Food, Glorious Food

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

  1. Scepticalscribe, Apr 3, 2019
    Last edited: Apr 3, 2019

    Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #126
    The old Soviet world has always done soups, and pickled (vegetables) and dried, smoked and preserved foods (meats and fish) exceptionally well, so it comes as small surprise to find this tradition sustained still.

    What has come as a considerable surprise is how good the salads are in Ukraine - even in small(ish) - comparatively speaking - (writing?) - regional centres.

    The Greek salads are superb, and the pizzas excellent. And the coffee has improved beyond measure.
     
  2. decafjava macrumors 68030

    decafjava

    Joined:
    Feb 7, 2011
    Location:
    Geneva
    #127
    Saw this on the other thread too. My mentor and inspiration during my undergrad studies at Acadia university in Nova Scotia was a Canadian of Ukrainian origin who spoke fluent Russian and Ukrainian. One of the most inspiring teachers I have had and one of the toughest too.

    He and his wife were lovely people, and would invite his grad students (Masters) for dinner and once made the most sublime chicken Kiev. Unusually they were teetotalers as they were Evangelical Christians, Baptist as it happens and Baptists have had a presence in Russia and Ukraine since the 19th century. Nevertheless we had superb borscht and the chicken Kiev and marvelous tea from a samovar. :)
     
  3. anika200 macrumors member

    Joined:
    Feb 15, 2018
    Location:
    USA
    #128
    Capicola, bacon, egg and cheese waffled breakfast this morning ahead of a laborious work day.
    2019-04-03 07.48.12.jpg
     
  4. Relentless Power macrumors Penryn

    Relentless Power

    Joined:
    Jul 12, 2016
    #129
    Really simple grilled chicken Caesar salad with shredded mozzarella. The quality of the chicken is the real staple here. (No hormones or by product fillers.) Cracked black pepper corn and garlic-herb sea salt on top.

    C938383F-C0DC-426B-B984-70FCC312559B.jpeg

    I don’t eat a lot of chocolate, but a friend brought these back from Hawaii for me as a gift. [The chocolate paired with the macadamia nuts is the perfect balance.]

    6402138C-D2A1-445C-93B4-E2D374AABAEF.jpeg
     
  5. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #130
    Can't wait until ripe mangos come in so I can make mango meringue pie.
     
  6. Scepticalscribe, Apr 4, 2019
    Last edited: Apr 6, 2019

    Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #131
    Chateau moi, ripe mangoes don't last long enough for one to be able to make any sort of pie.

    However, I have served a salad of my own devising that includes mangoes: with greens, cucumber, cherry tomatoes, blood oranges (if I have them, or something equally tart - perhaps, Moroccan oranges) and mangoes with a honey and mustard dressing; a different version includes ripe peaches or nectarines if I have them instead of mangoes.

    Excellent with fish or non-red meats.
     
  7. Relentless Power macrumors Penryn

    Relentless Power

    Joined:
    Jul 12, 2016
    #132
    Nothing fancy. Scrambled eggs (5) with Crimini and baby portabella mushrooms. Seasoned with pink Himalayan sea salt, coriander and black peppercorn.

    9D1F6A28-07D8-40CF-A877-7433B0E81C2C.jpeg
     
  8. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #133
    I purchased oxtail pieces from a small (award winning) butcher and have purchased vegetables today.

    Tomorrow, I shall have fun preparing an oxtail casserole.
     
  9. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #134
    The oxtail casserole (it included stock, Belgian beer, pancetta, carrots, onions, leeks, garlic - a head, cherry tomatoes, tinned Italian tomatoes, cannellini beans, thyme, oregano, sea salt, black pepper, a little brown sugar) - cooked for over five hours in a slow oven - was delicious.
     
  10. mgguy macrumors 6502

    mgguy

    Joined:
    Dec 26, 2006
    #135
    43F558FF-6D43-486D-B848-21C26912B4BD.jpeg

    Freshly baked homemade bread. Toasted, with butter or peanut butter and a little black current jam - so good. Then a 3,000 meter swim to keep the waistline in check.
     
  11. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #136
    Late night snack of a mettwurst sandwich with stone ground mustard on black bread.
     
  12. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #137
    Simple, but perfect, in both cases.
     
  13. arkitect macrumors 603

    arkitect

    Joined:
    Sep 5, 2005
    Location:
    Bath, United Kingdom
  14. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #139
    Do I spy with my little eye some candied citron?
     
  15. arkitect macrumors 603

    arkitect

    Joined:
    Sep 5, 2005
    Location:
    Bath, United Kingdom
    #140
    A very sharp eye! Oh yes indeed.
     
  16. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #141
    The usual or the fingered variety? I've found it's quite flavorful finely minced in a salad. Fresh and uncooked, that is.
     
  17. arkitect macrumors 603

    arkitect

    Joined:
    Sep 5, 2005
    Location:
    Bath, United Kingdom
    #142
    I just buy a big chunk of peel and chop it up. Definitely better than the pre chopped stuff. By fingererd I assume you mean the strips of citron?

    I am definitely going to use your idea in a salad.

    Sometimes when I make a fish salad — say Salmon — I grill fish with some lemon slices underneath. While the fish rests to cool a bit I really caramelise the lemon slices and then chop it all up and add that to the salad. Zing! Lovely.
     
  18. Scepticalscribe thread starter macrumors Westmere

    Scepticalscribe

    Joined:
    Jul 29, 2008
    Location:
    The Far Horizon
    #143
  19. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #144
    Interesting. I've never seen cut portions sold here. Only in whole form. No, the fingered variety is called Buddha's hand. It may be tricky for you to find it compared to someone here. Same flavor, but it's a lot prettier. Your idea of using caramelized lemon isn't too different from what I do with certain fish varieties. I usually chop up some preserved lemon and do that. And by that I mean Moroccan style salted lemons. Which also work well in a salad. Just lightly rinse them off for the latter, forgo rinsing for the former.

    Certain fish do well with herb or lemon or both rested atop them as they steam or grill or bake. Others do better as a whole fish and stuffed with greens and herbs. For these I usually opt to remove the rind from the lemon and keep the fruit intact. For certain fattier fish, this is a great idea because not only does it firm up the fish some, the acidity mellows out the flavor of the fat within the wish. Some people are sensitive to the richness of fish fat when it's cooked.
     
  20. Lee_Bo macrumors regular

    Lee_Bo

    Joined:
    Mar 26, 2017
    Location:
    Greenville, SC
    #145
    Cobb salad, Flying Saucer Draft Emporium, Columbia SC.

    [​IMG]
     
  21. maxjohnson2 macrumors regular

    Joined:
    Mar 24, 2017
    #146
    Well I can buy chocolate and macadamia nuts separately. This gave me an idea.
     
  22. LizKat macrumors 601

    LizKat

    Joined:
    Aug 5, 2004
    Location:
    Catskill Mountains
    #147
    This two-pack of salsa happened last time I was over in town... and landed in my pantry as it does every time I open the 2nd of the preceding pair of jars of of the same stuff.

    Wellsley Farms organic salsa.jpg


    Glorious it may not quite be, but it's close enough to it when there are not fresh tomatoes in my garden asking to end up as salsa, and when I feel lazy about making a lunch or supper.... Taco shells, some black or pinto beans, salsa, a few greens and a little cheese, microwaved, et voila. I'd post photos of the tacos du jour instead of grabbing that shot of the salsa jars, but those tacos are history already.
     
  23. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #148
    505 isn't a bad brand if you can find their products. Their hatch chili isn't like the fresh stuff, but it's decent close. I try to not keep salsa and chips in the house. It's like pretzels. I can go through pounds of the stuff in a sitting.


    I did eat about 2 lb of garlic pretzels last summer with an entire jar of stone ground dijon. The heartburn was ever so worth the pleasure experienced.
     
  24. LizKat macrumors 601

    LizKat

    Joined:
    Aug 5, 2004
    Location:
    Catskill Mountains
    #149
    Mmm I love pretzels and mustard, I must admit, but I can manage them in moderation.

    I don't keep chips in the house or I'd overdo them with salsa. I just have taco shells which I don't tend to abuse... crackers and peanut butter are things I can't have both of around, usually. If there are just crackers, I'm good with that and they end up a few at a time crumbled into soup or under some cheese as a snack. If there's just peanut butter, I might have a sandwich now and then (on toast).

    But peanut butter and crackers in the house at the same time are problematic, I will eat too much of the combo, and mindlessly at that, e.g., bring the sleeve of crackers and a plate and knife into the living room along with the jar of peanut butter "like a heathen" my late and favorite aunt would say, adding "Why not just add a quart of milk left in the bottle to the decor?" I think she meant pig, not heathen...

    Oy. :rolleyes: I'm a little more civilized than that when doing wrong with peanut butter and crackers: I add a mug of coffee with hot milk to wash the stuff down. Now that can be truly glorious -- as long as the memory of my aunt doesn't surface while I'm indulging. :)
     
  25. Zenithal macrumors G3

    Joined:
    Sep 10, 2009
    #150

    Peanut butter works well with graham crackers. Specifically cinnamon or chocolate ones. I feel it washes out the bran flavor of the regular ones. Of crackers, I like Triscuits as a plain snack. I have since the mid 90s. The only crackers I've never saw a point in are probably saltines unless you're sick and can't keep anything down. Peanut butter can be vile on the wrong type of crackers, like Miltons. Though there's this one flaky butter cracker that's very good and reminds me of old school Ritz before they began using cheap ingredients. That nice wheat flavor and just a hint of sweetness with a buttery flavor because of butter and not some flavoring.


    I sometimes enjoy shredding an ounce or two of hard cheese and whisking it with 2 whole eggs and slowly cooking it in a pan with a lid on to steam it. Fluffy and pockets of molten and quite hot cheese. It cooks more like a spread than an omelette.
    --- Post Merged, Apr 20, 2019 ---
    Sourdough cake is good, too. Just a pain in the ass to make.
     

Share This Page