nonblonde007
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Posts posted by nonblonde007
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It does look similar............I bought some for a halloween party "fear factor"contest. I boiled it, along with various other disgusting things. Stunk up the entire house for days!!!!!
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Mona, lovely.
rwsweet,
beautiful farmers market dinners.
Lightly saute'd shrimp on rice w/ a small drizzle of ponzu.
Along with a bastardized version of beef sashimi
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A breath-taking sunrise woke me with a desire for some egg-porn.........
percyn, just beautiful. Love the "obligatory yolk shot"
MiFi, that looks sinfull! May I join you?
Bruce, Yum.
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Now, I realy want pork belly, and duck, and fried chicken, and Thai, and ......................
Last night, pork tenderloin, smashed buttery reds, and pickled beets 'n carrots.
...........and mushrooms, and gazpacho, and cheese, and ......................
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It Does have an alien eel-worm-ish look to it, with misc. un-manned critters floating around!
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Michelle, as a matter of fact, the soup Is from the Pot au Feu cook-off! This was meal #5 from that big ol pot. I realy don't care for cauliflower if overcooked, I added that, some fresh carrots, tomatoes and the turnip for about the last half hour of cooking when making this soup, not in the original pot. and Thank you.
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MiFi, those sausages and the tomatoes are fabulous looking!
Bruce, the boys did you good! Be proud!
Fall veggie and shank soup. Hearty and satisfying.
Followed by warm apple crisp smothered with heavy cream.......yuuuummmm!
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Eynkiora, That looks like a blackened wild boars head, complete with tusks and eyes!
I love glass noodles, I love pho, I love shitake's, and I love all the trimmings that go with it. Should go well together right!?
The taste was out of this world, you just had to close your eyes to the horrible colors............easier said than done. If I didn't know what any of that stuff was, there is No way I would have put it into my mouth!
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Prawn, Bite your tongue! Never use the words "wrong" and "Salmon" in the same sentance. Especially in combination with "sashimi" and "breakfast"! This IS egullet, and that IS mouthwatering. My kinda way to waik the tastebuds in the morning. Yum!
Mona & Doddie, greak looking morning fare. Bacon and sausages, God Bless the Pig!
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Yes, ajisan, that does work well enough, but I did notice a diminished flavor. But, that could have been any number of causes on that particular day. The skimming, for me, is realy no big deal, so I tend to stick to the most flavor enhancing formula that I have found.
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MiFi, Looks amazing.
Mona, your breakfast sounds so rich and delish.
Weinoo, welcome home, I am jealous!
Breakfast this morning was inspired by the current cook-off...pot-au-feu.
Steaming, meaty, rich broth with brie, crusty bread and a grapefruit.
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Anne, I would love to join this party, If I may. I have been following this thread with interest, thinking "so, that's what I have been making all along!" I realy don't care for canned broth or cubed bouillon, so have allways made my own. After all the practice, I think I have gotten rather good at it, well, at least the end product is tasty and what I was looking for.
I have tried several methods, from the blanching of the meat, browning in the oven first, searing, and dropping in hot water. I have noticed that each has it's purpose and serves well for the given outcome. This time, I wanted a bouillon and broth, I chose to go with a cold water start. Because of that, the meat will be blander, more tender and the meals resulting from it will need some assistance in the flavor department. O.K. by me, more to play with that way!
To start, like you said, a bowl fo cheap meat........chuck roast, chuck eye steak, (love the fatty beefyness of this cut) a couple of beef shanks, and several soup bones. Placed each in a pot of cold water to start, and brought slowly to a simmer. Yes, there is a LOT of skimming to be done, but I realy wanted the full beefy flavor that comes from the cold start.
I next prepped the veggies, and after around an hour, tossed them in with the meat, along with a few herbs I enjoy wrapped in cheesecloth. Thyme, rosemary, a star anise, pepper corns and a couple of bay leaves.
I like to brown one onion under the broiler to get the rich color and depth of taste.
Simmered on very low heat for couple of hours more, and then removed the veggies. Continued to simmer for around two more hours, after romoving the soup bones, (I find that they give off a taste I don't care for after around 3 hours of cooking).
The aftermath........Loads of skimmage, some great bones for the dogs, and a large plate of meat and veggies.
And of course, the best part of all.............
well, maybe the second best..........the cooks special treat!
I looooove the marrow.Dinner, using some of the meat, I made tacos.
and Breakfast, a steaming bowl of broth.
Thank you Anne for starting this cook-off, one of my faves.
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I am intrigued...............Please keep us posted, with pics if possible. I thought I was the only one adventurous enough to try something like this, nice to know I am not alone!
(either that, or we are Both "off"?!) lolSeriously now, I am curious how they taste and what is the overall mouth-feel?
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Everything looks so yummy!
Squid. Insane how good this was, especially in the hot butter w/capers.
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Jennifer, thank you for taking us on your trip to Japan.........a place that is #1 on my list of "in my dreams". You pics and commentaries are fantastic, and I find myself checking in way to often to see what you have posted.
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Peter, I am so excited that it is you blogging this week! You have come to be one of my favorite contributers to egullet, and I loved your trip with the family, such humor and great information. I guess I know where I will be spending most of the comming week. Thank You!
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Tracy .........................that is mustard...................(where is the little green smiley when you need it)
Maggie................I am sure it tasted good, but.....................
just call me the official "foodie trooper"
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Thank you Mona, Dick. The Uni was fresh, not frozen when I recieved it, (overnight, packed in ice), I then froze what I could not use that night fearing it would not keep more than a day. I have heard of making soup or sauce from uni, but havn't been able to find anything. Yes, the snowcrab had preseratives, so I suppose, into the garbage with it. I am bummed, I was looking forward to some good shellfish stock, and I do have shrimp shells in the freezer also.
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Ce'nedra, that realy looks disgusting..........well done!
Crouching Tyler, what is the orange liquid in the bottom of the bowl? And that sickly-looking gray ball floating in it to the right?
Today, my visiting neighbor decided, after rumaging through my cabinets the she, for a change would cook me a traditional ozark lunch. I thought..ohhhhhh goody! This is what she put before me..........
Frito pie, she proudly anounced! The colors were to say the least, intense. It actualy wasn't bad for the first 2 minutes, until the chips got soggy, then, like a good friend, I choked it all down with a smile.
*edited to add that she was very proud that I would take a pic of her dish to post on e-gullet. I just didn't tell her which post it would be in.
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Mona, your poached eggs look perfect, I just can't seem to get it right, even went through the tutorial here. But still, I suck.
Eggs Benny & fried baby reds.
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Peter & little ms foodie, Your chickens look fantastic!
I was alone, ate dinner late and indulged with a good movie. Snow crab legs w/ loads of butter(unclarified, I was lazy) and lemons.
Stock, perhaps?
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I have several questions regarding seafood, that try as I might, I can't find the answers for elsewhere. Where do I turn? Here, of course! In my humble opinion, there is no greater collection of culinary experts and knowledgable home cooks.
First question. (of many to come, I am sure) I purchased some Uni online a few months back, and unable to eat it all I froze it. (it was divine, btw) I wouldn't attempt to eat it raw now, but was wondering if it would be good for a soup or stock? Is there any edible use for it once it has been frozen and will the flavor have been destroyed by the freezing process? Then, there are the safety issues to consider as well, it was thawed at one point.
Second question. Being land-locked, I had to buy frozen snow crab legs, not the best, but will do in a pinch. I would like to be able to make a stock of the shells, but have never tried it with frozen, pre-cooked crab legs before. Is it possible to get any flavor from these, or will they do best in the garbage?
Thank you, for the moment, that is all. But being the seafood lover I am, I will be back with more!
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OMG Shelby, That is Insanley mouth watering!!! Intense Egg Porn, going on there!
Ce'nedra, thank you, and the whole "big breakfast thing" is still going strong around here.
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This morning I just Had to have some of the stock that I made yesterday, so one of my faves, French Dip..........
Dinner! 2007
in Cooking
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Prawn.........Osso bucco is one of my very favorite things, with the marrow being #1. Yours gave me pleasant dreams!
Bruce, I am with the boys here.
Lemon Chicken, very tart with a satisfying crunch.