Open Side Menu Go to the Top
Register
The Lounge's Food Blog The Lounge's Food Blog

09-16-2010 , 07:22 AM
I think I might be one of the few people in the world who don't like sweet potato. Anyone else?

Last edited by _Steven Levitt_; 09-16-2010 at 07:22 AM. Reason: Salmon looks good though!
The Lounge's Food Blog Quote
09-16-2010 , 07:28 AM
Quote:
Originally Posted by _Steven Levitt_
I think I might be one of the few people in the world who don't like sweet potato. Anyone else?
It has always been my impression that most people under 20 will barely touch a sweet potato. That was definitely how it was with me.

Now I freaking love 'em.

Plus, tons of fiber, vitamins, and potassium, and very low calories and saturated fat.
The Lounge's Food Blog Quote
09-16-2010 , 07:48 AM
What would you people serve with duckbreast and duck-fat-fried potatoes. Salad or veggies or something I just cant think of anything atm.

And no, I do NOT want to serve pineapple salse with it!

fwiw, Im serving fresh smoked salmon + maybe a scallop or 2 for the starter, for dessert Im just buying some icecream or something, family dinner of 7 people, parents are paying for the food cost.
The Lounge's Food Blog Quote
09-16-2010 , 08:57 AM
Quote:
Originally Posted by cookie
What would you people serve with duckbreast and duck-fat-fried potatoes. Salad or veggies or something I just cant think of anything atm.
First thing that comes to mind is creamed swiss chard, for some reason:
The Lounge's Food Blog Quote
09-16-2010 , 10:08 AM
Quote:
Originally Posted by cookie
What would you people serve with duckbreast and duck-fat-fried potatoes. Salad or veggies or something I just cant think of anything atm..
Watercress/Spinach leaf salad? Peashoot salad?

Rushmore - im 22. Maybe food puberty is on the horizon...
The Lounge's Food Blog Quote
09-16-2010 , 10:22 AM
Alton Brown suggested Swiss chard, but I didn't care for the stuff myself.

I dunno. I'd just make the most delicious salad or other vegetable I knew how to make rather than fret over a perfect pairing.
The Lounge's Food Blog Quote
09-16-2010 , 10:24 AM
Quote:
Originally Posted by Rushmore
It has always been my impression that most people under 20 will barely touch a sweet potato. That was definitely how it was with me.

Now I freaking love 'em.

Plus, tons of fiber, vitamins, and potassium, and very low calories and saturated fat.
I might have had my reservations about them when I was very young, but even before puberty, I was drooling looking forward to eating the mashed sweet potato dish with the marshmallows on top that everyone loves for Thanksgiving.
The Lounge's Food Blog Quote
09-16-2010 , 10:44 AM
Quote:
Originally Posted by cookie
What would you people serve with duckbreast and duck-fat-fried potatoes. Salad or veggies or something I just cant think of anything atm.

And no, I do NOT want to serve pineapple salse with it!

fwiw, Im serving fresh smoked salmon + maybe a scallop or 2 for the starter, for dessert Im just buying some icecream or something, family dinner of 7 people, parents are paying for the food cost.
I would serve the duckbreast and potatoes with a frisee salad and maybe a poached egg if I am feeling naughty.
The Lounge's Food Blog Quote
09-16-2010 , 10:56 AM
Quote:
Originally Posted by _Steven Levitt_
I think I might be one of the few people in the world who don't like sweet potato. Anyone else?
I'm a huge fan of savory preparations of sweet potatoes. Sweet potato fries with cajun seasoning are amazing. I'll eat the sweeter preparations, but I'm not a huge fan.
The Lounge's Food Blog Quote
09-16-2010 , 11:06 AM
Quote:
Originally Posted by earck
I'm a huge fan of savory preparations of sweet potatoes. Sweet potato fries with cajun seasoning are amazing. I'll eat the sweeter preparations, but I'm not a huge fan.
nom nom nom.

There was a bar in Albany I went to that served sweet potato fries with a chipotle mayo. Yeah baby.
The Lounge's Food Blog Quote
09-16-2010 , 11:13 AM
Soon all I can afford to cook is oatmeal.... stupid poker....
The Lounge's Food Blog Quote
09-16-2010 , 11:27 AM
Quote:
Originally Posted by MrWookie
Alton Brown suggested Swiss chard, but I didn't care for the stuff myself.

I dunno. I'd just make the most delicious salad or other vegetable I knew how to make rather than fret over a perfect pairing.
I think you might want to give the chard another chance, especially creamed with some pignoli. NOM.

Meanwhile, I think the "delicious salad" idea is solid. Someone said frisee, complete with the egg (which I would NEVER pass up, and which does work with duck). Another would be some variation on a Waldorf, or at least something with sliced apple and nice greens and maybe some cheese.

Damn it, I'm starving again.
The Lounge's Food Blog Quote
09-16-2010 , 11:48 AM
I am 43 years old and have given sweet potatoes many tries. Can't stand them.

Need an idea for a vegetarian protein source for vegetable stew. I am making it like regular beef stew but without beef (obviously). I am using mushroom gravy instead of ones with beef fat, any ideas to thicken it up a little without making it lumpy? I have tried flour and cornstarch, not working out so well.

For beef substitutes I have considered tofu, tempe or beans. I am not sure if any beans would work here.

Looking for ideas/suggestions please.
The Lounge's Food Blog Quote
09-16-2010 , 11:57 AM
Quote:
Originally Posted by Syous
Speaking of chili, does anyone have a good recipes?

Friend made some for me a few weeks ago and it was awesome.
Chili cook off thread

http://forumserver.twoplustwo.com/63...60/index2.html

My recipe is post 67..... simple recipe if you are just whipping up your first batch. Might want to start there and tweak it as you see fit, but it gives you a pretty good start and it's EZ.
The Lounge's Food Blog Quote
09-16-2010 , 12:08 PM
Quote:
Originally Posted by DMC0627
I am 43 years old and have given sweet potatoes many tries. Can't stand them.

Need an idea for a vegetarian protein source for vegetable stew. I am making it like regular beef stew but without beef (obviously). I am using mushroom gravy instead of ones with beef fat, any ideas to thicken it up a little without making it lumpy? I have tried flour and cornstarch, not working out so well.

For beef substitutes I have considered tofu, tempe or beans. I am not sure if any beans would work here.

Looking for ideas/suggestions please.
For cornstarch, mix it into water first so there are no lumps then add the slurry into the sauce you want to thicken.

For flour, make a Roux
The Lounge's Food Blog Quote
09-16-2010 , 12:28 PM
Quote:
Originally Posted by DMC0627
Need an idea for a vegetarian protein source for vegetable stew. I am making it like regular beef stew but without beef (obviously). I am using mushroom gravy instead of ones with beef fat, any ideas to thicken it up a little without making it lumpy? I have tried flour and cornstarch, not working out so well.

For beef substitutes I have considered tofu, tempe or beans. I am not sure if any beans would work here.

Looking for ideas/suggestions please.
Beans will work great. Actually, I would use lightly fried tempe AND also add beans. As I have said before, beans are great for stews of all sorts because of the starch they release (see cassoulet). I would not use tofu, because the texture probably won't work, regardless of how you prep it.

I am pretty sure corn starch will not work (weird consistency), and I am on the fence about flour.

But again, beans and tempe are delicious. If you can steer yourself away from "beef stew" a bit, you could try any of these, each of which I have done successfully at one point or another:

Vegetarian Cassoulet

Vegetarian Cassoulet 2

White Bean And Vegetable Stew

I guess what I am saying is that I don't think you really need a meat substitute, and that yes, beans are GREAT in stew.

But if you are going to use a faux-meat, I would go with tempe.
The Lounge's Food Blog Quote
09-16-2010 , 12:30 PM
Quote:
Originally Posted by pokerbobo
Chili cook off thread

http://forumserver.twoplustwo.com/63...60/index2.html

My recipe is post 67..... simple recipe if you are just whipping up your first batch. Might want to start there and tweak it as you see fit, but it gives you a pretty good start and it's EZ.
I agree, that is a really solid, simple, great starter recipe.

Bloody Mary mix. Great idea.
The Lounge's Food Blog Quote
09-16-2010 , 12:44 PM
Quote:
Originally Posted by Rushmore
I agree, that is a really solid, simple, great starter recipe.

Bloody Mary mix. Great idea.
Making my first pot of the season tomorrow, subbing spicy hot V8 for the bloody mary mix. I think I'm gonna saute the onions with some garlic, pepper and steak sauce prior to putting them in the chili pot.
The Lounge's Food Blog Quote
09-16-2010 , 01:15 PM
Quote:
Originally Posted by earck
For cornstarch, mix it into water first so there are no lumps then add the slurry into the sauce you want to thicken.

For flour, make a Roux
Thanks for the tips, appreciate it!
The Lounge's Food Blog Quote
09-16-2010 , 01:16 PM
Quote:
Originally Posted by Rushmore
Beans will work great. Actually, I would use lightly fried tempe AND also add beans. As I have said before, beans are great for stews of all sorts because of the starch they release (see cassoulet). I would not use tofu, because the texture probably won't work, regardless of how you prep it.

I am pretty sure corn starch will not work (weird consistency), and I am on the fence about flour.

But again, beans and tempe are delicious. If you can steer yourself away from "beef stew" a bit, you could try any of these, each of which I have done successfully at one point or another:

Vegetarian Cassoulet

Vegetarian Cassoulet 2

White Bean And Vegetable Stew

I guess what I am saying is that I don't think you really need a meat substitute, and that yes, beans are GREAT in stew.

But if you are going to use a faux-meat, I would go with tempe.
All of these look delish. I think I may try the first one now before I make the stew. Thanks for the links and ideas.
The Lounge's Food Blog Quote
09-16-2010 , 01:42 PM
Quote:
Originally Posted by MrWookie
I might have had my reservations about them when I was very young, but even before puberty, I was drooling looking forward to eating the mashed sweet potato dish with the marshmallows on top that everyone loves for Thanksgiving.
Never seen it till I was in my 20's or 30's, I forget. Not ubiquitous. Marshmallows during main course = donotwantdog.jpg

I love sweet potatoes though.
The Lounge's Food Blog Quote
09-16-2010 , 01:44 PM
Quote:
Originally Posted by Roy
I've just tried making something I've never made before, in a style I've never made anything before.

Salmon fillets cooked on my gas BBQ wrapped in wet newspaper/baking paper with mint/coriander/parsley/chilli/lemon/spring onions.

It's on the BBQ atm. I feel like this is either gonna be really really good or really really bad.

Also cooking are some sweet potato wedges which I've also never made before.

Before pics:






Just looking at this photo now it looks like I used way too many herbs. The recipe was for a lot more so I tried to re-adjust. Eep.


Parcel ready to go on BBQ hotplate.

Results to come!
Those inks are friggin nasty, man.
The Lounge's Food Blog Quote
09-16-2010 , 01:45 PM
Quote:
Originally Posted by Izo Fazo
So a friend of mine told me that he has a piece of truffle for me that was give to him but that he wont use... any idea what to do with it? Never had real truffle in my kitchen.

Funny thing is that i actually know the girl that gave the truffle to him, cause i spoke to her about her job a while back. Her job is to search truffle in romanian forests with her dogs.
I saw a show that featured a truffle farmer. He loved it in scrambled eggs.
The Lounge's Food Blog Quote
09-16-2010 , 01:49 PM
Roy, just wrap it in tinfoil before grilling, don't cook anything in newspaper like that, those ink fumes all over your food is really gross, and has to be unhealthy
The Lounge's Food Blog Quote
09-16-2010 , 03:34 PM
Quote:
Originally Posted by Izo Fazo
So a friend of mine told me that he has a piece of truffle for me that was give to him but that he wont use... any idea what to do with it? Never had real truffle in my kitchen.

Funny thing is that i actually know the girl that gave the truffle to him, cause i spoke to her about her job a while back. Her job is to search truffle in romanian forests with her dogs.
As Blarg said, truffles in scrambled eggs are very good. add the truffles towards the end of the egg cooking and try to keep the eggs moist. variation is a truffle omelette

Another simple recipe is to take some good pasta, I prefer something a bit wide like a fettucine, boil the pasta until al dente, then quickly take out and toss in a pan with some good butter, a little bit of salt, some cracked black pepper, and shaved truffles.

A truffled risotto would also work. Make your risotto as normal and then add shaved truffles at the end. but if you are putting cheese in your risotto, cut back on the amount of cheese as you don't want to overpower the truffles. Same thing with truffled mashed potatoes.

If you are feeling confident in your culinary chops, you can tackle a classic like a chicken demi deuill. There are a few recipes floating around on the internet. Traditionally this is made with the AOC protected Bresse chicken of France but you might have to substitute with a high quality free range one.
The Lounge's Food Blog Quote

      
m