BeeZee
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Posts posted by BeeZee
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59 minutes ago, Shelby said:
Sure. Pile it on.
My source of fresh figs (and garden tomatoes) doesn’t work with me any longer, you’ve just reminded me🙁
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My husband won't eat cold cheese, but he enjoys melted cheese (pizza, nachos, etc.). He says it's a texture thing, but I think its PTSD from when he worked for a large cheese manufacturer😁.
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Many businesses are throwing in the towel with the actual holiday falling on a Tuesday, and choosing to close on Monday, giving many people a long weekend. Any summertime cooking/entertaining plans?
After our month of lovely weather, of course we're now dealing with uncertain weather and possible thunderstorms, so planning is difficult.
My husband and I are having some friends over on Sunday evening, and I've planned for things that don't rely on use of the grill outdoors if the weather doesn't cooperate. Tuna steaks + chimichurri sauce, corn/tomato/avocado salad, simple pilaf or cous cous. Guests are bringing desserts. Chilling some Gruner Veltliner and Rose.
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The classic (NY style) sausage and peppers is a pile of cooked GBP and onion, with grilled sausage, on a good sturdy roll. Maybe all the sausage fat tempers the bitter flavor?
I'm ambivalent about them (will eat, but prefer red or yellow bells), and if it is grilling season, they are OK if the skins are blackened/removed.
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I was pondering the same question as @chromedome regarding vegans. If a vegan abstains from animal products, these "should" be off the table for most of them, since they are created using animal cells. Hell, vegans won't even eat honey, which is a product created by bees and doesn't kill bees (aside from a few unintentional casualties) in the harvesting process. I'm flexitarian, I'd just eat less actual meat (which I don't eat much as it is) before I'd eat a laboratory created product.
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For any Trader Joe's shoppers... recall for potential Listeria monocytogenes in frozen Organic Tropical Fruit Blend. BEST BY dates 01/30/24, 01/31/24, 02/01/24, 02/02/24, and 02/03/24.
Since I'm sure this product is supplied to other supermarkets, be aware before blending a smoothie!
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Quinoa salad with cooked pesto shrimp, fresh basil, sliced grape tomatoes.
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Reviving the topic for 2023, I tried a recipe using full-fat coconut milk for the dressing, as I had an upcoming event where it would be sitting out for a while in the heat. It had "tropical" inspired flavors - lime juice/zest, cilantro, fresh mango (good to use ones that are a bit tart) - and was very refreshing. It didn't taste of coconut, but next time I may add some toasted coconut flakes to the mix along with the cashew garnish. It is also vegan, if you have the need.
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@rotuts, I've bought those dolmas several times, they benefit from a squeeze of fresh lemon juice before eating.
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Pasta salad using some leftover grilled chicken (small dice), skinny asparagus cooked in the boiling water before the pasta (about 2 min), radiatore shape is my favorite for pasta salad.
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52 minutes ago, heidih said:
I'd be interested to know what beyond cinnamon (Zimmt) the other apple cake spices are. Just nosy. Thanks.
Zimt, nelken, muskatnuss, ingwer, rosenblutenblatter. The rose petals are very intriguing.
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Stepson and his wife picked up a few things while traveling around Europe (Germany, Austria, Switzerland, Italy). I have already tried the chocolate (tasty), using the porcini flavored olive oil on some roasted potatoes tonite, and the tin is a spice mix “good for apple strudel” with warm spices.
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FYI, Wild Fork Foods currently shows a whole rabbit fryer (U.S. farmed) at $35.70 ($12.98/Lb).
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We don't mow the grass every week, so we have tiny wild strawberries that will pop up in our back yard (property behind us previously had grown strawberries, I guess) and the wild rabbits definitely enjoy those. The description of the method of dispatch (to put it clinically) certainly sound humane, more so than a wild rabbit torn apart by a feral cat or raptor, and they live well prior to that. I respect your consideration of the rabbits "quality of life" and good health.
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2 hours ago, liamsaunt said:
Thai red curry with squash and chicken. I used two chicken breast halves that I sliced up. One was tender as usual, one was incredibly tough. Of course, you never knew what you were going to get until you put it in your mouth! It was Bell and Evans chicken, and they were larger than I was used to from this brand. I wonder if we finally experienced the dreaded wooden chicken?
I don't know if it is foolproof, but when I'm buying chicken breasts at the supermarket, I'm closely examining the package because those "wooden chicken" breasts are usually lighter in color. I'll select a package that has all pieces similarly colored and I do poke at it through the plastic to see if any of them feel different. So far it has worked for me, and I do think if one piece is overly large, best to steer clear.
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@lindag, I had subscribed to Factor last year for a short time, my husband needed to eat dinner early a couple of days during the week when he played softball. They ship refrigerated, heat in the microwave, and the quality was pretty good, but it was just too expensive once the promotional discounts ended. Plus I hated dealing with the packaging material, some kind of weird frozen gel block.
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Might want to see if you have a location of A&S near you. The various locations go by A&S Pork Store, Italian Specialties, etc. in North Jersey.
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My sister and I are making brunch at Mom’s. Dad is buying lox and providing sliced tomato/lettuce. I am making chicken salad and chopped Greek salad and bringing bagels, Sis is making a blueberry loaf cake and cut up fresh fruit. Since BIL will be involved, I suspect Aperol spritzes will appear.
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1 hour ago, rotuts said:
love the little nubbins , here and there
a few drops of extra , tasty batter ?
when I was a kid (Dad was the designated pancake maker), we called them "teenies" and they were cherished!
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The mahi mahi looks delicious, but I wonder about the "tofu puree"...since tofu is basically flavorless, what did this add to the dish (other than textured puree)? was the tofu flavored in some way?
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Desk breakfast...whole wheat Portuguese roll, spreadable goat cheese, cherry tomatoes
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Since there was a recent discussion about eating raw cookie dough and the problem being the flour...recall for Gold Medal flours (snippet of affected batches, check online for more details ref SKU's)
The recalled flour includes both bleached and unbleached products with "Better If Used By" dates of March 27, 2024, and March 28, 2024.
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For me, "mac and cheese" conjures the image of macaroni (or a short pasta) with a (primarily, but not exclusively) cheddar-based sauce. I'd bet that those who are from Southern states in the U.S., where mac and cheese are staples, will agree that certain expectations come with using that name for a dish, rather than "pasta with a cheese sauce", which leaves open the many creative possibilities which are also delicious (cacio e pepe, Alfredo, Lockshen mit Kaese, and others).
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I’ve read that you can pre-cook flour if you want to kill the bacteria, microwave or spread on a baking pan and cook in oven for a few minutes. I am not a food scientist or medical professional😉
eG-Inspired Kitchen Gadget Purchases (aka The Enablers' Hall of Fame)
in Kitchen Consumer
Posted
Would have loved something like this in my dorm room. We were forbidden to have most appliances due to the electrical load (1800's era building) and the most anyone managed was to cook Kraft mac+cheese in a hotpot designed to (sort of) boil a couple of cups of water. Which had to be hidden when not in use😉