demiglace
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Posts posted by demiglace
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3 hours ago, BonVivant said:
Went to the town's market to get a few things for dinner.
Golden hour on the rooftop terrace.
20 euro vinho verde in paper cups (but I also had to drink Dom Perignon in plastic cups somewhere else). Portuguese eat coriander and Spanish prefer parsley. Their golden age of trading with distant countries explains this.
At the market earlier
And the price
All most all barnacles are still attached to a chunk of rock, which I also paid for. And rock is heavier than the barnacles!
At my lodging you are welcome to help yourself to a shot of nice port.
Maybe it's too early for me but rocks and barnacules? What creature of the sea are you eating?
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32 minutes ago, CantCookStillTry said:
Sorry to put an end to the beautiful pictures. Bangers N Mash do not photo all that well. Especially when ones husband drops a bombshell as you go to make the Gravy.
Apparently the sinner prefers Tomato Ketchup!?!? After all these years 🤯.
Yeah so after the photo, I scooped the peas to the side and puddled him some Ketchup. Off to ponder how bad my Gravy is!
awww don't fret. I'm sure your gravy is wonderful. That's a beautiful plate of comfort food right there. I'll wait for the gravy.
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9 minutes ago, Kim Shook said:
Easy breakfast for an overnight guest – Benton’s bacon and Edward’s country ham:
Trader Joe’s frozen regular and chocolate croissants:
(Am I the only one that sees the sloth?)
nope.
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9 hours ago, gfron1 said:
The Best of List went digital today. HERE
Congrats! Awesome review.
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5 hours ago, Shelby said:
Venison meatballs and spaghetti
Not complaining, but it's been SO busy around here. Garden still going pretty strong. I am canning either tomatoes or green beans every day. So, it was nice that Ronnie was hungry for a venison roast done in the slow cooker. Taters and carrots from the garden along with Red Lobster biscuits (made from a box mix and SO GOOD)
There was gravy in there too eh? Gravy?
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3 hours ago, chromedome said:
I'm sure those aren't mini-marshmallows on top of the Moroccan chicken, but for the life of me I can't think what else it might be...
My first thought!
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4 hours ago, Shelby said:
Made a brunch the other day. One of the guests has some major dietary restrictions right now, hence the addition of the rice crackers, pork rinds and hummus..... The sausage is homemade venison. Wish we would have made more...good stuff.
Not pictured, boudin, scrambled eggs and turkey bacon (not too bad, if you are craving bacon but can't have it)
I want my dietary restrictions to include pork rinds. Beautiful platter @Shelby
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I will never again buy "lite" cheese. It was accidental but still. I was making a toasty and watching the cheese melt but it looked weird so I ran a knife through it and it was like a paste. It eventually melted but what a waste. It was so dry and flavourless. Lesson to me..read the packaging better.
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Butter tarts.
Plain - excellent
Raisins - very good
Pecans - nice
anything else....nope, go away.
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Just now, Shelby said:
If you like lobster you will like crawfish
yes please and could you cook it?
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13 minutes ago, Shelby said:
Venison taco salads again along with a Hatch (not really truly Hatch because my brother-in-law grew it here and I'm super jealous because peppers just do not grow like that for us) chile .
Fried crawfish tails, shrimp, mac and cheese and fried okra oh and squash
I have to try crawfish someday.
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1 hour ago, Anna N said:
I am back. Six weeks in Manitoulin and then my son-in-law was on holiday then other things took over my life. I did start last week but unfortunately I learned the hard way that my Cuisinart Steam Oven does not keep an accurate temperature when it is in the convection/bake mode. As a consequence this same recipe for Chocolate Almond Situation ( yes that really is what it is called) did not bake properly. Since it has almost 3/4 of a pound of chocolate I did not waste the failed product but sent it over for my daughter and granddaughter to enjoy. They had no issue spooning it into bowls!
I tried hard for decent photographs but this is as good as it’s getting. I think of them as brownies on steroids.
The recipe is from the book Zahav but I found it online here.
I would have no problem eating those. Delicious!
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1 hour ago, chromedome said:
An updated has expanded this recall to New Brunswick and "possibly national."
I've never seen them for sale out here.
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Thank you for taking the time to post pictures of all the wonderful meals and the scenery. Really appreciate it. Oh and thank your family for indulging us!
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Seems rude to me that you can't at least acknowledge your server by looking them in the eye. Thanks @liuzhou for posting, great article.
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7 hours ago, chromedome said:
St. Hubert chicken nuggets, Ontario and Quebec, recalled for bone fragments.
Chicken bones though right?
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1 hour ago, jedovaty said:
What's a CSO?
I've really wanted a chamber vacsealer for several years now, but, I get "paralysis by analysis" and end up postponing the purchase. If I had pulled the trigger long ago, I'd have it by now. Ugggghhhhhh.
I don't have one but they are talking about a Cuisinart Steam Oven.
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2 hours ago, eugenep said:
hey. i'm surprised no one said "human."
It's a dark thought but, as everyone knows, this did happen during war and famine in many cultures.
There was an article in Vanity Fair where a former war refugee was starving and he found a place where the shop owner had a lot of "sticks of meat."
He tried it and he immediately recognized the taste and reported it to the police. The police was surprised that the refugee knew right away and found out that the refugee took part in the civl war in the country not too long ago and that he told the police he could recognize the meat as human bc it had a taste (like humans have some kind of unique taste in the way other animals do: pork, chicken, beef etc).
Ummm...if I had to guess..we are a species of monkey so...the taste he sensed out might be monkey meat???
I would like to try veal brains. Author James Peterson said it's cooked just like sweat bread and tastes the same but costs less and that it's just cultural prejudice that makes many people not want to buy or try it. But it has to be super fresh though. Never tried but maybe one day.
@JoNorvelleWalker said long pork which is human.
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1 hour ago, Smithy said:
This appealing before-and-after picture shows the product we tried for dinner last night. My DH loves all things pork (well, maybe not offal) and he was jonesing for ribs yesterday while we are the the grocery store. The package in the top pic contained baby back ribs, already smoked, cooked, and slathered in BBQ sauce. Heat at 400F for 25 minutes, and serve. I had my doubts, given my skepticism about most barbecue sauces, and prefer doing my own rubs and long cooks. Nonetheless, this was convenience food on a busy day, and I was game to try it. The bottom pic shows the finished product.
It looked better on the plate!
We both thought it slightly overdone, which could have been operator error rather than the producer's error; I may have given it a bit too much time. He loved it despite the borderline overdonness: it was tender, and he never met a BBQ sauce he didn't like. I thought the sauce was overwhelming, and not in a good way. It was way too sweet, tasted mostly of ketchup, and I really couldn't tell whether the meat was smoked. I'm not sure I could tell it was pork! So no, I wouldn't get that particular product again. If I could find it already smoked and cooked but without the sauce, I might. It was convenient, but so is a grilled cheese sandwich.
On another note: I'm getting tired of corn on the cob, simply buttered, his summer favorite vegetable. A generous sprinkling of tajin seasoning, a chili-and-lime condiment, brightened it up and changed the tune for me.
It probably wouldn't make a convert of liuzhou, but this little bottle that I picked up during last spring's travels has been a delightful discovery for me.
I doubt very much it's operator error. You're a great cook. I've had those rib products and I think they are pretty much that texture when you take them out of the bag. Love the addition to the corn.
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3 hours ago, CantCookStillTry said:
Fortunately I detest Rum so I do remember! It was what I consider standard spring roll stuffing + couple lumps of meat. Cabbage, Carrot, Bean Sprouts - if there was anything else it didn't jump out.
I'm going to add: My family are visiting - it's not just the usual 2.5 of us 😂
I was wondering if you guys were really, really hungry or what. (Flesh seamstress ha) Meals looked great.
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I'm so happy that you are home!
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I will never eat balut.
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21 minutes ago, Anna N said:
OK you need to hold your nose for this one. Truly, truly you do. Only because you were such a great group could I bring myself to leave the lid off long enough to snap one quick photograph. One time I am so glad we don’t have smell o vision or I would not be able to show it to you.
No I did not try it – – not the fish, not the potatoes, not peas. If I had allowed my nose to get that close I would never get the smell of old fish out of it. It probably is not rotten fish. What it is fish that is far from fresh. And that has been sitting under a cover for knows how long before being brought up to the rooms. So when you take that cover off smell is overpowering. Fortunately I am now at a stage where I was able to remove it immediately from my vicinity.
I have to say from my point of view this is the worst meal yet. Fish is probably never a wise choice for institutional service.
From the tray I rescued the social tees, the cranberry cocktail, and the pepper just in case I run out of the freshly ground that Kerry brought in.
And then I enjoyed this Mexican corn salad that @Kerry Beal had made at home and brought in for me. She stashed it in the refrigerator which I know I have access to.
She also brought in appropriate containers of salt and pepper and they will improve almost everything that I have to deal with.
Did you notice the peas were doing Edvard Munch The Scream?
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11 minutes ago, kayb said:
Sigh.Tests this morning. Celiac disease confirmed. Guess it's time to get serious about the GF bread book.
ack so sorry to hear.
Dinner 2019
in Cooking
Posted
Oh that's what the sign says. I couldn't make it out. I now know how to say porch in Portuguese though so that's um something. Thank you.