What are you eating?

[Lilas Pastia]

Orzo: cook it like any pasta, drain, butter generously and season lightly (fresh herbs preferably, a twist of lemon juice, throw in the whole lemon wedge and remove after half a minute). Add some light cream just before serving. 

[uffeviking]

It's something you buy in the grocery store, the same aisle with pasta, rice and such stuff? Never seen it in my store, but maybe I never looked for it. Thank you, André! 

[toledobass]

for you Lis:

Mary Oliver's poem titled August:


When the blackberries hang
swollen in the woods, in the brambles
nobody owns, I spend

all day among the high
branches, reaching
my ripped arms, thinking

of nothing, cramming
the black honey of summer
into my mouth; all day my body

accepts what it is. In the dark
creeks that run by there is
this thick paw of my life darting among

the black bells, the leaves; there is
this happy tongue.

[uffeviking]

How beautiful! I feel the August heat in the poem the same way I feel it on my body here! You are very thoughtful to post this for me and I thank you tenderly! 

The poem made me decide to keep my blackberry bush, no matter what the gardener says! 

[M forever]

toledobass: bass players don't do poetry. That's too gay.

[DavidRoss]

for you Lis:

Mary Oliver's poem titled August:


When the blackberries hang
swollen in the woods, in the brambles
nobody owns, I spend

all day among the high
branches, reaching
my ripped arms, thinking

of nothing, cramming
the black honey of summer
into my mouth; all day my body

accepts what it is. In the dark
creeks that run by there is
this thick paw of my life darting among

the black bells, the leaves; there is
this happy tongue.

Very nice!  Thanks for sharing!

[SonicMan46]

It's something you buy in the grocery store, the same aisle with pasta, rice and such stuff? Never seen it in my store, but maybe I never looked for it. Thank you, André! 

Lis - that dish did look nice - any wine?  BTW, I love orzo - wheat pasta that looks like rice, and is quite versatile!  Dave

[Sergeant Rock]

It's been unseasonably cool in Germany this August. Mrs. Rock decided to heat things up with some Indian cuisine: chicken vindaloo, lamb vindaloo and Khira raita (jogurt and cucumber) to act as a fire extinguisher when things got too hot:




Sarge

[toledobass]

toledobass: bass players don't do poetry. That's too gay.

Heh....if it weren't for the whole sleeping with guys things I'd be pretty gay.

Allan

[Wanderer]

Khira raita (jogurt and cucumber)

This sounds like tzatziki. Does it have garlic, too?

[Sergeant Rock]

This sounds like tzatziki. Does it have garlic, too?

Yes, raita is very similar to tzatziki; Mrs. Rock dearly loves both. Although some raita recipes call for garlic (and ginger), Mrs. Rock uses only cumin, salt and pepper to season. All the better to stamp out fires 

Sarge

[orbital]

Orzo: cook it like any pasta, drain, butter generously and season lightly (fresh herbs preferably, a twist of lemon juice, throw in the whole lemon wedge and remove after half a minute). Add some light cream just before serving. 

I cook orzo like rice, rather than pasta. I take 1/3 of it and cook it in olive oil until it turns brownish, than add the remaining 2/3, put enough water to cover it and turn on the heat to high. When the water boils I immediately turn the heat down to simmer, cover the pot and let it cook for about 10-12 minutes. When it is done I turn off the stove, slide the cover a bit to let the steam out.
Alternatively, |Orzo can be added to regular rice. Use 1/3 Orzo as described above and 2/3 rice (preferably baldo) instead of orzo.

[M forever]

Heh....if it weren't for the whole sleeping with guys things I'd be pretty gay.

Yes, I forgot, you also play French bow...that in itself is quite gay, too. 

[Frankler]

fishes and loaves or maybe sardines and crackers, i can't decide.

[M forever]

Maybe you should start a poll - let others decide for you.

[Frankler]

Maybe you should start a poll - let others decide for you.

I'm boohooing all over the place, you're knocking my mush senseless every step of the way.

[Lilas Pastia]

I cook orzo like rice, rather than pasta. I take 1/3 of it and cook it in olive oil until it turns brownish, than add the remaining 2/3, put enough water to cover it and turn on the heat to high. When the water boils I immediately turn the heat down to simmer, cover the pot and let it cook for about 10-12 minutes. When it is done I turn off the stove, slide the cover a bit to let the steam out.
Alternatively, |Orzo can be added to regular rice. Use 1/3 Orzo as described above and 2/3 rice (preferably baldo) instead of orzo.

I'm sure it's delicious - I take notes . But if you're going to cook it with cream and a sprig of lemon, it's better no to use oil, just water. If it's al dente, then pour cream generously and let stand. If it's cooked till tender, add half butter and half cream, chopped fresh parsley and lemon juice. Nonpareil.. Simply perfect with grilled fish or lamb chops 0:).

Honest, orzo is a dish really worth exploring.

[SonicMan46]

Honest, orzo is a dish really worth exploring.

André - could not agree more!  Wife cooks orzo @ home for us occasionally - just a very adaptable pasta.  When available on the menu, I'll often order orzo in a restaurant, again just can be serve in numerous ways - 

[SonicMan46]

Saturday, the PGA golf tournament was in Greensboro, North Carolina (about 45 mins from us) - spent the day there, a little hot but great to see a Donald Ross designed course (probably only us golf lovers would appreciate that experience) - we decided to do an overnight and stayed at a wonderful hotel called the O. Henry, modern (and named after one in the downtown area from the last century, and after the writer of the same name who was born in Greensboro).

Last night, we ate at the hotel restaurant, the Green Valley Grill - we were not sure 'what' to expect but were pleasantly surprised; great wine selection by the glass (probably 2-3 dozen each of whites & reds) - I had a couple of glasses of Pinot Gris from Alsace, just delicious (drink a lot of Pinot Gris or Grigio, but rarely sample the Alsatian offerings - that will change!).

We shared a seared tuna appetizer - dinner course came w/ a mixed green salad & a light dressing (the greens seemed just garden fresh!); I decided on the almond crusted trout w/ a beurre blanc sauce; side dishes of mixed veggies (lightly sauteed) & a delicious 'crunchy' polenta; wife had scallops w/ a saffron rice & the same veggies - we were quite PLEASED! 

We shared a dessert called the Frozen Nutty Irishman (chocolate cake layered w/ Bailey's Irish Cream mousse & crushed English toffee, finished w/ creme anglaise & dark chocolate sauce + more crushed toffee) - I usually take two bites & push the rest over to my wife - ate HALF of this one!  We each had a small glass of a muscat dessert wine (different ones) - a definite one for a return! 

 

[mozartsneighbor]

I'm having something traditionally Austrian -- Germ Knödel. It is sweet but is eaten as a main course.

I am surprised at how much I have come to enjoy it. I cast a suspicious eye on it the first time I sampled it.