Foodgasms

[Batch]

and so difficult to

untangle.

once twisted

 

[Wat_Tyler]

and so difficult to

untangle.

once twisted

Never happen . . . .

 

[Batch]

Never happen . . . .

*softly* where have you been?

 

[Wat_Tyler]

*softly* where have you been?

It's Tuesday.


Again.


I have quite the Tuesday schedule since long time, GI.

 

[Batch]

It's Tuesday.


Again.


I have quite the Tuesday schedule since long time, GI.

yes

yes you do

 

[Wat_Tyler]

yes

yes you do

So much so that zzzzzz's time is upon me.


In the AM, then?

 

[Batch]

So much so that zzzzzz's time is upon me.


In the AM, then?

yes

tis time for me to rest also...

kisses

 

[Raidho]

and so difficult to

untangle.

once twisted

Yes. There is a Zen lesson here, I just know it.

*officially enters the ever-so-intimidatingly large foodgasm thread*

 

[tortoise]

even the Pope eats ramps...they are ALL OVER THE PLACE!

They are rampant

I love ephemeral veggies, with short seasons. Here today, gone tomorrow. It's like little holidays for my mouth. We should have our own little RampFest.

Yes. There is a Zen lesson here, I just know it.

*officially enters the ever-so-intimidatingly large foodgasm thread*

*officially welcomes you to the thread, with all due pomp and circumstance*

Your passion for crawfish means you belong here. If you are as passionate about other foodstuffs, then you need to be here.

 

[LowMurmur]

I love ephemeral veggies, with short seasons. Here today, gone tomorrow.

Two words: Fava beans.

(Although with the prep time involved, it's a good thing they're among the first of spring. If they were ready at the same time as tomatoes, I'm not sure they'd inspire that much work.)

 

[tortoise]

Two words: Fava beans.

(Although with the prep time involved, it's a good thing they're among the first of spring. If they were ready at the same time as tomatoes, I'm not sure they'd inspire that much work.)

Another beautiful seasonal gem, yes.

Actually, they were selling already prepped fava beans at my farmer's market, alongside the pods. Made me laugh. Part of the ritual of fava beans is the painstaking labor of love.

There are some shortcuts I will always take, without remorse. There's no way in hell I'm actually making puff pastry, ever again, f'rinstance. Not when the store bought stuff is perfectly good. But pre-shucked favas just seems... wrong.

 

[LowMurmur]

Another beautiful seasonal gem, yes.

Actually, they were selling already prepped fava beans at my farmer's market, alongside the pods. Made me laugh. Part of the ritual of fava beans is the painstaking labor of love.

There are some shortcuts I will always take, without remorse. There's no way in hell I'm actually making puff pastry, ever again, f'rinstance. Not when the store bought stuff is perfectly good. But pre-shucked favas just seems... wrong.

Absolutely. I'm willing to let somebody shell peas or edamame if they're frozen, but in spring when the freshness is the POINT, that's part of the experience. Were they skinned, too, or just out of the pods?

 

[tortoise]

I didn't look that close, as the entire concept was an affront to my vernal sensibilities, but I'm fairly certain they were skinned. They had that glossy look about them.

 

[LowMurmur]

I didn't look that close, as the entire concept was an affront to my vernal sensibilities, but I'm fairly certain they were skinned. They had that glossy look about them.

Blergh. There's such a thing as too much convenience.

 

[Rambling Rose]

I have never eaten a fava bean. I have eaten a lima bean.

How does it compare?

 

[Saint Peter]

I have never eaten a fava bean. I have eaten a lima bean.

How does it compare?

It is favable.

 

[Recidiva]

Mother's Day dinner deferred.

I'm thinking...Capital Grille.

Lobster bisque

Kona crusted dry aged Sirloin with caramelized shallot butter

Truffle fries: Golden fries tossed in shredded Grana Pandano, kosher salt
and white truffle oil.

Creme brulee

I've been searching for a good beef wellington, but I think my best shot is to make that first at home and not pay $40 for one after driving an hour and hoping it's good.

It's the fries I want to try. I have no idea what Grana Padano or white truffles taste like.

I'm so shallow.

 

[Collette]

Yes. There is a Zen lesson here, I just know it.

*officially enters the ever-so-intimidatingly large foodgasm thread*

Welcome! *throws confetti*

Mother's Day dinner deferred.

I'm thinking...Capital Grille.

Lobster bisque

Kona crusted dry aged Sirloin with caramelized shallot butter

Truffle fries: Golden fries tossed in shredded Grana Pandano, kosher salt
and white truffle oil.

Creme brulee

I've been searching for a good beef wellington, but I think my best shot is to make that first at home and not pay $40 for one after driving an hour and hoping it's good.

It's the fries I want to try. I have no idea what Grana Padano or white truffles taste like.

I'm so shallow.

Every part of this menu makes me drool, esp. the fries. Several weeks ago I bought my first bottle of white truffle oil and had it (just a few drops!) on pasta. Heavenly!

 

[Recidiva]

Every part of this menu makes me drool, esp. the fries. Several weeks ago I bought my first bottle of white truffle oil and had it (just a few drops!) on pasta. Heavenly!

Thanks! I think that's my choice. I have to admit I just don't want to pay too much to be disappointed and the restaurant is close to where "Iron Man" is playing and I can't make that at home...well, not legally.

I think I'll follow your lead and order some truffle oil of my own. I don't even know how it smells, and I've been watching too much Gordon Ramsay and Top Chef to survive that without feeling like I'm missing out.

Aged steak is still one thing I am not equipped to make at home.

 

[tortoise]

I have never eaten a fava bean. I have eaten a lima bean.

How does it compare?

Similar, but favas are ... greener tasting. Lighter. Less starchy.

Every part of this menu makes me drool, esp. the fries. Several weeks ago I bought my first bottle of white truffle oil and had it (just a few drops!) on pasta. Heavenly!

I had truffle fries at the Bellagio, once. In fact, I believe that was the impetus for me buying my first bottle of white truffle oil.

I will make some for you next week, or a "home fry" version thereof, with roasted potatoes.

 

[Tinkersquash]

I have no idea what Grana Padano or white truffles taste like.

The parmesan I buy is Grana Padano, and it tastes just like the other parmesan I try. Parmasano and fries, mmmm!

I'm off to do some grocery shopping, but I have tiger prawns marinating with soy, oil, ginger, garlic, honey and some olive oil. DejaNu's recommendation! I almost always only eat them with melted butter. Boring - but I can taste the shrimp

 

[Collette]

Thanks! I think that's my choice. I have to admit I just don't want to pay too much to be disappointed and the restaurant is close to where "Iron Man" is playing and I can't make that at home...well, not legally.

I think I'll follow your lead and order some truffle oil of my own. I don't even know how it smells, and I've been watching too much Gordon Ramsay and Top Chef to survive that without feeling like I'm missing out.

Aged steak is still one thing I am not equipped to make at home.

I hadn't really considered it in the past (due to my lack of knowledge and the cost), but Tort explained to me that just a tiny amount goes a very long way. You're basically using it as a condiment, so a bottle will last a very long time.

 

[Recidiva]

The parmesan I buy is Grana Padano, and it tastes just like the other parmesan I try. Parmasano and fries, mmmm!

I'm off to do some grocery shopping, but I have tiger prawns marinating with soy, oil, ginger, garlic, honey and some olive oil. DejaNu's recommendation! I almost always only eat them with melted butter. Boring - but I can taste the shrimp

Aha! Yum.

Sounds like I'd be a sucker for white truffle and parmesan on popcorn. Enough that I'll want to buy the bottle. I want to try it at least once in a restaurant so when I get the bottle I'm reasonably assured it isn't oak oil or something.

 

[Recidiva]

I hadn't really considered it in the past (due to my lack of knowledge and the cost), but Tort explained to me that just a tiny amount goes a very long way. You're basically using it as a condiment, so a bottle will last a very long time.

Where did you buy yours and what brand? I'll get it there since you found it to be yummy.

 

[fallenupright]

Made lasagna...

Spinach noodles, cottage cheese, spinach, roasted garlic and green peppers, sun dried tomatoes, onions, sauce, ground beef with oregano and basil... store bought sauce because lasagna is time consuming enough without making sauce from scratch on top of that, and I don't have any frozen right now.

Not bad for my first attempt at "real" lasagna. Normally I just layer regular pasta with stuff, its easier.

My boy had two servings and gobbled them down, so it had to have been good. If he doesn't like something, he'll eat a little bit, push it around on his plate, and claim he wasn't that hungry.

It worked just fine in my deep square pan... just more layers, which is better in my opinion anyways!