Enso's Profile
jfood's Salmon Croquettes
I'm so sorry--I forgot to include 'legumes' in the list!
I'd guess I could probably find almond meal at a co-op...? (Or health food store?) Does it taste much like almonds?
Making Veg. More Interesting (Low Carb.)
Plain veg. are sometimes a little boring for us. Maybe we need to expand our repertoire of what we eat, how we prepare it, or other aspects of our veg intake...
We like big, bold flavors. Also, I tend to cook several days of food at once, so we can just reheat for a few days. I make the veg plain so we season as we like depending on what flavors we feel like eating at a particular meal.
But our recipes for doing this are too sparse. I'm thinking it would be helpful to make up a couple/few sauces, curries, seasoning mixes, or what-have-you to have on hand in the fridge at the beginning of the week. That way we can select our veg for the next meal and pick something to jazz things up.
Something like a basic curry sauce (onions and/or tomatoes, spices, ghee/oil)--but made without meat or veg so we can versatile-y toss it on and chow down...?
BTW, we don't eat:
wheat and all other grains
legumes
corn and potato
Does anyone do something like this? Would love to hear your ideas and recipes!
jfood's Salmon Croquettes
What substitution - that doesn't have potato, corn or grains - would fulfill the function of the bread crumbs?
I have been deeply missing salmon patties/croquettes since we dropped those foods from our diet!
Happy to See This Board
Another big thumb's up for creating this board. Have been wanting it for years. Ditto the experience of getting verbal eye rolls when seeking info about our family's eating needs and preferences.
Great move, CH staff, I predict this will become my top board on the site.
New Dim Sum Place
Isn't that (coconut pudding) really more of a dessert?
I meant savory vegetable dishes to round out the meat-and-wrapper-heavy main meal. So seaweed salad (not my favorite) makes 2...
Reactions to City Pages "Best of..."???
The publication is not really on my radar. I notice it once in a while when I'm out, and about once a year glance idly through it when I don't have anything more interesting to engage my attention. Can't say it's impacted my life in the least.
Cooking classes at Ethnic Foods in Osseo
Ended up getting a coupon from one of the daily deal sites. I found it interesting and informative, with an approach that seeks to give one an understanding of the flexibility and some combinations, rather than set recipes.
Various things were made by the presenter, so it was observation and discussion only for attendees, with tastes offered (not full servings). All told, while worthwhile with the discount, I wouldn't have been satisfied at full price, since it was held during dinner time, but only samples were passed around.
New Dim Sum places
Wanderer's in Minnetonka, Sat. and Sun. only. We discovered this unexpectedly on their 1st weekend open, a couple months ago. Tasty enough as I recall, but not enough variety (at that time, anyway) in vegetable dishes (one of the dining party is allergic to shrimp, which as you know is a major ingredient).
Canned Tomatoes; check to make sure Calcium Chloride is NOT an ingrediant!!
Not at all. I never click over to youtube without a synopsis of the clip being offered. All to often it's oddly biased and/or low quality information.
Best tasting canned tomatoes? [moved from Home Cooking board]
Not at all. I never click over to youtube without a synopsis of the clip being offered.
Primer on baking
I would like to have a broader understanding of the principles of baking.
Do you know of a good reference?
I'm not much of a recipe follower. I create a lot of my own recipes, to better match our eating style and dietary preferences.
I'm looking for a book that talks from this perspective: what kinds of things you would cook at higher temps and why, and what kinds of dishes you would cook at lower temps and that rationale for that. I want to know the science behind selecting one temp. over another.
Cooking and baking for a few decades now, I have a vague sense about this. It's time to get serious about developing my knowledge base in this area in a little bit more thorough and structured fashion.
Point of clarification, I'm interested in meat and/or veg dishes only, no grains used in our family.
Which Indian Buffet in St. Louis Park is better?
It's not in SLP, but we've been to Bukhara Indian Bistro several times now and have been pleased/impressed each visit. They have a larger selection of items than ToI (not familiar with BoI).
15718 Wayzata Boulevard East
Minnetonka
www.bukharamn.com
Taste of India has really scaled back on the variety of dishes they offer--don't seem to rotate in some of my favorites any longer.
Bukhara also does their lunch buffet 7 days a week.
Cooking classes at Ethnic Foods in Osseo
Have you been to one, or know someone who has?
How was the style/format--mostly demo and some tasting, hands-on prep and hearty eating, other?
What did you think of it? How did it compare to other cooking classes?
Where to get Pineapple Bratwurst in the cities?
It's best if it's a spicy brat; then pineapple complements quite nicely.
Meat and fruit has a long history... As is putting meat in a salad--or was that a trick question?
Most garlicky food ever
Search for: toum
It usually includes a noticeable amount of salt.
I don't have proportions, but basically you mince garlic very fine. Put it in a mixer (think Kitchen Aid) and add some olive oil and lemon juice, and salt. I just estimate what "looks good", though you can taste and adjust as you go along.
Mix it just short of forever until it has the consistency of whipped egg white.
Some people actually put egg white in, but that's abomination.
*PATIO* season! --pleasant Coffeeshops/Cafes with such?
In Minnehaha Park, right? That is a good suggestion, thanks!
*PATIO* season! --pleasant Coffeeshops/Cafes with such?
These two places came up in my searches...any comments/reviews?
Sebastian Joe's, 4321 Upton Avenue South
Muddy Waters, 2933 Lyndale Avenue South
SJ talks about their patio on their website, but MW doesn't, so I'm not sure they even have one...
*PATIO* season! --pleasant Coffeeshops/Cafes with such?
With our oddly warm weather and the recent rain, leaves are going to be popping out fast and I want to enjoy the outdoors.
I reviewed this thread, though it's getting a bit aged and am not certain how up-to-date the info is -- "Best outdoor patios in Twin Cities" http://chowhound.chow.com/topics/712123
I'm looking for 2 things, mainly:
1. Pleasant atmosphere. Doesn't need to be fancy. Neither do I want to be sucking car exhaust or surrounded by only concrete. A _little_ bit of nature would be welcome (planters and borrowed landscapes are fine).
2. Casual spot where I can just visit with my friends, and order an iced tea without feeling guilty/pressured into ordering food or alcohol.
Bonus points for spots located in Mpls.
Need recipes for canned sardines
JudiaAU, sorry to learn that you are confused by my post and/or the term grain. Did you have a specific question, or just wanted to quibble?
May I recommend you avail yourself of a good dictionary; I believe there are several easily accessible online.
Which "pasta" were you thinking of, that IYO does not contain grains (or potato, as I added)?
Best Pho nearest Golden (or Denver)?
In town visiting and have craving for a good bowl of pho. Who has the best in the area?
Local grocery store for Huacatay Paste & Aji Amarillo
I used Cook's Illustrated suggested sub. for huacatay--a mixture of oregano and fresh mint. Reasonable facsimile.
mole verde?
Is this what I think it is--green mole sauce? I've only had the dark brown variety. What's in it?
Local grocery store for Huacatay Paste & Aji Amarillo
Thanks for passing that info on...I might just resort to trying to find a good online source!
Local grocery store for Huacatay Paste & Aji Amarillo
Wanted for a Peruvian dish. Fresh is probably too much to hope for, but these ingreds apparently each come in a jar:
Huacatay paste aka black mint paste
Aji Amarillo is a pepper paste/sauce
...waiting with fingers crossed...
Visiting Denver - Inviting Your Recommendations (with caveats)
How interesting! I kinda expected more from a city as large as Denver, but maybe just now there's not a lot of Denverites perusing this site...
Don't most steakhouses pair the meat with bread and potatoes?
This board covers a lot of territory, and postings are somewhat moderate, so my hope for someone with knowledge of substitution-friendly places might be in vain.
Most restaurants in our home stompin' grounds will sub. some other veg. or a small side salad for the nutritionally-bankrupt starches. Maybe some others will see this thread before we head out west; otherwise I guess we'll find out for ourselves!
Where to buy King Oyster Mushrooms?
We had the 'regular' oyster shrooms, just okay, not worth the higher cost than the cheaper shrooms in the grocery.
Will check UN, not familiar with DS, but maybe will check them out someday. The preparation might have been a key factor, as well.
Where to buy King Oyster Mushrooms?
I've always seen Tom Yum made with straw shrooms; do you not like them as much?
