We used to get home cooked Indian food from a suppliers mother. It was wonderful and nothing like I'd ever seen on a restaurant menu.
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The one food you'll eat. And eat. And eat.
- Thread starter tobefirst ⚽️
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I miss figs in general, for some reason they aren't stocked in the local supermarkets.
They have one of the shortest harvest seasons. They're also susceptible to damage so growers tend to pick early and not let the sugars develop too much. Their skin is just too tender unlike many other fruits.
Plus, you can't really eat a lot of them for obvious reasons... So, they get preserved.
Chicken, preferably boneless, skinless breast meat, grilled. Served on rice, in salad, with cooked veggies, grilled peppers and onions, on a sandwich, just about anyway imaginable....
Seafoam toffee.
Love the stuff. Especially drenched in rich dark chocolate.
Love the stuff. Especially drenched in rich dark chocolate.
I was craving this a week ago. No one makes a good peanut brittle here. No one.
I don't understand the question, if it is in front of me, it is gone 
Nuts, any type, especially if I am working and focused, munch munch munch
Nuts, any type, especially if I am working and focused, munch munch munch
So, yesterday I ran five miles. But I also ate a whole medium size bag of peanut butter M&Ms. And I thought about posting in the "Eating Healthy and Exercise" thread, but I didn't want to discourage those folks.
What is one food that you will eat and eat and eat until the point of almost throwing up?
Mine, as you can tell, is M&Ms. Love 'em. Can't stop eating them as long as they are in front of me. What's yours?
Never been in a "throwing up" situation... But I love Chicken kickers.. or spicy bites from Domino's and PIzzahut respectably.
I like the spicy stuff
Second would be chocolate and potato chips... I'm just all over the place. and Pizza...
I experienced a Chinese version of that --but only once-- by having been invited to a friend's wedding banquet. We had food I had never seen on any Chinese menu, all delicious... twelve courses' worth of these delicacies. Yah we were there for hours on end, more than long enough for the bride to change gowns a few times according to tradition.. it was pretty memorable all the way around but I could dream of that food, not that I can even remember any more exactly what all was offered us.
I'm still fond of leftovers as a snack sometimes, which is not a great idea. I try to save them for a breakfast or lunch adventure, but if I really like some meal I've prepared, I sometimes lose the battle to postpone the next foray into whatever didn't get stuck into the freezer, and find myself in front of the fridge at midnight with a spoon in hand. Sometimes I come to my senses and settle for a few peanuts instead.
The East Europeans really know how to feed their guests, too. When I traveled there for pleasure or work for Sammy in the olden days, we were fed until food had piled up into our mouths. Delicious food. Don't think there was a single thing I disliked.
As you know, those cultures, particularly the Russians, know a lot about vegetable preservation. Especially mushrooms. There's just a few varieties of the mushrooms I can't stand. Though anything is palatable with enough lemon juice and garlic. I suppose if you were a cannibal, you could eat a human being like that.
As far as real Chinese food goes, I'm a fan of the spicier regions. Good use of heat with flavor. On the Asian front, I'm a big fan of the rice noodles in Pho. Often using them in other soups. They don't get mushy, hold body and they're just so damn delightful to chew on.
And with a few drinks in you, you can pretend you're a super human being chewing through thick wire to save people.
As you know, those cultures, particularly the Russians, know a lot about vegetable preservation. Especially mushrooms. There's just a few varieties of the mushrooms I can't stand. Though anything is palatable with enough lemon juice and garlic. I suppose if you were a cannibal, you could eat a human being like that.
As far as real Chinese food goes, I'm a fan of the spicier regions. Good use of heat with flavor. On the Asian front, I'm a big fan of the rice noodles in Pho. Often using them in other soups. They don't get mushy, hold body and they're just so damn delightful to chew on.
And with a few drinks in you, you can pretend you're a super human being chewing through thick wire to save people.
My gramma's lasagna.
A close second is cookie butter on waffles.
A close third is Asahikawa style ramen.
A close second is cookie butter on waffles.
A close third is Asahikawa style ramen.
Cookie butter? As in the ground Lotus brand cookies? Not a fan of that stuff. It was all the rage several years ago. I love lasagna, though. We have a very, very deep cast iron enamel dish that's fantastic for lasagna. Especially because when I'm tasked with making it, I go for a lot of layers. 10-14, usually.
It's a fantastic way to use seasonal veggies, too. I think most real Italians would scoff at it, but find it tastes fantastic and then proceed to eat the entire dish.
It's a fantastic way to use seasonal veggies, too. I think most real Italians would scoff at it, but find it tastes fantastic and then proceed to eat the entire dish.
Any idea how to get a better or stronger peanut butter flavor?Homade Peanutbutter Cookies. Just a tad on the firm side, but not hard.
Ah, yes! Actually, I also like to add a few Kalamata olives and a drizzle of Balsamic Vinegar. Depending upon what I've got on hand for Balsamic Vinegar, I have at times skipped the oil altogether or used just a tiny bit and gone more for the Balsamic Vinegar. I usually use Bibb Lettuce for this salad, too. Delightfully refreshing, a favorite all year-round but especially in the summertime. I also am rather fond of Burrata but don't have it that often.
Something else which I absolutely love and usually have at least a couple of times a week is spaghetti -- what I put on top of it varies from traditional tomato sauces to simply good-quality olive oil and sometimes a touch of lemon, garlic, olives, mushrooms, broccoli.....or maybe if I've got them on hand, anchovies..... Other times, I throw some shrimp in there and maybe some spinach...... Cheeses are good, too, of course, such as a good-quality reggiano.....
For anyone in the US who wants to try a really good, surprisingly fresh-tasting spaghetti sauce that comes in a jar, head off to World Market or Bed, Bath and Beyond (some of their stores include World Market within them) and grab a jar of Hoboken Farms "Big Red" (Marinara) and/or a jar of "Big Basil" (deliciously infused with loads of Basil and nice hunks of tomato). In NJ, people can buy this at local markets, as the company is NJ-based. (By the way, the name "Hoboken Farms" is a kind of in-joke, as anyone who has actually ever been to Hoboken, NJ knows that there are NO farms anywhere in or near that city!)
At other times when I get that hankering for pasta I go for a simple preparation of Angel Hair pasta with D.O.P. San Marzano tomatoes (I like Strianese, imported from Italy, also available at World Market/BB&B), some garlic, a hint of olive or lemon oil, some fresh basil, maybe a few olives.....
First make sure it's a natural peanut butter (oil on top, no salt added.) Second ensure you mix it thoroughly. Use a hand held electric mixer. Next, never use white sugar. Use brown sugar. The molasses brings out the nuttiness of the peanut. You'll need to adjust you're baking time to your desired texture as the brown sugar will have a softening effect on the dough. If you really want to go all out lightly coat each dough ball with white sugar prior to crosshatching with your fork and baking.
That's already what I do. I even roast the peanuts myself and make the peanut butter, too. Never use white sugar. I've gone as far as trying various peanuts and blending my own mixtures. I remember them having a stronger flavor when I first found a recipe for them. The only thing that's changed since then was using King Arthur flour.First make sure it's a natural peanut butter (oil on top, no salt added.) Second ensure you mix it thoroughly. Use a hand held electric mixer. Next, never use white sugar. Use brown sugar. The molasses brings out the nuttiness of the peanut. You'll need to adjust you're baking time to your desired texture as the brown sugar will have a softening effect on the dough. If you really want to go all out lightly coat each dough ball with white sugar prior to crosshatching with your fork and baking.
Smoked sea salt brought out the flavor a little, but nothing jawdropping. I've toyed with the idea of including defatted peanut powder and a little more moisture to compensate.
Yep. Substitute a bit of peanut butter powder for some of the flour in the recipe. Alternatively, use fresh ground peanut butter. It has a stronger flavour.
I already do the latter. Apart from the grinders at Whole Foods, I haven't found a jarred real peanut butter I've ever liked. Going to try the peanut flour. It'll have to wait. I made peanut butter cookies a month ago. Unfortunately, about two dozen of them disappeared on the first day. I don't know, I've got ghosts in the house.
Also, don't forget to add in some salt. It's the best flavour enhancer out there. You could also do like I do and use salted butter for my recipes (many baking recipes call for unsalted butter and add in some salt later), just take out a pinch or two of the salt. Might also change your recipe. Try a vintage one from an old cookbook. There are often slight differences that old recipes have that make a world of difference.