Maison Rustique
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Posts posted by Maison Rustique
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More Aldi fast food in my cooking for one adventure.
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We were having storms pass through and under tornado watch. I wanted something quick so I could eat and hunker down in the basement (It all passed south of us, thankfully, though round 2 is coming tonight.) So, Aldi fast food to the rescue. It was quite good actually. I did the egg rolls in the toaster oven. And that sauce is not a regular Aldi product, but it is very tasty. I need to pick up another bottle before it is gone.
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Still trying to get the hang of cooking for one. A friend foraged some wild onions and shared with me. I roasted some with some tomatoes that needed to be used. Then used that with some ham (also on last legs), a tortilla, eggs and odds and ends of cheeses that were over-staying their welcome.
Not pretty, but it was tasty and got a few things used instead of tossing them.
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14 hours ago, RWood said:
I haven’t made these in years, but I found some really nice sun dried tomatoes at the Buford Hwy Farmers market.
These are soaked in vinegar with sliced garlic, herbs, parm, olive oil and capers. Really good with goat cheese or burrata and grilled bread.
That looks amazing!
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3 hours ago, chromedome said:
Some of you may be seeing these headlines already in your morning news, but the avian flu virus (H5N1) has been detected in grocery-store milk; or more accurately fragments of the virus' RNA have been detected in milk. There is further testing underway to see if a viable virus can be cultured from any of the test samples, but the expectation is that the answer will be "No" (this is what pasteurization is for, after all). RNA fragments would be present even if the virus itself was killed.
https://www.cnn.com/2024/04/23/health/bird-flu-milk-fda/index.htmlAfter the events of the past few years epidemiologists and virologists are well-represented in my Twitter feed, and the consensus at present could be described as "this is concerning, but not yet alarming." The real threat (touched on in this article, and amplified in several I've seen elsewhere) is that the virus mutates enough to spread to hogs, either directly from cattle or after jumping back into birds. Viruses that adapt to hogs can then make the jump to humans, and in the (so far rare) cases when H5N1 has made that jump it has not gone well for the human involved.
That story just came on my local news within 2 minutes of reading your post. Scary.
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eG member @Carolyn Tillie has been making food jewelry for years. Carolyn Tillie Jewelry
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I made this Dirty Martini Dip to take to a party today. It is so good! I tried it with potato chips and I could sit and eat them all day. Very easy--I think I'll be making this again!
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44 minutes ago, rotuts said:
Best done with garlic naan, but I only had plain, so I made do. Fast food!
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Naan pizza--made plenty so I'll have multiple meals. Trying to get the hang of cooking for one.
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Does this mean that my Prime delivery drivers are going to start wearing Hawaiian shirts?
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I've used it for cooking/baking. I am not a big fan of peanut butter sandwiches, so a jar of peanut butter might last me 10 years. The powdered stuff is more practical for someone like me.
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I'm no expert, but unless it is non-stick, I wouldn't worry about it. Non-stick cookware has a relatively short life and should not continue to be in use if it is scratched, chipped, etc.
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Check out Pierre Franey's Low-Calorie Gourmet and Craig Claiborne's Gourmet Diet books. Are they completely low-fat? No. But they are definitely lower in fat and will give you some good ideas for how to cut fat and calories in your cooking.
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That looks like my blade. I better check that recall, too.
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22 hours ago, Kerry Beal said:
Yup!
Would this hold true for any tinned fish product, including tuna in oil?
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Beautiful meals--thanks for sharing them. Did you manage to go by Rancho Gordo while you were there?
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I love this version of Irish Soda Bread. Mom made it for decades, I've made it for decades and I've shared it many times. Everyone loves it.
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Even more proof that dishwashers are horrifically underpaid. Most of us customers have no idea about these things. I hope the dishes get rinsed thoroughly--I wouldn't want to ingest any of that stuff!
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I have not made them. Yet. But still interested.
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@Shelby, I'm so sorry you have to go through this. Just remember the end goal and hang tough! Hugs!!
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Grilled brie, apple and bacon sandwich in the making.
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13 hours ago, RWood said:
Halloumi with cherry tomatoes, garlic, hot honey and thyme. Grilled bread and Chardonnay, tasty!
I would not have thought of doing this and it sounds like it is right up my alley. Thanks for posting it!
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This is a delightful combination. My kind of fast food. Had it with warm baguette and beurre. Only complaint about the salmon is the pull tab which broke off. I hate those things.
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A friend now regularly gifts food to me. He brought me some red pepper soup he made. I garnished with micro arugula and crumbled bacon. Had it with Wheat Thins and pinot grigio. A warm scone (from a local Irish place) with TJ's cultured butter from Brittany and whipped cream (no clotted cream, so I did my best) was dessert.
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Dinner 2024
in Cooking
Posted
@Shelby, be safe. Those storms were doozies and we've got another round or 3 coming through starting tomorrow. That all looks delicious!