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Posted
On 10/29/2024 at 9:35 AM, KennethT said:

I don't think I'd go so far as chickens being called predators though - have you ever seen one stalk some grubs?

We had 100 or so chickens at one point when I was a kid, and I currently have a small flock. I can affirm that if it's slow enough to catch and small enough to swallow, they'll give it a try. As I write this, hens Flossie and Yolko Ono (I don't pick the names) are outside the window of my basement office, trying to decide how they might get at the spiders nesting in the windowframe.

 

I uncovered an ant's nest under a piece of wood this summer, while they were hovering in the vicinity ("Whatcha doing? ...and why doesn't it involve feeding us?") and they were in there like a marauding army, inhaling eggs, larvae and worker ants like there was no tomorrow. So no, they're not bursting from ambush in pursuit of a snail or anything, but they certainly fit the definition of a predator.

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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

 

Posted (edited)
22 hours ago, Katie Meadow said:

As for matzoh balls nothing is bettuh than light as a feathuh.

 

I didn't use seltzer or baking powder, nor did I do anything like whip the egg whites.  I've decided the key is how moist the mixture is; as I mentioned, this mixture was very wet, barely able to hold it's shape until it hits the simmering water.  Also, the longer the initial cook is (these were poached, covered, for almost an hour), seems to be another hidden trick.

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?

Posted

A couple of recent dinners.  Kale caesar salad with chicken

 

kalecaesar.thumb.jpg.9736a093a3e2e2a9a3cbd76550ce7cd2.jpg

 

 

An Ina Garten recipe for roasted salmon with melting cherry tomatoes.

 

salmonwithcherrytomatoes.thumb.jpg.18e50d9241da4fb4f7e3782d28ccffa2.jpg

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Posted
6 hours ago, chromedome said:

We had 100 or so chickens at one point when I was a kid, and I currently have a small flock. I can affirm that if it's slow enough to catch and small enough to swallow, they'll give it a try. As I write this, hens Flossie and Yolko Ono (I don't pick the names) are outside the window of my basement office, trying to decide how they might get at the spiders nesting in the windowframe.

 

I uncovered an ant's nest under a piece of wood this summer, while they were hovering in the vicinity ("Whatcha doing? ...and why doesn't it involve feeding us?") and they were in there like a marauding army, inhaling eggs, larvae and worker ants like there was no tomorrow. So no, they're not bursting from ambush in  of a snail or anything, but they certainly fit the definition of a predator.

 

The proper description here would be omnivore. Much like us, Homo sapiens, other successful groups, including many avian species, swine and others have survived and prospered simply because they could adapt to eating whatever was available.

Contrast that to koalas or pandas, or for that matter, most ruminants, which are too specialized to adapt to a different food source.

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

Posted

Wild turkey(the animal, not the beverage) gumbo with shrimp and andouille 

 

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Hunter, fisherwoman, gardener and cook in Montana.

Posted
7 hours ago, Senior Sea Kayaker said:

Contrast that to koalas or pandas, or for that matter, most ruminants, which are too specialized to adapt to a different food source.

 

Although, pandas do prefer bamboo, they are technically carnivores. In the wild they eat small rodents and other small animals as well as birds, fish, eggs etc.

 

In captivity, they do not usually have access to these.

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Posted

Sunday roast again, this time roasted duck breast fillet which peculiarly had a wing attached… Cooked over orange and red onions which made a gravy/sauce and with potatoes, white asparagus and baby carrots. Duck was slightly pink. 
 

IMG_3025.jpeg.3b0335d94ea2c501851f4d95fea10371.jpeg

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Posted
1 hour ago, Neely said:

Duck was slightly pink. 

 

As it should be. Looks great

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Posted

Had half a burger for lunch (a lot more than usual) so didn't want much for supper. Nuked a bag of popcorn--ate half and a hunk of cheese for supper.

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Deb

Liberty, MO

Posted (edited)

Forecast called for a chilly (60F) and rainy day.  Hasn't panned out as it's 70F and partly cloudy.  

 

Made a hearty 30 Minute Coq Au Vin as I thought our uncovered grill wouldn't be a good choice today. 

 

Recipe here (the only change I made is to throw the onions and mushrooms into the pot with the bacon and all-important bacon fat.   https://www.foodnetwork.com/recipes/food-network-kitchen/30-minute-coq-au-vin-3362586

 

It's the 2nd time I made it and it's as good a Coq au Vin I've ever eaten.  I serve over a bit of stiff mashed potatoes so it soaks up the sauce.  

 

 

 

 

 

 

coq.jpeg

Edited by gulfporter
Added Recipe (log)
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Posted

It’s the time for cheap chanterelles- Pasta Salad with Chanterelles and Poppy Seeds - First you cook diced bacon until slightly crispy. Afterwards cook chanterelles and shallots in the bacon fat, add some vermouth and cook it down before finishing with some pasta water and lemon juice. Mix everything with fettuccine, bacon and toasted poppy seeds. Give it 15 minutes to soak up flavors and finish with some basil and parmesan.

IMG_0936.thumb.jpeg.557d7e0386f5be7023fd83d370a07930.jpeg

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Posted

Arroz con Pollo - Braised chicken thighs with calrose rice, green peppers, onion, garlic, olives, capers, pimentos, cilantro, white wine vinegar, red pepper flakes, tomato sauce and chicken broth

IMG_0943.thumb.jpeg.a1c03704623d39e590af5a1311cd0cd8.jpeg

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Posted
On 11/1/2024 at 12:02 PM, Neely said:

Same same but different. Husbands Indian curry again with rice, beans, chips ( we are out of pappadams ) and mango chutney. He likes to cook this curry and I like to eat it. 
 

IMG_3016.jpeg.f636ac32404af2721d4c31a542e2b8d5.jpeg

That's quite a plate. I've never put crisps (as we call them in the UK) on a plate of curry, although I do think chips ( British English) with curry is one of the great serendipities of the 20th century. I'll try the crisps. Plain boiled beans with curry? I'm not sold.

"He likes to cook this curry and I like to eat it" sounds like a great arrangement! Happy times!

  • Haha 2
Posted

Lamb biriyani 

PXL_20241103_2025284402.thumb.jpg.499a7884eb72205019d7e35f874c7f85.jpg

From the Dishoom cookbook. I've increased the meat ratio, but flavours stay consistent.

Here's a bit of the prep PXL_20241103_125842191.thumb.jpg.2bc226d4b8e7a08b4ba77492e20df856.jpg

We had a small crowd over for dinner last night. This went down so well!

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Posted

Some recent food…

 

IMG_7066.thumb.jpeg.db624ffb5b824bfd1df4523fbdaadb75.jpeg

 

into:

IMG_7069.thumb.jpeg.640762e255efd6c9031da235aee6ee98.jpeg

IMG_7064.thumb.jpeg.50985c3b1b1126894fa7bc130045ef50.jpeg

 

with:

IMG_7063.thumb.jpeg.ed6267f93c8e1980c29b794dd49c57bc.jpeg

 

IMG_7067.thumb.jpeg.7178eebc92db403a2b6a3fdf566d45b1.jpeg

super fresh mullet 

 

IMG_7071.thumb.jpeg.aff8d591b39092dd6b5fe518aab28502.jpeg

faux sorrel sauce w roasted poblanos

 

good luck to you folks south of the 49th….we got lots of space up north if you need to flee 😜

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Posted
2 hours ago, rotuts said:

@Kerala

 

what is the item on the left/lower w a white 'sauce?'

My mother in law made an egg dish with yoghurt, flavoured with toasted ground sesame seeds. Very Nepalese, I remember she always did these at "parties." I usually bake the eggs with the biriyani, but MiL was keen to get involved, and it made for a bit of variety. Nice.

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Posted

Been trying to reduce carbs a bit--not totally just cutting here and there.

 

Tuna melts on red and green bells from the garden--actually pretty good.

 

IMG_6546.thumb.jpeg.eb2d6fcd9bd161f67f1f223e4b256a6a.jpeg

 

Roasted chicken

 

IMG_6553.thumb.jpeg.6be5f35c6b124a959bdf44662fff1736.jpeg

 

Came across this "bread" recipe.  It's not bad...but it's not bread lol.  More like kind of eggy crepe????  I've made them a couple times.  First time I did BLT's

 

IMG_6561.thumb.jpeg.b6cedaf8a5c818d63e59520046254075.jpeg

 

IMG_6562.thumb.jpeg.cf9533b3ea1eadf60d5fc25f74c6213f.jpeg

 

My next try was a little better--a bit more poof.

 

IMG_6617.thumb.jpeg.db088f0ff075da6c872a35739469593f.jpeg

 

I used them like hotdog buns for jalapeño sausages.  Again.  Not bad.  But not bread lol.

 

Last night kind of a shrimp pad Thai using carb free noodles, pork belly and bagged Asian salad

 

IMG_6626.thumb.jpeg.4d9bf3611278fef38102c34280b7ba59.jpeg

 

IMG_6627.thumb.jpeg.c3d8b925b505c9398eff25bbd436f467.jpeg

 

 

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Posted

@Shelby

 

fine looking food .

 

BTW :  this isn't well known , but GBP's  are 1,733 % carbs , besides being poisonous .

 

just saying.

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Posted

I Don't feel like doing to much for dinner so whipped up a Spanish omelette.

IMG_20241105_190537.thumb.jpg.b0e0c0be0b12c0d637ecd0314cdb2e72.jpg

 

IMG_20241105_190629.thumb.jpg.64de66f6ab30d10c204c9effd18e1ad1.jpg

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Posted

Cantonese Pork Belly Fried Rice from The Woks of Life - pork belly gets marinated with shaoxing wine, rice vinegar, sugar and five-spice powder and stir-fried jasmine rice, napa cabbage, scallions and dark soy sauce

IMG_0945.thumb.jpeg.b481c9a2d146c51cb5b1fafd544b53fc.jpeg

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Posted

Goose gravy with rustic mash.

(Wild goose legs and thighs pressure cooked.  Onions, mushrooms, gravy). 

20241105_181517.thumb.jpg.01d815d2b59207104a9a88b07537560c.jpg

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Hunter, fisherwoman, gardener and cook in Montana.

Posted

Two recent dinners: crab cake with horseradish remoulade and a fennel-apple salad with rice pilaf (nephew had a steak, not pictured)

 

crabcake.thumb.jpg.5af4758cee619c5eeb8071155770671e.jpg

 

 

Homemade "takeout Chinese food" to make it allergy friendly for my nephew: mushroom and egg fried rice,  no-crab rangoons, and fried chicken bits

 

chinesefood.thumb.jpg.68223804cce7557bd70c21d3799705c4.jpg

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