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Right Now You Can't Get Enough of...

ChristinaMason Oct 12, 2010 02:42 PM

My tastebuds go through phases where I'm absolutely obsessed with something, have it frequently enough to annoy my partner, and then burn out on it. Right now, in no particular order, I'm hung up on:

-steamed petite peas, from frozen, with butter, salt, and pepper
-braised lamb shank in tomato sauce (had it just once and have been preoccupied since)
-chardonnay (keep trying to find a reasonably-priced one with distinct coconut notes)
-port for sipping
-pasta in marinara sauce (mostly because I keep forgetting to buy some anytime I go to the store)

What are you stuck on right now?

  1. l
    LauraGrace Oct 12, 2010 04:30 PM

    Oh, I am so glad you started this.

    - chili-lemon rice crackers from the bulk bin at The Fresh Market. Yummy, crunchy, tangy, spicy.
    - dried pineapple rings.
    - Buffalo Trace bourbon, in the form of hot toddies and whiskey/water.

    1 Reply
    1. re: LauraGrace
      ChristinaMason Oct 12, 2010 06:43 PM

      Buffalo Trace is nice! And it's quite a good value. We serve at lot of it at the restaurant where I work, "Bourbon."

      And your mention of dried pineapple reminded me how much I am currently craving the "soft and juicy" dried mango from Trader Joe's. Delicious.

    2. onceadaylily Oct 12, 2010 06:48 PM

      -Latin american cooking. Empanadas are a particular favorite, as are . . . dozens of other items. I am never lately without chorizo in the house. I will put ancho powder in anything that looks like it needs a little re-direction in flavor. If I can put it in a tortilla, I will. In tonight's Italian sausage/cheese polenta/parmesan gratin, I came damn close to putting some chipotles in adobo in the polenta.

      -Cubanelles. I had the strangest craving for green bells for a while, but the cubanelle has pitched it's tent in my yard. It's a nice, sweet pepper that enjoys hanging out with a naughtier crowd. Last week, I made shirred eggs on little beds of cubanelles, poblanos and jalapenos, dotted with hot sauce. I regretted the lack of a bread, and thought that an arepa would have been just the ticket.

      -And that's number three: eggs. It's been months, but I still crave eggs with every meal. I had to stop posting about the eggs on the What's for Dinner thread, because I could feel the group see the word 'eggs' and collectively think, "*Again*?". Tonight, I almost pushed the spinach-sausage mixture down to form wells for oven-fried eggs. But I forgot I wanted to, and now it's too late, and I am thinking about frying some eggs to put on top of the individual servings.

      -Red wine. Never a favorite of mine. But I recently shared a bottle with some braised beef shanks, and I just crave it now, the earthy meatiness of it.

      4 Replies
      1. re: onceadaylily
        mariacarmen Oct 12, 2010 10:26 PM

        please do not stop posting about eggs on WFD!

        1. re: onceadaylily
          rabaja Oct 13, 2010 10:00 PM

          Second the request to post about all your egg dinners on WFD! It would inspire me to have eggs for dinner, which I love and forget about all too often.
          Also. I totally get the red wine thing. It feels so decadent to me when the weather is cool and you pour a nice glass into a riedel your bff gave you when you couldn't afford them on your own.

          1. re: rabaja
            goodhealthgourmet Oct 13, 2010 10:06 PM

            until OADL posts about her next one, i'll chime in with mine...tonight was a frittata with sauteed mushrooms, onions, zucchini, red bell pepper and Tuscan black kale (and of course plenty of garlic), topped with crumbled goat cheese and some grape tomatoes that i had roasted earlier with thyme and sherry vinegar.

          2. re: onceadaylily
            Jen76 Oct 14, 2010 06:02 PM

            Oh, I've been on an egg kick, too, lately. Can't seem to get enough of them.

          3. ipsedixit Oct 12, 2010 07:08 PM

            Grated horseradish (fresh) on yogurt

            Scrambled eggs with ketchup on an English Muffin

            Steamed broccoli

            Chicken pot pie made with a cornbread crust

            ... and "Chicken Skin Candy"

            3 Replies
            1. re: ipsedixit
              onceadaylily Oct 12, 2010 07:16 PM

              Have you tried the maple syrup and Sriracha yet? I don't know that I'd go maple. Chocolate with sriracha, maybe. Ooh, Mole chicken skin candy.

              1. re: onceadaylily
                ipsedixit Oct 12, 2010 07:23 PM

                Sure have. Pics included as well.

                http://chowhound.chow.com/topics/7392...

                Cheers.

                1. re: ipsedixit
                  onceadaylily Oct 12, 2010 07:26 PM

                  Oops, I missed that in the thread.

            2. p
              paprkutr Oct 12, 2010 07:10 PM

              Cheese popcorn form Popcorn Palace in Chicago

              1. b
                brooklynkoshereater Oct 12, 2010 07:18 PM

                chopped baked kabocha squash. a little salt - tastes like low-fat sweet potato fries!

                1. goodhealthgourmet Oct 12, 2010 07:40 PM

                  - steamed broccoli
                  - fresh, homemade almond milk
                  - avocado
                  - horseradish
                  - mustard
                  - eggs
                  - beets

                  it's funny to see that some of us are hooked on the same basic ingredients!

                  16 Replies
                  1. re: goodhealthgourmet
                    l
                    LauraGrace Oct 13, 2010 11:17 AM

                    Homemade almond milk is SO good. I had only ever had the homemade stuff and made the mistake of buying a half-gallon of commercial almond milk. Fortunately it made a decent panna cotta so I wasn't forced to drink it. *shudders*

                    1. re: LauraGrace
                      goodhealthgourmet Oct 13, 2010 01:40 PM

                      the difference is *amazing* isn't it? the commercial stuff comes in handy for baking & cooking, but i can't drink it straight either. our local co-op has had [raw] almonds and raw organic cashews on sale, so i stocked up on both and made a big batch each of almond milk & cashew milk. dee-lish!

                      oh, and i also love that you can use the lefover pulp/meal for other things :)

                      1. re: goodhealthgourmet
                        l
                        LauraGrace Oct 13, 2010 03:41 PM

                        Totally. I think it's one of the biggest contrasts between homemade and commercial products.

                        I made some kind of yummy almond cake last time with the leftover meal. :)

                        1. re: goodhealthgourmet
                          Jen76 Oct 14, 2010 06:04 PM

                          How do you make the nut milks? I don't much care for almonds, but I love cashews.

                          1. re: Jen76
                            goodhealthgourmet Oct 14, 2010 06:43 PM

                            cover raw nuts with filtered water in a glass container, and let them soak in the refrigerator overnight.

                            drain them & discard the soaking water, dump the nuts into a blender, and add 2 cups of fresh filtered water per cup of nuts...the amount of water actually depends on the flavor & consistency you prefer in your nut milk, you can go up to 3 cups per cup of nuts. you'll probably need to do it a couple of times & decide what works for you.

                            OPTIONAL: you can add a pinch of sea salt, a few drops of vanilla extract, and if you want a little sweetness, a few drops of stevia, a tablespoon of honey or other sweetener or a couple of reconstituted dried pitted dates.

                            blend on highest setting until liquefied and smooth.

                            line a fine-mesh sieve with cheesecloth and set it over a pitcher or glass jar.

                            pour the contents of the blender into the cheesecloth, pressing/agitating with a wooden spoon if necessary to squeeze all the liquid through.

                            voila! fresh nut milk :)

                            ***do NOT discard the solids - you can dry them in a low oven and use the meal for baking, or sprinkle it on yogurt or cereal!

                            it will keep in the refrigerator in a tightly sealed container (i use a glass jar with a screw-top lid) for up to a week.

                            1. re: goodhealthgourmet
                              ipsedixit Oct 14, 2010 07:30 PM

                              "do NOT discard the solids - you can dry them in a low oven and use the meal for baking, or sprinkle it on yogurt or cereal!"

                              __________________________________________

                              ... or mix it into your Panko (or regular breadcrumb) mixture, and it also goes well in meatballs and/or meatloaf.

                              1. re: ipsedixit
                                goodhealthgourmet Oct 14, 2010 07:52 PM

                                good call. it also makes an awesome coating/breading for baked or fried veggies, chicken or fish.

                              2. re: goodhealthgourmet
                                l
                                LauraGrace Oct 15, 2010 05:52 AM

                                Is there a reason you discard the soaking water? I never have.

                                Using dates as a sweetener is one of my favorite tricks. Works great for oatmeal too!

                                1. re: LauraGrace
                                  ipsedixit Oct 15, 2010 09:40 AM

                                  At least for me, the soaking water sort of has an off-taste to it ("musty" might be a better word). Adding fresh water provides a cleaner, nuttier profile.

                                  1. re: LauraGrace
                                    goodhealthgourmet Oct 15, 2010 12:35 PM

                                    as ipse said, i typically find that the soaking water has an "off" taste...and occasionally some cloudiness or debris.

                                    1. re: goodhealthgourmet
                                      ipsedixit Oct 15, 2010 03:36 PM

                                      Hey ghg,

                                      Have you ever heard of people making nut milk this way?

                                      - Soak nuts overnight.
                                      - Drain
                                      - Grind nuts into a fine powder
                                      - Add water to nut powder
                                      - Stir to incorporate powder and water
                                      - Strain

                                      1. re: ipsedixit
                                        goodhealthgourmet Oct 15, 2010 03:39 PM

                                        you missed a step - gotta dry the drained nuts before grinding into powder ;)

                                        but yes, i have. though i've never really understood the purpose, it just makes a simple process more labor-intensive.

                                        1. re: goodhealthgourmet
                                          ipsedixit Oct 15, 2010 03:42 PM

                                          "you missed a step - gotta dry the drained nuts before grinding into powder "
                                          ______________

                                          Really? I was told you didn't have to.

                                          Also, I know some people who don't bother straining. Not my cup of tea. I like to "drink" my milk, not chew it.

                                          1. re: ipsedixit
                                            goodhealthgourmet Oct 15, 2010 04:13 PM

                                            how are you going to get a *powder* out of wet nuts? a paste, sure. but not a powder.

                                            and as for those people who don't strain it, technically they're just drinking liquefied/watered down nut butter!

                              3. re: goodhealthgourmet
                                s
                                Sal Vanilla Dec 7, 2010 01:55 PM

                                How do you make it? And what are you doing with your pulp? Do you just drink it or do you cook with it - - or do you use commercial for cooking and only drink the homemade?

                                I like the sound of almond milk made at home. I wonder if it is good in coffee. I drink way too much milk. Cow milk.

                                1. re: Sal Vanilla
                                  goodhealthgourmet Dec 7, 2010 02:53 PM

                                  look 10 posts up from yours - all the info is there!

                          2. bitsubeats Oct 12, 2010 08:46 PM

                            Indian lime pickles
                            avocado smoothies (bubbles optional)
                            siu yook
                            bhel puri
                            spanish olives stuffed with anchovies
                            smoked pimenton

                            1. Bill Hunt Oct 12, 2010 09:00 PM

                              Really good, smooth seared foie gras.

                              Hunt

                              1. mollyomormon Oct 12, 2010 10:07 PM

                                Tempeh and Raisin Bran. I have no idea what my body is craving, but I want these at pretty much every meal (although not together). I also currently have a huge crush on comice pears.

                                4 Replies
                                1. re: mollyomormon
                                  buttertart Oct 13, 2010 08:25 AM

                                  What do you do with the tempeh? I've never used it. (B vitamins, maybe?)

                                  1. re: buttertart
                                    mollyomormon Oct 13, 2010 09:19 AM

                                    I've just been marinating it in some shoyu, white miso and rice vinegar and then eating it with some sauteed red and yellow peppers. I know some people find the texture offputting, but for some reason, it's really appealing to me right now.

                                    These both look pretty fantastic and I might have to try soon:
                                    http://www.101cookbooks.com/archives/tlt-sandwich-recipe.html

                                    http://www.101cookbooks.com/archives/...

                                    1. re: mollyomormon
                                      buttertart Oct 13, 2010 09:22 AM

                                      Do you have the Madhur Jaffrey "World of the East Vegetarian Cooking" book? Lots of appealing tempeh recipes in it.

                                      1. re: buttertart
                                        mollyomormon Oct 13, 2010 06:29 PM

                                        No, I don't, but I might have to check it out!

                                2. mariacarmen Oct 12, 2010 10:25 PM

                                  Spanish chorizo. in fact, that reminds me, we're out. better go buy some more.

                                  1. l
                                    link_930 Oct 13, 2010 08:06 AM

                                    Ham and beets - lunch today is a salad with ham, beets, sprouts, soft boiled eggs, and greens. This is better than my hot chicken wing phase of 6 weeks where I was scared I was going to develop scurvy (it was the _only_ thing I ate during that time). Last week it was red wine and beef, but that seems to be a reliable monthly craving.

                                    1 Reply
                                    1. re: link_930
                                      monpetitescargot Oct 13, 2010 04:13 PM

                                      gahhhh hot chicken wings are a weakness of mine.

                                    2. j
                                      jindomommy Oct 13, 2010 08:31 AM

                                      The last of this season's Keitt mangoes. Yum!

                                      1. boyzoma Oct 13, 2010 09:41 AM

                                        Cantaloupe. Can't seem to get enough of it. I have it every morning for breakfast. It's like eating candy. I have to buy them in bulk each week! (Oh, and my doggie is in love with them too)

                                        1. c
                                          cgarner Oct 13, 2010 09:52 AM

                                          Fall veggies!
                                          Roasted butternut squash soup, pumpkin muffins, sweet potatoes, I'm going to start looking like an oompah loompah if I keep eating beta carotene like this

                                          Grape "fitness water" from Wal-mart because it's zero calories and has no color, so people don't know that I'm not just drinking plain water....

                                          Empire Apples

                                          Farro - done like risotto w/ roasted butternut squash, so it combines two of my latest obessions

                                          1. g
                                            gordeaux Oct 13, 2010 11:17 AM

                                            Jerk chicken
                                            Chicago hot links
                                            Anything Indian or Pakistani

                                            1. Sooeygun Oct 13, 2010 11:21 AM

                                              Sushi. I've been craving it every other day but limiting myself to once a week.

                                              1. s
                                                sterlingfoodie Oct 13, 2010 11:34 AM

                                                Boiled Peanuts
                                                I'm in Ma. so its mail order in can from peanut patch very good for canned, heated in a pan not nuked. regular and cajun. I'm on case # 3 and 4 ( had to order one of each ) i don't even want to know what my blood preasure is right now and i refuse to look at the back of the can for fear i will just have cardiac arrest on the spot.

                                                1 Reply
                                                1. re: sterlingfoodie
                                                  c
                                                  cgarner Oct 13, 2010 12:11 PM

                                                  @Sterlingfoodie... are they Whitley's?

                                                  I got addicted to hot boiled peanuts driving across Florida with the family when I was a kid... made my mom stop every other "hot boiled peanut" sign I saw and eat a whole bag of them to myself... when they're cooked outdoors in those big huge black kettles they get a little bit of that smoky taste to them

                                                  oh, man! the only "brand" I've ever found were from Whitley's so if you have another that's better please let me know...
                                                  please!

                                                2. cayjohan Oct 13, 2010 03:46 PM

                                                  Venison, venison, venison. Which is a convenient happenstance, since it's time to make certain there's room in the freezer for this upcoming season's deer. The taste of game at the beginning of autumn always induces cravings. We're having a serious Ven-Fest.

                                                  Cooked cabbage, as a beautiful autumn counterpoint to all the slaws of summer.

                                                  Apples: out-of-hand, in a supporting role, or as the star of something special. And cider.

                                                  Mustards. Because of the aforementioned Can't-Get-Enough-Of's. And because I never seem to lose the mustard craving.

                                                  The seasons lead me around, largely. Irresistibly.

                                                  Cay

                                                  3 Replies
                                                  1. re: cayjohan
                                                    ipsedixit Oct 13, 2010 03:57 PM

                                                    You know what I eat with my steamed broccoli mentioned above? Mustard.

                                                    Not even the good deli or gourmet kind. Just plain yellow mustard. If turmeric was toxic, I might be dead.

                                                    1. re: ipsedixit
                                                      cayjohan Oct 13, 2010 06:59 PM

                                                      I hear ya. Plain old yellow American mustard, some venison (canned is inexplicably good), and some sturdy bread...sandwich of the gods.

                                                      1. re: ipsedixit
                                                        MinkeyMonkey Oct 13, 2010 07:15 PM

                                                        I eat mustard with broccoli, steamed or baked potato, grilled cheese...everything!

                                                    2. m
                                                      mom22tots Oct 13, 2010 04:04 PM

                                                      Local fuji apples...lately they are the only ones that taste like they have any flavor.

                                                      1. monpetitescargot Oct 13, 2010 04:17 PM

                                                        right now??? cephalopods are a big craving for me. i do not discriminate with my cephalopods, i will take whatever i can get.

                                                        also, these three seed crackers by urban oven. god, i was eating a box a day for a week or so....

                                                        finally, fromager d'affinois, especially on the above mentioned cracker with some high quality ham product of some sort and a little bit of autumn-y chutney..... sigh...

                                                        1. MinkeyMonkey Oct 13, 2010 07:18 PM

                                                          honey crisp apples
                                                          winter squash
                                                          summer squash
                                                          cheese!!!
                                                          I've been going ape for all the ripe cheeses that I usually avoid due to my salt thing. Oh, man, so much cheese, so little time.
                                                          good bread
                                                          I've been eating tons of rustic breads, french breads and every kind of baguette you can imagine.
                                                          butter
                                                          I hardly ever eat butter but we have both been craving it and eating tons of it.

                                                          1. iluvtennis Oct 13, 2010 07:39 PM

                                                            Tacos...any and all kinds of tacos on soft corn tortillas...i think i have eaten about 100 of them this month.

                                                            1. Passadumkeg Oct 13, 2010 08:26 PM

                                                              Fresh harvest Hatch green chiles! Fifteen buck for a 30 lb. box. Can't get enough.

                                                              1 Reply
                                                              1. re: Passadumkeg
                                                                rabaja Oct 13, 2010 10:06 PM

                                                                I am sooooooooooooooooooooooooo jealous.

                                                              2. j
                                                                jester99 Oct 14, 2010 09:04 AM

                                                                Salumi lardo especially and fresh bread.

                                                                recently went to Eataly and bought some lardo and a good hunk of salami and that has been part of my breakfast for the past week.

                                                                ive been wasting time at work tryin to find local pork stores that have lardo

                                                                1 Reply
                                                                1. re: jester99
                                                                  mariacarmen Oct 14, 2010 09:21 PM

                                                                  ohhhhhhh lardo! perfumed with a hint of rosemary..... used to walk down the hill of the little village we were staying in in Italy to get to the pristine butcher's in the next little berg to get a quivering lovely slab of lardo for lunch. that, and perfectly sliced and tender beef carpaccio that i would drizzle olive oil over and bedeck with wild arugula - YUM! Lunch!

                                                                2. y
                                                                  yfunk3 Oct 14, 2010 09:59 AM

                                                                  Eggs, fried over easy, on top of shredded hash browns.

                                                                  Simple and easy, I know. But for some reason, I have been thinking about them constantly even though I am able to make my own breakfasts on weekends and almost always make this!

                                                                  1. nomadchowwoman Oct 14, 2010 10:36 AM

                                                                    Mushrooms, esp. wild ones
                                                                    Beets
                                                                    Arugula
                                                                    Blue cheese
                                                                    Delice de Bourgogne cheese
                                                                    Pistachios
                                                                    Walnuts
                                                                    Risotto, always risotto
                                                                    Negronis
                                                                    Woodford Reserve Bourbon w/a glug of mint simple syrup--the Lazygirl's Mint Julep (odd b/c I'm not big on bourbon)

                                                                    1 Reply
                                                                    1. re: nomadchowwoman
                                                                      c
                                                                      cgarner Oct 14, 2010 11:52 AM

                                                                      it's that smoky, subtly sweet, vanilla aroma of bourbon that just fits with fall!

                                                                    2. Popkin Oct 14, 2010 05:40 PM

                                                                      -Oatmeal. I made some last week entirely with milk instead of water or part milk, and changed a neutral opinion of it to a very favorable one. We've been doing apple butter oatmeal, apple with (real) maple syrup, honey and cinnamon, and vanilla sugar and cinnamon.

                                                                      -Macaroni and cheese. It's a longstanding favourite, but I just can't get enough lately. We are starting to run low on cheese....

                                                                      -Apple butter! Can't believe I've gone all this time without it. Tried making it the other day on a whim with maple syrup instead of sugar, this stuff is unreal.

                                                                      1. h
                                                                        HillJ Oct 14, 2010 06:27 PM

                                                                        pumpkin everything but especially pumpkin butter with Greek yogurt & pumpkin spice coffee
                                                                        tiny, thin stick carrots

                                                                        3 Replies
                                                                        1. re: HillJ
                                                                          goodhealthgourmet Oct 14, 2010 06:45 PM

                                                                          i walked past the pumpkin butter display at TJ's the other day and just told myself to keep going. once i open a jar of that stuff i end up just eating it straight from the container with a spoon. though come to think of it, the last time i bought it i was convinced they had changed the recipe and i wasn't thrilled with it...

                                                                          1. re: goodhealthgourmet
                                                                            h
                                                                            HillJ Oct 14, 2010 08:04 PM

                                                                            really. I make my own but I've had the TJ's stuff and enjoyed it...just like to control the sugar content myself these days.

                                                                            1. re: HillJ
                                                                              goodhealthgourmet Oct 14, 2010 09:20 PM

                                                                              i remembered commenting here on CH abut it, so i dug up the thread:
                                                                              http://chowhound.chow.com/topics/2991...

                                                                              i need to start making my own on a regular basis. it's so easy, and homemade is always better!

                                                                        2. EWSflash Oct 14, 2010 09:31 PM

                                                                          Japanese food, the non-sushi aspect. Simplicity with pure, beautiful flavors, strong-flavored fish so fresh and treated with such respect that it leaves you salivating for more when you think about it.

                                                                          1. greygarious Oct 15, 2010 05:46 PM

                                                                            Macoun apples. Like Kramer's mythical Mackinaw peaches, they are in their prime for only a few weeks, and do not keep well.

                                                                            The exceptionally good meat loaf I made earlier this week. I've had 6 meals of it in a row (don't eat breakfast)...only one left, boo hoo 8=>(

                                                                            1. EWSflash Oct 22, 2010 02:57 PM

                                                                              Ver 2.0-
                                                                              Costco's pumpkin pie
                                                                              butternut squash

                                                                              Don't the persimmons come in about now? I can't wait.

                                                                              1 Reply
                                                                              1. re: EWSflash
                                                                                goodhealthgourmet Oct 22, 2010 04:12 PM

                                                                                "Don't the persimmons come in about now? I can't wait."
                                                                                ~~~~~~~
                                                                                yes! i just spotted the first ones of the season at my Co-op this afternoon. they didn't look quite ready, so i'm going to wait until next week

                                                                              2. ChristinaMason Dec 6, 2010 07:16 PM

                                                                                I'm all about the glazed carrots lately. I can't abide them if they are overly sweet, though. Must have plenty of salt and a kick from some spicy pepper.

                                                                                1 Reply
                                                                                1. re: ChristinaMason
                                                                                  nomadchowwoman Dec 7, 2010 05:04 AM

                                                                                  have you tried mustard-glazed?

                                                                                2. lisavf Dec 7, 2010 05:02 AM

                                                                                  Homemade cake. I haven't baked in years, yet I've baked four cakes in the last six weeks, and I'm scouring around now to find a new recipe to make this weekend. I made pumpkin cake with cream cheese frosting, apple coffee cake, chocolate layer cake with buttercream frosting, then this past weekend, applesauce cake with chocolate chips (which is just so-so). I think next is going to be a fresh ginger cake. I've been looking at David Lebovitz's recipe, and it looks intriguing, so I think that's what it's going to be. I just have to get the fresh ginger. Or maybe this is the year to tackle fruitcake...

                                                                                  1. nomadchowwoman Dec 7, 2010 05:08 AM

                                                                                    Baked goods. As someone who has never had a sweet tooth, I am finding this very scary, but I lay responsibility for this new obsession squarely at the feet of Chowhound, esp. that "What are you baking?" thread.

                                                                                    1 Reply
                                                                                    1. re: nomadchowwoman
                                                                                      buttertart Dec 7, 2010 06:24 AM

                                                                                      ;-)

                                                                                    2. buttertart Dec 7, 2010 06:27 AM

                                                                                      Bubblegum Smarties! Only the bubblegum ones. The candy dissolves into gum in your mouth in a most pleasurable if disconcerting way. They seem to have improved their gum, you can actually blow bubbles with it, making it even more fun. Try one and you won't be able to leave them alone.

                                                                                      1. mcap Dec 7, 2010 10:11 AM

                                                                                        Blue Diamond Smokehouse Almonds. Cripes. When you're not eating them, you're thinking about eating them.

                                                                                        1. Passadumkeg Dec 7, 2010 11:10 AM

                                                                                          I have died and gone to heaven. I now live in the land of Hatch green chile and perpetual sunshine.
                                                                                          Munching on a ham and cheese and green chile sandwich as I type. Ninety lbs in the freezer!

                                                                                          1 Reply
                                                                                          1. re: Passadumkeg
                                                                                            mariacarmen Dec 9, 2010 09:40 AM

                                                                                            yum, you just made my mouth water. as always.

                                                                                          2. linguafood Dec 7, 2010 02:13 PM

                                                                                            Well, Sichuan food.... but that's been an ongoing addiction I will never shake, probably.

                                                                                            Lately, I have been craving (and making, much to the man's resignation as he isn't a big fan) Belgian endive salad with tangerines in a lemony, peppery, creamy dill dressing. The lemon and pepper are essential. I also love, love, love butter & lemon juice & lots of black pepper quick-braised Belgian endive just cut into a few large rounds. Cooks down real fast and is, to me, amazingly satisfying these days.

                                                                                            4 Replies
                                                                                            1. re: linguafood
                                                                                              l
                                                                                              LauraGrace Dec 7, 2010 04:42 PM

                                                                                              Oh, can I beg you for the dressing recipe? I am a total dunce with salads, and that dressing sounds like a treat!! :)

                                                                                              1. re: LauraGrace
                                                                                                linguafood Dec 8, 2010 07:04 AM

                                                                                                It's really pretty easy, 'cept for I don't really use any exact measurements.... so bear with me:

                                                                                                Cover the bottom of your bowl with the oil of your choice (tho I don't find olive oil to work all that well), and add a good shake of dried dill. You could use fresh, but I find it too powerful for this salad. Add a good squeeze of lemon juice, s&p (LOTS of fresh ground black pepper), and sour cream or - if you want to go all out, crème fraîche. Whisk all together. Done.

                                                                                                I cut the endives in half lengthwise and then chop, and I also cut the (canned) tangerine sections into smaller pieces. Sometimes I add a little curry powder or paprika to the dressing.

                                                                                                I know it sounds lame, what with all the canned & dried things, but it's really nice. Hope you like it!

                                                                                                1. re: linguafood
                                                                                                  mariacarmen Dec 9, 2010 09:42 AM

                                                                                                  that sounds really good and refreshing, not the usual salad dressing. i'm going to save it for a dinner party.

                                                                                                  1. re: linguafood
                                                                                                    l
                                                                                                    LauraGrace Dec 9, 2010 11:28 AM

                                                                                                    Thanks, it sounds delicious, and I think I actually have all of those things! :)

                                                                                              2. s
                                                                                                spinachandchocolate Dec 7, 2010 04:14 PM

                                                                                                -Cottage cheese mixed with pumpkin puree
                                                                                                -Spicy chicken sausages from TJ's
                                                                                                -My healthy "crispy" tofu recipe
                                                                                                -Kale
                                                                                                -Magic pops (the rice/wheat/corn "popped cakes")

                                                                                                3 Replies
                                                                                                1. re: spinachandchocolate
                                                                                                  goodhealthgourmet Dec 7, 2010 06:01 PM

                                                                                                  -Cottage cheese mixed with pumpkin puree
                                                                                                  ~~~~~~~~~
                                                                                                  i've been eating that every day!

                                                                                                  1. re: goodhealthgourmet
                                                                                                    s
                                                                                                    spinachandchocolate Dec 12, 2010 10:51 AM

                                                                                                    I eat this probably just about every day for the past 5 years for lunch (when I don't eat out). I eat half a cup of this and half a cup of another CC recipe.

                                                                                                  2. re: spinachandchocolate
                                                                                                    m
                                                                                                    mom22tots Dec 11, 2010 04:16 PM

                                                                                                    LOVE those magic pops!! Especially the onion flavor...melt in your mouth!!

                                                                                                  3. p
                                                                                                    piccola Dec 7, 2010 05:50 PM

                                                                                                    Chestnuts.
                                                                                                    Portuguese corn buns.
                                                                                                    Vegetarian soon dubu.
                                                                                                    Eggs in purgatory.
                                                                                                    Steel-cut oats with unsweetened almond milk.

                                                                                                    3 Replies
                                                                                                    1. re: piccola
                                                                                                      m
                                                                                                      magiesmom Dec 7, 2010 06:48 PM

                                                                                                      Wheatberries . I am in love with them.
                                                                                                      Fresh ricotta , also great with pumpkin puree.

                                                                                                      1. re: magiesmom
                                                                                                        mollyomormon Dec 7, 2010 07:38 PM

                                                                                                        what have you been making with wheat berries?

                                                                                                        1. re: mollyomormon
                                                                                                          MinkeyMonkey Dec 12, 2010 09:42 AM

                                                                                                          +1 for the wheat berries. We are really into all sorts of whole grains but our favourite is hard red winter wheat.

                                                                                                          We eat it like rice, it takes a lot longer to cook but it is worth the wait. It makes for a different fried rice that you should try.

                                                                                                          We use it in place of rice when making burritos. If you toast it first in the pan, stirring and waiting for the incredible toasty smell, then cook it, it comes out tasting a little like corn. Great in anything Mexican or southwestern.

                                                                                                          We eat it for breakfast, just cook it up, add some soy milk and a dash of cinnamon and eat it. My guy adds sugar but it doesn't need it.

                                                                                                          We have some on the stove right now for breakfast and he is making some extra to add to a bread he'll bake.

                                                                                                          It has a hearty taste, give it a try.

                                                                                                    2. n
                                                                                                      noshoes Dec 7, 2010 07:05 PM

                                                                                                      mega "Que Mango" chile powder/mango lolipops..... Someone gave me a couple around halloween, and now I'm buying huge bags of them. Can't get enough.

                                                                                                      1. Passadumkeg Dec 8, 2010 12:31 AM

                                                                                                        Buttermilk.

                                                                                                        1. l
                                                                                                          link_930 Dec 8, 2010 07:33 AM

                                                                                                          Oh no... the hot wing craving is back (sigh). And anything guava. Hello there, the 3lbs I recently lost...

                                                                                                          1. al b. darned Dec 8, 2010 10:24 AM

                                                                                                            In the abd household it's been mac & cheese lately. Take-out chicken parm is a close second.

                                                                                                            1. onceadaylily Dec 8, 2010 10:41 AM

                                                                                                              Medium boiled eggs, sliced and dipped into soy sauce (another CH introduced me to Kimlan soy, and I *really* like it). I have to restrain myself from boiling eggs, because I know the dozen will not last twenty-four hours.

                                                                                                              I try to tell myself that it's okay to eat six or eight eggs in a sitting, that my body is just craving protein and salt, but it's just a weak justification from a weak-willed woman.

                                                                                                              5 Replies
                                                                                                              1. re: onceadaylily
                                                                                                                buttertart Dec 8, 2010 02:28 PM

                                                                                                                I'm happy to hear you like the Kimlan, now try to get the Evergreen sesame oil and you'll be in like Flynn.

                                                                                                                1. re: buttertart
                                                                                                                  onceadaylily Dec 8, 2010 02:53 PM

                                                                                                                  I made a note of it after you recommended it on the WFD thread. :)

                                                                                                                  1. re: onceadaylily
                                                                                                                    buttertart Dec 8, 2010 03:00 PM

                                                                                                                    Hurray! It was recommended to me by my Chinese teacher's mom in Taipei - a dynamite cook. Even the reduced sodium one is good (she says reluctantly).

                                                                                                                    1. re: buttertart
                                                                                                                      onceadaylily Dec 8, 2010 03:11 PM

                                                                                                                      I'll keep an eye out for the reduced sodium. Frankly, I'm a little puffy from all the Kimlan and eggs.

                                                                                                                      1. re: onceadaylily
                                                                                                                        buttertart Dec 9, 2010 06:05 AM

                                                                                                                        Salt...can never get enough of that, never could.

                                                                                                              2. a
                                                                                                                ajavete Dec 8, 2010 03:26 PM

                                                                                                                It's always something I can't quite replicate at home...right now...one word...PHO!

                                                                                                                1. c
                                                                                                                  cgarner Dec 9, 2010 10:22 AM

                                                                                                                  those Danish butter cookies in the tin that you get at Wal-Mart... so buttery!

                                                                                                                  4 Replies
                                                                                                                  1. re: cgarner
                                                                                                                    onceadaylily Dec 9, 2010 12:06 PM

                                                                                                                    I almost bought some of those today, but I held back. I know once I crack open a tin, I'll have to keep buying them. Devil in a blue tin.

                                                                                                                    1. re: onceadaylily
                                                                                                                      buttertart Dec 9, 2010 04:16 PM

                                                                                                                      Pitfall of an office job (for the weak-willed): the cookies and so forth you get from vendors and even from customers at Christmas. One year we handled the chocolate-covered ones from Germany - the whole slug of them being imported for Wal-Mart and other mass retailers. They sent us a CASE of the big tins (there were 4 of us in the department). It is absolutely impossible to stop at just one of those things. We were cracking through at least a tin a day.

                                                                                                                      1. re: buttertart
                                                                                                                        c
                                                                                                                        cgarner Dec 10, 2010 09:39 AM

                                                                                                                        I don't feel so guilty eating them... the ingredient list is nearly like a home made cookie,
                                                                                                                        Wheat Flour , ButterMilk , Sugar , Desiccated Coconut , Eggs , Invert Sugar , Salt , Ammonium Bicarbonate (baking soda?) , Artificial FlavorVanilla...
                                                                                                                        (ok, I don't use artificial vanilla when I bake, but I guess some people do otherwise I wouldn't see it on the shelf at Albertson's right?)

                                                                                                                        1. re: cgarner
                                                                                                                          buttertart Dec 10, 2010 10:10 AM

                                                                                                                          It's true, they're a good product. I have used the CVS artificial vanilla (slavishly following a Cook's Illustrated taste test) - and it works well in things that are not "just" vanilla.

                                                                                                                  2. d
                                                                                                                    DarkRose Dec 9, 2010 12:28 PM

                                                                                                                    Salami, preferably something house-cured rather than the grocery store sort. Recently had an amazing antipasti platter that had some absolute killer salamis (they sell it to go as well - we picked up two good sized sticks which are now in my fridge). With some good crusty bread and olives, maybe some roasted peppers, and some cheese... brilliant.

                                                                                                                    1. i
                                                                                                                      intrepid cook Dec 10, 2010 08:10 AM

                                                                                                                      I've been craving bacon and mushrooms in a whisky cream sauce (with fresh rosemary and garlic) on toast, but I haven't been able to make it, as the only whisky we have in the house is a special sipping-only bottle (and just wouldn't be the same with brandy).
                                                                                                                      Also, broiled cheese on toast. I use the term 'toast' loosely here - any kind of carby goodness will do.
                                                                                                                      I tell myself I need all the extra fat and carbs to help me stay warm this winter :)

                                                                                                                      1. c
                                                                                                                        chrisonli Dec 12, 2010 05:50 PM

                                                                                                                        Brussels sprouts - I got reacquainted with them at Thanksgiving and just have to have them!

                                                                                                                        1. p
                                                                                                                          pitterpatter Dec 13, 2010 04:36 AM

                                                                                                                          David Chang's Master Sauce on rice with a poached egg -- heavenly comfort food
                                                                                                                          Bottarga on pasta with a ton of parsley and butter sauteed bread crumbs
                                                                                                                          Smoked duck breast
                                                                                                                          Mario Battali's Pasta Carbonara
                                                                                                                          Lamb bacon
                                                                                                                          Pho

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