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Post by mickthecactus on Dec 1, 2019 14:02:27 GMT
K2 would appreciate this. In the store cupboard we found a tin of chopped ham marked best before 2016. So we opened, it smellled fine and we had it for lunch today. Excellent.
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Post by kerouac2 on Dec 1, 2019 20:14:54 GMT
I used a jar of tomato sauce which expired in 2016 just a couple of days ago.
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Post by bixaorellana on Jan 16, 2020 0:29:42 GMT
I won't be eating supper since lunch didn't finish until almost 5:30. Took my neighbor to Los Danzantes for his birthday -- fabulous service and delicious, interesting food. www.opentable.com/r/los-danzantes-oaxaca The menu in the link is a little outdated, but will give an idea. My two favorite things were a surprise freebie we got consisting of a ball of something-or-other (lightly deep fried?) rolled in sesame seeds & enclosing beef stewed down in a delicious sauce, all on a bed of a complementary mole. The other favorite thing was my appetizer of tuna tartare, which was delicately and perfectly seasoned with the teeniest touch of toasted sesame oil.
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Post by kerouac2 on Jan 20, 2020 11:11:39 GMT
Wow, I put a lot more black pepper in my vegetable soup than I thought it did. Good thing I love it anyway.
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Post by mickthecactus on Jan 21, 2020 16:27:37 GMT
Big flat mushrooms filled with a knob of butter, crumbled Wensleydale cheese and ground coriander. Baked in the oven fir 30 minutes and some chopped cooked bacon added for the last 5 minutes.
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Post by bixaorellana on Jan 21, 2020 18:42:35 GMT
I put a lot more black pepper in my vegetable soup than I thought it did. I was always told not to add the black pepper until the very end of the cooking time, as apparently it blooms and develops as it cooks, leading to perhaps more heat than desired. I do love the flavor of black pepper. Mick, that sounds beyond delicious!
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Post by fumobici on Jan 21, 2020 19:46:21 GMT
That's true about cooking with black pepper. It can make a nice multi-layered heat with chiles if you can get the right amounts of each. I like carne asada tacos where the meat is peppered when assembling the taco, and combining that more aromatic heat with an impromptu pico de gallo from the cutting board.
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Post by kerouac2 on Feb 2, 2020 13:48:23 GMT
I had alphabet soup for lunch, but I used the correct amount of black pepper this time. And I didn't even glance at the letters as I gobbled them, which seems like a waste. Why do we grow up so fast?
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Post by kerouac2 on Mar 22, 2020 12:06:38 GMT
I made myself a very generous BLT sandwich to reward myself for having stayed indoors for 60 hours.
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Post by cheerypeabrain on Mar 22, 2020 21:01:07 GMT
As it's Mothers Day here I cooked my favourite roast chicken for lunch. We are trying to eke out the fresh food so I've reduced portion sizes by about a third, but nobody was hungry afterwards.
I'm trying to cut us down to 2 meals per day, I'd be happy with brunch around 11am then dinner around 6pm...but OH likes breakfast at 0600 then basically grazes all day until the evening meal...then tops up with bickies etc...That's going to have to stop. I really don't want to go to the supermarket....
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Post by bixaorellana on Mar 22, 2020 22:43:08 GMT
Yes, he does have to be curbed. Boredom eating is going to be a real problem if this staying home thing drags on too long.* I am lucky that the downstairs in my house stays nice and cool, since that means I don't have to jam all produce in the fridge, especially as produce makes up most of what I eat. I went to the market this morning & got colored bell peppers, carrots, onions, & a big broccoli. Already had an eggplant & some fruit, so that will keep me for a while. I grow my own herbs, so there is a hobby & seasoning in one. I have bread & pasta & lots of dog food, so will try staying home as much as possible. So far we have not been restricted here, so I have to use my own shabby self-discipline. *Probably everyone has seen this meme by now. Cracks me up every time. The title is: Day 2 of quarantine and you're on your 8th bottle of wine: http://instagram.com/p/Bqkgj-hFJ9x
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Post by lagatta on Apr 1, 2020 16:02:38 GMT
I made a tortilla (a Spanish potato omelette, not a corn flatbread). Messed it up a bit turning it over, but still delicious and not too ugly to eat. Bears some resemblance to fumobici's ravioli fritti.
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Post by bixaorellana on Apr 1, 2020 23:11:47 GMT
The only produce I have left is onions and garlic, plus the herbs I'm growing. Today for lunch I made a tomato sauce using the last, rather withered golden bell pepper plus onion, garlic, three very ripe tomatoes, some commercial tomato puree, and a whole bunch of basil, which is, after all, a "leafy green".
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Post by lagatta on Apr 1, 2020 23:52:30 GMT
And a very nutritious leafy green. Do you grow it? I'm so looking forward to putting my basil in - at least three varieties.
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Post by bixaorellana on Apr 2, 2020 1:58:25 GMT
Yes, LaGatta -- I have two nice stands of basil of two different varieties. It's far more than I need, but I just love seeing it & smelling it & knowing it's there when I want it.
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Post by lagatta on Apr 2, 2020 9:52:39 GMT
If you have more than you can use, you can freeze it in small portions (ice cube trays or very small plastic boxes). It will be a bit mushy, but fine for soups or stews. I should check, but I don't think I have any left.
I really need some flatleaf parsley - as much for colour as anything else. I stewed cabbage in broth, lemon juice and a bit of white wine vinegar - adding some chicken sausages I had, and it is tasty but ugly and I have a hard time eating anything (unlike Livia).
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Post by kerouac2 on Apr 2, 2020 18:18:26 GMT
I finished my package of sliced mortadella by making two unsatisfying sandwiches.
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Post by kerouac2 on Apr 7, 2020 10:04:56 GMT
I have been working on a cold smoked chicken for the last several days. Tomorrow will be the last day, and then I will forget that smoked chicken exists for about a year.
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Post by tod2 on Apr 7, 2020 15:18:07 GMT
Today I had a break from preparing our usual lunch/dinner meal as we had the other half of a superb macaroni cheese to demolish. As the lettuce is all finished a made a Greek salad but left out the feta cheese. The making of the leftovers was a new sour dough baguette. My second attempt and managed to get it more 'chewy' than the first lot I made. In any event I got a big thumbs up from my husband!
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Post by casimira on Apr 7, 2020 15:37:26 GMT
T. found some large sized artichokes at the grocery yesterday and made stuffed artichokes. I can't wait until lunchtime and keep finding ways to sneak into the refrigerator and grabbing little bits of the stuffing.
It's going to be really obvious before long if I keep doing it...
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Post by tod2 on Apr 8, 2020 12:14:05 GMT
I absolutely love artichokes but we hardly ever see any in our local markets.
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Post by bixaorellana on Apr 8, 2020 18:03:41 GMT
Lunch (which is also breakfast) today will probably be the same thing I had yesterday. I made a huge pot of vegetable stew with Indian-inspired seasoning & had it with basmati rice. The leftover rice became last night's fried rice supper, but the rather delicious cabbbage, chayote, baby potatoes, & carrot stew (with onion & poblando chile, naturally) yet beckons.
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Post by kerouac2 on Apr 10, 2020 9:45:22 GMT
I examined my emergency rations and microwaved a Tunisian couscous meal with kefta and merguez. It actually didn't taste bad but it looked as awful as just about every instant meal in a plastic tub.
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Post by tod2 on Apr 10, 2020 13:26:48 GMT
We ate an hour earlier today just because breakfast was also ahead of normal time. I made a savoury beef mince pie with shop bought shortcrust pastry. Not good so next time Ill rustle up my own pastry version even if it turns out more like dumplings!
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Post by bixaorellana on Apr 10, 2020 20:42:49 GMT
I had a manchego sandwich with cucumber spears dressed with lemon juice & sal de gusano on the side.
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Post by mich64 on Apr 22, 2020 18:15:58 GMT
Delicious pancakes!
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Post by bixaorellana on Apr 22, 2020 19:44:29 GMT
I had baby potatoes & nopales fried together. I splash in a little fish sauce for a touch of umami & a little bit of chili & vinegar. I always think of this as vegetarian Mexican German potato salad. It accompanied two fried eggs and a slice of sesame sourdough bread.
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Post by lagatta on Apr 23, 2020 0:51:23 GMT
I had completly inauthentic tacos I made using the meat of large poutry legs (yes the store is Salvadoran) and slices of wee potatoes, along with some red cabbage coleslaw. I think I've cured the habit many non-Mexicans (or some central Americans) have of using too much meat. It was really perfect as supper.
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Post by bixaorellana on Apr 23, 2020 0:57:39 GMT
Sounds delicious & I wish I had some of that right now.
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Post by bixaorellana on May 4, 2020 23:38:36 GMT
A perfect lunch today: cucumber sandwich made from a just-bought, still warm baguette. Spread one side with super fresh unsalted butter & the other side with fresh ricotta, then tiled that side with angled slices of cucumber sprinkled with salt & pepper.
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