Tuesday, March 22, 2011

Food Questions

Why do you go through life thinking you don't like sandwiches, and then realize you like them? A lot.
Why have I never tasted kohlrabi? (My theory: Don't need to.)
Why haven't I made chicken stock forever? Foo.
Have you ever been a victim of "Dirty Cloth" on the table in a restaurant?
Do people still believe Yelp or Zagat?
Maggi. Hm?
Is Tuesday still Red's Tamales day?
Anyone growing zucchini ever again?
Should I make my own Worcestershire sauce? (Don't answer; I'm going to.)
If you make a really tasty dish of wide noodles topped with sour cream, green garlic and chanterelles, is that Beef Stroganoff, hold the beef?

16 comments:

Kate said...

One answer: Yes, I'm growing zucchini this year, as always. Just one, as always. Trying out a new kind though, the 8-ball. Fell in love with them at the farmers market last year. Why ever wouldn't one grow zucchini?

cookiecrumb said...

Hey, Kate: Yeah, I suppose you'd grow zucchini! (Just one.)
I guess I never got over the year my husband planted six. SIX.
I do adore the 8-ball, though. Oh, maybe I will...! :)

Zoomie said...

Another answer: Of course you should. We need to hear about it.

cookiecrumb said...

Zoomie: The Worcestershire? I know! It's so exciting, and actually pretty easy. I love mud pies. By which I mean making STUFF.

Greg said...

You have started a sando revolution.

cookiecrumb said...

Greg: I can't take credit! All my beloved blog friends, you started the revolution.

Ms Brown Mouse said...

Q - Why do you go through life thinking you don't like sandwiches, and then realize you like them? A lot –
A - Because in the past you ate some very bad sandwiches and it turned you off. I had the same problem. Still, nothing wrong with being fussy about sandwiches, it shows ‘good taste’ ®
Q - Why have I never tasted kohlrabi? (My theory: Don't need to.)
A – because it’s one scary-looking vegetable, but then again, so is celeriac and that’s pretty good stuff!
Q - Why haven't I made chicken stock forever? Foo.
A – I simply could not answer that, Really? Never?
Q- Have you ever been a victim of "Dirty Cloth" on the table in a restaurant?
A – oh yes, in our reviewing days, we closed that dump down bebe *power of the press*
Q - Do people still believe Yelp or Zagat?
A - ???
Q - Maggi. Hm?
A – Maggi(e) Beer? Hell with the Yes! (Look her up, she’s lovely)
Q - Is Tuesday still Red's Tamales day?
A – I do not know
Q - Anyone growing zucchini ever again?
A – We didn’t this spring, but will next Spring because I just discovered Jamie Oliver’s Cheesy Zucchini Bread! Huzzah!
Q - Should I make my own Worcestershire sauce? (Don't answer; I'm going to.)
A – Oooo!
Q - If you make a really tasty dish of wide noodles topped with sour cream, green garlic and chanterelles, is that Beef Stroganoff, hold the beef?
A – if it’s not, it’s pretty damned close!

cookiecrumb said...

Mouse: Yes on celeriac. No, I DO make chicken stock now; just a late starter. Yelp and Zagat are crowd-sourcing reviews; unreliable. Maggi, the weird umami sauce. Red's Tamales: SF Bay Area phenomenon from the '60s; not recommended but such memorable advertising.
You are a good student, Grasshopper. xx

kudzu said...

SAVEUR must have heard you: current issue is on sandwiches -- only -- except for condiments, salads, chips, and drinks. I drooled all over myself this afternoon when I took it from the mailbox and sat right down to read.

Those noodles are pretty enticing. I'm having noodles tonight -- udon. Comfort food.

cookiecrumb said...

Kudzu: Yes, and yes! Comfort food. And the new Saveur. (Mine arrived today also; still too scared to look inside; am I a clairvoyant?)
OK. Computer off, going to bed with the magazine. :)

Heather said...

Yes to kohlrabi, because it doesn't go all weepy in a slaw and it gratinees like a dream.

Chicken stock, if done correctly, need only be made Once In Awhile. "In Forever" falls neatly within that timeline.

Maggi, yes. In Asian food, natch, but did you know that it is the secret (super sekkrit) ingredient in pretty much all African home cooking?

cookiecrumb said...

Heather: (I've always wanted to try kohlrabi! Heh.)
And, I actually have some Maggi on the premises. Indonesian, I think. (No, Filipino; I checked.) Lime flavored, and some other... Garlic. It's good. I'm such a hack liar blogger.

Kate said...

Six zucchini plants, huh? Yeah, I can see how that would be traumatic. But I'm confident in your ability to heal and overcome, Cookie. One (1) zucchini plant. And make it a bush variety, of course. Four thou shalt not count, and five is right out.

cookiecrumb said...

Kate: They got mildewy! I think one plant, with sufficient air, would help that. Thanks, doll.

Little Pots & Pans Co. said...

Alright, I'll play!
1. Must've been a bad mayo experience!
2. It's really in the name... if it had been branded "mustard cabbage" or something like that, would you still have tried it earlier?
3. When was the last time you roasted a chicken?
4. It makes me check the silverware!
5. Have you tried to read the Yelp reviews? It's weeding through everyone's personal issues to see if they liked the soup!
6.Yes, when applicable in Asian/Maylasian cooking.
7. I thought it was Prince Spaghetti Day!
8. I hope the farmers around me do, I use a ton of it! Last year I um, helped myself to a few from my neighbors abandoned garden so I hope she does too.
9. Absolutely!
10. I do believe it's mushroom stroganoff.. yum!

cookiecrumb said...

Pots: Ha ha! No, not mayonnaise. It's bread that whiffs me sometimes.
Let's see.
Kohlrabi: I think it's fascinating-looking. Just thought it would be watery and dull.
I totally suck at roasting chicken. But now I buy an artisan roasted chicken, and DO the carcass. :)
Dirty Cloth usually comes after the silverware. They're trying to make you leave.
Yelp is corrupt and useless, and I have no respect for Zagat. So I guess we agree.
Truth: I have Filipino Maggi. I like it.
My husband thought Prince Spaghetti Day was Wednesday. (Rhode Island boy.)
Zucchini. Still dealing with that one.
Yes!
Good one.

xxxxx