Your Food Thread

[snugglestruggle]

Gimme.

Deal. Can you tell that squirrel to move, I can't see the full moon

 

[warrior queen]

Homemade fettucine carbonara tonight, with pancetta, mushroom, and garlic, parmesan and egg yolk sauce.
Followed by boysenberry yoghurt, also homemade.

 

[JohnnySavage]

I signed up my blog, now I just have to think of something interesting to write!

 

[unregistered]

 

[JohnnySavage]

Let smuve do a guest blog.

That's will capture a large part of the market.

It's for wine and MD 20/20 doesn't count.

 

[unregistered]

 

[snugglestruggle]

He doesn't like old English 40's either.

 

[Lorilei]

It's for wine and MD 20/20 doesn't count.

http://blogs.houstonpress.com/eating/boonesstrawberry.jpg

 

[rosco rathbone]

Amazing what a difference high quality fresh black pepper makes.

 

[NHKitty]

http://blogs.houstonpress.com/eating/boonesstrawberry.jpg

^^ no just no ^^

 

[unregistered]

 

[gotsnowgotslush]

Why is there fresh, pretty okra in Boston ?

I am braving snowbanks that are taller than I am, and drifts up to my hips.
Someone else, is playing with okra blossoms. *shrug*

Oh, well. Cornmeal and oil. *munch*

 

[snugglestruggle]

Why is there fresh, pretty okra in Boston ?

Because Louisiana wants you to make gumbo instead of chowder.

 

[warrior queen]

On a side note.... Yesterday I found a Tasmanian-made vodka.
Normally I don't like vodka but this stuff is smooth, has flavour and is quite ok.
And because it's made here it doesn't have all the taxes, so it's well priced!
They don't sell outside Tassie, so there's no point giving details as none of you can get it anyway.

 

[Que]

Amazing what a difference high quality fresh black pepper makes.

I recently got some white peppercorns for my mill at an Asian market. Makes for an interesting difference too. At the same place I got Cinnamon bark that looks like it came of of about 1" limbs instead of the usual twigs. Was quite tasty. I need to get an electric coffee mill for spices.

 

[Aquagal]

On a side note.... Yesterday I found a Tasmanian-made vodka.
Normally I don't like vodka but this stuff is smooth, has flavour and is quite ok.
And because it's made here it doesn't have all the taxes, so it's well priced!
They don't sell outside Tassie, so there's no point giving details as none of you can get it anyway.

Years ago I made Kahlua that turned out so good. I had a bunch of beer bottles of some brand with the top that clamps down, so I used those. I think it had vodka and fresh vanilla beans. I remember the beans being expensive. I let it sit for about 6 months and gave them away for Christmas.

 

[Jennifer]

I recently got some white peppercorns for my mill at an Asian market. Makes for an interesting difference too. At the same place I got Cinnamon bark that looks like it came of of about 1" limbs instead of the usual twigs. Was quite tasty. I need to get an electric coffee mill for spices.

I've always wondered about white peppercorns. How do you describe them?

 

[JohnnySavage]

I've always wondered about white peppercorns. How do you describe them?

Small round balls. White.

 

[Que]

I've always wondered about white peppercorns. How do you describe them?

It is the specific peppery bite that you taste in original recipe Kentucky Fried Chicken.

I bought a pepper-mill once that already had black green and white peppercorns in it. I only really tasted the black pepper.

 

[Jennifer]

Small round balls. White.

I can taste those any day without going to an Asian market.

 

[warrior queen]

On Tuesday, a family member ordered a pork vindaloo from me for tonight.
I've just taken the spice mix I pre-cooked on Tue night out of the fridge, and it smells totally amAAAAAAzing!
Could quite possibly be the best one yet!


Edited to add: it's been cooking for an hour (2 to go) and I can smell it all the way to the letterbox!

 

[thør]

I can taste those any day without going to an Asian market.

So, there's a burn, there.....but who?

 

[Super-Surprise]

http://img.ffffound.com/static-data/assets/6/3118aab91bbe3666172865314a22d1084c87e987_m.jpg

 

[Que]

I made a paste with a whole clove of garlic and salt, then folded it into a couple tablespoons of butter and spread it on my homemade, whole-wheat toast. Simple is amazingly delicious.

 

[Never]

I made risotto for the first time earlier this week.

I heated butter in a pan, tossed in a cup of rice, cooked that for maybe a minute, added a cup of chicken broth and stirred....

and stirred....

and stirred....

and stirred....

Then I added another cup of chicken broth, and stirred....

and stirred....

and stirred....

and stirred....

After about two hours of semi-continuous stirring and six cups of chicken broth, the rice was finished. I'd turned one cup of rice into about five and a half cups of it.

Then I added butternut squash, freshly grated Parmesan, and turmeric.

It tastes wonderful, but it's incredibly heavy in the gut. Eating an entire bowl of it takes effort.

I bought chicken thighs to oven-fry with it, but didn't have the time, so I cooked those up the next day. Just the thigh + salt + paprika + light dusting of flour cooked in some butter for 45 minutes at 425.