October 22, 2007

fluffy · Post by **fluffy** » Mon Oct 22, 2007 4:27 pm

Is that a Schadenfood submission? Why yes, I think it is.

Billy's Little Trip · Post by **Billy's Little Trip** » Mon Oct 22, 2007 4:56 pm

If you're referring to mine, you're welcome to it. If not, you're still welcome to it. I don't have a written recipe, but I can pretty much give more precise details if needed.
I also have a few variations to the recipe as I was developing it. EI: Soaking the noodles in Kahlua, or chocolate liqueur. My Maw in law likes the hint of mint. I'm a poet and didn't know it. Also I have added different extracts to the chocolate ricotta, like orange or raspberry, etc.

fluffy · Post by **fluffy** » Mon Oct 22, 2007 5:01 pm

I am referring to yours yes.

fluffy · Post by **fluffy** » Mon Oct 22, 2007 5:14 pm

It's posted now. Let me know if you'd like me to change anything about the attribution or whatever. Also I fixed your spelling.

Billy's Little Trip · Post by **Billy's Little Trip** » Mon Oct 22, 2007 5:44 pm

HaHaHa, perfect.
This recipe posted to a songwriting forum by the hard-rocking Chris of Billy’s Little Trip is just wrong on so many levels…

No Horse Town · Post by **No Horse Town** » Mon Oct 22, 2007 7:18 pm

qotd: I'd like to believe I'm something of a master at cooking up calabacitas. I think it means "little squash" or something in Spanish, and that's essentially the heart of it, but I like to add so much more.

Basically, ya take some yellow squash / Mexican squash / zucchini (I'm sure other squash would work but I'm not gonna try pumpkin, dammit), fry it in olive oil with some garlic and brown mustard seed until it's all golden brown, then throw in some corn, curry powder, salt n' pepper, and cook it all down together. Throw some basil / oregano on at the end. I like it with tons of onions and green chile, but I gotta do that in a separate pan since Courtney doesn't dig it (she's from Florida and doesn't have the huevos we New Mexicans have). Wrap it up with some black beans, rice, and cheddar cheese in a big ol' gordita-size tortilla, and that's one mondo burrito.

Actually, it's really easy to make, so maybe I'm not so much of a "master". But I make it all the time and hardly ever get sick of it.

WeaselSlayer · Post by **WeaselSlayer** » Mon Oct 22, 2007 7:22 pm

Cheddar!? Use Oaxaca for god's sake man!

anti-m · Post by **anti-m** » Mon Oct 22, 2007 7:28 pm

Seriously -- I think we need to do SF "FOOD FIGHT!" at the next SF Live.

Not that I'm promising to go... but that would be an added incentive!

Chris, I thought your desert pasta sounded like it might well be tasty!

--Em

No Horse Town · Post by **No Horse Town** » Mon Oct 22, 2007 7:45 pm

WeaselSlayer wrote:Cheddar!? Use Oaxaca for god's sake man!

Yeah, you're right, but I use cheapo cheddar on pretty much everything. I live right next to the ghetto grocery store, so I just grab all my provisions there rather than bus around town / spend more money. I ain't got me no sophisticashun, I reckon.

Feel free to come up with a gourmet version if you like.

WeaselSlayer · Post by **WeaselSlayer** » Mon Oct 22, 2007 8:14 pm

Hahaha, don't worry, I get all my groceries from the bodega downstairs. Beer and soy snacks for the most part.

Billy's Little Trip · Post by **Billy's Little Trip** » Mon Oct 22, 2007 8:49 pm

anti-m wrote: Chris, I thought your desert pasta sounded like it might well be tasty!

--Em

Oh it is, and very rich, almost like a cheese cake, but leaning towards a ganache and the noodle are like a thin pastry. Some might like to pair up a nice Cabernet or a Stout, but for me, a cup of coffee or a big glass of milk.

king_arthur · Post by **king_arthur** » Tue Oct 23, 2007 6:51 am

Well, just for the record, I made my Irish Onion soup last night and it just wasn't what I was hoping for... I love me some Mimi's onion soup, and there's a restaurant near here that has an "onion burger," which is an angus patty cooked in French onion soup that is really good... I don't know, Guinness is very good stuff, but maybe it just doesn't belong in soup...

Charles

WeaselSlayer · Post by **WeaselSlayer** » Tue Oct 23, 2007 8:35 am

Yeah, I doubt it does. However, Raging Sage in Tucson occasionally has this Guiness stout and ginger cake that is UH-MAZING.

fluffy · Post by **fluffy** » Tue Oct 23, 2007 8:48 am

Guinness also adds a lot of richness to stews and chili (though Young's Chocolate Stout is even better for the latter).