heidih
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Posts posted by heidih
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@rotuts Omaha Steak is a marketing joke in my experience, Racked up a lot of Amex points sending it to clients. I cringed - was not my call though They do have great packaging though as well as replacement policy.
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25 minutes ago, BonVivant said:
Forgot this one last time
Chestnut-boletus spread
Hokkaido scallops poached in Franconi
an Sylvaner, on top of squash puree, Sicilian pistaschios and home-made salsa machita.
Made flans with the rest of the squash puree.
New batch of salsa machita. Can't make it back to Me-hi-co for the coming whale watching season but I have enough chillies till my return.
It's a common species of crab around these parts.
I would be more than happy with any/all of it. Curious on the mushroom & chestnut spread - is there a liquid or fat involved for spreadability? Flavor surely abundant.
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9 minutes ago, shain said:
Khobeza (mellow) and feta "patties" with bread crumb coating, pan fried until crisp. Flavored with onion, garlic, lemon zest and juice, zaatar.
Beetroot and citrus in a boldly flavored vinaigrette with mint flavored ricotta, toasted pistachios.
Tomatoes and sirene with zaatar.
Crisp warm bread.
Is that a green mallow like a zucchini? I don't stuff enough. Must remedy. I also tend to associate dill with beets but mint sound really nice.
Edit to note I looked it up and it is the green mallow lustily thriving in my front open areas after the rains! Always willing to try a new use for it. Where I got squash-like from I have no clue. My mind leapt to squash - something to stuff...
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It seems the buyers for the markets are having their "usual trends" twisted by the Pandemic. Normally this time of year I see the whole "New Years resolution" marketing of alleged healthy food. Instead I see marked down salad kits about to expire. I never see marrow bones at Kroger but yesterday a generous amount of nice ones - must have been requested. Mangoes for smoothies - the display was piled so high I held my breath getting a nice one out. Nobody else buying @$1/each. The large snack tomato section decimated. The sweet potato bin overflowing with truly oddly shaped ones. The chips/snacks section barren. Adaptation is required of us all I guess.
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20 minutes ago, gfweb said:
Description, please?
I'll guess carrots with thyme and oil/vinegar....and cabbage with dill and caraway?
Like @weinoo I add more mustard and am generous with the parsley. https://www.davidlebovitz.com/carottes-rapee/
The other I think is his celeriac which he has got us scouring our under-supplied produce sections for. https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/
Sure Mitch is more than capable of answering for himself but I had the links up anyway as I am craving raw salads that keep for a few days.
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2 hours ago, liuzhou said:
Not a bad idea, but
b) In a way, I like the seasonality.
Living in a place with little seasonality I can appreciate that emotion.
My seasons tend to be water or drought. Will wander out tomorrow and see what the recent long steady rains accomplished. Too cool for much mint revival but hoping for lemon verbena push. Silly rosemary just scoffs and keeps growing.
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4 minutes ago, ElsieD said:
https://www.seriouseats.com/recipes/2015/04/pulled-pork-jalapeno-poppers-bacon-recipe.html
I can't remember if I posted this link before but this is also very good. As odd as the raspberry sauce sounds, it works.
Ha1 as I recall the ones from Smart & Final in the frozen section came with a packet of raspberry sauce. Must have been a "thing"
Yes I also only see the frozen wild Argentine shrimp except in season Santa Barbara live local spot prawns if we drive up the coast. A rare pricey treat.
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39 minutes ago, gfweb said:
What's a WW recipe? And what were the air fryer make and settings please.
Weight Watchers. They do a lot of recipe testing that is more than decent. As to spokespeople think Jennifer Hudson, Oprah, Tina Fey, Jessica Simpson, Cat Cora, Charles Barkley and many others.
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1 hour ago, Elkyfr said:
When I was young there was a few ice cream cakes, but now there are very nice frozen cakes better than the viennetta.
Perhaps - but it is a taste memory, nostalgia thing. We did the Carvel ice cream cakes and the Baskin Robbins ones for the kids. Vienetta was more adult oriented I think.
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Physics is my weak point but I'd guess potato as it could smoosh (note my scientific descriptor). . A friend has the counter version of juicer like that. It is so lovely I convinced her to keep it out on a side table like a piece of art. Wonderful for poms. Also rescued from a bin!
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41 minutes ago, jimb0 said:
someone didn’t score his bread deeply enough
Wel that pup wanted to rise for sure. The beauty of bread baking - never a dull moment as it truly is a living thing.
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My tradition is more the Fastnacht fried donuts with the coin but I enjoy the King cake tradition and look forward to those you all make and show. A friend whose family is in a major Krewe is a tall gorgeous model who swears King cake has no calories
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Did anyone do one for yesterday Jan 6 (bizarre as the day was) or plan on one as Carnaval heads towards Mardi Gras? Some of my locals https://momsla.com/kings-cake-los-angeles/
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Oh we loved this stuff. I never buy ice cream or related desserts but I may have to give it a nostalgic go.
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56 minutes ago, Dejah said:
THIS is all I have in my "book". The portions, taste for tang and heat are up to you to adjust. Google and see what comes up.
Thank you - I'd been forgetting the day lilies.
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WCK is at every crisis point. A remarkable extraordinary organization with very special volunteers and benefactors.
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My distillation of prior discussion is more along the lines of "do not experiment on your customers" https://forums.egullet.org/topic/90426-canning-uncannable-foods/
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30 minutes ago, Duvel said:
Served with both bread and potato Knödel and Grünkohl (and inexplicably cranberrie, that we dollop on larger chunks of meat, but our little one insists to be put into the dumplings) ...
Your little one continues to demonstrate his excellent palate. I like his method as I find one tastes the cranberry more and the dumplings seem to enjoy the twist.
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8 minutes ago, Kim Shook said:
I What a horrible day.
!
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Did you get one of them? Here in US many are more familiar with the tradition from New Orleans that starts at Carnaval beginning 6 Jan to Mardi Gras. You might find this older topic amusing. Picture of a slice would be nice - of yours. https://forums.egullet.org/topic/37261-kingcakes/page/2/
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Just now, Objective Foodie said:
For today's festival of Epiphany in Spain and the South of France, it is very common to eat Roscón de Reyes (King's bread). They are not easy to find them in the UK, thus we made it ourselves following the recipe from Modernist Bread (which is available for free online).
There are many different styles of Roscón, we decided to fill it with chestnut based cream since it pairs very well with orange blossom.
I like the chestnut/orange pairing. Baby or bean inside?
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31 minutes ago, chromedome said:
There's an alternate explanation...
Interesting. I meant why Billy Connolly specifically uses it in the movie. I also love the expression he uses which is probably common "well dip me in vinegar and call me a fish supper".
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3 hours ago, scamhi said:
dinner last night
wild local shrimp cooked in a tomato sauce- garlic, smoked paprika and chili flake
Topped with a mix of crushed pork rinds, flax seed, parsley and feta cheese and broiled to melt.
With a nice nebbiolo
Are the pork rinds a low carb nod or do they add flavor as well as crunch? Also the flax - how does that play? Certainly sounds good to this shrimp lover.
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Dinner 2021
in Cooking
Posted
I find @Duvel salting and letting it sit to be nice with cabbage. I do it with other tough vegetables as well and with the poor maligned kale
https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2280871