I'm a thirty-something married woman obsessed with food and cooking. I'm also an utter geek, and when I'm not in the kitchen, I knit and belly dance. OK, sometimes I do those in the kitchen, too.
@monopod, try it in scrambled eggs. I bet you could also make some awesome furikake crackers.
I was a little frustrated with my attempt at this recipe today. I followed it to the letter, but still had a huge amount of trouble peeling the eggs, even though they were a little older (got them a week ago). Trying to get the shell away from the white of the egg without tearing that incredibly delicate white was pretty much impossible. I did the best I could at it until I got a space large enough to stick a spoon in and scoop the egg out. I still left the firmest part of the white behind in the shell as a thin layer, but at least I was mostly able to avoid getting shell in the eggs when I served them. They refused to stay whole through the shelling process, though, and it made me sad to serve broken eggs. Part of me wonders if using a higher temperature for a shorter time might cook the outside of the white more thoroughly while leaving the yolks nice and runny.
My mom is crazy about pepperoni in her omelets, with onion and green bell pepper.
I feel like if you're going to do a martini without vermouth, you might as well say "I'd like a cold glass of gin, please." I like mine 2:1, with a modest splash of olive brine and plenty of olives as garnish. I've also used capers and pickled nasturtium pods in the garnish. My husband likes cocktail onions, but I prefer chopping those into my sardine salad. :D
I agree with the people asking about a baking method! Even if you don't care about fat consumption, even a couple of fingers of oil in a skillet is a lot of oil to deal with and clean up, IMO. I try to avoid that sort of thing whenever possible.
I have a friend who does this when making large quantities of lemonade: she juices the lemons, then mixes the rinds with sugar and uses the syrup to sweeten the lemonade.
@Veganwithayoyo - Bravetart suggests a similar-but-not-quite-the-same loaf with beer. I've found a very simple beer bread recipe that I've used countless times that sounds like this sort of thing. It's a batter-based quick bread, so you pour it into a loaf pan rather than forming it into a boule, but it bakes up fairly sturdy and tastes delicious. I do usually cut the sugar in the recipe in half, for a more savory loaf. It calls for melted butter to brush the pan with, I'm sure something like Earth Balance would be fine. Here's the recipe I use: http://www.epicurious.com/recipes/food/views/beer-batter-bread-104160
I don't have a pressure cooker, and have nowhere to put one if I got one. My desire to try sous vide results from the fact that I'm guessing a really reliably tender octopus requires a long time cooking no matter what, if you don't have a pressure cooker. If there's a method that will give me reliably lovely tender octopus without a pressure cooker that does NOT take long, awesome! I just can't always be chained to the stove all day, much as I enjoy cooking. Sous vide, I can just leave running at home without fear while I go do errands and stuff.
@Daniel, that would be awesome if I had a pressure cooker!
I'm not even a little bit Japanese, but miso soup has always been a comfort food for me since I first tried it. I really enjoyed reading this article. I'm also excited to learn about South River Miso. I'll have to look for it at Harvest Co-Op in Cambridge--they tend to like selling a lot of local products. I've been wondering what to have for dinner tonight. It might turn out to be a riff on miso soup with smoked tofu and maybe some sliced carrots, nice and hearty for a blah and rainy day.
@RaptorEsq, I highly agree! I want to figure out how to sous vide octopus, maybe finishing it under the broiler...
I have so much respect for anyone who writes a cookbook. I am an off-the-cuff cook for the most part, rarely measuring or timing things. "As much as looks like enough" and "until it's done" are my watchwords. I actually bothered to go to the effort of writing down some recipes, though, in an effort to be able to share them with others. It's hard!
Seeing this talk about the labor involved in making vegan dishes makes me think that I would really love to see some special but quick and fairly easy vegan dishes this month! I'm an omnivore, but one who really loves vegetables, and who is happy to eat vegetarian meals frequently. I'd love some vegan recipes that I could throw together on a weeknight. The stir-fried lo mein with charred cabbage, shiitake, and chives is one that I've done a few times, but I'd love to see more!
Chicago is the only other place besides Rhode Island where they understand the necessity of celery salt on a hot dog!
Preach it! I hate having to deal with clamshells (or other seafood shells) in pasta.
While we're at it, if you're serving a dish designed to be eaten with utensils and it has shrimp in it, PLEASE take off the goddamn tails. I hate having to remove them. It's the worst in a bowl of soup, where I have no place to put the tails except back in the bowl or on a napkin.
@matantisi, I do something similar. I put the paste into a ziplock and flatten it out so the paste becomes a thin sheet in the bag, and I keep it in the freezer. When I need some, I can easily break off a piece straight from the freezer.
Soup is pancake? Mind. Blown.
@ryuthrowsstuff, that's a really different clam dip than the one with which I grew up! It sounds good. For me, clam dip was always chopped clams (my mom bought the canned ones) mixed with mayonnaise, cream cheese, clam juice (from the cans and a bottle), garlic powder (and maybe onion powder?) and MSG. I know it sounds awful, but my mom has made it a few times a year for as long as I can remember, and it's amazeballs. Addictive. Evil. She serves it with potato chips and celery sticks. Both work nicely.
@I'll Do The Dishes Later - shooter's sandwiches were designed to be packed for hunting trips, so they'd likely do well at room temperature after some time.
Thanks! I don't think I will make it to the winter market as I'll be away all day. I've been having a hard time getting anywhere *not* within walking distance of my office or home lately, due to needing to spend most of my nonworking time at home with my sick cat (feeding tubes are challenging), but I will keep it in mind.
@dtremit, where in the Boston area (even better if you know somewhere in Cambridge or Somerville) do you buy Baer's Best beans? I've been thinking about ordering some Rancho Gordos, but not having to pay shipping on my good beans would be nice. :)
Thanks for an ode to bread! It's a refreshing change from all the "it's a new year and therefore everyone must want to lose weight so therefore enjoy (if you can) these Whole 30 recipes!" post I've been seeing around lately. I love bread. LOVE. I'm getting a little antsy because I haven't had time to make bread lately, and have instead been buying it. At least I managed to put together some pizza dough last night, so I can make pizza this week.