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do you remember elementary school cafeteria food?
I remember having a choice between blue milk and red milk. The red was whole and the blue was 2%, IIRC. But no one ever chose the blue milk; you got made fun of for it for some odd reason. :D
I also remember that the ice cream was priced separately from the rest of the lunch (which was $1.25). The ice cream ranged from 10 cents to 35 cents, but my favorite was the Drumstick -- way at the "expensive" 35 cents end of the spectrum. I used to beg my mom for an extra quarter and a dime before school each day.
Strange home-made pizza
I had one this weekend that I nearly died over... They'd taken a butternut squash, roasted it and then pureed it and used the puree as the base (instead of tomato sauce). On top was blue goat cheese, caramelized onions and walnuts. GAH. I might have added pears (perhaps also caramelized) just for a touch of something sweet, because I felt it needed a bit more balance. But it was still darn good.
Use Twitter to Find a Lunch Buddy
Not a security breach so much as a phishing scam perpetuated through Direct Messages on Twitter. People just need to be more careful about where they enter their username and password! :D
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SE'er Food Blogs
I have my own personal food blog called she eats.
And I also man (or woman?) the food blog over at the Houston Press, called Eating Our Words.
Come play!
do you remember elementary school cafeteria food?
I remember having a choice between blue milk and red milk. The red was whole and the blue was 2%, IIRC. But no one ever chose the blue milk; you got made fun of for it for some odd reason. :D
I also remember that the ice cream was priced separately from the rest of the lunch (which was $1.25). The ice cream ranged from 10 cents to 35 cents, but my favorite was the Drumstick -- way at the "expensive" 35 cents end of the spectrum. I used to beg my mom for an extra quarter and a dime before school each day.
Strange home-made pizza
I had one this weekend that I nearly died over... They'd taken a butternut squash, roasted it and then pureed it and used the puree as the base (instead of tomato sauce). On top was blue goat cheese, caramelized onions and walnuts. GAH. I might have added pears (perhaps also caramelized) just for a touch of something sweet, because I felt it needed a bit more balance. But it was still darn good.
Use Twitter to Find a Lunch Buddy
Not a security breach so much as a phishing scam perpetuated through Direct Messages on Twitter. People just need to be more careful about where they enter their username and password! :D
Sushi - Love it or Hate it?
LOVE IT. Would eat it for every meal if my wallet allowed.
What is it in particular that you find unappealing, just out of curiousity?
too eggy :(
I use eight eggs, too, and don't have that problem. Did you sautee the onion and portobello caps ahead of time? I usually do that (with garlic, too) to add extra flavor. I also use a lot of Worcestershire sauce. Here's my recipe if you want to give it a shot. Just sub in meatless crumbles for the sausage:
What do foodies do?
I work in Human Resources. But I'm in the nice side of HR -- benefits administration. :) I do food writing on the side, but it's not my main gig by any stretch of the imagination.
Tombstone Pizza Vending Machine
Whoo-hoo! I made it onto Serious Eats! :D
The pizza vending machine is just one of many signs, you know. Not the harbinger of the apocalypse itself. ;)
Essentials: Quesadillas
I don't think you're insulting any Mexican food buffs, since quesadillas (as we know them) aren't a Mexican dish. They're Tex-Mex; completely different. ;-)
Now, if you used masa instead of tortillas, then we'd be talking Mexican quesadillas! Yum! :-)
What is Pho?
@ ansate: Oh, but the strangely bouncy meatballs are sooooooo good! :)
If you find that pho doesn't suit you as much -- for any reason, and I'm not saying that it won't! -- do please try some bun (vermicelli bowl with meat and vegetables), too. There are so many wonderful dishes in Vietnamese cuisine to try! Pho is just one. A delicious one, but only the tip of the iceberg.
Try here for a little sample of other dishes: Pho One
Frog Legs?
FYI: just in case anyone is interested in seeing pictures of the nefarious meal itself, here you go. >:-)
Have higher food prices affected food bloggers?
As a food blogger, I have to say no -- for me. But only because I blog about what I normally cook every day, which is essentially peasant food. Cheap, reliable, delicious peasant food. :)
Now, for those fancy-schmancy food porn kings (whom I love and adore), I think that buying expensive ingredients are something they'd normally do every day. That is to say, die-hard foodies are going to put the purchasing of expensive foodstuffs before any other little luxuries and are probably more likely to make sacrifices in other areas before they'd ever sacrifice high-quality ingredients.
So, in a nutshell, no -- I haven't noticed anything yet and wouldn't expect to. At least not yet... We'll see what future months and years bring. :) :) :)
Frog Legs?
@ czken: Most frogs you eat these days are raised in captivity and are actually a subspecies called "edible frogs." I have friends who -- back in the day -- used to go out and gig frogs (spear them out of the bayou) and cook those up to eat, but I've never personally eaten a gigged frog. I prefer getting my frogs from the butcher, where I know they won't taste "swampy."
I imagine the younger to middle-aged frogs would taste best. To my knowledge, I've never eaten a senior citizen frog and don't think they'd taste very good. I've also never eaten any part of the frog other than the legs... And they are frogs, not toads -- an important distinction. Just FYI, since I've been asked that question before. :)
Is there a such thing as too much fried potato?
I don't know about fried potatoes...meh. For my money, though, there's no such thing as too much mashed potatoes.
Does Where You Live Affect What You Like To Eat?
@ beth1: Even if the poop tastes really good?
Does Where You Live Affect What You Like To Eat?
Funny... I just wrote about that very same thing today.
You read my mind, Blue Iris! :-)
In a nutshell, yes. I absolutely think that where you live affects not only what you like to eat, but also your expectations of what others should eat, how food should be prepared and what is/isn't taboo to eat.
What's the Best Mexican Food Town in the U.S.?
HoustonJoe is absolutely right. Houston is the place where real people come to live and work, not to wander around the Riverwalk or Alamo. Hence, we have real Mexican food, not the touristy stuff that panders to Yankees or whitebread Texans.
We've got it all here, from Tex-Mex to coastal Mexican (lots of yummy fresh fish!), to interior Mexican. We've got the carnecerias, the panaderias, the taco stands, the high-end restaurants, the Mi Tiendas and Fiestas and the little local Hispanic grocery stores and Hispanic farmers markets. There's no better city for restaurants (and, boy, do we have plenty) that serve real, authentic Mexican food in all its many forms than Houston. :-)
Favorite thing to eat with mayo
Nothing goes with mayo.
Everything goes with Miracle Whip. >:-)
Speaking of Mayo....Mayo or Miracle Whip?
Meeeeracle Whip! Always! Mmm. It's truly not a sandwhich without Miracle Whip. Anything else just taste like creamy oil. :(
Best worst-for-you comfort food? A cheese sandwich (just plan cheddar or monterrey jack on white bread with Miracle Whip) and a bowl of tomato soup. :)
Original Iron Chef
Huzzah! You can't beat the original Iron Chef. Those shows are the stuff of legend.
Paula Deen's jewelry
Unless I'm doing something really messy or possibly-unsanitary (such as meatballs, as embolini9 pointed out), they don't leave my fingers. However, I only wear a wedding band an a simple engagment ring -- not the entire David Yurman catalogue, *cough, cough* PAULA.
Becoming a food professional
My mother decided to "live the dream" four years ago and become a personal chef. She's now the most successful personal chef in Houston and absolutely loving life while making the rest of us foam at the mouths with jealousy.
If you're going to do it -- make the leap into a culinary career, that is -- take a page out of her book and PLAN. Make sure you know what you're getting yourself into, have a good skeleton of what you're going to do, what you need, who you need to talk to/get in with, how much money you'll need as a cushion and/or to start the new life, etc. Don't go into it on a whim.
But if you've seriously considered everything and have a plan for yourself, do it! We'd all support you 110%! :-)
Have you influenced your friends and family?
Sweetie...mushrooms? You crack me up. :D
I'm a good influence on my friends. Nearly everything they've eaten that isn't Tex-Mex, Italian or burgers is because I've forced them to. In turn, however, my family is a good influence on me. I come from a huge family of devoted foodies, who are always looking for the next great thing.
My husband, however, bless his heart... You can take the man out of England, but you can't take the dull English tastebuds out of his tongue. ;)
My family bought wet scallops and wants me to prepare them.
I've written about my dislike of wet scallops in the past... But not all is lost. I'm going to plagiarize myself for an answer:
"The scallops that one generally purchases from a grocery store tend to have been soaked in water to increase their weight (and therefore their selling price…grrrrr). This means that when you, the enterprising amateur chef, go to sear your pillowy little scallops, you end up steaming them instead. This is because all of that aforementioned excess water leaches out of your scallops into the pan, which means that your scallops become stringy, tough and altogether unpleasant in the mouth. You can avoid this by either (1) purchasing truly fresh scallops that haven’t been presoaked in water or (2) making sure to pour any excess water off after searing the first side of your scallops. But seeing as how #2 is entirely too much effort for something that shouldn’t have to be done in the first place, I recommend buying them fresh whenever possible."
Good luck!
Using Kefir-Your ideas?
Yay for kefir! It's so good for you! If you like Russian food, you're in for a treat.
Do you like beets? If so, then do you like borscht? I adore a bowl of cold, refreshing borscht, especially during the summer months. Make a huge batch and just eat a bowl every day as part of lunch or dinner. You'll use the kefir just like you'd use yogurt after the beets have been cooked down -- the kefir with the beets is what gives the borscht that lovely pink color.
Another good, refreshing cold soup which uses kefir is okroshka. It's made with radishes, cucumbers, onions and boiled potatoes. You can add ham and eggs (which would be more traditional), but I don't like mine that way. If you add the ham and eggs, though, it's even more of a solid, filling meal than with just the veggies and kefir.
I also found a website which has a few "mainstream" kefir recipes:
http://www.kefir.biz/recipe.htm
And then there's the Lifeway website, which has a TON of good recipes (makes sense, as they want you to buy THEIR kefir...):
http://www.lifeway.net/bottom/recipes.php
Have fun!
What's the Best Mexican Food Town in the U.S.?
This one is an absolute no brainer. I am a software programmer and fortunate enough to work for a company that allows me to work from home, I try my best to make a point of living in a different city every year, I pack light and go. I've gone from southern cali, mid-west to the east coast and NOTHING compares to the mexican food in San Diego! Travel just 60 miles up the coast to Los Angeles and the difference is night and day, doesn't even deserve to be mentioned in the same category. San Diego is on the border of Mexico, and the mexican food gets exponentially worse the farther you get from it. Ask anyone who has actually tried mexican food in mulitple cities, I will guarantee the same response, San Diego hands down. Anyone who calls them nachos instead of carne asada chips, or taquitos instead of rolled tacos can automatically be discredited in this discussion. Those of you who have lived in San Diego will know what I mean.
SE'er Food Blogs
www.economybites.tv its a blog and a cooking show! You'll LOVE it!
SE'er Food Blogs
Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.
SE'er Food Blogs
It is great to see and meet some new cooking faces.
My wife and my blog is Cocina Savant at http://cocinasavant.blogspot.com/.
SE'er Food Blogs
What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com
SE'er Food Blogs
I've been writing Croque-Camille: Food adventures in Paris for a little over a year and a half, and I just started a mini-blog called Seasonal Market Menus, which is all about cooking from my CSA share.
http://croquecamille.wordpress.com
http://seasonalmarketmenus.wordpress.com
SE'er Food Blogs
I write about the DC-Metro area's restaurants and also my almost-daily bentos and recipes @ discojing.com
SE'er Food Blogs
there are a lot of great blogs here - i subscribe to a few already. i am not surprised they are SE readers.
i started both of my blogs last april. they are about pickling & jamming and also local, seasonal, and organic eating.
http://www.tigressinapickle.blogspot.com
http://www.tigressinajam.blogspot.com
have a look!
SE'er Food Blogs
Here I chronicle the rolicking ride that is my relationship with food! (And family, with some book reviews thrown in)
http://thesugarfiend.blogspot.com/
Look, all of us want more blog traffic, and there is no way we can read all of our collective blogs, but we should really make an effort to check out at least other 5 SE's blogs if we post our own in this thread --after all, not fair to 'shill' if you don't help others out!
SE'er Food Blogs
Updated daily, emphasis on eating in Southeast Asia, but also extending into enjoying the finer things in life. Accidental Epicurean - http://accidentalepicurean.com
Paul
SE'er Food Blogs
My almost-annually updated blog is http://overservedinmilwaukee.blogspot.com/
SE'er Food Blogs
I post my neurotic food adventures at www.postmodernfeeding.blogspot.com
SE'er Food Blogs
My blog is unvegan.com and I write about eating without vegetables. It's pretty funny, so check it out!
SE'er Food Blogs
Hi, my blog is at http://soupbelly.com and I blog whatever I feel like cooking that day. I have a background in photography so my site focuses on that as well. Please check it out!
SE'er Food Blogs
My food blog is at http://www.simplecomfortfood.com and I tend to focus on easy, family style comfort food with somewhat of an ethnic focus.
SE'er Food Blogs
So wonderful to have so many fellow writers! I actually have two blogs to share. One is my personal blog: www.thedilettantista.wordpress.com which covers, well, EVERYTHING, cooking, restaurants, movies, etc. I started it this summer when I was living in New York City for an internship, so it is especially heavy on NYC eating.
I am also a contributing writer to Carpe Durham, a food blog that focuses on eating in Durham, North Carolina. The blog was started a few years ago by Duke law students, and I am a newer writer. The blog is a great source if you live in the Triangle area!
SE'er Food Blogs
@Madelyn -- KarmaFreeCooking is one of my favorite blogs! I love it. Thank you so much for all the hard work you put into it.
While I'm at it, I'd like to take this opportunity to thank each and every one of you food bloggers. The time, effort, and enthusiasm you all put into your blogs delights, entertains, and educates the rest of us.
Thank you all!
SE'er Food Blogs
Err... Mine is part food, part life, so enjoy it... or don't, heh.
SE'er Food Blogs
Finally de-lurking to add mine to the list!
SE'er Food Blogs
I might as well just add mine, too :)
SE'er Food Blogs
Just started getting more serious about this a few months ago and I find it's addictive and super fun!
SE'er Food Blogs
Hope it's not too late to jump on the bandwagon...Las Vegas Food Adventures http://lasvegasfoodadventures.wordpress.com/
do you remember elementary school cafeteria food?
A brief tribute to the chief lunchlady at my school from grade 4-12. Mrs. Harwell fed about a hundred hungry kids every day. (towards the middle seventies she supervised two locations)
Almost all of the food was prepared onsite from fresh ingredients. NO surplus cheese or bunk food. Our school district was very small and had the benefit of being well funded. We paid a nominal fee for lunch.( I think it was fifty cents my senior year -1976). Potatoes arrived in a sack, were peeled and cooked from scratch.
In her kitchen the only thing that came out of can was condiments. She would come out into the lunchroom with a big pot under her arm of whatever was leftover about 20 minutes after everyone was seated and got many takers. The food was simple wholesome and fresh.
Pinto beans and cornbread from her kitchen was a feast I still remember.
Kolaches
People, people. Stop tormenting yourselves on a quest for kolaches when they clearly are geographically limited, and even those of varying quality. Just saw a feature on Food Network on a primo place called FruhStucks near Houston that not only has a huge local following but they do mail order! You can get them anywhere in the country now. The show left us salivating to try them. Wish we'd known about them during the 5 months we worked in Houston. What a loss that we can now make up for by mail.... http://www.fruhstucks.com/
If anyone else orders them up -- from here or elsewhere -- report back on favorite flavors and quality.
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About sheeats
Website: http://sheeats.wordpress.com
Location: Houston
About: check out the blog for all you could ever want to know and more...
Favorite foods: strong blue cheese, grits, beef bourguignon, pad see ew, hamachi sashimi
Last bite on earth: the largest spread of Thai food I could fathom

I have my own personal food blog called she eats.
And I also man (or woman?) the food blog over at the Houston Press, called Eating Our Words.
Come play!