Something Delicious

[Corkey]

Originally Posted by Dante

Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those.

goat cheese, capers, chives and tomato....do it! But rinse the capers before you use them, rather briny if you don't.

[Sun]

Originally Posted by JustLovelyJenn

A friend just asked for my Thai Peanut sauce recipe... so I guess I am cooking that so I can actually measure what goes in it...

I love Thai Peanut sauce. You will have to share that recipe with us.

Amazing how many good cooks and foodies we have around here.

Fabulous.

[Sun]

Originally Posted by tantalizingfemme

Care to share? I have never made Thai peanut sauce.

Welcome tantalizingfemme!

It is so nice to see new members stopping by

[tantalizingfemme]

Originally Posted by Sun

Welcome tantalizingfemme!

It is so nice to see new members stopping by

Thanks, Sun!

[Bit]

Originally Posted by Sun

Ok a soup report is on the way then, yes?

Well.... maybe. And maybe I will just whine and moan about how the cooking broth makes me drool. But of course, I first have to go to the grocery store because even though I was all excited about it before, I did have to stop and eat supper; then a really cold wind came up for a while, the kind that whistles right through your jacket... and I kinda lost some momentum there. *sheepish look*

[Sun]

Originally Posted by Dante

Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those.

Hi Dante! Welcome!

Maple syrup is a good idea for the squash, thank you.

Nice work on learning to flip the omelettes. This is something that I did pretty much every day this summer when I decided to work at a Country Club. Never made so many omelettes before. So when I would have 4, 5 or 6 going at one time, the only way to produce was to flip them. For myself I prefer the omelette soft so its a very gentle flip and risks breaking. Once flipped however I place the fillings in the omelette and if there is going to be cheese then it goes under the broiler, I get the cheese melting and then fold.

For filling I personally like roasted red peppers, caramelized onions, spinach and goat cheese. Then variations on that including artichoke hearts. If I can get baby artichokes I will make my own.

The very active staff favors egg white omelettes with many variations of vegetables and cheese. Spinach, chopped turkey, jalepeno, and raw onion was popular this summer.

Interestingly, anything that I like on a pizza I like in an omelette.

[Sun]

Originally Posted by Bit

Well.... maybe. And maybe I will just whine and moan about how the cooking broth makes me drool. But of course, I first have to go to the grocery store because even though I was all excited about it before, I did have to stop and eat supper; then a really cold wind came up for a while, the kind that whistles right through your jacket... and I kinda lost some momentum there. *sheepish look*

I wont tell you how nice and warm its been in Phoenix then. Poor freezing girl.

[Bit]

Originally Posted by Sun

I wont tell you how nice and warm its been in Phoenix then. Poor freezing girl.

HA!! You got that backwards! *I* get to dress in layers, and wear soft fuzzy cozy clothes, and long-sleeved tshirts. I'm the lucky one.

We're a ways away from this yet. And then I will be even more layered up, because I will be *ta-daaa!* The Girl In the Snowglobe!

*wanders out singing* ~...winter is coming the goose is getting fat; please put a penny in the old man's hat...~

[Sun]

Originally Posted by Bit

HA!! You got that backwards! *I* get to dress in layers, and wear soft fuzzy cozy clothes, and long-sleeved tshirts. I'm the lucky one.

We're a ways away from this yet. And then I will be even more layered up, because I will be *ta-daaa!* The Girl In the Snowglobe!

*wanders out singing* ~...winter is coming the goose is getting fat; please put a penny in the old man's hat...~

We are polar opposites my friend..I had enough of that cold snowy stuff. Bring on the heat!

The less clothing the better. I want sunshine on my skin. Don't care how hot it gets. Bring it.

Hey I like that song

[Bit]

Originally Posted by Sun

The less clothing the better. I want sunshine on my skin. Don't care how hot it gets. Bring it.

*makes warding signs with fingers* Noooo heat, nononono! Autumn, Winter, Spring--the livable seasons!

I love that old song too, but I just realized I was singing "winter is coming" and the real words are "Christmas is coming". Ah well, I've already moved on to Solstice songs. Youtube is my friend.

[Sun]

Helloooooooooooooooo Delicious people!


How is everyone doing today?

So..I was having coffee with a friend this morning and we got to talking about places that we would travel to just for food. We are in the serious foodie zone here. I recall on a trip trip to San Francisco some years before I moved to CA, I had the revelation that I would come back just to sample more of the phenomenal food scene. While one part of my brain ruled out the concept as frivolous, another part of my brain was totally down for the adventure.

Over the years I have had similar thoughts about different cities and towns along the way. So while my buddy and I were chatting about great food cities this morning, it occurred to me that I have in fact planned trips around a great food scene. I've also been really fortunate to have quick access to one of my favorite food regions, California wine country. Napa and Sonoma Valley's are host to some of the most amazing examples of good food that I have ever experienced.

So I am now inclined to ask all of you a few questions about your foodie adventures:

#1 Is there a city or town that stands out for you as having a great food scene?

#2. What makes a location a great food scene for you?

#3. Where would you like to travel to, to experience the local foods?

#4. What dish or meal stands out as something that you would travel for again?

I hope that you all are having a fabulous Saturday.

[Sun]

Originally Posted by Bit

*makes warding signs with fingers* Noooo heat, nononono! Autumn, Winter, Spring--the livable seasons!

I love that old song too, but I just realized I was singing "winter is coming" and the real words are "Christmas is coming". Ah well, I've already moved on to Solstice songs. Youtube is my friend.

Cath, I change the lyrics in songs all the time. Sometimes just for humor or sometimes maybe a Freudian slip.

Either way, its all good.

Interesting how "livable seasons" are so different for all of us huh? My preference would be never have to survive another cold, wet winter but, we have to do what we have to do right?

[ahk]

Originally Posted by Dante

Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those.

HI Dante--!! So happy to see you here. I wanted to comment on two things: music and toppings. I can't agree with you more about the music they play-- my honey says the same thing. lol. Toppings -- I like broccoli, cheddar, garlic. I also like cheese with shrooms and onions. and I like ham, cheese, with green chili. I am not good at making omelettes, when I attempt to make them, they usually end up as scrambled eggs with added toppings.

Originally Posted by Sun

Helloooooooooooooooo Delicious people!




So I am now inclined to ask all of you a few questions about your foodie adventures:

#1 Is there a city or town that stands out for you as having a great food scene? Portland, Or

#2. What makes a location a great food scene for you? Locals and smell.

#3. Where would you like to travel to, to experience the local foods? Hawaii

#4. What dish or meal stands out as something that you would travel for again? Pad Thai (I ate more pad thai than I ever had when I traveled to Portland)

My answers are in coloured. and btw, what an awesome way to spend your Saturday morning, coffee, talking about food, and friend(s).

So I have been eating lots of beans over the past few days and thought-- who else likes beans? What kind of beans do you like? and what kind of recipes do you use?

Here are some beans I've eaten-- in the past (not all within the few days)


Adzuki Beans



These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some Zesty Adzuki Bean Salad?) -- mmm.

Anasazi Beans

https://www.usaemergencysupply.com/i...sazi_beans.jpg

This burgundy and white heirloom variety is popular in Southwestern recipes — especially soups. It's no surprise since they make an excellent substitute for pinto beans. Make refried beans with these little treasures and you'll never look back.

Black Turtle Beans (black beans) -- my favourite.



Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads.

Black-Eyed Peas (not the music group)



On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern US states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than Black-Eyed Pea and Collard Green Soup.)

Cannellini Beans



These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish. Also try making a white bean hummus--.

Garbanzo Beans (a.k.a. Chickpeas)




This prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes — think hummus and falafel — has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes. (Having a party? Serve this Chipotle Veggie Stew and you'll be a legend.)

Flageolet Beans



First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too.

Great Northern Beans



Think of these guys as big teddy bears; they're the largest commonly available white bean, but they're all soft and mild on the inside. Great Northerns make for delicious baked beans or add them to soups and stews with longer cooking times.

Green Lentils (a.k.a. French Lentils)



Ooh la la! These lentils hold their shape well and have deep, rich flavor. They're an excellent addition to salads, spicy Indian dal or simple lentils and rice.

Green Split Peas



Give peas a chance! Split peas shine in soups where they're cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch.

Kidney Beans



These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin Phytohaemagglutinin (Kidney Bean Lectin) that's present in raw and undercooked kidney beans.

Lima Beans



Thankfully, succulent lima beans are shedding their bad rap as the food to force-feed kids. Add them to minestrone and other soups or combine them with corn and green beans for succotash. Who knows? You might even forgive your parents.

Lupini Beans


At Italian fairs and Spanish beer halls these beans are a popular snack. Technically a member of the pea family, these flat, coin-shaped, dull yellow seeds are second only to soybeans in plant protein content. Allow for a long soaking period and extended cooking time to reduce their potential for bitterness.

To be continued on a new post---

[ahk]

Mung Beans



You probably know mung beans for their sprouts, but the beans themselves are revered as a healing food. Mung beans range in color from greenish-brown to yellow to black and have delicate, sweet flavor. They need no pre-soaking, cook quickly and are easy to digest; you can't go wrong.

Pinto Beans (YUM)



A favorite in Southwest and Mexican dishes — "pinto" means "painted" in Spanish — these earthy beans have a delicious, creamy texture ideal for refrying. Combine with onions, chili powder, garlic and tomatoes as a filling for enchiladas or sauté cooked beans with olive oil, garlic and tamari.

Red Beans



These small, dark red beans are subtly sweet and hold their shape when cooked. They make a great choice for soups and chili and as a companion to rice.

Red Lentils



Don't be fooled by the name; this variety of lentil isn't really red. In fact, their soft pink color turns golden when cooked. Note that red lentils cook quickly and don't hold their shape so they're best in soups or purées or cooked until creamy with Italian seasonings. (Still not sure what to make? Try Red Lentils with Garlic and Onions.)

Split Peas (Green peas)



While green peas are picked while immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split and dried. Split peas don't require presoaking and their mild flavor and creamy texture make good companions to garlic, onions, dill, curry and ginger.

~~

Well that's what I came up with-- beans/legumes -- Enjoy.

[Sun]

Wow ahk Thank you for an awesome been study.

I will definitely come back to that.

Dante mentioned the background music in cooking shows and I can not place the music at all. So odd too because I usually pick up music wherever it is. Now I am disturbed by this porn style music invading cooking shows. How strange.

[Corkey]

#1 Is there a city or town that stands out for you as having a great food scene? Niagara Falls Ont.

#2. What makes a location a great food scene for you? Fresh sea foods paired with fresh micro greens and the beef is much tastier than the US.

#3. Where would you like to travel to, to experience the local foods? Morocco.

#4. What dish or meal stands out as something that you would travel for again?
Kailua pig luau, Maui.

[Sun]

Black beans are my favorite. I make this quick dish often and it is on my list of "Fast Food" for days when I do not have much time but need something nutritious. A little advanced planning helps me avoid the urge to grab junk food when I am busy:

Cuban Style Black Beans

1 Can Black Beans, drained and rinsed
1/2 C Onion, chopped
2 Cloves Garlic, chopped
1/4 C Water
1 tsp olive oil
1/2 Lime

Optional: Add chopped lean ham, green bell peppers.
Optional Topping: Sour Cream.

Saute' the onions and garlic over medium heat for 2 minutes. Do not brown.
Add Beans and water. Cover and cook for 10 minutes on low heat.

When ready to serve, squeeze the juice of 1/2 a lime into the beans and stir.
Serve with rice.

[JustLovelyJenn]

I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.

Originally Posted by Sun

Black beans are my favorite. I make this quick dish often and it is on my list of "Fast Food" for days when I do not have much time but need something nutritious. A little advanced planning helps me avoid the urge to grab junk food when I am busy:

Cuban Style Black Beans

1 Can Black Beans, drained and rinsed
1/2 C Onion, chopped
2 Cloves Garlic, chopped
1/4 C Water
1 tsp olive oil
1/2 Lime

Optional: Add chopped lean ham, green bell peppers.
Optional Topping: Sour Cream.

Saute' the onions and garlic over medium heat for 2 minutes. Do not brown.
Add Beans and water. Cover and cook for 10 minutes on low heat.

When ready to serve, squeeze the juice of 1/2 a lime into the beans and stir.
Serve with rice.

[Sun]

Originally Posted by Corkey

#1 Is there a city or town that stands out for you as having a great food scene? Niagara Falls Ont.

#2. What makes a location a great food scene for you? Fresh sea foods paired with fresh micro greens and the beef is much tastier than the US.

#3. Where would you like to travel to, to experience the local foods? Morocco.

#4. What dish or meal stands out as something that you would travel for again?
Kailua pig luau, Maui.

I found that anything that I eat on an Island or at the beach always tastes better than the alternative.

ahk mentioned Portland as a great food city. I agree.

Have not been to Maui yet but look forward to visiting.

[Sun]

Originally Posted by JustLovelyJenn

I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.

Of course I hit this with Tabasco but that is a given for just about anything that I cook. Diced avocado is also a nice topping but it then takes it out of the authentic Cuban realm.