The Return of Talking Time

Go Back   The Return of Talking Time > Talking about other things > Talking about food

Reply
 
Thread Tools Display Modes
  #31  
Old 02-24-2015, 08:02 AM
Büge's Avatar
Büge Büge is offline
Safe Space
 
Join Date: Jun 2007
Location: TO, ON, CA
Posts: 13,543
Default

You're not supposed to eat the green part of a parsnip any more than you would a potato.
Reply With Quote
  #32  
Old 02-24-2015, 08:52 AM
mopinks's Avatar
mopinks mopinks is offline
punch a fish, make a wish
 
Join Date: Jun 2007
Location: Jinbe Land
Posts: 10,924
Default

so is radicchio discussion off-limits too
Reply With Quote
  #33  
Old 02-24-2015, 12:53 PM
upupdowndown's Avatar
upupdowndown upupdowndown is offline
REVOLUTION GRRR STYLE NOW
 
Join Date: Jun 2007
Location: Cincinnati
Posts: 11,429
Default

I like to roast parsnips with fresh ground black pepper, vanilla salt, espresso salt, and fresh grated nutmeg. It is un-be-lieveable.
Reply With Quote
  #34  
Old 02-24-2015, 02:01 PM
Dizzy Dizzy is offline
Senior Member
 
Join Date: Jul 2007
Posts: 27,309
Default

I dip carrots in peanut butter and then I eat them.

That is all.
Reply With Quote
  #35  
Old 02-24-2015, 02:34 PM
pointzeroeight's Avatar
pointzeroeight pointzeroeight is offline
A real human being
 
Join Date: Nov 2010
Location: Vancouver, BC
Posts: 2,040
Default

Quote:
Originally Posted by upupdowndown View Post
vanilla salt, espresso salt
Where and how do I get these?!
Reply With Quote
  #36  
Old 03-03-2015, 12:46 AM
Chu's Avatar
Chu Chu is offline
certified comics master
 
Join Date: Jun 2007
Location: Phoenix, AZ
Posts: 5,743
Default

Also, what are they?
Reply With Quote
  #37  
Old 03-04-2015, 10:16 AM
pointzeroeight's Avatar
pointzeroeight pointzeroeight is offline
A real human being
 
Join Date: Nov 2010
Location: Vancouver, BC
Posts: 2,040
Default

Quote:
Originally Posted by Chu View Post
Also, what are they?
A cursory Google search says they are salts infused with those flavors. So rub in vanilla beans with sea salt, stick in a jar with a few beans and let it sit for a while to absorb the vanilla. Likely the same thing for espresso. Sounds fairly simple to make at home too!
Reply With Quote
  #38  
Old 03-04-2015, 10:41 AM
upupdowndown's Avatar
upupdowndown upupdowndown is offline
REVOLUTION GRRR STYLE NOW
 
Join Date: Jun 2007
Location: Cincinnati
Posts: 11,429
Default

Quote:
Originally Posted by pointzeroeight View Post
A cursory Google search says they are salts infused with those flavors. So rub in vanilla beans with sea salt, stick in a jar with a few beans and let it sit for a while to absorb the vanilla. Likely the same thing for espresso. Sounds fairly simple to make at home too!
yup! We have a big jar of vanilla salt my sister and her wife made, and we ordered espresso salt recently. (my parents gave me a box of tiny samples of flavor-infused salts for Xmas one year and they were fun to play with.)
Reply With Quote
  #39  
Old 03-04-2015, 11:56 AM
pointzeroeight's Avatar
pointzeroeight pointzeroeight is offline
A real human being
 
Join Date: Nov 2010
Location: Vancouver, BC
Posts: 2,040
Default

I can see those having a wider application than truffle salt, in addition to likely being way cheaper.
Reply With Quote
  #40  
Old 03-15-2015, 07:14 AM
Daikaiju's Avatar
Daikaiju Daikaiju is online now
King Of Space-Time
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 13,996
Default

I've heard of vanilla sugar, but salt? Weird.
Reply With Quote
  #41  
Old 03-28-2015, 06:48 AM
Bunk Moreland's Avatar
Bunk Moreland Bunk Moreland is offline
Senior Member
 
Join Date: Feb 2011
Location: USA (for now)
Posts: 7,944
Default

I think I'm torn between green peas, spinach, and broccoli for my favorite vegetables. Tomatoes are a close second, especially if we're just talking fresh salads or sandwiches.

Up next would be all the varieties of bell peppers. Technically I guess mushrooms don't count, but every vegetable recipe needs some fun guy in there to bring it together.
Reply With Quote
  #42  
Old 03-29-2015, 11:16 AM
Violentvixen's Avatar
Violentvixen Violentvixen is offline
Shill for Big Cow DNA
 
Join Date: Sep 2007
Location: Bend, OR
Posts: 9,349
Default

Quote:
Originally Posted by pointzeroeight View Post
Where and how do I get these?!
We got our introduction to crazy salts when a friend gave us a gift box from Savory Spice Shop for our wedding. It looks like they only have lime salt online right now, but in store they definitely have vanilla and a bunch of others.

The other one I've tried is Sel Magique, for $1 (I think shipping is free?) they'll send you a 5 salt sampler.
Reply With Quote
  #43  
Old 05-02-2015, 01:35 AM
TK Flash TK Flash is offline
Banned
 
Join Date: Mar 2008
Location: Not-kano
Posts: 8,819
Default

I picked up a bag of these. They tasted awful!



I'll try the beef flavored ones next time.
Reply With Quote
  #44  
Old 05-05-2015, 01:06 PM
Dadgum Roi's Avatar
Dadgum Roi Dadgum Roi is offline
Ailes Shake Your ButtButt
 
Join Date: Nov 2007
Location: Alternate 1985
Posts: 13,840
Default

Collards with pepper vinegar. Preferably stewed with the hock from a country ham or some other heavily cured, salted pork product.

Make sure to stock up on TP though, you're gonna need it...
Reply With Quote
  #45  
Old 05-08-2015, 02:17 PM
Paul le Fou's Avatar
Paul le Fou Paul le Fou is offline
We just don't know.
 
Join Date: Sep 2007
Location: Seattle
Posts: 18,173
Default

I really need to figure out squash.
Reply With Quote
  #46  
Old 05-08-2015, 06:20 PM
Violentvixen's Avatar
Violentvixen Violentvixen is offline
Shill for Big Cow DNA
 
Join Date: Sep 2007
Location: Bend, OR
Posts: 9,349
Default

Quote:
Originally Posted by Paul le Fou View Post
I really need to figure out squash.
Delicata.

Ignore the rest. Not really, but delicata is consistently good and I feel that every other squash seems to vary.
Reply With Quote
  #47  
Old 05-08-2015, 07:34 PM
Torzelbaum's Avatar
Torzelbaum Torzelbaum is offline
????? LV 13 HP 292/
 
Join Date: Feb 2011
Location: Central Illinois
Posts: 8,984
Default

Quote:
Originally Posted by Paul le Fou View Post
I really need to figure out squash.
It is a confusing game.
Reply With Quote
  #48  
Old 05-11-2015, 03:14 PM
Red Hedgehog's Avatar
Red Hedgehog Red Hedgehog is online now
For blood and gold
 
Join Date: Jun 2007
Location: New York, NY
Posts: 14,084
Default

Quote:
Originally Posted by Violentvixen View Post
Delicata.

Ignore the rest.
But... but... butternut! And spaghetti! And zuchini! And kabocha!
Reply With Quote
  #49  
Old 05-11-2015, 10:05 PM
Violentvixen's Avatar
Violentvixen Violentvixen is offline
Shill for Big Cow DNA
 
Join Date: Sep 2007
Location: Bend, OR
Posts: 9,349
Default

Quote:
Originally Posted by Red Hedgehog View Post
But... but... butternut! And spaghetti! And zuchini! And kabocha!
Ah, I did forget zucchini. I always put it in another category in my head.

I find butternut inconsistent and now just substitute Delicata instead, I've never liked spaghetti squash in anything. Kabocha very rarely shows up around here so I don't really have an opinion on it. Really I just think Delicata is the easiest and most consistent.
Reply With Quote
  #50  
Old 05-14-2015, 01:04 PM
Droewyn's Avatar
Droewyn Droewyn is offline
GASP
 
Join Date: Sep 2011
Location: southeast Michigan
Posts: 6,753
Default

Quote:
Originally Posted by Violentvixen View Post
Buttercup.

Ignore the rest.
Reply With Quote
  #51  
Old 05-16-2015, 08:21 AM
Daikaiju's Avatar
Daikaiju Daikaiju is online now
King Of Space-Time
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 13,996
Default

I'm not keen on squash in general. It's a texture thing, like beans.
Reply With Quote
  #52  
Old 05-17-2015, 07:45 PM
Beefy Hits's Avatar
Beefy Hits Beefy Hits is offline
Answers come in dreams
 
Join Date: Feb 2011
Location: MN
Posts: 1,425
Default

Quote:
Originally Posted by Daikaiju View Post
I'm not keen on squash in general. It's a texture thing, like beans.
This man speaks the truth. It seems like all you do with squash is cut it open and put other stuff in it.
Reply With Quote
  #53  
Old 05-17-2015, 09:04 PM
R^2's Avatar
R^2 R^2 is offline
Chuck 'im into the soup!
 
Join Date: Jun 2007
Posts: 2,721
Default

You just made me legitimately sad.

Putting squash puree into a Bechemel for a pasta sauce is my favorite thing to do with hardskinned stuff, for instance.
Reply With Quote
  #54  
Old 05-18-2015, 04:04 PM
shivam's Avatar
shivam shivam is offline
gatchapon 3*
 
Join Date: Jun 2007
Location: San Mateo
Posts: 23,911
Default

man, i really really don't like the taste of delicata. Butternut Squash, otoh, is fantastic, esp when coated in oil, salt and pepper and roasted.

also, i basically eat zucchini every day. so good, so versatile!
Reply With Quote
  #55  
Old 05-18-2015, 10:22 PM
Lady's Avatar
Lady Lady is offline
actually an eevee
 
Join Date: Oct 2009
Posts: 10,913
Default

Quote:
Originally Posted by Paul le Fou View Post
I really need to figure out squash.
coat in flour and egg

drop into a sizzling pan of oil

pepper
Reply With Quote
  #56  
Old 05-19-2015, 02:14 AM
Torzelbaum's Avatar
Torzelbaum Torzelbaum is offline
????? LV 13 HP 292/
 
Join Date: Feb 2011
Location: Central Illinois
Posts: 8,984
Default

Quote:
Originally Posted by Lady View Post
coat in flour and egg

drop into a sizzling pan of oil

pepper
No salt?
Reply With Quote
  #57  
Old 05-19-2015, 09:56 AM
pointzeroeight's Avatar
pointzeroeight pointzeroeight is offline
A real human being
 
Join Date: Nov 2010
Location: Vancouver, BC
Posts: 2,040
Default

Found a place nearby that carries nopales! Cactus tacos, here I come!
Reply With Quote
  #58  
Old 05-24-2015, 11:45 PM
Bunk Moreland's Avatar
Bunk Moreland Bunk Moreland is offline
Senior Member
 
Join Date: Feb 2011
Location: USA (for now)
Posts: 7,944
Default

Quote:
Originally Posted by Lady View Post
coat in flour and egg

drop into a sizzling pan of oil

pepper
Slice up a few varieties with some eggplant and onion, stir fry them in a frying pan with sesame oil and soy sauce.
Reply With Quote
  #59  
Old 02-28-2016, 06:42 PM
Lady's Avatar
Lady Lady is offline
actually an eevee
 
Join Date: Oct 2009
Posts: 10,913
Default

this is the vegetable roasting schedule that works best for me; the annoying part is having to do it in 3 batches.
  • T -1: oven to 400°
  • T 0: add cauliflower
  • T 1-14: prep carrots
  • T 15: add carrots to oven and turn to 425°, turn cauliflower
  • T 16: prep green beans
  • T 25: remove cauliflower, add green beans, turn carrots
  • T 32: turn green beans, eat cauliflower
  • T 33-39: prep asparagus
  • T 40: turn oven to 450° and remove carrots and green beans
  • T 41: add asparagus, eat carrots and green beans
  • T 49: turn asparagus
  • T 56: remove asparagus
  • T 57: eat asparagus
Reply With Quote
  #60  
Old 02-28-2016, 08:06 PM
mopinks's Avatar
mopinks mopinks is offline
punch a fish, make a wish
 
Join Date: Jun 2007
Location: Jinbe Land
Posts: 10,924
Default

chayote is the best squash, even though it's technically not a squash, I think

it's SQUASH ENOUGH
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 11:25 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Your posts ©you, 2007