Favorite cuisine? Just about anything someone else prepares!

Those who dance are considered insane by those who can't hear the music. (George Carlin)

I'm pretty much an omnivore, although my favorite cuisines tend to be Thai, Chinese, and Mexican.

One of my favorite recipes is potsticker soup. We buy bags of frozen potstickers at the local warehouse store. For each serving take about half a small can of chicken broth and bring it just to a boll in a saucepan. Lower heat to just below boiling and add 4-6 potstickers (whatever will fit into the saucepan and soup bowl comfortably). Don't boil the potstickers! All you want to do is heat the potstickers through. Takes about 5 minutes, maybe a little longer if the potstickers are big. If you boil them they'll fall apart. Add a few green onion rings for garnish and flavor, and serve with a dash of soy sauce if you like. Mmmm, mmmmm, good.

"This is Barack Obama's party now." -- Chuck Todd

Master Chef here...runs in the DNA.
Would you like to be my sous-chef? That's the only way I'll share, and only just a tad.  I promised not to share my recipes but I'll do the baking or cooking for you.  I'm serious and...,selfish. A good chef never shares recipes! Never.

Favs:

Curried (Maine or Nova Scotia) lobster, in a sauce of fine herbs with freshly made coconut milk. Basmati rice.

Roast Duckling served with an orange liqueur, cassis and juniper berries sauce. Wild rice.

Rum and Raisin cake made with fruits pre-steeped for months in a marinade of fine spiced liqueurs.

Well, "You can't vote for war and disown the results"

Mmmm Man I love Indian food.

Anything Vindaloo the spicier the better. I want it to peel the paint off of the walls.

Unfortunately, my wife thinks Salt and Pepper are spices, so I don't get to eat much spicy foods

"Some men see things as they are and say why - I dream things that never were and say why not." George Bernard Shaw.

Just about anything from the Moosewood books & locally Greg Atkinson's West Coast Cooking is beyond evil it is so good.
Quick recipe from another favorite: Jack Daniels Cookbook
FARMHOUSE COLESLAW (cause it's nearly summer and all)
1 small head of cabbage, chopped
1 small onion, chopped
1 green pepper, chopped
1 cup raisens or cranraisens for color
1 carrot, shredded
1-1/2 C vegetable oil
1/2 c sugar (orig called for more so you may want to adjust)
1/2 c white apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt

  Combine 1st 5 ingredients. Set aside. Place remaining in blender or whisk by hand. Add to slaw, toss well. Cover & Chill. Toss before serving.

I know everybody here knows this stuff, but here's a piece that should be passed on

http://article.wn.com/view/2008/06/16/Our_diet_of_destruction_z/

Non-Food Category:

A little note to us bloggers: Moi. big. guilty.

AP takes a stick to blogs

via The Carpetbagger

For a blog to feature news content from an Associated Press article is about as common as the sunrise, so it came as something of a surprise last week when the news agency went after a prominent liberal blog for what seemed like a minor excerpting issue.

    Last week, The A.P. took an unusually strict position against quotation of its work, sending a letter to the Drudge Retort asking it to remove seven items that contained quotations from A.P. articles ranging from 39 to 79 words.

    On Saturday, The A.P. retreated. Jim Kennedy, vice president and strategy director of The A.P., said in an interview that the news organization had decided that its letter to the Drudge Report was "heavy-handed" and that The A.P. was going to rethink its policies toward bloggers.

    The quick about-face came, he said, because a number of well-known bloggers started criticizing its policy, claiming it would undercut the active discussion of the news that rages on sites, big and small, across the Internet.

[.]

glad they relented.  But I wouldn't call the hatman Drudge Report a liberal blog.


Well, "You can't vote for war and disown the results"

Why, Iraqi food, of course! What else? Lebanese food is also good, and nothing can touch Syrian sweets. The biggest problem with Arabic food is that it is so labor intensive that you can't really make it in the U.S. on a daily basis unless you are home all day and haven't got much else to do.

 Worth a thousand words and a million drewls.


If you want me to go back to the place that I was born, tell your corporations to leave my country (Leon Gieco)

seafood...if it swims or lives in saltwater...l'll eat it.

especially fond of shellfish: shrimp, crab, lobster, abalone, oysters [raw], clams, etc.

here's a variation on one of my favorite shrimp recipes, it's sim. to my particular version is quite a bit hotter:

Shrimp Diablo

 I N G R E D I E N T S

2 jalapeno peppers, seeds removed
2 dried New Mexico or guajillo chiles, soaked for 30 min in warm water, drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish

I N S T R U C T I O N S

In a food processor combine jalapeno peppers, chile peppers, tomatoes, cilantro and garlic and blend until a thick but not completely smooth.

Heat olive oil in a skillet. Sauté onions until soft. Add the shrimp, sautéing until just pink.  Add the tomato and chile mixture, white wine and salt and pepper.  Simmer until hot and bubbly.

Serve over rice [l prefer angel hair pasta, or fettucine] and garnish with fresh lime slices.

via gourmet sleuth

bon appetit  

lTMF'sA...the revolution will not be televised...Peace

Is pizza a cuisine?

Fear will keep the local systems in line. -Grand Moff Tarkin -SLB-

FWIW

Al Gore opens his mouth and endorses Obama

He's late. A non event

Well, "You can't vote for war and disown the results"

I'm pretty much an omnivore, although my favorite cuisines tend to be Thai, Chinese, and Mexican.

what Omir said, plus Italian. I love any kind of pasta. If you have the newest edition of Joy of Cooking try "Canned Tuna Sauce" with spaghetti. Drink Chianti with it, definitely not any kind of California wine.

dailyKos is a surprisingly good place for food discussions. look for Asinus Asinum Fricat and YatPundit especially. I tried AAF's yellow curry and it's very good. This bbq diary makes me want to go buy a smoker.

The Four Horsemen of Bushism: War, Corruption, Hypocrisy and Greed

Middle Eastern. It can include some spicy dishes but all in all, they're more flavourful than 'burn your guts to nothin' kinda hot. I am your typical (formerly)Dutch person who did not grow up with spicy food and could not survive any curry or chili version were it not for the heapings of raita that coats my stomach, nay anything it touches inside my body!
Anyhow, I was in Saudi Arabia for a few years where I tried them all; phillipino/indian/pakistani/middle eastern cuisine, courtesy of the different expat friends. (what a lesson in diplomacy, feigning being full when another hot dish ends up in front of you with the ubiquitous "eat eat"!..
Middle Eastern, always!
Ingrid

Doei!

Beware Cindy McCain's recipes

some authentic ingredients may be missing, if it's not exactly copied.

Well, "You can't vote for war and disown the results"

Back to Iraqi food:

Of course, we have felafel, hommos, baba ghanoush, tabbouleh (be sure to hold the b double time when you say it), and dolma (aka stuffed grape leaves), and we have our own version of each. There is also an Iraqi dolma which is served hot, includes meat in the stuffing, and involves not just grape leaves, but stuffed onion layers (my favourite), small zucchini, small eggplant, sometimes green peppers (which I never do because I do not like green peppers), and tomatoes. Iraq has at least half a dozen types of Kubba (kibbe in Lebanese dialect), in different shapes with different ingredients, and different sauces, including one made with rice dough instead of dough made from burghal (bulgur). The most famous Iraqi kubba is kubbat Mosul (MOsul, not muhSOOOL), which is very, very difficult to make.

But Iraq's signature dish is a fish dish called masgouf. It is made from a particular type of fish that is abundant (or used to be) in the Tigris. The fish are butterflied, and roasted on a spit in front of a fire made from a special wood, and served with a kind of salsa. There used to be masgouf restaurants all along the Tigris, especially on Abu Nuwas Street, but most of them have been forced to close for lack of business since shortly after 2003 when the Americans took over the area. Masgouf, properly done, is not just a fish dish, it is an entire experience sitting along the river, looking at the views, hearing music and other sounds, smelling the scents. It is part of what defines - or used to define - life in Baghdad.

Favorite cuisine?

Mine.

Recipes?

Go to a really good food store. Buy the best greens that are available, preferably organic. Buy the best protein that is available. ABSOLUTELY either organic or wild-caught. (No farmed fish). And/or beans and good cheese. Or tofu. Or nuts.  Buy...or have on hand...a good carb. I prefer brown rice. Some good root vegetables are OK too. Again...the fewer chems involved in their growing or preservation the better.

Good olive oil. Plus a good high heat oil. I like very peanutty peanut oil, myself.

Good onions and garlic and peppers.

Good mushrooms.

YOU know...the good stuff.

Think of what fresh herbs would go with whatever you have bought. Buy one.

Sauté, roast or stir fry, serve with properly prepared carb. Lightly salted + peppered, lightly hot spiced if you like.

My current fave?

High heat seared squid ($5/lb, all meat) in Thai red curry.  (Cut the squid into small round, sear them in a hot, HOT pan for only a couple of minutes in a little peanut oil. Too long and they toughen up. If they do, then you have to steam them for an hour before they get tender enough to eat.). With stir fried garlic,  onions basil, and a little soy sauce/sesame oil.

Brown rice.

Stir fried bok choy.

MMMMMmmmmmmm!!!! Cheap 'n good.

Leftovers? Put 'em all in some brown rice. Add chopped raw scallions, maybe some white beans or an egg. (Once the mixture is really hot the egg cooks almost instantly.)

Fried rice for a day or two.

AG

P.S. Cut down on the chems.

You be bettah off.

Bet on it.

Goodness had nothing to do with it, dearie.-Mae West