Nutrition, Wumpette Style

[mecch]

Why dont they just make some sort of mexican omelette and shove it in a crispy taco shell. Or eggs and refried beans in a shell. It might be good.
Who wants a waffle from Taco Bell?

[bocker3]

Ok.

Hey tell us about the food over in Africa, did you have any cool stuff like Antelope on a stick? What were dinners like?

No bush meat.  Lots of veggies (they are big on eggplant - YUCK!), soups, lamb, beef, chicken.  Nothing too exotic actually.". Though it is a safari company that, despite employing Tanzanians (at above average wages...), still caters to Americans.

Mike

[WillyWump]

Who wants a waffle from Taco Bell?

Most of the southern US.

[Jeff G]

Golden Corral is now serving lobster tails for 3.99 ... all that and a free cheddar fountain too !

[Theyer]

Golden Corral is now serving lobster tails for 3.99 ... all that and a free cheddar fountain too !

What is a Cheddar fountain?

[Dan0]

What is a Cheddar fountain?

I've never hear of it, either.  I've only been to Golden Corral once - and that was enough. If I recall correctly, everything could be covered in gravy. You may as well shove a stick of margarine up your Carotid artery! 

[Jeff G]

What is a Cheddar fountain?

Its a fountain of flowing cheddar cheese for tempura . The cheddar fountain at golden corral has a sign warning parents to keep the kids out of it as well at the chocolate fountain ... I have seen children being chased down by parents as they try to get to those fountains as well as soft serve ice cream machine, its people watching at its best/worse .     

[Joe K]

Its a fountain of flowing cheddar cheese for tempura . The cheddar fountain at golden corral has a sign warning parents to keep the kids out of it as well at the chocolate fountain ... I have seen children being chased down by parents as they try to get to those fountains as well as soft serve ice cream machine, its people watching at its best/worse .   

Oh please, "flowing cheddar cheese", hardly.  I am sure that none of that "cheese" ever came from a living thing.  "Better living through Chemisty" maybe, "cheese", um, no.

Joe

[Jeff G]

Oh please, "flowing cheddar cheese", hardly.  I am sure that none of that "cheese" ever came from a living thing.  "Better living through Chemisty" maybe, "cheese", um, no.

Joe

Well ... its cheese like .

[WillyWump]

Well ... its cheese like .

I may go bask in the glory of the Cheese Fountain today

[Jeff G]

I may go bask in the glory of the Cheese Fountain today

Dip around the flotsam my friend dip around .

[zach]

i don't think real cheese is legal in the united states, you can't sell it at least. now there was nasty stuff they made me eat in france, had mites on it. and in switzerland i asked if they had swiss cheese, didn't get a laugh.

the real question is, how long does cheese last? doesn't it just become another type of cheese?

my track coach had a motto before a race

squeeze cheese so you can run like breeze

[mecch]

I usually LOVE the corny show "The Neighbors". Its about aliens who live in suburbia next to couple who have moved "up" from Bayonnne. (Moving on up...)
Anyway the latest episode was god awful. They were hosting an "Oscars Party" and the alien neighbours tried to be nice by surprising them with fancy fixings. Carrot Top and Erik Estrada were there. Estrada was really into the "caviar fountain" the aliens set up.  It was god freaking too hideous to watch.

[WillyWump]

Dip around the flotsam my friend dip around .

LMAO.

but the flotsam adds excitement to the whole experience.

[Jeff G]

LMAO.

but the flotsam adds excitement to the whole experience.

I would love to dip a rubber mouse in there and lay it next to that fountain ... LOL .

[BT65]

I would love to dip a rubber mouse in there and lay it next to that fountain ... LOL .

That would be perfect! 

[Miss Philicia]

i don't think real cheese is legal in the united states, you can't sell it at least.

I'm not sure what you're attempting to say here, but of course "real cheese" is made in the US -- quite excellent ones too if you know where to buy them.

http://www.epicurious.com/articlesguides/blogs/editor/2013/05/great-american-artisanal-cheeses-to-eat-now.html

But it's true, what most American purchase if vile, processed cheese full of emulsifiers, saturated vegetable fats and food coloring.

[zach]

ms p, in the same way that this forum has a few running gags and topics that are repeatedly poked fun at, ask a long distance backpacker how long it takes cheese to rot. all i really did was bring something in here i knew yall probably wouldn't get.

[WillyWump]

ALERT!

I just got back from Golden Corral....AND THE CHEESE FOUNTAIN WAS DOWN. So I had to double up on The Chocolate Fountain, which was was going like crazy... I had to elbow my way through the small gathering of 6-14y/o's but I made I finally made it to the liquid chocolately goodness.

I voiced my dismay to the powers that be, but to no avail.

[Jeff G]

ALERT!

I just got back from Golden Corral....AND THE CHEESE FOUNTAIN WAS DOWN. So I had to double up on The Chocolate Fountain, which was was going like crazy... I had to elbow my way through the small gathering of 6-14y/o's but I made I finally made it to the liquid chocolately goodness.

I voiced my dismay to the powers that be, but to no avail.

I would write an angry email to corporate if I were you . Let them know how it made you feel when the cheese fountain was down and maybe explain that you have an incurable illness and can never get back the time you spent standing there in utter shock and heartbroken over the incident .   

[mecch]

The Swiss call it fondue and it doesn't need to squirt out of a fountain.
A fondue restaurant reeks.. Some places have a special room you have to go to, to order melted cheese dishes.
If real cheese was squirting hotly through a fountain, all the diners might easily throw up.

[Jeff G]

The Swiss call it fondue and it doesn't need to squirt out of a fountain.
A fondue restaurant reeks.. Some places have a special room you have to go to, to order melted cheese dishes.
If real cheese was squirting hotly through a fountain, all the diners might easily throw up.

I had some friends in Rockford Illinois who own a fondue restaurant . I would go to the bar and have drinks but I never had the fondue there because the place reeked really bad .   

[Miss Philicia]

Sorry, Wumpellarina: America Is Falling Out of Love With TV Dinners

While Americans over 45 are actually chomping on more freezer-chilled foods, those under 45 say they are more interested in “freshness.”

ps: as usual, Miss P is hangin' with the youngins.

[WillyWump]

Sorry, Wumpellarina: America Is Falling Out of Love With TV Dinners

While Americans over 45 are actually chomping on more freezer-chilled foods, those under 45 say they are more interested in “freshness.”

I've been on a Healthy Choice kick lately (swimsuit season is upon us you know). But tonight I am having Fish Sticks (Gortons of course) and frozen fries.

ps: as usual, Miss P is hangin' with the youngins.

k

[bocker3]

I've been on a Healthy Choice kick lately (swimsuit season is upon us you know). But tonight I am having Fish Sticks (Gortons of course) and frozen fries.

Oh Good -- a nice, low sodium, kidney friendly meal!!!   

You do know that swimsuit season will never be the same if you end up with a large scar around your abdomen, right!!!

If not for you -- eat better for the adorable little munchkin princess of yours.......  She wants grandma to see her graduate!!

 
M

[Miss Philicia]

CLUTCH THE PEARLS you Southern gals -- Philly's first gourmet Southern restaurant by Top Chef alum Kevin Sbraga just did excellently in its first food critic write up in the local paper.

Unfortunately I haven't been yet

[mecch]

When you want sauce with steak, what sauce?
I had a simple rib eye, home fries, and red wine tonight.  I wanted sauce not catsup. I put on my plate - sweetish tangy german mustard, pretty spicy mango chutney, and whipped butter with wasabi.  I loved the mango chutney - is that weird?`

[Miss Philicia]

The only time I find any kind of sauce on a steak acceptable is something like an au poivre, Béarnaise, Bordelaise, but of course those are a fuss to make and best done at a restaurant.

At home what I do with a good quality rib eye is after grilling, let it rest for a few minutes, sprinkle with sea salt and some fresh pepper, then finish by dribbling a good balsamic vinegar on top. This is more of northern Italian way to serve steak.

For skirt/hangar steak which is, of course, a cheaper cut of meat -- but does great with citrusy marinades in a Latin style.

[WillyWump]

I love a good Horseradish cream sauce on a steak, but it's hard to find a good one, and I've yet to try to make it at home.

But a good steak really doesn't need any sauce.

I do have a bottle of A1 in my fridge though. rarely ever used.

[hope_for_a_cure]

When you want sauce with steak, what sauce?

I have been on a blue cheese kick for some reason.  Just crumble some really good blue cheese on a charcoal grilled steak and I am happy!  I don't overcook the meat so the natural juices and the blue cheese with some coarsely ground salt/pepper are really all I do. 

[hope_for_a_cure]

CLUTCH THE PEARLS you Southern gals -- Philly's first gourmet Southern restaurant by Top Chef alum Kevin Sbraga just did excellently in its first food critic write up in the local paper.

Unfortunately I haven't been yet

I tried tomato pie for the first time in my life this past year.... not bad.  IMO it was better the next day served at room temp.  Boiled peanuts must be HOT HOT HOT however!   

[Miss Philicia]

Do you Southerners still cook your steaks well done like dried up leather?

[hope_for_a_cure]

Do you Southerners still cook your steaks well done like dried up leather?

Not me.  I do a medium rare for me.  We have a family member who likes them tough and dry and it 'kills' me to watch a good steak burn like it does to meet that requirement.  Hell, I love a good Japanese Steak Tataki but only from a reputable place.   

This weekend coming up will be grilling weather here but not sure what will end up on it yet. 

[WillyWump]

Do you Southerners still cook your steaks well done like dried up leather?

Ghurl no. my steak has to have some red in it.

Some people like to lop it's horns off, wipe its ass and throw it on the plate.

Ps- tonight is Brown beans, white rice, and cornbread muffins. Homemade with love.

[mitch777]

I ran some errands today and decided to pop into the Mohegan Sun Casino for a rare appearance. Not much gambling but I had a blackened Mahi Mahi sandwich and a margarita at Jimmy Buffet's.

While dining the bells and whistles went off and a monster sized bottle of tequila came down from the ceiling out of what I guess was supposed to look like an ice chamber of sorts. It poured out into a 7' pitcher with lots of bubble action. lol.

[Jeff G]

I ran some errands today and decided to pop into the Mohegan Sun Casino for a rare appearance. Not much gambling but I had a blackened Mahi Mahi sandwich and a margarita at Jimmy Buffet's.

While dining the bells and whistles went off and a monster sized bottle of tequila came down from the ceiling out of what I guess was supposed to look like an ice chamber of sorts. It poured out into a 7' pitcher with lots of bubble action. lol.

That's sounds almost exciting as the cheddar fountain at the Golden Corral .

[WillyWump]

That's sounds almost exciting as the cheddar fountain at the Golden Corral .

If they had a cheddar fountain next to the Margarita-out-of-the-roof thingie I would never leave.

[mitch777]

If they had a cheddar fountain next to the Margarita-out-of-the-roof thingie I would never leave.

I can picture you drilling a hole at the bottom of the margarita pitcher. Good to the last drop.

That's sounds almost exciting as the cheddar fountain at the Golden Corral .

My exact thought while eating. lol.

[mecch]

Rainy Saturday night, stayed in and just finished a batch of dark chocolate cupcakes. I don't think I've made cupcakes in 10 years.

What kind of frosting?  I think hard, "royal" icing with a kirsch flavour... ?
http://inthedevilskitchen.com/2011/12/10/royal-icing/
what do you think?

with bright red candied cherry.

[mitch777]

Rainy Saturday night, stayed in and just finished a batch of dark chocolate cupcakes. I don't think I've made cupcakes in 10 years.

What kind of frosting?  I think hard, "royal" icing with a kirsch flavour... ?
http://inthedevilskitchen.com/2011/12/10/royal-icing/
what do you think?

with bright red candied cherry.

Chocolate frosting, chocolate. Is that available in Switzerland? tee hee.

[WillyWump]

dark chocolate cupcakes. I

  I think hard, "royal" icing

with a kirsch flavour... ?

with bright red candied cherry.

mmmm Decadent.

[mecch]

Chocolate frosting, chocolate. Is that available in Switzerland? tee hee.

yeah swiss butter, swiss chocolate, and swiss eggs.
Got to think twice before I buy swiss eggs, one of the staples that doesn't bother to compete with European price points.

[mecch]

6 organic free range swiss eggs = 5.40 USD
6 non-organic swiss eggs, raised on ground not cages = 3.85 USD
10 budget imported (usually German) eggs, raised on ground not cages = 2.70 USD

[Ann]

6 organic free range swiss eggs = 5.40 USD
6 non-organic swiss eggs, raised on ground not cages = 3.85 USD
10 budget imported (usually German) eggs, raised on ground not cages = 2.70 USD

That's fairly comparable to what we pay for eggs on the Rock. I think our "10 budget" deals are from Engerland though, rather than anywhere on the EU mainland. Local eggs always cost a bit more than eggs from "across" but I do try to buy local when it comes to food. If we don't support our local farmers and they all go belly-up, we're going to be in big trouble if there's ever a weather or ahem "political" event that cuts us off from the food supply for any length of time. Island life!

On another note, the ramsons (what Miss P calls ramps) are out, looking lovely and smelling divine in the glens of the Manx countryside. On sunny days the glens smell fantabulous this time of year because of them. And they're delish too!   <- that's me licking my chops, not sticking my tongue out at you!

Miss P, my ex wants to know if he can sell you a box or two of Manx Ramps. He can next-day-air them to you. Oh, and after viewing that photo of you cooking scallops the other day, he wants to know if you ever clean your pans. The scallops looked lovely, if a little over-cooked - but were they Manx scallops? (They are sold in the US in pricey, high-end foodie establishments of the type you frequent.) Manx scallops are the best. Any real seafood foodie will tell you that. Before you come in all guns blazing, you do know I'm teasing you, right?

The best queenies (basically small scallops) I've ever eaten came from the Sound of Gigha, which is a tiny stretch of water on the west coast of Scotland. Very sweet and melt-in-your-mouth goodness. Next to impossible to catch though, and we only caught enough to feed two people. Caught a load of scallops that day though, which is what we were after anyway.

PS - queenies themselves aren't "next to impossible to catch", just ones in the Sound of Gigha when you're working scallop gear. Queenies are usually fished in nets, but if you put a net down in the Sound of Gigha it would come back aboard ripped to shreds.

[Miss Philicia]

1) Ramps season in the Northeast will be delayed this year due to the colder weather -- they'll probably not start showing up for three more weeks. Let me know if you'd like my delicious ramp pasta recipe!

2) My scallops were not over-cooked -- usually I don't do this, but this time I lightly dusted them in breadcrumbs. And the pan is a commercial-kitchen grade small sautee that is dark metal on both sides. I can't remember where they were from -- the wholesaler  that supplies all the top restaurants in the city is located a few blocks from me and has a retail front too, and they label all of their seafood by origin and date of catch. They had four kinds of scallops that day.

3) I'm sure Manx scallops are delicious since you sit in that cold Irish Sea

4) Please note that P. magellanicus is found on the continental shelf of the northwest Atlantic from the north shore of the Gulf of St. Lawrence south to Cape Hatteras, North Carolina -- as the crow flies I am only 60 miles from the ocean, ensuring fresh seafood at all times.

Bonus point: I know you don't have any delicious Cape May Salt Oysters where you live

[mecch]

I just had some "tomme" cheese stuffed with ail des ours, with tiny white Munich sausages and boiled potatoes.
http://www.myswitzerland.com/en-ch/tomme-vaudoise-soft-and-smooth.html

Here's an open faced sandwich with cheese and ramps pesto
http://www.cuisine-campagne.com/index.php?post/2013/04/15/Pain-fourré-à-l-ail-des-ours-et-à-la-tome-du-Jura

[mecch]

Local eggs always cost a bit more than eggs from "across" but I do try to buy local when it comes to food. If we don't support our local farmers and they all go belly-up, we're going to be in big trouble if there's ever a weather or ahem "political" event that cuts us off from the food supply for any length of time. Island life!

This.  If nobody buys the Swiss farms' production, its curtains. But all the big chains are no longer pushing the Swiss goods cause the consumer vote with their purses to buy the big business produce designed to compete across Europe.  Don't get me started on the disastrous carbon footprints represented in the produce aisles, these days.

[WillyWump]

Oh nothing, just getting my GooGoo on...

[mitch777]

6 organic free range swiss eggs = 5.40 USD
6 non-organic swiss eggs, raised on ground not cages = 3.85 USD
10 budget imported (usually German) eggs, raised on ground not cages = 2.70 USD

Yikes! $10.80 a dozen? Are they gold plated? Well, I guess I wouldn't mind if we Americans could get our healthcare costs under control.

And yes, shop local.

[mecch]

Yikes! $10.80 a dozen? Are they gold plated?

well, they are organic. And raised in yards, maybe in view of the Alps, even  so....
How much is a free-range farm laid egg where you live? Say, at the farmer's market.

I dont care much for organic vs regular, if theres a big price difference. The price of some organic stuff has come down, like its a few dimes more for organic milk vs regular. But the cows can't be pumped fill with crap like in some countries, so the "regular" milk is pretty wholesome and tasty and I dont drink all that much anyway.