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David Ross

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    Spokane Valley, WA

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  1. I was scrolling through our eG Cook-Off Index looking for ideas for some dishes I might want to plan on making this summer. Well, needless to say there are literally hundreds of topics, ingredients and dishes to choose from--and boy is it fun to look through it all. I haven't cooked with squid, calamari or octopus recently, but now I have a taste for it after seeing these recipes. I think I might start with one of the dishes I did for this particular cook-off, Baby Octopus in Spicy Tomato Broth. This should start the summer cooking season off right! https://forums.egullet.org/topic/144640-cook-off-62-squid-calamari-and-octopus/ And you can scroll through the full eG Cook-Off index here: https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  2. I must say that's just about the funniest food related cartoon I've ever seen!
  3. David Ross

    Breakfast 2019

    Delicious and thanks. Your photography always draws us on just how delicious the food and breads are.
  4. Delicious and you reminded me I need to plant lovage in the garden.
  5. This is my recipe for rhubarb chutney. Although I serve it with lamb and turkey, I can squeeze it into this discussion about daily sweets because it's delicious to go on any sweetbread that you make. It's also good to serve as a topping for pie. Think of a spiced, thick jam. Rhubarb Chutney- 2 cups chopped rhubarb 1/2 cup granulated sugar 1/2 cup brown sugar 1/3 cup apple cider vinegar 1/3 cup finely chopped onion 1/4 cup golden raisins 1 tbsp. currants 1 tbsp. minced fresh ginger 1/4 tsp. ground cumin 1/4 tsp. cinnamon 1/8 tsp. ground cloves 1/8 tsp. red pepper flakes 1/4 tsp. salt Heat a large saucepot over medium-high heat and add the sugar, brown sugar and apple cider vinegar. Stir and cook until the mixture starts to simmer. Add the onions, raisins, currants, ginger and spices. Stir the chutney as it cooks, about 15-20 minutes. The chutney will start to thicken and the rhubarb will cook down. Add water if the chutney is too thick. Season the chutney with salt and let cool. When the chutney is cool, place in a container and cover and refrigerate. The chutney will go two weeks in the fridge or can be frozen. Here is a cropped photo of the rhubarb chutney. I'll post the full photo, with lamb and asparagus, over in the dinner thread.
  6. I'm not sure how long they can go but it's long. When I was a teenager I went to work for an older lady who had a small horse farm east of Salem, Oregon where we lived. It was set on a hill and there was a long white picket fence running on the north side. The weather isn't overly harsh there and the fence row got sun all day and wasn't protected from rain by trees. She had some rhubarb plants along the fence row and one of my jobs was to cut it for her every spring. Huge stalks of bright red rhubarb. I think it was there before she moved in and she lived there about 10 years and it was still there. I think one of her secrets was to fertilize it with horse manure which gave it plenty of nutrients to keep going on.
  7. Other than my family members who are of my generation, my friends and younger family members shake their head this time of year whenever I start talking about how delicicous rhubarb is. Of course, then I ask them if they've ever actually tasted rhubarb and they're somewhat evasive. I think rhubarb is one of those things that has lovers and detractors without a lot of middle ground. At best sometimes we'll be at a family gathering and people may take a bite out of a store-bought rhubarb-strawberry pie, but that's only if it's got strawberries blended in to temper the rhubarb flavor. I love rhubarb and have since I was a kid and my folks grew it in the back garden. Father didn't do much to it and it came back bigger every year. This is my annual rhubarb pot pie. It's basically a rhubarb pie mixture in a ramekin and topped with puff pastry. Served with vanilla ice cream and the little crock to the right holdss rhubarb chutney. I make the chutney this time of year and freeze most of it so it's ready to serve with Thanksgiving turkey in November. After filling the ramekin with the rhubarb filling, I top it with store-bought puff pastry. Then brush the top with egg wash, cut a hole in the middle to vent during baking, and sprinkle with some demera sugar. Had one last night and another one for breakfast this morning! Rhubarb Pot Pie filling- 6 cups chopped fresh rhubarb 1 cup granulated sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 3 tbsp. flour 6 tbsp. butter, cut into small chunks I blanch the rhubarb for 2 minutes in boiling water to soften, then drain. Mix the rhubarb with the sugar, cinnamon, nutmeg, flour and butter then spoon into ramekins. Top with puff pastry, brush with egg wash and sprinkle with demera sugar. Bake in a 425 oven about 20 minutes or until golden brown and puffed.
  8. Well, I'm not much of an actual bread baker, but I figure that I can post something made from bread. The crouton. I don't think homemade croutons get attention. I've been making them for years to go with my Caesar salad. But about a year ago I started using a new technique. Rather than cut the croutons into cubes, I tear them from a loaf of bakery French bread. This is intentional so the surface of the crouton soaks up the garlic butter olive oil blend I douse the croutons with. They are so darn tasty that often they're gone before there is time to garnish the salad. I just start with bakery French bread then tear it into small croutons. The garlic butter is 1/2 cup butter, 1/2 cup olive oil and 6 cloves crush garlic, cooked down to melt the butter. The croutons are toasted first for about 10 minutes in 350 oven to just start to brown. Then I drizzle over some of the garlic butter, back into the oven for another 10 minutes until golden brown. Then into a large bowl and tossed with more garlic butter and seasoned with salt and cracked black pepper. I'm sure all of you use your delicious breads to make croutons, and maybe someday I can get to the point of not having to buy bread to make my croutons.
  9. That's actually a good price and at this point in the season a few weeks in what we are paying around Seattle and Spokane. Side note, I remember they took us to shop for ingredients at Bristol Farms back in 2001 when I was competing on MasterChef USA and we were filming in Los Angeles.
  10. I love poached salmon. This is a delicious dish.
  11. Well, I'm glad I looked in my eGullet archives and found some salmon dishes I forgot about. This was a post from March 2010: "Last night I did the cover recipe from the April 2010 issue of Bon Appetit--Salmon with Sweet Chili Glaze with Sugar Snap Peas and Greens. The recipe calls for using pea tendrils for the greens but we don't have a market where I can find them so I substituted watercress. I included the stems of the watercress for texture and added some oyster mushrooms to the mix." https://forums.egullet.org/topic/143505-dinner-2010/?do=findComment&comment=1736543
  12. True. My Mother was a typical 1950's housewife and there was a big push by Reynolds Aluminum to advertise the convenience of "grilling" with foods in packets in the early suburb days. She and Father also put packets of potatoes and vegetables wrapped in foil on the bbq. Delicious, but basically vegetables steamed in foil. Thankfully grilling tech is offering us so many more tools today to grill salmon, vegetables, anything, that results in good grilling flavor.
  13. What are your thoughts on wrapping salmon in foil on the bbq? I grew up in Salem in the Willamette Valley or Oregon, about 90 minutes from the coast. Every summer we would have fresh salmon and Father would grill it on the bbq. We bought whole sides of salmon and he'd season it, add some lemon slices, (similar to the photo), then wrap the whole thing in foil. It was a pretty popular technique back in the 60's and 70's, but even back then I thought it seemed odd. The salmon was delicious and moist, but to me it's just basically steamed in foil. I happen to prefer salmon openly grilled so that the skin gets charred yet the meat stays moist. Some people use the foil as a support for the salmon so it doesn't stick to the grill but they don't wrap it tight, let the smoke permeate the salmon. I use a non-stick fish grate so the salmon is exposed to the fire and smoke. What do you do when grilling salmon?
  14. Thanks for the tips. I tried the salad cold but preferred it when I tried it room temperature. I love wood ear mushrooms so I'll try those next time.
  15. Looks delicious. I'm having something similar for dinner tonight. (and I also make it for breakfast).
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