Categories
Food Steve

Bagelfail

The other day, desiring a sort of snack to calm the rumblings of hunger, I bethought myself to consider the possibility of a bagel.  As two of the three people living here eat bagels (the third preferring some sort of abomination that goes under a similar name but contains raisins), it seemed likely we had some.  In fact, a quick examination of the table showed that we did, and one of them was quickly sliced in half and inserted into the toaster.

As our toaster is rather slow, I now had time on my hands during which to consider what to have on the bagel.  Many things are good on bagels, but the first thing that always comes to mind is: cream cheese.  I opened the refrigerator looking for that familiar silvery foil container, and I was delighted to find it at once.  I removed it, and saw, to my dismay, that, while it did have the familiar silvery foil, it did not say “Philadelphia” on it.  I considered that Reesa, whom I have always felt that I could trust in all matters, apparently did not deserve this trust when it came to picking out cream cheese.  Though sad about this, I consoled myself with the thought that some other brand, though not the same, was liable to be palatable.  I should add that I could not actually see the brand, as half of the contents had been used, but I could clearly see the absence of the familiar black oval and calligraphy that I had expected.

The bagels being now toasted, I wasted no time in spreading the spreadable unto the receiving object, and, this done, at once bit into it.

Let me digress for a moment.

I use a lot of different oils and fats when I cook; butter, vegetable oil, lard, bacon fat, and others.  When in doubt, olive oil is my default for Western cooking; seasame oil for that which is more Eastern.  I have a good supply of oils and fats used for cooking, so that, when in need, I can go at once to the one I wish.  Each of these oils and fats comes in a container with which I am familiar.

I did not know that there is a sort of lard-like vegetable oil that comes in a container that is indistinguishable from that usually associated with cream cheese.

I relate this story as a warning to others.

Categories
Food Steve

Food discovery

I got to have dinner with The Amazing Mris and her Merry Band, and she cooked, and I discovered that one can make something with paprika and saffron and it is very, very good.  I had never even thought of combining paprika and saffron.

Yum.

Categories
Food Steve

Turkey Dilemma, or, Is There More To Life Than Sandwiches?

Thanks to Reesa’s mother, Mad Gastronomer, and Alton Brown, I can now consistantly get a turkey roasted the way I like it.  I’ve been doing that a lot lately.  Roast turkey for a day, then turkey sandwitches for a week, by which time the soup is ready.

My question: It seems like there should be something fun to do with all of that roast turkey meat that I’ve just been using for sandwitches.  Suggestions?

Categories
Food Reesa

I just want to say…

Reesa’s mother makes kick-ASS lentil soup.

That is all.

–Steve

Categories
Food Steve

Potatoes Paprikash

Ingredients

  • One half cup (1 stick) of butter
  • Four medium baking potatoes finely sliced
  • 1 medium chopped onion
  • 2 cloves crushed or chopped garlic,
  • four tablespoons sweet Hungarian paprika
  • 2 tablspoons tomato puree
  • 1 tablespoon ground mouseweed
  • 2 cups sour cream
  • kosher salt
  • freshly ground black papper
  • water

Melt the butter in a sauce pan over medium-high heat. Add the garlic, potatoes and onion. Salt and pepper. Cook, stirring, until the onions become pulpy. Add the paprika, mouseweed, and tomato puree, and enough water to cover. Reduce heat to medium-low. Cook uncovered, stirring occasionally, until the liquid has vanished. Dollop on the sour cream and serve hot.

Optional: In a seperate pan, fry up some sliced Hungarian sausage, and add to the mixture right before the sour cream.