Alison Brie: the new food thread

[G.C.R]

The minute I saw the suggestion that we describe basic recipies we like making often I was counting down to this exchange.

add whole-grain pasta
when pasta is to taste, drain

Did you just tell me how to make spaghetti?

[Greg Nog]

Made some jawsome blue cheese dressing using this recipe, but with Greek yogurt in place of sour cream!

About to dip some buffalo wings into it!

[clare]

I was the happy recipent of some Justin's organic dark peanut butter cups. i am going to eat them. all.

[Anne the Man]

Omg guys, so today I went to The Food Show and got to spend all day eating and drinking things. It was great! I very rarely spend that much time talking about food and wine with friends. So much good cheese and chutneys and juice and cocktail mixers and desserty things oils. But my god, the vinegars they had were actually kinda mind-blowing--who knew you could get balsamic flavour in vanilla/cinnamon flavour! I have POMEGRANATE vinegar and am currently eating it in salad with Greek sheep & goat feta which is also AMAZING. The fig vinegar was amazing also, sweet in a dessert way.

To the alcohol thread! Where I will express enthusiasm! I felt so ridiculous and like a foodie person today. It helped that I was doing it with awesome people.

[G.C.R]

Don't say the word 'foodie'. It makes Jesus cry, and also me. Next you'll be saying 'nom'.

[Anne the Man]

But I'm using it like tossers who describe themselves as such do, not seriously. I got to be bourgeois for a day and pretend to be a wanker of the food and wine society.

Don't worry, I hate the word nom. 'Noms' is perhaps even worse.

[Greg Nog]

I made these bacon/caramelized-onion/cheddar deviled eggs last night, and finished off the batch this evening.  They are fucking delicious.  Added some cayenne and paprika to the recipe, and my gods they are wonderful.

[Bernard]

Don't say the word 'foodie'. It makes Jesus cry, and also me. Next you'll be saying 'nom'.

what about 'vom' can I say that?

"these durian popsicles are the vom"

[Nick Ink]

Just ate a load of these - 'yubu chubap' - seasoned sticky rice in fried and marinated tofu casings.

[bethany_m]

the japanese version of that (inari zushi) is one of my favorite things to eat.

[Thermofusion]

That looks so good, holy moly!

[Greg Nog]

Whoa, where do I get tofu casings like those?  Do they have a specific name?

[elpollodiablo]

Yeah those things look pretty close to what I'd consider an ideal food!

[nonotyet]

They make avocado inari using those casings at a place two doors down from where I work, and holy shit if I am ever on death row everybody needs to bring me all of the avocado inari.   

[bethany_m]

You can buy them in cans in most asian grocery places.  They say inarizushi no moto. You can get them dried or frozen too, but the cans are the easiest to use.

[elpollodiablo]

Are they packaged like frozen biscuits or croissants or something?

[bethany_m]

the skins are just rolled up in the cans.  If they aren't in the can they are called Aburaage. Here are two recipes:

http://www.justhungry.com/2005/03/inarizushi_sush.html  Skins from a can.

http://www.justhungry.com/inarizushi-sushi-bean-bag-redux-cooking-your-own-inarizushi-skins Dried skins.

[Nick Ink]

Mrs Ink gets them from the one and only (tiny) Korean supermarket within a 50-mile radius of where we live, a place called "Otoggi" in Hove. They're imported from Korea, and come frozen in a packet, I'm told. She has never seen them in a conventional supermarket or shop here. But I expect that would be different in places like New York etc where there are big K-populations.

[RoyBiggins]

First inari i ever had was shortly after LPTJer Stephanie found out I had never had one, and insisted that I go to the nearest real Japanese restaurant and ask for one, even if they weren't on the menu.  They weren't, but boy did the guys make me a ton of them. And they were good.

[elpollodiablo]

I am cross-posting this from my FB because I like it that much:

DRY Soda is one of my new favorite things. 1/4 the sugar of a normal soda, it comes in a variety of peculiar flavors, like lavender, cucumber, juniper berry, and blood orange. Due to the reduced sugar, it's only 60 cal a bottle; honestly, I'd drink it even if it weren't low-cal simply because I prefer the reduced sweetness. Guessing it would make for a really awesome mixer in the hands of a more practiced mixologist than I.
http://drysoda.com/

It makes me wish I could get more reduced-sugar sodas--I'd much rather have a Coke, for instance, that was noticeably less sweet than one sweetened with some vile synthetic sweetener that coats your tongue for hours afterward. There are few flavors I like less than that of artificial sweeteners.

[monkeypants]

Hmm, maybe I'll have to check that stuff out.  I'm hopelessly addicted to soda and I could certainly stand to cut down on my sugar/aspertame intake.  And hey - it's available at Wegman's!

Also, holy crap Nick - that yubu chuba looks delicious!

[YojimboMonkey]

I think I would like to drink a cucumber soda that sounds pretty good. I might not even add booze to it. Well not every time.

[Ignatius]

GuS Soda is a little sweeter than that, but it's the same idea. It seems pretty obvious that there's a market for people who are repulsed by artificial sweeteners and overmuch sugar.

Really, though, I just like seltzer with a splash of cranberry juice or whatever else I have at hand.

[RoyBiggins]

Do I hate myself because I drink mountain dew?

Or do I drink mountain dew because I hate myself?

[justinh]

I just can't get into sweet drinks these days--only bitter beverages or water seem to do it. 

But I have been into "roasted young coconut juice" from the asian market.  When I was in Thailand last month I drank 1 or 2 coconuts a day (not roasted).  I love the strange, slightly viscous, slightly sweet taste.