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Has anyone tried making fried goat cheese?
I do too. I do the standard egg/panko crust prep, and then freeze for about a 1/2 hour, just like @mmmmmm said. I oil the pan well and fry at fairly high heat to get them to brown quickly. Even if the middle starts oozing out, it's still delicious.
Search It!
Someone told me to think of website, blog or any social media as being present at a cocktail party ... starting or contributing to conversations between like or similar people. This is how I select which websites to comment on. I don't think anyone would flippantly remark to another person to "Google it" if they speaking in person about recipes, or food-related topics. When the comments become distasteful on a blog or website I frequent, I move on. I make the assumption that it's not a group of people I'd want to be in a living room with.
I believe the majority of commenters here are food savvy and really have a strong interest in sharing the love. One expects a few naysayers. When they outweigh the good, I just go away. This probably makes everyone happier.
Eating quirks
I eat popcorn one delectable, buttery, salty morsel at a time.
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Recent Comments | Response to Comments
Living on the Edge: Gas Station Junk Food
If I'm at a gas station in Idaho at 3:30 in the morning, chances are I'm looking for the witness protection program. Then I'd likely get some coffee and Munchos.
Has anyone tried making fried goat cheese?
I do too. I do the standard egg/panko crust prep, and then freeze for about a 1/2 hour, just like @mmmmmm said. I oil the pan well and fry at fairly high heat to get them to brown quickly. Even if the middle starts oozing out, it's still delicious.
Search It!
Someone told me to think of website, blog or any social media as being present at a cocktail party ... starting or contributing to conversations between like or similar people. This is how I select which websites to comment on. I don't think anyone would flippantly remark to another person to "Google it" if they speaking in person about recipes, or food-related topics. When the comments become distasteful on a blog or website I frequent, I move on. I make the assumption that it's not a group of people I'd want to be in a living room with.
I believe the majority of commenters here are food savvy and really have a strong interest in sharing the love. One expects a few naysayers. When they outweigh the good, I just go away. This probably makes everyone happier.
Eating quirks
I eat popcorn one delectable, buttery, salty morsel at a time.
100 (okay, 50) Things Restaurant Staffers Should Never Do
@iaspire - Years ago, in Chinatown, I ordered the wrong thing. The waiter kindly informed my boyfriend that I had just ordered Blood Soup, and felt I probably wouldn't like it. He was right, and I was spared. I don't think your server meant to insult you. He was likely reacting to a previous incident involving tartare, which did not turn out well (for him or his patron).
100 (okay, 50) Things Restaurant Staffers Should Never Do
#12 is the prize. We all take our risks when dining out, no?
What's your food therapy?
I had a manic moment and needed to make a roast.
What do you use maple syrup for?
A tablespoon of pure maple syrup after a night of heavy wine consumption is near-miraculous for helping to settle the stomach.
Cook the Book: 'The Pioneer Woman Cooks'
To be perfectly honest, SE is the only food blog I have in my "favorites" section. I've never entered a cookbook giveaway, but this gal seems so have some serious fire.
What's your spice aversion?
I don't care for celery salt, especially if it's around the rim of my bloody mary.
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
Hey, I thought I wrote the gravy/thin sentence.
Gravy out of thin air?
It's not often that you see gravy and thin in the same sentence.
Bad Host: Invited to dinner and asked to PAY! Would you?
If I have dinner with friends or neighbors and something is ordered (as opposed to prepared on site), I usually offer some money anyway.
I can't stand cheap people. If they have to argue over $13, then they obviously need it more than me. I'd give it up and learn a lesson. I have a cousin like this, so been there many, many times. When I'm at her house and she gives me a cookie or glass of wine, I often feel like I should leave $5 on the counter. It ain't right.
Your Clever SE Name
I have an impossibly small kitchen. If I ever have a huge and impressive kitchen, I'll change my name to "finally" and leave it at that.
Photo of the Day: The Back of Someone's Head
If I had a buzz that would be a buzz-kill.
What's your favorite food when drunk?
12-step programs on the house!
Lost appetite
Lost appetite? I am not familiar with this adjective-noun combination.
Help: Cooking dinner for guest with multiple allergies
@tmj: May God have mercy on your soul.
Tuna Fish Salad WITHOUT the Tuna
Solid white in water
dijon mustard
onion
feta cheese
apple cider vinegar
dill pickle
pesto
cracked pepper
Truly better than it sounds.
THE PERFECT DISH... DOES IT EXIST?!
Culinary perfection happens every time you satisfy a craving; every time you flavor a dish impeccably; every time a smile appears after just a taste.
It happens every day, everywhere, and at any time. It happens to novice cooks and trained masters.
Befriending Chefs/Restaurant Staff
Seems logical to eat there regularly so that they get to know you. Stalking them from the alley is rather creepy IMHO.
what to do with Grappa?
If you buy a perfume atomizer and fill it with grappa, you can spray it on the tongue with your dessert course. It is a divine way to experience the taste (and thrill) of grappa, without feeling as though you're swallowing jet fuel. It will also go a long way and keep you from a morning of Tylenol and ginger ale.
It's fun to give your guests a quick spray of grappa or two, if not solely for the talking points the next day. Don't know how long a bottle of it lasts, so I'd store it in the freezer.
Iron Chef fantasy match
Just for fun: Neely v. Neely
Those two make me smile.
Funeral Food, Update
Your grief buffet was beautifully and thoughtfully written, CatBoy.
May your aunt rest in peace.
Five Things to Do with an Entenmann's All Butter Loaf Cake
Layer of Entenmann's pound cake, layer of vanilla/caramel ice cream, layer of crushed Heath Bars in a springform pan. Freeze. Repeat. Freeze. Repeat. Drizzle top with chocolate sauce.
Results: A sinful ice cream cake. Used to be a summer staple at the lake.
Eating quirks
I use to dissect my pizza pops. With toothpicks. I'd carefully make incisions all on one side, then peel that layer/top off and eat it. Eat the insides. Then devour the rest.
I also eat my PB&B sandwiches a certain way. It's almost ritualistic how I prepare them too...Top-crust, side to side, then around the bottom eating the rest of the crust and eating the by then gooey-middle.
When ever I eat cashews, peanuts, etc...I pick through and eat all the seperated/broken bits. Then take the bag, shake it up, and pick through again. I'll eat the 'whole' ones last.
Eating quirks
kitkats and coffee crisps are chocolate first and then the layers. reeses i like to play differently - eating inside or outside first. cadbury eggs are bite a hole, lick insides, savoring and slowing the sugar-shock.
also, when i was a kid i used to love pulling out the white center of rolls at restaurants and smooshing them into bread wafers and eating those.
Eating quirks
TurkeyandPickles - I do the Swiss Cake Roll thing too! I think the frosting just comes off easily and tastes better by itself :)
Living on the Edge: Gas Station Junk Food
on a long road trip, im looking for salt &vinegar chips or cheese popcorn and some high caffeine drink.
What's your spice aversion?
CUMIN... after 3 weeks in India a few years ago, i developed an aversion to cumin after a whole week straight of eating food seasoned with cumin. Everything tasted the same.
Now, I can't even smell it at the supermarket.
Living on the Edge: Gas Station Junk Food
nachos. with the gooey cheese and jalapenos.
I could go for some right now- must be lunch time soon!
Living on the Edge: Gas Station Junk Food
Pretzel rods, if I'm driving. Cheetos if I'm a passenger. Twinkies if I want something sweet. Cheerios, if I have no other choice.
Living on the Edge: Gas Station Junk Food
When in a strange gas station, I look for a chocolate pudding pie. They're like a Hostess fruit pie but they have chocolate pudding in middle. I never see them anymore but I loved them in high school and look for them now when I'm in strange gas stations because I know the ones I use don't carry them.
Otherwise, I would go for beef jerky, potato chips and Coke. And if the carrot and celery sticks in the cooler look decent, I balance my salt-fest with those. Another old favorite is the frozen chicken patty sandwich microwaved in the store with ketchup and mayo. When I worked in a gas station, I ate that for dinner often with a bottle of really really cold V8.
Living on the Edge: Gas Station Junk Food
Pringles
Reeses cups (the new dark chocolate ones are out of this world)
Old Bay seasoned potato chips
spicy nacho doritos
m&ms
Living on the Edge: Gas Station Junk Food
Corn Nuts...can never get enough of them on the road!
Living on the Edge: Gas Station Junk Food
Beef jerky, beef jerky, beef jerky, and beef jerky.
In Hawaii, it's probably arare -- especially kakidane (kaki no tane)...and squid or octopus jerky.
Living on the Edge: Gas Station Junk Food
@yayfood - Thats a good rule of thumb the local idea; i should consider this next time.
Speaking of local; have you tried Old Dutch brand chippies!? *drewl* damn good ketchup chips!
Living on the Edge: Gas Station Junk Food
Nacho cheese Combos, or a big bag of pretzels. Original Doritos will do as well. And Dr Pepper. I also have a secret love for the hot dogs quietly rotating in the glass case.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I love this list, and, with the exception of # 23, I am heartily in agreement. When I am eating out, which is not all that often these days, I want the experience to be as good as it possibly can be. And, aside from the food, the etiquette (or lack thereof) of my server is what most affects that experience.
Living on the Edge: Gas Station Junk Food
I have memories... and they are hazy... of eating burritos at 3 am at a HopIn in Virginia...maybe even more than once!!
Now I go for the nasty cherry pies..Hostess is the brand I prefer.
100 (okay, 50) Things Restaurant Staffers Should Never Do
@lemonfair - what a great idea! What would you put on this list?
Has anyone tried making fried goat cheese?
I tried this once with ground pecans. The result was tasty, but very delicate.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I'd love to see a similar list for the chef, considering some of the things we know go on in the kitchen. It matters as much as what goes on in public.
Living on the Edge: Gas Station Junk Food
When I was living in Boise, I think down Fairview avenue, going torward Bronco Stadium, there as a Stinker gas station that I would usually stop by, they had 3 hotdogs for one dollar, and you could dress it up anyway you could possibly think of, It was the best gas station hotdogs I have ever had, a small bag of bbq chips and a bottle of mug rootbeer, you could't beat it for about 2 dollars, now I can't imagine what the price for it is right now. Maverick has been having alot of great gas station food lately though
100 (okay, 50) Things Restaurant Staffers Should Never Do
Did anyone else hear the author of this article on NPR today? He said that he's never been a "professional waiter" but he waited tables in college, which to me sounded like he was trying to grant himself some kind of exemption from his own rules.
Living on the Edge: Gas Station Junk Food
I try to find a local-ish product, like jerky or roasted nuts. If there's nothing local, I'll get a product that not distributed where I live, even if it's from a big corporation (which goes against my whole food philosophy).
I stopped at a gas station in Quebec and we picked up Ketchup flavored Doritos and another type of chip with a name in French that looked like "All Seasons". My husband pick up the bag and said, "We have to get this one! It's four wheel drive!"
Living on the Edge: Gas Station Junk Food
potato chips, doritos, and if 3:30am (something's got to be wrong in my life in this case) regular coke.
Living on the Edge: Gas Station Junk Food
Doritos, coke slurpees, and powdered sugar doughnuts. They totally remind me of my high school days.
Has anyone tried making fried goat cheese?
You are talking about Chevre goat cheese right? I have never needed to freeze the rounds. Just dip in egg then a mix of half panko and half AP flour. I then shallow fry in a cast iron skillet.
Another salad you might like has the fried chevre medallions, raspberry vinegarette, pecans, mixed baby greens, and seared duck breast.
http://i56.photobucket.com/albums/g165/climbhighak/Food/Duck/duck%20breast%20salad/DSC00288.jpg
Has anyone tried making fried goat cheese?
Wow! I have some great Colorado goat cheese in the fridge and was racking my brain with a real stand out idea for it. This is perfect, thanks for the great idea!
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About smallkitchen
Location: Grand Rapids, MI
About: I have a ridiculously small kitchen: no counter space, no storage, no dishwasher. It's a laughable cluster when I want to cook big. This handicap is not my biggest obstacle; my culinary skill is. While complimented often, I am forever a novice home chef.
Favorite foods: Pasta, olives, bread, cheese, shellfish, lemons, lamb, almonds, steamed or raw vegetables, garlic, red wine, soup, creme brulee, gingerbread, sweet Michigan cherries, Italian, Lebanese, Mexican, and Asian foods. I don't eat organ meats.
Last bite on earth: My man's neck.
If I'm at a gas station in Idaho at 3:30 in the morning, chances are I'm looking for the witness protection program. Then I'd likely get some coffee and Munchos.