Cooking and food thread

[Nurvingiel]

The closest thing I've had to real Mexican food is tacos; soft shell is the way to go baby. It's a lot less messy if 1. You make sure your meat sauce isn't too watery 2. you fold your taco properly and 3. you don't put too much filling in one taco (just eat several instead! )

Originally Posted by BeardofPants

Thanks Nurv, now I have a craving for sushi.

*stomach grumbles*

Yeah... I do too now, big time. That's why I got so... verbose. I noticed you can buy sushi at the ICA Maxi, but it's expensive!

[BeardofPants]

Originally Posted by Nurvingiel

....you're ....

Grocer's apostrophe!! Grocer's apostrophe!!! I is telling on YOUUUUU....

[Nurvingiel]

Hey, it's 2am, cut me some slack! I have the late night munchies...

Oh my goodness it's 2am! *goes to bed*

[Rían]

Originally Posted by BOP, who only misses apostrophes once in a blue moon

Grocer's apostrophe!! Grocer's apostrophe!!! I is telling on YOUUUUU....

*RÃ*an puts giant sign on RÃ*an's back - "kick my grammar Nazi!" *

I think I'll log off - I'm in a twitty mood today

[Nurvingiel]

Originally Posted by RÃ*an

*RÃ*an puts giant sign on RÃ*an's back - "kick my grammar Nazi!" *

*kicks BoP*
After all, she was being the Grammar nazi. Wait... I'm the Grammar nazi (one of, now)... *kicks self*

Originally Posted by RÃ*an

I think I'll log off - I'm in a twitty mood today

I don't get your twit references... but if you have to log off then you have to log off. Maybe you meant twiggy, because you're turning into an Ent because of posting at Entmoot... like a reverse-Huorn... sort of.

[Millane]

Originally Posted by jerseydevil

I'm going to give the benefit of the doubt and assume that he's not referring to Mexicans as dirty.

what the **** no no no no no, i meant the food, i guess you could read it as you thought, but no rest assured i meant the food.

Originally Posted by Nurvingiel

Yeah, otherwise we're gonna have to force-feed you KFC gravy Millane.

ewwwwww you sadistic creep

[Nurvingiel]

Originally Posted by Millane

ewwwwww you sadistic creep

No worries, you have escaped this cruel fate.

Anyway, I just made the best pasta sauce ever tonight.

Nurvingiel's Beer Sauce

Ingredients:

4-5 cloves of garlic, crushed (less than 4 is wrong wrong wrong!)
1 can crushed tomatoes
1 onion, chopped into medium squares
1 can of lager (500mL) (chilled)
to taste:
basil
oregano
salt
pepper

Directions:

On high heat, fry onion in olive oil. The pan should be large enough for all the sauce. Add garlic (do not allow to burn).

When onions are cooked, add tomato and spices. Simmer until there is not very much liquid (about 10 mins).

Add roughly 1/3 of a tall boy (500mL) of lager. Drink the rest. Simmer until sauce reaches desired thickness (about 10 more minutes).

Serves 1. Serve sauce with macaroni or penne noodles.


This sauce is so good, even people who don't like beer will enjoy it!

[BeardofPants]

I vary between beer (usually a belgian ale), and whatever red wine is floating around for mine. The important thing is the reduction of the tomatoes and wine/beer. I also like to use rosemary, and chilli to give it a bit more zest. I don't use that much garlic though! I only use 2-3.

[Nurvingiel]

It's better with the more garlic. Trust me. Because of the other flavours, it doesn't taste too garlicy.

BTW, make sure your beer isn't just a little can, or there won't be enough left for you! I used a Swedish lager, Starköl. But I love Belgian beer... shall we move on over to the beer thread BoP?

[Nurvingiel]

*bump*

Who loves Finnish pancake!!? It is greatness, with whipped cream and lingon berry jam.

[BeardofPants]

Prefer belgian waffles.

[Embladyne]

Ooooh, my dad makes the *best* Belgian waffles! And lingon berry jam! Rhubarb sauce is also good, if not too sweet or thick. And fresh raspberries. I really miss my home.

[jerseydevil]

Janny, Sun-Star and other britons should like this...

Brits take food beef to the French
Monday, December 6, 2004 Posted: 0454 GMT (1254 HKT)

PARIS, France (Reuters) -- In centuries of Franco-British rivalry, the French have always claimed the crown of culinary superiority over their neighbors across the Channel.

But now a handful of Anglo-Saxon food enthusiasts are trying to convince French gourmets that British cuisine -- long derided as dull and tasteless -- is worthy of the Gallic palate.

While Britons stereotype the French as surviving on a diet of frog's legs, garlic and snails, the French typically see British food as an unappetizing mix of boiled meat, mint sauce and jelly.

Penny Holmes, wife of Britain's ambassador to Paris, hopes French cooks will set aside their preconceptions and try a taste of Britain, and has co-written a French-language book of classic British recipes to encourage them.

"Simply British" features classic dishes such as steak and kidney pie, fish and chips, scones, and trifle -- a fruit, custard and cream dessert, as well as less traditional favorites like chicken tikka masala curry.

"We want to change the general opinion held by people in France that British food is dire -- that 'nice country, shame about the food' attitude," Holmes told Reuters.

While French travel guides to Britain admit the food is not as bad as stereotypes suggest, they still warn would-be visitors of the perils of "boiled cabbage with meat sauce" or "abominable" multi-colored jelly.

Holmes admits that, in the past, Britain may have deserved some of the criticism leveled at its food.

"For a long period British food was a bit dull and unadventurous, but recently there has been a real Renaissance: we have improved our presentation and adapted our recipes."

In recent years, Britain has embraced all matters culinary, helped by a tide of celebrity chefs and TV cooks. And, after "mad cow disease" sullied Britain's reputation in the 1990s, food writers have evangelized quality ingredients, particularly home-grown produce.

But the French are particularly hostile to British food and haven't stopped to think it might have changed, Holmes said.

"They just assume it is not something we have got in our blood. I think it is partly to do with this love-hate relationship we have -- people are not prepared to be that complimentary."

Let them eat cheddar
English-speaking cooks and food producers mourn the lack of British products in French shops -- especially after chain store Marks and Spencer exited France, leaving a gap in the market for all things British.

Although some British produce is available, at least in Paris, the range is limited to well-known items and sold mainly in specialty shops.

There are British food makers who are determined to improve both the variety and accessibility of products on offer.

Coombe Castle, a Wiltshire-based company, has set itself the daunting task of selling British cheese to France, a country that prides itself on its own range of more than 500 cheeses.

The firm supplies farmhouse Cheddar cheese and clotted cream to specialist British shops, but faces an uphill battle in convincing mainstream French retailers to try its products.

"We have tried approaching some of the department stores, but so far they have not shown much interest," said Pam Trelease, Coombe's sales development manager.

"There should always be room for different products. You see cheese from other countries in France, just not British cheeses," she said.

"When people taste our cheeses they are amazed they come out of Britain -- they have no idea that Britain now produces some 450 cheeses."

Gourmet goods
The key to conquering French palates is getting people to try something new, said Jean-Jacques Eucher-Lahon, who runs The Gourmet Shoppe, a British grocery in Paris.

Describing himself as one of the few ambassadors of British food products in Paris, he said the shop sells a range of specialities that appeal equally to French shoppers and homesick ex-pats.

"It is only those who have had no exposure to British food who still think it is bad," he said, pointing to the popularity of Marks and Spencer food halls with Parisian shoppers.

He says attitudes are not as fixed as stereotypes suggest, and that more cross-channel travel, thanks to the under-sea rail link between France and England, has broadened exposure to British foods.

"People who shop with us are enthusiastic about a whole range of British goods -- those who like breakfasts come to us for sausages and bacon, others for scones and clotted cream."

"French customers even like haggis when they try a good one," he added, referring to the traditional Scottish dish of offal and oatmeal.

[Insidious Rex]

Ha ha. Like trying to convince an Italian that no really... american soccer is pretty entertaining... really...

[jerseydevil]

Originally Posted by Insidious Rex

Ha ha. Like trying to convince an Italian that no really... american soccer is pretty entertaining... really...

And why that attitude when our woman's soccer team has been the best in the world. Don't they count? or is it only the men's team that is a "real sport"?

[Snowdog]

Why the soccer rap in a food thread?

Good beer pasta recipe BTW Nurvingiel!

[Insidious Rex]

Originally Posted by jerseydevil

And why that attitude when our woman's soccer team has been the best in the world. Don't they count? or is it only the men's team that is a "real sport"?

ask an italian...

[Nurvingiel]

Originally Posted by jerseydevil

And why that attitude when our woman's soccer team has been the best in the world. Don't they count? or is it only the men's team that is a "real sport"?

I love the US team! And I'm reffering to your women's team. Women's soccer rules!

Anyway, I'm glad you liked my beer pasta recepie Snowdog!

I made great hashbrowns tonight. You make normal hashbrowns - potatoes, onions, pepper, salt, and also add 1 tsp. of curry powder, and 2 cloves of crushed garlic. Delicious!
The other amounts are 3 potatoes and 1/2 an onion. Serves 1. Good with fried eggs.

[jerseydevil]

Originally Posted by Insidious Rex

ask an italian...

Does it really matter what they think - when OUR woman's soccer team has been the world champion? Just becuase they may not think it - doesn't make it not true. If British cuisine beat out French cuisine in culinary awards - then the french would have to wake up that they don't beat out British cusine - no matter what they may want to think or want. Just because someone believes something - doesn't make it true.

[Embladyne]

I just received a wonderful present from a fellow washingtonian. She went home over the break, and brought back Pocky!
The regular chocolate kind, strawberry, and then almond crunch. I was so grateful. There seems to be no place in Massachusetts (the countryside) to get asian food, and ingredients. I can't wait for christmas when I go home and can go to Uwajimaya market, and have a kitchen to finally cook all I want! At least my mom sent me the recipie for Santa Lucia buns, and anise oil for Springerle so I'm making those this coming monday.