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FauxPas

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    Vancouver Island, Canada

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  1. FauxPas

    Dinner 2018 (Part 1)

    Last night was a warm potato salad with baby potatoes, green beans, tomatoes, sweet or white onion and feta cheese and a bit of olive oil and balsamic vinegar over top. A few cherry tomatoes from my container plants, the rest of the veggies from a local farm. I mix the warm potatoes and green beans in with the other ingredients, it's a nice simple summer salad. Could be dressed up a bit more. We had some local blueberries with vanilla ice cream for dessert. Composed salad and then lightly mixed with dressing.
  2. During the summer I sometimes make a warm potato salad by steaming baby or nugget potatoes, adding green beans for the last 5 or 6 minutes and then immediately mixing those with tomatoes, feta cheese, white or sweet onion and quickly tossing with a bit of olive oil and balsamic vinegar. Usually most or all of the veggies will be from the local farms. It's not hugely original and it could probably be dressed up more, but it's something we really enjoy now and then. If I have fresh basil, I might throw that on top. Last night was not hot, but it was warm and neither of us cared if we had meat or not. So we each had a plate of the above mix. Sometimes I chop it up more or use cherry tomatoes. It's a simple thing, but I have to say when the produce is right, it's one of my fave summer salads. Composed. Lightly mixed, with dressing.
  3. I occasionally steam eggs this way but I get the water hot before I put the eggs in the steamer basket and then start the 12 minute timing. Kenji did a detailed Food Lab on this. He claims steaming on the stovetop is better than using a pressure cooker and makes them easier to peel, I'm not sure about that. But when I use the Instant Pot for steaming eggs, I do heat the water a bit now (on Sauté) before putting the eggs in. I also use Low Pressure so I think that counters his claim that PCs can cook the eggs too hot. Anyway, here's the whole long article if you need to kill some time, though you can get the gist fairly quickly. https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html I have done eggs in the CSO but forget the details. I should give that another go. But I usually want hard-boiled eggs and I love how the other methods make the eggs so easily peeled, even fresh-from-the-farm eggs.
  4. FauxPas

    Dinner 2018 (Part 1)

    Yes, another Island Girl here. Went to local farm today and bought some blueberries, I thought they were grown in Comox Valley as there are lots here but no, they were also from Qualicum. That's still local though! Have to decide between blueberry pie or blueberry pie bars.
  5. FauxPas

    Lefties in the kitchen

    More kitchen tools for southpaws: https://gizmodo.com/five-essential-tools-for-the-left-handed-chef-1443996982
  6. FauxPas

    Lefties in the kitchen

    wow, thanks for sharing that @Lisa Shock . I know that I was discouraged from being a southpaw even though I was a child of the 60's/70s. But not like that!
  7. If only every steam clean after that resulted in the same sparkling/shiny interior.
  8. FauxPas

    Lefties in the kitchen

    Tomorrow (August 13th) is International Left Handers Day, so I thought I would revive this thread in honour of Southpaws who are indeed comfortable in the kitchen, but may want an occasional left-handed setup or tools. Lefty's has left-handed kitchen tools. This Houzz article has some interesting points and suggestions. Funny, in the few kitchens where I have been able to situate the dishwasher, it is indeed always to the left of the sink, but I never really thought about it much. I liked this comment: And finally, @gfron1, I hope you have discovered some talented Southpaws in the kitchen!
  9. FauxPas

    Dinner 2018 (Part 1)

    A couple of mentions of Filipino Adobo gave me cravings, so tonight was Pork Adobo with local veggies - steamed young carrots and green beans, a few tiny tomatoes off my container plants. And rice, of course!
  10. Not sure if this is helpful at all. I usually use the basic Banana Bread recipe at Simply Recipes for my banana bread. I think cooking time is influenced by how many bananas I use. I usually just use two bananas and I add a cup of walnuts or pecans. I reduce the temp from 350 to 325 (I do usually follow that rule of reducing by 25F when I use the CSO or my bigger convection oven) and I find that I need to cook the bread for at least 45 mins most times. I'm pretty sure if I use three bananas or two really large ones, it needs an extra five minutes cooking time or so.
  11. FauxPas

    Dinner 2018 (Part 1)

    Mmmm! All your meals look lovely. And so does this pie! Do you pick your own blueberries or do you have a fave source for purchasing them? They say there is a big blueberry glut in BC this year and I am finding the berries aren't as good as other years. Is it just me? I have bought some in the grocery stores (because the price has just been so good) from both the Lower Mainland and from the Island. The taste has been a bit insipid, I like my blueberries to have a bit of tartness. We do have some local growers here (mid-Island), I'll be buying some of theirs tomorrow and hope to be happier with those. But I wonder about your experience.
  12. thanks, @blue_dolphin! I just ordered one. I'm a southpaw and I'm tired of having to use my Classic Thermapen in my right hand, so have been thinking of getting the newer version for a while.
  13. I'm guessing that you have already checked David Leite's Portuguese cookbook and his Web site? You could try contacting him through the web site and see if he might be able to point you in the right direction. He seems to reply quite promptly in the cookbook questions section of his site and welcomes questions about Portuguese cuisine: https://leitesculinaria.com/the-new-portuguese-table/ask-david-leite
  14. Similar to a Filipino Chicken Adobo, perhaps? Some variations don't include the soy sauce, but I think all use vinegar and garlic. https://www.yummy.ph/news-trends/different-kinds-of-adobo-in-the-philippines-a1101-20160510
  15. FauxPas

    Dinner 2018 (Part 1)

    Snippets of some of our latest meals. Salads, of course. We hadn't had a Greek salad for awhile, so it was time to remedy that. Had this with Greek pork ribs (marinated with olive oil, lemon juice, oregano, honey, garlic, grated onion) but missed taking a photo of those. Local BC Dungeness crab for dinner one night with a salad. Had the leftovers with a steak the next evening for a surf 'n turf meal. Local new potatoes, tomatoes from my container garden and some garlic butter. Tomatoes! Some from my container garden, some heirlooms from a small farm nearby. Served with salt+pepper chicken wings steam-baked in the CSO and potato salad. We are spoiled for choices for farm eggs around here, fortunately. And tonight will be salmon again, mmmm! Our neighbours' youngest granddaughter caught a lovely sockeye yesterday and gave us half, some of which will be frozen. Might use a Maple Teriyaki Glaze on it and serve it with some local green beans, lightly steamed.
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