flood’s Profile
Recent Comments
Pie-Kuing: Today's Best Form of Procrastination
fugitive moment
of unctuous perfection
saucy, sexy, gone.
Harissa: What do you do with it?
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.
Putting the "In" in "Gin"
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.
See more comments by flood »
Recent Posts
See more posts by flood »
Recent Favorites
flood hasn't favorited a post yet.
Recent Polls
flood hasn't answered any polls yet.
Recent Quizzes
flood hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
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.
Pie-Kuing: Today's Best Form of Procrastination
fugitive moment
of unctuous perfection
saucy, sexy, gone.
Harissa: What do you do with it?
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.
Putting the "In" in "Gin"
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.
Is there life without a microwave?
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.
Weekend Book Giveaway: 'Trail of Crumbs'
Breakfast tacos or Pad Kee Mao.
Fresh Beet Pasta - What do I do with it?
Thanks everyone. I think I'm gonna go with the blue cheese walnut combo. I'll save my cool whip for another night.
Kumquats!
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.
Kumquats!
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?
Great Gelato. Not Ice Cream. In the U.S. Where? Whose?
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.
Cook the Book: 'The Martha Stewart Living Cookbook: The Original Classics'
I used to make the upside down plum cake from Everyday Food all the time. It was always great.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Hoover's in Austin TX
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
onion bagel with lox, lemon, cream cheese ,capers and red onion
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
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.
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
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!
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
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.
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
@ Challah. Why no such thing in Mass? Not exactly difficult to make or requiring exotic ingredients.
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
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.
Breakfast Tacos at Rosie’s Tamale House in Bee Cave, Texas
@flood: "breakfast tacos" for dinner.......wouldn't that just be regular tacos? :P
I could eat breakfast tacos all day, everyday.
Pie-Kuing: Today's Best Form of Procrastination
Flour everywhere
Fresh dough stuck to all four walls
Next time watch the fan
Pie-Kuing: Today's Best Form of Procrastination
primeval delight
on a blazing wood fire;
cheese elevates bread.
Pie-Kuing: Today's Best Form of Procrastination
pizza haiku yay!
pizza limericks, better.
editor, contest?
Pie-Kuing: Today's Best Form of Procrastination
The beer and pizza
combo. Timeless classic.
Cotes-du-Rhone works too.
Pie-Kuing: Today's Best Form of Procrastination
Sadness and dismay:
They are squeezing off the oil!
They just don't get it...
Pie-Kuing: Today's Best Form of Procrastination
Pizza for breakfast?
It's good cold or reheated.
Not so with sushi.
Pie-Kuing: Today's Best Form of Procrastination
Need to grab a slice,
Its been a day since the last,
I can hardly breathe
Pie-Kuing: Today's Best Form of Procrastination
I must stop.
Just one more. Aaaaarrgh.
quick lunch uptown slice
pavement hot heels high fold it
walk teeter bite sauced crunch
Pie-Kuing: Today's Best Form of Procrastination
Thoughts of pizza
Curl my brain
Forget that link
Let's try again
The Poet Laur e Ate who will. Ate.
Pie-Kuing: Today's Best Form of Procrastination
That is an interesting choice of judge. American Pizza apparently has risen to its proper place in the world, for there are not too many ">http://en.wikipedia.org/wiki/Robert_Pinsky"> poet laureates wandering around here and there.
hunger for hot white
cheese stretched, bubbling tomato
poet's nose sniffs - ahhhhhh
Pie-Kuing: Today's Best Form of Procrastination
Deep dish or thin crust
White, loaded, single topping
Love all, share, burp, smile
Pie-Kuing: Today's Best Form of Procrastination
This just in: Robert Pinksy, the incredibly accomplished poet, is judging the contest!
Pie-Kuing: Today's Best Form of Procrastination
sausage, black olive
bacon, 'roni, and meatball
the runs tomorrow
-McGoGo
Harissa: What do you do with it?
Oh my goodness, I can't believe you read my mind. I have been thinking about harissa endlessly as of late. I wanted to make some actually. I just tried the stuff somewhat recently at my aunt's place and I love it! It's sooo spicy and delicious. I just spread it on some bread with some hummus. Yummm.
Hillary
Chew On That
Harissa: What do you do with it?
I was sitting in class yesterday and I realized that I have some ground pork in the freeze. How good would pork burgers be filled with harissa, onions, and garlic?
Harissa: What do you do with it?
I love that stuff. mix a generous amount with any quality fruit preserve (I've used mango, quince, etc.) and makes a wonderful chunky glaze for roast poultry. last time I did it, I rubbed it all over turkey thighs when it was about a 1/4 of the way through, so it finished beautifully caramelized.
Harissa: What do you do with it?
I rub it on whole roast chicken too. I also use it to make roasted eggplant which you can buzz in the food processor and serve with warm pita mmmm.
Harissa: What do you do with it?
harissa mixed with mayo or aioli makes a great dip with veggies or french fries or sandwich/hamburger spread!
you can also put it in chicken salad, potato salad...anything! rub chicken breasts, pork chops, lamb chops ESPECIALLY! in ground lamb for lamb burgers.
Harissa: What do you do with it?
I love harissa paired with chick peas. (Try a daub in your next batch of hummus.)
jenberger, that popcorn sounds amazing! Yum, indeed!
Recent Posts
Recent Favorites
flood hasn't favorited a post yet.
Polls
flood hasn't answered any polls yet.
Quizzes
flood hasn't taken any quizzes yet.
About flood
Website: http://theothererinflood.blogspot.com
Location: Brooklyn
About: I likes me some food.
Favorite foods:
Last bite on earth: Ideally not human flesh.
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.