debbiel's Profile
2012 Confessions
Perhaps ctfoodguy has some Chicago roots? :)
https://www.facebook.com/photo.php?fbid=10150856612338063&set=a.410814228062.190436.18171218062&type=1&theater
Aarti Party
Do you mean Michael Symon (not Simon)? While he is frequently on the food network, he is NOT a food network star winner. He's an actual chef. A James Beard award winning chef. Now that I'm not a vegetarian, I hope to make it to one of his restaurants some day.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
Sadly, they had only lamb brats and ground lamb today. Perhaps I'll use this as inspiration for lamb burgers.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
What a timely review! My husband just left for our co-op. His list includes the vague, "lamb". Texting him now to give him more specific direction to look for leg of lamb. Hopefully we'll be able to try this on Monday.
"Least Favorite Vegetable" Poll
Poor Perilagu, just wants to leave the brussels sprouts off the plate. I support you in that PK. Though I have this one dish where I wrap them in swiss chard and serve over a bed of zucchini "pasta" that I'm sure you would love. ;)
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
One of these days I'll get around to posting recipes I've tried from FOS pre-COTM, but tonight just a quick report on dinner.
We had botifarra amb cava (pork sausage cooked in cava) (FOS, p. 434). I had suggested we try the cider variation (which I've had in Barcelona many times), but the hubby went for cava (who can complain--now I'm sipping on a glass of cava). I ordered botifarra from La Tienda. I could the have browned the sausages a bit more, but these were still delicious. Brown, then simmer in cava until they are done (about 25 minutes). Simple and lovely. I'm not sure I could pick up the cava (so we'll try cider next time), but the wonderful, simple pork/pepper flavor of the botifarra came through. Oh, to be back in Barcelona!
We had these with escalivada (grilled veggies dressed lightly in olive oil and minced garlic--divine) and grilled asparagus with a bit of lemon juice.
Perfect Catalan dinner.
"Least Favorite Vegetable" Poll
Little green bastard is my new favorite term of endearment.
Granola - can molasses be substituted for honey?
I've used molasses for granola a couple of times and loved it. I guess you just need to like molasses. Though, as someone else mentioned, I would not use blackstrap molasses.
3oz. Canning Jars? For TSA Rules
Ounce is can be a volume or weight measure. For TSA guidelines, it refers to the volume measure.
"Least Favorite Vegetable" Poll
Polite hatred. Poor peas. Though, that does mean more peas for me. So thank you for that.
We should see the first of the English shelling peas at the farmers market today. I'll be sitting on the porch this evening with a glass of tinto de verano, shelling away, looking forward to a perfect asparagus/pea/radish/chevre/lemon vinaigrette salad.
"Least Favorite Vegetable" Poll
Parsnips. I forgot about parsnips. I try and try, but just can't find a way to like them.
"Least Favorite Vegetable" Poll
Lots and lots of butter and some turkey gravy. The way my dad loved them and the way I hope to eat them every year on thanksgiving, in pop's memory.
"Least Favorite Vegetable" Poll
You absolutely get to have your dislike of Brussels sprouts. I'm just wondering if you've had post frost sprouts. I don't like early autumn sprouts because of bitterness but find that I love later season ones.
For me, okra. Boiled okra-slimy terrible ick. Other okra, mild ick or eh.
snacks or other foods you eat, that others find " gross"
We have a restaurant in our town (one of my favorite restaurants, actually) that serves fried chicken skin. I love the idea of chicken skin getting some respect. I remember getting in trouble for eating all the skin off of several leftover pieces of KFC original when I was about 4 years old, and again for eating the skin off of leftover homemade bbq glazed and grilled chicken shortly after the KFC incident. I have a history of chicken skin love. So, I was pretty excited when I heard about the appetizer. I assumed I would love them; I am grateful that I don't. They aren't bad. They just are not worth the caloric indulgence.
So now I'm thinking I need to try at home sauteed chicken skins. Because really, there's no reason that this would not be good.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
I agree. We have wished we had noodles but were fine not having them. Served on a plate
Tracking cookbooks
Much better endorsement than my lazy "I like it!" one, Ladyberd! And yes, they do keep adding to it. I have at least one book I was surprised to see had been indexed, and I just started indexing another this weekend.
Summer Sipping - alcohol & otherwise
Lots of ginger beer discussion in this ginger ale thread: http://chowhound.chow.com/topics/388074
My favorite ginger ale is blenheims hot (tho, sadly, my local place in Illinois that once carried it has switched to Reeds). For ginger beer, I like Fever-Tree.
Summer Sipping - alcohol & otherwise
Ginger beer is heaven. And hey, rhubarb is in season here, which has me thinking of rhubarb syrup and ginger beer together. With or without vodka.
What to do with Fava Beans?
Also, if you happen to be playing along with COTM, both Food of Spain and Moro: The Cookbook have some fava bean recipes.
What to do with Fava Beans?
I had my first fava beans of the year today. I blanched them and added them to a salad of tender lettuce, radishes, sugar snap peas, asparagus, ricotta, hard boiled egg, and lemon vinaigrette. So they weren't the focus of the dish, but they were lovely in it.
I think fava beans go very well with lemon or mint, either whole in a salad or pureed for crostini. I also like fava beans with ricotta; I've done pasta a couple of times with that pairing. (usually with the above mentioned lemon and/or mint)
please join my I HATE MAYO CLUB..LOL.. anyone welcome..even if you like it rop
Smothered in MW? That's legal?!?! :)
please join my I HATE MAYO CLUB..LOL.. anyone welcome..even if you like it rop
Oh goodness, duke-mater sandwich. Only a couple months away. Heaven.
favorite barcelona tapas
I found Vinya del Senor a bit...snooty isn't the word, just not particularly pleasant the few times we tried it. My go to wine bar would be the tiny Bar Zim, Calle Dagueria 20, near Placa Sant Just in the Barri Gotic. I haven't been to Monvinic.
ETA: Zim also has option for some fantastic embotits, spanish cheeses, and a couple of other bites.
Tracking cookbooks
Another vote for eatyourbooks. I found it through a CH thread a few months ago, and it has been absolutely wonderful.
May 2012 COTM: Food of Spain and Moro The Fish, Poultry, and Meat Thread
Here's an example of COTM reach beyond the cookbook users. I don't have the Moro cookbook (although, as of yesterday, all three are on their way to me, because I have a cookbook problem). This looked so incredibly tasty to me that I had to have it. So last night, I cut a little under a cup of harissa (store bought) with juice of one pretty juicy lemon. I smeared it all over the chicken and under the skin. I stuffed the cavity with thick slices of another lemon. And I instructed my partner to roast it while I was at a late meeting. He ended up adding a bit of water about 45 minutes in and basting a couple more times after that.
The result...wow. Tender, incredibly flavorful. Just wonderful. We will have it again. And again and again.
So thanks COTM!
Summer Sipping - alcohol & otherwise
Also good, Valencian horchata, which is made from tigernuts.
I haven't had a stash of ginger syrup to use in cool beverages for years. Thanks for the reminder.
