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Posted
3 hours ago, Shelby said:

  Cuba!!!  Can't wait to see what you eat!!!  Have fun!!!

 

 

I so second this!!!  This is one place I really, really want to visit.   Any paradors on the horizon?   Or a visit to the ice cream shops?

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Posted

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 Just a simple salad. (Eggs cooked in the Instant Pot.)

  • Like 12

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

Posted

Wild rockfish with beans.  Very beige but very tasty.   It does not stop to amaze me how non stick my Darto pan is.

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  • Like 12
Posted

Last night's dinner.

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Honey Garlic Chicken

 

St. Patrick's Day dinner. Something simple on a work night.

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Put a pot of Potato Leek soup on to simmer when I got in from work 

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and baked two small Soda Breads. A Bacon, Cheddar and Green Onion version for Moe and I and the same for Matt minus the bacon.

  • Like 18
  • Delicious 1
Posted

  I didn’t cook it but cheesy Geechie boy grits. Where have grits been all my life? They are delicious and I could eat them for every meal. 

  • Like 3
Posted

A lovely roast @chefmd helped me to pick out.  By the way, the butcher was right, there were bones in it.

 

RoastRaw03202018.png

 

 

As far as I can recall this was my first ever roast with crackling.

 

RoastCooked03202018.png

 

 

Prepared in the CSO by the instruction manual.

 

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Accompanied by applesauce and freshly pounded mace.  Kilogram of bread and liter of MR.  Eventually I had to pause for ice cream, whipped cream, and preserved walnuts.

 

  • Like 21
  • Delicious 3

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted
3 minutes ago, JoNorvelleWalker said:

Dinner03202018.png

 

 

What is the green herbery? Looks lovely.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Posted
1 minute ago, liuzhou said:

 

What is the green herbery? Looks lovely.

 

Thanks, fresh spring* rosemary.  May be eaten raw.

 

*the rosemary bush is optimistic.

 

 

  • Haha 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted
1 minute ago, JoNorvelleWalker said:

 

Thanks, fresh spring* rosemary.  May be eaten raw.

 

*the rosemary bush is optimistic.

 

 

 

Thanks, my first idea was rosemary, but it looked too green.  Spring rosemary. I've grown rosemary in the past, but never thought to use it at that stage.

 

Believe it or not, I know a woman called Rosemary Winter! I don't think they are related.  :D

  • Like 2
  • Haha 2

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Posted

Sunday, roasted rack of lamb with twice baked potato, cauliflower cheese, and spinach

 

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Last night, a quick stir fry to use up all the bits of vegetables, leftover rice, and chicken I found in my fridge

 

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  • Like 19
  • Delicious 1
Posted (edited)

Tonight,  I made that ancient British dish dating back to prehistory and loved by the Picts and Gaels in their dozens.

 

Spag Bol

 

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Beef, tomato, garlic, onion, extra virgin olive oil from the olive plantations of Auchtermuchty harvested by Siobhan , the only virgin in Auchermuchty, and don't forget the secret, final ingredient introduced to the UK before it was U or K by none other than Sean Connery's great, great, great ad nauseum grandfather, Williiam McConnery Esq., known to all as Silly Willy.  I refer, of course, to Star Anise or as they are otherwise known, haggis droppings. In the Scots Gaelic this is called umami.

 

Spag(hetti) , as everyone knows, was invented by the younger brother of the famous Marco, Mr. Dave Polo an itinerant Italian ice-cream vendor in Edinburgh. Hetti was his wife. The origins of "spag" are lost in the mists of Glencoe. Dave also invented a game in which upper class twits ride around on horses missing balls. The players miss the balls. The horses are reproductively intact. Unfortunately, so are a few of the players.

 

Served with a sprinkling of Gran Biraghi, a cheese-like substance named after the grandmother of the notorious highland chieftain Biraghi, which in the Pictish language means, "I'd prefer a hamburger".

 

To the right of my plate you may see a Microplane, an ancient Scottish weapon designed to inflict near maximum pain on the enemy - mainly the English.  For maximun pain we played bagpipe music.

Edited by liuzhou (log)
  • Like 4
  • Haha 19

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Posted

Last night was Slow Cooker Cranberry Pork Roast, red cabbage and green beans.  The flavor and ease of the pork was great. It was also VERY tender. But it was a little dry, as slow cooker meats sometimes are. I’m thinking that it is because of the low-fat nature of a pork loin. The sauce helped the dryness, though.  Corn muffins would have been nice with this. 

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Served with red cabbage and green beans.

  • Like 11
Posted
15 hours ago, JoNorvelleWalker said:

A lovely roast @chefmd helped me to pick out.  By the way, the butcher was right, there were bones in it.

 

RoastRaw03202018.png

 

 

As far as I can recall this was my first ever roast with crackling.

 

RoastCooked03202018.png

 

 

Prepared in the CSO by the instruction manual.

 

Dinner03202018.png

 

 

Accompanied by applesauce and freshly pounded mace.  Kilogram of bread and liter of MR.  Eventually I had to pause for ice cream, whipped cream, and preserved walnuts.

 

Oh yes, I recognize that roast.  It looks good before but absolute gorgeous after the cooking!  And that crackling skin...

  • Like 4
Posted

It is March 20th.  Snowing in Arlington, VA.  DH requested borscht.   At least I am not in Russia...

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  • Like 14
Posted

We had lamb dumplings; eggplant from M. Clarke's Dinner Book; leftover duck with mandarin pancake.  Not a lot of veggies......tomorrow.  We pigged out on Korean Food for lunch so all and all a stellar day!:smile:

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  • Like 17
Posted

Emergency preparedness.  Power may be off soon, so I am finishing the ice cream.

 

  • Like 2
  • Haha 11

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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