View Profile
View Forum Posts
Reply With QuoteI love your first sentence, but I'm too lazy to read through your post.
I like food.
Mochi, Chankliche, Stroopwaffles and unadulterated, dried fruits.
I picked up something called Mochi in the fridge at the local natural food place. It's a Japanese pastry you bake at 450F for 8 minutes. Then you snip it open with scissors and stuff it with whatever. I like to mix up honey nuts and raisins and put it in there. You can also eat it plain. Mochi is a special kind of sweet brown rice that is pounded into dense slabs. When you bake it, it puffs up. It's very chewy and a little sweet. Unstuffed each piece, one inch square is about 60 calories. No butter, dairy or oil. One gram of fat per piece, 3gm fiber and low in sodium. It's similar to baklava only the baklava I usually buy has stale filo. This stuff is very fresh and chewy and it's easy to prepare. I just score a grid into the slab of mochi and then break it with my hands. Similar to the way you cut glass, but there's no sharp edges.
www.grainaissance.com has more info on mochi.
http://thelocust.org/albums/20030129...chi_09_fin.jpg
There are a lot of very pretty pictures of mochi on the internet, but my mochi ends up looking like this. It tastes a lot better than it looks.
Mochi square ready for baking.
http://thelocust.org/albums/20030129...03_toscale.jpg
New things in cooking - Teflon coated aluminum foil which is perfect for baking the mochi on. Most teflon coated stuff loses it's slickness after a few uses. This stuff is slick as hell and you throw it out after use so it's always slick.
From the middle east - Pickled chankliche. It looks like meatballs and comes pickled in oil, usually soybean oil. It's spiced. You mash it up, add some olive oil and mix in chopped green peppers, walnuts and onion and whatever. Then you use this stuffing on some lightly fried flatbread which you can find without any lard or transfats if you look carefully. The stuff I use is said to be a tortilla. If you heat some olive oil in a pan and toss in the tortilla, it only takes fifteen seconds on a side to make it soft and flexible yet with a little crunch. Wrap the aforementioned chankliche stuffing mix and secure with a toothpick.
The chankliche is actually yogurt that is wrapped in cloth and hung letting the clear liquids drip off. It therefore has some saturated fats but is very flavorful along the lines of a strong cheese.
From the Holland we have Stroopwaffles. These were invented in the eighteenth century. You eat them out of the box cold and they're sort of like a chewy, maple syrupy candy that tastes very wholesome. In Holland they're filled with carmel. They don't last long.
And speaking of things that taste better than they look, I recently found some sugar free, sulphur free, dried pineapples and mangos. This stuff looks awful especially if you look at it compared to the sulphured, sugary stuff next to it. The thing is it tastes really good. It tastes better than the adulterated stuff and once you try it you realize what's happned. It's competition. Eons ago someone was trying to impress the customers and they found that the sulphur and sugar makes the dried fruit look much better. Nevermind what it does to your teeth, waistline and diabetic condition. Now it's to the point where you rarely even see the unadulterated stuff because it just doesn't have the appeal. Natural food stores to the rescue! The original is back. It tastes like candy but has no sugar, but you'll probably never convince kids to crave it.
I love your first sentence, but I'm too lazy to read through your post.
A female friend convinced me to try Yaco Coconut Drink. It's coconut juice (not milk, juice) with bits of coconut meat floating in it. Really, really good.I'm now on a mission to try more asian drinks. Remember that Grass Jelly Drink thread? I still haven't found Grass Jelly Drink, but the little asian market I found the coconut stuff at has a few other varieties that I'm going to try. Also they have these tamarind candies that are incredible, and a bunch of coffee-based candies and crackers that make my mouth water just thinking about them. Oh and they have Sambol Olek.
Which I'm definitely going to buy. Been years since I made anything with Sambol. Yum, yum, yummy, yum.
So, yes, I think I'm going to start trying more asian foods.
Tofu. Soya Bean Curd. Properly cooked. The most succulent, melt-in-your-mouth taste experience around. Just thinking about it is making my mouth water. Well, it's either that or the hawt blonde who periodically strolls up and down the office. But it's probably the tofu. In sweet and sour sauce.
Sweetcorn soup. Another staple of Chinese restaurants. Liverpool has dozens of Chinese restaurants (oldest Chinese community in Europe, ja). I could eat sweetcorn soup until it came out of my ears.
Smelly tofu. Stinks and is an aquired taste, so they say, but tastes the yum. Fermented tofu with bean paste is another great one. Tofu is great. London sucks for tofu.
Silk Chocolate Soy Milk. It's a great tasting chocolate drink for us lactose intolerant types. Just don't look at it....use an opaque glass.
I'm lactose intolerant, but that shit just isn't milk. Lactaid milk and hershey syrup is the way to go.Originally Posted by littlek
Your tofu is smelly, WTF? I heard it gets rank when it goes bad, but ordinarily it has very little odor.
Another asian treat - fried peas. Crunchy, green ?
Then there's these lime green balls. They look a lot like candy, but they're wasabi. The exterior is made of rice. Somehow it's hardened and coated with strong horseradish. I tried one in the store and just touching it with my tongue was almost enough to make me cough from the spice. Fortunately all the spicy flavor is on the outside.
The plant...
The treat...
I buy frozen, unsweetened cherries, rasberries, etc., and blend it with plain soymilk and nutrasweet to create a thick shake. Sometimes I'll add some hemp seeds.
I tried that stuff once...it was lumpy and I can't do lumpy milk-like products. But then maybe the lumps were Inscrutable Po's hemp seeds.
I like going to Whole Foods. There are always hot girls shopping there.
tggp: Silk soymilk is a great substitute. I don't why God failed with your tastebuds, I'm not sure, but I'd write an angry letter.
However, I avoid soy generally because of digestive issues with unfermented soy, and instead use rice milk.
Tastewise, vanilla soy milk is better, but regular rice milk does the job. The vanilla flavored rice milk is crap, however.
OMG totally. Glad to know it's not a regional phenomenon.
yummi thread. I'll try the mochi. Certainly less sweet than honey dripping baclava.
you write about tasty, healthy and organic food, and then you mention one of the worst inventions of mankind
You know that aluminium (that's the metal you guys from the USA can't spell) is very expensive material, with respect to the energy it takes to purify/extract/recycle it? OK, but TEFLON is worse. It's a damn nuisance if you have to get rid of it. Like those Gore Tex membranes. Superb material in use, but in the end you need a special furnace - like a chemical waste incinerator - to get rid of the stuff without poisoning everything around. So maybe you should reconsider the use of throwaway teflon. I'm sure Japanese bake their mochi without. At least the oldfashioned ones
Back to the topic. How about trying some Natto? It's said to be very healthy.
Steamed Chicken Feet, Fish head soup, Moon Cakes
Raw Wagyu beef... mmmmmmm...
LOL. It's a type of tofu. A specific dish in fact. It's called smelly tofu or Cho Tofu. It stinks, really badly. If you watch enough chinese films you'll see it mentioned, usually in comedies. In one version of Journey to the West (there are 100s) the Longevity Monk is always eating it. In fact that's the version by Steven Chow of God of Cookery, Kung Fu Hustle and Shaolin Soccer.
Wasabi peanuts? Great with beer but be aware your lips are going to suffer if you eat to many.Then there's these lime green balls. They look a lot like candy, but they're wasabi.
Too many Asian snacks to mention. They have the best beer snacks, seriously. Nuts and cracker things and dried meat and spicy dried meat and soybean snacks and spicy soybean snacks.
Some Finnish specialities:
Mämmi. Yeah. It does look like it. But the taste's just fine.
Kalakukko. Although the one in the picture behind the link has been cut in half. The proper way of opening a kalakukko (literal translation of the word would be a "fishrooster", which obviously doesn't make any sense) is to carve off the top of the kalakukko, sort of like you'd cut off the top of an egg. Ah! Found a better picture of it, showing the proper way of cutting it open:
Rosvopaisti. I don't know if there's a correct English word for it, but it could be translated as a Rustler's Roast. The process of making a rosvopaisti is clearly shown in the pictures behind the link above. You'd normally roast big, robust, coarsly cut chunks of meat, even a whole pig or something, but of course today things are a bit different. The people who made the web page prepared a quite small rosvopaisti. Lamb, pork, moose, anything goes, just as long as there's enough fat in the meat (or added fat) to keep everything juicy and tasty. I can tell you, the taste is beyond this world.
I did, and I haven't managed to aquire a taste for it yet.
Anytime the first steps in the cooking process involve digging a pit and lining it with rocks, you know you're in for a treat.
I've been eating a lot of salmon lately. I buy it marinated or plain and just pop it in the oven for twenty minutes. It's very good with a little lemon juice and earth balance margarine.
I haven't kept up on the hazards of goretex and teflon. That's bad news. I suspect they're going to be selling vastly more teflon with this throw away stuff as it's pretty cheap.
I wonder it is truely teflon though, or just called that? Its not a chemical name, but rather a product name, so they really can use it for whatever they want. Based on my undertsanding of teflon, it would not be able to coat foil and still retain its flexability (ie it would crack went bent). So a bit more research needs to be done before we rule it out.
Steak. Medium Rare.
Fuck that tofu shit. Tastes like shit.
www.reynoldskitchens.com
Technically, it's called Reynolds Release foil. I said it was teflon coated because that's what it acts like. Like you said, it may be something else.
Hmmm... they're somewhat secretive about what their "non stick" coating is.
http://www.reynoldskitchens.com/reyn...ease/index.asp
Ahhh... no teflon.How is Release Non-Stick Foil made?
Release Non-Stick Foil is manufactured like other Reynolds Wrap Aluminum Foil, but it has an added food-safe coating that gives it outstanding non-stick qualities. In the manufacturing process, the non-stick coating is applied and cured onto the foil. The foil is also imprinted with the words "NON-STICK Side" on one side to indicate the side that provides the best non-stick surface.
What is the coating on Release Non-Stick Foil?
It is a proprietary food-safe coating that is both effective as a non-stick surface and safe for food contact.
Is this product recycle-able?
Yes. Release Foil should be accepted anywhere that accepts regular Reynolds Wrap Foil for recycling.
Is Release Foil harmful to birds?
Release Foil does not contain Teflon®, PTFE, or any material related to Teflon. We know of no hazards to birds or other animals that would occur during normal or even extreme heating of Release Foil.
This stuff is the nuts. I only tried it for the first time a few weeks ago, but now I'm carrying it at the bar and selling the crap out of it. (Hint: it goes great with Captain Morgan's).
Most of the rest of this thread made me throw up a little in my mouth.
My wife is Japanese and eats this vile stuff almost daily. It's not so much the taste as it is the awful smell that only the fermentation of soy beans can bring on. The look isn't quite what I'd call appealing either. I love trying new foods, but natto...
And just for you 'Phod, natto in it's natural state:
Oh man, you are missing out man. I know what you mean but if you give it a chance it's really nice.
no, it's not. The taste would be survivable, but the consistence is like a chewing-gum that has been heated to 47°. I mean look at someone eating it, there's no way you're not pulling threads from your plate to your lips.
Try a sushi with natto and egg-yolk.
Sinister Handed: tell me, is natto also so resistant? I mean how long until kissing is fun again after a good natto-breakfast?
I know that durian takes almost a day to get rid of as a kisser.
Posting Permissions
Visit Homepage
