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Food-ish

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Blueberry Blunder

[Jan. 5th, 2009|08:26 am]

Last summer I discovered a type of blueberry called "Ivanhoe". So delicious! They are sweet like a blueberry should be, with a hint of underlying tartness and spiciness. I bought more than my family could eat fresh in anticipation of the blueberry muffins, blueberry pancakes and blueberry pies I knew we would want during these long, cold winter months.

On New Year's Day, I made a pie. O! The anticipation! We'd been waiting for this pie since summer, after all.

It was the worst pie, ever. The sugar didn't cook, the pie interior didn't thicken, and after a short time, the crust sogged itself back down into the filling. The filling was a runny, sugar-gritty mess that was nowhere near what a pie filling should be.

Like Clark in that scene in Christmas Vacation when the lights should have lit up, but didn't, I stood there and stared at my pie in extravagant puzzlement. ~~All the bulbs were screwed into the strands, all the light strands were connected to one another~~. All the ingredients were there and accounted for and in the correct measure, the pie was cooked at the proper temperature and for the right length of time. So where did it all go wrong?

Of course, that pie used up nearly all of my store of those frozen berries, so now there's just enough of them left for maybe one more set of pancakes. Thus, I feel the loss of the pie doubly: not only did we fail to get the pie we've been so looking for, but in addition the berries that have worked so well in other contexts are no longer there.

I'm waiting for that Eureka! moment where someone will realize the lights weren't plugged into the socket, and eagerly await the solving of this mystery. Any ideas on where it all went wrong? Could it be the beloved berries?

4 comments|post comment

Put on our little glovey

[Aug. 23rd, 2008|07:58 pm]

In the months following the death of Linda McCartney, Paul tried many things to keep his mind occupied. One of these temporary plans included producing an internet TV show with his daughter Mary. So he fills it with music and mirth, right? Well no, he makes mashed potatoes:

He is in good spirits, considering. It's a healthy routine like this that will probably allow him to be the last remaining Beatle (after Ringo keels over from too much Stuffed Crust):

Wrong lads indeed, sir.

1 comment|post comment

Natures little walking blackberries

[Aug. 22nd, 2008|08:52 pm]

artprincess2002

[	Current Location	\|	In my living room, watching scrubs	]
[	mood	\|	hungry	]
[	music	\|	Music from Payless Shoes commercial	]

I once went to a wilderness camp, and they taught us that if you had no food, you could eat carpenter ants, and that they are full of protein.

I ate a few, and I think they are pretty tasty. They taste kinda like little, tart, blackberries.

1 comment|post comment

Supposedly dee-lish chocolate cake that can be made in five minutes, in a mug, and in the microwave.

[Jul. 21st, 2008|10:37 am]

Due to being paranoid and thinking my oven has a gas leak I have been using the microwave more than usual. I am not so happy about that but I am happy about this recipe posted on the Dizzy Dee site:

[NOTE: These are NOT my hands nor is that my piggy cup, sadly.]

Mixing:

Finished product:

Ingredients & Instructions

11 comments|post comment

We Can All Do Our Part...

[Jul. 10th, 2008|03:43 pm]

(MODS, if this post is inappropriate, feel free to delete!)

There is a gentleman by the name of Michael Touhy who is the chef/owner of Woodfire Grill. I've only been there once, but the food was divine. I lovet that he insists upon using local ingredients, organic whenever possible. He also has a blog where he enlightens many with educational, food-focused stories. His blog is also a great resource for information about what's in season, links to local/global blogs/websites, as well as links to information about sustainability, wineries, and food artisans. I check here frequently for great info, and if you love food or love to cook, I urge you to do the same.

OK! That being said... I stole this piece below from his blog. I've been hearing whispers about the decline of the bees, which is alarming when you consider the far-reaching implications of what these critters do for us.

Read on...

The Hardworking Honey Bees Have Spoken…
...I found it serendipitous that the front page story in the SF Chronicle (06/29) was entitled Un-Busy Bees A Disaster For Almost Everyone. It covered the hearings last week in Washington discussing Colony Collapse Disorder (CCD), mentioned in a previous Newsflash. The disappearance of honeybees, first noticed in 2006, continues unabated with over 35% of all hives being impacted this winter.

Although scientists have yet to discover the root cause, the following are posited:
♦ Loss of Habitat
♦ Pesticides That Disrupt Insect Patterns
♦ Viruses and Parasites
♦ Continued Expansion Of Farm Monoculture,

Particularly The 66,000 Acres Of Almonds Planted In CA It will probably turn out to be a combination of the above, although I believe it has more to do with the last point than the others. Over a million hives are now being trucked and flown in from all over the world each winter to service the pollinating needs of the almond industry and I believe the honeybees are quite literally being worked to death.

EDUCATE YOUR CUSTOMERS ABOUT BEE DECLINE WHILE LETTING THEM KNOW HOW IMPORTANT THEY ARE TO OUR FOOD SOURCE. Remember, no honeybees…no apples, peaches, peppers, melons, blueberries, squash, pears and on and on…!

♦ Visit the website www.vanishingbees.com to see what two young documentary
filmmakers are up to and consider supporting their good efforts (we are sponsors)
♦ Visit the website sponsored by Haagen-Dazs who is very active in publicizing the
plight of the honeybee www.helpthehoneybees.com
♦ Encourage customers to plant habitat in their backyards to attract more bees!
♦ Hold a honey tasting and donate a portion to saving the bees.

A recent study cited in the Chronicle article discovered half the public is still unaware of CCD. This is a real opportunity for all of us to inform the other half! Please let me know if we can be of any help in this endeavor.
I hope your summer is “buzzing”

…Albert & Kim Katz

(x-posted to my LJ and the various foodie blogs i'm in)

6 comments|post comment

Reminiscing: Odd recipe results

[Jul. 6th, 2008|12:02 am]

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mood

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embarrassed

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I think that most people have some sort of major flub if they do any kind of expermintal cooking. In my case I learned that while fried pickles may be good, fried pickles in tomato sauce and cheese.. ( not so much. (this definitely deserves the title 'food-ish' )
So I've gotta ask. What was your most unusual accidental result?

[Jun. 2nd, 2008|10:15 am]

what is the most grotesque thing you have ever eaten?

48 comments|post comment

[May. 31st, 2008|09:06 pm]

getnakedrunfast

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mood

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dorky

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I write a vegan cooking column for a hardcore music magazine. I've been a vegetarian for over 14 years, but I've been drawing a blank for what to write about. I developed a fantabulous chocolate cupcake recipe, but I want to be a little more creative this next issue.
Any suggestions?
PS: To all the strict vegans, major props. I don't know how you do it.

5 comments|post comment

[May. 31st, 2008|11:53 am]

in response to the previous I give you:

although I gotta say the lollipop is MUCH funnier.

11 comments|post comment

[May. 31st, 2008|04:41 am]

While regular people toasted marshmallows, myself, the lonely vegan, resorted to toasting a dildo-esque lollipop with graham cracker stopper. =o( EVERYONE YELLED AT ME BECAUSE THE BOILING SUGAR WAS DRIPPING ON MY ARM!

9 comments|post comment

[May. 26th, 2008|04:22 pm]

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music

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bob dylan

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I opened the pantry the other night, and it was pretty much empty, besides 3 cans of beets, and one can of peaches. I just got off work, and there was no way I was going to go to the store. Then I had the amazing idea to combine the two and bake it with bacon and chicken. WaaLa Beet and peach chicken with rice.

Photobucket

Photobucket

Ok, so it was alright, but I need to tweak the recipe some, I believe it has major potential. One problem is I am sooooo bad at watching time while I cook chicken. I usually poke and cut at it until it isn't pink anymore. But cooking with beets made this impossible since the beet juice turned the chicken a bright pink everywhere I cut. So when I thought it was done it was scary eating it because I thought I might of under cooked it, but no stomach problems the next day! yay!

4 comments|post comment

Edible Insects, Part 2

[May. 21st, 2008|07:48 pm]

[I'm reposting this to here since it sounds like you're looking for unusual topics.]

After reading Eating Insects, Part 1, have you been waiting to see whether or not I chowed down on any bugs? I thought about it a lot for a week, surfing websites, talking to friends about it, and being reminded of bugs by lots of other things. The fennel fronds in my pasta looked a little like little squished long-legged bugs. The red adzuki beans reminded me of insect larvae. Spicy salty shrimp with their heads on reminded me of many-legged bugs. I saw an ant crawling around on our back porch and considered catching it and frying it up to see what it tasted like. Then I remembered the ant traps we put in the back stairwell and worried that the ant was carrying a poisonous payload back to its home so I passed on trying to eat that ant.

A week later, I was still excited to give these a try so after work, I headed down to the library where they were hosting David Gracer for an Edible Insects Talk and Tasting. His bio could sound kind of Indiana Jones. He teaches expository writing by day and then goes hunting for wild mushrooms and edible insects. He's even gone all the way to Thailand to try the local entomophagy cuisine (while also giving a presentation at a conference for the United Nations).

I was late so I missed the bulk of his talk. When I spoke to him afterwards, he was bummed he had forgotten to talk about how insects were an environmentally friendly source of protein and minerals and other nutrients. (But you can see the short segment of David Gracer on the Colbert Report.) When I arrived at the library, they had moved on to taking questions from the audience. One kid asked what his favorite insect to eat had been. I've already forgotten the specific bug (maybe grilled scorpions from a street vendor in Thailand?) but he finished by saying, "Those were so good I could've eaten another 25 of them right there."

Man in audience: "Do you get a lot of dates?!"

Gracer: "Well, I DO get asked that from time to time. But my wife is actually understanding about it even though she doesn't care for them that much herself. But we live in 'the Ocean State' and she doesn't even like to eat seafood so.... yes, Miss. You have a question?"

Girl in Front Row: "Yes. I was wondering if that last story was true because I notice you're not wearing a ring."

Keen observer, eh?

Gracer: (smiling) "Yes that's true even though I'm not wearing my ring. My life is pretty interesting as it is without needing to make things up."

David Gracer, presenting and cooking

While we had remained seated during the talk, once it came time to try the bugs, much of the audience crowded around the front to get a taste.

Fry the crickets up with a bit of oil and then add in some rice.

I was a little nervous still about eating any of the bugs. It just sounds a little weird doesn't it? But when he started cooking some crickets, after a few minutes, you could smell them and I swear it smelled like french fries to me. It smelled like fries and I hadn't had a chance to eat dinner yet. Suddenly, I couldn't wait to try them.

Click to my journal if you want to see more (includes photos of the insects)

3 comments|post comment

Lingonberry-brie chicken!

[May. 21st, 2008|11:39 am]

One night a couple of months ago I went a little nuts in the kitchen.

This is lingonberry-brie chicken with toasted pine nuts.

It had a splash of soy sauce, butter, cinnamon, honey, lingonberry preserves, brie cheese, and toasted pine nuts. I baked it for uh, a while. I have no idea how I came up with that, and I don't know if I'll ever be able to reproduce it. It was strange but surprisingly good. :D

5 comments|post comment

culinary adventures

[May. 21st, 2008|02:32 pm]

[

music

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Nelly Furtado - Build You Up

]

I went to China over the summer, and encountered some really um...intresting food.
They have a festival (I don't remember the name) for a drowned poet, and they serve a lot of sticky sweet food. Like this dragon eyeball soup:

( yum? )

The white thing is a mochi ball filled with poppy seeds, in a pinkish, viscous, herbed 'soup'. I thought it was alright, except for that strange texture.

Then there was(my personal favorite) CORN ICECREAM! Taste just like corn, and it comes encased in a wafer (which I guess is supposed to be the husk.
It was actually fantastic.

( I didn't think to take I picture till I was almost finished )

3 comments|post comment

IMPORTANT POST ABOUT POSTING.

[May. 21st, 2008|10:27 am]

Greetings everyone!

food_ish moderator, here. There have been some questions and comments about content and why certain posts have been deleted. I would like to direct you to the Food-ish notes about posting, and remind you that this is a community not just for extra-ordinary stories and photos about food but also *this is important* OUT-OF-THE-ORDINARY posts about food. There are a million and one lj food communities that would love to hear about burnt toast and would welcome your recipes for a primo post roast but this is not one of them. Honestly, some of you are making great posts but they are just not relevant to Food-ish, and so they have been deleted. If you feel your post was removed in error, I am completely willing to hear why you think this - message me, and perhaps we can come to a compromise or I can direct you to a more appropriate community. OK? So again, please keep in mind when posting that this is a community for bizarre/radically wonderful/gross/horrifying foodishness and that is all.

Peace, love, and snacks.
Pogoids

11 comments|post comment

[May. 21st, 2008|10:37 am]

I wanted to make a healthy chicken meat loaf. So instead of using bread crumbs as filler I used rolled oats that I blended to a fine powder for a little extra fiber. This recipe would have come out wonderful if I didn’t decide to use a whole cup of rolled oat powder.

The ‘meat loaf’ never really cooked. It more like chicken oat meal… Yeah, one of my finer moments in the kitchen.

8 comments|post comment

what to do with a crap-ton of greens?

[May. 21st, 2008|11:14 am]

[

mood

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amused

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Help! I need ideas on how to use up a huge load of greens! Yesterday I picked up my first local CSA share, and along with my box of beets, strawberries, red potatos, green onions, and 2 types of lettuce--I was handed a huge bag of mustard greens (it has to be at least 2 lbs) and a smaller bag of turnip greens. I know I can do the typical sauteed greens in garlic, but I need more recipe ideas. Help!
(posted to a few other foodie blogs)

12 comments|post comment

[May. 21st, 2008|01:13 pm]

Anyone ever listen to the Russel Brand radio show?

A few weeks back his co-host Matt Morgan spoke of a time in his life when he was so addicted to curries that out of desperation and a lack of ingredients he attempted:

Bread Curry.

anyone made an interesting curry?

8 comments|post comment

[May. 21st, 2008|07:12 am]

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Current Location

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My vegan friends and I make some pretty wild, decadent recipes. This video is of us spending three hours making fried okra and tofu and sandwiching it between two pizzas. One pizza is mashed potatoes and gravy pizza and the other pizza is a classic Italian vegetable pizza. DELICIOUS. RIDICULOUS.

8 comments|post comment

When Porridge Goes Wrong...

[May. 21st, 2008|08:57 am]

Ok normally I'm a reasonable cook - I make the odd stir fry, curry or a killer chilli. However back in the colder months this year I was feeling a little homesick, so I decided to make porridge like my mum used to. But, because I'm lazy, I thought I'd try microwaving it.

Unfortunately I wasn't sure of the oats : liquid ratio, so after 2 mins on max I take out a small hardened flapjack. Not to worry - I mash it with a spoon, pour on more milk and put it back in.
It must have been a little too much - it caused porridge to EXPLODE all over the microwave. Cue 10 mins of scraping and swearing, by which time porridge remaining in bowl is cold. I get it back to lukewarm by watching it like a hawk on the defrost setting for about a minute
'Yay, Porridge!' I thought, and rifled through my cupboard for sugar and cinnamon. Spotting the word 'cinnamon' on a jar I pulled it out, shook it on, stirred it up and eagerly shoveled some into my mouth
...to find I had, in fact, covered it with chinese 5 spice. Cinnamon was just one of the ingredients listed on the back.

It was a dark, dark day.

7 comments|post comment

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