HungryChris
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Posts posted by HungryChris
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Beautifully done, great presentation, as always. Thanks, @shain!!
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Great posts from what looks like a wonderful trip. Thanks!
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BLFGT on a toasted English muffin.
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Caesar salads and garlic, chili and lime shrimp skewers.
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1 hour ago, Shelby said:
Greek salad and pepperoni pizza last night
@Shelby, That Greek salad looks good enough to dive into, as does the pizza! It is my belief that the olives and feta cheese are more than half the Greek salad battle. I have found that the feta cheese from TJ's is one of the best around these parts and have switched to kalamata olives after watching one of my favorite Greek salads being made at a restaurant that is sadly now closed. I include romaine lettuce, but I am inspired by yours to try it even without the lettuce. Just looking at yours is an inspiration. Well done.
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1 hour ago, kayb said:
@HungryChris -- I notice when you serve corn on the cob, it's always swathed in a tea towel. Is that to both keep it warm and take up moisture remaining on the ears so butter will adhere better?
Never thought of doing it that way. I generally just put it in a baking dish and slather butter on top, then make sure my ear is one of the last out of the dish, so I can roll it around in the accumulated melted butter.
@kayb, It is a thing my grandmother always did. Even as a young kid, I used to marvel at how well it kept in the heat. I just never gave any other serving option much thought.
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More fried green tomatoes with crab meat in warm garlic butter.
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6 hours ago, JoNorvelleWalker said:
I could not help but note amazon sells unripe green tomatoes from Whole Foods.
I have read that some Whole Foods will make green tomatoes available on request. Unfortunately, the nearest WF is quite a few miles from me, which makes delivery not available. As I have said before, I believe the commodity is there, but is currently being wasted, because it is not yet recognized for the opportunity that it represents, but will ultimately find its way into the marketplace where it belongs.
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Off on a small errand excursion today. I wanted sushi and many a recent discussion about Burger King prompted Deb to get a Whopper.
Neither of us have had one in many a year. I think Deb was disappointed eating it, and I was happy I chose otherwise just looking on.
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2 minutes ago, Tropicalsenior said:
Has anyone ever thought of making friends with a tomato vendor at a farmers market? My husband loved Fried Green Tomatoes and that is where I always got mine.
I do get some from a local farmer at the end of the season, but I would like to be able to get them throughout the year and I just think that is only a matter of having the right people recognize that there is a market for them and making it happen.
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1 minute ago, Katie Meadow said:
@HungryChris, I too love FGTs and they are not easily found at farmers' markets around here, even at the end of tomato season, when you would think they are more common. I especially like them if the batter is lighter, like a tempura sort of thing. They make for an addictive fried green tomato BLT.
For the life of me, I cannot understand why green tomatoes are not available year round. Years ago, when I worked in a restaurant, all I had to do was ask my produce distributer for them and he was happy to comply, as if getting rid of them was a problem. I have written many emails to local supermarkets, stating that there would be a market, should any of them choose to carry them. I get the same lame, kind of rolled eye response from them all. I honestly think they are missing out. I doubt that I am the only one who would enjoy FGT year round, if I was able to. I also love green tomato pickles, but have a hard time getting enough to make very many.
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Love Salads and fried green tomatoes topped with warm garlic buttered crab meat. The mandatory garlic toast and Crystal hot sauce appeared after the photographer left the building.
Unfortunately, I was unable to have a garden this year and was lamenting to Deb how much I missed FGT. Apparently she was telling that to a customer at the truck shop who was kind enough to hook me up with some beautiful green tomatoes from his garden. Thank you Fred!!!!
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I do not grind a lot of meat, but like to have the ability to when needs arise. I have the KitchenAid attachment and find that it does a fine job. I do make sure the meat to be ground is very cold / semi-frozen. As far as cleanup, I simply take it apart, rinse it under hot water and put all the parts in the dishwasher. My space is limited and the idea of having a separate machine to bring up from the basement has little appeal to me. If I was to start hunting deer again, I would probably change my attitude and approach, but, the KitchenAid is fine for me currently.
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As a younger and (out of necessity) more frugal person, one of my favorite cuts of meat was the lamb shank, with plenty of salt and pepper, cooked on the grill. They were cheap cuts back then, until Emeril Lagasse made that bargain go away. I still remember watching him talk about them on his show one day, which ended something like: "Lamb shanks, if you see 'em, you get 'em, baby!!" Within a month, the price of lamb shanks more than tripled and I was forced to find something else for dinner.
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1 hour ago, Okanagancook said:
I think I can smell the garlic. They look delicious and served with the perfect accompaniment...bread. My DH is very allergic to muscles...the allergy he developed in his 50's......had some muscles, felt sick; next time was sick...put it down to a bad batch; next time oh my god...shaky, sweaty, sick and in bed for the rest of the night. No more muscles for him. I usually order them when we go out.
Well, if he can't eat them, he can't eat them, but it must indeed be tough to develop an allergy to something you have developed a fondness for. Your husband has my sympathy!
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PEI farm raised mussels in garlic, wine and herbs with a hot baguette for dipping. A very inexpensive meal that we both enjoy greatly!
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Buffalo wings, baked beans, marinated veggies and my new favorite, radishes.
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Popcorn shrimp with kimchi tartar sauce, a cucumber and tomato salad and some radishes.
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I spotted 2 fresh fillets that were just about the perfect size, so baked haddock for dinner. Garden tomatoes (unfortunately, not my own) and corn from down the street.
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This may or may not be germaine, but I add it because I believe it is. When I make a batch of Korean BBQ sauce for one application, like rotisserie chicken, I will usually make a double batch and use the excess to bag up packs of chicken wings in portions of six and put them right in the freezer. By the time they have frozen and thawed, they can go right on the grill and seem every bit as good as if they had marinated overnight.
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1 hour ago, rotuts said:
those tamales used to come to my Local only before Christmas , or new years
Im not in the Tamale Belt
and I do love TexMex and Mex food.
I find these are so much better than the Fz.
as an Original Thinker , and a Dummie to boot
I micro these w some TJ's refried beans , some TJ's cheese that melts
and some Green Dragon ( green siracha ) etc
decent TexMex for me
We serve them with homemade salsa and good sour cream. As I have said, they are good, but I wish I could find better. Ever since I visited the "Tamale Guy" at the La Jolla Farmers Market, while on vacation in San Diego, I have been searching for a great tamale near me, and these are the best I have found to date.
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Hot sausage, roasted peppers and garlic pizza, cooked on the pizza steel. The roasted peppers are conveniently hidden by the other toppings to avoid unwanted scrutiny / comment.
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2 hours ago, Darienne said:
I don't understand. I've never claimed to be sophisticated in my choice of foods to eat...but I just don't get fresh Mozzarella (and I have tasted the 'best' also). Both Ed and I find it tasteless...as in having no taste at all. Is this unusual?
Truth be told, I don't really care for Mozzarella on it's own either. It is, indeed bland. Add a good, robust olive oil, some fresh basil, a garden fresh tomato and a bit of sea salt, and the combination is another story altogether, IMO.
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This time of year, a Caprese salad is on of our favorites. Good olive oil and a bit of sea salt, makes their appearance on the table quite brief.
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Lunch 2019
in Cooking
Posted
For medical reasons I'd rather not get into, I've been confined to the house this season (no garden, no clamming). One of the things I miss most, is the shopping, where I would come up with the evening meal, but I digress....
Deb picked up this snow crab cluster for me as a little lunch gift / offering the other day and after just a few minutes in the IPot, it was ready. I am pretty sure that I enjoy crab more than lobster. We have to get more of these!!
HC