What are you eating?

Pohjolas Daughter · April 27, 2023, 07:58:33 AM

Well, pickled onions had a fair bit of "bite" to them. I'm hoping that it will mellow out a bit overnight. Egg salad turned out great.

Looked through some of my caponata recipes (the ones that I saved onto my computer). Can't remember now which one I made! It's been too long. Wait! Pretty certain that I found the recipe that I had made. It was by Nick Stellino. It's called Nick's Caponata Siciliano. Think, though, that I'll wait until I can get either fresh local eggplants or grow some again this year myself.

PD

Irons · April 30, 2023, 07:16:56 AM

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

Last 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.

Pohjolas Daughter · April 30, 2023, 08:46:42 AM

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.

Excellent!

I'm sitting down now taking a break. I cooked (and did dishes) for about 3+ hours (forget when I started this morning). Am making a celery/celeriac/potato soup (winging it from looking at some recipes) which is finishing cooking. Also, made a "Spicy Red Lentil" dip (from FineCooking Magazine) which is now chilling and finishing developing its goodness in my fridge. At least I was able to enjoy listening to the radio whilst going about it and will have some (hopefully) nice dishes to enjoy throughout the coming week.

PD

BWV 1080 · May 05, 2023, 05:35:22 PM

sous 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 oil

also made margaritas as its Cinco de Mayo

Pohjolas Daughter · May 08, 2023, 05:44:19 AM

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 oil

also made margaritas as its Cinco de Mayo

What 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?

Just started enjoying local asparagus. It's so, so good! Alas, the season is short (particularly if the temps suddenly shoot upwards), so I try and take advantage of it as much as possible. I have a small pot (which is more vertical than horizontal) which I use. It has a steaming basket and lid. Works o.k. too for ears of corn.

Last night, I made a good-sized salad (with romaine, radicchio, endive, a bit of feta and a carrot-ginger dressing which I recently made), asparagus, some doctored-up potato salad from the grocery store, and a hamburger topped with (amongst other things) some quick-pickled red onions (made about a week ago). Pretty pleased with how everything came out.

PD

BWV 1080 · May 08, 2023, 07:02:51 AM

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

Nothing 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

Pohjolas Daughter · May 08, 2023, 10:32:25 AM

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

I see that the prices are all over the place depending upon the model. If I were to purchase one, I would probably get one that you don't need to install an app on your phone to use (my phone is an older one). Cool, though, that your oven has a temp probe!

Made a big salad for lunch today: Tore up some romaine lettuce, added a chopped up hard-boiled egg, crumbled a few pieces of homemade tempeh "bacon", some homemade quick-pickled red onions, cut up some leftover cooked asparagus spears and added a fair bit of *carrot-ginger dressing.

*I found a recipe online which was quite close (if not spot on) to the dressing that I remember from years ago--the kind that you would find in American-Japanese steak houses/sushi restaurant. It makes about 2 cups and has been keeping quite well in my fridge.

PD

toledobass · May 08, 2023, 07:37:54 PM

It's-It ice cream sandwich.

Pohjolas Daughter · May 09, 2023, 06:00:57 AM

Quote from: toledobass on May 08, 2023, 07:37:54 PMIt's-It ice cream sandwich.

Haven't had one of them before, but they look tasty!

And welcome back! Haven't seen you around here for some time.

PD

toledobass · May 09, 2023, 08:49:35 AM

Thank 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.

Pohjolas Daughter · May 09, 2023, 10:20:20 AM

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.

May I ask, are you originally from Toledo? And Spain, Ohio, or???

PD

toledobass · May 09, 2023, 12:20:20 PM

In a previous incarnation of myself, I was a member of the Toledo Symphony Orchestra in Ohio. I played bass with that group for 13 seasons.

I am not originally from there though my youth was spent living in another corner of Ohio until my family moved to California when I began high school.

Where are you located?
A

Pohjolas Daughter · May 09, 2023, 05:12:04 PM

Oh, cool!

Wish that I could play an instrument.

Northeast.

TD

Dinner tonight was a salad with arugula, endive, quick-pickled red onions and carrot-ginger salad dressing and pasta with asparagus, shallots, garlic, tarragon with a light parmesan and olive oil sauce.

PD

Pohjolas Daughter · May 10, 2023, 01:41:52 PM

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

Did you ever have any luck regarding suggestions for using them?

I thought of you today when I saw an article on the news about a special mushroom-centered café. It's in Asheville, NC.

PD

Ennorat · May 12, 2023, 01:51:51 PM

Grilled 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.

Pohjolas Daughter · May 19, 2023, 12:44:19 PM

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.

Do you eat eggs often? I believe that they might be helpful in this area, but you should talk to your doctor.

PD

LKB · May 28, 2023, 06:13:47 AM

My 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.

Pohjolas Daughter · May 29, 2023, 10:17:59 AM

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.

Perhaps some fresh fruit to balance things off a bit? Just a suggestion. Yesterday I made scrambled eggs (adding in a bit of cream cheese at the end), some Killer Dave's multi-seeded bread, and a bunch of fresh strawberries, some OJ and some coffee. Today, a combo of fresh local strawberries, some blueberries (not local--too early for those) and some whole milk Greek yogurt....with a drizzle of honey....yum!

PD