Foodie's topics - tribe.net

the best combos ever...

2009-08-21T02:19:42Z

so, i was wondering what combos ya'll had found in your years of foodiness that you've been like "oooomg, i have to figure out more ways to put these ingredients together."

i'lll start; i was making crepes, the other week... and the result was bacon, brie cheese and maple syrup. like... omfg.... i've been making heart-attack sandwiches... omg... omg... omg...

posted in Foodie - 17 replies

What to do with Kale?

2009-08-14T04:43:15Z

I’ve never been a huge fan of kale. I’m more of a chard girl. To me kale is that stuff in the salad bar stuffed in between the dressing crocks for decoration.

But I got a nice looking bundle of it in my CSA box last week and I’m determined to figure out one or two recipes I can live with. Word on the street is it’s damn good for you.

So, who here likes kale, and what do you DO with it?

posted in Foodie - 7 replies

green plum recipes?

2009-06-18T22:50:58Z

Every year my plum tree bends to almost breaking, and sometimes does break itself under the weight of it's own fruit. Inevitably I end up with some quantity of unripe green plums, which usually go to the compost.

But can I cook with them instead? Does anyone have any recipes or experience doing this?

Thanks!

posted in Foodie - 0 replies

Food Inc

2009-05-02T16:20:38Z

http://www.youtube.com/watch?v=5eKYyD14d_0 - Trailer

Sinja posted this on a couple of tribes. I'm sharing it as much as possible.

Cheers.

posted in Foodie - 0 replies

Chimps trade meat for sex

2009-04-08T14:56:26Z

http://news.bbc.co.uk/2/hi/science/nature/7988169.stm

posted in Foodie - 1 reply

Alaskan King Crab Legs

2009-04-08T02:20:55Z

Normally 16 a pound on sale for 9.99. I got four big ones for 16 bux and made them for lunch for my roommate & myself today. We just had some asparagas and some fancy pesto basil cheesey bread with them. Dipping the succulent meat in butter.

Anyone all moist now? lol

OMG!!! It was soooooooooooooooooooooooooooooooooo good!!! I have to get them every three months now. I usually only have them once or twice a year. Or maybe next time we can try lobster. It kind of tastes the same to me. I think I like lobster better but not sure. I havent had lobster for a long time. It's be costin' too much yo.

posted in Foodie - 3 replies

granola

2009-03-15T03:53:46Z

so... I've been working on making my breakfasts better and cheaper. I've gotten yogurt down, decided the next move was granola.

I was wondering what your favorite granolas were, what it had in it... do you make your own, or do you buy the store granolla?

posted in Foodie - 2 replies

Mood Food

2009-02-07T07:30:00Z

If youre in a certain mood is there a certain food you may use to adjust your mood? Or if you eat certain foods do you feel they change your mood or attitude in any way. Dude! Not to be rude, lude or crude. But feel free to get nude. Don't be prude. You won't get sued. Just don't get high before going to the zoo.

In the past when I used to be able to eat anything garlic and onions were an aphrodisiac. ( wink wink : )

posted in Foodie - 22 replies

Your Favorite Sandwich Creation....

2009-02-06T21:14:54Z

Recently I was at a pretty well known/famous Restaurant named Primatti Brothers...for those of you who do not know about Primatti's?
They got thier start in Pittsburgh, PA and are famous for the HUGE sandwiches they make with Coleslaw and French Fries...I know! I know..you are probably think..what the?!?! Coleslaw and French Fries on a Sandwich for god's sake?!?! Trust me my friends it IS tasty!! (I had a HUGE Pastrami and Cheese Sandwich with coleslaw and french fires on it and it was bliss!!! :) LOL!!)
SO big props to The Food Network for profiling Primatti Brothers and allowing me the chance to check them out here in South Florida!! :)

Well, my recent experience got me thinking.....
What sorta of Sandwich Creation do you enjoy creating?
What is/are your signature sandwiches that you enjoy making/creating?
Share your recipe/creation with us all here!!

I for one like to Grill a Big thick Chicken Breast with a Terrriyaki Marinade
Place grilled Terriyaki Chicken Breast on a nice Onion or Kaiser Roll of Soft French Bread with some Wasabi Flavored Mayonaise
A nice piece of Munster, Guda or perhaps even Pepper Jack Cheese (I like to get it all melty on the chicken breast)
A leaf of Romaine Lettuce
A thinly sliced purple Onion
A Thinly sliced Ring of Pineapple

And
Voila!!

A tasty little personal creation I like to enjoy on occasion
Along with some tater chips and a good micro brew or guiness beer :)

posted in Foodie - 12 replies

Recipe challenge - gluten, egg AND soy-free pumpkin pie?

2009-02-03T02:57:37Z

Anyone? I'm looking for a recipe. Savory or sweet.

On top of that I have the squash (which happens to be a Marina di Chioggia, not pumpkin) which I need to make into puree for the pie filling. No convenient can. I assume peeling, cubing, and roasting it in the oven with a light brushing of olive oil before pureeing it in the food processor with the rest of the pie ingredients is the way to deal with it, but any additional helpful suggestions is appreciated.

I will likely make a buckwheat pie crust to go with it, but welcome other gluten-free pie crust recipes, as I haven't made a pie from scratch for many years.

Also, just to re-iterate: NO soy, tofu, egg, or gluten in the recipe! Thanks!

posted in Foodie - 2 replies

BAD SEED

2009-01-14T07:41:00Z

www.amazon.com/Bad-Seed-T.../ref=sr_1_3 - Bad Seed: The Truth About Our Food ( 2006 )

It's hard to say this is a favorite because it's so depressing. But it's most definitely one of the more important ones I've seen.

"60% of Americas food is genetically modified. 50% of pregnancies in the USA result in loss of baby, birth defects or chronic illness." - NRC

L-Tryptophan = poison / causes EMS

Starlink transgenes cause sterility & birth defects

GM foods are one of many tools of genocide.

Promiscuous DNA is problematic.

We havent even touched the surface of the pure horrors of horizontal gene transfer.

posted in Foodie - 2 replies

Dungeness Crab & Vanilla Souffle - My Journalings

2009-01-13T01:10:14Z

Hi Foodies,

Due to my recent under-employment and the resulting "free time" I spent some time today doing some writing about two of my favorite things to cook and eat.

Thought I'd send along the links to my blog in case any of you might be interested.

LulaBelle

Shopping for, preparing, and eating Dungeness Crab:
http://people.tribe.net/klown_mother/blog/ce980a8a-f349-4816-8eab-4aeb53067d2f

Vanilla Souffle:
http://people.tribe.net/klown_mother/blog/79988222-c4fb-4300-b095-6d0e7a02ca23

posted in Foodie - 0 replies

Olive Curing

2008-11-30T21:43:35Z

I have access to a bunch of olive trees that I picked several pounds of olives from yesterday.

I put them in 8 cup mason jars with 4 tablespoons of salt each and plan on changing out the water and re-brining them in new salt and water for another week after that.

This is the first time I've done this and I just want to make sure I'm doing it right or get any extra tips since the recipes I found online still leave me wondering.

I will be picking and curing more olives in the next few days to a week.

Thanks!

posted in Foodie - 0 replies

Puerto Rican pink beans and chicken

2008-06-11T22:08:57Z

Does anyone know the secret to preparing this delicious dish? I've had it at various restaurants, and tried to recreate it but it never comes out quite right... is it prepared in a dutch oven?

posted in Foodie - 3 replies

Miracle Fruit?

2008-05-02T15:26:04Z

A pretty cool story. I wonder how much fact is behind it.

http://www.boreme.com/boreme/funny-2008/miracle-fruit-p1.php

posted in Foodie - 1 reply

wild mushrooms garlic and onions

2008-03-31T17:48:48Z

Hello I sell all kind of mushrooms garlic onions berries and fruit that are all grown wild if anyone would like to know about buying some please contact me thanks les

posted in Foodie - 0 replies

Truffle honey! Also, mushrooms in general

2008-01-12T00:31:02Z

I've been working some catering lately, and one of our specialties involves truffle honey -- now I'm determined to keep some in the kitchen!

http://blog.foodienyc.com/2006/07/the_earthy_swee.html

Also, mushroom guru Paul Stamets recently came to speak at a local public cultural slon -- here's his amazing site (grow your own kits, books, etc.):

www.fungiperfecti.com

posted in Foodie - 1 reply

Chicago Style Pizza

2008-01-10T03:47:32Z

This may be a bit pedestrian and not worthy of the Foodie tribe, but I REALLY enjoy chicago style pizza. That's not true, enjoy is too weak of a word, I FANTASIZE about it out here on the west coast.

Pizzeria Uno was a semi-annual pilgrimage for me when I lived in Iowa, which like many other midwestern experiences has fallen by the wayside as I migrated to the right and then the left coast. This weekend I finally made it back to Chicago for the first time since 2002. Let me tell you friends, the pizza did not disappoint. The crust was had a nice cornmeal flavor with just the right amount of firmness, the sauce was rich without being watery, and the sausage flavorful without being greasy. My only disappointment was the beer, but they only had Sam Adams, so what can a guy do?

So here's my question for you all. Does anyone know how to make a Chicago style crust? i mean a real authentic style crust that's thick without being soggy. I've had it outside the second city, but it never turns out the same way as a pizza actually made IN Chicago. As such I'd like to venture an attempt at home =)

posted in Foodie - 9 replies

xmas meals

2008-01-08T15:04:26Z

we did a simple dinner for the family gathering recipes listed below minus the pumpkin creme brulee. what did you do for you xmas dinner
Roast Prime Rib with Thyme Au Jus

Recipe courtesy Bobby Flay
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.

Preheat oven to 350 degrees F.

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

Slice meat as desired and serve with thyme au jus.

Cauliflower-Goat Cheese Gratin

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Cook's Note: Recipe can be doubled and made in a roasting pan.

Italian Sausage and Bread Stuffing
Serves 8
Active time 45 minutes
Total time 2.25 hours

1 (¾ to 1 lb) round Italian loaf, cut into 1 inch cubes (8 cups)
2 tablespoons olive oil, divided
2 lb sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock (or reduced-sodium chicken broth)
1 cup grated parmigiano-reggiano (2 oz)
½ cup coarsely chopped flat-leaf parsley

Equipment: a 4 quart shallow ceramic or glass baking dish (14 by 10 by 2 ¾ inches)

- Preheat oven to 350 degrees with rack in the middle. Generously butter baking dish.
- Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
- Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic and ½ teaspoon each salt and pepper, stirring occasionally, until golden, 12-15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ cup cream, turkey stock, cheese and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
- About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425 degrees and bake stuffing, covered tightly with foil, until hot throughout, and about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

Cooks notes: bread can be toasted about 3 days ahead and kept (once cool) in a sealed bag at room temperature.

posted in Foodie - 2 replies

Beef Kidney or Beef Tenderloin? help!!

2008-01-01T07:30:29Z

Okay, so tomorrow, in celebration of the New Year, I'm going to make my family's traditional Scottish dish: steak and kidney pie. It's beef slow cooked, then enrobed in puff pastry and baked. Simple, elegant, delicious. Growing up my mum always skipped the kidney and used extra steak- she isn't the most adventurous eater. I will gladly use the kidney, as per tradition, but only if it's going to be good. So I'm wondering- for someone pretty new to eating meat as an adult, would you recommend the kidney, or should I stick with tenderloin?

posted in Foodie - 5 replies

new tribe for caterers

2007-10-14T21:26:20Z

http://tribes.tribe.net/caterers?_click_path=Application%5Btribe%5D.Tribe%5B2d32d148-ab56-40bf-a7a0-deefd41ce004%5D

-K

posted in Foodie - 0 replies

your most beloved kitchen tool/gadget?

2007-10-11T21:42:45Z

What tool/gadget could you not live without in your kitchen? My vote goes to my Oxo "Good Grips" measuring cups, which have a "ring" inside on an incline, with the measurements marked, so that you look down into the cup as your pouring to read the measurement (no more squatting!). My sisters say I'm obssessed with these measuring cups, but they are just so damn handy, and so simple, that you wonder why it took so long to get such a thing on the market.

What are you all using--and loving--in your kitchen?

posted in Foodie - 82 replies

Anthony Bourdain quote , very funny !!!

2007-10-09T20:39:06Z

"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold. Oh, I'll accommodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine." From Kitchen Confidential, p. 70.

posted in Foodie - 9 replies

Get your politics out of MY kitchen!

2007-09-15T04:38:52Z

(Cross-posted in Food Geeks)

Vegetarian, vegan, macrobiotic, 'anthroposophical' cuisine, etc. *ugh*

Seems to me that the most pragmatic, ecologic and economic approach toward cuisine would be bio-regional. If it's grown, farmed, ranched, harvested within 100 miles of you, then it ought to be 'fair game'. If your personal politics are getting in the way of this, and you find yourself purchasing goods imported from gawd only knows where, then you're supporting several rather ugly and imperialistic methodologies that more or less negate your intended principles.

If you don't eat red meat because large scale cattle ranches are depleting our global resources, then I suggest you check out how mass produced soy is doing exactly the same thing! And if you think farm raised fish are any better than wild caught fish, then do a little more research. Sure, you might be saving yourself higher levels of mercury but you're only adding to the problem of over-farmed waters (too many fish in the pond syndrome).

Look folks, it's not that complicated. If you want to participate in having a thriving and mutually supportive global economy (which by necessity must start at home) as well as a healthy agricultural cycle that gives right back to YOU- the consumer- then go local. Go ahead and pay a little bit more for your local mom & pop pesticide-free farmer, rancher, gardener. At least you know that $ will come back to you in some form, as opposed to the few bucks you spend on cheap tofu, tempeh or seitan that's been brought to your table via crude oil and gasoline, refrigerated ships/planes/trucks and slave wages.

Oh, and "pesticide-free" is the term used for organic farmers that don't have the $50,000+ needed to get certified. I'd trust a "pesticide-free" farmer over a certified organic farmer these days. Produce born viral infections (from nearby feedlots) simply don't happen on small, family owned, local farms.

So yeah, I'd eat guinea pig if I lived in South America. Pineapple and tuna if I lived in Hawaii. Rice and soy if I lived in Asia proper. I live in Montana...so I eat moose, elk, deer, pheasant, buffalo, plums, cherries, apples, sage, etc. Unless you live in a bonafide desert, there's always a cornucopia of local goods to choose from.

-K

posted in Foodie - 3 replies

Raw Foods

2007-09-12T12:33:05Z

Any raw food fans here?

http://hubpages.com/hub/Raw_Foods_Recipes_Plus

posted in Foodie - 2 replies

Favourite food?

2007-09-02T17:49:15Z

Do you have a favourite food? Is there one meal that you covet above all others or one food? My initial reaction to this is peanut butter but then I think about taboulleh and change my mind. I enjoy a homemade hamburger, and there are a number of Chinese dishes that are simply delightful.

http://hubpages.com/hub/What_is_your_favourite_food

posted in Foodie - 8 replies

Your Organic Food Hurts the Environment

2007-07-30T21:35:28Z

Check out this article which questions the impact of buying organic, fairtrade, and local food. I'm a big fan of the sustainable food movement, and there are counter-arguments from this perspective also.

http://www.digg.com/political_opinion/Your_Organic_Food_Hurts_the_Environment

Very Interesting! (Comment or click the title to go straight to the article).

posted in Foodie - 5 replies

Norwegian Fruit Bread

2007-07-22T04:56:58Z

Has anyone heard of this? My grandmother had a recipe she cut out of a magazine in the 50's or 60's. She died last year and since it is one of our traditional Christmas foods I want to be able to make it again - but can't find the right recipe.

It is NOT fruit cake. It is similar to panettone but has a denser texture, not flaky at all, very bread-like. And not gummy or moist like fruit cake. It has dried fruit and peel in it and nuts as well, but no spices just sugar and salt. It is baked with yeast. Any suggestions? cross-post

posted in Foodie - 1 reply

spicy ramen swap? (mine for yours)

2007-07-09T09:25:11Z

Does anyone want to swap my "Daily" tom yum flavor ramen for your favorite spicy ramen.
As these ramens are out of production, and extremely flavorful and spicy.
(i think I have the last handfuls of boxes)
Send me an email.
quan

posted in Foodie - 0 replies

GREAT RESTAURANT IN NEW MEXICO

2007-06-29T21:47:06Z

This past weekend my boyfriend and i decided to take a trip to Ruidoso New Mexico. In our travels we found this great italian restaurant. We absolutely loved it. If you love homemade Italian go here "Pasta Cafe". You'll love it.

posted in Foodie - 11 replies

indonesian food?

2007-05-02T21:29:56Z

Anyone who loves it, please join. tribes/indofood.

posted in Foodie - 0 replies

FDA genuine chocolate petition (now through April 25) + link to petition

2007-04-19T23:47:46Z

Hands off my chocolate, FDA!

Link to online petition:
http://tinyurl.com/3bjoro

The FDA may allow Big Chocolate to pass off a waxy substitute as the real thing.
By Cybele May, LA Times
April 19, 2007

THE AVERAGE American eats 12 pounds of chocolate a year. That's about a chocolate bar every other day. (I am above average, judging by the fact that I eat enough chocolate to deduct it as a line item on my tax return.)

To sum up so far: Americans eat a lot of chocolate.

That's cool, because we also make a lot of it. We make everything from the inexpensive milk chocolate bars that you buy at the supermarket checkout counter to the decadent, limited-edition chocolate bars made from "handpicked beans from a single hillside in Venezuela," for which there's a waiting list.

It's all basically made the same way: cacao pods are fermented and then roasted and ground into a fine paste that can be separated into two components: cacao solids (commonly called cocoa powder) and cocoa butter. Each chocolatier uses different proportions but generally blends sugar, cocoa solids and cocoa butter plus the optional ingredients — emulsifiers, flavors (typically vanilla) and milk solids (to make milk chocolate) — and molds that into a chocolate bar.

A little over 100 years ago, Milton Hershey created the nickel bar, the first American chocolate bar for the masses. Today, these small purchases of chocolate products add up to an $18-billion business. Like all foods in the United States, chocolate is regulated by the Food and Drug Administration to ensure that consumers get a safe and consistent product.

But perhaps no longer. The FDA is entertaining a "citizen's petition" to allow manufacturers to substitute vegetable fats and oils for cocoa butter.

The "citizens" who created this petition represent groups that would benefit most from this degradation of the current standards. They are the Chocolate Manufacturers Assn., the Grocery Manufacturers Assn., the Snack Food Assn. and the National Cattlemen's Beef Assn. (OK, I'm not sure what's in it for them), along with seven other food producing associations.

This is what they think of us chocolate eaters, according to their petition on file at the FDA:

"Consumer expectations still define the basic nature of a food. There are, however, no generally held consumer expectations today concerning the precise technical elements by which commonly recognized, standardized foods are produced. Consumers, therefore, are not likely to have formed expectations as to production methods, aging time or specific ingredients used for technical improvements, including manufacturing efficiencies."

Let me translate: "Consumers won't know the difference."

I can tell you right now — we will notice the difference. How do I know? Because the product they're trying to rename "chocolate" already exists. It's called "chocolate flavored" or "chocolaty" or "cocoalicious." You can find it on the shelves right now at your local stores in the 75% Easter sale bin, those waxy/greasy mock-chocolate bunnies and foil-wrapped eggs that sit even in the most sugar-obsessed child's Easter basket well into July.

It may be cocoa powder that gives chocolate its taste, but it is the cocoa butter that gives it that inimitable texture. It is one of the rare, naturally occurring vegetable fats that is solid at room temperature and melts as it hits body temperature — that is to say, it melts in your mouth. Cocoa butter also protects the antioxidant properties of the cocoa solids and gives well-made chocolate its excellent shelf life.

Because it's already perfectly legal to sell choco-products made with cheaper oils and fats, what the groups are asking the FDA for is permission to call these waxy impostors "chocolate." Because we "haven't formed any expectations."

I'd say we've already demonstrated our preference for true chocolate. That's why real chocolate outsells fake chocolate. Nine of the 10 bestselling U.S. chocolate candies are made with the real stuff. M&Ms, Hershey Bars, Reese's Peanut Butter Cups — all real chocolate. Butterfinger is the outlier.

Granted, a change to the "food standards of identity" won't require makers to remove some or all of the cocoa butter, it would just allow them to. But really, why else would they ask?

But as long as they're asking, the FDA does have a way for other citizens to voice their expectations. It's buried deep in its website. Until April 25, the agency is accepting comments — by fax, mail or online — on a docket with the benign-sounding name of "2007P-0085: Adopt Regulations of General Applicability to All Food Standards that Would Permit, Within Stated Boundaries, Deviations from the Requirements of the Individual Food Standards of Identity."

I'm telling them to keep it real.

*********
CYBELE MAY is a writer who reviews candy on her blog, candyblog.net.

LINK to online petition, etc:
http://tinyurl.com/3bjoro

posted in Foodie - 0 replies

Goth Food Suggestions?

2007-04-17T22:14:40Z

Hiya! I'm planning a Goth/Cemetary/Vampire themed picnic here in Santa Cruz, CA and am looking for suggestions on items to include in the picnic lunches. We need it to be things that won't mess up all the picnic-goers nice Goth finery, be yummy, unusual and not overly expensive. It's part of a fundraiser--so I'd rather food costs not be a major sucker of the ticket price!!

Thanks for any suggestions.

posted in Foodie - 13 replies

chuck roast, pork roast, and lamb roast

2007-03-28T17:32:02Z

http://www.vivg.com/mproast.htm

posted in Foodie - 0 replies

Mosaic in Scottsdale, AZ

2007-03-24T23:07:39Z

I was recently in Phoenix Arizona on business and decided to check out this new restaurant called Mosaic. The name of the place intimates that the chef's goal is to create a tapestry of diverse flavors – from all over the world – woven seamlessly together. Well, I'm happy to report that I've found a major gem hidden in the hills of Scottsdale! The chef has created a truly memorable experience for her guests. Also, Mosaic is a supporter of the ideas and beliefs of the Slow Food movement (see http://www.slowfoodusa.org), and so I thought I'd post this review here, in the Slow Foodies tribe.

My companion for the evening was an ageless and beautiful tantric healer, an Indian woman who looks a bit like a mixture between the Bollywood actress Juhi Chawla and the spiritual teacher Gurumayi Chidvilasananda. Anyway, her palette is as well-traveled as mine, and she was equally impressed with the mastery of the chef. Incidentally, she regaled me with stories of her experiences with Carlos Castenada, which seemed oddly appropriate for an evening in the desert, and provided the perfect dinner conversation for the meal. Since we were both light drinkers, we only indulged in two glasses of wine. She had a nice Riesling, and I opted for a spectacular French rose. I have to tell you that a great rose wine is truly an underrated experience. I once spent a month in a French villa in the Loire valley - complete with swans in the pond in the backyard and a cellar of wines that the landlord encouraged me to drink from. I found this home-bottled rose that invariably led to earthshattering sex, followed by a short but intense hangover. It was amazing, and we dubbed it "happy juice"... almost like that movie, Chocolat, in which the chocolate served by this gypsy woman had magical powers. When I inquired about this rose with the landlord, he smiled and said that it was a secret formula, but hinted that it was extremely popular with his friends.

Anyway, back to the dinner. Without further delay, let me tell you about the food, which was achieved a trifecta of culinary perfection – the tastes of the varied dishes were simultaneously healthy, delicious and innovative. (Far too often, chefs will lament that you can only insure two of the three requirements for culinary perfection). We started with an appetizer of seared Canadian lobster, accompanied by a seaweed salad and pickled lobster root, and accented with a shoyu lemon beurre blanc. Then, defying gravity, we ascended to an even loftier high, by sharing another appetizer, quaintly titled "Crazy Foie You". Yes, I said "titled" and not "called", because works of art require titles. The foie gras was seared to perfection, with a nicely toasted covering, and placed on banana & brazilnut crouton. Oh, and the reduction was absolutely sinful... it must have been laced with heroin because we were both licking the plate.

We followed the appetizers with a Thai shrimp and coconut soup, with shiitake mushrooms and ripe cherry tomatoes. And after this, was the salad course... I'm addicted to heirloom tomatoes, so the heirloom tomato salad was a must have for me, but I think I would have been happier with the Green Goddess salad, which is an inventive mosaic of spinach and watercress, accented with tomatoes, crab, sweetheart potatoes with an herbed aioli.

Then we proceeded to the entree. I have to disclose that I try to watch my weight – basically a fool's errand in a place like this so we decided to split a single entree in order to sample two appetizers and two desserts. But which entree? My companion was tempted by both the Love Birds, a paring of seared duck breast and pheasant in a rosemary-truffle jus and huckleberry jelly. I was leaning toward the braised lamb with an oregano demi-glace. But we defaulted to their standby signature dish - a roasted garlic marinated prime beef tenderloin. Anyway, the pancetta-prosciutto demi-glace was rendered artistically, and the beef was both succulent and tender. The beef was so delicious that I have honestly forgotten what accompanied it. Some sort of vegetable that was lost like foreplay when you're too excited to do any.

For dessert, we cherry Coeur la crème in a wild cherry sauce, sort of a flaky cheesecake made with chevre, and the bananas foster crème brulee, a well executed cup of brulee, accented with caramelized bananas and rum crème. Both were quite tasty and provided an excellent balance for the savory tastes of the entree and appetizers.

I'd like to add that the staff was courteous but not obsequious, friendly but well, not too friendly, and definitely knowledgeable about both food and wine. Also, the staff provided service on a team basis... not a single hint of "sorry, not my table" consciousness the entire evening. My water glass was never less than half full, and when the waiter returned after serving a dish, he displayed an air of anticipation, as if he *just knew* we'd be happy, and was anxious to learn HOW happy.

One more thing I'd like to note before concluding this review. I have been hardened by the good fortune to dine at gourmet restaurants regularly – from Napa to Little Palm Island, and at a majority of the Top Twenty restaurants in the United States – and I'm normally pretty good at showing restraint.. But at Mosaic, I just couldn't help myself. I hadn't over-eaten like this since... well, eating at Paul Bocuse in Lyon, which was so good that I almost had to be wheeled out of that place.

So how good is Mosaic? I can say without reservation that the chef and owner Deborah Knight is one of the greatest chefs in the United States. Her style isn't eclectic, it's revolutionary. The complexity and ingenuity of her cooking will delight and fulfill any diner, from foodie to moody. My only regret is that I could not taste every dish on the menu that evening. Her inventive culinary creations rival those found in restaurants like Jean Georges, Chez Panisse and French Laundry. And the presentation and ambiance created by general manager Matt Rinn was equally refined. Mosaic, my friends, is truly a gem to be treasured, and one whose value will climb in the years to come.

posted in Foodie - 0 replies

Buffalo, NY Restaurants

2007-03-24T15:57:20Z

I need a recommendation for a great restaurant in Buffalo, NY. We'll be entertaining potential clients and want to make a good impression.

Any recommendations would be greatly appreciated.

posted in Foodie - 1 reply

Easter meals

2007-03-24T13:10:06Z

Ideas for:

Family lunch (sit down) for 18 people
and
Dinner for 60 (Benefit for parents of kids in Hospital).

What would you serve?

posted in Foodie - 3 replies

wild onions

2007-03-13T20:44:11Z

in oklahoma ,wild onions are comming into season here,I can see them popping up after the rain this weekend.Has antbody dealt with them before?

posted in Foodie - 3 replies

Choucroute with fish or duck

2007-03-10T10:00:33Z

I live in Paris and went to the store, bought saurkraut cooked in riesling,but instead ofserving it with the usual ham, sausage etc. I put seared Tuna, or orange duck wing on top.
Delicious! A big hit with the French!
Bon appetit,
jody

posted in Foodie - 1 reply

new HOT pepper created by professor ...

2007-02-28T02:40:59Z

http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm

posted in Foodie - 5 replies

off topic but.....

2007-02-25T17:54:49Z

use your mouse to change the colour....that's color to you folks below the 49th.....

http://jacksonpollock.org/

posted in Foodie - 6 replies

Gail, Padma & Tom

2007-02-22T00:27:13Z

Does anyone here watch Top Chef? 'i was sort of bummed that Sam got knocked out. 'i thought 'he had the most game and he'z cute. Ilan came out of the bleu cheeze to win it. :~|

j likez Padma & Gail of course, and Tom remindz him of Kurt, his rocket scientist friend. They are the same exact guy, only very, very different.

http://www.bravotv.com/Top_Chef_2/index.shtml

Joss

posted in Foodie - 6 replies

unsung greats

2007-02-20T06:53:24Z

With all the tv hype and media reps for every well known "star chef"-

Question: Who do you know of? Who is a really hot, "star" in your area, or that you've come across? When I lived in NY, I knew someone who I thought was "da man" when it came to cooking. Even though he got a pr rep, the competition was fierce.... and not being the pretty face that's so often seen...

I'm curious.

: l

posted in Foodie - 2 replies

Where to you find your favorite recipes online?

2007-02-15T19:50:19Z

I have cookbooks of all kinds coming out of my ears... have been giving & donating most of them over the holidays... I would really like to go completely with recipes that are on the web.

What web sites do you find the best recipes?

Namaste

posted in Foodie - 8 replies

Good eats in Waikiki??

2007-02-04T18:41:36Z

I'm going to be in Waikiki next week and was hoping to get some ideas on some good placed to eat... preferably not the really touristy places... but good food at modest prices.. And, would appreciate ideas on good music and things to do... I will have a 4 day Bus pass and want to go around the island... looks like the forcast is for a bit of rain next week... thanks for your help.
reply to this post

posted in Foodie - 1 reply

Good restaraunts in South Tahoe?

2007-01-26T22:16:25Z

I am looking for some recommendations for some yummy eateries in this area, anyone help a girl out?

Thanks,
Love

posted in Foodie - 4 replies

Favorite restaurant in the world

2007-01-21T19:17:05Z

Anything goes...

Mine is Bond Street Sushi in NYC.

posted in Foodie - 67 replies

Recipe4Living Recipe Photo Contest

2007-01-18T20:59:27Z

Recipe4Living.com is running a Recipe Photo Contest. Submit a photo with the recipe for your culinary masterpiece and you could win a $50 gift certificate to Williams-Sonoma. Plus your photo will be featured on the Recipe4Living homepage! All entrants will be featured in a special photo presentation and receive a free sample of Jelly Belly Candies.

http://www.recipe4living.com/content/view/11276/

posted in Foodie - 0 replies

Favorite Food Movie?

2007-01-06T19:11:23Z

It's getting chilly (here in the northeast anyway . .)

I watch way more movies during the winter than other seasons . . Do you folks have any favorite movies where food plays a major or minor role?

I'll submit "Eat, Drink, Man, Woman" . .

posted in Foodie - 58 replies

Help! How to soften hard beans?

2007-01-03T20:00:22Z

I'm simmering a pot of flavorful cuban black beans on the stove this morning. the flavor is great but the problem is the black beans never softened up! I soaked them overnight and *did not add salt*. They've been on a slow boil/simmer for nearly three hours now and they're still hard and crumbly.

Is there any hope that I'll soften them up or will I have to thow them out and start over? Any remedies at this stage of the game that any of you have in your back pocket?

One thing I didn't do that I normally do with dry beans is I didn't pour off the soaking water this morning and renew with fresh water. I'd soaked the beans with a split green pepper and didn't want to lose the flavor. Stupid, though, because how much flavor would a raw pepper really impart in the soak water anyway? I wonder if this contributed to the problem? Or maybe there's something funky with the beans themselves. Too old? Something?

I nearly made this by flavoring canned black beans with the sofrito, but then admonished myself for being lazy. Wishing I would have now.

Gah. It smells so good and the texture is so baaaaaad.

posted in Foodie - 8 replies

Really good Thai restaurant in NYC ?

2006-12-20T06:08:10Z

I'd like to get my Aunt, who lives in Manhattan, something for her birthday. Usually when I'm in town visiting I cook Thai food for her. Since I can't make it in person right now, I was thinking of a gift certificate to a really good Thai restaurant, if such a thing is possible (I have no idea how many restaurants actually have gift certificates available). It's okay if it's a little pricey. Any thoughts?

Thai would be the most appropriate, but if that doesn't work out, other suggestions that are European or California-style would be appreciated. Just not something that's so popular that it's impossible to get a reservation there.

posted in Foodie - 0 replies

mushroom soup

2006-12-16T01:43:42Z

I had a fabulous mushroom soup, drizzled with white truffle oil at a restaurant in Mendocino on Thanksgiving. The last time I tried mushroom soup from a recipe I found on the internet, it was crap. Does anyone have a good recipe?

posted in Foodie - 4 replies

electric stoves?

2006-12-10T01:03:51Z

Hello all! Just to introduce myself, I'm maybe a newbie-foodie - been getting interested in food and cooking over the past few years.

anyway, my question is about electric stoves. i've never had to live with one, and only cooked on them visiting other folks' houses. they seem awful, in terms of not being able to raise or lower the heat quickly. only thing is, now i'm moving, looking for a new place, and wondering: do i really need to avoid electric stoves like the plague? (i've pretty much been nixing every place that has one.) or am i being too stubborn and is there a way to cook well on them that i'm just not that clear about?

thanks for the advice.

posted in Foodie - 7 replies

Name that restaurant.......

2006-12-06T23:43:35Z

I am about to open a sandwich shop, a simple little cash cow.

Here is the menu,

Cream Soup du Jour
Broth Soup du Jour

Veggie Quiche du Jour
Meat Quiche du Jour

Sandwich du Jour X 2

Muffin du Jour

I have thought of:

Arne's Lunch du Jour
Sammy's Sammies

What do you think? Can you think of a better name?

posted in Foodie - 6 replies

Amazing Winter Granola

2006-11-28T20:40:03Z

Some foodie book I read a few years ago talked about breakfasts -- how there are those who want something different every day & those who get into a standard thing they like to have. I thought I was the former -- pizza one day, oatmeal the next, then I discovered organic Nancy's yogurt and this homeade granola. It is so perfect for winter -- warmly spiced with the flavor of hot cocoa, only it is cool, creamy. I mix it with various seasonal fruits, and the photo of the cranberry version can be found on my blog. The recipe is a blend of one of Nigella's with Art Smith's, and granola is kind of infinitely variable, so perfect for personalizing for Yule gifts.

Chocolate Nut Granola

1/4 cup dark cocoa
5 cups rolled oats
1 cup sunflower seeds
3/4 cup white sesame seeds
3/4 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup barley malt syrup
1/4 cup clover honey
1/2 cup light brown sugar (leave out if you prefer less sweet)
2 cups peanuts OR cashews OR a mixed nut blend
1/2 cup coconut
1 teaspoon kosher salt (don't add if the nuts are salted)
2 tablespoons canola oil or sunflower oil

Preheat oven to 310 degrees F.

Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking sheets and bake for 40 minutes, turning over half-way through baking. Allow to cool and add in 1 cup of any of the following:
dried cherries
dried cranberries
chocolate chips
whatever you love
Then store in an airtight container.

posted in Foodie - 0 replies

Egg in the Hole

2006-11-20T21:36:59Z

Last night we were watching "V For Vendetta" by the amazing Warchowski brothers. (Props for best props - knife use is sensational!) Anyway, I had never been able to watch this in a theater because for me, violence can be too intense on big screens, but here had come the big BLUE WAVE across this country, and I was inspired by a Guy Fawkes day reference from a fellow blogger. So, bring on the rebel film.

In a couple of beautiful scenes the Natalie Portman character (gorgeous bald or tressed) noshes nostalgically on a breakfast of an egg inside bread, then fried in butter, which by then has become near-extinct.

"Oh, I love those," I say, "Toad-in-the-hole," revealing my Celtic-Kentucky roots.
"Egyptian-one-eye," says my film-watching partner, showing the influence of his exotic Brit mum.
And we begin the debate on how naming this dish reveals everything one needs to know about one's origins and proclivities.

It's been called a frog in the pond, bird's nest, birdie in a basket, holey toast, egg in a hole, bullseye toast, one-eyed jack, egg in a window, egg on a raft, man on a raft, Adam and Scott on a Neil, paddy egg, castle'd egg, special egg, knothole egg, Popeye egg, Egyptian eyes, one eyed egyptian sandwich, gibbly's willies, eggy bread, "eggs with hats on top" and "eggy in the basket."

What do you call it?

The Brits have a completely different dish, with sausages and eggs cooked inside Yorkshire pudding, which I wish I'd had the good sense to find when we were last in London. Must be time to plan another trip!

posted in Foodie - 14 replies

Farmers' Markets

2006-11-10T20:40:26Z

I just read a post from Holden about enjoying eating apricots, which made me think about how I've completely sworn off buying stone fruits in the grocery store. Every single time it's a fake-out. It *looks* like a peach, but it's really made of styrofoam. . .I can't take it anymore.

I live in the northwest so we only get local fruit in the summer. I LOVE this time of year because the farmers' markets are ramping up with all the best stuff: cherries (almost over now), peaches, nectarines, plums, apricots. . .And then there will be the tomatoes. Oh GOD the tomatoes! If I'm lucky I'll have wheelbarrow loads of tomatoes from my own garden this year though. There's nothing to compare to *real fruit*, eh? And the farmers' market is the only place I've ever found it. (Short of driving to the orchard, which I've also done when I'm on the east side of the state.)

In my corner of WA we are in berry country. Strawberries are about done, but raspberries are coming on and later will be blueberries. I love the U-pick places along the highway.

So, yeah, what was I saying? I'd love to hear other people's thoughts and favorite things about farmers' markets. Talk amongst yourselves. . .

posted in Foodie - 9 replies

"Diary of a Foodie" on PBS

2006-10-28T23:26:54Z

Has anyone else caught "Gourmet's Diary of a Foodie" on PBS? I've really enjoyed the first two episodes. The first one was on China; the second one featured Jose Andres, the Barcelona "deconstructionist" chef, and Harold McGee, the food science pioneer. I like this show because it features a lot of different people instead of one or two celebrity chefs. Each show includes a bit at the end with Ruth Reichl, editor-in-chief of Gourmet magazine, demonstrating a technique or something. That doesn't feel so celebrity-ish to me, though, because she's not particularly glamorous and she clearly knows what she's doing.

posted in Foodie - 1 reply

Game: If you could change non-foodies...

2006-10-16T00:50:59Z

Ok so say you could change the world, one ingredient at a time, what would it be? You would get to go into an "average household" and take out one common ingredient and replace it with something "superior." What would it be? (Does that make sense?)

I'd take away table salt from all households. Table salt. BLECH. I'd replace it with kosher or sea salt.

posted in Foodie - 33 replies

what did you eat most recently that you enjoyed?

2006-10-12T02:51:55Z

a tomato spinach swiss cheese sour cream omelette, hashbrowns, wheat toast, vanilla nut coffee.

posted in Foodie - 117 replies

Help! Modified Elimination Diet

2006-09-10T09:32:33Z

Ok, so my naturopath is putting me on a month long cleansing diet so we can try and suss out food allergies. You know, no wheat or gluten, no dairy, no sugar, alcohol, caffine (not even decaf coffee), red meat, salted meats, no citrus, limited fruit, on and on and on. I do this for one week and then I do three days of vegtables ONLY and then two days of fresh juice ONLY, then back to three days vegetables only, then back to 1 week clean diet.

Then I get to reintroduce the common food allergens to see if I have a pronouced reaction.

I'm gathering my strength for this, but am feeling all foot draggy until I can so some menu planning to make myself feel more confident I can pull it off without going off the wagon.

Have any of you food-o-philes done this kind of diet? Any menu suggestions to help me buck up and get started? Juice concoctions? I'm heading to the library to check out some vegan and gluten-free cookbooks, but I'm looking for all the advice I can get.

Thanks!

posted in Foodie - 3 replies

Movie Popcorn Butter?

2006-08-10T03:04:14Z

I just love movie popcorn butter and think that a good invention for the butter would be little butter packets that you heat up in the microwave and put it on your popcorn. I dont know how they get that nice warm butter but its the best.

posted in Foodie - 9 replies

Best easy playa food ?

2006-08-09T21:06:40Z

I'm hoping that doesn't sound like an oxymoron --

but I'm serious!

I know all the basics, but I'm looking for novel + easy + least clean up.

Looking for that elusive balance between culinary ecstacy, recycling guilt, and utter laziness.

I start by nominating made-ahead french toast with cardamon.

posted in Foodie - 1 reply

Chocoflan

2006-08-06T03:08:14Z

Anyone have any recipes for chocoflan?

I've had it in Tijuana and Mexicali, but don't know if it's popular elsewhere.

I've looked through 12 of my cookbooks at home that i thought should have it in there, and none of them did :(

posted in Foodie - 2 replies

Crabs?!?

2006-08-05T01:35:51Z

Hi There Foodies

I am a new member and thought I'd share this little bit of Foodie info.

I read it this morning, let's get eating them shall we?

http://www.cbc.ca/story/science/national/2006/06/20/crabs-invasive.html
Chef Arne

posted in Foodie - 1 reply

haggis bravery?

2006-08-04T13:26:36Z

who's had it? do you love it? hate it? or are you just plain chicken? better yet.. has anyone made their own?

i love it. my husband (a scotman) usually makes a gorgeous gravy to go with haggis-
with his own lamb stock and his secret gravy ingredient is red currant jelly.
Always with a good mash- my favorite is a mustard mash. His favorite is w/ cabbage or turnips.

posted in Foodie - 0 replies

Radio

2006-08-02T18:01:11Z

http://www.upstartradio.com/Internet%20Radio%20Broadcast.html

posted in Foodie - 0 replies

Mokaflor...The coffee of Florence - your expert opinions???

2006-07-31T04:55:41Z

Hello...I would love to know your expert opinions on Mokaflor coffee from Florence. here is the link: http://www.redfeather.com.au/category.aspx?ID=56

any feedback you would like to offer is appreciated..... :-)

posted in Foodie - 0 replies

Italian Coffee - aka - Show me the coffee!

2006-07-31T04:50:45Z

I keep hearing that Italy has the best coffee on the planet. Aside from Trader Joe's Pinyon, where can I find this "best coffee in the world?" Looking for espresso/coffee beans I can acquire and find out what all the commotion is about.

Thanks!
nauga

posted in Foodie - 3 replies

Pudding contest!!

2006-07-22T19:12:35Z

I heard about this on KCRW's food show, so I looked it up - it's adorable!

Enter by Aug 1st. Good luck!

link:

http://www.merrylion.com/master/events/events.html

posted in Foodie - 0 replies

Wood burning pizza oven?

2006-07-11T16:20:02Z

My dad recently bought a wood burning pizza oven and had it installed at his house with an outdoor kitchen area/patio.

Apparently random food geekiness is hereditary.

He's making pizza constantly.

I'll be visiting him soon, anyone have any suggestions for things to cook in a wood burning oven (that aren't pizza)?

posted in Foodie - 4 replies

Cooks Illustrated Index

2006-07-10T02:46:47Z

Ok, so I'm a super geek. Every month when I get my Cook's Illustrated magazine I enter the recipes into an excel spreadsheet so I can search and sort them by category. (too cheap to pay for the website subscription)

IFI need a great dessert, but haven't found my inspiration, I'll sort the list by category and browse the list.
More useful is when I need to know which issue that perfect caesar dressing is in. I can search the spreadsheet and know that I'm looking for the such and such issue with a green border.

Anyway, I've got this index back through 2001 if anyone is similarly dorky and wants it. Pmail me if so:

hhinman@comcast.net

posted in Foodie - 6 replies

meat gadget?

2006-07-06T01:18:45Z

What gadget is the best for getting broth or sauce in the meats or chicken, so the sauce stays in the meat without cutting it open, is there any tool that can poke holes in a meat or something?

posted in Foodie - 12 replies

Diced onions 2

2006-06-22T17:19:10Z

try this link if the other does not work

http://www.news-cast.com/foodandbeverage/TheChefGroup/index.html

posted in Foodie - 0 replies

Diced Onions

2006-06-22T11:26:51Z

Good day everyone,
Here is a video of a Chef Tip.Over the years people have told me that this is one thing that has made their kitchen experieince easier.

Enjoy.
www.news-cast.com/foodandbe...index.html

Chef Arne' Kitchen
tribes.tribe.net/chefarne

posted in Foodie - 0 replies

hottest babes on Food Network

2006-06-01T05:29:43Z

So what do you think Pittsburgh? Who is the hottest babe on the food network? Is it Rachel Ray, DeLorentis, sandra lee? Hard to decide, let's what you have to say.

Personnally, I have to go with Delorintis. She's hot, italian, and has a very unique beauty. Rachel is a spaz and will likely be in a mental institution in 10 years. Sandra lee will be too busy picking her boobs off the ground in 10 years. Thus, Giada wins by default.

posted in Foodie - 12 replies

sweet potato soup recipe?

2006-05-30T05:24:58Z

I went to Downtown in Berkeley last week and they had a really delicious sweet potato soup. I've been craving it since and have been inspired to try and make something similar--does anyone have any good recipes?

posted in Foodie - 2 replies

Does anyone else scold their dinner guest if they...

2006-04-25T22:55:14Z

ask for their meat well done. It drive me nuts. I try to hide my feelings though and just say politley: Are you serious? Your joking right?

hmmmm....

posted in Foodie - 36 replies

once per week, home cooked foodie dinner

2006-04-12T05:09:57Z

I try to do this once per week. what's your weekly foodie dinner?

Get about 2 lbs of seafood and fish from Whole Foods in Campbell. This week I got:
1 pound of rock cod
2 gigantic prawns, and I mean gigantic - like nearly a quarter pound each!
a half dozen mussels

Put the seafood and fish in a small gratin dish. Mix some olive oil, some white wine (whatever I'm drinking - sauvignon blanc this week), and a couple tablespoons of herbs and a bit of salt and pepper. Pour it on the fish and seafood. Toss some crimini mushrooms that have been quartered into the dish. Cover, leaving the lid offset to let some steam evaporate. Bake at 350 until cooked. Usually around 20-22 minutes.

Meanwhile, drink white wine and eat something, some cheese or maybe a steamed artichoke.

Make a veggie before the fish and seafood finishes cooking. This week it was some zucchini with butter and port wine, salt and pepper. Just sauteed it until the port and butter turned into syrup.

Eat and drink, yum!

posted in Foodie - 0 replies

bagels

2006-02-16T17:22:46Z

Since we are in the middle of winter here, I am eating an endless amount of bagels and other carbs that are weighting in my waistline (and making me very groggy). Fruit doesn't seem to quench my hunger nor does alot of caffine or chocolate(which I am trying to stay away from). My ?? is, any suggestions for snacks in the cold weather besides all the carbs....

posted in Foodie - 7 replies

Orange County CA - Salmon Caviar

2006-01-30T22:31:59Z

Hello everyone. I am looking for an Orange County market, preferably Russian, that sells larger containers, 16 oz, of Salmon Roe. I have some visiting Russian friends who like to snack on this with good bread and butter, and I can not find a place near me by way of the internet.

I appreciate your help with this.

Dyan

posted in Foodie - 0 replies

Food & Books

2006-01-11T01:50:08Z

When you read a book and there's a description of a glorious meal in it, does it make you hungry? Does it make you want to go and look for the recipe for any of the dishes you were reading about? Is there a certain book that makes you hungry?

I have to say that this happens to me frequently. One example is "Scarlet Feather" by Maeve Binchy. Another one is "Pickwick Papers" by Charles Dickens. And the "Anne of Green Gables" series. (I have a wide variety of reading interests... lol...)

What about the rest of you?

(cross-posted on a couple of different tribes...)

posted in Foodie - 2 replies

Celebrity Foods

2005-12-19T05:39:33Z

It's a west coast based gourmet food delivery service. They even have an organic line.

Check 'em out & let me know what ya think.

http://www.cfcustomers.com/
http://celebrityfoodsalumni.blog.com/
http://celebrityfoods.blogspot.com

posted in Foodie - 0 replies

great food duets

2005-12-13T04:27:37Z

garlic and butter
tortillas and cheese

posted in Foodie - 28 replies

Flaming Dr. Pepper

2005-12-06T00:23:10Z

http://newyork.tribe.net/template/pub%2Coc%2CDetail.vm?topicid=292cb491-b52a-4993-b221-1f1195ec5112&plugin=blog&inst=2613372

posted in Foodie - 3 replies

Turkey breast in a rotisserie

2005-11-25T17:21:56Z

A few weeks ago I got a little showtime rotisserie off Ebay. It's been well worth the twenty dollars. I'm thinking of doing a turkey breast, bone in on it. Has anyone done this. It looks pretty straightforward. But I'd like to hear what others have to say. Thanks.

posted in Foodie - 0 replies

cooking turkey in convection oven

2005-11-23T22:10:33Z

Has anyone cooked a turkey in a convection oven before? My sister is planning on cooking two 11-pounders in her new convection oven and is nervous because all the chickens she's cooked have come out with either black or near-black skin! She (and I ) are hoping for a more edible brown shade! She is planning to brine them tonight in salt water (no sugar). Any advice or tips will be appreciated.

Thanks,
Sarah

posted in Foodie - 0 replies

I'm having a vegetarian come for Turkey Day...

2005-11-22T04:06:36Z

I'd like to prepare something special, but please, not tofurkey! Anyone have some surefire entrees that I might be able to use? I'm thinking of a polenta dish with salsa pommodoro, but that won't go well with mashed potatoes, brussel sprouts, and mimosas...

posted in Foodie - 12 replies

Apples n Cheese

2005-11-20T19:01:43Z

What type of cheese do yall prefer to pair with apples?

posted in Foodie - 11 replies

Restaurant recommendations for Las Vegas?

2005-11-11T00:00:46Z

Alright, fellow foodies -- I am looking for a good, medium priced restaurant in Las Vegas to go to after a show. My mother lives there, and so it doesn't have to be on the strip. I am looking for entree prices to be no more than $25.

Any suggestions? This will be for this weekend (5/14/05)

thanks y'all!!

posted in Foodie - 5 replies

the Food Network and porn

2005-10-26T16:42:22Z

Hi, y'alls-

I don't know if anyone in this tribe listen's to NPR's "On the Media," but yesterday they had a hilarious--and interesting--piece on Frederick Kaufman's essay in this month's Harper's Magazine. In the segment, Kaufman looks at the similarities between porn and the way the Food Network films their shows.

If Food TV is your porn, you should take a listen. The segment is called "Pornucopia."

Hee, hee.

http://www.onthemedia.org/

posted in Foodie - 17 replies

Hershey buying Scharffen Berger

2005-10-20T08:25:36Z

This makes me sooooooo depressed...

http://view.atdmt.com/VON/iview/yhxxxvon0300001046von/direct/01/&time=1122522313058803?click=http://us.ard.yahoo.com/SIG=12ed3vkk4/M=349496.6570307.7531442.2577455/D=news/S=7665819:LREC/_ylt=AlBk5G_OPnNMoZc6lnW._xOb.HQA/Y=YAHOO/EXP=1122529513/A=2829069/R=0/*

posted in Foodie - 8 replies

Just comfort food?

2005-10-20T03:33:53Z

Quite knocked down by flu, I experimented today a suggestion someone gave me some time ago: green tea leaves in a vegetable broth. The result is stunning, and I was wondering about alternative forms or pairings for it. Maybe a jelly? With what?
I don't want to be sick to have it again!

posted in Foodie - 2 replies

Spanish Cookbooks/Websites/Tapas Recipies?

2005-09-17T08:24:21Z

Planning a Spanish themed dinner party soon. Anyone got suggestions or reference material for me?

posted in Foodie - 5 replies

I heart food

2005-09-17T02:05:27Z

bacon in the morning makes me smile

posted in Foodie - 3 replies

ground to a pulp

2005-08-02T03:46:38Z

i had a nice burger just now. some oddly named bar rec'ed by a bartender friend. a run-from-your-date-if-he's-crazy venue.

not as good as the burger at brasserie or at the queen mum, but pretty damned good. 'course now i feel like i schmeared saturated fat on my face but wtfc.

what do you eat just 'cause you can? i also ate fugu because i could. it was quite nice tho.

posted in Foodie - 4 replies

ideas for dry bolets

2005-08-01T01:19:49Z

First, hello everybody, I am new to this tribe.

I am working up north right now along the Alsaka Highway and I am picking up bolets (also known as porcini). I am eating fresh bolets every day but I still have a lot more, so I am drying them.
The only use I know for dry bolets is in stews and this type of things. Does anybody has great recipes for dry bolets?
I don't want to pick more than I am going to use, so if stews are the only things I probably stop picking what I am not eating immediately.

I have no access to grocery stores or anything of the sort, so the idea of trying to preserve them lightly pickled and stored in oil (the way my mother use to make chanterelles) is out of the question...they have to be dried.

posted in Foodie - 1 reply

Good eats in Chicago?

2005-07-20T23:30:27Z

I'm off to Chicago this weekend! Recommendations for places to find the infamous Chicago-stuffed pizza and Chicago dog? Recommendations fine dining?

posted in Foodie - 13 replies

LINKS TO GREAT RECIPE/FOOD INFO SITES! Please add more!

2005-07-10T09:05:48Z

Here's some of the links I find invaluable when I'm either seeking out new recipes, or looking for a specific food prep tip. I hope they help you, too!

GOOD EATS SERVED HERE!
***********************
http://tribes.tribe.net/goodeatsservedhere?_click_path=Application%5Btribe%5D.Tribe%5B15c47d66-e415-4f0e-93f0-c5b405f0568a%5D&r=10448

This is the space I started in tribe.net, where we all get together and talk good eats, from the uber-healthy to the Elvisesquely fattening, talk 'bout great restaurants, sling our hash and have an overall great time!

BETTER HOMES AND GARDENS RECIPE CENTER
****************************************
http://www.bhg.com/bhg/food/index.jhtml

Once you get past all of their annoying pop-ups, you'll dig on the site your mom's woulda been usin' had the internet existed in the 40's & 50's! If you become a member (it's free) you can create your own online recipe book, access the TOOLS & GUIDES section, including Calorie Charts, Recipe Center, Roasting Guide, Weight-Loss Planner, Videos, Message Boards. You can find me there under "SwankHipster" of course! I dig this site!

CD KITCHEN
***********
http://www.cdkitchen.com/

"It's what's cooking online" ~ With categories like articles, tips & hints, glossary, recipes, crockpot, kids, healthy, chocolate, holiday, easy, mixes and sharp pictures showin' you the presentations of your final meals, it's a handy-dandy lil' online joint to swipe good eats from!

COOKS.COM
***********
http://www.cooks.com

This site is outta site, with zillions of bits of gastronomical wonders for your perusal!

FIREY FOODS
***********
http://www.fiery-foods.com/

Predominantly BBQ related, this site also offers great summertime appetizers, salads and more.

FOOD DOWN UNDER
*****************
http://www.fooddownunder.com/

This site has wee flags accross the top of the homepage that, when clicked, will take you to a smattering of recipes from the countrie's flag that you've clicked on! Invaluable, I tell ya!

THE FOOD REFERENCE WEBSITE
***************************
http://www.foodreference.com

This place is an internet encyclopoedia of all things edible! It's an invaluable resource!

Gernot Katzer's Spice Pages
***********************
http://www.uni-graz.at/~katzer/engl/

Gernot says "On these pages, I present solid information on (currently) 117 different spice plants. Emphasis is on their usage in ethnic cuisines, particularly in Asia; furthermore, I discuss the history, chemical constituents and etymology of their names. Last but not least, there are numerous photos featuring the live plants or the dried spices."

NEW ITALIAN RECIPES
*******************
http://www.newitalianrecipes.com

Pretty self-explanatory, huh?!

RECIPELAND
***********
http://www.recipeland.com/

It is what it's title implies - an online land of tasty treats! You have all of these nifty categories to select from: Thanksgiving recipes, Holidays recipes, Christmas recipes, Chicken recipes, Crockpot recipes, Mexican recipes, Quick & Easy recipes, Cake recipes, Cookie recipes, Dessert recipes, Italian recipes, Beef recipes, Pork recipes, Seafood recipes, Fish recipes, Pasta recipes and so on! Every holiday is covered by this site, so get ready to treat the family to a Ghost Cake at halowe'en, or a great Xmazzz pudding for that uber-fattening holiday!

RECIPE ZAAR
***********
http://www.recipezaar.com
One of those places, yet again, with oodles of everything to tempt your palatte, solve your kitchen woes, and answer those crazy cook questions!

THE CULINARY CAFE'S spices & herbs page
************************************
http://www.culinarycafe.com/Spices_Herbs/

This page is like a dream come true! Aside from offering the general descriptions of the spices, it goes on to talk about their geographical sources, their traditional ethnic uses, the tastes and aromas of the spices, and...now this is what rocked my world - the "A Few Ideas to Get You Started" section which tells you what soices and spice combos go best with which foods!

THE SPICE BARN
**************
http://www.thespicebarn.com/spicelist.asp

this uber-cool site has everything from a Spice Dictionary, Recipe Swap, Spicy Tips, Links and more. It is basically a big fat ad for THE SPICE BARN (TM), but it still rocks!

T.PAUL'S GOOD EATS
******************
http://groups.yahoo.com/group/tpaulsgoodeats/?yguid=93368374

This is my Yahoo! Group for food. Welcome to the group that will bring you recipes of all kinds, from entrees, desserts, salads, sauces, to vegetarian cooking, cooking tips, links to great food sites, and more!

We welcome all folks to post their recipes, kitchen tricks, advice, and so on. Please ~ Pull up a chair and dig in!

THREE GUYS FROM MIAMI COOK CUBAN
**********************************
http://icuban.com/

I love uban food, so these guys rock in my book! The site is actually a pitch for a TV show these fellas did, but you'll find sme serious traditional Cuban eats on their food page!

ITALIAN FOOD FOREVER!
*********************
http://www.italianfoodforever.com

This joint is a veritable cornucopia of recipes, cookbook suggestions, forums, and so on, that I really dig on for Italian eats!

Best,
T.Paul
a.k.a.
the "Rockabilly Chef"
http://tribes.tribe.net/goodeatsservedhere?_click_path=Application%5Btribe%5D.Tribe%5B15c47d66-e415-4f0e-93f0-c5b405f0568a%5D&r=10448

posted in Foodie - 1 reply

* DINER CHAT * TRUE STORIES IN GREAT SETTINGS *

2005-07-08T01:58:49Z

* DINER CHAT * TRUE STORIES IN GREAT SETTINGS *
**********************************************
~ PART ONE ~ THE ONLY SEAFOOODS ~

*Part one of a multi-part series of articles set in diners, cafes, kitchens, and bars*

FOR AN IMAGE OF THE RESTAURANT'S SIGNAGE CLICK
http://www.boothill.ca/goatwrrld/images/Only%20Seafoods.gif

One of my favorite places in Vancouver, BC is "THE ONLY SEAFOODS" restaurant on Hastings near Carrall Street. It has one of the finest examples of the 1940's neon signing that used to dominate hastings Street when it was Vancouver's main downtown strip. It is now the "downtown eastside", an area notorious for the greatest amount of IV drug use per capita (within a 4 block radius) then anywhere else in the world! Despite this factor, this area of town is still the finest for great old greasy spoons, diners, and fish mongers.

"THE ONLY SEAFOODS" is in a neghbourhood close to the docks where the Pacific fish are unloaded, so the mongers for this joint get the freshest catches available. The eats are good and inexpensive, and the atmosphere is incomparable to any other fish joint in town.

An interesting bit 'o trivia on the place: I was part of a movie shoot that used this establishment as a "once-run-down-now-yuppified-eatery" set in New Jersey. The flick was called "THE WHOLE SHEBANG" and I think it took years for it to hit the video shelf, despite a stellar cast (Talia Shire, Bridgette Fonda, Stanley Tucci, Giancarlo Giannini, etc..) because the set & the film were allegedly 'cursed'.

Anyways, the curse started with this - the week before the scene I was in was shot, a security guard was murdered on the shoot site while on night duty. The night I was filming, it was cold and pissing rain and I had the flu like ya wouldn't believe! If that wasn't bad enough, George Zaloom, the director, was using me (I was playing a Jersey-type Italian big spender) for follow-through shots from the exterior to the interior of the place. This meant me being in and out of the cold over an 8 hour period, which made me even sicker!

Suddenly, there was a commotion inside - a lighting rig had fallen on some of the other background actors, missing Fonda by inches. See, because the building is a heritage structure, nothing can be screwed, bolted, nailed down (no marring of the original state of the premises allowed) and the rigs had to be set up very carefully without proper anchoring (a few sandbags). One actor had his scalp torn open, and a woman received a concussion. They were rushed to hospital as we all waited for the filming to resume. What should have taken 4 hours took 8, and the feeling on set was rather gloomy! I was pleased when Ms. Fonda asked that all of the background actors hang out with her in her holding area and partake of her food and coffee and such, as our eats stank!

So, if ya ever rent the flick, you may see me, and you'll definitely see vancouver doing what it does well - doubling as anywhere else but here!

Here's how "THE WHOLE SHEBANG" is summarized:
******************************************
'When a young Italian man travels to America in hopes of saving the fireworks business that his large, Italian-American family has worked so hard to build, no one counts on him falling in love. As sparks fly between him and his new romantic interest, conflict erupts at home, where family members question his loyalty to them, and to tradition.'

Best,
T.paul
a.k.a.
The Rockabilly Chef

posted in Foodie - 0 replies