Catchall Food Thread

[Plai]

We often eat Chinese green onion pancakes.
Was surprised to find Trader Joe's has some Taiwanese version. They're a little thicker chewier than the brands I usually get from the Asian market. That said, it made for a decent Taiwanese breakfast burrito.

 

[Tex]

This will charge your morning, Huevos Rancheros..

Jimmy Dean sausage and chopped jalapeño.


Little Mexican cheese…


2 fried eggs, over easy of course…that hot sausage will light your tail on fire.

 

[Scruffy]

Extreme Regret!

 

[Jilly]

My hommage to the BBQ Chef's..

 

[mdf]

@Tony S , I wanted you to know the Stilton you left behind in Mammoth did not go to waste. @Sandy_NYC and I finished it off. And we made a good dent in the port you bought to go with it. Sorry. no photos.

 

[cantunamunch]

@Tony S , I wanted you to know the Stilton you left behind in Mammoth did not go to waste. @Sandy_NYC and I finished it off. And we made a good dent in the port you bought to go with it. Sorry. no photos.

Never mind photos. Were walnuts involved?

 

[Paul Lutes]

Never mind photos. Were candied walnuts involved?

FIFY

 

[cantunamunch]

FIFY

Not at all. One needs something for the hands to do whilst drinking. Port and cracking walnuts. Lager and peeling blue crabs. Mulled wine and peeling chestnuts.

Port and candied walnuts would therefore be akin to - lager and Marmited crabcakes.

 

[Paul Lutes]

Have you tried it?


And what's wrong with your hands??

 

[cantunamunch]

Have you tried it?

Certainly. And I've had good vin de nuits too.

But it belongs with lighter wines - like an Eszencia or a 3 puttonyos Aszu.

 

[Paul Lutes]

Fair enough; I happily defer to your greater knowledge and experience. I just can't eat plain raw walnuts - they blister my tongue.
Not sure why.

 

[cantunamunch]

^that's the second big difference in our tasting preference profiles. Not sure it's greater knowledge so much as different body chemistry. IIRC you were also sensitive to dry bitter, in an aspirin way?

Tannin and aspirin together make me think of reactivity with ammonium ions, but that's just my brain being random I'm sure.

My cousin's shop makes ~100lbs of Turkish delight/month, about a quarter of which is really mild walnut. I bet you'd like that. Kicks ass with apricot brandy.

 

[Paul Lutes]

As a matter of fact, yes, aspirin/dry bitter makes me gag.
Strong sweetness over the walnut solves my problem - mmmmmm rocky road!

 

[James]

Possibly boiling the walnuts will get rid of the bitter part? It can turn bread dough purple.

 

[Paul Lutes]

Boiled walnuts sounds ...... mushy.

 

[James]

Boiled walnuts sounds ...... mushy.

You do it for a couple minutes to get the skin off. Not like boiled peanuts which are soft and done for a few hours.

 

[Uncle-A]

I was busy in the kitchen this afternoon and dinner came out looking good.

Chicken Parmesan with Ziti on the side.

 

[Tony S]

Never mind photos. Were walnuts involved?

No. Sadly.

 

[Tony S]

I have this problem. So I'll just get the associated emoji over with now.


Next door neighbor is a loquatious fisherman. He is a generalist. Clams, lobster, tuna charters, whatever. Right now he is bringing us small hardshell clams every week. These are smaller than littlenecks. I.e., ideal.

Here is tonight's iteration. Note: there is a shit ton of garlic and saffron in that tomato base.

 

[coskigirl]

Rain and 58* in June brought on a batch of avgolemono soup.