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eskay

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Everything posted by eskay

  1. Made a tomato sandwich for dinner tonight. Added bacon, because I had some good thick slices of excellent bacon. Order was bread, mayo, tomato, pepper, bacon, bread (this is important, dang it!). Best sandwich I've had in several months (I haven't been eating a lot of sandwiches). Still recovering from the awesomeness. May not be able to form complete sentences for a while.
  2. eskay

    Dinner! 2007

    Wowie that redcurrant pie looks amazing! They're such a beautiful fruit.
  3. Sorry if this is a little too off topic, but I don't think the "campaign against salt" is entirely without merit. Specifically, I disagree with Fat Guy's statement that there's been no progress in research since the 70s. I'm not a doctor or a dietician though, so I'm not really qualified to comment. But it's not like that stopped anyone, right? A recent-ish (1999-2000) study of ~4800 adult americans resulted in 30% being classified as having high blood pressure, and another 30% have prehypertension. Other studies have established pretty firmly (from what I've read) that reduction in sodium intake results in a lowering of blood pressure, especially in people with high blood pressure. That said, I don't think the difference is enough to start regulating anything, but I think that given the prevalance of high blood pressure and the consequences of it (ie increased risk of cardiovascular disease), there's a lot to be gained from increased education on the subject. Of course, I'm taking it as a given that some people will take this to extremes and generally keep making bad decisions about what they eat, but hey what can you do. Disclaimer: I put salt on most things I cook and am not about to stop any time soon.
  4. Wow, this forum is awesome. It would never have occured to me that one could make one's own lard. Please let us know how it goes. And it's possible the OP just doesn't have any lard around...I know I don't bake nearly enough pies (read: almost never) to justify stocking it.
  5. Oh man! And to think I was a little worried about using up the bread and tomatoes I have... This requires some thought though. I wonder if it would be possible to construct an edible tomato sandwich at work. I have access to a toaster oven, so the bread is taken care of. I could mix pepper into the mayo and bring it in a seperate container...not a perfect solution but I believe in this case the imitation would be sufficient. Just gotta pick a day: can't be tomorrow as I just made the most amazing faux-tabbouli salad ever and I can hardly restrain myself from eating it right out of the mixing bowl, so I'm bringing that. And wednesday is farmer's market = back bacon on a bun day....this is too complicated! Maybe I should just have it for dinner.
  6. Man, I wish I could get in on this, but next weekend is the last weekend before end of term and I'm moving again, which means I'm super busy but more importantly I'm trying to get rid of all my food, not make more! That said, I might whip something up and foist it on my roommates anyway. Hey, I need to use up that fruit in the freezer right??
  7. eskay

    Dinner! 2007

    That reminds me, I have some good tomatoes and a chicken leg to use up...guess what I'm having later this week Dumplings! I've never made dumplings of any sort, and only ever eaten them a few times. Didn't really use a recipe either, so I'm rather amazed they came out edible at all. Filling is ground beef, garlic, ginger, mushrooms, and soy sauce. They're hiding under a bunch of cilantro because while tasty they were pretty ugly Cucumber and tomato salad on the side with a simple vinaigrette and fresh parsley. Most satisfying dinner I've cooked in a while, hopefully this will pull me out of my rut. Took a while though, because I'm slow--1.5hr from entering to exiting the kitchen. But it's the weekend, and I was in the mood for something fiddly.
  8. In the vein of stupid mistakes with sugar syrup, I will never again while cooking down berries tip the pot to get a better look and slop berries and sugar syrup on the hot element below
  9. eskay

    Lunch! (2003-2012)

    Umm....I call it: fish taco salad! Leftover reheated tilapia, a roma tomato, the middle of a rather aged bunch of celery, cilantro, lime juice, salt, pepper and chili powder. Fresh and tasty. Hit the spot in a big way.
  10. Oxygen depletion is usually not an issue as long as the area is well ventilated. A 1L volume of liquid nitrogen expands to about 650L nitrogen gas, which is a little more than half of a cubic metre. Hope that gives a little perspective...there's not much danger from suffocation with the volumes you're talking about. As long as doors/windows are open and the air is moving around it's not a problem.
  11. Haha, yep. Americans (and others) always seem amazed when that comes up, but it seems perfectly normal to me Plus, the used bags (washed out) make handy dandy pastry bags. Ok I admit it, I haven't been organized to do that basically ever. But the possibility is there!
  12. I use a variety of strategies...I have a few of those bag clips mentioned that I inherited from a roommate, but I also use elastic bands, wire twist ties, the clips that come on milk bags, tying the bag shut (if it's flexible enough to do so), and sometimes I'll re-bag things if I'm significantly concerned about keeping something fresh.
  13. I wouldn't call it airtight, but the lids stay on pretty well. They're in no danger of falling off randomly, and I usually go through or replace any given one about every half a year, so I'm not super concerned about them getting old or drying out. I'm not sure I would store them sideways though (like I've seen with those magnetic deals)...I can too easily see myself grabbing one and onlly getting ahold of the lid. Thanks Right now I'm still in school, and my program has me alternating school and work terms every 4 months, and I'm usually in different cities so....I'm always travelling really Let's just say there's a lot of making do with what I've got in my cooking technique. As for storage, they just sit in the cupboard in their boxes.
  14. I was actually thinking of posting that exact question...good to know I'm not the only person out there with a small mouth not wanting to embarrass themself.
  15. I don't really understand this..what are they doing, trying to drop papers under the table or something?
  16. hummingbirdkiss-- that pie looks delicious, and the blackberry/blueberry combination is cool too..they match well Everyone seems to be making nut cakes lately...I may have to try my hand too. Not really dessert but this is the baking forum... Made cheddar crackers from this recipe--I may have overbaked them though. My oven is anything but trustworthy. The squarish ones have cayenne pepper like the originals, the triangles are thyme and oregano, and the round ones have bits of bacon in them
  17. When this post went up my first thoughts were of the end of a package of rice noodles that were sitting in the back of my cupboard...no pictures, because it turned out looking like the most unappetizing thing ever, but it tasted good so I'm happy. I made the sauce similar to some other people had done: peanut butter, tahini, soy sauce, sriracha, and olive oil and water to thin it out. I mixed it with the softened-and-rinsed noodles, which became the most lovely colour of pale opaque beige. Then I sliced some celery, mushrooms and cucumber very thinly and put that on top, dripped a little more soy sauce and sprinkled on some sesame seeds.
  18. Thanks Kerry and estufarian, I don't want to buy a big tub for now because I am moving in a month, but I have a couple places in mind to check out this weekend, otherwise I will just sit of this idea for a little while until I get settled. Thanks for the help though!
  19. Random experiment--minted peanut butter cookies. Subbed in mint syrup for 1/2 the sugar and aimed for a thin, crispy cookie, which I obtained, but doesn't quite match the idea I had in my head. The mint flavour is vary subtle, more like a clean feeling after swallowing than any real mint flavour...I really like it. Next time I want to try increasing the sugar content and reducing the flour and stuff even more to get almost a caramel...just on the edge of a cookie. Not sure if that's even possible, but I'm making mini batches so its ok
  20. eskay

    Dinner! 2007

    Oh man, that burger looks fantastic...I have a patty in the freezer from when I made some last, but none of the fixings....this burger craving you've set off is going to need to wait a few days. Marcia, hope your 'real estate hell' gets sorted out soon. I being the queen of recycling that I am, marinated shrimp in the yogurt/mint/garlic sauce from sunday, and then broiled them and made tabbouleh, which is another first for me even though I really like the taste of parsley (on a related note, I now have a ton of parsley to use up...ideas?). Carrots have cardamom on them. And a little maple syrup
  21. Does anyone know where I could try looking for pistachio paste? I haven't a clue where to start, and I can't make it myself.
  22. I don't know much about ganache but I do know a little about solvents and I think it should be theoretically possible to extract essential oils from fruit using something really volatile and then distill it off...I just don't know how to do this in a kitchen setting. EDIT: Ok, I had a lot more here, and Patrick S quoted some of it, but the more I think about it the less I like the thought, so I'm going to summarize what was here as: definitely a bad idea, the 'fruit essence' mentioned above is probably just that, so that might be your best bet.
  23. eskay

    Dinner! 2007

    Nice photos, blixt. Welcome to the forum I cooked lamb chops that I picked up on sale a couple weeks ago, coriander rice, cucumber with red wine vinegar and salt (almost a pickle? I don't know what you'd call it other than delicious) and hiding under the lamb is a yogurt mint sauce. I need bigger plates. And better lighting
  24. Tried David's lemon squares recipe, except I used raspberries and didn't put the berries on top (I want to take some to work to share, and I didn't think the berries would transport well). They're super tasty--a lot better than the last time I tried to bake lemon squares (but we won't talk about that).
  25. Interestingly enough, I bought a pan that looks a lot like these Chefmate ones at Loblaws (a Canadian grocery store chain) bearing their President's Choice brand. It felt heavy, had a really thick bottom and a tight fitting (glass) lid, so I bought it. I wonder if it's made by the same people, but I don't know how I would find out; even the stamp on the bottom is PC.
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