All Activity

so obscure!

Learned a new word today. Phoodle #1284 4/6 ⬜⬜🟨🟨⬜ ⬜⬜🟨⬜🟨 ⬜🟩⬜🟩🟨 🟩🟩🟩🟩🟩 https://phoodle.net

青椒木耳炒鸡 (qīng jiāo mù ěr chǎo jī), Hunan style green pepper fried chicken with wood ear fungus. Served with rice.

I've got several, um, unusual cookbooks, so this was a great addition. "If you can kill it, I can cook it" by Swamp Dogg.

Hamburger steak with cheese and red onions. Air fryer green beans, while not pretty, are addictive.

I did not take a photo, but yesterday at Costco, I bought Sukhi's Butter Chicken Bowls. I tried one for supper last night. It was OK. I can't put my finger on what was missing, but it somehow left me wanting. Again, not horrible, just not great. Or maybe I wasn't in the mood. There are 2 more bowls in the package, so I'll see if I feel the same another time.

That looks pretty much perfect 🙏

Farfalle with a mushroom and tomato sauce.

Forgot to show the dough structure of the above:

Thai inspired Red Curry Chicken - using red curry paste, lemongrass, makrut lime leaves, thai basil, galangal, fresno chili, shallots, fish sauce, lime juice and coconut milk to build the foundation. And cooked eggplants, snow peas, cherry tomatoes, rotisserie chicken, pineapple and lychee in it. Served over jasmine rice

Both of these are fine recipes, and thanks for linking them. I was famliar with the Memorie ... site but somehow missed the ribollita recipe. The Grazia site was new to me, so Both will go into my ribollita collection. While "reboiled" may be traditional, reheated may aso be considered, and I've taken to sometimes aing the soup thicker and reheating it by frying it in a skllet with oil. It's especially nice when the proportion and type of bread is just right.

Love my Anydays, going strong 4 years.

Now that I think of it, it's the Bourbon Barrel aged Cab (I think from Josh Cellars) that I've tried, not the Zin that @rotuts likes so much. Once was enough on the Cab, but the grapes are different. Maybe I'm maligning that Zin unfairly. If I get a chance, maybe I'll try it out...but since I'm a couple hundred miles from the nearest TJ's, I'm not holding my breath!

Oven is getting turned on again, so my first focaccia of the season: Overnight dough, 74% hydration. 1/2 topped with anchovies and sun-dried tomatoes. Came out quite good, actually.

What fun!

From Six Seasons of Pasta by Joshua McFadden and Martha Holmberg: Pasta with artichokes, chicken and lemon ricotta p 152 This was not on my radar screen but I had some of that preserved lemon whipped ricotta left and everything else was on hand so I tossed it together and it was excellent. I used leftover roast chicken instead of cooking it from scratch, frozen artichoke hearts and a lemon flavored pasta. The use of chicken broth in the sauce was very effective. I will most likely repeat this as a veg version with mushrooms instead of chicken, maybe with the addition of red bell peppers. The chicken was very good, I just wouldn’t cook it specifically for this. I’d also take the time to cut the artichoke hearts into smaller slices. The book doesn’t recommend flavored pastas but I had it on hand and thought this was a good use of it. The recipe seems to add the whipped lemon ricotta and lemon agrumato oil as toppings but I’d probably just mix them in.

Two omelettes one cooked for husband, who likes his ‘well done’ and mine still quite ‘rare’. Both filled with two cheeses, grated chedder and grated manchego. Lm

Just arrived today:

His original restaurant was where Batali trained...so there's that. I don't find him half as bad as Gordon, who should just ride off into the sunset already.

If so, the irony would be delicious as MPW started hawking instant stock gels in adverts for a few years

Tomatoes for two weeks is not bad in a country that gets one week of sun

Interesting. Im usually bothered by condescending. its often accompanied w idiocy . I found MPW , in these vids , interesting to watch . and learned a few tidbits . He mentioned on the tomato sauce ep that fresh ripe tomatoes were available 2 weeks a year. then demonstrated a restaurant trick for excellent tomato sauce : use 1/2 fresh ripe , and 1/2 canned rather that 100 % canned . and cooking to not evaporate etc but , as far as I recall , the restaurant gets excellent tomato sauce for only 2 weeks a year.

Isn't MPW the guy that Gordon Ramsay told to get effed and dumped a box of salt in his stock?

Sweet potato and carrot soup with toasted pistachios and chives