The Food Talk Thread

I think that my preference falls relatively in-line with Nate's, largely because I was conditioned into dark chocolate early by my mom when the whole health benefit craze started surrounding it in the early 2000s. I can handle up to like 98% cacao and still really dig myself some dark chocolate every so often; especially when it infused with habanero pepper. Sounds weird maybe, tastes good definitely. Good times. Though yes, white is my unequivocal favorite, and I'm glad that not one, but two, like-minded people happen to exist around these parts! White chocolate is like the Mumford & Sons of chocolate; it has a generally bad wrap, but where's it mostly coming from, fedora tippers?

Speaking of peppers, I quite enjoy jalapenos. Always interesting to find the disparities, as well as the similarities, amongst our ZEJian tastes, eh, @"The Kakuzato"? They were essentially my gateway into spicy food as a kid, and though I generally enjoy many other peppers much more than the standard jalapeno these days, I don't hate 'em, either. Weird that I don't get a "soapy" vibe from cilantro or celery (in fact, I like the latter well enough), but I definitely don't like cilantro; it's just way too strong for me, which is where I can see that genetic deal kicking in, nevertheless. Makes me wonder if any of my relatives or ancestors were ever affected by cilantro in such a turrible sense!

BBQ cauliflower """"wings"""" y or n. Pretty much gonna make these with my dad sometime soon anyway; just want to gauge peoples' opinions on the idea before we test it out.

 

That's a definite yes for  the buffalo """""wings"""""

Let us know how they taste!

Also, girlfriend got home from work and decided to try and make fried rice. It was alright, better than most Chinese buffets but not as good as an actual restaurant.

 

Yeah, I always find it kinda funny when people go deliberately out of their way to style a vegetable into the shape of a chicken wing (or anything of this ilk), when it's clearly not; in that case, why not just have the chicken wing if it's your truest want? I'm not going to construe it any other way than a neat recipe for grilled cauliflower, haha.

 

Meat.

 

And so we begin the full-on splurge into vegetarianism! So far, so good. A portioned-out side of mashed potatoes with broccoli and tomatoes this morning for a bit of a festive touch to our New Year's Day prior to what's probably going to be a whole hell of a lot of cereal and super green salad breakfasts in my future! 

We also tried that buffalo cauliflower recipe a while back. They were pretty darn tasty, but didn't turn out quite right since, for whatever reason, they just didn't nab that same crisp to 'em that the above recipe had promised; they were, instead, rather mushy! So, my dad and I will be tackling them again today in an attempt to perfect them, but have adopted them into our recurring recipe fold neverthless as they were just, actually, damn good. I'm also going to be making my usual spinach saute that comes down to spinach in olive oil, garlic powder, turmeric, paprika, sriracha, and hopefully a dash of horseradish spice to go with it, if we still have some. Mayhaps I'll post a picture in the OM NOM NOM FOOD thread in Creation Station, if I manage to make it pretty for the camera. Either way, it's the bomb-diggity and you should try that combo.

 

Oh man we're into the tea talk, I'm pumped!  Today I've been drinking a roasted gyokuro at work which has a really nice buttery and nutty flavour.

 

Just thought I would drop in here and share my sauteed greens recipe, for anyone that's keen on trying it. @turbotaxer just asked for it a few days ago over Miitomo, and with the popularity of our Miitomo topic here, it suddenly clicked that maybe someone or another over on this side of ZEJ would be wanting to give it a go, too. The thing is, I don't really use measurements for this since I've been eye-balling it from the start, so these are all loose and colorful approximations, in those regards.

Spoiler: Jonno Greens

• 1 package of spinach, kale, or assorted greens
• Olive oil
• Paprika
• Turmeric
• Garlic Powder (Preferably, Johnny's)
• Hot Sauce (Preferably, Frank's)
• Pepper

1. Place greens into suitable pot.
2. Apply olive oil, paprika, turmeric, garlic powder, hot sauce, and pepper. Stir until spices have mixed fully into the liquids.
3. Turn stove on to just below medium heat.
4. Place lid on top of pot, allowing the greens to simmer and steam for ~10 minutes or until greens are fully cooked - softened and colored a dark green. Stir as needed.
5. Serve with your favorite Jonno-centric decorations for a Jonno party!