Suggest a food

[cosmo105]

suggest something you think everyone should try! (preferably an out-of-the-ordinary food.)

i've been on a quinoa kick lately. the stuff rules! cooks in only about 10-15 minutes. add a little butter, salt, and pepper, and you in bidness. it's very versatile - it can be used just like rice in almost any recipe. it makes great pilafs. there's also some really awesome quinoa pasta on the market too. it's high-protein, high-fiber, and whole-grain. LOVE IT! (y)

[ToucanSpam]

Everyone on earth should try quiche before they die. Even Superman.

[ms.peachy]

(y) quinoa is EXCELLENT, good choice cosmo! I lurve that stuff. Great as a cold slad, as well.

I'm having a hard time thinking of something to add right now. Mostly becuse I have had a lot of wine. I'll get back to this though.

[ms.peachy]

Oh, I just thought of one. Chorizo sausage, esp in a red wine sauce like you get at a tapas place. It's not good for you in any way really but oh man, it's goooood.

[cosmo105]

^hahah it is, it is. you should try Soyrizo! it is hands-down the best meat substitute i have ever tried. even my mom (a chorizo purist) loves it. no cholesterol and 1/4 the fat, and the taste is EXACTLY the same. and no lip or butt bits that pop when you bite them!

[hellojello]

It suggest tabouli it's 100% vegan. It can be a side, it can be a main, it can go in sandwiches or wraps. It's really good for you, and keeps a fair while (in an airtight container!) Cheap to make too (y)

[HEIRESS]

I like my tabouli with bulgar better than orzo
so bulgar on its own is a great food to suggest

KALE (http://ianrpubs.unl.edu/horticulture/nf51.htm)
its a keeper
I like all varieties, purple is my favorite cause its so pretty
makes a fantastic pasta sauce which ive talked about here many a time
just pre-boil it and then saute it in some oil, salt, pepper and like 6-8 cloves of garlic and add some hot pepper flakes to taste
slap some pasta in there and goddamn thats some good shit

[zippo]

Faina

its sort of like bread, but not really
youre supposed to put salt and pepper on top at the end, and you can also make it with ham and/or cheese



(theres probably better recipes than this one but the first one i found in english)

http://food4.epicurious.com/HyperNews/get/archive_swap22401-22500/22465.html

[cosmo105]

kale is interesting stuff. i've never tried it. really high in iron, no? people at my store get PISSED if we don't have it. they'd probably pay 5 bucks a head if necessary, man.

[zorra_chiflada]

jerusalem artichokes. they're not like ordinary artichokes. raw they kinda look like ginger. they're really tasty, a really individual flavour. lots of fibre as well.

[ms.peachy]

jerusalem artichokes. they're not like ordinary artichokes. raw they kinda look like ginger. they're really tasty, a really individual flavour. lots of fibre as well.

oooh, I just made a soup with Jerusalem artichoke last Wednesday. I got the recipe from one of the weekend newspaper's magazine supplements and it was yummmmmmy! Very nice with a chunk of crusty bread and a green salad. I managed to find the recipe online - so here it is:

Artichoke soup with ginger and walnuts

This tastes creamy and rich with only the smallest amount of butter and no cream in it. Serves 4-6.

2 large leeks
40g butter
4 medium sticks of celery
400g Jerusalem artichokes
1 litre light stock or water
Small bunch of parsley

For the spice-mix:

1 tsp coriander seed
30g shelled walnuts
30g lump fresh ginger
4 tsp groundnut oil (<-I couldn't find this at the supermarket so I used some walnut oil)

Discard the toughest leek leaves then cut the tender white and palest green flesh into thin rounds. Rinse thoroughly to remove any trapped grit then add them with the butter to a heavy saucepan. Cook over a low to moderate heat for 15 to 20 minutes till they are soft enough to crush between your fingers yet not coloured.

Once they have started to soften, you can finely slice and add the celery, then peel and chop the artichokes and stir them in too. Cover the pot with a lid so the vegetables sweat and soften without colour, then pour in the stock and bring to the boil. Turn the heat down so that the soup bubbles gently and partially cover with a lid. It will take about 25 minutes for the artichokes to become truly tender.

Grind the coriander to a fine powder with a pestle and mortar then add the walnuts, mashing them briefly to a pulp. Peel the ginger and slice it thinly then cut into thin matchsticks. Warm the oil in then fry the ginger for about 30 seconds till it is golden and crisp. Toss in the crushed walnuts and coriander, let them sizzle briefly, then tip on to kitchen paper. Blitz the soup through a liquidiser or mouli, stir in the chopped parsley and check the seasoning. The soup should be mild and almost nutty tasting. Ladle into bowls and top with the ginger spice mix.

[jabumbo]

Tzatziki Sauce - aka Cucumber Sauce

its that stuff that makes your gyro taste so fine


ingredients:

1 pint plain yogurt
1 unpeeled cucumber - chopped fine
1 clove garlic - crushed
1/2 cup olive oil
juice of half a lemon
teaspoon salt
parsley


directions:

blend ingredients well with forlk. top with parsley. refridgerate

[MC Moot]

suggest something you think everyone should try! (preferably an out-of-the-ordinary food.)

Paella! The national food of Espana! It's little like gumbo but with safron and without the sausage! :D

[brendan]

fresh maza, wild organic blueberries, creamy polenta, slow roasted pork shoulder, toasted pine nuts, high quality loose tea, rustic italian bread salad...i could go on for days.

[Jasonik]

Dry salt-cured capers

Much better for Putanesca etc. as they don't spatter and explode when added to hot oil.

A quick sauce I make while the pasta is boiling.

Saute coarse chopped garlic in quality olive oil (Apulia preferred)- when golden, add coarse chopped capers and coarse chopped walnuts, (also hot red pepper flakes if you like).
When nice and fragrant add some fresh chopped basil and orange zest (also dried cranberries if you like) anchovy paste is also good to add here stir, add some milk and reduce heat to low.
Dust with Wondra flour and stir well, salt to taste and when thick turn off.
Plate pasta and top with sauce and grated fresh pecorino romano and fresh ground black pepper.

[One could start with coarse chopped porcini mushrooms, then add the garlic etc. In this case use fresh thyme in place of/or in addition to the basil]

[discopants]

Baked beans on crumpets. Simple but absolute genius. If those two can go together.

[cosmo105]

EGGPLANT!

okay, i know it's not that extraordinary. but i was pretty amazed at SOME PEOPLE I KNOW that had never tried eggplant parmigiana before. breaded eggplant cutlets are great. very versatile, make great veggie burgers. and eggplant fries? ohhh yes (y)

[MC Moot]

EGGPLANT!.....eggplant parmigiana before. breaded eggplant cutlets are great. very versatile, make great veggie burgers. and eggplant fries? ohhh yes (y)

Gawd yes,eggplant parmigiana......and as a layer in a lasagna as well! :)

[beastiegirrl101]

EGGPLANT!

okay, i know it's not that extraordinary. but i was pretty amazed at SOME PEOPLE I KNOW that had never tried eggplant parmigiana before. breaded eggplant cutlets are great. very versatile, make great veggie burgers. and eggplant fries? ohhh yes (y)


at the end of the summer when the eggplants start to come up form my P's garden...we are like drooling for my mom to make this...good choice!

[Extra Cheese]

pupusas motherfuckers pupusas

[june78745]

Escargo with melted butter and garlic........


and any form of Fondue. (y)

Chili Con Queso served in a fondue pot with little smokies (or sliced sausages), boiled fingerling potatoes, blanched broccoli and tostadas. Good enough to serve to company and easy to make.

Chili Con Queso
1 pint half & half (half cream/half milk)
8-12 oz velveeta or other processed cheese, shredded
1 small can of diced tomatoes with green chilis, drained
1/4 cup cold milk mixed with 1 Tbsp corn starch

Heat half & half and tomatoes with green chilis over medium heat just until it reached a boil. Stir in cold milk mixed with cornstarch and stir for 30 seconds (or until it begins to thicken) Reduce heat to low and stir in cheese in small handfuls until it melts and has as much cheesy flavor as you like.

[cosmo105]

Agave nectar. it's from the agave cactus plant, and it's a great sweetener for drinks, pies, and all kinds of other stuff. it dissolves right away and is high in fructose so you don't have to use as much to get the same sweetening power. the light syrup has a lighter flavor and is a little more filtered than the amber, which is more robust. i suck it straight out of the bottle sometimes :o

[Abe Froman]

Lotus root tempura style.

[na§tee]

applewood smoked cheese.

[sjp]

bbq ribs.

[Whois]

Arsenic...?

[Tone Capone]

Pork Chops... :cool:

[sjp]

rice and beans with a nice cold malta goya on the side.

[IDIOTSVILLE]

Vegetables!!!!

[Hector_Sancho]

Take all the hot sauce you have and mix them together. You'll shit fire for a week but it's really good. Well, sometimes it's not if you mix the wrong kinds together.

[keith peace]

*****JACKFRUIT******
It's a plant from mainly Thailand
The texture is like an artichoke and also shark meat....
Good in spicy cajun pasta!