2010 - - Page 17

by BS

100 Ways to Cook a Pumpkin

Pumpkin season is here! Now let’s be honest — for most of us, that means leftover pumpkin season is here, too — because how many times can you make boring old pumpkin pie? Never fear, Endless Simmer is here. Whether you’ve got half-a-can of pumpkin puree sitting around, a cupboard full of pumpkin pie filling, the stringy insides of a Jack-o-Lantern or just a few stray pumpkin seeds, we scoured the web for 100 creative recipes that will help you use up all that beautiful orange goodness.

Click on the photos for full recipes…

Previously on ES:

100 Ways to Cook a Banana
100 Ways to Cook a Tomato
100 Ways to Cook a Sweet Potato

by forkitude

Oyster and Banana Runts Ravioli?

One of my favorite dinner games is opening the refrigerator and playing Chopped. Hey, I can pretend. I just love to play with food combinations. Of course, most of them usually taste damn yummy (to me…ahem). But every once in a while one of my bright ideas will be absolutely disgusting and inedible. Enter bologna, cream cheese, and pickle rolls. Sautéed Brussels sprouts topped with a sunny side up egg and sriracha. Bisquick + milk + bowl + microwave + grape jam + syrup + butter. A coffee mug + chocolate cake mix + peanut butter + whipping cream. Tortilla + Kraft singles + cucumbers + barbecue sauce. Soup is one of my favorite things to make, especially in the fall and winter. And following recipes, like a lot of things in my life, is just not acceptable. Why not put the cornbread IN the chili? How about jalapeño poppers in potato soup? (Turns out it doesn’t work too well.) Who would make a chocolate chip cookie stew? Um, yeah. It is a wondrous feat of nature that I don’t weigh 500 lbs.

This got me thinking — which food combination might be the most amazingly disgusting on the planet? I have a few below that would be excitingly terrible, and I would like to know yours, oh fearless ESers. C’mon, give me something really gross. If you’ve made it, great. If you’ve only dreamed of making it, it still counts. Here are mine:

Roasted Garlic Peach Crumble
Mint and Orange Egg Casserole
Cheese Whiz Lime Sorbet
Ground Beef and Mint Chip Ice Cream
Strawberry Peanut Butter Daquiri
Big Red Gum Guacamole
Black Licorice Linguini with Ketchup Mushroom Ragu
Nutella Pickle Relish
Oyster and Banana Runts Ravioli
Broccoli Sea Urchin Maple Scones
Grapefruit Junior Mints Protein Shake with Mustard Cottage Cheese Whipped Topping
Durian Fruit and Shallot Smoothie (if you haven’t tried durian fruit, please go buy one immediately)

in Uncategorized 8 comments

by gansie

Artsy T-Shirt of the Day

Plight of the bananas.

in Photos 1 comments

by Borracho

Gridiron Grub: Bye Week

Some of you may be familiar with the concept of a bye week in sports. During the season teams get a week or two without a game scheduled to relax and recoup. Practices are minimal and they get to spend time at home. This week is the first bye week in the NFL and it coincides with one year of wedded bliss for Wifey and I.

Wifey is well aware of my sports addiction and was even okay when we scheduled our wedding so that it would not conflict with any major PSU games. Because of her patience with me in this, and many other matters, we had some quality time planned this weekend. I also thought it would be a great opportunity for me to slack off and have my own bye week by opening up Gridiron Grub to all the ES readers.

Here at ES, we do love our pizza and have talked about it many, many, many, many times, but it is a classic football party food so next week it is my turn to try a riff on it.

This week however, we want to hear from you. What are your favorite pizza combos/recipes?

Share a description, recipe or photo in the comments and we will choose our favorite to be featured in next week’s post alongside my celery root puree and white clam/bacon pizzas, and of course, to “bask in the people’s ovation and fame forever.”

in Bacon / Cheese 4 comments

by forkitude

Industrial Food Complex

Editor’s Note: As you may remember, ES contributor forkitude has given up the corporate life to take the plunge into culinary school.

Part of culinary education is learning how to purchase food. Therefore, I found myself in a food Home Depot during my walking tour of the 245,000-square-foot Sysco warehouse in Lincoln, NE.

When did food distribution become so mechanized and industrial?

Sysco was started in the 1970s by several producers in order to distribute different food stuffs to buyers on the same truck. This idea has evolved into a food machine. And it felt like a machine.

We walked past boxes labeled “fresh cut vegetables.” Maybe the English language needs a new definition for the word fresh. “Still consumable” perhaps?

Time for Some Foodie Halloween Costumes

What are all you ESers dressing as for Halloween this year? Need some inspiration? Check out our compilations of the very best in food halloween costumes.

top 10 cute food halloween costumes

top 10 weird food halloween costumes

top 10 sexy food halloween costumes

top 10 food pun halloween costumes

in Holiday 5 comments

by gansie

Tahini: Round Two

I seriously never stick to my kitchen word. I had, well, still have, grand desires to cook Japanese food since I returned from my trip, which I earnestly documented. Have I bravely entered the world of miso soup? No. Nothing. (Although more on miso later.)

A beautiful tagine has been sitting on a high-up shelf in my current kitchen for 3 years now. And I actually think it sat unused in a previous kitchen. In fact, I am so out of touch with this clay vehicle that I referred to it as a taNgine at a press lunch at J&G Steakhouse the other day. Although a fellow writer was nice enough to correct my pronunciation before I started blabbing about it in public.

Tahini, however, has proved a powerful tool in the kitchen and as I try to use what I have in my over-stocked life, I have returned to this paste of sesame seeds. Round two.