• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

SobaAddict70

eG Foodblog: SobaAddict70 (2013) -- La Cuisine du Marché

162 posts in this topic

Still trying to understand how you can turn out such incredible meals from your very compact kitchen.

dcarch

Share this post


Link to post
Share on other sites

Always a pleasure seeing your menus and food!

Share this post


Link to post
Share on other sites

wonderful blog. got me more intersted in veg.

looking forward to you fall blog. more veg, fall style

thanks for taking the time and effort for us.

Share this post


Link to post
Share on other sites

Lovely food. On the baked egg dish that was shown with the asparagus salad - did you have anything like some crusty bread with that?

nope. if I eat carbs too early in the day (it's 7 pm now but it's 2 pm for me, body-clock wise), I fall asleep.

oddly enough, I get more energetic as the day goes on, which is why during the weekend, my schedule is inverted.

you and my husband!! on the weekend he turns into a vampire. showed him your food pix and now he wants me to recreate some of your more vege-centric dishes.

No good farmers markets around here yet but we are off to Poughkeepsie so I can stop at Quattro's store and use some of my gift certificates. Nice work, Stash.


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

I suppose I shouldn't have worried, but next time I'll reduce the amount of liquid since the dough didn't feel "right". I had to add more flour than the recipe called for.

attachicon.gif062-001.JPG

attachicon.gif067-001.JPG

If you have "Vegetarian Cooking for Everyone" (by Deborah Madison), this is found on page 667.

Will be having this for breakfast tomorrow.

Don't reduce the amount of liquid. You are not baking in a hermetically controlled environment therefore humididity affects how much flour will be required. Trust your hands.

1 person likes this

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

I suppose I shouldn't have worried, but next time I'll reduce the amount of liquid since the dough didn't feel "right". I had to add more flour than the recipe called for.

attachicon.gif062-001.JPG

attachicon.gif067-001.JPG

If you have "Vegetarian Cooking for Everyone" (by Deborah Madison), this is found on page 667.

Will be having this for breakfast tomorrow.

Don't reduce the amount of liquid. You are not baking in a hermetically controlled environment therefore humididity affects how much flour will be required. Trust your hands.

well, it WAS 89 F+ that day, so that might have had something to do with it. hmmmm....

I was wondering why the yeast didn't turn foamy too.

Share this post


Link to post
Share on other sites

Lovely food. On the baked egg dish that was shown with the asparagus salad - did you have anything like some crusty bread with that?

nope. if I eat carbs too early in the day (it's 7 pm now but it's 2 pm for me, body-clock wise), I fall asleep.

oddly enough, I get more energetic as the day goes on, which is why during the weekend, my schedule is inverted.

you and my husband!! on the weekend he turns into a vampire. showed him your food pix and now he wants me to recreate some of your more vege-centric dishes.

No good farmers markets around here yet but we are off to Poughkeepsie so I can stop at Quattro's store and use some of my gift certificates. Nice work, Stash.

LOL. thanks suzi. YAY!!!

Share this post


Link to post
Share on other sites

Still trying to understand how you can turn out such incredible meals from your very compact kitchen.

dcarch

I guess I just try to make the most of things given what I have. Space is not an issue -- a while ago, I was contemplating making cocido madrileño as well as a bollito misto -- just to see if I could do it. But then I realized that leftovers would have been an issue, so that will have to wait until I move to San Francisco. The guy I'm long-distance dating has already expressed an interest in trying my cooking.

ambra/rotuts -- thanks!


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites

I've just read through your entire blog last night & this morning. How marvelous! Thank you for taking the time and making the effort to do this for us.

Empathysizing with the small kitchen, but I know it's possible. We went cruising on our 35' sailboat & then continued to live aboard for 10 years. My little L-shaped galley was about 3' x 4' - not "floor space", that included the counters, stove, sinks, fridge, and my floor space was about 2' x 2'. People were continually amazed by what I could produce from that limited space - and Presentation was always Key!

Thanks again, for this wonderful peek into your culinary life.

Share this post


Link to post
Share on other sites

I've just read through your entire blog last night & this morning. How marvelous! Thank you for taking the time and making the effort to do this for us.

Empathysizing with the small kitchen, but I know it's possible. We went cruising on our 35' sailboat & then continued to live aboard for 10 years. My little L-shaped galley was about 3' x 4' - not "floor space", that included the counters, stove, sinks, fridge, and my floor space was about 2' x 2'. People were continually amazed by what I could produce from that limited space - and Presentation was always Key!

Thanks again, for this wonderful peek into your culinary life.

Was my pleasure. :smile:

Shelby -- thanks!


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites

Soba,

Thank you so very much for the blog. We greatly enjoyed seeing the beautiful presentations and getting some great new ideas for vegetable dishes.

Kay

1 person likes this

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Ian Dao
      Hi everyone, 
       
      Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. 
       
      Thank you and have a great week =D 
       
      Guten Hunger (German)
      Mahlzeit (Austrian) 
      --> Enjoy your meal =D 
       
      www.iandao.com
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
    • By Chef Margie
      Hello Everyone!
       
      Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion.
       
      Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we actually met, working BOH at a local Vietnamese restaurant in LA). Having attended college majoring in accounting as an undergrad and grad, I orignally wanted to become a licensed accountant for finance and real estate, but it was not fulfilling and the content honestly bored me to death! I also desired to leave the corporate business world and join the professional kitchen. So I took the leap, graduated culinary school, quit my desk job, and worked in the professional kitchen. Then my health and finances took over, and I had surgery and I needed more money to survive in a city of ridiculous rent prices. I had to leave the kitchen and go back into accounting. Fast forward to 2017, I am currently unemployed having been laid off two days before Christmas the prior year! Using this as a sign and as an opportunity for self growth and realization, I am once again on the culinary path. Not necessarily to work on the line, but to learn more, cook and bake more at home, and expose myself out there to all things food and kitchen. Not also forgetting to mention I am always surrounded by food: Louis is also still in the professional kitchen, and we WILL have that restaurant one day (dreams DO come true, I just know it!).
       
      Anyhow, I am super excited to be posting here and exchanging ideas! See you out there! 
       
      Margie
    • By ElsieD
      We are at the airport waiting to board our flight.  As we seem to have interested folks from different parts of the world who may not know too much about our province,  I thought I would start this blog by giving you an overview of Newfoundland and Labrador (NL).
       
      Before Newfoundland  became part of Canada in 1949, it was a British Colony.  Cupids, a town on Conception Bay, was settled 406 years ago, and is the oldest continuously settled official British community in Canada.  Most of the early permanent settlers came from southwest England and southeast Ireland although  the French also settled here and in the 17th century Newfoundland was more French than English.  French is still spoken in Port au Port Penninsula, on the western side of the island, with English spoken everywhere else.   Just off the coast of south west Newfoundland, St. Pierre et Miquelon are islands that are still a colony of France.  There is a regular ferry service between Fortune, NL and St. Pierre et Miquelon.
       
      Geographically, the capital of St. John's is on the same latitude as Paris, France and Seattle, Washington.  In size, Newfoundland and Labrador is a little smaller than California, slightly bigger than Japan and twice the size of the United Kingdon.  NL covers 405,212 sq. kilometers (156,453 sq. miles) with over 29,000 kilometers (18,000 miles) of coastline.  By itself, the island of Newfoundland covers 111,390 square kilometers (43,008 sq. miles).
       
      The population of NL is 510,000, of whom 181,000 live in St. John's.  While there are some larger towns, vast areas are sparsely populated.
       
      In Newfoundland there are no snakes, skunks, racoons, poisonous insects or arachnids.  There is also no ragweed - allergy sufferers rejoice!  There are over 120,000 moose and it is home to one of the world's biggest caribou herds.   They also have some of the continent's biggest black bears.
       
      Note: This information was taken from the official Newfoundland and Labrador web site.
  • Recently Browsing   0 members

    No registered users viewing this page.