lovebenton0

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About lovebenton0

  • Birthday 10/30/1952

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    Kenosha WI, on Lake Michigan

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  1. I started the day with a loose leaf assam (Irish Breakfast) from culturedcup.com; strong, hot, milky and sweet. Ending my night with a white tea blended with chamomile and pomegranate (White Sunshine) from the teasource.com, which is lightly sweet and very slightly fruity.
  2. The Iced Tea Topic

    jasmine jazz (republic of tea). marco polo. hibiscus. an all time favorite for many years... tx passion fruit tea. a nice assam. fresh mint from the garden with a bit of assam. chamomile, light and refreshing with summer honey and lots of ice. i do like a bit of sweet in my iced tea. straight tea, herbal, fruity, all depends on my taste at the moment and what i'm eating with it (if anything).
  3. ah, susan, my dear friend, and always hardworking eg'er, it is with great joy and appreciation i bid you farewell as host and hello again to the posting forums. not only myself, but all of eg owe so much to your constant dedication and your love of food, people and adventure you've brought to us all, both in the forums and behind the scenes. i'll miss your special hand as czarina in the delivery of so many special foodblogs. we first met while cranking out the "cooking for disabilities" course in egci, ummmm.... several years ago. since then we have shared years of meals and life through eg and beyond... and even a very cold, yet thoroughly warming eg soup foodblog together. i personally owe thanks to you, susan, for introducing me to larb and many other thai and se asian favorites. never again will i discard those precious and deliciously potent cilantro roots! thank you for giving so completely of yourself, for sharing the depths of your energy and experience and keeping us all so well grounded in the realities of food in our too real lives. know that you truly deserve golden kudos and the time and energy to spend with your quickly growing and changing family. looking forward to seeing you post again in the forums. it's cabin time again and thanks to you, those of us who don't have something comparable in our own lives will once again be able to live that pleasure through you. so, do you get a golden oven timer now?
  4. NYT's video – Orange Confit

    in the printable instructions at this link he specifies the orange confit will keep for several weeks refrigerated with their syrup. i have an abundance of navel oranges and was planning to make marmalade. this is more more intriguing, as it will be a new process for me. so, tomorrow, i begin orange confit. i'll use my slow cooker, but it's temp settings are more varied than i believed some of yours appear to be. i can boil, simmer or barely heat. will report on the progress and final result.
  5. The hoax of leftover-turkey recipes

    and turkey enchiladas... and turkey carcass stock for turkey and sausage gumbo. i think someone else mentioned turkey pot pie, another fav of mine. for turkey carcass stock-based soup there is nothing like taking the time to roll out your own noodles while the stock cooks. a simple turkey soup on friday this year... turkey wings and drumstick bones (meat reserved), cooked to rich broth; add loads of carrots and corn, an onion, garlic and fresh rosemary, with the turkey leg meat thrown in at the end and served in the bowl alongside reheated mashed potatoes.
  6. Dinner! 2007

    i was gifted some lovely spanish smoked paprika recently. so, tonight i braised chicken thighs covered with smoked paprika and a bit of salt, a la ronnie_suburban's "chickeny chicken" in the paprika thread. thanks, ronnie. love the chicken! on the side, baby carrot and chard stew from the new spanish table (which also utilizes smoked paprika), served with boiled new potatoes. simple and tasty, although the stew is not very stewish, more of a side veg. and a cup of coffee and a reese's caramel p-nut butter cup for dessert. it's necessary to test that halloween candy, you know.
  7. with the weather turning cooler, a fresh baked loaf of sourdough rye bread, some cubed beef in the fridge, a tin of exquisite sweet pride of szeged paprika, ginormous yellow onions and potatoes from the farmers' market... what else could i cook today other than gulyas? nothing else, had to have it. i was in the mood for traditional gulyas, yes, but with a little experiment. this is a great soup for the pressure cooker. i haven't prepared it this method before, and it's certainly not the traditional method. it is every bit as good as any goulash i've ever made. tender beef, rich red broth, potatoes with a bit of bite, silky onions. on the side, crisp toasted thin-sliced buttered rye bread and a simple take me back to childhood apple/raisin salad with sour cream/vinegar/allspice dressing. i love fall, it's time for gulyas again!
  8. holy hellman's, susan! yeow! never cared much for that slightly orange mayo either. hope your finger is in repair. blood stains on newly washed walls? damn!
  9. Peanut Butter and ... ?

    right now i'm eating a peanut butter sandwich on home made whole wheat/rye sourdough toast... with the strawberry/green fig jam i made this afternoon. the added orange peel and crysallized ginger really kick up the jam. all o' that and the crisp romaine lettuce elevate the pbj beyond the mundane. i like your idea of the chiles. about any variety of roasted peppers would be my suggestion. i may have to try that with some anaheim's i roasted recently. fruit chutneys are really good paired with peanut butter and whole wheat/whole grain breads also.
  10. cherry tomatoes--HELP!

    cherry tomato vinaigrette oh so simple, and as they say, better than the sum of its humble parts. quarter cherry tomatoes. pour balsamic vinegar over them, add warmish water to taste, so they are just a bit afloat. let rest for at least an hour at room temp. add evoo, salt and fresh ground mixed peppercorns to taste. toss in minced garlic, chopped flat leaf parsley and chiffonade basil of your choice. (i especially like genoa basil with this.) allow the vinaigrette to languish in the fridge at least a few hours before using to make a fabulous green/veg (or bread, or pasta) salad. it's even better the next day, if you can wait that long. i make enough to enjoy it for about three days at once and by the third day it's just that much better. and, of course, nothing wrong with throwing together a tasty pico de gallo with your cherry tomatoes too. just halve them and go.
  11. Dinner! 2007

    my favorite dinners over the last week... sorry, no pics. from monica bhide's everything indian cookbook, two starters (perfect for a single person's dinner)... fenugreek flavored meatballs (lamb) and cucumber cups with yogurt sauce. since this was dinner for me i rounded it out with lemon rice from the same cookbook. a light and fruity bread salad, made with sourdough banana nut bread as a base. with lots of torn romaine heart, strawberries macerated in raspberry vinegar with a touch of sugar, one perfect fresh sliced nectarine, handful of dried red flame grapes, sliced scallion and bleu cheese, sloshed with a bit more ras vinegar stirred into a tad of fruity evoo and a crack of pepper. i love salads and this was probably one of the best this season... no offense to my lovely tomatoes. roasted red pepper risotto, roasted garlicky chicky thigh and lightly steamed then sauteed broccoli.
  12. Hot weather cooking

    salads! bread salads, if you want something a bit heartier without cooking even the rice or noodles. think quick and seasonal... asian inspired quick pickles, berries macerated in balsamic vinegar, pineapple, grapes, peaches, etc., avocado, tomatoes... an excellent time to make use of good canned beans or cheeses for protein in your salads. also, no shame in letting the butcher quick steam the shrimp or other seafood for you if want it cooked and you can't stand even a few minutes of stove heat. and yes, ceviche, or "citrus-cooked" salmon, or other seafood is perfect in a heat wave. let your fridge do your "cooking" for you. spice heat and cool ingredients are a great combo in the heat.
  13. Foodblog: bergerka

    delightful blog. great way to start the day. thoroughly enjoying madrid vicariously.
  14. Grilling Corn

    I love it raw. Made a salad last week with cucumbers, tomatoes, raw corn and onions. The corn gave it a wonderful sweet crunch. ← one summer we visited grandma's corn farm in ohio when i was about nine yrs old. she taught me that fresh and hot off the stalk her corn was delicious without anything. when i was growing my own white sweet corn i'd pluck it under the hot tx sun and eat it right there. if i'm roasting/grilling it, before soaking in water several hours, i usually remove silk first, probably more of a habit because kids don't like that stringy mess. whenever possible we'd stick the ears right down in the ash covered coals and roast peppers (plain or stuffed with a wide variety of whatever's available goodies) on the metal grill above. turn the corn, turn the peppers. the roasted char aroma from the peppers and corn mingle into a richly delicious flavor.
  15. eGfoodblog: Kent Wang

    hi, kent. enjoying the blog tremendously. now i'm really missing the asian/se asian markets and restaurants in austin and on the gulf coast. miss the fresh seafood on the coast. one thing about living where i do on lake michigan, our asian population is so small that people have to trek 70 miles south to chicago or 40 miles north to milwaukee to find an asian market. i'm working on them at the local grocery store and they are getting better about at least stocking some basics. although i'm much happier with the weather and enjoying exploring regional food here that is different than what was readily available around austin/houston/corpus... i desperately miss asian food markets and restaurants. nice pics. i'll have to check out your website too. looking forward to some vicarious bbq soon.