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Maison Rustique

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Posts posted by Maison Rustique

  1. 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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    • Like 13
  2. 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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    • Like 12
    • Delicious 1
  3. 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.IMG_5052.thumb.jpeg.8d8e1fa7b05849cb25eed30cdbe6b6b4.jpeg

    That looks amazing!

    • Like 1
  4. 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.html

     

    After 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.

  5. 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. 

    • Like 3
  6. 13 hours ago, RWood said:

    Halloumi with cherry tomatoes, garlic, hot honey and thyme. Grilled bread and Chardonnay, tasty!IMG_5001.thumb.jpeg.13ec5c46477b6cc5a6e3fe631a9f2a11.jpeg

    I would not have thought of doing this and it sounds like it is right up my alley. Thanks for posting it!

    • Like 1
  7. 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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    • Like 7
    • Delicious 3
  8. 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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    • Like 13
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