pastameshugana
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Posts posted by pastameshugana
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Probably not the best reference point, but surely my grandmother isn't the only one who left soups on the stove (covered) over night if they weren't finished?
She would just re-boil them the next day before feeding us. Maybe my imagination, but it seems like it was always better the next day!
In fact, there is a pot of soup on MY stove right now from last night. Come lunch time, I'll get it up to a boil and enjoy away!
And the added benefit, if something does go wrong and I get a runny tummy, then I get a delicious lunch AND a free weight loss program... (mostly kidding)
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8 hours ago, Paul Bacino said:
carnalized balsamic shallots
Scandalous!
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On 4/17/2020 at 4:12 PM, gfweb said:
Try this
https://abcnews.go.com/GMA/video/13-1980-julia-child-cooks-omelet-46889625
Watching this I can see I'm not exactly using her method. No jerking, but stirring and then a quick roll into a tube. Takes about 45sec
My omelette is more like the 2nd one in Pepin's video
Love Jacques, but the fork on the non-stick is hurting my head. I thought that was the number one rule about non-stick, or am I mis-remembering?
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On 7/16/2024 at 9:15 AM, liuzhou said:
Real aged Spanish Manchego and real Scottish oatcakes.
How difficult is it for you to source 'western' imports, food-wise? Are there certain things or regions that are easier to find foodstuffs from, or is it just hit and miss?
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On 6/24/2024 at 7:56 PM, liamsaunt said:
Nephew cooked again last night since I am battling a summer cold. He made bunny chow in two versions, one with beef and the other with roasted cauliflower. This is the roasted cauliflower one. He also made chapatis and South African yellow rice. He hasn't offered to cook tonight yet, so I think I am back in the kitchen starting today...
The curry looks delicious! Curious what makes it bunny chow?
Here in South Africa the term simply refers to curry that is served in a hollowed out loaf of bread. So you order a 1/4, 1/2 or full bunny, and that is the size of loaf that is hollowed out (with the removed bread included on the side or as a 'topper').
I'm curious if there are other versions of 'bunny' that don't include the bread.
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18 hours ago, gfweb said:
Outback is opening new ones here.
Its a surprisingly-good-for-the-price chain. A reliable place when traveling in the heartland.
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.
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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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Dinner 2024
in Cooking
Posted · Edited by pastameshugana (log)
Our 3 oldest children are adults (and live back in the US - with all of our grandkids, while we're in South Africa with the two youngest).
My wife and daughter were out Thursday night, and our youngest has been getting interested in cooking so we spent the night cooking, baking, and having a great time together.
First we had to prep dessert. We were making cheesecake and wanted it to be able to cool before dinner time: We can't get graham crackers for crust, so here he's smashing DeVries Ginger Cookies for our cheesecake crust. This is one of the best substitutions ever. Ridiculously good. Only mishap was I guessed on the butter and had too much in the crust. Tried to pre-bake the crust a bit to solidify it, which worked, but the excess butter turned the crust into more of a cookie. Still, crazy good, and I'll do it again for sure.
A typical baked cheesecake recipe, with a blueberry & cinnamon marbling we made from fresh blueberries. Fresh as in 'fresh from the store and not frozen.' He's learning the marbling technique.
We attempted to make some homemade pasta - which I do regularly, and was the thing he really wanted to learn - but for some reason the dough was just ridiculously hard this time around. Who knows. No problem, we made a quick transition to boxed spaghetti.
We had some boneless, skinless chicken thighs, lemons, and some nice chiles, so we decided on the spot for 'chile lemon chicken cream pasta' and went at it. Sautéed the chicken with diced chiles and onion and set aside. Built the sauce up with red and yellow bell peppers (yellow diced, red sliced big for color), lemon juice, fresh garlic, and right at the end a whack of cream to bring it all together. Garnished with sautéed lemon slices and basil. It turned out much better than it should have, definitely greater than the sum of the parts.
For a side, tried a stab at a potato I've been seeing pop up on YouTube shorts. Boiled, then sliced almost all the way through (using chop sticks to keep the knife from reaching the bottom). Then roast while periodically basting with garlic butter (with some 'Italian Herb' mix tossed in as well) until crispy. These were delightful. Will definitely make again.
Cheesecake out of the oven:
And a slice:
We had a great time cooking together, and the we had enough leftovers for the next day.