Comments | ysabet: Experimental food night! XD

ysabet

Experimental food night! XD

Oct 21, 2008 20:14

Some evenings I eat a dinner a monk'd be right at home with. Or a nun, I guess... A piece of cheese, some plain bread and a piece of fruit. Other nights I glory in being extravagant with home-made soup or a lovely stilton-and-smoked-oysters feast with fresh steamed veggies. It varies; depends on how tired I am, what kind of mood I'm in.... ( Read more... )

cookery, she's being weird again

Comments 17

lil_1337 October 22 2008, 04:10:52 UTC

Sounds yummy! I love bleu cheese and it makes for a great taste in something as bland as deviled eggs can be.

ysabet October 22 2008, 04:33:46 UTC

**nods** I put a lot in; they were creamy and tangy and (big point here) didn't taste like mayo. XD

lil_1337 October 22 2008, 04:40:04 UTC

I've done the ranch dressing thing and it does give them a different taste.

ysabet October 22 2008, 04:42:55 UTC

**grin** Oh, I know. I seem to remember snarfing up an ungodly amount of 'em at least once at your place. Thanksgiving? Christmas? Sometime or other; they were GOOD.

Thread 8

ytak October 22 2008, 04:32:02 UTC

Mmmmm, that sounds tasty. I'm not fond of mustard myself and there is lots of that in deviled eggs... perhaps I'll try something like you?

ysabet October 22 2008, 04:36:00 UTC

I didn't put much, actually, 'cause I don't like it either-- that bottle of mustard's for guests and/or cooking purposes only, and I don't really remember when I bought it. Think I used about a teaspoon for the whole lot; if you don't care for it, though, maybe garlic paste? Or even wasabi? I bet wasabi'd go good in deviled eggs-- I would've added some cayenne but I seem to be out. Betcha a little Liquid Smoke'd taste good in them too.

ytak October 22 2008, 04:42:24 UTC

You'll have to excuse my immature reaction but ewwwwwwwwww to the wasabi. Xp But a bit of garlic sounds good and maybe some more paprika (I use paprika in egg salad sandwiches, btw. it's delicious). Hmmmm, I'll have to think about it.

ysabet October 22 2008, 04:45:34 UTC

De nada; I only like tiny, tiny, rice-grain-sized bits of wasabi myself. Can't deal with more than that. Oooh, paprika'd be great! Dammit, I have a nice thing of real Hungarian paprika too, why didn't I think of that?

Hm. Will have to make more later this week, then. ^____^ Thanks!

(Btw, once I was in an SCA class on seasonings and we made home-made mustard by grinding mustard-seed and mixing it with oil and honey and salt; didn't taste anything like modern mustard-- I actually liked it, much to my surprise.)

Thread 7

slackferno October 22 2008, 05:44:56 UTC

Devilled Bleu Eggs. Bleu Devils? Devil with the Bleu Egg, Bleu Egg On? This sounds like a job for...BACON SALT!

ysabet October 22 2008, 06:03:37 UTC

**whimper** Waaaaaaaaaaant....

And you're right: Bleu Devils! That's perfect! Thenkyew! See you in the grocery-store Bacon aisle!