Anna N

Over here @Smithyasked me to comment on Kathryne Taylor’s Love Real Food. It is not a new acquisition, but since I did not want to take the thread off topic I decided instead to post here. I am not at all sure why I have this book. Perhaps it was one of those irresistible Kindle bargains at $.99. That is quite unfair to the book because I am sure that it is very competently written and has an audience that leans into it, but that audience is not me. To begin with it is a bit too preachy. And extraordinary amounts of ink are spent on introductory matter. Right off the bat I am losing interest. I can get past one or two recipes that call for kale and/or quinoa but this could be sponsored by a consortium of kale and quinoa growers. Add to kale and quinoa, beans and lentils and I know this book was a mistake for me. Then there is the breakfast chapter. Out of 24 recipes only 8 are what I consider savoury and of those 2 contain kale! The Burst Cherry Tomato, Basil, and Goat Cheese Scrambled Egg Toasts and the Spicy Breakfast Fajitas with Fried Eggs and Guacamole sound good provided we drop that guac. As you might guess the salad chapter relies very heavily on kale, and if that’s not bad enough throws in a whole bunch of grains, including quinoa. I personally have never met a salad that was improved by the inclusion, of either of these things. . On the plus side the four salad dressings look interesting. I don’t do popcorn or guac or hummus so bypass those. Just when I think I might be rescued by the soup chapter, the dreaded chickpea shows up along with the kale and all kinds of beans. And who the hell puts beans in tomato soup? The Roasted Cauliflower Soup appears to have escaped any of these unfortunate additions. In the happy hour chapter, the Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce pass muster although a shrimp or two would not go amiss. (Must remember this is vegetarian fare!) Not much wrong with the salsa recipes or even the Pineapple Pico de Gallo. The Roasted Strawberry, Basil, and Goat Cheese Crostini looks interesting. I don’t do popcorn, guac, or hummus. The cocktails in this chapter are not too far off the beaten track. After all nothing seems off the beaten track if you have seen @Shelby’s dill pickle vodka. The let’s feast chapter relies so heavily on kale, quinoa, chickpeas, and eggplant I would , quickly starve to death if I were relying on it for a meal. The.Heirloom Tomato Pesto Pizza doesn’t sound too bad but it’s quickly followed by the Crispy Kale Pizza with Marinara Sauce. Eeew. Not much in the Sweets chapter poses a problem. Not a trace of kale or quinoa or eggplant. In fact, these sound rather good: Bourbon Maple Candied Pecans. But you can easily get tripped up. This sounds innocent enough: German Chocolate Cake until you discover that iit has a medjool date and pecan frosting. The last recipe chapter, Extras, contains mostly fairly standard stuff except of course, for the use of cashews to replace dairy in some sauces. So there you have it. Nothing whatsoever wrong with the book. It is just in the wrong hands.

@shain thank you so much. I love the guy serving the juice with his plastic cup “bandolier”. Peace and joy to all.

Do hope you were wearing a bib! I could make short work of one of those about now 🙂

But he has 2 country omelettes. The one that you and I would definitely call a frittata and then something he calls a French country omelette, which is browned and neatly folded. Here.

I do think that is the issue. To me caramelized onions have given up most of their moisture, which concentrates the flavour wonderfully. Beyond that, though I love the smell of onions cooking, after 12 to 18 hours of them stewing I don’t want to see an onion for quite some time. I think it’s a matter of too much of a good thing, but yet I do know that people swear by this method.

And yet Jacques Pépin recognizes a country omelette, made such as I would make a frittata and a French country omelette, which is well browned. There are so many variations. Personally, I consider them all quite delicious.

This rang no bells with me, so I decided I needed to investigate. I found the blog, and then I found that I purchased the book in 2017! So embarrassing! Amazon was kind enough to remind me that I owned it. I will have another look at it today. Thanks.

Smacked cucumbers show up in various Asian cuisines. I have enjoyed a couple of versions, and they are great. But I must admit, smashed raw green beans don’t call out to me in the least. Of all the vegetables that I despise, raw green beans are near the top of the list.

Wow. An amazing array of food for someone who is not feeling her best. Puts me to shame love that you have that cast iron pan — such utility, combined with memories!

I have never heard of this before. It would be interesting to know if he is adding anything to the eggs.

Indeed, I am not sure why the quote picked up your name. I apologize for that technical glitch.

There were others who are quite happy with this preparation. It just didn’t work for me.

Molly Stevens teamed up with Roy Finamore to write One Potato, Two Potato. This is very, very large book which, unfortunately is not available in Kindle edition.

I tried this on more than one occasion with great hope. Never did I find that they held a candle to caramelized onions. There was something about both the taste and texture that put me off. But if it works for you, that’s great.

I wonder what would happen if you tried this with frozen hashbrown patties. I am thinking of the ones like those served at McDonald’s.

Oh, my Lord, @Dejah, it’s just before 3 AM and I am staring at the photos of your food and drooling all over my iPad.

You could be right, but he does mention that to him. It’s a change I have not made it in quite a while.

Interesting that he has added soy sauce to the original recipe.

It actually looks like it could serve the purpose if we just write you out of the picture. 😂

Might have been lunch or could be dinner – – indeterminate at the moment. Deli roast beef with tomato, onion, and chipotle crema.

When you consider the cost of the energy required to cook those potatoes, it puts a different spin on it I think. I cannot imagine half of my income going to energy costs. It is not just the. WHAT but the HOW. Here.

Why stop there? Because the subject was addressing economics. I have certainly seen a show for vegans. I am trying to remember the name of the show was a while back.

Please be to God those are Costa Rican dollars.

I started thinking about this, and I think you are probably onto something. Especially if the sausage is better quality, it brings all its own seasonings to the dance. I have some lamb sausage in the freezer, so I will be thinking about using that in the near future.

While I love my A4 box, it requires much more attention than does the oven.