Food - Name Your Poison

[C C]

The smell of coffee is appealing to many, even those who do not drink it.

I'm probably among those. At least smelling coffee as a bystander isn't quasi-hazardous like aromatic tobacco from pipe smoking.

I used to think that folks who ground their own beans were somewhat of 'coffee snobs' but once I had tasted the difference between an average supermarket ground variety and beans ground immediately before preparation, I was astounded. Within days I had liberated the princely sum of $45.00 to procure a durable grinder and I have never looked back. My preference is for a medium roast, finely ground and then hot dripped or a French Press preparation. I do require cream with sweetener being optional.

The lighter the roast, the more caffeine is retained in the beans while darker roasts have a bolder and somewhat bitter aftertaste. One may hold coffee in a thermal carafe or even reheat it in a microwave but kept hot over direct heat is the quickest way to ruin the brew.

Coffee situation reminds me a bit of a loose leaf tea connoisseur from the UK who condemned the invention of the bag variety as an abomination that deprived the mainstream masses from experiencing what good tea was.

[scheherazade]

Have you ever stopped to contemplate the number of choices of salad dressing there are?

It truly boggles the mind.

I am quite cognizant of the variety because the prices change on a regular basis and when the Kraft line-up goes on sale, I think we have about three dozen of the many variations that company offers. In addition to the standard variant, they offer calorie-wise and fat free versions of their top selling flavors. They also have a 'signature series' as well as olive oil based offerings, Ceasar with bacon and Peppercorn Ranch.

When you get right down to it, there are two main bases, creamy and vinaigrette, which are then tweaked with additional ingredients, spices and color, until the desired flavor profile is achieved.

It is not that easy to find a complete listing of their line-up but here is an image of a representative sample. We also carry almost as many kinds of our house brand and then we have additional specialty brands in the produce and prepared meals section. Who knew? As for me, I most often make my own dressing at home.

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[C C]

Have you ever stopped to contemplate the number of choices of salad dressing there are? It truly boggles the mind.

I am quite cognizant of the variety because the prices change on a regular basis and when the Kraft line-up goes on sale, I think we have about three dozen of the many variations that company offers. In addition to the standard variant, they offer calorie-wise and fat free versions of their top selling flavors. They also have a 'signature series' as well as olive oil based offerings, Ceasar with bacon and Peppercorn Ranch.

When you get right down to it, there are two main bases, creamy and vinaigrette, which are then tweaked with additional ingredients, spices and color, until the desired flavor profile is achieved.

It is not that easy to find a complete listing of their line-up but here is an image of a representative sample. We also carry almost as many kinds of our house brand and then we have additional specialty brands in the produce and prepared meals section. Who knew? As for me, I most often make my own dressing at home.

Given for centuries the prevalence of just olive oil alone, it's hard to believe that at one time I assumed salad dressing to almost be as recent an invention as hot dogs and peanut butter sandwiches. Sure, the ancients would have used spices and the like on their greens. But to already get around to adding oil and vinegar without today's market forces spurring continual quests for new novelties at a bistro and mobile food peddler level.... Nah...

[scheherazade]

Today's dessert (and likely tomorrow as well) is a dish called 'Impossible Pie' which is the easiest thing to make and is quite delightful if you enjoy custard type desserts.

The ingredients are combined and mixed in a blender, poured into a greased pie plate and baked for an hour at 350F, give or take a few minutes for your altitude and oven temperature accuracy. The coconut forma a bit of a crust and it is a dead simple tasty version of coconut cream pie minus all the extra fat from conventional pastry. Here is the link in case anyone has the urge to try it.

http://www.food.com/recipe/impossible-pie-424705

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[cosmictraveler]

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Coho Salmon for dinner.

[scheherazade]

[Image: 15-844red-sockeye-salmon-plate-600.jpg]

Coho Salmon for dinner.

Certainly looks very enticing!

I have pretty much moved away from fish unless it is wild and caught off of our Pacific north coast. Most of the salmon available in our stores is farm raised and having been to a fish farm and observed the contained fish being fed their kibble, I have rather lost my appetite for same. My loss...more for others to enjoy!

[Zinjanthropos]

Scheh....in an apocalyptic world where the only fish available for consumption are farmed, you might be in trouble.

[scheherazade]

Scheh....in an apocalyptic world where the only fish available for consumption are farmed, you might be in trouble.

Not as long as the Taku River Tlingit people catch and sell fresh wild caught Salmon and Haines, Alaska provides Halibut for the small amount that I eat, Zin.
I was born inland and to be honest, I have never been overly fond of bony fish or strong tasting oily fish. I prefer Salmon to be filleted, brined, smoked and dried, resulting in an almost bacon like flavor as similar ingredients are used in the seasoning.

Halibut is to fish as rib eye steak is to beef. There is a local restaurant that is only open in the summer and their battered Halibut and fries are extraordinary. A few feeds a year is all that I crave and about all that I can afford, lol.

[Zinjanthropos]

In my fantasy world, the rivers and oceans consist of melted butter and onions stocked full of my mom's perogies. Not so much the sauerkraut species but the hybrid potato and cheese combination.

[scheherazade]

In my fantasy world, the rivers and oceans consist of melted butter and onions stocked full of my mom's perogies. Not so much the sauerkraut species but the hybrid potato and cheese combination.

Home made perogies...   Yes, you are definitely onto something there and melted butter and onions are a garnish that fits with most things savory.

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