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7 minutes ago, CantCookStillTry said:

It was so spicy.

My 7 year old ate it in silence with a lot of water.

 

If something is very spicy, the last thing to drink with it is water. That worsens the effect. Milk or other dairy is much better.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1704089180_Risotto4mushroom10-01.jpeg.f8fee911d8202487661d9941c07bfd18.jpeg

 

Risotto, four-mushroom. 

 

321507022_Puntarelle2ways10-01.jpeg.9f9edbcff2aac4db91658a736348ed71.jpeg

 

Puntarelle, two ways.  Alla Romana (interior shredded, soaked in cold water, and dressed with anchovies, garlic, olive oil, lemon juice). Outer leaves were boiled, squeezed dry, and sautéed in oil with garlic and red pepper flakes.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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14 hours ago, TicTac said:

40 minutes of foraging with my 7 y/o produced this 3F50FDD2-57E3-4624-AFFD-32BC6F94A5B9.thumb.jpeg.dec3dd5eaab556e111b943372b33d992.jpeg
which turned into this 

 

 

Nice. Around where I live I'm seeing LOTS of A. campestris right now, which would be good news if the property managers didn't have a crew come in and spray the grass 3 times every summer (most recently, just last week).

I'm hoping to get out into the little patch of mixed forest nearby for an hour or so, and see whether the rain has given me a late flush of boletes or maybe some winter chanterelles.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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On 9/30/2020 at 8:45 PM, heidih said:

I really have been yucca deprived.  Soon. Sauce detail?  I am good with plain  boiled but appreciate other iterations

 

 

The sauce was very very simple.  I don't think that yucca really needs much. I just browned up the onions, added the garlic and let it cook for a few minutes, then added some black pepper, then some stock, and poured it over the yucca. 

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Picked up a pack of boneless skinless chicken thighs

 

Best thing at the moment was to smoke them then pull them to shred the meat.   
Ate one straight off the smoker while waiting for my wife to get home from work. 
 

 

AF101A52-5B87-4ED5-AEC6-6947B9BCB9C7.jpeg

Edited by scubadoo97 (log)
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Had to get some oysters, pre-sunset

 

oysters.thumb.jpg.7d5728036ce7ac363a1156412c3809b7.jpg

 

After, I made frutti di mare, minus shrimp.  This is my sister's which has lobster, mine did not.  Another post-sunset picture.  The artificial lighting in this house is not conducive to food photos 😞

 

fradiavolo.thumb.jpg.ef3259a18b7f6d1f0a15e4bf7188d2b4.jpg

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12 hours ago, weinoo said:

1704089180_Risotto4mushroom10-01.jpeg.f8fee911d8202487661d9941c07bfd18.jpeg

 

Risotto, four-mushroom. 

 

321507022_Puntarelle2ways10-01.jpeg.9f9edbcff2aac4db91658a736348ed71.jpeg

 

Puntarelle, two ways.  Alla Romana (interior shredded, soaked in cold water, and dressed with anchovies, garlic, olive oil, lemon juice). Outer leaves were boiled, squeezed dry, and sautéed in oil with garlic and red pepper flakes.

 

WOWZER!   Inspired and delicious.

eGullet member #80.

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Sous vide pork chop:  133F x two hours and vegetable lasagna.  The lasagna was delicious.  A Marcella Hazan recipe..the baking instructions sucked but once I realized that it was successfully baked...something like 18 layers with three different kinds of veggies. Leftovers heated up in the CSO on bake steam really well.....but it was a large beast...feeling much like a ham and two people.

 

0.thumb.jpeg.6b9a8fb108d0c6cdf9497f418f2f5170.jpeg

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Khadi with onion pakoras. Khadi is a lightly spiced yogurt soup/stew thickened with chickpea flour. Finished with a tadka of spices and chilies in butter. The spices use include turmeric, bay leaves, curry leaves, mustard, dried chili, cumin, coriander, mustard. The pakoras are chopped onion, chilies and spices, chickpea flour and yogurt.

Egg curry with a few spices, including ginger, garlic, cardamom, bay leaves, cumin, coriander, fennel seeds, cinnamon, pepper. Onion, tomatoes, chilies.

 

 

PXL_20200922_182648711.jpg

PXL_20200922_183137118.jpg

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~ Shai N.

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4 minutes ago, mgaretz said:

I'm not sure what this is!  Shrimp with rice, simmered in chicken stock (and some yellow food coloring) with chives, carrots, peas and Brussels sprouts.

 

Interesting on the yellow coloring. I thought it was turmeric maybe. Just for visual appeal? I just looked at the 3 pasta and rice packets stepmother has in her stuff to take to her exit house.  All 3 Knorr use turmeric or annatto. 

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1 hour ago, heidih said:

Interesting on the yellow coloring. I thought it was turmeric maybe. Just for visual appeal? I just looked at the 3 pasta and rice packets stepmother has in her stuff to take to her exit house.  All 3 Knorr use turmeric or annatto. 


I’ve used turmeric in the past, but often I find it will leave a bitter taste. So I just went with a few drops of coloring. 

Mark

My eG Food Blog

www.markiscooking.com

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My NEW Ribs site: BlasphemyRibs.com

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@shain – would you possibly share the recipe for those cornmeal sour cream biscuits?  They look delectable. 

 

@Shelby – sorry about that bun fail – at least it wasn’t YOUR fail.  And if I am killing you with the gyros, you are retaliating with fried chicken!  It looks so good and I could eat it twice a week and be happy.

 

Dinner Thursday night was frozen Chicken Kiev and rice:

IMG_3634.jpg.ae3376bb0a9b58a01f16dd070d0d30b3.jpg

This is a frozen Kiev that we like a lot.  The chicken is raw when you put it in the oven, so the texture is good.  Chicken Kiev used to be my go-to company meal, but I haven’t made it in years.  Chicken Kiev, egg noodles (rice was too temperamental), broccoli and strawberry Napoleons for dessert.  That might be a fun topic – “What was something you used to make often that you never make anymore – and Why?”  It was served with gazpacho and sourdough (no picture).  

 

Last night I made @weinoo’s (eG) Spaghetti with Clams, shared with Jessica.  My meez:

IMG_3641.jpg.c5f9cb0e2666d61bdeed079843776e8e.jpg

 

Sautéing shaved garlic, parsley, crushed red pepper in olive oil:

IMG_3646.thumb.jpg.8b9ef14c9921e792d8357009bea034be.jpg

 

Finished dish:

IMG_3648.thumb.jpg.deb1d4c666f8a45de3c78c7694a02ecf.jpg

This was absolutely excellent.  Jessica, who had never had it before loved it.  I grew up on linguini with clam sauce made with straight Progresso white clam sauce.  That’s what my friends’ moms made, too.  I always liked it just fine, but this is a whole other thing.  Since it calls for really concentrating the sauce and finishing the pasta in it, the flavor is so much more intense than any I’ve had before except in restaurants. 

 

Salads:

IMG_3644.jpg.804d8270c642baebc18c1aed5f407fbf.jpg

 

Sourdough and extra virgin olive oil:

IMG_3645.thumb.jpg.b0a16643594b580bb6af97bed0ea268c.jpg

Thanks so much, @weinoo!

 

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Tonight I baked the rose fish from yesterday with some cherry tomatoes and potatoes, side of bai tzai, sauté cremini mushrooms and xialong bao from TJ’s for the kids. Yesterday, I baked that huge barrel fish head and cooked the fillet for the kids. Simple salad on the side. The meat from the head was a lot but not that much, leftovers were finished at lunch today. 

AFBD2705-FCBF-472E-873E-27559421A7DD.jpeg

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E781025C-34C6-41A0-8A61-1FA48DF6AE75.jpeg

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39 minutes ago, Margaret Pilgrim said:

Yard chard alongside chicken thigh marsala

IMG_0393.thumb.jpg.56051de2ca4edf7931a4eaaed899a446.jpg

 

Chocolate guinness cake

IMG_0392.thumb.jpg.9c48368f1ac97e9056b10a58d398e3fc.jpg

 

i gave away half this cake to a friend who dropped off some homemade pasta.   Husband is not amused.

 

More about the cake, please. Got a recipe? I can understand your husband's pique, even as I applaud your swapping-choices.

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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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