|
I once tasted honey-glaced lamb with lavender that was delicious, but I have never managed to reproduce any similar effect with it at my kitchen 
|
#
?
Feb 12, 2012 14:01
|
|
|
|
| # ? Apr 19, 2024 22:58 |
|
|
The Aussies have this stuff called Musk Candy. It is surgical appliance pink and tastes like Gramma's Avon drawer. Ack. ACK.
|
|
#
?
Feb 12, 2012 14:44
|
|
|
axolotl farmer posted:Lavender smells like old people. Why would you ever want a dessert that tasted like old people? I work in a nursing home. I should be so lucky if they smelled like lavender. The things I tried last year that I didn't like were durian, some kind of minty jello thing in China, sea cucumber sushi, and dog.
|
|
#
?
Feb 12, 2012 15:31
|
|
|
When we would drive to Georgia from South Florida, we'd see these little stands on the side of the roads, with farmers selling their own peaches, boiled peanuts, and those gorgeous tomatoes. My dad would always pull over, buy a boatload of peaches, or boiled peanuts, or tomatoes, and let us eat some right then and there, while talking to the farmer for a bit. I remember biting into a ripe, fragrant peach, and having the thing explode in my mouth. The juice would splash the top, sides, and back of my whole mouth, even with a small bite, and a bit would run down my hand. I can remember those peaches to this day. Never have I been able to stomach the peaches I've eaten outside of North Florida or Georgia. They're just nowhere near as good smelling or tasty. I feel you, SJury.
|
|
#
?
Feb 12, 2012 15:40
|
|
|
There is no Kimchi for 60 miles of my house, and I can't stand the craving. Edit: I just noticed the stickied thread, I know what I'm doing next weekend! homerlaw fucked around with this message at 16:14 on Feb 12, 2012 |
|
#
?
Feb 12, 2012 16:10
|
|
|
dino. posted:When we would drive to Georgia from South Florida, we'd see these little stands on the side of the roads, with farmers selling their own peaches, boiled peanuts, and those gorgeous tomatoes. My dad would always pull over, buy a boatload of peaches, or boiled peanuts, or tomatoes, and let us eat some right then and there, while talking to the farmer for a bit. I remember biting into a ripe, fragrant peach, and having the thing explode in my mouth. The juice would splash the top, sides, and back of my whole mouth, even with a small bite, and a bit would run down my hand. I can remember those peaches to this day. And then you grab another one and bite it without looking and chomp down on a stink bug  Sets one hell of an aversion in your head, and I'm still trying to get rid of it. I know you smell awesome and should taste good little peaches but I just can't stop thinking of the worst god drat taste and the vomiting for hours when I try to eat you. It's not you, it's me
|
|
#
?
Feb 12, 2012 16:53
|
|
|
dino. posted:When we would drive to Georgia from South Florida, we'd see these little stands on the side of the roads, with farmers selling their own peaches, boiled peanuts, and those gorgeous tomatoes. My dad would always pull over, buy a boatload of peaches, or boiled peanuts, or tomatoes, and let us eat some right then and there, while talking to the farmer for a bit. I remember biting into a ripe, fragrant peach, and having the thing explode in my mouth. The juice would splash the top, sides, and back of my whole mouth, even with a small bite, and a bit would run down my hand. I can remember those peaches to this day. Oh, god. gently caress me. The only thing I liked better than the peach stands were the pecan stands, or the little pecan grove stores that had pecan everything. We'd bring napkins with us because those peaches were just so incredibly good we couldn't wait until we got them home where it was a bit less likely to pour all over your shirt. Lottery tickets and peaches, every weekend in summer.  E: Lavender sucks because it's way too strong. I get hay fever around it and the taste makes me think of the time I tried to drink my mom's perfume as a kid, on a far less terrible scale. Either I've had it made terribly wrong or it's just not for me.
|
|
#
?
Feb 12, 2012 17:41
|
|
|
Man, lavender wins. I use springs to garish my bloody marys.
|
|
#
?
Feb 12, 2012 18:13
|
|
|
A Bloody Mary with lavender should be a Bloody Maude or something.
|
|
#
?
Feb 12, 2012 18:20
|
|
|
Vegetable Melange posted:Man, lavender wins. I use springs to garish my bloody marys. 
|
|
#
?
Feb 12, 2012 18:23
|
|
|
GenericOverusedName posted:And then you grab another one and bite it without looking and chomp down on a stink bug
|
|
#
?
Feb 12, 2012 18:28
|
|
|
Things I don't like even though foodlaw says I should: Uni Natto Raw Clams Green Peas Fish Eyes Brain Kidney Banana
|
|
#
?
Feb 12, 2012 18:29
|
|
|
Toast posted:Agreed with the lavender, I don't understand it... it isn't a nice dessert flavour. Even when it's done really well it's still not great and I just thinking about all the different more awesome flavours you could have used instead. I make a honey mint lavender sauce with leg of lamb that is great. The key is to use only a little. I mean really, a little. The strength of the flavor is 100 times greater than the strength of the smell, so if you judge by smell, you will be eating a bowl of grandma-smelling soap. For the sauce, I use a good full fat Greek yoghurt, fresh mint, salt, and lavender flowers. I let that all sit for about a day, then press the yoghurt through a strainer to remove mint leaves and lavender flowers. Then I add the honey to taste, and serve chilled. It is great.
|
|
#
?
Feb 12, 2012 19:35
|
|
|
Toast posted:Agreed with the lavender, I don't understand it... it isn't a nice dessert flavour. Even when it's done really well it's still not great and I just thinking about all the different more awesome flavours you could have used instead. I gotta disagree with this too. the first restaurant I worked in made an asian pear sorbet which I got stuck in charge of. it had star anise and some mint and lavender pearls, and it was absolutely stellar. I still make it every now and again because it's just that good - and try and find other places to use it (cold smoking works well) to highlight its light floral-y ness.
|
|
#
?
Feb 12, 2012 21:22
|
|
|
I freely admit it's a personal taste thing, was just agreeing with Kiteless. I don't have a huge appreciation for floral flavours at the best of times and lavender really hits that button.
|
|
#
?
Feb 13, 2012 00:52
|
|
Generalissimo
|
Rose or orange blossom water is delicious, speaking of flower notes. A little sprinkling in quince jelly or in a cassata siciliana filling goes a long way. It makes the whole kitchen smell like a perfume shop in a souk.
|
|
#
?
Feb 13, 2012 01:19
|
|
|
Gotta agree with the lavender hate, though I think it is less a product of the flower itself than ingrained western grandma memories.
|
|
#
?
Feb 13, 2012 02:36
|
|
|
Yeah, rose is about my only exception to the rule. If only for rose turkish delight.
|
|
#
?
Feb 13, 2012 03:34
|
|
|
Test Pattern posted:Things I don't like even though foodlaw says I should: I have difficulty coping with the notion of eating blue cheese, and I generally do not like eating the rind of soft cheeses like brie. I can't order cheese platters because I would be too embarrassed to ask for them to leave off blue cheeses.
|
|
#
?
Feb 13, 2012 03:38
|
|
|
There is a lot of issues with odd food. I think a lot of it is cultural. I don't like being told that bleu (blau?) cheese is icky and I have no taste from people that like durian and eat those half-developed duck eggs (don't get the eggs at asian markets with the red stamp on them unless you know exactly what you are getting into), but then again I like things like haggis and morsilla, which are really just culturally competent sausages. Is foodlaw the one that goes: "It is by food alone I set my stomach in motion. It is by the haute cuisine that my gut acquire speed, the heart acquires the burn, the heartburn becomes a warning. It is by my wallet alone I set the table in motion."?
|
|
#
?
Feb 13, 2012 04:56
|
|
|
No, because often the best foods are the cheapest.
|
|
#
?
Feb 13, 2012 05:05
|
|
|
Man I would kill for a huge hunk of blue cheese, a baguette, and some wildflower honey right now.
|
|
#
?
Feb 13, 2012 05:32
|
|
|
Desiree Cousteau posted:bleu (blau?) cheese Blue. I should make a risotto soon. I have dried porcini mushrooms and garlic and I can think of a few other things to put in it. Probably rosemary.
|
|
#
?
Feb 13, 2012 05:38
|
|
|
Lavender in desserts is awesome. You are all as broken as the former spicehate thread people
|
|
#
?
Feb 13, 2012 05:41
|
|
|
Do you like patchouli in your desserts, too? Because that's on the same level as appetizing, to me.
|
|
#
?
Feb 13, 2012 06:31
|
|
|
kiteless posted:Do you like patchouli in your desserts, too? Because that's on the same level as appetizing, to me. I've never had it, but I'm sure in the right hands and in the right prep it could work. Edit: Maybe a cardamom and hemp custard, coffee caramel, and patchouli air.
|
|
#
?
Feb 13, 2012 06:36
|
|
|
Kenning posted:Man I would kill for a huge hunk of blue cheese, a baguette, and some wildflower honey right now. That does sound pretty amazing. Blue cheese was one of those foods for me that I always, always hated until I finally tried some gourmet as gently caress blue cheese and what I was supposed to appreciate finally clicked for me.
|
|
#
?
Feb 13, 2012 06:45
|
|
|
GrAviTy84 posted:I've never had it, but I'm sure in the right hands and in the right prep it could work. I'd eat that completely unironically.
|
|
#
?
Feb 13, 2012 06:46
|
|
|
Okay, this is a set of menus from restaurants/hotels/steamboats in the 1800s, and it rules rules rules: http://digital.lib.uh.edu/cdm4/browse.php?CISOROOT=%2Fp15195coll34 They loving love boiled meat though: 
|
|
#
?
Feb 13, 2012 07:06
|
|
|
I just read the devil in the white city and the best parts that weren't about civic planning were the menus.
|
|
#
?
Feb 13, 2012 07:17
|
|
|
Iron Chef Ricola posted:Okay, this is a set of menus from restaurants/hotels/steamboats in the 1800s, and it rules rules rules: this is literally the coolest loving thing
|
|
#
?
Feb 13, 2012 09:07
|
|
|
That reminds me, my local train station has a small museum, and I can see from outside that they've got a couple of old menus from dining cars. Next time the museum is open, I'll go snap some photos. Edit: One of the few things I cherish about no longer being a mod: I don't have to click on horrible links to see if anyone needs a ban. Thanks for the cleansing, mp.
|
|
#
?
Feb 13, 2012 15:26
|
|
|
Iron Chef Ricola posted:Okay, this is a set of menus from restaurants/hotels/steamboats in the 1800s, and it rules rules rules: The type and handwriting 
|
|
#
?
Feb 13, 2012 15:35
|
|
|
Ricola, those old menus are awesome. Sending the link all across the office now. Did you come across these as part of your dadjob?
|
|
#
?
Feb 13, 2012 16:24
|
|
|
Iron Chef Ricola posted:Okay, this is a set of menus from restaurants/hotels/steamboats in the 1800s, and it rules rules rules: Round of beef a la mode sounds an awful lot like svíčková, the Czech national dish. It's pretty tasty. I should probably do a thread about it at some point.
|
|
#
?
Feb 13, 2012 16:44
|
|
|
Vegetable Melange posted:I just read the devil in the white city and the best parts that weren't about civic planning were the menus. That was a pretty good book.
|
|
#
?
Feb 13, 2012 17:10
|
|
|
I made C&C cakery's lavender cupcakes with lemon cream cheese frosting and they were amazing. Not at all overpowering. Also. Tupelo honey- overrated or awesome? I discovered the Marine Corps MCX (Why can't we have nice things, Army?) and they carry it in their gourmet foods section. Can't decide if it's worth twenty bucks, though.
|
|
#
?
Feb 13, 2012 17:34
|
|
|
Wroughtirony posted:I discovered the Marine Corps MCX (Why can't we have nice things, Army?) Because you don't rate. USMC alum, San Diego, 1998.
|
|
#
?
Feb 13, 2012 17:37
|
|
|
Steakandchips posted:Ricola, those old menus are awesome. Sending the link all across the office now. No, Mrs. Ricola found them while digging through archives of old books!
|
|
#
?
Feb 13, 2012 17:37
|
|
|
|
| # ? Apr 19, 2024 22:58 |
|
|
You know those plastic knife edge guard things? Anyone know a source for 'em longer than 12"?
|
|
#
?
Feb 13, 2012 17:42
|
|
