Things that are making you happy*******food and drink edition******

[foodguy]

Originally Posted by iammatt

Wow, that looks great. She is one of the most consistent recipe writers out there, isn't she?
she's a goddess. a lunatic, but a goddess. just for giggles.

 

[foodguy]

Originally Posted by mm84321

OK, potentially dumb question, but what happens to an avocado when you poach it?
yeah, i gotta admit that was my thought too. warm avocado seems awfully ... weird. does it change color? seems like it would oxidize even faster.

 

[kwilkinson]

Originally Posted by foodguy

yeah, i gotta admit that was my thought too. warm avocado seems awfully ... weird. does it change color? seems like it would oxidize even faster.

I haven't done it yet. But it was your boy who recommended it. I planned on trying it later this week.

 

[mordecai]

Originally Posted by foodguy

yeah, i gotta admit that was my thought too. warm avocado seems awfully ... weird. does it change color? seems like it would oxidize even faster.
At fatties in Eagle Rock, I once had a warm avocado half filled with a scoop of cold tomato sorbet. It was surprisingly one of the few good things I've had there.

 

[foodguy]

Originally Posted by kwilkinson

I haven't done it yet. But it was your boy who recommended it. I planned on trying it later this week.

my WINE boy. not my food boy. seriously, he's a pretty good cook (his book on piedmont is terrific). i'll give him the benefit of a doubt. but it seems like rich on top of rich with a sauce of rich.

 

[mm84321]

Yeah. I love avocado, and adore poached eggs, but that combination just seems a bit over the top for me. I like avocado paired with crab the best.

 

[mordecai]

Doesn't sound any more rich than a California Benedict to me. Any Benedict really.

 

[foodguy]

Originally Posted by mordecai

Doesn't sound any more rich than a California Benedict to me. Any Benedict really.

uh, yeah. kind of my point.

 

[itsstillmatt]

I had foie gras with banana hollandaise once. That was kind of rich.

 

[mordecai]

Originally Posted by foodguy

uh, yeah. kind of my point.

What kind of commie is too good for a Benedict?

 

[foodguy]

Originally Posted by iammatt

I had foie gras with banana hollandaise once. That was kind of rich.

i had a burp that tasted like that once. quit drinking for a while.

 

[SField]

Originally Posted by kwilkinson

You guys make some insane guacamole. To me, guacamole is avocado + super finely diced red onion + lime juice + a ton of salt.

Although at a restaurant once I did make a mango habanero guacamole that got written up in one of the free Chicago newspapers.

I like tomato in it. But I also don't believe in chilling it.... room temp is much better to me. No cilantro for you *******?

 

[foodguy]

Originally Posted by SField

I like tomato in it. But I also don't believe in chilling it.... room temp is much better to me. No cilantro for you *******?

room temp yes, tomato, possibly; i will recognize that cilantro might be desirable in some guacamoles, but i'm afraid it is just not appropriate for mine own.

 

[SField]

Originally Posted by foodguy

room temp yes, tomato, possibly; i will recognize that cilantro might be desirable in some guacamoles, but i'm afraid it is just not appropriate for mine own.

I'm too much of a gringo.

I haven't had good guac in chicago... it always tastes fairly average at Bayless places.

 

[foodguy]

it's really all about the avocado. there's such an amazing difference in fruit that's been allowed to hang on the tree.