ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › My Challenge to All
New Posts  All Forums:Forum Nav:

My Challenge to All - Page 2

post #31 of 53
8/30/07 at 4:08am
OK it's not really a food but I can drink gallons of it GUINESS!! GUINESS, GUINESS, GUINESS, GUINESS!!!!!:beer:MMMMMMMMMMMMMMM
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
Reply
post #32 of 53
8/30/07 at 8:25am
I make a weed salad:
escarole
chicory
dandelion leaves
endive
raddicchio

counteract:
Boston lettuce
roasted almonds
roasted sesame seeds
balsamic, maple syrup, sesame seed oil vinaigrette.

Sweet and bitter....
Luc H
I eat science everyday, do you?
Reply
post #33 of 53
8/30/07 at 8:47am
I like the bitter accent of grilled Aragula with a good steak. Top it with some crumbled blue cheese....mmmmmm!
Reply
post #34 of 53
8/30/07 at 9:50am
Here is a simple one:

Dandelion - blanched until tender then drained. Salt generously and add olive oil and lemon juice...wonderful! Served as a side with a whole grilled fish (snapper)...very good!
Reply
post #35 of 53
8/30/07 at 10:41am
What's the difference between sour and bitter? I vaguely remember reading somewhere about Asian cuisine having five components with one of them being "sour" and another being "bitter". Is a lemon sour or bitter?
Reply
post #36 of 53
8/30/07 at 12:29pm
To me the juice and flesh are sour but the rind is bitter.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #37 of 53
8/30/07 at 1:30pm
I'm in total agreement, the zest has a distinctly bitter flavour to it.
Reply
post #38 of 53
8/30/07 at 3:59pm
Tamarind anyone ?
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #39 of 53
8/30/07 at 4:18pm
Technically speaking, that is correct
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #40 of 53
8/30/07 at 4:29pm
That reminds me of a hard candy I had in India. Tamarind, chili, cumin, sugar and maybe something else. I loved those! I also liked the little bit of texture compared to others. These were hand made, no artificial flavors.
Reply
post #41 of 53
8/30/07 at 9:00pm
I think Tamarind is sour - not quite bitter. Fresh tamarind can be eaten straight off the tree and is very sour - goes great with salt. Then there is sweet tamarind used for making tamarind chutney and sweets. Then there is the dried tamarind which again you soak in water and extract the pulp to add acidity to curries - especially fish curries - not bitter - but I love tamarind:)
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
Reply
post #42 of 53
8/30/07 at 10:01pm

Simple answer....

Marmalade on toast/toasted english muffins

Sauerkraut (depending on how you make it, but I love it with a bitter & sweet accent, fried smoky pork sausages, cabage, onion, apple, spices etc, gotta burn it a bit for best taste)

Champagne cocktails - brut champagne with angostura bitters and a cube of sugar - yummmm
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
Reply
post #43 of 53
8/30/07 at 10:54pm
Marmalade yum :D

I made some from Valencia oranges (US version) and maple syrup
Reply
post #44 of 53
8/31/07 at 9:50pm
Would I sound like a smartass if I said turkey and cranberry sauce? Great thread, its nice to actually think about bitterness as something other than "bad" or a problem to get around. Turnip has a distinct, if mild, bitter flavour, that has always been used to balance stews, braises, and the like.

I keep hoping that bitter will become the new "spicey" in North American cuisine, something a little daring for a while, then common.

--Al
Reply
post #45 of 53
9/4/07 at 9:07pm
I have used campri in pork dishes from time to time
Reply
post #46 of 53
9/4/07 at 9:13pm
There is no substitute for cranberry sauce!
Reply
post #47 of 53
9/5/07 at 5:42am
Al you're a smarta$$!
(joke).

Are cranberries bitter or tart? Is tart, astringent? You're confusing me here...
Luc H
I eat science everyday, do you?
Reply
post #48 of 53
9/5/07 at 6:25am
Luc,

You got me there, crans. are more tart than bitter. A berry that can be used similarly that leans more in the bitter direction would be bakeapple (cloudberry).

As an aside, good to hear from you! I've been away the last three monthes and its nice to be able to "hang out" here again.

--Al
Reply
post #49 of 53
9/5/07 at 6:34am
Nice to see you again Al,
Welcome back!

Luc H
I eat science everyday, do you?
Reply
post #50 of 53
9/18/07 at 9:02pm
Liver. Any kind of liver is bitter.
Reply
post #51 of 53
9/19/07 at 2:55am
for my competition that i won a bronze medal in recently , i did oven baked pork cutlets with a grapefruit and orange marmalade with orange vinecotto and then served it on udon noodles with zesty ginger , garlic bolt, carrots, on steamed asian greens
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #52 of 53
9/30/07 at 6:07pm
Did anyone mention charring, as in grilling? Heavy grill marks or black surfaces on grilled or bar-b-qued food is bitter. Wood smoke too, come to think of it.
Reply
post #53 of 53
9/30/07 at 6:26pm
Stewey, citrus bitter is one of my favorite flavors!

And Tessa, you about make me drool with that flavor combo :^)

I'm sure Dundee marmalade has been mentioned . . but just in case not, it's mentioned now
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › My Challenge to All