So, I was looking at my favorite food blog, www.restaurantwhore.com and saw this list of great things… I’ve had 71! Surprising, well not really.
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
The VGT Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros – i prefer huevos con chorizo
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
Continue reading ‘I Eat A Lot’
Published on
September 5, 2008 in
Herbs & Spices and Ingredients.
Tags: anise, basil, Civic center farmer's market, curry, grilled chicken, herb, Ingredients, Laotian, marinara sauce, red curry, sauce, seafood, thai, Thai Basil, Vietnamese.
I definitely prefer thai basil over a basic italian sweet basil. Unlike the sweet basil, thai basil has purple flower buds which are surprisingly edible. Between the bright green leaves and purple flowers, an anise aroma appears to compliment the obvious sweetness of the basil and adds a definite oomph to any dish! Thai basil, also known as holy basil is used in Thai, Vietnamese, Laotian cuisine, specifically curry and seafood dishes. Personally, I replace sweet basil with thai basil in classic dishes like a marinara sauce and grilled chicken with lemon and basil. I have never seen thai basil in grocery stores, I grab mine every Wednesday at the Civic Center Farmer’s Market in San Francisco!
Civic Center Farmer’s Market is on Market between 7th & 8th Ave. If you go around 3 almost everything becomes a dollar!
Wednesday: 7am-5:30pm
Sunday: 7am-5:00pm
Saffron, the world’s most prized and expensive spice! Saffron has extreme aromas of deep honey and tastes similar but slightly bitter. The deep red gives off a yellowish golden color to the food that accompanies the spice, specifically rice, risotto, and seafood. Saffron is used in Spanish, Italian, Indian, Moorish, Mediterranean, and Asian dishes. It is most popular in the infamous Spanish dish, paella.
Published on
September 5, 2008 in
Herbs & Spices, Ingredients and Vegetarian.
Tags: aged cheese, balsamic reduction, blue cheese, cheese, feta cheese, goat, honey, honeycomb, Ingredients, nuts, parmigiano-reggiano, prosciutto di parma, ricotta, walnuts.
Honeycomb is basically condensed honey. The combs are made of hexagon cells made by honeybees to hold both their honey and pollen. Honeycomb is amazing on toasted bread, and perfect for a cheese plate drizzled with a balsamic reduction. If you want a salty, creamy texture, blue cheese would compliment the honey wonderfully. I prefer a nutty, aged cheese like Parmigiano-Reggiano with either toasted walnuts or sliced Prosciutto di Parma. Other cheeses that would pair nicely due to personal preference could be Goat, Ricotta, or Feta cheeses.
