What Are You Eating? II

[extropalopakettle]

Snacking on wasabi peas. Anyone had these? Green peas, cooked and dried, or fried, or something, coated with wasabi (Japanese horseradish). Quite addictive.

For dinner, jalapeno peppers stuffed with beef chili, baked, topped with gorgonzola cheese. (made a huge pot of chili over the weekend)

[HyToFry]

I've had them. They're very addicting.

[Beartalon]

I've had them too. I like wasabi.

For lunch, chicken pot pie with a mutsu apple.
For supper, barbequed baby beef back ribs backed with honey-apple sauce and a skillet of fried garlic mushrooms.

[Quailman]

Grits, with diced jalapenos and Louisiana hot sauce.

[Fried Egg]

As it's game season, I cooked a couple of partridge this last weekend. Braised in red wine, shallots, mushrooms and garlic. Served with crispy roast potatoes, curly kale and mashed swede.

By the way, I didn't shoot them myself (in case anyone's wondering).

[Bicho the Inhaler]

[Kd]

Chocolate coated flapjacks. 23g of fat in every 85g of sweet sweet flapjack. I'm such a pig.

[Beartalon]

Bicho - papaya?

Currently I'm eating a panzerotti. I ordered a small - holy cow - it takes up the entire 12x12 inch box!

[Chuck]

I have a 4.8 × 10³⁵ electron volt steak on my George Foreman Grill right now.

[Bicho the Inhaler]

Beartalon, I don't think it's papaya. It doesn't look like what I remember papaya looking like, and it doesn't have the strong pungent flavor I remember papaya having.

[extropalopakettle]

Bicho: How did you manage to come across this red fruit without knowing either what it's called or what it looks like?

Chuck: Check out the USB powered George Foreman grill. It's actually real. Wonder if it would work off a laptop?

[Chuck]

[Mackay]

Bicho: Persimmon? (sp? Persimon?)

[Bicho the Inhaler]

extro, I found it cut up in a big bowl with a bunch of other fruits. Somehow I managed to override my "NOOOO! DON'T EAT THAT!!!!" instinct.

Mackay, I don't know; I'm not familiar with the persimmon. But as soon as I get my hands on one I'll tell you if you were right.

[extropalopakettle]

[extropalopakettle]

Regarding persimmons, there are two varieties: One is "astrigent", the other not. The astringent variety is only really good to eat when it is very very soft - like a bag of jelly almost. You generally buy them and let them sit on a shelf until they're ready. If you eat them before they're ready, it's really bizarre - not the taste, but it has some strange effect on the inside of your mouth that is really hard to describe - kind of a cottony, tingly, puckery sensation that makes you want to rinse, but it doesn't rinse - not so horrible that I wouldn't recommend trying it just to know what it's like, but you'll avoid it after that. The astringent ones generally have a more elongated shape, and are a reddish orange. The non-astringent ones (the Sharon fruit, from Israel, for instance) are more a pale orange, and more pumpkin shaped (though small, like a small apple), and can be eaten when still crisp like an apple.

[Vegtable2001]

mmmmmm...... Fried zuccini with maranara sauce and melted mozeralla cheese (the real kind, not the shredded stuff)

[Chuck]

Today I have a 4.4 × 10^-31 solar mass steak.

[Chuck]

Today I'll be eating a 16,940 grain steak.

[roley]

Fried onions, peppers and baby squid.

[Quailman]

Baby squid - Yum! I had some chicken embryos for breakfast Sunday morning, fried up with jalapenos and onions. Dee-lish!

[Kd]

Anyone ever tried apple slices with tomato sauce? It's nicer than it sounds...

[luminous]

an apple. omfg yay

[MacadamiamaN]

mmmm.... snow....

[zeek]

I always heard when I was young that I was't supposed to eat snow, but I ignored them. I still do. There's something happy about eating snow.

[zeek]

(I stay away from the yellow kind, though.)

[MacadamiamaN]

Lemon-flavored snow? It's the best! Though sometimes it's a little too warm for my tastes.

[Quailman]

I think that relates to supposed impurities in the snow. I can tell you that Mrs. Q and I used snow from shaded areas in Yellowstone National Park to cool our ice chest in late May one year. About a week after we returned home, Mrs. Q came down with a nasty case of giardia (all giardia is nasty). The only thing we can attribute it to is the snow, in which we kept our refreshments, and some melted snow may have been around the cork.

[chief ten beers]

quote:

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I've also been eating some red-colored fruit that I can't identify. The inside is red (slightly orange-ish, but pretty solid red), and it has a pleasant sweet taste. It's firm but soft and smooth. I don't know what the outside looks like.

Does someone know what it might be?

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Why hasn't some diligent mod put a padlock on this thread? It clearly belongs in VSP.

[Quailman]

That "fruit" sounds a lot like monkey brains.

[Dragon Phoenix]

Starter: smoked ostrich with chicoree salad
Main course: kangaroo steaks, sprouts, french fries and cooked pears
One bottle of 1995 Bordeaux.
Desert: nougat ice cream

I feel guilty. But happy.

[firemeboy]

Worms.

In the garden.

[extropalopakettle]

DP: Smoke ostrich? Kangaroo? Hmmmmm... sounds good.

Now, a bottle of Stag's Leap Merlot (gift from employer - I'll give the boss has good taste) and some Stilton cheese.

[MacadamiamaN]

Kangaroo?!

Well, I guess there's no risk of Mad Cow Disease...

[extropalopakettle]

Also, canned oyster stew this morning - as a test.

The thing is, I've been living under the possible illusion that I'm allergic to clams, and, by some sort of loose phylogenetically based inference, possibly other bivalved mollusks. Yet I survived the canned oyster stew, and recently also some mussels in butter and garlic. And I've known scallops are OK for a long time. But the last two times I had clams - many years ago - I got violently ill, although others who had them at the same time were fine, and also although I had them many times before that and was fine myself. So I've avoided clams for many years, though being a food freak, have always felt a little left out (nice New England clam chowder, or paella). And I'm considering trying again, to see if it's an actual allergy or what. Maybe bring a can of clam chowder into the emergency room and give it a try.

[Fried Egg]

Great, next you've got to try some raw oysters...see how you go with them!

[Bicho the Inhaler]

Recently I had a certain preparation of duck--they called it "magret de canard"--served over roasted apples, that was really awesome.

Pseudo-update on the mystery fruit: I recently ate some non-astringent persimmon. Good stuff. I'm not sure it's the mystery fruit, but if it isn't, it's better, especially because I can actually tell what it tastes like. The problem with the mystery fruit is that it's served in a bowl with a bunch of other fruit, including pineapple, and its taste is so mild that it ends up tasting a lot like pineapple juice. The texture of the persimmon was similar to that fruit's, though.

Speaking of fruits, has anyone ever had "sharifa," variously known as "sitafal" and "custard apple"? The "cherimoya" is similar. (I've actually seen sources use "custard apple" to refer to both sharifa and cherimoya, so I'm not sure which is correct, but sharifa and cherimoya are definitely different, although they have very similar taste.) It's the sweetest fruit I've ever eaten, but it's not sickeningly sweet, and it has no hint of sourness. Sharifa is kind of a chore to eat because you have to separate the seeds from the meat in your mouth. Cherimoya is much easier, and it's slightly less sweet. Everyone should give these a try before giving up on fruits.

[MBA]

S'mores pop tarts.

[HungryMan]

Today's food of choice: roast beef sandwich

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I eat what I love and I love what I eat.

[Dr. Borodog]

Mmmm . . . Sausage with a pepperjack cheese omelette. My arteries surrender.




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You will respect my philosophai.