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Post by Liz n Dicksgiving on Mar 24, 2014 15:24:09 GMT -5
Question: My department is having a food day Wednesday for all the March birthdays. I AM all the March birthdays. Should I bring something anyway, and if so, what? (Previous food-bringing of mine has run the gamut from chili to cookies to bread pudding to garlicky white bean dip and pita...) You should make them bring you platters heaped with all the finest meats and cheeses! And pastries! I mean, honestly. |
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Post by pairesta on Mar 24, 2014 15:26:15 GMT -5
Well, there's the white bean dip. So you think I should take something even though it's mostly for my birthday?  Uh, no. More to the point, see if they want to go out instead; people might be relieved to be off the hook, and since it's just one person it would be understandable to break from office tradition. |
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Post by Ron Howard Voice on Mar 24, 2014 15:33:37 GMT -5
I crock pot cooked a chowder of corn, chicken, red peppers, chipotle peppers, and some other stuff. Came out good and thick and hearty and spicy. It also came out in 10 servings, not 6, so I have my workplace lunches set for the next two weeks! It's sad how excited I get when I make enough of something to be lunches for a week. Especially after two consecutive days of those lunches sees me heading out to the nearest ill-advised oink out lunch. One time I made a stew with kale and lentils and it produced 12 lunches. It was pretty good, but after lunch #8 I hated the damn thing so much I threw out the rest. This is tastier, so hopefully the problem won't repeat. |
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Post by pairesta on Mar 24, 2014 15:36:21 GMT -5
It's sad how excited I get when I make enough of something to be lunches for a week. Especially after two consecutive days of those lunches sees me heading out to the nearest ill-advised oink out lunch. One time I made a stew with kale and lentils and it produced 12 lunches. It was pretty good, but after lunch #8 I hated the damn thing so much I threw out the rest. This is tastier, so hopefully the problem won't repeat. Had that problem with borscht once. >shudder< |
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Post by Pedantic Editor Type on Mar 25, 2014 8:12:42 GMT -5
Well, there's the white bean dip. So you think I should take something even though it's mostly for my birthday? Uh, no. More to the point, see if they want to go out instead; people might be relieved to be off the hook, and since it's just one person it would be understandable to break from office tradition. It's not unheard of to have food days for one birthday, people generally enjoy any excuse to bring food in they can. It's all good. Going out isn't super-easy, there are like 25 people in my department and we'd all have to drive somewhere. I might stop at Panera and pick up a coffee cake or something tomorrow. |
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Post by pairesta on Mar 25, 2014 8:23:06 GMT -5
Well, happy birthday at any rate, and enjoy having the month to yourself!
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randy's donuts
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Post by randy's donuts on Mar 25, 2014 9:52:40 GMT -5
We made a from scratch clone of a Pizza Hut style pizza in a cast iron skillet #sorrynotsorry
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randy's donuts
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Post by randy's donuts on Mar 25, 2014 9:58:26 GMT -5
I crock pot cooked a chowder of corn, chicken, red peppers, chipotle peppers, and some other stuff. Came out good and thick and hearty and spicy. It also came out in 10 servings, not 6, so I have my workplace lunches set for the next two weeks! It's sad how excited I get when I make enough of something to be lunches for a week. Especially after two consecutive days of those lunches sees me heading out to the nearest ill-advised oink out lunch. Today is curry rice night at the Donut Household, a delicious food item that very quickly bores you to tears. I don't get it, either. I repurpose it eight ways 'til Sunday (over udon, for instance, or baked into whatever the TJ equivalent of a Pillsbury roll is). Each iteration is delicious BUT no one ever wants to eat it more than twice. |
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Post by Ron Howard Voice on Mar 25, 2014 11:23:20 GMT -5
Does anybody else have the problem with a really great, well-cooked (i.e., rarely cooked) steak where the first half of the steak tastes delicious, the second half starts getting boring, and then at the very last bite you realize it's delicious again?
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MissEli
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Post by MissEli on Mar 25, 2014 13:02:02 GMT -5
Does anybody else have the problem with a really great, well-cooked (i.e., rarely cooked) steak where the first half of the steak tastes delicious, the second half starts getting boring, and then at the very last bite you realize it's delicious again? You mean sirloin?  |
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Post by Ron Howard Voice on Mar 25, 2014 14:01:01 GMT -5
Does anybody else have the problem with a really great, well-cooked (i.e., rarely cooked) steak where the first half of the steak tastes delicious, the second half starts getting boring, and then at the very last bite you realize it's delicious again? You mean sirloin? Happens to me even with filets! |
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Post by Liz n Dicksgiving on Mar 28, 2014 12:09:10 GMT -5
Every year at about this time I start to get a crazy hankering for a specific veggie/fruit in its on-season peak flavor. Last year it was fresh peas, the year before it was corn, and the year before that it was cherry tomatoes. This year I'm going nuts thinking about peaches. I would kill for a perfect peach right now. And it's really, really hard to resist just buying one at the grocery store even though I know how it wouldn't come close to scratching that itch.
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Post by pairesta on Mar 28, 2014 12:32:37 GMT -5
Every year at about this time I start to get a crazy hankering for a specific veggie/fruit in its on-season peak flavor. Last year it was fresh peas, the year before it was corn, and the year before that it was cherry tomatoes. This year I'm going nuts thinking about peaches. I would kill for a perfect peach right now. And it's really, really hard to resist just buying one at the grocery store even though I know how it wouldn't come close to scratching that itch. Peaches have somehow become one of the hardest fruits to get a good version of anymore. i don't know why that is. I used to have better than average luck getting them, but for the better part of the past decade when I get them, no matter how great they smell and soft they are, they are sour sawdust when i bite into them. Which is too bad, because few things in life are as good as a really good peach. |
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Post by Pedantic Editor Type on Mar 28, 2014 12:45:16 GMT -5
Every year at about this time I start to get a crazy hankering for a specific veggie/fruit in its on-season peak flavor. Last year it was fresh peas, the year before it was corn, and the year before that it was cherry tomatoes. This year I'm going nuts thinking about peaches. I would kill for a perfect peach right now. And it's really, really hard to resist just buying one at the grocery store even though I know how it wouldn't come close to scratching that itch. Peaches have somehow become one of the hardest fruits to get a good version of anymore. i don't know why that is. I used to have better than average luck getting them, but for the better part of the past decade when I get them, no matter how great they smell and soft they are, they are sour sawdust when i bite into them. Which is too bad, because few things in life are as good as a really good peach. I agree, I've had a lot of trouble the last few years especially. They seem to go from rock hard to total mush in no time. Which is a shame because perfectly ripe peaches are, as you say, the food of the gods. |
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Post by pairesta on Mar 28, 2014 12:57:46 GMT -5
The irony of this is is that I have a peach tree in my backyard. But to get non-worm infested peaches, you have to hose that fucker down with highly toxic spray(as in, the label on the can says you should have no skin exposed when you use it) every two weeks. Last year though, my parents were visiting when it was in full fruit, my mom went and picked the least infested peach, cut off a pristine piece, and it was fantastic.
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Post by Liz n Dicksgiving on Mar 28, 2014 15:09:03 GMT -5
The irony of this is is that I have a peach tree in my backyard. But to get non-worm infested peaches, you have to hose that fucker down with highly toxic spray(as in, the label on the can says you should have no skin exposed when you use it) every two weeks. Last year though, my parents were visiting when it was in full fruit, my mom went and picked the least infested peach, cut off a pristine piece, and it was fantastic. We've planted four peach trees in our front yard over the last eight or nine years. A few years ago we finally had to admit that they weren't going to bear much fruit without some help, so we talked to a tree service; now they spray some kind of orchard spray shit a couple of times over the summer. I try not to think about what's in that spray, because last year we finally had a peach bumper crop and they were amazing. And so abundant that we ended up composting about 15 pounds of them. Now I regret not taking the time to freeze those peaches. And refuse to regret the spraying regimen. (If it was every two weeks, and if the guy who came to do the spraying was wearing, like, a hazmat suit, I'd probably reconsider that stance...) |
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Deleted
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Post by Deleted on Mar 28, 2014 16:36:32 GMT -5
Today at work I cut into a plum with no pit. The knife went straight through with no resistance. The worst part was that there was a pit-shaped hole in the center of the plum. I just ... I don't know what to think.
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Post by Pedantic Editor Type on Mar 31, 2014 9:28:03 GMT -5
My brown sugar pecan ice cream turned out marvelously. Last night for dinner I made creamy tomato soup (no canned condensed stuff!) and added an extra layer of cheese to some focaccia. Yum.
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Post by pairesta on Mar 31, 2014 9:37:19 GMT -5
Getting harder to stay vegetarian with the season shift and all the things I like making in the spring coming back around again. I was trying to do alternate weekends of vegetarian meals, but this weekend I made some new orleans-style seafood (shrimp remoulade, using the leftover remoulade from my sliders last weekend, blackened snapper). Last night I did manage to make a vegetarian sweep of wilted kale salad with an Asian vinaigrette and then pasta with artichokes, morels, and favas. Next few weekends are my daughter's birthday meal requests:
BBQ Ribs
Ramen
Carnitas
Pizza
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Deleted
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Post by Deleted on Mar 31, 2014 9:52:59 GMT -5
Made a romesco sauce over the weekend (roasted tomatoes, red peppers, garlic and toasted almonds, grind like pesto with olive oil and salt) and used it as a slather for grilled vegetables - potatoes, zukes, eggplant, asparagus - and grilled ciabatta. Amazing! |
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GumTurkeyles
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Post by GumTurkeyles on Mar 31, 2014 10:05:16 GMT -5
Went to a food swap yesterday. I made "old fashioned" candied pecans. That'd be a rye whiskey glaze, with dried cherries and orange zest. I added cayenne pepper as well for heat, but next time I'll do it without. songstarliner I associate romesco with grilled veggies as well, which says "summer" to me. Now you have me longing for summer, before I can even enjoy spring. |
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Post by pairesta on Mar 31, 2014 13:11:37 GMT -5
Oh, hey forgot to mention that I made Welsh Rarebit for the first time a week or two back and holy mother of god is that stuff amazing. Mix 1 egg, sour cream or creme fraiche, and grated english cheddar together with a dash of Worcestershire sauce. Spoon over crusty bread and broil. Serve with a nice tart salad. OM NOM.
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LazBro
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Post by LazBro on Mar 31, 2014 13:30:03 GMT -5
Oh, hey forgot to mention that I made Welsh Rarebit for the first time a week or two back and holy mother of god is that stuff amazing. Mix 1 egg, sour cream or creme fraiche, and grated english cheddar together with a dash of Worcestershire sauce. Spoon over crusty bread and broil. Serve with a nice tart salad. OM NOM. That sounds incredible. For some reason I was thinking Welsh Rarebit was more of a fondue type dish. A cheese dip, essentially. Did you use sour cream or creme fraiche? I'm sure the creme fraiche would make ever so slightly better, but so pricey. |
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Post by pairesta on Mar 31, 2014 13:39:03 GMT -5
I did not just sour cream but LO FAT sour cream and it was still delicious, largely because there's half a block of english cheddar grated into each serving. It essentially does taste like a cheese dip because it gets all brown and caramelized under the broiler.
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GumTurkeyles
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Post by GumTurkeyles on Apr 1, 2014 7:31:50 GMT -5
Oh, hey forgot to mention that I made Welsh Rarebit for the first time a week or two back and holy mother of god is that stuff amazing. Mix 1 egg, sour cream or creme fraiche, and grated english cheddar together with a dash of Worcestershire sauce. Spoon over crusty bread and broil. Serve with a nice tart salad. OM NOM. I can never not read that as Welsh Were-rabbit. So, thought of Wallace & Gromit and some sort of meat dish circle my brain. Sounds good, though. I'll do English theme one of these days and have this, along with potted shrimp, and curry. |
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Post by Mrs. Peel on Apr 1, 2014 12:04:09 GMT -5
Oh, hey forgot to mention that I made Welsh Rarebit for the first time a week or two back and holy mother of god is that stuff amazing. Mix 1 egg, sour cream or creme fraiche, and grated english cheddar together with a dash of Worcestershire sauce. Spoon over crusty bread and broil. Serve with a nice tart salad. OM NOM. But you're missing the best and most important parts, which are Colman's mustard powder and brown ale!! (I usually use Brooklyn brown ale). I just made this recently with some amazing onion rye bread from the public market. It was great. |
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Post by Mrs. Peel on Apr 1, 2014 12:06:41 GMT -5
Oh, hey forgot to mention that I made Welsh Rarebit for the first time a week or two back and holy mother of god is that stuff amazing. Mix 1 egg, sour cream or creme fraiche, and grated english cheddar together with a dash of Worcestershire sauce. Spoon over crusty bread and broil. Serve with a nice tart salad. OM NOM. That sounds incredible. For some reason I was thinking Welsh Rarebit was more of a fondue type dish. A cheese dip, essentially. Did you use sour cream or creme fraiche? I'm sure the creme fraiche would make ever so slightly better, but so pricey. Traditionally, it's more like a manlier grilled cheese sandwich than a dip. No sour cream, just a roux, cheese, beer, and mustard. sassandveracity.typepad.com/.a/6a00d83452fd3369e20111684efc31970c-500pi |
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Deleted
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Post by Deleted on Apr 1, 2014 14:09:16 GMT -5
pairesta hope you had some good dreams that night! 
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Post by pairesta on Apr 1, 2014 16:51:55 GMT -5
Oh, hey forgot to mention that I made Welsh Rarebit for the first time a week or two back and holy mother of god is that stuff amazing. Mix 1 egg, sour cream or creme fraiche, and grated english cheddar together with a dash of Worcestershire sauce. Spoon over crusty bread and broil. Serve with a nice tart salad. OM NOM. I can never not read that as Welsh Were-rabbit. So, thought of Wallace & Gromit and some sort of meat dish circle my brain. Sounds good, though. I'll do English theme one of these days and have this, along with potted shrimp, and curry. I've always read just as "Welsh Rabbit" and just assumed it was a bit of stewed rabbit on toast. |
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Post by teslagram on Apr 2, 2014 19:35:38 GMT -5
Went to a friend's house last night for our weekly get together/dinner and a movie. He made pasta with Italian sausage, which was divine. However I may have to disavow him because he proceeded to add cheddar cheese to his pasta! Is this a thing or is he as crazy as I firmly believe him to be?
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