What can you expect in the Food Thread on PF?

  • Thread starter Thread starter arunbg
  • Start date Start date
  • Tags Tags
    Evo Food Thread
Click For Summary
The discussion revolves around a vibrant exchange of food-related topics, with participants sharing favorite recipes, culinary experiences, and kitchen mishaps. A notable focus is on lentil recipes, with suggestions for dishes like chocolate lentil cake and lentil lasagna, as well as creative uses of lentils in various cuisines. Participants also share recipes for pasta with pesto, grilled shrimp marinades, and Indian dishes like dahl and gulab jamun. There’s a strong emphasis on improvisation in cooking, with many contributors discussing how they cook "by feel" rather than following strict measurements. The conversation also touches on cultural influences, such as the appreciation for Lebanese and South Indian cuisine, and the importance of traditional meals like the Indian sadya. Additionally, humorous anecdotes about kitchen disasters and the challenges of cooking techniques, like frying mozzarella sticks, add a lighthearted tone to the thread. Overall, the thread celebrates the joy of cooking and the communal sharing of food experiences.
  • #1,321
Except that crab brains aren't the brains, they're the liver and other guts (what I was talking about in lobster). I haven't tried it in crabs though, so don't know if it tastes very different, or if it's the preparation, or the addition of stuff other than just the liver. I think we talked about that way back in this thread somewhere.
 
Physics news on Phys.org
  • #1,322
~christina~ said:
and did you see paula dean eat a raw oyster?
(problem with that was she didn't even wash it, she was in the marshes and just took one off the bank and sliced it open and well...)

I wish I had seen that! She's such a ditzy idiot, I'd have loved to see her get some mud in her food! :biggrin:
 
  • #1,323
Moonbear said:
Okay, if you make me oyster's Rockefeller, maybe I'll try them one more time. I'm just not eating them raw (when I'm told I can't chew my food, I'm sure it's not good). I'll give it the benefit of the doubt that the things I got were prepared by an incompetent cook.
YAY!

The problem is finding fresh baby oysters. It seems that they tend to send those nasty huge honking oysters to market because I guess Americans think if it's bigger, it's better. :frown: I guess they get more money for them. DON'T EAT THEM!
 
  • #1,324
Evo said:
Crab Brains.

I had the good luck while I was in Japan to eat at the Hotel Okura which had 4 stars. The chef actually competed on the ORIGINAL Iron Chef Japanese. That's the sushi I had to spit into a nearby potted plant it tasted so bad. I guess it's what you are used to.
Sorry clarification, the sushi I had to spit out was some kind of eel that something terribly wrong had been done to. I'm sure it was a delicacy.
 
  • #1,325
Evo said:
YAY!

The problem is finding fresh baby oysters. It seems that they tend to send those nasty huge honking oysters to market because I guess Americans think if it's bigger, it's better. :frown: I guess they get more money for them. DON'T EAT THEM!

I guess if they sell them by the pound, then yeah, the bigger oysters mean they can make more profit for the same number of oysters. Our only real fish market here closed recently, and even that wasn't much of a fish market, so when the only place you can get seafood is the grocery store, you tend to get really lousy seafood. Maybe sometime when I visit my boyfriend in NYC, I'll find a fish market and try to cook some oysters at his place. Though, I'm not even sure what I can get there. The raw oyster bars I've been to have all been on the Jersey shore, but they are just bars, not someplace to buy oysters for cooking. If I feel inspired to do so, I'll have to request a recipe. It's possible that you just can't get the small ones anymore...it's been a LONG time since I've even been to an oyster bar. The small ones might be sold at a premium to high end restaurants.
 
  • #1,326
Evo said:
YAY!

The problem is finding fresh baby oysters. It seems that they tend to send those nasty huge honking oysters to market because I guess Americans think if it's bigger, it's better. :frown: I guess they get more money for them. DON'T EAT THEM!

hm...I like the large oysters.

IF they are steamed with blackbeans AND ginger to remove the fishy flavor and I guess I'm the only one that doesn't just swallow it hole then based on what everyone is saying.:rolleyes:
 
  • #1,327
Evo said:
Sorry clarification, the sushi I had to spit out was some kind of eel that something terribly wrong had been done to. I'm sure it was a delicacy.

Ah, I thought you meant the crab brains. I haven't tried eel. I wonder how different different types of eel taste? When I was a kid, the people in the boat slip next to ours used to catch eels. For some reason, I never tasted them (I think my parents had an aversion to eating eel...I was game to try anything). Those people also taught us about cooking and preparing other fish that most people just threw back...tails from pufferfish (not the kind that will kill you with tetrodotoxin) and sea robins (some people know them as "croakers" because of the sound they make). Both are VERY yummy, and usually tossed back as "junk" fish. I miss catching my own fish...there is NOTHING better than fish cooked up right on the boat! :approve:
 
  • #1,329
I think one of the most inedible things I've had was at my Aunt's house in Paris. The two of us were alone and she spoke very little English and I spoke very little French. She was trying to figure out what to make me for lunch and we were staring into her refrigerator. We both recognized the words "pain, fromage, and jambon". I thought, ALL RIGHT, a ham and cheese sandwich!

What I got was two slices of a baguette about the size of my thumb and harder than a rock, with a thick slice of camembert (aka vomit) and a thin piece of ham. :cry:
 
  • #1,330
Evo said:
We both recognized the words "pain, fromage, and jambon". I thought, ALL RIGHT, a ham and cheese sandwich!

What I got was two slices of a baguette about the size of my thumb and harder than a rock, with a thick slice of camembert (aka vomit) and a thin piece of ham. :cry:

:smile: Stale bread is definitely no fun (and it sure doesn't take long for a baguette to go stale). I like camembert cheese, though have never had it in France, so it may taste different there than what they are allowed to sell in the US. A single slice of meat on a sandwich is what I grew up with. I don't like sandwiches made that way, but it's very "old-fashioned" I guess is the way to put it. I think a lot of my grandparents' generation made sandwiches that way, and a lot of that might have come from the Great Depression and learning to make do with very little...a slice of meat, a slice of cheese, and some stale bread. I think I've have tried to find some way to soften the bread, either by grilling it with the cheese on it, or finding something to dip the whole thing in.
 
  • #1,332
It's wild in the grocery stores there, women are ripping into containers of camembert and squeezing it to test the "ooze". It has to "ooze" out of the middle just right, or you don't buy it. You see hundreds of opened cheese containers. It's not like the standardized psuedo camembert you get here. It's just a horribly rank, raw, taste of sour mold that makes me gag.

Of course not as bad as maggot cheese. The maggots actually jump out of the cheese as it's eaten and land on the people eating it, I was lucky enough to see film footage of it (it's illegal).

http://en.wikipedia.org/wiki/Casu_marzu
 
Last edited:
  • #1,333
I was stuck in the deep south over a weekend, having made a proposal to a paper company in TX late in the week and having another presentation to make on Monday in Moss Point MS on Monday. I decided to ride out the weekend in New Orleans, and it happened to coincide with a music festival (duh!). I was in the French quarter looking for food and beer and there was a place offering oysters and beer for happy hour. I slipped in and found a place at the bar and ordered a dozen oysters, and had drunk a couple of beers, and when my oysters ran out, I was about to leave when a little Japanese girl who had showed up at about the same time that I did (white blouse, pleated skirt) ordered another dozen, and I did, too. I had to walk off that supper, but the music on that street made that easy. BTW, I have never had to doctor the taste of oysters, spice them with sauces, etc. They really are great raw, and a couple of times a year, my wife manages to find some (real) fresh examples to bring home for me.
 
  • #1,334
turbo-1 said:
BTW, I have never had to doctor the taste of oysters, spice them with sauces, etc. They really are great raw, and a couple of times a year, my wife manages to find some (real) fresh examples to bring home for me.
Fresh oysters taste like fresh seawater, no fishy taste at all. I MISS THEM SO MUCH!
 
  • #1,335
Darn, those Kansas oysters are so stringy and rank!
 
  • #1,336
turbo-1 said:
Darn, those Kansas oysters are so stringy and rank!
Mountain oysters are NOT the same thing!

I have been watching WAY too many of those on Anthony Bourdain and Andrew Zimmern lately. :bugeye:

"Ooh, they're creamy inside"
 
  • #1,337
I have grown up in Maine and have a proper respect for fresh seafood. When Japanese chefs showed up here about 20 years ago and started offering sushi, I paid attention, and had some wonderful meals as a result.
 
  • #1,338
Hmmmph well the gross oysters I had were cooked. I made my uncle eat them and he seemed to think they were great, although I think he would eat anything that resembled food (although I am not sure these did). They were really big ones though so maybe that is why they tasted so bad. They were just so awful, food should not ooze green gooey stuff.
 
  • #1,339
turbo-1 said:
I have grown up in Maine and have a proper respect for fresh seafood. When Japanese chefs showed up here about 20 years ago and started offering sushi, I paid attention, and had some wonderful meals as a result.
Maine has phenomenal seafood. I grew up on the gulf and we got our seafood right on the boats when they pulled in. I was spoiled.
 
  • #1,340
scorpa said:
Hmmmph well the gross oysters I had were cooked. I made my uncle eat them and he seemed to think they were great, although I think he would eat anything that resembled food (although I am not sure these did). They were really big ones though so maybe that is why they tasted so bad. They were just so awful, food should not ooze green gooey stuff.
I absolutely agree, I will NOT eat that green stuff!

It's just WRONG!

Unfortunately the majority of people in the world have never had a good oyster. They just can't get them.
 
  • #1,341
I had my oysters in Victoria BC, I would have thought they should have been good. Apparently not.
 
  • #1,342
scorpa said:
I had my oysters in Victoria BC, I would have thought they should have been good. Apparently not.
Believe it or not some of those places want to impress with gigantic oysters, which really are inedible.
 
  • #1,343
scorpa said:
Hmmmph well the gross oysters I had were cooked. I made my uncle eat them and he seemed to think they were great, although I think he would eat anything that resembled food (although I am not sure these did). They were really big ones though so maybe that is why they tasted so bad. They were just so awful, food should not ooze green gooey stuff.

um...I think they shouldn't ooze green gooey stuff if they are cooked thoroughly.

The ones that I saw that didn't firm up were shall we say "bad oysters".
 
  • #1,344
Evo said:
Of course not as bad as maggot cheese. The maggots actually jump out of the cheese as it's eaten and land on the people eating it, I was lucky enough to see film footage of it (it's illegal).

http://en.wikipedia.org/wiki/Casu_marzu

Quote from Wiki
dangers of maggot cheese (below)
Risk of enteric myiasis: intestinal larval infection. Piophila casei larvae can pass through the stomach alive (human stomach acids do not usually kill them) and take up residency for some period of time in the intestines, where they can cause serious lesions as they attempt to bore through the intestinal walls. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea.

attempt at boring through your intestine walls...okay...:rolleyes:
 
  • #1,345
~christina~ said:
Quote from Wiki
dangers of maggot cheese (below)


attempt at boring through your intestine walls...okay...:rolleyes:

I might risk wormy fish, but I think I'll avoid maggoty cheese, thanks.
 
  • #1,346
~christina~ said:
Quote from Wiki
dangers of maggot cheese (below)


attempt at boring through your intestine walls...okay...:rolleyes:


And they grow and grow and develop big teeth and suddenly burst out of your belly with
a big toothy grin.
 
  • #1,348
Vincent's Chile Verde con puerco dish

Ingredients:

1 Pork shoulder cubed (you can ask the butcher to dice it up for you)

12 Tomatillos

1/2 cup diced Onion

1 bushel of Cilantro

2 tbsp Flour

3 tbsp salt

1 clove Garlic

1 tsp of diced Jalapeno (optional turbo-1)Brown pork cutlets in large sauce pan for about 5 minutes add salt and onion powder, boil till fully cooked. Boil Tomatillos, diced Onion and Jalapeno then place in blender with chopped cilantro and Garlic clove with hot water used to boil the tomatillos. Once pork is finished place in sauce pan on medium heat, add Chile that you just blended with 1 tbsp flour, you can add the second tbsp if you want the chile more thick.

Cover and let cook for 10 minutes, serve with spanish rice and warm corn tortillas.

:cool:
 
Last edited:
  • #1,349
A whole bushel of cilantro? I love the stuff, but not that much!:smile:

And what's with the OPTIONAL jalapeno? Do you mean I can substitute habanero (100x hotter) instead? Sounds good, though. I've never made a chili out of 100% tomatillos because they are very expensive up here, but if I can get a deal on them, I'll probably give this a try.
 
  • #1,350
turbo-1 said:
A whole bushel of cilantro? I love the stuff, but not that much!:smile:

And what's with the OPTIONAL jalapeno? Do you mean I can substitute habanero (100x hotter) instead? Sounds good, though. I've never made a chili out of 100% tomatillos because they are very expensive up here, but if I can get a deal on them, I'll probably give this a try.

Usually i add the jalapeño, it's not meant to be a really spicy dish, traditionally its just meant to have a tiny sting nothing more. Oh and no not the whole bushel, i just always happen to cook for an army even though it's just my wife and i, I'm always waking up and eating again in the middle of the night :P
 

Similar threads

Meet Evo: Biweekly Series on Mentors & Regenerative Medicine Advances
  • · Replies 64 ·
3
Replies
64
Views
17K
Can You Stomach These Extreme Global Delicacies?
  • · Replies 78 ·
3
Replies
78
Views
13K
Challenge Math Challenge - December 2018
  • · Replies 67 ·
3
Replies
67
Views
15K
  • Poll Poll
What Kind of Humor Can You Find in a My Favorite Jokes Thread?
  • · Replies 71 ·
3
Replies
71
Views
10K