hathor
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Posts posted by hathor
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Thanks Nullo!! It's been a fun week. Okra, chilis and some libations! Congrats on the diet and the exercise! Ciao!
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Nice that they responded, but they sure didn't answer anything. A guess that would be a classic customer service reply.
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Absolutely zucchini flowers!!!
Try this as a salad replacement, or cold side dish: thinly slice the squash lengthwise, marinate in lemon juice and and a bit salt for 3-4 hours. To serve, roll the slices into little rolls, stack or arrange them, throw a little chopped parsley over them, and a tiny drizzle of olive oil. For something so simple, they're addictive.
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So no fatty layer between the meat and the suction cups?
Nope. No fatty layer anywhere!
I probably melted it away with the overly long oven time. -
Here's the Monday morning report on the octopus.
I had to buy a frozen one, which I didn't mind because a Portugese friend, and this eG thread all mention freezing first to tenderize.
After it was thawed, and the fishmonger had explained to me how it was cleaned, so I didn't need to do anything to it, I followed the Batali recipe. I did not even mess around with the ends of the tentacles, which were really long, drippy and sort of gross, but just threw it in a crock pot with some chilis and garlic and a cork. I had plenty of corks on hand, so figured, why not?
The plan was to follow the Batali cooking time of one hour...but I got sidetracked by a baby bird falling out a nest ordeal....and the octopus was cooking for 2 hours.
When I opend the crock, well, the octopus just looked beautiful. All tightened up, and with lots and lots of juice. The juice tasted good, but thin, so I reduced it down from about 1 1/2 cups to 1/4 cup, which produced a really spicy, garlicy liquid that I 'smoothed' out with a little butter. A note on the cork: it doubled in size. So, scientists out there, what does that mean? It also felt very, very dry, not wet as if it absorbed moisture, but inflated/roasted.
We threw it on a hot grill for 2 minutes and served. It was delicious!!
Now, if somebody posts a red wine vinegar recipe...I'm up for that experiment next!
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"tastes like chicken"
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Ah, here it is: Eckerd Olive Oil. It's listed under First Aid/Alcohol & Antiseptics. I'm going to email their customer service for more info.
Makes you realize how subjective we are to packaging. I just wouldn't put anything on my salad that came out of a bottle like that...even it had a protective neckband!
Don't you wonder how their sales of olive oil are doing???
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Hi Kevin, I have no idea about a fatty layer... Hmmm.
I cooked up some octopus without cork and it came out very tender. They were little ones. I followed my fishmonger's intructions and froze it first, however.
Here's a link to my recipe with pics.
Has anyone else experienced what Kevin did when cooking larger tenticles?
Do you think the 'fatty' layer could be that it wasn't skinned as you did in your recipe? (which by the way, sounds and looks delicious).
I passed up some beautiful octopus in the market, as I got intimidated by all this debate...but I think I'm going to have to try some experiments this weekend.
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There is a Leatherman 'chef' folding knife available. Do NOT recommend it. The knife had some serious access problems, it was terrifying to work with. And everyone who said, "Here, let me do that.", also wound up bleeding! I'm going to follow this thread, because that knife is no longer in my possession!
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...mmm....things have been looking mighty good this week!
You know, for your basil, get a potted plant, keep it on the windowsill and just keep eating it...watering it and eating it.
If that's not practical, chop up the basil and cover w/olive oil. It's almost as good as fresh and will keep for a week or so. It never lasts too long around my kitchen so I'm not too sure.
blog on!!
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I thought the review was entertaining, witty, and seemed to be objective. He told you what worked for him, and what didn't, and why. Seems that would be the overall objective of any review.
I agree with Docsconz, its up to Bruni to award stars as he deems them earned, not as what should be expected.
As these are professionals at "V", perhaps they should take a second look at some of the more 'intellectual' dishes as they sounded as if they bordered on the just plain silly.
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I'm just curious. Is there a reason why you chose to make your pizza with 'pure wheat protein isolate". And what IS 'pure wheat protein isolate'. Little wheat protein all out there by themselves....
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For your knives, highly recommend eG knife class...lots and lots of good info. Its really a trial and error with outside knife sharpeners, you just never know what you are going to get back. And then once you start to sharpen on your own, its gets to be a kind of obsession...
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Last night was a mini-family reunion, the immediate family hasn't been in the same place for a few weeks. So, it was time to eat together!
Primi: roast vegetable ravioli with a creamy tomato sauce and mozerella
Secondi: tagliata....really nice Angus strip steak over a bed of mache with some festival colored heirloom tomatoes
Salad: fennel, orange, and red onion. and a big hunk of parmigiano just in case you felt like it
Dolce: sweet, sweet watermelon, blueberries and gooseberries.
A fine time was had by all, even Rusty the cat!
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You munch down a raw chili for breakfast?? wow. That's very impressive!
Blog on!
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What's an "Atomic Fireball"? Sounds like something your bosses at LLNL would like to keep away from the institution...
Its a Jawbreaker! Hot cinnamon on the outside...and after about an hour or so, you get a white middle.
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Found it!
Some old movie with Alan Bates eating a fig.
I also love the Rose Petal chicken Dish from Like Water for Chocolate.
And the Johnny Depp movie where he was a gypsy and the beautiful woman ran the chocolate shop. Or any Johnny Depp...I don't care if he eats or not.
and Babette's Feast.
And maybe even Eating Raoul...but it's been awhile. I might need to see that again...
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What! No picture of the Atomic Fire Ball???
Great blog! Love the fruits and the vegetables!! Love the wine!
But the Lucky Charms thing....???
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When Mom peeled potatoes she'd give us kids a piece or two of raw potato to munch on. It's not as exciting as fish eyeballs, but I don't know very many people who snack on raw potatoes.
You're kidding...right?? Of course everyone pops some raw potato in their mouth...!
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If we're voting, I'm voting that carmelized sugar hurts worse than roux. You can't peel the sugar off quick enough.
I think the burns are a badge of honor...of sorts. They kinda tell the story of your life...oh, there's the rack of lamb burn, and that's the never try to juice a lime with a knife scar, and that's the time the broiler tray came tumbling out and peeled the skin off.... You know when there is an archeological dig and they analyze what the person must have done during their lifetime, can you imagine someone analyzing all these burns?
And I cannot believe no one posted pictures!!
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Felix bar, Hotel Peninsula; Kowloon, HongKong<p>I'm surprised no one mentioned it.
As you stand in front of the Urinal, you can see the skyline of HongKong Island. In the ladies bathroom I understand, its it the mirror. So as you adjust your makeup - The skyline yonder.
I was looking for a mention of Felix too! The ladies room has these enormous stone slabs as doors for the stalls. Here the attendant earns their keep as they help you open and close the doors! The sink is another stone slab island in the center of the room with no clue that it really is a sink. There is a glass wall between the mens and womens bathroom with the bottom 1-2 feet being clear glass you can see the men's feet. My husband just loves peeing in the mens room. (He's pretty easily entertained.)
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Friday evening we spent with some dear friends who are currently living in our house, while they remodel a medieval tower, and some new friends. Dinner was on our rooftop in Montone, Italy.
Antipasti: crunchy, salty fried zucchini flowers, and 2 kinds of salami from our neighborhood butcher Guido. Served with icey cold Proseco.
Primi/Secondi all rolled into one as we wanted to go to the Piazza to catch some of the film that was showing in the Film Festival (BBC'S Pride and Prejudice...really think you need to be British to fully appreciate this...)
Zolfini Beans with a little rosemary. These beans were a new discovery for me and they are amazingly flavorful. I'm a committed addict.
Roast quail in a fresh and dried prune sauce. The dried prunes had been marinated in some brandy first.
Contorni plate: aspargus with melted parmigano, roast peppers, semi dried spiced tomatoes, thin slices of pan fired zucchini
Dolce was some watermelon and some pecorino served with a savory tomato mostarde and a sweet mystery fruit mostarde. No one could figure out the fruit...
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Saturday night was a mini-farewell dinner as we had to return to New York, and we were leaving our friends in our house. We had to eat inside as the wind had really kicked up, and the temperature had dropped.
Antipasto: some really small shrimp quickly boiled with spices and bay, served with a spicy/chili soy dipping sauce.
Primi: A neighbor had given our friends some of her divine homemade pasta. We made a quick fresh sauce of fresh tomato, zucchini, olives, capers, basil and parsley. Then we covered it in this powdery, freshly grated parmiganio. Its amazing the difference when the cheese is just powder...it seeps into the pasta itself.
Secondi: Orata roasted in the oven. I put some sprigs of rosemary and basil and a slice of orange inside the fish before roasting, and then served it with an orange beurre blanc sauce. Very delicate flavors. And a little side of leeks with a walnut dressing.
Posted because....I'm back in NY, and wanted to relive dinner with our friends.
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Sure.
Hit me:
The overall impression is very arresting...you want to stop and look at what is on the plate, the illuminated background makes you focus on the dish. I do wish that you could see the back of the plate clearer....its too much in the shadow.
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don't say that about that cookbook! I just bought it and I wrote in it so now I won't even get much for it on eBay. And the worst of it is, I do my menus 2 weeks in advance, and I pick out 10 recipes to try for the next 2 weeks. All my 10 recipes are from this book, and I have all the ingredients for these specific recipes. Five more to go before I can switch to a better cookbook.
I did a beef stew recipe from the same book tonight. It had the basic stew ingredients, turnips, carrots, etc. but the recipe called for using a can of beef stew like Dinty Moore to thicken up the stew, if that makes any sense. I didn't do that, instead I used another can of broth and some extra flour and let it cook longer. It wasn't very thick so I dumped a few handfuls of mashed potato flakes in it. It actually turned out okay.
What if you listed the ingedients that you have on hand and then maybe the crowd could give you some suggestions? One thing about cooking is that you always need to know how and when to punt. Fresh ingredients go bad....someone comes along and eats that one thing you were saving...you come home and there is no way you want to make or eat what was on the 'schedule'. Looks like your learning...at least you didn't throw in the Dinty Moore!!
We all have lots of cookbooks that seemed like a good idea at the time! Its all part of the learning curve, don't be too hard on yourself.
Eye Drops, Calamine, Benadryl...EVOO?
in Kitchen Consumer
Posted
Olive oil is the miracle, all purpose oil. "Castille soap" is made from olive oil. Its a very good cleansing agent and is used in many, many cosmetics. I make a salt scrub using olive oil and citrus peel that's fabulous, you come out of the shower all scrubbed and soft!