Food fleeting thoughts

Apparently, people like to eat.

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Food fleeting thoughts

Postby Zohar » Mon Jan 02, 2017 2:30 pm UTC

Because every forum needs a fleeting thoughts thread.

I'm on vacation in Placencia, Belize, and it's going pretty great! The only frustrating part is the food. There's some delicious-looking stuff here, but it's very challenging to find vegetarian food. I've basically eaten red vegetable currie with coconut rice for three days now. Tasty, but repetitive. It's a good thing we're cooking in our rented place from time to time. Also going to eat at a place advertised as veggie friendly so I hope they'll have something different.
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Re: Food fleeting thoughts

Postby kalira » Mon Jan 23, 2017 4:39 pm UTC

My boyfriend started making us smoothies, which means I was eating approximately 1.5-2 bananas a day, where prior I ate basically none. Additionally, since he's vegetarian, the easiest sources of protein for him (and thus us when we make meals together) have been tofu, tempeh, and a variety of beans of all sorts. I just got a metabolic panel done, and apparently my potassium is high. So my doc told me to lay off things high in potassium for a few weeks and retest. Sooooooo, no bananas, no beans of any kind (including soy), no to several other fruits, no potatoes (sorry, there's just no way that's going to happen -- I can lower intake of potatoes, but impossible to eliminate entirely). That's kinda darn frustrating.

I am fairly certain the high reading is because of the increased consumption as described above, but I really don't feel like it's been THAT much. Sigh.
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Re: Food fleeting thoughts

Postby AngrySquirrel » Tue Apr 18, 2017 12:45 pm UTC

I haven't been able to find ginger root lately so my soups are tasting definitely lacking. The problems of living too far north I guess.

Got to make a chocolate cake for a confirmation dinner in May and I don't think there's room in my fridge for one. Bit unsure of how to solve the logistics on that. Hopefully it'll just stay cold enough that I can keep using the basement as temporary cold storage.

Oh yea, I've been trying to reintroduce bread into my diet as I haven't eaten it in ages (I don't really like bread, but it's useful for small meals), but it's giving me severe acid re-flux so I might just give it up. It's weird though, cause I don't really react like that to other similar products, just bread.
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Re: Food fleeting thoughts

Postby doogly » Tue Apr 18, 2017 1:22 pm UTC

kalira wrote: I just got a metabolic panel done, and apparently my potassium is high.

Generally it's just a concern if potassium/sodium is high relative to sodium/potassium, there's not much notion of high in an absolute sense. Sounds like it might be easier for your diet to increase the sodium than to cut the potassium. Maybe try that? Of course if you are seeing an actual health professional about this you should discuss with them, but it may be an option to bring up?
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Re: Food fleeting thoughts

Postby PAstrychef » Tue Apr 18, 2017 2:41 pm UTC

AngrySquirrel wrote:I haven't been able to find ginger root lately so my soups are tasting definitely lacking. The problems of living too far north I guess.

Got to make a chocolate cake for a confirmation dinner in May and I don't think there's room in my fridge for one. Bit unsure of how to solve the logistics on that. Hopefully it'll just stay cold enough that I can keep using the basement as temporary cold storage.

Oh yea, I've been trying to reintroduce bread into my diet as I haven't eaten it in ages (I don't really like bread, but it's useful for small meals), but it's giving me severe acid re-flux so I might just give it up. It's weird though, cause I don't really react like that to other similar products, just bread.

Might be heretical to suggest, but I get jars of ginger paste and keep them in the fridge. Otherwise I end up with moldering bits of ginger root at the bottom of the drawer. If there are stores that specialize in foods from India you should be able to find it there.
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Re: Food fleeting thoughts

Postby AngrySquirrel » Wed Apr 19, 2017 12:04 pm UTC

PAstrychef wrote:
AngrySquirrel wrote:I haven't been able to find ginger root lately so my soups are tasting definitely lacking. The problems of living too far north I guess.

Got to make a chocolate cake for a confirmation dinner in May and I don't think there's room in my fridge for one. Bit unsure of how to solve the logistics on that. Hopefully it'll just stay cold enough that I can keep using the basement as temporary cold storage.

Oh yea, I've been trying to reintroduce bread into my diet as I haven't eaten it in ages (I don't really like bread, but it's useful for small meals), but it's giving me severe acid re-flux so I might just give it up. It's weird though, cause I don't really react like that to other similar products, just bread.

Might be heretical to suggest, but I get jars of ginger paste and keep them in the fridge. Otherwise I end up with moldering bits of ginger root at the bottom of the drawer. If there are stores that specialize in foods from India you should be able to find it there.

I usually use an entire root for my soup batches. I tend to make enough that I can freeze it down in cubes and eat it for weeks after. I feel the paste doesn't taste quite right? Dunno, I might just be being picky.
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Re: Food fleeting thoughts

Postby PAstrychef » Wed Apr 19, 2017 2:45 pm UTC

You're right that it isn't quite the same, and if you use it up, there's no reason not to get the fresh if you can. I usually use the paste in things like stir-fries and curries.
You can make a nice broth with one head of garlic per quart of water, simmered 15 minutes.
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Re: Food fleeting thoughts

Postby sardia » Fri May 05, 2017 11:03 pm UTC

My trusty keychain bottle opener (drink and drive ho!) is wearing out. Any links for a replacement? It should be small enough to fit on my key chain. My friend has a really cool version that opens bottles despite being flat as a card.

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Re: Food fleeting thoughts

Postby Zohar » Fri May 05, 2017 11:50 pm UTC

Ugh, just use your eye socket like everyone else...
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Re: Food fleeting thoughts

Postby PAstrychef » Mon May 08, 2017 8:25 pm UTC

As always, we had leftover charoset from Passover. I added it to some rice pudding and it made a pretty good dessert. Then I thought "this should work well as a pie!" And I was all excited to try making one for work. Then I googled charoset pie and I am not the first person to have this idea. :( But I will still try making one for work, because it will be delicious.
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Re: Food fleeting thoughts

Postby Zohar » Mon May 08, 2017 8:26 pm UTC

What other recipes have you found yourself being the first to try them?
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Re: Food fleeting thoughts

Postby PAstrychef » Mon May 08, 2017 10:49 pm UTC

There really aren't many new dishes to be made. I did think of baking a savory custard in a squash as something I hadn't seen done, but that's about it. (Crime brûlée baked in a mini pumpkin is not uncommon) Just about anything you can do to food has been done one way or another in the past.
I don't worry too much about being perfectly original, or if others take up a dish I put on a menu. Heck, when I'm doing something for work I don't even worry if it's the version I would sell. It's my bosses shop, and we sell what she likes best.
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Re: Food fleeting thoughts

Postby Bane Harper » Fri May 26, 2017 7:19 am UTC

What about fruits, you can find amazingly fresh fruits in Belize.

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Re: Food fleeting thoughts

Postby AngrySquirrel » Sat May 27, 2017 12:20 pm UTC

I have discovered there exists such a thing as too much sweet potato.

Sigh, this recipe used to be delicious but now it's just nauseating. Can't remember what I'm doing different.
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Re: Food fleeting thoughts

Postby Sandry » Mon Jun 05, 2017 4:40 pm UTC

I need more reliable healthy, vegetarian recipes that I can put into the rotation. It feels like I'm very frequently making a kind of chili, a kind of curry, a kind of (crustless) quiche, or a kind of stir fry. Occasionally a kind of soup.

I wonder if there's a way of finding recipes by characteristic? Like, vegetarian is easy, 'cause often people label the titles as such. But "uses beans or lentils as a protein" (rather than tofu or seitan or whatever) is harder to do, and "contains a high vegetable content with at least three differing vegetables" is basically not possible through any means I can think of.

What I really want is a list of things that has low processed carb or protein content, high vegetable content, and doesn't take like five pots/pans/etc to make.
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Re: Food fleeting thoughts

Postby Zohar » Mon Jun 05, 2017 6:16 pm UTC

Hmm, we often make stuff like you described. Dal is pretty easy to make in one pot and just requires some rice to put on. Japanese curry is different from Indian curry and has a bunch of veggies in it. Ethiopian food is also great for veggie stuff (there's this recipe we often do which is basically cabbage, potatoes, carrots, olive oil, and hot peppers and it's ridiculous how flavorful it gets).
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Re: Food fleeting thoughts

Postby Sandry » Tue Jun 06, 2017 4:11 pm UTC

Zohar wrote:Ethiopian food is also great for veggie stuff (there's this recipe we often do which is basically cabbage, potatoes, carrots, olive oil, and hot peppers and it's ridiculous how flavorful it gets).

Oooh, tell me more about this one? I love Ethiopian food, but haven't already found recipes to do on my own, and generally don't remember many of the names to go searching for them.
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Re: Food fleeting thoughts

Postby Zohar » Tue Jun 06, 2017 4:28 pm UTC

I don't remember the name of the recipe unfortunately. It's from a book called Teff Love and everything we made from it turned out great (other than injera bread - we don't have the right pan). I can try to look up the recipe in more detail when I get home.
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Re: Food fleeting thoughts

Postby Liri » Wed Jun 07, 2017 2:04 pm UTC

Making Southeast Asian curries, sambals, etc has been good to expand my repertoire. They're pretty fatty though.

When looking to add veggies, start by making a leafy green salad a daily thing. At every meal, we have our main course, and then a salad to finish. A simple dressing like onion, lemon juice, salt, and olive oil is fine.
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Re: Food fleeting thoughts

Postby Sandry » Wed Jun 07, 2017 4:49 pm UTC

Zohar wrote:I don't remember the name of the recipe unfortunately. It's from a book called Teff Love and everything we made from it turned out great (other than injera bread - we don't have the right pan). I can try to look up the recipe in more detail when I get home.

Cool, thanks so much for sharing. I might just get the book - I don't have too many cookbooks right now. One vegetarian Thai one, one south Indian one, one general vegetarian one that has faaaar too many pasta dishes.... I could definitely use some more that slant toward cuisines that'll align with my goals.
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Re: Food fleeting thoughts

Postby Zohar » Wed Jun 07, 2017 5:30 pm UTC

We haven't made a ton of recipes from it, really - maybe four or five? But they were all delicious. Hmm, we should make more from it...
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Re: Food fleeting thoughts

Postby dubsola » Thu Jun 08, 2017 2:01 am UTC

My go to vegetarian inspiration is Ottolenghi's Plenty, although it does require some interesting ingredients, if you can't find them you can always work around.

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Re: Food fleeting thoughts

Postby Zohar » Thu Jun 08, 2017 12:25 pm UTC

Ottolenghi has pretty great recipes and unusual flavor combinations, recommended as well.
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Re: Food fleeting thoughts

Postby Sandry » Thu Jun 08, 2017 4:27 pm UTC

Oooh, neat - thank you for the recommendation! :D

Best reward for a fleeting thought ever. :)
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Re: Food fleeting thoughts

Postby Zohar » Thu Jun 08, 2017 7:04 pm UTC

And you can easily find Ottolenghi recipes online too, I think he has a regular column? So no need to buy his book just yet.
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Re: Food fleeting thoughts

Postby dubsola » Fri Jun 09, 2017 4:44 am UTC

There are loads of recipes online. Not just Ottolenghi's. I quite like BBC Food.

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Re: Food fleeting thoughts

Postby Zohar » Fri Jun 09, 2017 12:36 pm UTC

I mean, yes, there's no real need to buy a cookbook ever as long as you have access to the internet, unless you have a specific interest in having cookbooks (which is understandable). I meant that if you are on the hunt for one, you can try Ottolenghi's style a few times before purchasing it.
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Re: Food fleeting thoughts

Postby AngrySquirrel » Mon Jun 12, 2017 7:10 pm UTC

I have this policy of not eating meat unless the meal is to be shared with other people or if I'm outside and the selection is limited.

So occasionally I'll be going a few weeks vegetarian here and there. I am getting the nutrients I need and all that, but every know and then I get this intense craving for just something massively meaty like a burger or steak or something. And it bothers me cause meat is far too expensive to buy just for myself, but I feel like my teeth are itching.
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Re: Food fleeting thoughts

Postby poxic » Mon Jun 12, 2017 7:21 pm UTC

I got that for a few years after going officially vegan/vegetarian (medical reasons). It was probably five years of occasionally freaking out and inhaling a steak before I lost the taste for meat.

Now I jones for fried tofu or a hunk o' peanut butter. Same dealio.
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Re: Food fleeting thoughts

Postby trpmb6 » Tue Aug 08, 2017 7:06 pm UTC

I used to think dousing my food in a variety of spices made me a sophisticated home-chef and resulted in fine cuisine. Now I'm much more in tune with my food and realize less is more. Everyone should subscribe to the less is more attitude. In life and in food.

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Re: Food fleeting thoughts

Postby sardia » Fri Sep 01, 2017 3:53 am UTC

trpmb6 wrote:I used to think dousing my food in a variety of spices made me a sophisticated home-chef and resulted in fine cuisine. Now I'm much more in tune with my food and realize less is more. Everyone should subscribe to the less is more attitude. In life and in food.

This has happened across centuries. The Europeans waved back and forth between no spices, tons of spices, and back to tasting the essence of meat.

In other news, how much extra would you pay for a boneless cut of meat (steak) vs the bone in cut? Say you saw a steak that's 7$ a lb that's bonein. Would you pay an extra dollar to get rid of the bone? (aka buy a similar cut that has the bone removed so you get more meat per pound.) I had a 50cent premium to buy the boneless version and I wasn't sure if it was worth it.

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Re: Food fleeting thoughts

Postby Liri » Fri Sep 01, 2017 4:01 am UTC

sardia wrote:
trpmb6 wrote:I used to think dousing my food in a variety of spices made me a sophisticated home-chef and resulted in fine cuisine. Now I'm much more in tune with my food and realize less is more. Everyone should subscribe to the less is more attitude. In life and in food.

This has happened across centuries. The Europeans waved back and forth between no spices, tons of spices, and back to tasting the essence of meat.

Part of that was learning to keep meat from rotting, which let them avoid disguising the disgusting.
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Re: Food fleeting thoughts

Postby sardia » Fri Sep 01, 2017 4:09 am UTC

Liri wrote:
sardia wrote:
trpmb6 wrote:I used to think dousing my food in a variety of spices made me a sophisticated home-chef and resulted in fine cuisine. Now I'm much more in tune with my food and realize less is more. Everyone should subscribe to the less is more attitude. In life and in food.

This has happened across centuries. The Europeans waved back and forth between no spices, tons of spices, and back to tasting the essence of meat.

Part of that was learning to keep meat from rotting, which let them avoid disguising the disgusting.

That's just a delicious side benefit. It still tastes really good, so you should account for changing tastes/conspicuous consumption.

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Re: Food fleeting thoughts

Postby PAstrychef » Fri Sep 01, 2017 9:31 pm UTC

Boneless vs. bone in depends on what I'm using the meat for. In steaks, they have different muscles involved so that affects texture, tenderness etc. Also, how much bone is there? In a steak, it's usually less than 2oz, which I won't worry about. In baby back ribs it's about half the weight, but boneless ribs are just wrong, especially on the grill.
The bones can add flavor, protect the meat from excessive heat and be used as dog treats once you're done with them.
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Re: Food fleeting thoughts

Postby Bakemaster » Tue Sep 05, 2017 1:01 am UTC

I always buy bone-in shoulders for my slow pork roasts. It does make a flavor difference and it's trivial to pick out and toss.
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Re: Food fleeting thoughts

Postby pogrmman » Mon Sep 25, 2017 4:21 am UTC

AS I sit here nibbling on some blue cheese, it’s makign me thing about the concept of it in general. It’s pretty odd.

I mean, cheese is an odd concept in the first place. Let’s take some milk, and let it sit out, collect the solid bits, and let them sit out even more.

For blue cheese, you do that, and then let mold grow on it — and it becomes a delicacy!

For any other food, the sight of blue mold would make you toss it. It’s just interesting to me about how some things became delicacies. I wonder what other foods have a potentially delicious moldy form?

That’s all — just some musing on the concept of cheese.

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Re: Food fleeting thoughts

Postby Mikeski » Tue Sep 26, 2017 12:51 am UTC

pogrmman wrote:AS I sit here nibbling on some blue cheese, it’s makign me thing about the concept of it in general. It’s pretty odd.

I mean, cheese is an odd concept in the first place. Let’s take some milk, and let it sit out, collect the solid bits, and let them sit out even more.

For blue cheese, you do that, and then let mold grow on it — and it becomes a delicacy!

For any other food, the sight of blue mold would make you toss it. [...] I wonder what other foods have a potentially delicious moldy form?

Huitlacoche? Some call it "Mexican truffles", others call it "corn smut".

For that matter, truffles. And all other mushrooms. They're just fungus. So not "moldy food", just "mold".

And blue cheese is hardly weird among cheeses. Sometime, when you're not planning to eat anything for a while, google "casu marzu". Makes edible mold look positively sane.

It’s just interesting to me about how some things became delicacies.

Truffles? Fungus. Lobster and crab? Underwater bugs. Caviar? Fish eggs, shells and all. Foie Gras? Liver. Sea urchin? Weird enough on its own, but we only eat the gonads. Fugu? Deadly poison!

I think "gourmet" comes from a French word meaning "watch what I can make this fool eat".

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Re: Food fleeting thoughts

Postby pogrmman » Tue Sep 26, 2017 3:52 am UTC

Mikeski wrote:Huitlacoche? Some call it "Mexican truffles", others call it "corn smut".


I’ve been meaning to try it for a while. I’ve had multiple opportunities, but the restaurants that have it usually also have other enticing options.

And blue cheese is hardly weird among cheeses. Sometime, when you're not planning to eat anything for a while, google "casu marzu". Makes edible mold look positively sane.


You’re right about that. I’ve been known to eat a lot of unusual foods, but I’m not sure if I could stomach something that wiggles as it goes down my throat...


Truffles? Fungus. Lobster and crab? Underwater bugs. Caviar? Fish eggs, shells and all. Foie Gras? Liver. Sea urchin? Weird enough on its own, but we only eat the gonads. Fugu? Deadly poison!

I think "gourmet" comes from a French word meaning "watch what I can make this fool eat".


I wonder how many “delicacies” came from dares or bets...
I mean, lobster and crab certainly taste good, despite the effort to get out the meat and their odd appearance. Liver makes sense because people used to eat organ meats a lot more than they do now.

Fugu and sea urchins gonads are certainly pretty unique. I’m not sure how people decided to eat those. It seems crazy that enough people kept trying to eat fugu that we’ve figured out how to prepare it in a way that won’t kill you.

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Re: Food fleeting thoughts

Postby dubsola » Tue Sep 26, 2017 4:37 am UTC

Not to mention oysters...

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Re: Food fleeting thoughts

Postby pogrmman » Tue Sep 26, 2017 11:19 pm UTC

dubsola wrote:Not to mention oysters...


I like oysters, but I do admit the texture is very, very reminiscent of snot. I have no idea who thought “that looks tasty!” They look like rocks with mucus inside — not the first thing I’d try and eat.

I also wonder who decided to try eating a durian. I mean, here’s a big fruit, covered in hard spikes, kills you falling from a tree, and smells like rotting sewage. It does taste good, but whoever first tried to eat it must have been really hungry for it to seem appetizing at all.


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