YAYME's Profile

Title Last Reply

Egg entrees for egg haters?

custard, lots of baked custard it's egg yolks, sugar and heavy cream. Bake it in a water bath and it can be any flavor you want.

about 11 hours ago
YAYME in Home Cooking

Whatdya Put Hot Sauce On?

Siriracha: anything savory in general.
Frank's Red Hot: Same song different verse.

Apr 15, 2014
YAYME in General Topics

Foods Without Enemies

I dislike water maybe because I grew up in a place where the water tasted funny or maybe I just dislike that it doesn't taste like anything.

Apr 13, 2014
YAYME in General Topics
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Whatever happened to pressed ham??

because it's delicious.

Apr 11, 2014
YAYME in General Topics

Euell Gibbons

My Mom and Stepfather always respected him and talked about foraging and medicine from wild plants. It's really inspired me, I love to forage myself and now I just have to use what I collect!

Apr 09, 2014
YAYME in General Topics

Eggs - What a Beautiful Thing!

Baked custard- just takes a few yolks some sugar and cream
Quiche- Eggy and yummy, with ham, goat cheese spinach and onions.
Eggs Benedict - God I love it, I keep forgetting to make it though.

Apr 07, 2014
YAYME in General Topics

What food or foods is your town known for ?

Schenectady: Mike's Hot dogs apparently.

Apr 07, 2014
YAYME in General Topics

How often do you drink alcoholic drinks?

A cocktail or a long drink twice every two weeks.

Apr 07, 2014
YAYME in General Topics

Cooking When You are Poor

As a poor person, I buy things like bacon and a stick of chorzio, lots of beans, canned tomatoes, frozen veggies and fruits and rice. Great for when my food stamps run out at the end of the month I make my own stock out of chicken bones. I make my own seafood stock to when I'm lucky enough to afford shrimp or when lobster drops to $5.99 I buy that and use the shells to make a stock.

Apr 02, 2014
YAYME in General Topics
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What is your budget

My budget is about $189 for the month, but I am on food stamps. I'm in Upstate New York. That includes everything covered by food stamps. I'm lucky though the farmer's market vendors almost all take food stamps and I have lovely local butcher's shop that takes it as well.
I mostly buy produce, meats, frozen vegetables and staples such as rice, canned beans and soy sauce. I can't afford supermarket organic stuff but I can afford the stuff at the Farmer's market which includes meat and high quality fresh seafood.

Apr 02, 2014
YAYME in General Topics
2

The 3 Must-Have Vinegars

If had to pick only three vinegars to have it would be: balsamic, cider and white.

Mar 31, 2014
YAYME in General Topics

Favourite sweet pie??

No, not corn-flour! Corn Powder, dehydrated corn ground up in a blender. Christina Tosi swears by it It adds an extra yummyness, I think.

Mar 31, 2014
YAYME in General Topics

Favourite sweet pie??

Used the one in Momofuku milk bar cookbook, I think it's a best because it has corn powder.

Mar 30, 2014
YAYME in General Topics

What is the hottest / hippest / cutting edge food of this moment in time?

I've had it, it's amazingly good.

Mar 28, 2014
YAYME in General Topics

Do you cook when you're down?

I don't cook well when I'm depressed, I admit. Mostly I don't cook at all. It's hard to love anything when I feel like that.

Mar 28, 2014
YAYME in General Topics

Getting egg custard to set in a pie crust.

I don't use a recipe, I just do a basic egg custard. And put in a short-bread crust usually.

Mar 17, 2014
YAYME in Home Cooking

What ingredient would you like to use more of this year?

I should use them too I have them in my pantry I need to use it.

Mar 17, 2014
YAYME in General Topics

Getting egg custard to set in a pie crust.

I can make custard, I can make pie. I cannot make proper custard pie. Half the time I make it, it just does not set in the pie crust. What am I doing wrong?

Mar 15, 2014
YAYME in Home Cooking

Favourite sweet pie??

Crack pie. And not just the fancy ones from momofuku milkbar, Oh no. I've made my own!

Mar 13, 2014
YAYME in General Topics

The Perfect Margarita?

lots for fresh Lime juice
Avion silver tequila
cointreau
And I always add a dash of simple syrup
I serve it over ice.

Mar 10, 2014
YAYME in Spirits

Are there such things as greengrocers, butcher shops and fish shops in the States?

I have butcher right around the corner. They are awesome. They make their own sausages, daisy ham and hot dogs! Also lucky for me they take food stamps.

And I live in Schenectady New York which is three hours away from the NYC.

Mar 05, 2014
YAYME in General Topics

What Food Trends have you noticed or forecasted for this year?

Like a hipster I liked kale before it was cool.

Mar 04, 2014
YAYME in General Topics

Top 10 Most Overblown Food/Beverage Trends

8. Without the guidance of people on the Spirits board and my own discovery of new/old cocktail renaissance. I wouldn't have nearly the palate or knowledge of alcohol I do now. As for being overblown not in this area, let me tell you it's all beer selling pubs or "-tini' places.

Mar 01, 2014
YAYME in General Topics

Uses for Shiso Fumi Furikake other then putting it on rice.

I got a jar of this at the local Asian supermarket taking David Chang's advice to grab someone you don't know about and try it. I like it, it's pretty good. However, what do I with it other then add it to cooked rice?

Feb 28, 2014
YAYME in General Topics

Where do you keep your liquor?

I have a shelf in the closet where I keep it. Nice, dark and dry. My apartment is to small or a proper liquor cabinet.

Feb 17, 2014
YAYME in Spirits

Food cravings after sex?

Gin and lemonade, my voice gets hoarse.

Feb 16, 2014
YAYME in General Topics

Dried mushrooms? What's the point?

Dried porcini add flavor to sauces, even when they are in bits to small to eat. Also they are cheaper in some cases and they don't rot.

Feb 12, 2014
YAYME in General Topics

Top Chef NOLA - Ep. #16/Finale Part 1 - 01/29/14 (Spoilers)

It's good fried up in a sandwich.

Jan 31, 2014
YAYME in Food Media & News

Who reads recipe books to unwind!? (or now Chow!)

Recipe books, chow and Saveur. Lately my go-to reading cookbook are the Momofuku, not only recipes but little storiess about David Chang's journey to chefdom

Jan 30, 2014
YAYME in General Topics

What's this kale love?

Me I'm with you. I hate kale chips, I like my kale de-stemmed and sauteed with vinegar and garlic in sausage grease. Yum, yum!

Jan 27, 2014
YAYME in General Topics
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