I enjoy having my house alive with the sounds of family. We are a main course type of house. Soups, rice and beans Haitian style. Sometimes an american/haitian fusion. Everyday is different. We take turns. What about you?
There are a lot of questions to ask, but basically, any of the shrimp/lobster/claw/ category. I am looking for the perfect infused butter. Do you have it? Salted, or unsalted, sea, or refined? Does it have some "good" iodine? (all I know is that shit hurt as a kid with frequent scrapes, and burns). Now I am thinking I should be asking about salt, not butter.
I like the idea of fresh herbs, and spices, lets start with the shrimp being 16/20, infuse my butter! I have in fact, been drinking, these dangnabbit happy hours...
I know that there are some really great cooks and chefs here, my question is for the money, a 100 dollar bill, would it be you prefer to go out to a restaurant, or spend the money at your grocers for the best meal money can buy?
I have a large multi-cultural household. I try to keep up with their needs, but here is the problem, I look before I go shopping and later learn that three of the 5 cereal boxes are in fact empty. The two that they do not like are full. (plain cornflakes, and raisin brand) The big round quaker oats (sans oats) container looks good up on the shelf.
Not only that, but the two large jars of peanut butter have about a spoonful each left.
The 20 or so ramen noodles have all been stripped of their spice packets which have been used in not really creative ways. Mainly soups that I do not eat.
In the fridge I find the butter tub is empty and there is no cottage left in the tub of cheese.
How about you? Do you have family that puts back empty containers that fool you into thinking you have something you don't?
What are your pet peeves when it comes to the kitchen? I also hate it when deli meats are left open in the meat drawer. I always get the same answers to who did it.......not me. Each of my kids apparently have seen "not me" raiding not only the fridge, but the pantry as well. I tell them the next time they see not-me , they better explain the rules. Think they will?
Lately I have been researching ways to help stop bullying and thought to google if certain foods made people far more aggressive than others. There are some interesting studies that are being done in this regard. School and prison foods for example.
I asked myself if I could recall any angry behavior on my part after eating something and that this "something" produced a consistent attitude after consumption?. I think that is a pretty tough question as I, like many people, could think I was right to be provoked by something someone else did or said. Then I think of the many times where I just do not care what someone else said or did.
An example we all could relate to perhaps are drivers we do not know that are sharing whatever road we might be on. Some days I will smile and wave if you made a mistake but if you cut me off with your aggressive driving I will probably flip you the bird and call you a dumbass. Some days I will just think I wish there was a cop around.
Anyway back to the food, perhaps that person ate something they should probably learn to avoid. Some studies say that diets and denial can spark aggressive and angry behaviors.
My kids are far too aggressive after sugar overloads and that is something I know for certain.
I would like to hear your thoughts on this subject. Do you know or have observed someone close to you that have a tendency to have a short fuse after eating a particular food?
I will simply post a link here but I would love to hear what you think about this.
If you only had one color of food to work with for Monday, what would be your color and what would your food picks be?
Tart &Tangy Thursdays explains itself. What would you make?
The idea for this post originated from a gifted person known here as Jerzee Tomato whom I do believe can spot a trend when she sees it or make one happen.
Please Help! We need your contributions.
Those blue or grey Mondays might be hard colors but I am certain someone is up to the challenge. Still, it is your color to select. It is your Monday and Tart & Tangy Thursday.
You have something in your cart you put in on the first aisle you shopped and you now find you do not want it and your on your last aisle to shop, do you take it back or just leave it there?(Most often I take it back but there has been occasions I have been guilty of this)
You find something in the aisle you know does not belong there (like a food product in the cleaner product aisle) do you point it out to a store clerk, or just ignore it?
You got something from the deli/meat/seafood counters special wrapped and decide you no longer want it, do you dump it in the nearest cold bin and move on?(No I did not)
Now for the horror story, I heard this the other day and thought I would share it. It is a quote that lilminx13 shared with the folks at a different site.
"I just witnessed probably the most weird and disgusting act in a grocery store as possible. I ran in to get a couple bags of hotdog buns. As I grab the bags I look over an notice a lady over by the regular bread.... she's opening the bags and feeling the bread. Not just 1 bag or 3..but I watched her do this to 7 different bags. An employee notices this too and say that she can't be doing that. She quickly says "I will do what I want to ensure I get fresh bread"... the 1st employee is backed up by a manager who then tells the lady she will be purchasing all the bags she opened. She was quite pissed. She grabs 4 loaves..and I couldn't pass my chance up to bring to light the other 3 she needed to take as well."
I mean wow.. that makes me want to bake my own bread!
Do you have a story you have seen first-hand at the Grocers?
I confess, I have not been cooking for awhile. I went into the cupboards and see I am out of salt, pepper, old bay, Bouillon, rubs, bay leaf, (lets include herbs as well.). I see in the pantry every single ramon noodle package (20) has been stripped of its spice packet. I have 7 people I support and the other cooks in the house are Haitian.(who love spice). There is plenty of garlic and garlic powder but no onion powder. I have plenty of frozen habanero, but very little else. I have no soy sauce nor Worcestershire sauce. Ok, it is official I am lost. Oh do not get me wrong I can get as minimalist as they come, but certain things I just am not happy cooking without.
How about you? What are your must haves, and what do you currently have in stock?
Ozark Kitchen measurements according to Jed "A smidgen is just a teensy little bit like that. Three smidgens makes one pinch. Four pinches equals one little bit. Four little bits equals one middlin amount. Three middlin amounts equals one right smart. and it takes five right smarts to make one whole heap"
Irene Ryan,(Granny, Beverly Hillbilly) and Cathy Pinckney, in fact published "Granny Hillbilly Cookbook" I tried to find a list of her recipes but could not. There is another book by Jim Clark (Beverly Hillbilly Cookbook), but I wanted to learn more about the one "Granny" had her hand in.
Do you know how to cook hillbilly? Does anybody actually have the Granny Hillbilly Cookbook? I loved that show as a kid and am still amused by Granny antics to this day.
"Granny: How do you like yer possum, Lowell, fallin' off the bones tender or with a little fight left in it?"
Many of you know me as Timothy Paul Perry. Well, what you may not know is I travel internationally and when I do, I throw food parties at other peoples homes. I cook my own versions of american food. Potato salad, sloppy joes, american fries, fruit- can nectar chicken (my version of drunken chicken only I use mango or pineapple nectar as opposed to beer) Then there is fried chicken, pulled pork bbq with slaw, bacon baked beans, meatloaf and baked potato stuffed with cheddar and sour creme, bacon bits, fajitas, chili, pizza,(you get the idea).
Been doing this for years. I eat well everywhere because I cook. I also get invites from people who want me back so I guess being a self-proclaimed ambassador of the american food spirit is playing well for me as I love to travel and cook. Even in the USA, when I stay as a guest anywhere, I go out, buy the food and cook it. I do not always clean-up(my hosts rarely let me) but I always have fun. The internet is changing our social world, web sites like couchsurfing.org (I joined two days ago) are in fact growing and offering people new ways to travel on the cheap. I have several travel stories but a lot more to come.. I cook for fun. You know I love a story. Do you love to travel and cook? I do.
I have been thinking to spend three months in Ecuador, then come back for three months, then go again for three months to Columbia. I have been to Baranquilla,(awesome food especially if you like meat), yet have not traveled anywhere else in Columbia. I have never been to Ecuador, but it has been rated as the #1 place to retire to. (international living)
If you know anything about either country in that; a place, or food, I should explore I would very much like hearing about it. I hate missing out on something because I failed to ask this question.
I really would appreciate any insights you may have.
Weekend amusement for all of you with incredible memories. Here are the rules: You can play two ways.
You provide a few of the funniest answers that were given that were provoked by a question presented in SE talk.
Then it is up to us to come up with the original question that was asked. and phrase it like jeopardy.
This is just for fun but I know some of you have very good memories so I I think we should limit the questions/answers to ones that had a good deal of community response.
No time limit on how far you can go back within the SE archives.
I am trying to broaden my understanding. As many of you know I like to shop and I really have no fear concerning little ethnic shops which carry certain foods common to the culture they serve. Small shops have owners who are delighted to help. Yet over the last few decades I see mainline store chains offering fruits and veges I do not recognize. I see a deal, or a markdown but lack of knowledge prohibits me from taking advantage of it.
My question to you is do you have one or several that you know few people outside your culture or region even know what it is? The other day I was learning about hatch chili's as an example
. Yet there are quite a few I see in which I am clueless. This converging culture has a lot to offer I know. I just would like to know more. Please, if you would, enlighten me.
I find myself amused with myself as I try to come to some understanding as to why I love to grocery shop. I buy beautiful fresh veges and meats that end up in my freezer for another day, when another day comes I get busy and forget to put something out to thaw so I have to pick up more fresh food for dinner. I do it all the time but I do have an unused spare freezer in my garage, so I think I have this somewhat under control. Still, it is hard for me to pass up a deal at the grocers which I can spot in a heartbeat since I shop so much.
I go to four different stores on a regular basis, meats at one, milk at another, bulk at another and so on.
How about you? Are you eating fresh? How much do you shop? You know I love a story so if you got one please tell it.
I love eating a reheated, re-purposed meal for breakfast. I have many favorites but I would like to hear about yours. I also love to smell the bacon and sausage broiling as I crack open some eggs and start a pancake batter for dinner.
How about you? What is your favorite last nights dinner that you eat when you wake up, or the breakfast you love to eat at dinner time?
Life is only as good as you make it, do you have a story for me?
Growing up in northern Michigan, we ate a lot of fish from fresh water, we never bought fish in fact from a store throughout my entire childhood. We caught it and I really can not think of one I did not like. Pike, bass, bream, perch, sunfish, trout, even catfish (which were a pain to clean), bluegills, and smelt, we caught it and ate it. It was fresh. So I am curious about this as my wife growing up in Haiti never had a freshwater fish until I went and caught a bucketful in upstate NY. What is your choice and if you have a story to tell, well I love a good story. Can you tell?
OK, if the title amused you and you were looking for food porn (which would need a different rating btw), you probably are not going to get your money's worth here. Nope, what I am looking for is what are your RESTRICTED foods that you crave, but can not eat due to diet, or medical condition and doctors advice.?
Kebab, kabab, I am looking for really great ones to try this weekend, Do you have one I should put in play? I am looking for the ONE we all should try. Do you have it? Care to give it up?
For those that know me you know I like finding cheap ways to make pizza ovens. Hacks, if you will, that work. So lately I am on a mission, to do homemade pies that the family loves but require very little effort to do and at very little cost. You can tweak what you want with any mix but I think it needs to start with working the dough with your hands. After that it is up to you but I think it only fair if i start so here is what I did last night for two large pies. I made a pepperoni and cheese and a lime garlic shrimp and onion with cheese and basil.the ingredients were all store brand at walmat and the cost breakdown. 2 packs of just add water pizza crust mix (.44 cents each), 1lb of whole milk mozz. ($3.28), 1/2 pack of Hormel original pepperoni (1.50 worth) and half a lb of peeled shrimp (sea pearl brand at $4.00 per lb) 1 lime and i get them 15 for a dollar. 1/4 stick butter, fresh garlic, basil and sweet cherry tomatoes that i always have on hand. so lets just guesstimate a total of $7 bucks for two large pies. They were devoured by my family in like 20 minutes.
I baked them both in the home-oven using just perforated pizza pans. (I do have my own hack for home ovens but did not use it)
I did sautee the shrimp in lime butter and several sliced cloves of garlic, and a bit of old-bay and tony chacheres creole seasoning, before placing it on the white pie and i made my own sauce for the pepperoni using fresh basil and a touch of oregano, with the handfull of cherry tomatoes pulsed briefly in the blender. Both were covered with the i/2 lb each of the whole milk mozz and baked untill the top was bubbly and browning and the bottoms had some good browning.
I realize many of you are searching for the ultimate pie, well this ain't it. Call it the bottom shelf if you will for the average person who lacks our devotion to the artisanal ultimate hand crafted pie.
How about you? Do you have a pretty good hack that you care to share?
There are statistics of course. Still I like to know my meatloaf is being made with clean hands and finger nails. I freak a bit when I imagine they start out a bit dirty and end up clean on the other side. Kind of like what Red says about Andy in Shawshank Redemption. I probably should not even ask but they say sometimes say the truth hurts. Do you ever wonder? See this is one of the reasons I rarely eat out. How about you? Do you too eat your share of dirt, and have you not heard of the 5 seconds rule?
This morning was a tough day, my son was embarrassed he was going to school with the schools logo shirt, which sold for 15.00 each, I got him every color. Apparently few kids in his school had these shirts and he did not want to stand out as it is a brand new school for him., His Mom insisted and there was way too much drama for me this day. Anyway I had spotted a restaurant that does breakfast because of the cars and trucks I have seen in their parking lot and they are busy so i stopped in and the 2 over easy with the links and hashbrowns was more than I could eat and I had a whole link left that I left behind so tell me should I have brought it home?
Man that sucks! I just heated some water up in my microwave and reached in to grab the cup and burned the crap out of my thumb and index finger. OUCH! So how about you? Have you ever been guilty of placing something in the microwave that when you reached for it you realized it was not a microwave safe cup or dish?
I know in today's economy most of the folks are on budjets. So my question is do you have a weekly food ritual you and your family look forward to that is not only affordable but your family actually loves?
Please share on what you make and give up a little insight on how it all comes together on a weekly basis.
Maybe it is Sunday fried chicken or even a take-out. Pizza night is usually fairly popular here. Tonight it will be soft beef tacos and haitian rice with sauce. What do you do? Do you have a designated night that's special?
I learned today(through Sheri, and she has never been wrong by me. and she saw somewhere a food blogger had toothpicked a nana peel, and that it is possible to score a banana peel using a toothpick and write whatever it is you might find comical. It only shows up much later to read it, whatever it says in the message. You could probably even take one(toothpick), with you the next time you visit a store that sells bananas and well, just have a bit of fun. (Pav do not try this at home)..venture out a bit and yes you can.. just take a pic and share it at the cooler, but hey as much I love to go off topic..the banana is a shoe-in ON topic. So are you having fun tonight? Tell me what your banana would say? I am well into my happy hour but still I like funny. Could you even consider it? I have and I just bought a shitload of naners and there you go...
Yesterday I told you I'd answer every single question you asked me. I thought to myself, "hey, here's an easy way to do a fun column this week without time to get into the kitchen. This'll be a snap! Dear Serious Eaters, I severely underestimated you and your ability to ask fun, challenging, downright thoughtful questions. It's been a hard day's night, but I finally got through 'em all.
By this point, there is absolutely no question that the method of cooking foods at precise low-temperatures in vacuum-sealed pouches (commonly referred to as "sous-vide") has revolutionized fine-dining kitchens around the world. But the question of when this technique will trickle down to home users—and it certainly is a question of when, and not if—remains to be answered. The Sous-Vide Supreme is certainly a big step in the right direction. But at $450, for most people, it still remains prohibitively costly. In an effort to help those who'd like to experiment with sous-vide cookery without having to put in the capital, a couple weeks ago I devised a novel solution to the problem: cook your food in a beer cooler. I put the hack method head-to-head against the Sous-Vide Supreme.
easy, tasty, comfort, spicy, savory, umamie, perfect! decadence ingredients- tub of sour cream can of cream of chicken can of cream of mushroon can of rotel pound of chicken breast, chunked and seasoned xtra large bag of nacho cheese doritos,...
For those that know me you know I like finding cheap ways to make pizza ovens. Hacks, if you will, that work. So lately I am on a mission, to do homemade pies that the family loves but require very...
I know this is pure silliness, but I notice that a lot of other commenters like food puns/jokes. So what's your favorite food pun/joke/riddle whatever? I'll start. Q: What do vegan zombies eat? A: Grrraaaaaaaaaiiiins!!!...
I've been working with a new crust recipe i adapted from a fantastic baguette recipe, and it works GREAT at producing an airy, chewy but crispy crust that hold up great to ingredients. I owe an acknowledgment to dmsnyder and...
3 lb. cut up chicken 1 onion, diced 1 bay leaf 1 tsp whole peppercorns salt to taste 1/3 cup Ancho Chile powder 4 garlic cloves 1 tomato, diced 1 tblsp oil 1 slice white bread 1 corn tortilla 2...
Oh- the trials and tribulations of an American in Italy... I love cooking for my husband and inlaws, and they especially like it when I do mexican food. I get a care package in the mail every year from my...