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The Ten Most Recent Posts By caley
From Talk
Posted by caley, April 25, 2008 at 10:03 AM
I'm on holiday in New York City at the moment and would really like to make some Indonesian food. Do any of you Serious Eaters know where I can find Indonesian ingredients (kecap manis, sambal oelek, terasi, galanga, etc.)? I wouldn't mind ordering online, as long as it arrived promptly and didn't cost the earth.
Thanks for any ideas.
From Talk
Posted by caley, November 2, 2007 at 9:35 AM
My birthday is next week (29), and I can't decide what to do for it, but I want to do something fun because my last birthday was really depressing. Do you have food-related birthday traditions? Do you go out to dinner? Do you make yourself a cake? Do you go on a pub crawl? Do your loved ones bring you breakfast in bed? Or do you lie in bed and eat chocolates and pretend the whole thing isn't happening?
Give me inspiration!
From Talk
Posted by caley, November 2, 2007 at 8:13 AM
I'm sure there are foods whose enduring popularity leaves you baffled. In my case, it's fruit pies and blue cheese.
What about you?
From Talk
Posted by caley, September 27, 2007 at 4:52 AM
It can be nice to experiment in the kitchen, but everyone has some beloved dishes which they feel can only be made in one way, and with which no one is allowed to tamper.
I don't want any wierd spices in my fish pie (a friend recently suggested the inclusion of ginger), and my boyfriend would rather poke out his own eyes than see a variation on the sacred combination of poached salmon, potato salad and sliced cucumbers.
What dishes turn you into a traditionalist?
From Talk
Posted by caley, August 16, 2007 at 11:35 AM
Here in London it is cold and wet, and it's only going to get colder and wetter. In fact, I currently have the heating on, and am wearing woollen socks. I have exhausted all of my rainy day food ideas, and now I need some inspiration. What do you make on a cold, rainy day (that is, if all of you in the midst of a warm American summer can recall what such a thing feels like)?
From Talk
Posted by caley, July 26, 2007 at 7:23 AM
Were you served lunch at school? Did you brown bag it? Did you go home for lunch?
I was served lunch at school, and it was vile. We ate 'family style,' there was no choice (although at some point they began providing jelly sandwiches for vegetarians - occasionally, when they ran out of the other kinds, with MINT jelly), there was no standard of nutrition, and lunch was viewed as a punishment by one and all. Thinking about it still makes me cringe.
What about you?
From Talk
Posted by caley, July 19, 2007 at 12:46 PM
Or did you as a child? I'm thinking along the lines of 'Wednesday is Meatloaf Night!'
From Talk
Posted by caley, February 23, 2007 at 6:08 AM
I particularly remember being fed Chinese takeaway beef with broccoli by my father, and also eating tinned fruit cocktail with maraschino cherries at preschool. In both of these memories, I must have been about two and a half years old (for timeframe, think late '70s).
What early food-related memories do you have?
From Talk
Posted by caley, February 22, 2007 at 7:17 AM
Of course it depends on what I'm eating it with, but in general, I require piccallili, Swedish mustard (which is quite sweet) and mayonnaise.
From Talk
Posted by caley, February 2, 2007 at 4:51 AM
Here's mine: I was a vegan at the time, and I had got into the habit of making 'pizza' with a toppinng of vegetables, covered with this 'cheese-like' combination of silken tofu and nutritional yeast wizzed together in the blender. It wasn't great - in fact, it was pretty revolting - but it broke up the tedium. (I will add here, as if it needed to be pointed out, that at the time I was cooking for one. Otherwise, I'd never have got away with it.)
Anyway, this tofu-nutritional yeast combo would have been merely a blip in my record of relatively sound food-related judgement, were it not for the fateful day that I went to the farmer's market and returned with a large celeriac. When I got it home, I was wracking my brain for something unusual to do with it, and I hit upon the misguided notion that it would be really delicious to make a kind of celeriac au gratin with the aforementioned tofu/yeast combo as the topping. I spent an hour lovingly slicing the celeriac, braising it (or something) and arranging it in a little pyrex dish. Then I spred the odious combo on top, sprinkled with breadcrumbs and popped it into the oven.
What emerged tasted like drinking rainwater out of a rusty bucket. It was so revolting that I've never been able to eat celeriac again - it's flavour is, for me, indistinguishable from the flavour of nutritional yeast.
Ok, that's mine. I'm not proud, but I feel a little better for having told you. What's yours?
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