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Snapshots from Italy: Persimmon Perfection
Just got several of those in my weekly fruit / veg delivery.
But strangely they called them kaki (strangely similar to the Italian cachi but perhaps Japanese?) which confused me no end.
What Your Beer Says About You
I'm glad to see so much beer coverage on Serious Eats recently, it's positively been a glut.
Being a craft beer weirdo I created a site in case any of you want to see the English side of beer: What Ales You
My personal favourite, Old Empire although the new strong Brew Dog beers are interesting!
The Nasty Bits: Duck Tongue
Funny, I was in a fantastic gastropub in London, England and this was one of the bar snacks. My mother didn't look impressed but I was wowed. My dad and I just had fresh home-made Scotch egg (still slightly soft) and black pudding-lined sausage roll instead. What a pub, the Bull and Last in case anyone is in the area (Highgate / Hampstead). I wish I'd tried the tongues now.
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Recent Comments | Response to Comments
Serious Beer Pairings for Thanksgiving
I'm a big fan of beer with food, and not just curries! Beer has for too long been an underdog to wine and both have their place.
From the other side of the Atlantic, some darker richer sweeter ales are a good idea, maybe Old Peculiar or Hobgoblin.
Snapshots from Italy: Persimmon Perfection
Just got several of those in my weekly fruit / veg delivery.
But strangely they called them kaki (strangely similar to the Italian cachi but perhaps Japanese?) which confused me no end.
What Your Beer Says About You
I'm glad to see so much beer coverage on Serious Eats recently, it's positively been a glut.
Being a craft beer weirdo I created a site in case any of you want to see the English side of beer: What Ales You
My personal favourite, Old Empire although the new strong Brew Dog beers are interesting!
The Nasty Bits: Duck Tongue
Funny, I was in a fantastic gastropub in London, England and this was one of the bar snacks. My mother didn't look impressed but I was wowed. My dad and I just had fresh home-made Scotch egg (still slightly soft) and black pudding-lined sausage roll instead. What a pub, the Bull and Last in case anyone is in the area (Highgate / Hampstead). I wish I'd tried the tongues now.
Critic-Turned-Cook Gets a Beer Lesson
I'm impressed with the way America seems to be pushing more high quality beers, my impression had always been the bigger breweries had all but wiped out this sort of stuff.
Shameless plug: For an English view on the worlds of beer and ales, check out the beer rating site I created: http://www.whatalesyou.co.uk .
Expresso vs Espresso: A pro-Expresso Rant
It used to be my bugbear as well, but after getting back from Portugal, where they do indeed spell it expresso, I'm easier. These are all borrowed words anyway.
Exotic Eggs Available at Whole Foods
69c for a single quail's egg! Here in England I bought 12 for £2 ( ~ $3.50) and served them as appetisers soft boiled with homemade celery salt. I was quite pleased with them actually.
Serious Cheese: Blue Cheese 101
To anyone struggling with blue cheese, try adding a dash of quince paste or chilli and lime jam, it'll take the edge off somewhat and generally complement the cheese very well.
I also second port with blue cheese, pairing perfection.
I always have to order...
For brunch, eggs florentine (or maybe royale if they have it).
And those eggs better not be hard!
Cheap Eats in London
London is seriously challenged for cheap eats. However the situation is getting better. First of all, with the credit crunch looming, many restaurants are running fantastic offers, such as 50% off the entire food bill, check out www.toptable.co.uk for a fantastic list of them. Timeout is also a good guide and has a budget section if you want to browse by price.
My personal favourites are typically ethnic restaurants, particularly Indian and Middle Eastern. Try a few in your area and you'll find a good one. The best mid-price meal (and probably any meal in fact) I've had is at the Giaconda dining room, here's my review.
Good luck.
Economy-Inspired Menu Changes
I absolutely agree on the thighs comment. They take a bit more work to cook but are much more flavoursome, tender and juicy. I typically brown them off in a hot Dutch oven, then cook slowly for about 40minutes in the oven with veg and sometimes tomato or stock based liquid depending on the recipe. If desired, make a sauce from the pot at the end. Beautiful and actually easier to get cooked right then breasts in some ways. And much much cheaper (here in England at least).
Photo of the Day: Meat Face
I used to love that stuff as a kid growing up in London (England). There was another version called Billy the Bear as well that had stick-out ears. It's basically baloney meat with slightly different colouring (not sure if the flavour's actually different or not).
Tried Something New and Different?
Long time lurker but this is my first post on the forum.
Anyway, I thought this thread would be a good first post since I went to an Eritrean restaurant last night, a country next to Ethiopia.
The food was all served on massive flat breads that were more like delicious fluffy pancakes. It was all eaten with your right hand. We started with delicious spinach rolls and a spicy samosa style pastry. This was followed by a huge dish filled with spicy lamb curry, a chicken dish and a variety of vegetables dishes.
It was a fantastic family run restaurant and I will definitely be going back. has anyone else had any interesting African themed meals?
Serious Beer Pairings for Thanksgiving
Rogue Brewery's Juniper Pale Ale was literaly brewed to pair with Thanksgiving dinner. I enjoy it year round, but if you have a chance to drink some with the big meal, do not hesitate.
Serious Beer Pairings for Thanksgiving
Personally I will be drinking Jubelale from Deschutes Brewery. Happy Turkey Day!
Snapshots from Italy: Persimmon Perfection
I love Fuyus in a wide range of ripeness. From when they're still hard, but the skin is orange enough to where they've probably started getting sweet on the inside, to when they're so ripe that you'd better slurp 'em down before they start turning, persimmons are one of my favorites, for sure! 6:
Personally, I find the whole firm/soft characteristic of the persimmon to be pretty efficient. i.e. The apple you pick for snacking is probably different from the apple you put in a pie, but they're both delicious for different reasons--same with Fuyu persimmons, but you get both qualities in one fruit (eventually)!
Of course, I grew up eating them either way, so that probably has a lot to do with it. (: Also, I find that if you get a batch (of Fuyus; I've zip experience with the other kind) and they do happen to be mediocre, a good way to serve them is chilled, with a modest topping of a decent cream (whippedness is optional) and/or your favorite syrup (I did this with a ginger/lychee syrup the other day and the results were amazing).
Snapshots from Italy: Persimmon Perfection
I've had good and bad fuyus and hachiyas. No surprise there though. I mean, who hasnt had a mealy tomato or a gritty pear? No one is writing off those fruits though.
Snapshots from Italy: Persimmon Perfection
@fuuchan-
I should've said persimmons I've had in St. Louis were flavorless. ;-)
I wish I live somewhere I have access to great exotic produce (we do have fresh figs during summer, tho!)
Snapshots from Italy: Persimmon Perfection
Ooh, thank you! I have 8 persimmons sitting at home right now. I have never had one before and am determined. In WI Whole Foods has them and I got a 6 pack of Fuyus in plastic at Costco. I don't think they're ripe enough yet, so I might have to go back to WF and get a really squishy one.
We'll see. New food!
Snapshots from Italy: Persimmon Perfection
Fuyus yes, hachiyas no thanks D:
@hmw: really? I got a very large batch this week that is DELICIOUS. They're on the soft side, but oh so honey sweet. I actually prefer my fuyu's a little softer.
Serious Beer Pairings for Thanksgiving
Ommegang Hennepin is a delicious farmhouse ale, highly reccomend especially for those trying to convert their resident wine-snob to try a beer pairing with turkey-day.
Snapshots from Italy: Persimmon Perfection
looked up a proper way of liquor treatment of Hachiya.. you only need a splash of liquor to coat the fruit (especially the sepals) in a plastic bag, apparently. brandy would work.
Snapshots from Italy: Persimmon Perfection
@Figlet - don't compost them!
Hachiya persimmons can finish ripening off the tree. My grandfather grew persimmons for years and would pick them all when they were quite hard. They ripen up well on a windowsill, but it can weeks to do. We live on different coasts, so I would pick persimmons off the tree that were as hard (or harder than) apples (so they wouldn't bruise in my luggage) and they were ready to eat in a month or so. They are definitely worth the wait.
Snapshots from Italy: Persimmon Perfection
@_cjw_ agreed. fuyus I've tried in the states were flavorless.
Snapshots from Italy: Persimmon Perfection
I just had my first one last night. I have no idea if it was ripe or not, but I am not necessarily thrilled about eating the other one I have at home...
Snapshots from Italy: Persimmon Perfection
@Figlet- you could
1)peel and sun-dry for 2 weeks to make dried persimmons
or
2) soak unpeeled in liquor. you need 30-35% alcohol, soak for several days to a week
Snapshots from Italy: Persimmon Perfection
wicheda - yes, we call them kaki in japan...and i just gotta say...i grew up eating them (kaki, the fuyu variety) firm. not like a crisp apple, but not soft. i don't think i've ever had a fuyu soft and oozing. the thought grosses me out a bit! i understand they may reach peak sweetness when soft, but no thanks. i'm not such a big fan of the syrupy sweetness and oozing texture of a ripe hachiya.
i've noticed, though, that fuyus in the u.s. are not as flavorful (in firm stage) as those of my childhood in japan, so maybe that's why some folks don't see the point. don't underestimate a more firm fuyu!
Snapshots from Italy: Persimmon Perfection
@wicheda yes Kaki is Japanese for persimmons. it's interesting the two words sound very similar!
really good fuyus are super sweet even when they are still crunchy.. l like them both crunchy and soft.
I used to find it satisfying to peel the skin in one long strand.
Snapshots from Italy: Persimmon Perfection
Is there any way you can rescue unripe Hachiya persimmons?
I was gifted 2 by a friend who knows I love them but they aren't anywhere near ripe. After several days in a paper bag with a banana they still aren't anywhere near ripe.
Are they only fit for composting or is there some hope?
Snapshots from Italy: Persimmon Perfection
the texture of persimmons always reminds me of what it must be like to eat caterpillars. needless to say, i do not enjoy them.
Snapshots from Italy: Persimmon Perfection
We have a wonderful Italian neighbor who has already stocked us with two full bagfuls of fresh persimmons from her trees. Now we're learning how to enjoy them to the utmost.
What Your Beer Says About You
Mexican beers are great... no not Corona, Sol, or Modelo... but Carta Blanca, Noche Buena, Tecate and Negra Modelo.
www.tobp.com for some great reviews
What Your Beer Says About You
Bud = McDonalds
Need I say more?
What Your Beer Says About You
Wow, I'm surprised at the intensity of the beer discussion! Somehow, I'd glommed on to the beer drinkers as mellow, amiable folk stereotype...
What Your Beer Says About You
What about us craft brew drinkers that make our own beer? We definitely have deadlines to meet - when to rack into secondary, when to dry hop, when to bottle or keg, and most important, when to make more beer!
The Nasty Bits: Duck Tongue
First I cant stop laughing cuz I keep thinking about the AFLAC duck. Second they look really funny stacked up like that. But I figure anything fatty and fried cant be to bad, I like cracklins. If anyone in Atlanta has a heads up on where to get some post it so I can quack my friends up!
The Nasty Bits: Duck Tongue
Mmmm duck tongue, how delicious art thou.
I have a small plastic container of duck tongues stewed in soy sauce in the fridge right now. Perfect tv snacks!
They actually had duck tongue as one of the ingredients presented to a challenger on The Next Iron Chef. Unfortunately, I didn't stay tuned to see what they did (the show was annoying after a while as most "reality" shows tend to be) with them.
@NWcajun: Lol...but also, the bone isn't normally eaten, but you sure can if you want. It's not splintery or hard, its kinda spongy and papery. Sometimes I chew on the little nub of bone to get all the extra flavor out.
I personally think the best part is the tiny bit of cartiledge on the end of the bone. It's a great texture contrast to the crispy-fatty meat!
@chanterelle: aww c'mon, live a little!
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About wicheda
Website: http://www.whatalesyou.co.uk
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I'm a big fan of beer with food, and not just curries! Beer has for too long been an underdog to wine and both have their place.
From the other side of the Atlantic, some darker richer sweeter ales are a good idea, maybe Old Peculiar or Hobgoblin.