Belly rubs [food thread]

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Re: Without MSG I Am Nothing

Postby odradek » Tue Oct 22, 2013 10:25 pm

amazing plating:
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Re: Without MSG I Am Nothing

Postby bels » Wed Oct 23, 2013 3:06 pm

I went to a turkish place today and I ordered falafel, with salad, in pitta. The guy put some chilli sauce on it but when I asked for hummus on it too he looked at me like I was nuts. I said "What? no hummus?" and he shook his head and said. "It no good. It no go with."

I prefer to eat stuff how the place recommends rather than inserting my own mad customisations so I rescinded the hummus but now I can't help but wonder what it would have been like with hummus.

What's the deal. Are you not meant to eat falafel with hummus? I thought everyone did that?

Also what's the deal with these stupid falafel places that jam loads of stuff in the stupid pitta so you have to eat it with a fork? Why can't there be a mamoun's in cambridge?
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Re: Without MSG I Am Nothing

Postby Bobbin.Threadbare » Wed Oct 23, 2013 3:37 pm

My time to shine.

Falafel isn't usually eaten with hummus, though it is usually eaten with a tahini sauce (which is made of seseame seeds and is mixed with chickpeas to make hummus.

Hummus is actually the name for chickpeas in arabic, in the literal sense. The Hummus you guys eat we usually call 'Hummus b' tahina'

The reason you don't eat it with hummus is because in a lot of cases the falafel is made of hummus. Different countries have their own take on what goes into falafel; 100% chickpea, 50/50 chickpea and other beans, with varying amounts of spices like coriander, cumin, etc. I've always been told Palestinian is the nicest.

But in general a falafel should have: Falafel balls, some chopped salad, tahini, lemon juice, pickles (v. important) and either parsley or coriander.

I don't know what maoz, falafel bros., mamoun's deal is with falafel. They treat it like a bread salad bowl.
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Re: Without MSG I Am Nothing

Postby RycePooding » Wed Oct 23, 2013 5:43 pm

Falafel from food carts in tiny Israeli towns might be the best food I've ever eaten. Miss it. Also miss this for breakfast every morning:

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Re: Without MSG I Am Nothing

Postby bels » Fri Oct 25, 2013 7:09 pm

artic about the head chef at mcdo

http://www.details.com/style-advice/foo ... z29CYnFMAP

For Coudreaut, as for all great chefs, nothing is more important than the ingredients. But because of where he works, his every change of recipe affects thousands of careers and lifestyles, an $80-billion-a-year produce industry, and huge swaths of the agricultural map. His addition of apple slices (in salads and as an alternative to fries in Happy Meals) made McDonald’s the world’s largest buyer and seller of the fruit in 2005—it moved more than 55 million pounds. In 2006, when he introduced the Premium Asian Salad with Chicken, which includes a bag of Blue Diamond slivered almonds to top the greens, edamame, and mandarins, the nut company’s brand recognition shot up 12 percent. Thanks to Coudreaut, McDonald’s is also among the top five buyers and sellers of grape tomatoes, chicken, and lettuces (Southwest Salads use 14 different greens, which vary seasonally).

That massive scale limits creativity. So any thought of adding shrimp or fresh strawberries to salads, for example, or expanding regional McDonald’s items (like the lobster served in Maine or the biscuits and gravy down South) is a nonstarter, because national forays into such markets could drown them. “Avocado would be a natural for Dan,” says CIA president Tim Ryan. “But then how would the rest of the world make guacamole?”


insane right?
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Re: Without MSG I Am Nothing

Postby Bobbin.Threadbare » Fri Oct 25, 2013 7:15 pm

McDonalds as a company is simply incredible to behold, and their chefs are actually really open about development and flavours. I remember a round of marketing not long ago had these types of interviews and they dispelled the myth that they their burger sauce is a secret by sharing the recipe.

I used to LOVE the taste of McDonalds before I stopped eating basically anything they make.
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Re: Without MSG I Am Nothing

Postby can- » Sun Oct 27, 2013 11:13 pm

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Re: Without MSG I Am Nothing

Postby sid3000 » Mon Oct 28, 2013 1:08 am

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Re: Without MSG I Am Nothing

Postby charybdis » Sun Nov 03, 2013 12:02 am

I couldn't get a good picture of it, but I ate a crepe with nutella and strawberries and bananas.
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Re: Without MSG I Am Nothing

Postby kewks » Sun Nov 03, 2013 3:33 am

lechon!!! so good. have you tried crispy pata or lechon kawali? SO GOOD BUT SO BAD

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look at this waffle!

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there are perogies somewhere hidden under all those toppings
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Re: Without MSG I Am Nothing

Postby can- » Tue Nov 05, 2013 2:30 pm

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Re: Without MSG I Am Nothing

Postby sknss » Tue Nov 05, 2013 2:49 pm

yeah without a machine that flattens the butter into the dough i think it's basically impossible to make your own puff pastry


i love this dude
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Re: Without MSG I Am Nothing

Postby can- » Tue Nov 05, 2013 2:57 pm

sknss I was actually trying to move the conversation away from croissants towards sangria
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Re: Without MSG I Am Nothing

Postby can- » Tue Nov 05, 2013 2:58 pm

1. just playing this is the croissant thread.

2. last night I was in my parents kitchen looking for something to add to my sandwich of salami and bread. I found a package of goat Brie but when I opened it a bunch of rubber bands fell out.

3. my father made a pumpkin pie before I woke up this morning
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Re: The Croissantarium

Postby sknss » Tue Nov 05, 2013 3:08 pm

how did the rubber bands taste?

i bought some sweet potatoes but i have no idea what to do with them
bobbin please help
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Re: The Croissantarium

Postby Bobbin.Threadbare » Tue Nov 05, 2013 3:12 pm

My fav. thing to do with them is put polenta on them and bake them like chips. They go super crispy.

They're really easy to cook though. Unlike most vegetables they do really well in the microwave so you can just microwave it if you like and it'll come out lovely and fluffy inside. Or you can boil it and mash it with some olive oil/butter and salt and pepper (+ any spices like cumin) for a nice mash.

Or just treat them like a potato and use anywhere.

For the record, sweet potato is my least fav. vegetable (but I still like it, because all I eat is plants).

FORKS OVER KNIVES
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Re: The Croissantarium

Postby RycePooding » Tue Nov 05, 2013 3:14 pm

Eating the fruit when your glass of sangria is finished is prime.

Sweet potato fries are good.

Thanksgiving is coming up.
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Re: The Croissantarium

Postby sknss » Tue Nov 05, 2013 3:48 pm

Rice w/ sweet potato and ginger
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Thank you based bobbin

edit: i will try it with soy sauce next time!
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Re: The Croissantarium

Postby can- » Tue Nov 05, 2013 4:10 pm

Bobbin Please Bake My Yam
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Re: The Croissantarium

Postby sknss » Tue Nov 05, 2013 4:15 pm

germinal it was delicious, i'm sorry the only vegetable you eat is cheddar
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Re: The Croissantarium

Postby Bobbin.Threadbare » Wed Nov 06, 2013 7:24 pm

Best banana bread. I make this every so often and mum likes me to make it for her so she can slice it up for the freezer and pop slices in the toaster. Super healthy, extremely delish.

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Recipe here (though I added cinnamon, pears, dates and apple and removed sugar: http://engine2diet.com/recipe/mighty-muffins/
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Re: The Croissantarium

Postby sunblam » Wed Nov 06, 2013 9:06 pm

re: sangria—I once entered a cupcake competition with a sangria cake (orange rum spice cake, blackberry merlot compote, merlot buttercream frosting, candied orange zest topping) and I would highly recommend making it if you enjoy your alcohol in the form of cakes.

(Although I'm sure you all live off of vodka straight because you are very hardcore.)

(Also talk to schiaparelli on sweet potatoes because they are her favorite. She will recommend you a 3-squash soup.)
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Re: The Croissantarium

Postby adhi » Thu Nov 07, 2013 4:41 pm

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Re: The Croissantarium

Postby can- » Thu Nov 07, 2013 7:54 pm

adhi wrote:http://www.thekitchn.com/momofuku-milk-bars-thanksgiving-croissant-is-kinda-mindblowing-196865

hold please
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Re: The Croissantarium

Postby RycePooding » Sun Nov 10, 2013 8:00 pm

Roasted two lambs yesterday.

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Re: The Croissantarium

Postby midvh » Sun Nov 10, 2013 8:06 pm

oh god I thought those white things were maggots
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Re: The Croissantarium

Postby Syeknom » Mon Nov 11, 2013 7:58 am

Second we get in the door with our luggage but another of our neighbours turns up fresh off the train from Berlin and our other neighbours invite us all in to have homemade croissants and pain au chocolate with the kids. V nice indeed. I taught them how to yo-yo.
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Re: The Croissantarium

Postby can- » Mon Nov 11, 2013 4:38 pm

I ate one of these

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flavors are all on but it's super rich and you probably wouldn't need to eat more than one in your life
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Re: The Croissantarium

Postby bels » Tue Nov 12, 2013 10:24 am

I had some boutique elderflower gelatto and it sucked.
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Re: The Croissantarium

Postby can- » Wed Nov 13, 2013 2:08 pm

really hyped on the simple and unpretentious presentation of Italian food atm.
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