To fuck or to cook?

[greatwhitenorthchick]

Originally posted by taxwonk
This whole line of recipes has me thinking that nobody really likes brussels sprouts, but everybody likes a lot of garlic to kill the taste of the sprouts, fried up with other things they really do like.

No, I like brussel sprouts - I would eat them the way my mother cooks them, which is unsliced and just steamed with salt. But I prefer them with other stuff.

[Replaced_Texan]

For some reason, a massive chocolate discussion has erupted on politics.

The discussion started whenSpanky posted the following:

Down below is the principles of the political organization I am involved in. However, I wanted to ad as number nineteen:

"if it is not chocolate it is not dessert".

But the board did not approve the inclusion of number nineteen. I think this is an important political issue that needs to be addressed.

He went on to list the other 18 principles.

Obviously, the nixed chocolate povision was the only one anyone really cares about. Foodies and fuckers may want to discuss this issue as well.

[tmdiva]

Originally posted by Oliver_Wendell_Ramone
A Portland-based chain, I might add! Pretty damn good for chain food, but, alas, still a chain. Even though they're local, I only hit 'em for their rEdiculously good/cheap happy hour menu.

Ollie = my SP, because I had the exact same thought (well, I don't recall ever having actually been to a McCormick & Schmick's, though I have been to Jake's) upon reading Hank's post. It's like the "Who's a Jew?" game (Mos have their own version, btw)--if there is any aspect of anything that somehow relates to Oregon, we can tell you what it is.

tm

[tmdiva]

Originally posted by Replaced_Texan
For some reason, a massive chocolate discussion has erupted on politics.

The discussion started whenSpanky posted the following:

He went on to list the other 18 principles.

Obviously, the nixed chocolate povision was the only one anyone really cares about. Foodies and fuckers may want to discuss this issue as well.

I will occasionally make desserts at home that don't involve chocolate, usually if they involve fruits in season (a la the wonderful Pear Almond Tart from Cook's Illustrated that I expect to make as part of my Thanksgiving Night Dessert Potluck). At restaurants, I will order a non-chocolate dessert maybe one time in 20. Never, ever will I order a dessert that combines fruit and chocolate (unless it's something like a chocolate cake with raspberries used as a garnish, which I can eat separately).

tm

[tmdiva]

I'm hosting this year, so I'm not in charge of the vegetable side dishes. I will, however, be making Orange Mashed Potatoes to go with my turkey (I'm thinking of trying to find a kosher turkey so I can avoid the whole brining thing, which is a major pita imo). They have nothing whatsoever to do with oranges. It was just that one time I decided to combine my mashed sweet potatoes with my mashed russet potatoes, and it was so good I've never gone back to plain mashed russets. Here's how I make them:

1 lg garnet "yam"
2 medium carrots
2.5 lbs russet potatoes

Peel and cut to cook in the same amount of time (1/4" slices for the carrots, 1" slices for the "yam," quarter the potatoes). Boil in well-salted water to almost cover until tender. Drain well, returning partially-covered pot to turned-off burner to steam for a minute or two if desired. Mash with 4-5 T butter and cream or half-and-half to desired consistency (or a little looser, since the russets will continue to absorb moisture as the potatoes sit), adjust seasonings and serve.

Recipe is expansible--last January when I was serving dinner for 24, I used a full 10-lb bag of russets and adjusted everything else accordingly. To mash, I've used everything from a hand-held masher to a hand-held mixer to a food mill, depending on how smooth or chunky I wanted them. A potato ricer didn't work well, fyi.

Sometimes to add even more vitamins I'll stir in onions and greens (spinach, kale, collards) I've sauteed in half butter, half olive oil (onions caramelized, greens added later in the saute so they don't disintegrate--not too much later for the kale or collards, right near the end for baby spinach).

Also good is a mash of half potatoes, half cauliflower, with or without greens (but always with butter and cream).

Enjoy!

tm

[tmdiva]

Apologies if you've seen this:

http://www.msn.americangreetings.com...9626&m=1652&rr

tm

[Hank Chinaski]

Originally posted by ltl/fb
Perhaps the flavor of brussels sprouts is not one that is good all alone -- like an all-purple outfit -- but can form a delightful layer in a more complex taste profile -- like purple sweater under a suit.


ETA yeah, I'm dash-happy.

No. I eat them raw in a salad. If you start with fresh Brussel sprouts you will be hard pressed to screw them up.

[nononono]

Originally posted by tmdiva
I'm hosting this year, so I'm not in charge of the vegetable side dishes. I will, however, be making Orange Mashed Potatoes to go with my turkey (I'm thinking of trying to find a kosher turkey so I can avoid the whole brining thing, which is a major pita imo). They have nothing whatsoever to do with oranges. It was just that one time I decided to combine my mashed sweet potatoes with my mashed russet potatoes, and it was so good I've never gone back to plain mashed russets. Here's how I make them:

1 lg garnet "yam"
2 medium carrots
2.5 lbs russet potatoes

Peel and cut to cook in the same amount of time (1/4" slices for the carrots, 1" slices for the "yam," quarter the potatoes). Boil in well-salted water to almost cover until tender. Drain well, returning partially-covered pot to turned-off burner to steam for a minute or two if desired. Mash with 4-5 T butter and cream or half-and-half to desired consistency (or a little looser, since the russets will continue to absorb moisture as the potatoes sit), adjust seasonings and serve.

Recipe is expansible--last January when I was serving dinner for 24, I used a full 10-lb bag of russets and adjusted everything else accordingly. To mash, I've used everything from a hand-held masher to a hand-held mixer to a food mill, depending on how smooth or chunky I wanted them. A potato ricer didn't work well, fyi.

Sometimes to add even more vitamins I'll stir in onions and greens (spinach, kale, collards) I've sauteed in half butter, half olive oil (onions caramelized, greens added later in the saute so they don't disintegrate--not too much later for the kale or collards, right near the end for baby spinach).

Also good is a mash of half potatoes, half cauliflower, with or without greens (but always with butter and cream).

Enjoy!

tm

Wow, thank you - that sounds delicious! I'm inspired. If only I ever cooked.... One of these days....

[ltl/fb]

Originally posted by Hank Chinaski
No. I eat them raw in a salad. If you start with fresh Brussel sprouts you will be hard pressed to screw them up.

You are the food equivalent of the woman on my floor who frequently dresses all in purple.

I should have said, "is not one that most people find pleasing all on its own."

[Hank Chinaski]

Originally posted by ltl/fb
You are the food equivalent of the woman on my floor who frequently dresses all in purple.

I should have said, "is not one that most people find pleasing all on its own."

Honey I know, I know, I know times are changing
It’s time we all reach out 4 something new
That means u 2
U say u want a leader
But u can’t seem 2 make up your mind
I think u better close it
And let me guide u 2 the purple rain

Purple rain purple rain
Purple rain purple rain

If you know what I’m singing about up here
C’mon raise your hand

Purple rain purple rain

I only want 2 see u, only want 2 see u
In the purple rain

[Fugee]

Originally posted by tmdiva
At restaurants, I will order a non-chocolate dessert maybe one time in 20. Never, ever will I order a dessert that combines fruit and chocolate (unless it's something like a chocolate cake with raspberries used as a garnish, which I can eat separately).

The first sentence above is more evidence that tmdiva and I are twins separated at birth, but the second is not.

I like some fruits in chocolate desserts (and conversely, chocolate in some fruit desserts). My favorite malt flavor is hot fudge banana. And the raspberry/chocolate combination is one of my favorites.

[Southern Patriot]

Originally posted by tmdiva
I'm hosting this year, so I'm not in charge of the vegetable side dishes. I will, however, be making Orange Mashed Potatoes to go with my turkey (I'm thinking of trying to find a kosher turkey so I can avoid the whole brining thing, which is a major pita imo). They have nothing whatsoever to do with oranges. It was just that one time I decided to combine my mashed sweet potatoes with my mashed russet potatoes, and it was so good I've never gone back to plain mashed russets. Here's how I make them:

1 lg garnet "yam"
2 medium carrots
2.5 lbs russet potatoes

Peel and cut to cook in the same amount of time (1/4" slices for the carrots, 1" slices for the "yam," quarter the potatoes). Boil in well-salted water to almost cover until tender. Drain well, returning partially-covered pot to turned-off burner to steam for a minute or two if desired. Mash with 4-5 T butter and cream or half-and-half to desired consistency (or a little looser, since the russets will continue to absorb moisture as the potatoes sit), adjust seasonings and serve.

Recipe is expansible--last January when I was serving dinner for 24, I used a full 10-lb bag of russets and adjusted everything else accordingly. To mash, I've used everything from a hand-held masher to a hand-held mixer to a food mill, depending on how smooth or chunky I wanted them. A potato ricer didn't work well, fyi.

Sometimes to add even more vitamins I'll stir in onions and greens (spinach, kale, collards) I've sauteed in half butter, half olive oil (onions caramelized, greens added later in the saute so they don't disintegrate--not too much later for the kale or collards, right near the end for baby spinach).

Also good is a mash of half potatoes, half cauliflower, with or without greens (but always with butter and cream).

Enjoy!

tm

Back before the War of Northern Aggression, we used to serve a cranberry/yam pie when our Northern Friends came by. Daniel Webster loved that pie. With the sweet yams and sour cranberries, the pie not only tasted good but was also symbolic of so many aspects of the union. We'd cook up the yams first, get them nice and soft, add a bit of good Jamaican rum and brown sugar, put in a few onions, and the cranberries, load up the pie crust, and bake on top a farmer's cheese, lemon and sugar crust.

Since the War of Northern Agression, we have favored Vidalia onions, roasted with a dash of oil, studded with cloves, and sprinkled with some fresh ground pepper, symbolizing the bitter sweetness of our plight.

[Replaced_Texan]

Originally posted by tmdiva
I'm hosting this year, so I'm not in charge of the vegetable side dishes. I will, however, be making Orange Mashed Potatoes to go with my turkey (I'm thinking of trying to find a kosher turkey so I can avoid the whole brining thing, which is a major pita imo). They have nothing whatsoever to do with oranges. It was just that one time I decided to combine my mashed sweet potatoes with my mashed russet potatoes, and it was so good I've never gone back to plain mashed russets. Here's how I make them:

1 lg garnet "yam"
2 medium carrots
2.5 lbs russet potatoes

Peel and cut to cook in the same amount of time (1/4" slices for the carrots, 1" slices for the "yam," quarter the potatoes). Boil in well-salted water to almost cover until tender. Drain well, returning partially-covered pot to turned-off burner to steam for a minute or two if desired. Mash with 4-5 T butter and cream or half-and-half to desired consistency (or a little looser, since the russets will continue to absorb moisture as the potatoes sit), adjust seasonings and serve.

Recipe is expansible--last January when I was serving dinner for 24, I used a full 10-lb bag of russets and adjusted everything else accordingly. To mash, I've used everything from a hand-held masher to a hand-held mixer to a food mill, depending on how smooth or chunky I wanted them. A potato ricer didn't work well, fyi.

Sometimes to add even more vitamins I'll stir in onions and greens (spinach, kale, collards) I've sauteed in half butter, half olive oil (onions caramelized, greens added later in the saute so they don't disintegrate--not too much later for the kale or collards, right near the end for baby spinach).

Also good is a mash of half potatoes, half cauliflower, with or without greens (but always with butter and cream).

Enjoy!

tm

My mashed sweet potatoes are simply to boil the potatoes until tender (I usually boil with the skins on, then peel, since it's easier to get the skins off when they're peeled. I always, always forget that the damned potatoes are scalding hot when they get out of the pot, though.)

Mash, adding milk and/or half and half and butter as needed for consistency.

Add honey.

Add lime juice.

Delicious.

[Fugee]

The deli section at the snooty grocery store had beets (i think rroasted, not boiled) with fresh rosemary. They were quite yummy.

Anyone have a recipe for something like this?

[taxwonk]

Originally posted by Fugee
The deli section at the snooty grocery store had beets (i think rroasted, not boiled) with fresh rosemary. They were quite yummy.

Anyone have a recipe for something like this?

They're actually quite easy to make. drizzle raw, peeled beets with olive oil, break up a couple sprigs fresh rosemary, kosher salt and black pe4pper over the top. Roast on a baking sheet at 350 for about 30-40 minutes or until fork tender. Turn occasionally to avoid burning.