland from the mid-1920's until she died last year at the age of 90. She passed me her basic recipe and (much more importantly) her method, which works brilliantly. At her instigation I added video tutorials a while back.
The secret for getting it right seems to be mostly speed. Also good ingredients, and (agreeing with others above) buttermilk rather than plain milk. Also, yes, the "plain soda" version of the bread is supposed to be a bit on the dry side. It's not meant to be a keeping bread, but something you make fresh every day. For a moister product, you do need to begin tinkering with the more authentic approach, or adding fruit, sugar, cream, etc, as in some of the tea breads mentioned further down in the article.
(The article, BTW, also has directions for soda farl, which is the less well-known version of soda bread -- a little more northern, but much loved, especially as part of the Ulster fry.)
Also: Just this morning I experimented (can't believe it's taken so long) with the same recipe using the NY Times-style no-knead, hot-pot method. It works absolutely perfectly (but then the cake style of soda bread baked "in the pot" or Bastable oven is the stuff of many childhood memories here).
What popular foods do you hate?
I detest:
- onions
- garlic
- cilantro/parsley
- sweet-sour anything
- brown rice
- basmatic rice
- celery in my salads (I don't mind celery sticks, but I hate that "Suprise!" chopped celery in any type of salad)
- un-thoroughly-cooked bell peppers
I don't care for
- pork/bacon
- chocolate
- pizza
- pilaf (sacrilege!)
What popular foods do you hate?
We actually did a Monthly Mouthful on this same question...."What food does everyone else love that you can't stand?" We got some good answers!
What popular foods do you hate?
Mayonnaise or any mayonnaise based foods. I hate cole slaw, I hate potato salad, egg salad....all that stuff. Yuck.
Hillary
Chew on That
Last Bite?
Hmmm I definitely don't do this consciously. I've always been told to not save the best for last because that way if you get full, you won't enjoy it!
Hillary
Chew on That
What popular foods do you hate?
I can't stand the taste of Rosemary.
I don't like chunky yogurts. In fact, I can only eat about 1/2 container of smooth yogurt at a time, something about the texture.
Chocolate & mint together-- it's like eating chocolate and brushing my teeth at the same time, gross.
Licorice- ew. just ew.
Coconut- i love the smell, can't stand the taste
"fishy" seafood- i love sushi, shrimp (except when fried), tuna, salmon, but if it tastes distinctly seafoody/fishy, i can't do it
hot dogs
jello
wheaties/shredded wheat/soggy cereals
american cheese (blech)
i'm so picky haha
spaghetti and angel hair pasta- the tiny noodle texture bugs me
What popular foods do you hate?
Gosh, I'm sorry, I didn't realize that pork rinds were out of style. I'm a little behind the times.
I try to like sushi because my husband loves it, but the truth is it makes me want to yak. I close my eyes and chew quickly and swallow - ooh, yum, that is sooo good ....
The gals where I used to work absolutely loved this Chinese Restaurant around the corner from the office so they would go there 2-3 x a week! The Hot & Sour was awesome, but when I sat next to someone who was eating egg drop, I had to look away. That gloppy, over-cornstarched yellow snotty-looking swamp in a bowl just wasn't appetizing whatsoever.
What popular foods do you hate?
Popular things I dislike: Curry, paella, balsamic everything, pasta dishes that include onions.
I always want to like curries and paella, but I find their spices so overwhelming. It's hard for me to distinguish individual ingredients, and that makes me a little sad. It reminds me of something my dad used to say about those "smooth jazz" radio stations: listening to them is the aural equivalent of putting maple syrup on all of your food. Yeah, it's different, but it all tastes (sounds) the same.
Actually, I kind of feel the same way about balsamic. I like other types of vinegar, but balsamic is just so...inky.
And onions. They have a place in many dishes. Just not with my pasta.
What popular foods do you hate?
Wooden Spoon - I am with you on potatoes! I don't hate them, but I just don't care enough about them to eat them. You could leave an opened bag of chips on my desk all day, I won't touch them. I don't care at all about fries, mashed potatoes -- all the things that people oooo and ahhhh over. This is the one thing that makes my mother think we might not be related...
Last Bite?
always crust. have an apple pie? I eat all the apple filling first, then the center pastry and finally crust (I save some icrecream for those last bites as well). if the dish has cheese, then always some cheesy bite for last.
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Hi, real live Irish person here in Dublin this morning on Paddy's Day! My advice on soda bread is that the authentic route is best, otherwise probably best to make another type. The really straight up recipe for white soda bread is probably the one available on the Odlums (irish flour company) website, here it is: http://www.odlums.ie/Recipes/R_WhSodaBr.html For reference, odlums cream flour is white normal flour (think you call it cake flour), not bread flour (extra gluten unnecessary as not kneaded - ha, one reading of that is a terrible pun, I mean the literal one). Contrary to BaHa's opinion, that is the flour that's used in Ireland anyway. Couple of bugbears, there should be minimal fat, definitely no eggs and you've got to use bread soda - that's why it's called soda bread, people!