| Author | Message | ||
     Crusty |
I’m In The Mood For… Every so often, I develop a craving for a specific food. It can come from nearly anywhere; or sometimes there’s no reason that I can discern. Sometimes, the craving only lasts for a short while, but sometimes it will persist for weeks until I eat that specific food. When I was younger, I didn’t much care for Chinese food. I’d eat it on occasion, but I wouldn’t go out of my way to get some, and I usually preferred to eat something else. When I went to Nairobi, Ron and Dan and I would eat lunch at a Chinese restaurant about once a week. I nearly always got Sweet & Sour Pork with Fried Rice (the pork in Kenya was amazingly better than the pork available here in the US). After I came back to the States, I would get a craving for Sweet & Sour Pork that just wouldn’t go away. I would ignore it for a few weeks, but then I’d go down to the Yem Mee Restaurant and get some, and that would end the craving for a few months. Eventually, as I moved to different cities and found different restaurants, I started branching out and discovered other menu items that I liked as much or even more. The funny part is the persistence of the craving, though. It just won’t fade. And even though I now prefer General Gau’s Chicken to Sweet & Sour Pork, the craving will remain constant until I satisfy it. I grew up in an Italian family (well, half Italian; my Dad’s family came to the Colonies back in the 1600s). Every Wednesday, we’d have a Pasta dish for supper. My Mother and Grandmother were true artisans when it came to food, and I learned at a young age what good food was and what wasn’t. I never liked any pasta that came out of a can. It just tasted bad. If I wanted spaghetti for lunch, I could just go into the Fridge and get some leftovers. However, I remember one day when I was 19 or 20 when I had an overwhelming desire for Chef Boyardee Raviolis. I bought a can and heated it on the stove and ate it and I really liked it! I don’t know why, but even though it had the same crappy flavor it always had, it was exactly what I wanted and it tasted wonderful. I tried some a few months later, and it tasted like the swill it had always tasted like, but for that one instance, it had an almost ambrosial quality. Thank God, that was the only time that happened. Do they even make that crap any more? Sometimes, I’ll go on a “Kick” about some food. For a few years, back in the ‘80s, I would stop at the Android Diner (It was actually the Andros Diner, but I always called it the Android) and get French Toast with Ham for breakfast. I did this every day for years. For the past year or so, I was eating two Kayem Natural Casing Franks every morning for breakfast. I say was because my Cardiologist did not approve of my dietary choices and told me to stop. She also stressed that I need to lose weight and my choice in breakfast foods was not conducive to weight loss. Oh, well. I stopped having hot dogs for breakfast, and I’ve managed to lose 8 pounds in two weeks. Maybe she’s onto something. (It’s not just the Hot Dogs, I’ve been watching what I eat and avoiding items that aren’t quite so good for me.) For Christmas Dinner this year, I fixed my mom’s Italian Green Bean recipe. One of the ingredients is either bacon or salt pork. I bought a pound of bacon, but I only used a few slices. Since I hate to waste food, I used the remainder of the bacon to make BLTs for dinner a few nights after Christmas. They tasted good, and I thought that would be the end of it. I’d used up all the leftover bacon. Unfortunately, that’s not the case. For a few days now, I’ve been wanting another BLT. I guess that if the urge doesn’t go away, I’ll just have to buy some lettuce, a tomato and another pound of bacon. I’d better not tell my Cardiologist about it, though; I wouldn’t want her to have a heart attack. | ||
| 86129squids |
The folks I work for are about to open a new bakery, which will also feature prepared/cured meats, charcuterie, and so on... I KNOW they'll be doing rye bread, that my boss/chef can/will do corned beef and pastrami, fresh kraut, and 1000 Island/Russian dressing... DANG if I can't WAIT for them to make a Reuben!!! There's a place in Nashville that uses corned beef tongue to make Reubens, and on Sundays they do a cross between a Reuben and Eggs Benedict...   | ||
| Aesquire |
One of my periodic cravings is peanut butter and bacon sandwiches on rye toast. Also tv dinner Salisbury steak. Horrid but I want it about 3 times a year. I eat it on rice........then outgas for a day. | ||
| Gschuette |
Vietnamese Pho! MMMM! Sadly the best Pho place we ever found closed earlier this year and we haven't found a proper replacement. It was a little hole in the wall in Nashville. I guess this calls for a trip to Vietnam to get the authentic cuisine! | ||
| 86129squids |
Gschuette- Go to the Nashville Scene and scan their archives, I read about an Asian place a few months back that was well-spoken of... I GARONTEEE there will be one or several places there now that can serve some pho properly! Asheville NC oughta be good for that search too. "I'm in the mood for..." riding that mutant Yamaha of yours come springtime weather!!! How's things going? | ||
| Jaimec |
Squids: Funny you should mention Reubens. I had SUCH a craving for one earlier this week. They're absolutely HORRIBLE for someone like me (HBP patient) but I just had to have one. I'll probably wait several months before I have another but damn that tasted GOOOOOOD! | ||
| Gschuette |
No thread jack intended. Squids, I just posted an update on the bike here. http://wr389x.wordpress.com Anyway, back to the cravings. I like anything Thai peanut flavored too. I've been on a heavy asian kick the past 5 years or so. Interesting thing about Asheville, we've never found a proper Pho restaurant. You would think there would be one but it escapes us. If anyone knows of an authentic Vietnamese Pho restaurant in Asheville I am dying to find it. All the ones we can find online are heavily domesticated noodle shops. Good, just not real Pho. | ||
| Slaughter |
Reuben with jalapenos. My special at the airport cafe... definitely NOT a lunch for my health! | ||
| Pwnzor |
In Asheville NC, I like to eat at the Red Stag... No Pho there, but the elk steak is really good, follow up with a creme brulee.... | ||
| Jaimec |
It's funny... a Vietnamese place opened up near my old digs so I went down there for lunch to check it out. After hearing so much about pho, I ordered one of those with chicken. Amazing how many different cultures have a version of "Chicken Noodle Soup."  (Message edited by jaimec on January 12, 2015) | ||
| Pwnzor |
To me, pho is only done properly when you get it with "all meats" to include tendons and knuckles. MmmmmMMMmmm... | ||
| Aesquire |
Once on "Babylon 5" two old alien buddies sat down for dinner after years apart. "Bleen!" One cried, "Where did you get home made Bleen!??" "It's not Bleen." The other replied. "Tastes like Bleen! Looks like Bleen!" "It's a human dish, they call it Swedish meatballs. I've discovered every sentient race has this dish, and no one knows why." | ||
| Jaimec |
Actually, it's "Breen." You must be catching the Japanese broadcast... Actually, I've come to the conclusion that every civilized culture on earth has some version of "Arroz con Pollo" (rice with Chicken). (Message edited by jaimec on January 12, 2015) | ||
| Crusty |
Yes; but only a Narn would enjoy fresh Spoo. | ||
| Aesquire |
Sorry, it was from faulty memory... Great show, had some profound moments. Spoo? You like it aged???? Rice with chicken? Lamb & rice is also pretty universal. There's the whole myth about the Earl of Sandwich, and people have been sticking meat in bread since before they knew about yeast. | ||
| Rick_a |
I've developed quite a taste for fried gator tail. IHOP Harvest Grain 'N Nut pancakes, Taco Bell Steak Cantina Bowl and their caramel apple empanada, egg wolls moo shu pork, flied dumprings, pork with brocorry, Five Guys bacon cheeseburger all-the-way with jelapenos and hot sauce, McDonalds griddle cakes with egg and sausage, smothered chicken, ceasar salads, Chick-fil-a grilled market salad, are all things I enjoy on occasion. Tuna with hot sauce and soy sauce is another favorite and I make myself egg and cheese burritos quite often. A tuna salad salad of epic proportions is made every now and then. The favorite drinks are diet Mountain Dew and generic "Zero" colas. I can't resist a good Margarita, usually accompanied by fried chimichongas at a favorite local spot. Long Island iced teas are always great, and I have a massive weakness for gin and tonic. For snacks I like a scoop of peanut butter in chocolate pudding, sour cream and cheddar Ruffles, I dread purchasing "Munchees" as I end up eating the whole bag...pretty much anything with chocolate and/or peanut butter is good. | ||
| Torquehd |
Five Guys bacon cheeseburger Five Guys bacon cheeseburger Five Guys bacon cheeseburger | ||
| Jaimec |
Now don't you all wish you lived on Long Island? http://www.libaconfest.com/index.php | ||
| Crusty |
You know; that might just be worth a road trip! We'll just have to see how the weather holds up. | ||
| 86129squids |
Gschuette, here ya go: http://www.nashvillescene.com/nashville/nashvilles -latest-vietnamese-restaurant-is-a-stone-gas/Conte nt?oid=4797491 | ||
| Mr_grumpy |
I used to think Five Guys bacon cheeseburger was the tops of burgers, then I ate at a Fudruckers. Yesterday I satisfied one my other periodic gastronomic cravings at the 730 Truckstop on Hwy 401 in Ontario. Pan fried liver with bacon & onions & gravy & mash & a little mixed veg to add some colour. I drool at the memory. | ||
| Ourdee |
I might go get Pho tomorrow. | ||
| Pwnzor |
Innes, You and me and the three other people in this world who love fried liver and onions should get together sometime and have it served up proper! And Fuddruckers is the bomb! I swear, you're like my brother from another mother. | ||
| Bluzm2 |
Don't tell anyone... I too kind of like liver and onions... don't tell my wife. I have to keep up the grumpy front when ever she makes it.. It's not a front when she makes meatloaf though... Bleech! | ||
| Aesquire |
Kielbasa laid on a bed of German potato salad baked at three-fifty until it splits. | ||
| 86129squids |
I managed to get off early enough last nite to get to my blues bar before the kitchen closed- got a Reuben with onion rings, yum! Onion rings were hand-dipped then fried, super good- but the meat in the sandwich was a little dry... I'll have to wait until my new bakery peeps get THEIR Reuben on! OK, I gotta share one of our fave recipes that we've done here lately- properly done, it should include fresh ginger (easy, cheap), preserved lemons/limes (easy, but takes 2 or more weeks to make your own), and saffron ($$$ at the grocery, but a little goes a long way)... if you skip the saffron and substitute lemon zest for the preserved lemons, it'll be OK but NOT the same. I use an electric skillet. Here ya go! You WILL crave this after the first batch, be sure to have some rice and beans to complement. The smell of everything cooking is incredible. Emeril's Moroccan-Style Braised Chicken Thighs with Preserved Lemons and Green Olives Recipe courtesy Emeril Lagasse, 2007 Total Time:2 hr 10 minPrep:20 minCook:1 hr 50 min -------------------------------------------------- ------------------------------ Yield:4 to 6 servingsLevel:Intermediate Ingredients 2 tablespoons olive oil 6 medium chicken thighs 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 onion, julienned 3 cloves garlic, slivered 2 cinnamon sticks 1 bay leaf 1/2 teaspoon ground ginger 1/4 teaspoon powdered saffron threads 1 1/2 cups chicken stock, low sodium canned chicken broth or water 1 cup pitted mild green olives, such as cerignola, rinsed if salty Peel of 1 or 2 preserved lemons, to taste 2 tablespoons chopped parsley 2 tablespoons chopped cilantro Lemon juice, to taste, optional Directions In the bottom of a tagine (or, in a heavy dutch oven), heat the olive oil until hot. Season the chicken thighs on both sides with the salt and pepper, and ground ginger and sear until golden brown on the skin side, 4 to 6 minutes. Turn the chicken thighs to the other side, add the onion and garlic, and continue to cook until the vegetables are wilted, about 4 minutes longer. Add enough broth or water to come halfway up the sides of the chicken pieces. Add the cinnamon sticks, bay leaf, ginger, and saffron and stir so that the spices are combined with the cooking liquid. Bring to a boil, cover, and reduce heat so that the sauce simmers, and cook the chicken, turning frequently, until tender, about 1 hour. Add the olives, and lemon peel and continue cooking, uncovered, until very tender and falling from the bone, about 30 minutes longer. Using a slotted spoon, transfer the chicken pieces to a serving platter and cover to keep warm. Increase the heat under the tagine and cook until the sauce is reduced to a thick consistency, about 10 minutes longer. Add lemon juice to taste if desired and discard the cinnamon sticks. Spoon the sauce over the chicken and serve immediately. Recipe courtesy Emeril Lagasse, 2007 | ||
| Mr_grumpy |
Matt, we'll have to do that. Maybe a "Liver'n'Onions" ride is in order sometime. | ||
| 86129squids |
Did another batch of Moroccan Chicken last nite- no leftovers! I'm in the mood for... WARM FRICKIN WEATHER. | ||
| Airbozo |
One of the few that also likes Liver and Onions. Only dish my mom could actually make and not ruin (she could destroy a box of Kraft macaroni and burn frozen spinach). One of my favorites to make is a Cheese Souffle. Roquefort is the best cheese to use. Swiss and Goat cheese combo is pretty delicious too. Paired with sauteed Brussels Sprouts and Horseradish. |
