Something Delicious

[Sun]

Helloooooooooooooooo Delicious people!


How is everyone doing today?

So..I was having coffee with a friend this morning and we got to talking about places that we would travel to just for food. We are in the serious foodie zone here. I recall on a trip trip to San Francisco some years before I moved to CA, I had the revelation that I would come back just to sample more of the phenomenal food scene. While one part of my brain ruled out the concept as frivolous, another part of my brain was totally down for the adventure.

Over the years I have had similar thoughts about different cities and towns along the way. So while my buddy and I were chatting about great food cities this morning, it occurred to me that I have in fact planned trips around a great food scene. I've also been really fortunate to have quick access to one of my favorite food regions, California wine country. Napa and Sonoma Valley's are host to some of the most amazing examples of good food that I have ever experienced.

So I am now inclined to ask all of you a few questions about your foodie adventures:

#1 Is there a city or town that stands out for you as having a great food scene?

#2. What makes a location a great food scene for you?

#3. Where would you like to travel to, to experience the local foods?

#4. What dish or meal stands out as something that you would travel for again?

I hope that you all are having a fabulous Saturday.

[ahk]

Originally Posted by Dante

Great thread, Sun. I have been reading all of the posts. I also confess that I have learned a lot from the Food channels. There was talk about acorn and I believe butternut squash. One thing that I add to mine besides butter and brown sugar is a small amount of maple syrup. Very good that way.
Over the holiday, I attempted once again to make an omelette. On Ina Garten, (The Barefoot Contessa's) show, she had a guest who was famous for his omelettes demonstrate how he does his. He actually flipped the egg mixture once it was cooked on one side, up in the air, and CAUGHT it!. Out of my league, so, I do not own an omelette skillet, I gave this a try. I got another same size skillet, and turned it upside down and landed in the other skillet!. Success! It was fantastic! I added bacon, green onions, and grated cheddar cheese. Folded it in half. Put slices of avocado and salsa on top. Does anyone have any omelette suggestions or success stories?
Is it just me, or does sometimes the background music they play while one of these chefs is cooking or stirring, sound like the music they play on "porno" films. Not that I watch a lot of those.

HI Dante--!! So happy to see you here. I wanted to comment on two things: music and toppings. I can't agree with you more about the music they play-- my honey says the same thing. lol. Toppings -- I like broccoli, cheddar, garlic. I also like cheese with shrooms and onions. and I like ham, cheese, with green chili. I am not good at making omelettes, when I attempt to make them, they usually end up as scrambled eggs with added toppings.

Originally Posted by Sun

Helloooooooooooooooo Delicious people!




So I am now inclined to ask all of you a few questions about your foodie adventures:

#1 Is there a city or town that stands out for you as having a great food scene? Portland, Or

#2. What makes a location a great food scene for you? Locals and smell.

#3. Where would you like to travel to, to experience the local foods? Hawaii

#4. What dish or meal stands out as something that you would travel for again? Pad Thai (I ate more pad thai than I ever had when I traveled to Portland)

My answers are in coloured. and btw, what an awesome way to spend your Saturday morning, coffee, talking about food, and friend(s).

So I have been eating lots of beans over the past few days and thought-- who else likes beans? What kind of beans do you like? and what kind of recipes do you use?

Here are some beans I've eaten-- in the past (not all within the few days)


Adzuki Beans



These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some Zesty Adzuki Bean Salad?) -- mmm.

Anasazi Beans

https://www.usaemergencysupply.com/i...sazi_beans.jpg

This burgundy and white heirloom variety is popular in Southwestern recipes — especially soups. It's no surprise since they make an excellent substitute for pinto beans. Make refried beans with these little treasures and you'll never look back.

Black Turtle Beans (black beans) -- my favourite.



Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads.

Black-Eyed Peas (not the music group)



On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern US states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than Black-Eyed Pea and Collard Green Soup.)

Cannellini Beans



These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish. Also try making a white bean hummus--.

Garbanzo Beans (a.k.a. Chickpeas)




This prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes — think hummus and falafel — has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes. (Having a party? Serve this Chipotle Veggie Stew and you'll be a legend.)

Flageolet Beans



First things first; pronounce these beans "flah-joh-lay." This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too.

Great Northern Beans



Think of these guys as big teddy bears; they're the largest commonly available white bean, but they're all soft and mild on the inside. Great Northerns make for delicious baked beans or add them to soups and stews with longer cooking times.

Green Lentils (a.k.a. French Lentils)



Ooh la la! These lentils hold their shape well and have deep, rich flavor. They're an excellent addition to salads, spicy Indian dal or simple lentils and rice.

Green Split Peas



Give peas a chance! Split peas shine in soups where they're cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch.

Kidney Beans



These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin Phytohaemagglutinin (Kidney Bean Lectin) that's present in raw and undercooked kidney beans.

Lima Beans



Thankfully, succulent lima beans are shedding their bad rap as the food to force-feed kids. Add them to minestrone and other soups or combine them with corn and green beans for succotash. Who knows? You might even forgive your parents.

Lupini Beans


At Italian fairs and Spanish beer halls these beans are a popular snack. Technically a member of the pea family, these flat, coin-shaped, dull yellow seeds are second only to soybeans in plant protein content. Allow for a long soaking period and extended cooking time to reduce their potential for bitterness.

To be continued on a new post---

[ahk]

Mung Beans



You probably know mung beans for their sprouts, but the beans themselves are revered as a healing food. Mung beans range in color from greenish-brown to yellow to black and have delicate, sweet flavor. They need no pre-soaking, cook quickly and are easy to digest; you can't go wrong.

Pinto Beans (YUM)



A favorite in Southwest and Mexican dishes — "pinto" means "painted" in Spanish — these earthy beans have a delicious, creamy texture ideal for refrying. Combine with onions, chili powder, garlic and tomatoes as a filling for enchiladas or sauté cooked beans with olive oil, garlic and tamari.

Red Beans



These small, dark red beans are subtly sweet and hold their shape when cooked. They make a great choice for soups and chili and as a companion to rice.

Red Lentils



Don't be fooled by the name; this variety of lentil isn't really red. In fact, their soft pink color turns golden when cooked. Note that red lentils cook quickly and don't hold their shape so they're best in soups or purées or cooked until creamy with Italian seasonings. (Still not sure what to make? Try Red Lentils with Garlic and Onions.)

Split Peas (Green peas)



While green peas are picked while immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split and dried. Split peas don't require presoaking and their mild flavor and creamy texture make good companions to garlic, onions, dill, curry and ginger.

~~

Well that's what I came up with-- beans/legumes -- Enjoy.

[Sun]

Wow ahk Thank you for an awesome been study.

I will definitely come back to that.

Dante mentioned the background music in cooking shows and I can not place the music at all. So odd too because I usually pick up music wherever it is. Now I am disturbed by this porn style music invading cooking shows. How strange.

[Sun]

Black beans are my favorite. I make this quick dish often and it is on my list of "Fast Food" for days when I do not have much time but need something nutritious. A little advanced planning helps me avoid the urge to grab junk food when I am busy:

Cuban Style Black Beans

1 Can Black Beans, drained and rinsed
1/2 C Onion, chopped
2 Cloves Garlic, chopped
1/4 C Water
1 tsp olive oil
1/2 Lime

Optional: Add chopped lean ham, green bell peppers.
Optional Topping: Sour Cream.

Saute' the onions and garlic over medium heat for 2 minutes. Do not brown.
Add Beans and water. Cover and cook for 10 minutes on low heat.

When ready to serve, squeeze the juice of 1/2 a lime into the beans and stir.
Serve with rice.

[JustLovelyJenn]

I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.

Originally Posted by Sun

Black beans are my favorite. I make this quick dish often and it is on my list of "Fast Food" for days when I do not have much time but need something nutritious. A little advanced planning helps me avoid the urge to grab junk food when I am busy:

Cuban Style Black Beans

1 Can Black Beans, drained and rinsed
1/2 C Onion, chopped
2 Cloves Garlic, chopped
1/4 C Water
1 tsp olive oil
1/2 Lime

Optional: Add chopped lean ham, green bell peppers.
Optional Topping: Sour Cream.

Saute' the onions and garlic over medium heat for 2 minutes. Do not brown.
Add Beans and water. Cover and cook for 10 minutes on low heat.

When ready to serve, squeeze the juice of 1/2 a lime into the beans and stir.
Serve with rice.

[Sun]

Originally Posted by JustLovelyJenn

I love black beans, I cant wait to make this... Its now on the menu for the upcoming month.

Of course I hit this with Tabasco but that is a given for just about anything that I cook. Diced avocado is also a nice topping but it then takes it out of the authentic Cuban realm.

[Corkey]

#1 Is there a city or town that stands out for you as having a great food scene? Niagara Falls Ont.

#2. What makes a location a great food scene for you? Fresh sea foods paired with fresh micro greens and the beef is much tastier than the US.

#3. Where would you like to travel to, to experience the local foods? Morocco.

#4. What dish or meal stands out as something that you would travel for again?
Kailua pig luau, Maui.

[Sun]

Originally Posted by Corkey

#1 Is there a city or town that stands out for you as having a great food scene? Niagara Falls Ont.

#2. What makes a location a great food scene for you? Fresh sea foods paired with fresh micro greens and the beef is much tastier than the US.

#3. Where would you like to travel to, to experience the local foods? Morocco.

#4. What dish or meal stands out as something that you would travel for again?
Kailua pig luau, Maui.

I found that anything that I eat on an Island or at the beach always tastes better than the alternative.

ahk mentioned Portland as a great food city. I agree.

Have not been to Maui yet but look forward to visiting.

[Corkey]

Originally Posted by Sun

I found that anything that I eat on an Island or at the beach always tastes better than the alternative.

ahk mentioned Portland as a great food city. I agree.

Have not been to Maui yet but look forward to visiting.

If you ever make plans to go hit me up for the best stays places. There are tons of BnB's as well as some that are gay friendly.

[Sun]

Originally Posted by Corkey

If you ever make plans to go hit me up for the best stays places. There are tons of BnB's as well as some that are gay friendly.

I would like to visit next fall. I will keep you posted, thank you.

[lusciouskiwi]

I finally made Rendang last Friday. Lotsssss of cutting up of lemon grass, fresh tumeric, red onions and other things I don't know how to spell. Mustn't forget the toasted coconut and the fresh coconut milk... shrimp paste, ground dried chillies ...

My ex's mum washed the chicken with water and salt and then, later on without consulting with me first, added salt to the Rendang. When we sat down to eat it, it was so salty!

My ex thinks that her mum didn't rinse the chicken properly to get rid of the salt from washing it. Ex added some water to it, but how to get rid of excess saltiness? I was quite disappointed.

Will come back later with a proper list of ingredients. This is the Nyonya style of Rendang, the traditional Malay style is a bit different. Darker, drier and salty.

[Sun]

Originally Posted by lusciouskiwi

I finally made Rendang last Friday. Lotsssss of cutting up of lemon grass, fresh tumeric, red onions and other things I don't know how to spell. Mustn't forget the toasted coconut and the fresh coconut milk... shrimp paste, ground dried chillies ...

My ex's mum washed the chicken with water and salt and then, later on without consulting with me first, added salt to the Rendang. When we sat down to eat it, it was so salty!

My ex thinks that her mum didn't rinse the chicken properly to get rid of the salt from washing it. Ex added some water to it, but how to get rid of excess saltiness? I was quite disappointed.

Will come back later with a proper list of ingredients. This is the Nyonya style of Rendang, the traditional Malay style is a bit different. Darker, drier and salty.

Hiya Kiwi can you post some pics too?

So sorry that the over salting occurred. Not fun! I have had that experience too where I was really looking forward to a dish and it came up way too salty. Also had that experience with someone adding cayenne and not medium red chili powder to black bean chili, then not wanting to admit that she made the error...and serving the dish anyway. That was quite a memory.

Looking forward to learning how to make Rendang!

[Dante]

Originally Posted by Sun

Helloooooooooooooooo Delicious people!


How is everyone doing today?

So..I was having coffee with a friend this morning and we got to talking about places that we would travel to just for food. We are in the serious foodie zone here. I recall on a trip trip to San Francisco some years before I moved to CA, I had the revelation that I would come back just to sample more of the phenomenal food scene. While one part of my brain ruled out the concept as frivolous, another part of my brain was totally down for the adventure.

Over the years I have had similar thoughts about different cities and towns along the way. So while my buddy and I were chatting about great food cities this morning, it occurred to me that I have in fact planned trips around a great food scene. I've also been really fortunate to have quick access to one of my favorite food regions, California wine country. Napa and Sonoma Valley's are host to some of the most amazing examples of good food that I have ever experienced.

So I am now inclined to ask all of you a few questions about your foodie adventures:

#1 Is there a city or town that stands out for you as having a great food scene?

#2. What makes a location a great food scene for you?

#3. Where would you like to travel to, to experience the local foods?

#4. What dish or meal stands out as something that you would travel for again?

I hope that you all are having a fabulous Saturday.

San Francisco for sure. Love it there, including Chinatown. Vegas has some of my favorite restaurants. In fact, the best place voted for by the locals, is The Steak House at, of all places, Circus Circus. The Bellagio has some 5 star restaurants and Gordon Ramsey just opened his steakhouse there. I would love to go to Paris, France and check out the some of the sidewalk cafes. And...sample bread, wine, cheese. New Orleans would be a great place to try. I grew up in Montebello, which is in So CA, right next to East LA, and, you have a choice of just about any restaurant for yummy Mexican food. I mean, they are all good! Chicago for pizza. Philadelphia , and last but not least, New York. Oh, and I want to go see Paula Deen at The Lady & Son's in Savannah, GA.
FYI.....did you know that Cat Cora and Anne Burrell from the Food Network are both gay?

[ahk]

So I think I know Dante learned his cooking on Food Network--

Where did YOU learn how to cook? Family? Friends? School? Food Network?

I learned a little from my grandma, but I mainly just learned by cooking for myself and trying new foods and I really eat with my eyes. I always loved to read books and magazines about food and recipes, and then internet came along and it was over-- I love food blogs.

Then I found my honey and she loves to cook and we have very similar tastes but very different at the same time. She has taught me to like foods by texture and colour.

Every year that I get older, the better I get with cooking. I also, love to watch food network and the cooking channel-- yay tv.

[Ursy]

Originally Posted by ahk

Where did YOU learn how to cook? Family? Friends? School? Food Network?

I learned a little from my grandma, but I mainly just learned by cooking for myself and trying new foods and I really eat with my eyes. I always loved to read books and magazines about food and recipes, and then internet came along and it was over-- I love food blogs.

I'm very visual too. Have you seen these sites? They are like visual recipe searches. So inspirational for us visual types. (edited to add: wow, how many times can I say visual in one paragraph?)

http://www.tastespotting.com/
http://www.nibbledish.com/recipes/
http://foodgawker.com/
http://www.yumgoggle.com/gallery/

I learned to cook a little bit from before I left home, and after that it was mostly trial and error, following recipes, and observing others. My dear mum gave me a good basic cookbook to take with me, I consulted that a lot. I think I still have it somewhere!

[JustLovelyJenn]

Originally Posted by ahk

Where did YOU learn how to cook? Family? Friends? School? Food Network?

My family has always cooked. Every family event involved time in the kitchen and I learned a little bit of something different from them all.

My fathers mother was an amazing cook. She could cook anything from scratch and did. She taught me how to measure by sight... taste and adjust my ingredients, and how to use my imagination and improvise.

My grandmother on my mothers side taught me a lot about "almost homemade" cooking and how to use cheap and quick things from the cupboards to make something no one would guess you didn't make from scratch. She was also the canner in my family... and I still love to can some of the things she made every year... like zucchini relish and chili sauce.

[Sun]

Originally Posted by JustLovelyJenn

My family has always cooked. Every family event involved time in the kitchen and I learned a little bit of something different from them all.

My fathers mother was an amazing cook. She could cook anything from scratch and did. She taught me how to measure by sight... taste and adjust my ingredients, and how to use my imagination and improvise.

My grandmother on my mothers side taught me a lot about "almost homemade" cooking and how to use cheap and quick things from the cupboards to make something no one would guess you didn't make from scratch. She was also the canner in my family... and I still love to can some of the things she made every year... like zucchini relish and chili sauce.

Hi Jenn

Seems like those of us who love to cook and value the rituals associated with creating our family "classics" or staples, developed a love of being in the kitchen at a young age.

You, like many others were very fortunate to have this experience. So many young people today are not getting that time in the kitchen that so many of us had and value as part of our formation as cooks.

If you are interested in teaching us something about canning please do!

[Corkey]

Originally Posted by ahk

So I think I know Dante learned his cooking on Food Network--

Where did YOU learn how to cook? Family? Friends? School? Food Network?

I learned a little from my grandma, but I mainly just learned by cooking for myself and trying new foods and I really eat with my eyes. I always loved to read books and magazines about food and recipes, and then internet came along and it was over-- I love food blogs.

Then I found my honey and she loves to cook and we have very similar tastes but very different at the same time. She has taught me to like foods by texture and colour.

Every year that I get older, the better I get with cooking. I also, love to watch food network and the cooking channel-- yay tv.

I learned long ago back when it was me feeding me. Lets face it I like to eat, and I like food that tastes great. So I paid attention when I did get out to what was in the foods I was eating. I learned to develop my taste buds, try to guess what the chef had used, then make it in my own home. Never moved on until I got the dish right.
Still try to replicate dishes when we go out, and these days with the economy being what it is, I watch food network for inspiration, and do my own take on their dishes. Mom was a good cook and dad was as well, but he was steak (burger) n potatoes kinda guy, and mom cooked irish n german dishes when she had the time to cook. Dad was the main meal provider. So anything other than grilled meats dad wasn't much of a experimenter.

[Bit]

Black beans are our favorite; then black beans and refried pintos combined in the same one-pot dish; then lima beans.

But ahk, I have to say, I do NOT forgive my parents lol--you're so funny!--but Mom never cooked the limas long enough. Wow, what a difference it makes when you cook them till they're actually soft!

I learned to cook in a Greek deli. I was already pretty good at following recipes and I was a good baker, but it was in the deli that I was exposed to enough different foods and techniques to really learn how cooking works. Then it was thirty years of trial and error to teach myself what I like. I have to say, those five years I spent with my mom were a waste as far as cooking; I wasn't welcome in her kitchen and pretty much retreated to very simple foods, sandwiches, burritos, etc. I made up for it in spades the past five years though!

My favorite cooking blog is the King Arthur Flour baking blog. I've learned a lot there because they go step by step with pictures and they also explain all the technical parts, the chemical reactions, the various ingredients. That blog is an education all in itself! http://www.kingarthurflour.com/blog/