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Started By
Message
re: The very best spinach artichoke dip you’ll ever make
Posted on 1/28/15 at 2:12 pm to Gris Gris
Posted on 1/28/15 at 2:12 pm to Gris Gris
quote:
I do understand that a new cook might not be ready to invest in the herbs (that's why the stores that offer small purchases are so great) and might not have an herb garden. I get that.
I really don't get it. At all. People cheerfully spend $10-$15 on mediocre booze (think artificially colored & flavored frozen daiquiris). A movie ticket is $10. High speed internet runs at least $20 a month. But spending $20 on herbs & spices that will last a year is TOO TOO MUCH for them. Pah. Priorities, people. If you're going to bother to cook, stock the damn kitchen with the basic raw materials.
RE: too many ingredients in a recipe...show me a gumbo worth a damn that doesn't have a laundry list of ingredients. Looking at the number of ingredients as an indicator of recipe worthiness is like judging your future spouse by the way he/she wore his/her hair in middle school: juvenile and capricious. Look to the heart of the recipe. Is it hard to assemble, or just full of many flavors? Can you handle the technique? Might you learn something along the way by tasting and trying it out? Sure, it might suck. But then you'll have learned something about that particular combo of flavors that will inform your next culinary effort.
We're well on our way to becoming a nation of culinary idiots if a freakin spinach dip recipe has "too many ingredients" for a bunch of LOUISIANA cooks.
Rant ova. I think I drank too much coffee today. Or maybe not enough. lulz.
4
Posted on 1/28/15 at 2:17 pm to hungryone
quote:
show me a gumbo worth a damn that doesn't have a laundry list of ingredients
I think mine is good and I don't believe it has a laundry list of ingredients. I don't use bay leaves, okra or tomatoes, for example, as everyone here knows. I use less ingredients in shrimp gumbo.
Posted on 1/28/15 at 2:17 pm to LouisianaLady
quote:
For example, I make very little Mexican food. I don't keep a lot of those things on hand, so a lot of Mexican recipes end up pricey for me.
Yeh the amount of condiments and spices I keep on hand is full on retard. And it seems like I never have what I need at the time. It's completely ridiculous.
Posted on 1/28/15 at 2:21 pm to hungryone
I thought I was going to end up being the picky bitch in this thread, boy was I wrong. (not implying you are, I'm just responding to a random person on this last page)
Posted on 1/28/15 at 2:25 pm to hungryone
quote:
every person in LA with as much as a porch or sunny sidewalk should plant some rosemary.
I don't even need to do this. It's growing along sidewalks all over my neighborhood, so I just take a stroll around the block and poach some whenever needed.
Is that wrong?
Posted on 1/28/15 at 2:25 pm to hungryone
I was just offering another look at why some said it was too many ingredients! It's going to be okay, hahaha :) Everyone has different financial priorities. Spinach and Artichoke dip was brought up in the other thread as something people rave about that isn't that good... so there is a chance that factors into the ingredient list.
Posted on 1/28/15 at 2:26 pm to Y.A. Tittle
quote:
Is that wrong?
Nope. There are rosemary bushes in the flower beds at Corporate Brew and Draft. I have no issue grabbing a sprig.
It is also used as decoration in the apartment complex next to me.
Posted on 1/28/15 at 2:26 pm to Gaston
I seem to have started a mess, here, and apparently for the wrong reason!
Back to your regularly scheduled programming!
Back to your regularly scheduled programming!
Posted on 1/28/15 at 3:19 pm to LouisianaLady
quote:
I would have to purchase 11 of those ingredients.
Haha. I'm going to check when I get home, but I'm pretty sure the only thing I need is the white wine.
ETA: and my wife may have a bottle or two stashed somewhere
This post was edited on 1/28/15 at 3:25 pm
Posted on 1/28/15 at 3:21 pm to hungryone
quote:
We're well on our way to becoming a nation of culinary idiots if a freakin spinach dip recipe has "too many ingredients"
hyperbole much?
That's a mighty high horse you've climbed on top of.
Posted on 1/28/15 at 3:24 pm to BayouBlitz
quote:
That's a mighty high horse you've climbed on top of.
Indeed. I'm on the back of my noble steed, eating my homemade naturally leavened croissants, drinking homemade cherry bounce, and wearing a laurel crown of backyard-grown bay leaves.
Posted on 1/28/15 at 3:25 pm to LouisianaLady
quote:1. Dry Rieslings are actually quite nice.
Also, I hate Riesling, so I would drain pour the remainder.
2. If you get a sweeter variety, it's good to cook with.
Posted on 1/28/15 at 3:39 pm to colorchangintiger
The best spinach artichoke dip I have ever eaten had ground Italian sausage in it. It was love at first bite.
Posted on 1/28/15 at 3:44 pm to hungryone
quote:
Indeed. I'm on the back of my noble steed, eating my homemade naturally leavened croissants, drinking homemade cherry bounce, and wearing a laurel crown of backyard-grown bay leaves.
Otis may be coming around to get those bay leaves for his large quantities of herbal gumbo and I'm not talking about gumbo z'herbes, which I like very much.
Posted on 1/28/15 at 5:28 pm to LouisianaLady
20+ ingredients for a dip? no thanks
ill just go to whole foods or central market and pay $5 for some that's damn good
ill just go to whole foods or central market and pay $5 for some that's damn good
Posted on 1/28/15 at 6:43 pm to dallastiger55
I love some love dip from CM.
Posted on 1/28/15 at 6:49 pm to Gris Gris
Okay Gris Gris, let's see a shot of your spice cabinet.
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