26 year old Basque food line cook/wine shop girl. Born/raised in Boise, schooled in Olympia and Osaka, former English teach in Yokohama, eater of food, cooker of food, drinker of coffee & wine & real beer. Smoker, bike commuter, girlfriend of a butcher.
Don't use a food mill for grinding, it spreads the fat too much. Don't know where you are, but a lot of people here in self-grinding land [Idaho] have grinders from Cabella's. My grandpa uses one of theirs[as well as one of their casing stuffers], and gave me his hand-cranker, which works great. It's also 50 years old, so the construction is a lot tougher. Antique stores are a good resource for those...depending where you are, I suppose. After that, if you have a nice butcher, grinding is free for whatever you buy [I live with a nice butcher] - and since they work in a cold room with cold equiment, there's no fat melting, which is a big issue for people who don't like to grind outside in the winter - though it's a good idea :)
Homestay in Kobe, JP: steak dinner with host family, full on American portions, no less - followed by mango ice cream, followed by tako yaki, followed by trying not to throw up - octopus pancake balls should never come after dessert, but it was truly memorable - if very filling...
The cubano, of course! nommmmmmmmmmm
ON A PLATE! Prosciutto is such a perfect example of a food that doesn't need to be fussed around with a bunch - it tastes good with pretty much everything, and is satisfying in small amounts. Even better, it's a finger food [in my house, anyway].
My boyfriend's mom made this last year.... I could have died and gone to heaven - but I'm lactose intolerant, so I just died and went to the bathroom, instead. Seriously, though..... this is one of those insano things everyone should make once [and fast for a week after].
Maille Dijon is super, too - good for adding a bitey kick to soups, and for rubbing on roast chicken [pre-roast].
Beaver's Sweet Hot and plain ole Grey Poupon for sandwiches
Pommery Cognac mustard [it was a gift!] for BLTs .
French's yellow mustard for dogs, burgers and fry sauce.
Beaver's Stone Ground for sausages.
Truth be told, I have no less than 9 different types of mustard in my fridge at the moment - it's my favorite condiment - I have a friend who collects strange local mustards for me when she travels [most recently, a sweet Maui Onion] - mmm mmm.
Kevin Brauch sans facial hair. And if he learned to say 'konbanwa' more comfortably.
boo for wanting a veggie sandwich. if you only served 5 expensive sammies, would you waste time with tofu or seitan. I think not.
It's falafel for suuuuuuuuure! With all the great meatless goodies that come along with :D
First time was at home - I made naan and lentils, for lent, no less! I've been into the flavors ever since... oh, so so so so good! :D
Spicy chicken combo from Wendy's ties with the turkey and swiss sammy with curlies from Arby's.
with lots of butter and marmalade - and plenty of hashbrowns on the side. maybe I'll make that for dinner. mmmmmmmmmmmmmmmmmm.
Lebanese :)
I traveled to Hong Kong while living in Japan to meet my boyfriend at the time but ended up alone on account of a typhoon. I stayed in a windowless hostel in Chunking without any bedding and a moldy loaf of bed in the cupboard - on the day before Thankgiving 2005.
I went into the street at midnight, to prevent myself from crying, looked left, looked right, and went into an Irish pub [yes, in Hong Kong - I was only 22]. I met a kind Irish family man who taught me about rugby, bought me plenty of Guiness, and paid for my Thanksgiving dinner the next night [I was also very broke], took me out on the town, and kept me from feeling homesick. My faith in the kindness of strangers has yet to fail me and despite the negatives, my trip to HK was interesting and educational, for sure.
Honestly.... I love fried anything. I don't feel guilty for this.
My boyfriend's boss held a potluck: store-bought 'Italian bread' slathered with 1/2 an inch of mayo, garlic powder, and dried parsley, then baked til burnt. At the same party, a bowl of cans of undrained kidney and pinto beans, a bottle of italian dressing, and cubes of velveeta all tossed together dubbed a "bean salad". Ouch.
I went to Dick's the first time I ever got drunk [oh, to be young again] - now there's a burger memory!
weevil cherry pie. skimmed. that's all I need to say.
Minna-samma! The little clammies were PERFECT! The tarragon and pepper flakes worked wonderfully and I used more butter than one 25 year olod can really justify, and consumed entirely half of a baguette all on my own - but oh, dear, me - tender and sweet and so full of real taste - and naught an uncomfortable chewy moment. Thanks for all the suggestions, everyone!
Time's up!! I'm steaming the little guys in a tart Spanish white with some butter, shallots, pepper flake and a bitty bit of tarragon - with crusty bread, of course - I'll report the results. Thanks, everyone!!!!!
Oh, the great northwest. I spent 5 years of my youth in Olympis and never once sampled the shellfish. I've made up for it now, but I am quite ashamed of it all, in retrospect.
They ARE jewels, no!? I'm getting incredibly hungry.... only 1.5 hours to go until my own private clamfest!! [the butcher does not like clams... but he likes me :)]
I'm seeing a theme here - a theme I like.... I believe I'll have to do clams today AND tomorrow - send over important details, my e-friends!
This is what I get for dating a butcher who knows good people. I can only think of a million ways to use these little guys [out of the water on the 19th - big deal cause I'm in Idaho] but can't decide on one. I need the best suggestion by 4:30 Mountain Time TODAY - 1-22-09 - GO!
In my house [a 24yoF, 25yoM, and 26yoM here], it's gyudon [Japanese beef bowl] a la Matsuya [a gyudon chain I lived for in Japan], "Italian Dating Soup" [my version of Wedding Soup - for my boyfriend and I], or sandwiches of jar'd Italian vegetable goodness, provolone, prosciutto, various random condiments, and turkey breast, wrapped in foil, and baked under my cast iron skillet to the point of hot, crusty goodness.
Et vous?
My journey from critic to cook began shortly after getting the gut-wrenching news the paper in which my reviews have appeared the past two years--the Seattle Post-Intelligencer--would soon be toast. More
Creamed beef on toast is the name in my house... and I had a conversation with my mom about it just yesterday. It shares number one comfort food with pop pie, for me. I cook for a living, and I refuse to make it - only mom [and grandma] get this one. :)