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beet it [May. 26th, 2008|04:22 pm]

[music |bob dylan]

I opened the pantry the other night, and it was pretty much empty, besides 3 cans of beets, and one can of peaches. I just got off work, and there was no way I was going to go to the store. Then I had the amazing idea to combine the two and bake it with bacon and chicken. WaaLa Beet and peach chicken with rice.



Ok, so it was alright, but I need to tweak the recipe some, I believe it has major potential. One problem is I am sooooo bad at watching time while I cook chicken. I usually poke and cut at it until it isn't pink anymore. But cooking with beets made this impossible since the beet juice turned the chicken a bright pink everywhere I cut. So when I thought it was done it was scary eating it because I thought I might of under cooked it, but no stomach problems the next day! yay!
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Edible Insects, Part 2 [May. 21st, 2008|07:48 pm]

[I'm reposting this to here since it sounds like you're looking for unusual topics.]

After reading Eating Insects, Part 1, have you been waiting to see whether or not I chowed down on any bugs? I thought about it a lot for a week, surfing websites, talking to friends about it, and being reminded of bugs by lots of other things. The fennel fronds in my pasta looked a little like little squished long-legged bugs. The red adzuki beans reminded me of insect larvae. Spicy salty shrimp with their heads on reminded me of many-legged bugs. I saw an ant crawling around on our back porch and considered catching it and frying it up to see what it tasted like. Then I remembered the ant traps we put in the back stairwell and worried that the ant was carrying a poisonous payload back to its home so I passed on trying to eat that ant.

A week later, I was still excited to give these a try so after work, I headed down to the library where they were hosting David Gracer for an Edible Insects Talk and Tasting. His bio could sound kind of Indiana Jones. He teaches expository writing by day and then goes hunting for wild mushrooms and edible insects. He's even gone all the way to Thailand to try the local entomophagy cuisine (while also giving a presentation at a conference for the United Nations).

I was late so I missed the bulk of his talk. When I spoke to him afterwards, he was bummed he had forgotten to talk about how insects were an environmentally friendly source of protein and minerals and other nutrients. (But you can see the short segment of David Gracer on the Colbert Report.) When I arrived at the library, they had moved on to taking questions from the audience. One kid asked what his favorite insect to eat had been. I've already forgotten the specific bug (maybe grilled scorpions from a street vendor in Thailand?) but he finished by saying, "Those were so good I could've eaten another 25 of them right there."

Man in audience: "Do you get a lot of dates?!"

Gracer: "Well, I DO get asked that from time to time. But my wife is actually understanding about it even though she doesn't care for them that much herself. But we live in 'the Ocean State' and she doesn't even like to eat seafood so.... yes, Miss. You have a question?"

Girl in Front Row: "Yes. I was wondering if that last story was true because I notice you're not wearing a ring."

Keen observer, eh?

Gracer: (smiling) "Yes that's true even though I'm not wearing my ring. My life is pretty interesting as it is without needing to make things up."

David Gracer, presenting and cooking

While we had remained seated during the talk, once it came time to try the bugs, much of the audience crowded around the front to get a taste.

Fry the crickets up with a bit of oil and then add in some rice.

I was a little nervous still about eating any of the bugs. It just sounds a little weird doesn't it? But when he started cooking some crickets, after a few minutes, you could smell them and I swear it smelled like french fries to me. It smelled like fries and I hadn't had a chance to eat dinner yet. Suddenly, I couldn't wait to try them.

Click to my journal if you want to see more (includes photos of the insects)
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Lingonberry-brie chicken! [May. 21st, 2008|11:39 am]

One night a couple of months ago I went a little nuts in the kitchen.

This is lingonberry-brie chicken with toasted pine nuts.

It had a splash of soy sauce, butter, cinnamon, honey, lingonberry preserves, brie cheese, and toasted pine nuts. I baked it for uh, a while. I have no idea how I came up with that, and I don't know if I'll ever be able to reproduce it. It was strange but surprisingly good. :D
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culinary adventures [May. 21st, 2008|02:32 pm]

[music |Nelly Furtado - Build You Up]

I went to China over the summer, and encountered some really um...intresting food.
They have a festival (I don't remember the name) for a drowned poet, and they serve a lot of sticky sweet food. Like this dragon eyeball soup:

The white thing is a mochi ball filled with poppy seeds, in a pinkish, viscous, herbed 'soup'. I thought it was alright, except for that strange texture.

Then there was(my personal favorite) CORN ICECREAM! Taste just like corn, and it comes encased in a wafer (which I guess is supposed to be the husk.
It was actually fantastic.

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IMPORTANT POST ABOUT POSTING. [May. 21st, 2008|10:27 am]

Greetings everyone!

food_ish moderator, here. There have been some questions and comments about content and why certain posts have been deleted. I would like to direct you to the Food-ish notes about posting, and remind you that this is a community not just for extra-ordinary stories and photos about food but also *this is important* OUT-OF-THE-ORDINARY posts about food. There are a million and one lj food communities that would love to hear about burnt toast and would welcome your recipes for a primo post roast but this is not one of them. Honestly, some of you are making great posts but they are just not relevant to Food-ish, and so they have been deleted. If you feel your post was removed in error, I am completely willing to hear why you think this - message me, and perhaps we can come to a compromise or I can direct you to a more appropriate community. OK? So again, please keep in mind when posting that this is a community for bizarre/radically wonderful/gross/horrifying foodishness and that is all.

Peace, love, and snacks.
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Hi [May. 21st, 2008|10:37 am]

I wanted to make a healthy chicken meat loaf. So instead of using bread crumbs as filler I used rolled oats that I blended to a fine powder for a little extra fiber. This recipe would have come out wonderful if I didn’t decide to use a whole cup of rolled oat powder.

The ‘meat loaf’ never really cooked. It more like chicken oat meal… Yeah, one of my finer moments in the kitchen.
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what to do with a crap-ton of greens? [May. 21st, 2008|11:14 am]

[mood |amused]

Help! I need ideas on how to use up a huge load of greens! Yesterday I picked up my first local CSA share, and along with my box of beets, strawberries, red potatos, green onions, and 2 types of lettuce--I was handed a huge bag of mustard greens (it has to be at least 2 lbs) and a smaller bag of turnip greens. I know I can do the typical sauteed greens in garlic, but I need more recipe ideas. Help!
(posted to a few other foodie blogs)
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Pizza Sandwich [May. 21st, 2008|07:12 am]

[Current Location |Tampa, FL]

My vegan friends and I make some pretty wild, decadent recipes. This video is of us spending three hours making fried okra and tofu and sandwiching it between two pizzas. One pizza is mashed potatoes and gravy pizza and the other pizza is a classic Italian vegetable pizza. DELICIOUS. RIDICULOUS.

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When Porridge Goes Wrong... [May. 21st, 2008|08:57 am]

Ok normally I'm a reasonable cook - I make the odd stir fry, curry or a killer chilli. However back in the colder months this year I was feeling a little homesick, so I decided to make porridge like my mum used to. But, because I'm lazy, I thought I'd try microwaving it.

Unfortunately I wasn't sure of the oats : liquid ratio, so after 2 mins on max I take out a small hardened flapjack. Not to worry - I mash it with a spoon, pour on more milk and put it back in.
It must have been a little too much - it caused porridge to EXPLODE all over the microwave. Cue 10 mins of scraping and swearing, by which time porridge remaining in bowl is cold. I get it back to lukewarm by watching it like a hawk on the defrost setting for about a minute
'Yay, Porridge!' I thought, and rifled through my cupboard for sugar and cinnamon. Spotting the word 'cinnamon' on a jar I pulled it out, shook it on, stirred it up and eagerly shoveled some into my mouth
...to find I had, in fact, covered it with chinese 5 spice. Cinnamon was just one of the ingredients listed on the back.

It was a dark, dark day.
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First post hope you enjoy. [May. 20th, 2008|03:26 pm]

Now that I'm married I've tried to improve my culinary actions. Before I was the type of person who could somehow catch the toaster on fire. Ok, so I still need a lot of room for improvement, and what I make is usually improvised. If it were for my hubby hubs cooking I'd probably starve, or die of a heart attack with the pound of salt he uses in everything he cooks.

Somewhat picture heavy. A couple of my prize meals that actually turned out to be delicious.

ambitious cooking nights....Collapse )
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