The Felt Memorial Food Thread.

[Kuraiou]

But! I've posted lots of recipes!

THE NEW THREAD WILL BELONG TO ME

PROBABLY NOT

ON ACCOUNT OF NOT POSTING ENOUGH

anyways guys guys guys. Why are sandwiches so amazing. Just like as a general thing, everything is better between two slices of bread, I don't even know how.

*goes back on topic*

I just made the most horrible sandwich ever. I was rushed, so I threw some steak, cheese, and ranch dressing into a tortilla and heated it up. I don't know exactly where the problem developed, as I can use those ingredients to great effect most of the time, but this combination was just unholy.

Two problems: first, my guess would be you didn't pick the right kind of steak (or the right kind of cheese (or both)). FIRST: when you're making a steak quesadilla (which is basically what you just described) you need really tender steak that isn't overcooked and is very, VERY thin, so it doesn't get chewy. You also want a cheese that isn't too strong on its own so it's not competing with the steak flavor. SECON never heat up ranch dressing. This is like the Do Not Feed Mogwai After Midnight rule. Seriously. Never ever do this; it will destroy it. In general, heating non-cheese dairy products will always make them taste worth, but ranch dressing in particular just suffers immensely.

Also, did you just, like, microwave it? Did you heat it up in a skillet/pan? Grill? Oven? Something like this you want to do with a little bit of butter in a pan (tortillas love pans).

[thalassicPark]

i make quesodillers usin' cheese, butter, and thin deli sliced chicken.

It's delicious.

Sometimes I also use spinach artichoke spread.

[Kuraiou]

i make quesodillers usin' cheese, butter, and thin deli sliced chicken.

It's delicious.

Sometimes I also use spinach artichoke spread.

I rarely have cooked chicken in the house and if I'm cookin' chicken it'd be a huge waste to make quesadillas with 'em, so when I want meat in my quesadilla I usually go with deli turkey. It works out pretty good!

I'm kind of tired of "mexican blend" shredded cheese though, but spending $6.50 on a hunk of proper chihuahua is sometimes a little daunting.

[inexpediency]

spending $6.50 on a hunk of proper chihuahua is sometimes a little daunting.

This statement would be hilarious and horrifying to anyone who isn't aware that chihuahua is a cheese

[Kuraiou]

spending $6.50 on a hunk of proper chihuahua is sometimes a little daunting.

This statement would be hilarious and horrifying to anyone who isn't aware that chihuahua is a cheese

If you're in this thread and you don't know chihuahua is a cheese

then




I probably won't do anything.

But I will give you this out of context quote to use as you wish:

chihuahua is fucking delicious.

[inexpediency]

Kuraiou tell us about your egg salad

[Kuraiou]

ilu inexpediency

Alright, dogs, dogettes, cats, and catettes, so here's what I did:

Super Awesome Egg Salad

[SPOILER]6 eggs
1 tbsp dill
1-2 tbsp paprika
1 celery stalk
1 SMALL yellow onion (quarter of a large one)
~2-3tbsp mayonnaise
~2-3tbsp honey mustard
salt and pepper

STEP ONE: DEM EGGS. The best way to do it is to get a saucepan full of water boiling, and then put the eggs in for 14 minutes. 14 minutes cooks the insides so they've got a solid vibrant yellow color, but are not translucent. You can do 12 minutes if you like your egg yolk a bit darker. Any more and you'll get that ugly gray color. Once they're boiled, put them in a bowl of ice water for like 1 or 2 minutes, then peel them.

STEP TWO: CHOP YO SHIT. Chop up the eggs, slice 'em, whatever, not a huge deal, put 'em in a bowl. Wash and chop the celery so it's finely chopped, put it in the bowl. Chop up the onion, put it in the bowl.

STEP THREE: MIX DAT. Add the mayonnaise and mustard, and mix like a motherfucker until you're happy with the consistency. The egg whites will probably need to be cut up more, so just use your spoon. Once you have the right consistency, add the dill, paprika, salt and pepper, and keep mixing until it's fukken perfect. Because it will be. And you'll have me to thank.

WHY THIS IS BETTER THAN PLAIN OLD EGG SALAD
* It's got texture. Chopping the eggs by hand means you have more noticeable bits of egg white, and you've got the celery and onion to add crunch
* It's got just intense flavor. Plain egg salad (which I define as egg, mayo, yellow mustard, and MAYBE salt (rarely pepper)) is good but the mayo overpowers everything. The sweetness from the onion and honey mustard add a new character to the salad, and the combination of celery and dill basically cannot be beat, ever, by anyone. The paprika and pepper gives the egg salad a deviled eggs sort of character.
* It's not any harder than making regular egg salad. Seriously, the only difference is you're adding more spices, and you have to chop up some celery and onion. oh no so complicated

Anyways you're welcome.

[inexpediency]

That sounds tasty! I'll have to try it sometime. Kind of reminds me of my super-delicious secret tuna salad recipe, or my super-delicious secret deviled egg recipe.

Super-delicious tuna salad
1 can of tuna (any kind you like; I prefer chunk light)
1 small yellow onion or half of a large one
1 hard-boiled egg
Mayonnaise
Pickle relish
Salt, pepper, garlic powder, and cayenne to taste

1. Drain the water from the tuna (make sure you drain it well; soggy tuna salad does not a good meal make) and put it in a bowl.

2. Chop the onion and the egg in whatever size you want. I prefer large chunks of onion, but I know a lot of people like smaller pieces.

3. Add the mayo, but be very careful about it. The main problem I have with pre-made tuna salad is that it has way, way too much mayonnaise, almost like a filler. I usually just add a teaspoon to a tablespoon at a time, stir, and then add more until I get it to the consistency I want. There should be enough to bind the ingredients together, but not so much that it overpowers the solid ingredients. Of course, if you like a lot of mayo, feel free to add more.

4. Add the relish. Again, this kind of depends on your personal preference, but I like a lot of relish because of the slight tangy, sour flavor it adds, as well as a little bit of crunch alongside the onions. I usually put about twice as much relish as mayo, but to be on the safe side you can add it just a little bit at a time, same as the mayo.

5. Add the spices. You want to be careful with this, because it's easy to overestimate how much spice you need. I like to use sea salt for this--maybe about a teaspoon. Fresh-cracked black pepper is essential; otherwise you just won't be able to taste it. Next is a bit of garlic powder (I wouldn't recommend using solid garlic, as that can be a little too strong in this recipe, and we already have the onions for that) and just a dash of cayenne pepper. Be especially careful with the cayenne.

6. Eat! I like to let my tuna salad sit in the fridge for a few hours to let the flavors meld, but it's also tasty at room temperature. Enjoy it on some Saltine crackers or on a sandwich with lettuce and tomato.

[Paradox]

You guys are making me so hungry right now. My current source for those salads is, to put it gently, extremely shitty, and I long for a well-made tuna or egg salad sandwich.

[C20710]

I make strawberry rice cakes (イチゴ大福 "ichigo daifuku" for the Japanophiles [whom I wholeheartedly approve of]). Inspired by Rozen Maiden (and it would be thoroughly awesome if there were any fans here). Ingredients are difficult to impossible to come by here, so I'm the only person eating them in a 50 mile radius, pretty sure.




Recipe:

show spoiler

hide spoiler

For a batch of four I use
2/3 cup of mochiko flour (you can use shiratamako but it costs more and mochiko works great anyways)
1/6 cup sugar
1/3 cup anko (use fine "koshian")
1/2 cup water
4 strawberries
potato starch

Cut tops off of berries and wash them. Depending on how runny your anko paste is, you may want to add starch to it to make it easy to handle. Cover the berries in anko paste and put on a plate. Sugar and water go in a bowl, mix, add flour, microwave the whole thing for ~2 min (less if your microwave is thermonuclear like mine). Dough is now sticky enough to repair orbiting space equipment and hot enough to take off your fingerprints. Put the dough on a sheet with starch on it; cover your hands in starch (helps with the burning). Make four balls, flatten them, and then wrap them around the berries. Pinch the dough seam shut around the anko covered strawberry, dust with starch, and eat them within the hour for best results.

[thalassicPark]

man shit have i posted my spanakopita recipe yet? no?

ok let me go find it because it needs to be shared and made with the world.

edit: OK! Recipe is adapted from here: http://erincooks.com/spanakopita-pockets/

PREHEAT OVEN TO 375 F.

Two onions, one red and one yellow.
Olive Oil, Extra Virgin is best.
Three large beaten eggs.
Two red peppers, diced.
20 oz of frozen spinach. thawed.
3/4 cups each of cottage, cream, and crumbled feta cheese.
1/4 cup parmesan. fresh.
a small bag of pine nuts. seriously just... pour in as many as you want.
phyllo dough and butter. if you can't find phyllo dough, then puff pastry works as well.

HOW TO MAKE:
Saute the diced onions and red peppers in a skillet until the onions are soft and transluscent. Set pan aside, and in a large bowl beat three eggs. Add the thawed spinach and cheeses. salt and pepper to taste. When the sauted veggies are cooled enough, scrape them in too. add the pine nuts.

mix it all up with your hands.

if you have puff pastry, then just let it thaw before cutting it into squares. Place a little of the mixture in each square, folding the square over into a triangle and pressing the sides closed. Once you have a pan of them, put them in the oven about 30 minutes, or until golden brown and puffed up.

if you have phyllo, then get a casserole dish out. carefully layer the sheets of phyllo in the dish, covering each layer with melted butter. When you feel like the thickness of the buttom is good enough, add in the mixture. Layer an equal number of phyllo sheets on top of the mixture, then put in oven until the phyllo is light, flaky, and slightly browned. Phyllo is very fragile, so be careful when laying it!

enjoy!

[Kuraiou]

I am going to be making all of those things, just as a heads up, because it all sounds amazing.

[Xijiy]

Hmm has anyone been or heard of Pita Pit before?

Was going out to eat this afternoon and was kinda curious about it.

thalassicPark: My word that sounds like a ton of cheese. Though cheese is usually pretty delicious. Maybe I'll give it a shot at some point.

[thalassicPark]

it is a ton of cheese and it makes for an absolutely DELICIOUS meal. Seriously i'm not even kidding it's so good. everyone i've made it for loved it.

[KawaiiMelon]

Chili Spaghetti w/ bagels.

I'm eating it, and it is good.

[waterbottles]

I feel like a moron, as I just almost choked on a pretzel. I had to use that chair trick, which worked.
Is it wrong that I'm still hungry for pretzels?
No.

[KawaiiMelon]

Chili Spaghetti w/ bagels.

I'm eating it, and it is good.

Oh god, now I have bad gas thanks to this.

[zeratuljo1291]

i am sooo hungry right now but all i have in my stomach are drinks.

speaking of which
after doing some impromptu alchemy at the drink station in the cafe, i have concluded that milk tea is possibly the best thing ever.

or milk tea with caramel.

[Kuraiou]

z: milk tea is the bomb. I wish it were more popular in the states; as it is, the only place I can get it is chinatown or at Mitsuwa Markets (the local Japanese Market) or H-Mart (which is mostly korean but still a sort of generic 'asian' market).

[thalassicPark]

it's really big in seattle! you can't turn around without running into a milk tea/bubble tea place. And I live right above one here in Edmonton! ;D

[KawaiiMelon]

why does everyone on this forum eat fancy shit but me

its like going to a fancy restaurant and eating a burger and fries while everyone else is having Caviar.

[Kuraiou]

why does everyone on this forum eat fancy shit but me

its like going to a fancy restaurant and eating a burger and fries while everyone else is having Caviar.

That's not quite the case, KM; what you're likely seeing here is a matter of statistical skew. Specifically, people are only posting when they eat fancy things (or when they make plain things themselves) or something worthy of food discussion.

I would like to take a moment out, actually, to talk about that, because this thread doesn't actually have rules on what's appropriate or anything, but I do feel that a post that's more appropriate on twitter ("I had a burger for dinner! IT WAS SO GOOD") without any real momentum or anything interesting is kind of detrimental.

Anyways, KM, what I was trying to say is only the cool shit makes it to the thread, but not all of the shit that exists is cool shit. It's cherry-picked data. And you know what, I think a burger and fries is way better than caviar, because caviar is honestly not that impressive.

[thalassicPark]

oh man no i inhale caviar like AIR. Swedish caviar is like $5 a container and it's soooo good with knackebrod and creme fraiche. I miss cheap caviar.

But Kalles is good too. It's smoked roe paste. So delicious.

[KawaiiMelon]

Every shit is cool shit to me B)

[thalassicPark]

I am gonna go to the store tomorrow and I'm wondering what I should pick up? >CC What should I make for dinner tomorrow?