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The Ten Most Recent Posts By frederika
From Talk
Posted by frederika, April 25, 2008 at 1:15 AM
We really enjoyed our Chinese special fried rice this evening. I used jasmine. but often use basmati, as well. Then I became very depressed when I read the newspaper about the "rationing" at Costco and Sam's Clubs of the rice and the inflated prices we will be paying for it. I know that rice is not the only commodity that is affected and the thing that really gets my dander up is that it appears to be all politically motivated. It is apparently not because of adverse weather conditions, disease or insect infestation, to my understanding.
It's not just that my pocketbook is going to personally take a big hit, but am I the only one who just doesn't get why literally millions of people are going to starve because of the political games that are being played?
And to be honest, are you going to grab a 20 lb. bag of rice tomorrow?
From Talk
Posted by frederika, April 23, 2008 at 11:39 PM
We have three burger cookbooks plus like a jillion other bbq, grilling and various other books which include gourmet burgers. We just can't seem to get enough. My husband has even gone so far as to designate one night a week to his favorite entree. Last week it was tuna burgers w/ wasabi aoili and pickled ginger; tonight it was lamb kafta burgers w/ feta, arugula and scallion mayo. Another favorite is Tyler Florence's big juicy beef burgers w/ chives and fresh horseradish topped with dill havarti.
So, we only have to have 52 burger recipes for the year and we're up for anything. Especially now since the weather has turned for the better and real grilling season is upon us. Can we get your favorite recipe? I'm afraid we may run out of ideas by November!
From Talk
Posted by frederika, April 20, 2008 at 10:53 PM
While munching on a mini-Snickers the other evening, it occurred to me that it was a nearly perfect food. Not nutritionally, of course, but there is literally nothing I could think of to improve on it's chocolately, peanutty, caramely goodness. I guess that's why it is promoted as being so "satisfying".
What food do you think needs absolutely no alteration to make your life complete?
In your estimation
From Talk
Posted by frederika, April 12, 2008 at 10:34 AM
Approximately one week ago, my SO arrived home from the office bearing a small bag of goo. We had apparently been gifted with Amish Friendship Bread starter (friendship being the questionable term) and after several days of squishing the bag, I felt somewhat committed to the project. Tomorrow will mark the entire fermentation period and today I now have quite a large bag of bubbling goo.
Long story short - I know one person who may be interested in receiving a bag of starter, but what do I do with all the rest? Can it be successfully frozen in time or should I just bake up loaves and freeze them? I can't just throw it away - it's ALIVE!
From Talk
Posted by frederika, April 12, 2008 at 12:20 AM
We really love all nuts and they are so good for you. I make nutty granola, snack and trail mixes, spicy and savory roasted nuts. We embellish salads, pastas and grain dishes, and certainly try to add them to many types of baked goods. I've made pesto using almonds, cashews, macadamias and walnuts, as well as the traditional pine nuts. I have thought about making my own nut butters, but haven't attempted to as yet.
Any suggestions for new nut treatments? Recipes for any favorite dishes featuring nuts? We are not vegetarians, however normally go meat-free a day or two a week. I'd appreciate any of your special recs for this great protein source. Thanks!
From Talk
Posted by frederika, April 7, 2008 at 9:44 PM
I have so been waiting for the Julia Child Chefography. I'm watching it as I type. Everything I have read and watched about Julia has enthralled and intrigued me over so many years. A passionate food lover who blazed the trail for women in the culinary arts, particularly French cuisine, she is the epitomy of femme chef perfection. I would dare to guess that Julie Powell, author of "Julie and Julia", an extremely entertaining and hilarious relating of 365 days to prepare all the dishes in "Mastering the Art of French Cooking, may agree.
I choose Julia. Who is your "personal chef" alter ego?
From Talk
Posted by frederika, April 5, 2008 at 6:59 PM
I've made focaccia bread many times and always thought it turned out pretty well. However, my husband wants a softer, moister one like the focaccia they have at Biaggi's restaurant ( a chain, but so excellent!). Theirs has bits of caramelized onions in the dough and is just ever so slightly browned on top and bottom. It seems slightly sweeter than my standard recipe, which I can fix with additional sugar, and does not have the usual sea salt and rosemary on top either. Does anyone have a recipe for a focaccia that sounds similar to the one I am describing? The recipes I normally use are from Nick Malgierri's How to Bake or WS Bread and I believe them to be quite traditional Italian recipes.
From Talk
Posted by frederika, April 2, 2008 at 6:43 PM
OK, say you get off work early, SO's going to be late and dinner won't be until eight. You want something "good", but you don't feel like being very good. Yogurt or fruit just won't do it. So you decide to be bad - how do you reward yourself after a not-so-great day in the salt mines and you really feel like you deserve a little somthin'-somthin'?
This afternoon my brain was turned on to a dopa espresso and the dark lord needed an accompaniment. Since I was already in front of the deli, my vehicle quite naturally swung into a parking space. At that point, it was out of my control. I stood in front of one of the bakery cases just gazing nonchalantly when lo and behold, a rugelach tugged at my sleeve. It wasn't just any rugelach; it was the "epitomy of Jewish goodness" rugelach. So devastingly delicious it was, it made me weak in the knees.
Espresso and a pastry - sigh... that did it for me. Not always, but today, yes. Can you feel sated by a "good for you" snack or do you dance with the devil, as well?
From Talk
Posted by frederika, March 24, 2008 at 10:39 PM
My SO and I have been thinking about this for quite some time, but are not exactly sure how to go about it. We just moved last year and don't really have a lot of social contacts or dining companions as yet. We would, however, enjoy meeting some folks who are also passionate about cooking and have some of the same culinary predilections as ourselves. Any suggestions?
From Talk
Posted by frederika, March 23, 2008 at 3:52 PM
Red or white? Drink what you like? We've done chards and sav blancs with ham (honey-baked style) for so many years in the past, I'm thinking of doing a pinot noir or merlot this time. Is that too radical? We have a decent wine cellar, so I can pretty much grab anything at this point. We love wine, but are definitely not in the "wine snob" group.
With the kind of sweet/spicy flavors on a honeybaked ham, am I right-on or way-off with what I am proposing to pair with it? What else would you oenophiles recommend?
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