"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 09-07-2005, 01:13 AM   #21
Senior Cook
 
Join Date: Mar 2004
Location: Seattle
Posts: 246
The reactions I read here make things make sense regarding the groupings of foods we traditionally eat. Why do people gravitate to a steak with mashed potatoes and gravy and an iceberg salad or fried fish and frys [potatoes] with chowder ...? There are surely many similar examples in our various regional cultural foods, a few have been illustrated above.

I have to admit, Goodweed, you have caused me to think about pairing in what to me is a new light. Thank you for a really great thread.

edit: bad spelling skills, hope I caught them all.
__________________

__________________
May you eat well,
Robert
Robt is offline   Reply With Quote
Old 10-04-2005, 07:18 PM   #22
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I tend to prefer MORE texure in food, my husband loves things like pureed vegetables. Given a choice, I'll always choose veggies that are barely sauteed, meats that are just cooked (yes, I love steak tartare). This works for us, we split the difference (he likes rare and sometimes raw meat, too, it's just the veggies that he likes baby-fooded). But yes, sometimes you want "rags" or "strings" in meat for certain dishes. 99% of the time, though, I like my veggies on the firm side, and my pasta definitely al dente.
__________________

__________________
Claire is offline   Reply With Quote
Old 10-10-2005, 06:30 PM   #23
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Hi Claire great topic. In addition to texture I like to look for a balance in flavor (creamy, sweet, spicy, sour and fragrant). For the second part of your question. Here is what I would pair for an all vegetarian Indian fare:

Dahl - Lentils that are cooked yet along with creamy they are whole as well(so you can feel little bean bursts in your mouth)
Basmati Rice - That's fluffy and nutty with a touch of pure ghee (clarified butter). It not only appeals to my mouth but my nose as well
Papadums - Crunchy and normally we eat it as a wafer on the side with the beans and rice (I don't fry mine but roast mine in the microwave or open stove)
Pickle - Sweet and Spicy (lemon or mango)to balance out the meal
I will sometimes stir up a salad to go with this meal that is made of chopped onions, tomatoes, cucumber a splash of vinegar, salt, pepper and some freshly chopped cilantro and mint. It adds crunch to the meal and the strong bite of onions somehow goes so well with dahl and rice.
__________________
Yakuta is offline   Reply With Quote
Old 10-11-2005, 03:09 AM   #24
Senior Cook
 
Join Date: Mar 2004
Location: Seattle
Posts: 246
I do hope you can keep this thread going because I think many of us are looking at texture in a new light while Yakuta has introduced a new 'flavor' to texture. Her unique approach really does emphasize texture or perhaps, we should use other words that someone else can say better IE, mouth feel, I can't think of any others now.
__________________
May you eat well,
Robert
Robt is offline   Reply With Quote
Old 10-11-2005, 05:04 AM   #25
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I want Yakuta to move next door! I sometimes cheat and make dahl with yellow split peas so I get that texture AND a great color (those orange lentils when I can get to Dubuque's Asian grocery store, but yellow split peas otherwise). I love Patak's hot lime pickle. Definitely overdue for a trip to the Asian grocer! I haven't seen papadams in years, and they are a big favorite of mine. Love that crunch and peppery flavor. Love this line, there is so much here that I go back and pick up more of it. Unfortunatly I don't make Indian food often enough to make it all that often (besides the generic "curry" I make and keep in the freezer at all times. It tends to be "kitchen sink". Oh, and the basmati rice -- always a bag of that or jasmine or both in the pantry. That's definitely a texture thing. A lot of people around here don't eat much rice, so don't "get" that we want different kinds! They do taste different (jasmine, basmati, pearl, etc) but mostly it is a texture thing. And risoto is definitely a texture thing. It took me ages to realize it is SUPPOSED to be a little firm in the middle!
__________________
Claire is offline   Reply With Quote
Old 10-12-2005, 02:06 PM   #26
Senior Cook
 
Join Date: Jul 2002
Posts: 136
I believe there's nothing new as far as combinations of
foods are concerned,only the fact that I haven't experienced them all yet.Most people experience/eat the same foods all their lives.Today is a good day as any to expand our palates.
__________________

__________________
I used a microwave once.....just once!
foodaholic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.