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16 May 2005 @ 09:31 pm
Food Network = Danger  
I apparently watch far too much food network. I am bored with pretty much everything in our kitchen. Martin is complaining that we can never decide on what to eat anymore, plus most of the things I want, we can't afford. In the last week I've bought mole' for the first time, made black bean beef, and today Martin is having chili. I am having chili and cheese wrapped into "bombs" with biscuit dough, which I will be sprinkling with the leftover cheese to counteract the fact the top is mostly dough. And I still cringe when I realize, after these are in the oven, that I could have added cinnamon to the chili and didn't.

Be careful how much food network you watch. You may well find yourself disappointed with your normal food choices and doing strange things in the kitchen.
Current Mood: cynicalvaguely dissatisfied
Current Music: "All These Things That I've Done" by The Killers
postrophe on May 17th, 2005 04:56 am (UTC)
Adding it after the chili cooks (you really cook chili in an oven?) would be a major Altonian sin?

BTW is monday still you guys' sunday?


Fritters: Cat Goes Pbtht by iconfetishfritters on May 17th, 2005 05:15 am (UTC)
No, Martin had a one day weekend this week because they switched him to a normal schedule. He's out pretty much 6-3 M-F, starting today. And yeah, I should've added it before I wrapped them in pastry. As it is, I wrapped them poorly, I'll have to work on it if I do it again, most of the "bombs" exploded.
Lady Pixelladypixel on May 17th, 2005 04:59 am (UTC)
Why do you think I have such obscure food choices? I go to a market, and I buy apparently random stuff and make something foodish out of it. I go to Trader Joe's and end up with the gourmet snack food dinner (last trip, it was hummus, cucumber/dill/yogurt dip (homemade), flatbread, gyoza, and pasta for the Gary). It's all FN's fault, yes it is.

But you can create all sorts of good stuff with cheap supplies. Really. Just don't buy the super-elaborate stuff that FN recommends; go for cheaper cuts of meat, cheaper variations on the components. You won't end up for primo gourmet... but you will end up with good stuff for reasonable prices, and you'll build up that spice cupboard. :)
Fritters: Ed Peering by Frittersfritters on May 17th, 2005 05:18 am (UTC)
We're going to have to go mainly the spice route, we can't afford fresh meat most nights. But yeah, we're planning on stocking up the spices. Not to mention having more fresh fruits will make things more interesting. I've been aching to try some yuzu on meat after reading a book about Kyoto cuisine. Reading Alton's first book right now, as well ^_^ I still can't figure out what specifically to do with roasted garlic bulbs beyond using it as a snack spread. Suggestions?
Lady Pixelladypixel on May 17th, 2005 05:50 am (UTC)
Take roasted garlic bulbs. Mash 'em into a puree. Mix into ranch dressing (very well). Voila, garlic ranch dressing, or a great dip for fries.

Garlic ice cream. Really, truly. Sounds odd, but add sugar, cream, and garlic, and you have something really yummy.

Take roasted garlic, mash into fine paste. Mix with margarine or butter, and add chives (or finely-sliced green onion). Blend very well, then let it solidify; you've got a great garlic-butter spread for sandwiches, or you can put it on bread when you put it in the toaster and have garlic-onion bread. The more garlic, the more potent it is.

Mix roasted garlic paste into a pot of macaroni and cheese. Yuuuuum!
Lady Pixelladypixel on May 17th, 2005 05:52 am (UTC)
And another thought: mix garlic paste with lemon juice, let it sit for a while, then use as a marinade for meat. Mmmmmm. Garlic-lemon chicken would work out wonderfully, especially if you added some thyme.
Fritters: Ed Confused by Frittersfritters on May 17th, 2005 06:03 am (UTC)
Would it work with beef as well or would beef be too strong of a taste compared to chicken? I want to substitute yuzu for lemon!!!
Fritters: TT BB Confused by shamanic_nurikofritters on May 17th, 2005 06:01 am (UTC)
But would the home roasted garlic make that much of a difference over the jarred garlic? Or should I use mainly the jarred garlic and use the bulbs mainly for decorative spreads at parties (HAH!) and snack time? I like your ideas, but I'm concerned it wouldn't be worth the effort to hand roast them... or would the sweetness level be completely different?
Robyn Goodfellowrobyngoodfellow on May 17th, 2005 05:34 am (UTC)
I watch the food network all the time... I really like Alton Brown and The Surreal Gourmet.
Fritters: Ed Nodding by Frittersfritters on May 17th, 2005 05:35 am (UTC)
I'm reading Alton's first book right now...
Robyn Goodfellow: sighrobyngoodfellow on May 17th, 2005 05:37 am (UTC)
book?! *sigh* I feel another trip to Chapters coming on...
Lady Pixelladypixel on May 17th, 2005 05:51 am (UTC)
Be forewarned, he's got four books now. :)
Frittersfritters on May 17th, 2005 06:02 am (UTC)
FOUR?!?! I thought it was two??

Dangit, the library only has two!
Frittersfritters on May 17th, 2005 05:59 am (UTC)
That's what God invented libraries for.... oh wait, that was Ben Franklin. I always get those two confused. And yeah, he's got two books and one of his regular food helpers, Shirley something, has a book as well....

*if I had it in my pulldowns I would use this icon*

"You know, that snake girl...": HOUSE: limping twerpthatsnakegirl on May 17th, 2005 12:09 pm (UTC)
Chili cheese bombs? By all means, share!!
Fritters: What Would Alton Cook? by Frittersfritters on May 17th, 2005 01:51 pm (UTC)
My "bombs" exploded. As it is, it was something I cobbled together and not a recipe. The only way I could get them to hold together was to put the chili in the middle of a flattened biscuit and then pinch the top together. This left the bottom too thin, and the chili leaked out, and the top too doughy. I need to find a way to make them more even.
"You know, that snake girl...": CB: victoria/marriedthatsnakegirl on May 17th, 2005 02:10 pm (UTC)
I make something like that with sloppy joes and cresent rolls. The cresent rolls come out flaky and hold in the sloppy joe mix well. You have to remember to pierce the top of them so they breathe instead of explode, but if you want, I can send you the recipe I use (and you can modify it however).
Fritters: What Would Alton Cook? by Frittersfritters on May 17th, 2005 02:29 pm (UTC)
Is THAT why they exploded?? Huhn... What shape do you make the crescents into?
"You know, that snake girl..."thatsnakegirl on May 17th, 2005 02:40 pm (UTC)
I fold em over into triangle-ish shapes.
Fritters: What Would Alton Cook? by Frittersfritters on May 17th, 2005 04:15 pm (UTC)
Huh.... that might work. I'll remember that...
♡Bubble♡bubblefire on May 18th, 2005 11:02 am (UTC)
sorry if i sound stupid but what food network?
Fritters: Ed Peering by Frittersfritters on May 18th, 2005 03:15 pm (UTC)

It's a cable channel in the U.S. I wish you got it, it's pretty cool.
♡Bubble♡bubblefire on May 19th, 2005 09:25 am (UTC)
ohhhh i see now