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November 02, 2005

Culinary Confessions

I'm swiping this meme from Cooking With Amy. Name as many culinary confessions as you can.

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I don't like pizza unless there are anchovies on it. I will tolerate a pizza with sausage and mushroom, though.

If I don't have a timer on, I will burn water. Heck, if I don't have a timer on, I'll forget anything that I'm cooking, and whatever I'm cooking will turn to carbon.

When I was in college I started a fire making popcorn with oil. For my next birthday, my friends gave me an air popcorn popper. I took the hint.

I have the recipe to make quails in rose petal sauce, from the movie and book "Like Water For Chocolate". If I can ever figure out how to make attar of roses and find some decent quail, I will make it.

I always have chocolate on hand.

I own a creme brulee blowtorch, and I'm proud of it.

Whenever we buy shrimp, we always buy a little extra for our cat, Lucky. Lucky loves shrimp.

I always save some swordfish for our cat, Beowulf. Beowulf loves swordfish.

I used to bake a filet of haddock for one of my former cats, Koala, whenever I brought him back from the vet. He was born with auto-immune deficiency, and his skin often ulcerated. No, that's not cat AIDS. That's a different disorder. Koala had to get shots in his hip every two weeks for a couple of years, which hurt like hell. He loved his haddock treat when he came back from the vet.

I like brussel sprouts.

The Royal Spawn doesn't like lobster.

The Count is an ice cream junkie.

I can't eat fast food anymore without getting sick.

I own a handmade gravy boat from Israel.

I own a pizzelle maker, but I haven't used in in several years. I plan to make pizzelles for Christmas.

I like halvah.

I grow my own herbs and some vegetables, including rosemary, thyme, oregano, scallions, chives, and leeks.

I planted a ginger root, and it sprouted. It looks like bamboo. The leaf stalks are about two feet high.

I have used fresh bay leaf in recipes. I grew my own bay.

I have eaten marinated elk, and I loved it.

I own X-rated candy molds, and I used them all the time.

I like absinthe, although I really need to find the good stuff.

When I drink absinthe, I light the sugar cubes on fire. Really cool effect.

I like snails.

If I ever run across a place that serves chocolate-covered ants, I'll try them. I hear ants taste like lemon.

I have eaten prickly pear jelly. It was very good.

One of my favorite cookbooks was written by Vincent Price. Yes, that Vincent Price.

The Count has cookbooks from his mother that are written in Italian. I can't understand them at all.

I like shoo-fly pie.

I hate it when a recipe calls for only yolks. What a waste of an egg.

I own rare "X Files" and "Myst" coffee mugs.

I collect champagne and wine glasses. I have a set of amber-colored champagne glasses from the 1930s. I also have a set of art deco wine glasses from the 1930s.

I have an Indian wedding pitcher that we forgot to use when we got married.

I clean up while I'm cooking. The Count drummed that habit into me.

When I drink soft drinks, which is rare, I drink soft drinks that have cane sugar in them. I won't drink most soft drinks because they use high-fructose corn syrup. That stuff is nasty.

I always cook with music playing in the background.

I was key props for a play about food. It was my job to get all the food to be used in the play. That was a headache.

Those are my culinary confessions. What are yours?

Posted on November 2, 2005 at 01:44 PM | Permalink

Comments

I LOVE brussels sprouts! My favorite recipe was one I got off "Victory Garden" and it's sliced sprouts, sliced carrots, a little olive oil, salt, and pepper, placed on a cookie sheet and baked at 350 for 20 or 30 minutes. MMMMMMMM!

I don't like crab. I worked at a steakhouse when I was in college and held my breath while carrying it out because I don't like the smell either.

Shoo-fly pie is great! I live in an area with a large Amish and Mennonite population and they sometimes have it at the farmer's market.

Posted by: kohoutekdriver8 at Nov 2, 2005 1:57:05 PM

Oh, that sounds good, kohoutekdriver. I haven't had brussels sprouts in years. I haven't seen them for sale at the grocery store. I'd prefer them fresh.

I've never heard of anyone not liking crab. I grew up in Maryland, and we practically lived on blue crabs. There aren't any blue crabs in Massachusetts, and I miss them. We did buy some canned crab claw meat, and used it in a recipe a few weeks ago. It didn't sate my longing for crab.

I have a recipe lying around somewhere for shoo-fly pie. There was an Amish market near my home in Maryland, and I used to get it there. They also had the best pumpkin pie. I make pumpkin pie according the spices the Amish used. Their pies were spicier. I added allspice to the mix, and it was great.

Posted by: The Countess at Nov 2, 2005 3:43:16 PM

I like pickled herring.

I had ice-cream for dinner last night. [My excuse is that it's summer down here at the moment, & f'en hot, & I wasn't that hungry anyway.]

And I too need a timer or I'd forget whatever it is I'm cooking.

Posted by: Sheena at Nov 2, 2005 4:06:59 PM

BTW, I forgot to tell you I went into some kind of allergic reaction last weekend from eating shrimp.

Antapalaxtic (not sure of spelling here) shock or some such thing.

The whole left side of my face and my eye swelled up. It happened Sunday and I didn't realize how serious it was so I didn't get to the doctor until Monday afternoon but he said I should have gone to the ER immediately.

Anyway no more shelf fish for me until we figure out what happened.

I never had this before and I LOVE SHRIMP, CLAMS AND LOBSTERS...

But the doctor said sometimes when you get older, you can get these allergies to certain things. I'm only 53 so I felt like 100 after that...He said stay away fromred wine too, fortunately I like white wine and imported beer...

Fortunately, I love chicken and turkey and all kinds of pasta and raw veggies as well...so it's back to plainer fare for me...for a while anyway.


Posted by: NYMOM at Nov 2, 2005 5:03:56 PM

I've seen fresh brussels sprouts at the grocery stores here in the upper Midwest, but they are a seasonal item.

You can get them frozen any time, and dilled BS's are good too.

Posted by: kohoutekdriver8 at Nov 3, 2005 12:51:32 AM

Can you explain bay leaves to me? What's the deal with having to put them into recipes whole and taking them out before eating? I don't get it.

Also, brussel sprouts kick ass.

But I hate crab and all seafood. Yick! Luckily, I am a vegetarian, so I get to mask this hatred using moral superiority. HA!

Posted by: drublood at Nov 3, 2005 8:41:24 AM

"Can you explain bay leaves to me? What's the deal with having to put them into recipes whole and taking them out before eating? I don't get it."

To get the bay flavor into whatever you are cooking generally either soups or stews sometimes beans, without having to eat the leaf...like how some people like the flavor of onions but not the onions themselves in their food, so they will use an onion flavored power or salt.


"But I hate crab and all seafood. Yick! Luckily, I am a vegetarian, so I get to mask this hatred using moral superiority. HA!"

I'll miss having shellfish. But not that much, as generally I only had it when I went out to dinner. I rarely prepared it myself so seafood always remained a 'treat' for special occasions.

Fortunately. Since I can't eat it anymore.

A lot of vegetarians I know eat seafood. They generally just try to avoid meat...

Posted by: NYMOM at Nov 3, 2005 9:44:44 AM

Dru, bay leaves impart their flavor into soups, stews, and such, but you can't eat them alone, even after they're cooked. Like most people, we used dry bay leaves until I found two bay plants at my local nursery. Sadly, both plants have since died because they couldn't take the temperature change up here. The nursery doesn't carry them anymore, and I haven't found an online site (yet) that sells live bay plants. Live bay tastes different and better than dried bay. There was a lemony, woody flavor to the fresh bay leaves. I'm going to talk to the nursery to see if they can special order some live bay plants for me. They might be able to do it. I'm keeping my fingers crossed.

I don't think I could live without seafood. I could probably live on a diet of nothing but seafood for the rest of my life. I'm glad we live two blocks from the ocean. We get some good fresh seafood. The Count and The Royal Spawn don't like fish, but we eat it at least twice a month anyway. Every week, depending on what is on sale, I talk them into at least one fish dish. We just pick meatier fish, like swordfish. We're going to get some steelhead trout in a couple of days. I love steelhead trout. We love mollusks, too. We eat a lot of mussels around here. We eat a lot of shrimp, too. Lucky loves shrimp. We always buy a little extra shrimp so Lucky gets a treat. Beowulf likes swordfish, so he gets his treats, too.

Posted by: The Countess at Nov 3, 2005 10:15:43 AM

Bay leaves must be removed because the center vein isn't digested and people have had intestinal perforation from getting "stuck" with it.

The plant requires very specific climate conditions and that's why it's so hard to find. It grows in its area and that's about it.

Posted by: kohoutekdriver8 at Nov 3, 2005 11:07:37 AM

My confessions:

Every Christmas, I try to make stollen, a German Christmas bread that seems to take about 24 hours to make. My family is German on both sides, but it seems that the recipe from my mother's side and father's die are very different. (Mother's side has the candied cherries and citrus fruit, father's has coconut, slivered almond, and a touch of rum.) Every year, I say I'll never go through all that work again, but I do anyway.

I also make a anise cookie (anislaibchen) that has to dry out overngiht before you bake it. I found it in one of Mimi Sheridan's cookbooks (one of my favorite food writers btw).

Posted by: silverside at Nov 3, 2005 2:24:49 PM

My confessions:

Every Christmas, I try to make stollen, a German Christmas bread that seems to take about 24 hours to make. My family is German on both sides, but it seems that the recipe from my mother's side and father's die are very different. (Mother's side has the candied cherries and citrus fruit, father's has coconut, slivered almond, and a touch of rum.) Every year, I say I'll never go through all that work again, but I do anyway.

I also make a anise cookie (anislaibchen) that has to dry out overngiht before you bake it. I found it in one of Mimi Sheridan's cookbooks (one of my favorite food writers btw).

Posted by: silverside at Nov 3, 2005 2:24:52 PM

"If I don't have a timer on, I will burn water. Heck, if I don't have a timer on, I'll forget anything that I'm cooking, and whatever I'm cooking will turn to carbon...I like brussel sprouts...I hate it when a recipe calls for only yolks. What a waste of an egg."

All that, plus:

When making pie, I use frozen pie crusts, as I can not for the life of me make a pie crust with a consistency softer than drywall.

I love sardines.

I tend to overdo garlic--it just makes everything taste so much better!

Posted by: Anne at Nov 3, 2005 3:26:12 PM

I love halvah, too.

I like your meme, I'm gonna use it on my blog!

Posted by: Moi ;) at Nov 3, 2005 8:34:35 PM

Canned crabmeat will NEVER sate your hunger for crab. You will just have to come down. We will go to Woody's!!!

Posted by: Moi ;) at Nov 3, 2005 8:56:39 PM

Oh, that canned crabmeat was very disappointing. I've never had it before. I like fresh, steamed crabs with LOTS of Old Bay and rock salt on them. I miss steamed crabs!!!

Posted by: The Countess at Nov 4, 2005 8:21:49 AM