YAYME's Profile

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Putting food on the table. How did your Mom do it?

My Mom viewed her kitchen like her art studio as a place to be creative and relax so after a hard day of work (She is was an art teacher), she'd come home and start cooking, she always tried to make interesting and diverse recipes. Also her homemade soups were to die for, not so much her tofu 'cheesecake'. She made everything from scratch too, which was awesome in it's self. In the past few years both us have become diabetics, it has not stopped her, just made her more creative. I love the fact that both my Mom and Dad are adventurous eaters who love to cook. Though they are divorced they both taught me the value of good food.

Sep 12, 2014
YAYME in General Topics
1

Vice Media- Munchies

I love watching this myself, I love the episodes where the chefs go out to eat and get drunk then stagger back to their restos to make food. The chefs start out sober saying things like: "The conpect a comfort food farm to table restaurant." And when they get back from binging they are drunk and all: 'I'M GONNA MAKE MAY BACON SAMMICHS. CUZ I LOVE'M!"

Sep 10, 2014
YAYME in Food Media & News

Slow Cooker Bacon Compote

Made this yesterday it is oh so good.

Aug 30, 2014
YAYME in Recipes

Tasting better the next day.

I made free from sorta curry paste because I didn't have everything to make a traditional one. Made sauce with it by adding coconut milk. And added broccoli, eggplant, spinach, chicken and some canned tomatoes. Yesterday fresh from the pan it was okay, maybe a little strong on the long pepper. But eating it today WOW! Suddenly it's delicious! I guess the veggies soaked up more of the sauce during the night in the fridge. Has that ever happened to you?

Aug 26, 2014
YAYME in General Topics

What would be your signature dish?

Rataouille, I can make it blindfolded.

But I'd never make it far enough to get on the show.

Aug 25, 2014
YAYME in General Topics

Picky eaters are the bane of my existence...and now I live with them

For a younger child, I'd suggest locking up the snacks, and enforcing the rule of 'if you don't eat what I make you don't eat.' However she's 15 take her to the doctor, and let them show her what havoc her diet will wreak on her. She's lucky she doesn't have scurvy from the sound of it. It also sounds as if she doesn't like you.

Aug 25, 2014
YAYME in Home Cooking

Restaurants for Fat People

I'm fat and I wouldn't eat at the golden corral if you paid me. The food is to low quality. And I wouldn't eat any place designed for 'fat' people.

Aug 25, 2014
YAYME in Features

Top Chef (and other reality shows) music

I hate the dramatic music they use during the judging in chopped. Yeah it's judging but is "O, Fortuna" really necessary? It's just food for goodness sake!

Aug 24, 2014
YAYME in Food Media & News

A few things to get off my chest ...

Kimchi on hot dogs is amazing, more people should do it.

I also like making a hash of it with chorizo, and roasted yams. It just hits all the salty, sweet, sour and hot. It's so yum.

Aug 22, 2014
YAYME in General Topics

Just ate lobster for the first time

Lobster was always celebratory food in our house. So I've eaten it from a very age. I'd never describe it as stringy myself. And the claws have the best most tender meat. The tail's purpose is to be put in melted butter and soak up as much butter as possible. Anyhow sorry you got a dud.

They say smaller lobsters taste better.

Aug 21, 2014
YAYME in General Topics

Your Favorite Meat or Protein?

Pork belly. I eat it once every couple of months if I'm lucky.

Aug 15, 2014
YAYME in General Topics

How I Wrote an Entire Book on Banh Mi

I wanna buy this now.

Aug 15, 2014
YAYME in Home Cooking

Help me streamline this drink

Did a new version of the cocktail with Booker's gin, Maraschino liqueur and heavy cream. There was to little rose water syrup which ruined the flavor. I used the juice of a lemon and seltzer. But the texture is nice and it is a little drier then the original.
I will keep tweaking it!

Aug 07, 2014
YAYME in Spirits

Help me streamline this drink

They play well together in every Ramos Gin Fizz. I've made
Next version will have more gin, a lemon instead of lemonade and maybe vanilla liqueur or maraschino liqueur?.

Jul 31, 2014
YAYME in Spirits

Help me streamline this drink

The rose water syrup was homemade and dyed pink. The carbonation gun is just that, a sort of tool for making things fizzy.

The gin I'm guessing is a 3rd of an ounce.

Jul 30, 2014
YAYME in Spirits

Help me streamline this drink

A few days ago, I made a drink I'm calling the Rose_anon after a rose syrup loving Anonymous commenter on another message board. Now I know I have sweet tooth, and I'm trying to make this drink a bit more complex and 'adult tasting.'

Here is the original recipe.
1/2 jigger of dry gin (I think)
a generous teaspoon of rose water syrup
1/4 teaspoon of homemade maraschino cherry juice (elements include: sugar, maraschino liqueur, cherries, and vanilla)
a half cup of lemonade.
An egg white
I dry shake for a minute and then pour.
and finally I hit it with a blast of a carbonation gun.

What do you suggest?

Jul 30, 2014
YAYME in Spirits

Why do so many people hate Gin?

Gin Lane by Hogarth! I almost forgot one of favorite my pieces of art! Also the name of my hypothetical cocktail bar!

Jul 29, 2014
YAYME in Spirits

To much pork belly!

I made it and it worked and it was tasty, just finished off the last of it this morning.

Jul 27, 2014
YAYME in Home Cooking

What can I make with this stuff? (Paging JMF or Yarm).

Currently in my liquor cabinet I have Woodford reserve bourbon, Triple sec, Maraschino liqueur, Amaretto,an oz of Gilby's Gin, and Angostura bitters, Fee brothers Lemon bitters, Fee brother's west indian orange bitters and Fee brother's old fashioned barrel aged bitters. Plus lemons, limes, heavy cream, lemonade, brown sugar, rose water syrup, orange flower water syrup, fresh mint, fresh basil and maybe one homemade maraschino cherry plus juice.

Right now I am to poor to buy any liquor or wines. Any suggestions?

Jul 26, 2014
YAYME in Spirits

What would you do to fix the Food Network

I do! When I tune in, I usually have mismatched pantry and if they can turn things like that into a dessert there is hope for someone like me.

Jul 26, 2014
YAYME in Food Media & News

this is a good idea?

I have an idea for westernized soup dumpling... a cheese dumpling filled with tomato soup. Could I do this? is it a good idea? How would you go about doing it?

Jul 24, 2014
YAYME in Home Cooking

‘Food is Meant to Nourish, Not Entertain’

Sounds like the most boring diet ever, I wonder how long his raw/vegan. place ism going to be in business.. it wouldn;t last long in these neck of the woods.

Jul 24, 2014
YAYME in Food Media & News

To much pork belly!

It is frozen. I just need the room for other stuff. Also I like David Chang.

Jul 22, 2014
YAYME in Home Cooking

To much pork belly!

this is also good. I can also do this.

Jul 22, 2014
YAYME in Home Cooking

To much pork belly!

Sounds good, I will have to acquire some sake at the local liquor store. Could I sub chinese rince wine?

Jul 22, 2014
YAYME in Home Cooking

To much pork belly!

Due to a funny set of circumstances. I have about 3lbs of the stuff. I love but I have no idea what do with it beyond roasting it for pork buns or sautéing it with kimchi. At the moment I have no idea what do with it all. Any ideas o, learned scholars of chow?

Jul 21, 2014
YAYME in Home Cooking

What to do with pandan leaves?

Yeah but I like it in desserts.

Jul 18, 2014
YAYME in Home Cooking

What to do with pandan leaves?

Basically that's what I want to do south east asian desserts or riffs on them. I think I need to buy some palm sugar and coconut milk for that though.

Jul 18, 2014
YAYME in Home Cooking

Supersizers?

Does anyone outside of Europe love this show as much as I? I know it aired in 2012, but I discovered it via youtube this year. And I have been watching and re-watching it ad nausea. I love the concept of two people living and eating in historically accurate ways. I love the fact in focused on food history and culture of all the different eras in Britain.

I wish they'd do an American (USA) version of it maybe have a 19th century version where they recreate the menu of the original Delmonico's. I have no idea who would analogous to Giles Coren and Sue Perkins. Since they were amazing and funny.

Anyone else like the show? Or know even what I'm talking about?

Jul 18, 2014
YAYME in Food Media & News

What to do with pandan leaves?

I bought some frozen pandan leaves, does anyone have ideas? Or recipes?

Jul 17, 2014
YAYME in Home Cooking