the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Default)
Can folks recommend a good lunch place near UW? I'm meeting a friend for lunch next week near campus and it's been a while since I ate near there regularly.

Needs to have a vegetarian option that's reasonable.

Many thanks!
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
[livejournal.com profile] much_ado is my culinary goddess this morning.

Breakfast bombs are the bomb.

Good oatmeal with little effort on a busy morning = happy Nita
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
The Food tasting meme )
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
I love being able to bullshit a simple recipe for someone who asks "uh, I got some of this from the grocery store, what the heck can I do with it?" and have that "ooh, that sounds yummy" response.

No, that's not a challenge.
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
home made raspberry sorbet waiting for me at the end of a long day.

Even if next time I really should take out the seeds first.
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
Take $100 and a few hours.

Provide nourishing, easy to eat lunch for ~30 people.
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
If you're ever in Mississauga and looking for dinner, and you like Italian - check out Alioli Ristorante.

[livejournal.com profile] bridgeoutahead, [livejournal.com profile] the_real_crispy, [livejournal.com profile] woodardp and I went there last Saturday before the show on a whim for dinner. I found it through Google's map service.

Dear gods.

It was sooo good. Service was excellent and unobtrusive, with just enough personality to make it interesting. The food was amazing (I had a black & white fettuccine (squid ink pasta & regular pasta pressed together through the pasta maker - beautiful) with baby clams & shrimp, tomatoes, green onions, white wine, garlic olive oil with blackened jumbo shrimp on top - oh gods - sooo good). Prices were decent considering the level of the food & the service. It isn't cheap, but it is totally worth it.

I cannot recommend this place more - it was lovely, and I want to go back.
the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Default)
Looking at the vegan-types...

[livejournal.com profile] trinshadow now lives near a young boy who's allergic to wheat, milk & eggs. She'd like to be able to offer him something tasty when he comes over to visit, besides a carrot. Does anyone have any muffin/something like that recipes that may be helpful?

Comment here and I'll pass the information on.
the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
I need to figure out a good substitute, texture wise, for ground beef that's vegetarian (and preferably vegan) friendly. Needs to hold up to being wrapped and steamed, without getting mushy.

Suggestions?
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
I found out why you discard the bacon from the soup.

Because after it's been simmering in the soup for the better part of a few hours, there's no "bacony goodness" to it. it's all been absorbed into the soup.

Was actually pretty non-good-tasting (the bacon I removed, not the soup. The soup kicked ass).
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
I am a carnivore. Unrepentant. I like meat.

Anyone who's ever watched me eat a steak knows this.

Ruths Chris is a popular steakhouse chain in the southern US. I went to one because of the recommendation.

Three things:
1) If you like your steak blue, don't eat there. It was cooked blue when it left the kitchen, I'm sure, but thanks to their policy of serving it on a heated plate (on the order of a 400F heated plate), it was medium well by the time I was half way through it.

2) I'm a big butter fan. Butter does not belong on steak. That's all I have to say about that. It especially shouldn't drown the damned thing. And that's all I have to say about that.

3) Given the above, it wasn't worth the price. Not when I said, "If I can't get a steak that is done blue and simply, then really, I'm not interested and I'll get something else" and I was told I'd get what I wanted.

And now, back to my reading.
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Default)
I have a new coworker.

She can make really good baklava.

And she shares.

I'm so hosed...
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
I saw an interesting idea the other day while watching Food TV.

A desert that was presented to look like a cup of hot chocolate, whipped cream piled high on it, with a small spoon in the cup for mixing.

It was actually a mocha-chocolate cake, baked individually in the mugs, with a marshmallow that had been flavoured with Grand Marnier and piped to look like whipped cream. the spoon was a cookie. They served it with a small shooter of butterscotch rum sauce.

I liked the idea - basically a modern day subtlety (theoretical medieval practice of making one food look like something else).

I'm toying around with doing something like this.

Trying to think of what I could make things look like.

What would you like to see arrive at the end of a lovely meal as a "finish" - talking eye appeal here, not what you want to eat
the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
Potluck:

An event in which people bring food for mutual consumption. To be "true" potluck, imnsho, there is no "organization" by the event thrower - what the random fates throw together is what they throw together. If that means we feast on bread and water, so be it. Organization starts to lean into the "planned multi-cook meal" theory of the universe.
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
Fresh home-made bread or home made scones with devon cream & homemade jam?
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Cooking)
I have an herb garden - one of the "makes Nita happy" things that got done outside this spring.

One of the things in it that's still harvestable (cause I live in the Great White North, doncha know), is rosemary.

I know all the usual stuff for playing with rosemary, but I ask you - anyone have anything that doesn't involve lamb or poultry or soapmaking that uses rosemary that I might try?
the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Default)
I should not be left alone with a bottle of hotsauce.

Yum..
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the_nita: usual shot when I'm directing - since I'm *not* looking at actors, I must be working on the script. (Knife)
Organic high-pressure sales is still high pressure sales.

Grr.
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