huiray

http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-15?p=1962282#entry1962282 http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-15?p=1962297#entry1962297

So would you conclude then that it WAS nonna laughing into her sleeve? ;-) :-)

Their hairdos too!!!!

List of recirculating shrimp farms in the US: http://www.fishnavy.com/image/recirculating-shrimp-farms-u-s/

• Linguine with zucchini & zucchini blossoms. (Linguine alle zucchine e fiori di zucca) Baby zucchini, zucchini blossoms. garlic, EVOO, Prosciutto di Parma, Campari tomatoes, sea salt, fettucine [Ferrara]. Details here.

• Tomato soup, w/ fresh small basil leaves & black truffle oil. De-skinned, de-seeded ripe tomatoes. Sliced shallots & sliced garlic softened/very lightly browned in EVOO; broken-up tomatoes & water added, salted, simmered for 45m-1h, hon-mirin and basil leaves added, simmering continued for about half an hour. Roughly blended (stick blender). • Linguine alle zucchine e fiori di zucca. Baby zucchini separated from their blossoms (after washing &etc), quartered. Sliced garlic just barely browned in EVOO on medium/low heat, reserved; heat turned up, zucchini quarters lightly browned in the oil. Diced Prosciutto di Parma slices and quartered Campari tomatoes added, stirred around for a minute. Salted. Al dente fettucine [Ferrara] & about half of the zucchini blossoms (quartered) added, tossed w/ addition of some reserved pasta water & the reserved garlic. Plated with the remaining blossoms (halved) nestled on top.

I don't know if they have a distinctive taste - not that I can really tell anyway - but I have never done a side-by-side comparison with other kinds of squashes/zucchini either.

Heh. Yes, we get such things here too. :-) The Patagonian prawns were by way of Chicago to Goose the Market. Morels are certainly found in Indiana too and harvested in season. We get local shrimp/prawns too. There are saltwater shrimp/prawn farms in Indiana, like this one; and from time to time I pick up some that were swimming around the evening before I got my hands on them. I've mentioned these in some previous posts here in this thread. So, yes - we get local shrimp and morels. :-)

Another simple dinner. Broiled porterhouse (salt, pepper, oil). Baby new Red Pontiac simply boiled & buttered. Baby Zephyr squash pan-fried w/ sliced garlic.

Groceries 2014-0712 BRFM: Tuscan kale, parsley, tiny new Red Pontiac potatoes, tiny Zephyr squash, baby zucchini w/ blossoms attached. CFM: Chanterelle mushrooms, fresh Music garlic (some of the biggest and nicest I’ve seen in a while; I stocked up!), tomatoes.

Not sure I understand why...wouldn't you have had 200º EtOH in your lab (absolute stuff), clear of MeOH? Why would iPrOH be under lock and key, and why wouldn't the EtOH have been used in the punch rather than the iPrOH? Isopropanol is relatively cheap...even the abs EtOH is cheap, so long as your lab and institution was properly licensed to use chemical reagents and I assume it was, and your place got the institutional discount...from Sigma or Aldrich or Fisher or VWR or whoever... In my lab iPrOH was used as a cleaning agent, (especially useful for the NMR probe), for HPLC/MS-HPLC, general purpose solvent/cleaner, cooling baths (with dry ice) and so on, and would simply be bunged into the solvent cabinets...side-by-side with the abs. EtOH. True, the lab was card-keyed - although that was more because of other reasons.

Thanks, Shelby.

If you have not tried these before, I encourage you to do so! The blossoms are, of course, ephemeral and rapidly decay. Baby zucchinis with blossoms still attached are lovely, blossoms stuffed or not. I've posted a few examples of meals with these, battered & deep fried.

I *rarely* do baking stuff or indulge in cakes and whatnot. But, Shelby, those zucchini-banana loaves look REALLY good!! Recipe, please? As for the zucchini ribbon rolls, what's that they say...K.I.S.S. A lot of excellent dishes are very simple, so long as the ingredients are good. This applies across all sorts of cuisine, from Italian to Cantonese. (Not sure about Classical French, in this regard ;-) )

Fried rice. Sliced garlic, chopped Chinese long beans, sea salt, farm eggs scrambled in situ, 3-day-old rice, short-cut scallions, ground white pepper. Eaten w/ Lingham's Hot Sauce.

1) Yes, oyster mushrooms. 2) Doesn't quite look like a chanterelle, could be a variety of oyster? 3) Lion's Mane mushroom.

Posted a few times before, but I enjoy this salad & pasta and find it sort-of comfort food. Romaine, Napa, parsley, EV olive oil, balsamic vinegar, salt, pepper. Hazan simple tomato sauce using fresh tomatoes, fedelini, pecorino romano.

• Hiyayakko. Pressed firm tofu, grated ginger, chopped scallions, katsuobushi, diluted Higeta Honzen soy sauce. With pickled scallions & Japanese cucumbers; and pickled rakkyo (Allium chinense). • Leftover pork spare ribs steamed w/ salted turnip - diluted w/ water & rewarmed (minus the leafy stalks, all picked out). Eaten w/ min6 sin3.

Of late I like to make a version of kyuri asa-zuke. I like to use the shorter Japanese cucumbers (like these) rather than the longer ones, but that's more for convenience than anything else. I seldom use other cucumbers for this. They get cut into thickish rounds or into chunky batons, salted & left alone for a bit, rinsed under the tap in a colander and left to drip off for a short while. They get dumped into a gallon-sized ziplock bag, washed scallions trimmed into 1-2 inch lengths (the white parts lightly crushed) and generous toasted sesame seeds added; then a decent rice vinegar (sometimes I use two or more types) either Chinese or Japanese poured in to almost cover the stuff in the bag, then sugar and/or mirin¶ plus sea salt added in, adjusting quantities as desired (I don't really measure; I just pour in as I judge adequate, tasting as needed), slosh everything around, squeeze the air largely out and zip the bag close. Of late I've double-bagged. ;-) Shaking the bag done as thought needed. Into the fridge. (In winter I've even simply left them in the cold garage) Typically I'll make a batch with 10-12 cucumbers. They never last long. :-) Sometimes I'll add in some form of wakame. The last batch had a good dose of wasabi fumi furikake dumped in. :-D ¶ Sometimes mirin-fuu, sometimes jozo-mirin, sometimes hon-mirin; or mixtures of them. In the current batch (pictured here) I used white sugar plus some jozo-mirin plus some hon-mirin.

• Short-cut pork spare ribs steamed w/ a kind of salted "turnip",¶ a riff on a dish called 荷塘沖菜蒸排骨. Note to self: leave out the leaves/leafy stems next time. Plentiful garlic plus some other seasonings also went in. • Yu choy sum stir-fried w/ garlic & ginger; quenched w/ a mixture of oyster sauce, ryori-shu, jozo mirin, black sesame oil, ground white pepper. • White rice. ¶ I used this one, shown below out from the package. A piece was cut off, sliced thinner, soaked, then cut into strips.

Regarding fluorescent neon green relish - it's NECESSARY for a proper Chicago 'dog! Oh, the BRIGHT yellow mustard too, PLUS the dill pickle. I'm salivating thinking about one...

Mutti is the only brand of tomatoes you buy? Does that mean you don't buy fresh tomatoes? Or just the type of tomatoes-in-a-container? If the latter, I think there are many good brands - it might be an idea if one thought about stuff other than Mutti - but I don't know what you would have available around you, of course. That is a Northern/Scandianavian brand, anyway, would that be correct? Keema curry and "tomato sauce" is not exactly the most instinctual pairings in terms of recommending a "tomato sauce" for making such a dish. I realize that you have certain notions about "curry" and that you need to cater to your husband's ideas of what Scot-Indian curry is (Anglo-Indian cuisine) but perhaps one might think beyond that?.

A simple dinner of an old war-horse of a dish. Beef w/ bittergourd. Lots of garlic. White rice.

Fedelini with chanterelles. Unsalted butter, EV olive oil [Alziari]; chanterelles, sauté; sea salt & ground black pepper; chopped parsley; al dente fedelini; toss. Plate, garnish w/ parsley.

• Chicken broth. (Bell & Evans chicken) With some shredded chicken dark meat & skin, red carrots (red color fades a lot) and leafy celery that was simmered along w/ the chicken in the broth. • Roma beans, halved lengthwise; sautéed w/ smashed garlic in EV olive oil, a chopped-up ripe tomato & sea salt. Nothing else was added. • Tarentaise cheese [Thistle Hill Farm].