Something Delicious

[SomethingBeautiful]

Originally Posted by Sun

Ok confession, I asked a friend last night if she was dieting and as soon as I hit "send" I felt like a total idiot because I do not like that word and try not to use it. wth? A post inspired the question and I need to remind myself that the word "diet" has negative connotations for so many of us. Myself included in that.

Because I love to eat I have always had to be aware that I can pack on some extra lbs so I have had a yo-yo relationship with 20-30 lbs over the years. Not healthy. However, I love food and eat what I want, when I want, work hard, burn off lots of calories and then eat some more. *smirk*

So there you go.

Most of what I eat is very healthy but now and again I indulge in something that is sinfully loaded with enough bad cholesterol and sodium to kill me and I love every minute of it.

I haz the opposite problem with weight. I eat and eat but my metabolism is like its own super hero. I thought my anxiety was my super power, guess nots! I try to keep weight on but it doesn't work. *Gives my pants an evil glare and attaches belt* I lovez food - the foods I love. The ones I dont, not so much. My friends have been trying to change that. Only one has succeeded.

[SomethingBeautiful]

Originally Posted by Sun

Hola from sunny Scottsdale, AZ where it once again looks and feels like Arizona. Good Goddess that cold front was frustrating.

So this past weekend when the site was down, I had the good fortune to go to a "Food Truck Festival" in Phoenix. It was awesome. This is an event hat I consistently have missed in other places like CA where I am usually working when others are dining out.

Food Trucks as you may have noticed have not just made a comeback but many have taken cuisine out of the restaurant and on to the road, which is what I love about them. Many keep the prices low making the food accessible to a wide audience.

Many trucks featured up to 5 items, some featured one or two and a handful had a huge menu.

Some of the highlights of the Phoenix event were:

~ BBQ trucks specializing in: KC, Memphis, NC, TX styles as well as local award winners in ribs and pulled pork.

~ A Noodle truck with fusion noodle dishes. Fresh noodles.

~ Tandoori Truck - Fascinating

~ Jambalaya Truck with Andouille Sausage as a feature

~ Roasted Corn in the husk truck. Always a hit with me in the south.

~ San Francisco Crab Roll - Deep fried and covered in a sweet chili sauce

~ Kettle Corn Truck with cooking demo on the ground.

~ My favorite - a local Dairy had an ice cream truck and served organic, fresh ice cream, warm bread pudding, and apple pie. 3 of us got 3 desserts and shared them. The Salted Caramel Ice Cream was my favorite.

The there was a wine tasting event. This is where I went off course. I really am not a drinker so I forget that when I drink anything it catches up with me fast. They had CA wines and Domain Chandon Champagne which was awesome. The rose' was especially good. Then there was a chocolate port that was insane. I cant recall the name of that one but will find it.

After the feasting and drinking we all needed coffee and not one truck had coffee. Seriously...we were shocked. Starbucks was too far to walk to so we hung around until one of us was qualified to drive and then pounced on the nearest Starbucks. All in all a fun day.

More food stories to come..it was a foodie weekend for sure.

Okies sooo while my plans are very early on and the monies thing is still an issue, I have a goal to have my own food truck! <3 *squees at many food trucks*

[SomethingBeautiful]

I can haz? That is all. *Tries not to lick screen*

Originally Posted by little_ms_sunshyne

[TheMerryFairy]

Originally Posted by Daktari

Hmmm! How to describe Irn Bru to the un-initiated? Lurid orangey coloured, sugary, fizzy pop. I have no idea how to convey the flavour. There is no comparison. It's not to my taste, although I have been known to throw a glass or two down when in Scotty Land and there's nothing else acceptable available. When in Roma an' all that.


Wuss! It's delish. In fact I've just eaten half a haggis all to myself. Yum!



Aye, Irn Bru (Made in Scortl'nd frrum gerrrdurs!) is what you lot call soda. You thought it was delicious? Have you booked you tastebuds in for an overhaul recently?

It probaby isn't even similar in taste. This tasted like pepsi & dr. pepper.

Originally Posted by TheMerryFairy

It probaby isn't even similar in taste. This tasted like pepsi & dr. pepper.

As I said, Irn Bru is almost unclassifiable. If I said like old school Tizer that wouldn't help matters would it? I don't think it helps that I can't describe the smell for you. Smells seem to convey much to other folks. Sadly they're lost on me because I was born anosmic.

I'm not a lover of (soda) pop anymore; my dentist almost insisted I give up coke and pepsi type drinks 20 years ago.

When I was kid we loved Dandelion and Burdock fizzy pop. Do/Did you lot have anything like that?

[TheMerryFairy]

Originally Posted by Daktari

As I said, Irn Bru is almost unclassifiable. If I said like old school Tizer that wouldn't help matters would it? I don't think it helps that I can't describe the smell for you. Smells seem to convey much to other folks. Sadly they're lost on me because I was born anosmic.

I'm not a lover of (soda) pop anymore; my dentist almost insisted I give up coke and pepsi type drinks 20 years ago.

When I was kid we loved Dandelion and Burdock fizzy pop. Do/Did you lot have anything like that?

I have had Irn Bru, Tizer and Danelion & burdock in Canada! Haha. The D&B I've had it while eating English style Fish and chips. It has a very unique taste, I can say this much. Licorice and a little hint of ginger maybe? - not sure about what you have had?

Canada and the UK tend to share products. Thank you for your post!
I rely a lot on my senses, it seems to be how I process things. At least that's what I've been told

[Greyson]

Originally Posted by Corkey

I'm not eating haggis, yes I know what it is, no no no no no. LOL

I thought I could eat it until I got to the phrase "enlosed in the stomach lining."

In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.

[TheMerryFairy]

Originally Posted by Greyson

I thought I could eat it until I got to the phrase "enlosed in the stomach lining."

In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.

I can't do it. Give me a kilt and I'll wear it. Eating haggis is probably one of the only parts of my Scottish heritage I will have trouble connecting with. I can understand why some people enjoy it. It apparently tastes like a spicy sausage but, personally I don't intend to find out. Sorry Guy Fiere!

[Corkey]

Originally Posted by Greyson

I thought I could eat it until I got to the phrase "enlosed in the stomach lining."

In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.

Yea I don't do offal either LOL.

[Greyson]

Originally Posted by Corkey

Yea I don't do offal either LOL.

Now I have got to Google "offal."



Offal is a collective term for the waste materials which remain after the carcass of an animal has been butchered and dressed. The term “waste materials” is actually a bit misleading, as many cultures have a variety of uses for offal, and in some regions certain parts of offal are treated as a delicacy. You may also hear offal called “organ meat” or “mixed organ meat.” With a growing interest in traditional butchery in the early 21st century, offal became much more readily available at restaurants and butcher shops, much to the delight of adventurous eaters.

The origins of this word are a bit unclear. Folk etymologists have suggested that it is a corruption of “off fall,” referring to the fact that as a carcass is butchered and dressed, the offal falls away, onto the floor of the butcherhouse. In modern times, of course, offal is collected in clean buckets and other containers, rather than being plucked up off the floor. This quaint explanation may or may not be correct; in any case, the word began to appear in English around the Middle Ages.

[JustLovelyJenn]

Originally Posted by Sachita

GASP!!! did you really use that four letter word in here where us gourmets come to escape and share decadence? Shame on you! lol

Fuck diets. I say be healthy.

In my attempt to do this I have majorly increased my vegetable consumption. Speaking of salads I can make a salad from anything. I've been eating a lot of onions and mushrooms which are great for you and help with weight loss. I don't feel bad about eating olive oil. butter and ghee and use it a lot when cooking my veggies. So I might have a huge plate of roasted, stirfry, grilled veggies and a little small portion of meat.

In all fairness, my diet is not very diet-like. I am simply retraining my body to return to a healthier way of eating. I have reduced my portion sizes and limited when I am willing to eat heavy carb meals. No carbs after 3 pm. I still eat everything I love I just choose to eat it at certain times of the day. My mother had a doctors appointment this week and her doctor is concerned about her blood sugar levels. When mom mentioned this new diet, the doctor jumped right on it... Now mom and I are meal buddies!! So far, its really working too!! I had to wear a belt with my jeans this week.

[TheMerryFairy]

Originally Posted by JustLovelyJenn

In all fairness, my diet is not very diet-like. I am simply retraining my body to return to a healthier way of eating. I have reduced my portion sizes and limited when I am willing to eat heavy carb meals. No carbs after 3 pm. I still eat everything I love I just choose to eat it at certain times of the day. My mother had a doctors appointment this week and her doctor is concerned about her blood sugar levels. When mom mentioned this new diet, the doctor jumped right on it... Now mom and I are meal buddies!! So far, its really working too!! I had to wear a belt with my jeans this week.

That's wonderful! Besides blets are great accessories *laughs*. A meal buddy is always great. I could use a little extra motivation myself.

[Sun]

Sorry to rain on the party folks but if you have ever had sausage, a hot dog, pate', or the like, you have had some "offal" aka organ meat. Some Chefs make a specialty of it. Some restaurants cater to the Offal lovers. There is a place in NYC's Greenwich Village called Takashi that is a little Japanese Offal place, it looked like a sushi bar to me so I wound up in there one night before clubbing thinking that I was going to get some sushi.

What surprise that was.

[Corkey]

Originally Posted by Sun

Sorry to rain on the party folks but if you have ever had sausage, a hot dog, pate', or the like, you have had some "offal" aka organ meat. Some Chefs make a specialty of it. Some restaurants cater to the Offal lovers. There is a place in NYC's Greenwich Village called Takashi that is a little Japanese Offal place, it looked like a sushi bar to me so I wound up in there one night before clubbing thinking that I was going to get some sushi.

What surprise that was.

I just say No.... LOL

[TheMerryFairy]

Originally Posted by Sun

Sorry to rain on the party folks but if you have ever had sausage, a hot dog, pate', or the like, you have had some "offal" aka organ meat. Some Chefs make a specialty of it. Some restaurants cater to the Offal lovers. There is a place in NYC's Greenwich Village called Takashi that is a little Japanese Offal place, it looked like a sushi bar to me so I wound up in there one night before clubbing thinking that I was going to get some sushi.

What surprise that was.

I don't quite mind organ meat if it's done right. It's more the having it cooked in the sheeps stomach that gets me. I don't know why.

I have switched to veggie dogs. Although I do love me a good size sausage now and then.

[Sun]

Originally Posted by Corkey

I just say No.... LOL

One of our beloved San Francisco Chefs Chris Cosentino of Incanto is the Offal King. His website Offal Good is not for the faint of heart.

As we say in San Francisco..whatever you are into..you will find here. Whatever food, kink, freak...seriously bacon espresso..the city is a mind fuck in so many ways lol

[Nadeest]

Originally Posted by Sun

I am with you! On that note, we should make our own hard cider because so many have the evil "SULFITES" that I can not seem to get away from so I cant enjoy most of what is on the market.

I have made hard cider, a time or two, but probably not in the proper way. I simply hid the gallon of cider in my closet, until it turned hard, and then enjoyed it! :P

I just started drinking commercial hard cider recently, when I stopped in at a local restaurant/bar, and they had some there. I tried it (Strongbow) and was hooked. I think that I'd drather have that then most beers, to be honest.

Originally Posted by Greyson

I thought I could eat it until I got to the phrase "enlosed in the stomach lining."

In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.

In the modern era a sheep's stomach casing is only used by the 'elite' haggis maker. Most casings are synthetic nowadays now the ones your pigs arses and nose hotdogs have.

The tasty, peppery haggis I had last night was in a synthetic casing.




Can I ask what makes a cider 'hard'. Nad, you mention Strongbow, is that really 'hard' cider. It's a brand that's been made here since 1962 (I thought it was much older) here. Having just googled Bulmer (the maker of Strongbow) I find that what you lot might consider 'hard' is actually just 'dry'. Is that so?

[Nadeest]

"Can I ask what makes a cider 'hard'. Nad, you mention Strongbow, is that really 'hard' cider. It's a brand that's been made here since 1962 (I thought it was much older) here. Having just googled Bulmer (the maker of Strongbow) I find that what you lot might consider 'hard' is actually just 'dry'. Is that so?"

Um, to my mind, a 'hard cider' contains alcohol. That is basically what it means, here in the States, at least to my knowledge.

[TheMerryFairy]

Originally Posted by Nadeest

"Can I ask what makes a cider 'hard'. Nad, you mention Strongbow, is that really 'hard' cider. It's a brand that's been made here since 1962 (I thought it was much older) here. Having just googled Bulmer (the maker of Strongbow) I find that what you lot might consider 'hard' is actually just 'dry'. Is that so?"

Um, to my mind, a 'hard cider' contains alcohol. That is basically what it means, here in the States, at least to my knowledge.

I would love to make my own! Has anyone ever succeeded?