Recipe Exchange

I'm off visiting my mom this week so, unless you're interested in a review of the new tapas place in Wilmington, Delaware, I've got nothing for you. But here's a class activity for the meantime.

I was recently sent this chain e-mail:
Hi!

You are being invited to be a part of a recipe exchange. I hope you will participate. Please send a recipe to the person whose name is in position 1 (even if you don't know them) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don't agonize over it, it's the one you make when you are short on time.

After you've sent your recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my email to the top and put your email in position 2. Only mine and your email addresses should show when you send your email. Send to 20 friends. If you cannot do this within 5 days, let me know so it will be fair to those participating. You should receive 36 recipes. It's fun to see where they come from! The turnaround is fast as there are only 2 names on the list and you only have to do this once.

Unfortunately, I don't get out much so I don't know 20 new people to send it to. I'd be obliged if you guys could help out instead and send your favorite quick easy recipe on. I probably shouldn't stick her e-mail up on the web for spammers to harvest so just send them to me and I'll pass them on.

The e-mail assumes only 6 out of 20 people will follow through so no pressure. Only send a recipe along if it's something you really want to share. If you decide to extend the chain, put in:
1. my e-mail from my profile
2. your e-mail address
I'm much obliged for your help.

Proper posting will resume when I get my act together some time next week. Your patience is appreciated.

The Omnivore's Hundred - part four

Continuing on from Part three.

Here's how it works.
"list a hundred interesting foods and:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results."

Since this is a cooking blog, I'll add 5) italicize the items you've cooked.

The VGT Omnivore’s Hundred:

76. Baijiu - I had never heard of this, but, when I saw the picture at the Wikipedia entry I discovered I've recently been treated to a few glasses. Surprisingly smooth drinking considering how strong it is.
77. Hostess Fruit Pie - Feh. Anyone who grew up in the mid-Atlantic states knows Tastycake is miles better.
78. Snail - Like the frog legs it's traditionally prepared drowned in garlic. What's the point?
79. Lapsang souchong - One of my favorite teas. America's Test Kitchen has a really cool recipe where you quickly infuse smoke flavor into meat by putting a tray full of this smoked tea into the oven with it. I want to try it once the weather cools down a bit.
80. Bellini - I had a couple different versions at the Mango Brunch last month.
81. Tom yum - Geez, they may as well have just said "Thai food". Does any Thai restaurant not have tom yum? It's surprisingly easy to make, too.
82. Eggs Benedict - On the other hand. Eggs benedict is a pain in the butt to make. No wonder it always costs so much.
83. Pocky - I prefer Yan Yan, where you dip the cookie sticks in the still liquid chocolatey goop.
84. Tasting menu at a three-Michelin-star restaurant. - Some day.
85. Kobe beef - I've had the American equivalent, but I don't eat enough steak to really appreciate the difference.
86. Hare - I've seen rabbit on menus but never hare. It's probably more common in the U.K.
87. Goulash - Easier to make than you think.
88. Flowers - As far as I can tell, petals sprinkled into salad are mostly just for color. You need extracts to concentrate the flavor if you really want to taste them.
89. Horse - Anyone who's tried it want to say what it was like in the comments? I'm curious if it's worth seeking out.
90. Criollo chocolate - I'm pretty sure the top end chocolate makers like Ghirardelli use some in their mix but I don't think I've had the straight stuff.
91. Spam - When you've grown up with scrapple, Spam seems downright classy. My mom used to make a killer Spam fried rice but I can't get it to come out the same. It probably helps to be twelve.
92. Soft shell crab - Great stuff for freaking out your sister. Also best when you're twelve.
93. Rose harissa - Plain harissa sure, but not this extra-fancy version.
94. Catfish - Another gimme for Americans that's probably much harder to find in the U.K.
95. Mole poblano - Unlike some of the other concoctions on this list, this is legitimately difficult to make. You've got to wonder how so complicated a staple ingredient was developed.
96. Bagel and lox - I've put lox on bagles, but I've never made either although I understand lox is easier to make than you'd expect.
97. Lobster Thermidor - I almost always have my lobster simply boiled and served with butter and lemon. I don't have it often so when I do I usually just want a lobster.
98. Polenta - I've never quite managed to get the nice crispy crust I want when I fry it. I don't know how it manages to stick to teflon.
99. Jamaican Blue Mountain coffee - I used to work in a kitchen store that sold little packs of Blue Mountain with just enough to make a couple cups. I didn't have a very good coffee maker at the time and I think I ruined it when I tried it. Or maybe I'm just not a discerning coffee drinker. Quite possibly both.
100. Snake - Haven't had the chance.

Since I've gone through the list bit by bit I've had a chance to go shopping and pick up some black truffles. These are summer truffles so it's the $20 little bottle not the $55 one. But they fit the entry. I haven't done anything fancy with them yet, but I did try the simple recipe suggested on the bottle: a slice of homey crusty bread, drizzled with olive oil and topped with slices of basil, tomato and truffle. I've just baked some suitable bread this morning, I've got plenty of basil from my garden and Whole Foods had a sale on heirloom tomatoes when I visited Friday so I think I'm well prepared to let the truffle strut its stuff. I made one slice with and one without the truffle so I could compare and contrast. What I found was that the truffle didn't jump out in front. Instead, it was an suffusing earthy richness that undergirded the sharpness of the basil and brightness of the tomato. Now that I've done a little research I see that the summer truffle is much more subtle than the winter variety and that's why it didn't step forward. I suppose I should be a bit less parsimonious with it.

That brings my totals to 72 eaten, 25 cooked or cooked with and three I'm not interested in. Looking over comments of the hundreds of folks who have gone over the list it looks like 72 is respectable. I'm more interested in added to my cooking list though and since I added that aspect myself I guess I'm the benchmark

The Omnivore's Hundred - part three

Continuing on from Part 2.

Here's how it works.
"list a hundred interesting foods and:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results."

Since this is a cooking blog, I'll add 5) italicize the items you've cooked.

The VGT Omnivore’s Hundred:

51. Prickly pear - In candy form from a cheezy gift shop in an Indian reservation museum.
52. Umeboshi - I have a bad habit of purchasing unrecognizable items in untranslated packaging in Asian groceries.
53. Abalone - and pointing to the untranslated specials board in Asian restaurants and saying "I'll have that!"
54. Paneer - with palak preferably.
55. McDonald’s Big Mac Meal - I worked at McDonalds in my youth. Haven't been in in at least a couple decades, though.
56. Spaetzle - This always looks fun to make. I'll have to try it.
57. Dirty gin martini - I'm not much for mixed drinks.
58. Beer above 8% ABV - Generally called barley wine if I'm thinking of the same stuff. My preferred drink at the bar I mentioned earlier.
59. Poutine - All really-bad-for-you food should taste this good.
60. Carob chips - Remember when carob was suddenly everywhere as a substitute for chocolate? Was it actually more healthy? Probably. Eating a chocolate chip cookie must be worse for you than suspiciously eying and then not eating a carob chip cookie.
61. S’mores - I'll eat marshmallows in s'mores and in hot chocolate, but that's it. At least for mass-produced marshmallows. I should try the confectioner's version some time.
62. Sweetbreads - At Union restaurant in Seattle during my recent trip there. I'd cook with them if I could find any to buy.
63. Kaolin - Wikipedia says Kaolin is a a rock that can be used in "a specially formulated spray applied to fruits, vegetables, and other vegetation to repel or deter insect damage." That sounds like it might be used in organic farming. I might have eaten some.
64. Currywurst - A German fast food. I haven't had the opportunity.
65. Durian - This I've had plenty of opportunities for. The Asian groceries I shopped at when I lived in Boston and San Diego carried frozen durians. But even the aspects of durian that are supposed to be non-repulsive have never sounded particularly good to me. Also, I understand frozen is not a patch on the fresh stuff and if you're going to try such a thing you really should try it at its best. I'm not going to seek it out, but if you're having some and you offer, I wouldn't say no.
66. Frogs’ legs - They taste like garlic when you cover them in a garlic sauce. Deep fried, they taste like batter. I'd like to find some simply prepared so I can taste frog at some point.
67. Beignets, churros, elephant ears or funnel cake - I think funnel cake is my favorite of the four, but I feel so urbane nibbling on beignets and sipping cafe au lait on a Sunday morning.
68. Haggis - Not a fine example of it, though, I'm sure. I liked it better slathered with vegemite.
69. Fried plantain - I use butter and a little bit of sugar to get flavor and the caramelized edges you get at the Cuban restaurants, but I'm pretty sure I'm cheating.
70. Chitterlings, or andouillette - I haven't had the opportunity terribly often as I've never spent much time in the regions where chitterlings are served and those regions are also places where you'll find good barbecue so I had better things to do.
71. Gazpacho - I've looked into recipes a few times intending to make gazpacho sorbet but I haven't followed through yet.
72. Caviar and blini - Not the really good stuff, though.
73. Louche absinthe - When you think about those romantic poets lounging about so sophisticatedly sipping absinthe keep in mind that it tastes like candy.
74. Gjetost, or brunost - Another obscure cheese with no particular reason to given to seek it out.
75. Roadkill - Is game by car really any different than game killed any other way? Is it nicely tenderized by the impact?

To be continued...

The Omnivore's Hundred - Part two

Continuing on from Part 1 here.

Here's how it works.
"list a hundred interesting foods and:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results."

Since this is a cooking blog, I'll add 5) italicize the items you've cooked.

The VGT Omnivore’s Hundred:

26. Raw Scotch Bonnet pepper - In passing while cooking with it. I'm not stupid.
27. Dulce de leche - I've been thinking of making a dulce de leche ice cream that incorporates it as part of the dairy base instead of just a flavoring. I need to read up a bit more to see if it would actually work.
28. Oysters - You'd think they'd at least specify raw oysters. A bit of a gimme otherwise.
29. Baklava - I'm not actually a fan of flaky pastry but soak it in enough honey and I'm sold.
30. Bagna cauda - I haven't actually made a fully traditional version, but I did make this.
31. Wasabi peas - I once bought a bag of these at a farmer's market run by Mennonites. I choose to believe that they were hand wasabied in the traditional Mennonote manner.
32. Clam chowder in a sourdough bowl - I've had clam chowder and I've had bread bowls, but I don't think I've had one in the other.
33. Salted lassi - ack! Never again!
34. Sauerkraut - I should put this on my to-make list. It's a pretty interesting process.
35. Root beer float - There was a bar in San Diego I used to go to that did Guinness floats. I never did get around to trying it. That's going on my to do list.
36. Cognac with a fat cigar - Nothing against the cognac but I can't see ruining it with cigar smoke.
37. Clotted cream tea - Alice's Teacup in New York does a great cream tea. Theine does one here, but I don't really care for Kyra's mini-scones. Cute in concept, but they're a bit dry for my tastes.
38. Vodka jelly/Jell-O - Can't say I see much point, really.
39. Gumbo - My own recipe and complimented by cajuns I might add.
40. Oxtail - Odd I haven't gotten around to cooking with oxtails.
41. Curried goat - If you've got goat meat, currying really is the thing to do.
42. Whole insects - It was a prank not a meal, but I guess it still counts.
43. Phaal - I don't think I've ever seen it on offer and I don't think I'd bother with it if I did. Eating hot dishes just to say you've survived them seems a bit immature.
44. Goat’s milk - I mentioned the lactose problems earlier. I don't drink a lot of milk in general.
45. Malt whisky from a bottle worth £60/$120 or more - I'm not sure. I've had some really great whisky but it was at a friend's house and I didn't inquire about the price.
46. Fugu - According to Anthony Bordain, it's a very mild fish. Nothing really to it but the near-death thrill and I get plenty of that driving around Miami.
47. Chicken tikka masala - This is that British invention. I don't recall seeing available at American Indian restaurants nor during my visit to India.
48. Eel - and plenty of it. I've never seen it for sale to cook with, though.
49. Krispy Kreme original glazed doughnut - I don't see what the fuss is about these sugar bombs. I'm a Dunkin' Donuts man, myself. Butternut specifically when I can get it.
50. Sea urchin - I'm counting uni. I'm not sure I've had anything other than the roe.

and continued here.

The Omnivore's Hundred - part one

This post will be a bit out of the ordinary for me. I came across this meme over at the Very Good Taste blog which I was referred to by a non-food blog I read. VGT is not a cooking blog, like this one, it's an eating blog which is a rather different beast. Still, I like the idea and this blog can get a bit procedural so something about myself but still on-topic might be a good change of pace.

Here's how it works.
"list a hundred interesting foods and:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results."

Since this is a cooking blog, I'll add 5) italicize the items you've cooked.

I've discovered that a list of 100 entries, if you comment on every one, is really really long. I'm going to split this into four and post it over the course of a week to make it a bit less tedious. I'd, of course, welcome comments or links to your own Hundred, or e-mails telling me to quit it with the self-indulgent nonsense and get back to the recipes.

The VGT Omnivore’s Hundred:

1. Venison - a standout at the otherwise poor experience I had at the last Coral Gables Wine and Food Festival. I've been convinced that I managed to inerrantly pick the worst and skip the best on offer. Next year I'm going to deliberately go against my instincts and compare the results.
2. Nettle tea - why when there's plenty of real tea about?
3. Huevos rancheros - I did live in San Diego after all.
4. Steak tartare - I'd say it isn't all it's cracked up to be, but I don't think anyone's actually cracking it up.
5. Crocodile - actually alligator, but close enough. I'd like to cook with it, but I've only found frozen meat imported from Louisiana farms. I should be able to find it fresh and locally produced in South Florida, right?
6. Black pudding - both Irish and Columbian varieties. Neither terribly impressive, but I wasn't in either Ireland or Columbia at the time.
7. Cheese fondue - I've made rarebit; that's pretty close.
8. Carp - I don't think it's ever occurred to me that carp is edible. Have any of you tried it? Is it worth seeking out?
9. Borscht - I find that I have nothing interesting to say about borscht.
10. Baba ghanoush - waste of a perfectly good eggplant if you ask me.
11. Calamari - VGT is a British blog; maybe it's more exotic over there.
12. Pho - The key to a good pho is the broth. It's complicated to get right and many places don't bother.
13. PB&J sandwich - I've never understood how this has become a staple as I've always found the flavors of fruit jelly and peanut butter unpleasantly clashing and the texture combination a bit nauseating. I guess that's just me.
14. Aloo gobi - I don't remember having this specifically, but I've had plenty of Indian meals. I must have ordered this at some point.
15. Hot dog from a street cart - To my regret. I've heard this called a New York delicacy but never by New Yorkers. Those in the know prefer Papaya King's dogs.
16. Epoisses - lactose intolerance has stunted my exploration of interesting cheeses but I really ought to make more of an effort now that I've got lactase pills.
17. Black truffle - I few shavings here and there, but not enough to really count, I'd say.
18. Fruit wine made from something other than grapes - Several at the Mango Festival. They weren't great.
19. Steamed pork buns - My mom used to make these when my parents were going through a serious Chinese food cooking stage. I'll have to ask if she remembers what recipe she used as I'd like to make my own roast pork.
20. Pistachio ice cream - I'm not a particular fan of pistachios in any form.
21. Heirloom tomatoes - Are the tomatoes we got in the CSA heirlooms? I know I picked up plenty when I shopped at the Union Square Farmer's Market in New York. I don't think heirloom is so much worth seeking out as home- or small-farm-grown and vine-ripened is. If you grew heirloom varieties industrially they'd be just as unpleasant as supermarket tomatoes.
22. Fresh wild berries - When I was growing up my house was on the edge of our patch of suburbia. The neighbor's backyard faced an open field and their fence was overgrown with wild blackberry bushes. I still remember what a bad idea a blackberry chocolate milkshake was.
23. Foie gras - A bit here and there but, like truffles, I haven't done enough fine dining to have a dish that really made it count.
24. Rice and beans - I haven't made it the Cuban way but it variations on the there were my staple in my grad student days.
25. Brawn, or head cheese - I really must try it again now that I've developed my taste to the point where I think I really must try it again.

Continued here.