Best cocoa in the world

[SpeedRacer 1]

I agree with going for the good stuff. I think that eating good food is an essential part of enjoying life.

Recently I have started buying the organic, free-range eggs. They are WAY better in color & flavor than the regular commercial eggs. In fact, they taste & look like the eggs we used to get from the chickens my uncle & aunt used to keep in a coop behind their house.

Now someone might complain that they cost twice as much or more, ie., $3.29 vs. $1.29 per dozen. But when you think about it, $3.29 is not a lot of money to pay for a dozen eggs, which may last you a couple of weeks. (Buy one fancy drink in a bar & you'll pay more than that). Try 'em, you will really notice a big difference.

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[narcimund 0]

Yes! This is exactly what I've been saying. Thank you! :)

First Class Citizen Twice Over

[SpeedRacer 1]

Hey lets have some more recipes!

I do a lot of improvizational cooking. I have a wok & I will slice up some chicked breast, stir fry it with garlic & onions &dried hot pepper. then I push all that stuff up the sides of the wok, throw in some chopped veggies (whatever I've got), pour in a cup of water + a chicken boulion cube & some soy sauce & 1tsp sugar & cover it up, bring it back to a boil& simmer for about 5 minutes. mix up 1 heaping tsp cornstarch in a little bit of cold water & stir it up & throw it into the boiling liquid to thicken it.

Meanwhile I've got some Basmati brown rice cooking on the back burner. Put some rice on the plate & slop some chicken/veggie mixture on it. Some people complain that brown rice takes too long, but you just gotta start it up & let it simmer 45' By the time you're done the rest of your cooking, it will be done too. trick to good rice: precise timing (boil, then simmer 45', turn off heat, let sit 5-10') and keep the damn lid on the whole time & don't fuck with it.

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[Pammi 0]

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In fact, they taste & look like the eggs we used to get from the chickens my uncle & aunt used to keep in a coop behind their house.

Blech. No thank you. I grew up on a farm and I do NOT like the surprises you sometimes get from fresh eggs!

[SpeedRacer 1]

well, you just gotta keep the roosters away & you're fine!

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[jfields 0]

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I do a lot of improvizational cooking.

Heh! That is so fun.

My wife has finally learned not to cringe when I stand in front of the fridge, tossing ingredients over to the counter in seemingly random fashion. My percentage of good meals evolving from bizarre combinations is pretty high.

[DZBone 0]

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Or maybe they're starting to with the spread of cans and bottles and hyperefficient television marketing techniques across the world.

No, it's the banner ads with breasts in them.

The New American Colonialism.

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If you hadn't read this, would it have made a sound?

[SpeedRacer 1]

wow, I finally took narcimund's advice. I was in the supermarket, and I went to the section where they have the fancy imported cheese, instead of getting the usual $3.69/ pound cheddar in the dairy section.

I went and got this fancy imported Irish hard cheese. It costs about 11$ per pound, but when I brought it home & tried it ...wow, what a great flavor!
Lesson learned.

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[SpeedRacer 1]

where the hell is narcimund anyway? this was one of my favorite threads!

And I want some more food & wine ideas!!

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[SpeedRacer 1]

I liked this thread, so I'm bumping it up again.

I've gotten into making kinda gourmet-style sandwiches lately.

Tonight I made a sandwich with: roast beef, salami, romaine lettuce, a piece of roasted red pepper, thin-sliced bermuda onion, smoked gouda cheese, and horseradish spread on a whole wheat baguette.
YUMMUS MAXIMUS!

post yer recipes here (i'm trying to increase my recipe repertoire).

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[Vallerina 2]

Thanks! Now I really want hot cocoa, and we don't have any!

There's a thin line between Saturday night and Sunday morning

[narcimund 0]

Holy jeezus. This thread? I forgot all about this. I was feeling mighty passionate when this one came around the first time.

Lessee.. just for old time's sake, here's last night's meal:

My husband just bought me an All-Clad 6-qt sauce pan. If you don't know what that is, I couldn't explain it for you. But if you know, then you KNOW. It cost more than 10 jump tickets and will last forever, (unlike 10 jump tickets which will last a day.)

To break the cherry on my new pan I made an okra, lentil, and pork stew. I carmelized good farm onions, shallots, and garlic with imported fines herbes (another present!), while simmering (low & slow) moroccan lentils, okra, pork rind, and chopped pork loin in my homemade herbed chicken stock. Finished the stew with brandy-soaked chopped fois gras, the brandy, olive oil, butter, good salt and great pepper. Then (just to be over the top) I roasted a new zealand rack of lamb at 500 degrees, deglazed the pan with pinot noir and more stock, reduced, and topped the lamb and stew. Served with baguette to pick up the last drops with.

We served this to a friend we don't see very often. Special nights deserve special food.

Of course I think EVERY night deserves special food.

First Class Citizen Twice Over

[tigra 0]

Yum!

Back to cocoa- I'm a huge fan of Oaxacan hot chocolate. The chocolate is a little grainy but when you mix it with the hot milk, the flavor is just amazing!

maura

[flyhi 24]

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I'm a huge fan of Oaxacan hot chocolate.

Wasn't Rush Limbaugh a big fan of Oaxacan, too?

Shit happens. And it usually happens because of physics.