What Are You Eating Today?

**Brian Olewnick** · May-17th-2005, 02:13 PM

I'm figuring I'll get an extra graininess doing my own almonds. They have some oil in them, right? So I thought I might end up with something in between almond butter and gooey candy. Besides, if this would work, I can always though in other stuff. Like Fluff. Or cinnamon sugar. You know, healthy stuff.

**Pete C** · May-17th-2005, 02:24 PM

Originally Posted by Brian Olewnick

I'm figuring I'll get an extra graininess doing my own almonds. They have some oil in them, right? So I thought I might end up with something in between almond butter and gooey candy. Besides, if this would work, I can always though in other stuff. Like Fluff. Or cinnamon sugar. You know, healthy stuff.

You're as bad as Buddy Sorell with the Eggs Benedict.

**Brian Olewnick** · May-17th-2005, 02:29 PM

Originally Posted by Brian Olewnick

Besides, if this would work, I can always though in other stuff.

I can't figure out my own typos these days. Though?

**Chris D** · May-17th-2005, 02:43 PM

Originally Posted by clinthopson

I get most of my dried herbs and spices from Penzey's mailorder. They seem to have uniformly high quality and great prices.

Penzey's is based in Wisconsin. There's a real store here in town, and it's a fabulous experience to walk in and browse. Their stuff is the best.

**Sergio Zamora** · May-17th-2005, 03:00 PM

Originally Posted by Brian Olewnick

I'm figuring I'll get an extra graininess doing my own almonds. They have some oil in them, right? So I thought I might end up with something in between almond butter and gooey candy. Besides, if this would work, I can always though in other stuff. Like Fluff. Or cinnamon sugar. You know, healthy stuff.

Oooh! Condensed milk!!

**Brian Olewnick** · May-17th-2005, 03:07 PM

Originally Posted by Sergio Zamora

Oooh! Condensed milk!!

There ya go. This coming from someone who munches on sugar skulls! Excellent.

**clinthopson** · May-17th-2005, 03:48 PM

Originally Posted by Brian Olewnick

Whaddya think would happen if I put a bunch of almonds (unsalted, presumably roasted) into a blender and mixed it with honey (warmed up, I guess, to improve liquidity)? Is there any chance this would result in delicious, honey-flavored almond butter?

Brian, the key here is to be sure you put the top on the blender.

**Sergio Zamora** · May-18th-2005, 03:49 PM

Speaking of sweets, does anyone know if there is an English word for cajeta? It's a thick, sweet, brown substance made with sugar and milk. The sugar is probably in the form of molasses. The most popular brand is sold in jars with a picture of a cow.

There's also cajeta de mebrillo (quince), which is also incredibly delicious but a whole different thing. We sure like our quince in the old country, that's for sure.

**Sergio Zamora** · May-18th-2005, 03:54 PM

With a google (which i should have done first), I found that cajeta is known as 'burnt milk' and 'caramel candy'. Does this sound familiar at all? (I'm sure Clint knows about it)

Anyway, this stuff is *great* on bread.

**bostontricky** · May-18th-2005, 03:58 PM

Originally Posted by Chris D

Penzey's is based in Wisconsin. There's a real store here in town, and it's a fabulous experience to walk in and browse. Their stuff is the best.

It took my nostrils a couple of days to recover from the sensory overload. You can sample almost everything they've got in the shop as they have glass jars full of samples alongside the merchandise. Aside from being overwhelmed by the various aromas, a whiff of the crushed jalapeno sample almost put my sinuses over the top. Who needs cocaine when you've got wasabi?

Lunch: salmon (mixed with mayo and...wasabi) and lettuce on pita

Dinner: Fish Stick Hell with the kids. (There's got to be something for me, somewhere here...) You think you leave stuff like this behind in your youth, and bam, you've got a pantry full of Kraft Macaroni & Cheese all over again...

**clinthopson** · May-18th-2005, 04:03 PM

I love cajeta, especially the stuff made out of goat's milk.

I've used it as an ingredient in pecan pie.

**Pete C** · May-18th-2005, 07:39 PM

Originally Posted by Sergio Zamora

cajeta is known as 'burnt milk'
. . .
Anyway, this stuff is *great* on bread.

In Oaxaca I had leche quemada ices.

Is it better than Marmite?

**clinthopson** · May-19th-2005, 10:32 AM

Originally Posted by Pete C

In Oaxaca I had leche quemada ices.

Is it better than Marmite?

Pedro, surely you jest.

Marmite is vile.

**Doc Martin** · May-19th-2005, 11:07 AM

Originally Posted by clinthopson

Marmite is vile.

Vile? It's a crime against Humanity! When I was attending school in England, I had a room mate who lived on the stuff, and also Vegimite.

**Pete C** · May-19th-2005, 12:42 PM

Originally Posted by clinthopson

Pedro, surely you jest.

Si.

**bostontricky** · May-19th-2005, 07:35 PM

Wild Alaskan Sablefish (black cod) filets under the broiler, dressed with evoo & fresh lemon juice (and one filet sprinkled liberally with Penzeys saltfree lemon pepper). Steamed asparagus and basmati rice for sides; Breyers finale.

Wow - how long has this fish been on the radar screen? Never heared of or had it before tonight.

**RedJazz** · May-19th-2005, 07:42 PM

Tricolor noodles with cheddar cheese pieces, fresh spinich, oil, balsamic vinegar, lime juice, garlic, basil, black pepper.

**Brian Olewnick** · May-19th-2005, 07:43 PM

Salmon fillets on vegetable fritter, side of orzo with nice mushrooms. Brownie.

**Jimmy Cantiello** · May-20th-2005, 05:20 AM

Oooh, I love orzo with butter and black pepper. I can easily eat a pound of that luscious stuff..............

**Gary Sisco** · May-20th-2005, 08:05 AM

More fresh asparagus tonight. It's that time of year, baby. Get it while you can! It's a whole other experience when you cut it and eat it the same day.

**clinthopson** · May-21st-2005, 12:13 PM

Lage of lamb, marinates in garlic, lemon juice, fresh thyme and lotsa garlic and hot smokes with pecan chips, asparagus and avocado salad

**Pete C** · May-21st-2005, 07:34 PM

Originally Posted by clinthopson

Lage of lamb, marinates in garlic, lemon juice, fresh thyme and lotsa garlic and hot smokes with pecan chips, asparagus and avocado salad

Film at eleven!

**clinthopson** · May-22nd-2005, 12:38 PM

Originally Posted by Pete C

Film at eleven!

Nap at 9:30

**gonzo** · May-23rd-2005, 03:20 AM

hebrew national franks, chips,diet dr.pepper.

**gonzo** · May-23rd-2005, 03:22 AM

i've been craving deep pit barbeque like a mofo!!!!

**Pete C** · May-23rd-2005, 07:30 AM

Last night's dinner was NYC's best shawarma, at the Olive Tree on MacDougal.

**Valerie** · May-23rd-2005, 10:43 AM

Originally Posted by gonzo

i've been craving deep pit barbeque like a mofo!!!!

me, too, so i had some baby-backs last night with chunky corn muffin, collard greens and three-cheese mac and cheese. didn't disappoint.

**Doc Martin** · May-23rd-2005, 10:54 AM

Originally Posted by Pete C

Last night's dinner was NYC's best shawarma, at the Olive Tree on MacDougal.

Ever try Yatagan Kabab House (104 MacDougal), just down the street? Nice Donner kabab.

PS. Dig the Visual Morphing!

**Jimmy Cantiello** · May-23rd-2005, 11:01 AM

For lunch, split pea soup doctored up with chopped roasted chicken breast, rice, and black-eyed peas. It ended up being split pea stew........

**clinthopson** · May-23rd-2005, 11:14 AM

It was hot here yesterday. I made a salade nicoise with Itralian oil packed tuna (IMHO the most delicious there is), blanched haricot verts, avocado, radishes from my garden, tiny tomatoes and mesclun. Dressing was a simple vinagrette with tarragon.

I think Baja Fresh tacos are in order today for lunch.

JazzCorner.com's Speakeasy

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