cyalexa
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Posts posted by cyalexa
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On 8/17/2016 at 11:13 AM, KennethT said:
I have never met a cripsy, non-greasy sweet potato fry
There is an ATK recipe for sweet potato fries that results in a crisp fry. It involves a boil with baking soda followed by a toss in cornstarch slurry before frying. A lot of hassle but it does work.
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3 hours ago, MelissaH said:
And then, after I ate a plastic hotel-room cup of the popcorn, I filled that same cup with chunks of my first (and probably last) Rocky Ford melon in years. The cantaloupe pieces picked up the last little bits of salt and other seasoning, and WOW! I might need to do that again on purpose.
I frequently put Aleppo pepper, salt, and lime juice on chunks of cantaloupe.
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I don't shop at Hobby Lobby and do not patronize Chick-Fil-A. I know they do not miss the minuscule amount of revenue I might generate for them but it I am heartened to hear that others are making similar decisions.
I try to choose food and wine from this continent when possible - thinking of the carbon footprint cost of food that crosses an ocean. Perhaps this is misguided but it makes me feel better.
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19 hours ago, Thanks for the Crepes said:
cyalexa,
Do you slice the avocado or mash it up into a creamy dressing? Seasoning, onion, vinaigrette? I still have a bunch of that delicious but huge cucumber my brother grew and an avocado. We have eaten on it twice, but there is still a lot left. I swear it reminded me of a small baseball bat, and was amazed it was not only edible, but much, much better than the store ones I've reluctantly become accustomed to.
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Avocado Cucumber Salad
Adapted by Cindy Alexander for The Recipe Table
from a recipe posted at http://smittenkitchen.com serves 2-4 as a side
2 tablespoons mayonnaise
Juice of half a medium lime, plus more to taste
½ tsp fine sea salt or table salt, plus more to taste
½ tsp Sriracha or your favorite hot sauce, plus more to taste
2 TB chopped cilantro OR flat-leaf parsley; OR 1 TB chopped tarragon
1 small spring onion or 2 scallions
1-3 seedless cucumbers, depending on size (¾-1 pound total)
1 large avocado
In a medium bowl combine the mayonnaise, lime juice, salt and Sriracha. Stir in the chopped herbs.
Thinly slice the bulb and light green parts of the onion. Add them to the bowl and stir to combine.
Chop the cucumber into ½-inch cubes. Add them to the bowl and stir to combine.
Cut the avocado into ½-inch cubes. Add them to the bowl and fold gently to combine.
Let set at room temperature for 10 minutes, gently stir again. Taste and add more lime juice, salt, or hot sauce, if desired.
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a gigantic picture of dried okra, cut in half lengthwise, dried about 48 hours at 125F
The pointy ends are almost sharp and seeds fall out when you eat them.
The next batch was dried whole. No pic but you can imagine. I salted them heavily after loading them on the trays and a fair amount seems to be sticking. I think these dried 4 days (also at 125) but honestly, I don't remember for sure.
Both taste pretty good and if I am given another gigantic bag I would dry more whole, maybe trying some spices with the salt.
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20 hours ago, Anna N said:
So if somebody gave you six Kirby cucumbers and you did not want to make dill pickles what would you make with them?
At least 1 would go into avocado cucumber salad, if I had a ripe avocado. I often use pickling cukes in salads.
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Very tempted but I would have to buy a new phone!
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5 hours ago, Shelby said:
So, @cyalexa , how did the okra turn out?
Having trouble posting my pic but they curled into a "c" shape and are not quite crisp at 36 hours.
I started a couple trays of whole ones yesterday. They will probably take days. I'll try to post in the okra thread later.
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I just searched both parts of this topic for salmon. There were 10 or so posts so I got a few ideas but would like to know if anyone has found a CSO method that is their favorite way to prepare salmon. A friend just came home from Alaska and is coming over so we can eat some of the salmon he caught. I generally do a quick hard unilateral sear on the skin in a cast iron skillet followed by about 10 minutes in a low oven.
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1 hour ago, lindag said:
cyalexa,
what kind(s) of ryes do you make? I'm currently working on a sourdough starter so I can make KAF's Jewish Rye Bread.
check PM
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5 hours ago, blue_dolphin said:
I love farro but have not cooked it in the IP yet. The Hip Pressure Cooking book says to use 2 cups of liquid per cup of farro and cook 9 minutes at high pressure with "normal" release.
In her lingo, normal means releasing the pressure by turning the release valve until there is no pressure.
Thanks!
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I will report back. I really like the chew.
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7 minutes ago, rotuts said:
indicates fresh bread
It was frozen homemade rye. We eat BLTs for dinner at least weekly in the summer.
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I'm going to try farro. I am going to search for brown rice cooking methods and try that unless someone suggests otherwise.
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Does anyone have experience with tomatillos? I'm growing them for the first time this year. They are small but prolific and I am wondering if I can freeze them whole like tomatoes. My other new to me this year crop is lemongrass. I haven't harvested any yet but think I may soon.
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I wish I could remember to pause after opening the door and let the steam out before reaching in for my toast. The skin on the back of several of my fingers is red and painful for for the umpteenth time.
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34 minutes ago, MArkF said:
I just got rid of more than 120 cookbooks effectively eliminating my collection. I get so many recipes on line now that I virtually do not use them anymore.
i just wonder if I did the wrong thing.......
thoughts?
Mark
I have a few books that I consider reference books and use on a regular basis. The remainder are "eye-candy" and their presence gives me pleasure. Even if a new recipe I am trying is published in one of the books I own I still google it so I can see reviews and print it in a large font.
Don't worry about having done the wrong thing because what's done is done.
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@ElainaA that topping looks great
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On 7/27/2016 at 3:26 PM, ElainaA said:
the best zucchini bread I have ever tasted
My favorite is a lemon zucchini bread; light in color, fresh tasting, almost a cake.
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4 minutes ago, Shelby said:
NOOOOOOOOOOOOOOO I love all those veggies.
I can see that I will be the lone eggplant steamer.........it's ok. I will take on the mission. I am good at being alone. I can do this.
I haven't done it yet but was thinking of steam roasting eggplant. When I roast in the conventional oven I sometimes add a little water to the pan at the end of cooking.
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The Air Fryer topic
in Kitchen Consumer
Posted
I have not reviewed the video. I last made them quite a while ago and enjoyed them a great deal. The recipe, as I have it saved, says, "serve immediately". I make 2 servings which we have with dinner so do not try to hold them but my recollection is that they were crisp enough to make it through dinner.