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MrBoombastic's Profile

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Travel anywhere in the world to eat...where to go?

Tokyo. The end.

Aug 31, 2012
MrBoombastic in General Topics

Cooking in football season

For many Chowhounders our life is in bloom......Football season is here! A time of joy and never boredom. No need to while away the hours. Yet, *every rose has its thorn*, and time is scarce.

What is your strategies for cooking in football season? Do you cook on Tuesday and Wednesday and put them in the freezer? If so, what dishes? Do you *squeeze in* quick adventures to the kitchen on Saturday and Sunday? If so, what do you prepare?

I would like to share my tips for Saturday and Sunday.

1) *Vegan popcorn*. Cook nonbutter popcorn in the microwave using the steps on the box or the bag. Pour the popcorn into a bowl. Sprinkle with nutritional yeast and sea salt. (OPTIONAL) Sprinkle with olive oil or liquid butter.

2) *Cherokee guacamole*. Spoon the green good part from one avocado. Mash it as much as you like. Eat with corn ships.

3) *Italy rice.* Cook arborio rice in Japan rice cooker with salt. Stir in buffalo milk butter and grated parmegiano reggiano.

4) *Arab rice.* Cook basmati or jasmine rice in Japan rice cooker with salt. Stir in tahini and lemon juice.

5) *India rice.* Cook basmati rice in Japan rice cooker with salt, ghee, saffron, and black cardamon pod. I recommend *Tilda rice* for the best taste.

Aug 31, 2012
MrBoombastic in Home Cooking

What five countries do you cook most?

Thank you for your commentary. How did you learn to cook Korean?

Aug 30, 2012
MrBoombastic in General Topics

What five countries do you cook most?

Many Chowhounders it seems are quite the *cosmopolitan*. What five countries do you cook most? (Other than the United States of America!)

My five countries that I cook most:

Italy. A lovely country with lots of culture and good food. In Tuscany and Rome and then further South the food is delicious with olive oil. In the North part its much more butter but still it' good.

India. To be honest India is not my favorite country and I dont recommend it. But the food is *the best* especially for the use of spices! Maybe you can say India is the best *only* for the use of spices. But no country has more delicious food than India because the spices are deliciious. It takes a long time to cook India. Sometimes I am too busy *studying* to cook India.

China. China is a *rough and real* country with *down to earth* people and the *Great Wall of China* which is very steep! China has many different food regions including but not limited to Shanghai, Sichuan, Hunan, and Gwongdong, and the food is varied and delicious. Also China is easy to cook!

Mexico. I love the *Mexicana* people and there goodness. Mexico food is delicious and also it has a lot of complexity and variety.

Thailand. Thailand is "unusual" and do not criticise the King! But the food is so complex and serious and unique and, furthermore, it has good variety.

One last comment please so there is no misundersatnding. My two favorites foods in the world are French food and Japan food. I dont cook these foods because I cant make them great. Personality wise, I strive for greatness in everything I do!

Aug 30, 2012
MrBoombastic in General Topics

Baby bok choy

Have you tried the texture, however?

Aug 30, 2012
MrBoombastic in Home Cooking

Baby bok choy

Thank you!

Aug 29, 2012
MrBoombastic in Home Cooking

Baby bok choy

YUM. do you know is it possible to make your own oyster sauce with fresh oysters?

Aug 29, 2012
MrBoombastic in Home Cooking

What is your biggest recipe pet peeve?

There is nothing wrong with pre packaged in principal but in practice it is very low quality everything. Americans usually buy something because they like the animal in the commercial or the colors on the box or the famous song about the corporation. They dont have a clue about quality or anything. Its sad but its true.

Aug 29, 2012
MrBoombastic in Home Cooking

Baby bok choy

Darling Nikki, you are a girl after my own heart. THank you!

Aug 29, 2012
MrBoombastic in Home Cooking

ISO recipe: Greek Potato salad dressing "Skordalia"

I recommend you do not roast the garlic. The sauce is supposed to be *intense* with raw garlic flavor so you are defeating the sauce by roasting the garlic. It will be creamy because you pound the garlic and potatoes all up to until it is creamy. You can put it on everything, for example, salmon.

Aug 29, 2012
MrBoombastic in Home Cooking

Baby bok choy

Baby bok choy is delicious, having a fresh texture and is by any stretch of the imagination a superfood. Do you like baby bok choy? If so, how do you like to cook baby bok choy? If not, why dont you like baby bok choy?

There are more than countless ways to cook baby bok choy. You can steam it, braise it, boil it, stirfry it or other things. May I suggest you braise baby bok choy in chicken stock and tamari sauce and white pepper! It is also good with dried shittake mushrooms which have such good texture.

Please share your own experiances with baby bok choy.

Aug 29, 2012
MrBoombastic in Home Cooking

Garlic

Ricer Rickoni may I please offer advice. As soon as you smell the aroma of garlic you put in the others which will emit steam and cool the garlic. If the wok is so hot that this is impausible it is too hot for garlic. It is okay to insert the garlic later too as you propose but the garlic oil will less permeate the food. I think you can find if you put the garlic in when the oil is still rising in heat and has not yet reached smoking and you put in the rest when the garlic is smelling nice you will achieve success.

Aug 29, 2012
MrBoombastic in Home Cooking

What can I get in LA that I can't get in San Francisco

A suntan. LOL! Forgive me please, now I give a serious answer. Foodwise I do believe San Francisco is superior but every city has a gem. In LA I do recommend to try the sushi at Urasawa. It is special for sure and better than San Francisco!

Aug 28, 2012
MrBoombastic in Los Angeles Area

What can I get in LA that I can't get in San Francisco

Oops! I did not mean to post two threads I am sorry.

Aug 28, 2012
MrBoombastic in Los Angeles Area

What is your biggest recipe pet peeve?

I think my *pet peeve* is *the recipe*. I recommend a cook should learn oto understand the ingredients and the techniques. You cannot cook good just using recipe. It is the same as you cannot paint good just reading a book on paint. It is your eyes and nose and mouth that teach you. Even if the recipe can be cooked good by a good cook it can also cooked bad by a bad cook. The recipe cannot teach you to be a good cook.

Aug 27, 2012
MrBoombastic in Home Cooking

Garlic

Garlic ice cream! No way. Even me as a garlic lover I do not think I would like that.

Thank you very much for your ideas on brown garlic. I agree very much that is easy to make garlic too brown and bitter. I really sincerely believe that if the cook use lower heat to cook garlic this is not so much a problem. If you try where the garlic barely sizzles and you cook for a long time you will get a nice tasty brown. The problem is I see recipes that say put the garlic in by itself on medium high heat. That is a recipe for disaster no pun intended. It is okay to have garlic at medium high or even high heat but there has to be other ingredients that have water. What the water does is it makes steam which cools the garlic. This is why you can put the garlic in with the onions even though by themselves garlic gets done more quicker than onions.

Aug 27, 2012
MrBoombastic in Home Cooking

Garlic

Garlic, also known as allium sativum, is a famous and healthy species in the onion family. Almost everyone in the world uses garlic except Jains and Buddists.

Garlic is great because it can be eaten many ways. Garlic is at its best when it is sauted. Here are some tips about sauteing garlic. Never use oil that is too hot to saute garlic. Garlic doesnt have a lot of water and its usually chopped up small so it can burn very quickly. However, it is okay sometimes if the garlic slowly gets brown. Brown garlic is delicious! For Italian food, you dont let the garlic brown, but for some foods like Mexican you can let the garlic brown sometimes. It is a myth that garlic should not always be brown.

Do you like garlic? If so, how do you use garlic? If not, why dont you like garlic? Please dont say your a vampire, I wont believe you!

I would like to share the following garlic recipe.

Guacamole

Ingredients

Two large avocados
About 1/4 cup of chopped white onion
One garlic clove (optional)
Salt

Procedure

In a mortar and pestle, pound the onion and garlic along with some course salt into a paste. If you do not have a mortar and pestle you can use a hammer for this step.
Peel the avocados. Cut them and half. Remove the core. Add the insides of the avocados to the mortar and pestle.
Pound the insides of the avocados into the paste so everything is all mixed up and kind of smooth but not too smooth. If you do not have a mortar and pestle you can just use your hands for this step.
Add enough salt that it tastes really good.

Now you have guacamole. Serve with corn chips or anything you like? You can also use the guacamole as an ingredient, for example, in a sandwich. If you like you can add some chopped up tomato to the guacamole or maybe a little lemon juice.

Aug 27, 2012
MrBoombastic in Home Cooking

Authentic restaurants

Thank you very much. I do not eat only raw food but my favorite kind of food at the moment is raw food. It is just amazing what a skilled chef can do with raw food.

Aug 25, 2012
MrBoombastic in Los Angeles Area

Vegan in Santa Monica or near in return for a Really Big Favor.

Well please forgive me if I sound condesending but the answer is so obvious and right under your nose, RealFoodDaily

Aug 24, 2012
MrBoombastic in Los Angeles Area

Authentic restaurants

Thank you very much for your theads! Sorry I cannot personally reply to each and everyone of you but please assure I read each and every thread. I very much look foward to each and every resturant you wrote. Thank you specially westsidegal because I appreciate the fact that you wrote specific dishes like a super burrito (yum!)

I hope everyone is having a very good night tonight and a very good weekend!

Aug 24, 2012
MrBoombastic in Los Angeles Area

Authentic restaurants

That sounds perfect! Thank you so very much.

Aug 24, 2012
MrBoombastic in Los Angeles Area

Authentic restaurants

Thank you everyone for your replies. Hope you'are having a good night gonight. I'm sorry I wasnt clear. What I'm looking for is good restarants that arent part of a chain and with good service and that use natural ingredients that come from the earth and have life sustaining nutriets. Let me try to think of some examples. Real Food Daily in SantaMonica, Cru, Shojin, GJelina, and Real Food Daily in WestHollywood. THank you.'

I'm sorry that i cant respond to each person individually because there are so many replies. I have reading every reply so thank you.

Aug 24, 2012
MrBoombastic in Los Angeles Area

Authentic restaurants

Hi all. Hope your having a good night tonight. Are there any authentic restarants you recommend in LA especially if they serve mostly miracle foods and superfoods.

Aug 23, 2012
MrBoombastic in Los Angeles Area

Recipes that use miracle foods

Hi, this is my first time posting on chowhound! I am overwhelmed by all of your knowledge. I am always interested in finding knew recipes for miraclefoods and superfoods. Such as, blue berries, tofu, beets, kale and wheat grass. TYIA!

Aug 21, 2012
MrBoombastic in Home Cooking