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Post by Gumbercules' Jugband Christmas on Jul 10, 2014 8:46:58 GMT -5
Snape I continue to think you and I are some weird long lost brothers or something. I have a similar set up, but on the side of my fridge. Always get an admiring comment from people when they visit for the first time. And yes, I'm giddy whenever I get a bunch of the new cannisters and get to reorganize and add still more spices to it. Only problem is we have a very grabby 2 year old so they're all crammed up at the top of the fridge, both sides, to stay out of his reach. I can just imagine him getting into the cayenne or something. He'd probably go for the good stuff. Make sure your saffron and truffle salt are well hidden. |
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LazBro
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Post by LazBro on Jul 10, 2014 8:51:00 GMT -5
He'd probably go for the good stuff. Make sure your saffron and truffle salt are well hidden. I haven't been a parent for long, but I have learned that children, even infants, have a preternatural ability to look at a collection of 20 objects and go after the one thing you don't want them to have. |
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Post by Deleted on Jul 11, 2014 17:56:54 GMT -5
My husband is a vegetarian, and I was too until about a year ago. He's been cool about me carnivoring, never gives me any grief, but I still feel uncomfortable cooking meat around him. Anyway, he's at work tonight so I made myself a steak - and now I find myself airing the house out and burning incense like a high school girl smoking cigarettes at home when her parents are away.
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Post by NewHereAgainoZach on Jul 14, 2014 14:54:15 GMT -5
Made sticky rice (sweet, glutinous) for the first time last night. I don't have a rice cooker, so rice has never been my favorite thing to prepare. Even with every technique in the book, my rice is never perfect.* This, however, was the bomb! Sticky but not mushy, satisfying to chew, and very flavorful. I added salt after the steam, even though recipes said not too ("you want to taste the rice"), and I'm happy with that decision. After this experience, I suspect I will be making a lot more sticky rice. Which is good, because a 2lb. bag of the stuff was the smallest the market had. *The cycling on and off of my flat, glass cooktop wasn't helping. But now I'm cooking on sweet, consistent gas. A quote from a silly, but loved book I've read a few times now: "You don't cook rice; you take care of it." |
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LazBro
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Post by LazBro on Jul 15, 2014 9:14:27 GMT -5
One of my proudest cooking achievements was when I finally, after years of frustration and failure, learned to make a proper bowl of fried rice.  |
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Post by pairesta on Jul 15, 2014 9:37:36 GMT -5
It's my wife's birthday and she's craving "French" so I'm shaping what meals I can around her. Unfortunately there's not going to be many with our house still on the market and me unable to unleash in the kitchen the way I want to. But last weekend we were at my parents' in Houston and so I made: Puff Pastry with Mushrooms Pork Chops with Prune Compote Glazed Carrots Not necessarily a height of summer meal but pretty good otherwise. I just draped a sheet of (storebought) puff pastry over the mushrooms in individual gratin dishes without putting much effort into fastening it to the dish or trimming it. As a result, the pastry ballooned up and just kinda floated on top of the mushrooms. Not terribly visually appealing. The pork chops were brined, which is precisely what saved them from being dried out. I may have to add pork chops to my breakup with pork loin. |
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Post by Pedantic Editor Type on Jul 15, 2014 9:45:21 GMT -5
We have a food day at work tomorrow, so I'm planning a summery veggie-filled pasta salad -- with spinach, cherry tomatoes, roasted corn, zucchini, a light vinaigrette?
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Smacks
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Post by Smacks on Jul 15, 2014 12:28:33 GMT -5
We have a food day at work tomorrow, so I'm planning a summery veggie-filled pasta salad -- with spinach, cherry tomatoes, roasted corn, zucchini, a light vinaigrette? That sounds absolutely perfecto. I've been making something like this every week to use up the week's CSA bag before the next pickup. I've been using ditalini and Parmesan cheese, though and eating it hot. |
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Post by Pedantic Editor Type on Jul 15, 2014 13:13:38 GMT -5
We have a food day at work tomorrow, so I'm planning a summery veggie-filled pasta salad -- with spinach, cherry tomatoes, roasted corn, zucchini, a light vinaigrette? That sounds absolutely perfecto. I've been making something like this every week to use up the week's CSA bag before the next pickup. I've been using ditalini and Parmesan cheese, though and eating it hot. I did add some parmesan, and used the tiny star-shaped pasta ... I think it would be good hot, too. Maybe with sausage for more of a meal. |
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LazBro
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Post by LazBro on Jul 15, 2014 13:21:33 GMT -5
Hey Liz n Dick the Halls, Mrs. Snape got some big cucumbers from her grandpa's garden. She wants to pickle them. Do you have a favorite, easy recipe? Style: Refrigerator Flavor: Sour or Kosher Dill Form: Sliced into chips (we don't have a jar big enough for whole, and these things are huge) |
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Post by Liz n Dick the Halls on Jul 15, 2014 13:34:02 GMT -5
Hey Liz n Dick the Halls, Mrs. Snape got some big cucumbers from her grandpa's garden. She wants to pickle them. Do you have a favorite, easy recipe? Style: Refrigerator Flavor: Sour or Kosher Dill Form: Sliced into chips (we don't have a jar big enough for whole, and these things are huge) You know, Smitten Kitchen just posted exactly what you're looking for yesterday! That looks like a pretty solid recipe, but I actually don't know a ton about quick fridge pickles. I go the full-fermented approach, which, if you wanted to give them a try, is Linda Ziedrich's recipe for "Lower East Side Full Sour Deli Dills" from The Joy of Pickling. I suspect you could probably marry the two recipes if you wanted to tweak the flavors of Smitten's fridge pickles with some additional pop, and you can likely go for a no-vinegar, full fermented pickle with the cukes sliced into chips; it would just take less time. |
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LazBro
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Post by LazBro on Jul 15, 2014 13:44:43 GMT -5
Excellent, thanks for the tips.
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Post by Deleted on Jul 17, 2014 10:07:26 GMT -5
Pain d'Epi  |
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Post by pairesta on Jul 18, 2014 6:28:58 GMT -5
Do this.
Limoncello Shrimp
3/4 lb shrimp, peeled and deveined
2 cloves garlic, sliced
2 teaspoons chili flakes (optional)
a good handful of fresh spearmint (optional)
Olive oil
1/4 cup limoncello
Toasted or grilled bread
Salt
1) Film a pan with olive oil. Add the garlic, and if using (and you really should be) the chili flakes and half the mint. Bring slowly up to heat.
2) Once the ingredients in the pan are fragrant, add the shrimp and season them well. Turn the heat up to medium high. Cook for a couple minutes on one side until pink.
3) Pour in the limoncello (be careful if you're cooking over an open flame). Flip the shrimp over. Turn up the heat to high and reduce the liquid in the pan by half.
4) Pour contents over toasted or grilled slices of bread. Hit with more fresh mint and serve.
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Post by Deleted on Jul 18, 2014 19:55:53 GMT -5
Do this. Limoncello Shrimp
3/4 lb shrimp, peeled and deveined 2 cloves garlic, sliced 2 teaspoons chili flakes (optional) a good handful of fresh spearmint (optional) Olive oil 1/4 cup limoncello Toasted or grilled bread Salt 1) Film a pan with olive oil. Add the garlic, and if using (and you really should be) the chili flakes and half the mint. Bring slowly up to heat. 2) Once the ingredients in the pan are fragrant, add the shrimp and season them well. Turn the heat up to medium high. Cook for a couple minutes on one side until pink. 3) Pour in the limoncello (be careful if you're cooking over an open flame). Flip the shrimp over. Turn up the heat to high and reduce the liquid in the pan by half. 4) Pour contents over toasted or grilled slices of bread. Hit with more fresh mint and serve. Oooh, that reminds me of a question I have for y'all. I am a smeller. I have to smell everything. There is little I love more than sticking my nose into a pan of sauteed garlic and onions. But I noticed that when I add red pepper flakes, it hurts to breathe. Like, the slightest whiff starts a coughing fit. This also happened with garlic and onions and celery salt (I think), too. Google was too vague. Does anyone have any answers? Are the fumes toxic? Am I just pepper spraying myself, deliciously? |
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Post by NewHereAgainoZach on Jul 19, 2014 1:19:44 GMT -5
Capceisin. The stuff that makes peppers spicy, and pepper spray painful. Not toxic, just irritating. Little sniffs; don't be a hero!
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Post by 🐍 huss 🐍 on Jul 19, 2014 1:26:39 GMT -5
When I had roommates, they would say I was making napalm when I made my Bowl of Dinner, due to the fumes resulting from tossing red pepper flakes in hot oil.
I made napalm a lot in those days.
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Post by Deleted on Jul 19, 2014 15:42:09 GMT -5
Capceisin. The stuff that makes peppers spicy, and pepper spray painful. Not toxic, just irritating. Little sniffs; don't be a hero! I know what capsaicin is; I just never had it bother me like that! And even little sniffs were impossible. I JUST WANNA SMELL THE DELICIOUS FOOD. Edit: Speaking of delicious, I've been staring at this poached egg/pesto/polenta thingy for like an hour now. I want it. I want it so fucking bad. |
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LazBro
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Post by LazBro on Jul 20, 2014 8:31:55 GMT -5
Capceisin. The stuff that makes peppers spicy, and pepper spray painful. Not toxic, just irritating. Little sniffs; don't be a hero! I know what capsaicin is; I just never had it bother me like that! And even little sniffs were impossible. I JUST WANNA SMELL THE DELICIOUS FOOD. Edit: Speaking of delicious, I've been staring at this poached egg/pesto/polenta thingy for like an hour now. I want it. I want it so fucking bad. That needs to be in my mouth immediately. |
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Post by Deleted on Jul 20, 2014 10:34:23 GMT -5
I HAVE DISCOVERED CHIA!!!
Seriously, why did nobody tell me chia seeds were so fucking awesome? They're super healthy and you can use them in so many things! My favorites so far are to take wet chia seeds and stir them into greek yogurt with honey, or making a banana pudding with them -- super quick and easy:
1 1/2 cup almond milk per banana
BLEND UP GOOD
Add vanilla flavoring and sweetener (agave nectar, maple syrup, brown sugar, stevia) to taste -- can be skipped or used more sparingly if you use vanilla almond milk to start
1/2-2/3 cup chia seeds per banana (use 1/2 for less, 2/3 for more firm pudding)
Give a quick stir/blend to evenly distribute chia
Pour into container. Let set in fridge for at least 10 minutes.
VOILA! Tasty banana pudding with a little bit of crunch, and a full day's supply of dietary fiber and omega-3 fatty acids per serving!
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Post by Deleted on Jul 20, 2014 10:37:06 GMT -5
Hey Liz n Dick the Halls, Mrs. Snape got some big cucumbers from her grandpa's garden. She wants to pickle them. Do you have a favorite, easy recipe? Style: Refrigerator Flavor: Sour or Kosher Dill Form: Sliced into chips (we don't have a jar big enough for whole, and these things are huge) I'm going to suggest a way to enjoy fresh cucumbers: Slice 'em thin. Serve 'em with Trader Joe's sweet chili sauce. DELICIOUS. Perfect blend of sweet, spicy, and refreshing. Okay, probably a little less healthy, but if you just go light on dipping 'em, it's not so bad :-) |
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Post by Lemminkainen on Jul 20, 2014 21:01:39 GMT -5
My apologies, but when I consider the selling points of banana pudding, I generally don't consider crunchiness among them.
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Post by Deleted on Jul 20, 2014 22:49:41 GMT -5
I HAVE DISCOVERED CHIA!!! Seriously, why did nobody tell me chia seeds were so fucking awesome? They're super healthy and you can use them in so many things! My favorites so far are to take wet chia seeds and stir them into greek yogurt with honey, or making a banana pudding with them -- super quick and easy: 1 1/2 cup almond milk per banana BLEND UP GOOD Add vanilla flavoring and sweetener (agave nectar, maple syrup, brown sugar, stevia) to taste -- can be skipped or used more sparingly if you use vanilla almond milk to start 1/2-2/3 cup chia seeds per banana (use 1/2 for less, 2/3 for more firm pudding) Give a quick stir/blend to evenly distribute chia Pour into container. Let set in fridge for at least 10 minutes. VOILA! Tasty banana pudding with a little bit of crunch, and a full day's supply of dietary fiber and omega-3 fatty acids per serving! After reading about them for so long, I finally picked up a couple ounces in bulk. (The fact that they look like teeny-tiny pinto beans didn't hurt.) I thought they were like wheat germ or something. The jelly effect just doesn't appeal to me. Perhaps I'll try sprinkling some on my yogurt tomorrow morning. |
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LazBro
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Post by LazBro on Jul 21, 2014 7:26:21 GMT -5
My apologies, but when I consider the selling points of banana pudding, I generally don't consider crunchiness among them. ? ? ? But the crunchiness, or at least textured-ness, of the vanilla wafers is what makes banana pudding banana pudding. |
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Post by Pedantic Editor Type on Jul 21, 2014 8:26:21 GMT -5
I'm going to a friend's Saturday for a cookout/hang out/doggie playdate. There will be six of us plus a one year old and three dogs. I am responsible for an appetizer.
I'm sort of leaning toward a fruit salad or something else fruit-related, but I'm glad to entertain other suggestions. It will be warm but not super-hot and we will probably be outdoors. Must travel ~30 minutes well.
(Oh, and we're having burgers and stuff - nothing fancy.)
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Post by pairesta on Jul 21, 2014 8:38:18 GMT -5
Figs are exploding off of our tree right now. I just realized that this might be the last time I get to have access to my own backyard figs (we're going to try to abscond with a branch to plant in our new house), and I may not be able to use them to their fullest.
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Post by pairesta on Jul 21, 2014 8:39:26 GMT -5
Pasta with Grilled Mixed seafood and Sicilian "pesto" (basil, mint, tomatoes, capers, garlic, olive oil)
Seared tuna with marjoram aioli and arugala
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Post by Gumbercules' Jugband Christmas on Jul 21, 2014 8:53:07 GMT -5
I'm going to a friend's Saturday for a cookout/hang out/doggie playdate. There will be six of us plus a one year old and three dogs. I am responsible for an appetizer. I'm sort of leaning toward a fruit salad or something else fruit-related, but I'm glad to entertain other suggestions. It will be warm but not super-hot and we will probably be outdoors. Must travel ~30 minutes well. (Oh, and we're having burgers and stuff - nothing fancy.) cold (or room temp) roasted peppers, with capers and mozzarella! smittenkitchen.com/blog/2011/06/roasted-peppers-with-capers-and-mozzarella/Or, you could make a few sauces/dips (think pesto, baba ghanoush, romesco, etc), and bring soem good baguettes. slice and dip as an appetizer. That way, you don't have to worry about how to transport. Keep the dips in tupperware, and plate and cut on site. EDIT: or make anything here eater.com/archives/2014/07/17/guy-fieri-dish-generator.php |
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Post by pairesta on Jul 21, 2014 8:59:18 GMT -5
I'm going to a friend's Saturday for a cookout/hang out/doggie playdate. There will be six of us plus a one year old and three dogs. I am responsible for an appetizer. I'm sort of leaning toward a fruit salad or something else fruit-related, but I'm glad to entertain other suggestions. It will be warm but not super-hot and we will probably be outdoors. Must travel ~30 minutes well. (Oh, and we're having burgers and stuff - nothing fancy.) I really like melon with mint salads this time of year. Very summery and refreshing. Dress it with lemon, lime, or maybe even sherry vinegar if your want something more exotic. |
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Post by Pedantic Editor Type on Jul 21, 2014 9:42:17 GMT -5
I'm going to a friend's Saturday for a cookout/hang out/doggie playdate. There will be six of us plus a one year old and three dogs. I am responsible for an appetizer. I'm sort of leaning toward a fruit salad or something else fruit-related, but I'm glad to entertain other suggestions. It will be warm but not super-hot and we will probably be outdoors. Must travel ~30 minutes well. (Oh, and we're having burgers and stuff - nothing fancy.) cold (or room temp) roasted peppers, with capers and mozzarella! smittenkitchen.com/blog/2011/06/roasted-peppers-with-capers-and-mozzarella/Or, you could make a few sauces/dips (think pesto, baba ghanoush, romesco, etc), and bring soem good baguettes. slice and dip as an appetizer. That way, you don't have to worry about how to transport. Keep the dips in tupperware, and plate and cut on site. EDIT: or make anything here eater.com/archives/2014/07/17/guy-fieri-dish-generator.phpI ain't clicking on anything with "guy fieri" in the link name  I had thought of the dips and bread/chips thing too, that would be pretty easy transport. Thanks  |
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