Posted by Joke at 8:15 AM
Tere posted at 10:27 AM, April 02, 2007
I don't consider myself a foodie but am about to launch a food blog. Once I find a good name. It'll be a combo of food memories, fave recipes, dissecting the Food Network - that kind of thing. I have big plans and high hopes for this baby!
Sarah O. posted at 3:44 PM, April 02, 2007
Hey, I started doing my impression of Meg Ryan from When Harry Met Sally the moment I saw the photo!
Then I kinda lost the mood at the word "squid".
Then I got it back with the term "fior di latte".
I love good foodie writing.
meggie posted at 5:26 PM, April 02, 2007
I think the Aussie equivalent tomatoes are called 'cherry'.
This sounds like a recipe I will have to make.
Joke posted at 9:01 PM, April 02, 2007
Sarah O. posted at 9:13 PM, April 02, 2007
Good grief, this is my week to make you wonder about me.
Well, the best I can figure is that my son shrieked (He's OK. He got very frustrated at this software he's writing) and I bolted away from reading your entry. Somehow the word "liquid" turned into "squid" in my brain. Probably because I was thinking about what seafood not to put in the recipe.
Anyhoo, I'm really glad you didn't suggest putting squid in this orgasmic dish.
Stomper Girl posted at 10:27 PM, April 02, 2007
Definitely risotto weather for us at present. I will definitely try this, firstly because I have some absolutely succulent basil in the garden at present which can't last much longer and secondly because you've told me I don't have to stir non-stop!! See, I've made risotto before and found myself resenting it for making me stay chained to the stove for 20 minutes whilst giving me RSI. Your instructions sound a bit less martial and are, as always, so clear.
Joke posted at 10:32 PM, April 02, 2007
As long as the rice isn't:
a) adhering to the bottom of the pan, and
b) running "dry"
you needn't stir.
The reason why recipes suggest that you stir nonstop, lest Armageddon arrive with more force than expected, is because that's more foolproof. You can't "miss" a stir if you don't stop.
Me? I conscript the lads. It keeps them busy and out of my hair.
Joke posted at 10:33 PM, April 02, 2007
I mean "you needn't stir nonstop."
julia posted at 12:07 AM, April 03, 2007
Now, this might be a risotto that TCBIM would eat. He (sit down. And don't sputter) doesn't like any variation of Paremsan cheese. I. Can't. Stand. It. I love Parmesan. Peccorino, Asiago, whatever. Cheese. Cheeeeeeeeeese. And he doesn't like it. But since this recipe just calls for it to be added at the end, I just might be able to get him to eat it.
I have some lovely asparagus that I need to use...wonder if that would work in a risotto. Any ideas? Maybe with shrimp? Yes? No? Maybe?
Joke posted at 12:12 AM, April 03, 2007
Shrimp and asparagus risotto would be very excellent and could be cheese-free. You could even use leftover asparagus.
Poppy Buxom posted at 12:27 AM, April 03, 2007
There's only one thing I want to know (because I sure as hell am not going to cook this recipe for risotto, or for that matter, any recipe for risotto, as I find risotto almost completely over-rated and way too labor-intensive, so I only eat it in restaurants, and even then, only under duress):
Does anyone out there actually try to deal with Joke's asterisks? Because I swear, even thinking* about maybe trying to follow the text up and down my laptop screen** gives me the beginning of a blinding cluster headache.***
*I use the term loosely
**And it's a big screen too. Laptop -in-VistaVision, that's me.
***Not a migraine. Migraines are so nineties. They're the flannel shirt of crippling disorders that make people think you're hypochondriacal.
Joke posted at 7:47 AM, April 03, 2007
1- I remember that waiter at Au Briot twisting your arm to have the wild mushroom risotto.
2- From now on, I'll use endnotes.
3- It was Jujube that led me to engage in asterisky behavior.
daysgoby posted at 10:43 AM, April 03, 2007
Oh, lord, now I must make.
Hey! More recipes! Puh-leeze!
julia posted at 1:54 PM, April 03, 2007
I wait until I get to the end of the post and then I read the asterisks. Sometimes they make sense, sometimes, not so much.
meggie posted at 6:02 PM, April 03, 2007
I dont see anything wrong with a good asterisk or 5.
Poppy Buxom posted at 11:13 PM, April 03, 2007
(Hey, don't look now, Joke, but I think you have a new girlfriend.)
Oh, to be the lonely non-foodie in such a large group of internet gourmets. The voice crying out in the wilderness, that's what I am.
I console myself with the hope that you all hardly ever cook, and when you do, it's Mac and Cheese out of the blue box, and you just pretend to care about Joke's recipes because you have a crush on him.
Joke posted at 11:38 PM, April 03, 2007
You may rest easy knowing you're the only one to whom I've ever shown my tattoo.
KitchenKiki posted at 9:11 AM, April 04, 2007
I'm not sure I'm grasping the concept of "left-over" pinot gris. You'll need to explain that one.
And having read this, I am leaning towards a shrimp & asparagus risotto for dinner. Though it is WAY to early in the day for me to commit. (And, I'm not sure what cheese is currently in the mysterious cheese drawer.)
Thanks for sharing!
My float posted at 9:33 AM, April 04, 2007
I was tired before I read this. Now I'm tired AND hungry, and it's 11.30pm. I had a salad of carrot, zucchini and onion. What I REALLY want is that risotto. Excuse the tongue marks on the picture. Oh wait, that doesn't work...