It's Super Bowl weekend and for many Americans it means hanging out early Monday morning in the bars. But I'm a radio (Internet) guy and I like staying at home. The NY Times has 2 articles: The first one is for dips and the second one is for pork cracklings. Most all of the ingredients involved are readily avaiolable in LOS. (Who dat?)

http://www.nytimes.com/2010/02/03/dining/0...html?ref=dining

http://www.nytimes.com/2010/02/03/dining/0...html?ref=dining

Can't say that I would ever eat green goddess dip or pork rinds, but thanks for the laugh at what passes for cuisine in America. Where are the nachos and guacamole dip? Go Saints!

I'm think more of making the Spicy Molten Blue Cheese dip as it's a good excuse to buy 500 grams of cream cheese at the bakery supply shop... Pork Belly for cracklings can be had at the market... a version is sold for 5 baht at small markets in Isaan. I lived in California (Hass) and Florida for too many years to worry about avocados in Thailand. Mexican food for me is Red Beans or Carnitas with salsa fresca.

Here is a wider list of snacks --

http://topics.nytimes.com/top/reference/ti...html?ref=dining

Super Bowl time is great for a big yummy cheese ball

Can't say that I would ever eat green goddess dip or pork rinds, but thanks for the laugh at what passes for cuisine in America. Where are the nachos and guacamole dip? Go Saints!

It's Greek Goddess and the recipe looks quite good, American or otherwise.

Greek Goddess Dip

1/2 cup packed fresh dill

1/2 cup packed fresh mint

1/2 cup packed fresh parsley

1/3 cup packed fresh basil

2 garlic cloves, chopped

2 scallions, white and green parts, sliced

1 1/2 tablespoons freshly squeezed lemon juice

Pinch kosher salt, more to taste

1/2 cup extra virgin olive oil

1/2 cup crumbled feta cheese

1/2 cup Greek yogurt

1/4 cup mayonnaise, optional

Raw chopped vegetables or pita chips, for serving.

1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

2. With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.

3. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Yield: 4 to 6 servings.

http://www.nytimes.com/2010/02/03/dining/0...html?ref=dining

but

what time should i get up for the occasion anyway....? lol

and who are our enemies.... lol

the saints and what is his name.... lol

i'LL settle on TOOM-KAR-GAI with breadsticks from pizza hut any time.... lol

Edited February 3, 201016 yr by nakachalet

... just a note here: The New York Times practically invented modern food journalism thorugh the person of Craig Claiborne:

http://en.wikipedia.org/wiki/Craig_Claiborne

I like to post NYT food articles on the day or so they appear... not just as archive.

also NYTimes obituary for Mr. Claiborne:

http://www.nytimes.com/2000/01/24/nyregion...?pagewanted=all

Edited February 3, 201016 yr by jazzbo