Supper (Dinner) Time!

[Calliander]

I prefer my mother's home cooking if it comes down to actually having to make the meals.

When I go out, though, I usually just go to a chain or something if I'm looking for an experience that's above the hole-in-the-wall places in my town. Not to get down on those hole-in-the-wall places, though; I love them, too. I enjoy Italian, Mexican, Chinese, Japanese, Thai, Indian, and Middle Eastern foods. I've been blessed with some incredible restaurants of those varieties within maybe twenty minutes. My girlfriend is Chinese, so she makes me all sorts of stuff, as well, which is a bonus.

I think, though, in my area, the pizza is the best. I've been to several different areas of the USA and nobody even comes close to making it like they do here in New Haven County, CT. Pizza and falafel are probably my favorite foods.

I also don't really like to have alcohol with my food. Before is fine, and some Bailey's Irish Cream afterwards is good, but I really like ice water with my actual meal. Ice water or soda.

And Stone, remind me never to go to dinner with you when it's your choice.

(Stone and I are from the same hometown.)

[Stone]

Heheh, there's a reason why it's rarely my choice - someday we're going to roll up in New York and eat the way I like to eat: start saving.

[station82o]

Hey - whats a risotto? i assume something with eggs... yes i'm ignorant. and how do you prepare scrambled eggs with butter?

[Stone]

Risotto's Italian, sort of a cross between rice pasta and rice pudding - it's hard to explain. It's fairly difficult to make (I've heard), but really simple and really good. I don't think you need much more than the right kind of rice and whatever the liquid is.

I think it involves slowly letting the rice absorb some sort of liquid, water, I guess, although it might be something else. It's a bit like making a hollandaise sauce in that sense - you slowly add liquid/butter to rice/eggs, stirring constantly in a double boiler, and they become something far better than their simple ingredients. It makes you think "holy crap, rice can do this?".

The best way to make scrambled eggs is to melt some butter, whip the eggs loosely, and cook the eggs over low/medium heat, stirring constantly. It takes what seems like forever, and the eggs stay in liquid form for about 5 or 6 minutes, but eventually they sort of come together and they're really good. Once the eggs are almost done, you can beat in about a tablespoon of butter you had melted already (I usually skip that, I forget to melt the butter in advance). Then, just toss them over some buttered toast and you're done.

[Tracer]

Funny that Station mentioned the Italian joint we went to. It was nothing special but the food was good. The reason I say so is we went about Rice Village for a bit looking at some shops. We came upon a Wine Shoppe (extra 'p' added to emphasize the fanciness of the place and likely the clientele) that I wanted to browse since I don't believe I have ever had a really good wine. Think yourself special; while you might hate (or simply strongly mis-like) my 'people' so to speak YOU came to mind when we went in. Station and I both thought we'd have to fly you down here to help us with a selection - we had a funny idea about it, which I will not venture into.

They kicked us out though. Seems they were going to have a "party" there and they politely bid us to leave. So we did knowing full and well that there was indeed no party since they asked us if we needed help when we walked in. I found that to be a distinctly uncharacteristic way to welcome patron of such a "party". I understand we were not exactly dressed for the 'occasion' of buying wine (pleeease) but I have money for even their wines (the French stuff was indeed discounted too... 25 bucks for a bottle of a 1996 something-something... I forget what but I remember the year. Perchance that was a bad year? Or a bad 'something-something' or both but I digress.) It seems to me however that they wouldn't have me and it seems to me I won't have them either! I'm not losing sleep though.

We then moved on, in search for a good restaurant and in passing by the Italian place we settled on we found a Tobacco Shoppe (again the extra 'p'). I was passing it by and noted the presence of pipes, which I have had affection for since I received mine own (same kind as pictured in my old avatar no less). We went in and were awash in a most wonderful aroma. Everything in the store rang of class and the people were nice to boot! I very much enjoyed just browsing even though I knew I should not spend such money just yet because I had some of that money tied up as it was. Again, while inside, Mr. Stone came to mind again. You've built quite a character for yourself. As much as I like you guys, I seldom ever think of or (especially) make mention of any of you to station while NOT browsing the boards. Only CynicalSphere and somewhat infrequently Nick and Bahn (I accidentally spelled that as Bhan which is kind of like Ban and that made me chuckle for a moment) and now Stone. That's pretty wild in my estimation! I would not ever think that 'Tracer' would enter into any pair of posters conversation outside of the boards. It seems pretty 'out-there' to me.

Anyhow. That's the story give or take a few ommsions / endulgances.

I think station and myself have given up on restaurants for a bit though. We were pretty hell bent on find a nice restaurant every Thursday and I think it has taken it's mental and financial toll finally.

..Oh.. And after reading what I just wrote I noticed I am being too cautious of my use of language. I think Mode7's comment stuck with me longer than I had hoped Largely because when he speaks I listen.

[station82o]

Originally posted by Tracer
I think station and myself have given up on restaurants for a bit though. We were pretty hell bent on find a nice restaurant every Thursday and I think it has taken it's mental and financial toll finally.

Yeah that wine place was having a 'party' alright - ... pshaw. oh well.

Yeah we need to take a break with the restuarant thing, getting something to eat is one thing, but making it into some retarted mission like we tended to do has had its day for awhile I think. Well this Thorsday we won't need worry about it - its In Flames day anyway - (btw I guess we'll just buy our tickets right then and there... lazyiness has befallen me to get advance tickets). I have to start watching my spending and also start simplifying things again.

[Stone]

Heheh, thanks for the thought. Wine's definitely confusing - there are some very good books on the topic, though. The "Wine for Dummies" (from the series) book is actually really good.

(By the way: I don't hate the French, at all - French might be the best language in the world, the food and beverages are fantastic, Paris is good. Rabelais, Proust, Balzac, there's some really incredible French literature. I think the country has been really screwed up politically since the French revolution, and that's all. I don't like the French government, or its goals - I mean, it's a problematic country with problematic history, but that doesn't mean that I hate the French.)

[Wolffen]

Stone, you're close on risotto. It's a cross between rice and pasta, cooked very slowly. That's the pain. You cook it with a little liquid on medium~medium-high heat until the risotto starts absorbing all the liquid. Once it's started reducing, you add a little more liquid. Keep repeating. And you have to stir it CONSTANTLY. That's the pain in the ass part. But it can be flavored all sorts of ways, and has a great texture.

As far as scrambled eggs goes, I say jazz it up a notch. Grate a cup or so of cheddar cheese for every 2 eggs. Chop some fresh chives, if you can find them. Whip in a 2 or 3 tablespoons of heavy cream for every 2 eggs as you whip the eggs. Whip in the cheese, and pour the mixture into a pre-heated pan (medium-low~medium heat). Once you see no more liquid in the pan (but the eggs probably still look a little underdone), remove the eggs from the pan to a plate. Let them sit for another few minutes. Carry over heat will finish cooking the eggs without drying them out. Add some more cheese on top (if you like cheese, that is) to melt if you like.

[Melf]

Originally posted by ShineAqua

Pastelijos is a fried patery shell with beef or poultry in it.

Pastelillos (double l in Spanish makes the "j" sound) are the shiznit. On the west coast of PR they're called empanadillas. They come in meat, fish, chicken, and even pizza!

Hegenos is mashe potatoes rolled into a ball with beef in it which is than covered with a shell of flour, egg, and water and then fried

I think I know what you mean but I've heard them referred to as rellenos de papa. Is that the same thing?

Alcapurias are fried plantain bannanas with beef in the center and fried until nearly charred.

I fucking love alcapurias. There was this cuchifrito or little kiosk that made them right up the street from my house. I used to go there on Sundays and pig out.

Edit: Also there's a cookie, who's name escapes me at the moment, that's made with corn meal, egg, water, and sugar that is then (as if you couldn't guess) fried and toped with more sugar.

Do you mean churros? Those things are excellent.

Tembleke is one of my all time favorates. It's a kind of gelatin made with coconut. and if served before it has a chance to gelatnize ( ) it's smooth and creamy.

Awesome. Arroz con dulce and all flanes are heavenly too. My wife's grandma makes the best arroz con dulce in the world. But then again, who's grandma doesn't cook as though she were divinely guided? It's in the grandma job description.

[Stone]

My grandma can make chicken soup, and that's about it. One of the downsides of being Jewish, I guess.