Food, Glorious Food

Discussion in 'Community Discussion' started by Scepticalscribe, Mar 10, 2019.

  1. anika200 macrumors member

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    Feb 15, 2018
    Location:
    USA
    #51
    How else are we going to set the world record for obesity and heart disease without a massive amount of cheap meat. ;-)

    Thankfully if you know where to look there are other alternative meat markets that actually have some very fine meats from local good sources.
    Also in defense of American meat, the best steak I have ever grilled or eaten was a 21-28 day dry aged 2 1/2 inch thick porterhouse from a regular USA grocery store (Wegmans).
     
  2. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

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    #52
    When I was a child, breakfast usually took the form of cereal (by the time I had headed off to secondary school, second level, or High School, I had a marked preference for muesli), boiled eggs, (preferably soft, or slightly hard), toast with marmalade, and coffee.

    The standard British or Irish breakfast (bacon, fried or poached or scrambled eggs, and sausages, sometimes with sautéed tomatoes and black or white blood pudding) was a week-end treat.

    However, when living abroad, these options weren't usually available, so, from the early 90s, my breakfast has usually taken some variant of the idea of a sort of buffet you may find in hotels; cheeses, sometimes cold cuts of meat, natural yogurt or kefir, freshly squeezed fruit juices, good bread and better coffee.
     
  3. Huntn, Mar 16, 2019
    Last edited: Mar 16, 2019

    Huntn macrumors P6

    Huntn

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    #53
    I love muesli. It can be purchased locally as museli or granola, dry grains. Several of the boat cruises we have been on in Europe, the muesli was in a buffet, already soaked in milk, and was close to the consistency of an oatmeal in milk, but a variety of ingredients making it more mysterious than oatmeal. :)

    Regarding breakfast, once staying at a UK bed and breakfast in the vicinity of Royal TurnbrIdge Wells, I asked if pancakes were an option, and was politely told By the host, I don’t do pancakes. :) Those used to be one of my breakfast favorites, buttermilk, buckwheat, or wheat pancakes, smothered in butter and syrup.
     
  4. mrex, Mar 16, 2019
    Last edited: Mar 16, 2019

    mrex macrumors 68040

    mrex

    Joined:
    Jul 16, 2014
    Location:
    europe
    #54
    [​IMG]

    Cannellonis under the tomatoes/cheese bed :p

    Turkey, paprika, carrot, ananas, onion filled cannelones - and with three differend herbs: one with parsley, second with rucola and third with basilica. After filling them i put smashed tomatoes on them, some cream and strong grated cheese.

    I wanted them to taste differend so i used three differend herbs rather than using the same herbs and fillings for each
     
  5. Huntn macrumors P6

    Huntn

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    #55
    Honey- I love natural unfiltered honey occasionally for breakfast on cold oatmeal, sliced bananas in milk. I’ve noticed when I buy a large bottle, 40oz, before it gets consumed, it starts to crystallize making it hard to get out of bottle, in this case, a plastic squeeze bottle. Usually I stick the bottle in the microwave for 10 sec and this loses it up a bit. I assume there is no other way to prevent this crystallization, something like add a drop of lemon juice?
    :)
    3719E022-72F7-4A7F-896B-9808F8FAA9D1.jpeg
    --- Post Merged, Mar 17, 2019 ---
    That looks delicious!
     
  6. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

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    #56
    I tend to buy my honey from people who produce it and have bee hives.

    Anyway, I deal with this issue, thus: I will put a jar of honey that has crystallised (the jar is usually made from glass, and for this exercise, I leave its screw top lid in place) into a saucepan; the saucepan can be anywhere - such as the sink, but not the hob, as you are not applying heat.

    Into the saucepan - with the jar resting in the saucepan - I will pour the contents of a kettle of water that has just boiled, bringing the water level as high as two thirds or three quarters of the honey jar.

    Leave for five minutes; the honey will be warm (as it is from the micro wave) but will rapidly revert to room temperature, and more liquid.
     
  7. Huntn macrumors P6

    Huntn

    Joined:
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    #57
    Thank you! I just found this on Nature Pete’s site:
    Place bottle in warm water to bring back to liquid if honey crystallizes.
     
  8. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #58
    Alternatively, you can whip it up into creamed honey. Maple syrup behaves the same way.
     
  9. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

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    #59
    Oddly enough, on toast, I prefer my honey crystallised to some degree - it is easier to spread.

    For other uses, my preferences are for honey in a liquid form.
     
  10. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

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    #60
    This cold March evening, - which requires some warming goodness, - dinner will take the following form:

    Actually, I have spent the past hour preparing a vegetable dish gratin style (or boulangère style); essentially, this is comprised of parboiled potatoes, sweet potato, and carrot (rather than the more usual onion), tipped into a roasting dish where a head of garlic has already been diced and is awaiting the parboiled vegetables; add the stock that the potatoes, carrots and sweet potato were boiled in.

    Place in preheated oven and cook for a further hour.

    This will be served with spicy sausages (Mexican style) from the artisan butcher.

    And French wine.
     
  11. jeyf macrumors 65816

    Joined:
    Jan 20, 2009
    #61
    if i cook; its in large lots, save some for the day and freeze the rest:
    -eggs were on sale so doing a dozen hard boiled eggs, they last 4ever
    -baked chicken breast today
    -yesterday was Tres Leches cake
     
  12. kazmac macrumors 604

    kazmac

    Joined:
    Mar 24, 2010
    Location:
    Any place but here or there....
    #62
    @Scepticalscribe thank you for starting this thread. And to everyone - Yum!

    @arkitect beautiful food magazine-site worthy photos in your last post.

    As soon as mom gets off the phone, I may make my pinto beans and onions.
     
  13. arkitect macrumors 603

    arkitect

    Joined:
    Sep 5, 2005
    Location:
    Bath, United Kingdom
    #63
    Tres Leches cake.
    Just reading the name puts me into a sugar coma.

    Delicious though… :D

    On a trip to Chile I was astonished by the large jars of dulce de leche everywhere… the amounts of milk sugar consumed is astonishing. :)
    --- Post Merged, Mar 17, 2019 ---

    Thanks! Sometimes the pics take themselves. :)
     
  14. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

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    #64
    This went down very well; the (organic) vegetables boulangère and spicy artisan sausages were delicious, washed down by a bottle of Châteauneuf-du-Pape, and followed by a small cheeseboard of Schnebelhorn, Camembert and Gorgonzola Cremosa.
     
  15. Huntn macrumors P6

    Huntn

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    #65
    My wife loves tres leches ice cream, usually Hagendas. :)
     
  16. Zenithal macrumors G3

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    Sep 10, 2009
    #66
    It's roughly midnight and I'm craving roasted carrots and brussels sprouts.

    Had to look this up myself. It's a brigadeiro flavor and not the tres leches cake. Going to have to try that soon.
    --- Post Merged, Mar 18, 2019 ---
    And much like its counterpart, caramel, its flavor varies from brand or even by cook. East Europeans, particularly the Poles, do a really nice milk caramel that's dry-ish and rather rich without the buttery excess coming through on your tongue. Like having a trifecta of slightly sweetened milk, sugar and that burnt caramel flavor coming through.
     
  17. decafjava macrumors 68040

    decafjava

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    Location:
    Geneva
    #67
    That is a very good craving to have, darn it - it's 9 AM and now I am craving carrots and brussels sprouts. :D With some olive oil or fresh butter. Black pepper.

    I just had breakfast, a banana and wheetabix with ryazhenka (a Russian-style yogurt).
     
  18. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #68
    I conveniently left out the fact that I prefer them roasted in some animal fat and served warm with a dijon mayonnaise and fresh herbs dip/sauce. Leave your diet at the door. Or drown it in Lake Zurich.
     
  19. decafjava macrumors 68040

    decafjava

    Joined:
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    Geneva
    #69
    Animal fat? Yes please, oh and it's Lake Geneva for me - although Lake Zurich is lovely too we got a French and a Swiss shoreline and good cuisine all around.
     
  20. arkitect macrumors 603

    arkitect

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    #70
    I take some of my pickled Brussels Sprouts, (see post above) drain and dry… While they are getting air dry I fry some smoked lardons till crispy and lots of fat is released.
    I throw in the pickled sprouts and fry till golden crisp. Optional, a few smashed garlic cloves towards the end — you don't want them to burn.

    I like your mayo idea in principle (Mayonnaise, one of the glories of French cooking), but that's just a bit too much oiliness on my tongue.
     
  21. Huntn macrumors P6

    Huntn

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    #71
    I stand corrected, it is Dulce de Leche Ice Cream my wife loves, but we also like Tres Leches cake. :)

    4928EF49-1492-4732-B3DB-CF4A698F6972.png
     
  22. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

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    #72
    Yesterday, we had pasta with blue cheese sauce (and steamed spinach); today, the carer has promised to prepare her legendary fried noodle dish.
     
  23. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #73
    You only need to use enough rendered fat to lightly coat the vegetables. There should be no visible pool of fat at the bottom of your dish. I once tried an aioli with the roasted vegetables. Now that was oily.

    I'd imagine the cake is made better there than here. And that particular flavor is very sweet but very addictive.
     
  24. arkitect macrumors 603

    arkitect

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    Location:
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    #74
    You misunderstood me I think. Especially if you read my response about frying them in smoked lardons.

    I don't mind the rendered fat… but adding mayonnaise on top of that was too much for me. Anyway, à chacun son goût…
    ;)
     
  25. kazmac macrumors 604

    kazmac

    Joined:
    Mar 24, 2010
    Location:
    Any place but here or there....
    #75
    Note to self do not read when hungry.

    With the shift to open plan seating at the afternoon job I have to eat something like chia pudding or a protein bar (I am near two people who already resent someone sitting behind them. I’ve done nothing to offend, but people are people.).

    So big breakfasts (Usually eggs, potatoes, toast, a green juice or a variety of things) while working during the week. That is, if I could stop eating the awesome bagels at a place near my job. They’re so fresh and delicious.

    Anyway, up to the mines I go thinking about your awesome posts.

    Happy eating.
     

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