Cooking is intuitive and experimental until something gets set on fire: FOOD

[YojimboMonkey]

because NNY's wise words deserve to be immortalized in a thread title, and also because the old one was pretty long, and also because Slice posted a review of a place I've mentioned in a previous food thread or two:

Chicago: Bakery Pizza Done Right at D'Amato's

[YojimboMonkey]

I still haven't made the peppermint patties I bought the ingredients for a while back, but now I want these just as much:
http://www.instructables.com/id/Homemade-Cadbury-Creme-Eggs/

[Greg Nog]

I made a nice marinade for some lamb last night.  Or at least, I hope it's nice; I'll be cooking the marinated riblets this evening.  Some lemon juice, chicken broth, salt, pepper, mint, honey, olive oil. 

[milesofsparks]

I still haven't made the peppermint patties I bought the ingredients for a while back, but now I want these just as much:
http://www.instructables.com/id/Homemade-Cadbury-Creme-Eggs/

woops--thanks Jim.

[jm]

Man, the food trucks in this area are really doing alright by me.  Today (and yesterday)'s truck was the Chef Samir truck.  Couscous with grilled vegetables (carrots, zucchini, eggplant) chickpeas and merguez sausage, with some kind of hot sauce and a green olive sauce on the side.  Also: "cigars" of beef and feta inside some fillo dough over mixed greens.  Holy shit this is my fucking jam.

[mixed cats]

Today I really miss my old office, where I could get anything I wanted in a five minute walk. Now there is no such luck, only a cafeteria across the way (which isn't terrible, really) or getting in my car. Mostly I eat just-add-water soups and leftovers. I miss you, Thai.

[clare]

mos, those creme eggs look awesome! and Greg, you have reminded me of my fave chicken marinade (lemon juice, olive oil and Herbamare) which I should make for dinner tonight as the big boy will actually eat it.

[YojimboMonkey]

Mr. Greg Nog, I have an assignment for you: Chocolate Bacon Baklava

Please have your results on my desk in oh let's say a couple of weeks, thanks

[Greg Nog]

Ayuh.  Will do.

[milesofsparks]

the Juice-O-Mat has juiced some oranges, the popovers are in the oven, the strawberries and cantaloupe are sliced, the egg is about to be poached...  it's so easy to make a breakfast feast.  why don't I do this more often?

[clare]

Chipotle Tabasco! Where have you been all my life?

[coldforge]

chipotle tabasco is fucking gross, son. all the tabascos are gross. ew.

[clare]

I disagree. Tabasco is great. On everything.

[coldforge]

Maybe they make it different in Oz, but around here, tabasco is 100% the combination of the following flavors: water, vinegar, capsaicin. If you arbitrarily add liquid smoke or jalapeno to those blends, you get their other two varietals. Yuck. Icky.

[elpollodiablo]

Now with more water flavor

[clare]

And salt, don't forget the salt. It's vital. Seriously, if anything has salt and vinegar in it I'll eat it.

Tabasco is all imported here (and the bloke brought the chipotle back with him). There's nothing else that reallyfills that niche here (of being hot, salty and vinegary at the same time) and I'm pretty happy with it still. I use sambal oelek when I don't want the vinegary taste, or fresh chilli for when it's called for, but for chucking on some melted cheese Tabasco is my winner.

[clare]

I have two enormous bunches of basil which I will turn into pesto tomorrow. Stockpiling for winter. (and it's great with Tabasco ;-)

[alex]

Made some pretty excellent pineapple/coconut milk curry (other ingredients: potatoes, carrots, zucchinis, onions, fresh ginger, fresh mint leaves, various spices) last night. Today, I'll head out soon to try a newly discovered place specialising in hot chocolate (which is just around the corner from the cafe that serves my current favourite hot chocolate in Leuven, so if it's severaly disappointing, I'll probably just move on to have another cup), and later go to dinner at an Indian restaurant that we've not eaten at before (or at least not since it moved from its previous to its current location).

[milesofsparks]

I am eating a mardi gras cupcake.  what mardi gras things are you all eating?

[jm]

mardi gras... office... coffee?

[alex]

I'm still in carnival-related exile (living in Maastricht, there's really only two options: dress up and join the celebrations, or flee the city), but I'd totally eat a Faschingskrapfen right now if I knew where to acquire one here. (I did get one from the German bakery - under the name Berliner, I think - in Maastricht on Friday, and it was a mediocre exemplar of its kind, but still kinda tasty.)

[YojimboMonkey]

Chicago is all about Paczki today, though in Poland Paczki Day is actually the previous Thursday.  It's basically a Polish jelly-filled donut.  Anyway a coworker of mine volunteered me to provide Paczki for the office today since I am acknowledged to be the expert on the most enjoyable ways to make ones self fat and I basically told him to fuck off, since the best places for them are all at the extreme Northwest and Southwest corners of the city and I'm on a goddamn bicycle and he can buy his own damn Paczki.  But I was nice about it.

[Antero]

My friend made king cake!

Gonna get some Abita, have some king cake, wish we were in New Orleans.

[Bernard]

Chipotle Tabasco! Where have you been all my life?

Ignore those fools, chipotle tabasco is good on everything.

[Dick]

Thanks to a last-minute trip to India, I am now stocked with three different kinds of ultra-fresh chikki, soan papdi and a brand new shiny masala dabba with fresh spices: 



Also, I went to Austin this weekend and on the way back got some delicious kolaches just waiting for me to eat them.