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Post by Deleted on Apr 23, 2009 5:19:34 GMT
Since Annie is Swiss, any bread that she would bake herself would automatically be Swiss bread.  |
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Post by happytraveller on Apr 23, 2009 6:09:55 GMT
You've got a point there Kerouac !
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Post by lugg on May 26, 2021 19:43:45 GMT
Food cravings ....I am not sure that this is the right thread but here goes anyway.
Every now and then I have a food craving, some whilst I was pregnant which I am going to discount completely as this is probably explainable. Although I do have one story to tell.
Last night I had a real urge to cook and eat a jacket potato with tuna. It was so good. Every now and then I really feel the urge to cook and eat a boiled egg..... And occasionally , an urge to eat fresh crispy tomatoes from time to time.
Anyone else have this, or am I just odd ?
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Post by bixaorellana on May 26, 2021 22:15:57 GMT
I've never had baked potato with tuna, or even heard of it before. I take your word that it's good, although I'm going to have to think about it for a while.
The boiled egg craving absolutely speaks to me. I make hard boiled eggs for my dogs, but hover over the pot so I can snatch out a couple of soft-boiled ones for me to eat immediately. Hot hard boiled eggs also have their charm. A related craving for me is untoasted, unbuttered bread with soft fried egg.
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Post by questa on May 26, 2021 23:53:27 GMT
Sorry about this but...Vegemite on toast for breakfast, hot and buttery. Vegemite and cucumber sandwiches on French baguette for lunch, cool and crunchy. Vegemite on toast or fresh grain bread with a poached or lightly fried egg or two on top for supper, comfort food in Heaven. Zap the jar in the microwave for about a minute and it heats a bit to make it easier to spread, or spread the Vegemite before the butter, it clings onto the bread better.
Hoi-an in Vietnam, 1994, a cluster of outdoor cafes serving mid-morning foods. Most of the tables had 2-3 people but one was crowded. There, hanging from the umbrellas was a rough sign... "Vegemite on bread" (and the cheap price) I still have that photograph.
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Post by lugg on May 27, 2021 20:25:38 GMT
Hoi-an in Vietnam, 1994, a cluster of outdoor cafes serving mid-morning foods. Most of the tables had 2-3 people but one was crowded. There, hanging from the umbrellas was a rough sign... "Vegemite on bread" (and the cheap price) I still have that photograph. I can imagine your delight Questa. I've never had baked potato with tuna, or even heard of it before. I take your word that it's good, although I'm going to have to think about it for a while. ...must be a UK thing its quite common here .... not a fresh tuna steak , but a tin or pot of tuna. It is often mixed up with sweetcorn which is an absolute no no for me. |
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Post by bixaorellana on May 27, 2021 22:42:07 GMT
With corn??! Why, oh why?
You reminded me of something I crave now and then. My mother used to make it as a lunch for us kids -- a can of tuna heated with a can of mushroom soup, served over buttered toast.
Uh-oh. Now I'm craving it!
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Post by tod2 on May 29, 2021 10:44:39 GMT
...must be a UK thing its quite common here .... not a fresh tuna steak , but a tin or pot of tuna. It is often mixed up with sweetcorn which is an absolute no no for me Definitely a UK thing I think - the reason being when visiting Guernsey, the annual festival of something was on and that is where I was introduced to a huge Guernsey/ maybe Jersey baked potato with a number of fillings. Tinned tuna in mayo or shrimp cocktail (in Marie-Rose sauce), baked beans, and other cold fillings. I had never seen a hot potato served with a cold filling before but went for the shrimp. I ate that separately because the potato was wonderful on it's own.
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Post by lugg on May 29, 2021 20:15:52 GMT
You understand Tod !! Although I do not have my tuna cold with my baked potato . I scoop out all the potato from a must have crispy skin , mix the potato with the canned tuna and maybe some spring onions, chilli and cheese and replace into the skin and put back in the oven until hot. My mother used to make it as a lunch for us kids -- a can of tuna heated with a can of mushroom soup, served over buttered toast. Now that is something which, although I have never eaten , I definitely would. |
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Post by bixaorellana on May 29, 2021 20:25:35 GMT
The way you describe it makes perfect sense, Lugg. I was simple-mindedly imagining a perfectly nice baked potato with the contents of a can of tuna plopped on top. But your last post makes it every bit as logical as tuna casserole -- and probably better.
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Post by casimira on Dec 29, 2021 21:09:29 GMT
I have had a craving for fried chicken livers for some time now. Popeyes used to have them on their menu then discontinued them.
Yesterday we went to an independent fried chicken joint in another part of town that T. used to frequent when he was an EMT. Sure enough, on the menu were fried chicken livers and I got my wish.
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Post by kerouac2 on Dec 29, 2021 21:56:47 GMT
Very happy for you. The other day at the supermarket when I was checking out I saw that the woman in front of me had two tubs of chicken livers and I immediately craved them. Most supermarkets here sell them but they are usually tucked away into a hidden corner since the fresh ones are no longer a popular item, so you have to think of them ahead of time to begin your hunt.
This is the fault of the fact that stewed gizzards and stewed chicken livers are much more popular items (usually used on salads) and are prominent. The raw items do not bring in nearly as much revenue.
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Post by fumobici on Dec 30, 2021 3:39:52 GMT
I don't really like any kind of liver, but I've acquired a minor taste for chicken liver from repetitive exposure. In Tuscany, almost every meal will be proceeded by crostini with the typical chicken liver mince on top. It's completely unavoidable, so I've decided to just enjoy them. I'm going to go find a recipe for them now, I'm curious how the mince is prepared.
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Post by fumobici on Dec 30, 2021 3:46:54 GMT
Onion, capers, anchovy, no wonder I like those crostini. I might even try lampredotto next!
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Post by lugg on Dec 30, 2021 17:32:23 GMT
Last night I was just talking about chicken livers with my family .... various reactions , but i love them
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Post by kerouac2 on Dec 30, 2021 17:36:20 GMT
I bought a tub of fresh livers at the supermarket today and another tub of fresh gizzards. I have already stewed the gizzards in a variety of spices and keep popping one or two into my mouth whenever I enter the kitchen.
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Post by casimira on Dec 30, 2021 17:41:05 GMT
I would love to get the recipe for that Fumobici if you wouldn't mind posting it.
The other dish that I love incorporating chicken livers in is Rumaki. I used to make them years ago to take to potluck dinners and they were always a big hit. (Those that didn't like chicken livers could pass them up but, some folks took the plunge and were delighted with their first try of something they thought they would never eat but were adventurous and curious about them). I wish I knew of a place that had duck livers available so I could make them in lieu of calf livers.
There was one restaurant here that had them on their menu. The first time I got them from there they were top notch. Subsequent to that first time I ordered them again and they were just awful. The reason being is that they were not prepared on order but had been cooked in advance and they sat in a bin under a heat lamp so, upon eating them they were dried out and lacking in every possible way. I gave up on ordering them after 2 or 3 times after my first try.
The place we went to for the fried ones we could see the cook prepare them right on the spot so when I opened the box on the way home, they were piping hot and perfectly battered.
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