Jump to content

Maison Rustique

participating member
  • Posts

    796
  • Joined

Posts posted by Maison Rustique

  1. I subbed kale for the usual greens in my black eyed peas this year. Couldn't easily find mustard or collard greens and had kale. I'm sure we will survive. 

     

    Edited. I forgot to say that I signed up for both Misfits and Imperfect at the same time. There are good things and bad things about both. Still evaluating, but will probably cancel Misfits and go with Imperfect as a fill in for stuff I can't get at Aldi or the grocer where I do curbside pick up. A big issue for me has been that in the deliveries I have gotten so far, on the days of delivery, things have gotten too cold from the weather. It doesn't sit on my porch--it is from the time spent on the delivery trucks. Frozen tomatoes, lettuce, etc. are not a good thing.

    • Like 1
    • Thanks 1
  2. 18 hours ago, ElsieD said:

    We haven't been ordering from  Chinese restaurants mainly because we don't know of any decent ones.  We do have a Korean restaurant that makes top-notch Korean food and we do order from him.

    We also do not have a decent Chinese restaurant, but we do have locally-owned Thai and Indian places that we patronize. There are also some newer Vietnamese places that we want to try soon.

    • Like 2
  3. I have a much earlier version of this Braun immersion blender with food processor attachments. I'm not sure I've dragged out my Cuisinart in the 25 or so years that I've had this. I also have a heavy duty blender and hand mixer. I find these serves most of my needs. I also have a Kitchen Aid stand mixer that almost never gets used. Many of you cook a lot more and have different needs than I do, so might not work for you, but I find appliances that combine tasks are space-saving in my small kitchen with limited storage.

    • Like 1
    • Thanks 1
  4. 18 hours ago, blue_dolphin said:

    Yesterday was the Grand Opening for the Aldi store in my neighborhood

    255F10DE-5554-420C-A298-A3FB0735F82D.thumb.jpeg.a8bc68acf5987c3d87a6711e853362f7.jpeg

    I drove by the morning and saw that the parking lot was mostly empty so I decided to stop in. 

    No crowds!

    EF19C22A-AF2A-4230-A672-32E267B9211E.thumb.jpeg.d465b4cd5f5f69a8c08838457e1b8cd5.jpeg

     

    I was apparently in some kind of porky mood as aside from some bananas that missed the photo, this is what I ended up with:

    99B25451-FB5E-431C-996D-1EB80E1278E2.thumb.jpeg.ee86eb31315ff6686c0a1e8443afc9f1.jpeg

     

    It's about 2 miles away, so within walking distance as long as I don't buy too much stuff. 

     

    Also, they had these whole frozen ducks for $2.49/lb.  I was kind of put off by the "seasoned with approx 12 percent of water, salt and sodium phosphate."  Has anyone tried one?

    Good choices! My favorite cookies. 🙂 I got one of the frozen ducks last year and it was very good. Last time I was at my Aldi, they also had roasted frozen duck halves at a pretty good price. If I had room in my freezer, I'd have gotten a couple of them to keep on hand for making salads or "instant" cassoulet.

    • Like 3
  5. It was been a different sort of week for eating since I was cooking for Thanksgiving, so I haven't used LGD as I might have under normal circumstances. For lunch the other day, I pulled out a Goat Cheddar (Aldi) and the LGD and crackers and dove in. It was delicious!

     

    We did not have a family dinner yesterday but I cooked some things and so did one of my sisters. We both portioned everything out. She brought all her stuff and I had mine. We exchanged foods and took dinner to our other sister and nephews. While she was here, I had her taste the LGD and showed her the book. She loved the LGD, as I knew she would. I told her she could borrow the book at some point, after I've made a few more things. She looked at me and said, "Well, I think that book would be a great Christmas gift!" So, I will order and can knock off part of my Christmas shopping. 

    • Like 5
  6. 13 hours ago, blue_dolphin said:

    Continuing my exploration of This Will Make It Taste Good, I made the Do Try This at Home Tartare p 117 which features Red Weapons p 104

    I used black cod (sablefish) and it was excellent.

    1342436137_IMG_3353(1).thumb.jpeg.c46bd54291ae7fdd2dba201176987492.jpeg

    I bought a piece of fresh, local black cod at the farmers market and trimmed it into 2 slabs to be cooked later and the thinner tail portion that I used here.  I followed the recipe, except for using cilantro instead of mint.  

    Served with homemade whole grain crackers.

    I had a little more cod than the 2 oz/single serving I planned for this recipe so I tossed the rest with some Little Green Dress.  That was good, but the Red Weapons version, per the book, was great! 

    Those crackers look so good. I'm a sucker for carbs.

    • Like 1
    • Thanks 1
  7. It must have been one of those weekends because I also made my first batch of LGD. With the arthritis and tendon issues I've got in my hands and wrists, I was more than happy to use a food processor. I did not break out my Cuisinart, but used the bowl/blade attachment for my Braun stick blender. It worked perfectly. I did take a photo, but don't have it on this device (Chromebook) so will try to remember to add it later when I'm on my PC.

     

    I love the olives, but think I now must have 6 open jars of various types of olives in the fridge. ☺️  I tasted it right after I made it, but not since. At that time, I felt like there could have been more anchovy in it, but maybe it will come through today. 

    • Like 6
  8. 15 hours ago, kayb said:

    I have wondered about doing them in the IP on the slow cook function, as I ditched the crockpot when I got the IP.

     

    I did get around to the kraut:

    kraut.thumb.jpg.d4fdc6de91d8878063ddea92d0755b5f.jpg

     

    Little Green Dress:

     

    LGD.thumb.jpg.6a5ffb67f9dde8779a75e310dc1b9b2a.jpg

     

    I've made a LOT of kraut in my life. I never made it with cucumbers in it. Makes sense, though; I've fermented pickles, and that's the same thing, and the cucumber brings some more water to the brine. I still made extra brine, just to avoid the issue I had this summer, when I don't think I had enough brine. Plus, grocery store cabbage is drier than just picked cabbage.

     

    The LGD makes me sad -- sad this book came out at a time my herbs are about to be done.  I have some whipped ricotta cheese spread blended with it in the fridge as we speak. That's pretty awesome. 

     

    One periodically comes across a cookbook that one recipe is worth the cost of the book. Mark Bittmann's How To Cook Everything was worth it for the pizza dough recipe and the technique on fried rice. This one is worth it for LGD. But there is so much more! 

     

    Trader Joe's sells a kraut that has Persian cucumbers in it--it is one of my favorite krauts!

    • Like 4
  9. 20 hours ago, blue_dolphin said:

    Aside from the crispy bits on top, I'm not a huge fan of the breakfast casserole but I decided to give the Does Not Disappoint Breakfast Casserole from This Will Make It Taste Good a try anyway.  This is a fairly standard example of this type of thing.  Sturdy bread, sausage, some vegetables (spinach & roasted red peppers), cheese and a custard mix of eggs, milk and cream.  The twist here is chopping a cup of  Red Weapons and mixing that into the custard mix for a flavorful, vinegary punch.  I really liked that and I'll add them to the egg mixture next time I make a frittata. In fact, I'd switch out the bread for potatoes and turn this into a frittata. I also very much liked the cheese cut into 1/4" dice rather than shredded.

    Before baking:

    IMG_3257.jpeg.3c4812e621a9e5976f4e14a913319699.jpeg

     

    And after:

    IMG_3258.jpeg.a7a694e42d55b118d41d31c80deb6307.jpeg

     

    I made a half-batch baked in an 8-inch pan and baked ~ 45 min instead of a full hour.  I also cut the sausage back from 8 oz to 5 and the cheese from 5 oz to 4, both for the half batch and that was plenty. 

    If you like breakfast casseroles, this is a good one to try and if not, Red Weapons are still an excellent ingredient for other egg dishes. 

    That looks delicious!!

    • Thanks 1
  10. 24 minutes ago, blue_dolphin said:

    I know you said the How to Make Jelly Out of Almost Anything posts are vague but that one at least gives fairly specific quantities to jump off from.

    Salt level is going to be a potential issue with many dill pickle brines.  A savory note is nice but it doesn't sound like you want a completely non-sweet aspic-sort of thing.  Or maybe that IS the goal?

     

    I'd say to take a look at some of the herbal jelly recipes out there. I bought a rosemary jelly that was mostly savory, but it had an apple base for the sugar. It was not terribly sweet and was amazing on a ham sandwich. My goal is to duplicate that some day. So, maybe use a fruit juice for the sweetness?

×
×
  • Create New...