I bought this beautiful beet fettuccine but I'm not sure what to do with it. The New York Times suggests goat cheese and poppy seeds, but I'd like a second opinion. Any thoughts on how to use fresh beet fettuccine?
Breakfast tacos are my #1 go-to for a quick dinner. What can I say? I think dinner for breakfast for dinner is the ultimate thrill. But I don't get out much.
fugitive moment
of unctuous perfection
saucy, sexy, gone.
Harissa is great rubbed on a porkchop to be panfried, or scrambled into eggs with kale. Though sometimes I'm paralyzed trying to decide between harissa and sambal when it comes to eggs. It's also good in a garlicky dressing for a cracked wheat salad, maybe with pomegranate syrup. Good stuff all the way around.
The Richmond Gimlet - a Eugene, Oregon classic credited to Jeff Morgenthaler and truly "imbued with sunshine."
From his website:
2 oz Tanqueray No. 10 gin
1 oz fresh lime juice
1 oz simple syrup
large sprig mint
Shake ingredients well over ice and strain into a chilled 9-ounce (at least) cocktail glass.
In a pinch though, a big pitcher of gin and limeade is pretty good too.
I'm with EtherMaiden. I don't currently have a microwave and rarely think about it. When I had one I certainly found ways to use it, but I find that not having one keeps my food purchases on track, when I might occasionally otherwise be tempted by cheap frozen Trader Joe meals.
Thanks everyone. I think I'm gonna go with the blue cheese walnut combo. I'll save my cool whip for another night.
Yes, LoCo, I'm sure it was loquats. Different from kumquats but equally small and obscure. My sister used to make loquat "jam" in old margarine tubs when we were little. She'd meticulously peel them all, take out the seeds and tear them into bits. Then she'd make me wait while the mush sat in the sun for an hour or so and we'd eat it with a spoon. That was in Austin.
I'm so glad other people share the loquat memories. I did buy them canned in light syrup once in an Asian market, but they tasted pretty much like syrupy can, not the delicious fruit I remembered.
Does anyone know anything about loquats? We had a tree near our apartment when I was a kid in Texas. The fruit was similar to kumquats but no one else seems to have heard of them. Did my family make it up?
Stella Gelato in Eugene, Oregon at Cafe Perugino. Pistachio so true you can almost feel the papery skins on your tongue. The bar manager there makes it and I think they distribute to the New Seasons grocery stores in Portland, too.
Erin, come back soon! Breakfast tacos are not only allowed, but encouraged daily here in Austin.
Regional culinary nicety: breakfast tacos in this part of Texas generally are called breakfast burritos elsewhere.
We have family in Austin..(and plan to move there eventually)...but, Rosie's really is fabulous...VERY unassuming....if you weren't from Austin..or a local pointed it out..you would probably pass it right by! It has become an "after-race" staple for many of us riding out in Austin! Jim Bob's is also worth the stop!
I've lived in Austin three years, and even though i grew up in Houston, I cannot believe the prevalence of breakfast tacos. Their ubiquity, general deliciousness, and ripeness for debate makes them more akin to bagels and assorted accoutrement in New York, rather than waffles for dinner. I love a good bagel, but if I had to live with only one, I'd go with the taco for its protein and spiciness and damn it, the cured pork.
People are freaking nuts for them here. My mom always made a version for us, simple egg and breakfast sausage or egg and chorizo, but I had no idea they were such a thing.
And I think you can eat them a lot more often than you eat waffles (for dinner or for breakfast), as long as you hold off on the cheese or excessive sausaginess.
@ Challah. Why no such thing in Mass? Not exactly difficult to make or requiring exotic ingredients.
This reminds me of the only reason I'm sorry I left Texas. A real breakfast burrito brings tears to the eye and satisfaction to the soul. Sigh. No such thing in Massachusetts.
@flood: "breakfast tacos" for dinner.......wouldn't that just be regular tacos? :P
I could eat breakfast tacos all day, everyday.
Flour everywhere
Fresh dough stuck to all four walls
Next time watch the fan
primeval delight
on a blazing wood fire;
cheese elevates bread.
pizza haiku yay!
pizza limericks, better.
editor, contest?
The beer and pizza
combo. Timeless classic.
Cotes-du-Rhone works too.
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Location: Brooklyn
About: I likes me some food.
Favorite foods:
Last bite on earth: Ideally not human flesh.