October 15th, 2006

fresh figs

so i have a tree full of ripe figs in my backyard.  i don't think there will be ripe figs on it for a *whole* lot longer and i'd love to do something with a bunch of them so that i can still enjoy the benefits of having a fruit tree in my yard in the winter when its not making fruit.  also, i'm not crazy about figs on their own but i know i like fig newtons so i'm pretty sure i have to like them in other things too.  i've never really eaten figs before so i'm not even sure what flavors go well with them

i also have just acquired a cookie jar and would love to have some cookies with figs in them to fill it up with.

its also getting to be wonderful weather to make big batches of soup (and possibly freeze them)

any ideas for cookie or soup or any other recipies involving figs? thanks!!!

*i looked through the memories section and found a few things but i'd love some more ideas slash i don't know how well recipies with dried figs transfer to using fresh figs with them

Amazing Fusion of Middle Eastern/South Western

So, it all started with a typical, "I'm hungry, what do we want to make for dinner?" As my roommate and I pondered this question we bascially decided to throw a bunch of stuff together and eat it with rice. Nothing too fancy. And somehow we stumbled upon the most amazing dish ever. So amazing that I feel the need, no not need, the responsibility, to share it with you all.

Disclaimer:
The measurments are approximate. We really just threw it together and this is us trying to remember about an hour later.



So first, we made up some short grain brown rice. It wound up being a lot since the bag broke, but you do need a lot for this, so it all worked out in the end.
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  • Current Mood: full

sticky rice!

Hey guys. I need to get to the bottom of this!
ok
for so long me and my girlfriend have been going to Thai restauraunts and most of them have this sticky rice, or sweet rice(same thing, different names) that is usually served as desert with fruit like mango or peach.

I found a recipe awhile back, and kind of altered it, using jasmine rice, and coconut milk, you basically let the rice soak in water overnight, next day, simmer it covered in a pot of coconut milk, until it evaporates. Yeah, this recipe tastes good, but its not the same as the sticky rice we get at the Thai places.

Theirs is this almost clear, glossy rice, and it is very very soft, and sticks together. It doesnt even look like they use coconut milk.

I am trying to see if anyone in here knows the kind of rice they actually use, and how they cook it to get it just like it is served in restauraunts.

Thanks!
-Nick

Stove-top popcorn

For Friday the 13th, me and my best friend had a movie night and I tried out something I learned from Alton Brown of Good Eats. Popcorn! It was really easy and tasted AMAZING! So I had to share it with you all.



3 tbsp peanut oil
1/3 c popcorn kernels
a sprinkle of popcorn salt [put regular salt in a food processor and grind it for a while]

Put it all in a big metal bowl. Cover it with foil. Poke some holes w/a scissors to let steam out. Put it on the stove over medium heat. Wait till you hear the first pop. Then with a tongs or pot holder, shake the bowl until all the popping stops. Take it off the heat, uncover, add more salt if you want and melted butter if you want, and for a cheesy taste, sprinkle on some nutritional yeast. It's the best snack in the world!