has zero bearing on the truth
Pretty sure I would injure myself that way.
Most cultures eat some form of offal regularly, only recent generations have begun to ignore offal as it's more "regal" to indulge on the prime cuts. The words offal and awful are homophones now but they were not originally, and I guarantee the words in other languages for awful/offal are not homophones. Further the word "awful" existed for several centuries before the word "offal" came to be.
northside groove...southside groove....eastside groove...westside groove
I predict TomAZ taking a trip to Lyon.
2 oz blended whiskey
Juice of 1/2 lemon
1/2 tsp powdered sugar
1/2 slice lemon
Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.
In seriousness I do realize the guts are not physically dangerous, just spiritually. As far as the metals and minerals, that's fact, but it is mainly an issue of how they make the meat taste. livers, kidneys, hearts, and guts often have gross minerally flavor. You might find it pleasant. But studies show those who do also have a tendency to torture potted plants.
And btw, not that it's entirely applicable in this context, but just because some cultures do a thing doesn't mean jack squat with regards to how correct it might be. Blood fueds and female circumsision are acceptable in some cultures. Eating animal organs is only a hair's width above those.
Last edited by jackstraw94086; 05-17-2012 at 12:37 PM.
It's my mother's birthday tomorrow and I promised to bake some sort of cake-like dessert that candles can be placed upon. Anyone have any excellent suggestions? She likes lattes, cherries, lemon, almonds, raspberries, chocolate, orange, ginger, curry and earl grey tea, although not all at once.
I am going to go search through my cookbooks now.
Last edited by Courtney; 06-12-2012 at 07:16 PM.
I have made this cake more than once, it's amazing. There are many recipes out there but this one was recommeded by a pastry chef I once worked with. (from epicurious)
Lemon Olive Oil cake
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden.
I can't eat anything hard or stringy for a bit so tonight was pasta (past al dente) with beurre blanc and oh my why do I not make this sauce more.
I made this recipe for Braised Chicken with Lemon and Capers tonight, along with some blanched haricot verts with a little olive oil and lemon juice, and a watermelon salad with flat leaf parsley and feta. It was a big success, and extremely easy. Definitely bookmarking the recipe for future use.
I see no pictures.
guess ill post one. The Waffle breakfast sandwich. (pre syrup application)
Last edited by suprefan; 07-10-2012 at 11:02 PM.
It also reminds me of the single best, most useful article I've seen in Food & Wine magazine in the 22 years I've been reading it. "12 Inspired Ideas for Chicken Breasts" -- I think I've made each of the 12 at least once, and several are regular go-tos for me still. The recipes are on the F&W website (the article is from Sept 1995, which is probably before F&W even had a website) because I guess I wasn't the only one who found them useful.
Honey Rosemary Chicken with Cherry Tomatoes
Chicken with Peach-Jalapeno Salsa
Raspberry Chicken with Thyme
Piquant Chicken with Lemon and Capers
BBQ Chicken Sandwiches with Napa Slaw
Spinach-Stuffed Chicken with Sun-Dried Tomatoes
Chicken Fingers with Tomato-Jalapeno Sauce
Italian-Style Chicken with Prosciutto and Basil
Low-Fat Chicken with Watercress Pesto
Asian-Style Chicken and Noodles with Star Anise
Coconut-Curried Chicken with Roasted Eggplant
Last edited by TomAz; 07-11-2012 at 06:24 AM.
Made a lemon-based dish for lunch today:
Baked salmon with butter, lemon, fresh basil with heirloom tomatoes on the side
Sauteed chard with lemon and salt sprinkled on top
Made a side of rigatoni pasta with lemon, butter and red pepper flakes.
5/1: Giegling Showcase @ Oakland
5/2: Sleater-Kinney @ The Masonic
5/3: Four Tet B2B Floating Points @ Public Works
5/28: Refused, White Lung @ GAMH
5/30: Neutral Milk Hotel @ Pappy & Harriet's
6/2: Kiasmos ft. Olafur Arnalds, Rival Consoles @ The Independent
I made carnitas today using this recipe except with pineapple cores rather than orange slices. I cooked the pork in the lard for about four hours, all told but damn if it didn't crisp up amazingly. It was delicious with fresh corn tortillas, chopped avocado and pineapple.
I also made my own lard from the fat I trimmed from the pork shoulder. I realize there is better pork fat to use for that but it was the first time I had rendered lard and wanted to see how it went.
think I will make some Chile Verde with tri tip instead of pork. Suzy can't eat pork. Wish me luck cr****
about to be off work in 10 min...CANNOT WAIT to go home and make this!!! http://www.food.com/recipe/baked-sal...o-salsa-258474
planning on substituting the parsley for some cilantro (maybe a little bit of both) with a side of brown rice and spinach salad with some vidalia onion dressing...yummm
There's been discussion of cookbooks in this thread somewhat recently. Any cookbook recommendations on the topic of grilling (mostly indoor)? And mostly meat. What you got?
I would look into Alton brown. He's got a lot of books, so I'm not sure which one to specifically recommend, but he LOVES grilling and I've read some articles he's written about the science of cooking and they're pretty awesome.
5/15-17/15 - Psycho CA @ Observatory // 5/22/15 - Laura Jane Grace @ Hollywood Forever Cemetary // 5/27/15 - Neutral Milk Hotel @ Warner Grand Theater
6/3/15 - Sufjan Stevens @ Dorothy Chandler // 7/15/15 - Shellac @ Regent // 7/31/15 - Melt Banana w/Torche @ Roxy
Thanks, Drinkey. I'll check him out.
I used to make risotto all the time, but then my daughter became a vegetarian, and the mushroom-based (non-chicken stock) flavor is of literally no interest to me.
I have my kid hooked on homemade chicken satay now, and just converted him to chicken yellow curry as well. Ha. Take that, McDonald's!
Tips/recipes for homemade chicken satay, Tom? Seems like it would be fairly easy to make...?
this one works well for me