Topic awaiting preservation: Food and Recipes/Delicacies.

I love Adobo, Halo-Halo, Rice Cake...and lots of Filipino Delicacies. I also love Tacos. What about you?

Hot tamales baybe.

...edit... eh... i mean... Pears. yah. Pears.

No!!! wait.. I meant rollie-pollies. (that would be under Delicacies fyi)

                                   

[This message has been edited by eyezaer (edited 05-01-2003).]

[This message has been edited by eyezaer (edited 05-01-2003).]

I'm quite fond of just about anything that hasn't been accused of being a vegetable, and moves slow enough for me to bite.
Sometimes, if you listen very carefully, you can hear an extremely rare steak calling my name.

*norm...... norm.......... where are you norm.....?*

I like my food still moving (yum, raw mini-octopus...). I'll settle for food that was moving five minutes before it ends up in front of me, too (sashimi!).

Eh, truth be told, I'll eat just about anything, even the stuff that tries to run away. I do shy away from certain vegetables, but I'm getting better about that.

Suho:

I've just gotta know......Are you any good with that Spork you've been pack'n? Or is it just for show?

Heh... you mean for eatin' or for stabbin'? I've got the eatin' end pretty much covered, but synax is the resident stabbin' expert. I wouldn't want to step on his toes... although I think I might be able to hold my own with the average goon in a spork fight.

Somebody say sashimi? *Drooooool*

I'll eat anything ... except bugs'n'grubs ... but I got rather partial to Adobo when I was out in the Phillippines .. ooohhhh ... and Green Mangoes with Bagoong !!


Bug-free software only exisits in two places
A programmer's mind and a salesman's lips

Almost all tipical French food

PS : But no frogs

_________________
Without change, something sleeps inside us, and seldom awakens. The sleeper must awaken. -- Frank Herbert

Texas Twisted Casserole

I've tried quite a bit of different foods. I think my favorites are sushi/sashimi and Inidian. There are quite a few sushi bars and Indian reasturants here, which makes it nice.

Later,

C:\


~Binary is best~

Oh, wow... that Texas Twisted Casserole sounds delicious!

But, um, what's a Fry Daddy?

And if we can't get our hands on salsa verde, do you know of any good recipes for it?

http://www.recipezaar.com

I love that place.

:::krets.net:::

I've never heard of Adobo, Halo-Halo, bagoong or sashimi.
Anyone care to let me in on the secrets?

I dig vegetables in almost all their forms. I prefer grilled, but I also like steamed, baked, fried, or raw.
The only thing I can't stand are leafy greens (collared greens, kale, spinach, etc) set to full boil for 40 minutes or more. That's how my mama used to cook them and it just turns into a green smooshy, bitter/tasteless mess. Much better to gently saute them for about 5 min with a bit of oil, onion, garlic and chilis. Hmmm...much better.
I love citrus fruits. Love 'em.

[This message has been edited by mobrul (edited 05-01-2003).]

quote:

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But, um, what's a Fry Daddy?

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A Fry Daddy is this.

Wow... that's some serious deep-fryin' action there!

mobrul: Sashimi is raw fish. Usually tuna or salmon. I am sure there are others but those are the ones that I have had. It is just raw pieces of fish.

Adobo is a caribbean dish. The adobo is actually the spice mixture used to spice up chicken and such. LOTS of garlic, pretty salty stuff there. Found a lot in Philipean dishes.

Halo-halo is another Philipean dish. It is a desert though. Usually
has some sweet beans, coconut, flan, crushed ice and coconut milk. Kind of like a parfait, if you know what that is.

Just a thought, but if you like vegitables, and don't mind spicy food, there are some great Indian dishes that are easy to make. Aloo-gobi comes to mind. Potatoes, califlower and some Indian spices such as curry or corriander.


Later,

C:\


~Binary is best~

[This message has been edited by CPrompt (edited 05-01-2003).]

call me simple or plain (or maybe just lazy), but I often enjoy cutting some potatos into french (ahem, "freedom") fries and frying those and some chicken...

Although, it's hard to turn down 'puertorican' cuisine of "rice and beans and some kind of meat"..

... and I *love* pickles...


Code - CGI - links - DHTML - Javascript - Perl - programming - Magic - http://www.twistedport.com
ICQ: 67751342

Hash browns with curry, chilli powder, oregno, crushed shillies, pepper, a touch of garlic and then chopped vegtables. Fresh ginger, green oniions, green/red peppers, yam, and some other stuff thats around. Fry until it looks done. Beans and meat can be mixed in to make a taco filler.

Tasts good and can be left in the fridge to be breakfast, lunch, supper, or some generic unnamed meal.

__________________________
"Show me a sane person and I will cure him for you."-Carl Jung
Eagles may fly high, but beavers don't get sucked into get engines.

just the thought of a squirming mini octpous is enough to make me vomit profusley Suho...thanks =(

I been a roadie for a couple off years so i like Roadie food
Like the al time favorite: Red Hot Weiner In A Bunk Sock

__________________________________________
"Art has to be forgotten. Beauty must be realized."
Piet Mondriaan

Alright I'm gonna let you guys in on my best party dip. It's a cheesy artichoke dip, serve it with chopped up crusty bread for dipping (chips will not hold up)

14oz jar of artichoke hearts (2 small jars or one can, the marinated or packed in oil
stuff is fine, maybe better) drained and chopped
1 cup mayo
1cup parmesan cheese grated (about the 8oz bag of the pre-shredded stuff)
1cup mozzarella grated (same thing ^^)
1-4 cloves garlic chopped

Just mix it all up, put it in a baking dish and bake
350 25 minutes

Now you really can't screw this up and I usually make a bigger (about
double) batch.

When you're shopping don't worry too much about getting all the proportions right if something's wierd (the pre-shredded cheeses come in different sizes for the two types). I personally do this with a little less mayo (maybe about 3/4 a cup) otherwise it comes out too creamy, and I like it chewy (you know that stringy mozzarella thing). Usually I just put everything in except the mayo and then add mayo until I get a consitancy kinda like tuna salad. I also shoot in some salt and pepper too.

mmmm.... artichoke dip. You can also make this with crab too.



.:[ Never resist a perfect moment ]:.

quote:

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I'll eat anything ... except bugs'n'grubs ... but I got rather partial to Adobo when I was out in the Phillippines .. ooohhhh ... and Green Mangoes with Bagoong !!

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I love green mangoes with bagoong too, we have bagoong in the kitchen. But I don't eat it without any mangoes.

Never, never eat your bagoong without mangos.

DL: Hey, don't knock the squirming mini-octopus until you've tried it! It's a lot of fun, really. Usually what they'll do is chop up the live octopus right before they bring it out, so you get a bowl of writing tentacles. It's pretty neat how they wrap themselves around your chopsticks when you pick them up. I usually just sit there and watch them for a while, then dip them in sesame oil and pop them in my mouth. Talk about fresh food. Of course, you want to make sure you chew them thoroughly--you don't want to try to swallow squirming tentacles.

Hey, are you feeling OK? You're looking a bit green...

You're a sick bastard

Hehe... why yes, yes I am.

sure wes, I hate bagoong without mango.

I don't care what it is, I'll eat it, as long as it tastes good...

Though I'm fond of mexican food...guacamole...mhmmm.

Bagoong is OK without mangoes but it has to be with something ... I used to put it to the side of adobo with a couple of pickled chillis

and for those who don't know .. it's pickled, fermented baby prawns .. smelly, salty, oily, slightly acidic, but delicious with the hard sourness of an unripe mango ... most far-east countries have a version of it. The strongest (i.e. most fermented) is balachan - used as a spice (a pinch goes a long way) to give that characteristic Malay and Indonesian flavour. Bagoong is much more fishy and much less pungent.


Bug-free software only exisits in two places
A programmer's mind and a salesman's lips

Suho - I'm leaving the squirming octopi to you... If it's still moving - I'm not eating it!

Actually, I'm vegetarian, so I eat a lot of pasta and soy foods. I'm particularly fond of Mediterranean foods like hummus and felafel with pita bread. It's amazing the things you can do with a garbanzo bean. The only thing I don't like about Mediterranean food is olives. I've tried - but I just can't make myself like them...
And then of course, most vegetables: either raw, steamed, or sauteed. mmm... Nummy!

Bodhi - Cell 617

quote:

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It's amazing the things you can do with a garbanzo bean.

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That was just sick, Bodhi. This thread is about food that you eat bot discussing what you can do with your vegetables... or legumes as the case seems to be.

Myself, I'm an Oportunivore. I'll eat anything that's available and looks decent. If it smells funny I won't try it for at least a little while. If it looks wierd I'll make a point of trying it and if it's red meat it's already gone.

The only things I don't like are raw or cooked onions (although I'm getting better with cooked ones), raw tomatoes (this doesn't include sauces or stewed/smashed tomatoes in other dishes), and avacodoes or artichokes... they just don't agree with me. Sorry bitdamaged, it sounds like a great recipe... just not my kinda food.

GrythusDraconis
"I'm sick of hearing that beauty is only skin-deep. That's deep enough. Who wants an adorable pancreas?" - Unknown

[This message has been edited by GrythusDraconis (edited 05-03-2003).]

I'm a vegetarian too. bodhi, have you tried olives on pizza? That's the only time I like them.

Man, this blows. I've been dying to try out the Texas Twisted Casserole, but I haven't been able to find salsa verde anywhere. And forget about making it--if I can't find salsa verde, I'm most likely not going to be able to find tomatillos either.

*sigh* I probably won't have time to head down to Namdaemun Market this month with all the work I have to do... and that casserole sounded sooooo good....

Papa Johns.

And for you fruit lovers :

8 oz Philidelphia Cream Cheese
Small jar of Marshmellow Creme

Mix well in a medium bowl

Now, dip some strawberries in it.
or apples, or peaches, or PEARS, or almost anything else.
It`s good on your finger when you run out of fruit.

How can you vegetarians be so heartless? It's not fair, those poor plants never even have a chance. After all, they are completely unable to defend themselves and can't even run away. The only ethical thing to do is to stick-up for them, to defend them by eating all the herbivores you possibly can..... Only you can help end this cruelty.

*plus most vegetables live in the dirt...eeewww,yuck.*

Hey, Suho, how much do you think it would cost to ship some cans of salsa verde to Korea?

Just as a side note, 'salsa verde' simply means 'green sauce', and there are countless varieties of it...primarily in mexican and italian themes.

So if you go somewhere and ask for salsa verde, there's no telling what you might get.

You're right, but since this is a Mexican dish, you wouldn't be looking for an Italian green sauce.