heidih
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Posts posted by heidih
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3 hours ago, Senior Sea Kayaker said:
Egg, blood sausage, aged cheddar with romaine and dragon's tongue mustard on a toasted bagel. Tomato with basil and pepper on the side.
The dragon's tongue mustard is something new I grew this year. Very flavourful with a strong mustard oil aroma. It worked well in the sandwich.
Does it retain that taste when cooked? Sounds like a worthwhile greento grow.
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1 hour ago, FeChef said:
Well, that sucks. lol
Do people even eat Salt Water croc? I would assume people eat them where they are found.
Depends on where and coservation regs https://oceana.org/marine-life/saltwater-crocodile/n
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35 minutes ago, FeChef said:
Wow, were did i loose you, at Mt Olive and Vlasic?
I think we posted at same time so I did not see.
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or a good read check out Reyna Grande http://www.reynagrande.com/butterflies.htm Lolvely womam with a great backstory.
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So you have a speciic taste memry. I wish you well.
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I must ask then - what brands have you tried? Is the size o great import as well as the crinkle shape I think they had?
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Similar burlwood tables were a big thing in the seventys https://www.housedigest.com/1298335/west-elm-predicts-burl-wood-trend-making-comeback/#:~:text=Known for their unique appearance,now being called trendy again.
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I ordered a kabocha in my grocery delivery and ended up with these cute acorn. Roasted with stuphing soon. I re-read whole top
ice - so many great ideas - why I posted here - and 'tis the season.
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2 hours ago, liuzhou said:
In much of Asia, especially China, people want to see evidence that what they are eating is what it is advertised as. The first time I really took that in was in 1997 in a Yunnan market where someone was selling donkey meat and had the donkey's head propped up on the trestle table that was his business premises.
Now I hardly notice these things. I find it a welcome honesty as to what they are selling, rather the west's plastic-wrapped meat anonymity and avoidance of explicit recognition of the food's origin.Isn't it the same in phrance so you know the rabbit or hare is not a cat - show head/legs?
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2 hours ago, Kim Shook said:
Jessica has been doing a long stint of overnight pet sitting and the people told her to please take the ripe peppers from their backyard so they wouldn’t go to waste. This is the second bowlful that she’s brought home:
That’s a large bowl – big enough to hold salad for six. Mr. Kim held back a couple to eat fresh and taken the rest to work to share with crazy people 😜.
I think you are not a heat lover but they are beautiul.
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I've had various alligator preps in Louisiana USA, but what came immediately to mind was this crocodile lechon I saw
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23 minutes ago, liuzhou said:
$0.79 for 100g (approx. 2 stems)
Kinda expensive 4 something that grows like weed - esp in your climate.
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Lush Those coral tree trunks are gorgeous. So the crabs live on land it looks - are they eaten? On that breakast how was the ginger marmalade eaten? What paired with or alone?
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The post emphasized to me McDonald's power. The cheese did not wig me out though I don't liike it. I did not noticee the raisiin breadd desription. I assumes a bun w/ breaded phish but raisin bread?? Wonder what history is in Bermudas. https://en.wikipedia.org/wiki/Filet-O-Fish
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Seems pretty silly and unappetizing to me. And now thanks to post above I've got a brain worm about https://www.goodreads.com/en/book/show/826584
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Considering your heat - not bad. Can you remind me of your dove prep. They appear wrapped in bacon and baked/grilled. So all bone-in and you pick eat o or? Thanks as always or a look into your world
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10 minutes ago, Kerala said:
I would go back to try the green papaya salad.
Nice find. Green papaya salad is my touchstone dish for Thai and I've been lucky to have a great one at the big Buddhist temple here in North Hollywood. Pounded innffrront of you. I dream about it. Been too long. https://www.latimes.com/food/story/2022-06-13/wat-thai-temple-food-court-thai-food-sun-valley
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24 minutes ago, Kerala said:
Cooked for the family again. My brother in law helped out, including a great apple sauce.
How does he seaon/spice his applesauce? Or just great apples?
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35 minutes ago, Paul Bacino said:
@heidih-- flakey/ not dry/ this halibut came from Alaska from my patient. These filets are similar to a salted cod/ much more dense
I had 2 neighbors who fished Alaska annually - the halibut was so so good. I miss them! Nice patient + good doc = good things.
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1 hour ago, gulfporter said:
My new fave everyday chocolate bar purveyor....the 99 Cent Store in Tucson!
Every bit as good as the $3.99 bars of Ghirardelli or Lindt.
The Belgium bars are $1.49 and the Alter Eco (free trade) ones are $1.29 to $1.99.
With ya! I used to get a similar French one at 99Cent. Perfect thickness and bitter. Alas no more.
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15 minutes ago, gulfporter said:
This looks way too white! I only had basil in fridge and thought it would be too strong. It was a last-minute quick dinner without any pre-planning.
Sauce over the angel hair is pancetta, oven-roasted garlic, reduced wine and cream. Topped with toasted pistachios and fresh grated parm. Toasted garlic bread with scattering of smoked sea salt.
Been away from site for awhile....ups and downs medically, but feeling better now.
Sounds good to me. Is the background some type of terrazzo style stone? I like it.
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Halibut + nuggets = not words I expect to see together. Did you get an inside shot?
https://www.youtube.com/watch?v=t8aRKgcTssM
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1 hour ago, ElsieD said:
I'm in that camp as well. It's not all foods, but some. Chicken stock in particular leaves me with little to no appetite after smelling it all day.
Ha! My avatar dog Murphy would worship all night when I did crock pot chicken stock, wait patiently as I decanted next morn and put some in a big stainless biwl for him to clean up/slurp up. I was good with smell.
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Thank goodness Ms Scout had that water to cool off in! Ummm - we wanna see the board nekkid! Your offerings a nice selection though
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Pineapple side with ham - not sweet
in Cooking
Posted
I'd go crunch and consider the pinepple chunks maybe lightly broiled mixed with spring onions, cabbage, a nuoc mam type dressing with lots o citrus and grated ginger. Takes the sorta one note out o the meal. Keep cabbage proportion low and watch the salt. I like this style tossed with noodle o your choice - again not the star just an added texture. Play : Kids and adults like a touch o mayo added.