yum yum the food thread

viva · 22-11-11 00:14:35

Hey Jane! Are you still vegan? We are loving it over here.. if you use facebook we oughta be friends so we can share lunch stories with pictures...

jane_e · 24-11-11 14:35:28

viva wrote:

Hey Jane! Are you still vegan? We are loving it over here.. if you use facebook we oughta be friends so we can share lunch stories with pictures...

Ahhh Viva, Team Canada Vegan Challenge is not doing well. I am constantly aware of how much delicious cheese, eggs, and budddder I am consuming but it always seems to be in my hand on my way to my face before I remember. I think I have been less vegan this month than in previous months. Though last night, in part out of sheer necessity, I ate nothing but baked kale chips. So that must count for something!

If you track me down on FB there is an adorable puppy-at-dinner-party photo a friend just posted. You can probably smell the amazing vegetarian (damn...not vegan) lasagna we had just looking at it.

blissed · 25-02-12 12:14:38

Just sprouted some almonds, they're gorgeous!! Soaked for 24 hours and sprouted for 12 so far with tiny white buds. With all the enzyme inhibitors gone they have a full uninhibited taste!! Your suppose to leave them to sprout for 48 to 72 hours but they aren't gonna make it another 3

.

Last edited by blissed (25-02-12 13:03:57)

artemesia · 01-03-12 13:53:47

i just wanted to share the amazing vegan haloumi burger that I had at a bar tonite while I took myself on a date. I think it was vegan sour cream tofu deep fried. It was a total food porn moment. Down to splatters left on the floor <- sorry, it's been a while hence my taking myself on dates, I think i'm turning a bit yuck, but the food was yummy, yummy, yummy!

jane_e · 04-03-12 21:33:03

Just before Blissed posted those almonds I had every intention of posting a lengthy description of the marry-eable date squares I made. Having eaten the entire pan of those I have moved on to making to die for pizza. Pesto, goat cheese, red onions, beets, and toasted pine nuts. On thin crispy/chewy wheat free crust. General merriment and good friends on the side. I would post a picture but it's better if you just imagine how amazing it all was.

blissed · 14-04-12 11:41:10

I want this measuring jug http://failblog.org/2012/04/05/homework … log.ORG%29

.

blissed · 11-06-12 11:01:58

John Adels urban farm. I'd love to have an organic urban farm near me.

https://vimeo.com/9962652

.

hyperballad · 14-06-12 06:32:32

Holy crapsticks, I just devoured half a wedge of King Island Diary double brie. It took me maybe 3 minutes, tops!

So. Fucking. Good.

WLV612 · 14-06-12 15:22:11

hyperballad wrote:

Holy crapsticks, I just devoured half a wedge of King Island Diary double brie. It took me maybe 3 minutes, tops!
So. Fucking. Good.

I do love a tasty brie.

Orioneye · 22-10-12 18:52:17

aven frey wrote:

I'm going to leave out the onion because that be the devils vegetable

Aven Frey, you are absolutely right!

They do contain a certain sulfuric scent, especially when on the decline. I love onions to death but after pulling partially rotten red onions from the field for a day I know what hell is meant to smell like!

Orioneye · 22-10-12 19:01:36

blissed wrote:

I love Smitten kitchen by the way. The name, the way it looks, the way the food looks. http://smittenkitchen.com/ You can go there and appreciate how much the visual side of food efects the taste. I found if you eat one food and close your eyes you can imagine eating another and it will produce a brain reaction as if you were eating the imaginary food. .

Thanks for the share Blissed! The photography here really does make me hungry and it is lovely to see how it affects our perception of food. Food boner!

Orioneye · 22-10-12 20:49:49

On a snowy "winter?" (...not really sure yet) day when I am in from school, while I sit at the table a batch of "baked" beans cooks in a pan on the stove:

The other day I cooked some black-eyed peas and now had leftovers, still in the lovely cooking liquid.

I fried some garlic, added a can of tomato paste, and then the beans. Once all simmering and nice I stirred in a spoonful of organic molasses (not sure if this is indeed vegan)! Once it cooks and thickens from the starchy bean goodness and pasted tomatoes I will consume with some sliced green onions.

Ahh, the perfect paper writing grub!

Who ever said vegan food is insipid?

Orioneye · 22-10-12 20:52:20

Hyperballad,

That King Island Dairy has a killer blue cheese (roaring forties)... You are lucky, I think, if you inhabit the island down under!

viva · 23-10-12 00:29:00

Those black eyed peas sound delicious! I promised a friend who's teaching me pro tools some foot-shaped cookies in exchange, so I made smitten's brownie roll-up cookies and cut 'em into foot shapes but they didn't come out right, my oven is an inferno and I couldn't find any white sugar so had to use all brown they are sandy foots.

but then I had a craving for some chocolate cupcakes, so I made these - and wow! they were super easy and delicious. just watch out because recipe makes like 5 billion + a mini loaf cake.

in other food news, sunday mornings at the market they have a dozen oysters for $11 (!). they hand you a blue plastic tray of 'em wrapped in brown paper, and a half a lemon, and we just sat in the sun blissed out and luxuriating... yes. highly recommended.

Last edited by viva (23-10-12 00:33:55)

Orioneye · 23-10-12 23:26:47

Mmm!

Did you use the buttercream icing Viva? I'll have to bookmark that link for my next cupcake adventure.

A dozen for eleven sounds like a steal! Do you get 'em pre-shucked?

viva · 24-10-12 00:28:34

haha I was lazy and didn't make the icing, let me know if you do and it's yum.

yeah the oysters were all shucked and laid open and perfect, except that they had been washed - everyone in Australia washes their oysters oh well, they're still delightful, but why take away the briney joy of oysters full of seawater!?

Orioneye · 07-11-12 06:12:02

I agree Viva! The seawater is what makes them so distinct.

Orioneye · 07-11-12 06:24:58

Tonight was pie night in my household. I have had Saskatoon berries in my freezer for a while. For those of you who are not near the North American prairies (or much of the mid/north-western side), they are similar in shape to blueberries but smaller with a slightly thicker skin. They have sort of nutty taste and little acidity like a blueberry. It is more of a sweet, gentle vanilla flavour.

So anyhow, I baked my crust; made the day before:

Flour, AP 1 1/3 C
Salt 1/2 tsp
Butter, unsalted 1/2 C or 113g or 1 stick (if you know anyone whose region uses this...)
Ice water 1/4-1/2 C

Stir flour and salt together. Cut cold cubed butter into flour until pea sized lumps form. Add water and mix until just incorporated. Form into ball, wrap, and refrigerate for at least an hour before rolling.

So I basically added a little too much water this time (1/2 C) so be careful if you try this recipe. It was harder to roll out than last time I made it. Who knows if that was the factor.

Next step:

The filling.

Was basically berries in a pot (not sure how many). 1/2 C sugar. Zest of 1 lemon. Juice of 1/2 lemon. Shavings of nutmeg. Tiny bit of cinnamon. I let that cook and when it was all bubbly and hot I added a well mixed mixture of 1/2 C cornstarch and 1/2 C water (which made it too thick). So I added some more water, a knob of butter, and two egg yolks (after first adding some of the hot stuff to them and mixing) which helped. Next time for the amount I used I will only need 1/4 C of that cornstarch stuff. But you who are conscious of GMO and stuff could use something like rice flour or tapioca flour to thicken. Or, just use organic corn starch, if such a thing exists.

Anyways, so I filled the baked shell and it filled to the perfect amount. It was really yummy!

Last edited by Orioneye (07-11-12 06:32:15)

viva · 29-11-12 00:24:06

I found this kinda cool article about eating, of especial interest - playmates in times of economic recessions are bigger girls? How interesting...

Orioneye · 29-11-12 03:59:31

Eating more, in bed, reading the article...

viva · 29-11-12 04:11:22

I love eating in bed and eating while reading - oh man, can't beat it!

Orioneye · 04-01-13 08:20:51

This will get some crumbs in your bed! Try soaking the raisins in red wine an hour or two before baking. This is a nice festive dish, not at all the same texture many of us are used to in a cake. Happy new year!

Castagnaccio

"The basic recipe of chestnut flour, olive oil, pine nuts and rosemary goes back centuries and it comes as no surprise that more ingredients and embellishments added usually indicated a higher degree of affluence. Recipes, of course, vary. While using milk makes for a richer taste, water will produce a browner, crunchier top. Also, there is a scant amount of sugar in this recipe and I prefer twice that amount. I would also opt for the addition of 1/2 cup of raisins that have been soaked or microwaved in a bit of sweet red wine, which can be added along with the nuts and rosemary. A Teflon pan is recommended for easier handling.
• 4 cups chestnut flour
• 2-1/2 cups water
• 1/4 sugar
• Pinch of salt
• 1 teaspoon orange or lemon zest
• 3-1/2 tablespoons extra virgin olive oil plus more for brushing pan
• 1/2 cup pine nuts
• 1 tablespoon fresh rosemary needles

Preheat oven to 350 degrees. Coat a shallow cake pan with oil and set aside. In a bowl sift chestnut flour and gradually whisk in the water. Add sugar, salt, zest and 3 tablespoons of the olive oil. Batter will be very thin. Pour into prepared pan. Sprinkle with pine nuts and rosemary as well as raisins, if including. Drizzle with remaining 1/2 tablespoon olive oil. Bake in upper half of oven for 30 to 35 minutes. Allow to cool before removing from pan. Surface will be somewhat cracked."

jane_e · 07-01-13 18:55:53

Orioneye wrote:

"The basic recipe of chestnut flour, olive oil, pine nuts and rosemary goes back centuries and it comes as no surprise that more ingredients and embellishments added usually indicated a higher degree of affluence. "

Orioneye, this sounds really interesting. You must live in a fancier part of Canada than me though, I don't think I have ever seen chestnut flour - and I've seen a lot of flours. Did you make your own chestnut flour? From chestnuts?

Orioneye · 08-01-13 05:27:13

I am not so sure if Calgary would be considered fancy Jane E... But there is oil money here. Regardless, I stumbled upon them one day at a lovely shop we have here for foodies. The distributor's name is Gigi, an Italian importer. Hope that helps, anyone who deals with them (or is willing to) should be able to easily order this, if it is available at the time of year.

So that was a really verbose "no." I just bought it pre-ground. If you found dried chestnuts and were so inclined I bet it would be nice, if you had one of those grinding gizmos.

If you are looking for different nutritional values and flavours, this is a nice treat. As long as you don't need the stretchiness that wheat flours allow.

Strangely enough, from what I hear, we used to have a bunch of these trees here in Canada. Not so many anymore...? (Disease?) So most of this stuff would come from overseas, it seems.

artemesia · 08-01-13 06:25:54

It's amazing what people will make flour from. Chestnut flour is a very italian ingredient (and hugely expensive in australia). I love using different flours and combo's within. Ahhh it just amazes me how this need for bread, this need for kneading, pouring energy into a baked deliciousness is a common urge of people world over!

ps Jane, omg we have the same puppy!!!!! (almost my guy's a jack russell/foxy terror)... He's gorgeous!

#51 22-11-11 00:14:35

Re: yum yum the food thread

#52 24-11-11 14:35:28

Re: yum yum the food thread

#53 25-02-12 12:14:38

Re: yum yum the food thread

#54 01-03-12 13:53:47

Re: yum yum the food thread

#55 04-03-12 21:33:03

Re: yum yum the food thread

#56 14-04-12 11:41:10

Re: yum yum the food thread

#57 11-06-12 11:01:58

Re: yum yum the food thread

#58 14-06-12 06:32:32

Re: yum yum the food thread

#59 14-06-12 15:22:11

Re: yum yum the food thread

#60 22-10-12 18:52:17

Re: yum yum the food thread

#61 22-10-12 19:01:36

Re: yum yum the food thread

#62 22-10-12 20:49:49

Re: yum yum the food thread

#63 22-10-12 20:52:20

Re: yum yum the food thread

#64 23-10-12 00:29:00

Re: yum yum the food thread

#65 23-10-12 23:26:47

Re: yum yum the food thread

#66 24-10-12 00:28:34

Re: yum yum the food thread

#67 07-11-12 06:12:02

Re: yum yum the food thread

#68 07-11-12 06:24:58

Re: yum yum the food thread

#69 29-11-12 00:24:06

Re: yum yum the food thread

#70 29-11-12 03:59:31

Re: yum yum the food thread

#71 29-11-12 04:11:22

Re: yum yum the food thread

#72 04-01-13 08:20:51

Re: yum yum the food thread

#73 07-01-13 18:55:53

Re: yum yum the food thread

#74 08-01-13 05:27:13

Re: yum yum the food thread

#75 08-01-13 06:25:54

Re: yum yum the food thread

Board footer