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Post by bixaorellana on Nov 13, 2009 19:47:04 GMT
The rest of it is for thirty minutes later.
;D ~ sorry!
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Post by spindrift on Nov 13, 2009 21:03:23 GMT
The foods on the list are my favourites with the exception of liver...for reasons I won't divulge but a clue would be that I've learned a lot of biology.
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Post by fumobici on Nov 13, 2009 22:00:34 GMT
I like to make whopping huge batches of soup. It keeps, maybe even gets better, for days and is easily frozen for longer term keeping. I'm not going to go through the bother of making soup for a couple of quarts of end product.
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Post by lagatta on Nov 14, 2009 1:03:22 GMT
I don't make whopping huge batches of anything. No room to store it, and get sick of always eating the same thing. I do make stock from chicken bones every week in the cold months. One can make almost instant soup with that, some grated veg, greens and bean sprouts.
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Post by lola on Nov 14, 2009 1:52:50 GMT
We can put the soup pot on the back porch when the weather gets right: it becomes a walk in cooler. Extra handy when entertaining or at Thanksgiving. I make big soup batches, too.
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Post by hwinpp on Nov 14, 2009 3:11:00 GMT
One standard 'hot& sour' soup is Cambodian or Thai tom yam BTW. Very easy to make completely on your own (I was surprised myself), not sure if I've posted it in the recipe thread but could do it if needed. Bixa, your explanation re the beets and turnips confusion makes sense. I'm so not interested in beets I didn't even think about it. Actually I don't mind borscht or other cooked foods containing beets. What I just hated was the way my mother made beetroot salad. I stopped eating it just as soon as I was 18
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Post by bixaorellana on Nov 14, 2009 4:27:31 GMT
My mother made something called "Harvard beets". I don't know what they are, except I remember glazed and nasty. I wouldn't let them be set on my my end of the table, and I was anything but a picky child.
One of the oddest things I was ever served was beets for dessert. It was at one of the market eateries close to where I used to live. We ate there a lot, as the food was really well-prepared homestyle fare. There was usually what I call a "token dessert". This is pretty common at those kind of places around here. It might be a tiny little cup of jello, or a small square of dense candied quince. The beets were sliced raw beets with a little crème fraîche on top.
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Post by bazfaz on Nov 14, 2009 11:19:49 GMT
In Olargues, near where we used to live, was a restaurant run by Danes. It had a superb position by the river in full view of the floodlit tower above the little town. The food was overpriced for what it was. One of the deserts was chocolate and beetroot cake. Everybody ate that once out of curiosity. I could detect no beetroot flavour. I think it was just on the menu as a talking point.
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Post by Deleted on Nov 14, 2009 11:46:19 GMT
At the farmer's market this week they had both purple turnips and all white turnips. When I asked the vendor what was the difference she said the all white were "milder" in taste. The purple are only purple on the outside.
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Post by existentialcrisis on Nov 14, 2009 12:14:01 GMT
Strange, soft tofu in soup is probably the only way I don't enjoy it.
Whenever I think of turnips, I'm actually thinking about rutabaga which many people here call turnips. I think I ate a real turnip once....
I love this list (besides liver, the idea of which grosses me out, though I haven't tried it since I was a child). I especially love fish, beets, avocado, green veggies, eggplant and cottage cheese. Cottage cheese I warmed up to a year or two ago when I ate it by accident thinking it was yogurt. It's so low in fat and so high in protein.... works for me!
I can't wrap my mind around why people don't like broccoli and spinach... personally I find carrots to be the most unappetizing vegetable, but they are probably the most popular!
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Post by lola on Nov 14, 2009 14:26:15 GMT
I've made the chocolate cake with chopped beets a few times. It's moist and good besides the stealth nutrition boost.
The soup I made a few days ago: Sautee lots of garlic, onions, carrots, celery. Around half as much cubed turnip as sweet potatoes, both peeled, with water to cover. (Fresh in this case) thyme, salt, pepper. The brand name ingredients were Penzey's vegetable soup base, maybe a tablespoon, and half a bag of Trader Joe's frozen roasted corn; both negotiable. Simmer an hr or so.
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Post by Deleted on Nov 14, 2009 14:46:00 GMT
Lola,you have a Trader Joe's near you?
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Post by bixaorellana on Nov 14, 2009 15:04:17 GMT
Beets in chocolate cake would make sense in the same way that carrots and zucchini work in cakes. Hee hee, Lola: "stealth nutrition boost"! ExistentialCrisis, considering the things you say you like and your overall open-mindedness about food, I'm betting you'd like liver now. Try a little piece quick-fried in olive oil or olive oil & butter, simply seasoned with salt and pepper. If you have onions sauteed to gold on the side, that's all to the good. And if you don't like the liver, your cat or dog will be thrilled with what you reject. Dogs go crazy over home-made dog biscuits made with liver.
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Post by lola on Nov 14, 2009 15:33:20 GMT
Hi, casimira. Yes, there's a very popular Trader Joe's a 15 min bike ride from here, just south of Hway 40 in Brentwood.
I'll probably bike by on my way home from work tomorrow and pick up some more of the Sweet Potato Chips that I hogged the last bag of, since I saw how dismayed the family was that they'd gone so quickly. (The sign said they'd be a quick n easy thanksgiving side dish, but not our table.)
We also have a Penzey's Spices store a few blocks away, a real treat for the senses. They have little cruets of their different vanilla extracts out so you could compare the scents, but the difference was outside my range of discrimination.
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Post by Deleted on Nov 14, 2009 16:05:38 GMT
The next time I visit my brother in California, I must insist that they take me to a Trader Joe's, because they shop there as well, but I am not convinced that they have noticed all of the correct products.
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Post by Deleted on Nov 14, 2009 16:24:03 GMT
Olives, and any kind of snails etc.
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Post by imec on Nov 14, 2009 16:32:05 GMT
I like everything on the list. I adore beets - roasted, peeled and tossed with butter, salt and pepper. The golden ones are my favorite.
There are few things I will not or cannot eat. The one that immediately comes to mind is the bright yellow stuff that passes for mustard in North America. Just the smell of it makes me heave.
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Post by Deleted on Nov 14, 2009 17:15:30 GMT
Amora sells that in France, next to the real mustard. It is just called "condiment".
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Post by lagatta on Nov 14, 2009 20:02:19 GMT
I don't know why anyone eats that. It isn't even any cheaper than real mustard by Amora or other firms (not Maille, which is a bit more high-end). Another "food" that disgusts me is sugary "salad dressing" that looks like mayonnaise (Miracle Whip is a prominent villain).
Deyana, you hate olives? More olives for me!
Actually I don't like all olives as a snack - some are too bitter or far too salty. But I love them in olive fougasses, the Maghrebi chicken with olives (often with preserved lemon as well) yum. And obviously olive oil.
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Post by cristina on Nov 14, 2009 20:11:52 GMT
Hmm...I am detecting some mustard snobbery here. Yellow mustard is simply another type of mustard. Its still mustard and it has its place with certain foods. For example, one simply cannot substitute yellow mustard on a Chicago style hot dog. Period. And it is my personal preference when eating a braunschweiger sandwich. But then, I probably have about 8 or 9 different types of mustards in my refrigerator. As for olives, I love almost all olives. My favorite though, is a blue cheese stuffed olive that has marinated in a martini.
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Post by Deleted on Nov 14, 2009 20:53:10 GMT
Would really like to see a Trader Joe's here,Peskey's I do not know.
Cristina,thank you for your tactful approach to the mustard discussion. I cannot imagine a Sabrett or Hebrew International hot dog in NYC without yellow mustard.We also keep several types of mustard about. The mayonaisse thing I agree whole heartedly about. Why all the sweet?
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Post by Deleted on Nov 14, 2009 21:26:56 GMT
I have nothing against the American yellow stuff, but obviously I don't think of it as being authentic mustard. Do any of you have French's in your larder? I'm just wondering if it lists food coloring as one of the ingredients, because I do find the color completely unnatural.
Olives have always intrigued me as an element of airline food. As most of you know, I have traveled extensively in Asia, and just about all of the airlines will of course serve a totally normal salad with the meal, including the Asian airlines like Cathay Pacific, Singapore Airlines, Vietnam Airlines or Thai. There is almost always an olive on top of the salad. I have observed -- dozens of times -- Asian passengers around me looking at this item with incredulity. Some of them will taste it, and the look of disgust on their faces is amazing. I would say that 95% of them spit it out or set it aside.
And that brings two questions to mind --
1. Why do the airlines keep putting this on the salad? It's not as though it would not be a salad without an olive on it. 2. Considering all of the 'disgusting' things that Asians eat at home, what on earth do they think is wrong with an olive? My only guess is that they think it might be a grape, so the shock of the revelation is too much to bear.
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Post by Deleted on Nov 14, 2009 21:31:20 GMT
Deyana, you hate olives? More olives for me! Actually I don't like all olives as a snack - some are too bitter or far too salty. But I love them in olive fougasses, the Maghrebi chicken with olives (often with preserved lemon as well) yum. And obviously olive oil. I just can't eat them, lagatta, if I ever order Pizza, I always make sure they remove all the olives first! I don't like cottage cheese or beetroots either.
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Post by cristina on Nov 14, 2009 21:36:21 GMT
I don't have any French's mustard on hand right now but I did go to their website and look up the ingredients which are:
INGREDIENTS: Distilled Vinegar, Water, No.1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavors and Garlic Powder.
The color comes from the turmeric.
Kerouac, do the airlines put green olives on the salad? And one would think that if olives aren't normal part of Asian cuisine, that an Asian airline wouldn't include olives in their meals.
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Post by bixaorellana on Nov 14, 2009 21:42:59 GMT
Speaking of salad, that reminds me of something that I truly find disgusting. That is, anything hot served on lettuce. The lettuce gets this smell that's hard to describe and just vile.
I'm not talking about something nice that was done with control, such as a "wilted" salad. I'm talking about crap like Tex-Mex food that's served on a bed of shredded lettuce.
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Post by Deleted on Nov 14, 2009 21:48:45 GMT
Oh, you might change your mind if you have a frisée aux lardons or a gizzard salad in France.
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Post by bazfaz on Nov 14, 2009 22:04:30 GMT
I was thinking just like K2 as I read Bixa's post. Shame on her. There are many southeast Asian combinations of hot meat/fish/chicken with salad like lettuce, cucumber, mint.
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Post by Deleted on Nov 14, 2009 22:22:46 GMT
Oh, it's not a question of shame. It's just a question of having led a sheltered life until now.
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Post by bixaorellana on Nov 14, 2009 22:38:11 GMT
Once again, Kerouac and Baz prove they don't really read other people's posts.
Mine is reproduced in its entirety below:
Speaking of salad, that reminds me of something that I truly find disgusting. That is, anything hot served on lettuce. The lettuce gets this smell that's hard to describe and just vile.
[highlight=yellow]I'm not talking about something nice that was done with control, such as a "wilted" salad.[/highlight] I'm talking about crap like Tex-Mex food that's served on a bed of shredded lettuce.
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Post by cristina on Nov 14, 2009 22:44:06 GMT
My guess is that Bixa's talking more about messes like this?
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