Unutterably Silly I love food porn! so...what are you craving?

[BenG]

With the fall chill in the air my thoughts have turned to home-made chili. So what's your favorite beer to drink with chili and your favorite to put in the chili? I usually drink what I have on hand.

To put in the beer (and drink with it) I like Dos Equis Amber, Negra Modelo, or Guinness Draft.

The Michelob craft beers are good too.

[Stitchawl]

For drinking, I like 'Chang,' 'Lao,' 'Tiger,' 'Klumbacher,' and 'Asahi.' If I can't get one of those I'll take a 'San Miguel' or 'Dos Equis.' I'll put Klumbacher into a batter for deep frying, and I'll cook bratwurst in just about any beer. Same with sticking an open can of beer inside a chicken to roast. Although I enjoy those particular beers, I doubt I drink more than 3-4 a year. I don't put any beer into my chili.

But now you've got me thinking about Autumn foods, and here in Japan, the chilly weather brings on the cravings for.... Oden! ... with huge gobs of really hot Asian mustard!



Stitchawl

[phenomshel]

BBQ brisket sandwiches with coleslaw and fries. Lucky for me, I froze the other half of that brisket I made last time, so I have all the ingredients

[kindlekitten]

Originally Posted by Stitchawl

For drinking, I like 'Chang,' 'Lao,' 'Tiger,' 'Klumbacher,' and 'Asahi.' If I can't get one of those I'll take a 'San Miguel' or 'Dos Equis.' I'll put Klumbacher into a batter for deep frying, and I'll cook bratwurst in just about any beer. Same with sticking an open can of beer inside a chicken to roast. Although I enjoy those particular beers, I doubt I drink more than 3-4 a year. I don't put any beer into my chili.

But now you've got me thinking about Autumn foods, and here in Japan, the chilly weather brings on the cravings for.... Oden! ... with huge gobs of really hot Asian mustard!

Stitchawl

what are the round things in there?

I can't imagine cooking with guiness, it is far too sweet

[Stitchawl]

Originally Posted by kindlekitten

what are the round things in there?

Well, it could be hard boiled eggs that you're referring to, or if you mean the cylinders with a hole in the center, those are called chikuwa (which is as close as I can come in English,) which is basically the same ground fish that is used to make fake crab but with a different flavor. You might know it as surimi.
There are actually a LOT of round things in Oden. Balls, ovals, tubes, flat rounds, rounds of daikon, carrot, etc. Most of the various round things are made from that surimi, (ground fish that has no fish flavor at all,) and are different colors and tastes. You can find tofu, chicken, beef, cabbage, shitake mushrooms, mochi (rice cakes) konyaku, all cooked for several hours in a delicious broth that varies from one region of Japan to another. This is also common street vendor food in the winter, and you can find this (below) sort of pot cooking in every 7-Eleven in Japan! All supermarkets sell large (and small) bags of these mixed ingredients along with a bag of broth, so making it at home is nothing more than dumping it all into a large pot and cooking for an hour or two. The longer it cooks the better it tastes! This is all eaten with a Japanese mustard called Karashi, which translates roughly to too bloody hot! Really good stuff. I'm happy to eat it at least one meal every week, be it breakfast, lunch, or dinner.




Stitchawl

[Stitchawl]

Originally Posted by phenomshel

BBQ brisket sandwiches with coleslaw and fries. Lucky for me, I froze the other half of that brisket I made last time, so I have all the ingredients

That sounds really good! I you'll invite me over, I'll bring the other half of the horseradish cream sauce I made for last night's roast beef...


Stitchawl

[DixieGal]

I've been in Europe for a month now. I am really craving southern US Chinese food from my fave place back home. And homemade biscuits and gravy. And Luzianne iced tea.

[Stitchawl]

Hmmmm...... homemade biscuits..... hmmmmm...... gravy..... hmmmm..... . Haven't had any in ages....

That means I have to make some breakfast sausage too.... hmmmm......

Good idea..... Thanks!


Stitchawl

[DixieGal]

Trebuchet some over to me. I'm sick of pastry and boiled eggs for breakfast.

[Stitchawl]

Originally Posted by DixieGal

Trebuchet some over to me. I'm sick of pastry and boiled eggs for breakfast.

Yeah... I know what you mean... all that Viennese pastry, Eggs Benedict, fresh flaky croissants, 23 different cheeses, 17 different cold cuts and pates every day just gets so 'old' after a while.
(Note: I would trade my first born child to eat that way every day.)

Oh well, comfort food is comfort food.
Can I interest you in some Dirty Rice from Popeye's?
How about a nice take-out from Chick-fil-A or something from Bojangles or Zaxby's?


Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

Well, it could be hard boiled eggs that you're referring to, or if you mean the cylinders with a hole in the center, those are called chikuwa (which is as close as I can come in English,) which is basically the same ground fish that is used to make fake crab but with a different flavor. You might know it as surimi.
There are actually a LOT of round things in Oden. Balls, ovals, tubes, flat rounds, rounds of daikon, carrot, etc. Most of the various round things are made from that surimi, (ground fish that has no fish flavor at all,) and are different colors and tastes. You can find tofu, chicken, beef, cabbage, shitake mushrooms, mochi (rice cakes) konyaku, all cooked for several hours in a delicious broth that varies from one region of Japan to another. This is also common street vendor food in the winter, and you can find this (below) sort of pot cooking in every 7-Eleven in Japan! All supermarkets sell large (and small) bags of these mixed ingredients along with a bag of broth, so making it at home is nothing more than dumping it all into a large pot and cooking for an hour or two. The longer it cooks the better it tastes! This is all eaten with a Japanese mustard called Karashi, which translates roughly to too bloody hot! Really good stuff. I'm happy to eat it at least one meal every week, be it breakfast, lunch, or dinner.




Stitchawl

it was the tube things. they are kind of disturbing looking

Originally Posted by DixieGal

I've been in Europe for a month now. I am really craving southern US Chinese food from my fave place back home. And homemade biscuits and gravy. And Luzianne iced tea.

I didn't know you were going! lucky girl! where are you?

Originally Posted by DixieGal

Trebuchet some over to me. I'm sick of pastry and boiled eggs for breakfast.

so terrible for you...*sigh*

[DixieGal]

We started out in Frankfurt, then Cologne, Amsterdam, Guls, Interlaken, one day only in Geneva to visit CERN, Milan, Vienna, Budapest, now Prague. Next week we go to Munich and plan to meet Ravenne!!! Then that wk and the next, we plan to slouch around the Munich/Bavarian areas, then eventually wind up in Berlin, then fly home.

Seriously, you gotta go to Budapest. We loved it, although there is a lot of construction going on. Of course, it doesn't hurt that they have the Szachenyi Spa there. We went twice last week, and OMG, it is amazing. This giant palace dedicated to lounging around in warm mineral pools.

[phenomshel]

Originally Posted by Stitchawl

That sounds really good! I you'll invite me over, I'll bring the other half of the horseradish cream sauce I made for last night's roast beef...


Stitchawl

Consider yourself invited

[Stitchawl]

I woke up this morning with only one thing on my mind (for a change.)
Jambalaya with Shrimp and Andouille Sausage!
The shrimp part will be easy but I'll have to make the Andouille sausage myself and that will take two days. I can smoke them in my wok since there won't be a huge amount.
Waiting will be the hard part!

Stitchawl

[kindlekitten]

how do you smoke in a wok?