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Funky cheeses: How'd you develop a taste for it?
I have always (minus ages 7-9) loved cheeses, but didn't realize until recently how much I liked strong cheese, though i'm still working on loving the bleu.
I was at London Borough Market with some friends, and went to a cheese shop to pick out something to have with brunch. As we tried one cheese, I looked to the cheese-man and asked for something stronger as they simultaneously said the cheese was far too strong.
It was at that moment I realized...my name is veggieout and I have a stinky cheese problem.
Cook the Book: 'Dishing Up Vermont'
Southern New Hampshire: lobsters, Lollipop Tree Pepper Jelly, maple syrup. other delicious northeastern goodies.
SE College Division...
I'm a collegiate SE-er from Boston who thinks this is a great idea! Count me in!
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Cook the Book: 'Gourmet Today'
A kids cookbook ordered off the back of the King Arthur flour bag--I think something like recipes from A to Z? Didn't really love the recipes in it. The first self-purchased cookbook was Second Helpings of Roast Chicken--mostly for its literary value as all the cookbooks I need are at home with mom --where I do most of my cooking.
Funky cheeses: How'd you develop a taste for it?
I have always (minus ages 7-9) loved cheeses, but didn't realize until recently how much I liked strong cheese, though i'm still working on loving the bleu.
I was at London Borough Market with some friends, and went to a cheese shop to pick out something to have with brunch. As we tried one cheese, I looked to the cheese-man and asked for something stronger as they simultaneously said the cheese was far too strong.
It was at that moment I realized...my name is veggieout and I have a stinky cheese problem.
Cook the Book: 'Dishing Up Vermont'
Southern New Hampshire: lobsters, Lollipop Tree Pepper Jelly, maple syrup. other delicious northeastern goodies.
SE College Division...
I'm a collegiate SE-er from Boston who thinks this is a great idea! Count me in!
What did the brown chicken say to the brown cow?
just herd this the other day from a friend when i was in a foul mood. made me laugh.
Mixed Review: Fantastic World Foods All Natural Falafel Mix
@teenagefoodie-
near Brown there is delicious and adorable "Moules et frites" --mussles and fries bistro--not super cheap, but a delightful treat. they prepare the mussles a million different ways- soo good.
Alcohol based cakes
i'm so sorry that i have no advice, except for this clip:
Jim Gaffigan on cake
http://www.youtube.com/watch?v=JR5aQAngT50
part that relates: "you know what this cake needs? BOOZE. I can't eat AND drink at the same time! I've only got two hands, and one of 'ems holding a cigarette, so meet me halfway, will ya!?"
Serious Cocktails: 'The Bartender's Gin Compendium' by Gaz Regan
i LOVE gin, and always get so much crap from people when i order g&t's "taste's like pinetrees!" they tell me. well i love my pinetree and tonic, if that's how you feel, and i can't wait to get my hands on this book for more pine-y cocktails!
Taste Test: Milk Chocolate Bars
this isn't at all about milk chocolate, but i am sitting hear reading this and just took a bite into a stem ginger and honey chocolate truffle i purchased at the borough market in london--and i think my life just changed because of it.
Taste Test: Milk Chocolate Bars
and you didn't test Cadbury Dairy Milk! Although the selection was good--and yeah, while i am a dark chocolate lover sometimes a good piece of silky milk chocolate just hits the spot.
Spring or fall?
autumn--the roasted veggies, pumpkin bread/cake/pie/ravioli, big sweaters, crunchy leaves, mulled cider, long walks...ahhh i love the autumn in new england, nothing better.
Random fruits in one dish?
Step 1: Eat the Mango
Step 2: Pit the cherries, slice the apples and plums
Step 3: Make crisp with the fruits from step 2
Step 4: Enjoy! (preferably with some good ice cream!)
Ed Levine's Serious Diet, Week 79: What's Your Favorite Seasonal Snack?
Ed, move to England for a bit. I am here now and shocked by the fruit prices, and most of the produce grown in the UK (which isn't so big, so really, it's all local...right?) I've been buying pints of raspberries for 1 pound--$1.70!
Cook the Book: Mighty Vegetable Broth
I read a while ago--it might have been here on SE about adding apples to veggie stock so that the fruit pectin can make the stock more geletanious....would that change the flavor?
What is your fantasy food business?
All I want in life is a bookshop/cafe with amazing baked goods and great coffee and a big selection of teas--lots of sunlight and laughter. In the evening it would turn into a chic wine bar with mezze and desserts, espresso etc. I just picture it as a great cozy spot in a neighborhood, something of a local hangout that promotes good reads and good eats.
The Perfect Workday Breakfast
I am a 'warm breakfast food' lover, and feel fuller if I eat something warm, so pre-making breakfast sandwiches with english muffins or even breakfast burritos sounds like a great idea to me---I especially like the idea of make and freeze burritos because they are so portable--whole wheat tortillas, scrambled eggs, any breakfast meat/veggie sausage and maybe some sauteed peppers and onions
In Restaurant Traditions: The Family Meal
@NotAmerican, Thanks!
Snapshots from the UK: Pizza Express's Leggera Pizzas
mmm...i could do this for dinner tonight...
p.s. Kerry where in the UK are you now, as in, can I stalk my favorite French food writer?
In Restaurant Traditions: The Family Meal
Not so much a family meal memory, but memories of the restaurant "family" coddling me.
During my first fine dining serving/bussing experience, I was the youngest person in the house, and the most curious about food so one of the chefs would sneak me little bits and pieces of things he was cooking (most memorable--beef cheeks), and the bartender would let me (at age 17) do wine tastings with the rest of the staff.
One of the wines was delicious and tasted like grapefruit--anyone here knows what that is?
Food for thought - Have you or would you eat brains and eggs?
oh yeah, been eating them since I was a tot. In Egypt, my parents used to eat fried brain sandwiches as the local fast food. Not gonna lie though, the first time I had them, I was misinformed about what they were, cleaned my plate, and then was told....still pretty good once you get over the texture.
The Best Thing I ever Ate ...
braised beef cheeks that were snuck to me by the "nice cook" when I was waitressing in fine dining....it was like meaty butter...so smooth and delicious
Cakespy on Why Whoopie Pies Ain't All That
my mother--who normally isn't as someone recentley said a "backseat eater" would always tell me that woopie pies were "a waste of calories" and that i should just have some good chocolate cake instead.
Omitting Soda Pop
I was a diet coke-a-holic for a while (boarding school then college...) then I decided on Jan 1 to quit cold turkey. It lasted two or 3 months then I realized that I do like some sodas--primarily the occasional grape soda and Maine Root's Blueberry Soda. So those are treats. I can't finish a can of Coke now though, the taste just doesn't appeal anymore.
Do you like your chowder: thick or thin?
in between--a good roux base, not too many potatoes, too many clams and two bags of oyster crackers, please!
Recent Posts
A little secret about Burdick's hot chocolate that I discovered!
Posted by veggieout, November 2, 2008 at 9:14 PM
Dinner in a Dorm--Recipe Ideas for College Students, Please!
Posted by veggieout, September 19, 2008 at 9:09 PM
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A kids cookbook ordered off the back of the King Arthur flour bag--I think something like recipes from A to Z? Didn't really love the recipes in it. The first self-purchased cookbook was Second Helpings of Roast Chicken--mostly for its literary value as all the cookbooks I need are at home with mom --where I do most of my cooking.