Comments for Foodward Thinking http://www.foodwardthinking.com Life, the universe, and anything food. Tue, 09 Nov 2010 19:16:46 +0000 hourly 1 http://wordpress.org/?v=3.2 Comment on Contact by Whisperawr http://www.foodwardthinking.com/?page_id=11#comment-82 Whisperawr Tue, 09 Nov 2010 19:16:46 +0000 http://www.foodwardthinking.com/?page_id=11#comment-82 You never cease to amaze me. You never cease to amaze me.

]]> Comment on The Great Brisket Experiment by Venison Bourguignon | Foodward Thinking http://www.foodwardthinking.com/?p=195#comment-14 Venison Bourguignon | Foodward Thinking Thu, 09 Sep 2010 16:05:09 +0000 http://www.foodwardthinking.com/?p=195#comment-14 [...] of the meat in wine was first used as a way to tenderize especially tough, cheap cuts (see my Brisket recipe).  Traditionally considered a peasant dish, in more modern times it has become a staple of French [...] [...] of the meat in wine was first used as a way to tenderize especially tough, cheap cuts (see my Brisket recipe).  Traditionally considered a peasant dish, in more modern times it has become a staple of French [...]

]]> Comment on A Tale of Two Chowders by J2Rock http://www.foodwardthinking.com/?p=217#comment-12 J2Rock Tue, 07 Sep 2010 22:17:53 +0000 http://www.foodwardthinking.com/?p=217#comment-12 "In the fishing villages of Brittany, faire la chaudière means to supply a cauldron in which is cooked a mess of fish and biscuit with some savoury condiments, a hodge-podge contributed by the fishermen themselves, each of whom in return receives his share of the prepared dish." This made me think: Maybe "biscuit" here refers to a form of dumpling? I may try dumplings in my next batch... Don't know if it has been done before, but I haven't heard of it. Thanks for the idea! “In the fishing villages of Brittany, faire la chaudière means to supply a cauldron in which is cooked a mess of fish and biscuit with some savoury condiments, a hodge-podge contributed by the fishermen themselves, each of whom in return receives his share of the prepared dish.”

This made me think:
Maybe “biscuit” here refers to a form of dumpling? I may try dumplings in my next batch… Don’t know if it has been done before, but I haven’t heard of it. Thanks for the idea!

]]> Comment on Ribs! by Sean C. http://www.foodwardthinking.com/?p=90#comment-9 Sean C. Sat, 04 Sep 2010 12:48:47 +0000 http://www.foodwardthinking.com/?p=90#comment-9 Absolutely. Beef ribs would work just as well. Absolutely. Beef ribs would work just as well.

]]> Comment on Ribs! by J2Rock http://www.foodwardthinking.com/?p=90#comment-8 J2Rock Thu, 02 Sep 2010 11:22:39 +0000 http://www.foodwardthinking.com/?p=90#comment-8 Would this work equally well with Beef ribs? I have never cared for pork ribs, finding them too fatty. Would this work equally well with Beef ribs? I have never cared for pork ribs, finding them too fatty.

]]> Comment on Double Apple Pie with Cornmeal Crust by J2Rock http://www.foodwardthinking.com/?p=145#comment-7 J2Rock Thu, 02 Sep 2010 02:26:51 +0000 http://www.foodwardthinking.com/?p=145#comment-7 I'll bet this would be incredible served with French Vanilla ice cream, topped with the same sauce. Warm pie and cold ice cream... What more could I want? -Jason I’ll bet this would be incredible served with French Vanilla ice cream, topped with the same sauce. Warm pie and cold ice cream… What more could I want?

-Jason

]]> Comment on D.I.Y. Tandoor! by J2Rock http://www.foodwardthinking.com/?p=35#comment-6 J2Rock Thu, 02 Sep 2010 02:22:40 +0000 http://www.foodwardthinking.com/?p=35#comment-6 Hello Sean, Thanks for mentioning your blog to me. I have passed it on to a few friends, and they will be checking in on it too. The last time I had GOOD Curry (Or ANY good Indian food, for that matter...) was on an Army deployment to England. As India was under British control for so many years, it is not hard to believe that they would have good Indian food available there. That said, I intend to try your recipe here as soon as I can gather the ingredients. The photo makes it look very appetizing. :) Thanks again, Jason Hello Sean,

Thanks for mentioning your blog to me. I have passed it on to a few friends, and they will be checking in on it too.

The last time I had GOOD Curry (Or ANY good Indian food, for that matter…) was on an Army deployment to England. As India was under British control for so many years, it is not hard to believe that they would have good Indian food available there.

That said, I intend to try your recipe here as soon as I can gather the ingredients. The photo makes it look very appetizing. :)

Thanks again,
Jason

]]> Comment on Contact by bill bleecker http://www.foodwardthinking.com/?page_id=11#comment-2 bill bleecker Tue, 31 Aug 2010 01:18:01 +0000 http://www.foodwardthinking.com/?page_id=11#comment-2 Diggin' the watermelon radish. Diggin’ the watermelon radish.

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