What are you eating?

[Pohjolas Daughter]

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

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]

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?


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]

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

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]

It's-It ice cream sandwich.

[Pohjolas Daughter]

It'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]

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]

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.

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

PD

[toledobass]

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]

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]

Does 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

[Pohjolas Daughter]

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.

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

PD

[LKB]

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]

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. 

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

[DavidW]

I cooked Chicken Alfredo this evening.

[Pohjolas Daughter]

I cooked Chicken Alfredo this evening.

Hey, good for you!    Were you pleased with how it came out?

And a goodly side of broccoli! 👏

I made a small plate of a couple of different types of lettuce, top with some thin slices of mozzarella, then slices of tomato, dressed in olive oil, balsamic vinegar and s&p as an appetizer.  A bit later, cooked a hamburger and served it with some homemade 4 bean salad and some potato chips.

PD

[DavidW]

Yeah it was tasty and just the right portion.

[Pohjolas Daughter]

Yeah it was tasty and just the right portion.

Nice!  Did you cook the chicken yourself or use a store bought rotisserie (or pre-cooked cut of chicken)?

Those small rotisserie chickens can be very handy.  Normally, I'll have a leg for dinner the first night (and maybe a bit of which meat if I'm really hungry) and then make various kinds of leftovers out of the rest.  Or if you're having a few people over, you can use the whole chicken in whatever you're making.

PD

[DavidW]

I cooked it myself and froze the rest of the chicken breasts.

[Pohjolas Daughter]

I cooked it myself and froze the rest of the chicken breasts.

Good for you!  One thing that I'd like to try is making fresh pasta.  I've made things like crackers, but not fresh pasta.  Dried is nice for a number of meals, but fresh....um!  I do have a pasta maker (hand-cranked) and some attachments for my KitcheanAid stand mixer.  *Should get the one that one can use to roll the sheets of dough.  Fresh fettuccini with chicken alfredo...oooh! 

*More of a challenge when you're trying to roll sheets of whatever dough by yourself.  Wish that I were an octopus then! 

A suggestion:  Don't freeze the chicken for very long.  Was this one of the recipes from that cookbook that you had mentioned earlier?

In any event, I'm proud of you for trying new things and not relying on takeout.  Well done you!  Sounds like you're making a lot of ground and being bold. 

PD

[BWV 1080]

Made butter chicken over the weekend, not something I normally eat at Indian restaurants, but was quite good compared to memories of the glop sitting out at lunch buffets - relatively few spices, just ginger/garlic, fenugreek leaves (I only had seeds, but OK), kashmiri chili powder and a little bit of garam masala (which is a bunch of spices, but still)