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A visit to Laxmi in Tustin
Mar. 28th, 2009 11:19 pm
Good food and good friends, and some pretty groceries.
( embiggen )
Writing brain still not working so good. It'll be back soon.
Good food and good friends, and some pretty groceries.
( embiggen )
Writing brain still not working so good. It'll be back soon.
Deanna spokesmodels the Mini-Wheats
Mar. 7th, 2009 11:57 pm
This is a few minutes before she was shown the sugar content of the Frosted Mini-Wheats, and she was still happy.
While finding a place to eat out on Thanksgiving, I noticed that all of the local high-quality restaurants included braised beef short ribs on the menu along with the obligatory turkey and a couple other items.
This may be a food trendy thing, not sure. In any case it's good recession markup food. Do a decent job with a very, very cheap cut and 3) profit!
In that spirit I suggested to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
salome_st_john that we start an All Oxtail Restaurant for the next few hard years. We came up with some specialties:
"Okay sir, that's two of the Mesquite Chipotle oxtails and three Buffalo Oxtails. Would you like some of our oxtail poppers to start?"
"and for dessert: flourless warm oxtail!!"
"This oxtailini..."
oxtail ganache and an oxtail coulis!
mango jalapeno jello oxtail salsa!
oxtail reduction on a bed of ox foam!
oxtail micropearls frozen in liquid nitrogen!
and reconstituted in lukewarm oxtail "broth"! with an aroma of oxtail "smoke"!
This may be a food trendy thing, not sure. In any case it's good recession markup food. Do a decent job with a very, very cheap cut and 3) profit!
In that spirit I suggested to
salome_st_john that we start an All Oxtail Restaurant for the next few hard years. We came up with some specialties:"Okay sir, that's two of the Mesquite Chipotle oxtails and three Buffalo Oxtails. Would you like some of our oxtail poppers to start?"
"and for dessert: flourless warm oxtail!!"
"This oxtailini..."
oxtail ganache and an oxtail coulis!
mango jalapeno jello oxtail salsa!
oxtail reduction on a bed of ox foam!
oxtail micropearls frozen in liquid nitrogen!
and reconstituted in lukewarm oxtail "broth"! with an aroma of oxtail "smoke"!
THE LARGE PUMPKIN COLLIDER
Oct. 31st, 2008 03:56 pmThis appeared in the corridors of the Rittenhouse Laboratory at Penn without explanation. As my brother said, "Note the charged pumpkin seeds coming off at a curved trajectory under the influence of a magnetic field."
let us now praise famous foods
Jul. 19th, 2008 12:21 amConsider the onion;
Mother of a thousand thousand meals
How can word or thought encompass
All its power and beauty?
Just give thanks and eat.
Mother of a thousand thousand meals
How can word or thought encompass
All its power and beauty?
Just give thanks and eat.
Old World is open again
Jul. 13th, 2008 01:49 pmWe're missing the grand opening right now (dachsund races, oompah music) but we should go for beer and brats soon. Shouldn't we?
http://www.ocregister.com/articles/old-world-restaurant-2091040-construction-village
http://www.ocregister.com/articles/old-world-restaurant-2091040-construction-village
I approve this salad.
Jul. 9th, 2008 07:47 pmI keep encountering this wonderful salad, once at a French place and twice at Russian restaurants. It consists of:
beets (cooked or canned)
garlic (I use that lebanese white garlic sauce)
yogurt or mayonnaise
walnut pieces
It's so good. So very good. In fact, it's very good and excellent. Go forth and make some.
beets (cooked or canned)
garlic (I use that lebanese white garlic sauce)
yogurt or mayonnaise
walnut pieces
It's so good. So very good. In fact, it's very good and excellent. Go forth and make some.
ATTENTION SAN FRANCISCO RESIDENTS
Jun. 25th, 2008 06:11 pmMy friend sooz has a problem. She needs to find a restaurant for dinner in San Francisco. The issue is the bizarre set of conditions she has to fulfill.
The good part is that she has a pretty good budget, so they can go to a nice place. However, here are the restrictions:
To me it looks like that nightmare dinner that inevitably arrives at a chain restaurant. A little help?
sooz has a problem. She needs to find a restaurant for dinner in San Francisco. The issue is the bizarre set of conditions she has to fulfill. The good part is that she has a pretty good budget, so they can go to a nice place. However, here are the restrictions:
- This place must be vegetarian-friendly, but not entirely vegetarian, because some people will object to a lack of dead meat.
- A cheese-based cuisine won't work.
- It has to be in the city; East Bay and suburbs will also fail.
- Casual clothing must be okay.
To me it looks like that nightmare dinner that inevitably arrives at a chain restaurant. A little help?
WELP,
I JUST HAD A 22 OUNCE BOTTLE OF YOUR SECOND ANNIVERSARY ALE. IT BLEW UP THE TOP OF MY HEAD AND TOOK MUCH OF THE SKULL CLEAN OFF. I SUPPOSE I WILL REGRET THIS LATER ON BUT IT WAS SO MUCH FUN GETTING THERE THAT I'M STILL HAPPY WITH THE RESULT.
I HAVE NEVER ENJOYED ILLEGAL DRUGS BUT I THINK THERE WAS SOMETHING SIMILAR TO HASHISH IN THERE DUE TO THE INTENSE NEARLY OILY HOP FLAVOR. DEAR GOD THAT WAS GOOD. THE GUY AT HI-TIME WINE KEPT IT IN A LOCKER AND I THINK THAT IS GOOD BECAUSE THIS IS A GENUINELY DANGEROUS LIQUID.
THANK YOU FOR COMPLETELY DESTROYING MY SKULL, MY BRAIN, AND MY HIGHER REASONING IN THE BEST POSSIBLE WAY. I SALUTE YOU FOR SUPERIOR AND DEADLY BREWING.
SALUD,
CONRAD
I JUST HAD A 22 OUNCE BOTTLE OF YOUR SECOND ANNIVERSARY ALE. IT BLEW UP THE TOP OF MY HEAD AND TOOK MUCH OF THE SKULL CLEAN OFF. I SUPPOSE I WILL REGRET THIS LATER ON BUT IT WAS SO MUCH FUN GETTING THERE THAT I'M STILL HAPPY WITH THE RESULT.
I HAVE NEVER ENJOYED ILLEGAL DRUGS BUT I THINK THERE WAS SOMETHING SIMILAR TO HASHISH IN THERE DUE TO THE INTENSE NEARLY OILY HOP FLAVOR. DEAR GOD THAT WAS GOOD. THE GUY AT HI-TIME WINE KEPT IT IN A LOCKER AND I THINK THAT IS GOOD BECAUSE THIS IS A GENUINELY DANGEROUS LIQUID.
THANK YOU FOR COMPLETELY DESTROYING MY SKULL, MY BRAIN, AND MY HIGHER REASONING IN THE BEST POSSIBLE WAY. I SALUTE YOU FOR SUPERIOR AND DEADLY BREWING.
SALUD,
CONRAD
these three simple little words:
grilled cheese sandwich
grilled cheese sandwich
No, I don't know either.
Apr. 25th, 2008 02:39 pmAt Baker & Bristol in Costa Mesa, on the Baker side of the big mall, there is a sushi place. It is called "Full Moon Sushi." Their logo as seen on their sins signs is the eye in the pyramid.
No, I don't know either.
No, I don't know either.
Pilaf with light sweet crude
Apr. 23rd, 2008 07:03 pmNo, we're not running out of rice in the U.S. We are particularly not running out of rice in California, where we grow it. We're also not running out of wheat. If the Costco isn't selling you rice, they probably messed up their order and some junior manager is lying to you about rationing.
The price of food is indeed high and rising. People in less fortunate countries are rioting because they can't afford to eat. Here in the U.S., poor people are being squeezed. People like me don't even notice because we make good money.
This is a good time to think about what you eat. It's an even better time to take a good look at where the food comes from, how it's produced, and how it's distributed. As usual, the root problems are about money: farm subsidies, water subsidies, tariffs, big agricultural companies who control all of those things, and bad government all over the world.
And in the U.S. particularly it's about oil. Because you can't grow food the way we do without artificial fertilizer, which is made of energy. And once we have all that bounty of soy and corn, we have to sell it somehow. And so we convert it into ethanol and celebrate our new energy, free from foreign oil! ...that's made from foreign oil. And up go the grain prices.
For me the threat is not rice rationing at the supermarket. The threat is endless war to keep our own food prices low with cheap oil.
Funny how it comes back there every time!
The price of food is indeed high and rising. People in less fortunate countries are rioting because they can't afford to eat. Here in the U.S., poor people are being squeezed. People like me don't even notice because we make good money.
This is a good time to think about what you eat. It's an even better time to take a good look at where the food comes from, how it's produced, and how it's distributed. As usual, the root problems are about money: farm subsidies, water subsidies, tariffs, big agricultural companies who control all of those things, and bad government all over the world.
And in the U.S. particularly it's about oil. Because you can't grow food the way we do without artificial fertilizer, which is made of energy. And once we have all that bounty of soy and corn, we have to sell it somehow. And so we convert it into ethanol and celebrate our new energy, free from foreign oil! ...that's made from foreign oil. And up go the grain prices.
For me the threat is not rice rationing at the supermarket. The threat is endless war to keep our own food prices low with cheap oil.
Funny how it comes back there every time!
Roast tomato & shrimp salad
Apr. 21st, 2008 05:25 pm
I am I think 30%-40% tomato lately. They just keep vanishing into me.
food: Isa's sauce
Apr. 5th, 2008 05:39 pmI am making spaghetti sauce. The recipe is a family one from before my birth, when my parents and big brother were living in Bologna. My brother's nanny, Isa, was a pretty serious cook.
It's a bolognese sauce of course, but I am making it with fake meat, so it's a nolognese, or perhaps spaghetti and neatballs.
The ingredients aren't any surprise: tomato, onion, spices, olive oil. The part I don't see so often is carrot, which is shredded or pureed and added for sweetness. This means that I don't have to add salt or something sweet to cut the acidity.
If I'm doing it for vegans or nondairy folks I omit Isa's last step: a tiny amount of milk at the end.
It's a bolognese sauce of course, but I am making it with fake meat, so it's a nolognese, or perhaps spaghetti and neatballs.
The ingredients aren't any surprise: tomato, onion, spices, olive oil. The part I don't see so often is carrot, which is shredded or pureed and added for sweetness. This means that I don't have to add salt or something sweet to cut the acidity.
If I'm doing it for vegans or nondairy folks I omit Isa's last step: a tiny amount of milk at the end.
Via genericus for planetdracula and all the other black metal fan club:
THE BLACK OVEN: Immaculate confections succumbed to northern darkness
Stir gently until just combined. Too much friction annihilates the bubbles!
genericus for planetdracula and all the other black metal fan club:THE BLACK OVEN: Immaculate confections succumbed to northern darkness
Stir gently until just combined. Too much friction annihilates the bubbles!
Reasons for living, #3492042 in a series
Apr. 3rd, 2008 05:42 pmSmall white potatoes, unpeeled, oven fried in a cast iron pan with peanut oil at high temperature.
And this just in from the Recipe Desk
Mar. 14th, 2008 03:51 pm
That was on the cover of the Penzeys spice catalog. Possible explanations include: Burn Victim Aspic, Dragon's Pimple, BBQ Croquembouche, Pineapply Blood Sausage, or really bad glazed ham.
( HOW BOUT MAKIN IT BIGGER )
