pastameshugana
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Posts posted by pastameshugana
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1 hour ago, gfweb said:
sandwich assembly is an often overlooked thing
optimal warming...proper stacking so as to avoid slippage...optimal bread thickness
critical stuff
Douglas Adams dedicated a not-insignificant amount of space to the subject in the HGTTG.
And of course, the sandwich shop in question was called the Psychedelicatessen...
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13 hours ago, Ann_T said:
Pizza for breakfast.
Baked in the OONI.
I know I'm only looking through a tiny lens on the internet, but by my book, you and Moe are truly living the dream. So many of us are stuck in these boxes of 'that's not breakfast food,' and thus we don't eat what we really want, and you two are eating what you want, when you want it. And to top it all off, everything you make looks absolutely fantastic.
Yes, I'm a little bit jealous.
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1 hour ago, OlyveOyl said:
Dessert was a slice of apricot pistachio frangipane tart.
Sounds (and looks) amazing. Do you happen to have a picture of a slice to see the inside?
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On 6/2/2024 at 4:20 PM, KennethT said:
A question about sanitation - I'm sure I've asked this before, but a long time ago. From what I understand, tap water in your area (or most of Asia in general) isn't potable. How do most people wash things meant to be eaten raw (although I understand that most people don't eat raw veggies there)? Do you use boiled then cooled water or bottled water? Or do you use normal tap thinking that the amount of water that clings to the vegetable to be negligible and thus safe to eat?
When we lived in India, the water in our area was quite bad. It wasn't even piped, but trucked through the city and pumped into plastic tanks on the roof of the building, that were never cleaned, etc etc.. Brown water was not uncommon. Getting ill from the water was also not uncommon for tourists.
We had three small children with us, and as you do, you always remind them to wash their hands before they eat. I commented often that it's kind of ironic telling them that to be healthy, they need to wash their hands - with water that will make them sick. And this was enough years ago that hand sanitizer wasn't sitting on every table and in every purse.
For us, we used a RO filtration system that filled a small tank, and would use that for all cooking needs. Veggies would get rinsed first in 'regular' water to get dirt and bugs off, then rinsed in RO water to get the regular water off...
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Didn't get a picture, but Mrs. M made us a lovely autumn meal (southern hemisphere):
Perfect fluffy white rice, with the following toppings to add as you wished:
-Sliced cucumbers, carrot matchsticks, soft boiled eggs, spring onions, mushrooms sautéed w/garlic and onion, and a chili-crisp-sesame-soy sauce to top
It was wonderful!
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16 hours ago, Ann_T said:
This looks ridiculously good, and Mrs. M and I decided it will be on the menu soon!
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We stopped at a nice little place called the Red Door Cafe for brunch while taking some friends to the airport, I ordered the 'Dippy Eggs':
Soft eggs, with pieces of Mozzarella, a tangy tomato salsa, chives, bacon, and sourdough soldiers. It was very nice! Of course, presented in the little egg carton was a nice touch.
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2 hours ago, Kerala said:
Nepalese family get together= mo:mo!
During our years in Bangalore, we fell in love with momo's. So many options and variations. One restaurant served only momo, each flavor in a different shape, and a unique sauce.
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On 3/31/2024 at 11:33 AM, Senior Sea Kayaker said:
I am not a fan of cauliflower and really just consider it bland tasteless mush
I am generally of the same opinion, however, I have discovered that in hot-pot, it is one of the finest ingredients. There is a Chinese hot-pot place that we go to regularly, and the Cauli is a must. It absorbs the flavors of the broth incredibly well, and is usually my favorite ingredient to drop in.
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My input can't help you, as I live in South Africa, but just talking about honey makes me happy. We can get some absolutely extraordinary honey's here. The two that have rocked my world the most are one from a local vendor that mixed honey from wild hives in the Highveld. Every time you tasted it you got a different flowery kind of flavor.
And the other, my absolute favorite, was Blue Gum or Eucalyptus honey. They range from very mild to very potent, but they are all truly incredible. Honey so good you go looking for excuses to use it.
And of course, being in South Africa, with the ever present Rooibos tea, honey is the perfect (and in my not so humble opinion, only acceptable) accompaniment. Honey really brings Rooibos to life.
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9 hours ago, Kim Shook said:
our 42nd wedding anniversary.
Congratulations!
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16 hours ago, Paul Bacino said:
Double Stack
Your breakfast will definitely meet a good portion of your protein needs for the day!
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On 3/13/2024 at 9:02 PM, blue_dolphin said:
I riffed on a Roast Squash Salad with Lentils and Goat's Cheese from Roast Figs, Sugar Snow.
Of course, I put an egg on it! Also greens underneath and tomato wedges on the side. And I used a punchy mustard vinaigrette I had leftover from a recipe in Grist.You know we're all waiting for YOUR cookbook to come out, right?
If anything, just so we can cut out the pictures and hang them up!
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1 hour ago, Dejah said:
Had made a large batch and delivered a meal to a friend going thru' a rought time.
Friends like you are what make the world worth living in!
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On 2/3/2024 at 10:07 PM, MaryIsobel said:
I do however like cold pizza for breakfast!
Amen!
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13 hours ago, dcarch said:
salad greens grown under LED lights
Can you describe your growing setup (or have you elsewhere that you can link to?)
Thanks!
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Great, what city are you based in? We lived in Bangalore for a few years, back in 2007-2010.
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8 hours ago, Neely said:
Such delicious breakfasts blue_dolphin.
Fresh tomatoes with grilled cheese on top. Possibly my all time fav breakfast. I don’t mind the burnt bits.
Looks outstanding! The kind of brekkie that could get me in trouble.
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8 hours ago, OlyveOyl said:
Looks absolutely amazing. I would love a slice with some zesty-lemony whipped cream.
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On 1/13/2024 at 3:51 PM, Kerala said:
Momo in kwati. My Nepalese heritage by marriage.
We lived in Bangalore, India with our three oldest children for a few years a while back. Several of our favorite restaurants were Nepalese and Manipurian-influenced, and momos were our favorite! When we moved stateside for a time, it took a while to stop calling every dumpling/dim-sum we saw momo.
Looks fantastic!
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Just want to say, I’m going to miss Breakfast 2023! I’m not a breakfast eater, but this thread in particular has been a winner.
And I think @blue_dolphin wins an award for exemplary breakfasts all year long!
Looking forward to everyone’s breakfasts in the new thread!
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We were flying on NYE so our last meal of 2023 was a regrettable airline tray about 30,000 feet above the Sahara, and our first few meals of 2024 were all airline/airport food. All sad but for one good pretzel in Frankfurt.
Finally got to Arizona and had a decent bowl of Pho to close out the longest New Year’s Day in a while. I think we spent 33 or 34 hours technically in Jan 1.
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12 hours ago, TicTac said:
dementia is a fucking bitch!
Amen to that. I've buried three in my immediate family.
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On 12/17/2023 at 10:34 PM, Duvel said:
The whole meal sounds great. And I learned something new (never heard of Feuerzangenbowle until just now).
But what caught my eye is my knife - I've been using a pair of those Globals for coming up on 17 years now.
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Dinner 2024
in Cooking
Posted · Edited by pastameshugana
Spelling (log)
The really ironic thing was when we were in Oz a few weeks ago, and our hosts took us to an Outback for one lunch.
I thought it was just one of those 'Merica things, apparently I was wrong.