My Latest Passion

[MystyrMystyry]

I've discovered the wonderful world of Corn chips and salsa. How this humble marvel had escaped my attention to this point I can't really say. From a chance purchase of a unassuming homemade dip in the grocers, I grew to scouring the Net for recipes, and have had the blender on near eight days a week.

Anyone else have any favorite snacks?

[papayahed]

I'm on a guacamole high right now.

[kittypaws]

LOL! too funny! I make the best home made salsa there is! People have actually asked for me to make it and they will buy the ingredients and pay me for my time. Well, that is if you like yours with a bite!

let me know, I'll send the recipe!

But other great munchies food? How about wieners in a bun? Ya know those tiny guys wrapped up in some dough and baked?

Here is my fav! (You caught me on a nite when I am hungry...lucky You!)

Canapes. They are awesome and less time then salsa but will delight your taste buds. They start with lightly buttered bread toasted up gently... sounds good already doesn't it! Then your toppings are added.

I really like the smoked salmon canapes:
6 toasted bread slices (sorry no butter on this one!)
6 smoked salmon slice (you can find these at you market; usually prepackaged)
1/4 cup mayonnaise
1/4 cup finely chopped onion...I have found red onions are best.
3 tbsp capers
1 tbsp lemon juice.

Spread the mayonnaise on the toast and place the salmon slices. cut off the crust of the bread and then garnish with the onion and capers. Sprinkle lightly with the lemon juice. Ahhhhh! be still my taste buds!

You can make prawn canapes with finely chopped shrimp, cream cheese, horseradish in vinegar and fresh parsley.

The possibilities are endless...

Hmmmm Mystry....have you tried fondu? Another tasty world to travel into!

As I said I was hungry!
time to go eat some carrots and celery along with Zeus.

kittypaws

[MystyrMystyry]

Don't eat Zeus! Not with carrots or celery or anything else!


Hey that sounds yummy Papayahed. haven't tucked in for a few months now - I'll definitely stick that on my Chopin Liszt!


Good sounding recipe Kitty, reckon I'll have that for supper tonight in fact.

I did go through a phase of ultra-sizzling when I was at my most addicted - calmed down a bit in the last few days - but if you want to share the recipe, sure.

There's such a huge amount of ingredients to add that it's part of the excitement - from coriander and cumin to ginger and cracked pepper, jalpeno peppers and mushrooms (I think some are crossovers to other sorts of dips I don't know the names of, but they're all super delish). And there's the various ways to make the chips too, which has been a lesson in itself.

I love this stuff! Happy munching!

[billl]

It's very easy (and not very healthy) to dump some sour cream in the mix--but surely that's come up in your researches already. I do wonder, though, if the vagaries of web-search-term choices has by any chance allowed melted cheese to evade you. Better cheese is best, of course, but even the processed sliced stuff draped over the chips and micro-waved together (briefly, perhaps--just keep an eye on it) can class things up all on its own. Dip some of that in your salsa.

[PoeticPassions]

Nachos are probably my favorite salty junk food/bar food... with beans and cheese and meat and sour cream and salsa and jalapenos! Can't get much unhealthier than that, but damn they're good!

Lately, however, I have been craving and enjoying is bruschetta... so simple, but so good. And olives... any kind of olives. I'll eat them on their own. mmmm

[Helga]

the only thing I could eat all the time is french fries, deep fried and salty, love it.

[billl]

the only thing I could eat all the time is french fries, deep fried and salty, love it.

Have you tried dipping salted fries in a little cup of malt vinegar?

[Helga]

Have you tried dipping salted fries in a little cup of malt vinegar?

nope, not sure how I like the sound of it....

[billl]

It's worth a shot.

[Calidore]

Have you tried dipping salted fries in a little cup of malt vinegar?

Speaking as an American to whom salt & vinegar on fries is a foreign concept, I've done this at a local Scottish pub, and it's darn good. The malt vinegar is very mild and intended for eating this way (good on salads, too).

[kasie]

Have you tried dipping salted fries in a little cup of malt vinegar?

:confused5: That's how chips are always sold in chippies in Britain, sprinkled with salt and liberally doused in vinegar - you're asked, 'Salt and vinegar?' as the chips are being wrapped and you have to be quick to say 'No, thanks' if you don't want it.

Oh, that would be 'French Fries' to you, I suppose....

[TurquoiseSunset]

Guacamole and Original Pringles. I can live off the stuff.

I think salsa, sour cream and guacamole make up the holy trio of accompaniments.

So...how about that salsa recipe, KittyPaws? :drool5:

[expressionism]

Mashed pumpkin soup with pepperonis and roasted french baguette with garlic butter and salt ... very very yummy.

[billl]

Since mentioning vinegar, I've remembered something amazing that is simplicity itself. I was introduced to it by someone who knew a lot about wine and gourmet stuff, so it seems really classy to me, as well. It might really impress a friend or a date, or at least I imagine it would, if they were like me.


Balsamic Vinegar and Olive Oil with Bread
(maybe there's a better name for it?)

Just get some bread. Then get a small plate. Pour some olive oil on the plate. Pour some balsamic vinegar on the plate, next to the small pool of olive oil. Finally, tear off some bread and dip a corner or side into the oil and vinegar, and eat it.



This is a great way to learn about different olive oils (you don't have to get fancy or particularly expensive, trying the regularly available varieties will probably lead to personal favorites, or the discovery of nuances) and there's of course a bunch of expensive options (among the oil and the balsamic vinegar brands) in the gourmet shops if you want to start throwing money around.

It's possible to find the oil and balsamic vinegar pre-mixed, and I've also enjoyed getting garlic into the mix (I forget if the garlic was part of a special olive oil blend, or part of the oil & vinegar mix...). But pouring the two liquids separately, and starting with them barely mixed, side-by-side, is best. You can watch the strange mixing happen (interesting like a kind of alchemy, almost, or a chemistry experiment, that kind of thing), as well as decide for yourself what percentage of which you want to try with the latest bite (you can even choose 100% olive oil for a dip, if it's a good one and you sometimes like it straight).

Regarding the bread one uses, there's plenty of room to experiment there, as well. Fresh bread is maybe best, I usually choose Italian or French. I've never tried especially flavorful breads, like rye bread, or something with a lot of whole grains falling out of it, you might be a little lucky to have it compliment the Oil and Vinegar... In the end, almost anything works, though. Stale bread can be saved by the moistening, in fact. And I was never disappointed on the occasions where I just grabbed a few old slices of the generic wheat sandwich bread I had on hand (really fresh white bread might be too insubstantial, though...).

[TurquoiseSunset]

Since mentioning vinegar, I've remembered something amazing that is simplicity itself. I was introduced to it by someone who knew a lot about wine and gourmet stuff, so it seems really classy to me, as well. It might really impress a friend or a date, or at least I imagine it would, if they were like me.


Balsamic Vinegar and Olive Oil with Bread
(maybe there's a better name for it?)

Just get some bread. Then get a small plate. Pour some olive oil on the plate. Pour some balsamic vinegar on the plate, next to the small pool of olive oil. Finally, tear off some bread and dip a corner or side into the oil and vinegar, and eat it.



This is a great way to learn about different olive oils (you don't have to get fancy or particularly expensive, trying the regularly available varieties will probably lead to personal favorites, or the discovery of nuances) and there's of course a bunch of expensive options (among the oil and the balsamic vinegar brands) in the gourmet shops if you want to start throwing money around.

It's possible to find the oil and balsamic vinegar pre-mixed, and I've also enjoyed getting garlic into the mix (I forget if the garlic was part of a special olive oil blend, or part of the oil & vinegar mix...). But pouring the two liquids separately, and starting with them barely mixed, side-by-side, is best. You can watch the strange mixing happen (interesting like a kind of alchemy, almost, or a chemistry experiment, that kind of thing), as well as decide for yourself what percentage of which you want to try with the latest bite (you can even choose 100% olive oil for a dip, if it's a good one and you sometimes like it straight).

Regarding the bread one uses, there's plenty of room to experiment there, as well. Fresh bread is maybe best, I usually choose Italian or French. I've never tried especially flavorful breads, like rye bread, or something with a lot of whole grains falling out of it, you might be a little lucky to have it compliment the Oil and Vinegar... In the end, almost anything works, though. Stale bread can be saved by the moistening, in fact. And I was never disappointed on the occasions where I just grabbed a few old slices of the generic wheat sandwich bread I had on hand (really fresh white bread might be too insubstantial, though...).

You could use a balsamic reduction for this too. The sweet tanginess goes great with the olive oil. Usually when we do it though, we put the oil and the reduction in a small condiment bowl....like this:
http://farm4.static.flickr.com/3033/2758669184_4f4f726818.jpg

The garlic is a great idea! Do you think it would work if you used crushed garlic in the oil? Or maybe finely sliced?

[LadyLuck]

I've been very fond of greek style yogurt lately. I love the texture and the extra bit of tanginess.

[cafolini]

Eat a high fiber stuff like oats or grapenuts for breakfast. With grade B maple syrup (don't use grade A). Olive oil and vinegar with garlic, some fresh cracked pepper and oregano is very healthy for a snack. Avocado is extremely healthy. So is peanut, almond, hazelnut, pistachio, butters. Curries are very good for your health (not in excess). Fruits and salads are important. Good Mexican salsas are very healthy if you don't make them inflamatory by abusing chili. You need to eat some red meat but once a week, then some poultry and fish. Pinto beans cooked slowly. For bread, try Helthnut from Orowheat. Eat yogurt. Make your own. It's best with low-fat milk.
If you like white, sweet rice, simmer it with a lot of water and them put it through a collander to get rid of excess starch. The taste doesn't go away, but it is a lot healthier.
You need things like broccoli, carrots, sweet potatos. Stay away from cane sugar or eat little. Coffee is a great antioxidant for breakfast. Avoid any processed foods as much as you can. If you can get fresh blueberries, do it.

[billl]

The garlic is a great idea! Do you think it would work if you used crushed garlic in the oil? Or maybe finely sliced?

I'll have to remember the balsamic reduction--hopefully it isn't anything difficult to get together.

The garlic was mixed in when I had it, so I don't know if there's some special factors going on with absorption or something. I'd bet that sprinkling in some garlic powder would work well. Finely-sliced seems like the right idea too.

[cafolini]

I'll have to remember the balsamic reduction--hopefully it isn't anything difficult to get together.

The garlic was mixed in when I had it, so I don't know if there's some special factors going on with absorption or something. I'd bet that sprinkling in some garlic powder would work well. Finely-sliced seems like the right idea too.

Garlic works well there in small amounts. If you have hypertension and are taking aspirin for blood thining, change to garlic. It has the same effect with a lot more benefits and less side effects. 500 mg every other day will help a lot.

[TurquoiseSunset]

I'll have to remember the balsamic reduction--hopefully it isn't anything difficult to get together.

Are you referring to availability? If so, if I can get some in the local supermarket I'm sure it will be in yours too...maybe not a discount one though or if you are from a very small town. But really, once you buy a bottle it should last you a while, because it is so concentrated. You can make your own as well.

And when you get some, get some ciabatta, rocket and camembert and some salami. Make a sandwhich and drizzle some balsamic reduction over. It's heaven!

[billl]

Ahh, thanks for those bonus tips. If I do get some, it's nice to have some more ideas for how to use it. I had figured it might just commonly be on the shelves at the supermarket, but I really don't look over that section too often, so... It's been a while since I had the regular balsamic in the fridge, I'm still trying to remember to pick that up again!

[JuniperWoolf]

I've been very fond of greek style yogurt lately. I love the texture and the extra bit of tanginess.

What's the difference bettween Greek style and regular style?

[MystyrMystyry]

Great suggestions going on in here!

Greek style yoghurt is called Tatziki, and rather than being sweetened and variously flavoured it is as is, and has cucumber and garlic added - YUM!

[JuniperWoolf]

Ohhhh, I've had that (mostly with zucchini sticks).

[PoeticPassions]

What's the difference bettween Greek style and regular style?

Well, Greek style yogurt is a lot thicker in its substance or density... it has more of a creamy taste to it, and has less sugar and is more natural (so in my opinion, healthier).


or, thanks wikipedia: http://en.wikipedia.org/wiki/Strained_yoghurt

[kasie]

Great suggestions going on in here!

Greek style yoghurt is called Tatziki, and rather than being sweetened and variously flavoured it is as is, and has cucumber and garlic added - YUM!

Tsaziki is a specific Greek dish made with yougurt: Greek yogourt is, as PP says, thicker and creamier - or you can get a reduced fat version if you are being health conscious.

Greek yogourt mixed into cooked pasta with chopped sun dried tomatoes and the merest hint of balsamic vinegar makes a light and tasty variation on napolitana sauce.

The balsamic vinegar/'really good' olive oil with 'artisan bread' is what lots of would-be fashionable restaurants serve to keep you occupied while they cook up your order: personally I prefer the parsnip crisps, very more-ish.

[Buh4Bee]

I love tsaziki. I could easily live on it.

So funny finding this thread, because I have been having this passion for food lately myself. Because of my work schedule, my eating is weird. I eat at 10 and at 4 and at 7. So the 4 o'clock feeding has been brie cheese from this local farm. It is so good that I had to stop. Literally, I'd get home and ignore the dog to get at the cheese. Once I got over the cheese the dog was happy again. This cheese is so smooth and just bitter enough that you want more and more and more.

[JuniperWoolf]

I had bread, balsamic vinegar and olive oil yesterday. It was decent, I wish I'd used oregano and feta cheese though.

[billl]

I had bread, balsamic vinegar and olive oil yesterday. It was decent, I wish I'd used oregano and feta cheese though.

What do you do with the oregano and feta? Is there bread involved, or do you just have bits of cheese with oregano sprinkled on it?

(I generally just eat cheese w/out bread or crackers, but I know it isn't the most common way.)

[JuniperWoolf]

Well, I figure I could just put a bunch of chunks of feta into the olive oil and vinegar, then sprinkle the whole thing with oregano and pick it up with the bread, Ethiopia (http://en.wikipedia.org/wiki/Ethiopian_cuisine) style.

I've actually been to an Ethiopian restaurant in Edmonton. It was one of the best food experiences that I've ever had, almost everything was better than anything that I had previously tasted and they use the spongy bread in lieu of plates and cutlery. It was especially mind blowing to me, since I had always been under the impression that there was no food in Ethiopia.

[billl]

Yeah, I had Ethiopian only once, and this was quite a while ago. Ethiopia often has terrible and tragic problems with starvation, and at the time it was really big in the news about it. I was pretty young and still careful about food (and predictably prone to make a joke about Ethiopian food, given the trouble being in the news so much), so I remember it being stressful, with such variety for my unadventurous palate. I had a lot of the bread, though, I loved that. Of course, I'd probably really enjoy having Ethiopian now.

OK, so, some oregano and feta sitting around in/with the oil & vinegar, of course that'd be fantastic. And still pretty easy.

(And I'm beginning to notice that all of this would probably be great with vodka.)