Tasty, tasty Food page 1
borealis
14th January 2012, 02:40 AM
Forum needs a foodie thread.
borealis
14th January 2012, 02:49 AM
Last night I made chicken liver paprikash.
couple garlic cloves, minced
half cup or more chopped onion
chopped celery
chopped green pepper
one medium chopped portabello mushroom
saute this lot briefly, add chicken livers, brown them.
add two rounded tablespoons good paprika, stir in and saute a bit more.
Add less than a cup of chicken broth, simmer until livers are cooked through and veggies are tender.
Remove from heat. Add around a third cup of sour cream, or to taste. Stir. Serve on linguine or other flat pasta.
couple garlic cloves, minced
half cup or more chopped onion
chopped celery
chopped green pepper
one medium chopped portabello mushroom
saute this lot briefly, add chicken livers, brown them.
add two rounded tablespoons good paprika, stir in and saute a bit more.
Add less than a cup of chicken broth, simmer until livers are cooked through and veggies are tender.
Remove from heat. Add around a third cup of sour cream, or to taste. Stir. Serve on linguine or other flat pasta.
oblivion
14th January 2012, 02:59 AM
I was thinking the same thing! I've been doing a lot of cooking for being on vacation, but it's been a lot of fun. Tonight I made red beans and rice.
1 medium chopped onion
2 celery stalks chopped
1 bell pepper chopped
6 cloves of garlic diced
2 16 oz cans red beans, drained (short cut, usually I start with dried beans)
1 cup chicken stock
1/2 cup diced ham
1 tsp cayenne pepper
1 tsp dried thyme
2 bay leaves
1/2 tsp Old Bay seasoning
salt and black pepper to taste
saute all the chopped veggies except the garlic over medium heat until onions are translucent (about 7 minutes). Then throw in the garlic and saute for another minute and a half. add the beans, ham, chicken stock, and spices and cook on low heat until the chicken stock has been absorbed (about 30-45 minutes).
Serve over rice. add tabasco at the table.
1 medium chopped onion
2 celery stalks chopped
1 bell pepper chopped
6 cloves of garlic diced
2 16 oz cans red beans, drained (short cut, usually I start with dried beans)
1 cup chicken stock
1/2 cup diced ham
1 tsp cayenne pepper
1 tsp dried thyme
2 bay leaves
1/2 tsp Old Bay seasoning
salt and black pepper to taste
saute all the chopped veggies except the garlic over medium heat until onions are translucent (about 7 minutes). Then throw in the garlic and saute for another minute and a half. add the beans, ham, chicken stock, and spices and cook on low heat until the chicken stock has been absorbed (about 30-45 minutes).
Serve over rice. add tabasco at the table.
nostrum
14th January 2012, 03:10 AM
Tonight I'm making Sri Lankan tempered dahl to have on steamed basmati rice.
2 cups of red lentils
2 teaspoons of vegetable oil (Do not use olive oil as it will overpower the flavour of the dish)
3 or 4 dried red chillies
1/2 teaspoon of dried mustard seeds
1/2 teaspoon of fenegreek seeds
10 curry leaves
1 onion diced finely
1 teaspoon of turmeric
1/2 teaspoon of dried coriander powder
1 teaspoon of cumin powder
1 teaspoons of powdered chicken stock powder (substitute vegetable stock for vegetarian option)
2 cups of water
1/2 can of coconut milk
Place lentils in bowl and cover with boiling water and leave to soak for 30 minutes
Throw curry leaves, fenegreek and mustard seeds in hot oil and wait for mustard seeds to start popping (about 40 seconds). Reduce heat . Add onion, garlic, salt and saute.
Add the rest of the ingredients and the drained lentils and stir. Put on low heat, allow to simmer, stirring occasionally. If the flavour is not rich enough add a little more salt or powdered chicken stock to taste.
Remove from heat and serve.
2 cups of red lentils
2 teaspoons of vegetable oil (Do not use olive oil as it will overpower the flavour of the dish)
3 or 4 dried red chillies
1/2 teaspoon of dried mustard seeds
1/2 teaspoon of fenegreek seeds
10 curry leaves
1 onion diced finely
1 teaspoon of turmeric
1/2 teaspoon of dried coriander powder
1 teaspoon of cumin powder
1 teaspoons of powdered chicken stock powder (substitute vegetable stock for vegetarian option)
2 cups of water
1/2 can of coconut milk
Place lentils in bowl and cover with boiling water and leave to soak for 30 minutes
Throw curry leaves, fenegreek and mustard seeds in hot oil and wait for mustard seeds to start popping (about 40 seconds). Reduce heat . Add onion, garlic, salt and saute.
Add the rest of the ingredients and the drained lentils and stir. Put on low heat, allow to simmer, stirring occasionally. If the flavour is not rich enough add a little more salt or powdered chicken stock to taste.
Remove from heat and serve.
borealis
14th January 2012, 03:13 AM
@oblivion: I copied that immediately. I've been looking for something like that for ages, from a cook I trust.
Husband is away for at least two months, so I get to cook ALL the things*!
*That he doesn't like.
Husband is away for at least two months, so I get to cook ALL the things*!
*That he doesn't like.
borealis
14th January 2012, 03:14 AM
...reads nostrums recipe...
Must get to town for spices.
Must get to town for spices.
oblivion
14th January 2012, 03:21 AM
I have all those spices at home, and a fresh bag of red lentils, too. Nostrum, I'm adding that to my list to cook next week. I have a couple of Danny's recipes to try, too.
charlou
14th January 2012, 03:55 AM
thread is droolworthy
borealis
14th January 2012, 04:07 AM
Had to look up Old Bay seasoning. It isn't commonly available in most of Canada, but might be in some of the bigger groceries in cities. Time for an urban trek indeed.
oblivion
14th January 2012, 04:10 AM
You can substitute something else. It was in the spice cabinet here at my in-laws. I would probably have either used a creole seasoning at home, or gone heavier on some of the other spices and added a bit of paprika.
borealis
14th January 2012, 05:07 AM
I can certainly find some creole spice mixes.
Facetious
14th January 2012, 01:20 PM
Tonight I'm going to my favourite restaurant and I will probably have lobster.
nostrum
14th January 2012, 04:35 PM
Mmmmmm lobster
*searches for Homer drool smilie*
*searches for Homer drool smilie*
borealis
14th January 2012, 04:36 PM
Lobster is, of course, delicious, and an excellent choice. My husband cooks all the lobster in our house, because he is the best lobster cook in the province and possibly in the country. There's a very fine line between too much and too little salt, and an absolute moment when lobster is done, neither undercooked nor overcooked. He knows it.
Also, I always save a little lobster meat to add in scrambled eggs the next morning.
Also, I always save a little lobster meat to add in scrambled eggs the next morning.
Facetious
14th January 2012, 06:54 PM
It was good, very good. I also had pudding, sticky toffee pudding so it really was a pudding and not a 'dessert'.
ericv00
16th January 2012, 12:45 AM
I was supposed to make stuffed poblano peppers, but instead, I did the usual thing.
Lamb-stuffed red bell peppers.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/398513_2540569603105_1519636610_32076047_112049540 7_n.jpg
Ground lamb
Onion
Garlic
Grated carrots
Diced red bell pepper
Grated parsnips
Fresh diced tomato
Tomato puree
Cilantro
Various spices
Etc.
Lamb-stuffed red bell peppers.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/398513_2540569603105_1519636610_32076047_112049540 7_n.jpg
Ground lamb
Onion
Garlic
Grated carrots
Diced red bell pepper
Grated parsnips
Fresh diced tomato
Tomato puree
Cilantro
Various spices
Etc.
Danny
16th January 2012, 12:51 AM
the lighting in your kitchen is p good
ericv00
16th January 2012, 12:55 AM
the lighting in your kitchen is p good
Haha, my roommate removed all but 3 of the bulbs in the kitchen. If I'm going to take a picture of food, this is the only spot that HAS lighting. :]
Haha, my roommate removed all but 3 of the bulbs in the kitchen. If I'm going to take a picture of food, this is the only spot that HAS lighting. :]
divagreen
16th January 2012, 01:27 AM
Eric that looks sooooooo good! :)
ericv00
16th January 2012, 01:34 AM
Eric that looks sooooooo good! :)
Thank you! :hug:
Thank you! :hug:
Danny
16th January 2012, 01:58 AM
Masterchef Synesthesia - Swede Mason - YouTube
Mr. Mellow
16th January 2012, 06:47 AM
:Homer drool:
I only cook something once or twice a week. The rest of the time I just make a sandwich or something equally as easy. Tonight, I went with a simple stand-by: Oven-baked halibut. In a baking dish, place a fresh, un-breaded, filet of halibut (or cod, or any favorite fish), skin-side down, on top of sweet onion slices (I use Walla Walla sweets, a Washington State native crop) and apple slices. Sprinkle with dill weed, salt and pepper, dab with butter, top with more onion and apple slices, and add enough Chardonnay or Chablis to cover bottom slices. Cover and bake in 350 F / 175 C until fish JUST flakes all the way through. Serve with the cooked onion/apple slices and a bit of the drizzled liquid. If you want to get fancy, you can thicken the drippings a bit and use over oven-roasted potatoes or something (I like to roast them coated with olive oil or butter, rosemary, salt and pepper).
I don't time-cook it, but sometimes I'll use a meat thermometer. Mostly I just keep checking it; over-cooked fish is yuk. If the fish isn't fresh, rinse it well and soak in lemon juice and water for a few minutes before cooking. You can also pre-sauté the onion and apple slices in butter to soften them a little if you have thin fillets. I like nice thick white-fish fillets.
For the vegetable, I sautéed asparagus in olive oil, fresh minced garlic and a wee bit of lemon, salt and pepper. I like my garlic a bit on the raw side, so it's the last thing I add, just long enough to heat, but not brown.
I only cook something once or twice a week. The rest of the time I just make a sandwich or something equally as easy. Tonight, I went with a simple stand-by: Oven-baked halibut. In a baking dish, place a fresh, un-breaded, filet of halibut (or cod, or any favorite fish), skin-side down, on top of sweet onion slices (I use Walla Walla sweets, a Washington State native crop) and apple slices. Sprinkle with dill weed, salt and pepper, dab with butter, top with more onion and apple slices, and add enough Chardonnay or Chablis to cover bottom slices. Cover and bake in 350 F / 175 C until fish JUST flakes all the way through. Serve with the cooked onion/apple slices and a bit of the drizzled liquid. If you want to get fancy, you can thicken the drippings a bit and use over oven-roasted potatoes or something (I like to roast them coated with olive oil or butter, rosemary, salt and pepper).
I don't time-cook it, but sometimes I'll use a meat thermometer. Mostly I just keep checking it; over-cooked fish is yuk. If the fish isn't fresh, rinse it well and soak in lemon juice and water for a few minutes before cooking. You can also pre-sauté the onion and apple slices in butter to soften them a little if you have thin fillets. I like nice thick white-fish fillets.
For the vegetable, I sautéed asparagus in olive oil, fresh minced garlic and a wee bit of lemon, salt and pepper. I like my garlic a bit on the raw side, so it's the last thing I add, just long enough to heat, but not brown.
ericv00
16th January 2012, 01:29 PM
Where in Seattle are you? I live on Queen Anne hill.
borealis
16th January 2012, 04:58 PM
I could eat those stuffed peppers right now.
Mr. Mellow
16th January 2012, 08:51 PM
ericv00, I'm in Skagit Co. now. I geographically "round up" my location for convenience. Former Phinney Ridge/Freemont resident, though. Seattle is a great city.
Fuzzy
16th January 2012, 09:44 PM
I can't stop eating almonds. They're too delicious. What can I do?
ericv00
16th January 2012, 10:00 PM
I can't stop eating almonds. They're too delicious. What can I do?
Switch to cashews?
Switch to cashews?
ericv00
16th January 2012, 10:04 PM
ericv00, I'm in Skagit Co. now. I geographically "round up" my location for convenience. Former Phinney Ridge/Freemont resident, though. Seattle is a great city.
Yeah most people do that. There are a few TR members in Seattle that I hang out with somewhat regularly. I'm always good for an afternoon of drinks.
Yeah most people do that. There are a few TR members in Seattle that I hang out with somewhat regularly. I'm always good for an afternoon of drinks.
Fuzzy
16th January 2012, 11:12 PM
I can't stop eating almonds. They're too delicious. What can I do?
Switch to cashews?
I like the way you think.
Switch to cashews?
I like the way you think.
Danny
16th January 2012, 11:19 PM
avocado and wasabi mayonnaise is goood
Mr. Mellow
17th January 2012, 02:16 AM
ericv00, I'm in Skagit Co. now. I geographically "round up" my location for convenience. Former Phinney Ridge/Freemont resident, though. Seattle is a great city.
Yeah most people do that. There are a few TR members in Seattle that I hang out with somewhat regularly. I'm always good for an afternoon of drinks.
Good to know. The only other Seattle person I know of from my free-thinky fora is Rockshell, from RatSkept. I occasionally browse the meetups, but haven't yet gotten together with anyone for various reasons.
Yeah most people do that. There are a few TR members in Seattle that I hang out with somewhat regularly. I'm always good for an afternoon of drinks.
Good to know. The only other Seattle person I know of from my free-thinky fora is Rockshell, from RatSkept. I occasionally browse the meetups, but haven't yet gotten together with anyone for various reasons.
oblivion
17th January 2012, 06:06 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/381541_2527659986970_1117556870_32006260_168427370 1_n.jpg
My son made French onion soup tonight. It was incredibly tasty. He caramelized the onions veerrrryyy slowly, and I think that was the key to it.
My son made French onion soup tonight. It was incredibly tasty. He caramelized the onions veerrrryyy slowly, and I think that was the key to it.
Mantisdreamz
17th January 2012, 06:59 AM
How long did it take him to caramelize them? I've thought about doing that at home, but haven't yet.
Looks yum, btw :)
Looks yum, btw :)
oblivion
17th January 2012, 08:21 PM
The recipe called for sauteing thinly sliced onions and a couple pinches of thyme in 2 tablespoons of butter and 2 tablespoons of olive oil on med hi heat for about 12 minutes or until the onions start to turn golden. Then you lower the temp to med-low and continue sauteing for 40 minutes or until the onions are a dark golden color. And you stir very frequently throughout.
After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
borealis
17th January 2012, 10:17 PM
Love onion soup.
I'm having a light salad and bread supper tonight, but I am cooking a sauce to make curried eggs with tomorrow.
General directions, serves two or three. Use a heavy pot with a smallish diameter, you want some depth. Adjust chili amounts for more heat if desired.
saute finely minced garlic (3ish cloves) , ginger root (bit less than an inch, peeled, minced), onion (half cup or more), celery (one large stick). Add your favourite curry spice mix (I just have a mediocre commercial powder on hand right now) plus cumin seeds, a few chili flakes, fry a bit more. Add 1 and a half cups chicken stock or water if you're vegetarian. Cook this down some until veggies are very tender. Add half a cup of unsweetened coconut milk (made from shredded coconut is fine) and two to three tablespoons of natural no additives peanut butter. Cook a bit longer, should be a bit thick.
Can be used immediately but is nicer if left overnight. Heat to simmering. If it is overly thick or not enough sauce, add small amount of stock to thin. Hardboil half dozen eggs, cool, peel, halve. Place eggs in hot sauce, let stand covered for five minutes to heat eggs through without dissolving egg yolks. Serve with rice, sliced bananas.
I'm having a light salad and bread supper tonight, but I am cooking a sauce to make curried eggs with tomorrow.
General directions, serves two or three. Use a heavy pot with a smallish diameter, you want some depth. Adjust chili amounts for more heat if desired.
saute finely minced garlic (3ish cloves) , ginger root (bit less than an inch, peeled, minced), onion (half cup or more), celery (one large stick). Add your favourite curry spice mix (I just have a mediocre commercial powder on hand right now) plus cumin seeds, a few chili flakes, fry a bit more. Add 1 and a half cups chicken stock or water if you're vegetarian. Cook this down some until veggies are very tender. Add half a cup of unsweetened coconut milk (made from shredded coconut is fine) and two to three tablespoons of natural no additives peanut butter. Cook a bit longer, should be a bit thick.
Can be used immediately but is nicer if left overnight. Heat to simmering. If it is overly thick or not enough sauce, add small amount of stock to thin. Hardboil half dozen eggs, cool, peel, halve. Place eggs in hot sauce, let stand covered for five minutes to heat eggs through without dissolving egg yolks. Serve with rice, sliced bananas.
Fuzzy
17th January 2012, 10:38 PM
Cherry almond cookies
http://img.tapatalk.com/4ac609b5-f85d-cda1.jpg
http://img.tapatalk.com/4ac609b5-f872-886d.jpg
http://img.tapatalk.com/4ac609b5-f85d-cda1.jpg
http://img.tapatalk.com/4ac609b5-f872-886d.jpg
Mantisdreamz
18th January 2012, 03:54 AM
The recipe called for sauteing thinly sliced onions and a couple pinches of thyme in 2 tablespoons of butter and 2 tablespoons of olive oil on med hi heat for about 12 minutes or until the onions start to turn golden. Then you lower the temp to med-low and continue sauteing for 40 minutes or until the onions are a dark golden color. And you stir very frequently throughout.
After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
Thanks Ob.
I'm definitely going to give that a try very soon... probably tomorrow evening.
After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
Thanks Ob.
I'm definitely going to give that a try very soon... probably tomorrow evening.
Tribal-Ni
19th January 2012, 04:26 AM
The recipe called for sauteing thinly sliced onions and a couple pinches of thyme in 2 tablespoons of butter and 2 tablespoons of olive oil on med hi heat for about 12 minutes or until the onions start to turn golden. Then you lower the temp to med-low and continue sauteing for 40 minutes or until the onions are a dark golden color. And you stir very frequently throughout.
After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
I might try that recipe this week.
:thumbsup: Looks yummy
After that, you add sherry and cook til it's gone, and then add beef or vegetable stock and cook for another 20 minutes. Add some fresh grated pepper and pour the soup into crocks. Float some french or sourdough bread on top and pile on the cheese. Broil until the cheese is bubbly and browning. He used a combo of provalone and parmesan.
I might try that recipe this week.
:thumbsup: Looks yummy
oblivion
19th January 2012, 04:33 AM
I guess I better give some quantities, then!
3 large sweet onions or 5 medium onions
2 pinches thyme
2 tbsp butter
2 tbsp olive oil
2 tbsp dry sherry or cognac. dry white wine would work, too.
3.5 cups beef or vegetable stock
salt and pepper to taste
3 large sweet onions or 5 medium onions
2 pinches thyme
2 tbsp butter
2 tbsp olive oil
2 tbsp dry sherry or cognac. dry white wine would work, too.
3.5 cups beef or vegetable stock
salt and pepper to taste
Tribal-Ni
19th January 2012, 04:34 AM
I guess I better give some quantities, then!
3 large sweet onions or 5 medium onions
2 pinches thyme
2 tbsp butter
2 tbsp olive oil
2 tbsp dry sherry or cognac. dry white wine would work, too.
3.5 cups beef or vegetable stock
salt and pepper to taste
I guess that would be good:o:hehe:
thanks.
3 large sweet onions or 5 medium onions
2 pinches thyme
2 tbsp butter
2 tbsp olive oil
2 tbsp dry sherry or cognac. dry white wine would work, too.
3.5 cups beef or vegetable stock
salt and pepper to taste
I guess that would be good:o:hehe:
thanks.
ericv00
20th January 2012, 03:50 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/404404_2565919396834_1519636610_32084683_82930002_ n.jpg
Okay. Stuffed peppers for real this time. Poblanos stuffed with mushrooms (and other things)
Okay. Stuffed peppers for real this time. Poblanos stuffed with mushrooms (and other things)
nostrum
20th January 2012, 05:09 AM
:ohmy:
*rushes to instal drool smiley*
*rushes to instal drool smiley*
redunderthebed
20th January 2012, 07:06 AM
Eye fillet steak
*thread closed*
*thread closed*
oblivion
20th January 2012, 07:14 AM
double-double animal style all the way with whole sliced grilled onion, no salt and light toast. From In-n-Out.
Facetious
20th January 2012, 06:48 PM
Chinese take-away, these darn cravings ....
Facetious
20th January 2012, 06:48 PM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/404404_2565919396834_1519636610_32084683_82930002_ n.jpg
Okay. Stuffed peppers for real this time. Poblanos stuffed with mushrooms (and other things)
I have heartburn just looking at them.
Also, my 5 year old daughter loves your avatar.
Okay. Stuffed peppers for real this time. Poblanos stuffed with mushrooms (and other things)
I have heartburn just looking at them.
Also, my 5 year old daughter loves your avatar.
queenb
20th January 2012, 07:17 PM
Had fish tacos for lunch that were amazing
Facetious
20th January 2012, 09:57 PM
Chinese take-away, these darn cravings ....
It was not great. The usual chef was away, something to do with Chinese new year :whyyou:
It was not great. The usual chef was away, something to do with Chinese new year :whyyou:
ericv00
20th January 2012, 10:11 PM
Also, my 5 year old daughter loves your avatar.
:] That's cute.
:] That's cute.
ericv00
23rd January 2012, 08:56 PM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/399970_2587461095363_1519636610_32092716_125163420 1_n.jpg
Sirloin steak, cabbage masala, bread, and beer.
Sirloin steak, cabbage masala, bread, and beer.
Fuzzy
24th January 2012, 02:42 PM
Tuesday Tea Cookies:
http://bb.ohsk.net/uploads/DSC_0789.jpg
http://bb.ohsk.net/uploads/DSC_0789.jpg
divagreen
24th January 2012, 06:41 PM
Yuuummmmm
ericv00
24th January 2012, 09:24 PM
Cookies!
nostrum
25th January 2012, 01:10 AM
OK that is it. I have to find a drool smiley for this place.
nostrum
25th January 2012, 01:17 AM
:drool:
meh, not the best one... if anyone knows of a better one, let me know
meh, not the best one... if anyone knows of a better one, let me know
Mr. Mellow
25th January 2012, 01:19 AM
I like that one!
ericv00
31st January 2012, 12:48 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/421923_2630349527547_1519636610_32106716_190003533 8_n.jpg
Oh goodness! A beautiful roast. The picture isn't very good, though.
Oh goodness! A beautiful roast. The picture isn't very good, though.
ericv00
31st January 2012, 12:49 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/420760_2630351247590_1519636610_32106718_849454497 _n.jpg
oblivion
31st January 2012, 01:29 AM
That looks yum. I love caramelized corn and onions in soups and stews. On their own looks delicious.
Mr. Mellow
31st January 2012, 02:51 AM
Mmmm, that looks perfectly cooked. Let's eat!
ericv00
31st January 2012, 03:38 AM
That looks yum. I love caramelized corn and onions in soups and stews. On their own looks delicious.
I never make a roast without cooking vegetables in the liquid. :)
I never make a roast without cooking vegetables in the liquid. :)
Fuzzy
31st January 2012, 05:14 AM
Tuesday Tea Cookies:
http://bb.ohsk.net/uploads/DSC_0792.jpg
http://bb.ohsk.net/uploads/DSC_0792.jpg
rudeigineile
31st January 2012, 08:17 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/381541_2527659986970_1117556870_32006260_168427370 1_n.jpg
My son made French onion soup tonight. It was incredibly tasty. He caramelized the onions veerrrryyy slowly, and I think that was the key to it.
I love this soup, it doesn't like me though. Is that gruyere?
My son made French onion soup tonight. It was incredibly tasty. He caramelized the onions veerrrryyy slowly, and I think that was the key to it.
I love this soup, it doesn't like me though. Is that gruyere?
oblivion
3rd February 2012, 04:58 AM
I don't remember the cheeses, but it wasn't gruyere. provalone and parmesan I think.
My son made an amazing Alton Brown inspired dish tonight. Pork Wellington. The pork was stuffed with apples, wrapped in pancetta, and baked with whole grain mustard in puff pastry.
My son made an amazing Alton Brown inspired dish tonight. Pork Wellington. The pork was stuffed with apples, wrapped in pancetta, and baked with whole grain mustard in puff pastry.
Mr. Mellow
3rd February 2012, 05:24 AM
:drool:
ericv00
4th February 2012, 02:19 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/422666_2655523236874_1519636610_32114734_887908064 _n.jpg
Mr. Mellow
4th February 2012, 02:41 AM
Oblivion, where did your picture of the Pork Wellington go? Now it just looks like I'm just a general drooler, and people will be reluctant to invite me to social functions. :D
I'll apply my drool smiley in both post directions. It's my dinner time, and this stuff is starting to look like food porn.
I'll apply my drool smiley in both post directions. It's my dinner time, and this stuff is starting to look like food porn.
oblivion
4th February 2012, 02:47 AM
I didn't take a picture of the pork wellington. I was too busy drooling.
It's destined to become a semi-frequent meal, though, so I'll snap a pic next time. :D
It's destined to become a semi-frequent meal, though, so I'll snap a pic next time. :D
Mr. Mellow
4th February 2012, 03:22 AM
I'm going looney tunes, I could have sworn... :hmmm: :unsure: :doh:
oblivion
4th February 2012, 10:56 PM
son called from college this morning. asked if we'd be willing to visit tomorow and bring some home cooking. 2nd weekend of the semester.
I feel both appreciated (on behalf of all the family cooks) and under pressure.
I think we'll probably make enchiladas tonight, though the weather today is so gorgeous that it's a shame not to grill something.
I feel both appreciated (on behalf of all the family cooks) and under pressure.
I think we'll probably make enchiladas tonight, though the weather today is so gorgeous that it's a shame not to grill something.
borealis
5th February 2012, 04:51 PM
The pork wellington sounds delicious.
I sometimes do a pork roast stuffed with breadcrumbs, minced onion, pureed chestnuts, boiled oysters, surrounded in an open pan with thick slices of mild onions, basted with beer. The oyster/chestnut flavour infuses into the meat, and the onions caramelise in the pan. Check for dryness and add beer when needed. Watch carefully towards end of roasting to make sure onions get to caramelise as opposed to being drowned in beer.
I sometimes do a pork roast stuffed with breadcrumbs, minced onion, pureed chestnuts, boiled oysters, surrounded in an open pan with thick slices of mild onions, basted with beer. The oyster/chestnut flavour infuses into the meat, and the onions caramelise in the pan. Check for dryness and add beer when needed. Watch carefully towards end of roasting to make sure onions get to caramelise as opposed to being drowned in beer.
Mantisdreamz
6th February 2012, 04:40 AM
I'm going looney tunes, I could have sworn... :hmmm: :unsure: :doh:
:hehe:
:hehe:
Mantisdreamz
6th February 2012, 04:41 AM
also,
food porn.
:D
food porn.
:D
Fuzzy
7th February 2012, 04:34 AM
Tuesday Tea Cookies:
http://talkrational.org/attachment.php?attachmentid=3892&d=1328589165
http://talkrational.org/attachment.php?attachmentid=3892&d=1328589165
ericv00
7th February 2012, 04:43 AM
Pennies for size reference! You are so thoughtful!
oblivion
7th February 2012, 04:56 AM
snickerdoodles?
Fuzzy
7th February 2012, 04:57 AM
Yes.
oblivion
7th February 2012, 05:12 AM
nom
you bake pretty cookies.
you bake pretty cookies.
Facetious
7th February 2012, 12:15 PM
Ah, so that's what snickerdoodles are. Google tells me they've got cinnamon in them. What recipe do you use, fuzzy?
Fuzzy
8th February 2012, 04:50 AM
"City Girl Snickerdoodles", from Vegan Cookies Invade Your Cookie Jar.
Heavily paraphrased because I'm too lazy to type it out exactly.
The dough:
1 cup nonhydrogenated margarine, softened
1 & 1/4 cups sugar
2 tbsp nondairy milk
1 & 1/2 tsp vanilla extract
1 & 2/3 cups all purpose flour
1/4 cup cornstarch
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
Cinnamon sugar for rolling:
1/3 cup sugar
2 tbsp white decorator sugar, or any large-crystal sugar
1 rounded tsp ground cinnamon
A big pinch of ground nutmeg (I have nutmeg and allspice in unlabeled bags in my cupboard and I can't tell the difference, so I use one or the other at random)
1. In a large bowl, cream margarine + sugar until light and creamy (~3 min). Add nondairy milk & vanilla and beat til combined. Add everything else needed for the dough and beat til you get a soft and fluffy mixture (~4 min... also it says beat but I just attack it as furiously as possible with my beloved wooden spoon). Chill for 30 minutes. (alternatively, though I've never tried this, the cookbook suggests covering with plastic wrap and chilling overnight)
2. Preheat oven to 350 F. Line baking sheets with parchment paper. In small bowl, combine all ingredients for cinnamon sugar.
3. Scoop dough by the tablespoon (I just grab approximately correctly sized clumps by hand, but I also end up with a significant amount of size variability so maybe that is a bad idea on my part) and drop into the cinnasugar, completely coating it. Roll into a ball. Place balls on sheets about 3 inches apart. Sprinkle top of each one with a bit more cinnasugar.
4. Bake 10-12 minutes (I did 11). Will be puffed upon removal and will deflate afterwards. Let cool ~5 minutes on sheets before moving to wire racks. Store in loosely covered container.
Heavily paraphrased because I'm too lazy to type it out exactly.
The dough:
1 cup nonhydrogenated margarine, softened
1 & 1/4 cups sugar
2 tbsp nondairy milk
1 & 1/2 tsp vanilla extract
1 & 2/3 cups all purpose flour
1/4 cup cornstarch
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
Cinnamon sugar for rolling:
1/3 cup sugar
2 tbsp white decorator sugar, or any large-crystal sugar
1 rounded tsp ground cinnamon
A big pinch of ground nutmeg (I have nutmeg and allspice in unlabeled bags in my cupboard and I can't tell the difference, so I use one or the other at random)
1. In a large bowl, cream margarine + sugar until light and creamy (~3 min). Add nondairy milk & vanilla and beat til combined. Add everything else needed for the dough and beat til you get a soft and fluffy mixture (~4 min... also it says beat but I just attack it as furiously as possible with my beloved wooden spoon). Chill for 30 minutes. (alternatively, though I've never tried this, the cookbook suggests covering with plastic wrap and chilling overnight)
2. Preheat oven to 350 F. Line baking sheets with parchment paper. In small bowl, combine all ingredients for cinnamon sugar.
3. Scoop dough by the tablespoon (I just grab approximately correctly sized clumps by hand, but I also end up with a significant amount of size variability so maybe that is a bad idea on my part) and drop into the cinnasugar, completely coating it. Roll into a ball. Place balls on sheets about 3 inches apart. Sprinkle top of each one with a bit more cinnasugar.
4. Bake 10-12 minutes (I did 11). Will be puffed upon removal and will deflate afterwards. Let cool ~5 minutes on sheets before moving to wire racks. Store in loosely covered container.
oblivion
10th February 2012, 06:30 AM
Oblivion, where did your picture of the Pork Wellington go? Now it just looks like I'm just a general drooler, and people will be reluctant to invite me to social functions. :D
I'll apply my drool smiley in both post directions. It's my dinner time, and this stuff is starting to look like food porn.
hey hey! As it turns out, my son snapped a pic of his creation with his phonecam.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/424729_2923645683711_1037917011_32909096_208791571 2_n.jpg
I'll apply my drool smiley in both post directions. It's my dinner time, and this stuff is starting to look like food porn.
hey hey! As it turns out, my son snapped a pic of his creation with his phonecam.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/424729_2923645683711_1037917011_32909096_208791571 2_n.jpg
ericv00
10th February 2012, 03:13 PM
Ah. Things stuffed in things wrapped in other things.
I'm hungry. ...or aroused. ...or both. I dunno.
I'm hungry. ...or aroused. ...or both. I dunno.
Mr. Mellow
11th February 2012, 02:07 AM
Mmmm, scrumptious. :yes: Thanks for posting!
ericv00
12th February 2012, 12:31 AM
Roasted lemon chicken and scalloped potatoes.
I'll get a picture later.
I'll get a picture later.
borealis
12th February 2012, 01:09 AM
Oh god I love scalloped potatos.
ericv00
12th February 2012, 07:12 PM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/398532_2708227114438_1519636610_32130959_142863353 1_n.jpg
ericv00
12th February 2012, 07:12 PM
I didn't remember to snap a picture of the scalloped potatoes, but they looked (and were) very tasty.
oblivion
12th February 2012, 09:03 PM
We're going to make risotto tonight.
Fuzzy
12th February 2012, 10:29 PM
Lazy Sunday pancakes, depicted prior to the addition of syrup:
http://bb.ohsk.net/uploads/DSC_0795.jpg
They were only half as burnt as they look. The other half was the blackstrap molasses I added instead of sugar.
http://bb.ohsk.net/uploads/DSC_0795.jpg
They were only half as burnt as they look. The other half was the blackstrap molasses I added instead of sugar.
ericv00
13th February 2012, 12:42 AM
We're going to make risotto tonight.
Risotto has somewhat become my new favorite weekly thing.
Finish off leftover veggies and scraps with a nice cozy risotto...
Risotto has somewhat become my new favorite weekly thing.
Finish off leftover veggies and scraps with a nice cozy risotto...
oblivion
13th February 2012, 05:18 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/417626_2689978524832_1117556870_32058135_125451245 0_n.jpg
was damn good.
was damn good.
ericv00
14th February 2012, 12:07 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/420837_2716503921353_1519636610_32133433_142897589 4_n.jpg
borealis
14th February 2012, 01:05 AM
What did you do to make that cauliflower look so ... edible?
ericv00
14th February 2012, 02:22 AM
What did you do to make that cauliflower look so ... edible?
First, I used the oil from a can of smoked herring. I got it hot in the pan before tossing in a good amount of garlic. Let that brown a bit before throwing in a head of cauliflower. Then I added my makeshift version of a garam masala (can't remember too well. coriander, curry powder, turmeric, black pepper, red pepper, cloves, nutmeg, and cumin) with a little bit of flour. I let that cook for just under a minute before deglazing the pan with a simple mixture of water and soysauce. Cooked until the liquid thickened and the cauliflower was tender.
First, I used the oil from a can of smoked herring. I got it hot in the pan before tossing in a good amount of garlic. Let that brown a bit before throwing in a head of cauliflower. Then I added my makeshift version of a garam masala (can't remember too well. coriander, curry powder, turmeric, black pepper, red pepper, cloves, nutmeg, and cumin) with a little bit of flour. I let that cook for just under a minute before deglazing the pan with a simple mixture of water and soysauce. Cooked until the liquid thickened and the cauliflower was tender.
borealis
14th February 2012, 03:32 AM
I am intrigued by the smoked herring oil, approving of the middle spicing and cooking, and a little revolted by the addition of soy sauce at the end.
ericv00
14th February 2012, 04:35 AM
I am intrigued by the smoked herring oil, approving of the middle spicing and cooking, and a little revolted by the addition of soy sauce at the end.
I have a feeling too many people drown their stuff in soy sauce. It shouldn't be anything more than an additional hint of salty and savory. I did not even detect any 'soy saucy' flavor.
One of the best things to do to soup is to add just a bit of soy sauce. Just use it the same way you would use salt.
When I am cooking and the dish requires deglazing, more liquid, or something like that, I will use wine, stock, Worcestershire sauce, or "teriyaki sauce" (basically wine and soy sauce). In a pinch, I'll just use diluted soy sauce, which is what I did here.
I have a feeling too many people drown their stuff in soy sauce. It shouldn't be anything more than an additional hint of salty and savory. I did not even detect any 'soy saucy' flavor.
One of the best things to do to soup is to add just a bit of soy sauce. Just use it the same way you would use salt.
When I am cooking and the dish requires deglazing, more liquid, or something like that, I will use wine, stock, Worcestershire sauce, or "teriyaki sauce" (basically wine and soy sauce). In a pinch, I'll just use diluted soy sauce, which is what I did here.
borealis
14th February 2012, 05:05 AM
I do use soy sauce in small quantities, esp. if there's garlic/ginger/anise in the dish. I agree people tend to overwhelm food with soy.
Along with wine or stock, depending on the dish I have used fruit juices, often cranberry, to deglaze a pan or to add a hint of tart fruit flavour. Works well with a lot of meat dishes.
Along with wine or stock, depending on the dish I have used fruit juices, often cranberry, to deglaze a pan or to add a hint of tart fruit flavour. Works well with a lot of meat dishes.
ericv00
14th February 2012, 05:18 AM
I do use soy sauce in small quantities, esp. if there's garlic/ginger/anise in the dish. I agree people tend to overwhelm food with soy.
Along with wine or stock, depending on the dish I have used fruit juices, often cranberry, to deglaze a pan or to add a hint of tart fruit flavour. Works well with a lot of meat dishes.
I made some pomegranate vodka I used for that purpose. It's all gone now. I also have some black pepper vodka I use. I've even used carbonated beverages once or twice. And tea! :blinksmile:
It's fun to experiment!
Along with wine or stock, depending on the dish I have used fruit juices, often cranberry, to deglaze a pan or to add a hint of tart fruit flavour. Works well with a lot of meat dishes.
I made some pomegranate vodka I used for that purpose. It's all gone now. I also have some black pepper vodka I use. I've even used carbonated beverages once or twice. And tea! :blinksmile:
It's fun to experiment!
Mantisdreamz
15th February 2012, 02:11 AM
I am intrigued by the smoked herring oil, approving of the middle spicing and cooking, and a little revolted by the addition of soy sauce at the end.
I have a feeling too many people drown their stuff in soy sauce. It shouldn't be anything more than an additional hint of salty and savory. I did not even detect any 'soy saucy' flavor.
One of the best things to do to soup is to add just a bit of soy sauce. Just use it the same way you would use salt.
When I am cooking and the dish requires deglazing, more liquid, or something like that, I will use wine, stock, Worcestershire sauce, or "teriyaki sauce" (basically wine and soy sauce). In a pinch, I'll just use diluted soy sauce, which is what I did here.
A few of the cooking shows I watch (mostly just Jamie Oliver) always use soy sauce as a sort of secret ingredient. He uses it quite a bit.
I have a feeling too many people drown their stuff in soy sauce. It shouldn't be anything more than an additional hint of salty and savory. I did not even detect any 'soy saucy' flavor.
One of the best things to do to soup is to add just a bit of soy sauce. Just use it the same way you would use salt.
When I am cooking and the dish requires deglazing, more liquid, or something like that, I will use wine, stock, Worcestershire sauce, or "teriyaki sauce" (basically wine and soy sauce). In a pinch, I'll just use diluted soy sauce, which is what I did here.
A few of the cooking shows I watch (mostly just Jamie Oliver) always use soy sauce as a sort of secret ingredient. He uses it quite a bit.
borealis
15th February 2012, 03:50 PM
Soy sauce in large quantities always reminds me of blackstrap molasses with added chemicals. Only without the sweetness.
Facetious
15th February 2012, 09:36 PM
We had beetroot risotto today, it was nice - comfort food.
Yesterday my kids cooked, they wanted to treat my husband and myself and they prepared us a 3 course meal. Starting with salad with a blue cheese dressing, followed by pasta shells stuffed with ricotta and spinach, and finally bread and butter pudding. I was impressed, it was a lovely meal. My eldest is 14, my youngest is 2 (his job was to put the chocolate drops in the bread and butter pudding and judging by the shouts of ''NO HARRY'', that didn't work so well'')
Yesterday my kids cooked, they wanted to treat my husband and myself and they prepared us a 3 course meal. Starting with salad with a blue cheese dressing, followed by pasta shells stuffed with ricotta and spinach, and finally bread and butter pudding. I was impressed, it was a lovely meal. My eldest is 14, my youngest is 2 (his job was to put the chocolate drops in the bread and butter pudding and judging by the shouts of ''NO HARRY'', that didn't work so well'')
oblivion
16th February 2012, 09:44 PM
I'm having chickpea curry for lunch.
gallstones2
16th February 2012, 09:53 PM
burritos tonight , straight from Taco Bell
ericv00
16th February 2012, 11:16 PM
Sushi. Mainly unagi.
Tonight, spicy sausage and spinach soup.
Tonight, spicy sausage and spinach soup.
oblivion
17th February 2012, 04:40 PM
My son's band hits the road for a short SoCal tour today, and last night he wanted to do the chef thing.
He did a remake of pork wellington, and somehow managed to improve on it.
for Mr Mellow...
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/417987_2714752024154_1117556870_32065098_191232392 8_n.jpg
He did a remake of pork wellington, and somehow managed to improve on it.
for Mr Mellow...
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/417987_2714752024154_1117556870_32065098_191232392 8_n.jpg
Sugreeva
17th February 2012, 05:28 PM
My son's band hits the road for a short SoCal tour today, and last night he wanted to do the chef thing.
He did a remake of pork wellington, and somehow managed to improve on it.
for Mr Mellow...
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/417987_2714752024154_1117556870_32065098_191232392 8_n.jpg
Where's he playing at and when?
He did a remake of pork wellington, and somehow managed to improve on it.
for Mr Mellow...
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/417987_2714752024154_1117556870_32065098_191232392 8_n.jpg
Where's he playing at and when?
oblivion
17th February 2012, 06:05 PM
Tonight - Pomona, VLHS (hence my digging up Don McClean's Narcisissma on youtube earlier this week)
Saturday - San Diego, The Shakedown
Sunday - Escondido, The Metaphor Cafe
Saturday - San Diego, The Shakedown
Sunday - Escondido, The Metaphor Cafe
Mr. Mellow
18th February 2012, 09:43 AM
Thanks, Ob! I'll be right over.
Rats, I go to the north San Diego County area at least once a year, I'd love to see his band.
ETA: I really need to make that dish. Mmm.
Rats, I go to the north San Diego County area at least once a year, I'd love to see his band.
ETA: I really need to make that dish. Mmm.
oblivion
19th February 2012, 03:40 AM
Tonight I'm making Sri Lankan tempered dahl to have on steamed basmati rice.
2 cups of red lentils
2 teaspoons of vegetable oil (Do not use olive oil as it will overpower the flavour of the dish)
3 or 4 dried red chillies
1/2 teaspoon of dried mustard seeds
1/2 teaspoon of fenegreek seeds
10 curry leaves
1 onion diced finely
1 teaspoon of turmeric
1/2 teaspoon of dried coriander powder
1 teaspoon of cumin powder
1 teaspoons of powdered chicken stock powder (substitute vegetable stock for vegetarian option)
2 cups of water
1/2 can of coconut milk
Place lentils in bowl and cover with boiling water and leave to soak for 30 minutes
Throw curry leaves, fenegreek and mustard seeds in hot oil and wait for mustard seeds to start popping (about 40 seconds). Reduce heat . Add onion, garlic, salt and saute.
Add the rest of the ingredients and the drained lentils and stir. Put on low heat, allow to simmer, stirring occasionally. If the flavour is not rich enough add a little more salt or powdered chicken stock to taste.
Remove from heat and serve.
I finally had a chance to try this recipe today. It was awesome.
dahl is on the lower left, cauliflower badam pasanda on the lower right.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/426178_2726159709339_1117556870_32068932_133311446 0_n.jpg
2 cups of red lentils
2 teaspoons of vegetable oil (Do not use olive oil as it will overpower the flavour of the dish)
3 or 4 dried red chillies
1/2 teaspoon of dried mustard seeds
1/2 teaspoon of fenegreek seeds
10 curry leaves
1 onion diced finely
1 teaspoon of turmeric
1/2 teaspoon of dried coriander powder
1 teaspoon of cumin powder
1 teaspoons of powdered chicken stock powder (substitute vegetable stock for vegetarian option)
2 cups of water
1/2 can of coconut milk
Place lentils in bowl and cover with boiling water and leave to soak for 30 minutes
Throw curry leaves, fenegreek and mustard seeds in hot oil and wait for mustard seeds to start popping (about 40 seconds). Reduce heat . Add onion, garlic, salt and saute.
Add the rest of the ingredients and the drained lentils and stir. Put on low heat, allow to simmer, stirring occasionally. If the flavour is not rich enough add a little more salt or powdered chicken stock to taste.
Remove from heat and serve.
I finally had a chance to try this recipe today. It was awesome.
dahl is on the lower left, cauliflower badam pasanda on the lower right.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/426178_2726159709339_1117556870_32068932_133311446 0_n.jpg
Facetious
21st February 2012, 08:04 PM
Pancakes today, because it's Pancake Day! I had mine with creme fraiche and maple syrup.
ericv00
23rd February 2012, 03:41 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/431583_2777718251673_1519636610_32154754_147639807 2_n.jpg
Mantisdreamz
23rd February 2012, 11:51 AM
What is that eric?
ericv00
23rd February 2012, 07:43 PM
Zucchini, onions, celery, grated carrot, cilantro, garam masala, mustard seeds, tumeric, and other stuff. I forget it all.
Mr. Mellow
24th February 2012, 12:54 AM
Mmm, I'll have to try that. I eat a lot of zucchini, but usually in breakfast omelets, or just sautéed in olive oil with red bell peppers and garlic. Never raw zucchini – I'm not picky about foods, but that I can do without.
oblivion
24th February 2012, 12:58 AM
zucchini is on my list of pre-surgery "should have" foods! So are chilies!
ericv00
25th February 2012, 01:21 AM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/395571_2786714316569_1519636610_32157666_945822258 _n.jpg
Pork tenderloin medallions heavily spiced with black pepper, rosemary, thyme, coriander and salt.
Sauteed onions, garlic, and celery in a sauce of wine, soy sauce, carrot vodka, grated carrot, the spice mixture used on the pork, and thickened with a heavy slurry.
White rice on the side and lettuce for some greenery.
Pork tenderloin medallions heavily spiced with black pepper, rosemary, thyme, coriander and salt.
Sauteed onions, garlic, and celery in a sauce of wine, soy sauce, carrot vodka, grated carrot, the spice mixture used on the pork, and thickened with a heavy slurry.
White rice on the side and lettuce for some greenery.
borealis
26th February 2012, 09:10 PM
That looks good, Eric.
I have a beef curry simmering at the moment. Besides a generic curry powder, I've added a heaping tablespoon of minced fresh ginger, three large garlic cloves, a heaping tsp. of cumin seeds, a few cloves, and a finely chopped medium banana pepper (only kind of fresh pepper in the grocery store here).
Also onions, celery; later fresh tomatos, green pepper, and I'm thinking about adding some apple and sweet potato.
It smells pretty good.
I've some basmati rice and fresh banana to go with.
I have a beef curry simmering at the moment. Besides a generic curry powder, I've added a heaping tablespoon of minced fresh ginger, three large garlic cloves, a heaping tsp. of cumin seeds, a few cloves, and a finely chopped medium banana pepper (only kind of fresh pepper in the grocery store here).
Also onions, celery; later fresh tomatos, green pepper, and I'm thinking about adding some apple and sweet potato.
It smells pretty good.
I've some basmati rice and fresh banana to go with.
Grumps
26th February 2012, 09:45 PM
I got bored of my curries, and started replacing all the meat with sausage. I find it an improvement.
borealis
26th February 2012, 09:48 PM
My husband hates even the smell of curry, so I only eat them while he's away.
Grumps
26th February 2012, 09:54 PM
Tell your husband he is no gentleman.
borealis
26th February 2012, 11:02 PM
Pretty sure he has the max Neandertal genes possible in a modern human, judging by his largely carnivorous supplemented with roots and tubers diet. I'm guessing they wouldn't have liked curries.
ericv00
29th February 2012, 04:01 AM
Today: Beef stir fry. Spicy, delicious, satisfying.
Tomorrow: Lamb, parsnip, zucchini potstickers.
Tomorrow: Lamb, parsnip, zucchini potstickers.
Facetious
29th February 2012, 06:40 PM
We're having pork stir fry. It's so good.
rudeigineile
29th February 2012, 06:46 PM
I made tom yum soup, yummers.
borealis
1st March 2012, 07:53 PM
I have a fennel bulb in the fridge. Thinking of putting a lot of it into a Chinese theme stirfry, which I've done before and really like, but what else would people recommend?
Hmm. I also have some hot Italian sausage, so I could make a pasta sauce with sausage and fennel.
Hmm. I also have some hot Italian sausage, so I could make a pasta sauce with sausage and fennel.
Grumps
3rd March 2012, 08:10 AM
A favourite 'can't be buggered' meal of mine is cheese-soaked onion, garlic and tomato baked on to Chicken Schnitzels.
Add a hint of salt and pepper.
Some bright spark decided not to quality check the Salt grinder I just bought.
Proceed to leave giant fuck-off salt rocks in my dish.
I am very disappointed.
Add a hint of salt and pepper.
Some bright spark decided not to quality check the Salt grinder I just bought.
Proceed to leave giant fuck-off salt rocks in my dish.
I am very disappointed.
ericv00
5th March 2012, 10:01 PM
I'm a salt-a-holic and would have liked the crunch, but then, I'm a freak. Too bad such a small oversight ruined a meal. :[
ericv00
5th March 2012, 10:02 PM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/417207_2835267050357_1519636610_32179164_202414639 7_n.jpg
As usual, lentil soup.
As usual, doesn't look like much, but it was VERY delicious.
As usual, lentil soup.
As usual, doesn't look like much, but it was VERY delicious.
oblivion
5th March 2012, 10:04 PM
I am hoping to cook one more meal before I am banished to the downstairs for a month. Probably on Thursday. I haven't decided what to make yet.
ericv00
5th March 2012, 11:53 PM
MAKE MEAT PASTRIES.
That reminds me....
That reminds me....
oblivion
6th March 2012, 12:33 AM
thinking about risotto, maybe.
Fuzzy
6th March 2012, 03:03 AM
Cookie tuesday: Chocolate Fudgy Oatmeal Cookies
http://bb.ohsk.net/uploads/DSC_07981.jpg
http://bb.ohsk.net/uploads/DSC_07981.jpg
oblivion
6th March 2012, 03:05 AM
^^^ YUM!!!
MAKE MEAT PASTRIES.
That reminds me....
I think we might have both risotto AND meat pastries! My son is off work on Thursday and wants to do kitchen stadium.
MAKE MEAT PASTRIES.
That reminds me....
I think we might have both risotto AND meat pastries! My son is off work on Thursday and wants to do kitchen stadium.
ericv00
19th March 2012, 10:46 PM
I have been cooking, but I can't upload pictures at the moment because my computer is dead. Posting on a different machine...
I made a nice risotto last night, a paella the night before, a pork roast before that, and a roast chicken today.
Also, today, I was given some venison. Ground and back strap. I'm thinking about a lasagna with the ground venison but still pondering the options.
I made a nice risotto last night, a paella the night before, a pork roast before that, and a roast chicken today.
Also, today, I was given some venison. Ground and back strap. I'm thinking about a lasagna with the ground venison but still pondering the options.
borealis
19th March 2012, 11:33 PM
Make mincemeat pie filling with the ground venison.
Or go Cuban!
If you have half a kilo or so of ground venison, try this:
Chop onions, garlic to taste. Fry your meat with the following spices/herbs
stick of cinnamon, half tsp. cumin, generous amount of chili or other hot pepper, a few cloves, oregano. Add veggies like bell peppers, celery, fresh tomatos chopped up. You can throw in a handful of raisins or/and a handful of green olives. Simmer, add stock if too dry, salt to taste, serve with rice.
I like it without the olives and with the raisins.
Or go Cuban!
If you have half a kilo or so of ground venison, try this:
Chop onions, garlic to taste. Fry your meat with the following spices/herbs
stick of cinnamon, half tsp. cumin, generous amount of chili or other hot pepper, a few cloves, oregano. Add veggies like bell peppers, celery, fresh tomatos chopped up. You can throw in a handful of raisins or/and a handful of green olives. Simmer, add stock if too dry, salt to taste, serve with rice.
I like it without the olives and with the raisins.
ericv00
20th March 2012, 12:52 AM
Make mincemeat pie filling with the ground venison.
Not a bad idea.
go Cuban!
If you have half a kilo or so of ground venison, try this:
Chop onions, garlic to taste. Fry your meat with the following spices/herbs
stick of cinnamon, half tsp. cumin, generous amount of chili or other hot pepper, a few cloves, oregano. Add veggies like bell peppers, celery, fresh tomatos chopped up. You can throw in a handful of raisins or/and a handful of green olives. Simmer, add stock if too dry, salt to taste, serve with rice.
I like it without the olives and with the raisins.
I do this a lot with lamb! Just replace the olives and/or raisins with capers and also use rosemary.
Not a bad idea.
go Cuban!
If you have half a kilo or so of ground venison, try this:
Chop onions, garlic to taste. Fry your meat with the following spices/herbs
stick of cinnamon, half tsp. cumin, generous amount of chili or other hot pepper, a few cloves, oregano. Add veggies like bell peppers, celery, fresh tomatos chopped up. You can throw in a handful of raisins or/and a handful of green olives. Simmer, add stock if too dry, salt to taste, serve with rice.
I like it without the olives and with the raisins.
I do this a lot with lamb! Just replace the olives and/or raisins with capers and also use rosemary.
borealis
20th March 2012, 12:55 AM
I love capers and never thought of tossing some in that style of food. Next time! And rosemary, eh?
ericv00
20th March 2012, 01:37 AM
Oh hey, okay, so I just used this other machine to upload something. Here you go!
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/389650_2903909766382_1519636610_32210199_648370515 _n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/389650_2903909766382_1519636610_32210199_648370515 _n.jpg
borealis
20th March 2012, 01:50 AM
I would gladly eat that.
Though not just now. I got lazy and ate some shepherd's pie I had made several months ago and froze the leftovers. With a big piece of baked acorn squash. Not very exciting, but good.
Though not just now. I got lazy and ate some shepherd's pie I had made several months ago and froze the leftovers. With a big piece of baked acorn squash. Not very exciting, but good.
ericv00
23rd March 2012, 01:58 PM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/536385_2921284360736_1519636610_32217106_156112095 1_n.jpg
borealis
25th March 2012, 12:50 AM
I am making spaghetti sauce!
Pretty standard meat tomatos onions garlic Italian herbs green peppers celery
Plus!
chopped portobello mushroom and a large handful of delicious black olives!
and some fresh grated parmesan.
Pretty standard meat tomatos onions garlic Italian herbs green peppers celery
Plus!
chopped portobello mushroom and a large handful of delicious black olives!
and some fresh grated parmesan.
Jerome
25th March 2012, 12:58 AM
http://www.blogcdn.com/www.slashfood.com/media/2008/11/poached-eggs-on-toast.jpg
Fuzzy
3rd April 2012, 07:23 PM
Tuesday cookies:
http://bb.ohsk.net/uploads/DSC_0808.jpg
Chocolate cupcakes:
http://bb.ohsk.net/uploads/DSC_0809.jpg
A tool to pipe frosting onto cupcakes would be nice, but just putting on spoonfulls seems to work so... good enough!
http://bb.ohsk.net/uploads/DSC_0808.jpg
Chocolate cupcakes:
http://bb.ohsk.net/uploads/DSC_0809.jpg
A tool to pipe frosting onto cupcakes would be nice, but just putting on spoonfulls seems to work so... good enough!
Jerome
3rd April 2012, 09:09 PM
Fuzzy, why do I have the feeling that you are the favorite friend of everybody?
:thumbsup:
:thumbsup:
nick
3rd April 2012, 09:22 PM
Because you're a moron.
I am the favorite friend of everybody.
I am the favorite friend of everybody.
Jerome
3rd April 2012, 09:48 PM
Do you bake them cookies and cupcakes?
PermanentlyEphemeral
7th April 2012, 03:06 AM
Fuzzy, why do I have the feeling that you are the favorite friend of everybody?
:thumbsup:
He's even nicer in person.
:thumbsup:
He's even nicer in person.
ericv00
9th April 2012, 10:29 PM
I haven't been cooking very much lately. Too much work! :gonk:
oblivion
23rd April 2012, 01:18 AM
We noticed a pile of gaily painted food trucks at an upscale shopping center in Larkspur right across the street from the ferry pier. We were hungry, so yeah.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/574933_3052941238673_1117556870_32210294_134994722 _n.jpg
Pork belly with turmeric, pickled daikon and green shisho on a Chinese baked roll.
I had to try it because pork belly. Yummy.
The food truck caravan was called Off The Grid. Going to keep an eye out for them.
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/574933_3052941238673_1117556870_32210294_134994722 _n.jpg
Pork belly with turmeric, pickled daikon and green shisho on a Chinese baked roll.
I had to try it because pork belly. Yummy.
The food truck caravan was called Off The Grid. Going to keep an eye out for them.
borealis
23rd April 2012, 02:26 PM
I had the hottest chicken curry I have ever eaten over the weekend.
My friend doesn't make curry very often, but had recently gotten a curry powder recipe and mixed her own. She tweaked it a bit to her taste, which was fine, in fact very good flavours.
She also didn't have any of the chile peppers called for.
She grows and dries her own peppers. She crushed up and added about three times as much mixed serrano and unknown (because she often just plants seed from the previous years crop without knowing what they might be) home grown peppers as the recipe asked for.
Firey.
My friend doesn't make curry very often, but had recently gotten a curry powder recipe and mixed her own. She tweaked it a bit to her taste, which was fine, in fact very good flavours.
She also didn't have any of the chile peppers called for.
She grows and dries her own peppers. She crushed up and added about three times as much mixed serrano and unknown (because she often just plants seed from the previous years crop without knowing what they might be) home grown peppers as the recipe asked for.
Firey.
oblivion
23rd April 2012, 03:13 PM
want!
borealis
24th April 2012, 02:33 AM
I'm livin' the good life this week. :)
Tonight we had the first lobsters of the season. Husband was waiting when the first boat came in, twenty minutes later they were steaming in a pot on our stove. He cooks lobsters the best, I made potato salad. Simple, delicious.
Tonight we had the first lobsters of the season. Husband was waiting when the first boat came in, twenty minutes later they were steaming in a pot on our stove. He cooks lobsters the best, I made potato salad. Simple, delicious.
Mantisdreamz
26th April 2012, 02:22 AM
Speaking of firey curry, though it doesn't sound as much as your friends curry, borealis.
But, my sis made a green curry chicken stir fry. It was delicious, but very spicy. She bought a pre mixed package of green curry powder, stuck the whole package in the mix. And realized after she was only supposed to use a tablespoon! Still yum though. I love rice noodles.
But, my sis made a green curry chicken stir fry. It was delicious, but very spicy. She bought a pre mixed package of green curry powder, stuck the whole package in the mix. And realized after she was only supposed to use a tablespoon! Still yum though. I love rice noodles.
oblivion
26th April 2012, 02:30 AM
we are making parsnip rosemary risotto tonight! pics to come, maybe.
borealis
26th April 2012, 03:21 AM
I kept a celeriac in the fridge too long. It looked perfect on the outside. But when I went to pick it up, it was horrible! It had practically liquified internally. :gonk:
Then I felt bad because I wasted good food and also I had wanted some of it with supper. :(
Then I felt bad because I wasted good food and also I had wanted some of it with supper. :(
oblivion
26th April 2012, 03:32 AM
I have never (to my knowledge) had celeriac. I am intrigued.
borealis
26th April 2012, 03:44 AM
http://www.taste.com.au/images/articles/celeriac06261152.jpg
http://en.wikipedia.org/wiki/Celeriac
Perhaps you call it celery root, some people do. It's a variety of celery grown for its turnip like root. It tastes like mild celery, can be eaten peeled and thinly sliced raw in salads, or cubed and steamed or boiled as a hot vegetable, or pureed into soup.
I like it as a hot vegetable with a peppery cream sauce sometimes, or just a bit of butter and black pepper. As a cream soup it's pretty delicious.
http://en.wikipedia.org/wiki/Celeriac
Perhaps you call it celery root, some people do. It's a variety of celery grown for its turnip like root. It tastes like mild celery, can be eaten peeled and thinly sliced raw in salads, or cubed and steamed or boiled as a hot vegetable, or pureed into soup.
I like it as a hot vegetable with a peppery cream sauce sometimes, or just a bit of butter and black pepper. As a cream soup it's pretty delicious.
oblivion
26th April 2012, 03:46 AM
http://img.photobucket.com/albums/v636/raven_s/2012-04-25194326.jpg
borealis
26th April 2012, 03:50 AM
Looks good.
It's a nice vegetable because you can do root veg things with it as you would with potatos, scalloping, frittering, roasting, and so on.
It's a nice vegetable because you can do root veg things with it as you would with potatos, scalloping, frittering, roasting, and so on.
Free Falling
27th April 2012, 01:30 AM
http://i251.photobucket.com/albums/gg285/vines23/BeansGreens.jpg
Simple, cheap, satisfying.
Simple, cheap, satisfying.
Sierra
27th April 2012, 01:31 AM
http://i251.photobucket.com/albums/gg285/vines23/BeansGreens.jpg
Simple, cheap, satisfying.
I approve!
Simple, cheap, satisfying.
I approve!
oblivion
27th April 2012, 01:32 AM
I would eat that. looks tasty.
Free Falling
27th April 2012, 01:43 AM
I would eat that. looks tasty.
The supper, or Sierra's shorts?:p
The supper was tasty! It's one of those meals I have to have once a month or so. Better with pepperjack cornbread.
The supper, or Sierra's shorts?:p
The supper was tasty! It's one of those meals I have to have once a month or so. Better with pepperjack cornbread.
Free Falling
27th April 2012, 01:44 AM
http://www.taste.com.au/images/articles/celeriac06261152.jpg
http://en.wikipedia.org/wiki/Celeriac
Perhaps you call it celery root, some people do. It's a variety of celery grown for its turnip like root. It tastes like mild celery, can be eaten peeled and thinly sliced raw in salads, or cubed and steamed or boiled as a hot vegetable, or pureed into soup.
I like it as a hot vegetable with a peppery cream sauce sometimes, or just a bit of butter and black pepper. As a cream soup it's pretty delicious.
Interesting. If I ever go back to "real" cooking, I might explore that thing.
http://en.wikipedia.org/wiki/Celeriac
Perhaps you call it celery root, some people do. It's a variety of celery grown for its turnip like root. It tastes like mild celery, can be eaten peeled and thinly sliced raw in salads, or cubed and steamed or boiled as a hot vegetable, or pureed into soup.
I like it as a hot vegetable with a peppery cream sauce sometimes, or just a bit of butter and black pepper. As a cream soup it's pretty delicious.
Interesting. If I ever go back to "real" cooking, I might explore that thing.
oblivion
7th May 2012, 11:57 PM
I had a ripe plaintain I had to do something with.
So, I sliced it lengthwise and cut the slices in half and fried the pieces in about 2-3 tbsp of butter until they were nice and yellow-tan. then I removed them and let them drain on a paper towel. I added 2 heaping tbsp of muscovado, a scant tsp of cinnamon, a splash of vanilla extract and two dried thai chilies finely diced to the melted butter. I cooked that mess, stirring frequently until it was a nice even syrup with well caramelized bits of chili. I threw the plantains back into the pan and cooked them until they had a nice caramel glaze on both sides. I put them in bowls and topped them with a mixture of plain greek yogurt, about a tsp of muscovado and a splash of vanilla extract. Then I poured the remaining caramelized chili and syrup over that and sprinkled with thinly sliced almonds.
about 1/2 plantain and 1/4 cup yogurt mixture per serving.
So, I sliced it lengthwise and cut the slices in half and fried the pieces in about 2-3 tbsp of butter until they were nice and yellow-tan. then I removed them and let them drain on a paper towel. I added 2 heaping tbsp of muscovado, a scant tsp of cinnamon, a splash of vanilla extract and two dried thai chilies finely diced to the melted butter. I cooked that mess, stirring frequently until it was a nice even syrup with well caramelized bits of chili. I threw the plantains back into the pan and cooked them until they had a nice caramel glaze on both sides. I put them in bowls and topped them with a mixture of plain greek yogurt, about a tsp of muscovado and a splash of vanilla extract. Then I poured the remaining caramelized chili and syrup over that and sprinkled with thinly sliced almonds.
about 1/2 plantain and 1/4 cup yogurt mixture per serving.
ericv00
10th May 2012, 07:53 AM
I made perfectly prepared asparagus spears, sauteed in butter and salt, no fancy stuff.
I ate them with venison and rice.
I ate them with venison and rice.
ericv00
11th July 2012, 03:49 AM
I had ox tail stew!
oblivion
11th July 2012, 04:46 AM
:envy:
ox tail makes the best stock ever.
eta not sure that envy smilie is quite...it.
ox tail makes the best stock ever.
eta not sure that envy smilie is quite...it.
charlou
11th July 2012, 04:55 AM
I want ox tail stew! ... simmering on a cosy wood fire, preferably. /wintrychill
nick
11th July 2012, 05:55 AM
wintrychill? IT IS HOT OUTSIDE STUPID
ericv00
11th July 2012, 06:20 AM
:envy:
ox tail makes the best stock ever.
eta not sure that envy smilie is quite...it.
It was SO good.
The Chinese mother of a friend of mine made it. We went for a special grocery trip just for the dish. A lot went into it that I didn't expect. I'm going to try to get a recipe from her.
ox tail makes the best stock ever.
eta not sure that envy smilie is quite...it.
It was SO good.
The Chinese mother of a friend of mine made it. We went for a special grocery trip just for the dish. A lot went into it that I didn't expect. I'm going to try to get a recipe from her.
oblivion
27th August 2012, 05:25 AM
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-snc7/304678_3639416220181_1576777241_n.jpg
ericv00
27th August 2012, 05:32 AM
Oooo! Looks delicious!
ericv00
27th August 2012, 05:35 AM
I made a chicken soup today. Needed to use up a lot of remnants of vegetables and things. Turned out great!
Yesterday I made quinoa with onions, red bell pepper, mushrooms, carrots, garlic, beer, soy sauce, and a mix of spices.
Yesterday I made quinoa with onions, red bell pepper, mushrooms, carrots, garlic, beer, soy sauce, and a mix of spices.
oblivion
27th August 2012, 05:35 AM
was delicious and simple. I made a batch of pasta sauce from garden grown tomatoes today, but it's for later this week (and for the freezer). I needed to do something with a lb or so of mushrooms, so I did.
ericv00
27th August 2012, 05:36 AM
was delicious and simple. I made a batch of pasta sauce from garden grown tomatoes today, but it's for later this week (and for the freezer). I needed to do something with a lb or so of mushrooms, so I did.
I love the "need to do something with" scenarios. It always works out. :)
I love the "need to do something with" scenarios. It always works out. :)
oblivion
27th August 2012, 05:42 AM
Yeah, it does. I would like to get into the mode of buying whatever looks fresh and appealing at the produce market each day (or picking what is ripe in the garden) and letting that dictate dinner and the next day or so's lunch, but I can't seem to get quite to that level of in the moment.
If I could live off chilies, this would be an awesome month. Maybe I should give that a try.
If I could live off chilies, this would be an awesome month. Maybe I should give that a try.
ericv00
27th August 2012, 05:50 AM
I used to do that, before the studio gig. No time for it now. I hate that I don't have the time to cook that I once had.
The sad thing is that I have enough time to spend hours on the arcade here, but it is while I am working on something else or listening to something for the studio at my computer. I probably could work out a different set up in the kitchen or something but, sigh, I dunno. It's just annoying.
The sad thing is that I have enough time to spend hours on the arcade here, but it is while I am working on something else or listening to something for the studio at my computer. I probably could work out a different set up in the kitchen or something but, sigh, I dunno. It's just annoying.
Free Falling
29th August 2012, 03:13 AM
This is cool!
I've got garden tomatoes coming out of my ears, so I posted to a Free/Swap/Sell group on Facebook. The post was ignored for 3 days, then a woman asked if I still had some. She met me where I work, and gave me a bag of cukes in exchange for a bag of 'maters.
My cuke plant just croaked, so I'm delighted to have some.
I've got garden tomatoes coming out of my ears, so I posted to a Free/Swap/Sell group on Facebook. The post was ignored for 3 days, then a woman asked if I still had some. She met me where I work, and gave me a bag of cukes in exchange for a bag of 'maters.
My cuke plant just croaked, so I'm delighted to have some.
borealis
29th August 2012, 03:38 AM
Tries to imagine living off chilis...
Now convinced oblivion is some kind of weredragon.
Now convinced oblivion is some kind of weredragon.
rudeigineile
29th August 2012, 03:49 AM
was delicious and simple. I made a batch of pasta sauce from garden grown tomatoes today, but it's for later this week (and for the freezer). I needed to do something with a lb or so of mushrooms, so I did.
Nomworthy. What herbs did you use? I'm patial to a little sage with mushrooms.
Nomworthy. What herbs did you use? I'm patial to a little sage with mushrooms.
oblivion
29th August 2012, 03:59 AM
was delicious and simple. I made a batch of pasta sauce from garden grown tomatoes today, but it's for later this week (and for the freezer). I needed to do something with a lb or so of mushrooms, so I did.
Nomworthy. What herbs did you use? I'm patial to a little sage with mushrooms.
sage would have been good. I went with a grating of nutmeg and the italian parsley.
I'm using sage by the handful this month when I use it.
I have so much sage in the garden right now, I should make smudges or something. bet I could sell them on ebay..."lovingly harvested under one full moon, dried under the roof eaves of a hedge witch's cottage, and charged in the clear light of a second full moon by said witch. Perfect for your Samhain festival."
Nomworthy. What herbs did you use? I'm patial to a little sage with mushrooms.
sage would have been good. I went with a grating of nutmeg and the italian parsley.
I'm using sage by the handful this month when I use it.
I have so much sage in the garden right now, I should make smudges or something. bet I could sell them on ebay..."lovingly harvested under one full moon, dried under the roof eaves of a hedge witch's cottage, and charged in the clear light of a second full moon by said witch. Perfect for your Samhain festival."
borealis
29th August 2012, 04:03 AM
Probably sell out quickly.
rudeigineile
29th August 2012, 04:14 AM
was delicious and simple. I made a batch of pasta sauce from garden grown tomatoes today, but it's for later this week (and for the freezer). I needed to do something with a lb or so of mushrooms, so I did.
Nomworthy. What herbs did you use? I'm patial to a little sage with mushrooms.
sage would have been good. I went with a grating of nutmeg and the italian parsley.
I'm using sage by the handful this month when I use it.
I have so much sage in the garden right now, I should make smudges or something. bet I could sell them on ebay..."lovingly harvested under one full moon, dried under the roof eaves of a hedge witch's cottage, and charged in the clear light of a second full moon by said witch. Perfect for your Samhain festival."
If I order now will it be here for Samhain ? :awesome: can't have smudges at halloween btw they would court gh-gh-gh-ghosts :horrified:
Nomworthy. What herbs did you use? I'm patial to a little sage with mushrooms.
sage would have been good. I went with a grating of nutmeg and the italian parsley.
I'm using sage by the handful this month when I use it.
I have so much sage in the garden right now, I should make smudges or something. bet I could sell them on ebay..."lovingly harvested under one full moon, dried under the roof eaves of a hedge witch's cottage, and charged in the clear light of a second full moon by said witch. Perfect for your Samhain festival."
If I order now will it be here for Samhain ? :awesome: can't have smudges at halloween btw they would court gh-gh-gh-ghosts :horrified:
Sugreeva
29th August 2012, 09:42 PM
What is this unGodly Wicca shit?
borealis
29th August 2012, 09:59 PM
What is this unWiccan god shit?
oblivion
4th September 2012, 04:03 AM
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/558283_3672005394890_2137765425_n.jpg
ericv00
4th September 2012, 04:10 AM
Yummers, Ob!
For my date, I made squash masala. :)
For my date, I made squash masala. :)
oblivion
4th September 2012, 07:00 AM
squash masala sounds awesome. so does a date!
I made butternut squash soup this weekend. seasoned with bay leaf and a huge handful of fresh sage, white pepper and salt. was tempted to make a Thai version, but the sage from my garden is just too yummy to pass up.
I made butternut squash soup this weekend. seasoned with bay leaf and a huge handful of fresh sage, white pepper and salt. was tempted to make a Thai version, but the sage from my garden is just too yummy to pass up.
oblivion
12th September 2012, 11:29 PM
had a so-called locally grown peach as an afternoon snack. I seriously want to go on a quest for a really, really good peach. :[
borealis
13th September 2012, 03:04 AM
Sadly, there is no such peach here. There used to be. I remember a time when you could buy, in season, big fuzzy tree ripened peaches which had to be eaten over something to catch the dripping sweet juice. Their flesh was deep yellow, fine textured, and glistened with juice.
Now all you get are hard palefleshed tasteless things which are often already rotted around the seed, and they are also fibrous and dry and mealy.
Bah!
Now all you get are hard palefleshed tasteless things which are often already rotted around the seed, and they are also fibrous and dry and mealy.
Bah!
Free Falling
18th September 2012, 10:27 PM
You don't want to know what happened when I saw this
http://www.smells-like-home.com/wp-content/uploads/2012/05/smores-stuffed-chocolate-chip-cookies-collage-1.jpg
All it needs is bacon.
http://www.smells-like-home.com/wp-content/uploads/2012/05/smores-stuffed-chocolate-chip-cookies-collage-1.jpg
All it needs is bacon.
oblivion
18th September 2012, 10:43 PM
:heart:
ericv00
19th September 2012, 02:37 AM
Split pea soup with bacon.
MSG
19th September 2012, 02:48 AM
yum
post pics
post pics
ericv00
19th September 2012, 02:55 AM
yum
post pics
:( I haven't been taking pictures for a good long while...
post pics
:( I haven't been taking pictures for a good long while...
borealis
19th September 2012, 02:58 AM
Split pea soup with bacon.
So good...
slow oven-baked beans with molasses and onion and bacon and with fresh brown bread are in the same category.
So good...
slow oven-baked beans with molasses and onion and bacon and with fresh brown bread are in the same category.
PermanentlyEphemeral
19th September 2012, 03:53 AM
was delicious and simple. I made a batch of pasta sauce from garden grown tomatoes today, but it's for later this week (and for the freezer). I needed to do something with a lb or so of mushrooms, so I did.
I love the "need to do something with" scenarios. It always works out. :)
I'm surprised how many times an answer is "make wine".
eta
Just found this web site.
http://duramecho.com/Food/NoveltyWines.html
I love the "need to do something with" scenarios. It always works out. :)
I'm surprised how many times an answer is "make wine".
eta
Just found this web site.
http://duramecho.com/Food/NoveltyWines.html
charlou
19th September 2012, 10:22 AM
I'm surprised how many times an answer is "make wine".
eta
Just found this web site.
http://duramecho.com/Food/NoveltyWines.html
Bookmarked.
eta
Just found this web site.
http://duramecho.com/Food/NoveltyWines.html
Bookmarked.
oblivion
30th September 2012, 04:39 AM
so I threw something together tonight.
I sauted onions garlic and ginger until the onions were soft. Then I threw in some thin-sliced carrots, 2 finely diced habanero chilies, some thai red curry paste, a couple of kaffir lime leaves and some lemon grass. Once those were well blended I added 2 cups of a dried sprouted bean combo - lentil, mung and adzuki beans and 4 cups of water. Once the liquid was cooked down, I added some coconut milk.
Served it over brown basmati rice. It took about 45 minutes to prepare and cook. I'd cut back on the water next time. reducing the liquid probably added 10 minutes to the cook time. the bean package said 1 cup beans to 3 cups water. I went with 2 cups and I think for this recipe that was too much. this isn't a soup.
I read some scary stuff about rice in Consumer Reports this evening. They tested all sorts of rice and rice products and found that they all contain arsenic. The arsenic is from fertilizers and pesticides used on rice fields.
We switched to strictly basmati rice a few years ago because it has a lower glycemic index than other rices. It just so happens that rice from India is lower in arsenic than rice from the US. Thailand isn't bad either. I love jasmine rice, but don't keep it around the house because of its much higher glycemic index.
I sauted onions garlic and ginger until the onions were soft. Then I threw in some thin-sliced carrots, 2 finely diced habanero chilies, some thai red curry paste, a couple of kaffir lime leaves and some lemon grass. Once those were well blended I added 2 cups of a dried sprouted bean combo - lentil, mung and adzuki beans and 4 cups of water. Once the liquid was cooked down, I added some coconut milk.
Served it over brown basmati rice. It took about 45 minutes to prepare and cook. I'd cut back on the water next time. reducing the liquid probably added 10 minutes to the cook time. the bean package said 1 cup beans to 3 cups water. I went with 2 cups and I think for this recipe that was too much. this isn't a soup.
I read some scary stuff about rice in Consumer Reports this evening. They tested all sorts of rice and rice products and found that they all contain arsenic. The arsenic is from fertilizers and pesticides used on rice fields.
We switched to strictly basmati rice a few years ago because it has a lower glycemic index than other rices. It just so happens that rice from India is lower in arsenic than rice from the US. Thailand isn't bad either. I love jasmine rice, but don't keep it around the house because of its much higher glycemic index.
spruce
30th September 2012, 05:45 AM
Is that the same as blood pudding?
oblivion
30th September 2012, 06:02 AM
well, the thai red curry paste almost looks like a jar full of dried blood... but no. the dish was snootily vegetarian.
nick
30th September 2012, 06:00 PM
oblivion is a child molester
charlou
30th September 2012, 08:43 PM
That sounds delicious, ob .. I really like that combination of ingredients, though the inclusion of the beans is new to me.
Interesting info about rice ..
Interesting info about rice ..
borealis
30th September 2012, 08:49 PM
It does sound good.
How do you guys ordinarily cook your rice? I've a friend who swears by his rice cooker and another who steams it in a bamboo thingy. My husband doesn't like rice, so on the rare occasions I cook it I just use the old throw in pot with water, try not to end up with too much stuck to the bottom method.
How do you guys ordinarily cook your rice? I've a friend who swears by his rice cooker and another who steams it in a bamboo thingy. My husband doesn't like rice, so on the rare occasions I cook it I just use the old throw in pot with water, try not to end up with too much stuck to the bottom method.
oblivion
30th September 2012, 08:50 PM
I usually throw a lot of fresh veggies into the same spice/broth mix rather than beans. My son asked me to make a "lentil" dish and I just didn't feel like another Indian curry yesterday.
oblivion
30th September 2012, 08:53 PM
It does sound good.
How do you guys ordinarily cook your rice? I've a friend who swears by his rice cooker and another who steams it in a bamboo thingy. My husband doesn't like rice, so on the rare occasions I cook it I just use the old throw in pot with water, try not to end up with too much stuck to the bottom method.
I have a rice cooker. I like that I can start the rice and not think about it until the cooker goes "ding". I used to make rice in the microwave. It comes out similarly, but I have to guestimate the cook-time because brown vs white, basmati vs jasmine vs long grain vs wild rice mix, the always unknown question of how dry/moist the new bag of rice is, etc. The rice cooker cooks until the rice is done, however long or short a time that is.
How do you guys ordinarily cook your rice? I've a friend who swears by his rice cooker and another who steams it in a bamboo thingy. My husband doesn't like rice, so on the rare occasions I cook it I just use the old throw in pot with water, try not to end up with too much stuck to the bottom method.
I have a rice cooker. I like that I can start the rice and not think about it until the cooker goes "ding". I used to make rice in the microwave. It comes out similarly, but I have to guestimate the cook-time because brown vs white, basmati vs jasmine vs long grain vs wild rice mix, the always unknown question of how dry/moist the new bag of rice is, etc. The rice cooker cooks until the rice is done, however long or short a time that is.
borealis
30th September 2012, 09:20 PM
I should get one. I would likely make more separate meals for me and him if I didn't have to tend a pot of rice.
borealis
30th September 2012, 09:23 PM
I made pea soup yesterday, from the broth off a very small ham end that was home smoked by someone. The ham is good but the soup is freakin' delicious. Very simple, onions, black pepper, green split peas.
And it's been damp and raining hard, it was perfect food for the weather.
And there's a good litre of it in the freezer.
And it's been damp and raining hard, it was perfect food for the weather.
And there's a good litre of it in the freezer.
oblivion
29th October 2012, 03:35 AM
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/560823_3884131217903_119533698_n.jpg
made a dhal today.
made a dhal today.
nick
29th October 2012, 03:13 PM
oblivion is a child molester
ericv00
30th October 2012, 07:57 AM
Looks great, Ob!
I need to cook. I need a vacation. I didn't really get the one I'm forced to have for medical reasons. Studio is eating away my life.
I need to cook. I need a vacation. I didn't really get the one I'm forced to have for medical reasons. Studio is eating away my life.
ericv00
17th February 2013, 02:14 AM
I remember why I used to go to the Asian market every couple of weeks!
Little, dried shrimp!
Little, dried shrimp!
charlou
17th February 2013, 03:45 AM
I remember why I used to go to the Asian market every couple of weeks!
Little, dried shrimp!
I'm intrigued ..how do you use them?
Little, dried shrimp!
I'm intrigued ..how do you use them?
ericv00
18th February 2013, 02:10 AM
Mainly for flavor. Smaller is better, in my opinion.
They do a fantastic job of adding a salty, shrimpy flavor to anything. I use them mostly with rice, quinoa, and light soups. They don't really need to cook (residual heat after the cooking process should be more than enough to cook them), but you want to give them enough time to impart the food with the flavor. I usually add them in during the last quarter of the cooking time, but I don't think it really matters.
There is no concern for overcooking the shrimp. They are small. Texture is not really an issue.
Last night I made a simple rice dish-
Sauteed onions, carrots, garlic, cayenne pepper flakes and spices in duck fat. Added rice, cooked for a couple of minutes. Added chicken stock (enough for the rice to drink up), cooked for 15 minutes. Then added the dried shrimp and cooked until the rice was done.
I also made ginger tea.
Mmmmmm...
They do a fantastic job of adding a salty, shrimpy flavor to anything. I use them mostly with rice, quinoa, and light soups. They don't really need to cook (residual heat after the cooking process should be more than enough to cook them), but you want to give them enough time to impart the food with the flavor. I usually add them in during the last quarter of the cooking time, but I don't think it really matters.
There is no concern for overcooking the shrimp. They are small. Texture is not really an issue.
Last night I made a simple rice dish-
Sauteed onions, carrots, garlic, cayenne pepper flakes and spices in duck fat. Added rice, cooked for a couple of minutes. Added chicken stock (enough for the rice to drink up), cooked for 15 minutes. Then added the dried shrimp and cooked until the rice was done.
I also made ginger tea.
Mmmmmm...
oblivion
18th February 2013, 02:13 AM
I think it's been at least 2 weeks since I've done anything more complicated than frying an egg.
ericv00
18th February 2013, 02:17 AM
I got like that during the deep studio time. So glad I can relax a bit more now. Cooking is like therapy to me.
charlou
18th February 2013, 02:28 AM
Mainly for flavor. Smaller is better, in my opinion.
They do a fantastic job of adding a salty, shrimpy flavor to anything. I use them mostly with rice, quinoa, and light soups. They don't really need to cook (residual heat after the cooking process should be more than enough to cook them), but you want to give them enough time to impart the food with the flavor. I usually add them in during the last quarter of the cooking time, but I don't think it really matters.
There is no concern for overcooking the shrimp. They are small. Texture is not really an issue.
Last night I made a simple rice dish-
Sauteed onions, carrots, garlic, cayenne pepper flakes and spices in duck fat. Added rice, cooked for a couple of minutes. Added chicken stock (enough for the rice to drink up), cooked for 15 minutes. Then added the dried shrimp and cooked until the rice was done.
I also made ginger tea.
Mmmmmm...
oh, that recipe does sound good .. would you liken it to paella?
They do a fantastic job of adding a salty, shrimpy flavor to anything. I use them mostly with rice, quinoa, and light soups. They don't really need to cook (residual heat after the cooking process should be more than enough to cook them), but you want to give them enough time to impart the food with the flavor. I usually add them in during the last quarter of the cooking time, but I don't think it really matters.
There is no concern for overcooking the shrimp. They are small. Texture is not really an issue.
Last night I made a simple rice dish-
Sauteed onions, carrots, garlic, cayenne pepper flakes and spices in duck fat. Added rice, cooked for a couple of minutes. Added chicken stock (enough for the rice to drink up), cooked for 15 minutes. Then added the dried shrimp and cooked until the rice was done.
I also made ginger tea.
Mmmmmm...
oh, that recipe does sound good .. would you liken it to paella?
borealis
18th February 2013, 02:40 PM
I made biscuits yesterday, first time in a while. With my husband away I tend to eat at odd times and skip a lot of meals. I'd bought some iffy strawberries that weren't very appealing eaten raw, so I cooked them up and ate them with hot fresh biscuits for supper. Yummy and simple and sinful.
charlou
18th February 2013, 09:24 PM
I used to cut strawberries up, cover them with a few spoons of sugar and leave them in the fridge for the day. Delicious syruppy strawbs to have with icecream after school ..my children loved it.
ericv00
19th February 2013, 11:59 PM
Mainly for flavor. Smaller is better, in my opinion.
They do a fantastic job of adding a salty, shrimpy flavor to anything. I use them mostly with rice, quinoa, and light soups. They don't really need to cook (residual heat after the cooking process should be more than enough to cook them), but you want to give them enough time to impart the food with the flavor. I usually add them in during the last quarter of the cooking time, but I don't think it really matters.
There is no concern for overcooking the shrimp. They are small. Texture is not really an issue.
Last night I made a simple rice dish-
Sauteed onions, carrots, garlic, cayenne pepper flakes and spices in duck fat. Added rice, cooked for a couple of minutes. Added chicken stock (enough for the rice to drink up), cooked for 15 minutes. Then added the dried shrimp and cooked until the rice was done.
I also made ginger tea.
Mmmmmm...
oh, that recipe does sound good .. would you liken it to paella?
I suppose it is a bit like a paella. No tomatoes, saffron, or any of the other things I put in paella, and no delicious crust on the bottom.
Today, I'm making a ragu with ground lamb and ground pork. But I'll need onions... I should get to the store.
They do a fantastic job of adding a salty, shrimpy flavor to anything. I use them mostly with rice, quinoa, and light soups. They don't really need to cook (residual heat after the cooking process should be more than enough to cook them), but you want to give them enough time to impart the food with the flavor. I usually add them in during the last quarter of the cooking time, but I don't think it really matters.
There is no concern for overcooking the shrimp. They are small. Texture is not really an issue.
Last night I made a simple rice dish-
Sauteed onions, carrots, garlic, cayenne pepper flakes and spices in duck fat. Added rice, cooked for a couple of minutes. Added chicken stock (enough for the rice to drink up), cooked for 15 minutes. Then added the dried shrimp and cooked until the rice was done.
I also made ginger tea.
Mmmmmm...
oh, that recipe does sound good .. would you liken it to paella?
I suppose it is a bit like a paella. No tomatoes, saffron, or any of the other things I put in paella, and no delicious crust on the bottom.
Today, I'm making a ragu with ground lamb and ground pork. But I'll need onions... I should get to the store.
charlou
20th February 2013, 12:07 AM
I've made a rice salad with mango vinegarette, curry, greek yogurt and kidney beans, and some fried falafels for lunch.
borealis
20th February 2013, 12:10 AM
I ate a liverwurst, cream cheese, raw onion, tomato and black pepper on light rye sandwich for supper.
Husband is away, he hates all those things except the pepper.
Husband is away, he hates all those things except the pepper.
charlou
20th February 2013, 12:11 AM
yum
oblivion
20th February 2013, 12:27 AM
I miss cooking. :(
Maybe this weekend.
Maybe this weekend.
borealis
20th February 2013, 12:32 AM
It will be all the better for the wait, ob.
borealis
20th February 2013, 12:39 AM
I also hit the local bakery 12 km away today and have a loaf of fresh barley bread I haven't tried yet. The baker is this adorable middle aged purist who is really choosy about his flours and seeds and everything else. You'd think he wouldn't survive as a business this far out in the woods, but he's open every day but Sunday and sells out everything. All his breads and pastries are delicious. I usually buy spelt bread when I manage to get there, but he was sold out and recommended the barley, including giving me a brief history of the use of barley in European bread. I love him.
charlou
4th March 2013, 05:17 AM
Dinner tonight .. roast spanish onion and pumpkin, sultana, ricotta and spinach quiche.
http://i5.photobucket.com/albums/y171/charlou/dinnertonight002_zpse3814b62.jpg
http://i5.photobucket.com/albums/y171/charlou/1ada83ab-9490-4cfb-95e0-0c990b17b3d8_zps085dfc5b.jpg
There's also some parmigiana sauce simmering on the stove and eggplant roasting in the oven to bake together with mozzarella and parmesan later.
Just kidding about the sultana, MZ :D
http://i5.photobucket.com/albums/y171/charlou/dinnertonight002_zpse3814b62.jpg
http://i5.photobucket.com/albums/y171/charlou/1ada83ab-9490-4cfb-95e0-0c990b17b3d8_zps085dfc5b.jpg
There's also some parmigiana sauce simmering on the stove and eggplant roasting in the oven to bake together with mozzarella and parmesan later.
Just kidding about the sultana, MZ :D
oblivion
4th March 2013, 05:29 AM
that looks incredible!
charlou
4th March 2013, 05:58 AM
And it smells scrummy ... resisting sampling some is rather difficult
borealis
4th March 2013, 01:31 PM
It looks so delicious. Now I'm hungry.
ericv00
5th March 2013, 01:11 AM
Oh wow! That does look fantastic!
borealis
5th March 2013, 01:31 AM
Also, MZ doesn't like raisins,eh? :D
oblivion
3rd May 2013, 08:41 PM
I made Baingan Bharta today.
After over 2 months of not cooking at all, I am slowly getting back into the mood and habit of cooking again.
After over 2 months of not cooking at all, I am slowly getting back into the mood and habit of cooking again.
MSG
3rd May 2013, 10:10 PM
Why haven't you been cooking for two months?
oblivion
3rd May 2013, 10:48 PM
apathy. a bunch of factors related to my FIL's death.
my first forays involved food prep without cooking - making hummus, putting together a salad for lunch, etc. I started sauteing frozen vegetables and throwing various spices into the pan about a week ago. Also put together a couple marinades but somebody else did the actual cooking.
Today was the first real from scratch beginning to end cooking I've done since Feb 2.
my first forays involved food prep without cooking - making hummus, putting together a salad for lunch, etc. I started sauteing frozen vegetables and throwing various spices into the pan about a week ago. Also put together a couple marinades but somebody else did the actual cooking.
Today was the first real from scratch beginning to end cooking I've done since Feb 2.
MSG
3rd May 2013, 11:21 PM
Cooking as a healing art...
oblivion
3rd May 2013, 11:35 PM
a diminished symptom of something.
MSG
3rd May 2013, 11:44 PM
:hug:
charlou
5th May 2013, 01:41 AM
Missed you ob, and these threads aren't the same without your delicious posts.
oblivion
13th May 2013, 04:50 AM
I made a moong dahl today. It's not a tremendously complicated recipe but it takes time to do well.
ericv00
16th May 2013, 07:39 PM
I haven't been around for a LONG time. Busy and other things. Anyway, a couple of days ago, I made rabbit cacciatore with shitake mushrooms and a bit of quinoa. It was really delicious!
Now I have some pork cheek meat given to me that I need to find a use for.
Now I have some pork cheek meat given to me that I need to find a use for.
borealis
17th May 2013, 01:52 AM
Good to see you eric!
ericv00
20th May 2013, 05:54 AM
:)
Today it was braised pork cheek!
Today it was braised pork cheek!
charlou
22nd August 2013, 01:57 AM
There are a few eateries within walking distance of where I work, with a variety of cultural flavours, a la nouveau Australian. Now and then I like to try something new.
I usually walk past the nearby Korean BBQ restaurant, preferring to wander further down Jetty Road, but it was cold and wet last night, so in I went and .. wow .. very good service, friendly and attentive, bringing an array of little side dishes, sticky rice, salads, dips, kimchi .. sweet, savoury, chilli ... and tender spicy chicken, BBQ'd on hot coals at my table ..the warmth from the coals especially good on a chilly winter evening. Oh yes.
I usually walk past the nearby Korean BBQ restaurant, preferring to wander further down Jetty Road, but it was cold and wet last night, so in I went and .. wow .. very good service, friendly and attentive, bringing an array of little side dishes, sticky rice, salads, dips, kimchi .. sweet, savoury, chilli ... and tender spicy chicken, BBQ'd on hot coals at my table ..the warmth from the coals especially good on a chilly winter evening. Oh yes.
Sugreeva
24th August 2013, 01:03 AM
I'm going to post that on Yelp for some random restaurant.
ericv00
24th August 2013, 04:48 AM
What the heck is going on?
Today, I was given 24 22oz bottles worth of quality beer (Elysian), I was given a bulk package of walnuts, and I just was just told that I would be receiving a "case" of frozen salmon and cured salmon tomorrow.
And, somehow, I need to adequately thank these people.
Today, I was given 24 22oz bottles worth of quality beer (Elysian), I was given a bulk package of walnuts, and I just was just told that I would be receiving a "case" of frozen salmon and cured salmon tomorrow.
And, somehow, I need to adequately thank these people.
Magicziggy
24th August 2013, 10:40 AM
I was given a bottle of wine today as a thank you for reffing school football through wind and rain this season.
Perhaps people are sending you a message that they appreciate you.
Perhaps people are sending you a message that they appreciate you.
ericv00
25th August 2013, 10:59 PM
Well... actually, the salmon might be a gift given BECAUSE I've done a lot of yard work for someone over the past couple of weeks. But still, I didn't do enough to deserve as much salmon as I got.
I'm terrible at giving gifts. Instead, I usually do a lot of giving a helping hand with things, like painting a room, landscaping, running errands, providing rides, cooking for someone, and the like. I'm also not very good at receiving gifts.
I'm terrible at giving gifts. Instead, I usually do a lot of giving a helping hand with things, like painting a room, landscaping, running errands, providing rides, cooking for someone, and the like. I'm also not very good at receiving gifts.
ericv00
12th December 2013, 04:59 AM
Wilted collard greens with smoked pork jowl, onions, and garlic. It had been a LONG time since I made collard greens.
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