All Activity

I've never had ube anything but vanilla is a favourite. Not keen on chocolate ice cream, either.

There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!

I mentioned recently in the dinner 2025 topic that my favourite ice cream flavour is durian. At that time I was buying the Marketside brand from the local Walmart store. It was acceptable but can only be had in boxes of four 50 gram tubs at ￥5 a tub. Since then I have changed what little loyalty I have to Walmart into a local brand, 梦雪 (mèng xuě, literally 'dream snow') from the Chinese supermarket chain, 联华超市 (lián huá chāo shì), Lianhua Supermarkets. This comes in 75 gram tubs at only ￥3.9 each. Not is it a more satisfying size and cheaper but it has a more pronounced durian flavour and the store is much closer to my home than Walmart, meaning my ice cream hasn't melted by the time it's safely in my fridge. We are going through a spell of 35℃+ every day.

No space tuna?!

I must be in Sweetie's erstwhile camp. I've never felt that the stock made from the carcasses was too salty. Granted, I don't usually put the skin in (because I've already eaten it, or shared it with my dog). I'm a bit surprised that skinless carcasses still produce too salty a stock for you; most of that salt should be in the skin, or the meat that was already taken from the carcass. Granted, in my case the wing tips and joint cartilege go into the pot; maybe there's some residual salt there? As for what I do: it's pretty pedestrian these days. Pull the meat off the bones; break the bones at the joints so they'll fit more compactly in the pot (this includes breaking up the breastbone and the spine); cover with water; pressure cook for 50 minutes. I haven't bothered with any aromatics the last few times I've done this. Then, if I've used the IP as I did this time and had the carcass in a basket, I just pull the basket out, drain the juices into the rest of the stock, and simmer the stock to intensify it a bit. Right now, after 4 hours of sitting in an open pot on the Slow Cook mode, I'm still looking at around 4 quarts of stock. I could probably boil it down more, but this will do for my purposes. Edited to add: now that I've put the stock into containers, and had a taste, I will tell you that this stuff is nothing to write home about. I've noticed before that uncooked chicken produces a thicker stock, no doubt because there's much more collagen. This stuff that I've made today won't gel, ever. The only way it's likely to be solid is if it freezes! So...concentrating it would have been better. Aromatics would have been better. Still...it'll do for boiling pasta or potatoes or some such and adding a touch more flavor. And no, I don't think it's particularly salty.

This one is more approaching edibility than most, although I'm sceptical about seafood on pizza. What is intriguing to me is that is described (maybe by the customer; maybe by the seller) as a Seafood Tuna Pizza. As opposed to a Farmyard Tuna, I assume. One review does go on to say that what is actually served is just a basic cheese and tomato pizza with a can of undrained canned tuna poured on top. Spot the cØrn?

I'm in Norfolk on the coast this weekend. Bit of a splurge at Gurneys Fish Shop.

Quite a few times over the past decade, Sweetie and I (mostly Sweetie) have made stock from leftover rotisserie chicken. The result has always been too salty for me, but Sweetie found it acceptable for her taste. I'd make the stock for her when I had a rotisserie chicken (always from Costco) ... Now, with the Instant Pot, I tried making "carcass stock" a few times, and saltiness was still a problem. I stopped adding the skin, started adding fresh chicken, and cooked it longer in larger quantities of water. That helped tone down the saltiness to an acceptable level, but it still minimized the choices for which I'd use the stock. So, how have you dealt with the saltiness, or has it even been an issue for you? How do you prepare and cook the bones? I'd like to get more use from the bones.

We were there years ago (before they were named "best restaurant in the world") and they were one of the most incredible meals we've ever had in our lives. I wish there was a "drool" button, but also, your opening line cracked me up.... so thanks for that!

Baked beans with excellent half-smoke sausages. I jazzed up canned beans with onion, garlic, mustard, apple cider vinegar, ancho chile powder, smoked paprika, hot sauce, Worcestershire sauce, and fish sauce. Mrs. C cooked half-smokes in the air fryer. Mrs. C made peach crisp with local peaches, dried strawberries, and dried blackcurrant. Yum.

New toy. 22 inch classic Flax seed oil for seasoning Couple of Oklahoma Smash Burgers - mine with cheddar - hubby's without

The beef ribs that were far too salty I washed and soaked in water. I did not bother to reheat. Salinity was reduced to tolerable levels. Next time be more careful with the salt.

You'll have to use your imagination for this one. That's a come-down from @blue_dolphin's post immediately before this one, so if you're of the sensitive sort then just switch to another page. I've been noshing on a rotisserie chicken from my favorite grocery store for a few days. Today I'm home, so I stripped the remaining meat from the carcass, chopped it with a bunch of basil leaves, and mixed in mayonnaise. Here's a sample: Now. Imagine that atop the sliced and toasted halves of a ciabatta bun, then topped with chopped Campari tomatoes and baby spring greens. You'll have to just imagine that, because it's already gone. Pretty darned good. Pretty darned easy. And the carcass has joined the other chicken bones I've been saving, and they're all in the Instant Pot being pressure cooked for broth. I was out of broth. I won't be.

I followed the recipe for Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles from How to Cook the Finest Things in the Sea by Ari Kolender except with a different pasta shape. The sauce is a puttanesca-like flavor bomb with anchovies, onion, fennel, garlic, capers, olives and plenty of fresh herbs. The recipe is available online here.

That duck plate is winding me right up

Sometimes you don’t feel like cooking, and luckily some decent restaurant is nearby … My highlights were the pigs foot with sea cucumber on crispy pig ear … Palamos shrimp … Duck in two ways … And some chocolates to round things off … But in reality the whole thing was decent. As were the wine pairing - some 20 well selected wines were sampled. As I told Mr. Roca on his round through the dining room: “No complaints” 🤗

@YvetteMT…see your DM for info.

Agreed! Glad you were able to find some locally

We had locally-grown eggplant, tomato, and a variety of chiles so I decided to wing it. Cube and salt the eggplant and set aside in a colander. Brown-fry minced onion, add a paste of chiles, ginger, garlic, and cumin, and cook down with fish sauce, turmeric, black pepper, cinnamon stick, and garam masala. Add chopped tomato and cook until reduced. Add eggplant and simmer until softened, finishing with a shot of heavy cream. Top with a scrambled egg (supposed to be over-easy but apparently our non-stick pan isn't any more). With all the BLTs lately I have been craving vegetables.

@Smithy wow I tried to mean the TJ's stuff , was green , but very far from a GBP Poplano' s nice very nice

Last week I grilled grape tomatoes to a fare-thee-well. Yesterday I grilled thin sliced zucchinis. Labor of love....about 8 minutes per side to get level of caramelization I wanted. Dinner was pasta with grilled shrimp and the zucchini. Simple "sauce" of olive oil, reduced white wine and small amount of chicken broth. Served with garlic bread and a lot of fresh grated parm.

For the record: the TJ's chile relleno does NOT include Green Bell Pepper. I dislike GBP almost as much as you, and I can attest that the labels are correct. Also, with due respect to your casserole (which I'm sure is delicious), I'm not convinced that its ingredients are close enough to qualify as a CR subsitute...although i will concede that it's simpler than any of my "less is more" casserole substitutes and no doubt delicious as it is. Here are two of my CR casseroles, which contain the same ingredients but admittedly don't have the crust from frying: Dec. 2023 and Dec. 2018. Wow, difficult to believe how many years have passed since then! But I think I preferred the Dec. 2018 version. Anyway, if you really want "less is more" I recommend the TJ's version; you can consume them without GBP fear.

Had this for lunch a couple-three days ago. It was pretty good, although there are some other TJs entrées I like better. I added some of TJ's canned Hatch chilies to punch things up a bit ... I'm giving it a mild endorsement. I think it may have been the cheddar that lowered its desireability for me. Not punchy enough for a chile-type dish.

@Honkman I love raw kohlrabi but have never cooked it. How do the flavor and texture change when cooked? As someone mentioned a few pages back, I'm making the same things on repeat too. Lots of blts in this house. Last night,- walleye, corn, purple rice. (Quinoa/brown rice blend for partner who isn't a fan of purple rice)

@OlyveOyl that crumble is gorgeous. Recipe to share?