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Your favourite snacks?
- Thread starter kyle0103
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Over the last two weeks, it's been all apples, grapes, and bananas. I'm on a health kick cuz...yeah...I've been getting kinda chubby over the last couple of years, and something needs to be done about it.
But before that, during those halcyon days of yore when I had the metabolism of a hummingbird on methamphetamines, I was all about some Kit-Kats and Snickers bars.
But before that, during those halcyon days of yore when I had the metabolism of a hummingbird on methamphetamines, I was all about some Kit-Kats and Snickers bars.
Fruit, - I like almost every fruit, and can eat them in vast quantities. Also, cheese - again, most types, (hard cheddar types, smooth gruyere types, brie, camembert, almost every blue on the planet, goats cheese, and, of course the deeply aromatic cheeses.....invariably consumed with French bread, or German bread, or simply with crackers. Olives, too, are something I rather like, and salamis.
Then, there are the less healthy options, which I also love, but my preference is always strongly savoury. Nuts, (peanuts, cashews, pistachios, toasted almonds, walnuts), and what we in Europe call crisps, but you in the US sometimes term 'chips' are also occasional - more than occasional - vices of mine. Indeed, Pringles are good as are rice crackers, and spring rolls......I have been known to scoff several onion bhajis, if anyone is foolish enough to leave a plate unattended near me....
Then, there are the less healthy options, which I also love, but my preference is always strongly savoury. Nuts, (peanuts, cashews, pistachios, toasted almonds, walnuts), and what we in Europe call crisps, but you in the US sometimes term 'chips' are also occasional - more than occasional - vices of mine. Indeed, Pringles are good as are rice crackers, and spring rolls......I have been known to scoff several onion bhajis, if anyone is foolish enough to leave a plate unattended near me....
I wanted to express my rediscovered attraction to peanut butter and banana sandwiches, but did not want to start a new thread, so I resurrected this one. 
Anyone a fan? They are quite good and could be classified as part of a meal, or a stand alone snack.
Anyone a fan? They are quite good and could be classified as part of a meal, or a stand alone snack.
omg it startled me when I scrolled into this page to see Renzatic's avatar on here, I thought he was resurrected...
yes i like pb and bananas sometimes, i toast the bread.. but i don't use two layers of pb, only one and sometimes put a scant knife's worth of mayo where you have the solo pb. weird but good.
my favorite is chopped really good tomatoes, some shredded romaine and a little oil and vinegar w/ italian herbs put into toasted halves of a whole wheat pita. a mini salad sandwich! i have that on a day when i shorted myself on lunch with just a yogurt or something, so start craving something like that tomato gig in mid-afternoon. It's a summer thing...
yes i like pb and bananas sometimes, i toast the bread.. but i don't use two layers of pb, only one and sometimes put a scant knife's worth of mayo where you have the solo pb. weird but good.
my favorite is chopped really good tomatoes, some shredded romaine and a little oil and vinegar w/ italian herbs put into toasted halves of a whole wheat pita. a mini salad sandwich! i have that on a day when i shorted myself on lunch with just a yogurt or something, so start craving something like that tomato gig in mid-afternoon. It's a summer thing...
Absolutely! Especially on wholemeal or light rye bread, with honey too.
Is he on some type of forum suspension? I don't snack much, but if I do, it's air popped popcorn dusted with ground up sea salt and a few spices. I've always been rather fond of those Asian rice snacks, the ones with the coatings. Crunchy, bit of spice, some savory. I've had an Indian version that was delicious. Fiery, very rich in aromatic spices, but I haven't been able to locate it again aside from ordering from nuts.com and I'm not sure how fresh it is.
LOL i think renz is doing 20 to life but i hope not...
Spicy Asian rice snacks are fun, sometimes an Indian market not too far from here has them but the varieties change so it's always a dice roll. Thai sriracha peas are good too - hot but not enough to kill me, so far
As do I.
Yes, unfortunately, in answer to your question.
Agree re Asian rice snacks: They have a compelling - almost addictive - quality, and are simply sublime with a beer. Or a sherry....or the sort of decent wine that can do duty as an aperitif.
LOL i think renz is doing 20 to life but i hope not...
Spicy Asian rice snacks are fun, sometimes an Indian market not too far from here has them but the varieties change so it's always a dice roll. Thai sriracha peas are good too - hot but not enough to kill me, so far
Yes, agreed, am rather partial to Asian rice snacks.
Anyone here partial to Gentlemen's Relish? It is a rather wonderful anchovy paste which is exceedingly nice on fingers of hot, buttered, toast.
I make popcorn on the stove top (big soup type pot with a lid) with coconut oil, it's _fantastic_. It's just a tiny amount (we've been using Publix organic), but the flavor it adds is so good (also use sea salt, but nothing else).
Mostly off topic, but my wife is making this INCREDIBLE soup for tonight: crispy pork, roasted winter squash, fresh veggies, an egg and the soup base OMG sweet/sour/spicy DELICIOUS.
From the last time it was made:
I make popcorn on the stove top (big soup type pot with a lid) with coconut oil, it's _fantastic_. It's just a tiny amount (we've been using Publix organic), but the flavor it adds is so good (also use sea salt, but nothing else).
Mostly off topic, but my wife is making this INCREDIBLE soup for tonight: crispy pork, roasted winter squash, fresh veggies, an egg and the soup base OMG sweet/sour/spicy DELICIOUS.
From the last time it was made:
What is the soup base made from - and how is it made? It looks wonderful - and absolutely mouth-watering.
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Yes. I too was thinking we need to get this recipe... snack or otherwise, it looks and sounds like a winner.
Oh, yes, that's what we do, too. But we usually do that during the warmer months, and I can make it outside. I throw in a bit of clarified butter too for some extra flavor. I sprinkle the oil with finely ground sea salt dust. Each kernel is coated perfectly.
Oh it's delicious and the smell slowly creeps through the whole house
It's chicken broth, soy sauce, rice vinegar, fish sauce, red curry paste, ginger, Chinese five spice powder - several other items, plus the flavor from a pork roast slowly cooking in the broth for hours - details below Here you go!
http://www.halfbakedharvest.com/cro...amen-noodle-soup-wcurry-roasted-acorn-squash/
We tend to vary recipes after a few times, but this one we keep pretty much exactly as written. It's not difficult, just a touch complex since there's a few different prep mechanics - we double team it and it's much easier to time everything.
The one thing I'd recommend. Instead of adding all the noodle the first day (assuming it's going to eaten a second day), do 1/2, and do fresh noodles the next time you heat it up - otherwise, they get too soggy.
Yes! Salt the oil, same here.
I've done it with clarified butter too, +and+ brown sugar - makes some mouth watering kettle corn (the trick is to let it cool/dry on a big cooking sheet, or it'll stay gummy ...)
Oh it's delicious and the smell slowly creeps through the whole house
Here you go!
http://www.halfbakedharvest.com/cro...amen-noodle-soup-wcurry-roasted-acorn-squash/
We tend to vary recipes after a few times, but this one we keep pretty much exactly as written. It's not difficult, just a touch complex since there's a few different prep mechanics - we double team it and it's much easier to time everything.
The one thing I'd recommend. Instead of adding all the noodle the first day (assuming it's going to eaten a second day), do 1/2, and do fresh noodles the next time you heat it up - otherwise, they get too soggy.
Yes! Salt the oil, same here.
I've done it with clarified butter too, +and+ brown sugar - makes some mouth watering kettle corn (the trick is to let it cool/dry on a big cooking sheet, or it'll stay gummy ...)
Sounds fantastic and thanks a lot for sharing it with us.
What a great thread Rio resurrect!
Dude, you need to add just a drizzle of honey to that sandwich. Or maybe some crushed potato chips to give it some crunch. I remember all variations when I was in college.
These days I snack on light popcorn or Weight Watcher's crisps.
Dude, you need to add just a drizzle of honey to that sandwich. Or maybe some crushed potato chips to give it some crunch. I remember all variations when I was in college.
These days I snack on light popcorn or Weight Watcher's crisps.
I wanted to express my rediscovered attraction to peanut butter and banana sandwiches, but did not want to start a new thread, so I resurrected this one.
Anyone a fan? They are quite good and could be classified as part of a meal, or a stand alone snack.
I use a fine grain white sugar or throw in a pinch of light brown and add it at the very last second before the popping begins. This way the oil doesn't cause everything to clump up in globs. I've done a kettle with a bit of cinnamon and fine cayenne dusting after it comes out of the pot and into a cooling tray/container. Very tasty with just a bit of heat.
Oh the little heat sounds terrific, that's right up my alley!
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I HAVE honey!
Well, OK Sweetie!