Looks great. I'd eat that.

Ditto. Am just making yaki onigiri with eggs for breakfast (similar principle)...and am now thinking about adding a stick just for fun

Mhays wrote:Ditto. Am just making yaki onigiri with eggs for breakfast (similar principle)...and am now thinking about adding a stick just for fun

Now that sounds interesting.
Any pictures?

LOL; the whole family accused me (lightheartedly) of making a pretty breakfast just to take pictures, so I didn't. Too bad, too - I made little nori smiley faces for the egg yolks...

Recipe here I used brown sushi rice, sesame oil instead of butter, raw prosciutto instead of fried canadian bacon, and added some thai basil and culantro from the garden to the scallion.

Had my food-on-a-stick consciousness raised at Sunda tonight. The spicy hot shrimp paste on a sugar cane stick taught me two important lessons: 1., sweet and heat go together well (alright, I already knew that) and 2., the stick, the very stick itself can contribute flavor (besides the brawny taste of wood) to a food-on-a-stick.



This chile-glazed steak wrapped around a lemongrass stalk reiterated the point: the stick can be part of the taste combination.



Is there a way I can use a green onion stalk as the stick in a chilled potato soup cube (thus, together, making something like Vichyssoise) or maybe a celery stalk to support a chilled gazpacho cube? We’ll see.

No jambalaya on a stick, but some photos of signage for stuff on a stick from a Louisiana festival (an Earth Day event in downtown Baton Rouge from earlier this year) that I found when clearing out the memory card of my camera.

Other sticks which could contribute flavor:
Rosemary
Oregano
Sage
Cinnamon
Ginger -- you'd need the right-shaped hand of ginger to get long-enough pieces, and I'm not sure how well it'd hold up
Juniper -- I'm thinking venison cubes

You could also use an upholsterer's needle and thread things on "sticks" like ginger, lemongrass, etc.

JoelF wrote:Other sticks which could contribute flavor:
Rosemary
Oregano
Sage
Cinnamon
Ginger -- you'd need the right-shaped hand of ginger to get long-enough pieces, and I'm not sure how well it'd hold up
Juniper -- I'm thinking venison cubes

Joel,

Are you sure on oregano and sage? I've never seen any of those herbs with stems strong enough to be used as skewers. Thyme...on the other hand is often "woody". Or are you referring to some other part of the plant?

Evil Ronnie wrote:Joel,

Are you sure on oregano and sage? I've never seen any of those herbs with stems strong enough to be used as skewers. Thyme...on the other hand is often "woody". Or are you referring to some other part of the plant?

No, not sure, but willing to try. They'd be a little fragile, maybe. I've see Oregano used as a brush, and I thought it might be strong enough. My sage is getting pretty big and woody near the base, it might not be the tenderest leaves, but perhaps the stems would flavor too.

I've gotten some imported Greeak oregano flowers that came in big woody stalks. They resembled high grade marijuana (so I'm told). The stalks would work great for food impaling devices.

stevez, I like the way you think.

JoelF wrote:Other sticks which could contribute flavor:
Rosemary
Oregano
Sage
Cinnamon
Ginger -- you'd need the right-shaped hand of ginger to get long-enough pieces, and I'm not sure how well it'd hold up
Juniper -- I'm thinking venison cubes

Our spring chives have bloomed and are getting to the woody state. They'd probably do a good job of supporting a bit of protein.
Our sage is several years old and as it grows out a bit more I'm sure the stalks would be strong enough for skewers.

Corndog: now, a verb.



Shot tonight at Roots.

Hey Dave,
A foodblog I admire for achieving the elusive trifecta of strong prose, vivid images, and appealing menus http://smittenkitchen.com/ recently posted an endorsement of a new, comprehensive Stick book that might interest you, On A Stick by Dave Armendariz.

http://www.amazon.com/gp/product/1594744890/ref=as_li_ss_tl?ie=UTF8&tag=smitten-20&linkCode=as2&camp=217153&creative=399701&creativeASIN=1594744890

annak wrote:Hey Dave,
A foodblog I admire for achieving the elusive trifecta of strong prose, vivid images, and appealing menus http://smittenkitchen.com/ recently posted an endorsement of a new, comprehensive Stick book that might interest you, On A Stick by Dave Armendariz.

http://www.amazon.com/gp/product/1594744890/ref=as_li_ss_tl?ie=UTF8&tag=smitten-20&linkCode=as2&camp=217153&creative=399701&creativeASIN=1594744890

Thanks annak -- it's on my desk.

Vichyssoise on-a-stick:

Get your Irish Stew on a Stick at the Wisconsin State Fair, Aug 4-14.

Click through the slideshow for other Fair Food: alligator on a stick (Springfield, IL), python kebobs (Sacramento, CA) and spaghetti and meatballs on a stick (Minnesota State Fair) , ....