Comments for Food on the Brain

Comment on Contact by Jessica

Jessica — Wed, 08 Feb 2012 20:11:26 +0000

Love the snow week recipes and great photos!

Comment on dan dan mian, two ways by Jessamyn

Jessamyn — Wed, 01 Feb 2012 16:18:32 +0000

We’ve started buying preserved mustard tuber and using it in our noodle dishes – it’s similarly salty and stinky and really delicious. I’d like to find a version without msg but it’s so good that I’m willing to put up with a few additives.

Comment on pork-o-rama by Jessamyn

Jessamyn — Wed, 25 Jan 2012 20:07:49 +0000

Oh, I was definitely eyeing a recipe for Carolina-style hot vinegar sauce. But that bottle of Pendleton had been on our shelf for a while and wanted using, so we went with that instead. Next time, though…

Comment on pork-o-rama by Nancy

Nancy — Wed, 25 Jan 2012 18:51:46 +0000

In the Eastern half of NC you would eat the pulled pork with a hot pepper vinegar sauce. Hmmm, good!

Comment on cream and eggs by JLN

JLN — Tue, 24 Jan 2012 01:27:30 +0000

Boy, was it deelish! I suppose we shouldn’t get in the habit of eating those, but it sure was a nice treat!

Comment on Golden Glen by lizzie

lizzie — Thu, 15 Dec 2011 17:51:42 +0000

LOVE these landscapes, so gorgeous and perfect.

Comment on cumin beef by Jessamyn

Jessamyn — Thu, 08 Dec 2011 17:40:27 +0000

I was impressed at how straightforward it was to make, but so delicious! I’m a huge fan of cumin, though, so maybe I’m easily pleased.

Comment on cumin beef by EB

EB — Thu, 08 Dec 2011 00:38:11 +0000

Seemingly so simple but I’m sure amazing!

Comment on Sichuan red-cooked beef with daikon by van@recipe for spiced cider

van@recipe for spiced cider — Wed, 07 Dec 2011 07:24:40 +0000

Hey guys try this one Daikon Radish & Carrot Salad.
Perfect for vegetarians.

Ingredients

1 large daikon radish or 1 1/2 pounds small turnips

1 large carrot

1/4 cup thinly sliced green onions

1/2 cup white rice vinegar or white vinegar

4 teaspoons soy sauce

2 teaspoons sugar

1/2 teaspoon grated fresh ginger Watercress sprigs
Directions
Peel daikon and carrot; cut into julienne strips about 1 inch long, or shred coarsely.
In a large bowl, combine daikon, carrot, and onions.
In a small bowl, mix vinegar, soy, sugar, and ginger; stir until sugar dissolves.
Combine with daikon mixture, mixing lightly.
Cover and refrigerate for 1 to 3 hours to blend flavors.
Serve garnished with watercress sprigs.

Comment on disorganized by JLN

JLN — Mon, 28 Nov 2011 19:02:48 +0000

A friend shared a link on Facebook the other day to a video by Tante Marie’s cooking school (http://tantemarie.com/) that dealt with the issue of not being prepared for Thanksgiving (well, and also being intimidated by Thanksgiving). The title of the video was “Just Put the F*cking Turkey in the Oven”.