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.

Sign in to follow this  
guajolote

eG Foodblog: guajolote - g-man foodblog, the game

Recommended Posts

here's what i ate/cooked with today. can you guess what i made?

water

salt

cucumbers

shallots

red onions

turmeric

red wine

gummie bears

1/2 & 1/2

gerolstiner

green coffee (guatemala antigua)

bay leaves

pepper

pork cutlets

Val's Bakery wheat bread

brown sugar

goat cheese

eagle river bourbon

flour

sage

butter

olive oil

grapefruit juice

yellow beans

garlic

rice

POM wonderful

carrots

chicken stock

cider vinegar

diet coke

mustard seeds

roasted coffee

celery seeds

thai bird chilies

more details later. at some point i'll declare a winner, who will get a prize :shock:


Edited by guajolote (log)

Share this post


Link to post
Share on other sites

I know if I had thai bird chilis, vinegar, shallots, water and sugar, I'd be making that condiment that I'd be making that Thai condiment that accompanies satay.

Sure hope you drank, not cooked with, the Diet Coke.

Glad to see another heartlander blogging.

Awaiting photos of just what you did with this assortment of ingredients.


Susan Fahning aka "snowangel"

Share this post


Link to post
Share on other sites

Breakfast:

Toasted wheat bread and goat cheese. Sprinking of brown sugar, run under the grill. Eagle River Bourbon.

Lunch: Gummi Bears poached in chicken broth. More of the bread.

Two o'clock: Roast the coffee beans. Glass of grapefruit juice for the roaster.

Four o'clock: Post-jog Diet Coke

Five o'clock: Red wine

Dinner: Carrots. Yellow beans. And pork cutlets marinated in all the other ingredients, except the cucumber, which you attempt to make Iris eat and fail. Red wine. Dessert: Goat cheese sprinkled with bourbon and brown sugar, run under the broiler.

Gerolsteiner.

Bourbon


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Share this post


Link to post
Share on other sites

hooray! i'm so glad you're blogging! :smile:

pork chop sammiches on wheat with side of cukes and gummies, shots of bourbon chased with red wine and POM.... and....


"There is no worse taste in the mouth than chocolate and cigarettes. Second would be tuna and peppermint. I've combined everything, so I know."

--Augusten Burroughs

Share this post


Link to post
Share on other sites

From what I've heard, my guess is

cucumber infused bourbon

shallot infused bourbon

red onion infused bourbon

turmeric infused bourbon

gummie bear infused bourbon

pepper infused bourbon

goat cheese infused bourbon

sage infused bourbon

garlic infused bourbon

etc, etc...

Share this post


Link to post
Share on other sites

here's another question. where do you think the goat cheese came from? (hint: made by a hoosier woman who isn't ronnie's wife)

my camera's usb cable is broken :angry: so no pics for now, but i ordered a replacement that hopefully will work. it should come tomorrow.

brown brought me something very cool yesterday that i'll talk about later :biggrin: .

Share this post


Link to post
Share on other sites
here's another question. where do you think the goat cheese came from? (hint: made by a hoosier woman who isn't ronnie's wife)

My MIL? :biggrin:

I will recuse myself here, since I know the answer.

=R=


"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post


Link to post
Share on other sites

later today i'll sort it all out, after i've finished my gummy bear cocktail :laugh:

here's what brown brought yesterday. i really like it. it roasts 8 oz at a time. my first try i didn't roast quite long enough but the coffee was still good.

i've also been shopping twice in the last 2 days. i think this is a little below my average :blink: .

yesterday went to the rogers park fruit market, which is 2 blocks away from my house. picked up some gerolsteiner, cashews for my daughter's lunch, and some cotija cheese. i wasn;t planning on buying the cotija but my daughter wanted it.

today i went to lincolnwood produce (affectionately known as LP). didn;t reall have a list but came out with:

a whole case of gerolstainer

an avacado

dinner rolls from val's bakery (val delivers his bread in a ford focus :wink: )

maille

1/2 & 1/2

lurpak (they were out of my favorite czech butter, jana valley :angry: )

POM wonderful

pigs feet

chicken livers

oyster mushrooms

and a couple other things i've forgotten

Share this post


Link to post
Share on other sites

:biggrin:

Ah. Chicken livers. Now I know whose blog this is. Delightful!

:biggrin:


Me, I vote for the joyride every time.

-- 2/19/2004

Share this post


Link to post
Share on other sites

Yay for guajolote! Looking forward to sharing your meals this week.

It was tasting G's wonderful pickles at Varmint's pig pickin that got me into preserving. And his coffee! :wub:


Heather Johnson

In Good Thyme

Share this post


Link to post
Share on other sites

Dean, I already know you just ate the bourbon and goat cheese and gave the rest of the shit away.


Noise is music. All else is food.

Share this post


Link to post
Share on other sites
today i went to lincolnwood produce (affectionately known as LP). didn;t reall have a list but came out with:

maille

Mustard, or cornichons? C'mon man, don't make us guess! Oh... I guess the whole blog is about guessing, I guess? :huh:

Seriously, looking forward to it, except that I'm lousy at games. :blink:

Carry on,

Squeat

Share this post


Link to post
Share on other sites
Dean, I already know you just ate the bourbon and goat cheese and gave the rest of the shit away.

I was thinking that you had grilled goat cheese on wheat bread, drank the wine with it, polished off the bourbon in an all-night drinking session and then drank the coffee the next morning in a futile attempt to sober up. So wrong.

The Alpenroast rocks but you will need good ventilation when the cooling cycle kicks in. I've been using one for a couple of years and can offer plenty of tips and tricks but you'll have to visit the fabulous eGullet Coffee & Tea Forum to discuss that. On with the blog. I love puzzles if other people are solving them.

Share this post


Link to post
Share on other sites

yesterday:

gf juice and coffee for breakfast

no lunch, was too busy working and pickling

i made bread and butter pickles. i have 2 cucumber vines in my yard that have been going crazy. every week or so i pick 6-8 cucumbers and make a batch of bread and butter. my recipe is adapted from joy of pickling (one of my top five favorites) and conatins cider vinegar, brown sugar, a little water, salt, cucumbers, onions, shallots, mustard seeds, black peppercorns, and thai chilies (or whatever chile is laying around - fresh or dried). i'll often steal some hot peppers from my neighbors yard, he hasn;t caught me yet :biggrin: . yesterday my pickling was extra fun b/c a friend of mine gave me 1/2 gallon ball jars. these have been discontinued b/c the usda doesn;t publish canning reccomendations for them anymore :sad: . but i have 6 and most of you have none so :raz: .

i ate the gummy bears on the el ride home from school. i on;y had 3 or 4, while she had less than she wanted.

for dinner (while sipping on some bourbon):

yellow wax beans blanched and then sauteed in butter. they were terrible. i'll rant about my produce i bought sunday later.

into the rice cooker i threw botan (japanese style) rice, chicken stock, chopped carrot, and a sliced shallot. S&P too. set it and forget it.

pounded out the pork cutlets (they were brined, of course)

placed a couple of sage leaves and a chunk of goat cheese in the middle

rolled them up and tied them w/ string

dusted them with flour and sauteed in OO/butter until they were brown on all sides. stuck them in the oven for about 10 more minutes

threw some sliced garlic in the pan, deglazed with red wine and stock. let it reduce.

looked for the maille. i was out :angry: added a little 1/2 and 1/2 instead.

served the dinner w/ the bread.

had some more red wine later, and a 'cocktail' of gerolsteiner (german sparkling water that's VERY minerally) mixed w/ POM. some more red wine. ate a couple of cashews.

more later. i'll try to answer the great questions that have been asked later too.

Share this post


Link to post
Share on other sites

All right, my burning question is POM. What exactly is it?

I've seen bottles of it....is it just bottled pomegranate juice? That can't be it, is it? Why is it so popular?

Soba

Share this post


Link to post
Share on other sites
pounded out the pork cutlets (they were brined, of course)

placed a couple of sage leaves and a chunk of goat cheese in the middle

rolled them up and tied them w/ string

dusted them with flour and sauteed in OO/butter until they were brown on all sides. stuck them in the oven for about 10 more minutes

threw some sliced garlic in the pan, deglazed with red wine and stock. let it reduce.

looked for the maille. i was out  :angry: added a little 1/2 and 1/2 instead.

Goodness, that sounds good.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Panaderia Canadiense
      Hello again from south of the equator!  As you may or may not have heard (because the international news media isn't really giving the situation much coverage), Ecuador is in the grip of a major social protest movement.  This started on October 1, when fuel subsidies in the country were abruptly struck causing the prices of gasoline and diesel to more than double overnight.  Transport and heavy haulage unions immediately went on strike, and blocked the main roads of the cities with their vehicles in protest.  The indigenous movements of the central Sierra, beginning in my province, Tungurahua, joined the strike on October 2, and the President quickly declared a State of Emergency that restricts movement, freedom of the press, and freedom association.  The indigenous took over the road blockades on October 3, cutting the cities off from the world; Ambato became an island overnight.
       
      It is now October 8, one week into the blockades.  Shortages in the fresh markets and supermarkets began on Sunday, as people realized that we were in for a long-haul of protest and possibly an overthrow of the sitting government.  Ecuador's indigenous have a long history of deposing governments in this way, and it's not a fast process.
       
      I'll be blogging informally throughout the National Strike, to document how the inevitable food shortages affect the city and my own table. 
       
      These first pictures are from Sunday, October 6.  In the Mercado Mayorista, a place I've always taken you along to when I've blogged from Ambato, the cement floors of the naves are visible in places where they have never, in my experience, been exposed.  The fresh corn nave is all but abandoned - this is because all of the corn in the city's stock has been sold.  I'll remind you: a nave in this market is about a thousand square metres of space.  This is also missing the big trucks that come to trade fresh grains in the parking lot, because they couldn't make it through the roadblocks.  Most of the Mayorista is in the same situation - stocks are selling off fast.

       
      The supermarkets are even more dire.  The meat coolers are completely empty, and the produce shelves are diminishing quickly.



       
    • By Kerry Beal
      @Alleguede and I are in the lounge at Pearson awaiting our flight to Vegas for the IBIE (International Baking Industry Exhibition).
       
      I got the usually bomb sniffing swab done on my electronics - @Alleguede got the 3rd degree at customs. Anyone know what a carnet is? I believe I got that lecture the last time.
       

       
      Made myself a little cocktail, Maker's Mark, Grand Marnier, vintage port. I've had better! 
       

       
      Not a lot of choices to eat since it's rather late (not that earlier would have helped) - they also have pasta salad, Italian Wedding soup, Cream of mushroom soup, corn chips and salsa. There appear to be some cookies there as well. I'm trying to low carb as much as possible so I'm avoiding most of it.
       

       
       
       
       
       
       
       
       
    • By ElsieD
      Host's note: the initial title of this thread was "Swarvin' in ???"  as a teaser.  Once the destination was identified as Newfoundland, the title was changed to reflect this.  The initial comments were based on the ??? In the title.
       
       
      And we'll soon be off.......culinary adventures to follow.

    • By ElsieD
      Some of you may recall that in 2016 I had a blog about our trip to Newfoundland.  We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog.  When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away.  Yet here we are, about to leave.   I hope some of you will follow along as we travel through the province.    
    • By Smithy
      As times and available resources have changed, members have started their own food/travel blogs. These are not listed in the eG Foodblogs index below. You can find them, though, by searching with the tag "foodblog". The tag search box is near the upper right corner of the Forums Main Page. It looks like this:
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...