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Post Reply Are you a food lover and other food questions
Posted 4/15/16
1.Do you consider yourself a food lover?
2.Do you like trying new foods or do you stick to the same old same old ?
3.What is your favorite dish?
4.Is there a dish you would recommend to the CR community?

My answers

1. I love food and the art behind it. It's crazy how as a species we want our food to taste good and how we have created thousands of different cuisines.
2. I enjoy seeking out new foods and I try to taste everything at least once. This how I discovered that ostrich is not to my liking.
3. I really enjoy my mother's enchiladas. Very different than the stuff sold in "Mexican" restaurants in the USA.
4. Tamales. Find your self a good tamale lady and buy some from her.
8322 cr points
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Posted 4/15/16
I love food! I guess you can say I am a food lover.
I love trying new foods. You will find me traveling the world asking "Can you eat that?"
I can't stick to a single favorite dish. I do recommend sea urchin with a squeeze of lime and a spoon.
Though I can't eat it too often, I do like beef tartare once in a while.
If any eatery had their own seafood chowder, I'll be trying it.
Posted 4/15/16
I love food very much.
I don't mind trying new foods but I like the tried and true more.
My favorite dish is eggs, hash browns, toast, sausage, and bacon.
I don't really have anything to recommend. Just eat what you like.
45 cr points
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24 / F
Posted 4/15/16
I love food but food doesn't love me. Anything spicy or acidic doesn't agree with my stomach. The sadness is real.
1593 cr points
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30 / M / Sacramento, CA
Posted 4/15/16
1. Of course, I love food. It keeps me from starving to death and its delicious
2. Variety is the spice of life. I love trying new food. Even if its gross and weird its still an experience. I've had Balut before (not as bad as you'd think, just don't look at it because you're literally eating a baby duck).
3. Too hard to choose just one. Pizza, Fried chicken, Steak, Potatoes, Bacon, Tacos, Burritos. Basically anything that shortens my lifespan as I'm eating it.
4. Balut. Give it a shot.
14962 cr points
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Posted 4/15/16
1.Do you consider yourself a food lover?

Food is okay.

2.Do you like trying new foods or do you stick to the same old same old ?

I stick to the same old but I would like to expand my horizons eventually.

3.What is your favorite dish?

Lemon chicken

4.Is there a dish you would recommend to the CR community?

Yeah Lemon chicken.
15667 cr points
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38 / F / Portland, Oregon
Posted 4/15/16
1. I am pretty passionate about food. Cooking and baking are two of my favorite hobbies Good food soothes the soul and can provide much needed comfort at times. Not to mention food brings family and friends together!

2. I am super adventurous when it comes to food. I try to always keep an open mind and try anything at least once (except bugs, I cannot get past that one). Trying new foods can be very inspiring and entertaining! I enjoy searching for new recipes, especially anything with unfamiliar ingredients.

3.I have too many dishes I enjoy to list one favorite, but I relish a good Thai dish or an amazing baked cheesecake!

4.Poached Halibut with a good Thai coconut curry broth! This is the dish I make that always keeps them coming back

564 cr points
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24 / F / Las Vegas nevada
Posted 7/3/16 , edited 7/4/16
I love food.

I'll try new food.. It just depends whats in it because i get migraines certain foods or fruits.

I like carne asada fries so far

Maybe bulgogi
1530 cr points
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23 / M / Texas
Posted 7/3/16
1. Of course, as long as it's delicious.
2. I love trying new foods. Whenever I travel I always force myself to try a new dish.
3. Probably grilled tilapia served over wild rice, or fried catfish.
4. Either Gumbo or Pozole.
Posted 7/4/16
Spicy grilled chicken enchilada
20374 cr points
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31 / M
Posted 7/4/16
1. Yeah, I love food.
2. I like to try a little of this and that. I'd give most foods a shot so long as they smell good.
3. Fried chicken done right is heavenly.
4. Homemade kimchi. Its about as easy to make as coleslaw, and tastes great fresh (I may very well be preparing it wrong but I like it!)
25664 cr points
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36 / F / windurst
Posted 7/4/16

: D ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
6604 cr points
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Posted 7/4/16 , edited 7/4/16
yes i am for sure a food lover one of my main hobbies is baking.
im normally willing to try new foods at least once though i also dislike certain ones as well if they have a certain trait or ingredient i don't like
favorite dishs hmm good pizza without to much sauce primarily pepperoni,deserts, , ive had some good indian food, sushi, home BBQed burgers, fries preferably without much salt added as well as yam fries.chicken strips,etc

reccomendations. try using mayo with chicken strips and or fries etc especially fi mix in another sauce like ketchup a good honey mustard or bbq sauce surprisingly good i find.

and here are some of the best baking recipes ive come across over the years

lemon bars

2 cups all purpose flour
1/2 cups powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt (optional)
3/4 cup butter
4 cups slightly beaten eggs
1 1/2 cups granulated sugar
3 tablespoons all purpose flour
1 teaspoon finely shredded lemon peel
3/4 cups lemon juice
1/4 cup half and half, light cream or milk

1. in a large bowl combine the 2 cups flour, the 1/2 cups powdered sugar, cornstarch and salt. using a pastry blender. cut in butter until the mixture resembles coarse crumbs. press the mixture into the bottom of a greased 13x9x2 inch baking pan. bake in a 350c oven for 19 to 20 minutes or until edges are golden.

2. meanwhile, for the filling. in a medium bowl stir togther the eggs,granulated sugar, the 3 tablespoons flour,lemon peel, lemon juice and half and half/light cream/milk. pour over hot crust.

3. bake for 15 to 20 minutes more or until center is set. coll on a wire rack. shift powdered sugar over top. cut into bars. cover and store in a refrigerator.

dessert sauces

raspberry sauce
3 cups fresh or frozen slightly sweetened raspberries
1/3 cup sugar
1 teaspoon cornstarch

1. thaw berries if frozen. do not drain. place half of the berries in a bender container or food processor bowl. cover and blend until berries are smooth. press berries through a fine mesh sieve; discard seeds repeat with remaining berries (you should have about 1 1/4 cups sieved puree)

2. in a small saucepan combine sugar and cornstarch. add sieved berries. cook and stir over medium heat until thickened and bubbly cook and stir for 2 minutes more. transfer to a bowl. cover and chill for at least 1 hour. serve over angel food cake, cheesecake or ice cream.

ive used it for cheesecake and found it was a good combo.

cherry sauce
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups frozen or pitted tart cherries
1 tablespoon orange or cherry liqueur, cherry brandy or orange juice

1. in a medium saucepan stir together sugar and cornstarch stir in water. add cherries. cook and stir over medium heat until thickened and bubbly cook and stir for 2 minutes more remove saucepan from heat.

2. stir in liqueur and if desired food coloring. serve warm or cooled to room temperature

easily used same way of raspberry sauce if want cherry instead of raspberry or something more mild. didn't have any cherry liqueur or orange juice at the time when i made this so unsure what tastes like with.

hot fudge sauce

3/4 cup semisweet chocolate peices
1/4 cup butter
2/3 cups sugar
1 5 ounce can (2/3 cups) evaporated milk

in a small heavy saucepan melt the chocolate and butter. add the sugar: gradually stir in the evaporated milk. bring mixture to boiling: reduce heat. boil gently over low heat for 8 minutes. stirring frequently. remove pan from heat cool slightly. serve warm over ice cream

a nice sauce to sue when want to have a chocolate dip or to pour over something.

vanilla sauce
1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 teaspoon vanilla paste or vanilla extract
dash salt (i never use salt)

in a medium saucepan stir togther sugar and cornstarch. slowly stir in water. cook over medium heat until mixture is gently boiling. boil for 5 minutes remove from heat. stir in butter vanilla and salt. serve over gingerbread, apple dumplings or favorite berry pie.

i find that it has a nice mild flavor that is good when using something like a rich chocolate dessert of some sort or similar.



1.5 cups finely crushed graham crackers
1/4 cup walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup melted butter
3 8 ounce packages of cream cheese softened
1 cup sugar
2 tablespoons all purpose flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beat eggs
1/2 teaspoon shredded lemon peel (optional)

1. for crust in a bowl combine graham crackers walnuts. the 1 tablespoon sugar, and if desired cinnamon stir in melt ed butter. press crumb mixture onto the bottom and 2 inch up the sides of an 8 or 9 inch spring-form pan set aside.

2. for filling, in a large mixing bowl beat cream cheese, the 1 cup sugar,flour and vanilla with electric mixer until combined. beat in milk until smooth stir in eggs and if desired lemon peel.

3. pour filling into crust lined pan. place pan in a 375 degree oven40 to 45 minutes for a 8 inch pan about 35 minutes for a 9 inch pan, or until a 2.5 inch area around the outside edge appears set when gently shaken.

4. cool in pan on a wire rack for 15 minutes. using a sharp small knife loosen the crust from sides of pan; cool cheesecake completely on rack cover and chill at least 4 hours before serving if desired serve with raspberry sauce (or chocolate,cherry,vanilla sauces)

chocolate marble cheesecake
prepare cheese cake the same except omit lemon peel melt 4 ounces semisweet chocolate stir melted chocolate into half of the filling.pour plain filling into the crust. use a narrow metal spatula (or knife) to gently swirl the fillings if desired garnish with berries and chocolate curls.

Chocolate Mousse Cake


1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) sifted cake and pastry flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
2/3 cup (150 mL) buttermilk

Chocolate Mousse:

1 pkg (7 g) gelatin
2/3 cup (150 mL) milk
4 egg yolks
1/4 cup (60 mL) granulated sugar
1 Pinch salt
4 oz (113 g) bittersweet chocolate, melted
2 oz (57 g) milk chocolate, melted
2 tbsp (30 mL) dark rum, (optional)
1 tsp (5 mL) vanilla
2 cups (500 mL) whipping cream

Chocolate Ganache:

6 oz (170 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream


Grease 9-inch (2.5 L) springform pan; line bottom with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.

Bake in centre of 350°F (180°C) oven until cake tester comes out clean, 30 minutes. Let cool on rack for 20 minutes. Remove side of pan; let cool. (Make-ahead: Cover and set aside for up to 24 hours.)

Chocolate Mousse: Meanwhile, in small bowl, sprinkle gelatin over 2 tbsp (25 mL) water; set aside. In small saucepan, heat milk over medium-high heat just until tiny bubbles form around edge. In heatproof bowl, whisk together egg yolks, sugar and salt ; slowly whisk in milk. Place bowl over saucepan of simmering water; cook, stirring, until custard is 160°F (70°C) and thick enough to coat back of spoon, about 8 minutes. Remove from heat.

Stir in gelatin mixture until melted. Whisk in bittersweet and milk chocolates, rum (if using) and vanilla. Refrigerate, stirring twice, until cold and mixture can mound on spoon, about 15 minutes.

In separate bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in remaining cream.

Line side of 10-inch (3 L) springform pan with parchment paper to extend 1 inch (2.5 cm) above rim. Cut cake horizontally in half. Place 1 layer in prepared pan. Pour in half of the mousse, letting mousse extend over side of cake. Top with remaining layer. Pour in remaining mousse to cover top and side of cake; smooth top. Refrigerate until set, 2 hours.

Chocolate Ganache: Place chocolate in bowl. In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Let cool for 30 minutes. Pour over mousse; smooth with palette knife. Refrigerate until set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)

i prefer using semisweet chocolate and it turned out quite good

dulce de leche


1 (14 ounce) can of condensed milk (about 1 1/2 cups)
1 (12 ounce) can of evaporated milk (about 1 2/3 cups)
1/2 teaspoon baking soda
Generous pinch of salt (optional)
Cinnamon sticks (optional)
1 tablespoon corn syrup
1 teaspoon vanilla


Place the evaporated milk, the corn syrup, and the condensed milk in a heavy-bottomed pot. Add the cinnamon sticks, baking soda, and pinch of salt if desired. (Salt is not exactly traditional but helps intensify the flavor).

Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the mixture stays just barely at a simmer.

The mixture will slowly begin to thicken and darken slightly in color. Keep stirring - this takes patience!

Cook and stir until the mixture is making big slow bubbles and is very thick. Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom. The mixture will have been simmering for 30-45 minutes.

Remove from heat and let cool for 5 minutes. Remove cinnamon sticks, and stir in the vanilla.

Let cool completely and serve.

Tip: If the mixture starts to stick to the bottom of the pan and burn, you can quickly change to a fresh pan. If there are burnt pieces already mixed in, strain the mixture through a fine mesh sieve into the clean pot, and continue cooking and stirring.

Makes 1 1/2 cups.

tasty on its own or a good addition to other recipes

apple Empanadas


1 cup butter, chilled (16 tablespoons, or 2 sticks)
8 ounces cream cheese, chilled
2 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
4-5 firm green apples (like Granny Smith)
1/2 cup sugar
1-2 teaspoons cinnamon
1/4 cup brown sugar
2 tablespoons corn starch
Pinch of salt (to taste)
3 tablespoons dulce de leche (optional)
1 egg yolk
Sugar for sprinkling


Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly.

Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly.

Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight.

Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon.

Stir apples over medium heat, cooking them until they are just tender. In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.

Remove apples from heat and stir in the optional dulce de leche until well mixed.

Chill apple mixture for at least an hour, stirring occasionally.

Shape empanadas: Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness. Cut circles of dough about 5-6 inches in diameter.

Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them. Fold and crimp the flattened edge over itself decoratively. (see how to fill and shape empanadas. Repeat with remaining empanadas.

Chill empanadas for about an hour for best results (or 15 minutes in the freezer). Preheat oven to 350 degrees. Mix egg yolk with a little bit of water and brush over empanadas. Sprinkle empanadas with sugar.

Bake empanadas until puffed and golden brown, about 20 minutes.

These are best eaten warm, and can be reheated in a low oven.

Makes about 20-25 empanadas.

i personally think should increase the filling ingredients a bit since i found didn't have enough filling when i made them. i also think its best to switch the brown sugar and white sugar measurements or just use brown sugar.

4170 cr points
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Posted 7/4/16
1. Absolutely, but I like healthier foods.
2. Definitely, there are some dishes that I'd like to try (but never get the chance to)
3. Homemade pizza, it's hard to beat Italian.
4. Cordon Bleu, absolutely delicious.
47837 cr points
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28 / F / SC
Posted 7/4/16
Garfield is so disappointed in me but... i really don't like eating... it's a pain... too much work... requires effort... and money..
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