Jump to content

heidih

eGullet Society staff emeritus
 View Profile  See their activity

  • Posts

    20,505

  • Joined

  • Last visited

 Content Type 

Posts posted by heidih

    Dinner 2023

    in Cooking

    Posted

    2 hours ago, weinoo said:

     

    Channeling the classic roast chicken with a salad dressed in those juices, made popular by Judy Rogers at Zuni Cafe!

    But wth crispy croutons

    • Like 1

    Dinner 2023

    in Cooking

    Posted

    34 minutes ago, JoNorvelleWalker said:

    Last night I assayed a bit more cooking than usual.  I repurposed the last of my dumpling filling for bucatini and meatballs.  The meatballs I fried on my A4Box using the takoyaki plate.  Good.

     

    Repurposing can be fun. No risk on something you might toss. Niece brought home some "Mexican poke" Spice over hot and way too much sesme oil. Tuna nice but got lost. Put on foil in toaster oven and cooked lightly. Mixed with cilantro and dry chili crisp. A nice snack with spicy cornbread. 

    • Like 3

    The Other Japan

    in Japan: Dining

    Posted

    22 minutes ago, gfweb said:

    the snakes are off-putting

    bite rate is 2/1000 locals

    they don't say what the gaijin rate is

    Reminded me re Sartoric's image - python dropping rom tree and strangling a large mammal. Hope there is an anti-venom - though that requires quick treatment ad ccess. Huge neuroscience study area. I've been to a venom lab - very cool. 

     

    I also enjoyed hearing the member's take on enjoying the slow pace/enjoyment eating style. 

    • Like 1

    Dinner 2023

    in Cooking

    Posted · Edited by heidih (log)

    21 minutes ago, liamsaunt said:

     It was visually stunning and the sound was perfect, but I won’t come back to Vegas, even for another concert at the Sphere. 
    IMG_2028.thumb.jpeg.9b0fe73c3f70c937a27ffddda65ba8f1.jpeg

    OMG that photo says it all. Too much crazy. Ex's dad lived strip adjcent - my bike rides saved my sanity. Disappointing meals post Bermuda!

    • Like 1

    Breakfast 2023

    in Cooking

    Posted

    2 hours ago, Senior Sea Kayaker said:

    Eggs scrambled with green onion, mushrooms, Thai chili and cilantro with aged cheddar and romaine on a toasted bagel.

     

    I enjoy how you get your produce in early in  delightul & delicious ways. Inspiring.

    • Thanks 1

    Thanksgiving prep

    in Cooking

    Posted · Edited by heidih (log)

    19 minutes ago, MaryIsobel said:

    Clam juice is often called clam nectar here. I hope that you enjoy the Caesar when you finally get one!

    Isn't it just the liquid out o water packed canned clams? We'd mix that with V-Eight- juice - done.  Yes sometimes sold separately but alot going on already. I've seen the juice searately sold in tinned seaphood aisle.

    The Other Japan

    in Japan: Dining

    Posted

    On the little crabs - we rented a beach house once where the bats on the patio would leave sand crab carcasses. My Vietnamese friend said next time we were on last day we would go to wet sand and harvest, simmer with aromatics, pound, strain and have a lovey broth. But hopes not as planned.

    • Like 2

    Lunch 2023

    in Cooking

    Posted

    44 minutes ago, lemniscate said:

    We are at our remote location and a feral pig was harvested and butchered last week.   This is diced lotion chops and the heart (sv 142f for 24 hours just salt and pepper).   The heart is so tender and mild flavored.

     

    also did the liver with onions also.  
     

    Are such pigs more boar-like in taste or?

    Breakfast 2023

    in Cooking

    Posted

    5 minutes ago, Kerala said:

     

    White pudding, smoked mackerel, egg. I could get used to this instead of muesli.

    Satispheis longer and more interesting taste contrasts= niice  I never git the oatmeall keeps ya good long time. 

    • Like 1

    Dinner 2023

    in Cooking

    Posted

    33 minutes ago, Norm Matthews said:

    I found out that my son likes pan fried okra a lot more than I thought.  So before it goes out of season and the farmers markets close, I thought I'd make it one more time. While I was looking through an old cookbook that I kept before I had a computer, I came across home made corn chips and thought I'd try them again and see how the would compare to todays store bought ones.  They are OK but the taste is not as developed as they have become after all those years.  

    Finally Povitica bread is BOGO this time of the year and we had some of that too.

    IMG_1212.jpg

     

     

    On  the okra - always nice to discover a loved dish o a loved one. Intrigued by the corn chips. Never heard  homemade. An outline? (still keyboard drams -sorry

    • Like 1

    Thanksgiving prep

    in Cooking

    Posted · Edited by heidih (log)

    11 minutes ago, ElsieD said:

     

    There are a chain of stores here called Farm Boy who sell turkey carcasses every Thanksgiving and Christmas.  We had to go to 3 different stores to get that quantity.  We just unloaded batch number 2, below and batch 3 is browning.  That roasting pan in about 16." long and 12" wide.

    20231007_180736.jpg

    What a great shoppig opp.

    • Like 2

    Thanksgiving prep

    in Cooking

    Posted

    36 minutes ago, FeChef said:

    Considering Turkey hunting season is Oct 28- Nov 17. It Makes sense, but i honestly don't remember anything i learned about "Thanksgiving" in terms of when the Pilgrims tricked the Native Americans and took their Land.

    A lot o mythology and backtracking these days on all that but this is not the venue. It has become more o a non denominational day  grattitude and gathering with trditios.

    • Like 1

    Thanksgiving prep

    in Cooking

    Posted

    20 minutes ago, Darienne said:

    it.

     

    I do have a frozen Lasagne and a Moussaka and Spanakopita, all made within the last two months, so we won't go hungry.  Except that Carolyn is a vegan.  Oh well...

    I think your phrozen items sound like yum/home. Dessert - icecream?

    Deep Fryer for two people

    in Kitchen Consumer

    Posted

    58 minutes ago, Dave the Cook said:

     That's the only explanation I have for the unexpected satisfaction I got from my parents' FryDaddy (eG-friendly Amazon.com link). No need to fuss with temperature control; as I recall, it only had one temperature, called "plugged in." Unless you're one of those "two or three trips through the cooker or they're not real fries" peeps, you don't need more than one temperature. For two servings of potatoes or shrimp, it was perfectly adequate. It was also pretty convenient: let it cool, put the top on, and stow it for next time. Yeah, you can filter the oil between uses, but I found that if you're frying potatoes, the oil doesn't get that dirty. You can go three or fours uses before you have to deal with it, unless you fry messy stuff with batters, breading or egregious aromas. Even if you insist on filtering the fat, at least you're only dealing with four cups' worth.

     

    I  had neighbors who used that years ago at parties. Easy and compact. They did items like taquitos and hot wings.

    Cooking without salt, or with reduced salt, or with salt substitutes

    in Cooking

    Posted

    1 minute ago, Okanagancook said:

    I don’t know anymore…..retired Dietitian, but my gut tells me most sodium intake nowadays can be attributed to commercial products and restaurant/takeout/fast food.  The amount used in BASIC cooking at home is probably not significant and not the problem. 

    Yes I think assumptions are made that are not reality re patient's eating. Unless like dad's spouse - salt shaker next to her plate...or living on processed and take-out mea BUT should be interesting how Moe's next bloods turn out. Wish him best.

×
×
  • Create New...