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Saeco Vienna Espresso Machine Review [10 Jul 2008|10:07am]
drica2009


Today the Saeco Vienna Espresso Machine has become very popular with espresso lovers who want a super automatic one but only with some very basic features. In fact in the 7 years since the model first appeared on the market, not much changes have been made to it and is still one of the best performers in the world of espresso machines today.

Certainly when you look at this machine compared to many of the other semi automatic machines available today you can see that the price at which it is offered is very competitive. However when it comes to choosing this machine over the others available, there are a number of things that you will need to take into consideration especially if you are someone who only likes to drink pure espresso.

Firstly this machine does not have the controls which allow you to refine the flavor as well as the intensity of the coffee that you would like to drink. Instead it may well be advisable to choose a machine such as the Gaggio Coffee or Rancilio Silvia instead.

However one benefit that the Saeco Vienna Espresso Machine has over other types of espresso machine is that it can produce a great cafe Americano or crema coffee for you. The great thing about making coffee using this machine are that you only need to brew one cup of coffee at the time so you will be assured that each one is completely fresh.

When it comes time for you to use this machine for the first time you will be amazed at how easy it is. All you need to do is just push one button then the machine will grind the whole beans automatically for you, whilst still producing any type of coffee drink that you may want. Because the coffee is pressured brewed you will find the flavor to be stronger and that more intense compared to other systems used for brewing coffee. The grinder contained within this particular machine has 18 different levels so it is up to you just how fine or coarse you want the grounds to be. All the controls on this machine are very straight forward to understand as well as being easy to read.

The Saeco Vienna Espresso Machine comes with a number of other features including the dial on the front which allows you to adjust just how much coffee it is you want in a cup. It allows from 1 to 8 ounces.

Whilst once the coffee grounds have been used these are automatically ejected into the internal dump box and as soon as it becomes full you will be told (light on the front panel of the machine will indicate this to you). Also you will find that the steaming capabilities of this particular machine are actually on a level with many other kinds of semi automatic as well as some of the more reasonably priced super automatic espresso machines that you can now purchase. So if you are looking for a machine that is going to make you great cups of cappuccino, latte, cafe Americano or cafe crema, then the Saeco Vienna Espresso Machine should be a machine that you should be seriously considering purchasing.




About the Author: Ricky Lim runs .saecoespressomachine.net, a saeco espresso machine reviews site. Visit his site today for more reviews such as the Saeco Primea Touch Plus Espresso Machine.




Look! fast food
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Coffee pods for coffee lovers [05 Jul 2008|05:07pm]
drica2009


Many people all over the world are what we may call real coffee lovers. If you enjoy gourmet coffee and you find that every cup you drink is delicious, you would certainly like to know as much as you can about this incredible type of beverage. Generally, people consider coffee pods the most efficient way of having an excellent coffee without living a mess behind you. Of course, there are many ways to prepare a coffee. Nevertheless, those who may call themselves coffee fans will always appreciate a fresh coffee, one freshly brewed up. This is the most important advantage of coffee pods, as they give you the opportunity to get always a cup of fresh coffee.

In addition, coffee pods have the advantage of being very easy to use. All you have to do is to introduce the pod in the coffee machine and after adding water, you just need to push a button, wait a minute and drink your coffee. If you are a busy person, this is the right way to begin your day, without skipping your coffee in the morning. It even gets worse when you only get the time to prepare your coffee, but you do not have enough of it to enjoy the drink, so you end up leaving it on the table. The pods will give you the opportunity to prevent such annoying situations. You will not feel tired and dizzy during the day and you will be able to finish what you have planned, ready to start another day in the morning.

You should think about another advantage: the fact that you will not have to clean up your mess, because there will be no mess. You can easily dispose of pods. Moreover, they make a great substitute for messy coffee filters. Just think about the ground coffee you split on the floor every time you have to prepare one. This only means more mess that needs cleaning. However, for those who like gourmet coffee, there is a possible disadvantage, because when buying a coffee pot, you do not get to choose the coffee types you want to mix. When grinding your own beans, you may add or exclude any type you want, but if you are satisfied with the coffee selection offered by brewers in one pad, nothing should stop you from getting fresh gourmet coffee any time you need it.

If you want to prepare your own single cup of coffee by using a coffee pod, the first thing you should do is to buy your own single-serve coffee-making machine. After doing so, you are free to choose between the different brands on the market that sell coffee pods. If in the past there was only one company who used to produce them, now you have the possibility to make a pick between some famous brands on the market that sell gourmet coffee. In this manner, you will have many options when buying your coffee pod, you will be able to try everything and then compare. You will be the only one to decide which brand you like more, which offers you better quality or which is more affordable for you. However, you should take into consideration that the convenience of getting fast and fresh coffee also means a higher price than the one practiced for ground coffee or coffee beans. Still, this might have no importance for you, because you only know to appreciate great coffee.

As you can see, gourmet coffee sells even in coffee pods. Whether you like it or not, whether you find it something ingenious or just a waste of money, it is only up to you. What we know for sure is that gourmet coffee is perfect for your taste and the passion for coffee will always tell you how to drink it every day. People might have a favorite way of preparing coffee, just as they have a favorite brand of coffee. In the end, the only secret for having a cup of great coffee is to enjoy it the way you like it best.




About the Author: If you enjoy gourmet coffee, here, on our website, you will get all the information you need to know about the drink you love so much. You can also find out more about coffee pods or you can write your suggestions and comments.




good site. I like it! hardees
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Surf and Turf Steakhouse NYC is ideal for you [25 Jun 2008|08:07pm]
drica2009


Foodies have always been fascinated by the prospect of trying out something new, different and exciting. Surf and turf is one dish that is liked many people who love to eat steak. A surf and turf steakhouse NYC is the ideal place where one can eat their favorite surf and turf dish. In NYC or any other city, steak lovers will never face any shortage of means to indulge in their love of eating steak. The simple reason for this is that there are several surf and turf steakhouse that caters to the taste buds of all those who want to eat steak.

Surf and turf is one dish that is served in steakhouses for which there is a huge demand. Surf and turf is nothing but a combination of seafood and steak. An ideal surf and turf lunch or dinner consists of steak with sea food and a starch side dish. The side dish can be made from different combination of food. The side dish for surf and turf dish in a steakhouse can be pasta, mushroom, rice and potato. You can make a choice from the wide selection that steakhouses have to serve their customers. You just have to order a steakhouse what you want to eat and they will make it for you.

If you are new to NYC, finding out the surf and turf steakhouse in NYC that makes the best food will not be a difficult task, if you talk with the right people. Needless to say, a person who loves to eat steak will be the person to guide you in finding out the steakhouse. The web is also good source through which one can find information about a surf and turf steakhouse in NYC. The local yellow pages are also a great way for you to find out the information about this.

Lobster is one food that you can find in several surf and turf dishes. Steak cooked in exactly the way you like, with lobster and a crunchy side dish along with a drink of your choice is a huge hit. It is the combination of the food and the way that they are made that the taste varies. Fulfilling your taste bud is all that one looks to do in a steakhouse and eating all the different dishes that you love to eat.

Steak is cooked in varying degrees of temperature depending on how on likes to eat them. Some people love their steak to be half done as the juice retention on the meat is what they love to eat. On the other hand, there are also people who are simply put off by the very idea of eating meat which is not cooked properly. Some people also fear about a health hazard and do not like to eat meat that is not properly done.

Making a good choice about the drink that one takes with a dish of surf and turf in a surf and turf steakhouse is important. The proper combination of drink with the surf and turf steak can give you that perfect taste of steak which you always wanted to have.




About the Author: Neil Folley holds a Masters Degree in Hotel Management. He loves good food and arranging private parties. He is working for Markjosephsteakhouse. To book for Sunday private parties and enjoy tasteful food in Surf and Turf Steakhouse NYC Visit .markjosephsteakhouse.com




Good link best recipes: peppermint cheesecake
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[31 Aug 2005|04:57am]
mistereggman
Apologies if it's inappropriate.


foodphotos.
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[29 Aug 2005|02:55pm]

cristabelly
Not sure how many of you have tried this but it's the best......

Jolly ranchers and dill pickles!

It has to be one of those long jolly rancher candies, then you take a big dill pickle and stab a knife through it to make a pocket inside. Then just stick the Jolly rancher in there and suck on it. The sweet mixed in with the sour will give your taste-buds a blissful sensation.

Get you some!

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kombucha and spontaneous cider [27 Jun 2005|09:32pm]

darkmugen
i'm not sure if any of you folks out there have tried it but i'm curently making a fermented(not alchoholic though) drink called kombucha. if your not familiar kombucha is a live-culture drink made from sweetened tea. you ferment the sweetened tea with a white blob of bacteria and yeast called the mother or yeast beast. it has a tangy slightly sour flavor and is touted for it's beneficial bacteria and health benefits and it's easy to make. it's pretty expensive in the stores but ultra easy and cheap to make at home.

i was going to ferment my kombucha in a sun tea jar like a friend did but naturally mine broke as soon as i was done sanitizing it. so i'm using a big measuring bowl instead i'm using 2 heaping tablespoons white tea, 7 cups of water, 1/2 a cup of sugar and the kombucha and a kombucha yeast beast a friend gave to me.

i'm also making a gallon of hard cider. i'm going to try and do a wild ferment. i just opened the 1 gallon apple juice jug and put cheese cloth over it with a rubber band. i'm just waiting for the wild yeast to come to it. then i'm going to stick it in the brew fridge set 70 degrees along with the kombucha.

for anyone interested in making kombucha, cider, beer and wine or other fermented/ live-culture foods such as miso, tempeh, sourdough bread, pickles, kruats and kimchi, yogurt and much much more i highly recommend the unique and comprehensive book Wild Fermentation by Sandor Ellix Katz. it's also full of vegan options for non-dairy yogurt, kefir, etc. ferments as well. it's the book i'm currently using for kombucha instructions and has many other interesting ferments i can hardly wait to try. i've never found any other book like it.
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[22 May 2005|03:35pm]

tatooinedweller
[ mood | complacent ]

Yay I finally got to try Pocky ^_^

Okay, question: when I worked in Philly one of my coworkers was Indian, and she has this amazing main dish that was kind of like breaded veggies (mostly couliflower). I think she put her own spin on the recipe, but I've been unable to find even a similar reipe anywhere, and I was wondering if anyone knew of anything similar.

Also: in case nobody's heard of this site....
http://www.recipezaar.com/

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Hi! [09 Apr 2005|02:53pm]

vunderfood
Hi! I'm in the process of writing a vegetarian world-fusion cookbook. My journal, vunderfood, exists pretty much only to share some of the recipes on it.

So anyone who's interested, let me know what you think! Thank you!
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pocky [03 Apr 2005|02:16pm]

tatooinedweller
Hey, yo. I've been searching everywhere for a recipe for pocky... I've never tried it and my friend says it's awesome. Anyone know where I can find one?
~Tato //^_\\
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yellow thai curry with sour orange [02 Apr 2005|04:42pm]

darkmugen
[ mood | better than ever ]

here's a thai curry i just whipped up. this makes a lot so you may want to halve the recipe. you could vary the vegetables buy substituting what you have on hand or use a pound of tofu or seitan instead of the tvp. this makes a lot. it's nice served over rice, rice noodles or quinoa. don't you wish you were here?


1 4oz pack tvp chunks or slices
2 cups stock

1 tablespoon oil
1 1/2 tablespoons bean sauce
1/2 an onion
1 heaping tablespoon yellow curry paste

1 small pumpkin
3 stalks celery, roll cut into chunks
2 medium potatoes, cut into chunks
1 19oz can bamboo shoots, cut into bite size pieces if large
4 cloves garlic, crushed
3 14oz cans coconut milk
3 tablespoons soy sauce

salt and cayenne to taste
juice from about 2 *sour oranges(or use equal parts lime and orange juice as a substitute)


bring the stock to a boil and add the tvp to rehydrate it. let it sit and cool.
meanwhile peel, scrape out the seeds and pith of the pumpkin .cut the pumpkin into chunks.

heat the oil on medium high in a large pot and fry the onion, bean sauce, and curry paste for a minute or till fragrant while stirring. add 1 can of coconut milk and reduce heat to medium low. let the mixture come to a simmer and cook till an oily film forms on top. then add the potatoes, pumpkin, celery, bamboo shoots, garlic, stock, soy sauce, and the rest of the coconut milk. bring to a light boil than reduce to a simmer. cook it all till the potatoes and pumpkin are soft.
add salt to taste turn off the heat and then squeeze in the orange juice to taste. serve with cayenne or add to taste.

*sour oranges are what people also call ornamental oranges. they grow all over phoenix and are usually wasted. their juice is so good that they are actually exported from the valley. they have a fragrant bumpy rind and less juice than most citrus. the juice is tart like a lemon or lime but with an orange flavor. do try using some if they grow in your area.

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still collecting items for my Oddfood page [01 Apr 2005|08:52pm]

corwynofamber
I have been collecting links to things that (I consider) oddfoods and where to get them.
http://www.kolvir.com/oddfood/
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Brown Eggs on Easter? [26 Mar 2005|05:59am]

ambrosi
[ mood | silly ]

I have sort of...errrrr...a bizarre question so I figured it might be appropriate to ask here.

I just found out that I can use Rosehip tea to dye Easter eggs. So I would like to try it but all I have in the house right now are brown eggs.

This might seem really stupid but I was wondering if it is even worth trying. Has anyone ever tried to dye a brown egg? I am thinking that it might just turn out even more brown.

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[21 Mar 2005|07:26am]

madddy
This doesn't directly relate to food, but I'm planning on making a giant easter egg from scratch.
I've done it before, but this time, I don't have any actual molds.
Can anyone suggest something I might be able to use from around the house, or something I can make from household items?
I've debating making playdough half shapes and covering them in saran wrap before covering in chocolate.
The eggs are going to be hollow, with one inside the other.
Anyone think this would be a good idea?
Any help would be good :)
Thanks :)
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Balut [13 Mar 2005|11:23pm]

cheftanner
I went to the Asian Market yesterday and bought a few of these to try, anyone else ever had these?

(Filipino) or hot vit lon (Vietnamese).
Information on the duck eggs I got, I guess they used them on Fear Factor. Makes me wonder why I volunterrily want to eat these lmao.


Balut
By Jan Gundlach

The wayward nature of the itik (native Filipino duck) must be the reason for an unusual Filipino delicacy - balut - a fertilised egg with a partially developed duckling, which is eaten boiled. Balut is a very nutritious snack food, which most Filipinos appreciate. However, non-Filipinos generally take a bit of convincing before taking their first bite.

The itik is a poor mother. She does not sit on her eggs to warm them up till the time they are hatched. Hence, the eggs have to be incubated by man, which in the Philippines has been traditionally done in a home-scale hatchery called a balutan.

Only the strong-shelled and apparently fertile eggs are selected for balut-making. These are detected by "candling" and also by snapping the shell hard enough with the fingers to cause breakage of the thin shells.

The selected eggs are first incubated between bags of toasted palay (whole rice grains with husk) or ipa (rice husk) to stimulate the body temperature of the mother duck (42½C). The set-up is then layered with sako (burlap bags) to serve as insulators. Complete development or hatching takes place within 28 days of incubation. After six days the eggs are tested and those discovered to be infertile are itlog na maalat (salt-cured) or sold as sariwa (fresh). Those which are fertile but have failed to develop at normal speed are detected and separated on the 14th day of incubation. They are boiled and sold as penoy. Their appearance is similar to a hard-cooked duck egg. Eco, those containing dead embryos, are spoiled and have no market value.

The balut are those incubated up to the 18th day and which contain a healthy living embryo. Like penoy, they are boiled and eaten as a snack food. In fact, these two are sold together just as one is given a choice of coffee or tea. Filipinos are used to the calls of young street vendors peddling their wares: "Balut . . . penoy!"

The methods described above are the traditional cottage-level methods of balut-making, which are still prevalent today. At various times, suggestions have been made to mechanise the process using an incubator similar to the ones used in chicken egg hatcheries. Such a system would be more efficient; temperature control is more accurate and it would eliminate the cumbersome procedure of heating the ipa or palay. However, country folk still have to be assured of its commercial feasibility.

Balut and penoy are traditionally considered aphrodisiacs. While it is true that they have high nutrient values, (containing proteins, vitamin E and minerals and provide a source of energy) there is no hard evidence to prove this. Aphrodisiacs or not, balut and penoy are enjoyed by millions of Filipinos.

For the non-Filipino, an adventurous spirit, a desire to explore the unknown and the ability to be open-minded are essential to the enjoyment of balut. A combination of saltiness and tartness, softness and crunchiness, a sensation of sweetness, the degree of resistance to the bite, the viscosity and stickiness are the rewards.

Today, the humble balut has been slicked over, enveloped in puff pastry, oven-baked, perfumed with various spices and undergone so many transformations that it is a minor miracle that the poor thing still manages to remember that it really is nothing more than a duck’s egg. Any self-respecting balut will tell you that it is best served and eaten plain. Here’s how:

1.Take a freshly boiled balut in one hand. 2.Make sure you have the "flat" bottom of the balut facing you and tap it lightly on any hard surface until you see hairline crack form on its surface. 3.Remove bits of shell until you have a cavity the size of a penny. 4.Inside the cavity you will find a paper-thin film of white tissue. Remove this. 5.Drop in a pinch of rock salt, place the opening to your lips, tip your head back and slurp up the broth. Delicious. 6.Widen the cavity by removing more bits of shell until you have enough exposed to be able to bite off a sizeable chunk of the balut. Don’t forget to sprinkle more rock salt. 7.Go on eating until you get to the bato (rock) or the hard white portion. Discard. 8.When you get to the bottom, there will be a little more broth left over. Drop in a minute pinch of salt and drink up.
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Lupini Beans? [21 Feb 2005|12:20pm]

darkmugen
anyone have any suggestions on how to cook dried Lupini Beans? so far most recipes require a good deal of soaking and then brining. i'm willing to do all that but i'm curious if there's a simpler method.

Anyone know any of the growing requirements for lupini(Lupini albus)?
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[19 Dec 2004|06:18pm]

casuallycrumble
[ mood | hungry ]

Anyone a fan of escargoes? I *love* them, and can't get enough. Sadly, I've only had them only a handful of times in my life, the first time in my grade 4 class since my teacher was French, and it was a great experience :) I didn't even get to have them again until this October (11 years later!) when I was lucky enough to go to Europe with my family and went to Paris for a few days. What an experience *that* was to have escargoes, still in their shells, in a little French restaurant.. in Paris at that!

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[15 Feb 2004|07:30pm]

liquid_quaalude
Hi all Im new here!
Cant beleive theres a LJ comm like this heh.

some on my bizzare foods

-Tobassco Suace on Mac n cheese

-BBQ- Sauce and kettle corn

-I LOVE unfrozen lose corn with lottsa pepper & salt

-Mustard samwiches

-worchestor sauce on noodles...dipping bread in it...dipping balonga in it

heh theres more...but I will spare ya!
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fried bogor beans [10 Oct 2004|02:46pm]

darkmugen
I bought some fried bogor beans from the asian market the other day. They were really good. They're an indonesian treat. As far as I can figure out bogor is a place in indonesia. The beans do have a unique taste to them so I thought they maybe an unusual species.
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[06 Oct 2004|01:09am]

savateuse
I am the chef for our restaraunt dining facility for our university. I am helping plan a halloween themed meal/party for our students and I am coming up with a menu.

Desserts I have covered, and I want to do maybe "Ghost"(Roast) beef, and sweet mashed potatoes with maple syrup and carmalized pecans (since it will be bright orange) other than that, I am at a loss for side dishes and another entree that would be spooky themed but easy enough that I can batch cook it for 400 people. Any suggestions? :)
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Fun with Food Community [30 May 2004|04:47pm]
vicious_kitten
Hi everyone!

I hope it’s ok that I’m promoting this here. If not, let me know and I’ll delete it.

krafty_kitchen

I’ve started a community for people who love to play with their food. It's a place for people to discuss food crafts (both edible and non-edible), novelty food preparation, and entertaining. I wanted to create this community for many reasons, but I was mainly inspired by some of the ideas presented in communities like this one. Food photography and creativity are encouraged, and so is sharing your ideas. Please check out the Krafty Kitchen User Info page for more details.

Everyone is welcome, you don't need to be a gourmet! I challenge you to get creative and crafty with whatever's in your kitchen and join. It's food and it's fun!

(Cross-posted in food_porn, craftgrrl, cooking, oddfood)
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