Hey evrybdy!

Coregonus · #1 08-09-2007, 11:16 PM

Decided to join as now get more time to write and share. I savvy creative cooking, off spotlights. Always up to try smthng rare and exotic. LOVE good knives and their magic. ...what else? Looking forward to have lots a fun here

C

bigsimp · #2 08-10-2007, 08:34 AM

Hello
welcome to the forum. I am curious about your rare and exotic food???? You will have to share a bit on that subject. Looking forward to hearing more from you.
Bigsimp

Mezzaluna · #3 08-10-2007, 09:31 AM

Welcome, Coregonus! Bigsimp took the words out of my mouth- we'd love to hear about your adventurous palate.

I'm sure you'll enjoy visiting and participating in this community. I hope we're a regular stop for you, and we'll look forward to seeing you often.

Regards,
Mezzaluna

Coregonus · #4 08-10-2007, 03:54 PM

Thank you, guys! I feel like home already.

My palate? I can't mention even one thing I wouldn't eat or cook (not big fan of roaches though). I like to play with exotic seefood, adopt extreme recipes, switch common ingredients for hard-to-find (more fun than otherwise). LOVE to learn bizarre ethnic tricks and techniques (would die for Tony Bourdain's TV series job)

Anyway, if there are some ancient grain or blue-meat game bird or freaky fish I haven't taken apart yet - I can't sleep well.

Best regards

C

Chef Ladybug · #5 08-15-2007, 08:58 AM

Welcome, Coregonus!

I, too, am interested in ethnic recipes and exotic foods, but I find I'm alone in my household when it comes to my love for the exotic... cockroaches and chocolate covered ants excluded. Hope you have a great time here and that Chef Talk becomes a source of inspiration for you. I also wanted to stop by and thank you again for helping me look for salep. You've only been here a few days and have been a pleasure to have around. I imagine you'll make an even greater contribution to Chef Talk in the future.

Much obliged,
Chef Ladybug.

shel · #6 08-15-2007, 10:47 AM

Quote:

Originally Posted by Chef Ladybug

I, too, am interested in ethnic recipes and exotic foods, but I find I'm alone in my household when it comes to my love for the exotic... cockroaches and chocolate covered ants excluded.

<LOL> I used to have a number of cockroach recipes, although I never tried any of them. I did eat grasshoppers once. They were baked into a wheat bread ... nice crunch, and the taste wasn't too noticeable as long as the bread was nicely buttered.

Shel

Chef Ladybug · #7 08-15-2007, 11:07 AM

LOL... Oh, Shel. Ever had a peaceful, dreamy, deliriously delicious swim (if swimming can be thought of as "delicious") be violently disturbed by a little brush of some algae or even a friendly fish around your foot? That would be me with the grasshopper in my mouth, carefully feeling it with my tongue, and -- thanks to paranoia -- mistaking the innocent tasty bread crumbs for a grasshopper wing which has miraculously come to life like the living dead and is flapping around zombieshly in my mouth like the headless chickens my father would slaughter.

And should I be as brave as I don't dare to be, my husband wouldn't kiss me hello for a loooong long time when he comes from work, regardless of all the mouthwashing that would inevitably take place in my part

lol. Can't imagine any grasshopper ruining my love life like that. It's too soon. I'm too young.

Coregonus, sorry for ruining any chance you may have had at changing your mind and becoming more adventurous with insects.

Regretfully,
Chef Ladybug.

shel · #8 08-15-2007, 11:14 AM

At first we thought the 'hoppers were raisins.

Shel

Chef Ladybug · #9 08-15-2007, 11:16 AM

They chop them up or do the grasshoppers curl up that way from the heat?

shel · #10 08-15-2007, 11:35 AM

Oh, these were whole 'hoppers, not curled at all. When we first bit intothem we had no idea what we were getting into.

We'd spent a saturday morning baking bread for the community, although I and a few others were not responsible for the mixing of the dough. When the bread was done and distributed (bread was baked in coffee cans), a few of us grabbed a loaf, sliced it, and passed the slices around. It didn't take long for us to discover that the reason the flour had been donated to us was because of the 'hopper contamination. But hey, it was 1967 in the Haight Ashbury - things were loose and people were easy going and accepting of what was.

Shel

Chef Ladybug · #11 08-15-2007, 11:56 AM

Thank you Shel for making me laugh so hard. That's amazing! I've always felt I was born in the wrong decade.

This reminds me of Upton Sinclair's THE JUNGLE book. But regarding sausages and women, "if you want to enjoy the experience, never watch the preparation of either."

I once heard of a woman's hair being caught in one of the wings they mix flour with. You've gotta know how bread is made in some factories -- they use a giant machinery similar to the one that mixes eggs, only that instead of the egg mixer they have a double edged thick pole that curled up at each end like hooks. That would twist itself in and out of the bowl. In went one end, and out came the other. The poor woman had bent over the giant bowl for some reason and didn't duck fast enough when the wing came toward her. I was young, probably 4 years old, around 1989. She would always wear a hair net because half of her hair was missing. It was so sad. You wouldn't see ME bending over the machinery unless they were turned off. Then I'd pinch off some dough and eat it... unbaked.

Just as long as Coregonus doesn't mind that his welcome is accompanied with bizarre food stories

Bittersweetly,
Chef Ladybug.

Coregonus · #12 08-17-2007, 01:10 AM

Quote:

Originally Posted by Chef Ladybug

Just as long as Coregonus doesn't mind that his welcome is accompanied with bizarre food stories

Not at all. Even more, honored and grateful. I ate 'hoppers - locusts, to be 100% correct. Deep-fried and crunchy

. Roaches are different story (sanitary reasons). I've heard of giant Phillipine(?) cockroaches kept on citrus diet to enhance flavor - would go for it.

C