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What Fall Foods Are You Excited For?
Winter squash... all types... especially pumpkin, kabocha, and red kuri... oh, it's too hard to choose; I love them all!
Sweet potatoes (and regular potatoes)...
Apples (and apple cider)...
Pears... cranberries... pomegranates...
I can't stand cold weather, and am always sad to see the summer end... my only comfort as the autumn season approaches is the amazing fall produce that awaits; sometimes it *almost* makes up for the cold... but not quite.
Do You Have a Favorite Greek Yogurt?
@jay27 - I agree with you; Voskos is my favorite too! I can't believe it hasn't been mentioned more than once in this thread...
3 Greek Gods is my second choice, after Voskos.
As for the Oikos (Stonyfield), I don't really care for any of them except for the strawberry flavor... the plain, vanilla, and honey flavors all have a strange, chalky consistency; I don't know how the strawberry flavor managed to escape the same fate, but it is the only Oikos flavor that I ever buy.
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Your Clever SE Name
It's not the most witty/clever name on here by any means... but mine is wine-related (and by the way, wine counts as food!); I admit that I'm a bit of a "wine geek" (studying to be a winemaker, in fact), and I've been especially fascinated for quite some time by what is happening on the wine-producing "scene" in South Africa. In South Africa, the Chenin Blanc grape (and by extension, the wines made from this grape) is often called "Steen".
It's a short name, easy to remember, and references my love for wine (and I knew that quite a few people here on SE would "get" the wine reference)... so it became my name here on SE. (Although I could easily have gone with "LovesEveryTypeOfWinterSquash" or "GiveMeAllOfYourHoneycrispApplesRIGHTNOW"... but those definitely lack poetry as names!)
What Fall Foods Are You Excited For?
Winter squash... all types... especially pumpkin, kabocha, and red kuri... oh, it's too hard to choose; I love them all!
Sweet potatoes (and regular potatoes)...
Apples (and apple cider)...
Pears... cranberries... pomegranates...
I can't stand cold weather, and am always sad to see the summer end... my only comfort as the autumn season approaches is the amazing fall produce that awaits; sometimes it *almost* makes up for the cold... but not quite.
Do You Have a Favorite Greek Yogurt?
@jay27 - I agree with you; Voskos is my favorite too! I can't believe it hasn't been mentioned more than once in this thread...
3 Greek Gods is my second choice, after Voskos.
As for the Oikos (Stonyfield), I don't really care for any of them except for the strawberry flavor... the plain, vanilla, and honey flavors all have a strange, chalky consistency; I don't know how the strawberry flavor managed to escape the same fate, but it is the only Oikos flavor that I ever buy.
I eat ______ out of the tin/jar/bottle...
Honey
Tomato paste (so relieved to know I'm not the only one!)
Mushrooms
Pickles
Olives
Fruit preserves, jam, jelly
Mustard
Pumpkin butter
Applesauce
Tinned fruit (usually peaches)
Sun-dried tomatoes
Peppadews
I will confess to occasionally eating cold Spaghettios as well... not often (I rarely even have them around), but every once in a while I get a craving for them.
When I was a child, I used to eat frosting straight from the container. So sad... I'm cringing at the thought now. But tomato paste, honey, or any of the aforementioned foods? Oh, that's perfectly okay... :)
Video: Hungry Kitty Begs for Food
Awwww... who could resist?
Non-milk milk
In my experience using non-dairy milks, I've found that rice milk usually works best for baking... however, it might be a bit sweet to use in a savory cornbread, so I would go with unsweetened soy milk.
Good luck, and let us know how it turns out!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Wow... I actually don't eat burgers very often, but am finding myself craving them more now than I ever have in my entire life after reading this post and seeing all of the recipes being posted from this book.
My favorite burgers are and will always be the ones grilled by my father... made from ground sirloin, cooked all the way through (I know, I know, I'm sorry... I just can't seem to appreciate "rare"; just the thought of it makes me a little squeamish), on a "mountain roll" (basically a soft white bun with flour sprinkled on top) with nothing but ketchup and mustard. A slice of cheese is optional.
I am surprised by how much I want this book. Yum...
Locanda Verde: The Best Breakfast in New York?
::CHOMP::
*Ouch*...
Those pictures should come with a warning label, to keep viewers from trying to take bites out of their computer screens...
Seriously though, everything looks and sounds amazing. All I can say is "wow".
What Weird Family Foods Did You Grow Up Thinking Were Normal?
@lollie - re: the boxed mac and cheese with sliced hot dogs... my family used to do that too... my parents called it "polka dot macaroni and cheese". (I would always pick out the hot dogs, though... I've never liked them. Loved the mac and cheese as a child, but I would have none of it being defiled by evil hot dogs.)
And I remembered one more: tuna sandwiches with Pringles in them. Not real potato chips... it had to be Pringles.
What Weird Family Foods Did You Grow Up Thinking Were Normal?
Applesauce as a dip for pizza. I didn't even know that this wasn't "normal" until I was a teenager... and to be honest, I still love that sweet/spicy flavor combination. (It works best when the pizza has a lot of hot and spicy toppings, such as hot Italian sausage, pepperoni, hot peppers, etc.)
I also remember graham crackers with (store-bought) chocolate frosting on top; this was a frequent after-school snack for my brother and I when we were kids.
Dear Whole Foods,
Dear Whole Foods,
Please open a store here... I think I live in the only state in the US without a Whole Foods. Why must I be so deprived?
My kingdom for a Whole Foods...
Brownies: Gooey or Cakey?
Another vote here for gooey with crunchy edges!
No nuts. No frosting. A great brownie doesn't need any added "stuff" in or on it.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches... tomatoes... homemade pickles... there are actually many things that I would like to try canning/preserving. I've been wanting to try it myself for several years now; however, I have always been too intimidated by how many things could go wrong (or so I have heard), as well as by the amount of time and equipment it takes.
(Perhaps this book could help me... the recipes look amazing.)
Ed Levine's Serious Diet, Week 68: Coming Up on the Big 5-0
Congratulations, Ed!
Cook the Book: 'Urban Italian'
@kgocat - I thought I was the only one who ever used broken spaghetti to make "risotto"! (I actually prefer it that way; I don't care as much for rice dishes in general.)
@musicalpandibear - Wow, your grilled peach caprese salad sounds amazing... I must try that!
My favorite Italian dish with a twist? I have so many of them, it's hard to choose... but off the top of my head, I love gnocchi made with sweet potatoes.
Cook the Book: 'Kneadlessly Simple'
Banana and pumpkin are the breads I make most often... sourdough is one of my favorites as well, but I don't make it nearly as often as I should; I'm not as confident in my baking skills as I would like to be... hence the reason I need this book!
Spinach: Way or No Way?
Without a doubt, WAY! Love it. Any and all forms.
Cook the Book: 'On the Line'
My favorite way? Hmm... I don't think I've found it yet.
But this is certainly not stopping me from continuing to try.
Anchovies: Way or No Way?
No way... sorry, but I can't stand them.
Octopus: Way or No Way?
I've never tried it, but am definitely interested in doing so.
No Trans Fat Shortening?
I agree with KarynMC; if I have to use shortening, the Spectrum brand is my preferred option.
Are we Freaks?
You know what I find much stranger than being into food? Being into fantasy basketball.
Are we Freaks?
Hi soozm32,
I saw your recent post about how much you enjoy using All-Clad cookware. As an All-Clad representative, I would love to talk more with you about your experience! Please e-mail me at Tnikolich@marcusa.com.
Thanks! Taryn
Your Clever SE Name
Great thread - missed it on the 18th, so I'm glad it turned up in "recently commented on"
@toferburl: Hi there. I live in Essex.
my name comes from a river in Vermont named the Lemonfair. No one knows how it got its name, but I prefer one of the possibilities, that it comes from "les monts verts," since we're the Green Mountain state. So this is my little way of saying I'm a Vermonter.
Your Clever SE Name
I live in Portland and travel solely by bicycle.
Your Clever SE Name
Y'all have made me laugh so hard through this great thread!!!!! I feel close to each of you. Simply using my initials and birth month and date help to get me where I need to go in my "old" age. BABY BOOMERS ROCK!!!!!!!
Your Clever SE Name
I could have a really good time following up on all your names, like: @toferburl, is your last name Kimball? Does the name "Pavlov" ring a bell?
This is really fun. The non-food names are every bit as interesting as the food-related ones. I'm very, very glad I don't have to pick a winner.
So, on hindsight, I should've gone with the nickname my little cousins--twerpy boys--gave me when I was about 14. Every time we'd come to visit, they'd run around hollering, "Hide! The FBI is here!" Flat Bette Irene. Yup, that's me. Depending on their mood and creativity and their ages, I've been Fried, Furry, Fruity, Flatulent, Full, Faux (padded), Fiendish, Frisky, Fixed, Freaky, Funky, Finky, Fat, Foolish, Floppy, Frickin'--every F-word they could think of went in front of my name. I didn't think F-words were funny, but my cousins thought they were hilarious.
Tonight, I'm Famished Bette Irene, and that's not at all funny.
Your Clever SE Name
@livefreeordine--I have a house in NH too but I always thought it was "slip, freeze and die!"
@capcooks ...That January I lived in Philadelphia and was 10 days over my due date with my second child. I had never seen so much snow. Luckily, the cheesesteak place reopened right before I had to go to the hospital...I miss all the good Phila food.
Your Clever SE Name
In our house we love butter and when I cook I get butter on my fingers simple no-brainer. butter, porkfat/lard, olive oil they all rule any natural fat is in reality good for you in moderation and tastes great. what would pie crust be without butter or lard? Eggs if not fried in bacon fat then butter? A sauce stew or soup without that last pat of butter, splash of olive oil or even a dab of chickenfat, porkfat, lard or some full natural fat to finish it off? Go figure , it's a miracle ingredient ! It would be like a world without salt a dash is all it takes! I sure hope Emeril Lagassi only uses that much salt for showmanship or his food would taste only of salt. It is rediculous the amount he uses it's so disgusting, he ruins what was quality ingredients before he got to it there is no other justification for that much. Aren't there people starving in America much less the world that would give their lives to provide for their families what he renders inedible?
I could also have chosen butterbrain as I slip off topic so easily.
Your Clever SE Name
My business is Paumanok Preserves jams, jellies, condiments, et.al. My products are "well preserved, " and people tell me my age (70) doesn't show. I started using my "handle" a few years ago when I decided to put a vanity plate on my truck: WLPRESVD. The NYS limit of 8 letters/numbers is also my birth number, so it all works. I plan to retire at the end of this season, but won't have to change my signature.
Your Clever SE Name
When my oldest daughter was in High School her two best friends had Moms who were blonde and small like me and they used to call us the "Small Blonde Moms". Those were good times with great memories so I am proud to be "Smallblondemom".
Your Clever SE Name
Oops, I just realized that I referred to SE as Chow... and just to show my lack of creativity ...my name is the same on both.
Olive Oil or Butter?
Olive oil all the way! With Parmesan cheese. I'm obsessed.
What Fall Foods Are You Excited For?
Brussels sprouts from the farmer's market, roasted in the oven. Even people who normally hate them love these ones!
What Fall Foods Are You Excited For?
Thanksgiving EVERYTHING!
- Punkin pie,
- turkey with cran sauce
- smashed pots with gravy
- squash soups
- sweet potatoes....
What Fall Foods Are You Excited For?
delicata squash, all things pumpkin, Cortland apples
What Fall Foods Are You Excited For?
Cider donuts! My first stop when I get to NY in October is the Union Square farmers' market.
What Fall Foods Are You Excited For?
Pears of all sorts. Acorn squash that are baked. Roasted root vegetables with balsamic. Beef stews. Pumpkin pie. Apples, though I don't have a favorite. Apple juice and/or natural cider.
What Fall Foods Are You Excited For?
Apple cider, apple cheddar strata, sauteed apples and chicken, apple sausage risotto -- aaaaand I guess some good ol' beef stew.
What Fall Foods Are You Excited For?
I love persimmons and avocados, which come into season here in Southern California in the fall. There's also apple butter from the nearby mountain orchards and pumpkins grown on a local farm. And roasted squash is always delicious, especially stuffed with a wild rice mix and alongside some braised greens!
What Fall Foods Are You Excited For?
@bessfour: Hear, hear!
What Fall Foods Are You Excited For?
Pumpkin butter. And making a big pot of chili!
What Fall Foods Are You Excited For?
Butternut squash... we make ravioli with it... yum!
Oh, and definitely tailgating foods... GO GATORS!!
What Fall Foods Are You Excited For?
I love teaching people how to actually EAT those fall porch decorations we call pumpkins, gourds, and squash.
While many of them have a tough outer skin, the flesh underneath is sweet and very nutritious.
You can peel, seed, cube and simmer any of the squash in a flavorful stock, strain and puree for a great fall soup.
Try butternut squash and green apple soup by baking them together until very soft. Puree the two and adjust consistency with vegetable stock or cream. Garnish with cinnamon!
Or, Acorn squash is great baked in a white sauce or cheese sauce. Peel, seed, dice the acorn squash. Make your favorite white sauce. I prefer a brie and Swiss cheese sauce. Toss with the diced squash, and bake until soft. Top with crumbs if you'd like.
Examine these fall vegetables more closely than how they look next to your front door.
Chef Todd Mohr
What Fall Foods Are You Excited For?
Football watching/tailgating foods, butternut and acorn squash, pumpkin, and apple crisp...
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Steen hasn't written a post yet.
Recent Favorites
How to Decode PLU Stickers on Produce
Posted by Adam Kuban, April 19, 2008 at 7:00 PM
Locanda Verde: The Best Breakfast in New York?
Posted by Ed Levine, June 30, 2009 at 11:00 PM
Polls
Steen hasn't answered any polls yet.
Quizzes
Steen hasn't taken any quizzes yet.
It's not the most witty/clever name on here by any means... but mine is wine-related (and by the way, wine counts as food!); I admit that I'm a bit of a "wine geek" (studying to be a winemaker, in fact), and I've been especially fascinated for quite some time by what is happening on the wine-producing "scene" in South Africa. In South Africa, the Chenin Blanc grape (and by extension, the wines made from this grape) is often called "Steen".
It's a short name, easy to remember, and references my love for wine (and I knew that quite a few people here on SE would "get" the wine reference)... so it became my name here on SE. (Although I could easily have gone with "LovesEveryTypeOfWinterSquash" or "GiveMeAllOfYourHoneycrispApplesRIGHTNOW"... but those definitely lack poetry as names!)