All Activity

Pancakes for breakfast with berries

Daktoritang or Spicy Korean Braised Chicken and Vegetables based on a recipe from Milk Street - chicken thighs get marinated a mixture of gochujang, rice vinegar, soy sauce, toasted sesame oil, garlic, scallion whites and ginger. Afterwards cooked with potatoes, carrots and some water in the pressure cooker. Finished with some toasted sesame seeds and oil and scallion greens. Served over rice Yesterday’s egg white excess from spaghetti carbonara become coconut macaroons based a recipe from Alice Medrich - egg white, coconut flakes, sugar, vanilla extract and salt get heated in a water bath, cooled down, portioned and baked in the oven

I looked on the Essen&Trinken webpage but I can’t find the recipe but your AI approach isn’t too far off. Instead of making the grapes in the oven, I just briefly (1-2 minuted) sauteed them in some butter and add a few tablespoons of verjus. The carbonara part looks good (a few slight variations compared to my recipe but there are so many versions how to make “proper” carbonara and all of them end up well)

Saw a couple of great Heirloom tomatoes at the local Farmers Market yesterday. Tonight they were dinner. (Not my pic but nonetheless accurate)

You can see it well from the beach. We go to Fisher Beach often to beachcomb, and it’s down the beach to the left, maybe 1/2 mile or a little further. You have to go at off times in the summer unless you have a Truro sticker, but there’s parking for about six cars at Fisher. I thought there were guided tours of the studio available too, but maybe I had that info wrong.

Oh crikey Smithy, I hope picture #2 tasted better than it looks. Your broccoli on the upper right has bones! 😆

Ham and cheese sandwich, griddled on my panini press. Mayonnaise and mustard on the inside of the bread, butter on the outside. The layers were ham and cheese; I added lettuce afterward. The dinner was accompanied by (unfortunately over-)roasted cauliflower and broccoli. I tried to revive the all-too-crisp vegetables with a combination of lemon vinaigrette, butter and tahini. The "sauce" didn't compensate for the texture of those poor over-roasted vegetables, but it was good. Strangely enough, it was so tart and delicious that it overshadowed the sandwich flavors. I ended up dredging the sandwich bits in that sauce! It very much enlivened the sandwich flavors.

I confess I still haven't tried this, but I do think that spraying the griddle rather than the bread would waste cooking oil and make more of a mess. (Maybe you meant using PAM to spray the bread with PAM rather than the griddle?) I just had another grilled sandwich, using butter on the outside surface of the bread, and think I've settled on that method. If I ever make grilled sandwiches for someone who can't tolerate dairy, I'll try PAM or olive oil.

Both the flavor and, perhaps more importantly, the texture were excellent. No hint at all of the dreaded cottony breast meat, it was moist and flavorful throughout. I followed the Zuni dry brine method with a full 48 hrs in the fridge, loosely tented with foil. I pre-heated the cast iron skillet and used the convection roast setting on my oven that uses both upper and lower heating elements plus the fan which is perfect for a roast chicken. 30 min breast up, flip for 10 min, flip again for 5 more min to re-crisp the breast. I won’t be buying $35 chickens on the regular but if I were entertaining someone I knew loved roast chicken, I wouldn’t hesitate to do it again.

I decided to try this version of ground turkey as it was , of course , on sale . Promises from Nature ? green packaging ? I was going to make more TML , but went in a different direction : Turkey Burger , w my usual available add-ons a little Penzey's Chicago Steak seasoning on the TB Tj's spinach , Tj's Campari's and some of the mushroom mixture and IDS CkStock side one w some Penzey's Chicago steak seasoning one of my favorites . s Side two reducing the M//Stock On the Plate . so delicious , it on the menu tomorrow. some Penzeys Pico seasoning on the tomatoes , a little EVOO that's it

When it comes to eating home-pickled products, caution is wise but these days, it’s not difficult to choose tested recipes that direct one to read the label on the vinegar bottle to ensure the acidity is sufficient to eliminate concerns about botulism. If you’d rather not eat or serve a gift item, that’s understandable but if @Shel_B wants to share a homemade pickle, there are safe, tested recipes available that he can use with confidence.

I make a very lemony lemon curd with 4 whole eggs, 500 gm sugar, 250 gm unsalted butter, lemon zest and 300 gm lemon juice. I can bring it too a boil and boil it for a minute or two and then cool it but it never gets thick enough to use for a cake filling. I have thought about using gelatin sheets BUT I also like to freeze it to use a a frozen desert. If I add egg yolks to hopefully thicken it enough to set, how many would I need and to what temp can I cook it without the eggs scrambling?

We've been talking about home pickling. I've been doing it for over 50 years. People have been doing it for centuries; millennia.

We actually tried to drive up to where the Hoppers had their home and studio in S. Truro (on Stephens Way), but couldn't get close. Most of the roads close to it are private. https://www.capecodtimes.com/story/news/2013/07/28/a-look-at-hopper-s/44406145007/

Yes! He always picks the worst flavors. It has become a running joke in our family. One year he got jelly doughnut, another time he actually ordered one called dirt bomb! I think he does it because he knows I will never finish my normal flavor, so he can try something weird and then eat the rest of mine. I love Hopper’s paintings. My favorite is Cottages at Wellfleet, since we have stayed in the house in the center of the painting many times. We don’t rent it anymore for many reasons, but we had lots of family celebrations there back in the day.

sorry, very confused here. I had the impression the topic was "home pickling" - not commercial stuff. in the home prep, indeed, some last longer than others - but with no scientific control over the acid/salt content, the potential for botulism developing from herbs/spices, keeping non-canned - just pickled stuff for long periods is perhaps not the best idea.

It definitely was delicious - more so than the versions we had in the food court of the mall in Jakarta - so much more complex. I imagine that industrially produced sambal hitam exists (as well as lots of other time consuming favorites) and is slathered on by most people other than me, in my quest to become a SE Asian grandmother....

@KennethT, that sounds really delicious, and truly a labor of love!

It constantly amazes me how much time and effort traditionally made Indonesian dishes can be. This past Labor Day weekend, I wanted to experiment in making a dish called sambal hitam - or black chilli sauce - from the small island of Madura which is just off the coast of the large city of Surabaya, in East Java. We had it several times while in Jakarta a couple months ago and really enjoyed it. After watching maybe 10 different recipe videos, it seems that, while none of them are the same, they fall into two groups - those that use kluwek (aka keluak, aka buah keluak, aka black nuts) and those that don't. I was hoping to get to make both versions to compare - spoiler alert, I only had time to make one and that was pushing it! Anyway, you make a spice paste with chillies (I used two different types - the large red chillies I can buy at HMart, and the curly red chillies that I grow using seeds that came back with me), shallots, garlic, ginger, galangal, turmeric, lemongrass, kaffir lime leaves (the first time I've ever seen them blended in the paste), candlenuts and coriander powder. The spice paste is mixed with enough water to submerge the protein of choice - typically either duck or chicken - and simmered until the poultry is tender. The poultry is then removed and the spice laden liquid is then reduced to a thick paste, and then, in another wok, fried in some oil until it is a dark dark dark brown - just about black (hence the name). The poultry is then deep fried for a short while to brown, then drained and the black paste is spread on top. From start to finish, it probably took me about 4 hours!!!!! So, I definitely didn't have time to make both versions..... With some stir fried bok choy

Love the Highland Light: As did Hopper:

I had to do a search for this one, never heard of it before. 🙂 It's peanut butter and marshmallow cream, right?

@Norm Matthews the flat iron is from the blade , w the middle tendon removed , giving two thin steaks the grain on the F.I. runs parallel to the cut. https://en.wikipedia.org/wiki/Flat_iron_steak if you ever see ' blade roasts ' go for that , and remove the center tendon = 2 flat irons. blade roast should be on the less expensive side of cost

Today's breakfast. Made Moe eggs and sausage for breakfast. Easy over free range eggs from a friends chickens with grilled bratwurst sausage from Glenwood Meats in Langford with toasted baguette. Baguettes baked early this morning. Dough had been in the fridge for just two days.

@rotuts Thanks again. If I ever see it again I certainly will. I don't see flat iron steaks very much any more and they are good too.

@Norm Matthews blade is the best of the chuck remember the shape , and buy more .