Haiuwi's Profile
(Not about) Food words I'd like to never see again.
"Cholesterol-free" or "No cholesterol". Here is a handy guide for your cholesterol needs:
animal = cholesterol
plant = no cholesterol
Yes, those avocadoes and macadamia nuts are completely cholesterol free. Go wild! Oh wait, they're not FAT free.
(Not about) Food words I'd like to never see again.
Unctuous is derogatory.
"3: full of unction ; especially : revealing or marked by a smug, ingratiating, and false earnestness or spirituality"
" 1 not being or expressing what one appears to be or express— see insincere 2 overly or insincerely flattering— see fulsome "
It does mean oily, as in a vile, slick salesman.
I cannot see how this could possibly translate into "deeply or strongly flavored". The people using it thusly clearly have no idea what the word really means. I want nothing to do with anything unctuous. I am immediately repelled by things described as unctuous.
(Not about) Food words I'd like to never see again.
Seems like that restaurant is confusing fusion with eclectic. I guess fusion brings to mind electricity and energy, and eclectic brings to mind loners, Alzheimers patients, and eccentrics.
Unctuous just makes me think something is obnoxiously awful.
Is there a GREAT Bloody Mary Mix ???
For all of you that love adding the liquid from jars of olives, rejoice! That's exactly what you get when you buy "dirty martini" mixer. You can get it in 750 ml. bottles at places like BevMo. Now if only I could get bottles of just pickle juice, all sorts of different flavors. I got lucky with an incredible find at a Grocery Outlet (discount grocery store, you can google it) and got a bunch of (instant, powder) Ball Pickle Seasoning mixes, which you just add vinegar and water (and sugar for the bread and butter type) to, but the flavors do take a long time to come out. Another option is to buy a gallon jar of pickles, pour off the liquid, and cover the pickles up again with vinegar, water, garlic and pickling spice (the kind with whole leaves and berries and peppercorns), and let the old pickles and new ingredients marry for a couple of months.
There are so many ways of making Bloody Marys that there are Bloody Mary parties here... like salad bars. You get your booze and add everything else you want yourself. I like just drinking the mixers straight, over ice with some salt to make the ice melt faster, but there are so many delicious ways of altering the mixers that I could play around with that stuff all day long.
Also, Clamato is awesome... I used to love that stuff so much, but it's been so long since I treated myself to it. I'm sure now it's been watered down considerably, and knowing American palates, there's more salt and/or sweetener than the last time I had it, and less clam and tomato.
For everyone watching the carbs/calories, there's a low-carb, no-sugar-added, low-calorie Bloody Mary mix from "Finest Call". 3 net carbs/serving (4 total carbs minus 1 fiber carb = 3 net carbs), 15 calories/4 fl ounces. It's high in sodium, at 760mg/4 fl ounces. Contains 68% juice. The ingredients include molasses, worcestershire sauce, smoke flavor, celery salt, and celery seed oil, so it's really quite tasty to begin with.
Fresh Pina Colada without Coconut Cream
You can use condensed milk. It's just about exactly the same consistency as canned coconut cream, but without the coconut flavor (obviously) so you can add coconut milk or fresh finely minced coconut yourself.
