I’ll admit that plain cake donuts are ok but in the end they’re all just greasy.
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Foods you may have been told are popular, but that you hate (or love!)
- Thread starter LizKat
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I’ll admit that plain cake donuts are ok but in the end they’re all just greasy.
Wait... the cake type is the kind you like? I'm not fond of any of them but the only ones I will even think of eating part of any more are the yeast ones, because they're lighter and often have just a simple glaze on them. The cake ones, especially jelly-filled, are like stomach bombs to me, even one or two bites. They can seem greasier to me too, and I loathe the ones rolled in confectioner's or something like cane sugar and cinnamon.
Well let's not fight, it sounds like you're not an obsessed fan of even cake doughnuts and I'm not going out of my way to hunt down the kind I prefer either.
Someone gave a couple cucumbers from their garden to me today, so decided to make a salad with whatever I had. It was my first.
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I use the outer stalks for wine sauce and the hearts for eating.
[doublepost=1532481763][/doublepost]@arkitect - thank you so much for this. I’d like to try it but it seems out of my league. I saved it...maybe some day I’ll feel confident enough to try it.
Foods you may have been told are popular, but that you hate (or love!)
I deliberately don’t cold smoke anything because I’m afraid I’ll poison someone.
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I use the outer stalks for wine sauce and the hearts for eating.
[doublepost=1532481763][/doublepost]@arkitect - thank you so much for this. I’d like to try it but it seems out of my league. I saved it...maybe some day I’ll feel confident enough to try it.
Foods you may have been told are popular, but that you hate (or love!)
I deliberately don’t cold smoke anything because I’m afraid I’ll poison someone.
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No, not a fan of doughnuts; as @LizKat remarks, they are too heavy.
Mind you, I'm not a fan of bagels for much the same reason. Too heavy and very difficult to eat.
Conversely, I find many doughnuts not heavy enough! Just some sugary-fluffy nonsense. I recently discovered Lithuanian doughnuts which are heavy lumps of deep-fried loveliness. They're made with curd cheese aka quark.
I usually avoid quark having been tricked by the German word Käsekuchen, which is made with the stuff instead of cheese. They call what we know as cheesecake "cheesecake". Or maybe that's just some local naming thing here in Switzerland.
I usually avoid quark having been tricked by the German word Käsekuchen, which is made with the stuff instead of cheese. They call what we know as cheesecake "cheesecake". Or maybe that's just some local naming thing here in Switzerland.
You need a freshly made Krispy Kreme donut, then. They are light as a feather and a perfectly sweet confection. Hot out of the fryer there is nothing like them!
Not a fan of terribly sweet things, either, to be honest.
I like - as in, really like - sour flavours, sometimes bitter ones, love salty ones, adore unami ones, and if it is sweet, I tend to like it asa combination of sweet and salty.
Is that sausage in there? Looks delish.
I don't like thick #8 spaghetti, which is what my grandmother used to serve a bit overcooked under a not spectacularly Italian tomato sauce when I was quite young. Um,,,, no. I had to wait for her to discover the neighbor around the way and get a much much better recipe.
-- but I have long since come to love linguine fini with marinara sauce and a green salad with some good bread for supper on a cool night in summer.Other pastas like mini penne or rotini, cooked ahead and refrigerated for use within a day or so, I do use pretty often in with stir fried vegetables, just enough to tell my brain I had some carbos with lunch...
The Krispy Kreme doughnuts,,,, you guys have to keep working on me to crave them. I'm more the type craves something salty for a snack, I guess potato chips (crisps to the UK) are my downfall on that score, I can't keep them in the house in a large bag size because I'll eat them all.
oo that's an interesting idea. For some reason I never thought about making my own "cold" pasta. Apparently, like most (all?) carbs, cooking then cooling pasta, even if you actually end up re-heating it, does something to the starches to make them much better for you.
Is that sausage in there? Looks delish.
I don't like thick #8 spaghetti, which is what my grandmother used to serve a bit overcooked under a not spectacularly Italian tomato sauce when I was quite young. Um,,,, no. I had to wait for her to discover the neighbor around the way and get a much much better recipe.
Other pastas like mini penne or rotini, cooked ahead and refrigerated for use within a day or so, I do use pretty often in with stir fried vegetables, just enough to tell my brain I had some carbos with lunch...
The Krispy Kreme doughnuts,,,, you guys have to keep working on me to crave them. I'm more the type craves something salty for a snack, I guess potato chips (crisps to the UK) are my downfall on that score, I can't keep them in the house in a large bag size because I'll eat them all.
Good Italian pasta is wonderful, especially when served with a proper - pretty authentic - sauce (preferably homemade).
These days, good delis (or cheesemongers) will have authentic Italian pasta.
My neighbor down the way on a farm in Columbia County when I was a kid did make doughnuts with quark but they called the doughnuts pontschiki (sp?) or something like that. Deep fried delicious little bombs. I have to say back then I thought they were out of this world. Don't know if they were Lithuanian. The farmers around there then were mostly Dutch, German or if later immigrants then from one or another Baltic country. Good times and good food along that stretch near the Hudson River back then. When you're a kid you can work off calories doing barn chores but when you get older those doughnuts start to settle around your middle...
Chips, huh? Well, then it's time to introduce you to chips crack. Lays makes a relatively new potato chip called Simply Lays potato chips. They're sea salted and a bit thicker than a regular Lay's chip. OMG! These chips are the best on the market, hands down. Once you start they will be extremely hard to put down (it helps to exercise your will power). Try these if they have them in your area. You'll never switch brands. And they're not greasy, either! A decided plus!Is that sausage in there? Looks delish.
I don't like thick #8 spaghetti, which is what my grandmother used to serve a bit overcooked under a not spectacularly Italian tomato sauce when I was quite young. Um,,,, no. I had to wait for her to discover the neighbor around the way and get a much much better recipe.
Other pastas like mini penne or rotini, cooked ahead and refrigerated for use within a day or so, I do use pretty often in with stir fried vegetables, just enough to tell my brain I had some carbos with lunch...
The Krispy Kreme doughnuts,,,, you guys have to keep working on me to crave them. I'm more the type craves something salty for a snack, I guess potato chips (crisps to the UK) are my downfall on that score, I can't keep them in the house in a large bag size because I'll eat them all.
Thanks a lot for that tip.
I almost bought some last week... for the thickness, figuring they would be less breakable, like ridged ones. That's a hell of an avatar you're waving around there. Begone!!
Sound rather like Paczkis. I bet they are at least related. Theyre made with a bit of grain alcohol in the dough so that as it fries it evaporates and prevents the oil from soaking in too much. I’m not a doughnut person, but I’d always have a couple (filled with rose or plum) around Mardi Gras when I lived in MI near Hamtramck. I miss these badly.
https://en.m.wikipedia.org/wiki/Pączki
Ponchiki (пончики), Russian donuts.
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Thank you! They were brats leftover from the weekend. I’m surprised it was tasty. I’ve never been a fan, but Mom loved cucumber salad. Moms do always know best.
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That sounds like a great jingle: “Lay’s, no one can eat just one!”
I’m gonna submit that!
Ponchiki (пончики), Russian donuts.
From somewhere roughly in Eastern Europe at least. The Dutch Americans spoke English and tended to live more towards the towns, but a lot of the later immigrants were still farmers and still learning English as a second or third language. If one went to borrow/return a cup of sugar or some butter in the states in the 1940s --when there was rationing of a number of foods and kitchen staples during the war-- one would come home with a recipe as well, after a coffee and a sampling of whatever that household was used to eating as adornment of a breakfast or at midmorning.
Rationed amounts of pantry staples like sugar or lard were often set to be what the government had figured would be half of the usual amount, so everyone ran out of this or that despite trying to make do. People walked or rode a critter in the boondocks because tires were rationed...
The downside of cooking and baking was the same as now, only more often, i.e. running out
of some then rationed item in mid-prep of a meal. The upside was inventing or acquiring new recipes. That latter part and related coffee klatsches lingered on after rationing ended."How do you spell that?" was not usually the big deal in writing down a recipe in that community of farmers back then, because whatever language you spoke, you spelled it how it sounded to you or you put the word into your own language.
Bottom line to make the recipe at home it was always going to be about what anyone meant by "some" and "enough" and "pretty hot" or "for awhile".
It still works like that by time you get done adapting someone else's recipe to what's on hand in your own kitchen.
Forget the doughnuts, forget the chips, please just hand me that plate of spaghetti or other pasta!!! I love spaghetti and often have it, maybe even as much as two or three times in a given week. I like the thin Spaghetti, I think it's #11 in the De Cecco brand, and I also like linguine. I'll throw just about anything on top of it: traditional spaghetti sauce, of course, but also sun-dried tomato or basil pesto, or sometimes just a simple combination of a few spices, olive oil and lovely shaved parmesan cheese with some olives (and if I have them around, anchovies), or at other times I go for a nice meal of Angel Hair with wonderful San Marzano D.O.P. tomatoes with a hint of garlic, some basil and Kalamata olives -- nothing else needed..... A particularly satisfying meal is spaghetti with shrimp thrown in on top of it....lots of shrimp, lots of garlic....
I love spaghetti and often have it, maybe even as much as two or three times in a given week. I like the thin Spaghetti, I think it's #11 in the De Cecco brand, and I also like linguine. I'll throw just about anything on top of it: traditional spaghetti sauce, of course, but also sun-dried tomato or basil pesto, or sometimes just a simple combination of a few spices, olive oil and lovely shaved parmesan cheese with some olives (and if I have them around, anchovies), or at other times I go for a nice meal of Angel Hair with wonderful San Marzano D.O.P. tomatoes with a hint of garlic, some basil and Kalamata olives -- nothing else needed..... A particularly satisfying meal is spaghetti with shrimp thrown in on top of it....lots of shrimp, lots of garlic....
From somewhere roughly in Eastern Europe at least. The Dutch Americans spoke English and tended to live more towards the towns, but a lot of the later immigrants were still farmers and still learning English as a second or third language. If one went to borrow/return a cup of sugar or some butter in the states in the 1940s --when there was rationing of a number of foods and kitchen staples during the war-- one would come home with a recipe as well, after a coffee and a sampling of whatever that household was used to eating as adornment of a breakfast or at midmorning.
Rationed amounts of pantry staples like sugar or lard were often set to be what the government had figured would be half of the usual amount, so everyone ran out of this or that despite trying to make do. People walked or rode a critter in the boondocks because tires were rationed...
The downside of cooking and baking was the same as now, only more often, i.e. running out
"How do you spell that?" was not usually the big deal in writing down a recipe in that community of farmers back then, because whatever language you spoke, you spelled it how it sounded to you or you put the word into your own language.
Bottom line to make the recipe at home it was always going to be about what anyone meant by "some" and "enough" and "pretty hot" or "for awhile".
Great post and fascinating read.
Forget the doughnuts, forget the chips, please just hand me that plate of spaghetti or other pasta!!!
Oh, yes, amen to that.
And, if I have time (and have planned ahead) a wonderful way of brightening up some tasteless winter tomatoes is to roast them slowly - olive oil, and garlic, until they are close to collapse; then, with slowly sautéed onion, and garlic (or possibly the mirepoix of an earlier post), add the roast tomatoes (by now they will have developed a seriously deep rich flavour), for a seriously tasty and easy to prepare sauce with pasta.
Occasionally chunks of pancetta will be added to that, as well.
But, another sauce of peas, pancetta, (plus sautéed onions, garlic, carrots, something akin to mirepoix) also works well.
And I find that melting a chopped tin of anchovies into the olive oil where onions, and garlic are sautéing will also give a wonderful richness to any pasta sauce; add the San Marzano D.O.P tomatoes at that stage, cook slowly for a good while, and yum.
I’ve always disliked sauerkraut and artichokes, but I seem to like other similiar things like pickled foods and asparagus. The last time I had a chance to eat a beat pickled egg as a child, it was quite tasty. And I love pickled herring.Same here. Never met a brassica I didn't love.
Even as a child I was the odd one out… eating his greens and cabbages and sprouts. I suspect my parents must have looked at one another and thought… "Hmmmm. Let's see how this one turns out."
This past week I have made my autumn batch of Sauerkraut — Of course with this heatwave we're under fermentation is a bit trickier — but I'm sure it'll be fine.
If not there's always the Polski sklep down the hill.
Put some peanut butter on it.
I’ve always disliked sauerkraut and artichokes, but I seem to like other similiar things like pickled foods and asparagus. The last time I had a chance to eat a beat pickled egg as a child, it was quite tasty. And I love pickled herring.
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Put some peanut butter on it.
Pickled herring? A Nordic delicacy?
Love it, especially on rye or sour dough bread.
Perhaps served with potato salad.
I've never had herring except at a deli on the lower East Side in NYC... and don't expect to find them freshly pickled in deli up here, so when out of curiosity one day I thought well there are canned ones... and sought out "herring" at Walmart or Amazon, the page came up with a bewildering array of options, like 30 or 40 different items -- with tomato, with paprika.. you name it. I was overwhelmed, like the first time I popped into a big box store to buy "a t-shirt" or "a pair of flip flops", and ended up leaving the site without ordering anything, not for not being interested but having no clue what to try first.
Look for 'classic' and preferably a Nordic manufacturer (as the pickling is tempered by some slight sweetness).
While I quite like tinned sardines with tomato (especially if Portuguese, or French), for pickled herring, the classic styles work best; these include the standard 'classic', then, there is one with sour cream, one with mustard and dill - these would have been native to the Nordic countries.
Other flavours might have come about due to consumer demand when knowledge of the product became more widely known.
Mustard and dill... that sounds delicious. I saw some that were caught off the coast of Maine and put up (in Canada, no less) with stone ground mustard. I should try them and just put a bit of fresh dill from the garden with it, and I usually have some artisan rye bread around from a market in town. Seems like that would make a great sandwich.