Something Delicious

[easygoingfemme]

Originally Posted by Sun

Now here is a great story:

Owner of Bobs Red Mill Natural Foods Gives His Company to His 209 Employees

That is fantastic! I love Bobs Red Mill everything. We have this random weird "discount" store here, sells everything from flip flops to cowboy hats to lawn furniture, toothpaste, you get the idea. They have an entire aisle of everything Bobs red mill ever produced. So weird and so awesome.

Thanks for sharing!

[cinnamongrrl]

Originally Posted by easygoingfemme

That is fantastic! I love Bobs Red Mill everything. We have this random weird "discount" store here, sells everything from flip flops to cowboy hats to lawn furniture, toothpaste, you get the idea. They have an entire aisle of everything Bobs red mill ever produced. So weird and so awesome.

Thanks for sharing!

Are you talking about Ocean State??? We have them here too.... That's where i got my awesome possum Christmas cards I saw that they have Red Mill and I was so happy. Im gonna get their steel cut oats.....and I got their gluten flour for a bread recipe...awesome stuff....

[cinnamongrrl]

Originally Posted by Sun

So when are you making us dumplings?

Seriously I could eat Chinese food every day.

I would be fine.

I NEVER tire of Chinese/Asian food....I could seriously have Thai every day....and I heart Japanese...and sushi.....I actually had good sushi the other day at the casino buffet....shocking

[lusciouskiwi]

My ex's mum is going to teach me how to make Rendang this week hopefully.

[Sun]

Originally Posted by easygoingfemme

What????
Wow.
Okay.

This spaghetti, chili, cheese thing is a regional thing. I was really surprised
because I had never come across this particular combination before but it seems that the locals in Ohio are very passionate about this dish.

[Sun]

So..I am recipe testing today. Soup is on the menu.

On my cutting board I have fresh Ginger & Jalepeno. That just makes me happy.

I want some Bok Choy but am going to improvise with shredded cabbage.

One of my biggest challenges is getting a vegetable broth to be good and strong.

Yet, as I work through developing recipes and trying to find what is the best in its class I am aware of my privilege and of how many people are going hungry right now or do not have access to good food.

There is something that is very grounding for me in making a simple bowl of soup, which I do almost every day. I can appreciate a few simple ingredients, and be content with the that.

[Sun]

Originally Posted by cinnamongrrl563

Are you talking about Ocean State??? We have them here too.... That's where i got my awesome possum Christmas cards I saw that they have Red Mill and I was so happy. Im gonna get their steel cut oats.....and I got their gluten flour for a bread recipe...awesome stuff....

What is this place? Regional?

Just curious, how much of a discount on the Bob's Red products?

If you get steel cut oats or any other grain at a natural food store that sells bulk you will likely do better on pricing.

[Sun]

Originally Posted by lusciouskiwi

My ex's mum is going to teach me how to make Rendang this week hopefully.

And then you are going to teach us yes?

We could schedule cooking lessons in this thread.

That would be fun

You all have good things to teach us! .

[cinnamongrrl]

Originally Posted by Sun

What is this place? Regional?

Just curious, how much of a discount on the Bob's Red products?

If you get steel cut oats or any other grain at a natural food store that sells bulk you will likely do better on pricing.

it is regional....i dont know how MUCH of a discount it is....but I know its way cheaper than getting it at say trader joes or whole foods.....i want to find a nice healthy breafast for teddy before work and the oats sound like a good deal...with some dried fruit and coconut flakes....vanilla...dates mayhaps....

[Gráinne]

Originally Posted by Sun

So..I am recipe testing today. Soup is on the menu.

On my cutting board I have fresh Ginger & Jalepeno. That just makes me happy.

I want some Bok Choy but am going to improvise with shredded cabbage.

One of my biggest challenges is getting a vegetable broth to be good and strong.

Yet, as I work through developing recipes and trying to find what is the best in its class I am aware of my privilege and of how many people are going hungry right now or do not have access to good food.

There is something that is very grounding for me in making a simple bowl of soup, which I do almost every day. I can appreciate a few simple ingredients, and be content with the that.

I was thinking about privilege myself, before Sun said it.

Next week I'm going to be serving at a food kitchen for Thanksgiving, before whatever I'm doing for dinner.

I was thinking...in a way, taking care of ourselves with food to me is recognition that we have a great gift, not only our bodies but the food itself and for some of us, the gift of preparing it.

While I know I can do more here to help hungry people (probably we all can), the least I can do is not squander what I've been blessed to receive-a healthy body and available good food ("good" as in nutritious). Not sure I'm expressing myself well, but by honoring myself with food, and taking care of my health by not forcing junk in, maybe that helps me better help others?

I know there's a thought in there that moved me, but I'm having trouble getting it out so it makes sense .

[lusciouskiwi]

Originally Posted by Sun

And then you are going to teach us yes?

We could schedule cooking lessons in this thread.

That would be fun

You all have good things to teach us! .

That's a great thought Sun, I was thinking of taking some photos at least. I'm pretty sure the rendang most folks get overseas is quite pale to the read thing, hell, in fact you can get pathetic rendang right here in Malaysia! I don't know how to describe the real thing - creamy with the coconut milk and wonderful texture with the coconut thread, lemon grass, etc and then this delicious spice ...

A couple of years ago I was very fortunate to attend the birthday party of one of my ex's aunties. This aunty in particular is a fantastic cook and she made her own rendang. To. Die. For. You wouldn't believe it though, there was also pizza and kfc. I asked her why and she said it was for the kids. Huh? Was my response. She said that children these days don't like spicy food.

Originally Posted by guihong

I was thinking about privilege myself, before Sun said it.

Next week I'm going to be serving at a food kitchen for Thanksgiving, before whatever I'm doing for dinner.

I was thinking...in a way, taking care of ourselves with food to me is recognition that we have a great gift, not only our bodies but the food itself and for some of us, the gift of preparing it.

While I know I can do more here to help hungry people (probably we all can), the least I can do is not squander what I've been blessed to receive-a healthy body and available good food ("good" as in nutritious). Not sure I'm expressing myself well, but by honoring myself with food, and taking care of my health by not forcing junk in, maybe that helps me better help others?

I know there's a thought in there that moved me, but I'm having trouble getting it out so it makes sense .

I understand exactly what you're saying, and I think that's a really good way of looking at it. Nobody, least of all ourselves, benefits when we're unhealthy. And if we eat wisely then aren't we also spending wisely and wasting less?

[cinnamongrrl]

spice....if I forget....I must be reminded to post my client's spice/rub recipe...its good to add to sauteed veggies....or to hummus....or to lentil stew.....or use as a rub on chicken...maybe even beef....? I will let Sun make that determination....lol


<<<< NOT a chef...

[ahk]

my honey makes her version of fried rice weekly and a lot of it so I can eat during the week while I study. she uses brown basmati (healthy version), green onion, shredded carrot, turkey bacon, soy, egg, and black pepper. its absolutely one of my favourite dishes she makes.

I love it more when she uses Sushi rice--

So anyone -- do you like fried rice, what's your favourite?

[Sun]

Originally Posted by guihong

I was thinking about privilege myself, before Sun said it.

Next week I'm going to be serving at a food kitchen for Thanksgiving, before whatever I'm doing for dinner.

I was thinking...in a way, taking care of ourselves with food to me is recognition that we have a great gift, not only our bodies but the food itself and for some of us, the gift of preparing it.

While I know I can do more here to help hungry people (probably we all can), the least I can do is not squander what I've been blessed to receive-a healthy body and available good food ("good" as in nutritious). Not sure I'm expressing myself well, but by honoring myself with food, and taking care of my health by not forcing junk in, maybe that helps me better help others?

I know there's a thought in there that moved me, but I'm having trouble getting it out so it makes sense .

You express your thoughts very well and that is an excellent perspective.

Back in 94 I lost my best friend to a hit and run accident. He was on his bike at the time. Ross was one of the healthiest people that I have ever known, physically, emotionally and spiritually. During the last conversation that we had he said these simple words "honor yourself". Over the years I have turned that expression over and over in my mind. That may mean one thing to me today and something different tomorrow but you captured the spirit of that sentiment very well.

Thank you for that.

[lusciouskiwi]

Sun, or anyone else ... After we've finished eating, and if there are left-overs, my ex insists on reheating the food and then letting it cool down before refrigerating it. Is the reheating necessary?

[Sun]

Originally Posted by ahk

my honey makes her version of fried rice weekly and a lot of it so I can eat during the week while I study. she uses brown basmati (healthy version), green onion, shredded carrot, turkey bacon, soy, egg, and black pepper. its absolutely one of my favourite dishes she makes.

I love it more when she uses Sushi rice--

So anyone -- do you like fried rice, what's your favourite?

I love fried rice too. My former partner (I just don't like the way that "ex" sounds) was an excellent cook and Asian, so she made a lot of dishes from her homeland and one was a simple fried rice. Rice, soy, egg. She may have used some garlic if our picky 15yr old was not eating it. Not sure. No doubt she will find this thread one day and come by and correct me on this. LOL

The turkey bacon is a nice compliment. Good idea.

[Sun]

Originally Posted by lusciouskiwi

Sun, or anyone else ... After we've finished eating, and if there are left-overs, my ex insists on reheating the food and then letting it cool down before refrigerating it. Is the reheating necessary?

No reason at all. Letting it cool before refrigerating yes. Reheating only before you eat it again. At around 138-140 degrees any bacteria will die, so it is always a good idea to heat food through.

Never heard of anyone heating leftovers before packing them away. What is her logic?

[Sun]

This caught my eye

Tostada de Platano con Camarones

[ruffryder]

Originally Posted by Sun

This caught my eye

Tostada de Platano con Camarones

sheeeesh that looks delish Sun! ... and talks of chinese dumplings, and ox tails. yum! making me hungry ya'll.

My gram used to make a good soup with Oxtails and cabbage in it. mm mmm.

Hope you all enjoy your evening. My day is just starting as I'll head to work in a couple hours.

[Sun]

Originally Posted by ruffryder

sheeeesh that looks delish Sun! ... and talks of chinese dumplings, and ox tails. yum! making me hungry ya'll.

My gram used to make a good soup with Oxtails and cabbage in it. mm mmm.

Hope you all enjoy your evening. My day is just starting as I'll head to work in a couple hours.

This thread makes me hungry all the time. The section about the food of Miami yesterday was a killer. lol

Amazing how many cultures use oxtails. Very interesting. I've had them and liked them in Filipino food. Also Guatemalan food.