cincinnati chili is actually a greek dish. Myra's is a good restaurant, very good for late night study sessions. I also like habeneros. San Fran style burritos, but with more variety than chipotle, big chips, addictive salsa and draft beer....
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KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
James Trevor Oliver MBE (May 27, 1975), better known as Jamie Oliver and nicknamed The Naked Chef, is an English celebrity chef. He is well known for his role in campaigning against what he believes to be unhealthy, processed foods in British schools.
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In September, 2006, Jamie Oliver and Rawmarsh Community School, South Yorkshire, UK, made front page headlines after a group of parents revolted against Oliver's lunch scheme, in which all 1100 pupils on site were fed two portions of fruit and three vegetables every day. The parents, declaring, "Our kids have the right to eat what they like," took orders over the school fence for nearby sandwich and fast-food outlets. The food was then delivered over the fence to the waiting pupils.
James Trevor Oliver MBE (May 27, 1975), better known as Jamie Oliver and nicknamed The Naked Chef, is an English celebrity chef. He is well known for his role in campaigning against what he believes to be unhealthy, processed foods in British schools.
....
In September, 2006, Jamie Oliver and Rawmarsh Community School, South Yorkshire, UK, made front page headlines after a group of parents revolted against Oliver's lunch scheme, in which all 1100 pupils on site were fed two portions of fruit and three vegetables every day. The parents, declaring, "Our kids have the right to eat what they like," took orders over the school fence for nearby sandwich and fast-food outlets. The food was then delivered over the fence to the waiting pupils.
Read the article on The Sun's website. The parents are so fucking stupid it's astonishing.
They made a documentary series about his campaign to fix school lunches. I thought it was great, although I do have an unhealthy love for Jamie Oliver.
Well i'd have to say Quizznos because i'm stuck on a campus.
Not to mention that Ohio isn't really known for a damn thing when it comes to cuisine. We just have imitations of everything a lot of promotional fast food.
I used to work at Quizno's.
Don't get the meatball sandwich.
Wait. What?
The policy for leftover meatballs is to put foil over them and put them in the back, then reheat them the next day. Very few meatball sandwiches get ordered per day. At one point we saved and reheated the same meatballs for over a week.
It grossed me out, especially since they weren't very good quality to begin with.
Also you're wrong, Edward. Ohio is known for certain foods. They're just not actually very good foods. Graeters Ice Cream, and "Cincinnati Chili" (code for spicy meat-sauce). The Skyline and Goldstar shit.
Edit: Oh and Chiquita bananas.
Edit 2: Actually more Chiquita's business practices and media influence.
no mention of goetta, montgomery inn, la rosas or aglamesis?
I'd just like to say asparagus. Also, recipe give because it's one of the few I know and I really like it--
(best done in a pressure cooker if you're confident with one, otherwise it's about two hours open-air simmer)
1 pot full o' water, like... 3qts
2 pounds or so spare ribs
1 quart (drained) (German) sauerkraut
some chopped onion
caraway seeds because that is how we do it
salt and pepper to taste because that is how we should all do it
Boil your ribs, skim off the fat, mix in the rest, simmer for a few hours. Bam! Done.
The times I've most enjoyed this, the spare ribs were dry-rubbed in brown sugar before boiling. You can use straight ribs though, or if you like you can marinate them in mostly-anything so long as it's got some sweet in it. Variations on this are flavoring with wine/brandy/beer in the pot or adding chopped apples and pears. It's really simple but it's also just a really nice, hearty meal that doesn't take too much work. This really works best with a pressure cooker, though, to get the best texture on the ribs.
Oh, and another variation adds ketchup towards the end, and I think this is traditionally (of course) served alongside potatoes. My personal recommendation would be to do either the brown sugar or ketchup the first time you make this, as it can be a bit bland otherwise.
Good eats!
EDIT: Upon further reading of the thread I'm the only recipe-giver, it seems. I don't have a television, though, and never really got into any of these famous cookpeople, so this is all I can contribute. Also, I can talk endlessly about the etymology of Czech and Polish cooking and also rattle off the recipe for like six different blood soups just because they creep people out.
I feel like such a fool... I can cook, but I'm not creative at all. I mean, I made sausage with green/red peppers and onions once, and put cinnamon on it. It was delicious, but that was the most creative I got, ever. Then again, I don't really live on my own yet, so I've never really had to cook for myself besides on a whim, and my house rarely every has anything beyond bread, peanut butter and jelly.
I don't know any chefs. Except my mom. She's usually pretty good, but "I tried something new" typically means "I fucked up something old."
So even though I enjoy cooking a lot, I've only been doing it for a few months and my girlfriends has me far outstripped in terms of creativity and skill. She was able to stay one day while I was working and I came back to find:
Shell pasta sauteed in lime, chile, cilantro, tomatoes, and onions. Before it was put in the fridge we sprinkled pepperjack over it to make it that much better
Bowtie pasta sauteed with spinach, onions, green onions, and mushrooms. It doesn't look nearly as good as it tastes.
Strawberry pizza. Holy shit was this amazing, though runnier than she would've liked. It used cream cheese, ricotta, strawberry jam, and some sort of snobby cheese I don't remember the name of to make the cheese and then she placed sliced strawberries on top after cooking it.
Her mother though definitely has her beat. She's made rum cake where you could smell the alcohol, pumpkin pie crumble that outclassed any desert I've ever had, and spectacular sweet potatoes. She'd most likely be my pick for favorite chef.
Ingredients:
• 1 c. canned pumpkine
• 1 c. white sugar
• 1/2 c. vegetable oil
• 1 egg
• 2 c. flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking soda.
• 1 tsp milk
• 1 Tbsp vanilla extract
• 2 c. semisweet chocolate chips
1. Combine pumpkin, sugar, oil, & egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by spoonful on greased cookie sheet. Bake at 350º for ~10 minutes.
Curried Corn:
Ingredients:
• 2 16-oz cans sweet corn (or 2 10-oz pkgs frozen corn)
• 1/4 c. chopped green pepper
• 2 Tbsp grated onion
• 3 Tbsp butter
• 3/4 c. sour cream
• ~1/2 tsp curry powder (to taste - I use a bit more than this)
• 1/4 tsp salt
• 1/8 tsp ground pepper
Sauté corn, pepper, and onion in butter for 5-7 minutes or till tender. Stir in sour cream, curry, salt, and pepper,. Heat slowly, stir constantly - do not allow to boil or sour cream will curdle!
Tuna Noodle Casserole (a midwest classic!):
Preheat oven to 425ºF
Ingredients:
• 6 oz. shell noodles - cooked and drained.
• 6 1/2-7 oz can of tuna
• 1/2 c. miracle whip
• 1 c. or frozen peas
• 1/2 c. chopped green pepper
• 1/3 dried chopped onion
• 10 1/2 oz can of cream of celery, chicken, or mushroom soup
• 1/2 c. milk
• 4 oz/1 c. shredded cheese
• Bread crumbs.
Mix noodles, tuna, miracle whip, peas, onion, pepper. Blend soup with milk, heat through, and add cheese. Mix the noodles and the soup. Put into 2-quart casserole dish and cover with the bread crumbs. Bake uncoered at 425ºF for 20 minutes.
Sloppy Joes (Family Barbecue Size recipe):
Ingredients:
• 4 lbs ground beef or turkey
• 4 large onions, diced
• 4 green peppers, diced
• 8 Tbsp brown sugar
• 10 Tbsp mustard
• 4 1/2 Tbsp vinegar
• 3 1/2 c. ketchup
Brown meat. Throw everything together in a huge pot, stir, cook for two hours on medium heat, stirring periodically.
Don't watch much of the Food Network so I can't contribute there. My favourite hometown place would have to be Fritzie's. It is a Hamburger and fries shop, makes the best poutine (we have a bunch of cheese factories around town so they always have fresh curds), corned beef on a bun, fried mushrooms, and cheeseburgers in all of southwestern Ontario. Amazingly unhealthy for you though.
Diner back in Jersey makes a pretty good burger. Patty, slice o' swiss, ham, slice o' swiss, barbecue sauce, jalapeños. Most of the diners had their own worthwhile dish, come to think of it ... normally I'd just eschew it for the reuben, though. Gosh, I miss Jersey.
No corned beef or pastrami down here, and it's impossible to find good cuts of prosciutto. Can't get good cheeses, can't get seafood at all, ... this state is really just the pits as far as food goes. I want to head back up north and get a bagel with freshly-cut red onion and lox.
I was never really a big fan of these. I don't know what's wrong with me.
The only thing I ever really got at bakeries were kaiser rolls. The first date I ever went on, when I was 15 or so, I showed up at the girl's house at like 10AM with a bag of freshly-baked kaiser rolls.
"You... you brought me bread? At 10 in the morning?"
I uh, never was... that good at getting along with my own generation. ...
Ramsey is an asshole but he did have some good tips I forget most of them, but a few.
Spices should be used early and often during the creation of food.
Being prepared doesn't just mean having the ingrediants, but also having them in a state of ready for you to add them just as they are needed. If you need to dice something up, cut it up ahead of when you plan to cook so you aren't trying to do too much at the same time and end up fucking everything up.
Everyone should watch the UK version of "Kitchen Nightmares." Ramsay comes off as pretty likeable.
The US version is pretty heavily butchered. One major difference is that it's become Kitchen Makeovers, where the show pays for spends hundreds of thousands of dollars rennovating the restaurants, in order to make the restaurant more successful. Which pretty much kills the purpose of the show.
Grace, Obo, you guys heavily influenced the shopping my girlfriend did today. Muchos grassy ass.
I'm going to do the curried corn tomorrow, but I'll spin it up a bit and see what I come up with. I'll post a full report tomorrow, along with whatever I decide it will accompany. I'm thinking some grilled swordfish steaks, but all I have in my dinky ass apartment is a tiny little electric grill that doesn't do anything much justice. Still though, I'm going to experiment. I'll probably wind updoing some kind of dry rub on the steaks, as they moisten themselves well enough, and dish it up with something simple.
I am about to attempt to make falafel from scratch. Any suggestions or things to keep in mind? It seems pretty straightforward. I've made it from a box before, but this seems like it would be better.
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KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I am about to attempt to make falafel from scratch. Any suggestions or things to keep in mind? It seems pretty straightforward. I've made it from a box before, but this seems like it would be better.
I've always wanted to do that. Let me know how it turns out.
Ramsey is an asshole but he did have some good tips I forget most of them, but a few.
Spices should be used early and often during the creation of food.
Being prepared doesn't just mean having the ingrediants, but also having them in a state of ready for you to add them just as they are needed. If you need to dice something up, cut it up ahead of when you plan to cook so you aren't trying to do too much at the same time and end up fucking everything up.
Everyone should watch the UK version of "Kitchen Nightmares." Ramsay comes off as pretty likeable.
The US version is pretty heavily butchered. One major difference is that it's become Kitchen Makeovers, where the show pays for spends hundreds of thousands of dollars rennovating the restaurants, in order to make the restaurant more successful. Which pretty much kills the purpose of the show.
I didn't know the UK version didn't fix up the restaurants, Ramsay is my hero and I love the way he comes out looking awesome at the end of each episode for pretty much turning people's lives around (financially at least).
I always like to do a google search for the places he's fixed up and and compare the reviews people gave them before and after he showed up.
I liked Hell's Kitchen, but that was more about getting to see Gordon go off on inept chefs.
I am about to attempt to make falafel from scratch. Any suggestions or things to keep in mind? It seems pretty straightforward. I've made it from a box before, but this seems like it would be better.
It's better and worlds cheaper. Find a whole-foods store or something like that near you, they probably have it in bulk form for dirt cheap. I've spent more than a few months in college eating falafel and nothing but falafel.
I went to the produce stand/mexican market right down the street and they had 1lb dry garbanzo bean bags for $1.50. That's enough for a TON of falafel.
The Moosewood Cookbook has a good felafel recipe in it. That cookbook (the old one with the fatty recipes, not the new "low fat" bullshit one) is awesome.
Posts
....Wow.
Way to go Americ- ENGLAND?
They made a documentary series about his campaign to fix school lunches. I thought it was great, although I do have an unhealthy love for Jamie Oliver.
Oh yeah, I forgot about La Rosa's. Solid pizza.
(best done in a pressure cooker if you're confident with one, otherwise it's about two hours open-air simmer)
1 pot full o' water, like... 3qts
2 pounds or so spare ribs
1 quart (drained) (German) sauerkraut
some chopped onion
caraway seeds because that is how we do it
salt and pepper to taste because that is how we should all do it
Boil your ribs, skim off the fat, mix in the rest, simmer for a few hours. Bam! Done.
The times I've most enjoyed this, the spare ribs were dry-rubbed in brown sugar before boiling. You can use straight ribs though, or if you like you can marinate them in mostly-anything so long as it's got some sweet in it. Variations on this are flavoring with wine/brandy/beer in the pot or adding chopped apples and pears. It's really simple but it's also just a really nice, hearty meal that doesn't take too much work. This really works best with a pressure cooker, though, to get the best texture on the ribs.
Oh, and another variation adds ketchup towards the end, and I think this is traditionally (of course) served alongside potatoes. My personal recommendation would be to do either the brown sugar or ketchup the first time you make this, as it can be a bit bland otherwise.
Good eats!
EDIT: Upon further reading of the thread I'm the only recipe-giver, it seems. I don't have a television, though, and never really got into any of these famous cookpeople, so this is all I can contribute. Also, I can talk endlessly about the etymology of Czech and Polish cooking and also rattle off the recipe for like six different blood soups just because they creep people out.
But seriously people, ribs and kraut. Get to it.
I don't know any chefs. Except my mom. She's usually pretty good, but "I tried something new" typically means "I fucked up something old."
Her mother though definitely has her beat. She's made rum cake where you could smell the alcohol, pumpkin pie crumble that outclassed any desert I've ever had, and spectacular sweet potatoes. She'd most likely be my pick for favorite chef.
Pumpkin Chocolate Chip Cookies:
Ingredients:
• 1 c. canned pumpkine
• 1 c. white sugar
• 1/2 c. vegetable oil
• 1 egg
• 2 c. flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking soda.
• 1 tsp milk
• 1 Tbsp vanilla extract
• 2 c. semisweet chocolate chips
1. Combine pumpkin, sugar, oil, & egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by spoonful on greased cookie sheet. Bake at 350º for ~10 minutes.
Curried Corn:
• 2 16-oz cans sweet corn (or 2 10-oz pkgs frozen corn)
• 1/4 c. chopped green pepper
• 2 Tbsp grated onion
• 3 Tbsp butter
• 3/4 c. sour cream
• ~1/2 tsp curry powder (to taste - I use a bit more than this)
• 1/4 tsp salt
• 1/8 tsp ground pepper
Sauté corn, pepper, and onion in butter for 5-7 minutes or till tender. Stir in sour cream, curry, salt, and pepper,. Heat slowly, stir constantly - do not allow to boil or sour cream will curdle!
Tuna Noodle Casserole (a midwest classic!):
Ingredients:
• 6 oz. shell noodles - cooked and drained.
• 6 1/2-7 oz can of tuna
• 1/2 c. miracle whip
• 1 c. or frozen peas
• 1/2 c. chopped green pepper
• 1/3 dried chopped onion
• 10 1/2 oz can of cream of celery, chicken, or mushroom soup
• 1/2 c. milk
• 4 oz/1 c. shredded cheese
• Bread crumbs.
Mix noodles, tuna, miracle whip, peas, onion, pepper. Blend soup with milk, heat through, and add cheese. Mix the noodles and the soup. Put into 2-quart casserole dish and cover with the bread crumbs. Bake uncoered at 425ºF for 20 minutes.
Sloppy Joes (Family Barbecue Size recipe):
• 4 lbs ground beef or turkey
• 4 large onions, diced
• 4 green peppers, diced
• 8 Tbsp brown sugar
• 10 Tbsp mustard
• 4 1/2 Tbsp vinegar
• 3 1/2 c. ketchup
Brown meat. Throw everything together in a huge pot, stir, cook for two hours on medium heat, stirring periodically.
Grace posted a cookie recipe.
*scribble scribble scribble*
No corned beef or pastrami down here, and it's impossible to find good cuts of prosciutto. Can't get good cheeses, can't get seafood at all, ... this state is really just the pits as far as food goes. I want to head back up north and get a bagel with freshly-cut red onion and lox.
The only thing I ever really got at bakeries were kaiser rolls. The first date I ever went on, when I was 15 or so, I showed up at the girl's house at like 10AM with a bag of freshly-baked kaiser rolls.
"You... you brought me bread? At 10 in the morning?"
I uh, never was... that good at getting along with my own generation. ...
I actually like shows like unwrapped, and Secret life of... on the food network, but I love Iron Chef. IS it true Batali's leaving the show?
Everyone should watch the UK version of "Kitchen Nightmares." Ramsay comes off as pretty likeable.
The US version is pretty heavily butchered. One major difference is that it's become Kitchen Makeovers, where the show pays for spends hundreds of thousands of dollars rennovating the restaurants, in order to make the restaurant more successful. Which pretty much kills the purpose of the show.
I'm going to do the curried corn tomorrow, but I'll spin it up a bit and see what I come up with. I'll post a full report tomorrow, along with whatever I decide it will accompany. I'm thinking some grilled swordfish steaks, but all I have in my dinky ass apartment is a tiny little electric grill that doesn't do anything much justice. Still though, I'm going to experiment. I'll probably wind updoing some kind of dry rub on the steaks, as they moisten themselves well enough, and dish it up with something simple.
Then I'll be eating elk and ostrich for five days straight.
I've always wanted to do that. Let me know how it turns out.
I didn't know the UK version didn't fix up the restaurants, Ramsay is my hero and I love the way he comes out looking awesome at the end of each episode for pretty much turning people's lives around (financially at least).
I always like to do a google search for the places he's fixed up and and compare the reviews people gave them before and after he showed up.
I liked Hell's Kitchen, but that was more about getting to see Gordon go off on inept chefs.
Great spice? Or greatest spice?
My Dad, having lived in Thailand for a few years, makes awesome Thai food.