pastameshugana
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Posts posted by pastameshugana
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16 hours ago, blue_dolphin said:
Beans on toast
I made a batch of the roast red peppers with anchovy dressing from Nigella's Cook, Eat, Repeat, stirred in some Rancho Gordo large white limas and spooned it over a slice of toast.
Look great! Although 'beans on toast' seems very generous to the toast at hand.
Looks more like 'beans hiding their friend toast so the teacher can't find him.'
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On 11/26/2023 at 7:38 AM, Kim Shook said:
Slow Cooker Candied Orange Sweet Potatoes:
Sounds intriguing, can you elaborate?
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8 hours ago, scubadoo97 said:
Another big family thanksgiving. Happy to be hanging with my family on this recent TG . Always a good time
Too cool! How many generations are there, and where do you fall?
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We're Americans living in South Africa. The last couple of years we've done a pretty traditional Thanksgiving here, which was fun.
This year, we had decided instead to go to our favorite Chinese Hot Pot restaurant to celebrate. However, late in the game we ended up taking in three children from a bad situation (friends of our kids). They'll be staying with us while their mom gets treatment. Because of their background, hot pot was not likely to go over well, so we cobbled together a last minute meal.
We roasted some carrots, got corn and green beans, mashed potatoes and even found a jar of cranberry sauce that was quite nice.
For the meat ... We first tried to order a couple of roasted chickens from two different places, but kept striking out (not available, out of stock). By the end of the mad scramble we had one roasted chicken and one bucket from KFC (which is far better in this country than my experiences back home).
Store bought apple pie to finish it off. There was some kind of 'pumpkin pie' but it was terrible. We had fun, despite the chaos and less than ideal circumstances. It was the first Thanksgiving meal these kids have ever eaten, and their diet in general has been pretty poor up til now. Kind of reminds you why we stop to be thankful in the first place!
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5 hours ago, Norm Matthews said:
This is probably the last time I'll use the smoker this year. I did baby back ribs.
Always a little sad when you have to put it away...
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On 9/13/2023 at 8:08 PM, Ann_T said:
Moe's Breakfast.
Open faced omelette with sautéed cherry tomatoes and zucchini, seasoned with garlic and basil.I think Moe eats better for breakfast than many of us eat for any meal...
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I was having a dinner meeting with my staff to plan an upcoming conference, and since we're in the Southern Hemisphere, my brilliant wife suggested we do 'Christmas in July.'
I can take credit for precisely zero in this - I was busy on other things, but in no particular order:
Bacon Candy, by my wife:
She cooked it slowly with brown sugar, fresh orange juice, black pepper, and some chili flake. This was a hit and disappeared immediately.
Eldest daughter knocked herself out on desserts:
Banana loaf, lemon loaf, orange loaf, chocolate chip cookies, and ginger cookies.
As for the ginger cookies (star shaped ones in the white dish): The recipe said ground ginger, and she (a naturally gifted baker) had a brain fart and though they meant literally 'ground fresh ginger' rather than the ginger you use from the spice jar. However, it was amazing. They were very spicy (I'm eating one now), and somehow ended up with a deep molasses-y flavor as well.
My wife made the pumpkin pie, which is a huge hit here.
Charcuterie boards by my eldest daughter:
And...I didn't even get picture of the 'real' food.
My wife made an amazing sweet ham, others brought: 2 different curries, a leg of lamb, a very traditional South African chicken stew with dumplings, beet-root salad, potato salad, and I'm sure I'm forgetting some. By the time we were eating I was stuffed on the charcuterie and headed toward a food coma.
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15 hours ago, Ann_T said:Especially when the tomatoes are from our garden and the toast is slices of homemade baguette.
Those tomatoes look ridiculously good. The ones we sliced up yesterday (here in the cold Southern Hemisphere) were sad and nearly orange...
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On 7/10/2023 at 1:35 AM, OlyveOyl said:
This dessert looks & sounds absolutely amazing. This is what I need at the moment.
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18 hours ago, liuzhou said:
刀削麵 (dāo xiāo miàn) = Knife Shaved Noodles, a favourite of mine. From China's Shanxi province.
Awesome, thank you for the translation!
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We make a monthly or bi-monthly pilgrimage to 'Chinatown' in Johannesburg - it's about 1 hour depending on traffic so we've got to make the most of it. This time we went for hot-pot. We've tried several in the area, and our favorite is a tiny little place. Not particularly nice, but delicious, and they've got a kiddie pool with the live fish in it they cook and serve. Always fun to watch the cook wrestling a 10kg live fish out of the pool into the kitchen... Forgot to take pictures this time.
We always start our trip at our favorite Chinese import market to stock up on basics. Lots of great instant noodle varieties from China and S. Korea. They have different varieties of baked goods occasionally, this time they had these delightful little pineapple cakes. The outside had a nice, dense, cake-like texture, and the pineapple filling was very mochi-like and sweet. Addictively good!
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This time we tried these noodles:
There's 14 portions in the package, for 120 Rand, which works out to about 6.50 USD (depending on the exchange rate, which is fluctuating wildly these days).
I made some Gochujang buttered noodles (which is a ridiculously easy and sinfully good lunch, in my not so humble opinion) with these, and the noodles themselves were outstanding. Great chew, wonderful texture that grabs the sauce, and a nice rich flavor. I think these would be incredible with an Alfredo as well.
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3 hours ago, dcarch said:
Beautiful plating and photo! I remember some years ago there was an ongoing discussion of food photography, and you were my idol in your plating and photos. Your avatar pic I still remember from when you made that dish, just brilliant!
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12 hours ago, OlyveOyl said:
The cake looks (and sounds) amazing. I'm a sucker for anything lemon.
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12 hours ago, dcarch said:
A quick and easy Mother's Day dinner...
A beautiful presentation and photo. Sounds delicious, too!
How did you like the mochi coffee ice cream?
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11 hours ago, Ann_T said:
Made Moe pancakes for breakfast.
That is almost enough syrup for me. My wife and kids (monsters some times, I tell ya) will often eat pancakes without any syrup at all. Just powdered sugar.
I want my pancakes juicy and syrup squishing out when I stab it like water out of a shoe after you stepped in a puddle!
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36 minutes ago, C. sapidus said:
Green beans and chicken sausage, flavored with onion, garlic, ginger, fermented black beans, and three (!) bird chiles, cooked down in broth. Finished with Mexican oregano and a sprinkle feta cheese to tame the fire a bit.
That's a heckuva brekkie. Now I'm craving it for dinner!
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19 hours ago, TicTac said:
Sounds like an awesome experience. Do they use oil as a flavour carrier, or just lime?
Spicy fish broth, sign me up!
There's no liquid other than what comes from the veggies themselves, it's very chunky. Probably more akin to a pico than a salsa I guess.
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On 2/20/2023 at 2:31 AM, btbyrd said:
The food photographer in me should have wiped this bowl, but since I was going to eat it over the sink like a rat, it didn’t seem necessary...Those noodles are so worth it. Caveat emptor. 🍜 🐀 🚿
They look fantastic!
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On 2/19/2023 at 11:54 PM, TicTac said:
I have in the past for a different salsa - usually in a dry pan - sometimes on the weber. Often I will char garden hot peppers and just pound it in the mortar with evoo and salt.
There is a restaurant in the border town of Nogales, Mexico, that does something like this (I'm sure it's common). For the table salsa, the server brings a cart with a selection of both fresh and roasted: Onion, garlic, various chilies, and tomatoes. You can select your ingredients or desired heat level, or let them make their own style, and after a minute or two in a big stone mortar it's ready. Always delightful.
This place also serves everyone a hot 'shot' of spicy fish broth before the meal, which is also wonderful.
I believe the restaurant might be called San Marcos.
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My pasta dough before resting (it's been a few years, I'm very pleased this actually worked!):
All the noodles cut and ready to go:
Plated pasta (plating is a bit messy, no excuses just bad execution). The alfredo turned out perfect, and I was able to teach the two youngest how to make a roux at the same time:
The "caprese" salad - in quotes because I used basil and rocket - which is delicious but maybe not exactly authentic. Olive oil, salt, pepper, and a sun dried chili mango balsamic reduction that was delightful. The bread is just ready made from Woolies...
And dessert! Daughter #2 (12yo) made sugar cookies and pound cake. She intended to make chocolate covered strawberries as well, but the chocolate didn't work, so I made a reduction of the strawberries with lemon and simple syrup for topping:
We forced Mrs. Meshugana to wait upstairs the last hour while we got everything finished and decorated, it was a great night!
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We're doing Valentine's Day in two parts. Monday night we went to a nice little restaurant, a classic 'old school' fine-dining kind of place called Level Four. (The kids who still live with us had frozen pizza while we were out).
Mrs. M had a mushroom risotto that was very nice. Several different mushroom varieties and all done well. The plating was 'creative' - it looked a bit like something out of a Dr. Seuss book (which isn't really a bad thing, for sure).
I had a Sous Vide pork belly, with chili bacon toping, a smoky teriyaki sauce underneath, with Brussels sprouts and bok-choy. Very nice as well. The dish included chicharron, but the humidity killed the crispiness and it was meh...
We didn't get a picture of the dessert, which was a chocolate Malva pudding.
Tonight (Tuesday) the kids and I are cooking: Hand made pasta for fettuccine alfredo, with a caprese salad, and my daughter will make dessert of some sort. Hopefully I'll get pics to post.
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7 hours ago, Margaret Pilgrim said:
I would get me some buttermilk to have with some of that cornbread for breakfast tomorrow morning. (Warm the cornbread; break into bitesized chunks; cover with cold buttermilk. I don't remember where I heard of this but it is G O O D!
Sound similar to something my late grandparents would do when we were little. They would put pieces of leftover 'going stale' cornbread in a glass and cover it with milk to eat with a spoon. My grandfather would add sugar to his. But in those days he added sugar to everything, including his sliced watermelon...
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I often used to get something similar in Romania (Brasov, in particular). At various restaurants and in people's homes, it would be jarred and on every table. Mostly various colors of 'bell' peppers with onion, garlic and salt, cooked down almost into a paste. It's great on brown bread, especially with the little hunks of fried pork fat (served cold) several of the restaurants would serve with the bread.
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Dinner 2023
in Cooking
Posted
The cake sounds amazing.