Something Delicious

[Sun]

Originally Posted by Okiebug61

I am busy making my homemade graham cracker bark!

Hi Okie, Welcome to the thread!

What is graham cracker bark?

[ruffryder]

Originally Posted by girl_dee

Cornbread, it's always been a strong dish of mine, my secret?

Creamed corn.

Does the trick every time.

Sounds great! Last night we had Sweet Tomatoes for dinner and I tried some of their cornbread muffins. Needless to say I wasn't digging them. I found whole kernel corn in there. I knew they had made them but I wanted my corn ground in there. I bet yours are just great with cream corn. That probably is the secret!

[Sachita]

Originally Posted by Sun

Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.

What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.

I love Nori and eat the strips as a snack. I also add it to soups.

Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?

NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.

My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.

I love love Asian food

[Sun]

Originally Posted by Sachita

NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.

My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.

I love love Asian food

LOL I was confused because your post said with MSG but I figured that you meant with no MSG. This is a problem with Asian imports as is sodium metabisulfite. I really do not get it why this junk is in so many products.

Your best bet is likely making fish stock from scratch. I will search around for some more information on the dashi and see what I can come up with.

[Sachita]

there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.

Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.

damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.

[Sun]

Originally Posted by Sachita

there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.

Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.

damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.

I could eat avocados, mangos, pineapple all day if I could find them in good condition. This time if year is rough. I should probably live on a tropical island.

Sounds like you have a great Mexican market nearby. It is nice when beef is raised correctly, chickens too. I have had to battle it our with Chefs who use production factory chicken and expect me to produce a quality product with this. Once I experienced the farm raised local foods in the SF bay area and the cultural food revolution in Berkeley there was no turning back.

At least I see a movement backwards toward sustainable natural foods though this is taking longer than I anticipated. I am spoiled on coastal fish supplies that allow me to have access to plenty of fresh catch so that if I need a fish steak, fillet or bones for stock I can get them. In restaurant work I will save shrimp and lobster shells for stock. They can easily be ground up, packed up and frozen to make stock at a later date or if I have a lot on hand I make stock right away.

I love Tamarind broth and have been making Tamarind soup with frozen pulp, garlic, one small red thai chili, bok choy, Japanese eggplant and from there I choose a protein, it can be chicken, beef, shrimp. No protein works as well. The sweet sour saltiness of the soup broth is something that I have come to love.

[Daywalker]

I experimented with something tonight I wanted to do for a while.
Mrs Day loves Blackberry...so tonight I put about 1/2 cup
Blackberry preserves in with some Honey BBQ sauce,
a bit of Lea & Perrins and some spices like minced
onions, garlic powder n such. I soaked a couple
of New York steaks at room temperature in
the sauce and steamed the Brussels in
with some Garlic Lemon Olive Oil,
salt n pepper and onion powder.



Blackberry Steak ~

[Sun]

Hi Daywalker

I saw that pic earlier on Facebook and had a WOW moment. Great idea for the sauce. Looks delicious. That made me hungry. Now I am realizing that I never had dinner. Had to put out a fire tonight, as they say. If I keep forgetting to eat dinner I may actually lose some weight without even trying.

No wait..that will never happen, I love to eat too much.

No idea what I was thinking.

Must be the hunger setting in.

[Sun]

Good Morning Delicioustarians!



Thanks dee for that awesome word.

I love how creative you all are.

What are you all up to today?

I was awake at 5AM, got to watch the sunrise and listen to the birds
chirping away. Good coffee poolside and looking forward to a warm 82 degree day. Life is good.

Maybe I will even cook something later. Who knows?!
What are all yall cooks and foodies focusing on today?

[gaea]

Originally Posted by Sun

Good Morning Delicioustarians!



Thanks dee for that awesome word.

I love how creative you all are.

What are you all up to today?

I was awake at 5AM, got to watch the sunrise and listen to the birds
chirping away. Good coffee poolside and looking forward to a warm 82 degree day. Life is good.

Maybe I will even cook something later. Who knows?!
What are all yall cooks and foodies focusing on today?

When my daughter comes home we will be making pumpkin/cream cheese truffles.....until then, its a rainy day here...Ill trade with you, you can send me some sunshine and ill send you some rain...a couple of movies on this rainy day cant hurt...

82....oy im slightly jealous...lmao

[Sun]

Originally Posted by gaea

When my daughter comes home we will be making pumpkin/cream cheese truffles.....until then, its a rainy day here...Ill trade with you, you can send me some sunshine and ill send you some rain...a couple of movies on this rainy day cant hurt...

82....oy im slightly jealous...lmao

Oh the rainy Sac Valley, yup I remember it well. Hey at least my garden back home is going to be getting a lot of water. I did miss out on cutting back my roses and they are totally amazing, huge, fragrant and make awesome centerpieces. Actually I put them all over the house. My inner gay boy interior decorator has fun with this. lol

I can send some sunshine, sure. Don't be jealous and I wont mention how nice the pool is.

[Daywalker]

We're headed to mah other big sisters house
tomorrow in Fresno, Mommy will be there too.



We're preparing mah Waldorf Salad today.

The Mrs is gonna make something too,
but I totally forgot what already.






The Crows are dancing in the rain


I'm outta sugar for mah cawfee.

[girl_dee]

Originally Posted by Daywalker

I experimented with something tonight I wanted to do for a while.
Mrs Day loves Blackberry...so tonight I put about 1/2 cup
Blackberry preserves in with some Honey BBQ sauce,
a bit of Lea & Perrins and some spices like minced
onions, garlic powder n such. I soaked a couple
of New York steaks at room temperature in
the sauce and steamed the Brussels in
with some Garlic Lemon Olive Oil,
salt n pepper and onion powder.



Blackberry Steak ~

i just read this aloud to the Syr... we both agree that it's sounds DELISH. She said fruit is great for marinades, and we do have tons of jams around here.. or as she calls them *Jamly*

i bet our black currant jam would be awesome in that Day-concoction.

Did she like it?

[Daywalker]

Originally Posted by girl_dee

i just read this aloud to the Syr... we both agree that it's sounds DELISH. She said fruit is great for marinades, and we do have tons of jams around here.. or as she calls them *Jamly*

i bet our black currant jam would be awesome in that Day-concoction.

Did she like it?

She said it was the best steak she ever had.

[WolfyOne]

I stopped to pick up a bottle of wine for where I'll be having my holiday feast tomorrow. So many choices for my own consumption in the future at a liquor store I pass on the way home from work 6 days a week. As for tomorrow, I opted for a White Zin because they're making a ham and I don't know what the sides will be. My friend from worked asked for wine and not anything particular.

[Sun]

Originally Posted by Daywalker

She said it was the best steak she ever had.

I'm gonna call you Chef Day, from now on. This is really what cooking is all about. Being creative and original, and taking risks.

Kind of like dating.

Day, I also really like your creative use of the smileys.

Right on.

[Sun]

Originally Posted by WolfyOne

I stopped to pick up a bottle of wine for where I'll be having my holiday feast tomorrow. So many choices for my own consumption in the future at a liquor store I pass on the way home from work 6 days a week. As for tomorrow, I opted for a White Zin because they're making a ham and I don't know what the sides will be. My friend from worked asked for wine and not anything particular.

Good choice for ham Wolfy.

I love to pick out wines. Totally spoiled here, I have quick access to Sonoma and Napa vineyards so have tried more wines on site than I can recount.

A safe bet for poultry if anyone is looking is a good Sauvignon Blanc, light lemony and dry enough to stand up to rich gravies as well as the piles of butter that we all consume at holiday time. Also a good choice for spicy food.

Buy California wine. We need the business. Thank you.

[Daywalker]

Originally Posted by Sun

I'm gonna call you Chef Day, from now on. This is really what cooking is all about. Being creative and original, and taking risks.

Kind of like dating.

Day, I also really like your creative use of the smileys.

Right on.

Chef Day goes well with Reverend Day.
Both of them are made up as I go along.


U haven't met Me yet.



I am a Smiley.


I shit U not.


*also has many of the codes memorized, but that's another thread all together*

[Sun]

So Chef Day you are kinda like the smiley whisperer

That's cool

I was thinkin that this one was lighting up some CA organic to have a smoke but apparently not

My over reactive imaginationz again told me this one was growing
some herbs..nope

[Sun]

Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me: