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Mellowing in Manitoulin.


Anna N

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8 hours ago, Anna N said:

That hairy monster may mark the end of a long and lovely friendship.  We have one melon. I want to make soup. Kerry wants to stuff it.  I may tell her where before this saga is over. xDxDxD


Judgement of Solomon: split it lengthwise, stuff half and cut the other half up for soup. :D Although, I can't really get a sense of scale as to how big the thing is from the picture... maybe it's too small for that approach.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Sharing 4 apps at Respect is Burning in Sudbury

 

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meatballs with porkbelly in the sauce 

 

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caesar salad with warm lardons 

 

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crispy mushroom salad

 

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mussels with  a chili sauce 

 

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12 hours ago, Anna N said:

That hairy monster may mark the end of a long and lovely friendship.  We have one melon. I want to make soup. Kerry wants to stuff it.  I may tell her where before this saga is over. xDxDxD


The solution to your one melon dilemma : use 1/3 for soup 'cos that's all you'd need for soup for two, especially if you add tofu. Stuff the other 2/3 and use it for the main course. Add the leftover meat stuffing into the soup!
Now, come out, shake that melon, and get cooking!:P

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Dejah

www.hillmanweb.com

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3 hours ago, Kerry Beal said:

Breakfast at Maranatha in Espanola - not a fancy place!

 

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Look carefully. Is the dog looking at the sky or over his shoulder?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 hours ago, Shelby said:

How were the meatballs with pork belly???  I'm starving.  I think I would have been face down in that bowl lol.

Quite yummy! Meatballs with meat sauce - what's not to love?

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31 minutes ago, Anna N said:

Look carefully. Is the dog looking at the sky or over his shoulder?


Yes.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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5 minutes ago, ElsieD said:

 

Was that Keurig a thrift shop find?  If so, I'm jealous.

Yup - it was Sally Anne and it was half price electrical appliance day. They had two Keurigs - both labelled as tested and working. This way we can leave one up here saving Anna the trouble of bringing her little one. And it makes larger cups.

 

 

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In the next to the last photograph, right in the center, is a bag of potatoes that Kerry was able to find. These are a new breed of low G.I. potatoes. 

 

Click

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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What a fun haul from your day's shopping!  I wish I had a thrift-store-shopping buddy within easy distance.  It would be more fun.  Come to think of it, it would also be more expensive. Maybe it's a good thing my thrift-store buddies live far away.  xD

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

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"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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how do those low GI spuds taste ?

 

I was surprised to learn that IP'ing potatoes , letting them cool   changes the GI

 

ie  for potato salad.    they can then be reheated w that lower GI.

 

that the index actually is for these IP'd potatoes I can't say.

 

any data on the Aussie index ?   window dressing ?

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10 minutes ago, rotuts said:

how do those low GI spuds taste ?

 

I was surprised to learn that IP'ing potatoes , letting them cool   changes the GI

 

ie  for potato salad.    they can then be reheated w that lower GI.

 

that the index actually is for these IP'd potatoes I can't say.

 

any data on the Aussie index ?   window dressing ?

Article from CBC - GI appears to be 53 vs 77 for 'regular' potatoes (not sure if GI different for waxy vs russets).

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Very slow start this morning though it looks to be a beautiful day. image.jpeg

 

not a very interesting breakfast. "Chewbacca" stuck under the broiler of the CSO and then some butter and some store-bought apricot jam. 

 Hoping to accomplish a few things today including stuffing that damned melon and making some chicken soup. We shall see how it goes. I am very partial to Ming Tsai's  pork and shrimp filling for potstickers and think I will use that to stuff the melon and perhaps some of the banana peppers.   So I'm off to the kitchen to see how much trouble I can get into today.  Kerry has gone off to work  but will come home as soon as she has cleared out the ER waiting room.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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14 hours ago, Smithy said:

I wish I had a thrift-store-shopping buddy within easy distance.  It would be more fun.  Come to think of it, it would also be more expensive.

This week's thrift shopping saw me in six stores. I spent 50 cents in one store. That's it. Now if my DW had been with me ...

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Porthos Potwatcher
The Once and Future Cook

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So I donned the finest surgical gloves that money can't buy and attacked the hairy monster.

 

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I had already made up of filling of pork and shrimp which we had taste tested. So I dusted the inside of the rings with cornstarch and filled them with the stuffing.

 

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 I chose not to mince the shrimp but to keep it in pieces that at least you knew it was shrimp.

 

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There was still an awful lot of filling left so I made an attempt at filling the banana peppers which we will also try to steam.

 

 That still left some filling so  I made meatballs and poached a few of them and some chicken soup but I suspect we will steam the remaining ones.   I also put some cut up melon in the soup but it is completely tasteless and has no texture hardly at all.

 

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 The chicken soup served as my lunch but it was not particularly good. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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