Jalapenos I Grew: The Food Thread Part 2

[dlgoff]

These jalapenos I grew this summer are really coming in handy this winter. Even the pickling liquid is extra hot. They're good in just about anything for adding a great pepper taste and a little heat.

http://imagizer.imageshack.us/v2/800x600q90/690/2hpo.jpg

 

[danago]

Looks great dlgoff! Fresh jalapeños are difficult to come by where I live, so I normally have to buy them preserved in a similar way. I did find them fresh once though, so I stuffed them with cream cheese, coated them with a light batter and then deep fried them. Spicy, cheesy, and deep fried goodness

 

[turbo]

I grow my own hot peppers. Have to can them or freeze them. The season is too short.

 

[Evo]

Looks great dl, I love pickled jalapenos.

 

[dlgoff]

I did find them fresh once though, so I stuffed them with cream cheese, coated them with a light batter and then deep fried them. Spicy, cheesy, and deep fried goodness

Thanks for reminding me that they can be stuffed. I just finished dinner with deep fried onions, so the next time I get the fryer going, I'm going to drain/dry some of these and give it a try.

I grow my own hot peppers. Have to can them or freeze them. The season is too short.

This season was an extra good one. I think of you when growing them. Wish you well up there.

 

[dlgoff]

Looks great dl, I love pickled jalapenos.

Thanks Evo. I've eaten a couple right out of the jar, seeds and all, ... Time for beer.

 

[Borek]

Burp.

This years peppers were a disaster - not only weather was not cooperating, but also we got an early frost which froze peppers. I collected them the next day to dry, but instead of nicely drying they started to mold inside (of which I become aware much later).

In the end I selected the best looking ones, put them in the blade grinder and made a small jar of fine powder. Better than nothing.

 

[lisab]

Leftovers can be wonderful, but leftarounds almost never are.

 

[danago]

Today has been a very interesting day in Modena. I started the morning by visiting an old couple who produce balsamic vinegar in their house. They showed me around and then, free of charge, allowed me to sample a series of 10 different vinegars differing in age and the type of wood in which it is aged. They even spoke slowly to me (Italian isn't my mother language, so I struggle when people speak at a native pace). I ended up spending about 130 euros on two small bottles of vinegar

Then, I went to a trattoria for lunch. I was alone because my friend didn't come to Modena with me, so I was placed on a table with two old ladies from Bari who didn't speak English. It was a great opportunity to practice my Italian, but more importantly it was a great chance to sample a few Modenese dishes. I didn't select anything - the women and the waitress selected everything for me. Three plates plus a bottle of Lambrusco (and I'm talking about a full sized bottle...so much so that I drank less than half of it) for just 15 euros :big grin:

Finally, tonight, I am going to Osteria Francescana, recently voted by Restaurant magazine as the third best restaurant in the world. It won't be as cheap as lunch, that's for sure :roll eyes:

 

[Evo]

Today has been a very interesting day in Modena. I started the morning by visiting an old couple who produce balsamic vinegar in their house. They showed me around and then, free of charge, allowed me to sample a series of 10 different vinegars differing in age and the type of wood in which it is aged. They even spoke slowly to me (Italian isn't my mother language, so I struggle when people speak at a native pace). I ended up spending about 130 euros on two small bottles of vinegar

Then, I went to a trattoria for lunch. I was alone because my friend didn't come to Modena with me, so I was placed on a table with two old ladies from Bari who didn't speak English. It was a great opportunity to practice my Italian, but more importantly it was a great chance to sample a few Modenese dishes. I didn't select anything - the women and the waitress selected everything for me. Three plates plus a bottle of Lambrusco (and I'm talking about a full sized bottle...so much so that I drank less than half of it) for just 15 euros :big grin:

Finally, tonight, I am going to Osteria Francescana, recently voted by Restaurant magazine as the third best restaurant in the world. It won't be as cheap as lunch, that's for sure :roll eyes:

Oh, how I envy you!

 

[Evo]

Time to start part 2 of The Food Thread. I carried forward the most recent posts to start with.

Here is the link to part 1 https://www.physicsforums.com/showthread.php?p=4631707#post4631707

 

[danago]

Oh, how I envy you!

Tall Guy's BBQ sliders are out of this world
https://tallguyandagrill.com/caramelized-onion-bbq-sliders/

 

[danago]

I had this typical Tuscan soup with cavolo nero and bread while visiting Siena:

https://scontent-b.xx.fbcdn.net/hphotos-ash3/1555304_385493181594734_736584983_n.jpg

It's probably the closest thing to healthy I've eaten on this trip so far It was very tasty, and a dish that I will certainly try to recreate when I go home.

 

[turbo]

I woke up famished this morning, and wished that I could wander over to the cafeteria at General Physics. When I worked there, breakfast was heavenly. SOS (creamed chipped beef on toast), hash browns, corned beef hash, bacon, ham, eggs to order, home-fried potatoes and onions, grits... anything you wanted. Most of the guys at GP were recruited out of the submarine service, and breakfasts like this were a treat; especially to the guys from the boomers, where deployments could be quite lengthy and the fresh food ran out too soon in their tour.

If you are looking for employment and you go nuts over great breakfasts, GP is located in Columbia MD. Nice people. Buttoned-down with calm demeanors and can-do attitudes.

BTW, the biscuits with sausage gravy were to die for, even though they didn't make nice flaky biscuits, but the cakey ones prevalent throughout the South. Still the sausage gravy made it worthwhile. I would have eaten that stuff on Wonder Bread.

 

[Enigman]

I am famished now and this thread's not helping...

 

[danago]

I woke up famished this morning, and wished that I could wander over to the cafeteria at General Physics. When I worked there, breakfast was heavenly. SOS (creamed chipped beef on toast), hash browns, corned beef hash, bacon, ham, eggs to order, home-fried potatoes and onions, grits... anything you wanted. Most of the guys at GP were recruited out of the submarine service, and breakfasts like this were a treat; especially to the guys from the boomers, where deployments could be quite lengthy and the fresh food ran out too soon in their tour.

If you are looking for employment and you go nuts over great breakfasts, GP is located in Columbia MD. Nice people. Buttoned-down with calm demeanors and can-do attitudes.

One thing I am missing while I am traveling is a nice big breakfast like that. The usual breakfast in Italy is a sweet pastry of some sort and a coffee. At first it sounded like a nice idea, but I could really go some poached eggs and bacon right now (well, not at this instant, but tomorrow morning when I wake up).

I am famished now and this thread's not helping...

Then I recommend that you don't look at the website below:

http://www.tastespotting.com

 

[Enigman]

Then I recommend that you don't look at the website below:

http://www.tastespotting.com

Tit for tat.
https://www.google.com/search?q=gro..._AUoAQ&biw=1280&bih=685#q=gross+food&tbm=isch

I am not feeling very gracious lately...

 

[danago]

Tit for tat.
https://www.google.com/search?q=gro..._AUoAQ&biw=1280&bih=685#q=gross+food&tbm=isch

I am not feeling very gracious lately...

Some pretty strange looking things there

 

[turbo]

You could get a HUGE breakfast at Skinheads in Paducah, for a modest payout. I ordered the Skinhead Special, and the server eventually started bringing me out plate after plate. IIR, there were 5 plates in all, plus a large carafe of coffee. Where to start? The flank steak, biscuits, sausage gravy could keep you in line, but there were tons of sides that you could barely keep up with. I can eat a lot, but it might have taken 2-3 of me to keep up with a Special. Skinhead was a retired Navy cook that had an impressive reputation in Paducah. Excellent food, cheap.

IIR, the Special cost me only about $6, and I would have paid that for road food just to get the flank steak, baked beans, biscuits, and maybe a couple of sides.There was a LOT more in the Special. Sadly, it seems that skinheads is closed now. It would have been a destination for anybody traveling through northern KY. I ordered the Special, and my server kept bringing out plate after plate until I was flabbergasted. There were a couple of older ladies seated nearby that were nodding and smiling to each other. They knew.

 

[Borek]

Couldn't decide whether to post it here, or in youtube classic

 

[turbo]

Wow!

 

[danago]

Couldn't decide whether to post it here, or in youtube classic

That's quite cool!

 

[Evo]

Tit for tat.
https://www.google.com/search?q=gro..._AUoAQ&biw=1280&bih=685#q=gross+food&tbm=isch

I am not feeling very gracious lately...

Oh. Ewwww.

 

[Evo]

danago, where are you, I was enjoying your posts!

 

[OmCheeto]

I had this typical Tuscan soup with cavolo nero and bread while visiting Siena:

https://scontent-b.xx.fbcdn.net/hphotos-ash3/1555304_385493181594734_736584983_n.jpg

It's probably the closest thing to healthy I've eaten on this trip so far It was very tasty, and a dish that I will certainly try to recreate when I go home.

:thumbs: I think I'll add cavolo nero to my list of plants to grow. I had to ask what the "green stuff" was in the cafeteria last week. The chef said it was kale. I didn't know I liked kale until last week.

danago, where are you, I was enjoying your posts!

I agree. You should start giving him infractions if he doesn't post at least once a week.

 

[turbo]

Poor danago!

 

[OmCheeto]

Poor danago!

Poor danago? He's been working on his own web page today...

How dare he have a life outside of PF...

hmmm...

It would appear, that I stopped working on my own web page, about the time I found PF.

hmmm...

Anyways... danago's meal reminded me of a local restaurant that my brother and his spouse took me to a few years back. Huge plates, microscopic portions, but oh so good. Thank god my brother married a doctor, who paid for everything.

As expected, the bill was a little more than the traditional trattoria down the road (who am I kidding, I could probably have eaten for a week with the price of this dinner), but that is the price of dining at one of the top restaurants in the world – it’s certainly not a twice-a-week type of dinner, but more a few-time-a-year type of experience.

My sentiments, exactly.

 

[Monique]

Wow, his last dinner looks great! But I really don't get those ugly bell peppers in the banner...

I have acquired a new cooking skill: making summer rolls I found rice paper in the asian store, so decided to have a go at it. First night as an accompaniment to Indian leftovers, the second night as a special request by my boyfriend: he wanted to have 8 rolls for dinner

The peanut sauce still needs to be perfected, anyone with a recipe?

For those who don't know summer rolls, a picture stolen from the internet:

 

[danago]

Haha don't worry, I haven't ran away! I have had a hectic last few weeks, but am now back home in Australia and getting back into the swing of things As OmCheeto pointed out, I have just written about my dinner at Osteria Francescana. I am currently writing about a lunch I had at the Fat Duck restaurant in Bray, which was by far my most expensive lunch ever (250£ each including one drink). It was also by far the most impressive lunch I have ever had! It is truly a spectacular experience for anybody half interested in food and dining and exceeded my high expectations.

A small teaser...one of Heston's signature dishes: Snail Porridge.

 

[lisab]

Wow, his last dinner looks great! But I really don't get those ugly bell peppers in the banner...

I have acquired a new cooking skill: making summer rolls I found rice paper in the asian store, so decided to have a go at it. First night as an accompaniment to Indian leftovers, the second night as a special request by my boyfriend: he wanted to have 8 rolls for dinner

The peanut sauce still needs to be perfected, anyone with a recipe?

For those who don't know summer rolls, a picture stolen from the internet:

The first time I was faced with one of these in a restaurant, I wasn't sure if I was supposed to eat the wrapping or not ! It looks plastic. (Btw, yes, it's OK to eat the wrapping.)

 

[ecoo]

Wow, his last dinner looks great! But I really don't get those ugly bell peppers in the banner...

I have acquired a new cooking skill: making summer rolls I found rice paper in the asian store, so decided to have a go at it. First night as an accompaniment to Indian leftovers, the second night as a special request by my boyfriend: he wanted to have 8 rolls for dinner

The peanut sauce still needs to be perfected, anyone with a recipe?

For those who don't know summer rolls, a picture stolen from the internet:

isn't that a Vietnamese spring roll?

 

[lisab]

isn't that a Vietnamese spring roll?

Yes, I think so. Mmmmm Vietnamese food *drool*! So delicious!

 

[ecoo]

Yes, I think so. Mmmmm Vietnamese food *drool*! So delicious!

do you go to Pho?

 

[drizzle]

Couldn't decide whether to post it here, or in youtube classic

Spices. :!)

 

[Monique]

The first time I was faced with one of these in a restaurant, I wasn't sure if I was supposed to eat the wrapping or not ! It looks plastic. (Btw, yes, it's OK to eat the wrapping.)

I thought the same But I've been in love with them ever since, I love the herbs and freshness of the wrap.

isn't that a Vietnamese spring roll?

No, spring rolls are fried and have a flour-based wrapper. Or do you mean to ask if they are Vietnamese? Yes, I've only had them in Vietnamese restaurants in the States.

 

[Borek]

Spring rolls in Poland are called "Saigonians".

 

[Monique]

Spring rolls in Poland are called "Saigonians".

That's peculiar! We call them Loempia (Indonesian origin).

 

[Evo]

Spring rolls in Poland are called "Saigonians".

That's peculiar! We call them Loempia (Indonesian origin).

Rolls made with rice paper are referred to here as "spring rolls". I learned years ago from a Filipino friend to make "lumpia", but they're made with eggroll wrappers and deep fried like egg rolls. They aren't spring rolls of the type Monique showed.

This is the first time I've heard heard of them referred to as "shanghai rolls", but Borek is right, apparently they are also called that. Although this Filipino website says to use "spring roll wrappers", I can tell from the pictures that they are using heavier wrappers closer to eggroll wrappers, and they are deep frying them. Go figure.

http://www.manilaspoon.com/2012/11/lumpiang-shanghai-filipino-spring-rolls.html

 

[Borek]

As with many dishes, there are variations of some common theme. Compare ratatouille with đuveč, compare burek variants, compare baklava variants - these are just first examples that I can think of.

 

[turbo]

Part of fine cooking skills consists of the tools. I bought us three Thiers-Issard knives, including a 3" paring knife that my wife calls "the best knife in the world!"

Recently, she has invested in a Dutch oven made by Lodge Colors. It is very heavy cast-iron coated with porcelain enamel. Don't buy this stuff for a person who is frail. It is REALLY heavy.

 

[danago]

I have published my article with lots of photos on my lunch at The Fat Duck.

http://eatspeakwrite.com/reviews/the-fat-duck-bray/

Truly an amazing dining experience, even if it did cost us £250 per person.

 

[Borek]

I have published my article with lots of photos on my lunch at The Fat Duck.

(price included)

 

[danago]

(price included)

I'm starting a new graduate job in two weeks...I'll have a stable income shortly (It's what I was telling myself as I made the reservation, and again when I was handing over my $$$)

 

[OmCheeto]

I have published my article with lots of photos on my lunch at The Fat Duck.

http://eatspeakwrite.com/reviews/the-fat-duck-bray/

Truly an amazing dining experience, even if it did cost us £250 per person.

Wow. I usually come to this thread to get ideas for things I might prepare for myself.

I think the only thing on the menu I could recreate would be the toast sandwich. Plain of course.

Served with our tea were some toast sandwiches, filled with all things delightful from cinnamon cream to truffles to lettuce to, obviously, toast. I must admit, before dining at The Fat Duck I had no idea that a “toast sandwich” was actually something that existed before Heston used the idea. It was originally published in Isabella Beeton’s Mrs Beeton’s Book of Household Management in 1861, a book published as a guide to running a Victorian household. The original recipe suggested placing a piece of cold toast in between buttered fresh bread and seasoning with pepper. Heston’s was obviously a little more fancy, but kept the idea of using toast as a textural element.

And 4 hours to eat? Wow. Obviously a once in a lifetime meal. I laughed when I thought about what it would be like if all our meals took that long.

I got up, had breakfast, then lunch, then dinner, then went to bed.

And I did run off to Facebook to post a comment about your teaser post on the 17th.

Snail soup? Aren't snails just slugs with shells? and $800!

But it did intrigue me. I've been a huge sushi fan for several decades, and am not averse to trying new foods. So I googled: how to eat slugs

and came across this very delightful video:

https://www.youtube.com/watch?v=8IbYROJZ1a4

A black slug tastes like rubber wheels, but a banana slug tastes good.

We have lots of banana slugs where I live.

Banana slugs have been used as food by Yurok Indians of the North Coast and by German immigrants in the 19th and early 20th centuries. A yearly festival and contest is held at Russian River (California) including slug races and a contest for recipes - though, even when fed corn meal to purge them or soaked in vinegar to remove slime, the slugs' flavor is not always well regarded, and the most successful entries are often those in which the flavor is unnoticeable.

Like mustard ice cream, and Uni, some foods need to be worked up to.

 

[td21]

I had this typical Tuscan soup with cavolo nero and bread while visiting Siena:

https://scontent-b.xx.fbcdn.net/hphotos-ash3/1555304_385493181594734_736584983_n.jpg

It's probably the closest thing to healthy I've eaten on this trip so far It was very tasty, and a dish that I will certainly try to recreate when I go home.

I am so hungry right now~~~

 

[danago]

and came across this very delightful video:

https://www.youtube.com/watch?v=8IbYROJZ1a4



We have lots of banana slugs where I live.

Seems like a pretty authoritative video on slug fare, so you should go right ahead and start hunting those banana slugs and whipping up something for your next set of dinner guests

 

[Evo]

danago, your food blog is the best I've read! You are an incredible writer, I felt that I was right there with you!

 

[danago]

danago, your food blog is the best I've read! You are an incredible writer, I felt that I was right there with you!

Thanks for the comment It is still very amateurish as far as food blogs go, but it is something I enjoy doing when I have some free time. It is a great way to combine my love for cooking, dining, writing, photography, culture and language (I try to include bits about etymology that I find interesting).

 

[OmCheeto]

Seems like a pretty authoritative video on slug fare, so you should go right ahead and start hunting those banana slugs and whipping up something for your next set of dinner guests

Whipped banana slug. hmmm...

Anyways...

My cousins are currently staying on a small island off the coast of Honduras. On Monday, I had sushi for the first time in probably 5 years. When I got home, I read that my cousin had hunted down, killed, and ate a lionfish. I was somewhat aghast, as they are one of the most beautiful fish in the world, IMHO. But he said they were an invasive species, so I asked him how they tasted raw.

Simple, nice texture, good with soy sauce. Next time I'd like to try pan frying with olive oil and salt. I don't really get off on killing things. But I do enjoy the challenge of actively taking down a live fish. Many Caribbean reef systems are at risk of collapse, and the lionfish are accelerating all the other problems (climate change that leads to bleaching, overfishing, coastal development that leads to sedimentation problems and algae fertilized by sewage and problems from plastic trash). The overall trends for coral reefs are pretty damn depressing, but this a small way to help.

It looks as though there are a few restaurants in Florida that serve lionfish.

Save the reefs! Eat more lionfish! They are delicious!

 

[danago]

I'd be up for trying lionfish, although I've never seen it on a menu here in Australia. Instead we just eat our kangaroos