Author Topic: What are you eating?  (Read 516467 times)

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Online deprofundis

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Re: What are you eating?
« Reply #4220 on: June 28, 2020, 11:07:43 AM »
I was Drinking almond milk, I like also rice milk , so milk less, because I'M not allergic but intolerant to lactose and beside ask you're doctor thee utter danger of eating or drinking too much dairy lactose,: overweight or cardio-vasculary problem, etc.

So I drink a big glass of milk every night to sleep better and it work. Who is like me struggle whit insomnia and drink milk  before sleeping dose it really help, please Doctors on Good Music Guide tell me?

For me it work like a charm, I sleep at 10--11pm wake up at dawn, to see colors of sky, qat there best , than I do cycling, this is what I do.

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4221 on: June 29, 2020, 07:49:18 AM »
Glad that you're feeling better DP!  And good job losing weight, eating better and getting exercise! :)

Decided to try my first cucumber today from my garden...pretty good though tasted a bit bitter.  In any event, I decided to make a salad by quartering and chopping up the cuke (scraped out seeds), deseeded and chopped up a couple of tomatoes, and sliced and  cubed up some feta cheese.  Added some chopped up oregano and basil from the garden.  Added in the remains of some white cooked rice (cooked with a bit of chopped spinach, scallions and lime.  Salt & pepper, some good squeezes of lemon juice, red wine vinegar and a decent olive oil.  Also added in some cut up red onion (soaked for a few minutes in ice water and drained). Tossed all together.

Even though I think that I'd prefer it with something like orzo vs. rice, it turned out pretty decent and I'll have some leftovers for a few meals.   :)

PD

Offline Dowder

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Re: What are you eating?
« Reply #4222 on: June 29, 2020, 03:21:40 PM »
Sounds nice!  Did you make your marinara sauce or use jarred?  There are some pretty decent jarred ones out there these days; bonus, it saves heating up the kitchen that much more too!

Eggplant will be featuring in an upcoming recipe very, very soon as the first one is at picking point.   :)

PD
Yes, I made it from a recipe from Foodwishes on Youtube. Pretty simple; the most critical part is having the right kind of tomatoes. I used a can of Italian San Marzano.
”But what is government but the greatest of all reflections on human nature? If men were angels, no government would be necessary. If angels were to govern men neither external nor internal controls on government would be necessary.”~~James Madison, Federalist 51

Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4223 on: June 29, 2020, 11:30:23 PM »
Crêpe à la confiture de cerises. A.k.a. Euro-Pancakes.








Online deprofundis

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Re: What are you eating?
« Reply #4224 on: July 01, 2020, 02:32:06 PM »
British small cucumbers, marinated, well I did not had Basilic and Aneth, but own ingredient, fairly good.Here my recipe.

Four but fairly big British cucumbers
Salt, lot's of it but not too much
Lemon juice just enough
extra virgin olive oil 2/5 of the pot
Balsamic sauce just a tiny winy shot
Distilled water 2/5 of mix
Garlic salt just a bit

And that it better be good I let it marinated  long and shake it gentle on the side up and down  up and down


« Last Edit: July 01, 2020, 03:58:18 PM by deprofundis »

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4225 on: July 02, 2020, 04:55:41 AM »
Crêpe à la confiture de cerises. A.k.a. Euro-Pancakes.

Your crêpe looks tasty!  I haven't made them in a while.  I love a recipe of Deborah Madison's which I've made several times.  You make spinach crepes (the spinach is in the batter) and stack them up three high.  And you spread a mixture of (doing this from memory) ricotta, parmesan and some herbs in between the layers and top with mixed sautéed mushrooms.  Not a quick-to-make recipe but really wonderful!  The crêpes also freeze well (separate between sheets of waxed paper).

Best,

PD

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4226 on: July 02, 2020, 04:56:59 AM »
British small cucumbers, marinated, well I did not had Basilic and Aneth, but own ingredient, fairly good.Here my recipe.

Four but fairly big British cucumbers
Salt, lot's of it but not too much
Lemon juice just enough
extra virgin olive oil 2/5 of the pot
Balsamic sauce just a tiny winy shot
Distilled water 2/5 of mix
Garlic salt just a bit

And that it better be good I let it marinated  long and shake it gentle on the side up and down  up and down
Sounds tasty!

Offline Papy Oli

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Re: What are you eating?
« Reply #4227 on: July 02, 2020, 05:30:12 AM »
Your crêpe looks tasty!  I haven't made them in a while.  I love a recipe of Deborah Madison's which I've made several times.  You make spinach crepes (the spinach is in the batter) and stack them up three high.  And you spread a mixture of (doing this from memory) ricotta, parmesan and some herbs in between the layers and top with mixed sautéed mushrooms.  Not a quick-to-make recipe but really wonderful!  The crêpes also freeze well (separate between sheets of waxed paper).

Best,

PD

oooooooo that too  :o ;D
Olivier

Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4228 on: July 02, 2020, 09:41:41 AM »
Your crêpe looks tasty!  I haven't made them in a while.  I love a recipe of Deborah Madison's which I've made several times.  You make spinach crepes (the spinach is in the batter) and stack them up three high.  And you spread a mixture of (doing this from memory) ricotta, parmesan and some herbs in between the layers and top with mixed sautéed mushrooms.  Not a quick-to-make recipe but really wonderful!  The crêpes also freeze well (separate between sheets of waxed paper).

Best,

PD

Very nice! I think I'll riff of that, before long.

The 'secret' for pancakes coming out well for me lies in making lots of batter (eggs, not too few, flour, beer, milk (maybe a sip of buttermilk for kicks) and water and a dash of turmeric for color), then filling it into an empty plastic bottle (1 1/2 l in my case) and then letting it rest. Keeps well (upward of a week); easy to store - and easier still to dosage into the pan.

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4229 on: July 02, 2020, 11:04:21 AM »
Very nice! I think I'll riff of that, before long.

The 'secret' for pancakes coming out well for me lies in making lots of batter (eggs, not too few, flour, beer, milk (maybe a sip of buttermilk for kicks) and water and a dash of turmeric for color), then filling it into an empty plastic bottle (1 1/2 l in my case) and then letting it rest. Keeps well (upward of a week); easy to store - and easier still to dosage into the pan.
Interesting!  I haven't heard of beer in crepes before?  And do you add much water?  I know that pancake batter can keep for several days in the fridge; haven't tried it for a week though.  Clever idea to put it into a soda/water bottle.  Less mess!  Have you tried freezing your crêpes before?  I could see how that could be very handy should one be having a dinner party or just to have on hand for an easy dinner.

Here's a link to the cookbook by the way:  https://www.amazon.ca/Vegetarian-Suppers-Deborah-Madisons-Kitchen-ebook/dp/B0086MKQ0I/ref=sr_1_1?dchild=1&keywords=deborah+madison+vegetarian+suppers&qid=1593719717&sr=8-1

The recipe (should you purchase a copy or find one through a library) is called "Spinach Crêpe Cake with herbed ricotta and mushrooms".  A great way to use fresh tarragon and marjoram.  When feeling particularly decadent, I've added both mushroom stock AND cream to the sautéed mushrooms....yum!   ;D

Note:  I don't get any kind of remuneration from promoting her books; I just love her recipes!   :D

Best,

PD

Offline SurprisedByBeauty

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Re: What are you eating?
« Reply #4230 on: July 02, 2020, 12:28:03 PM »
Interesting!  I haven't heard of beer in crepes before?  And do you add much water?

Beer adds a little umami, I find... and the alcohol/carbonation helps fluffiness. Same reasoning behind using carbonated water (instead or on top). I try to make the batter as liquid as possible for crepes. I don't use a specific formula... I start with however flour pours out of the bag, then add eggs and then the liquids ... roughly 1/3s water, milk, beer... or perhaps 1/2 milk 1/4 beer & water until I have the consistency I desire. And a dash of oil, come to think of it. Rapeseed or some-such... or olive.

Quote
Have you tried freezing your crêpes before?  I could see how that could be very handy should one be having a dinner party or just to have on hand for an easy dinner.

I've not, but I've taken note. Sounds like a good idea!

Quote
The recipe (should you purchase a copy or find one through a library) is called "Spinach Crêpe Cake with herbed ricotta and mushrooms".  A great way to use fresh tarragon and marjoram.  When feeling particularly decadent, I've added both mushroom stock AND cream to the sautéed mushrooms....yum!   ;D

I don't have many cookbooks, actually... too few, actually. :-) I improvise like a madman, though.

Offline Pohjolas Daughter

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Re: What are you eating?
« Reply #4231 on: July 02, 2020, 01:25:25 PM »
Beer adds a little umami, I find... and the alcohol/carbonation helps fluffiness. Same reasoning behind using carbonated water (instead or on top). I try to make the batter as liquid as possible for crepes. I don't use a specific formula... I start with however flour pours out of the bag, then add eggs and then the liquids ... roughly 1/3s water, milk, beer... or perhaps 1/2 milk 1/4 beer & water until I have the consistency I desire. And a dash of oil, come to think of it. Rapeseed or some-such... or olive.

I've not, but I've taken note. Sounds like a good idea!

I don't have many cookbooks, actually... too few, actually. :-) I improvise like a madman, though.
Heh, it's smart to use what you have.   ;)  Do you ever check out your local or (don't know how this works in Canada) inter-library loan system?  It's a great way to check out and try some cookbooks first before purchasing them.  Good not just for cookbooks, but CDs, other topics/genres too.   :)