Foodgasms

[cleaver]

damn, makes me tear up

all the ghost conversations that never happened in my kitchen

makes macaroni a wee bit nobler
and

fish

no. silly.
the food always talks to you.

it's the meat that causes all the turmoil...
meat makes cooking with wine better
than cooking alone with wine.

Oh?

xtra letters

hmmmm....
y not!

 

[Batch]

no. silly.
the food always talks to you.

it's the meat that causes all the turmoil...
meat makes cooking with wine better
than cooking alone with wine.

yes. and precious are your words.
dear talking food.
meat is trouble. Prefer seafood or vegetables.

 

[MsMuffet]

Another oldie resurrected. I just used my cookbook the other day.

 

[Saint Peter]

It needs more salt.

 

[MsMuffet]

It needs more salt.

Shake it for me, baby.

 

[thør]

Soon, very soon.

Hiya!

Hiya, back. Was very busy and missed getting back.

 

[HoHoBomb]

chocoflan

http://3.bp.blogspot.com/-k0RWC0ZuGhc/Ud8f4__g8PI/AAAAAAAABMY/HzelDL8ZaS4/s1600/choco-flan.jpg

 

[Mischka]

Bets Dutch baby I've made yet. Browned two tablespoons of butter in the iron skillet as the oven heated to temperature, about ten minutes. I mixed the batter in the blender and poured it right into the sizzling buttery skillet. Formed an excellent crust, while the interior was smooth and pocketed with warm air. Served in the traditional way, with fresh lemon wedges and a dusting of vanilla sugar.

 

[islandman]

I made spinach pesto the other day.

Though easy to make, I will admit that I outdid my previous efforts.

 

[Mischka]

I made spinach pesto the other day.

Though easy to make, I will admit that I outdid my previous efforts.

What made it better? And have you made spinach pesto with frozen spinach? I have more bags of frozen spinach than I realized, and I was thinking of making one of them into a pesto to serve with a roasted spaghetti squash.

 

[beetlebum]

http://farm4.static.flickr.com/3127/2794957009_d42944e2ba.jpg

one of my absolute favorite eats: xiao long bao
(shanghainese soupy pork dumplings)

 

[Mischka]

one of my absolute favorite eats: xiao long bao
(shanghainese soupy pork dumplings)

There's a place in the local Chinatown that makes fantastic soup dumplings. Served on that wide white spoon, with threads of pickled ginger floating in a splash of vinegar under the dumpling. Heaven on earth.

 

[beetlebum]

There's a place in the local Chinatown that makes fantastic soup dumplings. Served on that wide white spoon, with threads of pickled ginger floating in a splash of vinegar under the dumpling. Heaven on earth.

a million times, yes!

there are two places here in DFW that serve it right, one of them especially so! however, the best ones i've ever had were at this small unassuming dumpling house in west san fran (outer richmond, technically). shanghai is definitely one of those food destination at the top of my list.

 

[miles]

There's a place in the local Chinatown that makes fantastic soup dumplings. Served on that wide white spoon, with threads of pickled ginger floating in a splash of vinegar under the dumpling. Heaven on earth.

They're REALLY easy to make at home if you're inclined to do it yourself...it's just ground pork, ginger, garlic, soy sauce, and green onions...you can buy the dumpling wrappers at most grocery stores.

You're right...they are heaven on earth.

 

[Recidiva]

I love this thread. I'm afraid if I start posting my favorite stuff again, I've already probably posted it fourteen times.

But I still have my Foodgasms cookbook on my counter and it cracks me up and is a conversation starter.

"This is awesome, where did you get this, what a great name. This stuff looks delicious."

 

[remy_lebeau8]

Fried talpia

http://img.photobucket.com/albums/v395/gambit814/fish1_zpsa2598af7.jpeg

 

[beetlebum]

They're REALLY easy to make at home if you're inclined to do it yourself...it's just ground pork, ginger, garlic, soy sauce, and green onions...you can buy the dumpling wrappers at most grocery stores.

You're right...they are heaven on earth.

to make them true soupy dumplings, you'll also need pork stock/broth settled into semisolid gelatin, cut into pieces and placed in each dumpling. otherwise, they are just ordinary dumplings

 

[remy_lebeau8]

Fresh baked bread! Mmmm bread....

http://img.photobucket.com/albums/v395/gambit814/20130512_164444_zps230e07af.jpg

 

[miles]

to make them true soupy dumplings, you'll also need pork stock/broth settled into semisolid gelatin, cut into pieces and placed in each dumpling. otherwise, they are just ordinary dumplings

I cook mine in a bamboo steamer and don't bother with the soup.

 

[beetlebum]

I cook mine in a bamboo steamer and don't bother with the soup.

bamboo steamer is the way to go! i do enjoy the soupyness myself.

 

[Mischka]

I cook mine in a bamboo steamer and don't bother with the soup.

Dumplings are the best! Soup dumplings, however, make my mouth do a happy dance. + = me

 

[beetlebum]

i made flamenquines cordobeses last night for dinner. they were quite tasty!

it is essentially kind of like a chicken cordon bleu but with thinly sliced and rolled up pork. i didn't have any serrano (blasphemy!) handy, so i used prosciutto crudo from whole foods, along with ibérico cheese. delish.

http://www.eladerezo.com/wp-content/uploads/2010/03/Receta-de-flamenquines-cordobeses-1-590x560.jpg

 

[ms_ann_thrope]

Can a person really have an orgasm from food?

 

[gravyrug]

Bumping for Farrah, who asked about my chex mix.

 

[gravyrug]

So, the famous chex mix is in the oven, and should be ready for consumption in less than an hour.

For those that want details:

1 stick real butter
3 or 4 big spoons of margarine (to prevent scorching)
8 tablespoons (or so) of Lea & Perrin's Worcestershire Sauce
1 tablespoon (or so) honey
a palmful of salt (2 teaspoons or so)
dash of black pepper
garlic powder (also a gracious plenty)
onion powder (just plenty)
chili powder (another gracious plenty)
paprika (yep, gracious again)
cumin (a bit, don't go overboard, but it's absolutely necessary)
turmeric (a dash)
dry mustard (two dashes)
ground ginger (a pinch)

Add spices as the butter mixture is melting, and when it's completely melted, pour over:

1/3 box Rice Chex
1/3 box Corn Chex
1/3 box Wheat Chex
a layer of pretzels
a layer of dry roasted peanuts (salted)

mix well, spread in two shallow baking pans
put in a 250 degree oven for an hour, stirring every 15 minutes

I sometimes add chopped pecans as well, but that's a mood thing. I enjoy adding Cheerios (a layer, about the same as the peanuts) now and again, but Mrs Rug can't eat them, so I leave those out most of the time.

*edited to reflect evolving tastes.

Speaking of evolving tastes, the turmeric and dry mustard have pretty much swapped places in terms of quantity, although it's more that I add significantly more turmeric than less mustard. Also, ginger is completely optional, and is not going in tonight's batch. Also, the quantity of cumin may be somewhat higher than when I originally wrote this. I tend to vary things from time to time, so definitely vary to suit your own tastes.

Ooh, I left out the black pepper...