dockhl
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Posts posted by dockhl
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It was good; I made it exactly as written (unusual for me!
) and it was perfect. I can see it being a platform for many variations.Apparently it is a Suzanne Sommers low carb recipe.
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Flourless Cheese Souffle
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percyn~
Where ARE you that you can get tomatoes that look so luscious at this time of year? Gorgeous!
And the burrata............
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I watched several of last seasons episodes last night and I can't wait !
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I just got the White Bean and Basil Hummus. VERY tasty, creamy and had pine nuts and oo on the top. Fewer carbs than garbanzo bean. (6 rather than 11, I think)
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Ditto~
the only place to get decent strawberries is from a farm stand/farmers market. NEVER the supermarket !
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Make a $1000 bagel .
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Geez. I am really impressed with all of this activity !
I frequently buy romaine lettuce for Cesar salad or Vietnamese spring rolls and then have lots that gets mushy in the drawer. Last night I sliced it up and threw it in a pan with oil, garlic and ginger, gave it a quick stirfry, just until it began to wilt. Squeezed some lime on it .....and it was terrific! A little crunchy, a little bitter....this is a keeper even without it being a leftover.
Who knew???
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So, speaking of garlic~
I had some sprouted cloves that I just shoved into some dirt last Monday, and this is how they are today. Now what? Apparently this isn't the time to start garlic (don't tell the garlic!) so what can I expect?
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What's not to love ? I'd dive in in a minute......
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I'll play !
My own worst are the first Vegetarian Epicure (1972) and the original Silver Palate cookbook (1982). How I loved those cookbooks
I bought the 25th Anniversary Silver Palate to give to my daughter (23). It is so peculiar....color photos? Wassup with that?(BTW, you can get a used copy of Vegetarian Epicure on Amazon for 35 CENTS !!! Prolly looks like mine
)The other is a copy of the Betty Crocker cookbook (1951) that was my grandmother's. She gave it to me when I first married in 1971...and it was pristine !!!
Says a lot about G'ma's cooking. (frozen pies...) The Christmas cookie section is a stuck together mess. All of our favorites are in there. Some day I'll give it to my daughter and she'll know just by where it falls open where to start. -
What she said............
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I think it is because I am very carnivorous and recognize the responsibility that I SHOULD take, but cannot bear to even think about where my meat comes from. It makes me sick when I do, especially thinking about factory meat processing plants. I have to admit that my meat eating fuels that industry.
Cognitive dissonance . I should be a vegetarian, according to my beliefs. I am not, and I love meat.
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I don't know if I can follow this thread.............
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the scallions are completely encased in th thin dough and not exposed to the hot oil directly.
might have been part of the problem; also, I may have been cooking at too high a temp.
CI sounds like a great idea. I wish I had somewhere around here to get them
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Well, it looks like I was doing everything right....I wonder if frying in peanut oil was a mistake.
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Hmm. I don't have anything planned for dinner tonight so maybe I'll make ravioli! (k~wondering what kind of interesting leftovers are in the fridge....)
I'll need to figure out where I put my pasta machine. Chris, I'm encouraged about the food processor, tho. I've been running the dough thru the rollers, over and over again.
ETA: I have one of those little ravioli things that you drape the dough over and fill, top and then roll a rolling pin over to cut. We'll see if it works. I'll take pics. I've carried the darned thing around with me for 20 years and never used it!
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Chris~
do you use a pasta machine to roll or what?
I love fresh pasta but pulling the roller thing out seems like a pain. I'l love to hear an altrnative (not to guide your answer, or anything !
)Kathy , Pitt alumna
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Hmmm, well if it Henry's mama's I just have to have it ! I'll PM Ling or look around.
Tried to make them this evening for dinner but was thwarted by the Too sensitive smoke alarm. Made me pretty cranky
, because I think I had a good dough, enough oil on it, lots of scallions.....it was coming together ! But none of them got cooked quite enough since when they'd get 2/3 done the damned smoke alarm would go off. So I was running back between the stove when I'd put a new one on, and the alarm with a big cookie sheet, flapping away at the ceiling. Boy Dog was outside looking at the house, waiting for it to blow up Girl Dog was jammed between me and the stove, between my legs (she weighs 100+ lbs )So, I may try again after I get the batteries out of the smoke alarm. I think I was on the right track, altho the dough was pretty soft. They weren't bad, especially after I put them in a 350' for a little bit. A tad bitter. (Me, or the pancakes? Maybe both....
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So, greyelf just posted a picture of Shanghai Beef Roll (Five Spice Beef, sliced thinly dressed with hoisin and wrapped in a Scallion Pancake. ) that is so gorgeous it makes me want to cry. I
Gotta give the oscar to the right person.
It's fmed who posted the pictures.
I agree that I have made those scallion pancakes are home before. Very far from what they make in the restaurants. I am not skillful enough...
Would a good home-made Mexican tortilla recipe work about the same? They are very similar. Just add some oil and chopped green onions.
Ah Leung~
As usual, you are correct ! fmed, I am sorry that I gave the credit to another ....greyelf was simply expressing the same sentiment as I ! LOL
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So, greyelf just posted a picture of Shanghai Beef Roll (Five Spice Beef, sliced thinly dressed with hoisin and wrapped in a Scallion Pancake. ) that is so gorgeous it makes me want to cry. Instead, I think I will make Scallion Pancakes. I've made them in the past but never been totally happy with the texture....they aren't the crispy flaky pancakes that I get in a restaurant. I use a basic recipe but....
Any suggestions? I am really getting hungry....
BTW, HERE is the Chinese Food Picture Album thread with all the unbelievable pictures.
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Wasn't there a thread a while ago about some website where you could put in several ingredients and they would give back a list of recipes that would work? I can't remember what it was called, altho I thought it was a Google product (I ccan't find it in Google stuff tho.)
ETA:
here it is!!!
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a simple curry for the coconut milk
yum, coconut rice...................
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You have found your tribe
ETA: chefzimm~
tell us a little about yourself....where you are, what you love....and start posting (with pictures) to the dinner thread (among others). You bet you'll find like minded people here.
Kathy (who doesn't post pictures anywhere near enuf to the dinner thread
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Low and lower carb ways of eating
in Food Traditions & Culture
Posted
I posted this in the Dinner topic, also, but it got me thinking about " Somersizing". Has anyone had any success with this? I am so eager to find a method that I can not have to think too much about
This is from a Suzanne Sommers recipe.
FLOURLESS CHEESE SOUFFLE