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From	Message
bearz2 21-Mar-15, 21:22	FOOD..GLORIOUS FOOD1 Don't know about you,but i cannot find anything i like to eat...,or cook! Any ideas?
saintinsanity 22-Mar-15, 19:10	I've really come to appreciate food as one of the great pleasures of life. I've been perfecting my pad thai lately
joveyboy1 24-Mar-15, 13:28	Me too, just plain sandwiches (The kind you eat, not the the kind you make in the sand) can taste really good!
saintinsanity 24-Mar-15, 17:09	I just got some tamarind paste off the internet to try a different recipe for pad thai. I've just been buying the past thai sauce until now. It was pretty good. It's easy to make but the recipe it's rather complex with many steps. If anyone wants to know I'll post a recipe
classica 25-Mar-15, 04:01	I'm a cook/chef professionally since 1976, in great hotels and restaurants in NYC. My main focus has been new American Cuisine, with roots in France and Italy.
saintinsanity 25-Mar-15, 07:54	You must tell us your secrets! I'll tell you my secret: onions and garlic. Man, I put that in almost everything, it's so good. And then ginger. Ginger doesn't go with everything, but I put it where ever it goes. Yum.
classica 25-Mar-15, 08:27	Then add a little sesame oil (it's strong), fresh lime juice and some fresh cilantro (corriander) leaves. Don't forget the spicy pepper - even a little, for those who do not like it spicy, will add a needed dimension to the flavor. The secret is to balance salty, sweet, acid, spicy and aromatic (from herbs). The key to great flavor is this balance. Salt and sweetness play off each other, calming each other and balancing. Spicy heat can be tamed with cream or coconut milk. Riata, a yogurt accompaniment with cucumber, is served to extinguish the firey heat of some dishes. The pH of a dish is also key - a dash of good vinegar or a squeeze of fresh lemon or lime can work wonders.
joveyboy1 25-Mar-15, 08:38	Wow you're an expert cla55ica! You did say you're a professional cook though, so I don't know why I'm surprised with what you said lol
saintinsanity 25-Mar-15, 09:24	I went with peanut oil in the pad thai. Had the lime and cilantro. About a tablespoon of rice vinegar. Crushed red pepper because I didn't have any dried chilis. It turned out pretty good this time.
saintinsanity 25-Mar-15, 09:25	I had to use regular cane sugar too, didn't have palm. Had some dried shrimp and fish oil. Umame.
saintinsanity 25-Mar-15, 09:30	I bought a can of anchovies last week and put them on a frozen pizza last weekend. I'd never tried them. I tell you, they were good but a little too strong. I rinsed them off and everything. I think I like them, but I need to use less.
classica 25-Mar-15, 12:07	Try grapeseed oil, it's very neutral and clean tasting. Palm sugar and white sugar are very different. Bravo on having the dried shrimp. Anchovies work very well in Caesar salad dressing with garlic and parmesan cheese.
saintinsanity 27-Mar-15, 11:40	I picked up some grape seed I'll today, but i don't have any recipes planned, except for since bacon wrapped asparagus and some leftover pork loin
classica 27-Mar-15, 13:43	Grapeseed is a good multipurpose oil. Goes well in salads and for cooking. The flash point is about 400°F, so if used in cooking, don't ramp up the temp too high. It's pretty durable but peanut oil can take more heat. Here's an article about it. www.reluctantgourmet.com
saintinsanity 27-Mar-15, 17:52	Excellent information. I have indeed smoked out my kitchen with olive oil before. But i didn't know to dispose of the oil completely.
dylam 28-Mar-15, 04:47	www.facebook.com its in hebrew, but I guess you can use google translate...
dylam 28-Mar-15, 04:49	another attempt to give a better link: www.facebook.com/myfood123
saintinsanity 28-Mar-15, 07:12	www.facebook.com fixing link so I can see it
saintinsanity 28-Mar-15, 07:13	That looks good, I wish I could read it.
brigadecommander 28-Mar-15, 07:26	dylam try removing the 's' from https and it should work.
dylam 28-Mar-15, 11:39	thank you all. as I wrote, you can copy and paste to google translate - its working. the first comment on each photo is the recepie. enjoy.
baddeeds 28-Apr-15, 15:38	There is a food that I really like which some know about all too well. The thing, however, is that you only get this on special occasions. It's a lobster, and they're delicious.
saintinsanity 06-May-15, 00:49	I made a delicious seafood soup today and got to use saffron for the first time. It's quite simple and delicious. Two tablespoons olive oil Two tablespoons butter One large diced onion One large diced red pepper Two tablespoons garlic One pound frozen shrimp One pound frozen scallops One pound frozen seafood mix (shrimp, calamari, mussels) One can baby clams One can coconut milk Two cans media crema(not always easy to find but walmart. Had it in the international aisle) Two tablespoons clam juice One teaspoon saffron One teaspoon salt One teaspoon pepper One large jar marinated artichoke hearts Two medium potatoes cubed Basically, Defrost seafood and discard about half the liquid. add the oil and butter to a large pot, cook up the onions, red pepper, garlic, salt, and pepper until soft. Add artichoke halfway through Add all the seafood And potatoes and cook for ten minutes or until seafood almost done. Add the media crema, coconut milk, saffron, and clam juice and simmer on low until you just have to eat it, about20 minutes. Goes well with white rice. Also, adding corn is a good idea, i wish i had. It was very good. The whole thing approaches 4000calories, but it serves at least6. Also goes well with sliced bread spread with butter and sprinkled with garlic salt, bake at 350 for 7 minutes
saintinsanity 06-May-15, 00:50	Seafood was 15 bucks Saffron is darned expensive for a spice Everything else was reasonable
saintinsanity 06-May-15, 00:59	I'm not used to posting recipes. Mince the garlic. Drain the claims. Mostly drain the artichoke hearts, but do add a couple tablespoons of the marinade with the hearts. I had add more pepper at the end, but i love freshly ground black pepper
classica 06-May-15, 05:20	Saffron is so expensive because each thread comes from one flower. To get one teaspoon takes many flowers, to get one ounce takes a small field and much tedious harvesting, A little saffron goes a long way in recipes. It's a good recipe but I would prefer more fresh product - although that would substantially increase the cost and labor.
saintinsanity 06-May-15, 08:48	Agreed. My local grocery has a poor seafood selection
baddeeds 06-May-15, 09:27	It sounds delicious, pawntificator. Seafood is delicious, I must say, and I am a seafood lover.
penguin_ 06-May-15, 09:57	Me too love that fresh fish
joveyboy1 06-May-15, 10:05	That sounds better than clam chowder! Now I feel like trying it out, I love seafood! lol
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