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'Tis Hunting Time--A smallish blog


Shelby
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I might have purchased a dove for six dollars back in the day. It was not a sober decision. It was the type of place where you pick out your poultry and they slaughter it for you but I just wanted a dove. I named it Dovely Lovely. They put it in a box with feed. I took it to a bar on a busy Friday night. It caused quite the distraction. 
   Even in my inebriated state, once we went back to my then boyfriends place and he tried to insist it could live in his garage I refused. I tried to let it go but it didn’t move very far.
 

Definitely NOT my best decision or moment but yea, for a few hours I was the somewhat abashed owner of a dove. 
 

My twenties are full of crazy stories.

 

I have never eaten dove although yours look delicious Shelby. 
 

  

Edited by MetsFan5 (log)
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Happy Sunday! Your food, energy and photography still continue to amaze me, but the eggplant parmesan is the one still haunting me. I know what a pain it is and how good the reward when it's done right. (The same is true for doves, as I recall, but I don't have access to them.)

 

My question: when you fry those eggplant slices, do you do that inside the house, or outside where spatters won't matter? Or have you worked out how to fry them without spattering? Please give more detail. I'd love to have some of that golden-brown goodness in my repertoire.

 

On 9/17/2021 at 9:19 AM, Shelby said:

<snip>

This beauty might be the only one that I get from the garden.  There are more on, but they are still babies.

 

thumbnail_IMG_1294.jpg.50044314b65f8c02ab5ab0011bbcfc16.jpg

 

I turned him into eggplant parmesan.  

 

Flour, egg wash, panko mixed with parm cheese

 

thumbnail_IMG_1301.jpg.257754e9392a50f0e4e95c6f5c4ddc5b.jpg

 

Fried

 

thumbnail_IMG_1302.jpg.d16d86660b8d92545e81cccb22527e56.jpg

 

Covered with cheese and sauce and baked.

 

thumbnail_IMG_1304.jpg.748fddd9f62cd4c52a1cc973e00bb161.jpg

I could've just had a huge plate of this and been happy.

 

 

:x

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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40 minutes ago, Smithy said:

Happy Sunday! Your food, energy and photography still continue to amaze me, but the eggplant parmesan is the one still haunting me. I know what a pain it is and how good the reward when it's done right. (The same is true for doves, as I recall, but I don't have access to them.)

 

My question: when you fry those eggplant slices, do you do that inside the house, or outside where spatters won't matter? Or have you worked out how to fry them without spattering? Please give more detail. I'd love to have some of that golden-brown goodness in my repertoire.

 

 

:x

I fry everything inside...and I make a mess, but I try to keep it at a minimum.  I use a splatter screen.  That helps a bit :) 

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Another September hunt has come to a close.  Ronnie just left to take our friend to the airport--and to drop off some tomatoes at another friends house.  I gave two grocery sacks full of tomatoes to our farmer last night....and this what's still here 

 

thumbnail_IMG_1334.jpg.85307435864afbf53ed9d8f3d2f51241.jpg

 

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thumbnail_IMG_1332.jpg.e6a0e64a29154057abd9076f6eeb182c.jpg

 

Soooo, yeah, not running out any time soon lol.  I also picked a ton of shishitos this morning.

 

Back to yesterday:  the guys worked out in the heat until about 2, so instead of appetizers I made a little lunch.  Turkey roll-ups and deviled eggs.

 

thumbnail_IMG_1327.jpg.28de61e046854f9dd5b59d8cf0377b29.jpg

 

Then I got busy canning.  Got 7 quarts done.  I'm running out of shelf space lol.

 

Dinner last night was cheeseburger pizza and a salad.  I made the dough yesterday while the mixer was unearthed from the tomatoes for bread making.

 

thumbnail_IMG_1328.jpg.7fe23f046821d6b4f09f7b33504e29ca.jpg

 

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Our friend decided he wanted a Bloody Mary this morning before leaving--helps soothe the awfulness of flying 🤣.  

 

Ronnie made a quick mix from some of the spicy tomato juice I made earlier.

 

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Celery is from the garden--I bought seeds just for fun.  Celery takes a LONG time to grow.  Ronnie started it in the greenhouse and it's just now ready.

 

thumbnail_IMG_1333.jpg.7431ed6254d2bfc3f1a8614607689987.jpg

 

So, cheers to another installment--thanks for being with me,  and I'll see you back here for deer season that begins Dec. 1 :) 

 

I'm off to unpack my Ninja Creami 😄

 

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4 minutes ago, rotuts said:

thank you.

 

are you taking pics of the same tomatoes

 

more than once ?

ttt.jpg.214e1065746b0c09c86ab65b4a4bdca9.jpg

 

I'm sure Ive seen these two before .

 

Probably!  I go through them every day and weed out the ones that need to be processed the most....

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Thanks for taking the time to share all of this with us when you are so very busy!  

I can't believe the tomatoes.  I wish I could come by and buy some from you!  

 

@Shelby, have you made @Suvir Saran's Tomato Chutney?  It's really good stuff.  If you are missing any of non-tomato ingredients, PM me your address and I'll mail you a packet. 

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2 minutes ago, blue_dolphin said:

Thanks for taking the time to share all of this with us when you are so very busy!  

I can't believe the tomatoes.  I wish I could come by and buy some from you!  

 

@Shelby, have you made @Suvir Saran's Tomato Chutney?  It's really good stuff.  If you are missing any of non-tomato ingredients, PM me your address and I'll mail you a packet. 

I wish you could too--except there wouldn't be any buying them. I'd be begging you to take them!

 

No I haven't made that.   I see two ingredients that I don't have.  I'll google to see if I have something similar or I can order.  This looks like something interesting that would be fun to have a few jars of.  Thank you!

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4 minutes ago, Shelby said:

I wish you could too--except there wouldn't be any buying them. I'd be begging you to take them!

 

No I haven't made that.   I see two ingredients that I don't have.  I'll google to see if I have something similar or I can order.  This looks like something interesting that would be fun to have a few jars of.  Thank you!

 

I see that I linked the recipe for the Tomato Chutney but there's also a whole discussion about it in this Tomato Chutney topic.  I consider it adult ketchup 🙃

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Shelby, you are so generous to share your kitchen and garden life with us! Thank you for taking the time, again. I wish I ate so well back when I was getting up early and working outside all day.

 

Love your energy and willingness to try new stuff.

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22 minutes ago, catdaddy said:

Shelby, you are so generous to share your kitchen and garden life with us! Thank you for taking the time, again. I wish I ate so well back when I was getting up early and working outside all day.

 

Love your energy and willingness to try new stuff.

This is so nice of you :) 

 

But, I don't have energy.  I have wine lol.

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6 hours ago, Shelby said:

I fry everything inside...and I make a mess, but I try to keep it at a minimum.  I use a splatter screen.  That helps a bit :) 

 

One thing I particularly like about my induction cooktop.  If I am cooking something that splatters, like bacon, I cover the area around the pan with paper towels or newspaper.  Since induction does not cause fires, it's perfectly safe and the mess is contained.

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I do use a spatter screen, but whenever I lift it to move something I get spatters anyway. I'm probably just too fussy about it! I marvel that my mother used to make fried chicken in her electric skillet on a regular basis! I'm grateful that she did, but I still marvel at it! (She admitted later that yes, she hated the mess. But we all loved her chicken, so she did it. :x )

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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6 minutes ago, Smithy said:

I do use a spatter screen, but whenever I lift it to move something I get spatters anyway. I'm probably just too fussy about it! I marvel that my mother used to make fried chicken in her electric skillet on a regular basis! I'm grateful that she did, but I still marvel at it! (She admitted later that yes, she hated the mess. But we all loved her chicken, so she did it. :x )

Moms are the best :) My grammy made fried chicken for us a lot, too.  I never remember ANY mess at all....she made it look effortless.  When I do it it's like a bomb went off.  It's a little better when I sous vide it first because it doesn't take as long to cook, though.

5 minutes ago, ElsieD said:

Thank you,  @Shelby     for another interesting blog.  Better get some rest between now and Dec. 1!

Thank you!!!

I took a very long nap this afternoon which was heavenly.  I'm now canning.  And you're right.  Dec. 1 will be here before I know it.

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