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Post by cheerypeabrain on Jun 24, 2020 20:34:52 GMT
Ohoh the ecstasy...we had fillet steak griddled JUST to perfection. Big plate of salad, coleslaw and a few Jersey Royal potatoes. Simple but divine. I just knew going to M&S was a good idea.
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Post by htmb on Jun 24, 2020 22:47:42 GMT
I should be having something cold for dinner. It’s boiling hot here and there’s a haze outside. I’m guessing that’s the Sahara dust we’ve been expecting. Thank goodness for air conditioning. I’m roasting a tray of assorted vegetables S left in the refrigerator (onion, carrots, red bell pepper and baby potatoes), along with the pork chops that came in today’s grocery delivery. Added some olive oil and basic seasonings.
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Post by tod2 on Jun 25, 2020 13:23:23 GMT
Another busy day in the kitchen. Made beef stroganoff, carrots and shredded cabbage(cooked lightly), and bacon rice (plain boiled white rice in stock cube then I tossed in chopped crispy bacon and some parsley. That was the dinner for the other half of the family. Then roasted chicken thighs and drumsticks adding spices and white wine. Thats our dinner tonight, with vegetables.
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Post by kerouac2 on Jun 25, 2020 17:14:04 GMT
I boiled some potatoes this morning and made potato salad tonight. It contains more chopped green onions, red onions, red chillies and garlic than the world has ever seen. If I went outdoors right now, I could blow on anybody and make them pass out.
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Post by rikita on Jun 25, 2020 23:22:42 GMT
trying to finish some of the things that won't keep until after vacation ... today we had potatoes fried with paneer, and omelette with tomato and mushrooms.
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Post by bixaorellana on Jun 26, 2020 2:09:50 GMT
I had pan fried baby potatoes with poblano, onion, & garlic, lightly seasoned with epazote. They were fried in a mix of olive oil and some insanely hot oil from a jar of salsa macha made from morita chiles. Moritas are smoked, ripe jalapeños -- just like chipotles, but smoked for less time. The jar of salsa is nicely smoky, but the oil didn't make my potatoes smoky-flavored enough. They were good, though, especially with the fried egg I put on top. I also had a lettuce and tomato salad with a little bit of gouda in it.
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Post by lagatta on Jun 26, 2020 11:24:16 GMT
Yay, epazote! A Guatamalan fellow working at the market convinced me to buy a little epazote plant, and it has grown very quickly. It is tasty but quite strong so I'd use it lightly too. Actually I think it would be good - though not at all authentic - in a Spanish tortilla.
I've heard that plant can be slightly poisonous if used in excess; is that true?
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Post by kerouac2 on Jun 26, 2020 14:41:01 GMT
Another salad day for me due to the heat. I think today I will be doing a fennel and orange salad. We'll find out later if it is photogenic.
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Post by tod2 on Jun 26, 2020 15:05:09 GMT
Beef burgers sans the bun. Instead a salad of mostly lettuce so that will turn into a Caesar salad for me, some onion and those gorgeous little oval red tomatoes. I think they call them Rosa tomatoes. I'm doing the burger patties in my Airfryer.. The lovely yellow waxy Nicola potatoes are in the air fryer getting a nice crisp skin. We'll split open with a dollop of sour cream and chives and loads of freshly ground black pepper.
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Post by bixaorellana on Jun 26, 2020 16:56:25 GMT
I've heard that plant [epazote] can be slightly poisonous if used in excess; is that true? Yes, I believe it has some poisonous properties, but it would probably be impossible for a human to accidentally ingest enough to do any damage. That reminds me of the warnings about filé powder, pointlessly alarming people about what amounted to a non-danger. I will be doing a fennel and orange salad. We'll find out later if it is photogenic. And we'll find out how nimble your fingers are at sectioning and de-membraning an orange. I'm doing the burger patties in my Airfryer. Do tell, Tod! This thread I think mostly covers smaller tools. It would be great to have some reports on such things as the Instant Pot and the air fryers -- things we wonder about, but are unsure if they're worth buying.
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Post by kerouac2 on Jun 26, 2020 18:57:48 GMT
So, I had two salads for dinner: chick peas, chakchouka, fresh basil and orange, fennel, red onion with coarse mustard, olive oil and orange juice. It was perfect for the weather.
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Post by rikita on Jun 26, 2020 23:28:09 GMT
first day of vacation and also was too tired to cook, so we went to a restaurant. i wanted sushi, but a. wanted indian, and that was fine with me, too ... had tandoori chicken ...
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Post by bixaorellana on Jun 27, 2020 0:00:19 GMT
Bee-yoo-tee-full salads, Kerouac. Didn't you or someone recently discuss chakchouka somewhere? It seems like something I need to make. I will be copying the dressing you put on the orange salad.
Rikita, Agnes has such sophisticated tastes!
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Post by rikita on Jun 27, 2020 0:52:00 GMT
at the indian place she mainly likes mango lassi and bhatura, though ...
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Post by bixaorellana on Jun 27, 2020 1:59:37 GMT
But she knows the names of exotic foods!
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Post by onlyMark on Jun 27, 2020 6:00:46 GMT
So, I had two salads for dinner: chick peas, chakchouka, fresh basil and orange, fennel, red onion with coarse mustard, olive oil and orange juice. Confusing. That's not chakchouka/shakshouka as I know it.
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Post by kerouac2 on Jun 27, 2020 7:05:05 GMT
Actually, when you buy a jar of chakchouka in France, the label often also says, to allay local fears "Tunisian ratatouille."
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Post by tod2 on Jun 27, 2020 9:12:59 GMT
Mark I think you are confusing the two names….not that I blame you as they seem to be the same thing spelled slightly differently. But I do agree that your version is a breakfast dish mainly where the cook cracks raw eggs into little hollows in the highly tomato'd sauce of veg.
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Post by onlyMark on Jun 27, 2020 15:01:56 GMT
I know it as both and even if you do a google search on Tunisian chakchouka you get a page of the same dish as shakshouka apart from one photo of K2's jar. I wonder of you can get the jar stuff anywhere but in France.
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Post by kerouac2 on Jun 27, 2020 15:13:57 GMT
That's simply because most people eat it as a hot dish. The same goes for ratatouille, but ratatouille has also become a dish that can be eaten cold. (Google the images for ratatouille and you will see things that look a lot like chakchouka.)
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Post by onlyMark on Jun 27, 2020 17:16:29 GMT
I googled ratatouille and it was a rodent. So your jar is of dead rat bits? Come to Germany, we have proper food here.
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Post by rikita on Jun 27, 2020 21:12:23 GMT
visited my mom and my brother and family today, and they were planning on a bbq for the evening. in the end, they got started too late, so we had to leave (gotta get up very early tomorrow, to travel to austria), and just had some breadrolls with cheese and with strawberry jam for dinner ...
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Post by Kimby on Jun 27, 2020 22:20:16 GMT
Getting very tired of cooking at home, but not excited about going out to eat and gettting infected.
I wonder how many of our favorite restaurants will close for good because of this pandemic...
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Post by lagatta on Jun 27, 2020 22:55:50 GMT
Ratatouille in rat form was a rather ridiculous animated film about a rat becoming a master chef. While most humans agree that rats should be kept far from kitchens.
Yes, the family of dishes known as ratatouille or shakshouka are takes on meals consumed all round the Mediterranean.
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Post by bixaorellana on Jun 28, 2020 2:08:26 GMT
Getting very tired of cooking at home, but not excited about going out to eat and gettting infected. I don't mind the actual cooking, but I'm not inspired and am tired of having to think about what to eat. I've ordered out twice and both times it was adequate but not exciting. At least cooking is an activity and if I'm going to go through the tra-ca of ordering, I want to be excited about the food I get. Kimby, have the restaurants there gone into delivery mode? So many of them here instantly mobilized for delivery. I guess it was either that or fold.
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Post by Kimby on Jun 28, 2020 3:59:35 GMT
Yes, there’s takeout and delivery. But we live about 5 miles from the nearest eateries, not sure they’d come out so far.
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Post by kerouac2 on Jun 28, 2020 4:02:03 GMT
I had a totally fruit based dinner last night -- I finished my orange and fennel salad and then I had a big bowl of pomegranate mixed with golden and green kiwi slices. I was surprised that golden kiwis are still imported from New Zealand (hence a bit more expensive) whereas green kiwis are produced in France or Italy.
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Post by bixaorellana on Jun 28, 2020 5:08:25 GMT
I've never seen a golden kiwi. Do they look the same on the outside & do they taste the same as the green?
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Post by kerouac2 on Jun 28, 2020 5:18:35 GMT
Yes, they look the same on the outside and taste the same as the other ones. So it is only a visual treat, and I discourage blind people from wasting their money on them.
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Post by tod2 on Jun 28, 2020 15:40:11 GMT
Tonight a much later dinner than usual. Perfectly grilled lamb loin chops in the airfryer. The fat on the edges turned into crispy gold. I poached some Nicola potatoes, a carrot and a few florets of cauliflower in a stock cube. I discovered a long lost piece of kitchen furniture abandoned for whatever reason and now I know why. It is a beautiful silver wok. But the drawback is the sides get very hot on the gas ring but not the bottom. I attempted to stirfry a lovely bright green cabbage with our chops Etc. but was disappointed with the cabbage. A bit over cooked because of the liquid build-ip in the bottom of the wok.
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