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Thread: Did you try a new food or dish? Tell us about it!

  1. #126
    Domestic extremist darkprincealain's Avatar
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    Mar 2008
    Nowhere. Now here.
    I tried a new recipe for crock pot cranberry chicken, and loved it. It's always so surprising to me how much flavor can come from a few simple ingredients. This one's easy. The Italian chicken that is also on this page, I tried but didn't love. The sauce came out too thin and overall it tasted very average.
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  2. #127
    Oerba Yun Fang DragonHeart's Avatar
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    Jun 2005
    New Hampshire
    Made Pão de Queijo for the first time today. Tapioca flour is extremely weird and I was very through the whole process. But, they appear to have turned out quite well. Taste a lot like Cheez Its. Going to get my recipe 'authenticated' by one of my new Brazilian friends tomorrow at work. If he likes it I'm keeping this one.
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  3. #128
    practical experience, FTW MaeZe's Avatar
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    Jun 2016
    Ralph's side of the island.
    Seaweed snacks. Come in many flavors, some organic some not.

    Trader Joes and Uwajimaya, a Seattle area Japanese grocer carry them.

    They occupy your mouth, then dissolve into what surely must be zero calories. You can get them with variable salt content.

  4. #129
    Never Surrender AW Moderator Maryn's Avatar
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    Feb 2005
    On a Pedestal
    The other night I made corn fritters for the first time. I used a recipe from Instructables and accidentally-on-purpose omitted the melted butter and the cheese. (I was prepared to add them if the batter didn't stick together enough, but it wasn't necessary.) They came out pretty well! Of course, even though I didn't deep-fry them, they still required a good bit of oil in my non-stick pan to brown properly, so they're not terribly healthy--just tasty.
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  5. #130
    practical experience, FTW Cobalt Jade's Avatar
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    Oct 2015
    Tunas! Not the fish but the fruit of a cactus that grows in the Andes mountains. There are two kinds, the red and the yellow. I prefer the yellow, the taste is milder. The texture is like a slightly mushier kiwi fruit, but the taste is not as sweet anda little cucumberly.

  6. #131
    practical experience, FTW Tazlima's Avatar
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    Jun 2013
    Quote Originally Posted by Cobalt Jade View Post
    Tunas! Not the fish but the fruit of a cactus that grows in the Andes mountains.
    I on the other hand, DID just try a new kind of fish for the first time - Alligator Gar

    My friends and I caught one yesterday and these things are just awful. First off, if you miraculously manage to get it out of the water and into the cooler without getting injured, you're not in the clear yet. Turns out that as a defense mechanism, they'll pee all over the drinks in your ice chest.

    They’re covered in thick gooey slime, and the skin with the scales on it is so tough that it was used by Native Americans as armor. A regular fillet knife bounces right off their armored bodies, the way it would bounce off a turtle shell. You have to use thick shears or wire cutters or some such thing to cut the skin open, and wear gloves while you do it to avoid being cut by the scales.

    When you finally get through the insane skin and can butcher the thing (still crazy difficult, because the skin fights to hold its form, you have to be extra careful not to open the body cavity, because if the fish you caught happens to be female, the roe is poisonous and can contaminate the meat.

    So finally you very carefully manage to harvest a couple teeny little fillets (I’ve gotten bigger meals off a good-sized sunfish)… and after all that effort, the meat itself can be summed up as “meh.” It's not bad, with a texture similar to gator and a sort of generic fish flavor, but it's certainly nothing special.

    I'm very much an "if I catch it and it's legal to keep, Imma eat it," sort of fisher, but I may have finally found a critter I’ll throw back. (The one we caught yesterday was pretty small, though. If I caught a four or five-footer, there'd probably be enough meat on it to make the butchering worthwhile).
    Last edited by Tazlima; 06-19-2017 at 10:01 PM.
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  7. #132
    Stand in the Place Where You Live KTC's Avatar
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    Mar 2005
    Tried it months ago, and thinking about it now because my daughter has requested I make it tonight when I come visit her. I have made it so many times since I first made it this past winter...everybody loves it. Burrito lasagna. Turns out it's kind of all over the internet in various forms...most often referred to as burrito casserole, but for me lasagna suits it best...because it is layers and I feel like I'm making lasagna while substituting all the layers for burrito-esque ingredients. SO EASY TO MAKE.

    1 Can Re-Fried Beans (Spicy jalapeno if you're so inclined)
    1/2 Cup Sour Cream
    Mexican Blend Shredded Cheese
    1 Can Cream of Mushroom Soup
    1lb Ground Beef
    1 Small Onion
    6 Large Tortillas (I usually try to get the flavoured ones---tomato or guacamole)
    1 Packet Taco Seasoning

    Pre-heat oven to 350
    -Cook the ground beef and diced onion and drain
    -add taco seasoning and re-fried beans to pan and heat through
    -Separately, blend mushroom soup and sour cream

    spread 1/2 the soup mixture in the bottom of a casserole dish/baking pan.
    tear half the tortillas into large chunks and form a layer on top of the soup mixture.
    spread on a layer of the meat mixture and cover it with a layer of cheese.
    REPEAT the layers, so that the top layer is cheese.
    Bake for about 1/2 an hour.

    I usually put jalapeno slices on top for my partner and I...and even mince some up with the meat. With the kids/grandkids I go easy on the spices, but you can really do any variation with this. Garnish with nothing, or garnish with tomatoes, chives, whatever you think works into the's really delicious. I think it's even better the second day. It firms up. It's so easy to slice and serve, too.

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  8. #133
    Benefactor Member
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    Feb 2005
    That does sound yummy KTC. I'm a lazy cook and definitely no purist. If I can use a can opener, rip open some bags and then throw everything in one dish I am a happy, happy cook! I sometimes buy pre chopped frozen onions so I wouldn't even have to haul out a knife. Thanks!
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  9. #134
    practical experience, FTW
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    Jul 2016
    i'm pretty sure i haven't responded in this thread yet. i can't read all six pages to find out (i'm at work)....

    but Blue Apron introduced me to foods that the pre-Blue apron me would have thought you'd be crazy to eat such foods....such as squash, persimmon, arugula, chicken (ok, yes i've had chicken before, but until now, it wasn't my priority food), fig jam...and those are just a few.
    and thanx to Japan Crate....i get to try all sorts of Japanese snacks/foods/whatever. red bean paste, honey butter pretz, green tea kit kats....are just a few of the things that are added to my MUST HAVE list....every month, i get a new box with new exciting snacks! Japan sure has some weird flavors though...LOL

  10. #135
    Making Einstein cry since 1994 Maggie Maxwell's Avatar
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    Jun 2013
    In my head
    Quote Originally Posted by Frankie007 View Post
    but Blue Apron introduced me to foods that the pre-Blue apron me would have thought you'd be crazy to eat such foods....such as squash, persimmon, arugula, chicken (ok, yes i've had chicken before, but until now, it wasn't my priority food), fig jam...and those are just a few.
    This is me with Home Chef. It's got me cooking foods I've never made at home before (last night I made pico de gallo and french fries from scratch, and last week I fried chicken), eating things I never tried before (fennel, kale, brussel sprouts), and cooking more creatively and healthily at home. Tonight is garlic pork tenderloin with a mustard-cream bearnaise sauce and asparagus, and I can't wait to get home and make it. *drool*
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  11. #136
    Special Snowflake? No. Hailstone RedRajah's Avatar
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    Feb 2010
    There's a grilled calamari salad recipe from Marcus Samuelsson that I am dying to try with my father-in-law (I'm teaching him how to cook and his palate is as adventurous as mine). Making a copy of the recipe today & hopefully will have more to report soon!

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