
HungryChris
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Everything posted by HungryChris
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Noank Oysters were 75 cents each, which is a pretty good price around here. They are farmed locally.http://noankcooperative.org/about-us/the-cooperative/ HC
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I am very interested in a taste comparison between the white and the black, which I suspect would be most pronounced in the paste. I am thinking that the paste would be an interesting component in the flatbreads I have been wanting to make. HC
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Everything in moderation! HC
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It all started with the one on the right. We bought it as a salt container a few years ago, in Deruta, Italy. I wished I had gotten more, as I was always moving it from the work station to the table, in the kitchen and I was afraid that, sooner or later, it would get broken. Last year, we returned to Italy and searched for another. We were staying Greve, in Chianti and visited a ceramic place in nearby Radda. http://www.rampiniceramics.com/collection/gifts5.php Deb saw the one on the left and had to have it, even though it was bigger than what we were looking for. Then, on one of the last few days we spotted the one in the middle, in a little shop in the town plaza in Greve. So, now we have two salt tubs and one napkin holder downer. Too much information, I am sure, but thanks for asking. HC
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No, skipped them today. @robirdstxconvinced me a few posts up that we're going to have burgers and onion rings tonight HC
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Shrimp Fra Diavolo. Some folks will be pleased that I did peel the roma tomatoes before I simmered them with garlic, chopped onions and olive oil along with the first of the jalapeno peppers from the garden, but then I blended the mixture up with the immersion blender before adding the sautéed shrimp, garlic and dry sherry, so I'm not sure it mattered. It's strange how much of a crap shoot it is when dealing with jalapenos, this was a hot one! The meal was a hit, though and was followed up with fresh blueberry shortcake, not photographed. HC
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Picked the first of the green beans yesterday. Not enough to do much with, so I decided to bread and fry them and have them with scrapple and eggs over easy for breakfast. They look a lot darker than they are in this picture. We had fried green beans at P. F. Changs a few years ago, which we both liked. These were quite good. HC
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Before we left for vacation, I gathered up all the tomatoes and peppers that would not make it until we got back, cleaned and sliced them up, added copious amounts of garlic, herbs and olive oil and roasted them into submission in the oven and froze the lot. Now, I know that @Shelbywould not approve of those tomato skins being in there, but that is just the way it is. Last night, I used the concoction on angel hair pasta, with a bit of roasted sausage and the result was marvelous! We had this with a salad with fresh red leaf lettuce and cukes, from the garden and were both quite happy with the result. I planted the lettuce pretty close to the neighboring squash, with the hopes that the squash would provide just enough shade to prevent bolting and that worked out pretty well too. HC
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Leftover stuffed zucchini, sliced and layered into a "new" casserole. The last bit of pork tenderloin pounded out thin and turned into pork piccata, leftover cucumber salad and fresh potato salad. HC
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Now, that we have returned to some semblance of normality, added to the fact that the zucchinis are starting to flow from the garden: One poached egg on buttered toast (also the last one in the house) fried zucchini and spicy garlic and lemon aioli. HC
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I was so happy to get back in the kitchen after vacation, I can't even imagine how nice it must have been for you!!!!!! HC
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We tried the sushi at Bamboo on the NCL Dawn, on a recent cruise. It was gag me with a spoon horrid! Today I decided to refresh my memory with some good stuff. HC
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I had intended to sous vide this pork tenderloin, but was overcome by events. I peeled it, trimmed off the silver skin, cut it into sea scallop size medallions and pounded them out flat to make pork piccata, which turned out well. I served it with roasted garlic mashed potatoes and butter and sugar corn from the freezer. HC
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@rotuts, I was thinking about the relative difficulty, compared to strolling up to the little buffet set up as you wait for you your eggs to arrive.