heidih
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Posts posted by heidih
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11 minutes ago, David Ross said:
Sounds delicious and I'm glad you mentioned hearts of palm, a reminder that I need to have some.
To me they always have a tin taste from the can even when rinsed. I'll take them in a pinch but raise you a fresh banana blossom https://tablewithoutborders.com/2017/03/02/banana-blossoms/ The allure of "hearts of palm" reminds me of the tea rooms where elegant ladies lunched.
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22 minutes ago, Katie Meadow said:
Looks like maybe enough. Half to eat while picking, half for crab cakes.
Oh heavens - first time I got blue crab at the Korean market that had super fresh stuff I was a novice. My only crab experience was Dungeness which are hefty kids. . I had NO idea how many it took to satisfy. Husband bit his tongue at the meager meal and was just tad grumpy.
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32 minutes ago, shain said:
That's a unique flavor combination, I particularly love the idea of apples with Thai salad flavors.
Well no green mango lurking so one uses instinct ';) Convention has never been my path
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27 minutes ago, robirdstx said:
Marinade was a mix of olive oil, lime juice, ground cumin, granulated garlic powder, salt and black pepper, then a splash of pickled jalapeño juice.
Love using the pickling juice. You are the second person I've noticed today on eG using similar liquid (olives maybe) which of course I do not remember who or where.. I have done it since I first read Barbara Tropp's China Moon - esp the ginger juice. The liquid from my faux capers adds to many things (nasturtium seed pods)
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I've given up on ice cream as I have no self control in that area (sweets in general) but David Lebovitz's milk chocolate with Amaro this morning had me wavering. Anyone gonna try?
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I tend to improvise and use what is around. Yesterday, after having @shain salad on my mind I took a look around. Leftover marinated Persian cucumber, a can of decent corn, green onion, colorful little tomatoes, a tart green apple, and the ricotta I made the other day were dressed with nuoc mam (always in fridge) and some grassy olive oil. No fresh herbs so I crumble in Mexican oregano. Also inspired by the same member's generous spice use I added touches of cumin and pumpkin pie spice. Garnished with dry roasted peanuts. It was lunch and dinner with my whole grain no-knead.
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This is a good tomato interview with sources I trust. https://awaytogarden.com/late-blight-and-tomato-diseases-with-dr-meg-mcgrath/
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7 minutes ago, BeeZee said:
Baked Argentinian Red Shrimp with garlic butter and panko+parmesan crumbs on top. They were deveined but the shell was split open and butterflied, so it really reinforced the “lobster” leaning flavor. Sauteed a bag of some kind of shredded veg mix, bloomed a small amount of curry powder in oil first (didn’t want it to be a strong curry flavor, just wanted the warmth) then added a little vinegar I am infusing with orange peel and a drizzle of honey. Multigrain pilaf to absorb garlic/shrimp juice.
I like their lobster like flavor but find a quick application of heat best to preserve the lobster thang. On lobsters I am a spiny girl and adore the restaurants in Puerto Nuevo.
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1 hour ago, kayb said:
@RWood -- born and bred in the south, and I feel the same way about greens.
Ha born and raised in Los Angeles and I run towards them. Oh the differences between us make it interesting
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3 hours ago, Duvel said:
golden and serve with a dipping sauce made from sweet soy sauce and sriracha.Ha I went to lunch with a Hong Kong Chinese friend once (Lebanon raised though) - she sent the cakes back because the browning was inadequate! Being beautiful helps service requests. She was right. They fixed it.
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3 minutes ago, Kim Shook said:
When I saw this on FB last night, I was just devastated. She was so funny and kind and fierce. We shared so much - food, Monet, Chihuly, animals. She never did convince me to love baseball, though! I will miss her so much and am planning to settle in later tonight and re-read her food blog.
How is the level in your kleenex box if you are gonna read the blog and wish you could interact?
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11 minutes ago, teonzo said:
If you like licorice, then it pairs really well with cantaloupe.
Yes! Or any anise flavor profile. As in many instances - opposites attract.
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54 minutes ago, Smithy said:
I love the pun, cross my heart.
I occasionally go for chicken breast in the interest of reduced fat. Then I undermine the whole thing by mixing it with heavy amounts of mayonnaise and various seasonings to make a chicken salad, or slather bread with mayo for chicken sandwiches. My latest sous-vide chicken breasts are still sitting in their unopened package, so I have some to play with for this. It might even be lower-fat!
If you do them as @liuzhou does with his numerical formula where they barely simmer and then poach in the hot liquid I am ok. Chicken quality a factor as well. It is funny that "a chicken in every pot" was referring more to the rarity of slaughtering a chicken as a treat/luxury because why kill an egg source on your farm.. As to added fat - all those skinnny socialites and actors were eating mayo heavy chicken salad at Bullocks watching the fashion shows. https://laist.com/2016/07/12/wilshire_bullocks.php
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19 minutes ago, Smithy said:
As it happens, I just stumbled over a container of frozen persimmon pulp in my freezer. I like the idea of making a salsa with it. Persimmon pulp, charred onion, a bit of chile for heat...what else should go into that? Garlic and/or oregano as above? And would it be better with chicken breast or pulled pork?
Are chicken breasts a food stuff? I would go pork but CB could use the lift of a flavorful salsa
(unintended pun - cross my heart)
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Looks and sound deliciousod. A sweeter sauce with duck is of course traditional and I like it. Sorta sounds like a lot of oregano especially of you are using good stuff. Was the balance to your taste?
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I forgot to mention her great sense of humor!
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You specified preservation. I was just re-reading Roberta's blog where she made mango chutney. I bet ripe cantaloupe would like that type of treatment and you can can it.
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We lost long time member Roberta @Pierogi Wednesday night to complications from Covid-19. She battled RA and the associated strong drug complications. Despite the disabling effects she continued to cook, enjoy Monet and Chihuly every day, and cheer on her Dodgers with her precious pups. She was a brilliant and kind science geek who got a kick out of writing research guidelines and with strong opinions about the sad ways of mankind. The New Yorker yesterday re-posted a humor piece on Monet's journal as he was painting his famous wheat stalks and I'd typed an email to forward it before I realized it was not possible.
Here is the link to her eG food blog. https://forums.egullet.org/topic/137499-eg-foodblog-pierogi-2011-rollin-the-bon-temps-on-the-left-co/
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Well maybe they will distract the raccoons from more precious vegetables
Seriously though I think the flavor is cuke like to some extent when not super ripe so pickled? Do a test drive with a quick pickle.
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5 hours ago, shain said:
Sweet corn salad with green beans, onion, tomato, fish sauce, chilies, lime juice, lime zest, garlic, coconut oil, peanuts, basil.
Great flavor combo as you always do. . I particularly like the way you prepped the corn itself. Not just itty bitty single kernels.
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8 minutes ago, liamsaunt said:
Last night was the "once per visit" fried seafood fest. Fried whole belly clams, oysters, calamari and scallops.
Have not had the pleasure in forever. Looks SO good!
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2 minutes ago, suzilightning said:
3 slices of party pumpernickel (why 3? I have no idea) smeared with some honey goat cheese then spread with some sour cherry jam.
Oh now I want sour cherry jam to go with my first homemade ricotta. All I got is oranges so off to prep them for marmalade - I like it bitter. Maybe a few drops of balsamic.
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For the second time I swear I clicked on goat milk and ended up with UHT organic cow milk. I do not use it. Instead of pouring it out this time I attempted ricotta though internet says not a go with this style of milk. The milk itself (grass fed cows) had a light yellow cast. I used plain garbage vinegar and at end squeezed in orange from my overladen tree. It is sweet, fragrant, and I feel cool! Thanks to whoever told me to give it go. And yes - no cheesecloth in house so I used paper towels.
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3 minutes ago, TicTac said:
Pork AND Lobster...now that would make my Bubbie roll over...Oy Vey!
Next time I would add an additional source of umami to this dish to give it another layer of flavour and a bit more body - one thought would be some nice wild mushrooms...we shall see.
I get it. Mushrooms were my thought even before I read your sentence. I don't think you need to go to wild unless they are inexpensively readily available. We have discussed dry fried and roasted ordinary kids before- nice texture and flavor.
Gardening: (2016– )
in Food Traditions & Culture
Posted
Not jealous, not jealous at all. No garden this year.