Comments on: A Picnic Wash Out

By: Chocolate

Chocolate — Thu, 05 Jun 2008 18:27:28 +0000

I just had to comment on the Popeye chicken. Not everyone who loves food wants to be in the kitchen.
Especially not me!
Joining a food column is about discovery, and eating yummy food. Sometimes that’s new and unusual and sometimes it’s the comfort food that we’re used to, and getting enough of it.
Petite little bites when your really hungry can can be a serious pain in the gut.
I say give the guy a break! Just tell him he needs to get a little more original occasionally.
Since I’ve been cooking for over 40 years I’m a bit tired of it. I like the quick and easy, and finding the best vendors for prepared food. If it’s good and fresh and without a lot of bad chemicals who cares where it came from.

By: Endless Simmer - A Food Blog » Blog Archive » Mount St. Helens EXPLODES... in the Kitchen!

Thu, 22 May 2008 19:00:41 +0000

[…] you are familiar with my Sunday night dinners then you will know they are themed, like last weeks picnic, for instance. Our spring tour continued with our good friends Summer Camp and his ladywife hosting […]

By: Britannia

Britannia — Tue, 13 May 2008 20:25:57 +0000

I know that Boozilla is a WF addict, daily visits, so I can say with great confidence that he buys in bulk from WF.

By: gansie

gansie — Tue, 13 May 2008 20:08:18 +0000

boozilla, that actually sounds quite reasonable to make. do you buy sesame seeds in bulk?

By: Boozilla

Boozilla — Tue, 13 May 2008 18:03:50 +0000

The mystery of the tahini and why I choose to make it is exactly as Britannia stated. One of our former cooking experiences store bought (whole foods) tahini was used and it was quite awful. As a treat I thought I would try making the homemade variety. As I was already using a cuisinart to make the babaganoush it was not that much more difficult to roast the sesame seeds and then whip them into some tahini with olive oil, salt, and a dash of lemon.
In case you wanted to try it yourself Preheat oven to 350F. Place 2 cups of sesame seeds in a single layer on a baking sheet. Roast on the lower rack while stirring the seeds so that they do not brown for about 15 minutes. place seeds in the food processor add olive oil to obtain the desired texture you are looking for. At least 1/2 a cup. Then mix in 1 tablespoon of lemon juice and 1 tablespoon of sea salt.

By: Britannia

Britannia — Tue, 13 May 2008 17:44:59 +0000

I am seeking answers from Boozilla re this, but I know that the last time he used tahini from WF it wasn’t good so he decided to make himself, not too difficult from what i gather. The only noticeable difference to the babaganoush was its density, a lot thicker.

By: gansie

gansie — Tue, 13 May 2008 17:37:50 +0000

i was thinking the same thing about the tahini…

By: Chou

Chou — Tue, 13 May 2008 16:48:06 +0000

Indoor picnic–Brilliant! Was the flavor of the homemade tahini significantly different? (read: is it worth the effort?)