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Shoutbox - 60 comments
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kat says:
What is your favorite city to eat in? And what is the most amazing food item/place you have ever found. Yes, in your entire life. Think hard!
Mine is NYC so far...and most amazing food is banh mi. Mmmm.
posted Dec 11
Comment replies (4)
jo says:
That's REALLY a tough question. I'd have to give 1st place to Boston...where I had the most incredible cannoli EVER. Second place would be New Orleans...restaurant called Mother's, where the gumbo was enough to almost make a person weep. Third place would have to go to Atlanta, GA (my hometown)...the chili-burgers, onion rings and Frosted Orange drink at the Varsity across from GA Tech. Any time I visit the city...I'm instructed to bring back coolers of the stuff.
posted Dec 12
kabel says:
That's a tough one, Orlando is home and where we have had the most time to seek out some great places to eat, so at present, Orlando is my favorite city to eat in...
Now, I have been slowly composing a review of probably my top dining experience to date, it's not someplace that normal people like you and I might frequent though.
This past April my wife and I were fortunate enough to experience dinning at Victoria & Albert's at Disney's Grand Floridian Resort here in Orlando.
I need to Finnish the review and post it, but I want this one to reflect the experience as best I can because it was amazing.
posted Dec 13
kabel says:
Jo, I remember Mothers! I had breakfast there years ago, those women are crazy! I got an extra scoop of grits because, and I quote "boy you too skinny, you need more grits!"
posted Dec 13
Lyndse says:
Who has awesome holiday recipies?!
posted Dec 5
Comment replies (2)
kabel says:
Hmmm 'tis the season for turkey, ham and roast beef & yorkshire pudding. Green bean casserole, hot german potato salad, graham cracker pudding, and seven layer salad. Rum cake, ice box cookies, peppermint pinwheel cookies fruit cake and ginger bread. and EGGNOG!!!!
posted Dec 5
heshta says:
jo & kabel
thought about you two last night when I attempted to make spaghetti & meatballs from scratch...
I sort of combined the recipes for the marinara and use ground turkey for the meatballs and it worked! It's so hard to get all three kids to like the same thing and have it taste good to us, but they ate it all up. It really bothers them if there are chunks and green things (like herbs) in the sauce so I had to use the immersion blender to make sure it was smooth.
anyway, cheers for the inspiration! =)
posted Nov 28
Comment replies (2)
jo says:
what...no pictures of meatballs being hurled across the room? it's always great to hit upon a food that everyone enjoys...glad it worked for you!
posted Nov 28
kabel says:
Great! I really like my immersion blender, I'm a smooth sauce kinda person too. ;-)
posted Nov 28
heshta says:
Last night I ended up making Chipotle Crusted Pork Tenderloin and Butternut Squash Risotto served with sauteed Asparagus and Garlic. YUM!
In order to cover both loins, I think I doubled all the ingredients except the chili powder. I also put it in the oven instead of grilling it. Let me tell you--it was delicious. For the risotto, I added cooked butternut squash at the end before adding the cream & parmesan. Last time I made the risotto, the directions said to add anything extra when you add the rice, but the squash ended up disintegrating. When finished, the risotto was a beautiful creamy orange color, but I like to bite into juicy chunks of squash. So, this time adding the squash at the end worked out much better. A pain in the ass to make but worth the effort. (I pretty much just follow the directions on the side of the box of Arborio Rice from Trader Joe's. I found precut squash in the produce section--great time saver.)
There's also a recipe from Heather for Asian Grilled Pork Chops that I'm going to try next week.
posted Oct 26
Comment replies (2)
jo says:
That sounds amazing! The risotto sounds perfect for Autumn. (Am I the only one that can't help but think of Gordon Ramsey when I hear the word...risotto?)
posted Oct 26
heshta says:
Anyone have a favorite recipe for marinara sauce? I can look one up, but I want something tried and true. Thanks =)
posted Oct 23
Comment replies (5)
jo says:
ok...here's what I do...not totally from scratch...but it's great!
2 jars Newman's Sock-a-rooni marinara sauce as your base
Ground sirloin (use whatever amt. works for your family), browned with lots of minced garlic and onion
Saute about 1 lb. of button mushrooms in butter...then dump those in
*If your family likes bell peppers...saute some of those also and toss in.
I also add a couple of cans of water chestnuts...my dad's recipe...doesn't add flavor so much as some crunch. I know...weird, but good.
Add a LIBERAL dose of good red wine...and let it all simmer for about an hour or so.
Serve over pasta of your choice. This also is a great sauce to use for lasagna.
Sorry about not having correct amounts or anything. This is one of those throw together with whatever I have in the kitchen things.
P.S. I've made this using either ground turkey or Boca crumbles...and it's still pretty yummy.
posted Oct 23
kabel says:
15 min sauce:
15-oz (14.5) can of fire roasted tomatoes
1 TBS olive oil
1 TBS tomato paste
1 clove garlic
Saute garlic and tomato paste in olive oil for 5 min or so. In either a blender, food processor or with a stick blender process the tomato to desired consistency and add to pan. Heat through for 5-10 min. That's it. Sometimes i ad a bit of pepper-flake for some kick. I really like the fire roasted tomato for this, bu regular wll work just as well (this is low fat too) ;-)
posted Oct 23
kabel says:
Or if you want to get a bit more involved:
from Americas Test Kitchen
Makes 4 cups
2 (28 ounce) cans whole tomatoes , packed in juice
2 TBS olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 tsp)
1/2 tsp dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 TBS chopped fresh basil
1 TBS extra virgin olive oil
Table salt and ground black pepper
1 - 2 tsp sugar , as needed (see note above)
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return saucce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
posted Oct 23
jo says:
@kabel...I'm definitely going to try your recipe when I've got some extra time on my hands...sounds wonderful!
posted Oct 25
BrianA/B says:
To continue foods from where you are from:
Im from texas and I miss migas at star seeds, gumbo from the captains, fried gulf oysters (well anything fried in corn meal!!!), sonic and whataburger, real brisket, chappel hill sausage (polish 50/50), everything my grandmas used to make, good greens and good beans, vegetables!! (they don't grow here!), I miss texas style encheladas with gravy and tacos al carbon, the taste of mesquite, ice mother-truckin tea (unsweetend !!!), good salsa, cajon food (boudin and crawfish), everything at thanksgiving except (cranberry sause, sweet potatoes, and green bean cassarole, yuck!), kibbe, tabouleh salad, and stuffed cabage leaves as my great grandmother used to make, fresh caught redfish broiled in the oven, and everything that is cooked outside on a grill or bbq (especially at the beach (where you can actually swim!)).
posted Oct 23
Comment replies (4)
kabel says:
Yeiks, that's quite a list! if you really miss sonic and whataburger, give it time they are starting to pop up everywhere. I had to look up tacos al carbon and it made me hungary.
posted Oct 23
jo says:
I'm originally from Atlanta, GA...most missed food from there ~ The Varsity (America's oldest drive-in) across from GA Tech. The most amazing chili-burgers, onion rings and a heavenly concoction called a Frosted Orange. Oh my...the memories almost bring tears to my eyes.
posted Oct 23
heshta says:
I miss my grandmother's cooking. She was a great cook. I wish I learned more from her. She would make things that I can only get at Dim Sum.
posted Oct 23
jo says:
Being from the South...there are foods that I profess a deep love for...that are usually only found in this area. What are some of your favorites from where you live?
A few of mine...
Pinto beans and cornbread...perfect on a cold winter night
Chess pie
Grits...with garlic and cheese, please!
Hot, buttery biscuits smothered in sorghum syrup
posted Sep 8
Comment replies (12)
Lyndse says:
Toledo, OH is my hometown, and they have a Polish Town. So at Christmas and Easter there was always plenty of real Polish Kielbasa and sweet & sour cabbage... and let's not forget those yummy warm paczkis on Fat Tuesday!
Also, Toledo is home to the Original Gino's Pizza... and since moving here I have not had pizza nearly as delicious. I miss it. :'(
posted Sep 8
kabel says:
hmmmm, I still consider my "home town" to be the Minneapolis area... not much unique about that other than Lutefisk (http://virb.com/kabelonvirb/photos/473953 ). Not something to brag about really.
Orlando is my actual home, has been for over 15 years now. We are past the deep south, so there is nothing really regionally unique, Gator maybe but I have no affinity for that. We are kind of luck in that we have just about every kind of food represented here, and if you look hard enough you will find authenticity.
posted Sep 10
Lyndse says:
I've never had lutefisk, so I guess I'm open to trying it. However, despite my Scandanavian roots I'm wary of any food that is first treated with poison before eventually landing on my plate.
posted Sep 10
Lyndse says:
http://en.wikipedia.org/wiki/Chess_pie
http://en.wikipedia.org/wiki/Sorghum_syrup
posted Sep 10
jo says:
@Lyndse~thanks for providing those links. My "famous" chess pie recipe does indeed include a bit of vinegar to cut the sweetness and also a pinch or so of cornmeal. Chess pie recipes vary enormously from cook to cook here in the South.
My love of sorghum syrup came from my great-grandmother that lived in the hills of North Carolina. She would pour a huge dollop of it over fresh butter and whip it into a concoction that, when put on hot biscuits, would make you think you had died and gone to heaven.
posted Sep 10
jo says:
This is one of the easiest pies you'll ever make...and people go crazy for them...
Chess Pie
INGREDIENTS:
* 4 ounces butter
* 1/2 cup brown sugar, packed
* 1 cup granulated sugar
* 3 large eggs
* 1 tablespoon vinegar
* 2 teaspoons vanilla
* 1 tablespoon cornmeal
PREPARATION:
Melt butter; blend with sugars. Add eggs and other ingredients and stir until blended. Do not beat. Bake in unbaked pie shell for one hour at 350
posted Sep 10
heshta says:
It sounds like the ingredients for the inside of a Pecan Pie. Besides the pie shell, I have all the ingredients. Hmmm...should I or shouldn't I. Maybe. Thanks, jo.
Lyndse, Thanks for the links too. I was being lazy! =)
posted Sep 15
Lyndse says:
@ heshta: No problem about the links, and yeah, it's basically a pecan pie without the pecans... and upon actually CREATING this pie, I've also discovered that it's a one-way ticket to diabeetus. :P Anyway, pie crust is like the easiest thing in the world to make, so you could just make one yourself.
posted Sep 15
Lyndse says:
I just got back from Mazatlan, the only Mexican restaurant in my town (it's a very small town).
I tried the "taco salad" for the first time today, and it was actually one of the best ones I'd ever had. Fried taco shell bowl, shredded lettuce, light cheese, hot shredded chicken, sour cream and guacamole, topped with pieces of avacado. Nom nom nom!
posted Sep 3
Comment replies (1)
kabel says:
Ok, now you made me go and get a taco salad from my favorite local fresh-mex lunch spot - tijuana flats, mmmmm that was good.
What? No, I'm pretty sure mine was better :-p
posted Sep 4
Lyndse says:
I found this idea on allrecipes.com: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=24385
SO cute! I can't wait to make them myself!
(Crossposted from the Sushi group)
posted Sep 3
Comment replies (3)
Lyndse says:
I think I'd like to use the Swedish Fish "Aqua Life" so that I could make some with blowfish. ^_^
posted Sep 7
kabel says:
Alright virbers, get your ovens warmed up!
Who is having (or had) what for your holiday eats?!
It's just the wife and I this year and we celebrate the Christmas holiday. So for todays dinner, some simple food, split pea soup in the crock pot using a chunk of ham left over from Thanksgiving.
Tomorrows dinner will be a rib roast (slow cooked in the oven), yorkshire pudding or popovers, asparagus, and a simple salad. Leading up to that a little shrimp cocktail, salmon spread, maybe even some stuffed mushrooms. Likely the morning will start with some French toast and fruit. Oh, and margaritas through out the afternoon too :-)
posted Dec 24
Comment replies (1)
kabel says:
Oh Dam, that was good... need some dark chocolate now...
posted Dec 25