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| Author |
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| 25 new of 55 responses total. |
edina
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response 6 of 55:
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Dec 15 16:37 UTC 2006 |
I never serve raw broccoli or cauliflower. I always blanch them first
and then shock them in cold water to stop cooking...takes away the
totally raw flavor/texture, and always brightens their color.
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slynne
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response 7 of 55:
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Dec 15 17:44 UTC 2006 |
Man. I *love* hors d'oeuvres! In fact, I kind of like cocktail parties
with lots of good nibblies better than I like dinner parties (although
I like those too).
One of my favorites is to take a block of cream cheese and then cover
it in crap meat (or Krab meat if one is poor) and cocktail sauce.
Another favorite one that I used to make back when someone I know used
to make the yummiest jalepeno jelly was to put jalepeno jelly on cream
cheese (remember that Jeanne?)
I have recently become fond of pastry hors d'oeuvres that can be bought
frozen and just heated up. My favorite ones have a white cheese and
onion filling.
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keesan
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response 8 of 55:
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Dec 15 18:35 UTC 2006 |
Someone define an appetizer - is it something you eat while you are waiting
for the cooked part of the meal to be cooked? We eat apples or bread.
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mynxcat
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response 9 of 55:
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Dec 15 18:55 UTC 2006 |
Appetizers are usually served in restaurants - and i guess that is the idea
- to have something to eat while they prepare your meal. Of course you can
have them at home when you throw a dinner party to serve your guests while
the actual dinner warms up.
Basically smaller portions of food - that are usually finger foods but not
always.
I don't understand how a restaurant lists a quesadilla as an appetizer. Do
they really expect you to eat a full meal after that?
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furs
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response 10 of 55:
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Dec 15 19:01 UTC 2006 |
yes lynners, I remember. I haven't made that in a long time. That is a
yummy appetizer for sure.
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cmcgee
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response 11 of 55:
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Dec 15 20:27 UTC 2006 |
Appetizers (hors d'oevres) are one course of a meal. Sometimes they are
served separately with alcoholic beverages. (other courses include the soup
course, the fish course, the main or entree course, the salad course, the
dessert course.
In modern american usage, appetizers can mean just about any food served in
smaller-than-entree sized portions. They are usually not sweets. They are
usually served around in late afternoon or evening, at approximately "dinner"
or "supper" time. Some restaurants combine soup, salad, and appetizers into
a single pre-entree offering.
Appetizers are often constructed from small pieces of bread or crackers, with
other foods layered on top of them. Sometimes they are constructed on small
skewers or tooth picks. And sometimes they are pureed and served as dips.
Appetizers are sometimes hard to distinguish from snacks, so the timing of
their presentation can be a good indicator.
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keesan
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response 12 of 55:
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Dec 15 21:13 UTC 2006 |
That is a rather vague category - something eaten in a small quantity before
you eat a larger quantity of something else. Is salad an appetizer and if
so why not?
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edina
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response 13 of 55:
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Dec 15 21:20 UTC 2006 |
Of course it's vague. As is the term: entree, or even salad.
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cmcgee
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response 14 of 55:
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Dec 15 21:24 UTC 2006 |
In the formal sense, salad is not an appetizer. It is a separate course
served after the entree, and before the savory or sweet course.
In american semi-formal usage, the fish course has been eliminated, and the
salad course moved after the soup and before the entree. It is still not
considered an appetizer.
In american restaurant usage, salads are often listed as a choice under
Appetizers, along with soup as well as more traditional appetizers.
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glenda
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response 15 of 55:
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Dec 15 22:43 UTC 2006 |
According to www.dictionary.com
appetizer /.p..ta.z.r/
Pronunciation[ap-i-tahy-zer]
.noun
1. a small portion of a food or drink served before or at the beginning
of a meal to stimulate the desire to eat.
2. any small portion that stimulates a desire for more or that indicates
more is to follow: The first game was an appetizer to a great football season.
[Origin: 1860.65; appetiz(ing) + -er1]
Dictionary.com Unabridged (v 1.0.1)
Based on the Random House Unabridged Dictionary, Random House, Inc. 2006.
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i
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response 16 of 55:
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Dec 16 02:00 UTC 2006 |
Hmmm...in restaurants, i view appetizers mostly as profit-boosters, and
don't bother. At home (feeding just me), i do lots of appetizers, both
to get more variety and as quick snacks while i'm making the entre. But
they're really simple things - homemade baked beans, sauced pink salmon,
scrambled eggs, almonds, fruits or veggies, desserts, cheese, and such.
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edina
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response 17 of 55:
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Dec 16 21:30 UTC 2006 |
Last night Dave and I went to Streets of New York for dinner. We had
an appetizer and got a pizza. We ate the appetizer and ate one piece
of pizza each and then took the rest home. Lunches abound...
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denise
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response 18 of 55:
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Dec 16 22:29 UTC 2006 |
I've done that before--being filled up when I get an appetizer and then have
some good leftovers for future meals. :-) At a steak restaurant a friend
of mine from NC and I would eat at, we rarely got an appetizer but often get
a somewhat bigger steak to have the leftovers for the next day. It was easy
enough to fill up on the salad and bread and just a bit of the meat [and the
larger pieces of steak didn't cost too much more]. Wish I could afford a
steak dinner now! Oh well, some day...
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denise
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response 19 of 55:
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Dec 18 01:03 UTC 2006 |
A little earlier today while watching a video [Little Women], I had some
crackers and a bit of a cheese ball that came with a holiday gift pack. :)
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furs
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response 20 of 55:
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Jan 5 16:07 UTC 2007 |
I found a recipe on Allrecipes.com this holiday season that I am posting
here cause it was REALLY good. Just a twist on Shrimp cocktail.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Fresh or Frozen large shrimp
2 cloves garlic
1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons green onion -- finely chopped
1/4 cup Anaheim pepper (or Jalapenos) -- Finely chopped
1 Tablespoon cilantro -- snipped
1/2 Teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
Thaw Shrimp if frozen, Peel and devein (if necessary), cook if necessary.
In a food processor combine garlic, lime peel, green onions, pepper and
cilantro
Add mixture to a bowl and add lime juice, olive oil, sugar, salt, pepper
and mix.
Put mixture in a plastic bag with shrimp. Turn bag to coat shrimp with
marinade mixture. Marinate for at least 3 hours. (Over night is fine.)
To serve, drain the shrimp, discarding the marinade. Can be served with
cocktail sauce.
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edina
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response 21 of 55:
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Jan 5 16:20 UTC 2007 |
Yum! That makes me think of a ceviche.
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denise
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response 22 of 55:
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Jul 30 02:32 UTC 2007 |
Several times in the recent past [mainly at the weekly HHs], I've gotten
an appetizer to have as my main meal. To me, though, at least at the
Cubs AC where the HHs have been, the appetizers have been big enough to
take home leftovers for another meal. The only time that I didn't
bring leftovers home was when I ordered something off of their weekly
specials menu...
As talked about earlier in this item, appetizers used to be a smaller
portion of something served prior to the other courses [or the main
course and side dishes when served at the same time]. And in the past,
I recall appetizers being less expensive than everything else *because*
they were served in smaller quantities. But not any more... It seems
that at many [most?] places, these cost just as much [or close to] as
the main dish stuff. So, ordering an appetizer for one's dinner in
order to save a few bucks isn't working any more...
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samiam
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response 23 of 55:
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Jul 30 15:15 UTC 2007 |
Sad, isn't it? It goes along with the super-sizing of America, I think.
As meal portions get larger, so do the portions on the peripheral
items, like appetizers and desserts. God forbid you should want a small
portion of something - perish the thought!
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denise
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response 24 of 55:
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Jul 30 19:07 UTC 2007 |
Yep, and with the increasing size of portions being served, the prices
go up as well. And many people can't eat the whole item/serving in one
sitting [without feeling like you've over-indulged]. And at the end of
a meal, if you want dessert--who can eat it all when the serving is as
big as the meal is [and often, big enough for several people to share].
Thus, who wants to pay that much for something you can't finish or take
home with you [in the case of stuff like ice cream based desserts or
with sauces [think caramel, hot fudge, etc] or whipped cream, because,
if saved til later, the underlying item will be soggy and/or melted by
the time you get it home]. So servings SHOULD be smaller and if ya
want more, you can order more.
And the cost of alcoholic beverages are outrageous, especially mixed
drinks. Often, the prices of one drink is as much as the main dish or
meal. [And when dining, I tend to like to wash down my food with more
than one glass of fluid; hence, I rarely get alcoholic beverages while
dining out. With the exception of an occasional beer.] With
non-alcoholic drinks that have free refills, those prices have really
gone up as well.
Hmm, I guess everything has gone up in price...
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keesan
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response 25 of 55:
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Jul 30 20:18 UTC 2007 |
An easy solution is to cook for yourself. Nobody is being forced to eat at
restaurants.
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edina
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response 26 of 55:
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Jul 30 20:32 UTC 2007 |
Sindi, please note that when I say this, I very much respect and enjoy
reading you.
You don't get it.
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jadecat
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response 27 of 55:
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Jul 30 20:55 UTC 2007 |
resp:24 If I know I'm going to a place where I will want to eat dessert
(and have budgeted accordingly ;) ) I make sure to divide my entree in
half and ONLY eat half of it. We occasionally go to Olive Garden, and I
know I'll eat a lot of breadsticks and their salad- but I also know that
I will have half of my entree boxed up to take home with me. Therefore
for the price of that meal I'm actually getting two meals. :)
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samiam
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response 28 of 55:
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Jul 30 20:59 UTC 2007 |
I honestly wish I could do that, and make it work. I'm really good at
boxing stuff up, but not so really good at remembering to make another
meal of it. They generally end up being science projects/biohazards.
Lots of pretty colors.
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cmcgee
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response 29 of 55:
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Jul 30 20:59 UTC 2007 |
That's a trick I sometimes use even if I'm not getting dessert.
I tend to sit and pick at what's on my plate, even if I know I'm full.
Much easier to box it up at the beginning of the meal.
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denise
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response 30 of 55:
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Jul 31 01:05 UTC 2007 |
I've gotten alot better at taking home a part of my meal to save for
later...
Sindi, *of course* eating at home is an option and I'm sure that most
people do eat at home much of the time. Though whether or not
*cooking* may or may not be an *easy* or even a desirable of an option
as it seems to be for you. Like for me, I do eat most of my meals at
home. Sometimes I'll cook--and when I do cook, I often will make
enough for leftovers. Other times, for various and valid reasons, I
can't or don't cook. Instead, I'll make a peanut butter sandwich, or
nuke a frozen item, or have a pre-made whatever out the 'fridge or
pantry.
But like so many people, I do enjoy dining out from time to time. We
may want to do so for various reasons--including not having to cook and
clean up afterwards, to try new and different things, very often [most
of the time!] I can get better tasting [and sometimes better for me]
meals. First off, going out to eat is/can be fun and enjoyable.
Sometimes its easier and sometimes quicker to have someone else do the
actual preparations for the meal. And meeting other people for dinner,
drinks, or dessert [whatever] is a fine way to socialize and catch up
with one another. I'm sure there are lots of other valid reasons for
enjoy eating away from home, too.
That said, that doesn't mean we have to like the trend of restaurants
increasing the portion size and/or the price of what they serve. There
ARE options in dealing with this-like, as already being
discussed--taking stuff home for another meal. Splitting an entree [or
dessert, appetizer or whatever] with someone is another option. Not
dining out quite as often is another possibility. Or choosing less
expensive places to dine.
But not going out to eat/drink/whatever all of the time isn't a viable
option for many people.
Eating at home all[most] of the time is fine with you, Sindi, and that's
perfectly ok. You seem to prefer it; but that doesn't mean that
everyone else's interests/needs have to reflect yours. And that's ok
for us, too. So please try not to be so 'preachy' [is that a word??]
when people discuss things they enjoy doing. After all, this IS a
conference relating to food and dining/restaurants and such definitely
fit the bill. [And if the costs of dining out outweighs the benefits
and/or means of being able to do other stuff, then we do cut back
somewhere--either in dining out less often, go someplace cheaper, or cut
back in some other areas of one's budget.]
:-)
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