Did you ever notice the way your mood changes for the seasons? I came across this article today that I found very interesting: http://www.homemakers.com/Health&Fitness/healthymind/happy-foods--eat-to-beat-the-winter-blues-n247237p1.html
Seems like everyone agrees that if you can--do the real deal.
The liquid smoke only has the advantage of cutting-corners;
and several taste disadvantages.
It would ruin the flavour of the meat you're cooking entirely.
@simon: I can support your claim for St.Emillion; I luv it. So well made yet such a great price.
mmmmm.... anyone think of escargot? nom nom nom back at'em!
Awesome question; some of these responses gave me some new ideas. My top picks for desk-munching are:
plain walnuts
cucumber
bell peppers
dried prunes (I know no one likes them but I love'em)
dried apricots
"Frut to Go" bars
those Cheeros and chex mixes
peanuts (if I need the calories)
cherry tomatoes
I think as long as I'm sitting at a desk all day; I feel like crap if I eat heavy things--so these seem to work best and digest well for me.
I had just finished school myself, and I was in the same situation. (so clueless) The best turn-outs for me (I feel that satisfaction, nutrition, and taste make these my favourites):
1. tuna wraps - whole wheat flax tortillas, tuna, sweet onion dressing (kraft or your very own), feta cheese, and some spring greens and scallions
2. sometimes on a lazy week i make one giant tray of veggie lasagna with beans (it can be re-heated all week and the taste only gets better!)
3. consomme with sprouts, carrots, beans, spinach and tofu (don't even cook anything; just heat up the broth with all the veggies in it)
4. green bean salad with a basic viniaigrette, chives, dill, red onion (beware the onions though--and I usually eat it with whatever protein I ate the night before)
WOW! I'm a little creeped out.
I didn't read this article yet but I happened to make something similar last night:
I pan-seared some chicken breast after stuffing it with smoked greyere, asparagus and proschutto. It was fabulous! I also had some extra asparagus left over so I wrapped them in the rest of the proschutto and baked it. I also started with some cheddar and jalepeno focaccia.
...I must have subconciously known that Mario suggested this? lol
@2qrs & modysoul: Wow! I would love to try a sparkling with honey infused chevre! Sounds fantastic. Officially looking for it now.
It' interesting to read other peoples priorities, here's mine:
1. Nutrition - I actually CRAVE nutrients/minerals from specific foods when my body needs it. And it feels like nothing else will do. I'm so wierd.
2. Culture - I grew up on traditional German foods, with multi-euro flare. This is my comfort food and I notice that I'll grab a Jagerwurst or some Hungerian Salami in the grocery store--whether I need it or not!
3. Taste - The first two apply to this one too, right? haha
4. Ethics - If there is an option; I will buy Organic/Local--mostly because it applies to priority #1
5. Lifestyle - I go out of my way for an ingredient, anytime. After work, my life pretty much revolves around food. But if I were a mother, I'm sure that would change.
I really love them both for their own reasons!
TOP CHEF: The cooking seems more challenging and realistic and the contestants seem to have more skill. Or is that just me? I have to say though, Top Chef is on my weekly tele-schedule because I like to watch it in sequence.
HELLS KITCHEN: Is over-the-top entertaining. I love a great show involving food, cursing, haha gender competition, and it actually makes me look forward to next week to see the unexpected.
PBS is great, but I don't have time to schedule the cooking shows in. FoodTV (Canada) is still my fave.
@Brownie - Lisa will be the entertainer for sure. I'm not sure I would like to see her make it far, but for sure keep her on until the competition gets intense!
Liquid smoke is a boon to any vegetarian. I add a (small!) amount to my New Year's Hoppin' John and to my chipotle-based veg. chili to create the smoky depth that is really required in these dishes.
Already mentioned -- smoked paprika and chipotles can also help a lot. btw, has anyone tried that crazy smoked salt? I've always been curious about that, but haven't gotten around to trying it.
I made this this week and loved it. I toast my breadcrumbs in at least a tablespoon of olive oil and find that they add lots of flavor as well as texture. I did wish I had added some pasta cooking water for the final tossing--I set a bit aside but forgot to throw it in. Anyway, YUM, thanks for the recipe, and the clue about what to do with the famous ramps.
I don't think anyone would dispute that smoking food in a smoker or on a grill is optimum. However, it isn't always practical or convenient, and for an intense smoke flavor requires long cook times which isn't appropriate for all foods.
If not overused (i.e. too much....the stuff is potent!) liquid smoke, like smoked peppers, will impart a natural, smokey flavor to anything.
I add a couple drops to my guacamole. A drop in your bloody mary rounds out the spiciness. Last night I grilled glazed salmon which cooks very quickly. I added a little bit of liquid smoke to the glaze to give it a smoked flavor. And of course, there is a favorite from my childhood: Turkey drumsticks marinaded overnight in liquid smoke & grilled....just like Ren Fest!
Also, per other Talk threads, there is the common complaint about gas grills (vs. charcoal) not producing the same "grilled taste" in the food cooked. I have a natural gas grill, so when I have an item to grill with a short cook time (like salmon) I'll add it in order to supplement the "real grilled flavor."
Using chipotle is a great idea, but sometimes you want the smoke without the particular spice. I find smoke...and in this case liquid smoke....to be similar to salt in that it brings out another dimension of food. Too much is awful, but just the right amount enhances the natural flavor of the food.
ugh. The smell of it gives me a headache. Same with some of the hickory-smoke-flavored barbecue sauces. Maybe there's a good one out there, but I'd rather do without.
I insist upon using it when I boil my ribs but you have to be careful not to put in too much otherwise that is all you will taste.
Be careful only to use a little bit, if you use too much it will make you gag! I use it in my veggeroni seitan and its ok as long as its not overdone...
Alton Brown made liquid smoke in one of the Good Eats episodes. Although I couldn't it on the FN site, here is a link to a forum that discusses it http://www.thesmokering.com/forum/viewtopic.php?p=31533&sid=07d4f25fab7911c06206898044a6c0ff
No. Chemicals give it a chemical taste.
@PerkyMac, I use Pimenton (Spanish smoked paprika), too. It is delicious!
Thanks y'all. I think I'm going to try adding smoked paprika instead.
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About: I'm always looking for new food ideas! I particularly like to eat vegetables and fish.
Favorite foods: Salmon, shrimp, calamari, tuna, cucumbers, bell peppers, anything thai, I'll stop now while I still have my fingers.
Last bite on earth: A Big greasy burger with lots of bacon and salt.