Foodgasms

[gotsnowgotslush]

Cold pressed sunflower oil. (organic). Mild, nutty taste. Compliments the ingredients.

 

[where]

Alrite, if I was making a dressing with cumin, garlic, cayenne, salt and lime juice, what kind of oil would I use.

Olive doesn't sound right.

Help me out foodies.

hemp seed might work. it has a fresh grassy taste and smell.

I do a man who cooks.

 

[rosco rathbone]

hemp seed might work. it has a fresh grassy taste and smell.

I do a man who cooks.

I cook like a bastard.

Cold pressed sunflower oil. (organic). Mild, nutty taste. Compliments the ingredients.

Yeah, that's what I was thinking.

 

[Image]

Sounds Mexican(ish), light and splashy, so olive oil would be out. But what's wrong with just plain old canola or sunflower oil?

 

[rosco rathbone]

Sounds Mexican(ish), light and splashy, so olive oil would be out. But what's wrong with just plain old canola or sunflower oil?

Raw canola? Euurg.

 

[Image]

Raw canola? Euurg.

If it were true Mexican you'd be suggested lard instead...

 

[Batch]

Julia rocks. So she gives the chicken a butter massage, ties it up to the skewer and then wraps it in bacon.

To this she wraps it with string, again. Trussed up.

 

[Ulaven_Demorte]

I LOVE those little tuna sensations snack kits from bumblebee tuna when I want something quick and easy. But they're a tad expensive so I searched the internets for a recipe and stumbled onto this one.

I have to say, it's DAMNED GOOD!!

Thai Tuna Salad

Ingredients:
2 (7-oz.) cans chunk tuna, drained
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons thinly sliced shallots or red onion
2 green onions thinly sliced crosswise
1 tablespoon minced fresh ginger
1 tablespoon coarsely chopped roasted, salted peanuts
1/2 to 1 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro + cilantro for garnish

Directions:
Combine tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, pepper flakes and 2 tablespoons cilantro in a medium bowl. Toss gently to season tuna. Let stand for 10 to 15 minutes or chill for up to 2 days. Served chilled or at room temperature with lettuce leaves, pita bread or flour tortillas.

Yield: 4 servings.

 

[laZilla]

Need an opion here...

I bought a duckling at the farmer's market today. I origionally planned to roast it for dinner, but I thought I would rather render the fat from it for other cooking projects.

Am I wrong to think that if I put this duck (weighs 5 lbs) in a slow cooker on low I will render it's fat and also create an aspic? Has anyone ever done this?

What's the best way to render the fat from a whole duck? That is almost more desirable than the duck meat to be honest!

 

[dearc]

Found this on line. Good luck.

www.greenmarketrecipes.com/poultry/making_duck_fat.htm

 

[Tati]

Need an opion here...

I bought a duckling at the farmer's market today. I origionally planned to roast it for dinner, but I thought I would rather render the fat from it for other cooking projects.

Am I wrong to think that if I put this duck (weighs 5 lbs) in a slow cooker on low I will render it's fat and also create an aspic? Has anyone ever done this?

What's the best way to render the fat from a whole duck? That is almost more desirable than the duck meat to be honest!

Did you know you can order duck fat on line, and it doesn't need to be sent over night either?!
http://www.amazon.com/More-Than-Gou...r_1_7?ie=UTF8&s=grocery&qid=1282451597&sr=1-7

 

[laZilla]

Did you know you can order duck fat on line, and it doesn't need to be sent over night either?!
http://www.amazon.com/More-Than-Gou...r_1_7?ie=UTF8&s=grocery&qid=1282451597&sr=1-7

Yes, I have seen that but it's a bit more pricey than purchasing a locally raised duck. Although much easier! I would just buy that if I had the extra cash. I got a good deal on a duckling at the farmer's market and was hoping I could render some duck fat to work with.

 

[laZilla]

Ok, so I rendered about a cup of fat from the duck. I am going to roast some potatoes with it for starters, dunno 'bout the rest.

Today I made stock from the carcass. Along with the duck I also included some herbs, carrots and an onion. It turned out a pretty mahogany color and is very tasty. Any ideas about what the best way to use it? I was thinking of using some of it in a risotto. But I have double the amount I need for that. How 'bout the rest of it?

 

[thør]

Ok, so I rendered about a cup of fat from the duck. I am going to roast some potatoes with it for starters, dunno 'bout the rest.

Today I made stock from the carcass. Along with the duck I also included some herbs, carrots and an onion. It turned out a pretty mahogany color and is very tasty. Any ideas about what the best way to use it? I was thinking of using some of it in a risotto. But I have double the amount I need for that. How 'bout the rest of it?

You can always put it in the freezer.......for a meal, later

I just put stock on zip lock bags and freeze them......any stock is great for making rice with instead of water.....

 

[laZilla]

You can always put it in the freezer.......for a meal, later

I just put stock on zip lock bags and freeze them......any stock is great for making rice with instead of water.....

I thought of that, but I wondered if freezing would degrade the flavor at all? Never made fresh stock like this before, just want to get all the flavor possible out of my hard work!

 

[thør]

I thought of that, but I wondered if freezing would degrade the flavor at all? Never made fresh stock like this before, just want to get all the flavor possible out of my hard work!

Make more food!

use stock where ever water is called out

bet it would be dandy in instant mashed potatoes......



I freeze a lot of stock just because there's so much of it when it's made

 

[laZilla]

Make more food!

use stock where ever water is called out

bet it would be dandy in instant mashed potatoes......



I freeze a lot of stock just because there's so much of it when it's made

In mashed potatoes to sub some of the milk, but never NEVER in instant mash! I cannot bring myself to eat that shit! (Guess I'm a snob. lol)

 

[thør]

In mashed potatoes to sub some of the milk, but never NEVER in instant mash! I cannot bring myself to eat that shit! (Guess I'm a snob. lol)

LOL.........

What you don't know, won't hurt you.......

 

[laZilla]

LOL.........

What you don't know, won't hurt you.......

Oh come on! How can you not know?

I would never NOT know. And that's because when I was growing up my mother refused to cook and instead we walked to a cafetoria 3 blocks from our apartment to eat powdered eggs and instant mashed potatoes.

I'm scarred for life, I tell you. I can't even smell that stuff without gagging.

 

[thør]

Oh come on! How can you not know?

I would never NOT know. And that's because when I was growing up my mother refused to cook and instead we walked to a cafetoria 3 blocks from our apartment to eat powdered eggs and instant mashed potatoes.

I'm scarred for life, I tell you. I can't even smell that stuff without gagging.

Sorry about your mom........

When I was kid, fresh veggies were a novelty that we couldn't afford in winter..........and they weren't that fresh after 2 weeks on the boat from Seattle.....

But I learned to eat most anything.......something that's served me well when I'm working out in the bush......

 

[laZilla]

Sorry about your mom........

When I was kid, fresh veggies were a novelty that we couldn't afford in winter..........and they weren't that fresh after 2 weeks on the boat from Seattle.....

But I learned to eat most anything.......something that's served me well when I'm working out in the bush......

Once my mom tried to grow broccoli, but when she cooked it in a soup a bunch of worms rose to the surface of it.

After that she never tried again. It back to the cafeteria for more instant mash and powdered eggs. Also, my family was vegetarian so there wasn't much to eat at a cafeteria other than instant mash, powdered eggs, cereal and jello.

Surprisingly every member of my family tended to be underweight. Once my brother passed out in the kitchen and split his head on the stove when he was 14. Not saying the vegetarianism + horrible nutrition had anything to do with it...

 

[thør]

Once my mom tried to grow broccoli, but when she cooked it in a soup a bunch of worms rose to the surface of it.

After that she never tried again. It back to the cafeteria for more instant mash and powdered eggs. Also, my family was vegetarian so there wasn't much to eat at a cafeteria other than instant mash, powdered eggs, cereal and jello.

Surprisingly every member of my family tended to be underweight. Once my brother passed out in the kitchen and split his head on the stove when he was 14. Not saying the vegetarianism + horrible nutrition had anything to do with it...

My mom was a Norwegian, and they eat everything.....

 

[JuliaKhanam]

kinky..

haha for me its Arizona MANGO iced tea! ahhhhh shizat nukka! that stuff is good!

buy me that and i will be your bff .

so then when you're talking to someone and they ask you who you're texting you can go, "i.d.k. my b.f.f. KENDIZZLE! word" haha










free shipping-Electronic Cigarette

 

[jeninflorida]

wow, very cool! Thanks

The Foodgasms Cookbook is now DONE! Click here for more info.

•••

Since my backpacking trip was postponed due to inclement weather, I am going to embrace that inclemency and create one of my favorite dishes for a cool, rainy day: shrimp gumbo. Gumbo is a definite labor of love for me, and I completely immerse myself in the entire process, focusing on it with all of my senses.

Prepping the trinity (onions, celery, bell pepper, chopped into hearty rustic chunks) is the first step. Next, prepping the tomatoes: always whole, canned, excellent quality San Marzano tomatoes, crushed by my impeccably clean (when I'm cooking, anyway) hands. In no other recipe is the mise en place so completely essential as it is in a gumbo, at least the way I prepare it, but more about that later.

Next comes the roux, and I never take any shortcuts with a roux. Doing so would sully the entire experience for me; it would be like "wham bam thank you ma'am" sex. Equal parts (by volume) flour and oil, slowly cooked to a dark mocha brown, stirring all the while. As it progresses through the various stages of its ontogeny (from almost white through pale blond through dulce de leche through peanut butter through cafe au lait to mocha), it gives off a bewildering array of aromas, redolent of every roasted thing under the sun: almonds, peanuts, marshmallows, coffee, chocolate, peppers; you name it, it's in there. All from two of the most humble, simple, basic ingredients on the planet.

Once the roux has reached its culmination, then comes the most transcendental moment of the entire process for me, probably my favorite moment in all of cooking. The roux is searingly, infernally hot by this point, radiating so much heat that it's almost uncomfortable to keep my hand in close enough proximity to stir. Into this vat of fragrant mocha lava, I toss the entire trinity at once, whereupon I experience my ultimate foodgasm. Heart pounding, I savor the sound of the trinity/roux union first, a sizzle so loud and intense that it's almost an electric roar, a swirling maelstrom of sublime white noise. Then. Oh, oh fuck yes, then. The smell hits me. Hard. Like a crashing, thunderous, aromatic wave. The scent of the naked roux was unbelievably complex, but the orgasmic melding of roux and trinity yields a sensory cloud far too sublime and intoxicating for my powers of description to even begin to capture, so I won't even try. Come to my kitchen sometime and experience it yourself. As I stir and probe with my spatula until the trinity reaches its apotheosis, the aromatic explosion deepens and intensifies.

I will continue this, but I... I think I need a moment alone with my thoughts now.

Meanwhile, I encourage you to share your own foodgasms, whether they are achieved by cooking or consuming. Don't be shy, now. You know you wanna.

•••

I am very grateful to ForeverNAlways for designing this Index. There is a limit on the number of links allowed per post, so I'm splitting the Index into two parts.

Index, Part 1 (part 2 is here)

_pebbles
Black Bean Mole and Coconut Couscous

~Fata Morgana~
Bailey's Crème Brulee
Baguette and Butter Pudding Laced with Baileys
Cranachan
Murphy's and Bailey's Cheesecake.
My own Baileys!

1hotbabe
Cranberry-Pecan Pie
Hearty Salmon Chowder
My Mom's Pork Loin Roast

Adakgirl
Rustic Roast Pig

Angeline
Rigatoni Oreganata

BallinaB
Balsamic Beef Stew
Chewy Chocolate Gingerbread Cookies
Cookie Dough Cupcakes
Mrs. D's "She Ain't Heavy" Chocolate Cake
Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers

Batchoohus
Apricot and White Chocolate Scones
Aunt Minnie's Lemon Meringue Pie
Mint Cucumber Sandwiches
Mochi
Prune Danish
Rose Butter
SIlKWORM PUPAS WITH GROUND PORK
Sticky Prune Pudding with Spiced Caramel Sauce
Strawberry Mochi
Turkey Jumble (aka "Ginger Not Maryanne")

Bert Notorious
Death By Velveeta

bluntforcemama
Clam & Sausage Tapas
Pomegranate-Glazed Cornish Game Hens with wild Rice-Chestnut Stuffing and Yogurt Sauce

CandyLipps
Chicken Marsala

cheesysusie
Grilled Flank Steak

Cherry
Colcannon Recipe

Collette
Banana Sour Cream Pancakes
Breakfast in a Cup
Cashew Brittle
Cranberry-Filled White Chocolate Cake
Cucumber Yogurt Salad
Duck Breast in Asian Molé Sauce (& Jicama-Haricots Salad)
Grubstake BBQ Rib Sauce
Oaxaca Style Grilled Corn
Pfeffernüsse
Quick and Spicy Tomato Soup
Red Velvet Peppermint Cake
Salty Chocolate-Pecan Bark
Spaghetti With Arugula Pesto and Seared Jumbo Shrimp
Sweet & Spicy Marinade
Torta di Riso
World's Best Chocolate Chip Cookie

CrackerjackHrt
Great Apple Salad
Scott Peacock's Mama's Chicken and Rice
Rosalea's Green Chile Stew.
Spicy Beef Noodles

Delicacy
Corny Corn Bread
Fruity Steak Sauce
Golden Molasses Cinnamon Cake
Pistachio Biscotti
Potato & Cheese Filled Pierogies
Potato Chip Cookies
Spinach Dip

English Lady
Christmas Cake

fallenupright
Fallen's Meatloaf & Potato Rosti

GiannaF
Muffulletta Sandwiches

going_long
Orange Roasted Veg

gravyrug
Chex Mix
Crack Dip
Hamburger Stew

Hamletmaschine
Cajun Meatloaf

Hester
Butternut Squash Apple Soup
Cabbage Strudel
Cold Beet Salad
Cow Cod Soup
Goat and Roasted Vegetative Matter Stew
Hester Greens 1 & 2 =)
Pinapple Cookies
Stewed Pork 'n Apples

honeypot104
Fruit Crumble

impetuous
Banana Bread

KravMaga
Crawfish Etouffee
Crème Brulee
Falafel
French Toast for Challah or Sandwich Bread
Grilled Tomato & Cheese Pizzas
Home Made Marshmallows
Hot Wings
Lamb Tagine w/Prunes, Apricots, & Veggies
Ratatouille & Goat Cheese Salad w/Pesto Vinaigrette
Remoulade Sauce
Rib-eye Steaks w/mushrooms, brandy, & Blue Cheese
Sweet and Sour Sardines: Sarde in Agrodolce
Waldorf Chicken Salad
Wild Mushroom Risotto
Yogurt Mint Cucumber Salad

ksmybuttons
Hot Chocolate
Pumpkin Pie
Ultimate Macaroni & Cheese

Lavared
Chicken Asparagus Casserole
Cinnamon Crumb Apple Pie

leZilla
Blue Cheese, Pear, and Pecan Salad with Warm Bacon Dressing
Chicken Thigh Fricassee with Mushrooms and Rosemary
Chicken Vegetable Curry with Noodles or Rice
Chive Oil Tagliatelle
Creamy Pesto Shrimp
Dijon Crusted Halibut
Irish Cream Cheesecake
Potato, Rosemary and Caramelized Onion Cakes
Scallops Mascarpone
Terriyaki Tuna
True Blue Potato Salad

LittleJade
Black Forest Trifle
Chili
Hot Spinach Salad

LostBaby
Cranberry Nut Bread/Muffins

LowMurmur
Thai Chicken & Basil
Tom Yum Goong

(part 2 of the Index is here)

 

[laZilla]

So my first time using some of my duck stock went great! I made leek and potato soup. Since I didn't have chicken stock (only broth) I added a generous helping of my duck stock to the chicken broth to give it a richer flavor. I also used some of the duck fat to fry the leeks in. It turned out delicioso! Yay for duck!!