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    • Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
      During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top. 
       
      Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads. 
       
      Composed. 

       
      Lightly mixed, with dressing. 

       
        • Like
    • Boat Cookery
      I'm new to eGullet but far from new to cooking and certainly have some chops cooking in cramped quarters. When I introduced myself to the eGullet moderators as part of the sign up process they encouraged me to start this thread.
       
      I am a yacht delivery skipper and deliver small boats (generally 40' to 80'), mostly offshore. You may have seen my posts on other cooking fora or articles in Sail, Blue Water Sailing, Offshore Navigator. I speak regularly at boat shows and at SSCA, AGLCA, MTOA, and OCC events.
       
      If you boat under sail or power the intent of this thread is to give a place to share experiences, ideas, and techniques. Catalina 22 heading out for a weekend and thinking about a meal plan? This is for you. Great Harbor 37 heading down the ICW from Chesapeake Bay and on to the Bahamas? We're here. Hallberg Rassy or Nordhavn planning to cross an ocean? Let's talk. Bring on your stories and questions.
       
      For those of you on the US East Coast come see me at Cruisers U (Annapolis Boat Show) or the SSCA Annapolis Gam. I'm speaking on other subjects but there is always time to talk about cooking. If there is enough interest we'll schedule a specific gathering, maybe even a potluck.
       
      For those who may not be boaters you are certainly welcome. Some things about cooking afloat require some adjustments. Think in terms of cooking inside a packing crate during an earthquake.
       
      Welcome aboard.
        • Like
      • 34 replies
    • Post in Dinner 2018 (Part 1)
      Ordered some Analon Nouvelle Copper nonstick pans to go with my new induction unit. Was a bit disappointed with the height of the sides of the pan at first, but discovered the that the heat spread pretty evenly up the sides. Thinking I will sell my Breville electric wok now. 
       
      Made some one pad Thai to test it out. Includes dried shrimp for extra shrimpiness 
        • Delicious
        • Like
    • Salty Snacks
      I am addicted to salty snacks. I know, I know - I shouldn't eat too much salt. Regardless, I love them.
      However, I'm bored with the current selection of supermarket chips, pretzles, etc. I love olives and pickles of all kinds (especially japanese) too but I still crave more variety.
      What are your favorite salty snacks? Are there any you make and are willing to share the recipe for?
      Cheers.
      • 261 replies
    • Post in Dinner 2018 (Part 1)
      I found this beauty in the market this morning and that decided dinner.
       

       
      苦瓜肉片 (kǔ guā ròu piàn), bitter melon with pork. The pork was marinated with garlic, ginger, chilli, potato starch, Shaoxing wine and soy sauce, then stir fried with the de-seeded, sliced bitter melon. Sliced scallions and sesame oil to to finish. Served with rice.
       

       
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