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HungryChris

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Everything posted by HungryChris

  1. HungryChris

    Lunch! What'd ya have? (2018)

    Chef salad today with a garlic laden homemade vinaigrette dressing and homemade lime acqua frizzzante. HC
  2. HungryChris

    Dinner 2018 (Part 1)

    Inspired by a recent trip to Italy, where we both enjoyed creamy pasta with pears, I chose to try my hand at it tonight. Here is my first effort, papparadelle pasta, with a gorgonzola sauce, with cooked pears from our tree and toasted walnuts. HC
  3. HungryChris

    Lunch! What'd ya have? (2018)

    I was so taken by the freshness, size and price (75 cents each) of the local (Noank, CT) oysters I bought for dinner yesterday, that I made another trip to my go-to fish market this morning. They had gotten a fresh delivery and I was able to choose from an excellent collection buried in the ice today. These were bigger and fresher still! Noank Blue Points and Dogs and Boats makes the sun shine, in spite of this cold and rainy day. I even got out the ice shaver and put them on a bed of the stuff. HC
  4. HungryChris

    Dinner 2018 (Part 1)

    Local oysters of decent size were 75 cent each this week. Char-grilled oysters quickly went on the menu tonight. Leftover potato salad, roasted beet salad, with crumbled blue cheese and hot bread for dippage came along for the ride. HC
  5. HungryChris

    Breakfast! 2018

    Home fries with onion, pan sautéed slices of corned pork tongue, blistered shishito peppers and a copious amount of fresh salsa. HC
  6. HungryChris

    Dinner 2018 (Part 1)

    I like a cocktail sauce that has some heat to it, but from the horseradish, rather than added hot sauce, so finding the horseradish with the needed heat is the trick. In my area, I have come to rely on Kelchner's, paying close attention to the use by date. I start with about 4 heaping TBS of that, followed by the juice of half a lemon, a dash of Lea & Perrins Worcestershire and about half a cup of Heinz Chili Sauce, if I have it, and ketchup, if I don't. HC Many years ago, I loved skiing and bought a camp trailer that I kept up in Vermont for that purpose. I would go up there after work on Sunday nights in the winter and ski all day on Monday, my only day off. On days when the weather was bad or it was too icy to ski I would drive around to places of local interest and one of them was the Grandville Bowl Mill. I loved their wooden bowls, but was not able to do more than just admire them. Some years later, in a bit better shape financially, I made a trip up there and happened to hear about the "cull shed, out back". It was something the locals all knew about, but they did not readily explain about it to the tourists. I was out there in a heartbeat and opened the garage style door. Inside was another whole shop of seconds, some with almost imperceptible flaws, at deep discounts. I left there with several wooden bowls and made a few trips back in the years to come. I am sure that is too much information, but there it is. I break them out and proudly use them at any excuse. HC
  7. HungryChris

    Dinner 2018 (Part 1)

    Caesar salad and shrimp cocktail always wins Deb's approval, and got mine as well, last night. Cocktail sauce made from decently hot horseradish, U-15 gulf shrimp, steamed for 4 minutes and plunged into ice water produced some shrimp that squeaked when you bit into them. That is when I know I have done it right! HC
  8. HungryChris

    DARTO pans

    Mine is supposed to arrive on Tuesday as well and I am quite a bit farther down the alphabet at S. HC
  9. HungryChris

    Dinner 2018 (Part 1)

    I happened upon some good looking haddock yesterday and could not resist. Beet greens, potato salad and broiled haddock made the table last night. HC
  10. HungryChris

    Breakfast! 2018

    Toasted English muffin with pan fried corned pork tongue, melted cheese and a fried egg with some comfort food home fries with onion......and yes, a diet orange soda. I just want to go clamming, but hurricane Michael has pretty much insured that the beds will remain closed for another few weeks. I feel like a shut-in. HC
  11. HungryChris

    Dinner 2018 (Part 1)

    I started off making chicken salad for Deb's lunch, but quickly changed direction, thinking that I could make soup, use up all the leftovers and put a check in the dinner box as well. Tonight I used the Red Lobster Rosemary Garlic Parmesan biscuit mix, which we both loved! HC
  12. HungryChris

    Breakfast! 2018

    A piece of rye toast, half with ramp compound butter and half with homemade bomba calabrese, scrapple with the requisite fresh salsa, garlic butter mushrooms and some roasted asparagus, both left over from dinner. HC
  13. HungryChris

    Lunch! What'd ya have? (2018)

    It is not for the faint of heart, but once you get the moves down, it is pretty simple. This is the industrial version of a soda stream, that I bought on Amazon for about $169. Instead of the cartridges you have a five pound CO2 tank, that, once you get filled, should last a year or more of everyday use and costs about $20 to fill. This is what it looks like. The gauge on the left, tells you the pressure in the tank and the gauge on top is adjusted by the red knob. I have read that just below 40 PSI is about perfect for this application, so that is where I have it set. I bought stopper top glass bottles to store the product in, but the stoppers let too much of the fizz out, so I have come to use 1 liter, screw top soda bottles for both CO2 injection and storage. I add the juice of half a lime to each bottle. And add 3 packets of sucralose (from Aldi) to each as well. You need a little "head space" in each bottle to allow for CO2 absorption, so they are not filled with tap water all the way to the top. Then the carbonator cap is screwed on just enough to allow you to squeeze out the air, then tightened down. The whole thing is assembled by connecting it all up. Then you open the valves to turn on the CO2, turn the bottle upside down, and shake the heck out of it, noticing that every time you do, more CO2 flows in. Keep doing that until the CO2 flow slows way down telling you that the solution is just about saturated with carbonation. Having the liquid as cold as possible allows for more CO2 absorption, so chill it down first. HC
  14. HungryChris

    Dinner 2018 (Part 1)

    Too hot today to do much of anything. Found a whole chicken in the freezer and thawed it out in a big pot of cool water. Made up a marinade of Dijon mustard, minced garlic, lemon juice, olive oil and tajin and brushed it all over the spatchcocked bird halves and let them commiserate in the fridge for most of the day. Deb had a hair appointment after work, so I had plenty of time to pull it all together for a 7:30 dinner. Garlic butter shrooms and roasted asparagus rounded things out. HC
  15. HungryChris

    Lunch! What'd ya have? (2018)

    Homemade corned pork tongue, grilled Reuben sandwich and a new favorite, homemade, lightly sweetened lime acqua frizzante. HC
  16. HungryChris

    Dinner 2018 (Part 1)

    Chicken soup with leftover salads and Cheddar Bay Biscuits. Because this soup was made from Korean BBQ chicken, the normal chicken soup format doesn't work, as the broth is too dark, this has to be a more robust soup, which I achieve with a bit of tomato base and stronger spices. HC
  17. HungryChris

    DARTO pans

    I got this one on Sep 30. A FEW DAYS TO BEGIN WITH THE DELIVERIES !!! The reason for this email is to update you on the production and delivery of the orders that were made in the first days of May of this year. Today we are in full production and we hope to start delivering at October 1st and end up delivering at the end of November, one month before the estimate. We would also like to take this opportunity to thank you for your trust and your expectations. Thanks to your participation in this pre-sale we were able to develop and manufacture new matrixs and new models. Improve errors and details in our products that we wanted to achieve. DARTO is a company composed of two people. What limits us when it comes to organizing and dispatching all the orders that were made. So we clarified that we will deliver orders between the months of October and November. We will communicate with each one by mail or telephone one day before the delivery to coordinate that the next day your order will be sent. WE ADD A BIG IMPROVEMENT Since we started to make pans in one piece, we tried everything to give a better finish to the edges of our products. Proud of many features of a DARTO, such as its durability, function and price, we could not come up with a finish to the edges as we wanted. That is why even these new models redesigned, the edges were softened by hand with a band sanding, lengthening the production times, without the possibility of achieving the same quality in all products and even less, achieving a rounded edge like today we could do it. A few months ago, the first tests of the paellas nr. 27, one of them suffered an unforeseen in the process of pressing and finishing with the deformed handles. Where you see a small part of the edge perfectly rounded and polished. Without looking for it and by mistake, that failed piece gave us an indication of how to manufacture a fast, repetitive, efficient and economic productive system to achieve a great finish not only on the external edges of the product that is where it is handled, but also on the edges internal holes of both the pan and the paellas of all sizes. With a few months until October, when we had to start delivering the orders, we had to decide if this improvement in the final product would be added for this production or for another Pre-sale the following year. We decided to add it to this delivery, a great improvement that we were looking for years that can not wait and what better to add it to all the improvements we name in May, and what better than adding it to the orders of the people who trusted. It was risky and we had no margin for error but we do achieve in time and form. Thank you again for trusting DARTO and we hope you enjoy our new products as we do. Best regards, DARTO Copyright © 2018 DARTO, All rights reserved. Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.
  18. HungryChris

    Dinner 2018 (Part 1)

    Pinto beans and hot Italian chicken sausage from Aldi. I loaded this pot up with fresh sage, thyme and rosemary. The beans were quite excellent, but the sausage was not a fave. I served this with small salads (that were never touched and were covered up and put right back in the fridge) and cheddar bay biscuits. As a little side note, that pot with the beans and sausage fit nicely into the Ipot, something I will not soon forget. This one was done with canned pinto beans, but once I get the flavors zeroed in, I will start with dried beans. Here is the dish from a recent trip to Italy, hat I was shooting for: This dish was so memorable, with crusty Tuscan bread, that I will try to recreate it quite a few more times, although aside from the sausage, I was pretty happy with this effort. HC
  19. HungryChris

    What's New in Kitchen Gadgets?

    Today I had my new CO2 tank filled and tried my hand at home carbonation. It took me a bit to figure out the directions that were so peppered with warnings and notes, that it was difficult to understand. As a precaution I conducted my first few tests out on the deck. First up: carbonating some cold Chablis. (while on a recent trip to Italy, we both developed a fondness for aperol spritzes, which call for a small amount of Prosecco, cheap in Italy, but not here). Overall, I am pretty happy with this setup. I bought a few stopper top bottles and transferring to them is a snap, we'll see how well the fizz lasts in them. I celebrated with a mortadella sandwich and a tall glass of homemade acqua frizzante! HC
  20. I would just use a hand sanding block with 100 grit sand paper. It should go pretty quickly. HC
  21. Marble and limestone are slowly eaten away by acid rain, so too, I bet, with acid bug poop. They can both be sanded smooth again. When I worked in construction, I used to collect the scraps of marble left over from marble door thresholds to make little chess pieces, so I know that it can be easily sanded smooth. HC
  22. HungryChris

    Lunch! What'd ya have? (2018)

    The forecast for today was 80 F and sunny, when we went to bed, but had turned to overcast with a light rain when we awoke. Our plans for a picnic lunch at the beach went in the same direction as the old forecast. Corned pork tongue with Dijon mustard on Aldi saltines that must have had a rough trip to the store, as finding a single whole one is cause for celebration. HC
  23. HungryChris

    Dinner 2018 (Part 1)

    My version of the locally famed Hughie's 'Love salad', with the requisite garlic bread. We both had our hands full today, Deb with her grandson, and me with firewood, for the winter. It was good to unwind over dinner, but we both have tomorrow to ourselves, and that just might include a walk on the beach. HC
  24. HungryChris

    Favorite Food Quotes

    My grandfather on a Friday in lent, at a small restaurant in NY: "I'll have an order of shark eyebrows. Oh, they are not on your menu, well the lord knows I asked for fish, I'll have a steak, rare, just run him around the yard to warm him up, first." HC
  25. HungryChris

    Dinner 2018 (Part 1)

    Salami grinders made it to the table last night. We were going to go to the casino for the buffet, but jut didn't have the energy. HC
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