Foodgasms

tortoise said:

That sounds very good, Rhumb. I'm going to have to give that one a try. Thanks for sharing!

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Take your roux to "brown shoe" brown.

I'm thinking of using rendered fat-back and adding the "bits" to the soup.

I really have NO idea where this recipe came from. I've searched German, Bavarian and Austrian with no luck.

Rhumb

tortoise said:

I should have specified "canned cream corn". I've made some creamed roasted sweet corn (per a Good Eats episode) that was delicious.

I'm ever so fond of dipping myself.

(Literotica automatically innuendocates every single word I type here. I rather enjoy it.)

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On an Aryuvedic kick I made up a recipe for corn that's fantastic.

Fresh corn cut off the cob, heat up with chili flakes, lime, garlic and black pepper.

Blessings upon my Kapha self.

Lit is beginning to innuendocate every word in my life.

I once missed a very important exit on a road trip because we were waxing poetic over corn.

RhumbRunner13 said:

Take your roux to "brown shoe" brown.

I'm thinking of using rendered fat-back and adding the "bits" to the soup.

I really have NO idea where this recipe came from. I've searched German, Bavarian and Austrian with no luck.

Rhumb

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Brown shoe roux. Check.

"Brown shoe roux, and apple pan-dowdy..."

Okay, now I want to write a song called Brown Shoe Roux.

Recidiva said:

On an Aryuvedic kick I made up a recipe for corn that's fantastic.

Fresh corn cut off the cob, heat up with chili flakes, lime, garlic and black pepper.

Blessings upon my Kapha self.

Lit is beginning to innuendocate every word in my life.

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You had me at "heat up with chili flakes", but the lime sealed the deal. Take me. Take me now.

Rambling Rose said:

I once missed a very important exit on a road trip because we were waxing poetic over corn.

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Good corn is indeed rhapsodic. Transcendant.

tortoise said:

You had me at "heat up with chili flakes", but the lime sealed the deal. Take me. Take me now.

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You're such a corn dog. I love it.

Somehow I knew you watched Top Chef, tortoise. If you were going to create a dish for a fern bar/restaurant what would you make?

Recidiva said:

You're such a corn dog. I love it.

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Heh. I aim to please.

And I'm going backpacking this weekend! If the road is closed again, I'm running the fucking roadblock, a la Smokey and the Bandit.

Rambling Rose said:

Somehow I knew you watched Top Chef, tortoise. If you were going to create a dish for a fern bar/restaurant what would you make?

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Heh. I'm not sold on this season's cast yet, though. Nobody is really jumping out at me, and several of them I would love to take a rolling pin to. Michael in particular annoys the ever living fuck out of me.

Last year, I was in Harold's camp from episode one.

tortoise said:

Heh. I aim to please.

And I'm going backpacking this weekend! If the road is closed again, I'm running the fucking roadblock, a la Smokey and the Bandit.

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"Don't block the road. You wouldn't like me when you block the road."

Recidiva said:

"Don't block the road. You wouldn't like me when you block the road."

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*laughing*

Yes, my mild-mannered VW Jetta turns into a giant green Hummer H2! Ramming speed!

(I almost used a variation of that very quote in my last Visiting Hours reply. OY rocks.)

Ol' Harold always kept his cool. Even when he served up that shitty salmon.

Rambling Rose said:

Ol' Harold always kept his cool. Even when he served up that shitty salmon.

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Yep. And when things went wrong, he shrugged his shoulders and said "Yeah, I fucked up." Salt of the earth.

"It is what it is."

It is what it is! That phrase took over a nation, did it not?

tortoise said:

You need to jack more, my dear A. Your eyesight is going. There are at least 2-3 stalks of celery listed in my recipe.

Heh.

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oh fuckety. i'm brain dead this week. apologies, manseed.

Rambling Rose said:

What the hell have you got against creamed corn?

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ha!

when i was a small child my great grandmother chased me around the house with her broom until i vomited up a mass that looked like creamed corn. one of my most vivid childhood memories.

no creamed corn since then for me.

Ha! I know when I'm defeated. This is the second file pic that showed up when I googled 'creamed corn':

http://www.angelfire.com/ma/bradocreamedcorn/bradobw.jpg

this is the third:

http://www.angelfire.com/me/mentalzine/cub.jpg



I give up. I'll take mine roasted with the chiles and lime, please.

Hester said:

oh fuckety. i'm brain dead this week. apologies, manseed.

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No apologies necessary, A. It made me laugh, in an entirely good way. And I know from brain dead, believe me.

Hester said:

ha!

when i was a small child my great grandmother chased me around the house with her broom until i vomited up a mass that looked like creamed corn. one of my most vivid childhood memories.

no creamed corn since then for me.

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It's atrocious, I agree. The Good Eats recipe, however, does NOT resemble cream corn from a can in any way, shape or form. REAL fresh roasted corn, heavy cream and butter, and, best of all, it's NOT mooshy. *shudder*

I just carmelized a huge pan of onions to go with some polska keilbasa. Be jealous. Be very jealous.

My house smells awesome!

Phở

http://www.acjc.edu.sg/Spectra/VibrantCulture/Vietnam/Pix/pho.gif

so full of soupy goodness
*rolls off to bed*

Rambling Rose said:

I just carmelized a huge pan of onions to go with some polska keilbasa. Be jealous. Be very jealous.

My house smells awesome!

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That sounds too delicious for words. I can smell it from here.

For Thanksgiving a few years back, I did horseradish mashed potatoes with caramelized onions on top. The horseradish was very subtle, but it provided an excellent balancing foil for the sweet onions.

seXieleXie said:

http://www.acjc.edu.sg/Spectra/VibrantCulture/Vietnam/Pix/pho.gif

so full of soupy goodness
*rolls off to bed*

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Oh lord. Another soup that I've hesitated to try making, as there are so many fine Vietnamese restaurants around. Delicious! I love all soups, but Asian soups, especially Thai and Vietnamese, really push my buttons. The peppers, the lime juice, the herbs. Yum!

Pho. It's a sin to taste that good.

Fallen's Meatloaf

1lb ground beef
A few handfuls? of brown sugar
about 1/4 cup ketchup
1/4 red onion
1/2 packet dried onion soup mix
a few shakes of garlic powder (or some fresh garlic, if you prefer)
2 bread heels (put in the food processor to make brumbs)
Salt, pepper, to taste
1 egg


Put ground beef in bowl. Add a small handful of brown sugar, and everything else. Mash together. Using hands. If it seems dry (it should be really... mushy and moist, don't have the breadcrumbs dry it out, it'll fall apart then.) add more ketchup or a little water. Get a loaf pan... sprinkle some brown sugar on the bottom. Put meat concoction in loaf form into pan, making sure there is about 1cm on all sides to allow to drain. Sprinkle more brown sugar on top.

Bake at 350 for one hour.

Fallen's Potato Rosti

Potatoes (however many you want to eat)
Cheese (however much you need to go with potatoes)
Salt
Pepper
Margarine (lots)

Grate a bunch of cheese (your choice) and set aside.
Boil potatoes until 3/4 done. Drain, cut in half. Grate potatoes, put in bowl. Melt margarine in pan. Put some grated potatoes in. Season with salt and pepper... then layer of cheese, and a little margarine, a layer of potatoes... Do this until a) you run out of potatoes, or b) the pan is full. Put lid on pan and leave it alone until it's brown on the bottom. Flip it, do the same for that side.

Serve with sour cream or ranch dressing, if you like. Goes well with the meatloaf

Not fancy, but definately yummy... even if there are thousands of meatloaf recipes out there. Mine is good, I swear... it stays together, has awesome flavour... Well, I like it and everyone else who has eaten it says they do too.

fallenupright said:

Fallen's Meatloaf

Fallen's Potato Rosti

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Those both sound delicious!

Sometimes, I like to do my meatloaf in nonstick muffin tins. It gives you individual portions, and it ups the "crust ratio". It would work great with your recipe, I think.

Aspic

I always buy my paté with aspic. It sits like a clear dark-brown shimmering cloud, and I can just see the slightly bumpy surface of the rich paté beneath it. I avoided the stuff for years and would just slide it off the top of the continer, directly into the garbage can. Now I buy an additional package of pure aspic because what comes with my paté is never enough for my tastes.

It's pure heaven. Maybe that's why the Danes call it "sky".

I think my favourite part about it is how amazingly creamy it tastes. I don't think it's a chaud-froid, but I could be wrong. I love the initial tangy punch it delivers when I let it begin to dissolve on my tongue. I like to let it melt over the sides of my tongue and pool underneath it, because that's when the spices start to leave a warm tingle in my mouth. I've never glanced at the ingredients, but if I find anything exciting - I'll report back, next time I've looked.

Sky is the perfect partner for paté, in my opinion.

Tinkersquash said:

I always buy my paté with aspic. It sits like a clear dark-brown shimmering cloud, and I can just see the slightly bumpy surface of the rich paté beneath it. I avoided the stuff for years and would just slide it off the top of the continer, directly into the garbage can. Now I buy an additional package of pure aspic because what comes with my paté is never enough for my tastes.

It's pure heaven. Maybe that's why the Danes call it "sky".

I think my favourite part about it is how amazingly creamy it tastes. I don't think it's a chaud-froid, but I could be wrong. I love the initial tangy punch it delivers when I let it begin to dissolve on my tongue. I like to let it melt over the sides of my tongue and pool underneath it, because that's when the spices start to leave a warm tingle in my mouth. I've never glanced at the ingredients, but if I find anything exciting - I'll report back, next time I've looked.

Sky is the perfect partner for paté, in my opinion.

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I'm pretty sure lark's tongue is one of the secret ingredients. *earnest nod*

Okay, seriously. This... this is just beautiful, Tinks. You make me shiver when you talk food. I so need to take you to The Fat Duck some day. I think just watching you eat something you love would be a transcendant experience for me.

Nearly all of my stocks aspic-ify when chilled. One of my main goals with stock making is to get the gelatin content as high as humanly possible. It adds to the richness of the hot stock, of course, but the chilled gelatin is wonderful as well. I always make them at least a day before I'm going to use them, chill them, and skim off the fat. After so doing, I am physically unable to avoid taking a spoonful of the cold, clear gelatin/aspic and letting it melt on my tongue. You described the experience SO perfectly. The aspic that comes with pate is even better, as it takes longer to melt. There's a market in Portland, OR that has a bewildering array of patés and aspics, from the rustic to the refined.

Huzzah for sky!