dry fried beef or chili beef sounds right-- i can't really name a region, because it was made by the chef of the house i was living in. but i know chindian food was his specialty so that is a good bet-- i'm googling szechuan beef right now!
@Kerosena-- exactly! I was really surprised, when I went to compare ingredients, to see that sugar is the second ingredient in sriracha (the first ingredient in both is chiles; there's no sugar in sambal apparently).
@cucumberpandan-- i think indonesia just shot to the top of my list of travel destinations!
gnocchi bolognese. i've been craving gnocchi and haven't been able to find good ones in my town, so i took matters into my own hands and now have a freezer full of them!
crush lightly and put in a jar with oil. i keep one jar w/olive oil and just chiles, one with canola oil and szechuan peppercorns and chiles. perfect for starting stir-fries, drizzling on pizza & pasta, hummus, etc.
any tips on drying the zest?
thanks, stoveye! (i'm a little embarassed; should've done the googling mysef.)
wow, you guys, thanks so much for all the awesome tips! i am going down for a wedding, so i'll have to squeeze a lot of eating into a limited time. but knowing me and my traveling companion, we'll make it work... we've been known to double up on dinners before, and we can do it again.
@stoveye-- is the farmer's market open every day? (and yeah, i'm a southern food fanatic, so while it's not the reason i'm going, it's one of the reasons i'm extra-excited to be going.)
i'll come back next week and report on what we ate.
my go-to snack these days is brown rice with scallions or green garlic and sriracha. tonight i'm having a tofu-asparagus stir-fry, and you bet there'll be sriracha involved.
I have to disagree with the person above who suggested Stinking Rose-- I took some friends who were visiting there, and everyone unanimously agreed it was the worse restaurant experience EVER. bad food with expensive prices, and the service was HORRIBLE. i can't even walk past that place without hissing. so i would suggest not going there.
La Ciccia on Church and 30th. Gialina in Glen Park. Both some of the best italian in the city. Aziza out in the Avenues is amazing high-end Moroccan, great cocktails and decor and the food is fantastic. Cocktails at the Slanted Door-- go around sunset and take your drink outside and grab a table overlooking the water. A16 and SPQR are great but do get crowded and don't (I don't think) take reservations.
pepperoni pizza (fake pepperoni, ew, but soooo delicious). and i know the OP excluded alcohol, but i gotta mention it, because it seems like all my 'bad' foods-- specifically, anything greasy and coca-cola-- are really only completely irresistible when i'm hungover.
roasted broccoli with some spices.
rice or rice sticks with scallions and sriracha.
pasta with garlic and oil and chiles.
maple syrup is good too. i love to make ground lamb meatballs and serve them with a sauce made from fage thinned with some evoo, lemon and garlic. or saute some bananas in butter and brown sugar and put that on there.
ketchup?!? you just blew my mind. i can't even understand how/why that would work! can you explain?
oops. i missed the herb part. i only really like the plain.
calorie-wise, it's the same as olive oil (i was shocked to find this out). in terms of the kind of fat, it's probably worse. i like to use it to grease the pan for cornbread, or to sautee greens like chard (every time i do this my bf asks why they're so delicious... not telling!)
seriously, the ramen salad needs to STOP! first of all, way to take a perfectly good salad and make it both gross and toxic. i'm really not sure anything with ramen in it can properly be called a salad. i lived with a bunch of other grad students last year and ramen salad was frequently served. um, no thanks, i like my salad fresh instead of deep-fried.
I use this all the time and love it. I agree that it's best to let it come up to room temp for about 20 min. then i like to use my hands to stretch it. Crank the oven up hot hot hot so it cooks quickly. Toppings like arugula I would put on after it comes out of the oven. Some of my fave toppings are: sausage fontina and dandelion greens, (i don't cook the sausage first, just crumble it raw onto the crust w/the cheese, this way all the yummy fat runs all over the pizza. if your oven is hot it should cook through; i've never had any problems), cheese w/prosciutto and arugula, chard and pancetta/bacon. calzones are also easy and fun to make!
have a great time!
@rasellers0: 'panini' is plural; the singular term is 'panino'.
thanks for all the great suggestions-- you guys are the best! i love the idea of making ginger ale, but i usually avoid trying out brand-new recipes on other people, and this week is going to be super-busy as it is. maybe i'll whip up a test batch for myself sometime soon, then it can be one of my go-to recipes.
fish tacos are great-- load on as much hot sauce, lettuce, etc as you want. i like to saute some tilapia in a pan with either salsa verde or regular salsa (if it's not too chunky) until it's flaky and breaks down, then put it in crispy shells (preferably fry your own) with cabbage, avocado, lettuce, cheese, maybe some mayo (doctored with chipotle and lime). i'm not a fish person myself but i drool just thinking about these.
i second the pizza dough. if you bring it up to room temp and crank the oven to 500 for about 20 minutes, you can get a damn good pizza out of it. also at $1 i can afford to buy an extra in case i mess one up.
no one's mentioned the frozen chicken taquitos... i cannot walk out of TJs without a package. they are strangely addictive.
hard boiled eggs. they disgust me. i hate the smell, the texture and the taste. i can barely stand to watch someone else eat them. other kinds of egg are okay, though. i think this is the only food i feel so strongly about.
Thanks guys! I ended up rinsing, cooking and eating them with couscous and merguez. They tasted fine and so far, no digestive issues.
I think next time I will use the boil & soak method...
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