Started by toledobass, April 07, 2007, 11:00:31 AM
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Quote from: Pohjolas Daughter on April 14, 2023, 08:30:50 AMEnjoying a large, healthy and I think also fairly tasty salad here at home. Whilst waiting for some eggs to hard boil, I mixed together some red butter lettuce leaves, added a bit of radicchio, some endive, grated carrot, garbanzo beans, leftover steamed asparagus (cut it up), sliced radishes, artichoke hearts, grated cheddar cheese, a sliced hard-boiled egg, s&p, red wine vinegar and olive oil. Oh, and some finely sliced red onion. Having it for lunch. Too hot here to think of having a warm meal.PD
Quote from: Irons on April 30, 2023, 07:16:56 AMLast year given away with a gardening mag a packet of free radicchio seeds and knowing little about the plant gave it a go. Adds crunch, colour and bitterness to a salad which we liked very much. Easy to grow and can withstand temperatures humble lettuce cannot. Radicchio has earned a place on my seed sowing programme for this year.
Quote from: BWV 1080 on May 05, 2023, 05:35:22 PMsous vided (is that a verb?) some salmon in a marinade of ginger and shaoxing wine then poured some hot oil w/ ginger, garlic, red pepper and sichuan pepper corns on top, then stir fried some green beans and bacon in the remaining oilalso made margaritas as its Cinco de Mayo
Quote from: Pohjolas Daughter on May 08, 2023, 05:44:19 AMWhat sort of sous vide setup do you have?And also, have you ever tried any beef and/or pork in there? If so, do you then brown it somehow?PD
Quote from: BWV 1080 on May 08, 2023, 07:02:51 AMNothing fancy, just the basic Anova & a stainless steel pot. Yes, do pork and beef and you do need to sear them at the end. My new oven has a temp probe so I do less in the sous vide than I used to, but still very good for fish
Quote from: toledobass on May 08, 2023, 07:37:54 PMIt's-It ice cream sandwich.
Quote from: toledobass on May 09, 2023, 08:49:35 AMThank you kindly for the warm welcome!I have not been active in a while, lurking mostly from time to time, but I wanted to drop in and see what was going on in this little corner of the internet.
Quote from: Brahmsian on April 13, 2023, 08:31:39 AMDoes anyone have any experience or has used powdered or dried mushroom in powdered form in their cooking? My girlfriend came back from BC (Vancouver Island) and got me some Chanterelle powder and Morel powder. I guess I will likely use them a flavour enhancer of stocks, soups and stews.Can't find the exact photo match, as I think they might be currently out of stock, but this is where the product is from. Apparently, these mushroom powders are a common West Coast thing.Forest For Dinner
Quote from: Ennorat on May 12, 2023, 01:51:51 PMGrilled meat and veggies.I try to eat food rich in vitamin B12 as I have a deficiency. I also was prescribed to take vitamins additionally, you can find them at Canadian pharmacy. If you're following a plant-based diet, you may want to consider taking a vitamin B12 supplement or consuming fortified foods, such as plant-based milk, breakfast cereals, and nutritional yeast.
Quote from: LKB on May 28, 2023, 06:13:47 AMMy breakfast today ( as is frequently the case on Sundays ): Steak and eggs, washed down with coffee and water. I love eggs, usually scrambled but I'll accept them in any form.Steak no more than once per week, and lately it's been less frequent. So today's meal will be both satisfying and free of guilt.
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