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Post by geddyleeridesagain on Jun 17, 2020 23:42:40 GMT -5
Anyone have any good recipes for stone soup? Over medium heat, pour broth into pan. Pass a kidney stone, pat dry with a paper towel. Grate or zest kidney stone into broth. Salt and pepper to taste, Bring to a boil, then reduce to simmer until kidney stone is completely dissolved. Serve with chopped parsley and a dollop of sour cream.
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Post by c4ndlelight on Jun 20, 2020 12:37:14 GMT -5
Anyone have any good recipes for stone soup? Step 1) Get a clean stone and put it into boiling water Step 2) Find some gullible people who are willing to put food items into the soup Step 3) Pretend that the stone flavored the soup No. you've got it wrong. Step 1) Never actually make or eat Stone Soup. Step 2) Lie about it on the internet and say you did Step 3) Desperately cling to your false self-perception
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Post by Wolfgang on Jun 22, 2020 2:29:53 GMT -5
I love spicy (hot!) foods. For example, I pour the hot salsa on my burrito IN ADDITION to using a separate hot sauce like Cholula 1 or Tabasco. The supposedly hot Szechuan Chinese dishes or Korean dishes have not been a challenge for me. 2 I usually don't need a "neutralizer" to reduce the pain from the spicy particles on my tongue or the throat. However, over the years, my wife has done tests on a variety of neutralizers and have ranked them as follows, from most effective to least effective: 1. Vodka 32. Peanut Butter 4 3. Sugar granules 4. Milk 55. Ice Cream 66. Honey 7. Yogurt Note: water is not effective I agree with her list. However, if your food isn't THAT spicy hot, almost all of the above items are equally effective. The true test comes when you eat something so spicy that it's downright painful and you start to turn red and beads of sweat form on your face. In that case, have vodka, peanut butter, or sugar granules handy. --- 1 Cholula hot sauce: 2 Some Mexican jalapeno peppers that have been grilled or fried have actually tested me, however. 3The problem with vodka is that some people can't drink vodka. It's very strong. You might also get drunk. 4The problem with peanut butter is that some people are allergic to peanuts. Another problem is that peanut butter will pretty much kill -- and thus ruin -- the flavor of the food you're eating. 5Milk works, too but it takes a bit longer. If you're lactose intolerant (I'm not), you can simply gargle the milk but there's a strong possibility that the hot spicy particles simply change location to somewhere down your throat. 6 Like milk, ice cream can be a problem if you're lactose intolerant. However, it's very inconsistent. Some ice cream is okay, while others are not.
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Post by XAsstCoach on Jun 22, 2020 3:22:34 GMT -5
...The supposedly hot Szechuan Chinese dishes or Korean dishes have not been a challenge for me. 2 American Szechuan Chinese food are for wusses. I'd invite you to some real Szechuan Chinese food, but you said before visiting China isn't even on your radar screen. Szechuan and Hunan cuisine...damn, my scalp is sweating just thinking of it. There is a Hunan dish made with like 1,000 year old eggs 1 and a pepper...hot damn after consuming it it'll burn a hole through your underwear if you fart. 1Not really 1,000 yr old eggs...its a gimmick
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Post by bbg95 on Jun 22, 2020 8:34:58 GMT -5
I love spicy (hot!) foods. For example, I pour the hot salsa on my burrito IN ADDITION to using a separate hot sauce like Cholula 1 or Tabasco. The supposedly hot Szechuan Chinese dishes or Korean dishes have not been a challenge for me. 2 I usually don't need a "neutralizer" to reduce the pain from the spicy particles on my tongue or the throat. However, over the years, my wife has done tests on a variety of neutralizers and have ranked them as follows, from most effective to least effective: 1. Vodka 32. Peanut Butter 4 3. Sugar granules 4. Milk 55. Ice Cream 66. Honey 7. Yogurt Note: water is not effective I agree with her list. However, if your food isn't THAT spicy hot, almost all of the above items are equally effective. The true test comes when you eat something so spicy that it's downright painful and you start to turn red and beads of sweat form on your face. In that case, have vodka, peanut butter, or sugar granules handy. --- 1 Cholula hot sauce: 2 Some Mexican jalapeno peppers that have been grilled or fried have actually tested me, however. 3The problem with vodka is that some people can't drink vodka. It's very strong. You might also get drunk. 4The problem with peanut butter is that some people are allergic to peanuts. Another problem is that peanut butter will pretty much kill -- and thus ruin -- the flavor of the food you're eating. 5Milk works, too but it takes a bit longer. If you're lactose intolerant (I'm not), you can simply gargle the milk but there's a strong possibility that the hot spicy particles simply change location to somewhere down your throat. 6 Like milk, ice cream can be a problem if you're lactose intolerant. However, it's very inconsistent. Some ice cream is okay, while others are not. Being from New Mexico, I love spicy food, but if it's so spicy that I can't really taste it, then it's too much. Here in Utah, the "spicy" food is quite bland at most places. There is one place I frequent that actually does have a decent red chile sauce that I get for beef burritos, and I can't count the number of times that the person working there has automatically assumed that I wanted the mildest sauce before I have to correct them (they also assume that I would want their sweet pork, which I decidedly do not because I feel like I'm developing diabetes whenever I eat it). I'm also somewhat picky about the type of spice. I love the flavor of Hatch chile peppers (both red and green--it depends on the dish), but I really dislike the flavor of sriracha sauce, for example.
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Post by Wolfgang on Jul 13, 2020 16:15:49 GMT -5
I'm eating black raspberry chip ice cream. Not as good as I thought it would be. But not terrible. Just not great. Only okay.
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Post by mikegarrison on Jul 13, 2020 16:52:10 GMT -5
Did I mention I have recently discovered how much I like gochujang?
Also, red miso is like a magic food flavor booster. Lots of glutamic acid and salt.
(MSG gets a really bad rap. For some reason people have become convinced it is bad for you, but there is no evidence of that, at least in reasonable quantities. Mainly the issue is that, like sugar and fat and salt, it is often used as a substitute for more expensive ingredients.)
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Post by Wolfgang on Aug 4, 2020 14:10:22 GMT -5
I'm basically your garden-variety wimp when it comes to authentic ethnic dishes. I'm adventurous as far as going out to various ethnic restaurants but very conservative when it comes to the actual ordering. I think it's the mystery of not knowing the ingredients, especially the exotic ones. Over time, though, I've come far and have tried all sorts, some that I grew to love 1 and others that I hated 2 from the first bite. I don't know why but I just discovered the Chinese sesame bun. I've seen them around but never tasted them. Finally got around to them today. They're fantastic! --- 1 kim chee, Indian food, sushi, kefir 2 goose liver, paté, anything liver, menudo
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Post by Wolfgang on Feb 11, 2021 22:11:56 GMT -5
Squid soup tonight.
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Post by Wolfgang on Apr 2, 2021 12:13:29 GMT -5
Today is April 2.
I had a BOGO coupon at El Pollo Loco that's good only on April 1. I remembered I had the coupon in the days leading up to April 1. Then, on April 1, I forgot. Got me kinda mad.
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Post by mikegarrison on Apr 2, 2021 17:26:14 GMT -5
I recently experimented with tossing some squid into the rice cooker (with rice and some vegetables). It was a little bland.
With squid you either have to cook it very little or a lot. Cooking it for 80 minutes on the "brown rice" cycle was enough to count as "a lot".
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Post by BearClause on Apr 2, 2021 18:00:01 GMT -5
I recently experimented with tossing some squid into the rice cooker (with rice and some vegetables). It was a little bland. With squid you either have to cook it very little or a lot. Cooking it for 80 minutes on the "brown rice" cycle was enough to count as "a lot". Was it fresh squid? If you can find it dried (can find this in Asian markets), often it changes a lot compared to fresh. It might need to be soaked overnight.
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Post by mikegarrison on Apr 2, 2021 21:38:14 GMT -5
I recently experimented with tossing some squid into the rice cooker (with rice and some vegetables). It was a little bland. With squid you either have to cook it very little or a lot. Cooking it for 80 minutes on the "brown rice" cycle was enough to count as "a lot". Was it fresh squid? If you can find it dried (can find this in Asian markets), often it changes a lot compared to fresh. It might need to be soaked overnight. Fresh, yes, although the package said it had previously been frozen. I assume they clean and freeze it right there on the ship, or something like that.
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Post by ironhammer on Apr 2, 2021 21:47:37 GMT -5
I don't know why but I just discovered the Chinese sesame bun. I've seen them around but never tasted them. Finally got around to them today. They're fantastic! --- 1 kim chee, Indian food, sushi, kefir 2 goose liver, paté, anything liver, menudo They are good aren't they? Chinese deserts are great. I also recommend mango pudding, Hong Kong style:
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Post by BearClause on Apr 2, 2021 23:58:46 GMT -5
Anyone know how to use a spiral cut ham? Never had one before. It was a gift but given frozen where I let it thaw for a day but was still kind of icy. I tried peeling off a few layers and using chopped pieces to make omelettes. I don't want to bake them. It tried eating them as is, and they were kind of salty. I though maybe we could soak them to reduce the salt before cooking them in something else. Might make sandwiches out of it.
We're not planning on baking it. Our oven is rather messed up and needs to be replaced.
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