Feed Me's Profile
why does my sauerkraut smell like farts?
DonShirer- your post made me laugh so hard - lmao
Oyster Stew
I'm a New Yorker living in the deep south. It seems a friend of mine went to an oyster roast and shucked a whole bunch of oysters for me, thinking that I'd make a stew with them. I'm very excited to pick up the goodies from her fridge!
Now here's the situation, I've been looking online and noticed that most of the recipes call for cream and/or milk and bacon. I'm not sure if the dairy appeals to me in this dish and the bacon is definately out of the question. I'm not kosher, but I was raised that way and for some reason can't make the plunge into the pig department. The cream, maybe. What do you think? Do you have any recipes that may appeal to me or others on this board? Any leads will be much appreciated!
Cheers,
Nicole
Late Night Great Food in the French Quarter
My flight gets not New Orleans at 9:34 tonight. I am staying at the Sheraton on Canal Street. I would appreciate any late night local food recommendations, so I can end the day with a good meal. Thanks in advance for any and all replies.
Cheers,
Nicole
Breakfast for dinner ...party ideas
That quiche with hash brown crust is right on! I also have to second the cinnamon rolls. I don't hAve a sweet tooth, but everyone else seems to go CRAZY over them.
My picks:
Chicken and waffles
Shrimp and grits
Smoked whitefish salad on bagels
Congee and seafood
Spicy turkey breakfast sausage and and zucchini pancakes
Potato baskets-what to fill it with? Need suggestions
- creamed spinach topped with some type of sliced grilled meat and garnished with beet
- applesauce with a touch of sour cream or the like
- beef or lamb stew topped with caramelized onions and parsley
What's for dinner, the Holiday Edition! #120 [old]
I'd turn the second one into a shrimp and green papaya salad or add shredded water chestnuts and fresh herbs
Appetizer with thai turkey sausage - need ideas
Which Thai flavors did you use in the sausage?
Menu featuring beef tenderloin
I really like the French onion soup idea. If it were me, for sides, I'd really like roasted asparagus and mashed roasted cauliflower / garlic. I'm a huge fan of beets with beef, so there would be a marinated beet salad on the side. It's also a nice acidic counterpoint to the rich food
Help me plan a seafood feast for 8 next weekend?
Ditto on the green salad. I also really like crispy potatoes on the side. their more appealing to me than cheese bread with seafood, for some reason. A simple fresh vinegar based slaw provides that tangy complimentary taste that I crave with a meal like that
Cold Lentil Salad Ideas
You can get them in the South Asian markets on Mott St. south of Canal
Canned Beets -- Talk to Me!
I quickly through the mixture in tupperware container at night when i have time. It is then ready the next night or whenever - time saver
Canned Beets -- Talk to Me!
I think that the best way to make canned beets taste 'good' is to marinate in red wine vinegar, olive oil, red onion and fresh herbs over night. The beets need time to absorb flavor and ressurect themselves
How do you define trashy?
Thanks Hank. Thats the most revolting image i've had in my head for a long time lol.
--My definition of 'trashy' is anything that has absolutely no nutritional value and is eaten purely for taste bud stimulation from sugar, salt and/or grease.
Looking for the most delicious Huevos Rancheros recipe
Just a note, I used to live in Toronto and bought cojita in Kensington Market. Also, there used to be Mexican markets on West Eglinton, past the subway station.
I don't want to be the mom who always brings the salad...
A big tray of fried chicken!!!! Or, I would make buffalo style wings..and carrots/celery
My Favorite Bagel Sandwich
Oh boy. This is a totally loaded thread - pun intended. Oh the bagel of childhood... I personally think there is nothing better than an 'everything' bagel and soft old-school plain cream cheese. Th bagel has to have that yeasty 'bite' and the cream cheese has to be so rich that it makes you drool...
-Nicole
what herbs & spices do you add to your beet borscht?
Savory Turkish mint is also very nice in beet borscht, I think.
Roasted vegetables
Like other people in here, I have different habits depending on the vegetable at hand. For sandwiches, roasted bell peppers of various colors, sliced zucchini and eggplant are the picks. They are roasted with only salt and olive oil, but afterward, i get a tupperware container and add red wine vinegar, lemon juice, pepper, parsley and crushed cloves of garlic. The peppers are skinned and sliced and everything is thrown in to marinate in the fridge. I scoop some out when needed. My favorite is a fat tuna fish sandwich with the roasted veg and alfalfa sprouts.
Imitation eggs are bleh!! What will make them better but not take much time?
I agree that 'real' egg whites out of the shell is probably better way to go. That being said, when i make eggs for people who eat eggbeaters, I usually chop sundried tomatoes that have been preserved in oil with sweet onion and saute before adding it to the egg mixture. This seems to produce a fairly nice result.
Best Guy-Friendly Dessert?
What's the deal with pie and men? lol. 'Mom's apple pie' situation, I guess, nurturing. I think you can't go wrong with a rich brown betty and kahlua coffee
Someone please explain using butter AND cream cheese on your sandwich
Why do people do that? It seems like over-kill, like more heart-attack possibilities than benefit. If you have a rich cream cheese, what does the butter add to it besides more calories and fat?
Old School Italian-American Red Clam Sauce - NYC style
It seems to work for me now -- THANKS SO MUCH!!!
What's the first thing you ate/cooked in 2010?
First thing I ingested: Dark roast, Nigerian coffee and brie with heavy grain crackers -- First thing I cooked: Ina Garten's Carrot Salad for a New Year's Day party
Old School Italian-American Red Clam Sauce - NYC style
Thanks, no I was not happy with that last try a couple of years ago, thanks. The Carmine's link seems to be an error!! Ekkk
Old School Italian-American Red Clam Sauce - NYC style
Hey everybody:
I am in search of a recipe for an old school Italian-American Red Clam Sauce. Lately, the cravings have become upright and center in my brain. I am a New Yorker, living in Savannah and need the familiar home-style dish. There are Italian versions around, which are good, but not the subject of my craving.
Of course, I know the basics and could probably just wing it and see what happens. But, I'd like to hear some other points of view. The sauce at issue is very light, but has much more tomato base than the Italian versions and lots of garlic and olive oil. Clams are chopped and few are presented on top in their shells. When thinking of examples that lots of people may know, Carmine's is close.
Before I go with my gut, and the one recipe I could find online, what do you think?
Cheers,
Nicole
Need a vegetarian, wheat free main course to go along w/Beef Tenderloin at Christmas!!! Help!
How about tempeh steaks? you can roll them in nuts and/or make a decadent sauce with mushrooms and fresh herbs
MIdwest dinner for Italians
To be honest, this project kind of scares me. Of course, what will be fresh and available in the local market will determine your final choices. That being said, off the top of my head I'd probably go with a marinated beet carrot salad on bibb lettuce, a very savory roast beef, fresh peas, sweet potato mash, and a fresh fruit pie
