Jump to content
  • 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 a free account.

Recommended Posts

13 minutes ago, Kim Shook said:

Generally, I put a little bowl of radishes or carrot curls (remember them😄?) in the middle.  Got in a hurry this time and forgot.  

Oh yes part of the ice cold cruditee platter at fancy pants (to us) restaurants

  • Haha 1
Link to post
Share on other sites

Finally bought another deviled egg platter -- which has the big round thing in the middle. It's carnival glass, so I bought a carnival glass bowl to set in the center of it. I've used it for ham salad, English pea salad, or just a mix of pickles.

 

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
Posted (edited)
3 hours ago, Anna N said:

Curiosity got the better of me and I found this which looks so much like your platter:

 

Here.

That's so funny that someone "showcased" it.  I really like this one a lot, but I'm 99.9% sure that I found it at Dollar General!  

 

@kayb - I'd love to see that platter!  Maybe in the "Fun Stuff" thread?

 

Edited by Kim Shook (log)
  • Like 2
Link to post
Share on other sites
25 minutes ago, Paul Bacino said:

The Egg Salad Sammie!!

 

Soft boiled egg/ Dukes/ bok Choy/ Hot sauce/  Daves bread

 

51177130630_8b63d0ae4e_b.jpg

All the Dave's bread repeatedly on eG has me thinking I need to try. Egg is to my liking

  • Like 2
Link to post
Share on other sites

White Bean & Pimentón Dip from Julia Turshen's Simply Julia

IMG_3883.thumb.jpeg.7a2eb6bf12a9250f0b00a2410647d326.jpeg

The smoky flavor isn't my all time favorite with fresh vegetables but it's super quick and easy so I'll keep this recipe in mind. 

  • Like 4
  • Delicious 4
Link to post
Share on other sites
1 hour ago, blue_dolphin said:

White Bean & Pimentón Dip from Julia Turshen's Simply Julia

Even I will not deny that it is one of the most beautiful dishes I have seen recently. Doesn’t mean I would eat it though. But I am still tempted by that book. 

  • Like 1
  • Thanks 1

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

Link to post
Share on other sites


Not a pretty lunch. Smoked sausage with pepper jack. I’m really only posting because of Maggie’s eyes.

 

 

17E933B6-BAC8-4B53-BD1A-A444FDB12950.jpeg.0762f14192593d3cfbc2d8fffefacdcc.jpeg

  • Like 4
  • Delicious 1
  • Haha 6

Dear Food: I hate myself for loving you.

Link to post
Share on other sites

Im putting this in Lunch 

 

but it was more like Breakfast ;

 

went to MarketBasket very early for SeniorHours

 

5:45 am   got a few things , including my first loaf of

 

Dave's killer Bread :   21 seed :

 

D21.thumb.jpg.44b4e0b6bd8e576cd3af86f83fd228f8.jpg

 

made a HoneyHam and Swiss  ( picked that up at the Pre-Cut cooler )

 

lettuce , tomato sliced thin ( consistency of an apple it was )  mayo dijon 

 

19558402_HCD21.thumb.jpg.188e17ef7573367d545e9a84a9b8dde7.jpg

 

had not had a sandwich like this in one ++ years.

 

it was very tasty.  I liked the bread for this sort of thing.

 

 

  • Like 8
Link to post
Share on other sites
47 minutes ago, rotuts said:

I liked the bread for this sort of thing.

I am glad you liked it. I found it so sweet I wondered why I didn’t just stuff my meat into a piece of sugarcane! 😂 perhaps the Canadian formulation is different than the US formulation? Hard to say. 
 

  • Like 1

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

Link to post
Share on other sites
Posted (edited)

@Anna N 

 

I completely agree with you about the sweetness.

 

I was going to mention that , then chose not to.

 

I would prefer a little less added sugar , 

 

but that's not going to happen any time soon 

 

this loaf has Total sugars : 5 g , added sugars : 5 g

 

that per slice !

 

w IndustrialBreadMakers .Dave , AgraCon , nor ConAgra

 

the bottom line is the bottom line.

 

Davemarketsitself as , you know , each slice I eat

 

adds  ( so much time ) to my life.

 

but might , because when I chewing down dave , 

 

Im not chewing down a glazed BearPaw.

 

more or less.

 

and all the seeds and stuff ?

 

I do have some dental floss 

 

wonder what a ' fresh loaf '

 

of Whole Grain , w seeds etc might be like

 

w no added sugrars

 

Id have to make hot myself 

 

which is an idea ..............

Edited by rotuts (log)
  • Like 1
  • Thanks 1
Link to post
Share on other sites

Saj bread with slow cooked haminados eggs, zaatar, olive oil, tomatoes, scallions, parsley, mint, olive oil, lemon. Grilled crisp and served with labneh and zaatar.

The traditional preparation is made with tabbouleh salad, but it makes little sense to make it especially for this, so I added its components sans bulgur.

Ouzo-limoncello as a lunch time digestif :P 

 

PXL_20210202_203932243.thumb.jpg.b74a0f2fa58d16e5b1b49ef548e12057.jpg

PXL_20210202_202826059.thumb.jpg.c09f369f174cf539283362afc4a8c5c3.jpg

PXL_20210202_202849911.jpg

  • Like 8
  • Delicious 3

~ Shai N.

Link to post
Share on other sites
9 minutes ago, shain said:

Ouzo-limoncello


Hmm ... that sounds like an idea. What are the proportions (and serving size / mode) ?

  • Like 1
Link to post
Share on other sites
40 minutes ago, Duvel said:


Hmm ... that sounds like an idea. What are the proportions (and serving size / mode) ?

 

Depends on the sweetness level you like and that of the cello, apx equal. Simply mixed, I use a stone ice cube as to not dilute it. Though I must admit I like this preparation better with orangecello.

 

If you enjoy gin, than gin and limoncello is my preferred combination, same method. Also great mixed with soda water.

  • Like 2
  • Thanks 1

~ Shai N.

Link to post
Share on other sites
On 5/12/2021 at 6:09 PM, Kim Shook said:

That's so funny that someone "showcased" it.  I really like this one a lot, but I'm 99.9% sure that I found it at Dollar General!  

 

@kayb - I'd love to see that platter!  Maybe in the "Fun Stuff" thread?

 

I'll try to remember that, next time I get it out.

On 5/13/2021 at 10:24 AM, rotuts said:

ive noted the bread is in my area

 

hopt to try some soon.

 

thinking about a Tuna sandwich on 21 WG.

 

Let me commend to you King Arthur Baking's Harvest Grains Bread. I sub sprouted wheat flour for the white whole wheat, because I misread the recipe the first time, and I also brush with egg wash and top with "Everything" bagel topping before baking. Fine stuff.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites

Naan topped with pesto, pine nuts, shredded mozz, rotisserie chicken, and sautéed shiitake mushrooms. 
 

0484C040-60A2-4336-8909-7E65DFEF22CF.jpeg.729103acb407959ee5d7ef7ea5c36871.jpeg

 

 

  • Like 4
  • Delicious 1

Dear Food: I hate myself for loving you.

Link to post
Share on other sites

 We have @CantCookStillTry, now we also have CantBakeStillTry!

0f0oSd9.jpg

 

Crumpets baked in the oven (second try).

asR2xfU.jpg

 

Radishes and cottage cheese

yxD6PeK.jpg

 

Radish-buttermilk "soup". Just the 2 ingredients made in a blender. Green paste is pureed radish leaves.

JvICV2n.jpg

 

Scrambled eggs on toast

W78hjHP.jpg

 

The paste (anchovies and semi-dried tomatoes in oil crushed in a mortar)

d64u0Q1.jpg

 

On 5/13/2021 at 8:35 PM, patti said:

I’m really only posting because of Maggie’s eyes

 

mkILEAk.jpg

  • Like 8
  • Delicious 1
  • Haha 8
Link to post
Share on other sites

Grilled ham and Swiss on rye, with tortilla chips and spicy guacamole from Fresh Market.

 

 

71D1CB9C-B912-46A2-9A6A-EBB4F32BA7FB.jpeg.79e55ed667358e7e580f1a2626022eb7.jpeg

 

 

 

  • Like 6
  • Thanks 1
  • Delicious 2

Dear Food: I hate myself for loving you.

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...