Something Delicious

[sylvie]

Mr Mtn & i cooked manicotti for Our most recent cooking date.
We stuffed them with a mixture of spinach, ground chicken, low fat ricotta, chopped scallions, chopped mushrooms, an egg and some pesto.

Topped that with some spaghetti sauce & a bit of mozzarella and chopped mushrooms... a touch of fresh parsley and oven baked ..

Downright delicious.. We've been creating so many fun, healthy & yummy meals together on Our cooking dates. i especially love when We healthy up favorites.

We also made a yummy ranch dip & spinach dip, with oven baked pita chips and fresh veggies for Christmas Eve.

Can't wait for Our next cooking adventure on New Year's Eve..
It also helps me develop a healthy, happy relationship with food again!

[Teddybear]

I have been asked for my stroggoff(sp)recipe. It's Russian not New England. You can use the FAKE ground hamburger if u want.

1.5 lbs lean ground meat
1 medium onion
1 family size cream of mushroom soup
1 large can of mushrooms(u can use fresh if u have time to cut them and sautee them first )
1 bag of noodles type up to u each type changes the flavor if the sauce. U like either egg noodles or rotini
1 small container of sour cream

Place water on to boil. When water starts to boil add noodles. According to how many ur feeding. I use half a bag for 2. I like more sauce. Drain when done

Sautee onion till translucent
Add hamburger brown, drain as much of the fat off as u can ans discard
Add soup and canned mushrooms. Turn heat to low. Stir occasionaly till it starts bubbling then add sour cream. Stir in well. Let cook till it starts to bubble again.

Now mix noodles and sauce together. Serve and enjoy

If u start the water about 5 mins before the meat and it will all get done bout the same time

[cinnamongrrl]

I would agree with Ursy, that getting a candy thermometer is high on the list, if you are going to make candies. In the baking and pastry program at my school, you are required to have a digital thermometer, and for at least one class, a candy thermometer. On the culinary side, most people use a dial thermometer, that goes up to 220F, though some do use digital ones.

Sun, I have heard rumors that they might eventually build a new kitchen, though I don't know if that is true or not. It would be helpful, in a lot of ways, though. Currently, the baking and pastry program does not have any classrooms at all. We all simply meet in the kitchen, on the pastry side, and hold our class there. I don't really care for that, but that is the way that things are, there, for now.

I purposely and fastidiously avoid recipes that call for using a candy thermometer...lol I feel like that it's just too complicated...but I suppose it never hurts to try new things.... :)

[Trev]

I have been asked for my stroggoff(sp)recipe. It's Russian not New England. You can use the FAKE ground hamburger if u want.

1.5 lbs lean ground meat
1 medium onion
1 family size cream of mushroom soup
1 large can of mushrooms(u can use fresh if u have time to cut them and sautee them first )
1 bag of noodles type up to u each type changes the flavor if the sauce. U like either egg noodles or rotini
1 small container of sour cream

Place water on to boil. When water starts to boil add noodles. According to how many ur feeding. I use half a bag for 2. I like more sauce. Drain when done

Sautee onion till translucent
Add hamburger brown, drain as much of the fat off as u can ans discard
Add soup and canned mushrooms. Turn heat to low. Stir occasionaly till it starts bubbling then add sour cream. Stir in well. Let cook till it starts to bubble again.

Now mix noodles and sauce together. Serve and enjoy

If u start the water about 5 mins before the meat and it will all get done bout the same time

I've also used stew meat with a similar recipe. Sounds Yummidy!

[Trev]

Since I will be staying at home, by myself, this Christmas, I am going to have a very simple meal: Cabbage soup and cornbread. What is everyone else planning to have, that day?

Nadeest have you posted your recipe for the cabbage soup? My mother made cabbage soup but I never got her recipe.

[Teddybear]

I've also used stew meat with a similar recipe. Sounds Yummidy!

U can also use ground turkey, pork or chicken. Just remember like the noodles different meats change the flavor.

I have on occasion added a dash of worshire

[MarquisdeShey]

It's cold out and carbs are becoming more and more delicious each day... So, grown up grilled cheese and butternut squash soup is one of my favorite cozy meals.

Grown up grilled cheese -

sourdoudh bread
mozzarella/swiss/aged cheddar cheese
kalamata olive spread

Butternut squash soup

I like to bake the squash in the oven with a butter and touch of salt. Bake it untill soft. Remove from oven. Remove skin and puree, add milk and cream. I like my soup slightly creamy so I try not to puree too long or add to much liquid.

A quick and yummy cold night dinner.

[Sun]

Hola delicious people. I am sorry that I have been away from this thread, I have missed you all. Life has been very, very busy.

I am off tomorrow and will catch up then.

Hopefully you all have been having wonderful holiday celebrations.

Love & light,

Sun

[Nadeest]

Nadeest have you posted your recipe for the cabbage soup? My mother made cabbage soup but I never got her recipe.

I don't have a recipe. I just chop up some cabbage and onions, add pepper, salt, and water; then start cooking. I do add ham, or a ham bone, if I have it available.

[Nadeest]

I was planning on trying a recipe that I have for Baked Hot Chocolate tonight, until I found that I didn't have one of the key ingredients. :( Oh well, it will have to wait until I go grocery shopping again, I suppose.

[~ocean]

lol oy naddddddddddd ..... no hot chocolate ?

[Corkey]

Shoveled snow at 11PM and got hot chocolate for my efforts :|

[Sun]

Hello Delicious People....

How are you all doing? Any plans for NYE?

[JustLovelyJenn]

Hello Delicious People....

How are you all doing? Any plans for NYE?

My plans have unfortunately been canceled... So my mother and I are turning to the kitchen instead.

7 layer bean dip
Cream puffs
and take out Chinese...

A deck of cards and a movie marathon

[Corkey]

Hello Delicious People....

How are you all doing? Any plans for NYE?

Oyster stew n Merlot.

[Novelafemme]

I just put sweet Italian sausage, diced tomatoes and garlic into the crockpot for dinner tonight. It will be served over pasta and/or polenta. YUM!

[ahk]

steak (balsamic/rosemary)
baked potato (greek yogurt/butter)
fresh green beans
cheese plate (honey's making this-- she's rocks at it -- usually has a few kinds of cheese, lots of fruit, nuts and other goodies)

we'll turn on the fire place and talk about the past year and talk about what we look forward in the new year. Open some good sparkling wine and smile. Yep.

What about you, Sun?

[Sun]

You are not alone my friend. My plans took a dramatic turn. As did my life.

We can keep each other company in spirit.

Here is to a better year, filled with love and light for all of us. My plans have unfortunately been canceled... So my mother and I are turning to the kitchen instead.

7 layer bean dip
Cream puffs
and take out Chinese...

A deck of cards and a movie marathon

[Sun]

Probably having dinner with my daughter and catching a movie. Not sure yet. Plans have changed. I had big plans for NYE. Next year will be better.

Your dinner plans sound great! Lucky Butch you are my friend. steak (balsamic/rosemary)
baked potato (greek yogurt/butter)
fresh green beans
cheese plate (honey's making this-- she's rocks at it -- usually has a few kinds of cheese, lots of fruit, nuts and other goodies)

we'll turn on the fire place and talk about the past year and talk about what we look forward in the new year. Open some good sparkling wine and smile. Yep.

What about you, Sun?

[Okiebug61]

Crock Pot Great Northern Beans with Ham
Iron Skillet Mexican Cornbread
Fresh Red Onion

[Sun]

Oyster stew n Merlot.

Ok you are killing me now.

YUM.

I just put sweet Italian sausage, diced tomatoes and garlic into the crockpot for dinner tonight. It will be served over pasta and/or polenta. YUM!

My vote is for Polenta. Not that you asked for my vote. But there it is anyway ;)

[Sun]

Dayum! Want some company?

Crock Pot Great Northern Beans with Ham
Iron Skillet Mexican Cornbread
Fresh Red Onion

[WolfyOne]

I don't have any plans, I have to be up for work at 4am New Years Day :(

[ahk]

I decided since it was cold -- and we haven't been shopping in about a month, I would make some 2 bean (kidney/black) chili w/ roasted tomatoes and some veggie spaghetti sauce (just added chopped up spinach and green beans) -- I'm making enough for a few nights of dinner/lunch and will freeze the rest for nights when I'm at class late and honey doesn't want to cook.

[Dante]

Oyster stew n Merlot.

I love oysters! My mom used to make scallopped oysters, similar to stuffing, using crushed soda crackers instead of corn bread or bread crumbs. Delicious!

[Sun]

I don't have any plans, I have to be up for work at 4am New Years Day :(

I am working at 6:30AM. Fun!

[Sun]

I decided since it was cold -- and we haven't been shopping in about a month, I would make some 2 bean (kidney/black) chili w/ roasted tomatoes and some veggie spaghetti sauce (just added chopped up spinach and green beans) -- I'm making enough for a few nights of dinner/lunch and will freeze the rest for nights when I'm at class late and honey doesn't want to cook.

Today I made some pasta with Escarole, onions, garlic and white beans. I diced up some really good smoked honey glazed ham and tossed that in too. Sprinkled some grated Romano Cheese on top.

[WolfyOne]

I am working at 6:30AM. Fun!


At least neither of us can get in trouble on NYE, lol

[Sun]

I love oysters! My mom used to make scallopped oysters, similar to stuffing, using crushed soda crackers instead of corn bread or bread crumbs. Delicious!

Not long ago we were discussing oysters Rockefeller in this thread and I am wondering what other baked oyster dishes yall have up your sleeves.

What else goes into your Moms scalloped Oysters Dante?

[cinnamongrrl]

Hello Delicious People....

How are you all doing? Any plans for NYE?

We were GONNA go to DC for the new year...but with all the snow dumpage...we are thinking spring will be better. And we can take my niece and nephew along then too :) We may go for a day trip out to Marblehead MA...if the weather behaves.... :)

[Sun]

We were GONNA go to DC for the new year...but with all the snow dumpage...we are thinking spring will be better. And we can take my niece and nephew along then too :) We may go for a day trip out to Marblehead MA...if the weather behaves.... :)


What are you planning to do in DC? That is a fun city. I have yet to go there and not lobby for something however.

I am going to the National Gay and Lesbian Task Force Creating Change conference, in Atlanta at the end of the month. I am on a committee and we will be meeting all week long. Cant wait. I get to hang out with 3,000 queers who are changing the world. Now that is a party that I need to attend.

[cinnamongrrl]

What are you planning to do in DC? That is a fun city. I have yet to go there and not lobby for something however.

I am going to the National Gay and Lesbian Task Force Creating Change conference, in Atlanta at the end of the month. I am on a committee and we will be meeting all week long. Cant wait. I get to hang out with 3,000 queers who are changing the world. Now that is a party that I need to attend.

Now that is some worthwhile travel... :) And it's Atlanta baby! I've always wanted to go there...it sounds like you will be in good company....wish we could go :(

[Teddybear]

We were GONNA go to DC for the new year...but with all the snow dumpage...we are thinking spring will be better. And we can take my niece and nephew along then too :) We may go for a day trip out to Marblehead MA...if the weather behaves.... :)

U have to behave also!!! I don't mean badly. Just cuz bad behavior is still behavior doesn't mean it will give u a day trip ;)

[ahk]

I like oysters, just not the ones from NM.

Sun, you had posted a pic from the other day from FB of the eggplant yumminess, and I was curious, would you share the recipe here? That looked really good-- Please.

I made cookies -- just simple chocolate chip cookies w/ walnuts. But I use whole wheat flour and all organic products. MMM.

PS. I use to live in Alexandria, Va-- very close to DC. If you go, you should try going during Spring or during the cherry blossom time-- its perfect.

[JustLovelyJenn]

What are you planning to do in DC? That is a fun city. I have yet to go there and not lobby for something however.

I am going to the National Gay and Lesbian Task Force Creating Change conference, in Atlanta at the end of the month. I am on a committee and we will be meeting all week long. Cant wait. I get to hang out with 3,000 queers who are changing the world. Now that is a party that I need to attend.

That sounds absolutely amazing!! I think we will all be waiting for details after that week away.

[cinnamongrrl]

I found out about this cooking group (COMPLETELY by accident) at my favorite (since childhood) local produce place! It's called Savory Suppers. The prep work is done for you, you go and prepare however many entrees you want to (up to 12) and bring them home to cook or freeze. It's done with a chef so you make these amazing dishes that you never would think of at home. There's no clean up, no shopping. I'm thinking this will be an excellent thing for Teddy and I to do once a month. We can shake up our typical menu...and learn something new. :)

http://www.atkinssavorysuppers.com/

[Sun]

Good Morning Delicioustarians!

A new year is coming!! Yeefuckinghaw. I really need the metaphor and the reality.

I hope that you all have time for some form of celebration.

Ahk I will post the recipe later when my brain is awake. I was up to some unholy hour and need coffee.

Yes NGLTF Creating Change is a lot of fun, I have been there before and it is a convention of people who make much of the change in LGBT advocacy, lobbying, and education. A very dynamic group. Hopefully Hotlanta will warm up for us all.

May this new year be filled with good fortune and bright skies ahead for each of you.

[Sun]

Happy New Year Foodies!!



Our little thread is about to be 2 months old in a few days. I am such a proud Papi. This has been so much fun.

Over in the New Years Resolution thread I noticed that a few people had mentioned changing diet or eating healthier for the new year so lets do whatever we can do to support those who are on that path. I am going to try and include low fat options in recipes that have a high fat component as a way of not leaving anyone out if they want to try a recipe. Over the years I have modified many recipes to take some of the fat out and the results are not always fabulous the first time out but with work, we can get there.

One of my favorite things to do is to grill and roast in the colder months. Nothing stops me from using a bbq grill, not rain or snow. I love the results and this is a great way to avoid things like fried food because the food winds up with so much flavor from grilling that I do not miss anything fried.

Last night I had Chinese food with the mini diva and the order was wrong after I waited an hour for it, which was nuts, so my last meal of 2012 was a huge disappointment. Oh well! This is a new year. I am looking forward to many successful meals that are cooked by someone else. lol

[Sun]

Mini Diva wants chocolate chip pancakes for breakfast. What is it with teenagers and chocolate? So, I have no chocolate chips. She asked me if we could go to the store and get some chocolate chips.

My reply? "I am willing to bet money that you have a chocolate bar in your bag that I can chop up into chocolate chips". Memory serves that she received lots of chocolate around Christmas.

So Mini Diva makes a mad dash to her purse and whips out a chocolate bar that is in a wrapper that looks like a $1,000,000. bill. She exclaims " Look! you bet money on it!!" Lmao right now.

So the healthy alternative to this high carb breakfast would be buttermilk pancakes (high protein in buttermilk) with fresh fruit and just a few chocolate chips then some egg whites scrambled on the side to balance out the sugar. If you eat your carbs and protein together you will not get the glucose surge through your blood stream.

[Sun]

I found out about this cooking group (COMPLETELY by accident) at my favorite (since childhood) local produce place! It's called Savory Suppers. The prep work is done for you, you go and prepare however many entrees you want to (up to 12) and bring them home to cook or freeze. It's done with a chef so you make these amazing dishes that you never would think of at home. There's no clean up, no shopping. I'm thinking this will be an excellent thing for Teddy and I to do once a month. We can shake up our typical menu...and learn something new. :)

http://www.atkinssavorysuppers.com/

Awesome. Great idea. Let us know how the experience is. We had a place like this near where I live in CA but it did not make a go of it after a few years. I think that they needed an infusion of some new creative inspiration. Done well, this concept can save time, money and help people to eat better.

[TheMerryFairy]

Mini Diva wants chocolate chip pancakes for breakfast. What is it with teenagers and chocolate? So, I have no chocolate chips. She asked me if we could go to the store and get some chocolate chips.

My reply? "I am willing to bet money that you have a chocolate bar in your bag that I can chop up into chocolate chips". Memory serves that she received lots of chocolate around Christmas.

So Mini Diva makes a mad dash to her purse and whips out a chocolate bar that is in a wrapper that looks like a $1,000,000. bill. She exclaims " Look! you bet money on it!!" Lmao right now.

So the healthy alternative to this high carb breakfast would be buttermilk pancakes (high protein in buttermilk) with fresh fruit and just a few chocolate chips then some egg whites scrambled on the side to balance out the sugar. If you eat your carbs and protein together you will not get the glucose surge through your blood stream.

Yes please?! Haha. This morning especially this has me drooling. It would pair nicely with the coffee I also don't have, but crave.

[Sun]

Yes please?! Haha. This morning especially this has me drooling. It would pair nicely with the coffee I also don't have, but crave.

Welcome to the thread MF! The pancakes looked good, though I did not try them because I can not reconcile that much sugar for breakfast. I shaved some chocolate with a sharp knife and sprinkled it on top so that was fun. I gave the mini-diva some coffee and she has been creating the most amazing art for the last few hours. Scary talented this child is.

I just put a pot of fresh coffee on, if I could upload a cup for you, you would be welcome to join us!

[TheMerryFairy]

Welcome to the thread MF! The pancakes looked good, though I did not try them because I can not reconcile that much sugar for breakfast. I shaved some chocolate with a sharp knife and sprinkled it on top so that was fun. I gave the mini-diva some coffee and she has been creating the most amazing art for the last few hours. Scary talented this child is.

I just put a pot of fresh coffee on, if I could upload a cup for you, you would be welcome to join us!




That's so kind of you, thank you. Chocolate, coffee and creative flow are 3 of the best ways to start the day. Hahah. Talent isn't something to be scared of, I'm happy to hear she loves art. Encourage it so it's never lost!!

[TheMerryFairy]

Recently I've been on a kick for the new blend of loose herbal tea I picked up this holiday season. It's called "Nutcracker blend" ; It smells like christmas and it's simply delicious. Essentially it's a black tea fused with apple, orange zest,currants, cinnamon, almonds, cloves & safflowers.

[Sun]

I like oysters, just not the ones from NM.

Sun, you had posted a pic from the other day from FB of the eggplant yumminess, and I was curious, would you share the recipe here? That looked really good-- Please.

I made cookies -- just simple chocolate chip cookies w/ walnuts. But I use whole wheat flour and all organic products. MMM.

PS. I use to live in Alexandria, Va-- very close to DC. If you go, you should try going during Spring or during the cherry blossom time-- its perfect.

Ok

Here is my recipe for Eggplant Rollatini. I made 6 good sized rolls with this recipe and that used up about half of a large eggplant. You have to use your judgement on some of this because eggplants come in all shapes and sizes. The key is to slice the eggplant lengthwise, getting the longest slice that you can. Keep it thin but not too thin. You need to cook it and roll it. This is a recipe that I have tweaked over time but you can adapt it and make it your own as I always say:

Eggplant Rollatini

1/2 Large Eggplant - Sliced lengthwise and thin, 1/4"max
3 Eggs
1/4 C milk
1 Cup of Breadcrumbs. I prefer Progresso Seasoned Italian.
pinch salt
Tomato sauce 32 - 48 oz
16 oz. Shredded Mozzeralla cheese
16 oz Ricotta cheese
1/4 C good Romano Cheese
8 oz olive oil (blended, do not use EVOO it burns too easily)

Prep:

Peel and slice eggplant: sprinkle a little salt on both sides of each piece and let rest on paper towel to remove bitterness.

Prepare egg wash: Whisk 2 eggs with 1/4 Cup of milk.

Spread breadcrumbs out on a plate. Dip eggplant slices one at a time into egg wash then breadcrumbs. Fry in olive oil in shallow saute pan. Fry until lightly browned.

(Low fat option: Grill flat top griddle, or bake in oven on lightly oiled baking sheet at 350 for ten minutes.)

Prepare cheese filling:

Mix Ricotta cheese, half of shredded Mozzerella, 2 Tbsp of Romano and one egg. Add some black pepper to taste.
In shallow baking dish coat bottom with thin layer of tomato sauce. On cutting board or plate, lay out one slice of eggplant. Scoop aprox 2 large rounded tablespoons of cheese mixture into each one, toward one side. Pile up so that you can roll it. Larger pieces can take a little more, smaller pieces a little less. Roll from one end to the other and set in baking dish. Repeat with
6 pieces in total. Cover rolls with tomato sauce, reserving some for the side upon serving. Sprinkle on Tbsp Romano cheese on top of rolls. Sprinkle remaining Mozzerella on top.

Bake in 350 oven for 40 minutes.

Makes 6 appetizers or 3 entree's.

Optional: You can add fresh spinach to the cheese stuffing mixture.

[Sun]

That's so kind of you, thank you. Chocolate, coffee and creative flow are 3 of the best ways to start the day. Hahah. Talent isn't something to be scared of, I'm happy to hear she loves art. Encourage it so it's never lost!!

Truly I am not scared, that is just California slang for "it blows my mind" how talented this girl is. It is fabulous to see her mind work. Her Mom is incredibly intelligent and creative too so she comes by it naturally.

[Sun]

Recently I've been on a kick for the new blend of loose herbal tea I picked up this holiday season. It's called "Nutcracker blend" ; It smells like christmas and it's simply delicious. Essentially it's a black tea fused with apple, orange zest,currants, cinnamon, almonds, cloves & safflowers.

Wow where can I find that? I have a close friend who is a tea connoisseur and would love that flavor combination.

I find it fascinating that we can know someone well enough to recall favorite flavor profiles. Hmm..I had not thought about that until just this moment. Another friend travels to Paris and brings me back Mariage Freres Tea (http://www.mariagefreres.com/) which has completely spoiled me on fine tea. Fortunately we can now find this tea in Berkeley (http://www.markethallfoods.com/categories.php?category=Coffee-and-Tea/Mariage-Freres-Tea&gclid=COKg78nZx7QCFVCd4Aod734ATw)

[TheMerryFairy]

Wow where can I find that? I have a close friend who is a tea connoisseur and would love that flavor combination.

I find it fascinating that we can know someone well enough to recall favorite flavor profiles. Hmm..I had not thought about that until just this moment. Another friend travels to Paris and brings me back Mariage Freres Tea (http://www.mariagefreres.com/) which has completely spoiled me on fine tea. Fortunately we can now find this tea in Berkeley (http://www.markethallfoods.com/categories.php?category=Coffee-and-Tea/Mariage-Freres-Tea&gclid=COKg78nZx7QCFVCd4Aod734ATw)

I went to Paris once, it was such a cool experience. I get my loose teas from a number of specialty tea stores across Canada. I know you can get a tea bag variety by Celestial, under the name "nutcracker sweet" which is probably easy to find on amazon. This one is actually a Rooibos tea (oops) I got it at a fair trade cafe in the nearest city, but I think it was just out for the holidays. I also recommend checking out www.davidstea.com They have basically the same great selection of loose teas, they ship to the US AND it's well worth it!!! So your friend may be interested in many of the flavor combinations. I'm sure they would carry the nutcracker as well since

[Daktari]

Mister Bojangles chocolate truffles.

Oh

Em

Gee

Divine!

[Sun]

Sushi.

That is what I want.

I have yet to have a decent meal in 2013. I hope that I will not be saying this for very long!

[Sun]

Hola Delicious People!

After cooking since 5:30AM I am wiped out on cooking!

Interesting thing though, I found out that Beef Barley soup is very popular in certain regions. This makes me curious as to the other uses of barley and how it has become a staple in American cuisine. Any thoughts on this?

What kinds of soups do you all enjoy?

[Corkey]

Hola Delicious People!

After cooking since 5:30AM I am wiped out on cooking!

Interesting thing though, I found out that Beef Barley soup is very popular in certain regions. This makes me curious as to the other uses of barley and how it has become a staple in American cuisine. Any thoughts on this?

What kinds of soups do you all enjoy?

Barley beer!!!! Soups tomato basil parma, potato broccoli cheddar, bacon potato, lentil, wedding, pasole'.

[TheMerryFairy]

I'm having beer cheese soup tonight. I'll update with the recipe later.

[Sun]

Barley beer!!!! Soups tomato basil parma, potato broccoli cheddar, bacon potato, lentil, wedding, pasole'.

One of my coworkers made a soup that she calls "Loaded Baked Potato" last week. It was really good. What a fun name and idea.

When it is cold out I look for Chowder. All kinds. I like to come up with new variations on Chowders. I do a Chicken Corn Chowder with potato, red bell pepper and bacon that is always a big hit. Easily modified for vegetarians and vegans. You can puree some cooked potato as a thickening agent and skip the use of cream, butter or half and half.

[Sun]

I'm having beer cheese soup tonight. I'll update with the recipe later.


Never had that soup but it sounds interesting.

[Corkey]

One of my coworkers made a soup that she calls "Loaded Baked Potato" last week. It was really good. What a fun name and idea.

When it is cold out I look for Chowder. All kinds. I like to come up with new variations on Chowders. I do a Chicken Corn Chowder with potato, red bell pepper and bacon that is always a big hit. Easily modified for vegetarians and vegans. You can puree some cooked potato as a thickening agent and skip the use of cream, butter or half and half.

yea corn n me don't get along... love a good chowdah!

[JustLovelyJenn]

Recently I've been on a kick for the new blend of loose herbal tea I picked up this holiday season. It's called "Nutcracker blend" ; It smells like christmas and it's simply delicious. Essentially it's a black tea fused with apple, orange zest,currants, cinnamon, almonds, cloves & safflowers.

I went to Paris once, it was such a cool experience. I get my loose teas from a number of specialty tea stores across Canada. I know you can get a tea bag variety by Celestial, under the name "nutcracker sweet" which is probably easy to find on amazon. This one is actually a Rooibos tea (oops) I got it at a fair trade cafe in the nearest city, but I think it was just out for the holidays. I also recommend checking out www.davidstea.com They have basically the same great selection of loose teas, they ship to the US AND it's well worth it!!! So your friend may be interested in many of the flavor combinations. I'm sure they would carry the nutcracker as well since

I am now on a mission!! I really want this tea, it just sounds amazing!!

[JustLovelyJenn]

Hola Delicious People!

What kinds of soups do you all enjoy?

Soup can be my go to lunch a lot of the time... its always an experiment for me, whats in the cupboard, what can I can I put together, how can I blend the flavors...

Recent successes have been ...
Pumpkin curry soup
Sausage and cilantro soup
Zucchini chicken soup

[TheMerryFairy]

I am now on a mission!! I really want this tea, it just sounds amazing!!

The tea is now on my holiday favorite list. I'll see if I can find it again!

[Sun]

Soup can be my go to lunch a lot of the time... its always an experiment for me, whats in the cupboard, what can I can I put together, how can I blend the flavors...

Recent successes have been ...
Pumpkin curry soup
Sausage and cilantro soup
Zucchini chicken soup

I am so tired that I almost forgot my favorite soup! Wow that is really unusual for me.

I absolutely love Tom Kha Gai and will go out of my way for a good Thai restaurant so that I can have this.

[lusciouskiwi]

I haven't visited for a while, but first up I want to say thanks to Sun for starting the thread and all the folks who have contributed so much yumminess! And drooling.

Now that I've moved and my new house has a nice big kitchen, one of my new year's resolutions is to cook once a week. The more manageable the resolution the more achievable right? And who knows, maybe I'll be able to crank that up to much more frequently.

I think cultural differences around food and the meanings associated are very interesting but also cooking techniques.

In Malaysia kitchens don't normally have running hot water. If you need it you boil it. In South Korea and Malaysia kitchens typically don't have an oven. And in both countries you buy a two-burner (usually two) gas bench-top cooker from the supermarket. In Korea the gas is supplied to each house. In Malaysia you buy a tank and then when it's empty, phone someone, they come around and swop the empty tank for a full one. It's not like the little squat tanks you use on a bbq.

The previous house I rented had a two-late induction cooker installed. I had bought an individual one previously. They're ok but you can only use pots and pans specifically designed for induction cookers. I prefer gas myself.

What else ... in older/typical houses in Malaysia there is a wet kitchen and a dry kitchen. In older houses the wet kitchen is just out the back door. It's for frying and other messy types of cooking - therefore easier to clean up. In my house the dry kitchen has the fridge, microwave and a sink. The wet kitchen, which was built on I'd say, has the gas cooker, a hood and a sink.

Of course I have a rice cooker, but it's monster size for when my ex lived with me. Not too sure how to use it for one now (anybody can tell me how to cook brown rice in it? water, etc?). If I were really into old school cooking, I'd have a mortar and pestle. My ex's mum could rock one of those when she was younger. Nowadays most women use a blender unless they're poor.

I'm no expert, but if you have any questions, fire away and I'll try and answer.

All the best for a new year of healthy (and sometimes not so healthy) yumminess!

[Ursy]

Definitely not soup weather here, so it's funny that I was looking at a soup recipe online just last night!

I discovered that apparently the best pumpkin for soup is a Long Island Cheese pumpkin, which I'd never heard of before.
I can't bring the website up right now, but here is the URL:
www.plantwhateverbringsyoujoy.com/?p=7722

The technique is quite unusual so you might find it interesting!

Lusciouskiwi, have you tried cooking rice in the microwave? It's super easy, you just cover it and put it on high for 12 mins, check it, and then cook for a further few minutes if required. I go in 2 minute intervals unless it's very nearly done, in which case, 1 minute should do.

I liked your description of Malaysian kitchens - very interesting! So Western kitchens must be considered very well equipped, in comparison, I imagine! What do people do when they want to bake a cake, in the absence of an oven?

[Sun]

Kiwi thank you for sharing so much with us, it is fascinating to get a glimpse into another culture. I like the idea of frying food outdoors. Something to think about. Then again I prefer cooking outdoors in general.

What are some of the staple proteins of Malaysian cuisine?

Ursy. do you make chilled soups?

[Sun]

I am now on a mission!! I really want this tea, it just sounds amazing!!

Jennie you should try the Mariage Freres Tea company sometime, they have excellent products. The varietal called "Eros" is my favorite.

[Nadeest]

My favorite soup is clam chowder, overall. I do enjoy soups, in general, though.
Anyhow, today I made ceviche, and am impatiently waiting for it to be done, so that I can enjoy it. My recipe for that, I got from school, and is designed to be used as a chip dip, instead of as an entree.

[Sun]

My favorite soup is clam chowder, overall. I do enjoy soups, in general, though.
Anyhow, today I made ceviche, and am impatiently waiting for it to be done, so that I can enjoy it. My recipe for that, I got from school, and is designed to be used as a chip dip, instead of as an entree.


I love Ceviche. Often I will serve it as an appetizer course.

[Ursy]

Ursy. do you make chilled soups?

I have a couple of times, I think once I made an avocado cucumber soup that we enjoyed.

Trouble is, Kris isn't much of a soup person, and even less of a chilled soup person... so I usually go for things that all 3 of us will eat, just for simplicity's sake.

[Sun]

I have a couple of times, I think once I made an avocado cucumber soup that we enjoyed.

Trouble is, Kris isn't much of a soup person, and even less of a chilled soup person... so I usually go for things that all 3 of us will eat, just for simplicity's sake.

I can understand that. It took a long time for me to find a cold soup that I liked. Gaspacho is my "go to" chilled soup and on a hot summer day, it can be amazing. Especially topped with chunks of fresh sweet avocado. A little Ceviche on the side and this is a perfect summer meal as far as I can see.

[Ursy]

I can understand that. It took a long time for me to find a cold soup that I liked. Gaspacho is my "go to" chilled soup and on a hot summer day, it can be amazing. Especially topped with chunks of fresh sweet avocado. A little Ceviche on the side and this is a perfect summer meal as far as I can see.

Ooh, and my heirloom tomatoes are ripening right now too. Sounds like a perfect time to explore Gazpacho! Thanks for the idea Sun!

[Corkey]

Ami had sea weed for the first time today!!! My lil girl is branching out!

[Sun]

Ooh, and my heirloom tomatoes are ripening right now too. Sounds like a perfect time to explore Gazpacho! Thanks for the idea Sun!

Oooooh...perfect. You got the hook up girl!!!

[JustLovelyJenn]

Jennie you should try the Mariage Freres Tea company sometime, they have excellent products. The varietal called "Eros" is my favorite.

This may be the year of tea for me. I think I should try everyone's favorites. I am so fond of tea time. The ritual of it, sitting down with a tray and a tea pot, pouring it into my cup, adding sugar or honey or milk, the sound of the metal against the ceramic of the antique cup. I used to sit for tea quite often. I think it is time to resurrect this tradition in my life.

... this means I need a new tea pot...

[TheDreadPirateRoberts]

This may be the year of tea for me. I think I should try everyone's favorites. I am so fond of tea time. The ritual of it, sitting down with a tray and a tea pot, pouring it into my cup, adding sugar or honey or milk, the sound of the metal against the ceramic of the antique cup. I used to sit for tea quite often. I think it is time to resurrect this tradition in my life.

... this means I need a new tea pot...

lol ....i think the tea pot thing is being taken care of .......or has been?

[lusciouskiwi]

I'm having beer cheese soup tonight. I'll update with the recipe later.

One of my coworkers made a soup that she calls "Loaded Baked Potato" last week. It was really good. What a fun name and idea.

When it is cold out I look for Chowder. All kinds. I like to come up with new variations on Chowders. I do a Chicken Corn Chowder with potato, red bell pepper and bacon that is always a big hit. Easily modified for vegetarians and vegans. You can puree some cooked potato as a thickening agent and skip the use of cream, butter or half and half.

Soup can be my go to lunch
Pumpkin curry soup
Sausage and cilantro soup
Zucchini chicken soup

Recipes pretty please :)

Kiwi thank you for sharing so much with us, it is fascinating to get a glimpse into another culture. I like the idea of frying food outdoors. Something to think about. Then again I prefer cooking outdoors in general.

What are some of the staple proteins of Malaysian cuisine?

Protein? These days I'd say chicken, always fish, and coconut milk. When my ex's mum was young, chicken was a bit of a luxury.

I have a couple of times, I think once I made an avocado cucumber soup that we enjoyed.

Could you give us the recipe please? And if avocados aren't available (because they are imported and so expensive and usually those green ones which I don't like as much).

Ami had sea weed for the first time today!!! My lil girl is branching out!

In South Korea, seaweed soup is the staple for mothers who have just given birth, as well as traditional for birthdays :) I like it a lot.

I think I'm excited about all these soup suggestions because it doesn't involve an oven and therefore a lot easier for me. If you lovely lovelies ever remember, I'd love it if you included alternatives to things like avocado. Things like avocado, apples, oranges, berries are imported. Strawberries are grown in the 'highlands' in a cooler, more temperate climate. I'm so hungry right now!

[Ursy]

Here you go Lusciouskiwi :)

Chilled avocado soup
http://startcooking.com/blog/238/Avocado-Soup

It's super easy.

As for an avocado substitute, you might get something texturally similar from a can of chick peas (drained, and mashed). But flavour-wise, I don't know if there's anything like it.

I like the flavour of chickpeas too, they're just different - kind of nutty.

[Ursy]

I was thinking of chilled soups, and it occurred to me that the raw food movement would have a lot of recipes, so I did a little googling and came up with this page: http://vegetarian.about.com/od/rawfoodsrecipes/tp/Raw-Food-Soup-Recipes.htm

Some of these look really good - and all of them would be so healthy.

Wishing Kris was more of a soup lover right now!

Edited to add: the google search I did was - raw food soup - just in case you wanted to do some further exploring :)

[lusciouskiwi]

I don't have a juicer and would love one. Fresh juice hmmmmmmm! There's a deal on with Groupon Malaysia for a juicer, it would be around $65.00. If anyone can give me feedback I'd really appreciate it :)

http://www.groupon.my/deals/national-deal/skg-home-appliance/716641308?nlp=&CID=MY_CRM_1_0_0_2&a=715827970

https://static.groupon.my/57/60/1356751926057.jpg

[Ursy]

I don't have a juicer and would love one. Fresh juice hmmmmmmm! There's a deal on with Groupon Malaysia for a juicer, it would be around $65.00. If anyone can give me feedback I'd really appreciate it :)

http://www.groupon.my/deals/national-deal/skg-home-appliance/716641308?nlp=&CID=MY_CRM_1_0_0_2&a=715827970

https://static.groupon.my/57/60/1356751926057.jpg

That's so funny, I was only saying to Kris a few hours ago that we should get a juicer!

[JustLovelyJenn]

Kiwi, I am trying to think of what all goes in those soups... They turn out a little different every time, because I really do not have a recipe for them.

Sausage and Cilantro Soup
I start with chicken stalk, bringing it to a boil I drop in a pound of sausage pinched off into small bits. As that gets close to done I add a small handful of noodles, usually shell pasta. As it gets close to finished I add frozen corn, and chopped cilantro. Use salt and pepper to taste. I have also added chopped red pepper to this from time to time.

Zucchini Chicken Soup
This is much like a stew only I use zucchini instead of potatoes. The zucchini falls apart and thickens the stalk. I add chicken, and other vegetables that sound appetizing. Season with whatever tickles my pallet... sometimes simple salt, pepper, and garlic... but I have been more adventurous as well using cumin or even turmeric.

Pumpkin Curry Soup
At Halloween I like to use the bits of pumpkin the kids carve out of their jack-o-lanterns, but carving pumpkins are very watery so they don't tend to make good pies unless you first freeze and then drain off the water. So I make soup instead. Bake the pumpkin and then take it off the skins, throw it in the blender with a bit of garlic, a can of coconut milk, and some spices. This year I used curry and turmeric. I served it hot then with some bread, and had the left overs cold the next day. It was excellent both ways. I have also made this using acorn squash.

[Sun]

Jenn I am not a big fan of pumpkin but the soup looks great.

Today I learned that one of my dearest friends is getting married in July. While we were chatting on the phone she asked me if I would be interested in catering her wedding. Of course I said yes. They are going to do an outdoor event. Cant wait. It is special events such as this that really make cooking fun. Now I cant wait to plan the menu with them. This will be my first Butch Femme wedding to cater. Bring it on Marriage Equality! I will have to get her to drop into this thread and chat about food with us.

I am so cold today that it is truly bizarre. Well, I am not a cold weather person, hence the chosen name.

What are yall cooking or eating today?

[TheMerryFairy]

This may be the year of tea for me. I think I should try everyone's favorites. I am so fond of tea time. The ritual of it, sitting down with a tray and a tea pot, pouring it into my cup, adding sugar or honey or milk, the sound of the metal against the ceramic of the antique cup. I used to sit for tea quite often. I think it is time to resurrect this tradition in my life.

... this means I need a new tea pot...


I think it's a safe bet to place on you having Nutcracker tea.

[TheMerryFairy]

Jenn I am not a big fan of pumpkin but the soup looks great.

Today I learned that one of my dearest friends is getting married in July. While we were chatting on the phone she asked me if I would be interested in catering her wedding. Of course I said yes. They are going to do an outdoor event. Cant wait. It is special events such as this that really make cooking fun. Now I cant wait to plan the menu with them. This will be my first Butch Femme wedding to cater. Bring it on Marriage Equality! I will have to get her to drop into this thread and chat about food with us.

I am so cold today that it is truly bizarre. Well, I am not a cold weather person, hence the chosen name.

What are yall cooking or eating today?


If I ever have a wedding, I would gladly offer my catering to be done by you and a couple of others who post quite a bit on this thread. It would probably be outside, someplace warm or at the very least someplace green friendly.
For breakfast I had cereal with soy milk. Lunch was a Thai chicken salad with mandarin orange pieces & for supper I'm trying to get out of the fried bologne sandwich on white bread my husband has apparently made for me.

[Sun]

I think it's a safe bet to place on you having Nutcracker tea.

If I ever have a wedding, I would gladly offer my catering to be done by you and a couple of others who post quite a bit on this thread. It would probably be outside, someplace warm or at the very least someplace green friendly.
For breakfast I had cereal with soy milk. Lunch was a Thai chicken salad with mandarin orange pieces & for supper I'm trying to get out of the fried bologne sandwich on white bread my husband has apparently made for me.

Thai Chicken salad sounds great. Experiment with a soup!

[BoDy*ShOt]

Something Delicious: my mom's gorgeous Split Pea Soup. my freezer is full of it.. along with her Goulash and sausage gravy for biscuits and gravy. *heart eyes*

for this evening: the soup. NOMNOMNOM!!

[TheMerryFairy]

Thai Chicken salad sounds great. Experiment with a soup!

I'd love to play around with more soups but I'm usually pressed for time. Do you have any suggestions for something quick, easy & delicious?

[Greyson]

I'm trying to get out of the fried bologne sandwich on white bread my husband has apparently made for me.

People still eat this? I have not seen a fried bologne sandwhich since I was a child living in the projects on the westside of L.A.

[TheMerryFairy]

People still eat this? I have not seen a fried bologne sandwhich since I was a child living in the projects on the westside of L.A.

Unfortunately for me, yes. If it's your thing I don't mean to sound snobby. but the idea of fried processed bologne, white bread and an inch of ketchup isn't my prime meal of choice.

[Sun]

Something Delicious: my mom's gorgeous Split Pea Soup. my freezer is full of it.. along with her Goulash and sausage gravy for biscuits and gravy. *heart eyes*

for this evening: the soup. NOMNOMNOM!!

Welcome to the Delicious thread! You are now a Delicioustarian. girl dee made that one up. Love it.

Split pea soup would be awesome right now. I really should have made some because I had a big ole maple sugar cured smoked ham bone left over from Christmas. Looking forward to getting back to my normal way of life and actually cooking at home again! :)

Do you have any of your Mom's split pea soup tips to share?

I dont think that I ever had Goulash.

[Sun]

I'd love to play around with more soups but I'm usually pressed for time. Do you have any suggestions for something quick, easy & delicious?


A quick technique that I teach when I do cooking workshops is to have some stock or broth on hand for a soup or sauce on the fly. You can either use stock that is:

1. Boxed and easy to use one portion at a time (if you use canned broth and have extra broth you can freeze it in an ice cube tray, put the frozen cubes in a ziploc bag, and have small portions of stock to use as needed)

2. Frozen stock or broth.

Take some leftover cooked vegetables and add them to the stock or broth in a blender. Season as you go.

Here is an example:

Chicken broth - one can
Cooked broccoli 1/2 cup
Cooked potato 1/2 large or one medium

Blend in blender on medium speed.

Pour into small saucepan. Heat up. Add seasonings.

This is a quick alternative to a canned soup. I usually start a quick soup off with sauteed vegetables like garlic, onions, spinach or whatever I am in the mood for. Often I will make soups that are infused with the flavors of garlic, ginger, jalepeno, soy sauce, using vegetable broth or chicken broth, I fill the soup up with fresh vegetables such as baby bok choi, spinach, collards, chard, whatever greens appeal to me. I may add some chinese cabbage or eggplant. Perhaps some roasted or grilled protein. Splash it with hot sauce before serving. Make some rice to have on the side.

Soups are liquid flavor so it can be fun and educational to experiment with them.

[easygoingfemme]

Oh I love split pea soup so much I could write songs about it.
mmmmm soup.

True story:
I play with spoonerisms with my daughter (http://www.fun-with-words.com/spoon_example.html) and mix up words for her to figure out and sometimes we just talk that way... yeah we are a little weird. If you don't want to click the link, spoonerisms are just some letter place switching when putting together sentences, like if I want to say go take a shower, it's go shake a tower, or stop giggling is gob stiggling

So one day I was pouring her a nice bowl of split pea soup and I told her to come eat her sea poop. She rolled her eyes and asked me how I made it and I said it was squished sea horses. Apparently I went too far. Now she won't eat split pea soup anymore. I think she's starting to pull out of it, it's been a couple of years since the incident but it's still no more than a couple of bites. My poor kid.

[Sun]

People still eat this? I have not seen a fried bologne sandwhich since I was a child living in the projects on the westside of L.A.

Welcome Greyson,

The thing that I find about childhood foods is that many of us cling to them for life. That could be a potato chip, slice of bologna, peanut butter, tamale, pasta, rice with soy sauce, hot dogs, mac n cheese, ..you get the picture. Those early foods make an impression on us. I recall being very young and watching my Mom open a can of Spam. I had never seen this before. She told me something about how when she was young she was fed this and she liked to fry it and have it with eggs once in a while. Well once in a while meant like once a year. Never thought a thing about it until Spam became the name for garbage that we want to throw out online. Then I tool a closer look and saw that my immigrant family living in NYC after WWII had to struggle for a to put food on the table so some of those cheaper meat related products (not sure how to classify Spam!) were helpful.

Funny thing is that one of my buddies is from Austria and they love a good "cold cut" such as bologna or liverwurst, great dried sausages and so on. In Europe folks use the scraps of meats and fat to make sausages or pate's, terrines, or gallantines. Nothing really gets wasted. Bones and gristle become stock.

For me there is not much difference between bologna and a pate'. Both seem to be consumed with a white flour bread product. Interesting huh?

[Sun]

I don't have a juicer and would love one. Fresh juice hmmmmmmm! There's a deal on with Groupon Malaysia for a juicer, it would be around $65.00. If anyone can give me feedback I'd really appreciate it :)

http://www.groupon.my/deals/national-deal/skg-home-appliance/716641308?nlp=&CID=MY_CRM_1_0_0_2&a=715827970

https://static.groupon.my/57/60/1356751926057.jpg

Looks good to me. Make sure it has at least a one year warranty. The motors can work hard if you juice often. Take it from me as I have burned a few out.

[cinnamongrrl]

I don't have a juicer and would love one. Fresh juice hmmmmmmm! There's a deal on with Groupon Malaysia for a juicer, it would be around $65.00. If anyone can give me feedback I'd really appreciate it :)

http://www.groupon.my/deals/national-deal/skg-home-appliance/716641308?nlp=&CID=MY_CRM_1_0_0_2&a=715827970

https://static.groupon.my/57/60/1356751926057.jpg

I can tell you, the best juicer on the market is the Green Star. My employer has one and I LOVE to use it! It makes nut butters also as well as these organic multi-grain pretzels that are amazingly tasty...and healthy. I know from what he has told me, the twin gear method of the Green Star is better than the threshing method that most others use. (As mine does). I know that the pulp left over from juicing with his juicer is MUCH finer than with mine (mine pretty much has big chunks of veggies.. :| ) I aspire to get a Green Star at some point, but they are pricey. He paid 400 for his, but they go up to 500. Well worth the investment if you're going to juice regularly. I think he said it can even make soy milks, but he has a different gadget altogether for that... Hope this helped some :)

www.greenstar.com

[JustLovelyJenn]

A quick technique that I teach when I do cooking workshops is to have some stock or broth on hand for a soup or sauce on the fly. You can either use stock that is:

1. Boxed and easy to use one portion at a time (if you use canned broth and have extra broth you can freeze it in an ice cube tray, put the frozen cubes in a ziploc bag, and have small portions of stock to use as needed)

2. Frozen stock or broth.

Take some leftover cooked vegetables and add them to the stock or broth in a blender. Season as you go.

Here is an example:

Chicken broth - one can
Cooked broccoli 1/2 cup
Cooked potato 1/2 large or one medium

Blend in blender on medium speed.

Pour into small saucepan. Heat up. Add seasonings.

This is a quick alternative to a canned soup. I usually start a quick soup off with sauteed vegetables like garlic, onions, spinach or whatever I am in the mood for. Often I will make soups that are infused with the flavors of garlic, ginger, jalepeno, soy sauce, using vegetable broth or chicken broth, I fill the soup up with fresh vegetables such as baby bok choi, spinach, collards, chard, whatever greens appeal to me. I may add some chinese cabbage or eggplant. Perhaps some roasted or grilled protein. Splash it with hot sauce before serving. Make some rice to have on the side.

Soups are liquid flavor so it can be fun and educational to experiment with them.



I have never thought of freezing extra broth in an icecube tray, I have no idea why. I usually buy boxed broth to stock in the cupboard... but if someone else does the shopping, theres no telling what I might get. I will have to keep this in mind.

[TheMerryFairy]

I have never thought of freezing extra broth in an icecube tray, I have no idea why. I usually buy boxed broth to stock in the cupboard... but if someone else does the shopping, theres no telling what I might get. I will have to keep this in mind.

The ice cube tray is a great idea. It works really well in a pinch.

[Sun]

Ami had sea weed for the first time today!!! My lil girl is branching out!

Yay Ami! What a great superfood.

How did she have it?

[TheMerryFairy]

Today I'm going to experiment with a vegetarian lasagna. I just need to wait until we go to the store before I get a better idea of the recipe.

[ahk]

Ok

Here is my recipe for Eggplant Rollatini. I made 6 good sized rolls with this recipe and that used up about half of a large eggplant. You have to use your judgement on some of this because eggplants come in all shapes and sizes. The key is to slice the eggplant lengthwise, getting the longest slice that you can. Keep it thin but not too thin. You need to cook it and roll it. This is a recipe that I have tweaked over time but you can adapt it and make it your own as I always say:

Eggplant Rollatini

1/2 Large Eggplant - Sliced lengthwise and thin, 1/4"max
3 Eggs
1/4 C milk
1 Cup of Breadcrumbs. I prefer Progresso Seasoned Italian.
pinch salt
Tomato sauce 32 - 48 oz
16 oz. Shredded Mozzeralla cheese
16 oz Ricotta cheese
1/4 C good Romano Cheese
8 oz olive oil (blended, do not use EVOO it burns too easily)

Prep:

Peel and slice eggplant: sprinkle a little salt on both sides of each piece and let rest on paper towel to remove bitterness.

Prepare egg wash: Whisk 2 eggs with 1/4 Cup of milk.

Spread breadcrumbs out on a plate. Dip eggplant slices one at a time into egg wash then breadcrumbs. Fry in olive oil in shallow saute pan. Fry until lightly browned.

(Low fat option: Grill flat top griddle, or bake in oven on lightly oiled baking sheet at 350 for ten minutes.)

Prepare cheese filling:

Mix Ricotta cheese, half of shredded Mozzerella, 2 Tbsp of Romano and one egg. Add some black pepper to taste.
In shallow baking dish coat bottom with thin layer of tomato sauce. On cutting board or plate, lay out one slice of eggplant. Scoop aprox 2 large rounded tablespoons of cheese mixture into each one, toward one side. Pile up so that you can roll it. Larger pieces can take a little more, smaller pieces a little less. Roll from one end to the other and set in baking dish. Repeat with
6 pieces in total. Cover rolls with tomato sauce, reserving some for the side upon serving. Sprinkle on Tbsp Romano cheese on top of rolls. Sprinkle remaining Mozzerella on top.

Bake in 350 oven for 40 minutes.

Makes 6 appetizers or 3 entree's.

Optional: You can add fresh spinach to the cheese stuffing mixture.

Thank you. :hangloose: I can't wait to try this--

Hola Delicious People!


What kinds of soups do you all enjoy?

My favourite soup is winter minestrone soup-- made with rainbow chard, white beans, and carrots. My honey, she makes this several times during the winter and I love it.

Another favourite is chicken, shredded carrot, ginger soup-- with cilantro.

and one that I make -- chicken tortilla soup. MMM.

The ice cube tray is a great idea. It works really well in a pinch.

I do a lot of things with ice cube trays-- I do it with chopped green chili and herbs.

I'm making cubed steak tonight with roasted sweet/yellow potato, with fresh green beans.

[TheMerryFairy]

Thank you. :hangloose: I can't wait to try this--



My favourite soup is winter minestrone soup-- made with rainbow chard, white beans, and carrots. My honey, she makes this several times during the winter and I love it.

Another favourite is chicken, shredded carrot, ginger soup-- with cilantro.

and one that I make -- chicken tortilla soup. MMM.



I do a lot of things with ice cube trays-- I do it with chopped green chili and herbs.

I'm making cubed steak tonight with roasted sweet/yellow potato, with fresh green beans.


I'll have to try the herb mix. Thank you. My meal plans have changed because of budgets. I will make a tomato soup and have a quick sandwich. Tomorrow I'm getting in lots of roasted veggies.

[JustLovelyJenn]

I'll have to try the herb mix. Thank you. My meal plans have changed because of budgets. I will make a tomato soup and have a quick sandwich. Tomorrow I'm getting in lots of roasted veggies.

I'm so disappointed... I was looking forward to hearing about the vegitarian lasagna adventures.

[TheMerryFairy]

I'm so disappointed... I was looking forward to hearing about the vegitarian lasagna adventures.

I am sorry I disappointed you. Pay day is next week and I'll be better equipped to make things I don't already have in the house. It will also give me time to work out what I'm going to feed the fussy arse.

[Corkey]

Yay Ami! What a great superfood.

How did she have it?

As a sample in the store, dry and lifeless.

[JustLovelyJenn]

I am sorry I disappointed you. Pay day is next week and I'll be better equipped to make things I don't already have in the house. It will also give me time to work out what I'm going to feed the fussy arse.

Well then, I will simply look forward to the upcoming experience.

[Sun]

chicken tortilla soup. MMM.



You know that I am going to ask for the recipe on this one. Freezing the chilis in an ice cube tray is a good idea. Smart. I have been doing that with stock forever. It is really great when all you need is a little bit to add or finish something off.

Next Hatch chili harvest I want to be in NM. Every year I have to miss it, this year I am going to pick 3 or 4 days and plan to be there. Maybe shoot some video, talk to the farmers, fire roast some chili's make a few dishes. Still working on getting my demo video produced and this would be a great thing to add to my agenda.

[Sun]

As a sample in the store, dry and lifeless.

Like Nori strips? Wakame?

Those toasted Nori strips that are seasoned with sea salt and a little chili are like potato chips for me I cant stop eating them once I start. One of my friends pointed out to me that this should not be a problem since they are so nutritionally dense. I was like..oh yeah. Duh. Not enough sodium to create a problem. Brain food.

[Corkey]

Like Nori strips? Wakame?

Those toasted Nori strips that are seasoned with sea salt and a little chili are like potato chips for me I cant stop eating them once I start. One of my friends pointed out to me that this should not be a problem since they are so nutritionally dense. I was like..oh yeah. Duh. Not enough sodium to create a problem. Brain food.

She said it was salty, so I'm assuming it was a cut off piece of Nori.

[Sun]

So..I am ordering Chinese food for delivery and looking at a menu that has over 200 menu items on it not including specials.

Why?

I am so confused! Love, love, love Chinese food but this is way too many choices.

On another note, I just saw a clip of Guy Fieri making fresh mozzerella and not wearing latex gloves. Grrrrrrrrrr.....bad bad idea. People learn from this and it pisses me off when these so called "Celebrity Chefs" use poor hygiene. In your home kitchen do what you want but in an restaurant, gloves are the way to go. Cooks see this guy doing it his way and copy him. This is how disease is spread.

[cinnamongrrl]

1 1/2 cups soft mejool dates, pitted
1/4 cup chia seeds
1/4 cup organic cocoa
1/2 cup unsweetened shredded coconut
1 teaspoon cinnamon
2 tablespoons virgin coconut oil
Optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)
Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

www.tropicaltraditions.com is an excellent source for QUALITY coconut oil...at decent prices. It never goes bad so it pays to buy in bulk. Coconut oil can also be good for cooking veggies..I love popcorn made with it!

[cinnamongrrl]

Like Nori strips? Wakame?

Those toasted Nori strips that are seasoned with sea salt and a little chili are like potato chips for me I cant stop eating them once I start. One of my friends pointed out to me that this should not be a problem since they are so nutritionally dense. I was like..oh yeah. Duh. Not enough sodium to create a problem. Brain food.

My employer uses kelp powder...he makes a raw "tuna" with it using sunflower seeds. I absolutely LOVE IT... He also puts it in his morning juice which he has every single day...I'm thinking I'm going to order some...
WWW.nuts.com is the cheapest place to get it that he's found. 6.99/lb.. but a little dab will do you :)

[TheMerryFairy]

So..I am ordering Chinese food for delivery and looking at a menu that has over 200 menu items on it not including specials.

Why?

I am so confused! Love, love, love Chinese food but this is way too many choices.

On another note, I just saw a clip of Guy Fieri making fresh mozzerella and not wearing latex gloves. Grrrrrrrrrr.....bad bad idea. People learn from this and it pisses me off when these so called "Celebrity Chefs" use poor hygiene. In your home kitchen do what you want but in an restaurant, gloves are the way to go. Cooks see this guy doing it his way and copy him. This is how disease is spread.


Chinese food, yes! I have been craving some since NYE. Please let us all know what you decided on? I think I will have to take a look at my "take out" section of my cookbook stand.
I love guy, but not wearing gloves??? I'd still eat it because who can pass up fresh mozzarella but it's why I'm always a little hesitant about how restaurant cooks operate in the kitchen.

[cinnamongrrl]

While I'm thinking about it....


http://ecx.images-amazon.com/images/I/4153Z0G472L._AA160_.jpg

These make the BEST popcorn! And you can use a healthier oil like olive oil or coconut...you control how much salt you put on. I add spices like cumin and cayenne pepper in...and toss it with some dried basil and Himalayan sea salt...it's also good AND healthier when tossed with nutritional yeast. Gives it a cheesy flavor...sooo good! Guilt free tasty treats...

I think I paid 12 bucks for ours on amazon..we get MUCH use out of ours! :)
They DO sell a cheapy version at Walmart, Teddy got one for his place before we moved in together..but it never worked quite right. The seal was bad and the popcorn failed to pop and the turner failed to reach the bottom to stir the kernels..so it burnt a LOT...just an FYI

[TheMerryFairy]

Well then, I will simply look forward to the upcoming experience.

Do you have any meal suggestions I could try? We both seem to always have to cook more than one meal at a time.

[Sun]

Good Morning & Good night delicious people.

Just had a really freaky experience. I am sipping coffee and watching Paula Dean cook something on the Food Network.

So my first thought was that I wish that Paula Dean could cook breakfast for me..don't ask..I am really tired! Sure, like I could just drop in on her *sigh*...but that's not the freaky part...there is a guest on the show and they were hitting a dish with some toasted sesame oil. As soon as I heard the sizzle I swear I could smell the sesame oil. What the hell?

That has never happened before. Perhaps my brain has been under so much stress this past month that new pathways are burning open. Which is better than shutting down! *grin*

[cinnamongrrl]

Good Morning & Good night delicious people.

Just had a really freaky experience. I am sipping coffee and watching Paula Dean cook something on the Food Network.

So my first thought was that I wish that Paula Dean could cook breakfast for me..don't ask..I am really tired! Sure, like I could just drop in on her *sigh*...but that's not the freaky part...there is a guest on the show and they were hitting a dish with some toasted sesame oil. As soon as I heard the sizzle I swear I could smell the sesame oil. What the hell?

That has never happened before. Perhaps my brain has been under so much stress this past month that new pathways are burning open. Which is better than shutting down! *grin*

No worries, I'm sitting here smelling a baked potato as if it were RIGHT in front of me...and it's making me hungry... carb cravings I guess...it's been 5 days with none. But I have experienced things similar..seeing snow and cold on TV and getting a chill, seeing Tom on Tom and Jerry with his head stuck in a jar always made me short of breath, as does any insinuation of drowning to this day...the brain is a wondrous thing...

[Sun]

No worries, I'm sitting here smelling a baked potato as if it were RIGHT in front of me...and it's making me hungry... carb cravings I guess...it's been 5 days with none. But I have experienced things similar..seeing snow and cold on TV and getting a chill, seeing Tom on Tom and Jerry with his head stuck in a jar always made me short of breath, as does any insinuation of drowning to this day...the brain is a wondrous thing...

Wow amazing. I did almost drown as a child so I get triggers on that one, but the way that the aroma of sesame oil hit me was bizarre. The oil has one scent in the bottle and another when it hits the heat. What a trip.

Maybe Paula Dean will make me Peach Cobbler if I ask her nicely. I am finally getting hungry again. Have not been eating much lately. Then again, Paula Dean is a big flirt! Nevermind, I am not asking her for anything. lol. Not that I would get it anyway, just dont like how much she flirts with her guests.

I may just chill out and watch Iron Chef today. Its so frigging cold outside that I am going to go nuts. I am such an outdoor person. On a day off I should be at the beach by now.

[Sun]

I am hearing really good things about Giada De Laurentis new Cookbook "Weeknights with Giada" (http://www.giadadelaurentiis.com/)

LOVE her. Check it out.

[ahk]

You know that I am going to ask for the recipe on this one. Freezing the chilis in an ice cube tray is a good idea. Smart. I have been doing that with stock forever. It is really great when all you need is a little bit to add or finish something off.

Next Hatch chili harvest I want to be in NM. Every year I have to miss it, this year I am going to pick 3 or 4 days and plan to be there. Maybe shoot some video, talk to the farmers, fire roast some chili's make a few dishes. Still working on getting my demo video produced and this would be a great thing to add to my agenda.

You make videos?? Where??

Recipe for tortilla Soup--

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas


Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

I am hearing really good things about Giada De Laurentis new Cookbook "Weeknights with Giada" (http://www.giadadelaurentiis.com/)

LOVE her. Check it out.

I heart Giada -- thanks for the tip on her new book.

[JustLovelyJenn]

I needed a me moment this morning. The house was empty, so I took it. I made and plated a little breakfast just for me, set the table with my coffee, creamer and juice, and sat to read a book while I enjoyed my meal. It was fantastic.

For Christmas I received a Ready-Set-Go for the kitchen... its a great little cooking device that lets me do a things just for me without all the mess and time I would spend at the stove, including poach the perfect egg (without messing it up, which I often do). It has a divided pan that lets me do two things at once, so I used that this morning. Putting the water for the egg in one side and the ingredients for the rest of the dish in the other.

The poached egg is placed on top of a bed of mushrooms, onions, and a little bit of crab, mixed with cilantro and some firm sheep's cheese.
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/1526_4979741968592_196511283_n.jpg

[Sun]

Wow Chef Jennie! Great job! Very nice. Poached eggs are my favorite way to have eggs. Great dish.

Ahk...I love the recipe. Will have to try it.


No cooking for me this weekend.

However, I did find this really cool recipe for

Shrimp Stuffed Chili Relleno Casserole: (http://www.examiner.com/article/shrimp-stuffed-chile-relleno-casserole-makes-easy-work-of-a-classic-mexican-food)

[TheMerryFairy]

I needed a me moment this morning. The house was empty, so I took it. I made and plated a little breakfast just for me, set the table with my coffee, creamer and juice, and sat to read a book while I enjoyed my meal. It was fantastic.

For Christmas I received a Ready-Set-Go for the kitchen... its a great little cooking device that lets me do a things just for me without all the mess and time I would spend at the stove, including poach the perfect egg (without messing it up, which I often do). It has a divided pan that lets me do two things at once, so I used that this morning. Putting the water for the egg in one side and the ingredients for the rest of the dish in the other.

The poached egg is placed on top of a bed of mushrooms, onions, and a little bit of crab, mixed with cilantro and some firm sheep's cheese.
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/1526_4979741968592_196511283_n.jpg

Kudos to you for taking the time to make a meal just for your own pleasure. I would love to wake up to this some morning.

[LadyRieinAL]

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

[TheMerryFairy]

Good Morning & Good night delicious people.

Just had a really freaky experience. I am sipping coffee and watching Paula Dean cook something on the Food Network.

So my first thought was that I wish that Paula Dean could cook breakfast for me..don't ask..I am really tired! Sure, like I could just drop in on her *sigh*...but that's not the freaky part...there is a guest on the show and they were hitting a dish with some toasted sesame oil. As soon as I heard the sizzle I swear I could smell the sesame oil. What the hell?

That has never happened before. Perhaps my brain has been under so much stress this past month that new pathways are burning open. Which is better than shutting down! *grin*

I wish Paula Deen was related to me. I WILL get to visit her restaurant someday. On another subject : I have those experiences often. Whenever I watch a show on tv, or I'm walking by a shop I will pick up the fragrances or sounds most people would never distinguish. In particular I am thinking of a time in Montreal when I found myself staring through a window to a french bakery. There was a couple at the register in front of the display cases filled with delicious treats. What did I notice? Not the scent wafting my way nor the noise of money being exchanged, the crackling of a fresh baguette a baker had just taken from the oven in the very back of the store.
I hope this is unrelated to stress for you, and you can continue to enjoy all of the benefits heightened senses can bring into your life.

[TheMerryFairy]

I am hearing really good things about Giada De Laurentis new Cookbook "Weeknights with Giada" (http://www.giadadelaurentiis.com/)

LOVE her. Check it out.

I love Giada as well as Rachel Ray. I will have to put this cookbook on my list of buys.

[Ursy]

You make videos?? Where??


I'm with ahk! Where??
I tried to find the one you mentioned to me, but it eluded me :(
I want to see you in action!

[Sun]

You make videos?? Where??


I'm with ahk! Where??
I tried to find the one you mentioned to me, but it eluded me :(
I want to see you in action!

Working on making the first video, my demo. I do cooking demonstrations and people always ask me if I have a video, and no I don't. So I thought I should produce something that is very unique to my culinary perspective. We are planning the first video now. I've been working on this for a few months. Finding the right production crew was the hard part. A videographer whom I admire so much has agreed to work with me (score!) and I could not be more excited. Ursy I will link you to his work to see his style.

What I am planning is to open the video on a farm where I am talking to the farmer about the main ingredient. My plan has been to shoot at my favorite Artichoke farm in Castroville CA. What I was saying to Ahk is that I want to shoot video out at Hatch Chili in NM at harvest next fall. This has to be planned far in advance so I can get the camera crew there.

If this is any good I get an agent and try to get some work in cable tv. If it sucks I go back to doing what I do. LOL.

Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.

adding..normal people go out and hire a professional production company and then try to get into Food Network or the Cooking Channel. They require a professional demo not a home made piece. Well, I am producing this on my own so hiring a production company was astronomical in cost. I do not have an agent or a network so I am learning just how complicated it is to produce a video. Wow. So much to think about. Writing the script is the most fun but I changed it like 3000 times already and need to just stop and chill the hell out. The camera, lighting and sound people all need direction so they need a copy of the script on hand while we shoot.

I definitely need some help with this in the future.

[TheMerryFairy]

Working on making the first video, my demo. I do cooking demonstrations and people always ask me if I have a video, and no I don't. So I thought I should produce something that is very unique to my culinary perspective. We are planning the first video now. I've been working on this for a few months. Finding the right production crew was the hard part. A videographer whom I admire so much has agreed to work with me (score!) and I could not be more excited. Ursy I will link you to his work to see his style.

What I am planning is to open the video on a farm where I am talking to the farmer about the main ingredient. My plan has been to shoot at my favorite Artichoke farm in Castroville CA. What I was saying to Ahk is that I want to shoot video out at Hatch Chili in NM at harvest next fall. This has to be planned far in advance so I can get the camera crew there.

If this is any good I get an agent and try to get some work in cable tv. If it sucks I go back to doing what I do. LOL.

Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.


Have you ever watched the Food Network show "pitchin' in" with Chef Lynn Crawford? It sounds not quite the same, but a common goal. To highlight food from the farm.

[Ursy]

{snip}

... Anyway this is my end game folks, I get to use all of the skills that I have and focus on everything that is interesting to me from social justice issues such as farmworker rights, to organic and sustainable farming, non GMO farming, humane animal farming, cooking techniques, intersections of cultures, and so on. This is a very exciting time for me.

You all will be able to go along this journey with me by following my posts here or on Facebook. It is going to be a lot of fun.


This is so exciting! You are going to have Paula Dean sitting on her couch wishing you were cooking her breakfasts and peach cobblers!

[Sun]

Greetings LadyRiein,

Wow this looks like fun. I bet it would be good with leftover roasted chicken too huh. Or in a wrap. My wheels are spinning. Chicken and cheese and Franks hot sauce, you cant go wrong.


INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

[Sun]

Have you ever watched the Food Network show "pitchin' in" with Chef Lynn Crawford? It sounds not quite the same, but a common goal. To highlight food from the farm.

No I have not. But I am just planning on opening the video on the farm and then cutting away to the cooking demo. We are going to try to arrange it so that I can cook outside. With something like an artichoke that will work because all I need is a grill. If I am making something like Risotto, not so much. I need a kitchen to shoot from. So I did find a vacation rental home in Napa Valley that I can rent but the kitchen is too dark, so I can move outside and shoot from the pool area but then why not just shoot from a vineyard and save the house rental. So many details. So think 5-10 minutes on the farm or with the vendor, could be a cheese maker, olive farm, anything really...and 20 minutes cooking.

[Sun]

This is so exciting! You are going to have Paula Dean sitting on her couch wishing you were cooking her breakfasts and peach cobblers!

Ursy you are cracking me up. Lord have mercy. Very sweet of you, thank you.

Funny how when I am in CA I turn on the Food Network sometimes when I cook because I can listen to one of the Chefs talking while I am cooking and then I thought, wait...this is like being at work. LOL. But I enjoy that sometimes.

Ok now I have to think about what I could make for Paula. Hmmm...maybe my braised short ribs. One of my signature dishes. This became the favorite of my ex and I served it with rice, but I prefer to serve it with creamy Polenta and shaved Locatelli Romano.

[Sun]

I wish Paula Deen was related to me. I WILL get to visit her restaurant someday. On another subject : I have those experiences often. Whenever I watch a show on tv, or I'm walking by a shop I will pick up the fragrances or sounds most people would never distinguish. In particular I am thinking of a time in Montreal when I found myself staring through a window to a french bakery. There was a couple at the register in front of the display cases filled with delicious treats. What did I notice? Not the scent wafting my way nor the noise of money being exchanged, the crackling of a fresh baguette a baker had just taken from the oven in the very back of the store.
I hope this is unrelated to stress for you, and you can continue to enjoy all of the benefits heightened senses can bring into your life.

Perhaps this is unrelated to stress for me. Thank you for that. I am not sure. Stress has been so prominent in the last few weeks, that my mind went right there. In general my life is not stressful and I am a genuinely happy person. I've recently been through a breakup and it has been very stressful. Today however was a good day and a quiet day. When my life returns to where it was prior to the relationship and I am in a routine that I recognize, all will be better.

Back to Paula, I would love to eat at her restaurant!

[JustLovelyJenn]

Wow, so much conversation tonight!

I love cooking shows, however I have watched less of them recently as my 8 year old seems to take over the TV after homework time when what I want to watch is on. I don't mind, he really deserves those moments of quiet focus, he works hard.

Sun, the demo sounds amazing. Its really exciting to hear you talk about it.

Tonight I tried a new fish I had never used before. I picked up some frozen Swai Fillets recently and had yet to try them. I really enjoyed this fish. Tonight I baked it with dill and lime and a little bit of agave syrup, with rice wine vinegar and chicken broth in the bottom of the pan... it had a very firm and buttery texture.

[TheMerryFairy]

Wow, so much conversation tonight!

I love cooking shows, however I have watched less of them recently as my 8 year old seems to take over the TV after homework time when what I want to watch is on. I don't mind, he really deserves those moments of quiet focus, he works hard.

Sun, the demo sounds amazing. Its really exciting to hear you talk about it.

Tonight I tried a new fish I had never used before. I picked up some frozen Swai Fillets recently and had yet to try them. I really enjoyed this fish. Tonight I baked it with dill and lime and a little bit of agave syrup, with rice wine vinegar and chicken broth in the bottom of the pan... it had a very firm and buttery texture.

Jenn I think you should plate up your dishes every night and start a career in food photography. It would go well with a demo lol

[Sun]

Wow, so much conversation tonight!

I love cooking shows, however I have watched less of them recently as my 8 year old seems to take over the TV after homework time when what I want to watch is on. I don't mind, he really deserves those moments of quiet focus, he works hard.

Sun, the demo sounds amazing. Its really exciting to hear you talk about it.

Tonight I tried a new fish I had never used before. I picked up some frozen Swai Fillets recently and had yet to try them. I really enjoyed this fish. Tonight I baked it with dill and lime and a little bit of agave syrup, with rice wine vinegar and chicken broth in the bottom of the pan... it had a very firm and buttery texture.

Thanks Jennie,

I really cant wait to start shooting. Seems like it is taking so long to get this going yet it has only been a few months of trying to find the right people to work with.

Jenn I think you should plate up your dishes every night and start a career in food photography. It would go well with a demo lol

Good point. Jenn is VERY talented. I am in awe.

[JustLovelyJenn]

Thanks Jennie,

I really cant wait to start shooting. Seems like it is taking so long to get this going yet it has only been a few months of trying to find the right people to work with.



Good point. Jenn is VERY talented. I am in awe.

And now I am blushing....

[JustLovelyJenn]

Jenn I think you should plate up your dishes every night and start a career in food photography. It would go well with a demo lol

Since it was brought up... I LOVE to plate food... It is probably the most joy I get in the kitchen, seeing all the pieces of a meal come together and look as good as they taste.

How does everyone else feel about plating?

[TheMerryFairy]

And now I am blushing....

Blushing is nice now and then. embrace it!

[TheMerryFairy]

Since it was brought up... I LOVE to plate food... It is probably the most joy I get in the kitchen, seeing all the pieces of a meal come together and look as good as they taste.

How does everyone else feel about plating?

I don't think I'm great at it, but I do think it's an important componant to the meal. Even meat and potato meals. MOreso when someone appreciates it.

[Sun]

Since it was brought up... I LOVE to plate food... It is probably the most joy I get in the kitchen, seeing all the pieces of a meal come together and look as good as they taste.

How does everyone else feel about plating?

I should pass since I do it for a living :)

I will come back when we talk about ice cream. *smirk*

Truly, plating is an art. The plate is the canvas. The grand finale.

You get where I am going with this.

Some of the most fun that I ever have in doing dinner parties is shopping for interesting plates and platters, small plates for condiments, small bowls, soy sauce dishes, chopstick holders, candle holders, wine & Port glasses, silverware, linen napkins and table clothes...then there is the finishing touch, and if I wind up at a great florist selecting gorgeous flowers, then I am done plating. That is where my mind goes.

Sorry I did try to stop the flow.

Just cant do it!!

[Martina]

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .

[JustLovelyJenn]

I should pass since I do it for a living :)

I will come back when we talk about ice cream. *smirk*

Truly, plating is an art. The plate is the canvas. The grand finale.

You get where I am going with this.

Some of the most fun that I ever have in doing dinner parties is shopping for interesting plates and platters, small plates for condiments, small bowls, soy sauce dishes, chopstick holders, candle holders, wine & Port glasses, silverware, linen napkins and table clothes...then there is the finishing touch, and if I wind up at a great florist selecting gorgeous flowers, then I am done plating. That is where my mind goes.

Sorry I did try to stop the flow.

Just cant do it!!

This is so amazing to me. I think about all of those things when I have a party. Every little touch... Platters, plates, if I am serving buffet style, is the food at different levels so it can be seen and accessed. are there napkins and plates available at different locations so they are where they will be needed. Are there candles out, does the room smell right. Hosting is so much fun for me. I would love to be able to do it on a grander scale like that, even just once.

[TheMerryFairy]

This is so amazing to me. I think about all of those things when I have a party. Every little touch... Platters, plates, if I am serving buffet style, is the food at different levels so it can be seen and accessed. are there napkins and plates available at different locations so they are where they will be needed. Are there candles out, does the room smell right. Hosting is so much fun for me. I would love to be able to do it on a grander scale like that, even just once.


I agree that plating is an art, you are an artist so it makes sense that your eye would be drawn to these details. I hope you get your chance at hosting a larger party.

[TheMerryFairy]

I should pass since I do it for a living :)

I will come back when we talk about ice cream. *smirk*

Truly, plating is an art. The plate is the canvas. The grand finale.

You get where I am going with this.

Some of the most fun that I ever have in doing dinner parties is shopping for interesting plates and platters, small plates for condiments, small bowls, soy sauce dishes, chopstick holders, candle holders, wine & Port glasses, silverware, linen napkins and table clothes...then there is the finishing touch, and if I wind up at a great florist selecting gorgeous flowers, then I am done plating. That is where my mind goes.

Sorry I did try to stop the flow.

Just cant do it!!

Ice cream? Sign me up.

[Ursy]

Plating is fun - I'm not sure if it's one of my strengths though.
I'm with Sun, I love little bowls and platters and could spend hours in a kitchenware shop. I also have an addiction for spoons - especially teeny tiny spoons - and cocktail forks, come to think of it.

Strangely, I like my large platters plain and white - kind of like a blank canvas, and I love little condiment bowls and the like, in all kinds of different colours and patterns... and I can never have too many of them!

Well, Kris thinks I can have too many of them... lol. He doesn't get it.

I would be in absolute heaven if I lived next door to a homewares emporium on one side and a farmers' market on the other! It's probably just as well that I don't or else I'd be completely broke!

[Sun]

Plating is fun - I'm not sure if it's one of my strengths though.
I'm with Sun, I love little bowls and platters and could spend hours in a kitchenware shop. I also have an addiction for spoons - especially teeny tiny spoons - and cocktail forks, come to think of it.

Strangely, I like my large platters plain and white - kind of like a blank canvas, and I love little condiment bowls and the like, in all kinds of different colours and patterns... and I can never have too many of them!

Well, Kris thinks I can have too many of them... lol. He doesn't get it.

I would be in absolute heaven if I lived next door to a homewares emporium on one side and a farmers' market on the other! It's probably just as well that I don't or else I'd be completely broke!


Ursy I also love white plates and platters. Also small white bowls and dishes. In contrast I like Raku pottery especially when done in square and rectangular shapes, darker colors. I collect one set that is black and blue. The blue is sort of a navy with a hint of French blue that comes up from the glaze. The blue has a gloss and the black is matte. Fascinating. Each piece is original. Its a different mood. I only have service for 2. This is for something sexy and sensual..with candle light and firelight if outside on my patio..on a warm summer night..every piece has a unique texture, just like the food. The whole experience should be a trip into sensuality, where every sense is being ignited.

With the black and blue set I have a matching sake set. A friend brought it back from Japan for me and she had no idea that it was a perfect match to my set.

[Sun]

Well, Kris thinks I can have too many of them... lol. He doesn't get it.

I would be in absolute heaven if I lived next door to a homewares emporium on one side and a farmers' market on the other! It's probably just as well that I don't or else I'd be completely broke!

Oops forgot this part. Honey Kris is just practical. I lack that practical male linear thinking thing.

What you are describing here, going to farmers markets and buying or designing for parties and events, is what I have done as a personal chef. Perhaps there is a career change out there for you in the future or it is time to go out on your own. People need assistance with this kind of work. There is a supply company that I use in South San Francisco when I need lots of platters, chafing dishes, glasses, plates, silverware, tents, tables, chairs..and there are 2 ladies that work there that are magical about helping to pull it all together for an event. They are amazing.

Some private catering companies also need someone to do the buying or deal with the rental contracts. I was recently telling a chef friend who is in SF that when I was going from farmers market to vendor, to baker, to cheese maker and then off to cook a dinner party for a client, in San Francisco, or Pebble Beach, or Carmel..I was totally living my dream. That was so much fun. There were moments where I would stop and say wait..I do this for a living??" It was a shock to me. So at that time in my life that was just what I wanted and needed to be doing. You are so creative you could do anything of the sort on the side or full time.

Think it over.

On another note if anyone is interested in a career change this is the time. Our insane economy is giving us an open door for change.

[Sun]

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .


Welcome Martina. Yes another culinary interpretation of "it is time to plate the food". We do use that term. Garnishing is more widely used.

If plating makes you gnash your teeth, you would probably not enjoy what caused my brain to nearly explode, the New York "Aks" instead of "Ask" :|
I find that so unbearable that my head hurts just thinking about it.

American cooks can misuse "Au jus" often. I hear things like "it is served with au jus". Painful.

[Sun]

Just realized that this thread was 2 months old yesterday :)

We sure have had a few posts and quite a few views in 2 months! Thanks to all of you who make this thread so much fun to participate in.

For those of you who are just reading please drop in and say hi. Even if you do not cook, we would love to hear from you.

[Ursy]

Oops forgot this part. Honey Kris is just practical. I lack that practical male linear thinking thing.

What you are describing here, going to farmers markets and buying or designing for parties and events, is what I have done as a personal chef. Perhaps there is a career change out there for you in the future or it is time to go out on your own. People need assistance with this kind of work. There is a supply company that I use in South San Francisco when I need lots of platters, chafing dishes, glasses, plates, silverware, tents, tables, chairs..and there are 2 ladies that work there that are magical about helping to pull it all together for an event. They are amazing.

Some private catering companies also need someone to do the buying or deal with the rental contracts. I was recently telling a chef friend who is in SF that when I was going from farmers market to vendor, to baker, to cheese maker and then off to cook a dinner party for a client, in San Francisco, or Pebble Beach, or Carmel..I was totally living my dream. That was so much fun. There were moments where I would stop and say wait..I do this for a living??" It was a shock to me. So at that time in my life that was just what I wanted and needed to be doing. You are so creative you could do anything of the sort on the side or full time.

Think it over.

On another note if anyone is interested in a career change this is the time. Our insane economy is giving us an open door for change.

You know, I was just thinking I would love to have a homeware / kitchenware shop... maybe one day...

... or maybe just an eclectic little bowl shop. Though if they were all different, I might have trouble letting any of them go...

[Sun]

You know, I was just thinking I would love to have a homeware / kitchenware shop... maybe one day...

... or maybe just an eclectic little bowl shop. Though if they were all different, I might have trouble letting any of them go...


Ursy..this is a great idea hon. Many manufacturers put you on revolving credit in retail so you sell the goods and then pay for them. You can even do this online.

You get to shop for a living.

[Sun]

Ice cream? Sign me up.

One of my projects for this winter is to make ice cream and develop some interesting new recipes There is a great place in Berkeley that makes a Cabernet Blackberry sorbet and it is so good that it inspires me to make something that is that unforgettable.

On a more simple note, I can be really content with a scoop of chocolate ice cream or mango sorbet. Ice cream is my "go to" sweet.

[Ursy]

Ursy..this is a great idea hon. Many manufacturers put you on revolving credit in retail so you sell the goods and then pay for them. You can even do this online.

You get to shop for a living.


Omgs, to shop for a living would be the coolest thing ever!! :)
Of course, I'd have to test all the homewares, you know, for quality control. Serious business, this.

[Sun]

This is so amazing to me. I think about all of those things when I have a party. Every little touch... Platters, plates, if I am serving buffet style, is the food at different levels so it can be seen and accessed. are there napkins and plates available at different locations so they are where they will be needed. Are there candles out, does the room smell right. Hosting is so much fun for me. I would love to be able to do it on a grander scale like that, even just once.

Well you will have to come out and help with a party sometime. There will be tons of opportunities in the future. No shortage of work or need for creative people.

[Sun]

Omgs, to shop for a living would be the coolest thing ever!! :)
Of course, I'd have to test all the homewares, you know, for quality control. Serious business, this.

Between purchasing at wholesale and getting free samples, you would be in heaven. You may have your new career lined up. With your sense of style and artistic flare, plus knowledge of cuisine, you will do SO well! Lets talk about this, I bet we both know of an investor who would back you.

My wheels are spinning.

[Dominique]

There was an unofficial apple festival at the farmers market today. I picked up a bushel (?) mixed of gala and granny smith apples for under $9. :sunglass: o.k., it was a US mail hod, not an official bushel. You get the picture.

Also, an early January warming trend and snow melt, so I rode my bicyle, as did many others. We are one of the top five cities for bicycle popularity. Another bicycle rider told me that today :byebye:

Oh, I almost forgot!:seeingstars: Putting apples into the crockpot now. Homemade chunky applesauce coming up shortly.

[JustLovelyJenn]

There was an unofficial apple festival at the farmers market today. I picked up a bushel (?) mixed of gala and granny smith apples for under $9. :sunglass: o.k., it was a US mail hod, not an official bushel. You get the picture.

Also, an early January warming trend and snow melt, so I rode my bicyle, as did many others. We are one of the top five cities for bicycle popularity. Another bicycle rider told me that today :byebye:

Oh, I almost forgot!:seeingstars: Putting apples into the crockpot now. Homemade chunky applesauce coming up shortly.

Would love your applesauce recipe, if you care to share.

[TheMerryFairy]

One of my projects for this winter is to make ice cream and develop some interesting new recipes There is a great place in Berkeley that makes a Cabernet Blackberry sorbet and it is so good that it inspires me to make something that is that unforgettable.

On a more simple note, I can be really content with a scoop of chocolate ice cream or mango sorbet. Ice cream is my "go to" sweet.




Do you make by hand or machine? That Blackberry sorbet sounds devine. I guess I will have to keep up on the thred, to see what you have come up with. Do you provide free samples? ;)

[Dominique]

Would love your applesauce recipe, if you care to share.

I'd love to share. Thanks for asking! I got this off the internet. I use whatever apples I have on hand and the only other suggestion I have is ALWAYS use the lemon otherwise it rapidly turns an unappetizing brown. :| (you can even use the lemon juice inside a plastic lemon if you don't have a fresh lemon on hand)

I tried to cut and paste it and too much information came along, so click on the link!
ENJOY!!

http://www.skinnytaste.com/2011/10/crock-pot-applesauce.html

[Sun]

There was an unofficial apple festival at the farmers market today. I picked up a bushel (?) mixed of gala and granny smith apples for under $9. :sunglass: o.k., it was a US mail hod, not an official bushel. You get the picture.

Also, an early January warming trend and snow melt, so I rode my bicyle, as did many others. We are one of the top five cities for bicycle popularity. Another bicycle rider told me that today :byebye:

Oh, I almost forgot!:seeingstars: Putting apples into the crockpot now. Homemade chunky applesauce coming up shortly.

Welcome Dominique!

Sounds like a fun outing. I am a big fan of farmers markets and biking.

Fresh apple sauce is great, I make it as often as I can. Granny Smith apples are my pick for a sauce. We also get good amount of Fiji up in the hills of Northern CA, so I have used those as well. Then a variety called Arkansas Black turned out a good batch. The Granny Smith and lemon give it a bite that I really like. Same goes for me if I am making a pie or apple tart. Granny Smith does the trick.

[JustLovelyJenn]

I'd love to share. Thanks for asking! I got this off the internet. I use whatever apples I have on hand and the only other suggestion I have is ALWAYS use the lemon otherwise it rapidly turns an unappetizing brown. :| (you can even use the lemon juice inside a plastic lemon if you don't have a fresh lemon on hand)

I tried to cut and paste it and too much information came along, so click on the link!
ENJOY!!

http://www.skinnytaste.com/2011/10/crock-pot-applesauce.html

All this talk of apples and sauce is making me want to make pork chops with apples... Perhaps that will be dinner tonight, I have some in the freezer...

[Sun]

Looks like I am going out for sushi tonight with the girls. I just watched them swim and then soak in a hot tub, while giggle and laugh like little girls. Wish I had them in my life when they were little. Feels like I missed out on so much. Life can be so serious for them..one has so much pressure in High School with SAT prep and AP classes. Then life in general. The other has massive college pressure to deal with. They are great students and beautiful people. It is so nice to watch them cut loose and just play.

One is a vegetarian and the other will eat anything. lol. Going out to dinner with them will be an adventure. Oddly I have been craving Korean bbq with kimchi. Has anyone made Korean bbq beef? A Chef friend gave me a recipe and I need to try it out. Whenever I am near a Korean neighborhood I look for the busy bbq joint. Its a favorite.

Growing up, Sunday's were always big family dinner day. There was no such thing as working or going out with friends. We gathered at my Grandmothers home and we had a big feast. Every Sunday. The meal and the conversations set the tone for the rest of the week. Sort of like how I experience a good sermon at Church. I had high hopes that by now I would be settled with my own family having Sunday dinners together and carrying on that tradition. But plans don't always work out the way that we think they will, and sometimes the universe has an entirely different path for us. When things have ever fallen apart in my life, I always believe that they do, because I need to see the next door that is opening for me. And it always does. That said, I cant be sad about yesterday or today, because I have so much to look forward to, for all of my tomorrows.

[MarquisdeShey]

Chicken Fettucinni Alfredo. *s

[TheMerryFairy]

Looks like I am going out for sushi tonight with the girls. I just watched them swim and then soak in a hot tub, while giggle and laugh like little girls. Wish I had them in my life when they were little. Feels like I missed out on so much. Life can be so serious for them..one has so much pressure in High School with SAT prep and AP classes. Then life in general. The other has massive college pressure to deal with. They are great students and beautiful people. It is so nice to watch them cut loose and just play.

One is a vegetarian and the other will eat anything. lol. Going out to dinner with them will be an adventure. Oddly I have been craving Korean bbq with kimchi. Has anyone made Korean bbq beef? A Chef friend gave me a recipe and I need to try it out. Whenever I am near a Korean neighborhood I look for the busy bbq joint. Its a favorite.

Growing up, Sunday's were always big family dinner day. There was no such thing as working or going out with friends. We gathered at my Grandmothers home and we had a big feast. Every Sunday. The meal and the conversations set the tone for the rest of the week. Sort of like how I experience a good sermon at Church. I had high hopes that by now I would be settled with my own family having Sunday dinners together and carrying on that tradition. But plans don't always work out the way that we think they will, and sometimes the universe has an entirely different path for us. When things have ever fallen apart in my life, I always believe that they do, because I need to see the next door that is opening for me. And it always does. That said, I cant be sad about yesterday or today, because I have so much to look forward to, for all of my tomorrows.



I love Korean bbq beef. Okay to break it down : I love Korean and bbq anything. Together it is one of my favorite comfort meals.There are some great food trucks all over Canada that serve wonderful dishes you would never imagine to find outside of a restaurant. My favorite is a Korean bbq beef taco dish. I was planning on using all of the griled protiens done today through this week for quick meals, would you mind sharing your beef recipe with us?

[Sun]

I love Korean bbq beef. Okay to break it down : I love Korean and bbq anything. Together it is one of my favorite comfort meals.There are some great food trucks all over Canada that serve wonderful dishes you would never imagine to find outside of a restaurant. My favorite is a Korean bbq beef taco dish. I was planning on using all of the griled protiens done today through this week for quick meals, would you mind sharing your beef recipe with us?


The recipe belongs to a Chef friend and I need to ask her permission to share it on a public site. If it is ok with her I will post it.

[Ang]

Had a few friends over for New Year's eve and decided to try a couple of new appetizers recipes.

The skinny baked coconut shrimp and stuffed bacon and cream cheese mushrooms were a hit. In fact, all the appetizers were quickly gobbled up.

My Pinterest addiction paid off.

[Sun]

Had a few friends over for New Year's eve and decided to try a couple of new appetizers recipes.

The skinny baked coconut shrimp and stuffed bacon and cream cheese mushrooms were a hit. In fact, all the appetizers were quickly gobbled up.

My Pinterest addiction paid off.

Hiya Ang,

If you feel like posting a recipe that would be great. Party appetizers always come in handy. Did you do any kind of dipping sauce with the shrimp?

[TheMerryFairy]

Do you ever get those mid evening cravings for something sweet or salty? Do you give in or find a heathier alternative? ( personally I think treating yourself teaches a valuable lesson about self worth). What types of things do you crave? Does anyone have any fun favorite recipes to share? I am going to try to remember that "special" treats shouldn't only come out for the holiday season.

[Corkey]

Made pulled chicken tacos last night. I crave salt and have no idea why and I try very hard not to give into the cravings.

[MarquisdeShey]

Mejillones ~ sautéed fresh mussels, white wine, fennel, Pernod, preserved lemon, herbs...

Glass of Novelum Chardonnay.

Bon apetit'...

[spritzerJ]

Some food adventures over the weekend...
First.. Spanish rice in the crock pot... total bust. It wasn't any easier than just doing it in the pot.
I love having time to roast a chicken. Next I can can the chicken stock. Oh ya!

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

[Corkey]

Some food adventures over the weekend...
First.. Spanish rice in the crock pot... total bust. It wasn't any easier than just doing it in the pot.
I love having time to roast a chicken. Next I can can the chicken stock. Oh ya!

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

Depends on your heat tolerance. I wouldn't recommend Scotch Bonnets however....I would suggest doing a testing of each to know your level of pain.

[spritzerJ]

Depends on your heat tolerance. I wouldn't recommend Scotch Bonnets however....I would suggest doing a testing of each to know your level of pain.


This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

[Corkey]

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

http://en.wikipedia.org/wiki/Red_Savina_pepper


This can be found in the US. Serrano's and Habanero's can be as well, like I said I'd avoid the Scotch Bonnets for now,as those can have adverse reactions in the majority of people.

[Ursy]

Hey, I've missed you guys!

Talking about cravings, I came across this on Pinterest. Haven't tried to put it into practice yet, but it looks interesting:
http://pinterest.com/pin/62698619784257534/

http://media-cache-ec3.pinterest.com/upload/209558188881311319_KswjV26f_c.jpg

[TheMerryFairy]

Hey, I've missed you guys!

Talking about cravings, I came across this on Pinterest. Haven't tried to put it into practice yet, but it looks interesting:
http://pinterest.com/pin/62698619784257534/

http://media-cache-ec3.pinterest.com/upload/209558188881311319_KswjV26f_c.jpg

So what happens if I'm overeating cheese in general? LOL . Kidding. Thank you so much for this.

[Sun]

Now a question... I don't know the rankings of peppers based on hotness or flavors... so what are 2 or 3 really hot peppers that mix well together? I need to make pepper jelly super duper spicy.

I would go for flavor first and the heat will follow if you stay with chilis in the hot zone or the hell zone as we like to say in my kitchen.

You could effectively make a jelly from all Habanero's and it would be both delicious and pack a punch. Habanero's also marry well with jalepenos both red and green. Another pepper to try is the small red Thai chili. This one can be hard to find. If you have a good Thai restaurant close by, ask them for their source. If this is not readily available at the market then perhaps you can tap the wholesale source that supplies restaurants. You only need a few for some serious heat. The Habaneros however should be the hottest of the bunch. Chilis in general, play well together. You would be hard pressed to find three that do not mix well.

Curious, are you going to mince or macerate the chilis in the jelly or will they be more whole?

The rib and seeds are the hottest part of the chili so perhaps you can extract the heat when you make the jelly and then remove the ribs and seeds later. Just a thought.

[Sun]

This is the tricky part. I will be making it for someone who really loves spicy hot hot hot sauces. I won't be tasting it at all. Not my thing. Even the "crack" (she's addicted) red pepper jelly I make for a lady at work I don't taste.

So just a recommendation or two would give me a place to start for this person. hee hee!

Feel free to send samples, I love hot anything..the hotter the better. I go through a bottle of Tabasco a week and can drink it straight. Seriously think the stuff is keeping me young..or something, lol.

[Sun]

Hey, I've missed you guys!

Talking about cravings, I came across this on Pinterest. Haven't tried to put it into practice yet, but it looks interesting:
http://pinterest.com/pin/62698619784257534/



Thanks for posting this Ursy and good morning Australia!

I always tell people that if you are craving carbs then eat protein. The blood crash that tells the brain to eat more carbs is very serious business and this is why so many people are malnourished and living on junk carbs. This is very useful, thank you.

[Ursy]

Thanks for posting this Ursy and good morning Australia!

I always tell people that if you are craving carbs then eat protein. The blood crash that tells the brain to eat more carbs is very serious business and this is why so many people are malnourished and living on junk carbs. This is very useful, thank you.

No problemo my friend :)

All this talk of hot sauces reminds me that I came across a recipe for home made Sriracha last week. I really like Sriracha, but am looking forward to trying this sauce someday as many of the reviews are saying that they will never buy sauce again because this recipe is so much better.

http://food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster

Though I haven't tried the recipe yet, I can already give some advice. Do try to make it with palm sugar, it is wonderful stuff and really makes a difference, no matter what the recipe.

[Dante]

Good morning, delicious people! Sun ...you asked me about the scalloped oysters recipe a while back. It requires oysters, crushed soda crackers, dots of butter, and milk. salt and pepper .....if it starts to burn a little on top, I remember my mom saying to add a little more milk and just pop in the oven til done.
Greyson ......I remember those bologna sandwiches when I was a kid. I grew up in East LA. We were practically neighbors!

Food Network Trivia .....Chef Bobby Flay dropped out of high school to pursue his love of cooking. At the age of 7, he asked for an Easy Bake Oven and got one.

cinnamon helps aid in regulating one's blood pressure.

I observe that every chef when chopping something such as parsley or basil, they use their knives, but, I use my cooking sheers and it seems easier . Anyone else ever use cooing sheers for things?

tyvm Dante

[TheMerryFairy]

First of all, I will kindly take samples of hot jellies or what not. Hahah. I do like things spicy!

Now onto what I wanted to post. It seems as though I have unintentionally themed my meals for today. Hearty italian. Breakfast was an italian espresso and a herb/cheese bagel.

Lunch was all homemade : Minestrone soup, salad and breadsticks.

Supper is going to be Spaghetti and meatballs with garlic butter breadsticks & another salad.

Dessert will be a partfait of sorts a friend made for me and if I'm feeling naughty, I will also have gelato!

[LeftWriteFemme]

This is the second post for my new tangential blog for my mother's cook book. The blog is called Do Not Drink the Tap Water on Alpha Centauri: An Intergalactic Travel-log plus Earth equivalent recipes

Soup Envy



I had no intention of traveling to Limelight for lunch, but whoever does their advertising earns their keep. The promise of the perfect hernekeitto was irresistible; hence I didn’t resist and had the most delectable hernekeitto of my life. Which if you’re wondering, hernekeitto is essentially split pea soup and theirs is the best I’ve had other than my mother’s of course.

Limelight is a planet with no original population. A couple of geeks broke down the obstacles to creating water from atoms on a large scale using iridium, then went in search of a real-estate agent with an extrasolar iridium rich planet to sell. They found one, bought it produced vast amounts of water, installed the strangest semipermeable membrane which served as a placeholder for the atmosphere until one developed, then they hired the PR team who placed ads in every galaxy with the slogan You Never Have to Go Home Again If You Come Here. The response was better than they could have imagined; who knew so many were looking for a geographic cure.

The planet was assigned a designation but the International Astronomical Union being what it is and the IAU’s nomenclature being what it is the planet was soon renamed for the candoluminescence of stage lighting which was a similarly great discovery in its time.

Not surprisingly the humor of runaways has caused green to be overly popular on their new home; they have the most beautiful green dwellings, green transportation and the best hot green soup. Try the recipe I’m sure you will be green with envy that you weren’t on Limelight having lunch with me!



SPLIT PEA SOUP



1 pound of green split peas

1 medium onion chopped

2 medium carrots peeled

and finely diced

1 bay leaf

8 cups of water



Place all ingredients in a crock

pot and cook on high for 4 hours

or until the onion and carrots have

almost disappeared.



Remove the bay leaf and season

with salt and pepper. It is nice to

add some turkey ham chopped up

after the soup is cooked. Refrigerate

for a day to allow the flavors to blend.



This recipe can be cut in half if

only serving two people.



Here is the link to ABouquet of Recipes: From Sherrie's Mon
A Bouquet of Recipes: From Sherrie's Mom: Winnie Jenkins, Sherrie Theriault: 9781481019279: Amazon.com: Books

[absurdfemme]

it's raining and cold here, so today is a beef stew day. my beef stew is unique in that it contains COFFEE. strong, french roast coffee. that makes a really nice roux and gives it a rich flavour like no other i've ever had. since i'm originally from the cajun-influenced coastal area of MS, it does contain creole seasoning and tabasco, as well as other seasoning.by far the best beef stew i've ever eaten, bar none. recipe shared upon PM.

[Ursy]

Yes Dante, I love my cooking shears - and it really bugs me when the family take them and use them for non-food things!

absurdfemme - coffee in beef stew is wonderful, it adds another level of something... so good. I also like to use guinness, or a nice stout.

If you haven't tried them yet, beef cheeks are wonderful for stew, they have just the right amount of marbling and connective tissue for all the planets to align and everything to fall into place (cooked at a low temperature for a long time, that is).

I have started using the low and slow method in the oven and swear by it. I gave away my crock pot - today's crock pots run too hot. I don't like cooking with them. I would probably go back to them if I found a vintage one somewhere.

[Corkey]

I use my shears for cilantro, but I tear basil, as more of the oils are released than cutting or chefenade. (My spelling sucks and google is no help when one can't spell in the first place..)

[absurdfemme]

I'm not sure this posted the first time so here goes again. I make a red-eye beef stew that contains COFFEE! It is by far the best I've ever eaten, bar none. Since I'm originally from the Cajun-influenced area of MS, it also contains Zatarains (creole seasoning) and tabasco, among other things. Recipe furnished by pm.

[Ursy]

I'm not sure this posted the first time so here goes again. I make a red-eye beef stew that contains COFFEE! It is by far the best I've ever eaten, bar none. Since I'm originally from the Cajun-influenced area of MS, it also contains Zatarains (creole seasoning) and tabasco, among other things. Recipe furnished by pm.

Yes! I replied to you about it! Are the posts not showing up?
Dark chocolate is good too.

[Daktari]

I'm a chilli addict too and eat it in one form or another every day without fail. My hot sauce collection is oft commented upon. Heat is good but not so hot it masks the flavour of the food.

I'd start with a base of jalepeno and anaheim chillies and then add some lovely deep smokey chipotle or ancho. Then build the flavours and take the heat to the desired level. It's all about personal taste really.

I adore sriracha, particular the flying goose extra garlic version. Thanks ever s'much for posting the link to fresh sriracha Ursy. :chaplin:
I wonder if there's a fresno chilli equivalent if one can't find that particular chilli for the sauce?

[Daktari]

Just found this comment on the sriracha recipe page.

"posted bylawprof

I quadrupled the recipe, using fresh red Fresno pepper. I seeded the peppers and, because I couldn't find palm sugar, I substituted agave nectar in the same proportion. I used an immersion blender and skipped running it through a strainer. The sauce is magnificent! Wonderful flavor, tangy from the vinegar, sweet from the agave, deep flavor from the peppers and just the right amount of heat. I netted a little less than a quart. I'll give away alot, but I'm going to try freezing some. I'll let you know the result."

I'm soooo gonna try this version too. I like the notion of not straining the sauce.

[absurdfemme]

My father introduced me to Tiger Sauce years ago. I don't think I ever thanked him.

[absurdfemme]

Are y'all familiar with Datil chilies? I don't know much about them. There was a man selling them at the Oklahoma State fair when I was there. He gave me a bottle of sauce, which I thought was good. Not as hot as Habanero, this sauce was smoky, but I beleive he had smoked the Datils before making the sauce to get that flavour.

[Sun]

No problemo my friend :)

All this talk of hot sauces reminds me that I came across a recipe for home made Sriracha last week. I really like Sriracha, but am looking forward to trying this sauce someday as many of the reviews are saying that they will never buy sauce again because this recipe is so much better.

http://food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster

Though I haven't tried the recipe yet, I can already give some advice. Do try to make it with palm sugar, it is wonderful stuff and really makes a difference, no matter what the recipe.

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff ;)

Come on over here and lets open a little Cafe together.

[Sun]

Good morning, delicious people! Sun ...you asked me about the scalloped oysters recipe a while back. It requires oysters, crushed soda crackers, dots of butter, and milk. salt and pepper .....if it starts to burn a little on top, I remember my mom saying to add a little more milk and just pop in the oven til done.
Greyson ......I remember those bologna sandwiches when I was a kid. I grew up in East LA. We were practically neighbors!

Food Network Trivia .....Chef Bobby Flay dropped out of high school to pursue his love of cooking. At the age of 7, he asked for an Easy Bake Oven and got one.

cinnamon helps aid in regulating one's blood pressure.

I observe that every chef when chopping something such as parsley or basil, they use their knives, but, I use my cooking sheers and it seems easier . Anyone else ever use cooing sheers for things?

tyvm Dante


Hey Dante!

Good stuff here. I was thinking that your Moms baked Oysters may have been just that recipe, thank you. This is a great recipe for bringing up the flavor of the Oyster and not complicating it with other strong flavors. Kind of like Oyster stew in a shell.

Sheers are a fine alternative to a knife for cutting herbs. I rarely use them but I am very inclined to use my knife for everything. Although, I no longer have my favorite knife. So sad about that *sigh*. Forgot that I had it in my carry on and homeland security got me...again. They were nicer this time, the last time it was pounce and detain. Run an FBI check. Thankfully I am clean. Nothing in my background. This time the guys tried to help me get my bag checked but it was too late. Had to give the knife away or fly another day.

[Sun]

This is the second post for my new tangential blog for my mother's cook book. The blog is called Do Not Drink the Tap Water on Alpha Centauri: An Intergalactic Travel-log plus Earth equivalent recipes


Here is the link to ABouquet of Recipes: From Sherrie's Mon
A Bouquet of Recipes: From Sherrie's Mom: Winnie Jenkins, Sherrie Theriault: 9781481019279: Amazon.com: Books (http://www.amazon.com/Bouquet-Recipes-From-Sherries-Mom/dp/1481019279/ref=sr_1_7?ie=UTF8&qid=1358272921&sr=8-7&keywords=winnie+jenkins)

LeftWriteFemme Welcome! Thank you so much for your post. I really enjoy the diversity of this thread and what everyone brings to it. Intergalactic travel sounds fabulous to me. My 15 year old would be enchanted. I will have to share this with her.

[Sun]

it's raining and cold here, so today is a beef stew day. my beef stew is unique in that it contains COFFEE. strong, french roast coffee. that makes a really nice roux and gives it a rich flavour like no other i've ever had. since i'm originally from the cajun-influenced coastal area of MS, it does contain creole seasoning and tabasco, as well as other seasoning.by far the best beef stew i've ever eaten, bar none. recipe shared upon PM.

Greetings and Welcome to the thread! Coffee and Tabasco, I am all in. Sounds like a wonderful stew. Coffee is so great for breaking down proteins in meat products. A natural tenderizer.

Not sure what I would do were it not for coffee, it is such an essential part of my day.

Do you mix your own Cajun spices?

[Ursy]

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff ;)

Come on over here and lets open a little Cafe together.

O.M.G. That would be SO MUCH FUN :)
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

[TheMerryFairy]

O.M.G. That would be SO MUCH FUN :)
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

*Swoons over the thought of a cafe-art gallery* I would hang out there!

[Dante]

O.M.G. That would be SO MUCH FUN :)
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!


That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.:linecook:
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

[Corkey]

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.:linecook:
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.




Before you cook with cast iron be sure to season the pan well. :) salt to clean.

[TheMerryFairy]

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.:linecook:
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.


I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build.

[Sun]

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.:linecook:
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.


We must have an Ursy party when she gets here. What fun.

Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me.

I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods.

[Ursy]

*Swoons over the thought of a cafe-art gallery* I would hang out there!

Todally - and there'd be a garden out the back so we could grow our own chillis for the home made sriracha... pity I'm so far away, but we can dream :)

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.:linecook:
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.


It would be wonderful wouldn't it?

I love my mandolin - what brand did you get?

I also love my cast iron skillets - no more sending crappy non-stick frypans to landfill every few years too. Super happy about that! I hope to pass them on to Bek someday, if she ever shows an interest in cooking...

I have a Wagner and a Griswold - they're both way older than me. I'd love to know their history.

[Ursy]

We must have an Ursy party when she gets here. What fun.

Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me.

I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods.

Ursy party - lol :)

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

[Sun]

Ursy I love the idea of a Cafe & Gallery. I have always been really intentional about the art that is displayed in any space that I have worked in as well as in my home.

With the economy being what it is I have to get more and more creative about my work and I am actively looking for a location to open a small cafe. Having a commercial kitchen to cater out of will be useful as well. The big question is CA or AZ. There are ups and downs to both. Oddly however I have connections to two communities that do not seem to be experiencing a recession. Very strange but I am very fortunate to have that reality in my life given how bad the economy is in so many places.

[Sun]

Ursy party - lol :)

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

I do search for vintage pans. Where are yours made?

The weight of the pans can provide a good workout. :)

Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes.

[Sun]

Before you cook with cast iron be sure to season the pan well. :) salt to clean.

Yet another perk in having a vintage pan. Well seasoned.

Nothing like getting the pan hot and doing a quick grill on a good steak. I take mine rare, so its a short event.

[Sun]

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build.

Same here. I love to learn from people who are really good at what they do.

In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me.

I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA.

[Ursy]

I do search for vintage pans. Where are yours made?

The weight of the pans can provide a good workout. :)

Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes.

Wagner and Griswold were both made in America, I think mine are from the early 1900's.

Australia doesn't have the rich history in cast iron that the U.S. has, so I had to get them via Ebay (which can be risky - there are cheap copies out there. I took an educated gamble and it was fine)

The shipping to Australia was pretty high, as you can imagine - given the weight, but still cheaper than a brand new Le Creuset from the local department store, and I think they were a worthwhile investment.

The forums at the Wagner and Griswold society contain a wealth of information, and the members are pretty generous with their knowledge. You can also find ebay listings posted by members of WAGS which cuts down a lot on the guesswork.
http://www.wag-society.org/

It's also good to check out the part of the forum where they post ebay listings of fake copies so you know what to steer clear of.

I would totally become a member if I was in the U.S. - and I'd also be scouring garage sales and flea markets for the vintage stuff. There are still some wonderful finds to be discovered out there!

[TheMerryFairy]

Same here. I love to learn from people who are really good at what they do.

In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me.

I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA.


That is such a beautiful story! I was more the type to just up and go. No reservations, no planning haha. *Sigh* It's been a good 7 years since I've done that kind of travelling around, at least for more than a weekend at a time (which is still quite enjoyable) . Maybe I will get back into it *smiles*

[Sun]

Are y'all familiar with Datil chilies? I don't know much about them. There was a man selling them at the Oklahoma State fair when I was there. He gave me a bottle of sauce, which I thought was good. Not as hot as Habanero, this sauce was smoky, but I beleive he had smoked the Datils before making the sauce to get that flavour.

This is not a familiar chili to me but it has an interesting history. Datil Chili Pepper (http://en.wikipedia.org/wiki/Datil_pepper).

spritzerj may be interested in using this pepper in a jelly. Seems that this was one of its original uses.

[TheMerryFairy]

Ursy I love the idea of a Cafe & Gallery. I have always been really intentional about the art that is displayed in any space that I have worked in as well as in my home.

With the economy being what it is I have to get more and more creative about my work and I am actively looking for a location to open a small cafe. Having a commercial kitchen to cater out of will be useful as well. The big question is CA or AZ. There are ups and downs to both. Oddly however I have connections to two communities that do not seem to be experiencing a recession. Very strange but I am very fortunate to have that reality in my life given how bad the economy is in so many places.



I am the same way about art. It's so much more than "something to look at" . A friend of mine also wants to open a cafe but i am not sure if she has the plans set out. Good luck!

[Sun]

That is such a beautiful story! I was more the type to just up and go. No reservations, no planning haha. *Sigh* It's been a good 7 years since I've done that kind of travelling around, at least for more than a weekend at a time (which is still quite enjoyable) . Maybe I will get back into it *smiles*

I have done that kind of a get up and go trip as well. Usually inspired by a Femme somewhere...lol.

For many years I would make sure to take at least a full week vacation every six months and if I could manage it, every 4 months. This was more manageble during the years that I have worked for myself. Since one week every year was usually dedicated to a volunteer project, and I have always worked my azz off doing what I do, this was my burnout control system. Not foolproof by any means. Trust me. I can still fry. Fast, especially if I am pulling insane hours at holiday season. But in any case, I learned to plan vacations in a different way for me. Sightseeing and such always wound up being about the food anyway, so I just got more intentional about it.

For anyone who has not been to Napa and Sonoma wine country, please put it on your list for the future. This is one of the best regions for foodies in America. Not to be missed.

[TheMerryFairy]

I have done that kind of a get up and go trip as well. Usually inspired by a Femme somewhere...lol.

For many years I would make sure to take at least a full week vacation every six months and if I could manage it, every 4 months. This was more manageble during the years that I have worked for myself. Since one week every year was usually dedicated to a volunteer project, and I have always worked my azz off doing what I do, this was my burnout control system. Not foolproof by any means. Trust me. I can still fry. Fast, especially if I am pulling insane hours at holiday season. But in any case, I learned to plan vacations in a different way for me. Sightseeing and such always wound up being about the food anyway, so I just got more intentional about it.

For anyone who has not been to Napa and Sonoma wine country, please put it on your list for the future. This is one of the best regions for foodies in America. Not to be missed.

There are several locations in America that are now on my list - for food, sightseeing and people. Normally my travels aren't based on anyones influence but that may change. I think I am trying to strike balance between intentional trip planning and free spirit wandering.

I backpacked for years all over Canada. Weeks, months, years at a time even. My biggest thing right now is to have a place to come back to. There are lots of ideas how I can manage to make it all work, thanks to a special friend or two.

[Dante]

Ursy, I honestly don't know what brand the mandoline is???
Corkey, thanks for the info. My Uncle is 98 and 1/2 years old! Does this mean that it is vintage? and well seasoned? Also he is leaving me one of those old metal potato mashers that belonged to his mother. I love stuff like that.

[Ursy]

Ursy, I honestly don't know what brand the mandoline is???
Corkey, thanks for the info. My Uncle is 98 and 1/2 years old! Does this mean that it is vintage? and well seasoned? Also he is leaving me one of those old metal potato mashers that belonged to his mother. I love stuff like that.


Whoa, 98 and 1/2 - vintage uncle!

I guess there is a good chance that you will have a vintage piece, and yes, it should be well seasoned too, assuming it has been used regularly.

If you look at the bottom of the skillet, the brand name and markings will often give you good clues as to its origin and age.

There are a number of good brands out there, besides Griswold and Wagner.

I love stuff like that too. Good for you Dante, you're so lucky :)

[Corkey]

Ursy, I honestly don't know what brand the mandoline is???
Corkey, thanks for the info. My Uncle is 98 and 1/2 years old! Does this mean that it is vintage? and well seasoned? Also he is leaving me one of those old metal potato mashers that belonged to his mother. I love stuff like that.


Hopefully it is yes, some folks use soap and water on their pans and it strips the pan and leaves it susceptible to rust. :). I love a good old pan.

[little_ms_sunshyne]

So, a month or so ago, I went to this amazing little local restaurant called Feast here and had:

French fries with caramelized milk powder dipped in a melted nutella red onion dip

Ummmmm....I crave this all the time!!!! I need to learn how to make this sauce! It is ridiculous!


That is all I wanted to share!

[TheMerryFairy]

So, a month or so ago, I went to this amazing little local restaurant called Feast here and had:

French fries with caramelized milk powder dipped in a melted nutella red onion dip

Ummmmm....I crave this all the time!!!! I need to learn how to make this sauce! It is ridiculous!


That is all I wanted to share!


I need to go to this restaurant. Brilliant! I thought dessert poutine was crazy :P

[Dante]

Whoa, 98 and 1/2 - vintage uncle!

I guess there is a good chance that you will have a vintage piece, and yes, it should be well seasoned too, assuming it has been used regularly.

If you look at the bottom of the skillet, the brand name and markings will often give you good clues as to its origin and age.

There are a number of good brands out there, besides Griswold and Wagner.

I love stuff like that too. Good for you Dante, you're so lucky :)

yes yes I love all those old things! I have one of those metal meat grinders too. it was my grandmother's.

[little_ms_sunshyne]

I need to go to this restaurant. Brilliant! I thought dessert poutine was crazy :P

http://s3-media2.ak.yelpcdn.com/bphoto/PGa4C4VvMzF32yWa7O_Qrw/l.jpg

:| :| :|

[TheMerryFairy]

http://s3-media2.ak.yelpcdn.com/bphoto/PGa4C4VvMzF32yWa7O_Qrw/l.jpg

:| :| :|

You made me drool! Do they deliver? LOL

[Sun]

So, a month or so ago, I went to this amazing little local restaurant called Feast here and had:

French fries with caramelized milk powder dipped in a melted nutella red onion dip

Ummmmm....I crave this all the time!!!! I need to learn how to make this sauce! It is ridiculous!


That is all I wanted to share!

Nice to see you we have been looking for some sunshyne around here!

Wow that is a totally crazy dip. Let me do a little digging and see what I can find. Where the red onions detectable in the dip? In terms of texture. I have never heard of anything like that. Wild.

[Sun]

http://s3-media2.ak.yelpcdn.com/bphoto/PGa4C4VvMzF32yWa7O_Qrw/l.jpg

:| :| :|

Its a short flight to TX. I need to check this dish out. Wow.

[little_ms_sunshyne]

Their menu is amazing! The idea is you order several dishes and share. That night we had the Grilled Pear Salad, Sweet Corn Fritters (on jalapeno cream cheese), Mac n Cheese that had some kind of chorizo in it, the fries and nutella, and Chermoula Marinated Chicken. It was fantastic!

http://www.feastsa.com/menus/

[TheMerryFairy]

Their menu is amazing! The idea is you order several dishes and share. That night we had the Grilled Pear Salad, Sweet Corn Fritters (on jalapeno cream cheese), Mac n Cheese that had some kind of chorizo in it, the fries and nutella, and Chermoula Marinated Chicken. It was fantastic!

http://www.feastsa.com/menus/

I want all of it! I am so happy to hear you had a wonderful dining experience there. Thanks for the mental note.

[little_ms_sunshyne]

I want all of it! I am so happy to hear you had a wonderful dining experience there. Thanks for the mental note.

I am sorry....I had a serious foodie moment :| lol

[TheMerryFairy]

I am sorry....I had a serious foodie moment :| lol

Don't be sorry! I can be a serious foodie :)

[Sun]

Their menu is amazing! The idea is you order several dishes and share. That night we had the Grilled Pear Salad, Sweet Corn Fritters (on jalapeno cream cheese), Mac n Cheese that had some kind of chorizo in it, the fries and nutella, and Chermoula Marinated Chicken. It was fantastic!

http://www.feastsa.com/menus/

OMG fabulous. Looks like the Nutella dip was smooth, That is what I was wondering. I bet they blended the onions into it. Fascinating.

[Sun]

I am sorry....I had a serious foodie moment :| lol

Dont be sorry that is what this thread is for!

I had such a foodie weekend and the site was offline and I have no idea how long it would take to recount the weekend food adventures.

It is exhausting just thinking about it.

Oh..and I have friends that are travelling and call me from NY, Japan..wherever to tell me what they are eating.

Foodie central here.

Bring it.

[Sun]

Are you all on Yelp? I find Yelp to be very cool and helpful when travelling.

Here is the listing for Feast, San Antonio (http://www.yelp.com/biz/feast-san-antonio-2).

Another link for one of my favorite sushi bars, RA Sushi in Scottsdale, AZ (http://www.yelp.com/biz/ra-sushi-bar-restaurant-scottsdale). amazing food, sexy lighting and interior, plus they play R&B music. Score.

This is my fav place for excellent Mexican food, Barrio Cafe (http://www.yelp.com/biz/barrio-caf%C3%A9-phoenix-2)

Check out the reviews of your favorite places.

[JustLovelyJenn]

Oh my, so much happening here!!! SO happy to have the site up and running again and read about all the amazing foodie things...

I have company this week, thus my absenteeism... BUT, still much food things going on.

I have been focusing on salads lately... diet and all... and loving it.

My friend brought her recipes, she made us bacon wrapped sweet and sour meatballs. Was a very interesting dish, and quite enjoyable.

Friday is wine tasting and tour at the Westport Winery close by. I shall report back after that.

[TheMerryFairy]

Oh my, so much happening here!!! SO happy to have the site up and running again and read about all the amazing foodie things...

I have company this week, thus my absenteeism... BUT, still much food things going on.

I have been focusing on salads lately... diet and all... and loving it.

My friend brought her recipes, she made us bacon wrapped sweet and sour meatballs. Was a very interesting dish, and quite enjoyable.

Friday is wine tasting and tour at the Westport Winery close by. I shall report back after that.

We are looking forward to it! Good for you sticking to your diet :)

[Daktari]

Local, farm made black pudding. It's divine dahlink!


ETA. Another here who values their cast iron skillets. I have three of differing sizes. All seasoned from new by me for the last 16yrs. I love those pans.

I also love my Global knives and keeping them in tip-top sharp condition. My sponsor was genuinely shocked at how easy it is to work with a properly sharp blade, when I took own knives to work with when we were cooking christmas lunch.

[Daktari]

There's time for all you foodies to source a haggis for Burn's Night on the 25th of January.

Served with neeps and tatties (that's swede and mashed taters), along with a wee dram of a fine Speyside or some such, it's de rigueur on that night. I believe the only dessert to have would be Cranachan
http://en.wikipedia.org/wiki/Cranachan

For those who don't do the ole Scotty malts anymore or prefer not to have them, a glass of Irn Bru is quite traditional also :cheesy:

[Nadeest]

Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .

Um, Martina, in culinary terms, 'plating' is indeed a verb. In school, at least in my culinary school, how you present the food on the plate has a very important impact. The chef definitely critiques the plate, and gives you ideas on how you might make it more interesting, to the customer.

[Nadeest]

"Feast" has a good reputation here in Houston. I'd love to intern there.

[Greyson]

There's time for all you foodies to source a haggis for Burn's Night on the 25th of January.

Served with neeps and tatties (that's swede and mashed taters), along with a wee dram of a fine Speyside or some such, it's de rigueur on that night. I believe the only dessert to have would be Cranachan
http://en.wikipedia.org/wiki/Cranachan

For those who don't do the ole Scotty malts anymore or prefer not to have them, a glass of Irn Bru is quite traditional also :cheesy:


Hey thank you for posting. I am always curious about other cultures. This sounds tasty. Do you have a recommendation for a subsitute instead of the whiskey? Is it sacrilege to even suggest such a notion?

[Sachita]

I have been focusing on salads lately... diet and all... and loving it.
.


GASP!!! did you really use that four letter word in here where us gourmets come to escape and share decadence? Shame on you! lol

Fuck diets. I say be healthy.

In my attempt to do this I have majorly increased my vegetable consumption. Speaking of salads I can make a salad from anything. I've been eating a lot of onions and mushrooms which are great for you and help with weight loss. I don't feel bad about eating olive oil. butter and ghee and use it a lot when cooking my veggies. So I might have a huge plate of roasted, stirfry, grilled veggies and a little small portion of meat.

[Daktari]

Hey thank you for posting. I am always curious about other cultures. This sounds tasty. Do you have a recommendation for a subsitute instead of the whiskey? Is it sacrilege to even suggest such a notion?

You're welcome Greyson. It is tasty.

According to legend a haggis is a wee tim'rous beastie shot on the heather moors at dawn. Or it may be something else entirely. I'll leave you to do the googling :cheesy:

I'm sure not having a whisky (no e in Scotttish whisky) is indeed sacrilegious but as I posted, a tall glass of Irn Bru, the none alcoholic national drink, could be the alternative.

ibuLgsVcQUY
Apparently this ad was pulled. You have to keep in mind that the name is an old-school vagina euphemism here. :giggle: They so shouldn't have pulled it. :cheesy:

[Sun]

Hola from sunny Scottsdale, AZ where it once again looks and feels like Arizona. Good Goddess that cold front was frustrating.

So this past weekend when the site was down, I had the good fortune to go to a "Food Truck Festival" in Phoenix. It was awesome. This is an event hat I consistently have missed in other places like CA where I am usually working when others are dining out.

Food Trucks as you may have noticed have not just made a comeback but many have taken cuisine out of the restaurant and on to the road, which is what I love about them. Many keep the prices low making the food accessible to a wide audience.

Many trucks featured up to 5 items, some featured one or two and a handful had a huge menu.

Some of the highlights of the Phoenix event were:

~ BBQ trucks specializing in: KC, Memphis, NC, TX styles as well as local award winners in ribs and pulled pork.

~ A Noodle truck with fusion noodle dishes. Fresh noodles.

~ Tandoori Truck - Fascinating

~ Jambalaya Truck with Andouille Sausage as a feature

~ Roasted Corn in the husk truck. Always a hit with me in the south.

~ San Francisco Crab Roll - Deep fried and covered in a sweet chili sauce

~ Kettle Corn Truck with cooking demo on the ground.

~ My favorite - a local Dairy had an ice cream truck and served organic, fresh ice cream, warm bread pudding, and apple pie. 3 of us got 3 desserts and shared them. The Salted Caramel Ice Cream was my favorite.

The there was a wine tasting event. This is where I went off course. I really am not a drinker so I forget that when I drink anything it catches up with me fast. They had CA wines and Domain Chandon Champagne which was awesome. The rose' was especially good. Then there was a chocolate port that was insane. I cant recall the name of that one but will find it.

After the feasting and drinking we all needed coffee and not one truck had coffee. Seriously...we were shocked. Starbucks was too far to walk to so we hung around until one of us was qualified to drive and then pounced on the nearest Starbucks. All in all a fun day.

More food stories to come..it was a foodie weekend for sure.

[TheMerryFairy]

GASP!!! did you really use that four letter word in here where us gourmets come to escape and share decadence? Shame on you! lol

Fuck diets. I say be healthy.

In my attempt to do this I have majorly increased my vegetable consumption. Speaking of salads I can make a salad from anything. I've been eating a lot of onions and mushrooms which are great for you and help with weight loss. I don't feel bad about eating olive oil. butter and ghee and use it a lot when cooking my veggies. So I might have a huge plate of roasted, stirfry, grilled veggies and a little small portion of meat.


Dieting can still be a healthy lifestyle change. I don't think you have to sacrifice decadence or wonderful gourmet food while "dieting" . That all sounds so wonderful!

I have a lot of vegetables in my meals but I always crave more.

[Sun]

There's time for all you foodies to source a haggis for Burn's Night on the 25th of January.

Served with neeps and tatties (that's swede and mashed taters), along with a wee dram of a fine Speyside or some such, it's de rigueur on that night. I believe the only dessert to have would be Cranachan
http://en.wikipedia.org/wiki/Cranachan

For those who don't do the ole Scotty malts anymore or prefer not to have them, a glass of Irn Bru is quite traditional also :cheesy:


Greetings Daktari, How interesting a celebration. Very nice. Thank you for sharing this with us.

How would you describe Irn Bru?

Scotch Malts are the finest for those that indulge. Sounds like an occasion to explore some Scottish culture, something that the golf community all around me does regularly with the game.

[Corkey]

You're welcome Greyson. It is tasty.

According to legend a haggis is a wee tim'rous beastie shot on the heather moors at dawn. Or it may be something else entirely. I'll leave you to do the googling :cheesy:

I'm sure not having a whisky (no e in Scotttish whisky) is indeed sacrilegious but as I posted, a tall glass of Irn Bru, the none alcoholic national drink, could be the alternative.

ibuLgsVcQUY
Apparently this ad was pulled. You have to keep in mind that the name is an old-school vagina euphemism here. :giggle: They so shouldn't have pulled it. :cheesy:

I'm not eating haggis, yes I know what it is, no no no no no. LOL

[Sachita]

Dieting can still be a healthy lifestyle change. I don't think you have to sacrifice decadence or wonderful gourmet food while "dieting" . That all sounds so wonderful!

I have a lot of vegetables in my meals but I always crave more.

and no one will attest to this more then I! I don't believe in fad diets. But I eat wonderfully cooked gourmet healthy meals. You're totally right.

[TheMerryFairy]

Greetings Daktari, How interesting a celebration. Very nice. Thank you for sharing this with us.

How would you describe Irn Bru?

Scotch Malts are the finest for those that indulge. Sounds like an occasion to explore some Scottish culture, something that the golf community all around me does regularly with the game.



There is a soda I have tried with the same name "Irn bru", it was delicious. The scot in me is all fired up!

[Nadeest]

I'll settle for some nice cold hard cider, thank you very much.

[Daktari]

Greetings Daktari, How interesting a celebration. Very nice. Thank you for sharing this with us.

How would you describe Irn Bru?

Scotch Malts are the finest for those that indulge. Sounds like an occasion to explore some Scottish culture, something that the golf community all around me does regularly with the game.

Hmmm! How to describe Irn Bru to the un-initiated? Lurid orangey coloured, sugary, fizzy pop. I have no idea how to convey the flavour. There is no comparison. :| It's not to my taste, although I have been known to throw a glass or two down when in Scotty Land and there's nothing else acceptable available. When in Roma an' all that. :cheesy:

I'm not eating haggis, yes I know what it is, no no no no no. LOL
:cheesy: Wuss! It's delish. In fact I've just eaten half a haggis all to myself. Yum! :eating:

There is a soda I have tried with the same name "Irn bru", it was delicious. The scot in me is all fired up!

Aye, Irn Bru (Made in Scortl'nd frrum gerrrdurs!) is what you lot call soda. You thought it was delicious? Have you booked you tastebuds in for an overhaul recently? :raspberry:

[Sun]

and no one will attest to this more then I! I don't believe in fad diets. But I eat wonderfully cooked gourmet healthy meals. You're totally right.

Ok confession, I asked a friend last night if she was dieting and as soon as I hit "send" I felt like a total idiot because I do not like that word and try not to use it. wth? A post inspired the question and I need to remind myself that the word "diet" has negative connotations for so many of us. Myself included in that.

Because I love to eat I have always had to be aware that I can pack on some extra lbs so I have had a yo-yo relationship with 20-30 lbs over the years. Not healthy. However, I love food and eat what I want, when I want, work hard, burn off lots of calories and then eat some more. *smirk*

So there you go.

Most of what I eat is very healthy but now and again I indulge in something that is sinfully loaded with enough bad cholesterol and sodium to kill me and I love every minute of it.

[Sun]

I'll settle for some nice cold hard cider, thank you very much.

I am with you! On that note, we should make our own hard cider because so many have the evil "SULFITES" that I can not seem to get away from so I cant enjoy most of what is on the market.

[Sachita]

Ok confession, I asked a friend last night if she was dieting and as soon as I hit "send" I felt like a total idiot because I do not like that word and try not to use it. wth? A post inspired the question and I need to remind myself that the word "diet" has negative connotations for so many of us. Myself included in that.

Because I love to eat I have always had to be aware that I can pack on some extra lbs so I have had a yo-yo relationship with 20-30 lbs over the years. Not healthy. However, I love food and eat what I want, when I want, work hard, burn off lots of calories and then eat some more. *smirk*

So there you go.

Most of what I eat is very healthy but now and again I indulge in something that is sinfully loaded with enough bad cholesterol and sodium to kill me and I love every minute of it.


Its a trade off. I don't care if I'm model thin and I don't get wrapped up in all of that but I do care if I'm healthy. My trade off is not eating processed foods (or trying not to) eating whole foods, etc. Trust me, I indulge! I just have to find balance and make sure I stay active. It's amazing how much food I eat but when you start breaking it down its healthy and delish! Not everyone knows what to do with whole foods.