Something Delicious

[Sun]

Originally Posted by lusciouskiwi

Sun, or anyone else ... After we've finished eating, and if there are left-overs, my ex insists on reheating the food and then letting it cool down before refrigerating it. Is the reheating necessary?

No reason at all. Letting it cool before refrigerating yes. Reheating only before you eat it again. At around 138-140 degrees any bacteria will die, so it is always a good idea to heat food through.

Never heard of anyone heating leftovers before packing them away. What is her logic?

[Sun]

This caught my eye

Tostada de Platano con Camarones

[ruffryder]

Originally Posted by Sun

This caught my eye

Tostada de Platano con Camarones

sheeeesh that looks delish Sun! ... and talks of chinese dumplings, and ox tails. yum! making me hungry ya'll.

My gram used to make a good soup with Oxtails and cabbage in it. mm mmm.

Hope you all enjoy your evening. My day is just starting as I'll head to work in a couple hours.

[Sun]

Originally Posted by ruffryder

sheeeesh that looks delish Sun! ... and talks of chinese dumplings, and ox tails. yum! making me hungry ya'll.

My gram used to make a good soup with Oxtails and cabbage in it. mm mmm.

Hope you all enjoy your evening. My day is just starting as I'll head to work in a couple hours.

This thread makes me hungry all the time. The section about the food of Miami yesterday was a killer. lol

Amazing how many cultures use oxtails. Very interesting. I've had them and liked them in Filipino food. Also Guatemalan food.

[lusciouskiwi]

The first time I went to the States was in May 2003 and had already been living in South Korea for over 3 years. I had a huge arse sandwich on super yummy bread (bread in Korea is not yummy and difficult to find good bread - my father had a bread delivery contract while I was growing up, so I've eaten a lot of bread in my life!). And then, and theeeeen, I had a piece of chocolate cake. It had fresh. real. cream. I cried.

[Sun]

Originally Posted by lusciouskiwi

The first time I went to the States was in May 2003 and had already been living in South Korea for over 3 years. I had a huge arse sandwich on super yummy bread (bread in Korea is not yummy and difficult to find good bread - my father had a bread delivery contract while I was growing up, so I've eaten a lot of bread in my life!). And then, and theeeeen, I had a piece of chocolate cake. It had fresh. real. cream. I cried.

Was the cream whipped?

My favorite way to experience cream is ice cream.

I could eat it every day if I did not have to concern myself with gaining weight

[Sun]

I would do almost anything for a bowl of some really good soup right now. Soooooo cold.

Almost, anything.

[lusciouskiwi]

Originally Posted by Sun

Was the cream whipped?

My favorite way to experience cream is ice cream.

I could eat it every day if I did not have to concern myself with gaining weight

Yes, I think the cream was whipped. It was just so fresh unlike the "fresh" cream in South Korea. When I was a kid, milk came in glass bottles (all the better to have a sneak drink directly from the cold bottle, shhhhh! don't tell my mum) and cream came in a small glass bottle (1/2 pint?).

I looked up NZ ice cream to look for a particular brand, couldn't find it, but did come across this: At 23 litres per capita per annum, New Zealanders are amongst the biggest eaters of ice cream in the world, and most recent figures put us at the very top, ahead of Australia and the USA. Ice cream and edible ices account for about $1 of every $44 spent on food by New Zealand households (Statistics New Zealand). And, ... ice Cream is defined as a sweet frozen food made from cream or milk products or both, and other foods, generally aerated, and consisting of not less than 100g/kg of milk fat, and not less than 168g/litre of food solids. (Standard 2.5.6) I think this is a big reason why NZ ice cream is so good.

Supreme Award for a Boutique Manufacturer this year was awarded to an entry in the Gelato category. The winning entry was Salted Caramel Gelato made by Takapuna Beach Café and Store. The judges were impressed with the ability to balance the sweet flavour of caramel with just enough sea salt to enhance the overall combination of flavours in this gelato. Takapuna Beach Café and Store also won the Supreme Award last year for their Coconut & Lime Curd Gelato.

A well-known NZ ice cream brand, Kapiti ice cream:

[girl_dee]

i walked in and all i saw was the word *whipped*


Alrighty then!

Syr and the sister are coming back after separate long road trips so i'm making comfort food.

Chicken spaghetti, it's been simmering all day. Dried herbs from the garden.

Home made guac with fresh cilantro, garlic and onions

A big ole salad with lots of good stuffs.

For dessert i made a home made Angel Food Cake with the eggs from our chickens.

My mother's first hubby was an Italian mad. She learned to cook like her then mother in law. (She tried to tell me at a young age women must do that to please their husbands ) So i benefited from having a mom who could make home made gumbo and spaghetti sauce from scratch!

[Sun]

Originally Posted by lusciouskiwi

Yes, I think the cream was whipped. It was just so fresh unlike the "fresh" cream in South Korea. When I was a kid, milk came in glass bottles (all the better to have a sneak drink directly from the cold bottle, shhhhh! don't tell my mum) and cream came in a small glass bottle (1/2 pint?).

I looked up NZ ice cream to look for a particular brand, couldn't find it, but did come across this: [I]At 23 litres per capita per annum, New Zealanders are amongst the biggest eaters of ice cream in the world, and most recent figures put us at the very top, ahead of Australia and the USA.

Ok I have NEVER seen ice cream like that! Wow! Totally blown away by those pics. Thank you for sharing them. Though NZ may out eat Americans per capita all bets are off in my family. We would take NZ down in an ice cream eating contest. Glad we have that settled.

On the spicy Malaysian food..that is what I am most interested in knowing about. Also interested in the layering of flavors and what makes a good soup base.

[Gráinne]

This is probably a bad idea, to come in here when I'm already hungry and too sore (read:lazy) to waddle into the kitchen for food.

I would so make homemade soup if I had the freezer room for the containers.

[~SweetCheeks~]

I am prepping some veggies for a pot of soup tomorrow. Thinking lots of veggies and maybe some beans, or lentils. May cut up some chicken breast and toss that in as well. With a nice sourdough or crusty bread to sop up the juice. Yummy!

[Nadeest]

I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.

[Sun]

Originally Posted by ~SweetCheeks~

I am prepping some veggies for a pot of soup tomorrow. Thinking lots of veggies and maybe some beans, or lentils. May cut up some chicken breast and toss that in as well. With a nice sourdough or crusty bread to sop up the juice. Yummy!

Can you just ship some of that out to me?

Thank you