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12-13-2012, 08:38 AM
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#1181 | |
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Also research the preferred types of wheat that are used in bagel making. Not your run of the mill wheat. Ha. Mill. Funny. I seriously need more coffee.
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12-13-2012, 08:48 AM
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#1182 | |
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I haven't tried this one yet either, but I think it could be good! Finely grate ˝ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters. http://www.jamieoliver.com/recipes/s...nger-rice-wine We went to a persian restaurant a few years ago and had an appetizer of oysters and caviar with sour cream. It wasn't a combination I would have thought of by myself but it was absolutely wonderful! |
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12-13-2012, 09:06 AM
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#1183 | |
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Jaime Oliver's dipping sauce is similar to one that I make but I do not use coriander and I use soy sauce. I like to serve that one with a cucumber salad that is just thinly shaved cucumbers and sweet onion (I do this on the mandoline) with rice vinegar, sugar, water, salt.. Let the cucumbers sit for a few hours and become soft. Then I shuck the oysters and lay some cucumber slices at the bottom of the shell. Replace the oyster. The oyster and cucumber are eaten together. You can drizzle a little of the sauce on top. The combo of sour cream and caviar on top of the oyster is very popular in NY. That combo has long been used as a way to showcase good caviar. I like the Tobiko and Masago from Japan very much. I like to work some Nori into a wrap for a small rice cup for hand rolled sushi (think ball of sushi rice, small enough to be pressed into a small cup, then wrap a piece of Nori around that) and top off with a fresh oyster and some orange Tobiko.
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12-13-2012, 09:12 AM
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#1184 |
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Oh dang oysters rockefeller! what a great idea for the weekend. I don't serve them on a shell. I refer just using a ramekin and stuffing a few in there like a little baby casserole. I have some meyer lemons. I prefer more of a lemony taste and use fresh baby spinach.
I have a pizza stone and make a rustic pizza. I'd love to get better at making dough tho. I suck at baking
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12-13-2012, 09:16 AM
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#1185 |
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Sun I;m jealous. NY has the best pizza. Next best place is Florida mainly because of all the New Yorkers!
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12-13-2012, 09:18 AM
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#1186 | |
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12-13-2012, 09:21 AM
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#1187 | |
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When I go to FL I will ask you where to go for Pizza because I have yet to find good pizza down there. Good Jewish Deli's yes. Pizza, not yet.
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12-13-2012, 11:40 AM
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#1188 | |
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If you're near St Augustine. Go to Carmelo's Marketplace and Pizzeria. NY Style Brick Oven made with deli fresh meats and cheeses! Mmmm Hoping to get down there around Christmas time so I can enjoy some! |
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12-13-2012, 12:22 PM
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#1189 |
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These are by far the best freaking breadsticks on the planet earth and the local restaurant that made them just up and quit one day. No warning, no offers to sell the place. Pinocchios was an icon for the entire town. Alas though someone has gotten ahold of the receipe and if you follow the directions excatly you can't tell the difference. Yummy!
http://students.ou.edu/C/Inger.C.Cob...readsticks.swf
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12-13-2012, 12:35 PM
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#1190 |
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There it is.. a pic of my enchiladas.
I'll be making these again tonight! 
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12-13-2012, 12:35 PM
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#1191 |
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What an amazing morning read... Oysters, pizza, bagels, and sweets... I think I have gone to foodie heaven...
You all brought on a series of wonderful pleasant memories for me today. The caramel is something my family has been making for years, but would you believe I never put it together with dulce de leche? How strange. I really want to play with cooking times right now... but I have to finish off the 4 cans in the fridge first... We make it because it is a corn syrup free alternative for my daughters allergies. Thank you for the amazing article Ursy. There is an oyster farm here, headed out to the ocean. They have fantastic bumper stickers that are all over town... "shuck me, suck me, eat me raw" my mother hates these, and I love them. BUT, what I think of most often when I think of oysters farms is the piles and piles of oyster shells that are by that place. I think its just beautiful to see them all spread over the ground... I will have to take some pictures. I want pizza. Good pizza. I know that I am really missing out on that. Right after high school I spent some time working at a pizza place. I learned how to toss crusts and its probably still my favorite way to have them done. There is something so different in the texture of a hand tossed crust that makes the pizza perfect to me. I am going to be daydreaming about food all day long. Thanks everyone!!
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12-13-2012, 12:40 PM
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#1192 | |
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12-13-2012, 08:37 PM
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#1193 |
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That is one thing that I plan on doing, on my winter break between classes. Learn how to temper chocolate, and to do it well. I've helped do it in class a couple of times, but I would not say that I am good at it, right now.
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12-13-2012, 09:34 PM
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#1194 | |
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~ I believe that pleasing everyone is impossible..... but pissing everyone off is a piece of cake ~ |
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12-14-2012, 07:10 AM
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#1195 |
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Good Morning, Good Afternoon and Good Night depending on where in the world you are!
How is everyone doing? I have some catching up to do and some photos to post. Suffice to say, I have been very busy but I want to share a few pics of some Filipino food that we had on Wed night that was really good. Will get back to that later. I find that with so many types of prepared food venues available, I still like the small places that have not succumbed to commercialism and are still doing someones version of home cooking. These are the markets, shops, cafe's, diners, small restaurants, food trucks...that really color the American food scene for me. I have such an aversion to chain restaurants that it is unbelievable. Give me a small market with someone cooking in the back in a small kitchen and I am sure to get a better meal than any chain establishment. So it is with this small Filipino place that we love. The owners run a small market and cafe. They cook, they do the buying, they make foods that were cooking in their Grandmothers kitchen back home in Manila. When my sweetheart eats this food she is transported back to her childhood. The journey is one that I can relate to, and the layers of emotions that are invoked with every bite, bring up stories of happy childhood memories. Then, simply dining out becomes much more of an adventure and a time for family history. Mini diva loves these outings and loves to learn about her ancestry/ I recall one Saturday in the summer when mini diva was invited to a big teenager part and told us that she would rather go out with us than be with her friends. Her Mom questioned her to make sure that she was feeling ok because we had never heard such a thing from a teen, but she was speaking from her heart, she loves to spend time with us, as we do with her. Our food outings are so much more than just eating food, we discuss history, geography, climate change, politics, farming, food production, cooking techniques, and more. I realize that so many kids would rather do anything than spend time with their parents on a Saturday night in the summer when they are 15, so I feel really blessed that we get to have her with us and have this time. Ok time for more coffee and figuring out how to calm a very hyper 6 month old kitten.
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12-14-2012, 07:30 AM
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#1196 | ||||||
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I had to crack up laughing over that bumper sticker. They are very popular in oyster towns, and I have seen many. Its been a while. On the oyster farming, are they using natural beds that are part of a bay or inlet, or have they created artificial beds? Just curious. Some really amazing oysters come from WA and they are super pricey by the time they get to the east coast. A little more accessible in CA. Did you make pizza? I need a pizza stone but am considering just getting terra cotta tiles (untreated) at the hardware store and winging it. Quote:
Practice, practice, practice. Make a lot of truffles. You will find a big difference in the timing and melting point when you go from a commercial kitchen to a home kitchen. Unless you have a similar sized pipe bringing in the gas to the similar gas stove. We can get so much heat so quickly in a commercial stove top. Let us know your tempering goes! Quote:
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“Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi |
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12-14-2012, 07:59 AM
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#1197 |
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Do you have Xmas Eve (or Day) Food 'traditions'?
My world has changed a bit from the kids/family even that it used to be and I'm thinking of starting a few new 'traditions' - no time like the present!
Do you/your family have special foods that really "make" the holidays for you? Inquiring Kittens wish to know! 
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12-14-2012, 08:12 AM
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#1198 |
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Welcome Kitten!
Great question. I am sure that our foodies and visitors will enjoy answering. For me, half of my ancestry came from Italy and prepared a Christmas eve feast that involves many seafood dishes. I have continued this ritual though not as elaborate as what I recall. I am in the process of starting some new rituals this holiday. This should be fun.
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12-14-2012, 05:31 PM
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#1199 | |
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12-14-2012, 07:20 PM
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#1200 |
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happiness is a form of courage. George Holbrook Jackson Risk! Risk anything! Care no more for the opinions of others, for those voices. Do the hardest thing on earth for you. Act for yourself. Face the truth. Katherine Mansfield Motivate yourself or be miserable. Whatever has to be done, it's always your choice. Wayne Dyer |
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