tag:blogger.com,1999:blog-5732224038883472327.post7648369145024679828..comments2024-03-20T02:20:10.982-07:00Comments on Zoomie Station: Thanksgiving ExperimentZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5732224038883472327.post-6483860836913294342010-11-30T08:39:39.787-08:002010-11-30T08:39:39.787-08:00Nancy, aw, c'mon, you know you're smart as...Nancy, aw, c'mon, you know you're smart as a whip - you can't fool me.<br /><br />Janie, well, yes, I think it can. In my book, things can't ever be too rich (buttery), but they can be too sweet (sugary). :-)Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-29442433818755126592010-11-29T23:58:00.852-08:002010-11-29T23:58:00.852-08:00Something can be "too sweet"?Something can be "too sweet"?Unknownhttps://www.blogger.com/profile/05138430336445807600noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-54708843614935253082010-11-29T21:33:17.398-08:002010-11-29T21:33:17.398-08:00Smart? Well, I think of myself as too soon old and...Smart? Well, I think of myself as too soon old and too late sort-of-smart but thanks for the compliment. If I hadn't gotten the journalist art review job at the Examiner.com, I'd probably be a professional student - or hanger on around colleges. <br />I'm not sure that makes me smart though. Just a bookworm.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-11334304952245191262010-11-29T19:05:17.060-08:002010-11-29T19:05:17.060-08:00Ms Mouse, totally not kidding. Many, many America...Ms Mouse, totally not kidding. Many, many American households cherish the browned marshmallow topping on sweet potatoes, believe it or not.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-57079877076016051112010-11-29T18:46:56.312-08:002010-11-29T18:46:56.312-08:00browned marshmallows ??? On a vegetable????? Reall...browned marshmallows ??? On a vegetable????? Really?<br />Wow, I thought that was a joke folk had about American food (or have I just fallen for it)<br />This, though, this I would eat, yumm.Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-30778337128328566062010-11-29T11:13:09.681-08:002010-11-29T11:13:09.681-08:00Nancy, I see. A regular egghead, huh? No wonder ...Nancy, I see. A regular egghead, huh? No wonder you're so smart.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-63967991914609589952010-11-29T09:45:05.118-08:002010-11-29T09:45:05.118-08:00I have studied art (SFAI, Berkeley among other pl...I have studied art (SFAI, Berkeley among other places) AND have a degree in history and I'm working toward that elusive MFA in art history but - given the cut back in education and my inability to get into classes - that's a long LONG term goal.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-12914703270541564052010-11-28T17:42:52.069-08:002010-11-28T17:42:52.069-08:00Nancy, you're not an art major??Nancy, you're not an art major??Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-21079116227802610622010-11-28T17:39:34.223-08:002010-11-28T17:39:34.223-08:00Well, I didn't make the fries and dip this yea...Well, I didn't make the fries and dip this year because of an unsettled tummy. But, in the past, to add a bit of sweet heat, I've mixed agave and chili and sour cream into a dip for the baked fries. There's a sweet-hot spicy chili sauce that I've used in the past. I saw it recently in the Asian Museum's cafe but I can't for the life of me remember the name. But it adds a nice zest to sweet potatoes and you don't have to drown them in brown sugar and marshmallows to get that sweet taste. I pretend that I'm simply honoring more ancient Thanksgiving traditions, the ones that predate casseroles topped with tons of gunk. <br />You can't beat a history major for creative reconstruction of the past. Well, maybe you can but let's not go there.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-67472626953082441242010-11-28T15:44:13.464-08:002010-11-28T15:44:13.464-08:00Nancy, I do like those, but they didn't seem v...Nancy, I do like those, but they didn't seem very Thanksgiving-y, if you know what I mean.<br /><br />Greg, I'll keep trying - it _should_ be tasty.<br /><br />Cookiecrumb, I like them swimming in butter, too. Most of the things I've tried from Bittman have been good - this one just missed a little.<br /><br />Kudzu, Bourbon, huh? That sounds interesting and a good use for a drink I'd seldom otherwise enjoy. I'm more of a Scotch drinker on those rare occasions when I imbibe.<br /><br />MissfixIT, Bittman specifically cautions against cooking the spears for too long but I think you might be right. Let me know if you try them with success. You blog is super cool, BTW.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-44959764282942241322010-11-28T14:43:15.386-08:002010-11-28T14:43:15.386-08:00You know, I'm not a pro, but I saw a blog wher...You know, I'm not a pro, but I saw a blog where somebody was talking about not just blanching them, but cooking them in a water bath for like an hour and a half before roasting because it upped the sugar content. The extra moisture in the taters might keep the prosciutto from getting is dry too. It just sounds like such a good combo...I feel like it could work with a little love. I may even try it!MissfixIThttps://www.blogger.com/profile/09466037477578976921noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-79783391051518995772010-11-28T12:13:20.352-08:002010-11-28T12:13:20.352-08:00I love sweets/yams almost any way anybody serves t...I love sweets/yams almost any way anybody serves them, but I have to admit that on Turkey day I like to bake them, peel them, then mash them (not puree) with more than enough butter and a slug of bourbon. My father used to call them "boozy potatoes". If I have some handy, I will stir in some finely chopped pecans. It's a dish that is not too sweet -- you can still taste the flavor of the yams. Yum.kudzuhttps://www.blogger.com/profile/17568605434930160363noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-64635285914008980012010-11-28T10:50:10.471-08:002010-11-28T10:50:10.471-08:00We just bake em like a white potato, then cut them...We just bake em like a white potato, then cut them in half and drown them in butter. Good eating.<br /><br />Bittman's heart is in the right place, but sometimes I think he makes up recipes without even testing them.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-42720176756309059032010-11-28T10:48:56.818-08:002010-11-28T10:48:56.818-08:00It sounds like a great combo. They do look sad.:(
...It sounds like a great combo. They do look sad.:(<br />Good on you for giving it a try.Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-40112818368138675992010-11-28T10:21:52.774-08:002010-11-28T10:21:52.774-08:00Have you thought of simply making sweet potato fri...Have you thought of simply making sweet potato fries? I slice them, sprinkle on a little oil, salt, pepper and chili flakes and bake them in the oven until crisp. They are delicious. I guess I never thought of pairing sweet potatoes with sage and probably wouldn't use that herb; in fact, I think their taste without all the "stuff" that we normally add on.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.com