This is what I made today. Goat vindaloo.
(https://dl.dropboxusercontent.com/u/9878279/Food/Goat%20vindaloo.JPG)
Usually I make qorma, which is my favorite curry, but this was a nice diversion. Weird to put wine in a curry. Crazy Portuguese!
I'm basically cooking pizza almost all day tomorrow for Lexa's party. We're going to figure out where to put almost 30 people in our little house. With board games. :P
So who's got something yummy to show off?
Mmm, when do the group buys start?
I'll play or cook that is.
Done a few weeks ago on the smoker. Fries were fresh cut and fried. ;D
No gut shots ;)
Josh
(http://farm4.staticflickr.com/3783/9219963560_4c040f49e1.jpg) (http://www.flickr.com/photos/31503679@N02/9219963560/)
not much to show yet, but I have a beef stew in the slow-cooker.
beef, tomatoes, carrots, onions, garlic herbs yaddda yadda. and then the special ingredient, a wee dram of whisky ;D
usually I use a good red wine, a stout or a porter, but didn't have any in the house today. plenty of whisky though. it's raining out, so I don't plan on leaving the house
J
Quote from: gtr2 on July 05, 2013, 11:25:55 PM
I'll play or cook that is.
Done a few weeks ago on the smoker. Fries were fresh cut and fried. ;D
No gut shots ;)
Josh
(http://farm4.staticflickr.com/3783/9219963560_4c040f49e1.jpg) (http://www.flickr.com/photos/31503679@N02/9219963560/)
Mmmmm, bbaaaaarbequee .....
Quote from: the3secondrule on July 05, 2013, 11:27:55 PM
not much to show yet, but I have a beef stew in the slow-cooker.
beef, tomatoes, carrots, onions, garlic herbs yaddda yadda. and then the special ingredient, a wee dram of whisky ;D
usually I use a good red wine, a stout or a porter, but didn't have any in the house today. plenty of whisky though. it's raining out, so I don't plan on leaving the house
J
This is relevant to my interests. Really curious how it turns out. What kind of whisky did you use?
I make whiskey mustard sometimes:
5 oz mustard seeds, ground
1/2 cup honey
1/8 cup whiskey (I use JW red ... because cheap ...)
1/8 cup white vinegar
3 tbsp water
salt
I put some Kale from the garden into some take-out Pho noodle broth. It was the shit
(http://img.tapatalk.com/d/13/07/06/yza4u4ur.jpg)
^ Is that beef sliced that thinly on the left, or pickled ginger?
I love East Asian soups! I've been making it a point to get one every time I see something new when we go to a Japanese, Korean, or Chinese restaurant.
Quote from: gtr2 on July 05, 2013, 11:25:55 PM
I'll play or cook that is.
Done a few weeks ago on the smoker. Fries were fresh cut and fried. ;D
No gut shots ;)
Josh
(http://farm4.staticflickr.com/3783/9219963560_4c040f49e1.jpg) (http://www.flickr.com/photos/31503679@N02/9219963560/)
I usually go sauce free but man, I could dig into those babies. Nicely done. Gas, electric or bona fide charcoal smoker??
Crockpots are a great way to use gravy beef (and have no one bitch endlessly about the cheapness of the meat.) Add in as many sauces and spices as you have on hand, plus mixed vege, plus some Whitlock's Tomato Chutney... mmm.
No ketchup, though. I can't stand that violently acidic American stuff.
Quote from: midwayfair on July 05, 2013, 10:33:39 PM
This is what I made today. Goat vindaloo.
(https://dl.dropboxusercontent.com/u/9878279/Food/Goat%20vindaloo.JPG)
Usually I make qorma, which is my favorite curry, but this was a nice diversion. Weird to put wine in a curry. Crazy Portuguese!
I'm basically cooking pizza almost all day tomorrow for Lexa's party. We're going to figure out where to put almost 30 people in our little house. With board games. :P
So who's got something yummy to show off?
Goat Vindaloo?
Dave Lister approves
(http://www.cumberlandspaceman.co.uk/wp-content/uploads/dave-lister-red-dwarf-technician-craig-charles.jpg)
Quote from: midwayfair on July 05, 2013, 11:28:16 PM
This is relevant to my interests. Really curious how it turns out. What kind of whisky did you use?
I make whiskey mustard sometimes:
5 oz mustard seeds, ground
1/2 cup honey
1/8 cup whiskey (I use JW red ... because cheap ...)
1/8 cup white vinegar
3 tbsp water
salt
OH yeah, I need to try that mustard.
I just used some of the cheap "guzzling" scotch we have around the house. if it works out, I'll use a single malt next time...
My fiancee makes a really awesome grapefruit & whisky marmalade - and that definitely gets the good stuff. Cragganmore 10 yo (the sherry casked one) goes really well...
Quote from: midwayfair on July 05, 2013, 11:46:26 PM
^ Is that beef sliced that thinly on the left, or pickled ginger?
I love East Asian soups! I've been making it a point to get one every time I see something new when we go to a Japanese, Korean, or Chinese restaurant.
Yeah, it's slliced "round eye", I think. They cut it pretty thin, it cooks nice and tender when you pour the hot broth over it. It's much better at the restaurant, but at home you can experiment with different stuff ;D
The misses was working late the other night, so turkey dinosaurs, curly fries and spaghetti hoops! Generally I only cook proper food, everything from scratch, and as she can't really cook she will cook the frozen stuff, which I don't mind as I really enjoy cooking.
As we are expecting a 2 week summer now I think it will be a BBQ most days now, followed by lots of alcohol! Recently found I like JD, lemonade and lime. Extremely refreshing summer drink!
(http://img.tapatalk.com/d/13/07/06/azyhyjuv.jpg)
Sent from my thumbs using Tapatalk!
Quote from: das234 on July 05, 2013, 11:54:05 PM
Quote from: gtr2 on July 05, 2013, 11:25:55 PM
I'll play or cook that is.
Done a few weeks ago on the smoker. Fries were fresh cut and fried. ;D
No gut shots ;)
Josh
(http://farm4.staticflickr.com/3783/9219963560_4c040f49e1.jpg) (http://www.flickr.com/photos/31503679@N02/9219963560/)
I usually go sauce free but man, I could dig into those babies. Nicely done. Gas, electric or bona fide charcoal smoker??
Charcoal, Weber Smokey Mountain
We're planning on making some moussaka (mouse kaka?) tonight, pictures will follow!
Paul
Quote from: DutchMF on July 06, 2013, 02:05:59 PM
We're planning on making some moussaka (mouse kaka?) tonight, pictures will follow!
Paul
Had that a Greek restaurant last week. Fantastic stuff.
(http://img.tapatalk.com/d/13/07/07/9yhaduva.jpg)
(http://img.tapatalk.com/d/13/07/07/duhyjy6e.jpg)
Last years hot sauce. All gone now but I should have more after this years harvest. Jon Ill have to send you some for your curry.
I made some Chicken Penang this week that came out really good. I was super happy with it. I did make it with 2 Thai chillies so it was way too hot for the wife but I really enjoyed the sweats. I love hot food.
(http://music.codydeschenes.com/wp-content/uploads/2013/07/photo.jpg)
I made Kraft Mac n cheese for lunch yesterday!
you got me thinking of vindaloo now. I usually use balsamic vinegar. what wine did you use Jon, maybe my wife will like it with wine instead.
Quote from: snz728 on July 12, 2013, 01:22:55 AM
you got me thinking of vindaloo now. I usually use balsamic vinegar. what wine did you use Jon, maybe my wife will like it with wine instead.
Just some cheap white wine, probably a chardonnay. Think $10 a liter ...
Note that I use half wine and half white vinegar, and I add half the vinegar to the marinade. The wine is traditional (that's the "vin" in vindaloo), but I'm not sure about the vinegar. Do you add the balsamic at the end? And can you actually taste it underneath all the curry?
Oh, this was last Saturday's adventure. I cooked pizzas for 20-odd people for Lexa's party. Just haven't pulled it off the camera until now. This one is black tomatoes and garlic.
(https://dl.dropboxusercontent.com/u/9878279/Food/Black%20tomato%20and%20garlic%20pizza.JPG)
I'm going to a Puerto Rican kitchen tomorrow when I'm done at the music shop and I'll snap a better pic for yall. This one is from my ancient flip phone. This guy has amazing food that fills you up for 6 bucks.
(http://i1267.photobucket.com/albums/jj545/haveyouseenhim/food_zps4068700f.jpg)
Quote from: haveyouseenhim on July 12, 2013, 03:09:30 AM
I'm going to a Puerto Rican kitchen tomorrow when I'm done at the music shop and I'll snap a better pic for yall. This one is from my ancient flip phone. This guy has amazing food that fills you up for 6 bucks.
(http://mail.aol.com/37834-111/aol-6/en-us/mail/get-attachment.aspx?uid=29403440&folder=NewMail&partId=0)
Er ... that photo's in your AOL email. :P
Is it not showing up? Or is is showing info?
Oh wow, don't even get me started on food!
Jon, I used to use goat for curries and vindaloo a lot back in the day when I lived in NYC. I would buy it at Hispanic groceries under the name "cabrito" or at the Indian stores in Jackson Heights, Queens. It's not so easy to find here in Wisconsin, but it's not impossible as I had a goat curry when we went out for lunch for my b-day this week.
In my vindaloo, I've tried two different vinegars. Apple cider vinegar gives a good result. Also, I used a Filipino-branded vinegar (Datu Puti brand) that I believe a) is made from pineapples and b) is quite close to the vinegars Indians would actually use. I've never tried the wine but it sounds great.
Indian food is one of favorites to cook (Bengali and Keralan regional cuisines in particular), but as my wife is from a Southeast Asian immigrant family, I'm way more knowledgeable about Lao and Thai cuisines (and Vietnamese, Malaysian/Indonesian, and Burmese to a lesser extent). I'll post some pics of things we've cooked if I can dig some up. We're serious enough about these foods to have toyed with the idea of doing a cooking show or blog of some kind.
Josh's BBQ and selfdestroyer's Panang have me drooling as well...
Quote from: Bret608 on July 12, 2013, 01:58:27 PM
Oh wow, don't even get me started on food!
>turns the starter crank<
;D
Falafel and pitas!
(https://dl.dropboxusercontent.com/u/9878279/Falafel1.JPG)
I learned how to make falafel a few weeks ago, when we had a ton of leftover chickpeas after a batch of hummos and I wasn't sure what else to make. The first go-round was a disaster (they fell apart completely in the pan ... the I figured out to add chickpea flour ...), and the second wasn't much better. A little more practice and this time they came out pretty much perfect. I'm still not sure what would happen in a deep frier (not that I have one), but pan fried they came out great and taste pretty magical. The pitas also all came out right this time ... I've had mixed results in the past.
promised some time ago, but here are some pics of the moussaka we made....
Sliced and grilled eggplant:
(http://imageshack.com/a/img268/4572/mhzt.jpg)
In the oven:
(http://imageshack.com/a/img29/4033/mtst.jpg)
Just out of the oven, still to hot for consumption!!
(http://imageshack.com/a/img829/3228/395o.jpg)
Finally!!
(http://imageshack.com/a/img842/8191/4976.jpg)
This is one of those dishes that doesn't look like much, but taste great! Love the combination of eggplant, potatoes and minced meat, damn I wish I was back in Greece!!
BTW: Jon, my wife made me ask you for the recipe of both the hummus and the falafel, could you share these?
Paul
Quote from: DutchMF on July 06, 2013, 02:05:59 PM
We're planning on making some moussaka (mouse kaka?) tonight, pictures will follow!
Paul
Definitely not Mouse kaka Paul! Mousaka is one of my favourites, that and lasagne, but i can never decide which one i prefer!
Also, i can't believe our build report addiction has now moved on to our dinners ;)
Although, i have to say, I cook every single meal in our house as Grace is useless, so she does all the cleaning, i think that is an awesome arrangement, as i like cooking proper food!
I'm away on a gig until nov (and have already have been away for a month) and i'm really starting to miss cooking. So thanks for making it worse dudes! :)
George
Quote from: DutchMF on July 14, 2013, 05:36:48 PM
Jon, my wife made me ask you for the recipe of both the hummus and the falafel, could you share these?
They aren't unusual recipes. The only big thing is that I make everything from scratch -- whole spices, not canned chickpeas, freshly ground sesame seeds and so forth.
Hummus
1/2 cup sesame seeds (grind in a spice grinder or coffee grinder)
1 cup whole chickpeas (cooked and washed)
1/4 cup oil
3 tbsp lemon juice
3 tbsp water
Salt and pepper
3 cloves garlic (chop it BEFORE it goes in the blender)
Some paprika and olive oil for the topping
Put all the solid ingredients in a food process, process until somewhat smooth. Slowly add the water and lemon juice (remember, hummus is actually an emulsion!) and continue processing until very smooth. Pour into a shallow dish, sprinkle with the paprika and drizzle olive oil on top.
If you blacken an eggplant and scoop out the insides, you can add that and some ground coriander and cumin seeds and you'll have baba ganoush.
Falafel
1 cup mashed chickpeas (cooked, washed, and well-drained)
1/3 cup chickpea flour (with some more to coat the balls before frying)
One small onion, finely diced
Roasted and ground cumin, coriander, black pepper, and salt
Mash all the ingredients together and mix well. I pan fry them in a sauce pan with about a quarter inch of oil on high heat rather than trying to deep fry them. Form large flattened balls, cover them well in chickpea flour, and set them in the oil. You're just browning them on each side. Be careful when flipping them -- they can fall apart family easily.
Put the finished patties on paper towels. I stick them in pitas with tomato, lettuce, and yogurt. Try to resist the urge to just eat them the second they come out of the frying pan. They will burn your mouth if you do. ;p
I've got young kids and try to find ways to divide paying attention to them and cooking at the same time. This usually means simpler meals, recipes I know by heart, stir fry, crock pot, etc.
Tonight it was "jambalaya." A package of dry jambalaya mix (I prefer Oak Grove Smokehouse but tonight it was Zatarains), with some sausage (andouille is standard but I used kielbasa tonight) and raw shrimp cooked into it. Using raw shrimp gets it a lot closer to real jambalaya; cooked shrimp doesn't do the trick nearly as well. I like to use 71-90s; all I could find here in Green Bay was 16-20s, so I sliced them in half. I was surprised at how much more tender they were than the "gumbo size."
(http://img.tapatalk.com/d/13/07/15/u5yjetev.jpg)
@Jon, in my vindaloo after the meat is coated in curry (shortcut=patak vindaloo jar), I add tomatoes, balsamic vinegar, honey and some water and bring to a boil, then turn down temp and simmer
Hey, I'm a Louisiana native (now living in Wisconsin too, no less!), so let me weigh in on your finding with the shrimp in Jambalaya.
I think the bigger ones almost always taste better than the small ones. That goes for gumbo as well. I usually get them from the Asian store or even frozen at Target (they're not bad!). I don't remember what count but I think something like 25-30. I like what you did with the slicing them in half.
Also, and I know this isn't typical, but I like sliced, smoked sausage in Jambalaya much better than the ground Jimmy Dean type that some people use, so I think your use of kielbasa was on the right track.
What about a nice spicy Spanish chirizo in the Jambalaya?
Thanks for the recipes Jon! I know I could have gotten something similar in a million different places on the interwebs, but I like to use something that I know people have been successful with. So thanks again, also on behalf of the Mrs. !
Paul
One of the summer time faves that Bon and I make are Chicken Pizzas on the barbeque. It doesn't sound like anything special, and the ingredient combo is a little weird, but everyone we've made it for has loved it. Recipe is as follows
Garlic Naan (in place of the typical pizza crust)
Marmalade (in place of tomato sauce)
BBQ chicken breast, cut into strips
Sauteed mushrooms
Cheese mix as one sees fit, typically we use a cheddar/mozza blend.
Butter the underside of the naan, then assemble the pizza in the order listed above, place on indirect heat on the grill, leave it on until the cheese has all melted, and you are good to go.
Quick, easy, and delicious, though a little bit weird by some standards.
That actually does sound pretty good. Citrus and chicken go well together.
I'm not sure whether Lexa would go for the marmalade, but I do have pitas and some leftover moz ...
Quote from: Bret608 on July 15, 2013, 03:02:26 PM
Hey, I'm a Louisiana native (now living in Wisconsin too, no less!), so let me weigh in on your finding with the shrimp in Jambalaya.
I think the bigger ones almost always taste better than the small ones. That goes for gumbo as well. I usually get them from the Asian store or even frozen at Target (they're not bad!). I don't remember what count but I think something like 25-30. I like what you did with the slicing them in half.
Also, and I know this isn't typical, but I like sliced, smoked sausage in Jambalaya much better than the ground Jimmy Dean type that some people use, so I think your use of kielbasa was on the right track.
I hear you man, that jumbo size shrimp was a small revelation. I have always just gravitated to the gumbo size because that's what we had growing up--my Dad would get the small sizes right off the boat for like a dollar a pound. My Mom would devein every single tiny shrimp! The big ones can be machine deveined I think. I'ma gonna start using the bigger ones and splitting them so I can still get piece of shrimp in every bite :-)
I would think that Chorizo would be good in jambalaya. Andouille is just a really rustic, coarse and dry sausage; I can find several things labeled andouille in WA where I normally live, but it tends to be just regular high-processed sausage with a lot of cayenne added, and it adds too much heat for my kids. I used to keep a stash of Savoie's or Richard's andouille and tasso, but nowadays i just go for the plainer stuff.
Quote from: derevaun on July 15, 2013, 08:43:19 PM
Quote from: Bret608 on July 15, 2013, 03:02:26 PM
Hey, I'm a Louisiana native (now living in Wisconsin too, no less!), so let me weigh in on your finding with the shrimp in Jambalaya.
I think the bigger ones almost always taste better than the small ones. That goes for gumbo as well. I usually get them from the Asian store or even frozen at Target (they're not bad!). I don't remember what count but I think something like 25-30. I like what you did with the slicing them in half.
Also, and I know this isn't typical, but I like sliced, smoked sausage in Jambalaya much better than the ground Jimmy Dean type that some people use, so I think your use of kielbasa was on the right track.
I hear you man, that jumbo size shrimp was a small revelation. I have always just gravitated to the gumbo size because that's what we had growing up--my Dad would get the small sizes right off the boat for like a dollar a pound. My Mom would devein every single tiny shrimp! The big ones can be machine deveined I think. I'ma gonna start using the bigger ones and splitting them so I can still get piece of shrimp in every bite :-)
I would think that Chorizo would be good in jambalaya. Andouille is just a really rustic, coarse and dry sausage; I can find several things labeled andouille in WA where I normally live, but it tends to be just regular high-processed sausage with a lot of cayenne added, and it adds too much heat for my kids. I used to keep a stash of Savoie's or Richard's andouille and tasso, but nowadays i just go for the plainer stuff.
You could always make your own andouille.
Quote from: das234 on July 16, 2013, 12:04:36 AM
Quote from: derevaun on July 15, 2013, 08:43:19 PM
Quote from: Bret608 on July 15, 2013, 03:02:26 PM
Hey, I'm a Louisiana native (now living in Wisconsin too, no less!), so let me weigh in on your finding with the shrimp in Jambalaya.
I think the bigger ones almost always taste better than the small ones. That goes for gumbo as well. I usually get them from the Asian store or even frozen at Target (they're not bad!). I don't remember what count but I think something like 25-30. I like what you did with the slicing them in half.
Also, and I know this isn't typical, but I like sliced, smoked sausage in Jambalaya much better than the ground Jimmy Dean type that some people use, so I think your use of kielbasa was on the right track.
I hear you man, that jumbo size shrimp was a small revelation. I have always just gravitated to the gumbo size because that's what we had growing up--my Dad would get the small sizes right off the boat for like a dollar a pound. My Mom would devein every single tiny shrimp! The big ones can be machine deveined I think. I'ma gonna start using the bigger ones and splitting them so I can still get piece of shrimp in every bite :-)
I would think that Chorizo would be good in jambalaya. Andouille is just a really rustic, coarse and dry sausage; I can find several things labeled andouille in WA where I normally live, but it tends to be just regular high-processed sausage with a lot of cayenne added, and it adds too much heat for my kids. I used to keep a stash of Savoie's or Richard's andouille and tasso, but nowadays i just go for the plainer stuff.
You could always make your own andouille.
Dude, no one wants to know how the sausage is made.
I had a pot pie yesterday, store bought... ate it out of the tin. You guys are making me jealous!
DIY Subway. Pork brisket w/ sweet baby ray's
(http://i.imgur.com/yQYtkoll.jpg)
Damn that looks good.. I just ate breakfast 10 minutes ago and I still want to eat that right now..
Quote from: jtn191 on July 17, 2013, 03:25:27 PM
DIY Subway. Pork brisket w/ sweet baby ray's
(http://i.imgur.com/yQYtkoll.jpg)
<<<< Annnnnnnd time for lunch.
Seriously, that sandwich looks like you could hurt people with it.
Quote from: midwayfair on July 17, 2013, 04:54:54 PM
Quote from: jtn191 on July 17, 2013, 03:25:27 PM
DIY Subway. Pork brisket w/ sweet baby ray's
(http://i.imgur.com/yQYtkoll.jpg)
Seriously, that sandwich looks like you could hurt people with it.
It looks like eating it would hurt your body quite drastically!
Quote from: hammerheadmusicman on July 17, 2013, 05:25:42 PM
It looks like eating it would hurt your body quite drastically!
There are worse ways to go!
Indeed, death by sub is probably quite a good one!
Quote from: midwayfair on July 16, 2013, 12:11:45 AM
Quote from: das234 on July 16, 2013, 12:04:36 AM
Quote from: derevaun on July 15, 2013, 08:43:19 PM
Quote from: Bret608 on July 15, 2013, 03:02:26 PM
Hey, I'm a Louisiana native (now living in Wisconsin too, no less!), so let me weigh in on your finding with the shrimp in Jambalaya.
I think the bigger ones almost always taste better than the small ones. That goes for gumbo as well. I usually get them from the Asian store or even frozen at Target (they're not bad!). I don't remember what count but I think something like 25-30. I like what you did with the slicing them in half.
Also, and I know this isn't typical, but I like sliced, smoked sausage in Jambalaya much better than the ground Jimmy Dean type that some people use, so I think your use of kielbasa was on the right track.
I hear you man, that jumbo size shrimp was a small revelation. I have always just gravitated to the gumbo size because that's what we had growing up--my Dad would get the small sizes right off the boat for like a dollar a pound. My Mom would devein every single tiny shrimp! The big ones can be machine deveined I think. I'ma gonna start using the bigger ones and splitting them so I can still get piece of shrimp in every bite :-)
I would think that Chorizo would be good in jambalaya. Andouille is just a really rustic, coarse and dry sausage; I can find several things labeled andouille in WA where I normally live, but it tends to be just regular high-processed sausage with a lot of cayenne added, and it adds too much heat for my kids. I used to keep a stash of Savoie's or Richard's andouille and tasso, but nowadays i just go for the plainer stuff.
You could always make your own andouille.
Dude, no one wants to know how the sausage is made.
Oh, I don't know, I'm not too squeamish about these kinds of things. On a field trip to South Louisiana when I was a kid, I was the only one who tried "boudin", a Cajun-style sausage. That's been how I roll ever since. At my father in law's family home in Laos, I witnessed tripe being processed/cleaned to go in the salad "laap" for a big celebration. It didn't bug me much. On the other hand, it's industrialized/factory-style food production that freaks me out. So if it's
that sausage, I guess maybe I don't want to know how it's made! :D
Yeah, Andouille makes gumbo too hot for my kids too, at least the one that can't handle spice as well. I've always thought of it as a French/Cajun version of chorizo, which I love. I like the Mexican chorizo a lot as well. If you take it out of the casing, fry it with onion, and serve it on tacos with an avocado/tomatillo salsa (Rick Bayless recipe), it rules!
Quote from: Bret608 on July 18, 2013, 04:26:58 PM
Oh, I don't know, I'm not too squeamish about these kinds of things.
Heh, it's an old quote (edit: mis)attributed to Otto von Bismarck
http://en.wikiquote.org/wiki/Otto_von_Bismarck
My solution with Andouille was to chop it into little bits and use it in place of red pepper flakes. :P
Nice! :) I had no idea how many quotes were attributed to the guy, whether correctly or not!
Harvest day, a taste of things to come. I've been growing this garlic on since 1994, only once in that time have i had to buy any and it was pathetic compared to the homegrown.
(http://i216.photobucket.com/albums/cc305/davent/IMG_5463_zps41a7090f.jpg) (http://s216.photobucket.com/user/davent/media/IMG_5463_zps41a7090f.jpg.html)
(http://i216.photobucket.com/albums/cc305/davent/IMG_5471_zps58fe939d.jpg) (http://s216.photobucket.com/user/davent/media/IMG_5471_zps58fe939d.jpg.html)
Can't wait for these to ripen, finally a truly black tomato!
(http://i216.photobucket.com/albums/cc305/davent/IMG_5465_zps40245335.jpg) (http://s216.photobucket.com/user/davent/media/IMG_5465_zps40245335.jpg.html)
dave
Nice, Dave. One of my favorite parts of home grown garlic is that you get to use the greens, which usually can't be bought.
What's the tomato varietal? I love dark tomatoes. They make unbelievable sauce.
Hi Jon, We've a few farmer's markets in the area so no shortage of scapes for sale at outrages prices, afraid most of ours end up in the compost, an over-abundance of goodness.
The tomatoes are Indigo Rose, new i believe this year to my seed vendor. We've tried all kinds of so-called blacks but nothing else approaches these in colour, all the others usually show a purple shoulder with a deep red body. Bases of those in the picture are still green so will be interesting to see and finally taste a nice ripe, just picked warm golfball sized orb of summer... Another new to us this year is Slava (to replace Bloody Butcher which i couldn't find seeds for this year) and they've been in our salads for over a week now, tastes really good for an early (for us) tomato.
Bon appetite!
dave
Nice garlic! What variety do you plant? I sometimes grow it, otherwise grab a year's supply at the farmer's market. I look for Inchelium and Music, which both grow well in my dirt. Inchelium keeps for nearly a year--it's still good when the early varieties show up.
I like to do scapes in a stir fry, but my main use is hanging it on the branches of the sapling trees in my yard, to discourage the deer from eating the leaves off.
Thanks! Not sure what variety it is outside of being hardneck, bought the initial unnamed bulbs from a local grower (almost 20 years ago) so knew they're viable for this area. Keep selecting out the biggest bulbs with the most cloves as my source for next years crop. When i first started i was usually getting ~four cloves per bulb, now getting 6, 7 very large, juicy, sharp cloves per bulb, single cloves are large enough to replace the multiple cloves called for in recipes. Still eating last years harvest which is tired, we're ready to dig into the new, some have already gone into the dill pickles my wife put down on the weekend. Man I love summer!
dave
Its nearly dinner time here, you guys are making me hungry!
I have a small vegie patch in our backyard and like to do the whole "fresh" thing. These are ricotta and spinach ravoli. I tried to make it as homemade as possible. Basil and tomatos in the sauce are homegrown. I made the pasta myself and obviously the filling.
Amazing how good food tastes when you start using fresh stuff.
Paul
^Paul, you have fresh basil in the middle of winter? I'm so jealous. :-[
It's a bit warm in Down there still at this time if year!
Quote from: midwayfair on August 01, 2013, 01:33:56 PM
^Paul, you have fresh basil in the middle of winter? I'm so jealous. :-[
Busted. I took that photo during summer :) You could grow it during winter here, but you would have to screen it from frost.
The coldest inner suburbs of Melbourne get during winter is approx. zero. Maybe, into a couple of negatives. Unfortunately that's just cold enough to kill off things like basil and tomato's. But I like the change of season. Also allows you to grow winter veggies as well.
Paul, You can bottle some of that red sunshine up in the summer and come the middle of winter crack it open and have that wonderful taste of summer, a powerful reminder as to how much winter sucks. Looks delicious and we are coming into our tomato prime!
Tonight, grilled Mahi Mahi filet with backyard garden, fresh salsa; Salva Tomatoes, Genovese Basil, garlic, olive oil, wine vinegar a touch of lemon (foreigncontent), then steamed backyard green beans, they grow on an 8 foot trellis and some of the plants have topped it out and are half way back to the ground, locally farmed corn-on-the-cob slathered in butter, garden salad and for dessert, wild blueberry pie. Summer...
And that said, i only grilled the fish and grew the vegetables, everything else was from my wife, Terri!
(http://i216.photobucket.com/albums/cc305/davent/IMG_5473_zps717a8c81.jpg) (http://s216.photobucket.com/user/davent/media/IMG_5473_zps717a8c81.jpg.html)
(http://i216.photobucket.com/albums/cc305/davent/IMG_5480_zpsc4ec6032.jpg) (http://s216.photobucket.com/user/davent/media/IMG_5480_zpsc4ec6032.jpg.html)
dave
Nicoise Salad, backyard lettuce, beans, tomatoes and basil, local baby potatoes, Italian tuna and anchovies, eggs from the local market , for now our bylaws and city planning are entrenched in the '50's so no legal urban chickens and eggs just yet, pressure is mounting.
(http://i216.photobucket.com/albums/cc305/davent/IMG_3524_zps7a0d336b.jpg) (http://s216.photobucket.com/user/davent/media/IMG_3524_zps7a0d336b.jpg.html)
I JUST ate and that's making' me hungry?
I gotta stop checking this thread around dinner time...
(http://img.tapatalk.com/d/13/08/18/yhatuqu3.jpg)
Breakfast, 6 slices took 8 eggs. Soon to be smothered in butter and maple syrup.
Years supply of garlic, 80 bulbs dried and ready for eating/storage/planting for next year.
(http://i216.photobucket.com/albums/cc305/davent/Food/IMG_5488_zpsdba3540c.jpg) (http://s216.photobucket.com/user/davent/media/Food/IMG_5488_zpsdba3540c.jpg.html)
Yesterday and todays haul with 1590B which use to sprout up the highway from here.
White bowl is Amish paste tomatoes which we process for whole tomatoes and sauce, they're sweet & meaty and can get quite large, Terri did nine jars of bottled summertime on Sunday.
Red bowl has Black Zebras, Salva, Indigo Rose, Juane Flammé, all a nice size for individual salads, Brandywine- BLT's.
Silver bowl has Isis Candy and Cheeseman's, tiny, great for popping in the mouth while in the garden also dry a lot of these for winter use. The Cheeseman's grow much like grapes, last year before frost, picked all the green ones and we were still eating them into the new year.
(http://i216.photobucket.com/albums/cc305/davent/Food/IMG_5489_zps0bf17a61.jpg) (http://s216.photobucket.com/user/davent/media/Food/IMG_5489_zps0bf17a61.jpg.html)
Atop 1590B; Brandywine, below, Cheeseman and Isis Candy. After the Hammond, Black Zebra, Juane Flammé, Salva (earliest variety of the bunch), Indigo Rose and Amish paste which is almost as big as the Brandywine.
(http://i216.photobucket.com/albums/cc305/davent/Food/IMG_5500_zps84716b15.jpg) (http://s216.photobucket.com/user/davent/media/Food/IMG_5500_zps84716b15.jpg.html)
(http://i216.photobucket.com/albums/cc305/davent/Food/IMG_5501_zps579ad3d3.jpg) (http://s216.photobucket.com/user/davent/media/Food/IMG_5501_zps579ad3d3.jpg.html)
... have to go eat.
dave
Man, those are nice. Not much better than the viney taste of a fresh tomato!
That's a nice haul, Dave!
I'm trying to figure out if 80 bulbs would last me a year. Not so sure ... :)
Quote from: derevaun on August 22, 2013, 05:59:07 AM
Man, those are nice. Not much better than the viney taste of a fresh tomato!
I mistyped this--I meant to say,"not much
is better than..."--I hope the drunkenly bodged version didn't convey the wrong meaning. Note to self: don't drink and MB!
Fresh bagels.
(https://dl.dropboxusercontent.com/u/9878279/Food/bagels.JPG)
Quote from: derevaun on August 25, 2013, 05:04:40 AM
Quote from: derevaun on August 22, 2013, 05:59:07 AM
Man, those are nice. Not much better than the viney taste of a fresh tomato!
I mistyped this--I meant to say,"not much is better than..."--I hope the drunkenly bodged version didn't convey the wrong meaning. Note to self: don't drink and MB!
My brain had read it as you meant it to be. Like trying to proofread your own writing, the brain seems to autocorrect and fill in the missed bits so all looks well.
Jon unable to see your, i'm sure, tantalizing bagels.
Quote from: midwayfair on August 25, 2013, 01:31:42 PM
Fresh bagels.
(https://dl.dropboxusercontent.com/u/9878279/Food/bagels.JPG)
Nice pair of bagels. Did you make those? Do you do pretzels too?
Quote from: das234 on August 27, 2013, 03:12:07 AM
Nice pair of bagels. Did you make those? Do you do pretzels too?
Yup, they're mine and I do make prezels (identical technique except prezels are allowed to rise before boiling). I make all of our bread. I don't think I've bought more than maybe three or four loaves of bread in the last decade or so.
I've done pretzels before but not bagels. Do you use lye solution to make your pretzels nice and brown?
Quote from: das234 on August 27, 2013, 10:14:14 PM
I've done pretzels before but not bagels. Do you use lye solution to make your pretzels nice and brown?
Yeah i was surprised by that the other day while looking for sources of sodium hyrdoxide for use as photoresist board developer. Found food grade sodium hyrdroxide, why do we need food grade NaOH... turns out it was pretzels. Do your pretzels then develop your boards.
Jon any good resource/books/magazines that you are fond of. Here, like pedal building, bread baking is a cold weather activity although bread baking on the bbq works well and bbq'd pizza is a mainstay. Have had good success with recipes from Laurel's Kitchen bread book and last winter was exploring Peter Reinhart's; Whole Grain Breads. Any suggestions?
Curious as to how much bread are you're having to come up with each week?
Thanks
dave
PS. The bagels look great, i've got some perfectly ripe tomatoes on the vine and some smoky bacon in the fridge... just need something toasty to slip them between.
Quote from: das234 on August 27, 2013, 10:14:14 PM
I've done pretzels before but not bagels. Do you use lye solution to make your pretzels nice and brown?
Just add some baking soda to the bath. Use an egg wash if you want more browning, but it's entirely cosmetic in either case.
Dave: usually one large loaf is enough for the week. I don't have any specific resources I use. Bread is generally very similar across cultures except for certain ingredients or rising times etc. 90% of what I make is simple French loaves.
Quote from: davent on August 27, 2013, 10:34:09 PM
Quote from: das234 on August 27, 2013, 10:14:14 PM
I've done pretzels before but not bagels. Do you use lye solution to make your pretzels nice and brown?
Yeah i was surprised by that the other day while looking for sources of sodium hyrdoxide for use as photoresist board developer. Found food grade sodium hyrdroxide, why do we need food grade NaOH... turns out it was pretzels. Do your pretzels then develop your boards.
Jon any good resource/books/magazines that you are fond of. Here, like pedal building, bread baking is a cold weather activity although bread baking on the bbq works well and bbq'd pizza is a mainstay. Have had good success with recipes from Laurel's Kitchen bread book and last winter was exploring Peter Reinhart's; Whole Grain Breads. Any suggestions?
Curious as to how much bread are you're having to come up with each week?
Thanks
dave
PS. The bagels look great, i've got some perfectly ripe tomatoes on the vine and some smoky bacon in the fridge... just need something toasty to slip them between.
I'm probably not the bread afficionado that Jon is but I like Shirley Corriher's "Cookwise".
Thanks Dave, i'll cast about and hopefully the local library has a copy.
Quote from: davent on August 28, 2013, 12:07:37 AM
Thanks Dave, i'll cast about and hopefully the local library has a copy.
I like it because it's got a lot of food science in it, and it has quite a bit on baking. I suspect MadBeaners would be attracted to that type of thing too. Also, Alton Brown has a Good Eats cookbook that is dedicated to baking.
Quote from: das234 on August 27, 2013, 10:41:08 PM
I'm probably not the bread afficionado that Jon is but I like Shirley Corriher's "Cookwise".
Library has it and "Bakewise", also by Corriher, in the system so have both coming my way. They also have a half dozen Alton Brown books, only read "Gear For Your Kitchen" which i really enjoyed being a tool junkie, have i number of his ideas in use here. Three different "Good Eats", one with no designation and "2", "3".
Thanks
dave
The breadmaking episode of Good Eats alone is probably worth as much as reading a whole book on breadmaking. I learned so much in that 22 minutes.
Being told to knead until you get paning and looking at stills is one thing. Being shown what proper paning looks like and what improper paning looks like is another. My professional cooking textbook was useless in that regard.
Agreed. All the Good Eats books are good. I believe volume 3 is the one focused on baking. And the shows are tops!
Thought I'd revive this thread with last nights dinner: Stuffed cabbage and potato rosti!
(http://imageshack.com/a/img11/9640/ltj8.jpg)
This one of those dishes that taste much better than they look....... :)
Paul
Quote from: DutchMF on November 17, 2013, 10:33:09 AM
Thought I'd revive this thread with last nights dinner: Stuffed cabbage and potato rosti!
This one of those dishes that taste much better than they look....... :)
Man that looks awesome. My rosti never come out like that (they end up more like potato pancakes).
What's the cabbage stuffed with?
The cabbage is filled with a mixture of minced beef, onion, carrots, some more cabbage and spiced with cumin, garlic, salt and pepper. We ate so much of it that the only thing left to do was drink one more glass of wine and go to bed..... ;D
Paul
Quote from: DutchMF on November 17, 2013, 02:36:21 PM
The cabbage is filled with a mixture of minced beef, onion, carrots, some more cabbage and spiced with cumin, garlic, salt and pepper. We ate so much of it that the only thing left to do was drink one more glass of wine and go to bed..... ;D
Paul
Thats not a Dutch dish right?
I love Rosti! Soon will be possible to eat freshly on the chrisymas markets around..
@Gledison: that sure as hell ain't a Dutch dish, we don't have any real traditional dishes worth mentioning (well, maybe pea soup,it tastes great, but looks like it has been eaten before.........).
Me and my wife Esther have been on a cooking spree this weekend, so here is tonights dinner: Canellini been, egg plant and sausage casserole, with a nice passata/red wine sauce.
(http://imageshack.com/a/img707/7281/xgow.jpg)
If we go on like this all winter, we won't be able to leave the house anymore........
Paul
Hahah! I was just teasing you Paul! Well , u guys have the stampot( dont knownif its written like this)
Ah, and pofertjes ;)
Isn't it true that if you add potatoes to any particular German dish, it becomes Dutch?
:D
Quote from: midwayfair on November 17, 2013, 10:29:35 PM
Isn't it true that if you add potatoes to any particular German dish, it becomes Dutch?
:D
Ahahhah! I think gean dishes already have a lot of potatoes! :/
With too much snow on the ground and rain falling from the sky the BBQ was off limits so we turned to the panini press to cook our strip loin steak for supper. Hadn't tried this before but works great, only takes half the time as it cooks both sides as once. It ain't bbq but man it hit the spot, will repeat as necessary.
180 days and 23 hours 'til summer, i can't wait.
dave
We're in summer right now, and it's too damn hot. I love winter, I wish it was winter right bloody now.
Swap?
I'm dreaming of a hot green Christmas...
I've apparently decided that grilled cheese sandwiches with fancy cheddar are the greatest thing ever. I think it has something to do with frying the bread in a lot of butter.
Inspired by the offering of a local restaurant my last grilled cheese was made with triple cream brie, left over roasted pork, hot peppers and grainy Dijon, mmmmm. The panini press is just such a handy toy to have around.
On my cheese sandwiches, I like to butter the bread and dip the buttered side in freshly grated Parm Reggiano or Gran Padano (or maybe Vella Dry Jack) before grilling to give it a nice crust.
Gotta try that, sounds tasty. What kind of inner cheese makes it all happen?
Well, I know what I'm making for lunch tomorrow!
Quote from: davent on December 22, 2013, 04:41:59 AM
Gotta try that, sounds tasty. What kind of inner cheese makes it all happen?
Depends what you like. I usually pick something that melts up nice, or a combination. Fontina is good, some of the mild mexican cheeses melt nicely, maybe a goat gouda. A touch of garlic is nice too.
Have I mentioned my love of omelets?
(http://dl.dropboxusercontent.com/u/9878279/Food/Omelet%20italian%20cheese.JPG)
Spinach, italian hard cheeses, novello olive oil, smoked salt, and a bit of herbs de provence. :)
bread+provolone+pepperoni or other cold cut = grilled, then dipped in spaghetti sauce is very easy and very nice.
Made pizzas last night. My favorite was a breakfast pizza: Hollandaise sauce, eggs, sharp cheddar & jack cheeses, crumbled bacon, breakfast sausage and green peppers. Tastes like happiness.
Right about now i need something that tastes like summer! (as they clear the snow banks from the road in front of the house and return it to two lanes of traffic.)
Looking and sounding good guys, got short ribs braising in the oven soon to be joined there by a tray of garlic, herbs and olive oil coated root vegetables, winter soul food.
Quote from: davent on January 11, 2014, 09:01:41 PM
Looking and sounding good guys, got short ribs braising in the oven
Holy coincidence batman, that was our dinner tonight, too! I did just potatoes (on top of everything -- not in the liquid), onions, carrots, and celery, with some reduced red and white wine in the bottom for the braising liquid. Almost no oil, just the rendered fat from searing the short ribs first. Tinfoil covering and an hour and a half in the oven. Twas very good, but it was one of those cases where I should have had the foresight to let the ribs sit in some salt on the counter for a couple hours beforehand to dry out a bit.
Cross-cut short ribs, may be my favourite cut of beef, just so loaded with flavour and fall-apart tender when braised. Great food can be so easy!
More or less followed a recipe from a book called Bones, simple and so tasty.
(For two sets) Salt and pepper the ribs, browned in a bit of olive oil. Remove from the pan, saute an onion in the rendered fat/olive oil until translucent, deglaze pan with 3/4 cup red wine, add a couple diced carrots, a cup of summer canned tomatoes, three large cloves minced garlic, chili flakes. Bring back to a boil add ribs back in, cover with a parchment paper lid then the pan lid, into the oven for 1 1/2 hrs. Remove parchment lid and cook another hour or so until meltingly tender. To serve sprinkle with fresh chopped parsley.
No leftovers...
Massively lazy hotdogs.
Cut a small cut in two long buns. Butter 'em. (Margerine 'em, to be in keepin' with the spirit of this.) Chuck two lengths of cheese on one side, one on the other side. (Or two and two, your choice.) Microwave two frankfurters for one minute combined (the skin is nicely crunchy this way.) Put the frankfurters in the buns w' cheese. Add mustard and Whitlock's Tomato Chutney (best. Tomato. Sauce. EVER.)
Lazy hotdogs done fer consumption.
I should teach you guys my method for KD... That's about as high class cooking as I get these days.
Jacob
It's Saturdaaaay!
Ground veal, cubed provolone, minced prosciutto, parsley, romano, egg, bread, milk, salt, pepper and nutmeg...
(http://i216.photobucket.com/albums/cc305/davent/IMG_5940_zps5990c467.jpg)
... atop butterflied flank steak.
(http://i216.photobucket.com/albums/cc305/davent/IMG_5941_zpsac15f9f3.jpg)
Ready for the pot.
(http://i216.photobucket.com/albums/cc305/davent/IMG_5942_zps72325804.jpg)
Browning...
(http://i216.photobucket.com/albums/cc305/davent/IMG_5946_zps7aab61d5.jpg)
Oven ready with onions, garlic, vermouth...
(http://i216.photobucket.com/albums/cc305/davent/IMG_5950_zps0e608f05.jpg)
... ready, set...
(http://i216.photobucket.com/albums/cc305/davent/IMG_5954_zps39d1d4c0.jpg)
... potatoes braised in chicken stock with garlic and bay, simple steamed beans...
(http://i216.photobucket.com/albums/cc305/davent/IMG_5958_zps84fb595a.jpg)
Add in a nice fat Australian Shiraz, fresh mixed green salad, last summer's garden bounty of stashed rhubarb and raspberries turned into a slice-of-summer-pie... and even a gawd-awful-winters-day can be made tolerable.
Happy eats!
dave
I see some odd build potential brewing for the competitions. How about covering a 1590BB in thin-sliced pastrami?
What?
Quote from: davent on January 26, 2014, 02:45:20 AM
It's Saturdaaaay!
Ground veal, cubed provolone, minced prosciutto, parsley, romano, egg, bread, milk, salt, pepper and nutmeg...
... atop butterflied flank steak.
Ready for the pot.
Browning...
Oven ready with onions, garlic, vermouth...
... potatoes braised in chicken stock with garlic and bay, simple steamed beans...
Add in a nice fat Australian Shiraz, fresh mixed green salad, last summer's garden bounty of stashed rhubarb and raspberries turned into a slice-of-summer-pie... and even a gawd-awful-winters-day can be made tolerable.
Happy eats!
dave
Dave, I don't care what you think, but you're having 2 extra for dinner tonight! That looks sooooooo delicious!
Paul
Thanks Paul, my daughter and boyfriend bailed on us so we'd easily have had a place for you and yours... next time you're in the neighbourhood!
dave
All I have to say is....
.... Breakfast for dinner.
FTW
Sent using Tapatalk
I love summer! Tomatoes are up shoulder high, peppers loaded with fruit, greens galore for salads, rhubarb pies, life is great!
Wild Leeks
(http://i216.photobucket.com/albums/cc305/davent/IMG_6298_zps6a1278af.jpg)
French Breakfast & Easter Egg mix radishes
(http://i216.photobucket.com/albums/cc305/davent/IMG_6403_zps7d1c8802.jpg)
(http://i216.photobucket.com/albums/cc305/davent/IMG_6423_zps701b77a8.jpg)
Sugar Snaps peas, like eating candy!
(http://i216.photobucket.com/albums/cc305/davent/IMG_6401_zpsfc659f8c.jpg)
Basmati Rice with stirfried sugar snaps in soy/chili sauce, grilled strip loin with chanterelles mushrooms
(http://i216.photobucket.com/albums/cc305/davent/IMG_6405_zps2feab0de.jpg)
Smoked/grilled half chicken with oven fries and grilled/steamed sugar snaps
(http://i216.photobucket.com/albums/cc305/davent/IMG_6420_zps2b7041b1.jpg)
bon appetit
dave
Quote from: midwayfair on July 05, 2013, 10:33:39 PM
This is what I made today. Goat vindaloo.
(https://dl.dropboxusercontent.com/u/9878279/Food/Goat%20vindaloo.JPG)
Usually I make qorma, which is my favorite curry, but this was a nice diversion. Weird to put wine in a curry. Crazy Portuguese!
I'm basically cooking pizza almost all day tomorrow for Lexa's party. We're going to figure out where to put almost 30 people in our little house. With board games. :P
So who's got something yummy to show off?
Wow that looks amazing!!
Sent from my iPhone using Tapatalk
Quote from: midwayfair on July 05, 2013, 10:33:39 PM
This is what I made today. Goat vindaloo.
(https://dl.dropboxusercontent.com/u/9878279/Food/Goat%20vindaloo.JPG)
That's going to be a mess to fit in a 1590a
Quote from: davent on July 14, 2014, 04:22:18 AMSmoked/grilled half chicken with oven fries and grilled/steamed sugar snaps
(http://i216.photobucket.com/albums/cc305/davent/IMG_6420_zps2b7041b1.jpg)
bon appetit
dave
We grew snap peas in the front yard one year. We didn't grow a lot, just a few plants, so there wasn't a lot of yield. I don't think a single one got cooked. Most of them didn't even make it into the house. We just kept eating them right off the vine.
This years pea yield was exceptional, must have been the very cool and way too long spring, single 20 foot row, two large ziploc bags worth from daily pickings made it into the house. Finished producing and ripped out on the weekend so the pole beans can taking over the trellis.
Rockfish with lime beurre blanc, spinach, and potatoes au gratin tonight. No pictures, we ate it too fast! :)
As long as the weather holds I'm looking at upwards of 40-50 ripe fruit from one Trinidad Scorpion and one Ghost Pepper (Bhut Jolokia) plant growing in pots in our garden. Is there anyone with first hand experience that can suggest sane ways to put these little napalm bombs into use?
Thanks
dave
Quote from: davent on August 20, 2014, 04:36:16 AM
As long as the weather holds I'm looking at upwards of 40-50 ripe fruit from one Trinidad Scorpion and one Ghost Pepper (Bhut Jolokia) plant growing in pots in our garden. Is there anyone with first hand experience that can suggest sane ways to put these little napalm bombs into use?
Thanks
dave
My parents in law have a little ghost pepper plant on their back porch. Someone gave it to them. They had no idea what it was or how hot the peppers were. Anyway, they tossed a couple into some BBQ sauce. Worked just fine.
I'd say dry what you can (if you can), can the rest. Maybe de-vein the canned ones.
Thanks Jon, We've a dehydrater that's mostly used to dry tomatoes for a splash of summer intensity on winter pizzas. Will put it to use drying some of the peppers and look into pickling a bunch, they'd make their way onto winter pizzas as well with the tomatoes. They're looking good out there, slowly ripening up inspite of the untypically cool summer we've had.
dave
Here's the tofu tacos. I didn't think I got a picture before we gobbled them. I use extra firm tofu, drain it, and then pan fry it until it browns. It absorbs everything in the sauce really well, so it's basically perfect as a spice vehicle. Tomatillos instead of tomatoes and spinach instead of lettuce. And Urfa. Don't forget the Urfa.
(https://dl.dropboxusercontent.com/u/9878279/Food/Tofu%20tacos.JPG)
Jon, those look great. I've been doing falafel taco's lately with the faux ground crumbles for extra goodness.
Got a bread maker...
Loaf 1 - Simple mis-reading of the ingredients resulted in something that could be used as an artillery shell
(https://scontent-b.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10590655_10152738464092160_3602230333562909782_n.jpg?oh=12dea49e640daffbc9feadbaea399e98&oe=54753010)
Loaf 2 - Looking and smelling distinctly bready... Still cooling, time will tell if it's edible.
(https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/10514469_10152739131867160_4574046384312920839_n.jpg)
Baking may not be my 'thing' ;D
Claim that it is dwarf bread... you do have a forge handy to finish "baking" it, right?
LOL, dwarfbread it is!
The 2nd loaf... Edible... But I know my limits, I'll stick to electronics.
Quote from: juansolo on August 26, 2014, 08:50:57 AM
LOL, dearfbread it is!
The 2nd loaf... Edible... But I know my limits, I'll stick to electronics.
Don't give up! It takes a few loafs to get it down, but it's totally worth it.
Great looking tacos Jon, nice to see another carnivore bravely singing the praises of tofu on it's own terms.
Juan, i seem to recall reading that with breadmaking machines you need to stick religiously to the recipe/procedure or you're courting failure. Like Jon said hang in there, the dividends are pure pleasure when it finally all comes together. I produced weekly pans of building bricks for the longest time, i had a 10k bag of flour i was going to see through to the end and a book of brick recipes, not till i found another book in the library with proper instructions and recipes did i have my first immediate success.
dave
http://www.tleaft.co.nz/jasmine-dragon-pearls-green-tea.html (http://www.tleaft.co.nz/jasmine-dragon-pearls-green-tea.html)
Jasmine Dragon Pearl tea is really, really nice. You prepare it by putting 5 pearls in a mug, and add hot water. That's it. Wait however long, and drink (decanting somewhat when you get to the huge leaves at the bottom.)
Costs a bit, but you can re-use the leaves several times by just adding more hot water to the mug.
Easiest tea to prepare in existance.
Unfortunately no photos (always too eager to eat than to snap pics ;D), but me and my wife have been using Hello Fresh for a while now.
To put it bluntly, it is fan-f*cking-tastic.
If you are in the UK, check it out: http://www.hellofresh.co.uk/ (http://www.hellofresh.co.uk/)
My wife is a stern veggie, so we get the vegetarian box each week. The recipes are delicious, and it saves the hassle of having to come up with a meal plan (which always ends up being the same stuff).
We both hate routine with food ('friday is curry night!' etc) so the surprise each week is nice.
I'm not sure if there is a US alternative (the logistics would be difficult on a national level I imagine), but I would think it should be possible as a single state only service.
(https://api.hellofresh.com/recipe/image/5406dceeff604ddda28b456c)
That looks great! Can totally relate to the need for new tastes all the time, grew up under a totally regimented food regime, how only respite and hope was that dad wasn't going to be home for supper then we might get some fun food. He's somewhat more adventuresome now. I'm always scouring books and magazines for new ideas, i find the internet a pretty much a waste when it comes to food- books and food magazines!
Ask anyone around here and they'll tell the summer has sucked but no one told our tomatoes, we haven't had a year like this in a very long time. A couple bags of dried tomatoes in the freezer and a great stock sauce and broken tomatoes. From 12 Amish Paste tomatoe plants 3 dozen pints so far and if the weather holds we should be adding a good bit more to that.
One of todays projects-- yielded 10 pints of sauce.
(http://i216.photobucket.com/albums/cc305/davent/IMG_6661_zps484da9cd.jpg)
So far... but not all... workbench's on the otherside of the wall.
(http://i216.photobucket.com/albums/cc305/davent/IMG_6678_zps5383278e.jpg)
Quote from: davent on August 20, 2014, 04:36:16 AM
As long as the weather holds I'm looking at upwards of 40-50 ripe fruit from one Trinidad Scorpion and one Ghost Pepper (Bhut Jolokia) plant growing in pots in our garden. Is there anyone with first hand experience that can suggest sane ways to put these little napalm bombs into use?
Thanks
dave
Processed these today, 26 Trindad Scorpions and 17 Ghosts, more nerve wracking then my first DE shave a week back.
Scorpion
(http://i216.photobucket.com/albums/cc305/davent/IMG_6740_zpsc47adade.jpg)
Ghost
(http://i216.photobucket.com/albums/cc305/davent/IMG_6742_zps6e1e82a5.jpg)
(http://i216.photobucket.com/albums/cc305/davent/IMG_6743_zpsf959c7f7.jpg)
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(http://i216.photobucket.com/albums/cc305/davent/IMG_6751_zps032f82c9.jpg)
Two cups of peppers liquified with one cup of cider vinegar.
(http://i216.photobucket.com/albums/cc305/davent/IMG_6758_zps0b1c2921.jpg)
Four cups and a bit of jelly. Usually mix plum sauce with chili paste to use on roast chicken and roast pork, had this on roast chicken tonight and it's intense.
(http://i216.photobucket.com/albums/cc305/davent/IMG_6762_zpscc304f5c.jpg)
And even with two pairs of latex gloves, bathroom duty says two pairs of gloves are no match for capsicum oil! Watch where you put those hands!
The two plants have a second flush of blossoms on them... lots more but there's no chance of those developing with frost right around the corner.
dave
My parents in law gave me one of the ghost peppers off the plant they had. I decided I want to live.
Quote from: raulduke on September 10, 2014, 03:42:53 PM
Unfortunately no photos (always too eager to eat than to snap pics ;D), but me and my wife have been using Hello Fresh for a while now.
To put it bluntly, it is fan-f*cking-tastic.
If you are in the UK, check it out: http://www.hellofresh.co.uk/ (http://www.hellofresh.co.uk/)
My wife is a stern veggie, so we get the vegetarian box each week. The recipes are delicious, and it saves the hassle of having to come up with a meal plan (which always ends up being the same stuff).
We both hate routine with food ('friday is curry night!' etc) so the surprise each week is nice.
I'm not sure if there is a US alternative (the logistics would be difficult on a national level I imagine), but I would think it should be possible as a single state only service.
(https://api.hellofresh.com/recipe/image/5406dceeff604ddda28b456c)
Hello fresh operates in the US as well. It's a cool service, but I prefer the cost sharing coops from local farms.
Braised Ox Tails with Orange Gramolota & Colcannon- Yukon Gold potatoes, bacon, harvested-this-afternoon-from-the-backyard brussels sprouts, lots of butter and whipping cream.
(http://i216.photobucket.com/albums/cc305/davent/IMG_6875_zps7c017bc0.jpg)
dave
Just a quesadilla for me tonight ... but with homemade tortillas :) Made some bacon this morning and the grease cup was getting close to full, so it was that or a pie. And I'm all out of apples for a pie.
No main meal is as good as a well done hangi.
Quote from: alanp on January 24, 2015, 03:50:44 AM
No main meal is as good as a well done hangi.
Most of the world burns wood or charcoal. Leave it to NZ to do it differently!
To be fair, the river stones (if you are oldschool -- good stones that don't go CRACK in the fire are saved by families) or car suspensions/train tracks/scrap iron (if you are suburban) are heated up in fires :)
Slow cooked, everything steaming/stewing in everything's juices, stuffing and watercress, meat cooked so well it falls off the bones, lovely lovely spuds... mmm.
One of my favorite (and inexpensive) meals has to be bangers and mash. Did a brown mushroom gravy with heavily rosemary'd potatoes. Used a variety of sausages, all were great.
Fresh green beans baked with olive oil, pepper, and just a smidge of salt.
Used cold sour cream mixed with horseradish for dipping, it's a heavy meal and can be too rich. Ran out of mustard!
Yum.
(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/t31.0-8/10865911_765747913494997_7742856994348683455_o.jpg?efg=eyJpIjoidCJ9)
That is some sophisticated bangers and mash right there! You're making me hungry :)
Thanks Jon. Food is my second love, coming up quick behind music and art. I want to contribute to this thread more often, I've been in the kitchen a lot these days. This morning I looked through all the pages here... now I'm hungry too.
Max
Oh man, just found this thread. Here is "Braised Eggs with Lamb, Tahini, & Sumac" that I made from the cookbook Jerusalem, which is an awesome book (along with Plenty, Plenty More, and Ottolenghi). Full disclosure, my wife works for the publisher.
(http://lh6.googleusercontent.com/-yodOoO24bj4/VMnC8xoOtRI/AAAAAAAAs8Q/FUr8Mk1dFd8/w1248-h832-no/IMG_3941.jpg)
Quote from: mcasemo on January 29, 2015, 05:22:40 AM
Oh man, just found this thread. Here is "Braised Eggs with Lamb, Tahini, & Sumac" that I made from the cookbook Jerusalem, which is an awesome book (along with Plenty, Plenty More, and Ottolenghi). Full disclosure, my wife works for the publisher.
Wow, that looks great! Braised eggs are a very unusual item.
I have a HUGE bag of sumac in my closet. That was a happy day when I found out about it ... I use it in all sorts of things that call for citrus when I don't have lemons on hand.
Happy pie day! Tiny goat cheese, onion, and balsamic pies with dinner (which was rainbox trout stuffed with ginger and scallions with a grain and pepper mix on the side), and apple pie a la mode for desert.
(https://dl.dropboxusercontent.com/u/9878279/Food/Goat%20cheese%20pies.JPG)
(https://dl.dropboxusercontent.com/u/9878279/Food/Apple%20pie.JPG)
I just found this thread, and WOW this is awesome!! so many great things and slowly getting hungrier...
To quote Nanny Ogg, if you can see what the plate is made of, there isn't enough on it.
Nice! My wife made homemade fish fry and French fries last night. No pics, but holy cow it was good. Homemade tartar sauce too.
Sent from my iPad using Tapatalk
Looking good Jon, don't view this thread if you're feeling the least bit hungry doesn't help at all.
Curious on food prices throughout the madbean world.
I do most of our shopping at the local farmers market so in season lots of local. Still getting locally grown storage vegetables and fruit, potatoes, carrots and onions go for 99 cents per pound, a quart of local apples, enough for a pie, will run $4, a 3 & a half pound chicken will be ~ $10. Beef has gone crazy so shop the nearby Halal butcher who has prices of yore, for example, at the extreme, beef tenderloin for $10/lb vs. $25/lb or more elsewhere. (Canadian $'s, currently floating at less then $.80US.) For per kilo prices, multiply per lb. by 2.2.
bon appetit
dave
(https://dl.dropboxusercontent.com/u/9878279/Food/%22peking%22%20chicken.JPG)
Chicken roasted with Szechuan peppercorns and a baste with soy sauce, sugar, and sesame oil; scallion pancakes; steamed buns; and sautéed bok choy with ginger and garlic. I didn't have any plum sauce, or any plum anything, so I got creative with the sauce: I used black bean paste, sesame oil, a little sugar, and marmalade.
The chicken came out perfect, probably the best roasted bird I've ever made. The skin was super crispy and the meat cooked evenly. I just split it down the breast and flattened it out, roasted it at 375 for the first 25 minutes, and then basted it every 5 minutes for another 30 at 325.
Had a ton of leftovers, too.
This was one of the most delicious meals I've made in a long time. How do I know? I think it's the only time Lexa has ever taken dinner leftovers to work for lunch.
This thread needs to come back.
Avo aioli - 2 soft avocados, 2-4 ounces homemade mayo, handful of cilantro, quick squeeze of lime, salt, pepper, a little fresh dill.
Put it all in a food processor with 1 large ice cube and blend. You could even substitute ranch dressing for the mayo and skip on the seasoning, comes out great and goes well on nearly everything I've thrown at it. Very fresh, keep cold.
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/t34.0-12/12584241_186213745068226_1482328885_n.jpg?oh=42fe674554ae0d99ad49c1f88faf0c4d&oe=56AC2658)
Boars Head roast turkey with oil, cumin, red chile powder, garlic powder, bit of pepper. Marinade 2hr (optional).
Add fresh green chile (salsa works too), sourdough toasting slowly in butter, pick your cheese to top both sides.
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xfa1/v/t35.0-12/12656038_186214775068123_319433962_o.jpg?oh=4406de04e1e4e8bebab691f70e84d187&oe=56AC3201)
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(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xfp1/v/t34.0-12/12584042_186215375068063_1843783657_n.jpg?oh=fc2d275701d05833798883c449b20a24&oe=56AD1FC0)
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ADD BACON (I couldn't last night, Ms. Smoothy doesn't do pork). Great weekday sandwich with minimal prep. The aioli cuts through all the savory really well. I could eat that by the spoon all day.
Aww, we lost so many beautiful posts!
Not much to look at, but both were delicious:
Striped bass and fried eggplant.
(https://dl.dropboxusercontent.com/u/9878279/Food/Feesh%202.JPG)
H Mart had strippers for like $2.50/pound that day, which is just insane.
Venison medallions, hunter's sauce, and garlicky mashed potatoes:
(https://dl.dropboxusercontent.com/u/9878279/Food/Venison.JPG)
And no pictures of this (my camera's dead), but here's a recipe of a sammich I made the other day that was fabulous:
Deer Cheese "Steak" sub
Per sandwich:
1/4 pound thinly sliced deer meat per sandwich is enough unless you're greedy.
Half a medium yellow onion, sliced.
Two slices of bacon
Some thin slices of mimolette (see below)
Spinach (or lettuce, but spinach is better, trust me)
Tomato (if you have it)
Cider vinegar reduction:
Bacon fat
2 tbsp apple cider vinegar
1/2 tsp honey
Half sub roll, toasted. (And don't use squishy bread.)
Season the deer meat with some salt and pepper.
Heat a skillet over medium heat and sautee the onions with a pinch of salt for 20 minutes. Or just put it in the oven for 30 minutes so you don't have to stand there and constantly stir. If you want to be really high-speed, deglaze the pan afterward with a little water and sautee them for another 5 minutes.
Fry the bacon in a separate pan and reserve 2 tsp of the fat per sandwich.
Push all the onions to one side in the skillet, put the heat on high, and put about 1 tsp of the bacon fat into the skillet. When it's hot, sautee the deer meat for about 2 minutes, then remove the onions and meat to a plate and cover.
Turn the heat back to medium, and deglaze the skillet with the cider vinegar, then stir in the bacon fat and honey. It's done when you get very thick bubbles. Either spoon it onto one side of the toasted roll or just stick the bread into the pan. I guess you could just toss the meat and onions in it, but that seems less fun.
Add the mimolette slices, lettuce, and tomato (if you have it) to the sub.
You might be asking "what the heck is mimolette?" It's a hard slightly aged French cheese, similar to Edam with annatto flavoring. It's really tough to suggest a replacement for this. Cheddar is too sharp but still goes with the apple cider vinegar. Regular Edam doesn't have much flavor, but you can add a little nutmeg to it to fake some of the flavor of the annatto in mimolette. Mimolette also tastes a little like Parmesan, so you could mix some parmasan and get closer.
Looks delicious!
I love Venison. Its my favourite red meat.
I have it a lot in Austria (go every year on holiday) and they cook a stew with red wine, juniper berries, lots of rosemary. Usually served with their noodles (spaetzle).
Bloody gorgeous it is!
Quote from: raulduke on January 28, 2016, 05:36:36 PM
I have it a lot in Austria (go every year on holiday) and they cook a stew with red wine, juniper berries, lots of rosemary. Usually served with their noodles (spaetzle).
Yeah, this is one of my favorite ways to make it, but unfortunately our juniper bushes died years ago (some weird soil problem I think), and the Rosemary is freezer burned right now. :)
This was wild. My sister's boyfriend hunts and we were lucky enough to get some for Christmas. Consumable presents are the best.
you guys are awesome, holy shit im hungry !
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/t35.0-12/12698796_190436951312572_1871185811_o.jpg?oh=13eaa3b156ab98d37ba782ae0ac5c419&oe=56B6D80F)
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12643015_190408224648778_5103322508528587445_n.jpg?oh=b5a4735b16265b410453b0f0fe827cff&oe=576E77C0)
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xla1/v/t1.0-9/12654398_190408307982103_5114880744515401791_n.jpg?oh=2f319cde6036d68b2d70c20d920c6a61&oe=572E3D3F)
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/l/t1.0-9/12669688_190408467982087_3559575312092411697_n.jpg?oh=e6d3ab0a6fef1e14aedf8e5aa3830f4d&oe=5769745F)
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12670094_190410634648537_823777363174088700_n.jpg?oh=f1afba17b0dca96c0343a50aed8a5ced&oe=57411459)
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12654427_190408107982123_9082824362966584131_n.jpg?oh=64e54cc6b536c96344591ab958472bee&oe=572318D8)
(https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/t34.0-12/12650690_190436934645907_1697039736_n.jpg?oh=262a45721269d90218717e6bd12c7be8&oe=56B70B08)
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-Braised potato medley (garlic, shallot, irish butter, splash of chicken bone stock, rosemary, thyme, S+P)
-Baked asparagus (safflower oil, S+P, about 5-6min @500f)
-Ribeyes (room temp)... smoking hot cast iron pan, dry. 1:45min, flipped for another 1:45 in the oven @500f. Render fat, pull out. Let rest.
-Disable fire alarm (SMOKE!!11!1!)
-Gorgonzola irish butter (50/50, melted)
-A vegetarian couple savored it with passion. I'm proud of em. Warmed my heart to see blood dripping from their lips. Adorable.
-Blood, fat, wine, bed.
mmmmm potatoey.
Quote from: SmoothAction on February 05, 2016, 07:42:34 AM
-A vegetarian couple savored it with passion. I'm proud of em. Warmed my heart to see blood dripping from their lips. Adorable.
Oh don't tell me you're one of those people...
Otherwise, that potato dish looks tasty.
Looks terrific and nice atmospheric photos!
... but i want my cutting board back...
dave
Quote from: Scruffie on February 05, 2016, 01:51:05 PM
Quote from: SmoothAction on February 05, 2016, 07:42:34 AM
-A vegetarian couple savored it with passion. I'm proud of em. Warmed my heart to see blood dripping from their lips. Adorable.
Oh don't tell me you're one of those people...
Otherwise, that potato dish looks tasty.
Ha! Not quite sure what you mean.. Nothing against vegetarians, my girlfriend is vegetarian 98% of the time. I'm still stoked our vegetarian friends devoured rare ribeye. It's not a full conversion by any means. They are vegetarian for moral reasons, it's cool they had an open mind to try it. They ended up scarfing it up. Cheers.
Quote from: davent on February 05, 2016, 06:53:11 PM
Looks terrific and nice atmospheric photos!
... but i want my cutting board back...
dave
And yes my wife approved too!
nicely done
dave
Iron Chef - stompbox international !
HIGH CUISINE !
Each month one of the other food threads i post in does a themed week, not my idea or choice but the consensus for this month was mac and cheese.
Yesterday
Haven't had a box of this since the early eighties so why not, naturally with a yogurt/spice marinated lamb cutlett.
(http://i216.photobucket.com/albums/cc305/davent/IMG_0649_KD_zpsyqbxhsnh.jpg)
(http://i216.photobucket.com/albums/cc305/davent/IMG_0664_zpskeeaukmi.jpg)
(http://i216.photobucket.com/albums/cc305/davent/HKRJ9439_zpsfzyi5bsc.jpg)
And after thirty plus years, lipstick on a pig...
If yesterday was nostalgia today was about pasta.
Side
My butcher made me up some veal sausage with sundried tomatoes and fresh basil. De-case these and they make a terrific base to build a tomato sauce for the pasta of your choice, preferably something chunky but that's another day.
(http://i216.photobucket.com/albums/cc305/davent/IMG_0694_zpsjklffz9l.jpg)
Cheese
White, white ball of mild buffalo mozzarella, sliced down to dime size pieces and marinated for the afternoon in EVOO with some muffuleta (alot of spellings for that one) olive mix, chili flakes, lemon zest, minced garlic, parsley and minced dried tomatoes.
(http://i216.photobucket.com/albums/cc305/davent/IMG_0682_zpsnlpoj4wj.jpg)
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Mac
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Cuttle fish ink pasta.
In the summer when the garden's bursting with tomatoes, basil and garlic we make an uncooked pasta sauce using those along with olive oil. This pasta will work great with that sauce.
dave
Sorry, but that pasta... :o
A month or so ago, my sister decided to book a table at La Strada (or something) for her birthday.
I felt so goddamn out of place and unwelcome, that the ONLY thing I ordered was garlic bread. And a beer to steady my nerves. (I'd've had another six, but it was a Sunday night, not Saturday...)
Quote from: alanp on February 08, 2016, 03:40:17 AM
Sorry, but that pasta... :o
Evard's Black Tentacles.
Looks tasty. You checked out smoked mozzarella (affumicata)? I imagine that would go very nice with some veal sausauge.
I'm not usually fussy about food, but the one thing I had that I struggled to finish was snails presented to me at a French restaurant (set menu). Just because you can eat something doesn't mean you should. I finished em' but I won't be stocking up any time soon (or scouring the garden for supper) :o
Quote from: davent on February 08, 2016, 01:29:14 AM
Yesterday
Haven't had a box of this since the early eighties so why not, naturally with a yogurt/spice marinated lamb cutlett.
Well yes, naturally. Ha! I love it.
Amazing as always, Sir. Those noodles make me feel ways about stuff. I'd love to try them or even something vaguely equivalent.
BTW, it's getting very expensive for me to send the cutting board to Canada every few days. Long distance is the wrong distance. We may have to cut it in half.
Excellently scrumdiddlicious Dave. Great pictures too.
Eggroll wraps are fun 8)
Smoked salmon, whipped cream cheese, capers, pepper. Fried in safflower oil. Gorgonzola butter was overkill but made for a nice pic, tasted great without it.
Lunch snack for my day off.
(https://scontent-dfw1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/12642822_191528217870112_5996275655081463519_n.jpg?oh=103b92acedfa5db478f40f819c38e3e0&oe=57347E06)
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Very smooth, looking good!
International shipping is killing the sharing economy...
About the cutting board, we've had ours a number of years and it shows no sign of wear, easy on the knives and as flat as the day we bought it, i thought that might be an issue. Was in a restaurant supply store back a bit and they now have a number of alternate versions other then different sizes of the same, tempting.
Today's pasta, scarier even then black pasta...
Blue Cheese and Brussel SproutsShropshire Blue http://www.britishcheese.com/shropshireblue
(http://i216.photobucket.com/albums/cc305/davent/IMG_0718_zpsho4sizpv.jpg)
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Panko, Parmesan, Paprika & Black Pepper
(http://i216.photobucket.com/albums/cc305/davent/6275c65f-3ec4-40d8-9aa7-3555cfba529f_zpsep9c5djh.jpg)
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dave
Valentine's Day 2016
Last night, we use Saturday nights for occasions no matter the actual date.
Toasted sourdough points with red caviar and Sprakling Rosé for nibbles.
(http://i216.photobucket.com/albums/cc305/davent/IMG_0818_zpsuyaxi4qx.jpg)
Grilled wild shrimp wih Miso/Pistachio Sauce
(http://i216.photobucket.com/albums/cc305/davent/bb634f7c-919c-4e2f-9523-003cafda9d3a_zpsec36p0ga.jpg)
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Grapefruit Granita for a pallet cleanser
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Seared Veal Medallions with sauted veg, Demi-glace/yogurt/chive sauce
Carrot, celeriac, red pepper and sugar snaps
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Vienne Soufflé
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dave
Had to eat today too...
Stove top mac and cheese with Rapini.
(http://i216.photobucket.com/albums/cc305/davent/b8e6aa75-ab62-48e2-ba7d-7bf232436e35_zpssyhcpr1s.jpg)
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dave
Tea tonight was a nice pepper steak, served on plastic plates.
Fed up with having to nag housemates to do the damn dishes.
Turns out Ritz Crackers are a pretty good carrier for chocolate, cashews, dried sour cherries and salt.
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Leftover cashews and cherries...
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dave
Not strictly food or cooking as such but thought i would share it here anyway. its hop harvest time in Australia right now (end of summer) and my hops are done. This is my first year Cascade and first harvest. Approximately 1/2 kilo dry which is pretty good for a first year hop from what I've read. The photo of the mound on the flywire is about 1/3 of the total (still more on the bines). I have some ideas for brews coming up, just need the time to actually do it.
Those look great Paul, never seen hops before. There starting to grow a lot of hops around here, maybe in response to all the micro brewers popping up, great times. My understanding is they need major sized trellising, how big did yours grow?
dave
Thanks Dave. Yeah they need to grow vertically, quite high up. The trellis and cables farmers use are as high as power lines. I figured for first year I could get away with a medium size wooden trellis on wooden stakes hammered into the ground in my veggie patch. That lasted about 2 months. I then tied a string from the bines to past the clothes line approximately 15-20 metres long. That lasted another 2 months until the bines reached the clothes line (wife was not impressed lol). The photo is approximately this time, but the actually plant now is only about 3 times (!!!!) size. I need an extended ladder to get to the top of it.
Soon after the string snapped from the weight and I had to retrain it in the other direction of the yard on more string. The other bines continued up the trellis and head over the neighbours fence and up the pittosporum. Its a crazy plant...Anyway, I ended up naming her Audrey (little shop of horrors joke there :) )
That's wild! Don't turn your back or let your guard down or your toast.
dave
Get ready for hop harvest year two!!!! Once they are established they really explode. I had Kent Goldings, Cascade and Willamette years ago. The first year was decent (nothing like your excellent harvest), but starting the second year the harvests were huge. My neighbor actually thought I was growing a different green plant and kept leaning over the fence to ask if I was afraid of getting caught and if I wanted him to help me trim it down a bit. He was pretty bummed when he found out they were hops. Then, as a sign of neighborly goodwill, I gave him a few 25oz bottles. He didn't listen when I explained they were bottle conditioned and they exploded in his house in the California summer heat. Good times. Excellent harvest. Be sure to post some pics of the carboys (or perhaps larger equipment) at work.
lol that's a funny story bscur, I've had plenty of those comments myself :) Understandable though, the plants are related.
Well, last night I noticed some of the hops were browning, so I pulled it down. There was quite a sizable amount of hops behind the wooden trellis I hadn't noticed and certainly more then I realised in the places I could see. Ended up filling 3 wash buckets full of hops. And that's after i filtered out approx. 20% of the ones that didn't make the grade. Some a probably still a little over / under done, im seeing that this is not a perfect science though. Insane amount for a first year hop...
Not using a wooden trellis again, turned into a mess....Anyway sorry to turn this into a beer brewing thread. Ill show photos of brews etc which are slightly more in line with the topic of the thread
Actually, I think growing your own hops to make your own beer is exactly in line with the pedal making ethic (coming from a complete pedal noob in myself). A full mash is probably equivalent to etching your own boards. For some people, it's just more rewarding to research the process and create things on your own. I started with basic soldering to replace pickups and soon enough I was buying giant boards of alder, mahogany etc. to build my own guitars. I wish I knew more about pedal science, but I like the creation aspect, similar to making my own pastrami, ribs, beer, mole, gardening etc.
Quote from: bscur on February 26, 2016, 07:19:26 PM
Actually, I think growing your own hops to make your own beer is exactly in line with the pedal making ethic (coming from a complete pedal noob in myself). A full mash is probably equivalent to etching your own boards. For some people, it's just more rewarding to research the process and create things on your own. I started with basic soldering to replace pickups and soon enough I was buying giant boards of alder, mahogany etc. to build my own guitars. I wish I knew more about pedal science, but I like the creation aspect, similar to making my own pastrami, ribs, beer, mole, gardening etc.
You're definitely in the right spot here!
dave
Thanks guys, if i remember and can swing it ill take some photos on my next brew day. Haven't done one for a while (12 months maybe), but have so many hops on hand is making the idea appealing!
Solo dining tonight.
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dave
After I get done sweeping my jaw off the floor I'll post some pics.
You know how hard it is to follow up with Davent's pics? What the hell am I supposed to do now?
Excellent, guys.
This weekends project. Had never done cabbage rolls before, now... will definitely be doing them again! Ultimate comfort food.
Pork Stuffed Cabbage Rolls with Sauerkraut
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dave
Dave you know im too afraid to post food in this thread anymore lol :)
So heres a picture of a new petty knife i just received today in the mail. Its a Shigeki Tanaka VG10 steel Damascus pattern (the folding of the metal that creates the pattern on the blade is called "Damascus"). I found out about these on a kitchen knife forum, they are supposed to be "incredibly good bang for buck". The piece of paper that i just cut through like a laser can testify to that. Think im going to have to get a gyuto (chef knife) next, makes my globals look like toys....
Heres a youtube video of Shigeki making a blade:
I've never been a big fan of the global knives tbh, don't know the big fuss around them, the blades always feel kinda flimsy and the balance is off, theyre also way too light for me, then again I was brought up using those big Chinese cleavers for everything, like this (not actually my one), so what do I know!
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As for what's cooking? Made a spelt loaf on Friday (http://images.tapatalk-cdn.com/16/03/07/9b79a070fdc3b3674b9592ffc08205be.jpg)
Ramen last night although no actual ramen picture I do have a little vid of the broth:
https://vimeo.com/158006788 (https://vimeo.com/158006788)
It started by making a dashi, soaked some kumbu overnight, brought to boil, removed and added bonito flakes to steep. Also, grilled the vegetables (fennel, carrots, onions, tomatoes, celery, chestnut mushrooms), well griddled, and soaked some shitakes. Made a huge difference to the broth the dashi and the grilling added a real depth and umami to the broth. Simply seasoned with a little salt and soy and it was done.
Marcus
Quick lunch for three, poached eggs on sourdough toast...
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dave
Dave, there's a ghost stealin' your food.
Quote from: midwayfair on March 28, 2016, 12:31:19 PM
Dave, there's a ghost stealin' your food.
No wonder i was still hungry. My minder/dietitian protecting me from myself...
dave
Man, forgot about this thread. I'm a better cooker than pedal maker I think, especially considering my latest pedal failures. Here is my mardi gras day chicken and dumplings. We are near the parade route and have lots of folks stop by. I usually plan to cook something, but act like i have not planned it, then have it ready to go when everyone is done. kinda fun. This is from "Real Cajun" by Donald Link. I added cream.
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dem dumplings dough ... !
Another stunning page as usual. Excellent work everyone! It's been a while since I posted so I thought I'd share.
Hasselback garlic potatoes, brushed with butter every 15mins or so.
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Baby Broc sauteed in bacon fat.
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Beautiful NY strips, salt+pepper, finished with melted butter. Cast iron style. Still prefer ribeyes but these were delish!
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The sear. Glossy, buttery goodness.
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Mmmmmm.
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BBQ bacon burgers with mushroom, onion, muenster cheese. No bbq sauce on this yet.
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Peppered turkey and mushroom gravy over biscuits. Literally swimming in gravy, baby.
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Turkey simmering in the gravy.
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Biscuit with bacon, mushroom gravy and turkey, sunnyside egg with pepper.
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FOOD
I don't get it, where are the biscuits?
https://en.wikipedia.org/wiki/Biscuit (https://en.wikipedia.org/wiki/Biscuit)
Interesting, according to Wiki, what USAians call biscuits, is kind of some quick dough thing. I don't know what it means by " somewhat similar to a scone, though sugar is not used in the dough" -- sugar is *NOT* put into scones! Not even savoury scones.
https://en.wikipedia.org/wiki/Anzac_biscuit (https://en.wikipedia.org/wiki/Anzac_biscuit)
This is my favourite type of biscuit.
We also spell 'color' and 'favorite' without the letter U. Don't ask me why, I'm not the pedantic type so I wouldn't know.
;D
It's a fluffy, buttery, bread thing that's circular in shape and it excels in having stuff put on it. Not much else to say about it. I suppose what your biscuit would be to me is more of a cracker or cookie in the USAia.
I recommend doing some American style biscuits, then covering it in bacon or sausage gravy. It'll click.
Sounds a little bit like Yorkshire Pudding.
I've always wondered too (uk) so I recently tried making some. They were more like scones, but lighter and fluffier, probs due to all the butter.
Marcus
Quote from: alanp on March 31, 2016, 04:58:51 PM
Sounds a little bit like Yorkshire Pudding.
I think it's closer to a danish or puff pastry in principal. The dough is leavened with baking power, kneeded and rolled out, then a circle is cut out, and it puffs up in the oven. They're soft quick dough.
Yorkshire Pudding is a completely different family of baked goods comprised of
Egg
Flour
Milk
Fat
in similar proportions. That family includes crepes, waffles (moreso than pancakes, I think), popovers, etc.
Biscuits are far drier and do not involve eggs.
And if you can't be bother mixing up your own dough there's Bisquick, "90 seconds from package to oven".
https://en.wikipedia.org/wiki/Bisquick
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White Bean/Sausage Soup with Beer Biscuits, from back a few months.
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dave
Was abandoned for the evening...
Solace in bacon...
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dave
welp, i know what i want for dinner tonight.
Dave, I need to know how you fry your eggs. In my opinion that's how a fried egg should look.
Well i'm no expert but a constant experimenter so this time...
Heavy, well seasoned carbon steel frying pan, low heat, 3.5 on a dial that tops at ten, old electric range. We never wash the frying pan just wipe it out with a paper towel when finished cooking.
Heat up the pan, add a pat of butter, swirl around to coat the bottom, in with an egg cracked directly into the pan and cook until set to your taste. Sometimes i'll put a lid on the pan near the end to speed up the setting of the white but of late haven't bothered.
This one was not so smooth, the pan had sat for too long on the heat before i started so was too hot initially, knew as soon as the butter was added. The egg whites spilled out widely so had to be reshaped after they had lightly set. The browned edges would be a result of a too hot pan i and the browning butter (i believe), desirable for some, others not.
Thought about flipping, would have looked prettier but again didn't bother. Releases no problem from the pan, i use a very thin, very flexible stainless steel spatula, pretty sure an OXO brand.
dave
My preferred method of fried eggs is butter, lots of it, and you drop the egg in and almost deep fry it. Spoon the butter on top repeatedly like cooking a steak. I'm pretty sure that's the classic french method, buy my grandmother basically did the same except with bacon fat. You get crispy edges and it doesn't overcook. But it's a LOT of fat involved. Which is probably why it's so freaking delicious.
... I love eggs.
Finaly a cooking thread :P Love the hot sauce recipies, will try one of these days (And not to chop you into little pieces...). For my dinner in parent's home, don't know yet, but for soup i'll have "caldo verde", (google it!). for tomorrow lunch I'll have some tuna with onion and tomato sauce (We call it in Portugal, "cebolada").
See you after dinner!
Quote from: midwayfair on April 09, 2016, 06:13:40 PM
... I love eggs.
Me too, even it's natural packaging i find enthralling, they just look so cool! I do however have a line in the sand, won't go near an egg that has had air incorporated into it, i can't bear the texture, any hot/warm food i can chew with my tongue, no go, can't do it. However egg options are pretty unlimited.
Family album
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dave
Quote from: davent on April 09, 2016, 06:00:18 PM
This one was not so smooth, the pan had sat for too long on the heat before i started so was too hot initially, knew as soon as the butter was added. The egg whites spilled out widely so had to be reshaped after they had lightly set. The browned edges would be a result of a too hot pan i and the browning butter (i believe), desirable for some, others not.
Seems like timing is key. The few times I committed to frying it on low heat in my cast iron the whites started to puff up and bubble even before they were fully cooked. Still tasty with perfect yolk just not as presentable, I like them to look fake almost.
Zero pedals in a year but i gotta eat!
For a snowy
spring evening...
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Porchetta- Sage, rosemary, garlic, fennel seeds, black pepper, salt, orange zest, lemon juice & olive oil paste filling/coating. Pancetta wrapper.
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Yellow fleshed potatoes, carrots & celeriac chunks roasted with garlic and olive oil.
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dave
Dave, seriously mate, screw pedals...start up a restaurant :o
Even your eggs on toast are making me salivate. Your an excellent cook mate, even if your just a home cook, you make amazing food!
what is the cut of meat you used in the perchetta wrapped roll?
Thank you Paul! How's that first billion coming along, i'm packed, the ground is now white again, crazy!
The cut here is a boneless loin that's been butterflied. The recipe also mentions in an aside that you could do similar with a pork shoulder. The loin makes for a nice presentation but i'm guessing the shoulder might make for a moister tastier meal. Following he recipe i cooked to medium which was too far for our preference so next time i'll cut the time and do some tweaking of the filling/coating.
Take care!
dave
I'm getting towards that billion Dave, in fact I've calculated that I should reach it approximately in the year 2189.
Well, it looks pretty dam nice to me, right up my alley. I wish I had more time for cooking, my wife and I used to go to a lot more effort before the kids came along. I made a bbq'ed / hickory smoked roast with potatos and root vegetables on sunday, that was extravagant for my standards at the moment!
Dave, you are absolutely ruthless in the kitchen. Amazing looking grub. Respectin' it!
Here's the sandwich we scarfed last night. Hot turkey, melted muenster cheese, sprouts, red romaine, tomato, avocado, bacon, toasted rye/pumpernickel with cream cheese. The summer is creeping in so no more gravy or heavy, fatty dishes. Well, until the next hangover that's surely imminent. Still want to do a Zuppa Toscana for my newly converted, now non-vegetarian ladyfriend. All the jugs of protein supplements in the house are getting strange looks from her. Poor little jugs may end up in the waste basket as they go the way of obsolete. It's a bit sad really. 8)
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Love viewing this thread. It takes a lot of skill to make these dishes. Many of these pictures
make me so hungry. Yum !
That's a killer sandwich, looks fantastic!
Can't wait for summer as well, tomatoes! Started 48 plants last week (i keep half), haven't had a fresh tomato since the last one from the garden of 2015.
We had enough snow yesterday to turn everything white again, today it hit 13C.
dave
I can't cook worth a sh*t but the wife can. I'll see if she can make that sprout sandwich. She likes stuff like this. It looks yummy!
I feel horrible and lazy, reading this thread.
Last night's tea was Tegel chicken patties, in store-bought buns, with processed cheese and Whitlock's Tomato Chutney.
for this saturday at lunch we make a "chinese" vegetal grill, low fat because I need to loose some weight! Included on the mix, portobello mushroom, shitake mushroom, white mushroom, aspargus, french garlic, broccoli and soy sprouts. All grilled in the wok, and near the end, a little bit of soy sauce.
Quote from: aballen on July 06, 2013, 04:47:30 PM
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Last years hot sauce. All gone now but I should have more after this years harvest. Jon Ill have to send you some for your curry.
Your own recipie? It looks great!
yumm.... that hot sauce looks great.
Went to a buddies house to cook last night. Didn't snap any process shots as we were too busy having a blast to be bothered.
EDIT - Found some process pics. The whiskey was flowing nicely I guess...
-Pork loin with rosemary, thyme, cumin, honey mustard and spicy bbq sauce slathered on before the bake.
-Mashed potatoes with slow roasted garlic, rosemary, bacon, parmesan, butter, pepper.
-Broccoli quickly sauteed in bacon fat.
-White, thin pepper gravy from bacon fat and a few dashes of stock.
Overall it was well balanced and I got to teach a good friend (who is becoming very enthusiastic about all things culinary) some kitchen tips. He did an excellent job on the gravy. Hopefully we'll stick to our bi-weekly plan to cook a variety of styles. Thanks for looking.
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Great looking plate Smooth, keep 'em coming!
Bunch of new ones for us...
Thursday, Baked Cod & Tomatoes with Smashed Lemon/Dill Mini Red Potatoes
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Friday, Panini with left over Porchetta, Port Salut cheese, caramelized onions, pickled hot peppers, dandelion greens, One sesame, one truffle oil & one plain ciabatta.
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Saturday, Roast leg of lamb with orzo
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Sunday, Spiced Pink Bean Burritos with Caprano Goat Cheese
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Monday... back to the routine...
dave
Quote from: davent on April 19, 2016, 03:34:35 AM
Great looking plate Smooth, keep 'em coming!
Bunch of new ones for us...
Thursday, Baked Cod & Tomatoes with Smashed Lemon/Dill Mini Red Potatoes
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Friday, Panini with left over Porchetta, Port Salut cheese, caramelized onions, pickled hot peppers, dandelion greens, One sesame, one truffle oil & one plain ciabatta.
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Saturday, Roast leg of lamb with orzo
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Sunday, Spiced Pink Bean Burritos with Caprano Goat Cheese
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Monday... back to the routine...
dave
It's not fair, a person needs to loose some weight... and came here and see this >:(
::) :P 8) ;D
Long weekend and me and wife decided to go for a ride in the west region of the country. Starting with a big grilled veal rib stick for lunch, and some mixed pork grilled for dinner... For those in Portugal visit "a taberna do quinzena" in Santarém, you will like the place.
Looks great! Back a few years... my wife and I cycled from London to Montijo for a friend's wedding. We ate like royalty while in Portugal, we had enormous appetites, fantastic food, the people were pretty fantastic too! Great times!
dave
Quote from: davent on April 23, 2016, 11:24:31 PM
Looks great! Back a few years... my wife and I cycled from London to Montijo for a friend's wedding. We ate like royalty while in Portugal, we had enormous appetites, fantastic food, the people were pretty fantastic too! Great times!
dave
;D ;D ;D ;D
As someone that lives with a devout veggie, and therefore gets to eat very little meat... this thread is like p*rn to me ;D
Quote from: raulduke on April 25, 2016, 12:00:17 PM
As someone that lives with a devout veggie, and therefore gets to eat very little meat... this thread is like p*rn to me ;D
I enjoy vegan/vegetarian meals but i'll go anywhere. Three nights a week i do stir fried vegetables over rice, if there's leftover proteins around i may throw some in or i'll do up a block of tofu as i usually have one in the fridge.
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Last night's stuffed chicken wings, colcannon and roasted carrots with orange honey glaze. My wife preps the wings.
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dave
Damn those wings look delicious. My wife used to do something similar with thick cut pork chops awhile back. She won't hardly cook meat these days. Chicken is about it for her. :'(
mmmmmm... of course Dave is killing it. Not surprised to be salivating again, I need a bib just to look at this thread.
Yesterday's ceviche came out fantastic. "Heaven in a bowl" is the only way I can describe it.
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Hard to beat a bowl, looks great Smooth!
Last night's bowl...
Vegetarian Shepherd's Pie, Mushroom gravy with shiitakes, portabello, button and reconstituted porcinis.
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My wife makes the pies, pumpkin pie in April.
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dave
Miserable very cool, foggy, rainy day here today, chicken noodle soup to the rescue.
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dave
This thread always makes me feel like a horrible, lazy person.
I need to get some flour to make scones. Mmm. Cheese scones. Hot. With butter. Proper scones, where the butter is rubbed into the flour.
Last week and a bit, pizza orgy, tried three different doughs and a bunch of topping combos.
Last Saturday- Three cheeses and dandelion greens. Roasted red pepper pesto, shrimp and feta.
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Last Sunday lunch- Bacon and eggs, onion jam and chives
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Tuesday- Red Onion, Creme Friache with Smoked Salmon
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Thursday- Asiago, Buffalo Mozzarella & Gorgazola under Prosciutto, fig jam and balsamic glaze
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Saturday- Thick crust, garden tomato sauce, Buffalo mozzarella, sopprosetta, prosciutto, arugula, parm & piave shavings
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Sunday- leftover bits and pieces, pepper pesto, mozzarella, feta, local asparagus
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Good week, time for something different...
dave
QuoteThursday- Asiago, Buffalo Mozzarella & Gorgazola under Prosciutto, fig jam and balsamic glaze
good googly moogly.
Quote from: midwayfair on May 16, 2016, 01:39:17 PM
QuoteThursday- Asiago, Buffalo Mozzarella & Gorgazola under Prosciutto, fig jam and balsamic glaze
good googly moogly.
Hi Jon,
That one was my favourite. The salty of the asiago and prosciutto against the sweet of the jam against the sweet and sour of the vinegar, creamy mozzarella, crispy crust, the pungent gorgazola against the sweet, the non-uniformity of the placing of toppings so each bite was a different combination, never got dull, little taste buds jolts/surprises throughout.
The recipe came from
'The Pizza Bible', borrowed from the library but will purchase my own copy soon. Close to twenty dough recipes and variation, the two i tried from it were outstanding. Then all kinds of styles of pizzas and topping combinations to explore, really interesting book.
dave
I'm starting to think that you expend more energy preparing all that amazing food than you get from day to day eating :o :o
I can definitely see why you'd stop and photograph this... nothing I zap in the microwave is worth a photo!
Hi Alan,
A couple slices is all i need and i'm good to go.
Another forum i post on has a monthly thread for a themed week of cooking. Not a competition or anything but i turn everything into a competition, at least in my head. May was pizza, lots of different things i wanted to try, barely scratched the surface. Loads and loads of pictures so i can remember what i've done and also the thread is suppose to function as a tutorial so pictures to explain...
I've been cooking since a little kid and started collecting cookbooks in my teens.
One more from last week, if it wasn't pizza it was bowls, Ramen with pork belly & shoulder at a restaurant, rice/grain, usually vegetarian bowls at home.
Vegan Mixed Grains, Veg with Green Sauce
Basmati rice, millet & mixed quinoa
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Usually doesn't take long to throw these things together.
Microwave, another item in a taken-for-granted list of technology i've never owned. Can't recall ever having used one.
dave
Dave, you have officially claimed this thread.
"We should have a 'What is Dave eating tonight' thread. Now we do."
Damn this is inspirational. Thank you, Dave.
Pizza leftovers, what else could it be?
World dominance is mine one thread at a time. I'll soon be adding pizza to the menu of the lemonade stand at the end of my driveway, complimentary slice for madbeaners with a glass of icy fresh squeezed.
Not sure what June holds for a themed cooking week but it's not likely to be as easy or infinitely variable as pizza.
Feel free to post in my thread everyone... i'm always on the hunt for inspiration & ideas.
I'll post the photos for my artfully composed bowl of Bran Buds & soy milk in the morning.
Eat well and savor every bite!
dave
ps. This afternoon finished my first pedal in well over year, enough with food i've gotta go take some pedal pictures...
Well deserved title change Dave, you've owned this thread (Y).
Thanks Paul!
I hope my post didn't come across as snarky, it was an attempt at self deprecating humour.
Don't take me too seriously!
I do appreciate any feedback, good, bad or indifferent.
Thanks all.
dave
Quote from: davent on May 18, 2016, 02:34:32 AM
Thanks Paul!
I hope my post didn't come across as snarky, it was an attempt at self deprecating humour.
Don't take me too seriously!
I do appreciate any feedback, good, bad or indifferent.
Thanks all.
dave
Sorry Dave must have missed that post. Honestly though, the title is very approperiate for me because im always checking in here to see what your cooking, its inspirational. Your attention to detail and skill is just amazing, and is clearly not limited to pedals.
I thought Dave's Percolator build was so inspiring that I made... Pizza ;)
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Quote from: Matmosphere on May 20, 2016, 12:42:39 AM
I thought Dave's Percolator build was so inspiring that I made... Pizza ;)
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Awesome! I'm going to build some more pedals!
Nicely done!
dave
Quote from: Matmosphere on May 20, 2016, 12:42:39 AM
I thought Dave's Percolator build was so inspiring that I made... Pizza ;)
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Fwoarh, nice pizza Matt!
In tonight's episode of ...
Ephemeral cooking, foraged (and not by me) spring ingredients...
Something i've/we've never eaten before but a riff on a meal we ate a lot of last spring, grilled asparagus on toast with a fried egg and Parmesan.
Stir fried Fiddleheads on cheddar toast with a fried egg and Parmesan/Piave shavings. Actually fiddleheads, ramps and Shiitake Mushrooms (commercial), Morels would be the more 'correct' option but i've only ever seen those available dried in these parts.
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dave
Wow! That's really different. I've never heard of fiddleheads but the dish looks pretty tasty.
Perfectly fried egg, BTW.
Quote from: stringsthings on May 20, 2016, 04:47:27 AM
Wow! That's really different. I've never heard of fiddleheads but the dish looks pretty tasty.
Perfectly fried egg, BTW.
Thanks!
Have seen fiddleheads (ostrich fern) at the market for years during a brief window in the spring but had never sampled so was time. Taste... sort of an earthier version of asparagus. Learned it's necessary to cook before eating, never raw, can be toxic. My wife was enthused wants to try them again, me, i'll stick with asparagus which i love. Crunchy asparagus, steam 'til it's warm enough to melt butter, salt and pepper it and i'm good. Never achieve that texture with the f-heads. I'll let someone else more familiar with them do them next, show the possibilities.
Ramps (wild leeks) are great but we knew that, again a brief spring window for enjoying!
dave
Was painting an enclosure so only responsible for burning the steak when the time came.
Simple strip loin (for three), salt and pepper, olive oil. Finished with gorganzola/butter/chive log. Cheese leftover from pizza week.
Steamed 'crunchy' asparagus, butter, salt & pepper. Smashed mini reds with lemon & dill.
For dessert my wife made a rhubarb/raspberry pie, last years frozen raspberries but this years rhubarb.
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dave
Burn? It hasn't cooked in the middle!
I joke, but years ago I was working at a place that had a cafeteria where you could order tea if you were on the late afternoon/evening shift. It was always good for a laugh when they had steak nights -- there was always a continuous stream of workers taking their ordered meal back, and asking the cook to cook their steak properly, please.
Finally getting nice outside, this week a few days plus 30C, time to be outside, anyways...
This is a vegan recipe from the
Thug 'Vegan' cookbook and we've made it vegan in the past but the shop was out of tofu so got chicken as the replacement. Either way makes for a great 'bowl' that is getting repeat makings.
Grilled Chicken/Asparagus/Bok Choy with Rice Vermicelli & Red Curry Sauce
Red curry sauce is made with stock, red curry paste, peanut butter, lime zest & juice, minced ginger, minced garlic, brown sugar and soy sauce, cornstarch for thickening.
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Much more curry sauce heaped on along the way, delicious!
Local craft brew to help quench the fire.
dave
Still cooking... parallel posted elsewhere...
Daughter's gone off to Greece for two months so while the cat's away the mice will play...
All new ones tonight starting and ending with rhubarb.
Not an alcohol fan by any stretch of the imagination but have had a couple gin based concoctions of late that i've really enjoyed, tonight started with a
Rhubarb Sour.[/b
Mesclun, Avocado, Radish & Fresh Herb Salad with Shallot/Honey Vinaigrette
Spit Roasted Guinea Hen Stuffed with butter and fresh garden herbs.-backyard chives growing all over the place, French tarragon, a perennial around here and growing in a patio pot, basil starts i haven't put in the ground yet & lastly last years garlic still holding up fine hanging in the basement.
Maple Coriander Roasted CarrotsTarragon Aoli from scratch for the bird and carrots
Creme Fraîche Panna Cotta with
Ginger-Roasted Rhubard-the creme fraîche was made with whipping cream so really a bowl full of gelatine set whipping cream
Coffee & Dark Chocolate
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Was good.
Cheers guys!
dave
Apparently avocados are responsible for shocking amounts of hand injuries -- serious, tendon cutting injuries, due to people holding the avocado half in one hand, sharp knife in the other, and try and cut the stone out... the safest way, apparently, is to quarter them. Personally, I've never eaten or seen one in my life.
And, as always, you make me feel horribly lazy in the kitchen, Dave! You should do this for a living and retire a rich man :)
Thanks Alan!
Avocadoes, i set it on the cutting, drive the knife point to the pit then run the blade around the pit (blade length perpendicular to the board) turning the fruit under the blade with the fruit remaining in contact with the cutting board. Complete the trip 'round, twist the two halves to seperate, the pit, i hold the avocado in the palm of my hand and drive the blade length wise into the pit, twist the pit out.
All the videos i've sampled so far show running the blade around the pit holding the avocado in the hand, crazy!
This guy does it the way i do.
dave
Quick ad lib with mostly stuff on hand.
Burrito - grilled chicken, roasted peppers, goat cheese, spring onions, cubed avocado inside and sliced outside. Grilled, then with salsa, Greek yogurt, cilantro and Extra Hot Mexican hot sauce to dress.
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Cheers
dave
Id destroy those burritos Dave. Awesome...
Quote from: davent on June 15, 2016, 03:19:22 AM
Quick ad lib with mostly stuff on hand.
I love you, man.
"Quick ad lib..."
(posts something I would only achieve on Christmas Day, if I were hosting the family get together)
Quote from: alanp on June 15, 2016, 07:12:25 AM
Quote from: davent on June 15, 2016, 03:19:22 AM
Quick ad lib with mostly stuff on hand.
I love you, man.
"Quick ad lib..."
(posts something I would only achieve on Christmas Day, if I were hosting the family get together)
Burritos are like the Partscaster of cooking, you can buy all the various bits and throw it together or scratch build whatever you feel like doing.
Have been growing on this garlic for over twenty years and every year i cut off the scapes and chuck them in the compost. Scapes command a premium at the market so this year hunted around for a use and someone suggested making Garlic Scape Pesto. Yesterday threw the handful of ingredients in the food processor and blitzed a batch. Also made up a recipe of fresh linguine. Pasta ingredients, flour and eggs, that's it.
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Cheers
dave
Last night, I made up some ropa vieja and fried plantains in a rum sauce.
Ropa Vieja:
Cut a roast or skirt steak into large chunks, and boil it in water with 2 chopped onions, 1 sliced bell pepper, 4 garlic cloves, 2 skinned tomatoes, and a bay leaf for 1 1/2 hours. Strain the liquid, shred the beef, and blend the veggies up with a food processor.
In a skillet, saute two sliced onions, a sliced green pepper, and 4 cloves of minced garlic. Then add 1/4 cup of red wine, a 15 oz can of tomato sauce, a bay leaf, 1/2 tsp cumin, 1 tsp oregano, and salt and pepper to taste, and cook for 10 minutes. Mix the sauce, beef, and pureed veggies and cook for another 30 minutes or so.
Fried Plantains:
Cut plantains into 1/2" slices. Place in a single layer on a skillet with a good amount of oil in it. Cook for 4 or 5 minutes, then flip, and cook for another 3 or 4 minutes.
For the rum sauce, add 2 cups of dark rum and 3/4 cup of brown sugar to a pan. After the sugar dissolves and alcohol cooks off, add a couple tablespoons of butter, let it melt, and then toss the plantains in the sauce.
Weekend update, time of year to do some grilling.
Marinated & Grilled Portobello Mushrooms with asiago cheese, carmelized onions and arugula on an sesame/egg bun. Finished in a panini press.
Hickory Smoked Beer can chicken with baked and smashed lemon potatoes, steamed aspargus.
Freezer diving, my wife made blackberry cobbler with some of last summer's remaining berries.
(http://i1030.photobucket.com/albums/y362/terriac/Pp/FullSizeRender5_zpsp4wikvum.jpg) (http://s1030.photobucket.com/user/terriac/media/Pp/FullSizeRender5_zpsp4wikvum.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Pp/FullSizeRender%203_zpson4qxcsc.jpg) (http://s1030.photobucket.com/user/terriac/media/Pp/FullSizeRender%203_zpson4qxcsc.jpg.html)
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(http://i1030.photobucket.com/albums/y362/terriac/Pp/FullSizeRender3_zpsbxjzamsl.jpg) (http://s1030.photobucket.com/user/terriac/media/Pp/FullSizeRender3_zpsbxjzamsl.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Pp/FullSizeRender1_zpsqzftixke.jpg) (http://s1030.photobucket.com/user/terriac/media/Pp/FullSizeRender1_zpsqzftixke.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender_zpsuixw4n9r.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender_zpsuixw4n9r.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender1_zpsbjeeel09.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender1_zpsbjeeel09.jpg.html)
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dave
whh ... what did you do to that chicken?
:o
That drunk hens riding an improvised vertical wet roasting stand...
dave
Quote from: davent on June 28, 2016, 05:41:45 PM
That drunk hens riding an improvised vertical wet roasting stand...
dave
chickens everywhere weep.
It's Saturday, dead fish tonight!
Another forum i post at is doing a week (well nine days) of grilling and bbq'ing so...
Grilled Wild BC Salmon with Garlic Scape Pesto and Roasted Pepper Relish
Peanut Sauced Coleslaw
Grill Wok'd Sugar Snaps and Shemeji Mushrooms with soy sauce and chili paste.
(http://i1030.photobucket.com/albums/y362/terriac/Ss/FullSizeRender3_zpsmfskxk1o.jpg) (http://s1030.photobucket.com/user/terriac/media/Ss/FullSizeRender3_zpsmfskxk1o.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Ss/FullSizeRender_zps2oo8ykiq.jpg) (http://s1030.photobucket.com/user/terriac/media/Ss/FullSizeRender_zps2oo8ykiq.jpg.html)
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Are there traditional meals/foods associated with 4th of July celebrations?
dave
(Parallel posted on another site on grilling.)
Lots of fiddling but i really enjoy meals of multiple small dishes so to that end individual grilled meat skewers. Along with another bowl of peanut coleslaw and whole wheat/bran/wheat germ pitas and fresh squeezed lemon/lime ade.
Bacon, bit of communication slip up with the East European butcher, 1/2 lb. thick sliced bacon, 1/2lb., equals two thick slices, in retrospect, ideal. Glazed with a Srirachi/Sambal Oelek/rice vinegar mix, Scallion Ginger Relish.
Pork, paprika/mustard powder... rub with Roasted Chili/Pepita Salsa.
Chicken (Boneless Thigh), soy marinate and glaze with Sesame/Lemon Zest Sprinkle.
Lamb, Cumin/Chili Rub with Lemon/Garlic Yogurt.
Beef, Coconut milk marinate with Peanut/Chili Oil
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender4_zps696arzhj.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender4_zps696arzhj.jpg.html)
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dave
Homemade pasta (from scratch) since I picked up some semolina from the Italian grocer. Sooooo many eggs. I made ravioli the first night with this for a filling:
1/4 cup finely chopped almonds
1/4 cup minced onions
1/2 pound mushrooms
1 cup spinach
Salt, pepper, and fennel
Brown the onions, mushrooms, and almons in a pan until the mushrooms are nice and carmelized, then puree in a food processor with the spinach.
It was really good and certainly not something I'd be able to grab off a shelf.
I still have a ton of dough left over, so I've been making pasta the last couple days. This was yesterday's, basically oil, garlic, and pepper except I added mushrooms and cheese like a heathen.
(https://dl.dropboxusercontent.com/u/9878279/Food/Homemade%20pasta.JPG)
No idea why the picture's upside down ...
I'm certainly no Dave, but this was a tasty stir-fry.
(http://i.imgur.com/mbHnWmw.jpg)
Quote from: Matmosphere on September 16, 2016, 11:25:23 PM
I'm certainly no Dave, but this was a tasty stir-fry.
(http://i.imgur.com/mbHnWmw.jpg)
I'd be more then pleased with that stir fry Matthew! And a cool bowl to boot. Nicely done!
Recently picked up a propane burner so i could can tomatoes outside with it intead of turning the kitchen into a sauna. Have done maybe half a dozen stir fries with it including tonight. 60,000 BTU, things are done in a flash, great fun!
(http://i1030.photobucket.com/albums/y362/terriac/Bb/FullSizeRender_zpszhdephje.jpg) (http://s1030.photobucket.com/user/terriac/media/Bb/FullSizeRender_zpszhdephje.jpg.html)
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dave
Quote from: diablochris6 on June 23, 2016, 07:54:38 PM
For the rum sauce, add 2 cups of dark rum
:o I hope you live in the states, or a country with cheap local rum. That would be at least $18 worth of rum for me.
Damn, that's a lot of heat. Sounds fun!
Quote from: Matmosphere on September 16, 2016, 11:25:23 PM
I'm certainly no Dave, but this was a tasty stir-fry.
Your tofu looks perfect :)
Now I'm sad there's none in my fridge.
A few things from over the summer.
Did these for a few thread on another forum. Three variations of Nicoise Salad which is a base of greens topped with fish, green beans, olives, hard boiled eggs, boiled potatoes and a vinaigrette.
Version One is how we've always put it together in the past. for fish uses canned in oil tuna and a can of anchovies, potatoes are fingerlings.
Version Two, Grilled Filet of Red Snapper and Mini Purple Potatoes
Version Three, Grilled Tuna Steak and grilled Mini Yellow fleshed Potatoes
(http://i1030.photobucket.com/albums/y362/terriac/Nn/FullSizeRender1_zpst7ujupst.jpg) (http://s1030.photobucket.com/user/terriac/media/Nn/FullSizeRender1_zpst7ujupst.jpg.html)
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dave
Some other summer odds and ends.
Cataplana which is a Portuguese fish stew named after the pot it's cooked in.
Grilled the shrimp seperately.
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender3%202_zpsncyrqav3.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender3%202_zpsncyrqav3.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender5%202_zpsov0tgk7k.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender5%202_zpsov0tgk7k.jpg.html)
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(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender1%202_zpsrxecishz.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender1%202_zpsrxecishz.jpg.html)
A package of tortilla contains a lot of potential tacos so played about with that food form too often.
Variations with leftover flank steak
(http://i1030.photobucket.com/albums/y362/terriac/Tt/FullSizeRender%203_zpsmw7rrxls.jpg) (http://s1030.photobucket.com/user/terriac/media/Tt/FullSizeRender%203_zpsmw7rrxls.jpg.html)
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(http://i1030.photobucket.com/albums/y362/terriac/Tt/FullSizeRender4_zpsygpvb5g5.jpg) (http://s1030.photobucket.com/user/terriac/media/Tt/FullSizeRender4_zpsygpvb5g5.jpg.html)
Grilled Red Snapper
(http://i1030.photobucket.com/albums/y362/terriac/Ff/FullSizeRender1%202_zpszjqvehkk.jpg) (http://s1030.photobucket.com/user/terriac/media/Ff/FullSizeRender1%202_zpszjqvehkk.jpg.html)
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First stab at a fish taco
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dave
This past week.
Asian Chicken Noodle Soup
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Fresh Pasta Sauce & big funky tubes.
(http://i1030.photobucket.com/albums/y362/terriac/Pp/FullSizeRender2_zpsnmoezevj.jpg) (http://s1030.photobucket.com/user/terriac/media/Pp/FullSizeRender2_zpsnmoezevj.jpg.html)
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Vegetable/Tofu Stir Fry
(http://i1030.photobucket.com/albums/y362/terriac/Ss/FullSizeRender_zpsmfxfyim6.jpg) (http://s1030.photobucket.com/user/terriac/media/Ss/FullSizeRender_zpsmfxfyim6.jpg.html)
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Tonight, Farro with grilled chicken, rapini, arugula, pesto, balsamic glaze...
(http://i1030.photobucket.com/albums/y362/terriac/Bb/FullSizeRender2_zpswmpdjkdv.jpg) (http://s1030.photobucket.com/user/terriac/media/Bb/FullSizeRender2_zpswmpdjkdv.jpg.html)
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dave
Clicking on this thread and looking at daves food around lunch time...seems i just dont learn!
A few things from the last week
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Bibimbap with a Miso soup; Chinese meal: tomato & egg stir fry, mixed mushrooms and asparagus, tofu and spinach soup, chicken wings; wontons; veg sushi; veg summer rolls
Marcus
Looks terrific Marcus!
I'm heating leftovers, i'm not a fan...
dave
Thank you, obviously your stuff looks impeccable as always. I've just moved house so it's been nice this week to be able to cook some decent food after weeks of rummaging around boxes.
I'm pretty damn jealous of your butane burner, I'm Chinese and it just looks perfect for asian food, our new house currently has an electric ceramic hob, my wok is feeling pretty neglected right now :(
Marcus
oh my. dave i'm too hungry for this.
last night we had chopped gyro salad from smitten kitchen
https://smittenkitchen.com/2016/05/chicken-gyro-salad/
It was awesome, and it has all been consumed, and I'm so sad about it.
My wife does all the cooking, as she's home with the chilluns right now, and I'm a fatter and happier guy for it.
Quote from: mmlee on September 29, 2016, 08:40:25 PM
Thank you, obviously your stuff looks impeccable as always. I've just moved house so it's been nice this week to be able to cook some decent food after weeks of rummaging around boxes.
I'm pretty damn jealous of your butane burner, I'm Chinese and it just looks perfect for asian food, our new house currently has an electric ceramic hob, my wok is feeling pretty neglected right now :(
Marcus
Thanks Marcus and Andrew!
Marcus your stuff looks great, i've done well if i get one dish together properly where you're turning out multiple dishes per meal involving lots of involved prep. I'd be overwhelmed.
I use the wok at least three times i week so i can understand your frustration at not having it available.
The burner is my daughter's boyfriend's. They'd just returned from camping and that stove was perfect for the Cataplana's round base.
Since then we picked a beast of a propane burner to use for canning tomatoes and pickles outside in the yard as well as stir frying. Was coming home from the market on the bus the other day and a woman got on struggling to haul her bundle buggy with her. She had one of these burners in the bottom, about 12kg for the burner then she had other stuff piled on top.
60,000 btu so blazing hot compared to the electric stove i've always used with the wok. Very pleased with it so far, getting the hang of all that fire power. (And not too much money to purchase!)
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dave
Black Truffle Ciabatta with the fixin's. Backyard tomato production has been brutal this year like i've never seen. Last year we canned close to four dozen jars of tomato chunks or sauce. This year not one, we had to buy a bushel for processing. So today is only the second time this year we've had a burger worthy tomato this year.
(http://i1030.photobucket.com/albums/y362/terriac/Bb/FullSizeRender1_zps1why6ei8.jpg) (http://s1030.photobucket.com/user/terriac/media/Bb/FullSizeRender1_zps1why6ei8.jpg.html)
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We keep buying this one as it's gone well with everything we paired it with.
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dave
Had to cook again... moving back indoors, feels like summer might be over.
Spiced, Roasted Root Vegetable Tacos, Tomatillo Salsa, Lime/Cilantro Yogurt and Mexi-Can Beans.
Cubed Yukon Gold potatoes, parsnip, turnip and sweet potato coated with evoo, toasted cumin/coriander seeds, chili powder and paprika, oven roasted.
Tomatillo Salsa, charred tomatillos & unripe Hot Portugal peppers, garlic, onion and cilantro blender blitzed.
Lime juice, chopped cilantro and Greek yogurt dressing.
Pot of Mexi-Can Beans with feta
Maple Syrup Flan with Pomegranate
Royal City Brewing Co., Squash Sweet Potato Autumn Ale
Wilco, What's Your 20?
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dave
Chipotle Chakchouka on orzo/brown rice pilaf with lamb sausage and mesclun salad.
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender2_zpsfoefkdvn.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender2_zpsfoefkdvn.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender4_zps54uyyo0o.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender4_zps54uyyo0o.jpg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/FullSizeRender3_zps5gthsakp.jpg) (http://s1030.photobucket.com/user/terriac/media/Cc/FullSizeRender3_zps5gthsakp.jpg.html)
dave
Does this thread make people other than me also feel like massively lazy buggers?
A big reason i do it is because there's someone else (or more ) to cook for, it earns my keep. When no one else is around meals are pretty stripped back, there's not much motivation and there's no one to help with the dishes which i really hate washing.
Like everything else i get obsessed, go gung ho for a while burn out, leave it then come back to it later on down the road.
dave
This is the only thread my wife is interested in when I show her something from the forum.
That Chakchouka looks delicious!
India night, no better leftovers then curries.
A recipe my wife's made many times including tonight, Butter Chicken, and a new recipe for me, Baked Vegetables in Curried Coconut Milk. For vegetables used onions, carrots, parsnip, sweet potatoes and cauliflower. Curry spices were coriander, cumin, fennel seed, chili and tumeric. White basmati to soak up the creamy liquids. Always eat too much when it's India centered, tonight was no different.
Dessert was fruit from the summer freezer into a pie, rhubarb/raspberry/blackberry pie, and of course topped with Greek yogurt, almost feels like summer.
Beverage- local craft brewer IPA, Ransack the Universe from Collective Arts Brewing, they use the art of local artists on their cans, always changing. This one uses Galaxy hops from Australia and Mosaic hops from Yakima Washington.
Music-
American Band, Drive-By Truckers
(http://i1030.photobucket.com/albums/y362/terriac/Cc/file3_zpsvhyimnwz.jpeg) (http://s1030.photobucket.com/user/terriac/media/Cc/file3_zpsvhyimnwz.jpeg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/file_zpszn6iiusy.jpeg) (http://s1030.photobucket.com/user/terriac/media/Cc/file_zpszn6iiusy.jpeg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Cc/file1_zpscgkycaqq.jpeg) (http://s1030.photobucket.com/user/terriac/media/Cc/file1_zpscgkycaqq.jpeg.html)
(http://i1030.photobucket.com/albums/y362/terriac/Bb/file2_zpsgrveoyy2.jpeg) (http://s1030.photobucket.com/user/terriac/media/Bb/file2_zpsgrveoyy2.jpeg.html)
dave
I don't have any pictures, but I managed to put together a pretty good jambalaya today.
Chopped up some onions, bell pepper, poblano pepper, and garlic. Made the rice with chicken stock
and diced tomatoes. For proteins, I used some fresh blackened chicken, andouille sausage, and shrimp.
Plenty of cajun spices and some extra cayenne pepper. Spicy!
Quote from: davent on November 27, 2016, 05:20:45 AMAlways eat too much when it's India centered, tonight was no different.
I have this problem, too. :P
Made a pretty good chana dal, spinach, and paneer qorma over the weekend. Finally figured out that it's better to make the dal separate than to just cook them in the braising liquid. Looked much cleaner (doing it the other way makes for a very unappetizing-looking meal) and the texture was better.
In the midst of perfecting my jambalaya recipe, I picked up a few habanero peppers at the local grocery.
They're small and bright orange and very inexpensive. ( I bought 4 for 24 cents ! ) Adding just a bit
really brings a nice, upfront heat to the dish. The cayenne pepper adds a good amount of backend heat.
Warning: unless you have a high tolerance for heat, don't do what I did when I first bought the habaneros.
Foolishly, before I added them to the dish, I cut up a few rings into very tiny pieces and popped one of those
pieces into my mouth. ( It was really tiny! ) Bad move on my part. My mouth was burning for about 15 minutes.
I didn't have any milk on hand so I just rode it out. Having learned my lesson the hard way, I now just add the cut
peppers into the dish and wash my hands, knife, and cutting board thoroughly. 4 peppers will last me a good while.
(https://www.dropbox.com/s/fbpsb63ydhaklkl/habanero-peppers-orange-1.jpg?raw=1)
If you can eat this many peppers at one time, you either have a deathwish or an exremely high heat tolerance! :)
On the 5:2 diet at the moment to get rid of some of that Christmas flab.
Jamie Oliver's Super Food books are proving invaluable (most meals under 600 calories).
I'd highly recommend them. Every recipe we've tried (up to around 20 now) has been amazing.
This was one of the best for me (probably one of my favorite pasta dishes)
http://www.jamieoliver.com/recipes/pasta-recipes/skinny-carbonara/ (http://www.jamieoliver.com/recipes/pasta-recipes/skinny-carbonara/)
(http://cdn.jamieoliver.com/recipe-database/oldImages/430_575/1591_9_1439906697.jpg)
O/T: I don't know if you guys have Jamie Oliver books in the US?
I know he tried to 'crack' America like Ramsey, and failed miserably ;D
I love pasta! Might have to give this one a try.
The first time I had hummus was made by one of my Arabic teachers at DLI. Completely ruined me on the stuff you can get in the supermarket.
Making hummus is relatively easy. Waiting for pita to cool is not.
(https://www.dropbox.com/s/e6akd3mjmygmguz/hummus.jpeg?raw=1)
And today is fancy lunch. Mushroom mix (couldn't afford morels, but shitakes and oyster mushrooms are frigging delicious) and an egg on homemade bread with a plum wine and mushroom stock reduction. Frigging delicious. And because I'm being decadent, I decided to have a tiny glass of 1983 Don PX sherry to go with it.
I guess I was feeling spendy today. I also treated myself to a new blank notebook to do math problems in ...
(https://www.dropbox.com/s/smgb6ptd49w18qz/mushroomandeggtoast.jpeg?raw=1)
tap tap.....is this thing on? made something i'm proud of, chicken and dumplings from donald link's real cajun. i may have posted this before, sorry if so.
(https://lh3.googleusercontent.com/lKspUFfcPTOqkGhUL_Z0K13rkbiyvNmx6wFUkNrNqhssKmJwaUl1-Am-TAKoK8KVOS__QZtWunDBIluZoeazsiGKGjwO856loZSBOiWhjkVBSj-c9BcaWxCGzPj2cN_uPr9wmIPnniHLTzru3HokmuEfXBdVshKtl9wuHGxUPuCaBup_-1K6bJpkloG7tRF2D5kWYLalBDfCD6lEqLX5_KQ6JV-JUx4c6WtGj6SHMpFlduJIpoIipPn-XZY6627B5mLlDFq18QpfDJpZJdXd90nNo2D9F6t_KII9dufDcdhG7cXF_fATLNjcTdkoDNUy0_Lyi9xgiyXJ49FR8uu4CVFNSuo2r3Gf986Jku_PeMbWTguwuzubPh0odfNIe_p0pHG17-M5K05doAv93hk-ttrDByp-46a-oGxBC3HJQEyR0v0a0wZDPLWla2_Wcr_7dWOkY9I7h9NNmY7uYs202b-KWxhs7y660cWHTtyQclIur_o5_RlbZIsveFJbhA9pg2dw7Z86LszzU6k3wYv4t_l9UIqnBy0dRN4SlabNpysy4-nkVd1DnpI9AoFmxb4I_20cEZ2qoHcFxlFpz4lBtYmwM8mwbVbrqq3HzH7Sts0=s929-no)
Tasty looking dumplings, mmm.
Do you have lolly cake in the USA?
Quote from: alanp on December 07, 2017, 06:34:33 AM
Do you have lolly cake in the USA?
(Googles lolly cake) ...huh. Nope, not a clue what that is.
http://www.bite.co.nz/recipe/10468/Eskimo-lolly-cake/ (http://www.bite.co.nz/recipe/10468/Eskimo-lolly-cake/)
https://en.wikipedia.org/wiki/Lolly_cake (https://en.wikipedia.org/wiki/Lolly_cake)
It's pretty much made of sugar, mixed with sugar, with a little bit of sugar added for flavour. But very colourful, and always goes down well with kids (wow, what a surprise...)
I don't know how to describe eskimo lollies, other than being a bit like compacted, quite a bit denser, slightly chewy marshmallows. If you can find something similar, it's well worth having a crack at making this.
We have a similar candy in the states, commonly called "circus peanuts", but don't know of cakes made from them.
Sounds similar to Rum balls though, ground up cookies held together with a bit of honey/condensed milk/corn syrup.... and rum. Lots of rum.
If anyone tries the recipe, let me know how it goes down.
We have rum balls here, quite different to lollycake :)
We haven't seen Dave post in this thread in a long time. I hope he didn't eat anything that didn't agree with him.
I'd try the recipe, but no idea where I'd find malt biscuits here. They appear to be somewhat ridiculously priced to import via amazon. Hrm....
Quote from: pickdropper on December 11, 2017, 03:57:52 AM
We haven't seen Dave post in this thread in a long time. I hope he didn't eat anything that didn't agree with him.
Well, he lives in Canada, where the growing season is two weeks in the summer. He's probably in hibernation now, and just didn't want to show us the salmon carcasses that made up most of his recent caloric intake.
... wait ... Has anyone seen a picture of Dave?
http://edmondscooking.co.nz/recipes/fritters/mock-whitebait-patties/ (http://edmondscooking.co.nz/recipes/fritters/mock-whitebait-patties/)
Another great Kiwi recipe -- Mock Whitebait Fritters.
It doesn't actually CONTAIN any whitebait, or taste hugely OF whitebait. But remember, you don't need to faff around with actually catching whitebait.
When cooking this, you don't need to boil the potato or anything, just clean, peel, and then grate the raw potato. It would probably pay to put it in a clean teatowel after grating and squeeze the liquid out, though, or you'll have very runny fritters!
Goes great with tomato sauce.
Quote from: pickdropper on December 11, 2017, 03:57:52 AM
We haven't seen Dave post in this thread in a long time. I hope he didn't eat anything that didn't agree with him.
Quote from: midwayfair on December 11, 2017, 03:13:54 PM
Quote from: pickdropper on December 11, 2017, 03:57:52 AM
We haven't seen Dave post in this thread in a long time. I hope he didn't eat anything that didn't agree with him.
Well, he lives in Canada, where the growing season is two weeks in the summer. He's probably in hibernation now, and just didn't want to show us the salmon carcasses that made up most of his recent caloric intake.
... wait ... Has anyone seen a picture of Dave?
I'm just seeing these today, all's well, i still haven't recovered from Photobucket and picked another hosting site. Still cooking and almost ate something that didn't agree with me but thought better and passed.
Made a meatloaf this month that went over well with the others, i cut into and knew immediately i wasn't going to eat it. I've always hated meatloaf and it's been maybe a couple decades since i last ate any so thought it was time to revisit, people change, it appears meatloaf doesn't, totally vile. My wife ate a thin piece, my daughter a thin piece, her boyfriend the rest of the first half of it. He took the other half home and ate it, maybe shared some with his parents, i didn't ask.
When i was mixing it up, seasoning, i was frying up bits of the mix so it tasted good before i panned it and baked it and it did. Form it into something, forget it, meatloaf, meat balls, i'll pass on sausages, hamburgers can be wonderful with enough helpers to disguise the meat texture.
I didn't take pictures of the finished product, quoting my daughter's boyfriend, "Your dad looks so disgusted!", cracked me up.
Well Happy New Years guys!
dave
Here's a thread i post in on another site that hosts the pictures. The thread's for 2018 to date.
https://www.badgerandblade.com/forum/threads/whats-cooking-2018.535068/#post-9424973
Have y'all seen this? ( North America only for now, sorry overseas peeps )
http://www.coca-colacompany.com/stories/diet-coke-relaunch (http://www.coca-colacompany.com/stories/diet-coke-relaunch)
I tried the mango flavor and it's surprisingly good.
(http://alanp.info/images/fritters.JPG)
Not bad at all :)
Surprising how much water comes out of grated potato, though.
My brother cooked "blins" today, after watching the Life of Boris youtube channel. They're Russian pancakes, basically.
Considering he's never cooked before in his LIFE (and he's over twenty), they turned out surprisingly well. He didn't stir the mix well enough (there were still lumps), and he needed some tips on how to cook them in the pan (more oil, and don't try and do pan-filling ones if you're just starting out and using a crappy spatula), but they were not too bad.
I might try my hand at making "pelmen" next weekend.
The pelmeni turned out amazing, especially with some sour cream. And they store very, very well in the freezer -- you can make a heap of them and freeze 'em down, and just take some out as you want 'em, bung 'em in boiling water for ten minutes, and there's your tea done.
I ran out the other day (worked my way through the bagful I made a couple weeks ago), so I tried buying some dumplings from the supermarket.
Hoisin Pork and Cabbage dumplings taste utterly revolting. Horrible. I'm not sure I even want to give away the ones I haven't cooked yet, I couldn't do that to some innocent soul.
I need to make more pelmeni.
Been using 'postimage' at diystompboxes a bit so put a few of the new meals from the past two weeks up onto postimage, we'll see.
Last night was Roast Kale, cannellini bean, chorizo, tomato...
Pink pasta, smoked salmon sauce over fresh taglierini...
Blade steak, low and slow in the oven then seared on a screaming hot chimney. With mixed mushroom risotto, wasabi/horseradish sauce...
(https://s19.postimg.org/7bsee0coz/file1-3.jpg) (https://postimages.org/)
(https://s19.postimg.org/bkx4gaik3/file1-3.jpg) (https://postimages.org/)
(https://s19.postimg.org/nzjwgm2cj/file4-2.jpg) (https://postimages.org/)
(https://s19.postimg.org/fhagcelkz/file4-2.jpg) (https://postimages.org/)
(https://s19.postimg.org/8qtz2zdur/file5-1.jpg) (https://postimages.org/)
(https://s19.postimg.org/y9mbfzpoz/file8.jpg) (https://postimages.org/)
dave
I'll say again, Russian Pelmeni are amazing. I really, really need to do another big batch. And if anyone had any tips on rolling and folding big batches, I would really appreciate it :)
Did this afew times in the dark with snow on the ground, much more pleasant when you can see what you're doing.
Searing a blade steak on a chimney, edamame/corn succotash with garlic/lemon/evoo smashed mini potatoes potatoes.
First garden rhubarb pie of the season.
'''''''''''''''(https://s19.postimg.cc/6q1i8240z/IMG_E0055.jpg) (https://postimg.cc/image/8ulv955nj/)
'''''''''''''''(https://s19.postimg.cc/7fkakewur/IMG_E0069.jpg) (https://postimg.cc/image/az68a7zkf/)
(https://s19.postimg.cc/fxtqoqvnn/IMG_E0081.jpg) (https://postimg.cc/image/48pr0s4ov/)
'''''''''''''''(https://s19.postimg.cc/itbf9ac5v/IMG_E0087.jpg) (https://postimg.cc/image/v7y79m3nz/)
dave
Still cooking but pedals have fallen by the wayside for the time being. Still check in a couple times per day.
Chicken tacos. from a couple weeks ago. Doing pork tacos tonight...
(https://s19.postimg.cc/fnqtj9w6b/file1-3.jpg) (https://postimg.cc/image/lbx4a60in/)
Stromboli & chef's salad.
(https://s19.postimg.cc/fazfd6ln7/IMG_E0203.jpg) (https://postimg.cc/image/c44vtk173/)
Fennel, sausage pizza & anchovie marinara
(https://s19.postimg.cc/j7cr97on7/file7.jpg) (https://postimg.cc/image/3lvfp9cov/)
Pork belly and beluga lentils.
(https://s19.postimg.cc/dvxuok7qb/file1-3.jpg) (https://postimg.cc/image/5qfsqejhb/)
dave
I had been wondering what Dave has been eating.
Building has fallen off for me as well. Hopefully I can get back to it in a month or two. Haven't touched my Iron since November.
I know that if I eat too much food, my pants will feel tighter. Here I am just looking at food and experiencing the same thing--- yikes! :o I just figured out why! :-[ :-[ :-[ :P
What is succotash? I know that Sylvester the Cat has a catchphase of "Suffering Succotash!"
Quote from: alanp on May 14, 2018, 05:07:51 AM
What is succotash? I know that Sylvester the Cat has a catchphase of "Suffering Succotash!"
Corn and Lima beans (or other beans I suppose, often from a can), usually with other stuff mixed in (my grandma always added tomatoes and bell peppers in hers). Was a popular food during the great depression era (1930s), when she was growing up, which is why I suppose she liked it.
This succotash used frozen corn and frozen edamame beans (small and green), if i had limas would have used those.
In butter sauteed some onion and garlic, threw in heated through beans and corn, stirred in some greek yogurt. Mixed in chopped cilantro then topped with a mix of diced cherry tomatoes/sliced scallions and more chopped cilantro. Finally crumbled feta over it, salt and pepper.
Will make it this way again if i remember too, was a tasty combination.
dave
Dave, why do I click on this thread at lunch time EVERYTIME....why? My reheated leftovers look even more miserable then ever before....
Awesome food as always mate, I nearly took a bite out of my screen :)
So, obviously not quite the same level as Dave's food...
This is a favorite "heading for winter" (southern hemisphere here ;-) ) weeknight meal of mine. Its easy to make. It's hot, temperature and spice, hearty and comforting. Mines obviously a little different from the recipe, i add winter vegetables because, well, their good for me. I also hold back on the chilli as it tends to upset my guts.
Bonus: Recipe included.
(https://www.dropbox.com/s/zv905og5hvmifyu/Cacio-e-Pepe_TASTING-ROME.jpg?raw=1)
Watched "Beat Bobby Flay" the other day and they made this: Cacio e Pepe.
It's a simple but really delicious Italian dish that only has a few ingredients: pasta, pecorino cheese, black pepper, butter.
I bought a nice piece of pecorino calabrese at the local kroger and added a bit of grated parm. I made it yesterday and today.
Used some olive oil yesterday and added too much. Left out the olive oil today and really nailed it. Yum!
It's basically an Italian version of mac and cheese. No garlic! what?
( pic from the net )
Boris' latest cooking video was hilarious. Hungarian blins. Kinda. If you squint right.
And if you're completely allergic to the fact that a lot of recipes that call for yeast, or baking powder, or baking soda, sometimes substitute fizzy drink.
I recommend pikelets instead.
(https://www.dropbox.com/s/ysr5m5v56r1t5oh/mcd%20fish1.jpg?raw=1)
Yummy. And I didn't have to cook it! :)
Just made one of the best pasta dishes that I've ever tasted!
Pennette Ala Vodka
Recipe courtesy of Carla Pellegrino
(https://www.dropbox.com/s/8ku10d6i5km90rn/1384470172381.jpeg?raw=1)
pictures don't do the dish justice. the only downside: it takes a long time to prepare.
https://www.foodnetwork.com/recipes/pennette-ala-vodka-recipe-1948467 (https://www.foodnetwork.com/recipes/pennette-ala-vodka-recipe-1948467)
Three quarters of a cup of vodka?! I need to know, what does this taste like to you?
Quote from: alanp on August 22, 2018, 04:41:56 AM
Three quarters of a cup of vodka?! I need to know, what does this taste like to you?
He can't tell you, he still has a hangover.
In all seriousness, I can't get vodka sauce to taste like anything except the vodka no matter how long I cook it, but I hadn't tried making it a cream sauce instead. Maybe the cream masks some of the christmas tree taste.
Quote from: alanp on August 22, 2018, 04:41:56 AM
Three quarters of a cup of vodka?! I need to know, what does this taste like to you?
tastes like chicken
I've tried Smirnoff, and Stolichnaya. Both smelt and tasted of nail polish remover, to my tongue. (Standard disclaimer -- meatworker, etc, etc.) I also bought a bottle of Finlandia once. It took two years to drain that bottle.
Picked up a bottle of Russian Standard vodka, and wow! This stuff is seriously nice, no smell of nail polish remover, and smoooov. Really smooth. Very, very nice!
Supposedly, you can pour bottom-shelf vodka through a water filter 6-7 times to turn it into slightly-higher-than-bottom-shelf vodka. Overall, though, it is imprecise distilling or cost-shaving that causes distillers to keep the "tails" in the batch that make it taste less nice. Stay away from any brand that also sells flavored vodka (which tells you that they don't care about or take particular pride in the vodka itself).
Okay, so I picked up some curry roux (from the Japanese section in the supermarket.)
I have 600gram of gravy beef. (It's cheap.)
I have potato. I have carrot. I have onion.
BUT.
The measurements on the box are in Grandpa Simpson measurements!
Can someone tell me what these are in terms of medium potato, medium onion, and average carrots?
13 oz onion, 3.5 oz carrot, and 5 oz potato
If New Zealand produce is anything like American produce, then "medium" means pick the smallest one in the store.
(http://alanp.info/images/curry%20pre%20pot.JPG)
A pot of stir-fried potato, carrot, onion, and cubed gravy beef.
(http://alanp.info/images/curry%20post%20pot.JPG)
Same pot, plus the curry roux, and five minutes of simmering :)
(http://alanp.info/images/curryplate.JPG)
Well, with a good curry, you have to have a beer, right? And it was a very nice curry!
(http://alanp.info/images/currybox.JPG)
I made ma po tofu today, with homemade seasoned chili oil.
It was amazing. I almost never make two plates of a dinner, but I seriously considered making a third of this.
Here's what I did:
Drain and cube a package of tofu. Let soak in a bowl with some cold water. Usually I press tofu and fry it, but this recipe really is better if you leave it soft.
Chili oil:
Roast four star anise pods and a cinnamon stick in a small sauce pan. De-seed (mostly) about 15 dried red chilis. After the spices have roasted about 2-3 minutes, pour in about 1/2 cup of oil into the pan, reduce to really low heat, and add the chilis and a teaspoon of Sichuan peppercorns. Cook for about 20 minutes then dilute it with another 1/4 cup of oil. (You don't want to burn the spices, but you do want to keep it hot enough long enough to actually infuse.)
It's useful for other recipes and it'll keep a long time, and this'll make extra.
Sauce and stuff:
Put enough mushrooms in a food processor to get 1 cup of minced mushrooms. I used oyster and regular white mushrooms, but I suspect that oyster and shitake and possibly a little portabello are the better way to go. You want something with deep flavor, because the chili oil will dominate the flavor.
Mince some garlic, ginger, and white onion.
Put 1/4 cup of the chili oil and a tablespoon of sesame oil in a hot pan. Add the minced stuff.
While that's frying, thaw or otherwise obtain a 1/2 cup of stock. I make mushroom stock, so that's what I used.
When the mushrooms have given up most of their liquid, add the stock and then a couple tablespoons of dried bean paste. There's a specific dried bean paste you're supposed to use for this, but I didn't have it or the correct fermented beans to make it. I just used roasted black bean paste (which is almost like dehydrated soy sauce). Mix well.
Drain the tofu and add it. Add some scallion greens (save the white end for a garnish at the end) and Sichuan peppercorns. Cook for a bit so the sauce can reduce a little, imprint on the tofu, and emulsify.
It's fine on its own, but I put it on rice.
By the way, some recipes have corn starch and crap in it. Don't do that. It really won't need it. This recipe is almost entirely about the chili oil, and there won't be much regular liquid left at the end to turn into goop. The stock is mostly just another layer of flavor.
Also, there is no substitute for Sichuan peppercorns. They used to be illegal in the states, so you'll still find restaurants that don't use them despite otherwise serving legit Sichuan food. They produce a cold, numbing sensation rather than being hot like normal peppercorns. Sort of like a cross between anise and a trip to the dentist, but actually good.
Sounds interesting! I don't know what tofu is, other than that the kid in the '86 in the show _Initial D_ delivers it for his Dad, and vegans like it as a meat subsitute. But I like spicy stuff, so might have to look it up.
I was watching some more Life Of Boris videos before, and I think I might have to cook some stroganoff in the weekend. (He said to use vodka, I'll probably just use red wine. It's cheaper.)
Sounds interesting Jon, i'm on very good terms with tofu and it's a regular part of our diet.
... but tonight it was meat. Maybe one more grilling of burgers for this year and then must wait for next year's tomato season.
The build, 100g sliders, grilled egg buns, sauteed/caramelized onion/garlic/shiitakes, Benedictin Bleu cheese, 100g beef pattie, wasabi/horseradish sauce, slice of "Rose" tomato, backyard arugula, sweet relish, ball park mustard & Hellmans.
My wife's first apple pie of the season, Ginger Crisp apples, topped with full fat Greek yogurt.
(https://i.postimg.cc/gkkzKScf/IMG_E1809.jpg) (https://postimg.cc/Sj3bSGMr)
(https://i.postimg.cc/9XBXZ52d/IMG_E1817.jpg) (https://postimg.cc/QVHrZzHC)
(https://i.postimg.cc/C5JFgD7P/IMG_E1823.jpg) (https://postimg.cc/0KMgGzLD)
dave
.... wow, those burgers... how do you fit them in your mouth?! :o If you have trouble with them, I'd be happy to take them off your hands ;)
The stroganoff went okay... the beef wound up being too damn cooked, though. Still very tasty, though. Too high a heat, and too long frying the beef strips.
I think we are having halloumi cheese and mushroom burgers tonight, but damn, I kinda want blue cheese now.
Just planted tomato seeds last weekend for the upcoming tomato season here.
https://savoringthepast.net/2016/04/13/mushroom-ketchup/ (https://savoringthepast.net/2016/04/13/mushroom-ketchup/)
Start with a kilogram of mushrooms. Yes, a whole kilogram. Chop 'em up fine. Real fine. Add salt, and the bay leaves.
Leave overnight, or longer, till the mushies are all nice and liquid.
Add Cayenne pepper. Add horseradish. Add lemon. Add cider vinegar. Plus some cloves, and allspice.
Bloody tasty sauce, this. Complex as hell in taste, and very, very nice.
Quote from: alanp on October 05, 2018, 07:19:48 AM
https://savoringthepast.net/2016/04/13/mushroom-ketchup/ (https://savoringthepast.net/2016/04/13/mushroom-ketchup/)
Start with a kilogram of mushrooms. Yes, a whole kilogram. Chop 'em up fine. Real fine. Add salt, and the bay leaves.
Leave overnight, or longer, till the mushies are all nice and liquid.
Add Cayenne pepper. Add horseradish. Add lemon. Add cider vinegar. Plus some cloves, and allspice.
Bloody tasty sauce, this. Complex as hell in taste, and very, very nice.
Hmm, I want to try this. I worked in a fungal genetics lab for a few years, and have a fondness for various fungi. I would probably sub in a few more interesting varieties for some of the buttons though. Maybe some pink Oysters, Shiitakes would work well, maybe some Pioppinos too, if you can find them. Hell, maybe some morels if you don't mind breaking the bank (aka: can you find them wild).
Downside with fungi is the cost. If you don't grow your own, or are an expert in your local wild species, they're bloody pricey little buggers.
I got lucky. My local supermarket must have had a load they wanted to get rid of, before they went bad, or something. $3 NZD for a kilo.
That just means I need to get to saucemaking quick like :)
Quote from: alanp on September 23, 2018, 03:56:17 AM
.... wow, those burgers... how do you fit them in your mouth?! :o If you have trouble with them, I'd be happy to take them off your hands ;)
Hi Alan, i do have trouble but if i squish em way down I can do it.
Details, details, details... the nerve responsible for the right side of my face was severed so i can't open my mouth very wide before the lips on that side of my mouth will wrap over my teeth and end up being between the food you're going to take a bite from and your teeth, doesn't work very well, it hurts and bleeds. No ability to curl, hold the lips back at all on the right.
Nerve reassignment gave some gross motor control to the right side of my face but the nerve they hijacked was the one that controlled the right side of my tongue, far bigger deal, something you've never given a moments thought to your entire life. Tongue can't manipulate food very well while you chew and if you lose something to the right side of your mouth there's nothing the tongue can do to get it back across, it's lost, go fishing. Always small bites so never much food at any one time helps. You make it work.
dave
(https://www.dropbox.com/s/bofl5nktvzr4etd/sourdough.jpg?raw=1)
First successful sourdough. I could never keep a starter alive long enough to be able to make bread with it before. This is after a 1-week starter.
Quote from: midwayfair on October 07, 2018, 06:07:38 PM
(https://www.dropbox.com/s/bofl5nktvzr4etd/sourdough.jpg?raw=1)
First successful sourdough. I could never keep a starter alive long enough to be able to make bread with it before. This is after a 1-week starter.
I was craving some sourdough for the past few weeks. When my child was born, members of my church gave my family food, including some sourdough bread from Cracker Barrel. It almost hit the spot, but it was a little too sweet for my taste. How did yours fare on the sour/sweet ratio?
Quote from: diablochris6 on October 10, 2018, 02:43:01 AM
Quote from: midwayfair on October 07, 2018, 06:07:38 PM
(https://www.dropbox.com/s/bofl5nktvzr4etd/sourdough.jpg?raw=1)
First successful sourdough. I could never keep a starter alive long enough to be able to make bread with it before. This is after a 1-week starter.
I was craving some sourdough for the past few weeks. When my child was born, members of my church gave my family food, including some sourdough bread from Cracker Barrel. It almost hit the spot, but it was a little too sweet for my taste. How did yours fare on the sour/sweet ratio?
Well ... I don't add sugar, so it's really not sweet at all.
It's amazing how well random fry-ups go.
Tonight? Sausage meat, bacon (the cheap kind), carrot, onion, mushrooms, salt 'n' pepper, and rice.
Good stuff. No sauce needed with this lot :)
Frying up random stuff is fun. Tonight was spam (never tried it before, will try most things once!), sausage meat (usually tasty, soaks up flavour nicely), carrot (eh, it's a vegetable, I can tell Mum I had veges with tea), plus the usual onion, salt, and pepper. Got some mushrooms, too. I ain't broke yet.
What's a nice, hot, hot sauce? And what kind of thing does that sort of sauce go well with? (Besides Gordon Ramsay going fuck shit fuck shit fuck shit fuck.)
Quote from: alanp on October 05, 2018, 07:19:48 AM
Don't use white button mushrooms. The sauce doesn't taste the same. Use common brown mushrooms, like the recipe says, even though they cost more :-\
You can use these, just don't expect things to work per usual :D
I fried some bacon, potato, and onion. When I added the button-mushroom sauce, it formed a nice gravy with the bacon grease. Sometimes, you just get lucky.
Made some cheburek tonight, and also made a complete mess of my kitchen.
Flour everywhere.
I went by the Life Of Boris video. Didn't have any green onion, so I used chives, instead. (When I was a kid, we had a planter of chives outside, and sometimes Mum would send me outside with scissors to get some, to chop up into the mashed potato.)
Insanely tasty.
Still not really haven't any 3rd party hosting for bowlporn inundation... Yakisoba noodles with pork and vegetables, Thursday quickie and no i don't know how use chopsticks or what effect on the taste of food that they may have.
(https://i.postimg.cc/wvkjLCmH/file-21.jpg) (https://postimg.cc/bDsPjFgF)
dave
I like how as soon as I change the title because the balance of posters in the thread had finally outweighted Dave on a regular basis, and then he posts a beautiful bowl o' noodles right after.
I would never had noticed that Jon, i'm shattered time for a good cry... anyways thank you for the kind words Jon! I haven't picked up a soldering iron in a few years so not much of any sort of participation during that time but i do check the new posts daily to see what's happening.
Still doing lots of cooking pictures but only post on Instagram and one other forum with a food section and image hosting. The third party, party has left me scarred, first i used Imageshack then had many 1,000's of pictures with photobucket when they got stupid and since then a picture here and there using postimage.
A couple from last weekend, steak and eggs, reverse sear blade steak- low and slow . Butter chicken, aloo gobi matar, basmati and store bought naan & samosas.
(https://i.postimg.cc/XYRVwxH2/file1-14.jpg) (https://postimg.cc/ZWLtmPh3)
(https://i.postimg.cc/LsjmvfGm/file2-11.jpg) (https://postimg.cc/GBh0mBcf)
(https://i.postimg.cc/CLtYgmgF/file6-7.jpg) (https://postimg.cc/N51Z88FV)
(https://i.postimg.cc/HsjHRFFZ/file8-6.jpg) (https://postimg.cc/hfFH7ZDT)
Figured out how to maximize/manipulate our oven for pizza betterment.
Weekend before.
1.Mozzarella, celeriac, radish, turnip, pickled ot peppers 2. Pissaladiére Sardine/anchovy paste, onion compote, fennel, peppers, olives
(https://i.postimg.cc/jjYDssbd/file-14.jpg) (https://postimg.cc/VJ4fgPv3)
(https://i.postimg.cc/3wjdNP8j/file4-8.jpg) (https://postimg.cc/R3FMbpnq)
(https://i.postimg.cc/cJ1rKFrV/file5-8.jpg) (https://postimg.cc/ZWgT2FPc)
Always great to see what others are up to in the kitchen.
dave
Damn, you just made me hungry.
Delicious looking plates right there
Last night I made Marzipan Cheesecakes. half-pint mason jar sized, cooked in a water bath with my immersion cooker. Very tasty (assuming you like almonds) and horrendously calorie rich, so I've also broken out the stationary bike again....
(https://i.imgur.com/GoyCN6A.png)
And just to doubledown on the calorie bomb I'm making "Cajun" "Alfredo" tonight. Chicken thighs and andouille sausage cooked up with garlic and a generous helping of cajun seasoning mix, a pint (~475mL) of heavy cream added and simmered for a minute or two, 4 cups of cooked penne pasta (~225g uncooked) added, then about a cup (~240mL) of shredded Parmesan mixed in (with a bit of fresh parsley and pecorino romano for finishing).
edit: Ok... added a wee bit too much cayenne to the spice mix this time around. Wheeze. Sweat. Cough. Still yummy, but with a dose of pain.
Tonight's fry-up turned out really, really good.
Chopped up onion, carrots, cubed jumbo brown mushrooms, some mince, cubed spam, salt, and some pepper. With boiled spuds on the side. No sauces.
I'm surprised at how good this is.
Cauliflower and potato curry.
(http://www.dropbox.com/s/i5v8f0z7iu83hye/cauliflower_curry.jpg?raw=1)
Learned how to make cauliflower so that it doesn't taste awful. The secret is basically to cook it longer. For this I did 15 minutes boiled in water, then roasted (with oil) for 10 minutes on the bottom of my oven and broiled for 15.
(http://alanp.info/images/pan%20sep19.JPG)
Chorizo, porcini mushrooms, a bit of mince, veges, and rice. Very tasty indeed, no pepper or other seasonings needed at all :D
So I just had a bowl of brisket pho for lunch (I must admit it was rather average) and I just found this thread. Feel like something yum to eat to balance out the disappointment.
School hols start for my kids this week, so next week will bring a day baking pretzels. Shall try and get some photos.
(https://www.dropbox.com/s/ds3i4hqd27cydje/Chili.jpg?raw=1)
We had a chili cookoff at work, so I made vegetarian chili with grits toasts.
Our site leader told me, when I was setting things up in the morning, that he thought "vegetarian" and "chili" are contradictory terms. I'm like ... dude, "chili" refers the the vegetable in the stew.
Last year the vegan chili apparently won, so I thought I had a shot if enough vegetarians stopped by and had only one option ;)
I have experienced an "oh thanks but you don't have a chance" entering my vegetarian chili in a contest at work.
Looks delicious Jon!
(Botanically chilis are fruits...)
dave
Been into baking lately. Tonight we had tacos with homemade flour tortillas. They tasted great.
Also been experimenting with homemade pita bread. It's way easier than I thought it would be and it is crazy satisfying to watch them puff up in the oven.
A week or two ago we were all missing home so I was looking for some type of iconic American food to make for diner, thinking maybe it would help.
I found a recipe that said it was just like Pizza Hut pan pizza, something we never actually eat, but thought it fit the bill nicely. The dough had to rise in the fridge for a full twenty-four hours, so it took a little planning, but I got there. The result? Well it looked right and it tasted just like I remembered it tasting, and sometime in that first bit I remembered why it's been so long since we've had it.
I think having a cast iron pan would've helped a little, but it was really close to the original.
It was a fun adventure either way, and I think at least the kids enjoyed it a bit. Also let us mix up pizza night a bit.
Local Whole Woods was clearancing out San Marzano tomatoes (normally 6$ a can, down to 2$, woo ;D).
Now I just need to decide what to make with them. Trying to decide if I'm in a Chicken Parmesan mood, or a Spaghetti and Meatballs mood...
Made some impossible burgers today.
Gawddamm.
Have you joined the ranks of vegetarians by chance Jon?
Quote from: Matmosphere on October 27, 2019, 05:06:45 PM
Have you joined the ranks of vegetarians by chance Jon?
For about the last ... 5 or 6 years?
We're not completely vegetarian. I'll eat some hunted meat once in a while (like maybe once or twice a year we'll end up with some deer, goose, or squirrel) and ethically caught fish, but I don't buy store-bought meat and basically never order a meat dish in a restaurant.
Quote from: midwayfair on October 27, 2019, 05:56:50 PM
Quote from: Matmosphere on October 27, 2019, 05:06:45 PM
Have you joined the ranks of vegetarians by chance Jon?
For about the last ... 5 or 6 years?
We're not completely vegetarian. I'll eat some hunted meat once in a while (like maybe once or twice a year we'll end up with some deer, goose, or squirrel) and ethically caught fish, but I don't buy store-bought meat and basically never order a meat dish in a restaurant.
Ah, that's cool. I just thought I remembered you postering meat dishes earlier in the thread. Although I don't know how long Ago this thread started.
Distraction and more distraction, gotta eat... looking for something to do my daughter decided to try making bagels yesterday. 'Everything' bagels in production, today's lunch with mortadella... She did great, a natural!
(https://i.postimg.cc/zvv73g4X/IMG_E1901.jpg) (https://postimages.org/)
(https://i.postimg.cc/mknw9rG3/IMG_E1903.jpg) (https://postimages.org/)
(https://i.postimg.cc/m2cVs7Qm/IMG_E1906.jpg) (https://postimages.org/)
(https://i.postimg.cc/d0F9rXgf/IMG_E1914.jpg) (https://postimages.org/) (https://i.postimg.cc/dVrB7vNd/IMG_E1916.jpg) (https://postimages.org/)
(https://i.postimg.cc/HsKZc6YG/IMG_1966_(2).jpg) (https://postimages.org/)
dave
Very very cool. She did well indeed. I have not made those yet. I love to bake, most recently I bought myself a bread maker. Been fun so far.
Sent from my iPhone using Tapatalk
The farm family i buy most of my local stuff from at the market has had a stand going back into the 1800's but under the current circumstances and for the time being aren't set up at the market. Last week they started a one size fits all 'local veggie box' delivery service. Tonight from my box a butternut squash, onions, carrots and jalapenos for a curried squash soup.
Turns out there was no chicken stock in the freezer but there was a container of milk that had been infused with celeriac... why not?
No half and half cream on hand but a tub of sour cream and a bag of milk, yes our milk is sold in bags going back decades... diy half and half...
Also used ginger, curry powder, yellow curry paste, topped with the jalapeno, cilantro, Aleppo pepper and more sour cream... happy taste buds even if i'm no fan of squash!
(https://i.imgur.com/nJRfC7c.jpg)
(https://i.imgur.com/pTV7tCg.jpg)
(https://i.imgur.com/NbFyWlr.jpg)
(https://i.imgur.com/TRgXdoH.jpg)
(https://i.imgur.com/AIYnxio.jpg)
(https://i.imgur.com/bpmslWw.jpg)
Stay well, finish your soup or you won't get dessert, the end of last summer's wild blueberries...
(https://i.imgur.com/Cb8HGge.jpg)
dave
Quick one tonight, Tibetan Curried Noodles. Used flank steak, ramen noodles, cabbage, onion, garlic, ginger, curry powder, sambal oelek, Maggi, chives...
(https://i.imgur.com/FavugJg.jpg)
(https://i.imgur.com/LFLuFWI.jpg)
(https://i.imgur.com/aV5UC8r.jpg)
(https://i.imgur.com/EeFheNx.jpg)
Stay well, cook to distraction...
dave
Tuesday night quickie, the other half of the flank steak, 15 minute marinate in yellow miso, Maggi, sambal oelek, toasted sesame oil, ginger, garlic, sugar, few minutes per side in a pretty hot pan, basmati and steamed edamame & corn. A couple teaspoons of the marinate were set aside before marinating the steak, mixed with rice vinegar and oil to drizzle over the cooked steak. Backyard chives, all we have so far and we've been having snow flurries all day.
(https://i.imgur.com/OPUdxpUl.jpg)
(https://i.imgur.com/0hqKhQel.jpg)
(https://i.imgur.com/rqJoHQvl.png)
Take care all!
dave
Vegetarian fire noodles!
First we make some knife-cut noodles. They're often alkaline noodles, but it turns out that it's best to bake the baking soda ahead of time to raise the PH. The dough was super hard to work with and I didn't even attempt to roll them out with a rolling pin (I used my hand-cranked pasta maker, though).
(https://www.dropbox.com/s/j1x7hd6vuehfbob/knife-cut-noodles.jpg?raw=1)
Nevertheless they did turn a little bit yellow during cooking.
(https://www.dropbox.com/s/8srpjnxf45czl93/noodley.jpg?raw=1)
Toppings: minced and crispy-fried mushrooms in place of the more traditional pork, scallions, sichuan peppercorns, peanuts, sesame seeds, chili oil, chili crisp (the dark red stuff in the middle), and a little bit of soy sauce and black vinegar.
(https://www.dropbox.com/s/jsw30oh7bduecbs/fire-noodles.jpg?raw=1)
Like basically everything involving homemade chili oil, I would probably eat this continuously until I physically explode, so it's probably a good thing that it was sort of labor intensive for a "fast" meal.
Quote from: midwayfair on April 22, 2020, 06:46:17 PM
Vegetarian fire noodles!
First we make some knife-cut noodles. They're often alkaline noodles, but it turns out that it's best to bake the baking soda ahead of time to raise the PH. The dough was super hard to work with and I didn't even attempt to roll them out with a rolling pin (I used my hand-cranked pasta maker, though).
(https://www.dropbox.com/s/j1x7hd6vuehfbob/knife-cut-noodles.jpg?raw=1)
Nevertheless they did turn a little bit yellow during cooking.
(https://www.dropbox.com/s/8srpjnxf45czl93/noodley.jpg?raw=1)
Toppings: minced and crispy-fried mushrooms in place of the more traditional pork, scallions, sichuan peppercorns, peanuts, sesame seeds, chili oil, chili crisp (the dark red stuff in the middle), and a little bit of soy sauce and black vinegar.
(https://www.dropbox.com/s/jsw30oh7bduecbs/fire-noodles.jpg?raw=1)
Like basically everything involving homemade chili oil, I would probably eat this continuously until I physically explode, so it's probably a good thing that it was sort of labor intensive for a "fast" meal.
Weird things happening here Jon, in your post i only see your first picture three times, when i quote your post i get the three different pictures, looks delicious.
dave
Edit, your original post now shows the three different images.
The basics for anytime of day, clean out the fridge tomorrows market day.
(https://i.imgur.com/2bZ4hsfl.jpg)
(https://i.imgur.com/CN5pMY0l.jpg)
dave
Mac 'n cheese with flavour bombs, Shropshire Blue cheese is killer, chunks scattered throughout before baking, sourdough bread crumbs, parm and Aleppo pepper. Shallow dish to up the crunchy cheesy top - to- creamy cheesy inners ratio.
(https://i.imgur.com/IV2wnbFl.jpg)
(https://i.imgur.com/2BfkSw5l.jpg)
(https://i.imgur.com/Uhvb14sl.jpg)
(https://i.imgur.com/1h9P8ojl.jpg)
Tonight's farmstand delivery, while we were having after dinner coffee, time to start meal planning.
(https://i.imgur.com/uq79nYzl.jpg)
Take care all!
dave
dave
Making chicken soup tonight. De-boned my freezer yesterday (the carcasses of a couple rotisserie chickens), baked a few leg quarters and saved those bones as well. Tossed in the InstantPot for a couple hours with some random veg and herbs. Strain out the chunks and let it sit long enough for the fat to rise to the top. (or stick it in the fridge until you want to use it)
Tonight, fry up some onion and garlic until just starting to color, add a few stalks of celery, a couple carrots, and a potato or two. Add a quart of stock and simmer until the veggies are tender (along with any additional herbs/spice if you wish). Toss in a couple handfuls of egg noodles (because I have them on hand and may as well use them) along with the saved meat, and let it simmer until the noodles are done. Consume as needed.
Burger night and i despise the texture of reformed ground meats, patties, sausage, meatballs, meatloaf is the worst of the lot absolutely abhorred.
'Superiority Burger' recipe is a great vegetarian patty we've made a few times and have no reason to not keep going back to.
Shropshire blue dressing, diy dills, hydroponic tomatoes that came in yesterday surprise box, bibb lettuce, sweet relish, ballpark mustard, toasted buttered bun... forgot onions, out of practice, Miss Vickie's Jalapeno chips & a local crafter.
(https://i.imgur.com/lV7Gmk9l.jpg)
(https://i.imgur.com/Ow9MGIhl.png)
(https://i.imgur.com/MWQ4PHVl.jpg)
(https://i.imgur.com/DHYBdiQl.jpg)
(https://i.imgur.com/UXlyvzTl.jpg)
dave
Awesome food as always Dave!
I bought a Weber Smoking Mountain last week on a whim. Warning, total meat smoking noob here. Never even tried it before.
First attempt was barely a pass (top side roast). The smokey flavour was way too intense, slightly bitter and ashy. Also the cut of meat may not have been the best choice.
2nd attempt was much better (chicken), really nice.
Just as an idea, we used some of the left over smoked chicken in a chicken soup the following night. Wow. The smoke flavour mellowed out and created this deep flavour to the soup thats a little difficult for me to describe. Combined with small pockets of the original smokey flavour when you eat pieces of the chicken. A winning combination!
Quote from: davent on April 27, 2020, 01:41:29 AM
'Superiority Burger' recipe is a great vegetarian patty we've made a few times and have no reason to not keep going back to.
Share.
Quote from: midwayfair on April 28, 2020, 05:23:10 PM
Quote from: davent on April 27, 2020, 01:41:29 AM
'Superiority Burger' recipe is a great vegetarian patty we've made a few times and have no reason to not keep going back to.
Share.
Superiority Burger is a restaurant in NYC, came across thier cookbook in the neighbourhood library. The burgers and their 'crunchy potatoes' recipes are excellent make the potatoes all time but we use duck fat. Only tried those two recipes and potato variations while we had the book home.
The extra patties we've frozen and used later and they cooked up fine, just as good. Only two of us around right now so we mix up a half recipe.
Washington Post to the rescue, it is an involved prep.
https://www.washingtonpost.com/recipes/superiority-burger/16450/
dave
Interesting, Thanks for sharing Dave.
Have you ever tried making up a bunch and freezing them for future use? Wondering how it would work out. I have a different veggie burger recipe that I do that with and it works out nicely.
Quote from: Matmosphere on April 28, 2020, 09:47:43 PM
Interesting, Thanks for sharing Dave.
Have you ever tried making up a bunch and freezing them for future use? Wondering how it would work out. I have a different veggie burger recipe that I do that with and it works out nicely.
We've tried it the one time and after cooking it was maybe a little more delicate then ones not having been frozen. The ones pictured above were the ones from the freezer, no complaints. We've tried a lot of different veggie patty recipes from various sources over the years and this is the only one we've even thought was worth making again.
dave
Quote from: chromesphere on April 28, 2020, 02:21:38 AM
Awesome food as always Dave!
I bought a Weber Smoking Mountain last week on a whim. Warning, total meat smoking noob here. Never even tried it before.
First attempt was barely a pass (top side roast). The smokey flavour was way too intense, slightly bitter and ashy. Also the cut of meat may not have been the best choice.
2nd attempt was much better (chicken), really nice.
Just as an idea, we used some of the left over smoked chicken in a chicken soup the following night. Wow. The smoke flavour mellowed out and created this deep flavour to the soup thats a little difficult for me to describe. Combined with small pockets of the original smokey flavour when you eat pieces of the chicken. A winning combination!
Those both look really good Paul. And, as i think you discovered the real value in them is what you use them for next. The soup sounds terrific. I have vegetable stir fries three night a week and if there's some leftover protein, like what you'v e smoked, in the fridge, some has to go into the stir fry kicks it up to another level all together.
Do you have local woods you're able to get/use or does someone like Weber only market N. American woods like hickory, mesquite, alder ...
dave
Two egg pasta is just right for the three of us. Using Michael weight ratio of eggs/flour, 2/3 - two large egg contents 100g so flour is 150g. Used a mix of 100g '00' + 50g semolina which worked very well. Divide the dough into four pieces to run through the rollers, perfect size to easily manipulate.
Sauce a jar of 2019 garden tomato chunks, chopped onion/garlic/celery, chili flakes, from the freezer a 200g wad of a mix of ground veal/pork, ground anise, ground fennel more chili flakes & honey. Makes for a very fast sauce always on hand.
(https://i.imgur.com/85yBiG2m.jpg)(https://i.imgur.com/3NIibJfm.jpg)
(https://i.imgur.com/P9nECFkm.jpg)(https://i.imgur.com/T3LkIKcm.jpg)
(https://i.imgur.com/Do1IPqYm.jpg)(https://i.imgur.com/aR35qxrm.jpg)
(https://i.imgur.com/dc2SSyfl.jpg)
Take care, stay well!
dave
More eggs... and maple syrup. A recipe from Moosewood restaurant, Creme Caramel - Maple Flan
(https://i.imgur.com/djKnyvSm.jpg)(https://i.imgur.com/goouZZlm.jpg)
(https://i.imgur.com/8tgc9dZm.jpg)(https://i.imgur.com/v0BG7ijm.jpg)
(https://i.imgur.com/2X7St3hl.jpg)
Sweet tooth satisfaction
dave
A quick to throw together soup from one our Moosewood cookbook collection, Blue Cream o Celery Soup, loads of Danish blue cheese. Base of milk, cream cheese and the blue cheese. Topped with more blue and crispy celeriac. Always a celery in our farm box delivery, looking for ways o use them up.
Nice fresh sourdough for sopping.
(https://i.imgur.com/UFnvdpml.jpg)
dave
The weekend.
Saturday, grilled striploin , Danish blue cheese butter, crispy duck fat potatoes, charred Brussels sprouts with garlic, chili flakes and anchovies.
Sunday, Five spice plus slow roasted pork shoulder, crispy sauteed kale with more garlic and chili flakes, celeriac/potato mash flavoured with olive oil, lemon, chives.
(https://i.imgur.com/EH6rWp3l.jpg)
(https://i.imgur.com/pWZfl9Ll.jpg)
Hang in there, stay well!
dave
Made another batch of chicken soup tonight. It's not as pretty as most of the stuff in this thread, but it's cheap and filling ;D
(https://i.imgur.com/rBhEd9g.png)
Also, the leftovers always make me giggle a bit, as there is so much gelatin in it the stuff sets up solid. Rather than ladling up a portion, you need to cut a cube out of the dish and it jiggles delightfully.
Quote from: somnif on May 04, 2020, 05:30:53 AM
Made another batch of chicken soup tonight. It's not as pretty as most of the stuff in this thread, but it's cheap and filling ;D
(https://i.imgur.com/rBhEd9g.png)
Also, the leftovers always make me giggle a bit, as there is so much gelatin in it the stuff sets up solid. Rather than ladling up a portion, you need to cut a cube out of the dish and it jiggles delightfully.
Nice chicken soup! One of those foods that goes great any time of year.
dave
Plan for the weekends celeriac/potato mash was to make enough for leftovers to try out a twisted take on colcannon.
Sauteed quartered Brussl's sprouts, mixed in the leftover mash which was already flavoured olive oil and lemon juice. Made patties with the glop and fried them up, real happy with the results.
As well leftover five spice pork from the weekend.
(https://i.imgur.com/Y5fIIsQl.jpg)
(https://i.imgur.com/LL8GNGCl.jpg)
dave
Quote from: davent on April 28, 2020, 05:43:10 PM
Quote from: midwayfair on April 28, 2020, 05:23:10 PM
Quote from: davent on April 27, 2020, 01:41:29 AM
'Superiority Burger' recipe is a great vegetarian patty we've made a few times and have no reason to not keep going back to.
Share.
Superiority Burger is a restaurant in NYC, came across thier cookbook in the neighbourhood library. The burgers and their 'crunchy potatoes' recipes are excellent make the potatoes all time but we use duck fat. Only tried those two recipes and potato variations while we had the book home.
The extra patties we've frozen and used later and they cooked up fine, just as good. Only two of us around right now so we mix up a half recipe.
Washington Post to the rescue, it is an involved prep.
https://www.washingtonpost.com/recipes/superiority-burger/16450/
dave
Tried this out, the texture was good and it held together nicely but apart from that, was quite disappointed in the flavour for a veggie burger, especially for the amount of work involved. Not unpleasant but seems like it could do with some tweaking for a bit more depth and a bit less work... and fennel.
Quote from: Scruffie on May 08, 2020, 07:44:54 PM
Quote from: davent on April 28, 2020, 05:43:10 PM
Quote from: midwayfair on April 28, 2020, 05:23:10 PM
Quote from: davent on April 27, 2020, 01:41:29 AM
'Superiority Burger' recipe is a great vegetarian patty we've made a few times and have no reason to not keep going back to.
Share.
Superiority Burger is a restaurant in NYC, came across thier cookbook in the neighbourhood library. The burgers and their 'crunchy potatoes' recipes are excellent make the potatoes all time but we use duck fat. Only tried those two recipes and potato variations while we had the book home.
The extra patties we've frozen and used later and they cooked up fine, just as good. Only two of us around right now so we mix up a half recipe.
Washington Post to the rescue, it is an involved prep.
https://www.washingtonpost.com/recipes/superiority-burger/16450/
dave
Tried this out, the texture was good and it held together nicely but apart from that, was quite disappointed in the flavour for a veggie burger, especially for the amount of work involved. Not unpleasant but seems like it could do with some tweaking for a bit more depth and a bit less work... and fennel.
That's too bad, much work to get there. My wife's the same with fennel where i want more, i often add tweak notes to the recipes we try so when we maybe get back to them i can pick up where i left off.
Here's to making it into your Superiority burger, maybe this is a good starting point, who's to say?
Take care!
dave
There's definitely potential (not too stodgy which I was worried about) and it went down well with some condiments, I was just hoping for a bit more. But it is possible I've been spoilt by being a 15 year veggie living in the UK, a bit more choice over here than the US I think.
If I do it again, I'll try skipping roasting the carrots and cook them grated with the onions to streamline it a bit and add in some nutritional yeast at the end for more depth.
I suspect a nice Asian variation could also be done with soy beans, corriander, cashews, sweet chilli sauce and spring onions.
I like Fennel (& Tarragon) but aniseed flavours quickly overtake everything for me so they've got to be subtle. I know some people hate the stuff though.
You take care too!
Thursday there was local asparagus at the market, yesterday and today we had snow, the world is upside down.
Chicken thighs cooked in a chili sauce, basically morita & arbol chilies blitzed in orange juice with garlic and spices, asparagus slaw - tacos.
(https://i.imgur.com/vqh0gfpl.jpg)
(https://i.imgur.com/5Yk283El.jpg)
(https://i.imgur.com/FlrVcPyl.jpg)
(https://i.imgur.com/mTg4w5wl.jpg)
(https://i.imgur.com/PaurWRcl.jpg)
Box of goodies from the farmer i usual buy from at the market, closed down at the market but doing home deliveries of a standard box.
(https://i.imgur.com/7dIEvnvl.jpg)
(https://i.imgur.com/d9yptPml.jpg)
Stay well.
dave
Been messing around with sourdough starter for about 6 months now. Made some good bread. the last loafs were particularly pleasing to the eye and tasted great. This pic is of the two before that, decent but not quite as good.
I just made a sourdough coffee cake. It looks like a pile of brown stuff. However it is one of the tastiest things I've ever made.
That all looks really good!
Never messed around with sourdough before, i think i'd have a ough time remembering to maintain the starter, i'd need to start over every time i needed bread.
dave
Sunday night pizzas. Made the dough Friday and kept it in the fridge until yesterday afternoon.
A puttanesca with last summer's backyard tomato sauce, capers, kalimata olives, fresh garlic, red onion, anchovies, fresh mozzarella, chili flakes, oregano and parmesan.
Other is more of the tomato sauce, pickles hot peppers and hot Hungarian sausage from the farmer's market, dried mozzarella, this has been our favourite combination for years.
(https://i.imgur.com/tIjY3uxl.jpg)
(https://i.imgur.com/gUiI6WYl.jpg)
(https://i.imgur.com/SOky61gl.jpg)
(https://i.imgur.com/lX4gEDVl.jpg)
(https://i.imgur.com/IJIafnyl.jpg)
(https://i.imgur.com/6Va7BCgl.jpg)
Take care!
dave
Quote from: davent on May 12, 2020, 12:08:53 AM
That all looks really good!
Never messed around with sourdough before, i think i'd have a ough time remembering to maintain the starter, i'd need to start over every time i needed bread.
dave
I keep it in the fridge. It only needs to be fed once a week, so I just feed it when I use it. I suppose if you only made bread every few weeks it might be an issue. If you have a sourdough starter you would probably make it more often than that though, because it's so yummy.
Quote from: Matmosphere on May 12, 2020, 12:22:00 AM
Quote from: davent on May 12, 2020, 12:08:53 AM
That all looks really good!
Never messed around with sourdough before, i think i'd have a ough time remembering to maintain the starter, i'd need to start over every time i needed bread.
dave
I keep it in the fridge. It only needs to be fed once a week, so I just feed it when I use it. I suppose if you only made bread every few weeks it might be an issue. If you have a sourdough starter you would probably make it more often than that though, because it's so yummy.
We're pretty much at the end of using-the-kitchen-oven season although i've baked bread on the bbq, a sourdough starter would soon be forgotten and neglected.
Asparagus harder to get this week, very cool, as in snow, weather has really slowed things down and a lack of seasonal out of country workers are leading to predicted shortages for this year.
Poached egg, steamed asparagus, Schinkenspeck, garlic sourdough croutons, aged Balsamic vinegar and olive oil.
(https://i.imgur.com/wX0eL85l.jpg)
(https://i.imgur.com/PtO6hnXl.jpg)
Take care,
dave
The weekend... first backyard rhubarb of the year, some for pie some for the freezer. Still had a bag of raspberries and blackberries in the freezer, Greek yogurt topping. My wife's handy work.
(https://i.imgur.com/58B8SM4l.jpg)
(https://i.imgur.com/kyt7Pg7l.jpg)
Duck fat potatoes, butter/carawayseed/mustardseed roasted cabbage with aged gouda, hickory smoked bourbon brined pork tenderloin.
(https://i.imgur.com/D8GniFOl.jpg)
Grilled striploin with wasabi/horseradish sauce, barley/black rice salad with butter roasted butternut squash, double smoked bacon, dandelions and bacon fat vinaigrette.
(https://i.imgur.com/TN8n4O5l.jpg)
Stay well!
dave
Dave, another good one for rhubarb is to make apple crumble, but instead of apples, use either rhubarb, or a mixture of apple and rhubarb.
Quote from: alanp on May 18, 2020, 05:14:31 AM
Dave, another good one for rhubarb is to make apple crumble, but instead of apples, use either rhubarb, or a mixture of apple and rhubarb.
Have you tried strawberries & rhubarb crumble? I'm not even a huge fan of the barb and quite enjoy that.
I don't eat strawberries, can't remember the last time i voluntarily ate one, what they sell for strawberries these days are all show no taste. Even tried growing my own, no better ripped them out. Mt wife & daughter still enjoy them to my bewilderment.
Years ago had an incredible strawberry milk shake at a road side stop while travelling through northern Mexico so there is good out there someplace but not around here.
Rhubarb and raspberry sourced from the yard make for my favourite 'fruit' pie (rhubarbs a vegetable...), mindblowing flavours. Our rhubarb's primarily used for pies but yup, sometimes a crumble, a sauce to mix with plain yogurt, a bed to roast pork on, this coming weekend rhubarb sour - rhubarb syrup, gin, lemon juice, lemon peel and nutmeg.
First harvest last weekend made for one pie and a bag ready for pies into the freezer.
Nine raspberry canes i ordered in January arrived yesterday, 3 red, 3 black & 3 yellow to be planted very soon.
dave
Strawberries are very hit and miss, the nicest ones I've had in recent memory were actually frozen.
Speaking of rhubarb being a vegetable, I've been meaning to try it in a curry...
Now there's an idea i've never come across before, be sure to let us know when it happens!
dave
Had fireweed *) roots and shoots for the first time ever the other day. The season is pretty short, last time I tried to have some they were already too tall and wooden. A lot like asparagus, very tasty. Later in the summer the purple flowers are nice as a salad garnish.
*) https://en.wikipedia.org/wiki/Chamaenerion_angustifolium
Strawberries really depend on the variety, the ones you get in the supermarket are bred for being transportable and presentable, not necessarily taste.
We've got a lot of berries in the back yard, youngberries tend to grow like crazy here, so we get a huge glut of them around December. Very tasty, and a bit different to raspberries or blackberries.
Dave, I made those superior burgers on the weekend. Worked really well, thanks for the idea.
Working on some Japanese dishes.
(https://www.dropbox.com/s/59bypb9wt9zoggl/rice%20and%20dumplings.jpg?raw=1)
Miso soup made with homemade dashi. Will probably make my own miso in the future (the Korean grocer near me doesn't have rice koji and I never remember to look for it at H Mart -- probably have to get it online), even though I like the brand I usually buy just fine. Had to sub in a different seaweed for kombu but I like how it came out, it was much better than my previous attempts (mostly because I actually looked up how to make it instead of just guessing on the proportions).
Sushi rice with homemade furikake (made with some of the leftover bonito flakes and seaweed from the dashi, dried in the oven with some salt, MSG, sugar, and soy sauce).
Some veggie dumplings mostly for my wife (who doesn't like soup) and some edamame for both of us.
I make my own miso and it is dead simple. I bought koji on Amazon the first time, then I found a regional supplier.
I got a promotion at work a little before my 1-year mark (sorry for the brag, I know stuff sucks for most people right now) and bought myself a present.
(https://www.dropbox.com/s/ud6dvj2am85v9ob/what%27s%20in%20the%20box%3F.jpg?raw=1)
What's in the box?
(https://www.dropbox.com/s/2lprjbjsyoz4qqr/kah%20neefy%20and%20board.jpg?raw=1)
Yu Kurosaki blue super clad in stainless. Thing's insane.
(https://www.dropbox.com/s/0jra7vqujyi564h/choil.jpg?raw=1)
Also got a nice strop kit to supplement my stones when sharpening it in the future.
Used the knife during my first attempt at -- what else -- sushi.
(https://www.dropbox.com/s/bynq58o6pteuczj/sushi.jpeg?raw=1)
Barring the times where I messed up the draw slicing (I usually do push slicing, which is a little harder with fish), the cuts were just outrageously good, and there was no catching whatsoever on the fish.
The white fish is cured tilapia, done in a sugar/salt dry brine followed by several hours in rice wine vinegar and plum wine. The fish usually used for that is mackerel but this tastes really really good. The tuna is from Aldi. It had some hot water poured over it (literally just poured over it), then 10 minutes in soy sauce. I thought this was a little safer than just going raw entirely, though we've cooked it rare plenty of times.
All the nigiri were too big and the rice layer on the roll was too thick.
The pickled ginger is still a little too strong, it's only been in the jar for 4 days, so I'll reevaluate that in a couple weeks.
Overall, I'm not super disappointed for my first attempt making it. Learned a lot for next time.
There's tamago, too, but it's cooling in the fridge for desert. It didn't come out particularly well. I don't have the right pan for it, and while I can roll a french omelet like anyone's business, doing several layers is really hard in a circular pan. I might have to come up with some other tactic for that in the future.
When swords were made illegal in the Meiji era in Japan, a lot of swordsmiths went into kitchen knives and also scissors, which explains why they tend to be so good from that country. (Sheffield steel, and the like, isn't as famous as it used to be, afaik.)
Quote from: midwayfair on May 20, 2020, 12:48:03 AM
Working on some Japanese dishes.
(https://www.dropbox.com/s/59bypb9wt9zoggl/rice%20and%20dumplings.jpg?raw=1)
Miso soup made with homemade dashi. Will probably make my own miso in the future (the Korean grocer near me doesn't have rice koji and I never remember to look for it at H Mart -- probably have to get it online), even though I like the brand I usually buy just fine. Had to sub in a different seaweed for kombu but I like how it came out, it was much better than my previous attempts (mostly because I actually looked up how to make it instead of just guessing on the proportions).
Sushi rice with homemade furikake (made with some of the leftover bonito flakes and seaweed from the dashi, dried in the oven with some salt, MSG, sugar, and soy sauce).
Some veggie dumplings mostly for my wife (who doesn't like soup) and some edamame for both of us.
Edamame are the f&#+ing best ! My girlfriend made me buy some for a recipe 2 years ago and what a discovery that was xD !!!. I do most of the cooking and from that day on out I put them in everything xD rice, pasta, saute them with onions and put that on a burger, in soupe sky is the limit! Never tried it but I am pretty sure they are great even in a bowl of fruit loops :p
That knife is beautiful! I am sure you will enjoy that for years to come. My family and I were going to go to Japan this summer but had to cancel due to their outright ban on foreign visitors from covid-affected countries. This is one of the things we would have been looking for.
Despite my many adventures into Asian cooking, Japanese seems the most daunting in some ways. We're just much better set up for Lao and/or Thai cooking.
Miso-glazed eggplant for lunch.
A+ would make again.
(https://www.dropbox.com/s/u8de4wrvz5t35z6/miso%20eggplant.jpg?raw=1)
Jon how do you like the handle on your new knife or are you already using other's that are octagonal so no issues?
dave
edit; Jon your pictures come and go, some don't appear until i reply, then, they show in your posts below the reply box, weird. The pictures of the knife weren't there initially today but i saw your picture for the first time of the sushi you'd made and posted in the knife post.
Quote from: davent on May 24, 2020, 02:25:20 AM
Jon how do you like the handle on your new knife or are you already using other's that are octagonal so no issues?
dave
This is my only octagonal-handled knife. It was a point of debate for me. Since I decided I wanted a forged, carbon steel knife by a small maker instead of a stamped stainless knife like the Misono (not that there's anything wrong with the Misono -- it's awesome), and a few other features, in the end this was the knife that checked off the most boxes, basically "everything but the handle." Unfortunately, my choices were extremely limited for western handles. There's sort of a cutoff point where Japanese knives typically don't have western handles until they seem overpriced, and the better carbon steel western knives are either a German blade geometry I didn't want (the mass-produced Kramers) or twice the price or more with a waiting list or, worse, custom jobs. It honestly feels like no one is making a good French profile chef's knife outside of Japan, most everything is German-shaped. So I "settled" for the Japanese handle.
However, it turns out it doesn't matter that much. I prefer a pinch grip anyway, and this is blade-heavy (center of mass right where the kanji start) and made for that grip, so I hardly even notice that the handle is different. (The other knife I use most often is a Henkles Santoku I've had for 15 years that is a friggin' champ, part of a fantastic set I got at Costco, and that one is thin enough to use with a pinch grip, but it's handle-heavy.)
Thanks Jon! I bought my wife a petty knife in the fall and ended up going with one they had with a Western handle and being what we're use to. I don't imagine it would take too long to grow accustom to a different style as long as it was size appropriate for your hand.
dave
Last couple of weeks...
Leftover chunks of mozzarella and aged gouda used up to make a cheese sauce and bought some seven year old cheddar to top the dish along with crushed Triscuits and Hungarian paprika.
(https://i.imgur.com/WkhPC12l.jpg)
(https://i.imgur.com/OvoSDbLl.jpg)
Cross cut short ribs smothered with garlic, oregano, chilflakes and olive oil. Shiitake mushroom, potato gratin and simple steamed asparagus with butter salt and pepper.
(https://i.imgur.com/NPa9XOvl.jpg)
(https://i.imgur.com/JIPurN5l.jpg)
(https://i.imgur.com/32FA1EEl.jpg)
Had a half pound, 230g of ground beef in the freezer wanting to use up, been a few years since we've grilled a meat patty so time again, oven onion rings which were really good. Chocolate shake with bourbon.
(https://i.imgur.com/ioR4NmVl.jpg)
(https://i.imgur.com/qH1hvK1l.jpg)
(https://i.imgur.com/x0pCr0sl.jpg)
Yesterday, rotisseried buttermilk chicken, grilled duck fat potatoes and for this time of year, run with asparagus until it's done.
(https://i.imgur.com/QjhrxQDl.jpg)
Past Tuesday, first time in months ventured forth to my fisher seller, two buses each way, bypassed twice, covid adventure...
Tonight, fresh pasta with seafood tomato sauce, shrimp, rockfish and frozen squid.
(https://i.imgur.com/U3UWrNZl.jpg)
(https://i.imgur.com/0cKBX6Ul.jpg)
(https://i.imgur.com/ungud8El.jpg)
(https://i.imgur.com/h0DYWtal.jpg)
(https://i.imgur.com/YeoDGCcl.jpg)
(https://i.imgur.com/mESwwy9l.jpg)
(https://i.imgur.com/ey3Z3kYl.jpg)
dave
Gonna make this really simple.
Everytime I've been to the market, NO steaks. Pork chops, yes, hamburger, sometimes. but NO steaks. FOR TWO DAMN MONTHS!
One of these is cooking as I type:
(https://img.photobucket.com/albums/v494/CodeMonk/Steak_06-05-2020_002.png)
Ah. I see where you've gone wrong.
What you want is New Zealand Angus Beef... ;)
My Jet has been in the shop or I would have picked some up.
Got a reasonably sized whole yellowtail at H Mart and filetted it. Loins will be for sushi, but Lexa wanted something hot for dinner today, so the bellies/flanks I made into this:
(https://www.dropbox.com/s/xcmnq8dj5fktukx/spanish%20tuna.jpg?raw=1)
There's a tapas restaurant we like that does sardines a lot like this. Olive oil, pablano pepper for some heat; half a red pepper; some onion and garlic; and lemon, lime, and clementine for citrus. Couscous underneath and a pan fried purple potato.
The head and carcass were enough to bother making fish stock out of.
Still wish I had a fraction of Dave's plating game ...
Did you save the yellowtail collar to cook separately? That's good stuff.
Quote from: EBK on June 06, 2020, 11:43:58 PM
Did you save the yellowtail collar to cook separately? That's good stuff.
Honestly I just didn't think we'd get around to it. I used it in the stock. :(
It was also a really small yellowtail, under 3 pounds, so I didn't waste very much. Normally I bake whole fish that we get (so literally every bit that you can eat gets eaten) but this was just way too big for us and I hate dealing with fish leftovers.
I am really paranoid about refrigerating fresh fish for even a couple days, especially when it's a fish I prefer rare. Most of the time I don't even buy a fish that won't get eaten in one setting.
Paella tonight but the only thing from Spain is the pan. Pretty much Mandy Lee's Laksa-Flavored Paella recipe.
Shrimp paste made with dried shrimp, red & yellow curry pastes, curry powder, coconut milk and coconut oil, ground coriander, brown sugar...
Arborio rice, Bomba requires a special trip to the one of two place in the city i've found that might have some.
Topped with grilled shrimp, chorizo, edamames and cilantro which are all a stray away from the original approach which we did follow on the first trip through.
Massive massive flavor explosion and pretty good heat.
Had a half carton of buttermilk left after doing buttermilk chicken so always end up using it for panna cotta, made yesterday topped that with rhubarb roasted with minced ginger and honey. So far rhubarb's the only hing coming from the garden. Pretty perfect antidote to the heat of the paella.
(https://i.imgur.com/Z6frgH5l.jpg)
(https://i.imgur.com/ANx8BG9l.jpg)
(https://i.imgur.com/KoX5CFOl.jpg)
(https://i.imgur.com/8Et4LdYl.jpg)
(https://i.imgur.com/5kuCaSll.jpg)
(https://i.imgur.com/w2OF9u9l.jpg)
(https://i.imgur.com/5KH4o7Il.jpg)
(https://i.imgur.com/lcWrX85l.jpg)
(https://i.imgur.com/5T2EUnAl.jpg)
(https://i.imgur.com/KhEdq6cl.jpg)
(https://i.imgur.com/YBiKT1Jl.jpg)
Take care!
dave
(https://www.dropbox.com/s/seoo4pvae3y09wj/couscous%20and%20such.jpg?raw=1)
Couscous with peppers, tomatoes, and onions; baba ganush; green tea with mint and raw sugarcane.
We eat our years worth of asparagus, binging during the brief window in May & June when you can get the locally grown stuff straight from the growers.
Last night was shaved asparagus slaw for fish tacos, tonight it was briefly steamed to colour, couple fried eggs, 12 year old English cheddar, feta cheese, chives & Saigon hot sauce atop multi-grained toast.
(https://i.imgur.com/6rqhyQel.jpg)
(https://i.imgur.com/SPcEPqPl.jpg)
(https://i.imgur.com/5vtSIyBl.jpg)
(https://i.imgur.com/yDLNtDBl.jpg)
(https://i.imgur.com/JBpgTLpl.jpg)
dave
Dave, are you typoing when you say "12 YEAR old cheddar"?
If not ... could you please explain this to me. Like I've never heard of any cheese being aged past 24 months. Parmasean at that age is crystalized almost 1/3 of the way through the wheel, I can't imagine what another 8 years would do to a cheese. Is it like all rind or something?
I was wondering the same thing, Jon. ;)
That's what it's sold as, 12 year old cheddar, they also have 7 year old orange cheddar, 3 year old, none is packaged, you pick what you want and how much you want. The 12 year is pretty delicate to handle, you're not going to be able to cut very thin pieces, crumbles away.
Looks to be a number of 12 year olds produced in Wisconsin.
https://www.google.com/search?q=12+year+old+cheddar+cheese&rlz=1C1OKWM_enCA899CA899&oq=12+year+old+cheddar&aqs=chrome.0.0j69i57j0.9282j0j4&sourceid=chrome&ie=UTF-8
dave
I don't think I've posted my vegetarian ma po tofu.
(https://www.dropbox.com/s/2aakpa1hklr8oll/ma%20po%20tofu.jpg?raw=1)
Normally I make it just chopped mushrooms and tofu in chili oil with some black bean paste, shaoxing wine, black vinegar, scallions, and sichuan peppercorn (which my wife doesn't like, so I have to put it on top at the end), but I added some chopped red peppers and reconstituted dried Kashmiri chilis for color, and some fresh bamboo shoots (!) that I prepared today for some texture (unfortunately the yellow wasn't bright enough to show up once the sauce got on them ...). With some sweet rice. Chili oil continues to be the most dangerous thing in the kitchen ...
Incidentally: I am REALLY, REALLY glad I looked up how to prepare fresh bamboo shoots before cooking with them, as this was my first time getting them completely raw. They apparently contain cyanide in varying levels depending on the varietal and need to be parboiled first.
Came across something called "Chive Flower Vinegar" -- you or Dave tried that?
Quote from: alanp on June 11, 2020, 04:46:46 AM
Came across something called "Chive Flower Vinegar" -- you or Dave tried that?
I haven't tried it or heard of it before but do have a garden full of flowering chives. i imagine you would just steep some of the those flowers in white vinegar and you're good to go.
dave
Last night's chicken smoked with cherry wood and rosemary stalks, potato/celeriac/cabbage colcannon, edamame/corn succotash.
(https://i.imgur.com/HbqxzhCl.jpg)
(https://i.imgur.com/mlCITA6l.jpg)
(https://i.imgur.com/qkj70MDl.jpg)
Daughter's been social distancing about 5 hours from here since early April. She found out Wednesday our neighbourhood poke restaurant was doing a pop-up Saturday, ordered our takeout for tonight and arrived home Friday. Food counts...
(https://i.imgur.com/AyYIzUbl.jpg)
(https://i.imgur.com/rfDQFeOl.jpg)
dave
Tonight grilled/smoked pork ribs, six hours for total cook time. Basic dry rub, bit of hickory and cherry for smoke. Still getting local asparagus, has been a good mix of very hot and cool weather with the occasional rain so hopefully conducive to lots more asparagus. All veg home delivered from a local farm as well as locally raised and processed pork from the farmer's market.
(https://i.imgur.com/ysCsC3tl.jpg)
(https://i.imgur.com/MYdH412l.jpg)
(https://i.imgur.com/wrW1Qp4l.jpg)
(https://i.imgur.com/Dm9SiCCl.jpg)
(https://i.imgur.com/QzzSZqal.jpg)
(https://i.imgur.com/CkgQX7Ul.jpg)
Take care!
dave
The garlic is coming up in the garden, now.
If you ever want to wind up tasting nothing but garlic for the entire night, sample a little bit of garlic leaf.
Quote from: alanp on June 19, 2020, 04:55:46 AM
The garlic is coming up in the garden, now.
If you ever want to wind up tasting nothing but garlic for the entire night, sample a little bit of garlic leaf.
Can't beat just grown garlic! Ours will be ready to harvest in a month.
dave
The week in pictures... our daughter volunteered to cook us a few meals, i think that's was how she was earning her keep the last 10 weeks.
Tuesday to top basil tomato tortillas she took our leftover smoked chicken combined it and cooked with onions, sweet peppers, jackfruit and various spices.. Made salsa fresca and gaucamole to top, greek yogurt, feta cheese and cilantro to complete the picture.
(https://i.imgur.com/rMTgTCQl.jpg)
(https://i.imgur.com/QKGc7gcl.jpg)
Thursday she enrolled her boyfriend and they scratch made gnocchi with two sauces, brown butter garden sage and a simple tomato basil sauce with a jar of our tomato sauce and basil from out back. I've never had gnocchi before but looking forward to the next time they appear on my plate, little pillows of goodness. Wasn't allowed in the kitchen to take pictures during the process.
(https://i.imgur.com/CgxY2DTl.jpg)
(https://i.imgur.com/8bEdEqnl.jpg)
She disappeared again after the meal so up to her lame parents tonight. Becoming a habit after a couple years of abstinence, hamburger on the charcoal grill. Everything from the market but the pickles which my wife made with ingredients from well, the market. Mustard and relish always in the fridge. And Shropshire blue cheese is killer with everything we've ever tried it on/with. First had it in a restaurant as part of a dish of port poached pears, amazing!
(https://i.imgur.com/TAHhOb1l.jpg)
(https://i.imgur.com/KCkxpmrl.jpg)
(https://i.imgur.com/4Uwg5CFl.jpg)
Stay well, it's still cooking!
dave
How to cut an ohnnn yonnn:
Neighbourhood seller of Japanese knives according to his recent videos is prepping to take a crack at the Guinness record for onions sliced in a minute, can't be sure how serious he is but he is pretty handy with a sharp knife.
http://www.youtube.com/watch?v=yn1QcUFBl3c&t=1s
dave
Weekend wrap, Friday lamb kebabs, marinated 24 hours in yogurt, tomato paste, lemon juice, garlic, chilli flakes, sprinkled with Aleppo pepper - onion/parsley/balsamic relish and spelt tortilla. Garden rhubarb with the last of summer-19 freezer berries for a pie.
Saturday, Steelhead trout wrapped in prosciutto, beluga lentils with shaved asparagus, parsley, garden basil & arugula, thinned yogurt.
Sunday, pork ribs with a five spice powder rub, smoked with hickory and cherry woods for a couple hours, wrapped in foil with more of the rub, butter and cider vinegar, another hour on the grill, unwrapped smeared with a Hoisin based bbq sauce then back on the grill for 30-40 minutes. Al dente local asparagus, baby potato salad.
(https://i.imgur.com/fgOibGBl.jpg)
(https://i.imgur.com/19sGOQel.jpg)
(https://i.imgur.com/KPOWrQwl.jpg)
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(https://i.imgur.com/o61u94ul.jpg)
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(https://i.imgur.com/bAIXtyKl.jpg)
(https://i.imgur.com/mX5Me2zl.jpg)
(https://i.imgur.com/7jfbz0jl.jpg)
Take care!
dave
This thread continues to make me wish I could just post photos from my phone on here.
In case anyone hasn't seen this guy yet, here's some self-isolation cooking lessons. Funny AF.
https://www.youtube.com/watch?v=9KthvXIFhcc
This one interested me. And yup, funny AF
I want to see him do a marinara sauce.
My wife made his spag bol recipe. Damn it was worth it. Spag bol is a pretty hard dish to kill, but this was next level.
Gonna do his 5hr slow roasted lamb this weekend... maybe.
Anyway, they're entertaining little cooking vids.
Working the leftovers Thursday, smoked hoisin pork rib tacos with slaw flavoured with rice vinegar & toasted sesame seed oil, crushed peanuts, fine radish, cucumber and lime.
(https://i.imgur.com/DsFce61l.jpg)
(https://i.imgur.com/A9Y8no9l.jpg)
(https://i.imgur.com/GZguP8Xl.jpg)
This may be the summer of the burger, none last year quickly making up for that.
One hundred fifty gram grilled beef patty charcoal grilled,, toasted sprouted seed bun, house dills, Shropshire blue cheese which is killer, low brow Cheeze Whiz, red onion, tomato, sweet relish, ballpark mustard, backyard lettuce... can't wait for backyard tomatoes, maybe tomorrow...
(https://i.imgur.com/zZBGNRbl.jpg)
(https://i.imgur.com/KXK3zovl.jpg)
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Road trip today, five brands of Bomba rice in stock, haven't been able to get to the store since January.
(https://i.imgur.com/R69tPOpl.jpg)
Paellas to be...
Take care!
dave
Wanted leftover chicken to use for butter chicken this week so did a rotisserie lemon/tarragon/garlic/butter chicken on the bbq. Butter mix under the skin and the cavity stuffed with quartered lemon, crushed garlic cloves and sprigs of tarragon. Enough for four plates in the first incarnation, a couple bowls of stir fries on another night and a butter chicken dinner, carcass into the freezer for making stock, goes a long ways.
Tarragon has come up faithfully in the backyard for years and still using bulbs of garlic we harvested from our garden July 2019, a couple more weeks until this year's harvest.
Sadly, binging on local asparagus drawing to a close, until next year...
(https://i.imgur.com/IWSc4CLl.jpg)
(https://i.imgur.com/5PjYaAll.jpg)
(https://i.imgur.com/DDmvcdnl.jpg)
Take care
dave
About a month ago, I picked up an electric smoker and have been having some adventures in playing around with it.
So far, I've done some chicken wings, whole chicken, ribs and a pork shoulder, all awesome. Still on the docket one of these days is a whole turkey and a beef brisket :D
Here is what I smoked up this last weekend. A few weeks ago at Costco, I saw they had whole pork bellies, and I wanted to try my own bacon :D After 10 days in the salt cure, I smoked it for 7 hours over some hickory and pecan wood, and sliced it up. Really good flavor on this, it might be hard to go back to store bought bacon after this :)
(https://www.schutone.com/wp-content/uploads/2020/07/20200704_134134-scaled.jpg)
(https://www.schutone.com/wp-content/uploads/2020/07/20200705_110403-scaled.jpg)
(https://www.schutone.com/wp-content/uploads/2020/07/20200705_111144-scaled.jpg)
Great looking bacon Dan, just in time for tomato season.
I bit of pork shoulder in the freezer, cubed and rubbed with a mix of ancho/chipotle/black peppers and fresh garlic, skewered and grilled.
Tomatilla salsa and salsa cruda, just enough ripe tomatoes in a pot on the patio for the sasla cruda.
(https://i.imgur.com/7JAvM3nl.jpg)
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dave
BBQ'd beef hot dogs last night...
Tonight, paella for four, local rice emporium has a fresh shipment of Bomba rice in, five different brands to try.
Grilled shrimp, calamari, local chorizo, fresh sweet peas, toasted pepitas, white onion, garlic cloves, a jar of 2019 tomato sauce, cilantro, Bomba rice, chicken stock infused with shrimp shells, best one we've pulled off so far.
Self serve at the table.
(https://i.imgur.com/CGR3427l.jpg)
(https://i.imgur.com/yt7Bjo6l.jpg)
(https://i.imgur.com/d2cSOAbl.jpg)
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(https://i.imgur.com/J73S9YTl.jpg)
Stay well, eat your peas!
dave
Sunday, Tuesday, Thursday...
Low&slo striploin, seared on the chimney, blue cheese butter, cole slaw & duck fat fingerling potatoes.
All beef hot dog, dressed with sweet relish, ball park mustard, pepperoncini, left over cole slaw.
Back to shrimp, from Cypriot cookbook, grilled spicy shrimp with feta & ouzo, multigrain sourdough.
(https://i.imgur.com/F3ueZZPl.jpg)
(https://i.imgur.com/I2PU3Onl.jpg)
(https://i.imgur.com/6045GNnl.jpg)
(https://i.imgur.com/MXlbynUl.jpg)
(https://i.imgur.com/VGJhsiLl.jpg)
(https://i.imgur.com/BNbtofcl.jpg?1)
Take care
dave
After last weekends budget breaker wanted to do a comparison with a more usual piece of beef for us, a chunk of blade at $8/lb vs. a $28/lb strip loin.
Two pound piece of blade smoked with mesquite for ~85minutes to 126F then seared with the chimney, this time using the chimney atop the beef. Herbed fingerling potato salad and the first local corn of the year, start of the binging.
The striploin was melt in your mouth tender like no beef i've ever cooked before, the blade you had to chew to process, flavour wise the striploin wasn't even close, the blade mopped the floor with it.
(https://i.imgur.com/UhweW5Zl.jpg)
(https://i.imgur.com/VhKE9FEl.jpg)
(https://i.imgur.com/iq66XRgl.jpg)
(https://i.imgur.com/WLdRQTil.jpg?1)
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Old favourite, much reworked/altered recipe from Jamie Oliver's first book, maybe followed the recipe the first couple times then did whatever with it, an Asian informed chicken noodle soup. House chicken stock goosed with Maggi, fresh chow mien noodles, skinless chicken thighs coated with toasted sesame oil - grilled, bok choy, shiitake mushrooms, sugar snap peas & carrot slices coated with more of the oil and grilled. Finished with Sambel Olek, bean sprouts and garden Thai basil. This one goes down so well year 'round.
(https://i.imgur.com/7BBKp8pl.jpg)
(https://i.imgur.com/DEtzuSYl.jpg)
(https://i.imgur.com/jj1WhJul.jpg)
Have a good week.
dave
The garden where i've been putting in lots of time this is finally getting 'round to the good stuff. A selection of tomatoes, first ripe hot pepper, had radishes and green onions for a good long time, makings of a salsa cruda. Taco is leftover grilled chicken thigh from the weekend, tomatilla salsa, feta, lime with backyard salsa cruda. First local corn of the year from the farmer' market.
(https://i.imgur.com/iJPTVeIl.jpg)
(https://i.imgur.com/LHGHyasl.jpg)
(https://i.imgur.com/JBtMxFBl.jpg)
(https://i.imgur.com/ducm5Zal.jpg)
Stay safe and cool...
dave
Fridge dive 'chow mein' for two... half a bag of fresh chow mein noodles, chunk of leftover smoked blade steak, single cob of corn, a baby bok choy, piece of red onion chopped, sugar snap peas, half a carrot julienned, minced ginger, backyard kale, dregs of a bottle of oyster sauce, soy sauce, toasted sesame oil, last of one jar of Sambel Olek reinforced with a new jar, sesame seeds.
(https://i.imgur.com/1SxDepWl.jpg)
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Sixty days of summer left the best is yet to come, stay well!
dave
Dave, never invite me to a cook-out at your place.
"Alan, how do you want your steak done?"
"I dunno, cooked."
"Raw, medium, well done, what?"
"Er, cooked in the middle?"
Quote from: alanp on July 24, 2020, 03:25:33 PM
Dave, never invite me to a cook-out at your place.
"Alan, how do you want your steak done?"
"I dunno, cooked."
"Raw, medium, well done, what?"
"Er, cooked in the middle?"
We can discuss it when you get here, it's all just one long experiment, exploration, search...
dave
Don't do much cooking without including some of this, our years supply of garlic planted in November and harvested yesterday.
Enough for this weeks dill pickle production, backyard tomato sauce to last the year, a year's worth of cooking and a fall planting for next summer's harvest. Trace these bulbs directly back to the ones i bought and planted in the fall of 1994, variety is more then likely 'music'.
(https://i.imgur.com/24sXJfRl.jpg)
(https://i.imgur.com/sDWvSPAl.jpg)
(https://i.imgur.com/UrsMj2wl.jpg)
Take care.
dave
What variety is that orange one?
But seriously, what's your storage strategy for a year of garlic? We put them in the freezer. The taste doesn't suffer at all, but they tend to be mushy. Which is fine, as we are most likely going to mince them for a recipe anyway.
I've got 4 varieties that I grow, no idea what they are now, many years later.
Quote from: mjg on July 27, 2020, 07:07:24 AM
What variety is that orange one?
But seriously, what's your storage strategy for a year of garlic? We put them in the freezer. The taste doesn't suffer at all, but they tend to be mushy. Which is fine, as we are most likely going to mince them for a recipe anyway.
I've got 4 varieties that I grow, no idea what they are now, many years later.
Orange one's Top Flyte, can't remember where i sourced it?
This is the first year i've cut the stalks off at harvest rather than after curing, not suppose to make any difference and takes up way less room, we'll see. Usually two to three weeks to cure, now using the basement which is cool and very dry compared to outside. For years i cured outside in the sun covered up when it rained but i was literally getting roasted cloves of garlic here and there, soft yellow mushy anomalies in a bulb, not suppose to cure in the sun... Basement for the past few years has worked fine.
This years trays of bulbs, fully vented on all sides, are sitting on a couple saw horses with a small fan blowing on them.
After the curing put them in a couple 5, 10lb mesh onion bags and hang those from a basement joist and that's it.
Just went and took pictures of what i have left from last summer's harvest. Sprouting here and there, surprisingly firm, cut a clove open, fragrant and oily. Last picture with the orange variety, the bulb on the left was harvested two days ago, the bulb on the right July 2019, kept great.
I've only ever grown hard neck varieties and my guess is these are Music, seems to be the most common one around.
(https://i.imgur.com/RP4Aa4hl.jpg)
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dave
Caponata on pasta, grilled the eggplant, onions and some of the tomatoes, garlic, capers, green olives, pepperoncini, celery which didn't have much of so bulked up with bok choy stems, parsely, basil, olive oil & balsamic vinegar.
(https://i.imgur.com/HbyPjXnl.jpg)
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This afternoon did garlic dill peppers, cucumbers and dill from yesterday's farmer's market, set for awhile again.
(https://i.imgur.com/nrBQ7iAl.jpg)
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Long weekend here... or status quo. take care!
dave
Grilled pizzas, the tiny yellow Bequinho peppers from the garden, initially suggest impending fire but there is none beyond, taste great, added chili flakes to pump up the heat along with hot cacciatore salami, cherry tomatoes.
Second is a simple Margherita with Buratta cheese.
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Summer highlite, Nicoise Salad. From the backyard, greens, wax beans and tomatoes, Bloody Butcher, usually our first tomato to start ripening up, the other Garden Peach, yellow with a pink/orange blush and fuzzy skin, very sweet, both consistently produce well here and worth growing year after year. Baby potatoes, eggs, Kalamata olives, anchovies, canned tuna in oil & aged Balsamic vinegar from the farmer's market.
(https://i.imgur.com/7OCuamel.jpg)
(https://i.imgur.com/s7qtb8El.jpg)
(https://i.imgur.com/OS9MUzCl.jpg)
Have a decent weekend, take care!
dave
Tomatoes coming on strong now, canned fourteen jars of tomato chunks so far.
Last night tomato salad, two bloody butchers, two Wapsinicon peach, green onions, bacon, bacon fat, feta cheese, balsamic glaze...
(https://i.imgur.com/G4NUmVXl.jpg)
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Take care.
dave
Some shrimp and a filet of Steelhead trout from the freezer, lots of tomatoes and other bits from the garden and market, fish stew curry. Trout and shrimp grilled and added atop the curry.
Round two, leftover makeover, had not quite enough of the curry left for two more bowls so extended it with a cubed potato and a few of these monster, Italian broad beans were growing this year, super sweet and tender. The vines topped out the 7.5' trellis long ago and are running wild. Still had some shrimp left in the freezer and grilled those up.
Pecan butter tart from the neighbourhood bakery, no idea how she gets such a light delicate crust, delicious decadence.
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Eight inch blade and the beans aren't full size.
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One farmer's market down, two to go, stay well.
dave
Dress em up. Found some size appropriate slider buns for our 100g meat patties. Bacon, Shropshire blue, sauteed onions & mushrooms, garden greens, Costoluto Genovese tomato, home garlic dills, sweet relish, ballpark mustard, Hellman's.
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We've used pork loin to make porchetta and never been very impressed, this time went with a ~3lb pork belly, the winner version by far. Smoke ~4 hours usind some cherry and bundles of sage/rosemary/thyme, same as the those in the stuffing, rotiserried after that to crisp things up. Italian Romano beans and Bequinho peppers (Brazilian) from the garden, stirfried, potato salad with a Hellman's based dressing...
(https://i.imgur.com/4SG3SHFl.jpg)
(https://i.imgur.com/CRG5MEil.jpg)
(https://i.imgur.com/sdErS9Ol.jpg)
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Have a great week!
dave
Gave up apartment life years ago so we could have a garden to munch from. Today harvested the first of our Lucid Gem tomatoes, perfect for a blt sandwich but first up are a couple Berkeley Tie Dyed, no bacon in the fridge at harvest time. Both tomatoes developed by Brad Gates at Wild Boar Farms, his tomatoes would be worth growing even without their outrageous appearances, great tomatoes.
https://wildboarfarms.com/
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dave
Leftover smoked pork belly porchetta, my wife admitted to disappearing the cracklings... tacos, best tasting tacos to have emerged from our kitchen so far. Salsa cruda using backyard tomatoes, yellow Biquinho peppers, green onions & garlic, to that added lime juice & crumbled Arbol chili. Shredded cabbage, pickled red onion, cilantro and feta cheese to finish and, fresh squeezed lemonade, perfect.
(https://i.imgur.com/QPZGl0ml.jpg)
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Once the weather turns to crud again i may get a chance to finish a pedal, so close but yet so far...
dave
Aren't tomatoes supposed to be red? I thought when they looked like that, it meant they were going rotten?
Quote from: alanp on August 21, 2020, 12:17:06 PM
Aren't tomatoes supposed to be red? I thought when they looked like that, it meant they were going rotten?
Heirloom tomatoes come in just about every color imaginable, it seems. Some extremely beautiful cultivars out there, and also some ugly ones (which are beautiful in their own way, really). My wife buys brown ones when she sees them. My uncle used to be fond of growing Cherokee Purple ones.
Those Berkeley Tie Dyed look like Bloodstones. Quite cool!
Quote from: EBK on August 21, 2020, 12:53:08 PM
Quote from: alanp on August 21, 2020, 12:17:06 PM
Aren't tomatoes supposed to be red? I thought when they looked like that, it meant they were going rotten?
Heirloom tomatoes come in just about every color imaginable, it seems. Some extremely beautiful cultivars out there, and also some ugly ones (which are beautiful in their own way, really). My wife buys brown ones when she sees them. My uncle used to be fond of growing Cherokee Purple ones.
Those Berkeley Tie Dyed look like Bloodstones. Quite cool!
Last year and this it's been a battle with the raccoons to get to the Berkeley Tie Dyed's first, they're are big and low on the plants, wouldn't be so bad if they ate the one they started on but they sample and graze.
(https://i.imgur.com/Ci2H6Xcl.jpg)
(https://i.imgur.com/cEHQ3YKl.jpg)
Another from the same breeder, Brad's Atomic Grape. We've had a really dry summer and you can maintain the plants okay but then we had a deluge of rain and these blew out with all the water suddenly available, not an issue with any of the other fifteen varieties we grow, these are all from one plant, raccoons have a go at these as well
(https://i.imgur.com/X227VStl.jpg)
dave
We always fought with squirrels when we tried to grow tomatoes and squash. Same thing though. They'd bite their way in and eat some of the seeds, but leave most of fruit behind. For a time, we were able to grow tomatillos and peppers successfully, but we haven't tried to grow anything edible in several years. Different season of life for now. I'll enjoy gardening vicariously through your pictures. :)
Thanks Eric, garden has always been a good place to find some peace, this year more so then ever.
We were pretty good at deterring four legged furry creatures with deer netting/fencing supported by hoop across the beds, until last year and the arrival of rabbits, they easily snipped entry and exit holes through the netting and fed at will on a choice smorgasbord, fix the holes and the next morning repeat, this year had to make changes.
So far so good with the addition of low metal fences around each bed, combined with the hoops and netting we've kept all but chipmunks from getting into the beds (not an issue), the tomatoes however aren't protected, they're trellised so need other strategies to deal with that. Always a work in progress, always something new to contend with, always new things to learn, all good.
Take care!
dave
Pasta night, use a ratio by weight of eggs:flour, 2:3, have done many a dough now following that and so far foolproof. Flour i use semolina/'00' in a ratio, again by weight, of 1:2, here a four egg dough. Someone had suggested adding some turmeric to the dough for colour and here tried going with a maybe an eighth of a teaspoon.
Simple quick sauce of halved cherry tomatoes, diced red pepper, onion, garlic, crumbled Arbol chili, olive oil, vermouth, basil, parmesan, grilled shrimp.
(https://i.imgur.com/AmiEx3bl.jpg)
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(https://i.imgur.com/HfDv0nkl.jpg)
(https://i.imgur.com/XAHCuq7l.jpg)
Take care.
dave
A couple more new ones to try tonight and an old favourite. Chicken thighs marinated in olive oil, cider vinegar, garlic and rosemary, grilled over charcoal. Romano beans with crispy bacon & onions. Tuscan potato salad been making this one maybe once a summer for decades, no mayo... baby potatoes, red onions, garlic, cider vinegar, olive oil, ricotta cheese, salt & pepper, parsley, from our Moosewood library.
(https://i.imgur.com/9BgrYM4l.jpg)
(https://i.imgur.com/5YeQBd4l.jpg)
(https://i.imgur.com/EXxuV8rl.jpg)
(https://i.imgur.com/fCEjEjWl.jpg)
Have a safe one.
dave
My favourite dawgs that i've found available in the neighbourhood, Kung Fu Dawgs.
My wife keeps it simple Cheese Whiz and yellow mustard, me pepperoncinis, sweet relish, yellow mustard...
(https://i.imgur.com/ZYjAT8Wl.jpg)
(https://i.imgur.com/V3MyKEQl.jpg)
(https://i.imgur.com/mbsat8hl.jpg)
Summer bonus. Take care.
dave
In addition to a good sized bowl of Amish Paste tomatoes for sauce, picked a nice mix of tomatoes for everything else, Wapsinicon Peach, Costoluto Genovese, Lucid Gem, Amethyst Cream, Indigo Apple & Bloody Butcher, only have room for one plant each of the odd varieties so never swamped with those.
(https://i.imgur.com/xfoW6v3l.jpg)
(https://i.imgur.com/Q3jzhASl.jpg)
For salad used, a Costoluto Genovese, Brad's Atomic Grape, Garden Peach & Lucid Gem.
(https://i.imgur.com/36s5H0cl.jpg)
(https://i.imgur.com/wKM4NQzl.jpg)
(https://i.imgur.com/t5q7TNTl.jpg)
Take care!
dave
Friday tomatoes = uncooked pasta sauce - tomatoes, garlic, greens onions & basil from the yard, ricotta, Arbol chili & olive oil from the market, salt & pepper, mix together serve on steaming hot pasta, top with more basil and parm. Pretty much another recipe from our Moosewood library.
(https://i.imgur.com/KmxAxrPl.jpg)
(https://i.imgur.com/HC7iyGKl.jpg)
(https://i.imgur.com/SsMkuv5l.jpg)
Yellow biquinho peppers picked and pickled for weekend pizza.
(https://i.imgur.com/L6EdkvJl.jpg)
(https://i.imgur.com/YIpKE6Hl.jpg)
(https://i.imgur.com/iRM2VlXl.jpg)
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Yard long Red Noodle Beans, but only a yard in name only, these are almost at 2', no ideas/recipes yet to put these to use in.
(https://i.imgur.com/ZNS5RHHl.jpg)
(https://i.imgur.com/e0L3Y7Xl.jpg)
Have a decent weekend.
dave
Any excuse to pick up more Shropshire blue cheese... Saturday night grilled pizzas.
#1 Mushroom Glory - mushroom ragu using portabellos, grilled-garlic-oyster-mushrooms, Shropshire & ricotta cheeses, arugula, balsamic glaze, olive oil.
#2 Cacciatore salami & chorizo, garden tomato sauce, some of yesterday's pickled peppers, bocconcini, Arbol chili, dried oregano, fresh basil, olive oil.
For grilling dough have always made it with bread flour but for these used "00" flour and will chase this for all future pizzas, better!
(https://i.imgur.com/Yb9d6ACl.jpg)
(https://i.imgur.com/B2eWtmLl.jpg)
(https://i.imgur.com/oFRjfvFl.png)
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Two slices of the mushroom for later... cheers!
dave
Tried out the 'Yard Long Red Noodle Beans' today for a first. Blanched, which i wouldn't bother with again, stir fried with lots of ginger, garlic and shrimp, simple sauce of Vermouth/Maggi/garlic chili paste or Sambal Oelek if you have it. Green onions, toasted sesame seeds & cilantro.
Thought the beans would cook up green but just went dark, reminiscent of cooking up squid ink pasta, not a colour i usually associate with food, but, it did taste really good, all present approved.
Salad of Lucid Gem tomato with supporting staff from the garden, going strong.
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Hump day, halfway to the long weekend, take care!
dave
Freezer clean out tonight. After the burger drought of 2019, the 2020 binge will continue until frost eliminates the private stock of vine ripened heirloom tomatoes steps from the kitchen door.
The usual 100g lean ground beef patties, toasted slider buns. Top down ↓↓↓ grilled bun, Hellmann's, sweet relish, regular yellow mustard, mixed lettuces, white onion, Lucid Gem tomato slices, home dills, bacon, beef burger, xtra old white cheddar, sauteed mushrooms, grilled bun... small but mighty.
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Friday's here, long weekend where i'm at! Take care.
dave
Last weekend did pizza on the bbq meaning to use some cordierite tiles but ready to roll get baking and they're too big for my grill, too late to fix that so roll with the usual grilling method. Trimmed them to fit the next day so had to try them out this weekend. Was able to get them heated to 600F which is still a long way from target temperature but about 100F hotter then i can get in the kitchen oven. Really good results, some more tricks to try but for $25cdn invested great deal.
Tiles cut easily with a diamond wheel in an angle grinder.
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Pizza for this weekend, dough recipe was the same one i use for oven pizzas with "00" flour, 48 hour rise in the fridge.
#1- tomato sauce, garlic slices, oil cured olives, anchovies, dried oregano, fresh basil, parm, olive oil, Arbol chili flakes.
#2 - oven dried cherry tomatoes, garlic oil and pieces, fontina/provolone mix, basic goodness.
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Saturday was a cool grayish day, been a very long time since there was day like that day, called for chicken noodle soup, a staple meal.
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Labour day here today, national holiday, take care.
dave
Back when I had time to grill pizza, I would place the stretched dough directly onto an oiled grill grate, brown it up a bit, flip it, add the toppings, and slide it to the (relatively speaking) cool side of the grill to finish baking. I miss those days...
Quote from: EBK on September 07, 2020, 04:23:52 PM
Back when I had time to grill pizza, I would place the stretched dough directly onto an oiled grill grate, brown it up a bit, flip it, add the toppings, and slide it to the (relatively speaking) cool side of the grill to finish baking. I miss those days...
Yup, has always been our method as well, these two were our next step in our pizza grilling evolution. The grill has a back horizontal burner for the rotisserie and i was hoping i be able to use that to cook/broil the top while baking but couldn't get it lit for whatever reason, incompetence or maybe locked out while the bottom burners are in use?
In any case just ran the bottom burners fully opened the whole time, worked pretty good, better than our oven though i did end up broiling these in there to get the lacking char i wanted to see.
Still a long way from the 900F plus flash bake i'm looking to try.
dave
Today's trials, Saturday's farm box delivery contained zucchinis something i wouldn't normally buy, bonus, male zucchini flowers which i've never tried before. Have friends that grow zucchini just to harvest and eat the flowers so was anxious to try these.
Lunch, Kimchi/cream cheese toasts, sounded interesting.
Battered and fried and ate the zucchini flowers while prepping dinner. Results, a far tastier way to get the salt/oil fix then popcorn could ever hope for.
Zucchini fritters with lemony yogurt. Batter for these is made from red lentils, turmeric, Aleppo & cayenne peppers.
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Have a great week!
dave
What the heck? Where did you get squash flowers this time of year?
Quote from: midwayfair on September 08, 2020, 07:30:52 PM
What the heck? Where did you get squash flowers this time of year?
The family farm stand we've been buying most of our vegetables from at the market going back years, shut down their stand at the beginning of Covid (since reopened), started a weekly subscription delivery service of a standardized box of vegetables and fruits they sold at their stand, always a surprise element tucked in there. Surprise element might be an unusual vegetable, bouquets of flowers, fresh herbs, this week there was a bag of Shishito peppers and a bag of various edible flowers including the squash.
Have never looked for squash flowers before and can't say i've ever noticed them but will keep an eye out for them now. They grow a number of different summer squash varieties, four distinctly different ones in this box, they grow winter squash of all descriptions to sell through to next summer so it's possible they have a few acres devoted to just squash. Should be no shortage of male flowers available, may just be hard to make/find time get out there and handpick them, be a last minute thing as from what i've read they don't keep well at all.
Tasty and looking 'round a good number of options for prepping experimenting with.
dave
Got an abundance of beefsteak tomatoes this year, any suggestions besides slicing 'em for burgers, stuffing them with couscous or tomato salads?
Toasted bread of choice, bacon, lettuce, tomato sandwiches with a great extra old cheddar or Shropshire blue cheese, i have to have mayo on there, if i recall correctly vegetarian, still great without bacon.
When we have glut of tomatoes we slice em and dry them in the dehydrator then into the freezer, lots of uses throughout the year.
Gazpacho and other cold tomato soups, endless number of iterations to be toyed with.
Dice/cube the tomatoes for a no cook chunky tomato sauce for pasta, chunks of fresh mozzarella, minced garlic, fresh basil, olive oil & chili flakes, fresh parm...
No cook pizza sauce, cut off the stem end of the tomato and grate the tomato on a box grater, total separation of pulp from the skin, drain the pulp in a sieve over a bowl, add a of touch salt (hot sauce , pepper...) to the drained juice , drink up.
Happy dilemma, enjoy while you can! Take care!
dave
Quote from: Scruffie on September 08, 2020, 11:23:51 PM
Got an abundance of beefsteak tomatoes this year, any suggestions besides slicing 'em for burgers, stuffing them with couscous or tomato salads?
Can also stuff them with rice and ground beef and topped with parm and breadcrumbs, that's what my dad does (along with peppers).
If you're growing them, fried green tomatoes. I'm not sure I ever let them turn red to be honest ...
Also, just slice them and put salt and pepper on them ... they're a fruit after all, you don't gotta cook em.
Cold tomato soup based on a couple cups of V8. Chopped tomatoes of various varieties, chopped cucumber red pepper onion, minced garlic, fresh basil tarragon parsley oregano, lime juice, lemon juice, cider vinegar, olive oil, honey, cumin, Aleppo pepper hot sauce. Blended half and mix back in. My wife made a beer, cheddar cheese quick bread to go with it.
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Take care.dave
My neighbour gave us some venison steaks :) from a friend of his who is keen on hunting. (Deer are something of a pest, in New Zealand, as are wild pigs (known as "Captain Cookers", after Captain Cook who released them initially... yea, thanks for that...) Possums are an even bigger pest, but they usually wind up being used for fur and the like, not their meat.
Venison smells very strange, compared to beef or pork. I was rather dubious as to how good the steak would taste, given how it smelled both raw and in the pan.
I used my cast iron pan (I love this pan, you can use any metal tool you like, unlike nonstick, you can heat it up however you like, unlike nonstick, you can use steel wool with as much elbow grease as you like to clean it up, unlike nonstick, and if you season it properly, things don't stick to the bottom much.) Google recommended frying venison in a mix of oil and butter. I used sunflower seed oil and, since I don't have any butter at the moment, a big dollop of margerine that tastes rather buttery.
I think I had them on the pan for about ten minutes. Testing with the knife showed they were still a bit reddish in the middle, which makes me a bit :-\ worried, but google had dire warnings about not overcooking venison, so I went with that and plated it up. I also did a couple eggs in the pan, after there was lots of meatjuice mixed in the oil. To complement this, some seasoned wedges.
Absolutely lovely meal, washed down with some Boundary Road Brewery 19th Amendment APA.
Venison steaks are very nice, if you can get them!
Deer is my favorite meat by far. Don't think I've ever eaten it fried in a pan, or actually even cooked it myself. So I can't comment on the smell of it raw or while cooking. The way you would get it most likely served in Bavaria is like this, as a Ragout (https://en.wikipedia.org/wiki/Ragout):
(https://static.chefkoch-cdn.de/ck.de/rezepte/309/309739/983644-960x720-rehragout-mit-preiselbeeren.jpg)
Or roasted like this (https://static.chefkoch-cdn.de/ck.de/rezepte/17/17041/314824-960x720-hirschbraten-in-rotwein-kirschsauce.jpg).
Nice! I can't add to the venison tales but i did have a side of tofu in the freezer, vegetarian shepherds pie, another recipe from a long ago Moosewood book, wee have a good number of those.
First layer is the thawed tofu crumbled and sauteed with onions, carrots and toasted walnut pieces, thyme and powdered coriander, cayenne pepper, soy sauce to taste, this time used Maggi which was good but will go back to Bragg's when this happens to roll around again.
Chopped broccoli, last of what we had on hand. Mushroom gravy, portobellas/shiitakes, black pepper, Maggi, potato water and cornstarch slurry for thickening.
Topped with Yukon Gold mashed potatoes, milk and lots of butter in those and more butter added on top along with ground Aleppo pepper.
Garden salad, except for mushrooms all backyard sourced, Lucid Gem tomatoes have been the attention winner this year, must grow again next year.
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Have a good week!
dave
Had some small spot, croaker, and white perch for dinner along with leftover sushi rice from Friday. I've got fish coming out of my ears though ... went fishing two weeks in a row with my dad and he kept fish he didn't intend to eat. I don't like freezing them but there are definitely too many.
I guess I could salt some of them, but they're not really big enough to filet.
Grilled Halibut tacos. Sauce/marinate from Morita & Guajillo dried chiles, Achiote paste, orange & limes juices, garlic and salt. Pineapple salsa, red onion, cilantro, garlic, lime juice and some un-named fire-bomb chilli from the 50¢ bin.
Way overpowering combo for fish so the plan now is to try the leftover sauce with beef on the weekend, fingers crossed i can get flank or skirt steak at the farmer's market Thursday.
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A day in the life take care.dave
Been a couple weeks of fall-like weather, arrived like bomb, no transition. Time to dust of the comfort food ideas, to that end my wife made a five cheese mac n' cheese using odds and sods from the fridge plus a chunk of Shropshire i picked up at the market this morning. Enough fontina/provolone/Muenster pieces for a roux, the Shropshire gets distributed as random chunks while filling the baking dish. Topping of crushed Triscuits, Parmesan & Aleppo pepper.
Great having the neighbourhood library open again, major cookbook section to browse and borrow.
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Take care.dave
That macaroni cheese looks so good...
Thanks Alan! The random Shropshire blue cheese bombs kick it to a new level of goodness.
dave
Getting the hang of this, consistent results, Paella on a propane burner. Bomba rice, shrimp, hot Hungarian sausage, tomatoes, garlic & Romano beans from the yard, fresh shucked sweet corn, morita & arbol chili, pepitas, cilantro, onions...
...and my wife made our first apple pie with local 2020 apples, tried Ginger Golds which she'd never used before, pretty nice taste but don't hold up to baking the way Northern Spy do and those are not available yet.
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Stay well!dave
Sunday Tacos
Used the leftover Morita/Guajillo/Achiote sauce from last weekend to marinate some skirt steak fo 24 hours then grilled it for tacos, this time winner. Compliments the beef where it completely overpowered the fish. (Didn't use all the steak for tacos so i could have some for my vegetable stir fry tonight, excellent.)
Kohlrobi/carrot/onion/Habanada pepper slaw and salsa fresca from the garden, a mix of small tomato vatieties, grilled yellow Biquinho peppers and more onions, cilantro. Dressing of lime & orange juice, honey & olive oil. Remains of the slaw and salsa combined for a tasty salad to cap things off. Side of grilled Shishito peppers.
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Take care.dave
Those tacos look great! And the salsa is definitely the kind of thing we put together when the garden is in full swing. That achiote paste rub you did would work great on pork as well--you'd have the tacos al pastor thing going with that pineapple salsa!
We did our annual apple picking a couple of weeks ago, but alas there were no Northern Spy or similar this year. Seemed like lots of Gala and Golden Delicious. I'm guessing we went a bit early...Wisconsin is still relatively warm right now.
Made the Superiority Burger someone had recommended a few times now. Having a hard time getting it to all stay together but they are pretty tasty. I think I need to figure out how to cook the quinoa correctly.
I did tweak it a little bit the second time to make it a little less fussy I sautéed the carrots with the onions instead of doing them in the oven.
Probably the best home made veggie burgers I have done so far.
Quote from: Bret608 on September 24, 2020, 01:23:33 PM
Those tacos look great! And the salsa is definitely the kind of thing we put together when the garden is in full swing. That achiote paste rub you did would work great on pork as well--you'd have the tacos al pastor thing going with that pineapple salsa!
We did our annual apple picking a couple of weeks ago, but alas there were no Northern Spy or similar this year. Seemed like lots of Gala and Golden Delicious. I'm guessing we went a bit early...Wisconsin is still relatively warm right now.
Thanks! Pork will be our next go 'round with that sauce, the pineapple would really compliment the pork as well, way too assertive for the fish to stand up to.
No Spy's here yet at my Thursday morning market. Friday afternoon which has a neighbourhood market had our first Honey Crisps last week and for while now Ginger Gold, if i'm lucky maybe Spys tomorrow. Last chance another market Saturday i need to visit. Otherwise the Ginger Gold for another pie.
Quote from: Matmosphere on September 24, 2020, 08:36:41 PM
Made the Superiority Burger someone had recommended a few times now. Having a hard time getting it to all stay together but they are pretty tasty. I think I need to figure out how to cook the quinoa correctly.
I did tweak it a little bit the second time to make it a little less fussy I sautéed the carrots with the onions instead of doing them in the oven.
Probably the best home made veggie burgers I have done so far.
Get my vote for the best home made veggie burger as well. When we did them the fresh ones held up fine, we froze half the recipe and those weren't quite as durable but still pretty fine.
We hadn't grilled meat bugers in a couple years and made up for it this summer, so little prep work to prep a pattie, almost make themselves. I'd forgotten how good they can taste.
dave
Saturday catch up... Tuesday and Thursday based on a couple recipes from the Jamie Oliver book home from the library.
Tuesday was grilling up another piece of skirt steak, just olive oil, rosemary & salt , onions braised in Balsamic vinegar, i had Shropshire blue cheese on my piece my wife 12 year old cheddar on hers, dijon, Hellman's and arugula.
Thursday, shrimp sauce and fresh pasta. Sauce, paste tomatoes grated and cooked with sauted onions, garlic & celery, shrimp chunks, arbol chilie flakes, vermouth, pasta water. Topped with arugula, butterflied shrimp and Aleppo pepper.
Tuesday
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Thursday
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dave
Tonight, grilled, cross cut short ribs that were marinated 24 hours in Maggi, Sambel Oelek, vinegar and honey. Grilled Shishito peppers dressed with toasted sesame oil & garlic/sesameseed salt. Salad of fingerling potatoes from the farmers market, oven roasted, from 'the yard', spicy greens, green beans, cherry tomatoes, vinaigrette of cider vinegar, olive oil, minced white onion, fresh tarragon and salt. Have become completely enamoured with those grilled peppers, so simple so good.
This one went over well.
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Be safe.dave
A step up in our pizza quest, initial bake in the gas bbq with pizzaa stones, this time 45 minutes on full got me to 570F/299C. Baked for five minutes then used the oven broiler fo finish the tops and bring out the colour. I'd say our best results so far.
Simple four ingredient dough, '00' flour, water, kosher salt & yeast, 70% hydration and a 24 hour rise.
#1 - Margherita extra, fresh uncooked tomato sauce, grated a few Amish paste tomatoes and strained off excess liquid, *excellent shot of tomato juice with some salt & hot sauce*, dried oregano, arbol chilie flakes, parm, buffalo mozzarella, fresh basil & a variety of cherry tomatoes from the yard, extra virgin olive oil, super flavourful.
#2 - Onion/balsamic jam, walnut pieces, Shropshire blue cheese with a drizzle of honey before serving. This was a completely new one and a keeper, so good.
Fresh squeezed lemonade, it's hot here again, Pecan butter tart from the neighbourhood bakery, Gogol Bordello to serenade... music has always been and will always be an important part of the cooking & eating.
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https://www.youtube.com/watch?v=cWYTyfQe-o8
Have a great week.dave
I'm going to have to try an onion, walnut and blue cheese pizza. Looks tasty.
Hey Dave, the first asparagus spears of the season popped up in our garden last week. "Must tell Dave" I thought to myself. 😀
Quote from: mjg on September 28, 2020, 07:12:40 AM
I'm going to have to try an onion, walnut and blue cheese pizza. Looks tasty.
Hey Dave, the first asparagus spears of the season popped up in our garden last week. "Must tell Dave" I thought to myself. 😀
Oh wow, double lucky you, asparagus season is upon you and you have your own patch! Is the patch new or been around for awhile so you can get in there and harvest multiple times? Fresh as fresh can be, envious, it'll be June before we see local asparagus again.
However all is not lost just yet, the grower we buy sweet corn from figures he has a few more weeks of harvesting left, a couple more weeks of daily corn is pretty good, then the last of my much anticipated local harvests, Brussel's Sprouts rolls in.
Local Honey Crisps arrived at the farmer's market a couple weekends ago and those are usually available well into the next summer, hooked on them and i'm about due my daily.
Fresh as i can get
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That pizza combo was very very good, my wife's idea for the honey and it was a most welcome addition, delicious!
Take care!dave
Quote from: davent on September 29, 2020, 03:21:28 AM
Oh wow, double lucky you, asparagus season is upon you and you have your own patch! Is the patch new or been around for awhile so you can get in there and harvest multiple times? Fresh as fresh can be, envious, it'll be June before we see local asparagus again.
The patch has been in probably 15 years now, usually kicks off about now, and we will be picking a bunch every 3 days or so throughout spring. It's a lot of asparagus. Amazing how creative you can get sneaking it into every meal. Some of a green variety called 'fat bastard' I think, and a purple one for something different.
Quote from: mjg on September 29, 2020, 07:11:29 AM
Quote from: davent on September 29, 2020, 03:21:28 AM
Oh wow, double lucky you, asparagus season is upon you and you have your own patch! Is the patch new or been around for awhile so you can get in there and harvest multiple times? Fresh as fresh can be, envious, it'll be June before we see local asparagus again.
The patch has been in probably 15 years now, usually kicks off about now, and we will be picking a bunch every 3 days or so throughout spring. It's a lot of asparagus. Amazing how creative you can get sneaking it into every meal. Some of a green variety called 'fat bastard' I think, and a purple one for something different.
Sounds great, i've never had enough available to ever grow tired of a light steaming to heat through, butter, salt and pepper to taste, a simple step beyond raw which is also fine. Do corn on the cob the same way.
dave
Month of September this year tomato ripening ground to a crawl, all kinds of green fruit just sitting there, normal year sees peak canning time. Dosed them acouple times mid month with epsom salt solution, the weather cooperated and warmed up and yesterday had enough Amish Paste tomatoes to make sauce along with a good collection of other varieties.
Five quarts of sauce from the food mill which i reduce by a third, add garlic slices and fresh basil, seven pint jars finished in a water bath and the pantry is filling up, may get tthere yet, still lots of green ones but below seasonal temps returned today for the forseeable future.
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Indigo Apples - these and the other wildly coloured ones are from Wild Boar Farms located in Napa Valley, hope they're okay.
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The mix...
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Take care.dave
Had all those yellow 'peach' tomatoes, they have fuzzy skin, half a ball of mozzarella left from the weekend pizza, odd bits of dried pasta, mushrooms, garlic, basil, parmesan and olive oil, Aleppo pepper for some colour.
Uncooked tomato sauce and pasta, only in the summer or shortly after.
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Cheers,dave
It is what it is, a quick one, ten minutes to heat the gas grill and ten minutes to burn.
All beef hotdog, soft bun and pantry stock, yellow mustard, sweet relish, pepperoncini & kimchi.
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Friday, have a good one.dave
Saturday night dining in. Tomato shrimp risotto, apple pie.
Mix of tomatoes from the yard and from the veggie box that's delivered to the door from a local farm. Today's vegetable stock, Black Tiger shrimp from the freezer, we have a couple bags of different Bomba rices from Spain so that's what was used here. Onions, garlic, saffron, Aleppo pepper powder and crushed Arbol chili flakes... shrimp were coated with a mix of cumin, Aleppo pepper, granulated garlic and salt, olive oil, stove top sear.
Cold enough these days to appreciate having the oven on so Apple pie to warm up the house. Still no Spies available but we can get Ginger Gold & Honey Crisp from the neighbourhood Friday afternoon market and those did the trick for now, 11% Greek yogurt to top.
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Take care,dave
I guess I'll be having shrooms tonight.(https://uploads.tapatalk-cdn.com/20201004/170a6c86a48ba6f62785abbb36072d4a.jpg)
Sent from my Redmi Note 7 using Tapatalk
Quote from: rockola on October 04, 2020, 12:15:18 PM
I guess I'll be having shrooms tonight.(https://uploads.tapatalk-cdn.com/20201004/170a6c86a48ba6f62785abbb36072d4a.jpg)
Holy smokes.
My friend gave out some sulfur shelf mushrooms to us over the weekend, unfortunately they were about 2-3 days past their prime. And I didn't find any boletes this year. :(
I was so sad, I normally go up on my local mountain to raid a couple chanterelle groves I've found, but my mountain was on fire this year at peak picking time. Granted, we'd had a dry as hell summer, so it's unlikely the harvest would've been spectacular, but I always enjoyed the hike either way.
(And though the fire would likely be spectacular for morel hunting, we have way too many false morels locally for me to ever really be comfortable picking them up here, and I have a graduate degree in mycology!)
Just remember what Boris taught us.
If Babushka picks you mushrooms, and you do not cook them, oy are you in trouble.
Quote from: midwayfair on October 05, 2020, 01:52:59 AM
My friend gave out some sulfur shelf mushrooms to us over the weekend, unfortunately they were about 2-3 days past their prime. And I didn't find any boletes this year. :(
Fresh mushrooms should be handled like fresh fish, they will go off easily, some species easier than others. Apparently this year has been very good for boletes around here, I've found some, but not in great numbers.
Quote from: somnif on October 05, 2020, 08:43:34 AM
I was so sad, I normally go up on my local mountain to raid a couple chanterelle groves I've found, but my mountain was on fire this year at peak picking time. Granted, we'd had a dry as hell summer, so it's unlikely the harvest would've been spectacular, but I always enjoyed the hike either way.
(And though the fire would likely be spectacular for morel hunting, we have way too many false morels locally for me to ever really be comfortable picking them up here, and I have a graduate degree in mycology!)
There's a handful of chanterelles in that basket, but at this time of the year you can't take two steps in a forest without hitting a funnel chanterelle patch. Found a few Hydnum repandums as well.
False morel (Gyromitra esculenta) is considered a delicacy around here. Boiling them 2-3 times for 5-10 minutes, throwing the water away each time and rinsing with fresh water in between, gets rid of practically all the gyromitrine. There's usually one or two growing at our cabin in May (sadly not this year though) for that singular false morel meal of the year. According to some sources gyromitrine accumulates in the body, so it's definitely best enjoyed well in moderation.
True morels (Morchella elata) are around too but I've only ever seen one, on the side of the busiest stretch of road in the country.
Great haul of mushrooms! Do you have go far to search them out or is it pretty much backyard hunting? What meals have you planned to use them up in and what type(s) of mushrooms are they besides the few chanterelles you mentioned?
Looks great!
dave
Edit - wrong thread!
Rained all day yesterday, postponed 'til today. Grilled cabbage salad, radishes, bacon, cherry tomatoes, chives & a blue cheese dressing. Grilled boneless chicken thighs first marinated with Guajillo/Morita sauce, has worksd well with chicken and beef so far.
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One day down, four more until the weekend, take care.dave
Quote from: davent on October 05, 2020, 03:28:15 PM
Great haul of mushrooms! Do you have go far to search them out or is it pretty much backyard hunting?
We've got a cabin about 1 h west of Helsinki in the middle of the forest. No running water, solar panels only, but also no neighbors. That haul was the result of a 3 h walk in the forest.
QuoteWhat meals have you planned to use them up in and what type(s) of mushrooms are they besides the few chanterelles you mentioned?
At this time of the year there's mainly funnel chanterelles (Craterellus tubaeformis). There's a few hedgehog mushrooms (Hydnum repandum) in the basket but the season for those is all but over. I was quite disappointed that this year was not good for gypsy mushrooms (Cortinarius caperatus) which are normally quite abundant and just about my favourite mushroom. King bolete (Boletus edulis) is not revered for nothing though. A few weeks ago there were plenty of woolly milkcaps (Lactarius torminosus), they make a nice cream sauce with onion. The funnel chanterelles go in a dehydrator for future use in soups and as a spice in meatballs.
Quote from: rockola on October 06, 2020, 05:14:56 AM
Quote from: davent on October 05, 2020, 03:28:15 PM
Great haul of mushrooms! Do you have go far to search them out or is it pretty much backyard hunting?
We've got a cabin about 1 h west of Helsinki in the middle of the forest. No running water, solar panels only, but also no neighbors. That haul was the result of a 3 h walk in the forest.
QuoteWhat meals have you planned to use them up in and what type(s) of mushrooms are they besides the few chanterelles you mentioned?
At this time of the year there's mainly funnel chanterelles (Craterellus tubaeformis). There's a few hedgehog mushrooms (Hydnum repandum) in the basket but the season for those is all but over. I was quite disappointed that this year was not good for gypsy mushrooms (Cortinarius caperatus) which are normally quite abundant and just about my favourite mushroom. King bolete (Boletus edulis) is not revered for nothing though. A few weeks ago there were plenty of woolly milkcaps (Lactarius torminosus), they make a nice cream sauce with onion. The funnel chanterelles go in a dehydrator for future use in soups and as a spice in meatballs.
Very cool! I was thinking with the number you had there dehydrating might play into it, a bit of work now pays big dividends down the road.
dave
Fall weather, fall soup, garden is still slowing ripening tomatoes, grilled tomato red lentil soup.
Grilled tomatoes and onion, red lentils, red curry paste, fresh ginger & garlic, toasted cumin & coriander, coconut milk, water, aleppo pepper, cilantro, buttered crusty ciabatta.
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Thanksgiving in Canada this weekend, not a big deal, take care!
dave
Saturday & Sunday, wife's first pumpkin pie of the season to cap things off, heavy on the whipped cream.
Saturday did a rotisserie chicken, stuffed with lemons and garlic, fresh rosemary and sage chopped and stuffed under the skin. Enough left for Butter Chicken later this week. Wynell's Pot Pie which is a favourite from one of the Moosewood books, loaded with vegetables and old cheddar. Brussel's sprouts browned in butter then braised in heavy cream.
Sunday, grilled a striploin, topped with blue cheese butter, grilled purple broccolini & Shisito peppers topped with ground toasted sesame seeds, granulated garlic, salt. Mini potatoes sauteed in duck fat.
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dave
A week on, try again. Couple weeks ago bought a second charcoal grate for my 'kettle' so i could raise the fire up closer to the cooking grate. Last week wasn't happy with the results, tasted good but to me overcooked, even when taking temps things got away from me fast, screwed up.
Another striploin, thicker, and pulled from the grill earlier at a lower temp. Shishito peppers again, addicted, mixed up some Shichimi, Japanese seven spice, sprinkled on the charred peppers with a bit of lime juice and salt. My wife bought the last six corn for sale this year at the local farmer's market, been a great year for that. Smashed overcooked yellow potatoes crisped up in duck fat.
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Last night my wife made big pot of fall, root vegetable soup, pretty much sauteed vegetables in melted cheddar cheese. Potatoes, carrots, parsnips, kohlrabi, radishes, onions, corn kernels, topped with bacon and Aleppo pepper. Chive batter bread loaded with sour cream to dunk, super rich delicious meal.
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Stay well, here we go again...
dave
Only tempeh recipe we've made more than once, tempeh fajitas, tried the recipe using beef and chicken in place of the tempeh and neither cut it.
Garden salsa fresca, still have tomatoes, peppers and green onions to spare, farmers parket fro cilantro and limes. Pepper/onion saute, peppers from the garden, Hot Portugal, Yellow Biquinho, Habanada, Tolli's Sweet Italian, farmer's market for Shishitos. Tempeh marinated in lime juice, Maggi, oil & Chipotle pepper powder. SOur cream & gaucamole to top it off.
Baked tortillas with old white cheddar.
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Have a good weekend, looks likewarm weather is done here as of today, take care!
dave
Beat the night's frost and morning's snow and harvested what i needed beforehand.
Indigo Blue Berry tomatoes from one plant and anything left on all our other tomato plants. Peppers from six potted plants. Romano beans from plants i thought were supposed to be bush but were vines, ran crazy.
Garlic is what was left from July 2019 harvest, thought i'd try a planting a few see what they have left to give another year on.
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Another month nearly gone... take care!
dave
Putting some of the last harvest of the year to use, frost and snow has arrived, Indian summer up next.
Had a jar of tomato sauce in the fridge that hadn't sealed properly when we were canning, a few of those green Hot Portugal peppers, couple pieces of chorizo from the farmer's market, onion, garlic from our 2020 stash, Arbol chili flakes, ground cumin, feta, cilantro and eggs. Poached eggs and tomato sauce on sourdough/avocado toast, a Shakshuka variant based on what was on hand...
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My wife put this together today while i was sniffing solder fumes... mustard crusted, roasted, pork tenderloin, Brussels sprouts browned in butter, braised in heavy cream, charred Shishito peppers with lime juice & Shichimi, some of the Romanos i harvested the other day, lightly steamed and finished with butter, salt and a sprinkle of the Shichimi. Spy apple pie for dessert topped with a high fat plain yogurt.
Plated mine took pictures, she plated hers, had to retake the pictures.
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Stay well, take care!
dave
Amazing weather here the last few days and another few to come, grill on.
Rosemary smoked chicken thighs, and stuck on crispy duck fat potatoes with backyard Romano beans, lightly steamed, butter, shichimi and lemon juice. Garden still putting out salad greens, green onions and carrots, have prefrost peppers and tomatoes to spare, all together great backyard salad with feta and balsamic vinaigrette.
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Saturdays are good, take care.
dave
Record setting week of warmth, probably last chance to grill pizza outside.
'00' dough in the fridge for 48 hours. Tomato sauce is grated Amish paste tomatoes that were picked green just before our first killer frost. Pickled yellow Biquinho peppers from the garden, peperoncini's from the store, spicy Hungarian sausage, fior' di latte mozzarella, arbol pepper, olive oil top one, the other's a marinara so just tomato sauce, arbol pepper flakes, dried oregano, parm, anchovies and olive oil, pretty rustic.
Crust came out nice and chewy.
The grill tops out at maybe 575F with the pizza stones, bake four five minute on the stones then finish under the oven broiler.
First pie with the summer's freezer stash of wild blueberry.
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Have a great week.
dave
After a week of crazy warm weather the last couple days have seen a return of seasonal appropriate weather, good time to put the oven back into use. Braised beef shank with crimini mushrooms, real baby carrots, all of which calls for a bed of polenta to pile it on. One good sized shank was enough for a picture and eventually three servings.
Garden carrots, didn't get many that grew beyond baby sized, garden garlic, planted next years crop this past week, 64 bulbs to be. Red wine, Maggi, tomato paste, balsamic vinegar and water for the braising liquid.
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Stay well, take care!
dave
Quote from: davent on November 08, 2020, 02:31:06 AM
Rosemary smoked chicken thighs
Did the rosemary also go in the smoker? Our smoker rarely sees meat, more likely fish and veggies. Baltic herring smoked with apple chips was a failed experiment though.
Quote
crispy duck fat potatoes
Duck fat potatoes are so good. Not very healthy, but delicious.
Brother-in-law called my wife the other day: "Do you guys want a moose calf liver?" Like, does a moose calf poop in the woods? (That one doesn't anymore though.) Trying to decide how to prepare it. The smoker is unfortunately out of reach at the cabin.
Quote from: rockola on November 15, 2020, 05:59:24 AM
Quote from: davent on November 08, 2020, 02:31:06 AM
Rosemary smoked chicken thighs
Did the rosemary also go in the smoker? Our smoker rarely sees meat, more likely fish and veggies. Baltic herring smoked with apple chips was a failed experiment though.
Quote
crispy duck fat potatoes
Duck fat potatoes are so good. Not very healthy, but delicious.
Brother-in-law called my wife the other day: "Do you guys want a moose calf liver?" Like, does a moose calf poop in the woods? (That one doesn't anymore though.) Trying to decide how to prepare it. The smoker is unfortunately out of reach at the cabin.
For this one rosemary sprigs were laid in beside the coals so they would smolder and not burst into flames, air flow was restricted so it did get good and smoky. Maybe the rosemary we grow is lacking but the effect was very very subtle taste wise, or maybe didn't use enough, smelled great while smoking and the chicken was tasty and moist, will try again someday.
Liver of any description is a scary proposition, offal is just not part of the diet. Last we used were chicken livers in a meat sauce for lasagna, Anthony Bourdain recipe and it was really good, the liver was a very small part of the overall picture.
dave
Vegetarian night, Mexican Home Fries, recipe from Mollie Katzen made many times over the years. Yellow potatoes, torn corn tortillas, tomatoes, peppers, black olives, onions, cumin, old sharp cheddar, cilantro, yogurt & Sriracha.
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A bit of the last haul of tomatoes before frost hit ripening up nicely, that haul should get us well into December. A good mix of various cherry tomatoes.
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Take care.
dave
Other than the olives, that looks delicious! I might have to try that one of these nights!
Quote from: dan.schumaker on November 19, 2020, 03:01:05 AM
Other than the olives, that looks delicious! I might have to try that one of these nights!
Thanks Dan, it is really good, something we've been going back to for years now. Couldn't find a copy of the recipe on line but did find a riff on Katzen's recipe from someone else. Basically she adds a few more spices (we'll keep in mind for next time) and orders things a bit different, we'll hold the tomatoes to the end to keep things on the crispier side, if things start to stick, more olive oil... a very good feed!
http://blogs.poughkeepsiejournal.com/dishnthat/2008/05/05/mexican-home-fries-perfect-for-cinco-de-mayo/
Take care and hope you give it a go.
dave
Turkey Craw Bean Soup, coolest looking bean we've ever grown, coolest named bean we've ever grown. Cook up great, taste great and they keep their markings, vigorous and productive plants.
Kale, potatoes, onion, garlic, crispy garlic/kale, chorizo, bean cooking water, Aleppo pepper, use what you have...
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Weekend's almost here, take care.
dave
Quick lunch, Kung Fu Dawgs were back in stock this visit, can't pass those up no matter how nasty it gets outside.
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Wedding anniversary was this week and we've always time shifted it to a close Saturday and gone out for dinner. This year going out is not an option so had to wing it at home.
1 - Appetizer or something to eat while getting other stuff ready, results far greater than it's parts, Gabriel Hamilton's idea, Triscuits with grainy mustard and smoked (Canadian) sardines, cornichons, killer.
2 - Grilled Shrimp in pistachio/miso sauce.
3 - Grapefruit Granita, palette cleanser...
4 - Beef Tenderloin & sauteed fresh veg, sauce of reduced beef stock and yogurt, never had or cooked beef tenderloin before, was worth the cost.
5 - Vienna Souffle with whipped cream, raspberries and Lindt 75% dark chocolate dust.
Proseco and a Chilean Syrah...
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Cheers, dave
What are Canadian sardines?
Zat, like, haminacan?
Quote from: midwayfair on November 22, 2020, 06:40:52 PM
What are Canadian sardines?
Zat, like, haminacan?
Mostly see Mediterranean produced canned sardines these ones are labelled 'Produced in Canada' harvested from the clear cold waters of the Gulf of Maine, the company, Bar Harbor Foods, 112 Cutler Road, Whiting Maine... ...
Nothing's easy,
As for the plotting of the delimitation line, the Chamber distinguished between three segments, the first two lying within the Gulf of Maine and the third outside it. In the case of the first segment, it considered that there was no special circumstance precluding the division into equal parts of the overlapping of the maritime projections of the two States' coasts. The delimitation line runs from the starting-point agreed between the Parties, and is the bisector of the angle formed by the perpendicular to the coastal line running from Cape Elizabeth to the existing boundary terminus and the perpendicular to the coastal line running from that boundary terminus to Cape Sable. For the second segment, the Chamber considered that, in view of the quasi-parallelism between the coasts of Nova Scotia and Massachusetts, a median line should be drawn approximately parallel to the two opposite coasts, and should then be corrected to take account of (a) the difference in length between the coasts of the two States abutting on the delimitation area and (b) the presence of Seal Island off the coast of Nova Scotia. The delimitation line corresponds to the corrected median line from its intersection with the above-mentioned bisector to the point where it reaches the closing line of the Gulf. The third segment is situated in the open ocean, and consists of a perpendicular to the closing line of the Gulf from the point at which the corrected median line intersects with that line. The terminus of this final segment lies within the triangle defined by the Parties and coincides with the last point of overlapping of the respective 200-mile zones claimed by the two States. The co-ordinates of the line drawn by the Chamber are given in the operative part of the Judgment.https://www.icj-cij.org/en/case/67
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dave
Risotto with porcini and horn of plenty mushrooms, self picked of course. Recipe by Catalan master chef Fran Boronat whose cooking course I was fortunate to attend last year in Barcelona.(https://uploads.tapatalk-cdn.com/20201122/a8bbac4ec9de395dd22f7f0ece6e1b7e.jpg)
Sent from my Redmi Note 7 using Tapatalk
Quote from: rockola on November 22, 2020, 08:42:04 PM
Risotto with porcini and horn of plenty mushrooms, self picked of course. Recipe by Catalan master chef Fran Boronat whose cooking course I was fortunate to attend last year in Barcelona.(https://uploads.tapatalk-cdn.com/20201122/a8bbac4ec9de395dd22f7f0ece6e1b7e.jpg)
Sent from my Redmi Note 7 using Tapatalk
Looks real good! Is that a jar of Vegemite in back there?
My daughter visited Barcelona last year as well, unfortunately didn't take any cooking classes, she did come home with tales of paella.
dave
Back to earth today. Bacon and eggs with roasted rosemary/garlic root vegetables. Fingerling potatoes, carrots, parsnips and these very cool, very small Japanese turnips, white and somewhat smaller than i ping pong ball. Chili flake salt & Sriracha.
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The beat goes on...
dave
Quote from: davent on November 23, 2020, 12:53:39 AM
Quote from: rockola on November 22, 2020, 08:42:04 PM
Risotto with porcini and horn of plenty mushrooms, self picked of course.
Looks real good!
Will definitely try that again, next time with funnel chanterelles.
Quote
Is that a jar of Vegemite in back there?
Well spotted. Sitting there waiting for brekky. Down to my last jar so hoping things get back to some definition of normal before I run out.
Quote from: davent on November 23, 2020, 12:57:40 AM
Back to earth today. Bacon and eggs with roasted rosemary/garlic root vegetables. Fingerling potatoes, carrots, parsnips and these very cool, very small Japanese turnips, white and somewhat smaller than i ping pong ball. Chili flake salt & Sriracha.
That looks really good. My attempts at frying eggs usually end up with them being overcooked, those look just right. The veggies look delicious too.
Thanks, i regularly fail with eggs, bust the folk, over cook, the window of acceptable yolk is so small, get side tracked for a moment and i've lost. Chain myself to the pan and a stop watch and things are getting consistent.
Using a heavy carbon steel pan heat it 5 minutes at my prescribed heat setting, oil and butter go in at 4.5min, eggs at 5, turn the heat way down, even off and then sit tight, don't go anywhere, babysit that egg until its right, it's only a couple minutes, sometimes put a lid on the pan to speed up the top cooking, if i wander off i fail, i'm no multitasker.
If i crack an egg directly into the pan i'm sure to mess up a yolk so i'll crack into a small bowl first. I was way better at this when i was six years old.
dave
Ghee in a ripping hot pan, split the whites with a fork around the yoke and then spoon the hot butter over the eggs, done in about 30 seconds. It's not a fried egg to me if the edges don't brown and I can't get that without high heat. If I don't want the yoke super runny I'll flip it in the pan (spatulas are for chumps) for 10 seconds.
I'll do French omelets that way sometimes, too, like Julia did them, but the American's test kitchen version where you preheat the pan and cook it covered with the fire off works every time, too.
Quote from: midwayfair on November 24, 2020, 02:29:15 AM
Ghee in a ripping hot pan, split the whites with a fork around the yoke and then spoon the hot butter over the eggs, done in about 30 seconds. It's not a fried egg to me if the edges don't brown and I can't get that without high heat. If I don't want the yoke super runny I'll flip it in the pan (spatulas are for chumps) for 10 seconds.
I'll do French omelets that way sometimes, too, like Julia did them, but the American's test kitchen version where you preheat the pan and cook it covered with the fire off works every time, too.
Jon, not sure what you mean by
"split the whites with a fork around the yoke..."? dave
Watched the Julia Childs Omelette video last night, never seen anything of hers before, lots to take away.
My pan is a bit small by her measures, i searched out the size for a 2egg omelette and the recommended size was 7" as she mentions. Pans are sold by rim size the smallest i found was an 8", Julia the first to mention 7" base for your pan which is more likely a 9" rimmed pan.
My non-stick pan's heavy stainless steel rather than light aluminum so will take longer to come up to temperature, that and like her my 31 years old next Tuesday (day we moved in here), like Julia's has coil burners that take their time heating up.
Cooking heat wise, judging by the time it takes for the butter to melt/settle and how quickly the eggs set i'm right in that ballpark, i think of that being a low middling heat level.
Technique wise i'll have to give her shaking method a go, I've been working on the Pépin and his disciples method which is the back of fork swirl she alludes to, though i don't use a fork.
https://www.youtube.com/watch?v=4RoLavF2ZLU
https://www.youtube.com/watch?v=X1XoCQm5JSQ
https://www.youtube.com/watch?v=5__zptEU9vE
https://www.youtube.com/watch?v=wDl6MlgL8PM
Don't get much practice, last stab from August.
(https://i.imgur.com/apfQVGFl.jpg)
dave
Quote from: davent on November 24, 2020, 03:56:48 AM
Jon, not sure what you mean by "split the whites with a fork around the yoke..."?
Stick your fork in the egg white and cut through to the pan, so the white from the top fills in the gap, and do that close to the yoke, it'll keep the egg from bulging too much in the middle and cook more of the white through without needing to flip the egg and apply heat directly to the yoke (which would set it).
Gotcha! Thanks Jon.
dave
Something that drives my sister up the wall is my insistance on cooking with my good cast iron pan. It needs more oil than nonstick if you want things to not, well, stick to the bottom, but I like it. You can heat it up as much as your stove will allow, you can use any damn sort of utensil you like, metal or otherwise, and when cleaning it, you can go to town on it with the steel wool.
Just another Thursday in the 'Great White North', my nod to Thanksgiving tradition and as close as i'm interested in getting to turkey.
Turkey Craw Bean Soup #2 - Pasta e Fagioli.
From our garden, last harvest tomatoes still ripening up dependably in the basement, garlic and turkey craw beans. From the market today to complete the soup needed celery, a loaf of sourdough spelt bread and pastéis de Nata for dessert. Orechiette pasta. Not much else in the soup, some Aleppo pepper, parsley and olive oil to dress things up, hit the spot.
This one would fit into the vegan pigeon hole.
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Take care.dave.
Quote from: alanp on November 26, 2020, 05:28:21 AM
Something that drives my sister up the wall is my insistance on cooking with my good cast iron pan. It needs more oil than nonstick if you want things to not, well, stick to the bottom, but I like it. You can heat it up as much as your stove will allow, you can use any damn sort of utensil you like, metal or otherwise, and when cleaning it, you can go to town on it with the steel wool.
I love cast iron pans too. The one is use most is a Wagner that is at least 60 years old. Perfectly non-stick. The cornbread I made two days ago had a very nice crust that I just can't achieve otherwise, and it slid right out cleanly.
Alton Brown's Free Range Fruitcake in which i always forget the cranberries...
https://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe-1926833
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So far, Thursday mixed the dried fruit and rum, let sit for 24 hours then simmered the mix along with apple cider, sugar, unsalted butter, spices and salt. Tomorrow will mix in the dry ingredients, eggs and toasted pecans, bake for a couple hours then it's daily brandy spritzes for a few weeks to ready for the first taste.
We used to have a small Italian bake shop 'round the corner with amazing fruitcake this time of year, the baker retired and that was the end of good fruitcake for us for too many years. First made this five years ago and it was by the best we'd eaten since he retired. His cake was not cheap and making this you can see his prices were justified.
Stay safe.dave
Saturday night dining in for two.
Slow roasted Arctic Char fillet, paste of panko, dijon mustard, olive oil, lemon juice & zest, rice vinegar, tarragon from the garden, parsley, salt & pepper.
By flashlight, duck fat grilled fingerling potatoes & baby Japanese turnips, charred red Napa cabbage.
Northern Spy apple pie by my wife.
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All the best, enjoy your weekend!
dave
Quote from: davent on November 28, 2020, 06:51:32 PM
Alton Brown's Free Range Fruitcake in which i always forget the cranberries...
https://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe-1926833
...
So far, Thursday mixed the dried fruit and rum, let sit for 24 hours then simmered the mix along with apple cider, sugar, unsalted butter, spices and salt. Tomorrow will mix in the dry ingredients, eggs and toasted pecans, bake for a couple hours then it's daily brandy spritzes for a few weeks to ready for the first taste.
We used to have a small Italian bake shop 'round the corner with amazing fruitcake this time of year, the baker retired and that was the end of good fruitcake for us for too many years. First made this five years ago and it was by the best we'd eaten since he retired. His cake was not cheap and making this you can see his prices were justified.
Stay safe.dave
Home stretch, dry ingredients, eggs and pecans into the wet, pan and bake, almost two hours in the oven, a single dousing of brandy, couple more weeks worth of brandy to go.
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In the meantime, unassigned partial carton of heavy cream in the fridge equals butter chicken. Grilled chicken thighs, papadums cook in a bit of oil worked a charm.
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Safe wee, take care.dave
Another week another soup with garden grown dried beans. This time a bag of red mixed mystery beans from the freezer, red lentils, canned chickpeas, ramen noodles, chicken stock, onions garlic, tumeric, cumin, cayenne, yougurt, baguette and butter, always a side of salad. Might be one more bag of our dried beans in the freezer.
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Still have garden grown tomatoes, peppers and carrots for salads, walk around today revealed radishes, lettuces and other greens still looking good out there even after a couple worthy snowfalls.
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Take care.dave
A few more radishes found today, watermelon radishes, the one that was sliced open only a little bit of red which is disappointing in and of itself, good taste and texture.
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Dinner of beef and barley stew with whole wheat sourdough. The stock bones were meaty enough i probably could have got away without buying a chunk of blade. Beef stock, blade roast, pearled barley, onion, garlic, celery, carrots, baby turnips, shiitake mushrooms, wine, thyme, parsley.
Rice pudding using arborio rice, a mix of soy milk and heavy cream, honey, vanilla, orange peel, cinnamon and nutmeg. Topped with currants, dried wild blueberries, 10%, very rich yogurt.
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Pizza baking moved back inside for December.
#1 - Brussels Sprouts, bacon, provolone cheese, Parmesan cheese, garlic, olive oil, Arbol pepper flakes, Aleppo pepper
#2 - Roasted portobello mushroom paste, herbed goat cheese, parmesan cheese, olive oil, garlic, parsley, balsamic glaze.
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All the best in December, dread this month, take care.
dave
Quick one for a Saturday, stir fried sirloin steak strips atop fresh lo mein noodles with cucumber, garlic, arbol chili, fish sauce, lime juice and zest, sambal oelek & mint. Simple, quick, light and fresh, for whatever reason reminds of summer.
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Take care.dave
Yesterday was my wife's birthday and her choice for a meal was lobster mac 'n cheese... again this year, wanted so bad, she made it. She's been making scratch mac 'n cheese since before we met so it's always been hers to do, i bought the cheese and stayed out of the way.
Roux of old orange cheddar & gruyere, Shropshire bombs randomly scattered throughout, topped with grated cheddar/gruyere, panko, parmesean & Aleppo pepper before baking, finished with lobster and chives which we have still coming from the garden.
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See ya.dave
Last of the watermelon radishes proved to be the winner, finally a good amount if inner colour, started using it last night. For the salad also still using tomatoes and peppers picked the end of October, here Sunrise Bumblebee cherry tomatoes & Indigo Blue Berry, Tolli's Sweet Italian pepper. Lots of tomatoes still coming along and a few peppers.
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Here comes the weekend, take care.
dave
Four for four with pasta so far this week.
Jar of 2019 tomato sauce, sauteed onions/celery/garlic/mushrooms/arbol pepper flakes, first time with cheese tortelinis, next time some curly pasta and sauteed shrimp, both worthy and fast to go together.
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The end of pasta for this week.
dave
Dinner for two, my mish-mash-what's-in-the-house take on Shakshuka or, eggs poached in tomato sauce, garden salad on the side.
Freezer - spicy Hungarian sausage
Pantry - 2019 jar of backyard tomato sauce, dried arbol chilis, 2020 garlic
Fridge - eggs, celery, half a red onion, October harvested backyard peppers, feta, cilantro, 'The Reaper' hot sauce
Sourdough loaf from the farmer's market...
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More watermelon radish, this time Wapsinicon Peach tomatoes with fuzzy skin, more of our peppers, mesclun and mushrooms from the farmers market.
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dave
Pork chops in Chipotle sauce with crunchy duck fat potatoes, chimichurri sauce and feta cheese. Garden tomatoes ripened in the basement.
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Take care, four more sleeps, more cookbooks...
dave
Christmas eve at home... all new recipes to us except the shortbread tradition.
Chana Masala, Aloo Gobi, Butter Chicken, Aloo Gobi, basmati rice naan bread, papadums and boubon egg nog to tide us through the cooking. Bunch of different spice blends, curry sauce, grill the chicken, cook the chickpeas needed to be done before starting the actual cook.
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Happy Christmas, stay safe.dave
Hey, I made curry for xmas eve, too!
I did little red lentils in a cream sauce. I tried doing it as a one-pot for a change and kind of regret it, the lentils didn't quite soak up all the water, and you can't boil it down like you can with some other beans/lentils.
Quote from: midwayfair on December 25, 2020, 05:21:30 PM
Hey, I made curry for xmas eve, too!
I did little red lentils in a cream sauce. I tried doing it as a one-pot for a change and kind of regret it, the lentils didn't quite soak up all the water, and you can't boil it down like you can with some other beans/lentils.
Sounds good Jon, curries for every occasion.
I campaign every year for Christmas Eve curries and only once before have i prevailed, they took pity... this year everything changed with the lockdown, it's the first year we never had to leave our place and go visiting Christmas day, the 'traditional' Christmas Eve meal became Christmas dinner and i got my curries the night before.
dave
Chana Masala redux, chickpeas soup dressed with cilantro and Aleppo pepper, naan bread.
THe long awaited fruitcake has been sliced into and was well worth the time effort expense. Alton Brown's free range fruitcake, my wife's shortbread and my daughter's roommate sent a box of a variety of cookies she'd baked, sweet tooth's doing well.
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Next up, new years eve with no guests, uncharted waters.
Take care,dave
I cooked slumpie, from _Nanny Ogg's Cookbook_. It's not something I'd normally make, but wow is it tasty! (My sister can't have the oxo cubes for the stock, or the beer.) I didn't get 375g of spinach, and got 250g instead... I thought it was a big bag, but I didn't know that spinach reduces so much when you cook it! Finding sage was a bit of a drama... no sage at all in the dry herbs section, I had to wander back to the fresh produce section to find any (the one single packet of sage in the whole shop...)
Very, very tasty. Next time, I'm going easy on the garlic, though.
Lockdown 2020 for two. First time since the 80's we haven't had friends in for New Years Eve so things scaled way back...
Meat and cheese plate with crackers and sour parts. Mild and hot cacciatore, Abruzzo sausage, herbed Boursin, a brie i missed the name of, incredible stuff, Wookey Hole cheddar.
Nachos with guacamole and bottled tomatilla salsa, sauteed shrimp with a cocktail sauce of sweet chili sauce and horseradish. Last week my wife discovered a small, jam packed, hidden at the back of a strip mall, Indian grocer, 10 minute walk away, they supplied the samosas, delicious, dipping sauce, Google spit out a recipe.
Music for the times - A Slight Disturbance in My Mind
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Fingers crossed for 2021...
Take care.dave
I'm pretty intimidated by Dave's cooking and photography but here goes. Since I couldn't be with my family this year, I had to make the traditional New Year's Day meal myself, and it came out really good. My wife said it came out better than when my mom makes it, but don't tell anyone. It's roasted pork loin with sauerkraut and dumplings. The sauerkraut is homemade instead of the canned stuff my mom or grandma buys. The dumplings are usually made with bisquick and boiled in hot water but I made a dough from scratch, and plopped em in the dish for the last 10 minutes in the oven after boiling them. The fat from the pork melts into the sauerkraut and it's so good.
I've been eating this my whole life on New Year's Day and I wouldn't miss it for anything. It's said to bring good luck in the new year! happy new year everybody!
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I bought myself a pressure canner for my birthday (late November) and finally put it use this week. For a simple test run, I just did 5 half-pint jars of blueberries packed in apple juice. Turned out pretty good. Eventually I'll work my way up to canning meat and other things that take a lot of time, but for now, I'll stick to fruit and vegetables (and maybe soup / salsa).
I'm doing a test run of my own today: a new hinged grill grate. I haven't been able to easily add charcoal while cooking outside since the bottom fell out of my old barrel smoker. Now I use a kettle grill, and a hinged grate is very useful (I sorely miss my barrel smoker though...). Burgers and dogs initially, then I'll transition to Jamaican jerk chicken in a bit.
I'm also cooking the weirdest thing that I have done more than once: barbecued marshmallow Peeps.
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Nicely done guys!
2021, here goes, first pizzas, 24 hour dough and a jar of our tomato sauce drained in a sieve, used for both. The juice that drains from the sauce is great.
#1 - tomato sauce, fior di latte cheese, mild & spicy cacciatore sausage, pepperoncinis, and pot grown Biquinho peppers we pickled, they come on with the initial anxiety producing explosive taste of a Habenero but the follow up is absent of fire, they're terrific, will be growing again this summer. Dried oregano & basil, salt & pepper, ground Aleppo pepper.
#2 - more tomato sauce, Arbol chili flakes, dried oregano, olive oil, anchovies, Parmesan, prosciutto, Balsamic glaze.
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Last of our home grown soup beans, a couple varieties of black beans for soup. Chipotles in abobo, cumin/coriander, chipotle powder, topped with Abruzzo sausage, cilantro, green chilies, Greek yogurt, Aleppo pepper.
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dave
Ramen! Sort of!
It's weird some of the stuff H Mart carries and doesn't. They had fresh Shandong noodles (which I'd consider really obscure in the U.S.) but no fresh Ramen noodles.
Also, it's hard to make pork bone stock when you're mostly vegetarian/pescitarian, but I have homemade miso, which does kinda have some porky overtones, so I made some dashi and added miso, made a fast ramen egg (hard boiled to a soft but not runny yoke, cut it in half and flip it upside down in some mirin and soy sauce), and cut up a bunch of mushrooms. Solid B for a 20-minute fake ramen, A- as far as lunch goes, would stuff self with again.
Somali Chicken Soup recipe we stuck pretty close to, don't like rice in soup so went with ramen noodles, perfect. Acouple chicken thighs cooked in enough spiced up chicken stock for two, garnished with fresh radishes, red Napa cabbage, cilantro, a local smoked jalapeno hot sauce, diced tomatoes from last summer's garden, picked the end of October.
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One hundred sixty two days until summer and fresh tomatoes...
Take care, dave
Sunday dinner with our daughter. Roasted curried cauliflower & chickpeas. Coconut milk, jar of tomato chunks, curry paste, cilantro, basmati rice.
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Monday, Monday, here we go again.dave
A favourite flash meal, saute onions, carrots, garlic, no celery in the fridge there was a fennel bulb so used some of that instead, arbol chili flakes, 200g ground beef, pint jar of summer tomato sauce, dried basil & oregano, parm, olive oil and parsley, 170g orecchiette.
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Cheers,dave
Saturday night dining in, there are zero other options.
Seared & roasted duck breast with jus, duck fat yellow potatoes, stir fried brocccoli/mushrooms with Maggi/Sambal Oelek, favourite pie, rhubarb/raspberry/blackberry with a good helping of thick Greek yogurt.
50's jazz for the prep, for the meal, for the rest of the evening...
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Stay well.dave
Been years since we cooked burgers outside tomato season or not on an outdoor grill which means uncharted territory.
Cooked stove top with ghee in a pretty hot carbon steel pan, blue cheese butter, home dill pickles, yellow onion, lettuce, Hellman's, sweet relish and runny ball park mustard, chunk of baguette toasted, rubbed with garlic finally drizzled with olive oil. Pretty good, a couple more patties in the freezer to use up.
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153 days until tomato season.dave
Almost vegan weekend, then feta came calling.
Chilaquiles with black bean/avocado/cilantro/lime topping. Sauve of guajillo peppers, onions, garlic, tomatoes & cumin, juiced with Carolina Reaper hot sauce.
Smoky three bean soup.
Found a bag in the freezer of forgotten mottled soup beans we'd grown, another bag of sliced garden Romano beans, had a bag of chickpeas for bean #3. Sauteed onion and garlic,added cumin, arbol chilie flakes, Aleppo pepper, chipotles aniey werel thd sauce, added the cooked dried beans cooked awhile, added the Roman's cooked 'til they were right. Topped with another batch of baked tortilla chips, avocado, tomatillo salsa, feta cheese, Aleppo pepper & cilantro.
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Take care.dave
Take two on chilaquiles, more great avocados.
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Chickpea soup, pretty much a thinned down hummus with pomegranate seeds, lemon oil, cilantro and totally insipid cayenne, no heat whatsoever.
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Saturday, take care.dave
Delayed a week, last week ended up being entirely vegetarian or vegan dinners... back on schedule.
Osso Buco for two with polenta, orange/honey roasted carrots, pan roasted Brussels sprouts. The osso buco recipe i used this time was more guidelines than recipe, no quantities or cooking times, general instruction suggested pureeing the cooking liquid and bits which i did and it tasted great but i know i would have enjoyed it much more intact. Onions, celery, carrots, fennel, pancetta, half jar of tomato chunks, half jar of tomato sauce, beef stock and wine.
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Take care,dave
Nice Dave! I bake more than I cook. Here is my latest, it's a blueberry pastry. It tastes as good as it looks.
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Sent from my iPhone using Tapatalk
Quote from: jimilee on January 31, 2021, 03:45:08 PM
Nice Dave! I bake more than I cook. Here is my latest, it's a blueberry pastry. It tastes as good as it looks.
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Sent from my iPhone using Tapatalk
Here's a pizza inspired by a silly poll on Twitter. Wish I had the photography chops of davent, because it was actually rather tasty. I substituted tomato paste for ketchup but otherwise it has every single one of the hated ingredients: onion, anchovies, black olives, pineapple, jalapenos, mushrooms.(https://uploads.tapatalk-cdn.com/20210131/738c00214ff10140be0b3ae21fc4c2c4.jpg)(https://uploads.tapatalk-cdn.com/20210131/6245329dcb4001d2652891162469432a.jpg)
Sent from my Redmi Note 7 using Tapatalk
Quote from: rockola on January 31, 2021, 08:14:58 PM
Quote from: jimilee on January 31, 2021, 03:45:08 PM
Nice Dave! I bake more than I cook. Here is my latest, it's a blueberry pastry. It tastes as good as it looks.
(https://uploads.tapatalk-cdn.com/20210131/cd25f2292ab5886ef230ba1f5d896102.jpg)
(https://uploads.tapatalk-cdn.com/20210131/6bf622285e75317980586cb0047964fe.jpg)
(https://uploads.tapatalk-cdn.com/20210131/0eb5d1c22251240bcff7fc0dd41c3883.jpg)
Sent from my iPhone using Tapatalk
Here's a pizza inspired by a silly poll on Twitter. Wish I had the photography chops of davent, because it was actually rather tasty. I substituted tomato paste for ketchup but otherwise it has every single one of the hated ingredients: onion, anchovies, black olives, pineapple, jalapenos, mushrooms.(https://uploads.tapatalk-cdn.com/20210131/738c00214ff10140be0b3ae21fc4c2c4.jpg)(https://uploads.tapatalk-cdn.com/20210131/6245329dcb4001d2652891162469432a.jpg)
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As a vegetarian, I must say, it does look tasty.
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I love anchovies on pizza, as long as they are NOT white anchovies (the vinegary kind). Yeah, ketchup is the only absolutely repulsive ingredient on that list for me (I do love ketchup, just not near pizza).
Nice one Jimi, pefect for my sweet tooth slathered with butter.
Rockola, pizza looks good except for that pineapple, never ever heard of ketchup and pizza being compatible but all else good to go. When we do pizza we do two and on one anchovies are usually a topping of choice.
Pineapple, did once on a pizza, i love fresh pineapple but heat it, cook it or grill it, horrid, my mom would sometimes bake a pineapple upset down cake when i was a kid, didn't like what pineapple became then and nothing's changed.
dave
Sunday dinner, Vegetable Masala started in the vegan corner then the ghee came out instead of vegetable oil to cook the vegetable, then i like to keep a bag of shrimp in the freezer cause you never know and this looked like one of those occasions...
Potatoes, red onion, our garden romano beans from the freezer, tomato sauce with fresh ginger and turmeric, a mess of spices, papadums, pistachios, cilantro and red sweet pepper because chilies are pretty scarce this time of year but have no fear, Arbol chili flakes for a bit uh zing. Shrimp.
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February already, one down...
Take care,dave
Quote from: davent on February 01, 2021, 03:06:23 AM
Rockola, pizza looks good except for that pineapple, never ever heard of ketchup and pizza being compatible but all else good to go. When we do pizza we do two and on one anchovies are usually a topping of choice.
Pineapple, did once on a pizza, i love fresh pineapple but heat it, cook it or grill it, horrid, my mom would sometimes bake a pineapple upset down cake when i was a kid, didn't like what pineapple became then and nothing's changed.
Pineapple on pizza seems to be somewhat divisive. Here's an extract from the preface of my dissertation.
(https://i.imgur.com/pByGfBp.png)
Quote from: rockola on February 01, 2021, 06:16:59 AM
Quote from: davent on February 01, 2021, 03:06:23 AM
Rockola, pizza looks good except for that pineapple, never ever heard of ketchup and pizza being compatible but all else good to go. When we do pizza we do two and on one anchovies are usually a topping of choice.
Pineapple, did once on a pizza, i love fresh pineapple but heat it, cook it or grill it, horrid, my mom would sometimes bake a pineapple upset down cake when i was a kid, didn't like what pineapple became then and nothing's changed.
Pineapple on pizza seems to be somewhat divisive. Here's an extract from the preface of my dissertation.
(https://i.imgur.com/pByGfBp.png)
Just one more thing to blame on Canada, we're sorry.
dave
Roast/grill/rotisserie a chicken about once a month. I can take credit tonight for the shopping and the pictures.
Dinner for two, chicken stuffed with lemon, olive oil, garlic, oregano and basil stuffed under the skin, roasted with potatoes, carrots, Brussels sprouts, radishes and onions, N. Spy apples for the pie, all from the farmer's market.
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Have a decent February.dave
Last few days have been the coldest so far this winter, soup to the rescue. Made stock on Friday, made the soup this afternoon.
Beef and barley soup, used short ribs, fall apart tender, beef, carrots, onions, celery, garlic, cremini mushrooms, stock, Guinness, Worcestershire, capers, tomato paste, fresh thyme, salt and pepper. Barley was cooked seperate and added to the bowls before ladling in the soup. Right kind of meal for the day.
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Bucs up by a bunch... dave
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Shrimp and Grits, a staple on the South.
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Quote from: jimilee on February 09, 2021, 11:42:20 PM
Shrimp and Grits, a staple on the South.
Is it the lighting, or zat yellow grits?
It's almost embarrassing how hard it is to get good grits in Baltimore, though Quaker is worth buying in a pinch. My favorite thing to do with it is set it into a loaf, slice it up, and fry it in butter. It's actually kind of funny how we've always had White Lilly flour for making biscuits here, and I can walk a mile in any direction to get some decent soul food, but there's just random food stuffs that don't seem to be popular a smidge too far north.
It's actually just Quaker old fashioned grits. I put butter and cheddar cheese [emoji893] in there, that's probably what you're seeing.
It's hard to get actual stone ground grits, close by anyway. Last ones I got came from an hour away from here.
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Still trying to adjust quantities for cooking for two and not having leftovers although our daughter is happy to drop by and take them off our hands.
Leftover chicken used by my wife for a pot pie on the weekend.
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dave
Tonight, because we didn't get to it last night, all new ones, honey/mustard crusted rack of lamb from Thomas Keller, roasted fingerling potatoes with baby arugula and horseradish sauce, sauteed mixed mushrooms, found shiitakes/enoki/oyster/kingoyster/enoki, those two recipes from a local cookbook and baked mini Camembert with quick homemade bread sticks.
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Have an okay week...dave
Damn, sometimes I wish I wasn't vegetarian. That looks amazing.
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Thanks very much Jimi! Had never had or cooked rack of lamb before, i have now, it was alright, the mushrooms and potatoes were the winners worth doing again.
dave
Local food writer/promoter had giveaway last week on her Instagram account in conjunction with a local restaurant we'd never been to and i was one of the two winners, full meal for four and we're still on no dining so takeout. We're really not much on takeout, maybe a half dozen times in the last year and that would be excessive but this time it was really really good.
Burrata cheese with candied squash and hazel nuts, Polo Alfredo, Arugula/prosciutto pizza, Caesar salad, Tiramisu & Blueberry/Oreo cheesecake for dessert.
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Have a couple bags of fresh lo mein noodles. First up noodles with seared sirloin steak with cucumbers, peppers, mushrooms, cilantro, cinnamon basil, garlic, sesame oil, fish sauce & lime juice...
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... then a constantly evolving/changing, Asian informed, chicken noodle soup. I usually throw all the vegetables together into the wok to cook en-mass but this time used a couple heavy pans to cook them individually and this will be the way going forward unless i can grill them. Broiled chicken thighs, the days chicken stocked coloured with Maggi, seared Shiitake & black oyster mushrooms, sugar snap peas, bok choy, carrots, topped with bean sprouts, cinnamon basil, radish, crispy chicken skin, toasted sesame oil & Sambal Oelek. Great soup winter or summer.
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take care,dave
Catching up.
Tuesday - Cat Food, based on a recipe by Mandy Lee in Escapism Cooking. Tin of smoked sardines, chopped parsley/cilantro/cinnamonbasil/arugula/scallions, sardine oil, lemon oil, fish sauce, pickled biquinho chili juice, crumbled Arbol chili, minced fresh ginger, radish, basmati rice.
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Wednesday, for years, no decades have made vegetable stir fries on Mondays, Wednesdays and Fridays, infinitely variable and delicious, every spoonful in every bowl is different. If there's any leftover protein in the fridge i'll add that to that wok at the end of cooking to mix in and warm. This time protein a protein boosti prepped a block of extra firm tofu flavouring it with Maggi and Sambal Oelek.
Sugar snap peas, broccoli, bok choy, cremini mushrooms, scallions, fresh ginger and garlic, sauce of Maggi, oyster sauce, Srirachi, & chicken stock thickened with cornstarch, on lo mein noodles.
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Today, Thursday, market day, picked up a chunk of seven year old orange cheddar & a small wedge of Shropshire to go with bits and pieces at home. My wife's mac n' cheese, roux with today's cheddar & a piece of white Irish cheddar, a couple kinds of fusilli for pasta, those mixed and into the dish with scattered random chunks of the Shropshire and cubes of Camembert, topping of panko/parmesan & ground Aleppo pepper. Feta cheese for the garden salad...
Ever changing.
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Take care.dave
Polo Cacciatore - skinless boneless chicken thighs, roasted peppers, portabello mushrooms, red onion, Kalamata olives, rosemary, a jar of tomato chunks, served atop polenta, really, really good with the polenta, a weak spot. If there is a second time will use cremini mushrooms and more olives they were a highlight hidden away in there.
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Take care,dave
Dave, nice! I've got a feral old rosemary bush I need to rip out in the front garden -- while it looks big, the inside is all woody stems, and the green parts are always dry. It does smell nice, though, and the bees love it. So maybe I'll put a new plant in.
Got a cooking request the other day (Mum wanted scones.) I'm a wee bit scone'd out, and rubbing in the butter is the part I hate doing. (Some people cut the butter in... that's not how I was taught in Home Economics in Intermediate!)
Once work slows down, and I go from six day work weeks to five, I'm planning on making a nice batch of cheburek, with chives from my garden and (if they're still around by then) dill from same. Venison mince is best for this, if you can get it easily.
Thanks Alan! Last year we brought in our rosemary for the winter and it survived, this year brought it in again and it's done, have to replace in the spring. Re may be able to rejuvenate your plant with judicious trimming at the appropriate time of year, nice that they're perennial for you, only once have we had one make it through the winter, a fluke.
https://www.gardeningknowhow.com/edible/herbs/rosemary/rejuvenation-of-rosemary.htm
dave
Pork/Squash Vindaloo, basmati, & papadums.
Pork tenderloin, butternut squash, red onion, garlic, jar of tomatoes, half a jar of tomato sauce, madras curry paste and cilantro for taste and colour.
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Have a good week!dave
Saturday night and nowhere to go... first grill for 2021, forgot how good open fire cooked food tastes, the start of many good things to come.
Started dinner with an tomato egg drop soup, used a jar of tomato chunks, a bit of ground pork, garlic, green onions, couple drizzled in eggs, edamame, corn more green onions.
Grilled ribeye with Shropshire blue cheese butter, grilled prosciutto wrapped green beans, fingerling potatoes braised in chicken/porcini mushroom stock, radish/snow pea salad.
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Stay well.dave
Mmm. Fried the bacon and onion on a pan, added that to some macaroni in the oven dish, and added some cheese, as well as cheese sauce, with breadcrumbs and more cheese on top.
I actually screwed up on the cheese sauce -- it was a type I'd never used before, that needed the milk and powder to be simmered on the stove. Being the idiot that I am, I had it way too high, and the bottom burnt, resulting in a decidedly smoky flavour to the cheese sauce.
Quite edible in the end, however 8)
March's pizza night, made the dough Friday and kept in the fridge for 48 hours, '00' and all but need to work on this.
#1 - the house favourite variation, drained jar of our tomato sauce, pepperoncini peppers, we grew these yellow biquinho peppers last year and their killer on pizzas, need to pickle and can a whole lot more this year, Abruzzo sausage, fior di latte cheese.
#2 - pesto, more garlic oil, mixed dried tomatoes, walnuts, chevre, balsamic glaze. Tomatoes didn't take kindly to being broiled but tasted fine.
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Monday, monday... take care
dave
Use what you have, dinner in a hurry, random part bags of pasta, jar of summer tomato sauce, onion & garlic, 200g paortion of veal/pork sausage from the freezer, jarred pesto, dried Arbol chili, olive oil, Parmesan.
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Have a good day.dave
Wanting to work on pizza dough tuesday mixed up a one pizza dough using hard flour rather than the '00' flour which is a soft flour, 65% hydration rather than 70% in the '00' recipe, yeast and salt samo % in both recipes, the hard flour recipe wants kneading the '00' never gets to the kneading stage more just mixing to uniformity.
Degassed the dough Wednesday and made the pizza Thursday.
Left over sausage pasta sauce, half a ball of fior di latte cheese, pepperonicini, pesto in a squeeze bottle, much happier with the crust of the recipe, used it for a long time before experimenting with '00' flour.
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Tonight, Nova Scotia halibut poached in tomato sauce with chorizo, green olives and thyme, Brussels sprouts colcannon. Not so thrilled with poaching, rarely do any cooking in water, this ended up reinforcing my avoidance.
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Have a good weekend,dave
Apparently yesterday was pie day, my wife made one using rhubarb and raspberries from our 2020 garden as well as 2020 blackberries from one of our farmer's markets, 11% yogurt for the finish.
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Prelude to pie, grilled half chicken with thyme, beluga lentils braised in chicken stock with diced veg and bacon, green beans with capers, anchovies, garlic, lemon juice and zest.
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Take care, have a good week,dave
A quick one, won't be long until we can source all the fresh bits but the avocado in the backyard. Sourced most everything at the Farmers market the major exception being garlic of which we grow a years worth. Kalamata olives, pepperoncini, bacon, Gruyere cheese, toppings of guacamole, salsa fresca, yogurt.
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Cheers,dave
Weather's been a perfect intro to spring.
Saturday dinner, fish and chips, sorta, try to always have a bag of shrimp in the freezer and to that end, curried shrimp cakes, duck fat oven fries with Aleppo pepper & Sriracha mayo. Brussels sprouts slaw with red cabbge, carrots, radish & roasted garlic, honey mustard dressing.
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Sunday night grill, rib eye, sauteed mixed muhrooms, shiitake, black oyster, King oyster, enoki & cremini, stir fried bok choy with garlic, shallots, chili flakes and chicken stock.
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Take care!dave
First harvest of 2021, do chives count?
Potato/leek/bacon soup, chicken stock and butter round out the ingredient.
(https://i.imgur.com/yxTQgjhm.jpg)(https://i.imgur.com/cHNiv8Dm.jpg)
(https://i.imgur.com/GrFddA4l.jpg)
HAve a good weekend,dave
Dave, you cooking and photography is always inspiring. You are quite the artist
I remember picking up a very good veggie burger recipe from this thread a while back. I thought I'd share another that I have been liking lately for anyone interested.
https://sallysbakingaddiction.com/best-black-bean-burgers/
It is quite different, the black beans are the star of the show, and it is a little easier to execute than the other one.
Quote from: Matmosphere on March 27, 2021, 09:23:17 PM
Dave, you cooking and photography is always inspiring. You are quite the artist
I remember picking up a very good veggie burger recipe from this thread a while back. I thought I'd share another that I have been liking lately for anyone interested.
https://sallysbakingaddiction.com/best-black-bean-burgers/
It is quite different, the black beans are the star of the show, and it is a little easier to execute than the other one.
Thanks Matt, a never ending search for new recipes to try, started buying cookbooks in my teens and they just keep coming.
I've bookmarked your burger, looks really good and yeah that Superior burger was a big long operation to get into a bun ready to eat.
Turned into another pretty decent March day for grilling, haven't made London Broil in a long time but always enjoyed so time to revisit.
Flank steak marinated in Maggi/redwine/oil with cilantro, garlic, onion & fresh ginger. The side was a new one , grilled red cabbage with bacon, radishes, cherry tomatoes, garden chives and a blue cheese dressing made with a piece of Shropshire we needed to use up, an amazing orange, blue cheese.
Salad was mesclun based and i ended up using the unused cabbage toppings and dressing.
My wife put together an apple pie this morning, my preferred topping for decades now, plain yogurt, this one an 11% Greek version.
(https://i.imgur.com/F7jSMbIl.jpg)
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Stay well, dave
I've kinda stopped looking for black bean burgers after learning J. Kenji-Lopez's recipe. It's amazing on every level.
Made "Mexican" pizza last night: churizsoy crumbles, tomatillos, queso Oaxaca, onions, and urfa. Quite good!
Quote from: Matmosphere on March 27, 2021, 09:23:17 PM
I remember picking up a very good veggie burger recipe from this thread a while back. I thought I'd share another that I have been liking lately for anyone interested.
https://sallysbakingaddiction.com/best-black-bean-burgers/
I'm definitely interested. As a general carnivore, I often shy away from vegetarian recipes that use the word "burger", but this looks like it is not trying to impersonate meat and rather be itself, which I appreciate. As a bonus, my kids love black beans, so they might actually eat this too!
Ancho pepper, pork/potato tacos. Sadly last of our pickled Biquinho peppers went into the salsa fresca but new plants are up in the basement for this year's garden, all is not lost.
Potatoes and pork oated with ano pepper, cumin, salt & pepper fired up and ready for the tortilla, avocado, salsa fresca, yogurt, radish and cilantro, Chalula.
(https://i.imgur.com/7NBjNlnl.jpg)
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Take care, have a good week,dave
Quote from: Matmosphere on March 27, 2021, 09:23:17 PM
I remember picking up a very good veggie burger recipe from this thread a while back. I thought I'd share another that I have been liking lately for anyone interested.
https://sallysbakingaddiction.com/best-black-bean-burgers/
It is quite different, the black beans are the star of the show, and it is a little easier to execute than the other one.
Quote from: midwayfair on March 28, 2021, 06:12:22 PM
I've kinda stopped looking for black bean burgers after learning J. Kenji-Lopez's recipe. It's amazing on every level...
https://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html
When my daughter heard we were making black bean burgers she wasn't going to miss it, based on Matt's link with some deviation to Jon's, very similar recipes, a good amount of overlap. Used Pablano pepper, Ancho chili powder, Chipotle chili powder, had a nice bed of coals in the grill ready to go and it started raining, no place to shelter and continue so ended up doing the patties and toasting the 'buns' in the oven.
Almost vegetarian but somehow bacon found it's way to the party, guacamole, home dills, romaine, cheddar cheese, red onion, side of crunchy, duck fat potatoes. Very impressed, thumbs up all 'round, grilling i'm sure would have taken them to the next level with a crispy smoky crust, i hope, two patties left to cook.
Today's rhubarb/raspberry/blackberry pie.
(https://i.imgur.com/Ag5ZJHfl.jpg)
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Take care.dave
Easter Dinner for two. Minced chicken thighs, cooked with tomato paste, garam masala & dried cranberries, water. Served on naan bread with chopped pistachios, baby arugula, radishes and drizzled olive oil.
(https://i.imgur.com/63Ebt4Xl.jpg)
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Tomorrows another holiday,
Easter Monday,
we really milk it,
what do you cook on Easter Monday?
Take care.dave.
Easter Monday here we don't tend to need to cook - my mum will have given us leftovers from Sunday lunch/dinner, and my grandma (90 this year, she's telling everyone) has sent us home with bags of hot cross buns. And enough chocolate eggs to last til mid-year.
My wife and I have a rather unusual food tradition that we usually enjoy around mid-March but got moved to a few days ago this year: Corned Beef Tacos.
The corned beef goes in the slow cooker overnight, then gets shredded.
The tacos are built as follows:
corn tortilla (flour tortilla is acceptable too)
shredded corned beef
hash brown potatoes
raw shredded cabbage
Dubliner cheese
fresh green tomatillo salsa
Sorry I don't have any pics (unless the combination sounds revolting to you, in which case, you're welcome :P).
I made Hot Cross Buns yesterday, they were a tasty treat. I had never had them before. Similar to a cinnamon roll but less sweet. The little bit of icing on top were what really tipped the scale to the sweetness side. Didn't get photos unfortunately.
We also dyed some eggs using natural dye. It was an interesting experiment and worked way better than I expected. you basically make the dye by boiling a cup of water with a decent amount of something then straining it and adding a little vinegar. The orange is from yellow onion peel, the red is beets, the blue was red cabbage, and the yellow was tumeric. We go the green ones by double dipping in blue and yellow. Was fun, and not much trouble, plus the kids learned a little something. Don't think I'll buy Paz again anytime soon.
Quote from: EBK on April 05, 2021, 11:06:22 AM
My wife and I have a rather unusual food tradition that we usually enjoy around mid-March but got moved to a few days ago this year: Corned Beef Tacos.
The corned beef goes in the slow cooker overnight, then gets shredded.
The tacos are built as follows:
corn tortilla (flour tortilla is acceptable too)
shredded corned beef
hash brown potatoes
raw shredded cabbage
Dubliner cheese
fresh green tomatillo salsa
Sorry I don't have any pics (unless the combination sounds revolting to you, in which case, you're welcome :P).
Irish tacos! That sounds really good actually, I might have to try that out
Quote from: PapaKev on April 05, 2021, 03:39:55 PM
Quote from: Matmosphere on April 05, 2021, 02:51:58 PM
blue was red cabbage.
Curveball....
Remember using sliced red cabbage in a soup and it looked like blue varicose veins after it had cooked for some time, scarred, never again.
dave
Quote from: davent on April 05, 2021, 03:45:21 PM
[Remember using sliced red cabbage in a soup and it looked like blue varicose veins after it had cooked for some time, scarred, never again.
dave
That does sound bad. :o Are there any blue foods that look appetizing besides berries?
Cool Blue Gatorade is quite stunning, whether you want to drink it or not it looks kind of cool. I used to use it in photographs to provide color contrast.
Edit- thinking about this I'm not sure i would call Gatorade food.
There might be some blue ice cream that is good?
Not many i can think of, a lot of good looking, good tasting blue/black tomatoes to grow, blue potatoes don't freak me out, purple blue carrots. Anthocyanin
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https://renaissancefarms.org/product-category/tomato-categories/antho-tomatoes/
dave
Grilled Chipotle/Mole chicken thighs with dirty rice. Basmati cooked with sauteed onions/garlic/green peppers, bunch of spices then mix in with black beans, corn, chopped chipotle, tomatoes and topped with pistachios, red onion, cilantro, limes zest & juice.
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Prep for tomorrow, made the dough yesterday and set in the fridge for 24 hours, today divided and balled the dough, sealed onto the plates and back into the fridge until a couple hours before it's needed for the pizzas tomorrow night.
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Have a good one.dave
April's pizza night.
#1 - Marinara, drained garden tomato sauce, sliced garlic, garlic oil, oregano, arbol chili flakes, anchovies, Parmigiano-Reggiano
# Honey drizzled speck & baby arugula atop more of that drained tomato sauce, fior di latte, arbol chili flakes, olive oil
I think we're reaching the maxed out limits of what we can do with the equipment we have to bake a pizza, pizza stones on the grill does pretty descent crust bottom, finish under the oven broiler needed to get the top right.
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Take care.dave
Dave, with infused olive oil (ie, has had herbs sitting in it for awhile), can this be used in frying, or is it only for salad dressing?
Yeah you can go beyond dressings/drizzles/marinates but i think that's their strong suite. We'll sometimes fry pieces of garlic pull them out at light golden, cook the next foods in the oil and then chop the earlier fried garlic as a garnish. We might use the infused oil for roasting vegetables, that's really good.
Quick google search for frying in infused oil, potato chips, not sure how that would translate from N. America to New Zealand, oil is infused first with garlic & rosemary which is removed before deep frying the potatoes.
Haven't tried the recipe, we go out to eat if we want deep fried dishes, no interest in dealing with the used oils... or most leftovers for that matter.
https://fortheloveofthesouth.com/tag/infused-frying-oil/
Fine Cooking magazine You can use the oil for sautéing and stir-frying, but its flavor is most intense if you use it uncooked.
So go ahead give it a try.
dave
Had leftover dirty rice from the weekend but used the leftover chicken for stirfry. To add some protein back in, bag of shrimp in the freezer.
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A video went up today spotlighting the chef/shop we buy our fish from.
https://www.youtube.com/watch?v=gBtLZ6Zm9o8
dave
Today I'm making homemade lasagna with bechamel sauce!Good luck to me!
Swamp ramps hit the market this week, (wild leeks), had my mushrooms picked out and went to pay for them and the vendor had gold sitting beside the register, big smile on his face, "you going to cook the mushrooms with the ramps?", you bet, nods his approval...
Grilled ribeye with blue cheese butter, almost got rained out, crunchy duck fat potatoes and shiitake/portabello/cremini mushrooms with ramps.
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Have a good week.dave
Nice assortment of mushies, Dave, I had venison mince stirfry last night with that brown mushroom sauce added in the last couple minutes of heating.
Sounds good Alan!
A quick one, fresh grocery store porcini/chanterelle/asiago ravioli with a jar of our tomato sauce, onions, garlic, celery, button & cremini mushrooms, Arbol pepper flakes, fresh thyme, olive oil and parm.
...and tried a couple different plates.
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Have a good weekend!dave
More ramps and ribeye, sauce originally called for shallots, white wine and parsley which we replaced with the ramps and vermouth. Pan fried steak, stir fried snap peas with soy sauce, sambal oelek, radish sticks. Hve to have duck fat potatoes as a side...
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Take care!dave
Grilled, spiced pork tenderloin on a pita with cherry tomatoes, cucumber, radishes, baby arugula, lime juice, garlic sauce and Sriracha. Half a tenderloin from the freezer good for two, bottle of garlic sauce from the neighbourhood shwarma/falafel/pizza/wing shop, quick and easy with the basics and it didn't rain until we were doing dishes.
Rhubard/raspberry pie, last of the freezer rhubarb but the garden is maybe a week away from the first harvest and raspberry canes we planted last year are coming back strong, a mix of red, black and yellow.
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Stay well. dave
Local, local, local - local asparagus hit the market this week to go with the ramps, baby arugula, eggs, as much as i can source from the farmers market, local 2019 baco noir, local musician for stereo tunes.
A two egg fresh pasta for two with ramps, asparagus, baby arugula sauce, lemon zest and juice, Arbol chili flakes, olive oil and a good pile of Parmesan. This one was killer.
Still enjoying rhubarb/raspberry pie with 11% plain yogurt...
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Take care.dave
A couple from this week.
Have sixty tomato plant seedlings awaiting warm weather and jars of last summer's tomato sauce and tomato chunks to use up and make way for this years harvest.
Quick one to lower the jar count by one. Shakshuka which is a Mediterranean dish of eggs poached in tomato sauce. Lots of different names, spellings, seems every country ringing the Mediterranean has a version.
This one's a Lake Ontario version using pretty much what's on hand, what do i need to use up. One jar tomato chunks, half a red onion, minced garlic, red pepper, poblano pepper, chorizo, chili flakes, tomato paste, cilantro, feta cheese, eggs, sourdough bread...
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Curried shrimp cakes, wanted to try grilling these but too soft and fragile & breaded so pan fried topped with cilantro, potatoes did get grilled then topped with garlic sauce, Sriracha and backyard chives, barely cooked - heated enough to melt butter local asparagus , squeeze of lemon, Maldon & pepper.
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Have a good week.dave
Oh nice, I think I'll try out the Shakshuka recipe. Looks like a good one to use up ingredients.
Grill season is here, three for one, Friday, all beef sausage on the Weber Kettle, Hungarian mustard, sweet pickle relish & pepperoncini.
Saturday, pizzas on the gas grill finished under the oven broiler, hickory smoked chicken wings on the kettle with Cholula/butter sauce. Pizza #1 shaved asparagus with fior di latte and another cheese i'd never heard of before and can't remember the name, gift from one my cheese merchants, #2 our goto, garden tomato sauce, a dried sausege of some description this one cacciatore, pickled hot peppers this time pepperoncini, good melting white cheese this time the other half of the fior di latte ball.
Saturday, first garden rhubarb harvest and pie for 2021.
Sunday asparagus fix, striploin and potato discs grilled over lump charcoal on the kettle, heated through asparagus, buutter and salt. Striploin toppe with blue cheese butter.
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Weather finally great this week, much transplanting of starts and seeding finally done.
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take care.dave
Last weekend's wings were a last minute add on to extend the meal for extra mouths to feed, so good we needed to make 'm the centre of a meal. To that end, grilled/hickory smoked chicken wing drums in Cholula butter sauce, local asparagus can carry on forever, lightly steamed, butter, chili/flaked salt. Green lentils braised in chicken stock, bacon, carrots, onions & garlic, finished with butter, Greek yogurt and parsley. Fresh squeezed lemonade because it's now hot here, someone flipped a switch.
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Long weekend up here, have a good one!dave
Time again to dig out the propane burner and paella pan, another use for the on going local asparagus binge. Bomba rice, chorizo. shrimp, local asparagus, onions, jar of tomato chunks, garlic and frozen romano beans from last summer's garden, cilantro, shrimp & saffron infuse chicken stock. Dinner for two and then our daughter showed up to go for a run... another batch of shrimp was needed...
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Have an okay week.dave
I am an open-minded, but skeptical carnivore cooking some Beyond Meat for the very first time today (hamburgers and hot Italian sausage). I'm not hoping for an identical-to-meat experience, but I am hoping for something delicious. Fingers crossed.
Update: Rather than post a detailed review, I'll just say that I wouldn't eat it again. There is a smell that I couldn't enjoy. :(
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I made that happen.
Sent from my iPhone using Tapatalk
Quote from: jimilee on May 31, 2021, 04:48:15 PM
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(https://uploads.tapatalk-cdn.com/20210531/c282e08e2cf6f6772d778babfce40a24.jpg)
I made that happen.
Sent from my iPhone using Tapatalk
I just fell in love with you. My, that looks amazing.
[emoji16] thank you, it was. It's the first one of those I've ever made, I usually stick to cakes.
Sent from my iPhone using Tapatalk
Leftover grilled chicken wings, half a jar of garden tomato sauce boosted with sauteed onion, garlic, celery, red peppers, chili flakes and pasta water. Parmesan and parsley to top , not sure what the proper name is for the little hats.
Grilled Argentinian cross cut short ribs, coated with olive oil, minced garlic, chili flakes and dried oregano. Grilled Hasselback potatoes with chive/garlic butter, an hour on the gas grill then moved them to the charcoal grill when i was doing the ribs hoping to get some charring, wrapped in foil so no idea until opened up to eat and a fail there. Tasted great but no char so next time in contact with the charcoal not just very close. Crunchy local asparagus with butter and chili/flaked salt, maybe good for another month then it's asparagus hiatus 'til next spring.
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(https://i.imgur.com/F7KFRAGm.jpg)(https://i.imgur.com/BYFSzw3m.jpg)
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(https://i.imgur.com/fyBJOxRm.jpg)(https://i.imgur.com/9nhtTchm.jpg)
(https://i.imgur.com/m2axcIdl.jpg)
ANd we're off, have good week.dave
Quote from: EBK on May 31, 2021, 03:58:53 PM
I am an open-minded, but skeptical carnivore cooking some Beyond Meat for the very first time today (hamburgers and hot Italian sausage). I'm not hoping for an identical-to-meat experience, but I am hoping for something delicious. Fingers crossed.
Update: Rather than post a detailed review, I'll just say that I wouldn't eat it again. There is a smell that I couldn't enjoy. :(
Hopefully this doesn't put you off the idea of vegetarian beef entirely.
I prefer Impossible burger by quite a bit for both texture and taste -- and have friends who don't like it at all, though I'm not totally sure but they might not have made it themselves.
Quote from: midwayfair on June 01, 2021, 02:02:32 AM
Quote from: EBK on May 31, 2021, 03:58:53 PM
I am an open-minded, but skeptical carnivore cooking some Beyond Meat for the very first time today (hamburgers and hot Italian sausage). I'm not hoping for an identical-to-meat experience, but I am hoping for something delicious. Fingers crossed.
Update: Rather than post a detailed review, I'll just say that I wouldn't eat it again. There is a smell that I couldn't enjoy. :(
Hopefully this doesn't put you off the idea of vegetarian beef entirely.
I prefer Impossible burger by quite a bit for both texture and taste -- and have friends who don't like it at all, though I'm not totally sure but they might not have made it themselves.
Same here. I prefer the impossible burger also. Quorn has some done offerings. They make good chicken nuggets and a ground beef substitute. I use it in tacos, spaghetti and lasagna.
Sent from my iPhone using Tapatalk
Quote from: midwayfair on June 01, 2021, 02:02:32 AM
Hopefully this doesn't put you off the idea of vegetarian beef entirely.
I prefer Impossible burger by quite a bit for both texture and taste -- and have friends who don't like it at all, though I'm not totally sure but they might not have made it themselves.
I do plan to try the Impossible Burger, even though the Beyond Meat was disappointing. By the way, it was this video that made me want to try this stuff:
Made some batter for the first time last night, and tried a couple things.
Battered deepfried mushrooms, 10/10. Would try again, absolutely delicious. I tried quartering and slicing them, and honestly, it's easiest to just quarter them.
Battered deepfried bacon, 0/10. Do not try. It was so greasy I was sick later on.
bruh all the food pictures you guys post makes me Hungy! and i've Eaten by the way ;D
Catch up... lamb shoulder marinated in yogurt with aleppo pepper, garlic, shallot, lemon juice and olive oil, marinate scraped off and sprinkled with chipotle pepper. Skewered and grilled on lump charcoal, grilled naan bread, pickled red onion, garden arugula, topped feta, Sriracha and the neighbourhood shawarma shop's garlic sauce.
Another crack at grilled Hasselback potatoes with chive/garlic butter, the necessary crunchy local asparagus, grilled bourbon brined pork chops.
(https://i.imgur.com/catnGFhl.jpg)
(https://i.imgur.com/iZgS7igl.jpg)
(https://i.imgur.com/VgHLp7Nm.jpg)(https://i.imgur.com/tqwwGvKm.jpg)
(https://i.imgur.com/DJLh5NOl.jpg)
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Friday already, start all over again...
dave
Round up.
Best we've found for doing pizza is a two step process. With pizza stones on the grill can get to over 600F which gives a nice crust jump and good colouring of the the under crust, leaves tops anemic so after four minutes on the stones, quarter turn each minute, they get cheese and go under the broiler until coloured to taste. Can do two at a time under the broiler.
Both started with just tomato sauce to go on the grill then fior di latte under the broiler, #1 just gets fresh basil after the broiler, a Margeritta, the second gets proscuitto, arugula and chili honey.
(https://i.imgur.com/ICn5dlvl.jpg)
(https://i.imgur.com/yXiost6m.jpg)(https://i.imgur.com/DGqZVdhm.jpg)
(https://i.imgur.com/vIGOWDzm.jpg)(https://i.imgur.com/XeLJ9Gam.jpg)
(https://i.imgur.com/2ZKzmVxm.jpg)(https://i.imgur.com/BizYW9am.jpg)
Buttermilk/tarragon brined rotisserie chicken with stir fried pak choi, sugar snaps, red peppers and asparagus, basmati rice. Takes half a carton of buttermilk to do a chicken so to use up the other half, panna cotta, that needs half a carton of heavy cream, complete the circle with butter chicken which uses up the heavy cream and leftover buttermilk chicken. Honey, ginger roasted rhubarb to top the panna cotta.
(https://i.imgur.com/uIYOjaal.jpg)
(https://i.imgur.com/4MwBIRfl.jpg)
(https://i.imgur.com/S8co4qll.jpg)
(https://i.imgur.com/E9eSA4mm.jpg)(https://i.imgur.com/b91LgZKm.jpg)
(https://i.imgur.com/nwkMpv7l.jpg)
(https://i.imgur.com/EZ3vuCfl.jpg)
For the most local asparagus gets very lightly steamed, heated enough to melt butter then butter salt and pepper. My wife made asparagus soup the other day, so good i even ate the leftovers. Asparagus, small yellow potato, small Vidalia onion, fresh tarragon and chicken stock. Topped with the uncooked tips, chives and Aleppo pepper. Dubliner cheddar melted on sourdough side.
(https://i.imgur.com/EnPcI5Cl.jpg)
(https://i.imgur.com/Wn4wbVQl.jpg)
Tonight, grilled rib eye glazed with a Maggi/butter mix, stir fried shiitakes, asparagus and fresh ginger. Sauce of chicken stock, vermouth, soy sauce, Sambel Oelek and minced garlic, thickener. Basmati rice. Grilled the steak, while it rested rice cooked in 8 minutes and stir fry done, all comes together in a hurry, six minutes on the grill for the steak.
(https://i.imgur.com/jfvPXrTl.jpg)
(https://i.imgur.com/gq4LsxGl.jpg)
(https://i.imgur.com/qPtCro6m.jpg)(https://i.imgur.com/RQZ5ZzHm.jpg)
(https://i.imgur.com/1RKp9xim.jpg)(https://i.imgur.com/IxTPctVm.jpg)
(https://i.imgur.com/y3Uv29Vl.jpg)
Garden is doing great, salad on the side...
(https://i.imgur.com/PiA6jvIl.jpg)
Ciao, dave
Quick dinner; two eggs, prosciutto cotto, parmesan, butter, mushroom sauce, crunchy asparagus and chives. Over the past couple years i've really grown to enjoy omelettes, quick, easy & highly variable.
(https://i.imgur.com/iJaHvBtl.jpg)
(https://i.imgur.com/AlPjUx0l.jpg)
(https://i.imgur.com/arbhzWjl.jpg)
(https://i.imgur.com/crEjJxol.jpg)
Take care,dave
Grilled & smoked Cholula/butter chicken wings, nachos... Cholula had some help from some Carolina Reaper hot sauce.
(https://i.imgur.com/qJNaPuSl.jpg)
(https://i.imgur.com/IW4xerUm.jpg)(https://i.imgur.com/Ap3OEE5m.jpg)
(https://i.imgur.com/aVI9drEl.jpg)
(https://i.imgur.com/ZATVCwTl.jpg)
(https://i.imgur.com/R1NXzsGl.jpg)
(https://i.imgur.com/vfV0LGpl.jpg)
Apple wood smoked pork ribs, tarragon/lemon smashed, roasted potatoes and crunchy local asparagus, that season is drawing to a close. Ribs were simply salt & peppered then smoked for three or so hours, finished with a heavy brushing of herb butter.
(https://i.imgur.com/s9RLbUGl.jpg)
(https://i.imgur.com/kcwqJFFl.jpg)
(https://i.imgur.com/2UaJUNgm.jpg)(https://i.imgur.com/bXpy1bqm.jpg)
(https://i.imgur.com/3zQeuVAm.jpg)(https://i.imgur.com/Vgdqfe5m.jpg)
(https://i.imgur.com/GDbRKiIl.jpg)
Garden basil and garlic for pesto dinner, quick, quick, quick no cook dinner. Arbol chilie flakes to finish.
(https://i.imgur.com/Mpy4kajl.jpg)
(https://i.imgur.com/wiVXs0Gl.jpg)
(https://i.imgur.com/ryVXGuAm.jpg)(https://i.imgur.com/2d4ef9qm.jpg)
(https://i.imgur.com/9seYLHzl.jpg)
(https://i.imgur.com/efwVdTTl.jpg)
Guardian of the basil...
(https://i.imgur.com/YyOg7bCm.jpg)(https://i.imgur.com/iB8F23dm.jpg)
dave
I'm a fan of soup any time of year. This one's a Moroccan informed lentil/chickpea soup my wife made on the weekend. Both red and green lentils, canned chickpeas, jar of tomatoes for the body of the soup, mix of Moroccan spices, lemon juice to flavour, cilantro, cayenne pepper and crispy chickpeas to top, naan bread for sopping. Quick and loaded with flavours.
(https://i.imgur.com/1LLjmEkl.jpg)
(https://i.imgur.com/KbCWO6xl.jpg)
Have a good week.dave
Picked a good pound and a half of raspberries on my run yesterday. Took a plastic bag with me and stopped at a few different spots along my usual route. Yum!
(https://www.dropbox.com/s/j1qp8vpeck9awx5/berries.jpg?raw=1)
Made a raspberry sour with some tonight, and Lexa and I have been snacking on them. (She was surprised to find that she does like raspberries when they actually taste like berries.) Planning on making some little tarts with about half of them.
We've also managed to actually pick some blueberries from our bushes this year!
Local asparagus, last hurrah bring on the corn. Asparagus in vermouth/cream sauce over rotini.
(https://i.imgur.com/RK2VMRsl.jpg)
(https://i.imgur.com/0hwiZWMm.jpg)(https://i.imgur.com/WyNV1m9m.jpg)
(https://i.imgur.com/M3tUUrDl.jpg)
Pesto reprise, only twelve Genovese basil plants in the garden and this year they are doing great. Genovese & cinnamon basil, garlic grown in the yard, fresh ravioli imported from Italy available at the drug store around the corner, fast food.
(https://i.imgur.com/Fhih3Kcl.jpg)
(https://i.imgur.com/b2BcoBVl.jpg)
Take care.dave
Farmer at my neighbourhood market had corn for our first cobs of the year. Grilled steak salad - grilled red onions, arugula and lettuce from the garden and our first ripe tomatoes of the year from the garden. Shropshire blue cheese, balsamic dressing flaked salt for the salad, butter and chili salt for the corn. Another very quick one to put together.
(https://i.imgur.com/Z2UpOXgl.jpg)
(https://i.imgur.com/yFOTIJtm.jpg)(https://i.imgur.com/tWeCN0pm.png)
(https://i.imgur.com/Hkg9TUDm.jpg)(https://i.imgur.com/sWFxhhtm.jpg)
(https://i.imgur.com/qeniTuel.jpg)
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(https://i.imgur.com/qQDdpFvl.jpg)
Cheers.dave
More progress on the pizza front. A flatbread and two pizzas, all 12" but the flatbread dough was half the weight of a pizza's and flattened with a rolling rather than hand formed like the pizza. Flatbread was pesto this time made with pine nuts and topped with ripped chunks of burrata after broiling. Pizza #1 Marinara with anchovies table top forthose that needed them. Pizza #2, the other half jar of tomato sauce, pepperoncini, cacciatore sausage and Auricchio cheese.
First grilled four minutes on pizza stones quarter turn each minute, finished under the oven broiler.
(https://i.imgur.com/OIIGtLgl.jpg)
(https://i.imgur.com/1RcCWnMm.jpg)(https://i.imgur.com/AOQ3SQLm.jpg)
(https://i.imgur.com/W3sH7bTm.jpg)(https://i.imgur.com/atIDjzcm.jpg)
(https://i.imgur.com/gJHGxqxl.jpg)
(https://i.imgur.com/mKONLXyl.jpg)
Take care.dave
i want moarrr :x
Tea tonight was pretty good. Onion, mince, salt, pepper, mushroom sauce (the recipe from Townsends), tabasco, tomato puree, and a tin of chilli kidney beans. It's amazing what you can cook up from just stuff lying around the pantry, and how good it can taste.
No photo, it all got eaten pretty quick by everyone.
Rainy afternoon, soaked once already so inside for a while, since last time...
Grilled chicken ramen, homemade stock, home grown pak choi, shiitakes, loads of Sambel Oelek.
(https://i.imgur.com/k5WA84Il.jpg)
(https://i.imgur.com/ins10s1m.jpg)(https://i.imgur.com/5uWiE7Um.jpg)
(https://i.imgur.com/rNt8dell.jpg)
Orecchiette pasta with garden pesto, buratta cheese and garden tomatoes.
(https://i.imgur.com/V1cNkDel.jpg)
Another go at naked smoked ribs, this time with hickory, all else the same even the ribs were cut from batch as the last go. Only salt and pepper for the meat before smoking then slathered in herb butter to finish, these are so good. My wifes potato salad and local corn heated through.
(https://i.imgur.com/JFgOQx6l.jpg)
(https://i.imgur.com/EyCWU24m.jpg)(https://i.imgur.com/g6P1e1Um.jpg)
(https://i.imgur.com/4oz5UQMl.jpg)
(https://i.imgur.com/jWq9xJql.jpg)
First burger worthy tomato from the garden, a very flat, pancaked Lucid Gem. Difficult to find decent buns of any size so we usually take a couple chunks from a baguette, this one a sourdough from the farmer's market, 100 gram beef patties, Shropshire cheese, house made dills, red onion, sweet relish, mustard, Hellman's, garden lettuce...
(https://i.imgur.com/dnNxhIZl.jpg)
(https://i.imgur.com/mnImn7Ol.jpg)
(https://i.imgur.com/GYwGywil.jpg)
(https://i.imgur.com/6H3V6Spl.jpg)
Take care.dave
Venison steak is nice. Especially wild venison. Some salt and pepper while frying and you're in heaven. Fry some eggs in the pan afterwards to soak up all that greasy flavour.
Although I think that Americans would murder me if they saw me cooking it. The way that my Dad taught me, you cut a slot in the steak to see if the middle is done or not. Raw meat means NOT COOKED means food poisoning.
Eggs are the same way. Soft means not cooked.
Quote from: alanp on July 31, 2021, 06:53:14 AM
Venison steak is nice. Especially wild venison. Some salt and pepper while frying and you're in heaven. Fry some eggs in the pan afterwards to soak up all that greasy flavour.
Although I think that Americans would murder me if they saw me cooking it. The way that my Dad taught me, you cut a slot in the steak to see if the middle is done or not. Raw meat means NOT COOKED means food poisoning.
Eggs are the same way. Soft means not cooked.
Apparently Steak tartare can be a hard thing to come by in New Zealand but fear not Alan. (not my picture)
https://www.stuff.co.nz/life-style/food-wine/110783775/where-to-find-a-great-steak-tartare-in-auckland
(https://upload.wikimedia.org/wikipedia/commons/d/db/Classic_steak_tartare.jpg)
dave
I suspect that all the people I work with would look at that, look at the waiter, and ask, "Aren't you going to cook it first?"
One place I worked at, the canteen had a steak night every week. It was always hilarious. People would take their plate, sit down, cut their steak, and immediately take the whole thing back and ask, "Cook this properly!"
Went to Philly for my birthday over the weekend, got some fancy (or at least unusual) mushrooms. Had chanterelle pasta on Sunday, been eating pioppino omelets for lunch, and tonight I made lion's mane mushroom "crab" cakes. They were quite good, and super convincing. They miss a tiny bit of the sweetness of real crab, so I think I could have used soy sauce instead of Worcestershire sauce, but honestly if you put this on my plate and didn't tell me what it was, I probably wouldn't have thought it *wasn't* a regular crab cake. 10/10 would make again.
(https://www.dropbox.com/s/s2wqxso8p18y18v/lions%20head%20crabcake.jpg?raw=1)
Never enough time in a day. Twenty minutes for coals to develop, nine minutes to grill, ~five minutes to rest. Last couple times we've done smoked pork ribs it's been salt and pepper on the meat for the smoking then basted with melted butter for serving. For tonight's grilled pork chop again just salt and pepper but dressed up butter for the finish, garlic, sage and Arbol chilies cooked in the butter while the chop grilled.
(https://i.imgur.com/AATZqQ6l.jpg)
(https://i.imgur.com/LFBKJu4l.jpg)
(https://i.imgur.com/LtvY3lCl.jpg)
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(https://i.imgur.com/eU7cLrel.jpg)
(https://i.imgur.com/RL27wd8l.jpg)
Have a good weekend.dave
Slowly migrating back into the kitchen, a weekend in Ireland and Italy.
Shrimp pizza with from the garden canned tomatoes, pickled Matchbox & Yellow Biquinho peppers, garlic, two days of dough developing in the fridge and a two stage cook, partially dressed and baked for ~4min then pulled fully dressed and broiled until it looked right.
(https://i.imgur.com/zdmV1osl.jpg)
(https://i.imgur.com/nVlNcDql.jpg)
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(https://i.imgur.com/0JWvb7dl.jpg)
(https://i.imgur.com/cLqwQ8bl.jpg)
Guinness Beef Stew
(https://i.imgur.com/dnTxCPLl.jpg)
(https://i.imgur.com/x8aHknil.jpg)
(https://i.imgur.com/oJNYwdgl.jpg)
(https://i.imgur.com/wXsUYuvl.jpg)
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(https://i.imgur.com/o7R7Qm7l.jpg)
(https://i.imgur.com/2o6sYg1l.jpg)
Take care!
dave
For me, happiness is a kettle grill full of apple wood smoke in the winter.
(https://i.imgur.com/3oqqCEE.jpeg)
There's chicken in there, slowly gaining flavor.
Did fried tofu a couple times lately a different than I usually do. Usually I just pan fry cubes in a little bit of oil on each side until it browns, but I tried a coating with corn starch and semolina flour, which makes a really good crust when deep fried. Used it for some General Tso-fu the first time and liked it there. It also cooks a lot faster than the pan frying method. I wouldn't use it all the time because it is actually a different texture.
I wonder if the tofu would be better with just the cornstarch.
Now I'm in the mood for tofu. Haven't had it in seemingly forever, other than as a garnish in miso soup.
Really like tofu as an addition to my vegetable stir fries, three nights a week for decades i've cooked vegetable stir fries for my dinner. Tofu is second only to leftover beef as a protein addition, brown it up like Jon does and then flavour it with Maggi or Braggs, tamari or a light Chinese soy we always have on hand, add acouple spoons full of Sambal Oelek to give it some heat. Goes over very well with everyone, people are snatching it and eating before it's ever added into the stir fries, lucky to have any left to add into the stir fries.
Have a good year!
dave
Quote from: EBK on January 02, 2022, 04:50:05 PM
I wonder if the tofu would be better with just the cornstarch.
I used to do just corn starch or half corn starch half rice flour. The latter is better than just corn starch, but both kind of get a tiny bit of goopiness in sauce. The semolina really seems to hold its crunch in sauces.
Made a Christmas Pudding for the first time ever, just over a month ago. The recipe I used was from an Irish lady on youtube (Grawnya's Kitchen). It included, as well as a lot of different types of fruit, four tablespoons of whisky, four tablespoons of spiced rum, and half a cup (or more) of stout to mix everything together with.
I steamed it for six hours in the crockpot (didn't have to add any water during the cooking, yay). Once done (and cooled enough to get out of the bowl), the recipe called for pouring more whisky on the outside before wrapping it up for storage.
Turned out really really good. Mum and my Aunty said it compared favourably to Granny's Christmas Puddings :) My aunty looked, but couldn't find the bag of Granny's sixpences she put in her ones :(
Homemade pizza tonight. The first one (about halfway cooked at the moment): Spinach, pepperoni, green onions, and anchovies.
(https://i.imgur.com/VGNnR08.jpeg)
Impossible chili
(https://www.dropbox.com/s/3pq2qm0vxed290t/impossible%20chili.jpg?raw=1)
Overlap... a few beginning last Saturday.
Our first pizzas of the year, i can't remember ever making a 'pepperoni' pizza, the time had come. The others, one with dried garden tomatoes, chevre & fresh basil, last a white garlic with bocconcini, a tangy old gouda & extra old white cheddar.
(https://i.imgur.com/9H9LDFQm.jpg)(https://i.imgur.com/qsIyQaWm.jpg)(https://i.imgur.com/YnQbsKfm.jpg)
(https://i.imgur.com/xZv8M62l.jpg)
Leftover pepperoni, chevre and part jar of tomato chunks need a use - shakshuka, eggs poached made from whatever is deemed appropriate, needs to be used up.
(https://i.imgur.com/XsxC87Ml.jpg)
Saturday was the coldest day of winter so far, a good day for this. I grew up eating 'chili con carne' made with ground beef, canned tomatoes, kidney beans, chili powder... a concoction deemed as not qualifying as chili it seems by many. This recipe from a guy in Austin is made by the Texas rules, no beans, no tomatoes just a reconstituted mix of dried chili's blended into a paste, cubed blade roast (chuck), onions, garlic, cumin, beef and chicken stock & masa harina. I use tomato paste when i make beef stock so i may not qualify for the club. For the time being any way, ragu type dishes are best served atop polenta, for this one add some grated cheese, diced red onion, cilantro and good to go.
(https://i.imgur.com/CezMmQbm.jpg)(https://i.imgur.com/8U5DXqlm.jpg)(https://i.imgur.com/FUks3LPm.jpg)
(https://i.imgur.com/JN3fpHXl.jpg)
Today according to my sources, a single day record for snow fall. A soup that works as well in the middle of summer as it does for a snow storm. Asian informed chicken noodle. Sesame oil coated chicken breasts broiled , stir fried bok choy, carrots, snow peas & shiitake mushrooms, fresh lo mein noodles, bean sprouts, more sesame oil and a heaping spoonful of Sambel Oelek. edit:Turns out a single day snow fall record for the day, more than double the previous record.
(https://i.imgur.com/HI9XtCvl.jpg)
Not so new but my take on Christmas dinner this winter, in place of turkey, butter chicken with all the fixings.
(https://i.imgur.com/1ooWr5Um.jpg)(https://i.imgur.com/yDLOThnm.jpg)
(https://i.imgur.com/4ayVg4Mm.jpg)(https://i.imgur.com/dmI7A3vm.jpg)
(https://i.imgur.com/KkU7929l.jpg)
Take care.dave
I make sour beef for my mom's birthday every year. I took some pictures of the process a few weeks ago.
My grandmother never browned the beef. But I also used half chuck and half short ribs, which makes this a bit more bougie.
(https://www.dropbox.com/s/h9rjcmyn2wxqmb3/mmm%20fond.jpg?raw=1)
(https://www.dropbox.com/s/wxfrw0nhmrb0zi2/big%20chunks.jpg?raw=1)
(https://www.dropbox.com/s/5e9lyfpq2mb702l/meat%20done.jpg?raw=1)
My grandmother also never browned the onions and ginger.
(https://www.dropbox.com/s/g35vk7b2j0g9dqu/Onions%201.jpg?raw=1)
(https://www.dropbox.com/s/4c5cbagvgpgq83d/Onions%202.jpg?raw=1)
From there you dump all the meat back in and the marinade, which is half vinegar and half water with pickling spice, then at the end put in some dissolved flour to thicken so it basically just looks like stew. And my potato dumplings didn't fall apart this time, which was nice. We were too busy eat to take pictures of the finished product, unfortunately.
Baconburgers!
I picked up a Westmark No. 10 hand mincer (through the internet... the shops in town told me to try secondhand shops), and put a bag of bacon bits through it. (Not finely diced bacon, these are bags of offcuts they shrinkwrap and sell cheap.) I also put a chopped up onion through it at the same time (a handful of bacon offcuts, a handful of onion, a handful of bacon offcuts, a handful of onion...) with a couple slices of bread at the end to try and wipe it through a bit. Unsuccessfully.
Lesson number 1: do the plate on the front up as tight as you can. I had to pull the mincer apart halfway through and reassemble it... properly, this time. At first, the blade wasn't cutting anything due to being several millimetres away from the plate.
Lesson number 2: minced bacon is really sloppy and sludgy (probably due to the fat content.) I added a lot of breadcrumbs and some egg, but the finished patties fall apart really easily.
Lesson number 3: bacon is a bugger to clean out of the mincer, due to all the stringy bits that wind around things.
Overall... not bad once they're in a bun, but I don't think I'll make them again.
A beef Wellington I did just before the holidays (2021)
(https://i.imgur.com/eqml587.jpg)
Sous vide and a rest before...
(https://i.imgur.com/H6H7Bxe.jpg)
A sear in clarified butter
(https://i.imgur.com/gKHXVUv.jpg)
Mustard mustard mustard
(https://i.imgur.com/Bmq2P7K.jpg)
Reduced pan goodies for a pepper gravy
(https://i.imgur.com/exRJTw7.jpg)
Rolled up in prosciutto (no duxelle here...no mushroom fans in the house)
(https://i.imgur.com/YGxX3O4.jpg)
I ended up with extra puff pastry, so, attempts at better looking stuff?
(https://i.imgur.com/Z5kiTsg.jpg)
Yeah... I think I was going for some leaf-like motif, and ended up like an eggplant.
(https://i.imgur.com/GjX3ySq.jpg)
But it turned out juicy
(https://i.imgur.com/KZEqo5L.jpg)
Yum
Today I'll be doing a pork tenderloin variation, and some baked macaroni and cheese, recipes courtesy of Alton Brown.
Made some of this. I will eat on it another day or two.
https://www.foodnetwork.com/applink/recipes/food-network-kitchen/shrimp-fettuccine-alfredo-3364199
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Quote from: jessenator on April 24, 2022, 07:07:53 PM
A beef Wellington I did just before the holidays (2021)
Wow! Nicely executed.
Quote from: midwayfair on April 26, 2022, 04:51:10 AM
Wow! Nicely executed.
oh, I didn't see this, but thank you!
I had a curing flat of brisket in for the last couple of weeks. Finally smoked and boiled it (at least that's what Katz's does...). I need to extend the post-cure desalinization period, but other than that, turned out yummy
(https://i.imgur.com/iaC2yFf.jpg)
Today I had for dinner my favorite taco pasta (https://sweetandsavorymeals.com/taco-pasta/) made with pasta shells, ground beef, cheese, and a handful of spices. I replaced the tomato sauce with ketchup or chili puree mixed with honey and water. Beets and carrots cooked properly have a similar taste and texture as tomato sauce, though the color turned out completely different. Anyway, this recipe will definitely impress even the most proficient chefs.
Chocolate chip scones.
(https://uploads.tapatalk-cdn.com/20221127/41dd6e338e1f12f8c5b97b141dfb0620.jpg)
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Quote from: jimilee on November 27, 2022, 08:47:24 PM
Chocolate chip scones.
yum
Made me go make chocolate chip cookies lol
I have been on a mad cookie making spree. It started about three weeks back and every time the jar is empty my wife and kids talk about the "cookie desert" and I end up making more.
Sugar cookies, gingerbread, chocolate-oatmeal, and a couple others that I can't think of.
If the trend continues I'll start posting pics. The gingerbread ran out yesterday.
Nice. I like making chocolate chip, and chocolate oatmeal cookies. Occasionally, I want cake, so I'll make a bundt cake, usually chocolate.
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