elarbee: (Reznik)
For us, it's a Vietnamese Pho place. And it's probably one of the best options in the neighborhood. It's literally under our building, even though we have to walk around the block to get there. Tasty, cheap and fast - the only problem is when it's closed on Tuesdays.
elarbee: (Reznik)
Я много чего не ем и постоянно мучаю оффициантов насчет ингредиентов. И в магазинах еду два часа выбираю, читая этикетки. Часто встречаются те ингредиенты, минимальное количество которых настолько распределяется по всему блюду что их невозможно выковырять. Я знаю что многие люди просто не чувствуют сильный вкус сельдерея, болгарского перца или малины, но для меня это повод отказаться от всего блюда. Многие рестораны не считают целесообразным указать что в соусе минимальное количество авокадо или сахарозаменитела, но у меня на них аллергия и реакция может быть от распухшего языка до бесконечности. Я категорически не пью сырое коровье молоко из-за вкуса но готовлю на простом цельном (ребенкином) молоке. Выяснилось что на соевое у меня тоже неприятная реакция на языке, но тофу, мисо и подобные употребляю спокойно.

И так далее.
elarbee: (Reznik)
Как можно растянуть или раскатать готовое тесто для пиццы так что бы оно было без дырок и комов? Растянуть, как бы я не пыталась это делать медленно и аккуратно, не получается. Раскатать - надо такое количество муки что бы оно не прилипало что оно меняет текстуру. И ведь как-то оно у меня раньше получалось!
elarbee: (Reznik)
Как называются такие штуки по-русски? Они в русскоговорящих странах имеются?

Rice Cakes

Cafeteria

Feb. 22nd, 2013 12:38 am
elarbee: (Reznik)
I don't know about others, but I was recently reminiscing about my college dining options and was reminded just by how awesome it actually was! Besides it being consistently tasty and quality (catered by Sodexo!), there was a shitlot of variety in an all-you-can-eat format. Needless to say, my cousin and I did the Freshman 15 (in fact, everyone except my raillike friend Bea did) and my cholesterol probably didn't improve at all. Jumping forward, I ate mostly pasta with hideous amounts of garlic when I moved to a house my sophomore year. Just of the limited number of things I remember from 17 (fucking!) years ago:

-Different specialty bars in every location, including pasta (ours! I have always loved pasta!), wok, pizza and something else I can't remember.
-Belgian waffles made in front of you, with a ton of toppings for weekend brunch.
-Occasional theme nights, like surf-and-turf.
-Tons of variety of basics, like really good sourdough bread and salad stuffs.
-Frozen yogurt machine with flavors like pecan praline.
-Brown bag lunch options, including the best egg salad.

I'm getting hungry just thinking about it.
elarbee: (Reznik)
Мои любимые друзья уезжают обратно в свой Израиль после двух лет обитания в самом лучшем городе (пролетели как 5 минут!). Сегодня и к ним пришла почистить сусеки. Чем я только не обогатилась! По мешку затаара, сумака, палочек корицы, разных круп, бобов, разноцветной чечевицы, изюма и сушеной черники и клюквы, минимум 5 видов сахара (и это я еще отказалась от различного аспертама!), разнообразных орехов, какао (Андрюша бы меня загрыз если бы я еще взяла и 5 пачек растворимого кофе), 3 разных упаковок лаврового листа, 6 бутылок винного уксуса и пару вещей которые мы не смогли идентифицировать, но решили что сойдет.

Также я отказалась от блендера, вафельницы, велосипеда, а также (в прошлом моих же) грилля, ростера и хлебопечки.

Но очень грусно!
elarbee: (Reznik)


Как в том анекдоте,
Костковские арбузы большие и по 5
(и часто более спелые)
а Трэйдер Жоповский - поменьше и по 3.
Да и основной поедатель арбузов - я,
побольше не всегда осилю.

Купила Трэйдер Жоповский,
он оказался совсем розовый.
Тем не менее, я попробовала и он ничего.
Как я люблю - рыхлый,
и немного кисловатый.
Вчера вечером уговорила треть.
Конечно, поплатилась за это в 4.

.
.
.
.
.
.


How do you carve up watermelons?
I really don't like the traditional slice way,
it's just too messy.

For a while now, I've been slicing the whole thing,
hacking the slices into small wedges
storing the whole thing in a giant container
and eating with a fork.
I even have a designated container and knife.

So I think I'd like a melon baller.
I even like the word, melon baller.
But I'm also really against single-task accouterments.

Can anyone recommend a type of melon baller
that's nice and can be used for something else?

What kind do you have?
What else do you use it for?

elarbee: (Reznik)
I want to make a mushroom soup, where all of the ingredients except for the pearl barley are pureed. Yet, I want to boil the pearl barley along with all the other ingredients so that it absorbs the flavor. Is there any easy way to separate it and blend?
elarbee: (Reznik)
I made a delicious pot roast! I haven't even tasted it yet, but I know it's going to be awesome because I cut it with a spoon!

About 3 lbs of beef, salted and seared went into the slow cooker on low. I didn't want to go with my usual wine sauce, so I deglazed the pan with orange juice and poured a bunch more into the pot. Also added: cloves, 5 garlic cloves, juice of one lemon, rosemary, thyme, paprika, steak seasoning, about 2 tbsp of dijon mustard, a splash each of soy sauce and Worcestershire sauce, a teaspoon or so of tomato paste plus some crushed tomatoes I had leftover, 2 bay leaves, and probably some other stuff I'm forgetting.

So almost 8 hours later, I'm going to eat that fucker with some broiled potatoes!
elarbee: (Reznik)
I've recently gotten over yet another stage of my fearing cooking meat, with the help of a probe thermometer. I'm still quite grossed out by the whole animal carcass aspect of it, but since my grand success with turkey, I've been roasting whole chickens with relative success, even stuffed ones, against my own advice. And I've gotten much better at making stocks, broths and bullions, now that I've figured out the timing and temperature aspect. My latest thing is roasting a chicken and using the leftover bits to make stock and subsequently soup - usually my beloved avgolemono. However, tomorrow, the giant container of stock I produced today will become mushroom soup. When I told Andy, he got all excited (about soup!) but then realized that not all soup resembles the cream of mushroom soup from a can. I'm sure I've made a version of this more Russian variant before and I'm sure he ignored it, so I'm sure I'll be eating this one mostly by myself. Well, more for me!

To the stock I'm adding rehydrated dried mushrooms, fresh ones, pearled barley and potatoes. Most likely will season with garlic and shallots, maybe throw in some spices as the mood strikes me. Until then, feel free to comment and let me know what other things you've liked in your mushroom soup!
elarbee: (Reznik)
So I made this totally awesome stuffing for whatever there is that needs to be stuffed - I can tell you that at least for chicken it's most excellent!

A couple of cups of this delicious brown and red rice that I found at the Asian supermarket, with mushrooms, a bit of breadcrumbs, onions, garlic, a little not-butter and dried cranberries. I can't fucking believe it, but after the entire time I've known him and earlier, Andy started eating cranberries whereas he didn't like them before! I also added rosemary, parsley, thyme, oregano, onion salt and lemon pepper. De-li-cious!
elarbee: (Reznik)
So I made this totally awesome stuffing for whatever there is that needs to be stuffed - I can tell you that at least for chicken it's most excellent!

A couple of cups of this delicious brown and red rice that I found at the Asian supermarket, with mushrooms, a bit of breadcrumbs, onions, garlic, a little not-butter and dried cranberries. I can't fucking believe it, but after the entire time I've known him and earlier, Andy started eating cranberries whereas he didn't like them before! I also added rosemary, parsley, thyme, oregano, onion salt and lemon pepper. De-li-cious!
elarbee: (Reznik)
Leek soup!

Peel and slice thinly 4 leeks, put into a heavy-bottom pot in some vegetable oil on medium heat. Add 2 shallots and a half a head of garlic - I have a press that slices these things, otherwise you can make them small some other way. Cook until soft, de-glaze with a splash of vermouth, add about a cup of white wine and heat through. Add cauliflower and some baby carrots - in a less healthy version this would be potatoes. I had frozen, so I added hot water to cover. Season with basil, salt, pepper (I like lemon pepper from TJ's), nutmeg and other greens you may like. Heat through, blend (I love my stick blender!) and add cream (or my faux-cream - milk with a bit of cornstarch).

I'll let you know once it finishes heating!

ETA: As always, better with a little bit of lemon juice and some mozzarella!

ETAA: How do I get it not to be too sweet?
elarbee: (Reznik)
Went to eat at Fresca last night with some Israeli friends. They insist that they're not religious but traditional, so they all keep kosher. Not necessarily the bless-your-oven and properly-butcher-your-meat type of kosher, but they refused to have dessert because there were only dairy options, and we all had meat. But get this: they had shrimp, calamari, little octopuses (octopi?) and other unkosher kinds of seafood - is there even a kosher kind. Make up your minds, people!

On the plus side, it was all delicious. I ordered most of the dishes myself and I'm please to say that everyone was very happy with my selections. The sampler of 6 seviches was fucking awesome, and because I ordered, I left off the ones with avocado and jalapeno and happily sampled all of them!
elarbee: (Reznik)
Russians eat soup with every lunch (or it might be more correct to say dinner in this context), but Americans have it as a meal. I've never even heard Americans delineate everyday meals into the three courses that Russians do.

Meanwhile, Andy doesn't usually like soup, but I do, so we compromise and I make it infrequently. Usually, he eats it on the first day and I have it for lunch for a few days thereafter - I tend to make a big pot.

Here are some soups I've been liking to make lately:
Avgolemono
Creamed spinach soups of various kinds (or kale, too)
Ochazuke
Easy borscht: store-bought borscht soup base plus diced beets, cucumber, hardboiled eggs and sour cream (OK, it's actually more like холодник)
And maybe some other ones I'm forgetting. Maybe my brain turned to soup, too.

ETA: Thank you [livejournal.com profile] star_invention for reminding me of my other favorites:
Miso (with tofu and rice or noodles to make a full meal)
Chicken soup with matzoh balls
Creamy tomato
Various kinds of mushroom
elarbee: (Reznik)
After a total of 15 years of living in San Francisco, I finally made it to the infamous Stinking Rose.

So NOT worth it!

If you're going for that ambiance, then sure. And when I say ambiance, I mean stupid, drunken tourists. One of the people I was with tried to argue that she's also drunk and not exactly local, but she wasn't remotely as stupid as the pubic I encountered there.

And the food wasn't worth the expense and the parking troubles, either. I've been dying to try the chicken with the 40 cloves of garlic - the thought of spreading sweet, gooey, melting roasting garlic on toast was more than I could resist. The notion of garlicky mashed potatoes was appealing. But alas, the garlic, although there were more than 40 cloves thereof, was merely warmed through. The bagna cauda appetizer was the spreadable quality of garlic I was looking for, and that's what I ate. And added to the mashed potatoes. The chicken was good, but hey, even I have recently mastered good chicken, so I wasn't impressed. And no toast!

Andy had meatloaf. It was OK and not that garlicky. He also added a shitlot of garlic to his mashed potatoes.

By the time dessert time rolled around, I was kind of wanting a tiramisu, but since we're at the fucking Stinking Rose, we should get garlic ice cream, and we did. I did like the savory caramel sauce, I love a good caramel. The ice cream was OK, but either my tongue was worn out from the other garlic, or all that was in it was a sharp aftertaste, but I wasn't impressed with that, either.

We should have known something was up when one of the first things the waiter pointed out was the garlic, parsley and oil relish that adorned our table. You know, just in case your food wasn't garlicky enough.

In other words, don't bother. I should have gone ahead with my original plan to experiment and make the 42-clove chicken my damn self.
elarbee: (Reznik)
In the recent NYT article Why do Russians Hate Ice, the author with the unlikely last name Simone neglects to mention the most asinine of reasons why this is so: Russians think that the cold begets the cold, as in the virus. Now, I have no scientific basis handy to deny that if the body is cold it is more susceptible to viruses - mostly because I know the opposite to be true, as in we have fevers for a reason. But the heating of ice cream and the constant fear of drafts and the wearing of чепчики that plagues Russian children are in my opinion completely unwarranted and downright cruel. The whole thing really reminds me of the plot of Похороните меня за плинтусом, which is a book about an exercise in child cruelty by love.

My high school biology teacher, who taught me the only vestiges of science I remember, always told us that we can go dancing naked in the freezing SF rain and no illness will befall us if no source of infection is present. I believe him, and I say this as a person who caught their first cold in at least 2 years during the hottest days of the year.

Now, there are such aspects as brain-freeze headaches and the watering down of drinks that are perfectly valid reasons not to consume ice. It's also true that in many cities the quality of ice is at best uncertain and at worse certainly terrible. But this should not and does not apply to all things cold, which can and should be enjoyed by the people (provided their teeth are insensitive enough).
elarbee: (Republicans)
How many of you saw this and immediately thought of me? As if I didn't have enough reasons to hate Michele Bachmann!

The Daily Show With Jon StewartMon - Thurs 11p / 10c
Moment of Zen - Michele Bachmann Loves Celery
www.thedailyshow.com

Ikea find

Jun. 11th, 2011 01:45 pm
elarbee: (Default)
If anybody local is going to Ikea anytime soon and feel like picking up a treat for me, I want Seaweed Topping. It sounds mysterious and a little nefarious, but it looks just like black caviar, except it costs $1.99. It doesn't taste much like black caviar, but the texture and saltiness are pretty satisfying. They also have Herring roe for the same price, so some of that would be great, too. In fact, no less than 2 of each, please. I will certainly pay you back!
elarbee: (Reznik)
Объясните мне, пожалуйста, суть пельменей в горшочке. Они там в бульоне что ли? В соусе? У меня и так обсессия на пельмени, но я в этом вопросе жуткий консерватор - немного масла и сметаны. Кстати, я думала что я раньше рассказывала какой у меня муж извращенец - ел пельмени с соусом песто и пармезаном. Но недавно оказалось что это ему надоело и теперь он их есть с гремучей смесью бальзамического уксуса и сметаны. Хоть ближе к истине.

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