Something Delicious

[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!

[Sachita]

what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.

In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!

I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.

[WolfyOne]

I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.

Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.

I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.

[Sun]

Originally Posted by WolfyOne

I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.

Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.

I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.

Wolfy Welcome to the thread! or Welcome to the House of Delicious.

We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.

Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.

One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.

And I still go out of my way for the "good cheese".

I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.

[Sun]

Originally Posted by Sachita

what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.

In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!

I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.

Excuse me while I invite myself over for dinner now.

*checking flights*

Your posts leave me ummmm...yeah. Like that. Thai soup..that did me in.
Do you use galangal or ginger? The lime leaves are hard for me to find sometimes but I keep searching.

I saw coconut cream in a natural food store yesterday and recalled Bit discussing using coconut for baking so now I am curious as to what brands yall are using.

On another note I can not read this thread and not get hungry.

Thanks everyone!

[Sun]

Originally Posted by girl_dee

[COLOR="Navy"]i walked in and all i saw was the word *whipped*

See this is what I miss about you when you are not around.

Love it.

Your dinner sounds great. Wish I could fly around and visit yall for a meal. Oh yeah I liberally using "yall" now because I am in the south. And I can.

I love that you made an Angel food cake from your own fresh eggs. How fabulous is that? If you would like to share a recipe I bet that others would love that too.

[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 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.

Welcome Nadeest. That dish sounds delicious. Then again I am a big fan of rice and cabbage. Where are you studying?

I hear that you all have a very cool food scene in your area.

[Sun]

Good Morning Foodies!

So what is on the menu for today?

I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are.

1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost)

2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado.

3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette.

My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload.

[ahk]

Originally Posted by Sun

Good Morning Foodies!

So what is on the menu for today?

I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are.

1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost)

2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado.

3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette.

My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload.

I'm not to good at making omelette-- but I do enjoy making fritattas-- open faced omelette. These all sound good.

I am marinating some chicken filet(s) is balsamic, fresh rosemary, garlic, s/p -- to grill for salads and wraps. Other than that--

Pizza lately has been sounding good-- fresh dough, fresh pesto, olives, fresh mozz, roasted peppers, artichoke hearts -- mmm.

What is everyone's favourite toppings on a pizza?

[Nadeest]

I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

[Sun]

Originally Posted by Nadeest

I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.

Awesome! Welcome to the industry. What would you like to do with your career?

[gaea]

Originally Posted by Sun

I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.

gaea said that she makes a killer fried chicken so maybe she can give us some tips.

A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.

My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww

It is also juicy stuff the best this side of the Mississippi bragging on myself here....

Would be happy to share....I do not make this often so im looking forward to making it again.

ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.