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From Talk

Does anyone drink Tuaca?

I was introduced to Tuaca in the "Hot Apple Pie" cocktail. Hot apple cider, cinnamon stick, Tuaca, and whipped cream. Excellent by the fire on a cold night.

cv

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Rio de Janeiro for Churrascaria
Singapore for the Hawker Stall foods
San Francisco for the seafood

cv

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

grilled, butterflied leg of lamb, with a glass of Sirah.

cv

From Serious Eats

How To Open a Durian

Singapore, 1984. Purchased 1# of ripe durian pods. Triple ziplock bagged creamy looking flesh. Stored in hotel room.....did not know that was illegal. Returned to discover an deeply violating, unholy odor permeating the hall from behind my closed room door. Quickly removed offending package to the rear building parking lot, lit only by floods and fireflies. Attempted to spoon flesh into my mouth. Attempted to swallow said flesh. Expectorated flesh and half my supper supper on the ground....did not know that was illegal in Singapore. Sealed the zip locks with a shaken hand, hurled the package out into the dark over the rear chain link fense, thereby breaking a third (no littering!) Singapore law. Total fines evaded....$3000. But the room.....would....not....air....out.

coastalvicar

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Recent Comments | Response to Comments

From Talk

Does anyone drink Tuaca?

I was introduced to Tuaca in the "Hot Apple Pie" cocktail. Hot apple cider, cinnamon stick, Tuaca, and whipped cream. Excellent by the fire on a cold night.

cv

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Rio de Janeiro for Churrascaria
Singapore for the Hawker Stall foods
San Francisco for the seafood

cv

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

grilled, butterflied leg of lamb, with a glass of Sirah.

cv

From Serious Eats

How To Open a Durian

Singapore, 1984. Purchased 1# of ripe durian pods. Triple ziplock bagged creamy looking flesh. Stored in hotel room.....did not know that was illegal. Returned to discover an deeply violating, unholy odor permeating the hall from behind my closed room door. Quickly removed offending package to the rear building parking lot, lit only by floods and fireflies. Attempted to spoon flesh into my mouth. Attempted to swallow said flesh. Expectorated flesh and half my supper supper on the ground....did not know that was illegal in Singapore. Sealed the zip locks with a shaken hand, hurled the package out into the dark over the rear chain link fense, thereby breaking a third (no littering!) Singapore law. Total fines evaded....$3000. But the room.....would....not....air....out.

coastalvicar

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Snow outside, Elk walking by at dawn and dusk, sisters and I had tonsilitis BAD. No chance at going out to play, so Mom put a stool by the counter for me, and dolls on the floor for sisters. We started with a cake for dinner, then later bisquits. I was hooked. I could make good things to eat.

Coastalvicar

From Talk

Breakfast for a Crowd: Any Ideas?

Revueltos....crisp fried potatoes, chopped green onion, diced red and green peppers, crumbled crisp thick sliced bacon, bay shrimp, diced garlic, mushrooms, hot pepper flakes, parlsey.....and eggs poured over the lot when all are combined and HOT. Turn slowly....the eggs cooks to custard consistance on the hot potatoes, etc....not on the pan. Texture is creamy, crunchy, and delicious.

coastalvicar

From Talk

Great and easy lamb recipe for Valentine's evening?

For those on a budget, who want BIG flavor with their lamb, try the flour, egg wash, flour breading of meaty shoulder lamb chops. Quickly brown them in a dutch oven (careful....they burn fast), and set them aside. Saute a pound of mushrooms to give them some color, then add lots of chopped parsley and minced garlic at the end of the saute. Set aside. Saute a big onion in olive oil until soft....drain the onions and set aside. Layer the lamb chops in the dutch oven. Lamb, topped with mixture of onions, mushrooms, parsley, garlic, sprinkle of thyme and hot pepper flakes, salt and pepper, then another layer of the lamb, onions....you get it. Cover, cook 1 3/4 hours at 375˚ Lift the individual chops (spoon tender) out of the dutch oven to warm serving plates, pour off the remaining juices/fats into a gravy separator...and save the juices. Taste and adjust seasonsings. Spoon the the juices over the lamb, over polenta, and serve with brocolini.

Coastalvicar

From Serious Eats

Valentine's Day Chocolate Giveaway

Dark....brooding, deep, long lasting aftertaste....then the smile.

coastalvicar

From Talk

Guinness Beer Options: Looking for Something Similar

Rogue Brewery in Oregon has a gold medal winning Renaissance Stout....slightly more carbonated than Guiness, and with a deeper flavor spectrum in the finish.

cv

From Talk

Can you recommend some good (food) gardening resources?

Common Ground, on El Camino in Palo Alto, CA. They offer classes on biodynamic gardening, sell seeds by the spoonful, and offer all kinds of tools and advice. Great people.

cv

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Bavette....marinated as asado, grilled medium rare, sliced thin with pickled vegetables and homemade tortillas/guacamole/salsa.

cv

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

crisp...cut thick, browned until it's lean parts will shatter on the tooth.

cv

From Serious Eats

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Dark....65% or better, melted slowly between tongue and palate and allowed to ooze under the tongue. Wow....head to my stash right now!

cv

From Serious Eats

Cook the Book: 'Think Like a Chef'

Braising.....name any meat that is not super tender/marbled....and it will be better braised with root vegetables, kale, and a splash of wine.

cv

From Serious Eats

Cook the Book: 'Dolce Italiano, Desserts From the Babbo Kitchen'

Amaretti cookies....one after another, with Sabayon and fresh berries.

coastalvicar


From Serious Eats

Weekend Book Giveaway: 'The Elements of Cooking'

Practice. My Mom started me cooking with her 55 years ago, and I watched in amazement when she glanced at recipes, modified them based on cupboard ingredients, seasoned in her palm (not spoons), and imparted a passion, a zing, a deep appreciation for good tastes, good presentations, and good company. Cooking is my recreation and mental discipline.

coastalvicar

From Serious Eats

Weekend Book Giveaway: Real Barbecue

Gorilla BBQ in Pacifica, CA. Renovated Railroad car full of stainless steel commercial kitchen....and a great smoker unit. Huge portions, good sauce.

coastalvicar

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

Foccacia.....dimpled, shiny with good olive oil and chunky sea salt, speckled with rosemary. Or with red Hawaiian Salt and toasted Szechuan Pepper corns. Or with browned Asiago cheese. Whew, hungry!

Coastalvicar

From Serious Eats

The Best Roast Chicken: The Final Acts

About 4 years ago, give or take, the LA Times Food section published a "Winter Chicken" recipe attributed to Judy Rodger/Zuni Café....with cinnamon, allspice, cloves, and nutmeg. Pretty amazing roast chicken.

coastalvicar

From Serious Eats

Morimoto's Cookbook Can Be Yours This Weekend

Morimoto for his intensity....and he has signature beers offered by Rogue Brewing Company in Oregon that are dynamite offerings with his food!

coastalvicar

From Talk

Hors d'oeuvres menu to serve with mint juleps.

I would serve little skewers of chicken breast cubes marinated in lemon, oil oil, allspice, and lots of garlic, then grilled over direct high heat to a crispy, sizzling exterior and moist juicy interior.

coastalvicar

From Talk

Does anyone drink Tuaca?

Tuaca and A&W rootbeer is really good.

From Talk

Does anyone drink Tuaca?

The best drink with tuaca is mixing hot water, lemon juice, honey and tuaca. Its so good for a cold day, relaxing in a hot bath, or when you have a sore throat too. It is by far my favorite hot drink. it is even delicious without the tuaca!

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Switzerland to try wonderful fondues
England for real fish & chips
Australia for Barramundi

From Talk

Breakfast for a Crowd: Any Ideas?

This is really a late answer... forgive me as I just joined today.

Here is a crowd pleaser breakfast that we make all the time. It's perfect for a large group, camping or even just at home for your family. I will usually make some sort of a potato dish and a fruit salad to go along with it.

The best part of this breakfast is that everyone participates and it turns into a social get-together and it allows everyone to sit down and eat together at the same time.

At home, our biggest pot allows about 5/6 baggies at a time to cook. If you have a turkey fryer setup, you can do this outside using the big turkey pot and can cook 10-15 baggies at a time.

Do this part the night before, or have people help:
Chop/slice/shred up omelet "fixins" such as green onion, cheese, mushrooms, precooked bacon or sausage, crab, shrimp, anything that you like in an omelet. Have each item in a bowl or on a plate laid out in an "assembly" line.

Have each person write on a QUART-SIZE ziplock FREEZER baggie their name with a "sharpie pen". Funny names/nicknames allowed!

Take two eggs, scramble in a bowl and pour into each baggie. For large appetites, use three eggs.

Have people go down the "assembly line" of omelet fixins that you put out and ask them to add into the baggie any type of fixins that they may want in their omelet.

Gently squeeze the baggie so the eggs and omelet fixins blend together.

While keeping the baggie upright, zip the baggie closed most of the way, push as much air that you can from the baggie and zip it closed the rest of the way.

Gently drop the baggie into boiling water for 12 minutes.
For 3 eggs, boil a minute or two longer.

Don't let any part of the baggie hang outside the pot. It will melt and make a mess on your pot.

Watch the baggies, sometimes the egg mixture will collect to one side of the baggie resulting in a very wierd shaped omelet. You might have to move the baggies around abit so they stay "level" in the pot.

Remove the baggie from the boiling water, unzip and slide it out onto a plate. Have salsa, sour cream for those who like to add that.

It is the most flavorful omelet you'll ever eat.


From Talk

Does anyone drink Tuaca?

We had one spectacularly inebriated Christmas with my family (we're Irish, and we drink unapologetically during holidays and family get-togethers, but limit to a glass of beer or wine w/dinner the rest of the time). My aunt's boyfriend, new to the fold at the time, brought Tuaca, which he claimed was the designated drink of his motorcycle club when they would stop and camp for the night on long rides (I rather liked the idea of bikers swilling orange-scented Italian brandy). THe family liked the Tuaca so much that, after a few indulgences, started to sing the "Tuaca Song"...which is basically the song "Tomorrow" from the musical "Annie", but with the word "Tuaca" substituted for "tomorrow" and the word "shot" substituted for "day" in the chorus. Try it...you won't look at the song or the liquor the same way again...I've been a bartender for years, and I STILL giggle whenever anyone orders a shot of Tuaca.

From Talk

Does anyone drink Tuaca?

I lived in Italy for a few years, but never ran into Tuaca. Will have to give it a try

From Talk

Does anyone drink Tuaca?

A shot of Tuaca combined with a shot of espresso, is wonderful after a nice meal.

From Talk

Does anyone drink Tuaca?

There's a good article on Tuaco from the Washington post in April...

http://www.washingtonpost.com/wp-dyn/content/article/2008/04/15/AR2008041500703_pf.html

I might have to try that Hot Flash!

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

san francisco- out of all of the places in the world i have been, this is the freshest, most immaculate foodie destination in the u.s. i think any foodie from any background must visit san francisco.

kerala, india- i love india. and indian food

island of capri, italy- for great seafood, and that glass elevator thing that takes you up the side of the island, where you can see the huge citrus, the size of basketballs, some of it!

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Paris for macarons at Ladurée
London for high tea at the Ritz
New York for bellinis at Cipriani's on Fifth

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Spain, France and England to visit family members and friends.

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Italy for the food, wine comfort of home food
Australia for the seafood
South Africa for the unique dishes
rosans4@insightbb.com

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

China - family heritage - My father lived there for several years
Ireland - fell in love with the foods in college during a seminar on Ireland
Italy - I'd like to experience more of the variety of Italy than you can get here.

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Italy - land of my paternal heritage

England - America's cousins have an ever improving gastronomy - I can't wait to go there some day

South Korea - I ate and learned much in my 18 months there, but there is so much more . . .

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Thanks for participating and congratulations to our winners:

lilyk
TxBubba
lisenz
tech9803
anyang

Please check your email for more information on how to claim your book.

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Paris, Tuscany, and Argentina - for bistro, comfort, and beef!

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

I would go to Mexico for the entree then head to Paris for dessert.

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Japan, China, India, Thailand, France, Hawaii & many many more I love to try new food and have wanted to try many things from all of these places. I collect cookbooks and get so excited about trying new foods!!!

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Malaysia - for the street food - great noodles, rice, seafood and you can get Malay, Chinese, Indian. It's a wonderful cultural mix. Not to mention picking up rambutan for dessert while you're at the night market.

Egypt - for the "salads" - baba ganoush, humus, pickled eggplant, tahini salad, and on and on. And then either some little date cookies or, if feeling more decadent, kanefa, for dessert with tea.

Paris - mmm, what's not to like? Omelets cooked to perfection, croissants, artisan bread of any sort, a variety of cheeses, and chocolate confections that are superb. Sure they cook good to in France, but I find it hard to pass up the markets/bakeries and just graze all day.

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