Comments for The Hungry Phase

Comment on It’s Only a State of Mind Menu by Menu 23 November 2008 « The Hungry Phase

Menu 23 November 2008 « The Hungry Phase — Mon, 24 Nov 2008 12:19:33 +0000

[...] in Brazil, we ate a dish of “shrimp and cheese in a pumpkin.” I’ve attempted it before. The fish man at the market yesterday had mussels (his are always gorgeous, huge and sweet, and [...]

Comment on Cozy Saturday at Home Menu by Pan-Asian Outdoor Eating Menu « The Hungry Phase

Pan-Asian Outdoor Eating Menu « The Hungry Phase — Tue, 01 Jul 2008 21:30:50 +0000

[...] taken almost verbatim from this month’s Olive magazine. I make asian slaw all the time (eg), but in our quest to eat less processed food (brought about by this book), we’re trying to [...]

Comment on Cozy Saturday at Home Menu by Alli

Alli — Wed, 07 Nov 2007 10:47:49 +0000

Thanks for mentioning MSC (Marine Stewardship Council) certified seafood. In addition you can find stores selling MSC-certified seafood at http://eng.msc.org/html/content_531.htm. Seafood carrying the blue MSC ecolabel hass been independently certified as coming from a sustainable wild fishery that isn’t contributing to overfishing.
Thanks!

Comment on German-Italian Menu by TB

TB — Thu, 26 Jul 2007 14:50:45 +0000

This was a very good pizza (or ‘Flammkuchen’ as I’ve been told) and no comparison to a delivery pizza. In fact I was looking forward to it all day!

If you’re lucky enough to have a great cook like M, you won’t need to order delivery again! (unless she’s away)

Comment on Chinese Banquet Menu by Blog or Bust #1 Round-Up « The Clumsy Cook

Blog or Bust #1 Round-Up « The Clumsy Cook — Wed, 18 Jul 2007 13:55:02 +0000

[...] of The Hungry Phase created a low-calorie Sushi Restaurant Salad, No-Fail Potstickers, and a Tangy Dipping Sauce to go [...]

Comment on A Menu For My Salad Days by Robin

Robin — Sun, 08 Jul 2007 14:38:32 +0000

Oh I love the phrase “salad days!” Your post just brought me back to the wonderful times I’ve had reading Antony and Cleopatra. And the food sounds delicious. Love the note about serving immediatly!

Comment on A Funny Thing Happened on the Way to the Menu by tovorinok

tovorinok — Thu, 05 Jul 2007 12:49:54 +0000

Hello

Great book. I just want to say what a fantastic thing you are doing! Good luck!

G’night

Comment on Another Rainy Day for Grilling Menu by dietingnow

dietingnow — Wed, 04 Jul 2007 21:25:38 +0000

I’ve had some similar tropical salsa. It’s pretty neat on the right occasion (and the right food!)

Comment on Menu for American Carnivores in London by bmf

bmf — Sat, 30 Jun 2007 03:55:12 +0000

Also — just saw request for ideas for light mayo substitute:

Buttermilk. Very low calories, very low fat, and makes great dressing. I have a recipe someplace for a cole slaw with buttermilk dressing … I’ll look for it.

BMF

Comment on Menu for American Carnivores in London by bmf

bmf — Sat, 30 Jun 2007 03:48:30 +0000

Here’s a thought re: cabbage, and other stuff coming nicely into season:

Heat olive oil in frying pan, medium-medium low heat. The idea is to NOT BROWN,but soften slightly. Add in order (more or less): fresh good onion, not the bitter old stuff from the supermarket; red cabbage sliced thin, chopped garlic to taste, mushrooms in you have. Squirt on some, not a lot, of Thai Fish Sauce. Stir. Add thin sliced zuchini (okay, courgettes for the Brits, but that’s not what they call them in Italy). Cook for maybe three more minutes, stirring to combine. Add grind on fine fresh pepper before serving. This works nicely over grains, from rice to bulgar, or whole wheat cous cous.

The trick is to cook vegetables to a reasonable, but not obnoxiously crunchy, firm consistency, while still heating through so flavors combine. And not too much Fish Sauce, or it will be too salty.