Foodgasms

tortoise said:

That. Sounds. So. Damn. Good! I've always loved the old Aztec trick of adding peppers to dark chocolate. That finishing burn is amazing. I've never tried one with chipotles and anchos, though. The thought of that smoky heat mixed with the dark chocolate is making my mouth water.

And, I'd like to take this opportunity to repeat that this thread is NOT just for people who love to cook, it's for people who love good food, period. Your post is a perfect foodgasm, Silverlily. Please feel free to post more like it.

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Dagoba chocolates does stuff like that:

http://viewmorepics.myspace.com/index.cfm?fuseaction=viewImage&friendID=72160102&imageID=1333615235

They add stuff like chiles and lime and pepper and my favorite, Chai chocolate All organic. Have to be tried to be believed.

Recidiva said:

Dagoba chocolates does stuff like that:

They add stuff like chiles and lime and pepper and my favorite, Chai chocolate All organic. Have to be tried to be believed.

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Dagoba! YES! That's the kind I've been getting lately at my local market. The one with the chiles is called Xocolatyl or something, and it's delicious! I like the chai very much, too.

http://www.scharffenberger.com/images/home/home_4_07.jpg

I love the Extra Dark (82% cacao!).

www.scharffenberger.com

I want some NOW!

Mint Chocolate Pudding Cakes
http://img274.imageshack.us/img274/7105/mintchocpuddingcakeob4.jpg
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt

1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.

4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

Serves 6.

butter well, and make sure to keep your eye on the ramekins in the oven. Start checking at about 9 minutes. The cakes should be like mini volcanoes - cake on the outside and molten lava chocolate on the inside.

Tatiana0706 said:

Mint Chocolate Pudding Cakes
http://img274.imageshack.us/img274/7105/mintchocpuddingcakeob4.jpg

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*salivating*

Oh Tati. Those look amazing! Thank you so much for sharing. This thread definitely needs more of your bakinggasms.

I need to go get some work done, if I can ignore my growling stomach.

I get my chile, tequila, lime etc chocolates here: www.cowgirlchocolates.com

I want more chile heat in my chocolate. I remember in Chocolat (which, by the way, if you find the book is a great read!) when Juliette Binoche is mixing hot chocolate for Judi Dench and Dame Judy tells her that her cinnamon looks rancid and Miz Binoche informs her that it's chile powder and not cinnamon after all, it set up a fever in me to try it. So I did. Now I can't get enough - I want heat!

Also, I want my hot chocolate to look like the pudding-ish substance she served up in a cup. That is what I call hot chocolate. Gads.

Rambling Rose said:

I get my chile, tequila, lime etc chocolates here: www.cowgirlchocolates.com

I want more chile heat in my chocolate. I remember in Chocolat (which, by the way, if you find the book is a great read!) when Juliette Binoche is mixing hot chocolate for Judi Dench and Dame Judy tells her that her cinnamon looks rancid and Miz Binoche informs her that it's chile powder and not cinnamon after all, it set up a fever in me to try it. So I did. Now I can't get enough - I want heat!

Also, I want my hot chocolate to look like the pudding-ish substance she served up in a cup. That is what I call hot chocolate. Gads.

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I would so love to sample Juliette Binoche's savory sweet wares. *growl*

But I digress. I had heard of the practice of adding picante heat to chocolate before that movie, but that scene elevated things from "oh, wow, that sounds interesting" to a full on, ohgodmusthaveitnow chocolust. I'm a devout pepperhead anyway, and I've always loved mixtures of sweet and hot, so it was a natural for me.

Mexican hot chocolate is big hereabouts, and it can be practically that thick. Delectable.

http://www.gourmetsleuth.com/images/set_275.jpg

Okay, now I'm thinking about molé...

*spontaneous convulsive foodgasm*

For some reason, I hadn't eaten anything last night or this morning, so when the coffee truck pulled into the yard at 10AM, I was starving. I took 2 large coffee cups, made them into a super soup mug, put in 2 of those freeze dried Japanese soup things with the little noodles, hot water, and garnished with a 25 cent bag of crushed sour cream and onion potato chips. I ate it sitting on a loading dock with so much dust blowing in the wind that it looked like Iraq. Very hot and very salty and it was a foodgasm. Appetite is the finest sauce, they say.

rosco rathbone said:

For some reason, I hadn't eaten anything last night or this morning, so when the coffee truck pulled into the yard at 10AM, I was starving. I took 2 large coffee cups, made them into a super soup mug, put in 2 of those freeze dried Japanese soup things with the little noodles, hot water, and garnished with a 25 cent bag of crushed sour cream and onion potato chips. I ate it sitting on a loading dock with so much dust blowing in the wind that it looked like Iraq. Very hot and very salty and it was a foodgasm. Appetite is the finest sauce, they say.

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I hear ya. When you're starving, the body craves the basics. Salt, fat, carbohydrates. What's not to love?

tortoise said:

Okay, now I'm thinking about molé...

*spontaneous convulsive foodgasm*

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OMGOD!

Yes molé!

tortoise said:

*spontaneous convulsive foodgasm*

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My tongue went to heaven tonight.
Black pepper and chai spice creme brulee.
Fuck!! I don't know whether it needs to be posted here or in the Jacking Off log

Proper ~eyes roll back in your head~ delight.

RudeNastyAssBitch said:

OMGOD!

Yes molé!

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Si! Si molé! Mas molé! Mas!

FilthyCute said:

My tongue went to heaven tonight.
Black pepper and chai spice creme brulee.
Fuck!! I don't know whether it needs to be posted here or in the Jacking Off log

Proper ~eyes roll back in your head~ delight.

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I am in spicy-sweet heaven just reading the name of the dish.

*surreptitious wardrobe adjustment for comfort's sake*

Okay. I'm ready. Tell me more!

Oh, and did you do that venison pudding concoction the other night? That sounded so salaciously sinful, as well.

Pomegranate-Glazed Cornish Game Hens with wild Rice-Chestnut Stuffing and Yogurt Sauce

1 cup wild rice, rinsed
Coarse salt and freshly ground black pepper
2/3 cup coarsely chopped chestnuts (either fresh or from a jar or can), toasted
1/2 cup finely chopped onion
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
3 tablespoons finely chopped flat-leaf parsley, plus more for garnish
1 1/2 tablespoons finely chopped fresh dill
4 Cornish game hens, rinsed and patted dry
1 cup pomegranate juice
2 cups homemade or canned store-bought low-sodium chicken stock
1/2 cup dry white wine (I used a Chardonnay)
1/2 cup all-purpose flour
1 cup plain yogurt
2-5 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1/4 cup pomegranate seeds
1/2 cup crumbled feta cheese *optional

1. In a 2-quart saucepan, combine rice, 3 cups cold water, and 1 tsp salt. Bring to a boil over high heat. Immediately reduce heat to low, cover, and cook until all the liquid has evaporated, 45 to 55 minutes.
2. Preheat the oven to 375° with rack in center of the oven. Transfer rice to a large bowl, along with chestnuts, onion, thyme, sage, parsley, and dill; stir to combine. Lightly season the cavity of each game hen with salt, and loosely fill with equal amounts of stuffing, leaving a little space in each for the rice to expand during roasting. Any remaining stuffing may be baked in a covered heatproof dish; set aside.
3. Using kitchen twine, truss hens by tying the legs together tightly, looping each side of the string around a wing, and bringing the string all the way around the bird tightly to hold the legs together and the wings close to the body.
4. Season hens with salt and pepper, and place breast side down on a rack set in a roasting pan. Roast for 15 minutes, and baste with pomegranate juice. Continue basting with remaining pomegranate juice every 15 to 20 minutes. During the last 25 minutes of roasting, place the reserved stuffing into the oven to heat. When 10 minutes remain, flip the hens over and continue roasting until the hens are dark golden brown and the juices run clear when pierced at the thigh. Total cooking time for hens will be 50 to 55 minutes or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, should register 175° to 180°.
5. Remove hens and stuffing from the oven. Transfer hens to a platter. Cover with foil, and let rest for 10 to 15 minutes. Place roasting pan on the stove over medium-low heat. Add 1/2 cup chicken stock. Using a wooden spoon, scrape up any browned bits from the roasting pan. Add wine, if using. Sift flour into the roasting pan, and stir to combine. Slowly whisk in 1 1/2 cups stock. Cook until mixture has thickened, 5 to 6 minutes. The consistency of the gravy may be adjusted with a teaspoon or two of stock or wine. Season with salt and pepper.
6. In a small bowl, combine the yogurt, garlic, and olive oil. Gently stir in the pomegranate seeds. Season with salt and pepper.
7. Place 1 hen on each of 4 plates. Spoon gravy over hens and garnish with parsley, feta cheese, additional stuffing, and yogurt sauce.

I left out the feta, but it's still very good.

bluntforcemama said:

Pomegranate-Glazed Cornish Game Hens with wild Rice-Chestnut Stuffing and Yogurt Sauce


<snip>

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persephone's feast.

that looks wonderful.

CrackerjackHrt said:

persephone's feast.

that looks wonderful.

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That's one long-ass winter.

for an appetizer-
http://whatscookingamerica.net/rstgarlic.htm

tortoise said:

That's one long-ass winter.

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hmmm.

maybe 1/4 cup equals six seeds from a beefsteak pomegranite.

Now, usually I'm put off by weird combos like pomagranite and chicken, seems "yuppie fusion" to me, but that looks good.

rosco rathbone said:

Now, usually I'm put off by weird combos like pomagranite and chicken, seems "yuppie fusion" to me, but that looks good.

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Pomegranate seeds may be de rigeur these days, but they have decidedly peasant roots.

tortoise said:

Si! Si molé! Mas molé! Mas!

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Oh, the gentle powers of persuasion. I had shredded beef and chicken enchiladas in molé for a celebration dinner. Smoky sweet goodness.

I promise to use my powers of persuasion for good... mostly.

As with anything else, molé quality can vary wildly, but if I come across an excellent one, then that place becomes a personal mecca. Luckily, there are some excellent molé meccas in Southern California. I'd like to try my hand at making one sometime.

tortoise said:

I promise to use my powers of persuasion for good... mostly.

As with anything else, molé quality can vary wildly, but if I come across an excellent one, then that place becomes a personal mecca. Luckily, there are some excellent molé meccas in Southern California. I'd like to try my hand at making one sometime.

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it's an all day affair if you make mole negro oaxaqueno.

a HUGE fucking undertaking.

great.

but i'd never do it again if i could find a decent place around here that served it.

CrackerjackHrt said:

it's an all day affair if you make mole negro oaxaqueno.

a HUGE fucking undertaking.

great.

but i'd never do it again if i could find a decent place around here that served it.

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Exactly. We have decent places galore, so the urge to tackle it has never been overwhelming, but the thought of an all day affair, especially as the aromas start to deepen and waft about, is not a deterrent. There are times when I'm looking for just such a labor of love. Definitely not something I would do often, though, maybe not even more than once. My favorite things to cook do tend to be things that I just can't find dining out, at least not quality examples thereof. That's one of the reasons I've never tried to make Thai, Indian, or Szechuan food. I absolutely love all of the above, but I seriously doubt I could produce better results than the people who have it in their blood. It's also an equipment issue. I don't have a tandoor, nor a stove that can produce enough BTUs to really make a wok sing. Ditto the wood oven pizza issue. I have no problem leaving certain things up to people with the expertise and the proper tools.