What are you eating?

[LKB]

So, from what I understand for LKB, if he ordered 8 eggs, that would mean an additional $4 on top of their regular charge.

What about ordering something like a three-egg omelette with broccoli and cheese?  Or one with onions and mushrooms or even a western omelette along with something like half of a grapefruit or some juice?  I would think that all of that protein would be hard on your body?

Best wishes,

K

p.s. @DavidW  Last I heard, restaurants were trying hard not to pass on the added costs, but they need to survive and make a profit too; I suspect that more restaurants are having to adjust their prices.  Not just food, but most things are going up in price, so people/businesses are having to adjust prices.  The hard part, I would imagine, is not to raise the prices so high that they end up losing a lot of their customers. 

From time to time I'll order either a crab omelet ( which these folks do exceptionally well ) or their version of biscuits and gravy, which is truly epic. 

But those both cost nearly twice what I pay for six eggs, and it's the eggs I enjoy the most.

[ChamberNut]

Just let the guy enjoy his bloody eggs! 

[ultralinear]

Felicity Cloake's dependable recipe for Moussaka:



And not a spud anywhere to be seen.

I do tend to put in more aubergine (eggplant) - about 50% more, in fact - because it cooks down very small.  And the preparation of the aubergines is key - salting, rinsing, drying, baking - if you don't want to end up with everything floating on a kind of aubergine soup.

[LKB]

Just let the guy enjoy his bloody eggs! 

Thanks! 

(  I should say that I've no problem with culinary questions or suggestions.  I simply had an unusual childhood, which resulted in my never learning to cook, as well as a few other things which embarrass me from time to time... ) 

[Kalevala]

Just let the guy enjoy his bloody eggs! 

From what @LKB said, he's dealing with long-term kidney failure.  I'm not a *doctor, but from what I understand--and I could be wrong--is that a high protein diet can be hard on the kidneys--particularly if you have pre-existing conditions and are also @Spotted Horses (who I suspect knows way much more than I think that I might on this issue) drinking alcohol.  I am just trying to be kind to him and to root for him.  It's all of our choices in the end.

*And, if he hasn't lately, please talk to his doctor.

Meant with kindness,

K

[Kalevala]

Felicity Cloake's dependable recipe for Moussaka:



And not a spud anywhere to be seen.

I do tend to put in more aubergine (eggplant) - about 50% more, in fact - because it cooks down very small.  And the preparation of the aubergines is key - salting, rinsing, drying, baking - if you don't want to end up with everything floating on a kind of aubergine soup.

That looks yummy!  As a side note:  I really don't think that you need to do all of that salting, etc., but maybe for that dish it matters?  Have you tried it without doing all of that?

K

[ultralinear]

That looks yummy!  As a side note:  I really don't think that you need to do all of that salting, etc., but maybe for that dish it matters?  Have you tried it without doing all of that?

K

Yes.  It ends up quite watery underneath.  It's not a major problem - you can drain it off before serving - but by drawing out the moisture you can pack in more eggplant and get a more solid texture, which I prefer.

[LKB]

From what @LKB said, he's dealing with long-term kidney failure.  I'm not a *doctor, but from what I understand--and I could be wrong--is that a high protein diet can be hard on the kidneys--particularly if you have pre-existing conditions and are also @Spotted Horses (who I suspect knows way much more than I think that I might on this issue) drinking alcohol.  I am just trying to be kind to him and to root for him.  It's all of our choices in the end.

*And, if he hasn't lately, please talk to his doctor.

Meant with kindness,

K

I appreciate your good wishes, and you needn't explain or feel a need to justify your actions to me, or anyone else here. 

ChamberNut also is sending me some friendly vibes, though they may originate from a different direction.

I don't have eggs every day - probably twice a week on average. And I don't have alcohol every day. In fact, I'll go for months without any alcohol whatsoever, not even wine.

So please, don't worry too much about me. 

[Kalevala]

I don't have eggs every day - probably twice a week on average. And I don't have alcohol every day. In fact, I'll go for months without any alcohol whatsoever, not even wine.

So please, don't worry too much about me. 

Well, I was going by your previous (and recent) comments.

That's still a huge amount of eggs in one meal (and in one week).  What do you eat for your other meals?  And it's not hard to learn how to steam or microwave veggies or cook other things...just basic stuff.  You can do it!  Ask @DavidW [meant politely to both parties].

K

[LKB]

Well, I was going by your previous (and recent) comments.

That's still a huge amount of eggs in one meal (and in one week).  What do you eat for your other meals?  And it's not hard to learn how to steam or microwave veggies or cook other things...just basic stuff.  You can do it!  Ask @DavidW [meant politely to both parties].

K

Other meals are the usual assorted fare. I nuke pasta, chicken, and enjoy smoked salmon, salads etc. Not much beef. I also have good friends who take me out to the better area restaurants, and are determined to keep me healthy.

[Wanderer]

And not a spud anywhere to be seen.

I do tend to put in more aubergine (eggplant) - about 50% more, in fact - because it cooks down very small.  And the preparation of the aubergines is key - salting, rinsing, drying, baking - if you don't want to end up with everything floating on a kind of aubergine soup.

I hope you're aware that this is not what Greek μουσακάς is like.
Major faux pas no.1: using just aubergines. Traditional Greek recipes call for aubergines, zucchini and potatoes at the base.
Major faux pas no.2: The meat is never lamb*. It's either minced veal/beef (or a mixture of pork and veal).

*Unless it's in the dish title, lamb meat is not very often used in Greek cuisine. Pork and veal are used in the majority of such dishes. Lamb is reserved for specific dishes and certain feasts and celebrations, like the Easter Sunday οβελίας, roasted whole on a turning spit. When you see recipes of Greek dishes using lamb meat, they're almost always tinkered with to conform to Muslim/halal tastes (Middle-Eastern restaurant owners in Europe/USA posing as Greek restaurateurs are major culprits of this). And gyros is either pork or chicken. If you see lamb "gyros", it's not Greek.

Here's a typical recipe for traditional Greek moussaka: Μουσακάς.


 

[Wanderer]

Yes.  It ends up quite watery underneath.  It's not a major problem - you can drain it off before serving - but by drawing out the moisture you can pack in more eggplant and get a more solid texture, which I prefer.

You don't have such problems if you follow a traditional Greek recipe.

[Kalevala]

I hope you're aware that this is not what Greek μουσακάς is like.
Major faux pas no.1: using just aubergines. Traditional Greek recipes call for aubergines, zucchini and potatoes at the base.
Major faux pas no.2: The meat is never lamb*. It's either minced veal/beef (or a mixture of pork and veal).

*Unless it's in the dish title, lamb meat is not very often used in Greek cuisine. Pork and veal are used in the majority of such dishes. Lamb is reserved for specific dishes and certain feasts and celebrations, like the Easter Sunday οβελίας, roasted whole on a turning spit. When you see recipes of Greek dishes using lamb meat, they're almost always tinkered with to conform to Muslim/halal tastes (Middle-Eastern restaurant owners in Europe/USA posing as Greek restaurateurs are major culprits of this). And gyros is either pork or chicken. If you see lamb "gyros", it's not Greek.

Here's a typical recipe for traditional Greek moussaka: Μουσακάς.


 

Now that looks very tasty!  Is there a relatively easy way to translate that into English?

K

[Wanderer]

Now that looks very tasty!  Is there a relatively easy way to translate that into English?

K

Copy and paste the text into Google Translate. It usually works decently. For any specifics that don't translate well, let me know. 

[DavidW]

Well, I was going by your previous (and recent) comments.

That's still a huge amount of eggs in one meal (and in one week).  What do you eat for your other meals?  And it's not hard to learn how to steam or microwave veggies or cook other things...just basic stuff.  You can do it!  Ask @DavidW [meant politely to both parties].

K

Thanks to steamable frozen veggies, I've never needed to own a steamer, though my rice cooker also has a steaming tray that I have occasionally used.

It's easy. When I'm super tired at the end of the day, I cook pre-seasoned meat, either rice or pasta and microwave some veggies.

[DavidW]

That doesn't mean that I don't know how to cook (something that you seem to always seem to erroneously think PD), I just need the time, energy, and enthusiasm to dig into real recipes.

[Kalevala]

That doesn't mean that I don't know how to cook (something that you seem to always seem to erroneously think PD), I just need the time, energy, and enthusiasm to dig into real recipes.

No, I remember asking you about a chili recipe that you had made and recall a posting about (I think that it was) chicken breasts.  I was just thinking that you might have some good tips for LKB since you are both working and, I suspect, don't want to be spending four hours in the kitchen at the end of the day.   

I think that my tonight's "cheat" will be some leftover sticky tofu (picked up from a store) with some leftover mixed rice and probably sauteing some fresh carrots and green beans and adding in some scallions at the end.  I don't currently have a microwave, so will have to reheat the rice in either toaster oven or on stovetop.

K

p.s.  I doubt if I'll be feeling like playing around in the kitchen much as I've spent a fair bit of time and energy trying to clean up the sidewalk after recent snowstorm and will probably be going back outside to do more in a bit.

[Spotted Horses]

From what @LKB said, he's dealing with long-term kidney failure.  I'm not a *doctor, but from what I understand--and I could be wrong--is that a high protein diet can be hard on the kidneys--particularly if you have pre-existing conditions and are also @Spotted Horses (who I suspect knows way much more than I think that I might on this issue) drinking alcohol.  I am just trying to be kind to him and to root for him.  It's all of our choices in the end.

*And, if he hasn't lately, please talk to his doctor.

Meant with kindness,

K

I remember a comedy bit by Jim Gaffagan, which went something like "did you ever notice that people who are 100 years old are like 'why am I still here? I should have eaten more ice cream, and what possessed me to ever consume Kale?'"

Being miserable is bad for your health, so occasional indulgence is important.

[Mandryka]

I hope you're aware that this is not what Greek μουσακάς is like.
Major faux pas no.1: using just aubergines. Traditional Greek recipes call for aubergines, zucchini and potatoes at the base.
Major faux pas no.2: The meat is never lamb*. It's either minced veal/beef (or a mixture of pork and veal).

*Unless it's in the dish title, lamb meat is not very often used in Greek cuisine. Pork and veal are used in the majority of such dishes. Lamb is reserved for specific dishes and certain feasts and celebrations, like the Easter Sunday οβελίας, roasted whole on a turning spit. When you see recipes of Greek dishes using lamb meat, they're almost always tinkered with to conform to Muslim/halal tastes (Middle-Eastern restaurant owners in Europe/USA posing as Greek restaurateurs are major culprits of this). And gyros is either pork or chicken. If you see lamb "gyros", it's not Greek.

Here's a typical recipe for traditional Greek moussaka: Μουσακάς.


 

Thanks for that, I will try it soon. Any suggestions for a cheese I might be able to get here to substitute for κεφαλοτύρι?

Do you have any good recipes for γίγαντες? I've managed to get some real Greek ones. They are big!

[AnotherSpin]

Today, it was durian. A rare, exquisite indulgence I never forgo when traveling in Southeast Asia. Its rich, complex flavors delight the few, while most recoil at its scent. But the finest pleasures are never meant for everyone.