|
Post by kerouac2 on Jul 24, 2023 17:58:28 GMT
créole black pudding (boudin) with mashed potatoes with herbs
|
|
|
Post by kerouac2 on Jul 26, 2023 15:18:51 GMT
I had crispy camembert croquettes. I will not be buying them again.
|
|
|
Post by bixaorellana on Jul 26, 2023 17:10:25 GMT
Ha! I can see why they appealed to you in the store.
|
|
|
Post by kerouac2 on Jul 26, 2023 17:27:07 GMT
And yet they are totally tasteless. The cheese has absolutely no flavour, clearly designed to appeal to people who hate cheese. All that you get is the crunch, but that is apparently an element that appeals to a lot of people these days with their crunchy cereals, crispy chips and chicken, tacos, bacon, etc.
|
|
|
Post by bixaorellana on Jul 26, 2023 18:59:29 GMT
And somewhere, a voice in your head was saying "don't buy that", but you allowed hope to take over. And yes -- apparently all food now is only good if it tastes as though it came from a drive-through window. Crunchy, salty, greasy -- yum.
|
|
|
Post by lugg on Jul 26, 2023 20:05:10 GMT
I had crispy camembert croquettes. I will not be buying them again. They look as shite as my halloumi fries that I ( nearly had) had a couple of nights ago
|
|
|
Post by kerouac2 on Jul 26, 2023 20:15:29 GMT
Yes that sounds pretty terrible, too, especially since halloumi already has not much taste, whereas camembert is supposed to have a flavour.
|
|
|
Post by kerouac2 on Aug 4, 2023 20:40:06 GMT
|
|
|
Post by bixaorellana on Aug 4, 2023 23:08:40 GMT
We all want you to be happy, & it seems you have achieved that. Provecho!
|
|
|
Post by Kimby on Aug 4, 2023 23:23:01 GMT
créole black pudding (boudin) with mashed potatoes with herbs That boudin looks disgusting to me. How did it taste?
|
|
|
Post by Kimby on Aug 4, 2023 23:26:29 GMT
Today is our anniversary, and we were going out for dinner. Till we realized it’s a weekend night and will be crowded, so we’ll wait till next week and I’m on the hook for making dinner tonite. I have a nice piece of salmon in the fridge that should do. And farmstand corn on the cob that I carried from Michigan as an anniversary gift for Mr. Kimby…
|
|
|
Post by htmb on Aug 6, 2023 22:23:27 GMT
I grilled some salmon for dinner and added a side of stir-fried brown rice with vegetables (bell pepper, water chestnuts, celery, pea pods). The veggies were only lightly cooked, which kept them nice and crunchy. I had marinated the salmon in a bit of lemon, soy sauce, chili sauce, and olive oil, and added the same to the vegetable rice dish to give it some flavor. I liked it all very much and, fortunately, have enough left over for lunch tomorrow.
|
|
|
Post by kerouac2 on Aug 6, 2023 23:29:50 GMT
That boudin looks disgusting to me. How did it taste? I would say that blood sausage is an acquired taste.
|
|
|
Post by Kimby on Aug 6, 2023 23:32:22 GMT
You called it “pudding”, that’s not fair!
The potatoes look good, though….
|
|
|
Post by bixaorellana on Aug 6, 2023 23:33:58 GMT
I am deeply envious of Htmb's salmon, brown rice, & vegetables -- all of those are favorites.
|
|
|
Post by bixaorellana on Aug 7, 2023 0:46:51 GMT
You People have inspired me. My supper will be brown rice accompanied by a stir-fry of tofu, ranch egg, mirliton, & green beans (last two from my garden).
I've tried to fry tofu before & only managed to make a mess. Found these directions online & promptly lost them, but it's so easy that I reproduced it without hand-holding --
Block of tofu of appropriate size; cut into sizes/shapes you like; sprinkle w/good soy sauce & other seasoning, if you wish (I use nanami togarashi, something I love so much that sometimes I just open the jar & take a big sniff). Toss cubes in seasoning (I use my hands in order not to break them) & let them set a few minutes. Put the cubes into a clean bowl and toss them with corn starch. (Don't discard marinade nor leftover starch.) Heat a skillet with oil (+ sesame oil if you like). Add cubes & let them sizzle away, turning as needed.
Once done you can set aside while you stir-fry any vegetables you want, then add cubes to the vegetables. Either way, mix the leftover cornstarch and marinade together & cut with water. Pour that into the hot wok & watch a rich dark sauce emerge.
|
|
|
Post by htmb on Aug 7, 2023 1:28:13 GMT
I’ve been eating a lot of tofu also. I keep a block of extra firm tofu in the freezer and switch it to the refrigerator at least 24 hours before I’m ready to cook. I then drain it and wrap in a dish towel to help absorb more of the moisture. Supposedly, freezing and then successfully drying the tofu allows it to soak up more flavor.
|
|
|
Post by htmb on Aug 7, 2023 1:38:45 GMT
This is probably where I first got the idea to freeze tofu. I’ve made this recipe a few times. I actually like it better without the added sugar, and I don’t add all the sauce ingredients because I just don’t have them at home.
|
|
|
Post by bixaorellana on Aug 7, 2023 3:33:04 GMT
I really like the way the texture looks after freezing. Also like the way she cut the tofu -- more efficient.
She essentially made the same stir-fry and sauce I made, except more elaborately. It was probably delicious, but much of a muchness. I don't have all that stuff either & I was wondering if some of it was just to balance out something else she'd put in. As for sugar, I don't use it unless the sauce seems too harsh or bitter, and then just the barest sprinkle.
|
|
|
Post by kerouac2 on Aug 25, 2023 17:12:26 GMT
I had an extremely simple meal of chicken livers rolled in flour and then fried in butter with salt and pepper. I covered them with chopped green onions. Red wine washed it down.
|
|
|
Post by bixaorellana on Aug 26, 2023 2:22:02 GMT
I'd go for that in a heartbeat.
|
|
|
Post by kerouac2 on Aug 27, 2023 17:55:26 GMT
I baked a cockerel with a multitude of chopped vegetables (potatoes, tomatoes, celery, onions, garlic, carrots) and it was pretty good.
|
|
|
Post by tod2 on Aug 28, 2023 16:29:24 GMT
Tonight I roasted a small "Free Range" chicken with roast potatoes my way ( So good!) roast New Zealand Blue pumpkin chunks, fresh Swiss Chard from the garden and Yellow Rice. Just a magnificent meal! I cooked up a storm because I did not have to cook over the weekend! Saturday Lunch was seafood and Sunday was roast beef dinner. The roast beef still awaited its gravy brought in a sauce boat to the table. Cost: R95 with a dessert of ice-cream and chocolate sauce. Meal= 4.73euros or 4,73 sterling. [/ur
|
|
|
Post by kerouac2 on Sept 3, 2023 7:06:20 GMT
I put goat cheese, chopped onions and lardons in puff pastry. After a session in the oven, it wasn't bad at all.
|
|
|
Post by tod2 on Sept 8, 2023 12:09:58 GMT
What a great idea! Our weather is turning very very hot and Sunday predicted 36C so I wont be making any stuff in the oven but my airfryer could certainly deal with puff pastry!
|
|
|
Post by kerouac2 on Sept 8, 2023 12:12:44 GMT
Just about the same temperature as in Paris! Tonight I'll be having the last portion of cole slaw that I made (but I also add red onions) with steak tartare. No heating devices will be turned on.
|
|
|
Post by mickthecactus on Sept 12, 2023 18:22:09 GMT
Thai prawn fishcakes with French beans and a tomato onion mix. All the veg from the garden.
|
|
|
Post by kerouac2 on Sept 12, 2023 18:35:34 GMT
I made an omelette with lardons, onions and blue cheese and also had a cucumber and onion salad with crème fraîche. (Yes, I have always loved onions, unlike my brother.)
|
|
|
Post by whatagain on Sept 14, 2023 11:38:44 GMT
My daughter made a tian Provençal . This is basically a slice of patates a slice of courgette and one of tomato. Vertically arranged and cooked in the oven.
|
|
|
Post by kerouac2 on Sept 14, 2023 14:22:22 GMT
Nothing much to report tonight. I'll be finishing biryani leftovers.
|
|