Everything about food, from matching food and wine to recipes, techniques and trends.
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Sun May 17, 2020 12:39 pm

Peter, it's interesting that you stick with the Sunday roast tradition. It has never been a tradition in my household, but this damned virus has me seeking comfort even to the point of adopting traditions I've only seen from afar and Sunday roast would be a great place to start. Unfortunately, I don't have any roast-size pieces of meat.

Closest I can get is to thaw a giant tomahawk rib steak for barbecuing. Probably a really good Bordeaux with that.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4663

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: What's Cooking (Take Three!)

by Jeff Grossman » Sun May 17, 2020 2:07 pm

Jenise wrote:That aside, I have generally found that people prefer brown. Probably because most of us grew up with all-white so the brown look more exotic though I have detected no difference in commercially produced eggs based on color alone.

Bingo. I think that's exactly right.
User avatar
User

Larry Greenly

Rank

Resident Chile Head

Posts

4483

Joined

Sun Mar 26, 2006 11:37 am

Location

Albuquerque, NM

Re: What's Cooking (Take Three!)

by Larry Greenly » Sun May 17, 2020 2:26 pm

There is no difference in taste. I owned an Arucanya once that laid green eggs.

Two weeks ago, I found a lone 18-count carton of cage-free, yada, yada brown eggs marked down to $1.79 (normally $3.79) nestled amongst cartons of a dozen white eggs for $1.29. My neighbor tells me of some kid who refused to eat brown eggs. Oh well, more for me.

Here you can get huevos rancheros with red or green chile. I much prefer the red. And sunnyside up over corn tortillas. It's a nice dose of Vit. C. Yummy.
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Sun May 17, 2020 3:04 pm

Larry Greenly wrote:There is no difference in taste. I owned an Arucanya once that laid green eggs.

Two weeks ago, I found a lone 18-count carton of cage-free, yada, yada brown eggs marked down to $1.79 (normally $3.79) nestled amongst cartons of a dozen white eggs for $1.29. My neighbor tells me of some kid who refused to eat brown eggs. Oh well, more for me.

Here you can get huevos rancheros with red or green chile. I much prefer the red. And sunnyside up over corn tortillas. It's a nice dose of Vit. C. Yummy.


We can argue about the taste difference. There IS one. Not between brown or white, but Bob picks up an extra richness from green eggs, which also have a proportionately larger yolk most of the time, and that's a reason right there. And I'm talking about eggs from the same farm where the chickens are fed alike. Blind, he can pick out the green by taste almost every time.

BUT, your post did it's magic. For breakfast we each had a bowl of fruit and an avocado/scrambled egg breakfast taco. I went Christmas, green salsa in the eggs and a guajillo-tomatillo red salsa on top. Wonderful! Bob said to "tell Larry thanks!"
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

5096

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: What's Cooking (Take Three!)

by Paul Winalski » Sun May 17, 2020 3:08 pm

There was a big ad campaign a decade or so ago around here (New England) pushing the message that "brown eggs are local eggs" and therefore better and better for you.

-Paul W.
User avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

5096

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: What's Cooking (Take Three!)

by Paul Winalski » Sun May 17, 2020 3:11 pm

Tonight I'll be making Sichuan stir-fried ground pork and minced chiles from Craig Claiborne and Virgina Lee's The Chinese Cookbook. As Craig says, "This is a dish to make strong men cough, and Texans, unless they are of the proper ilk and enthusiasm, weep capsicum." It's not as incendiary as Thai mahogany fire noodles or beef larb, but it's getting up there in heat for sure.

-Paul W.
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Sun May 17, 2020 3:48 pm

Interesting, Paul. I never knew that Craig Claiborne ventured into Asian cuisine.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Larry Greenly

Rank

Resident Chile Head

Posts

4483

Joined

Sun Mar 26, 2006 11:37 am

Location

Albuquerque, NM

Re: What's Cooking (Take Three!)

by Larry Greenly » Sun May 17, 2020 8:26 pm

I did a Yakiniku stir fry with orange bell peppers, onions, celery, and baby portabellas, which was determined by a meat find this morning. My menu frequently is determined what I find at the grocery store that morning.

Oh yeah, I forgot that I used some of my cayenne peppers growing in a pot. It's really prolific.
no avatar
User

Barb Downunder

Rank

Wine guru

Posts

861

Joined

Wed Mar 18, 2009 6:31 am

Re: What's Cooking (Take Three!)

by Barb Downunder » Mon May 18, 2020 5:15 am

Company for lunch today! Yay. Another human in the house, well two humans, double the pleasure.
Came over all American and served oven fried chicken with Keith Floyd’s Memphis sauce and a salad from the garden followed by a rustic apple pie with cream. I even got organised and made the pastry, and of course the apples from my garden whilst I still,have some.
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4663

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: What's Cooking (Take Three!)

by Jeff Grossman » Mon May 18, 2020 11:37 am

Fried chicken and apple pie! I'll be right over - give me a few years. :?
User avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

5096

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: What's Cooking (Take Three!)

by Paul Winalski » Mon May 18, 2020 12:15 pm

Jenise wrote:Interesting, Paul. I never knew that Craig Claiborne ventured into Asian cuisine.


In the foreword to The Chinese Cookbook, Craig explains how the book came to be. He had just finished publishing a cookbook and had vowed to himself, "never again". In his role as New York Times restaurant critic, he visited Virginia Lee's restaurant and interviewed her. He was impressed enough by the food that when Virginia Lee gave a course of Chinese cooking classes, Craig enrolled in the course. And that led to the cookbook.

-Paul W.
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Mon May 18, 2020 1:10 pm

Great story, Paul. A new supply for fresh organically grown shitakes ($6 for a 1 lb box at Costco) has me leaning very Asian of late, though getting other ingredients remains sketchy since I put off re-supply shopping, as I should, until the last minute humanly possible.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
no avatar
User

Barb Downunder

Rank

Wine guru

Posts

861

Joined

Wed Mar 18, 2009 6:31 am

Re: What's Cooking (Take Three!)

by Barb Downunder » Tue May 19, 2020 3:24 am

Paul Winalski wrote:Tonight I'll be making Sichuan stir-fried ground pork and minced chiles from Craig Claiborne and Virgina Lee's The Chinese Cookbook. As Craig says, "This is a dish to make strong men cough, and Texans, unless they are of the proper ilk and enthusiasm, weep capsicum." It's not as incendiary as Thai mahogany fire noodles or beef larb, but it's getting up there in heat for sure.

-Paul W.

Wow Paul, just pulled the book off the shelf to check out the recipe, 1/2 lb Chiles to 1 lb pork, serious heat.
It’s been a while since I looked at this one but it was my goto Chinese cookbook for many years.
User avatar
User

Peter May

Rank

Pinotage Advocate

Posts

3187

Joined

Mon Mar 20, 2006 11:24 am

Location

Snorbens, England

Re: What's Cooking (Take Three!)

by Peter May » Tue May 19, 2020 12:40 pm

Jenise wrote:Peter, it's interesting that you stick with the Sunday roast tradition. Unfortunately, I don't have any roast-size pieces of meat.


I can't remember a time when we haven't had a roast when home on Sunday. Easy to cook and, as I said, we enjoy it. Cycle through lamb (joint or shanks), beef and chicken and sometimes pork or venison.

Our supermarkets have joints for roasting, marked as 2,3,4 or 6 servings, usually in a foil tray that you just stick in oven. This Sunday's beef didn't come in the tray, and it was large enough to supply slices of cold beef for Monday's lunch.

The Ernie Els 'Proprietors Blend' was really super, the Shiraz seemed to lift the Bdx blend to a higher plane. anytime they want to plant Shiraz in Bordeaux is good for me :)
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Tue May 19, 2020 1:30 pm

Yesterday was Meatless Monday, so I made a healthy barley and tomato salad loaded with three fresh herbs and four spicy greens, all picked from my garden, first such dish this summer and I'm ridiculously proud of it.

Dinner was pasta with asparagus sauteed with olive oil, lemon (juice & peel) and garlic. Really delish. The pasta's some really special stuff that I buy by the case from Rare Wine Company in Sonoma. We had half the pasta and all the asparagus sauce last night, and the other half of the pasta was formed into a cake that I'll pan crisp and serve under something else during the week.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Dale Williams

Rank

Compassionate Connoisseur

Posts

9915

Joined

Tue Mar 21, 2006 4:32 pm

Location

Dobbs Ferry, NY (NYC metro)

Re: What's Cooking (Take Three!)

by Dale Williams » Tue May 19, 2020 2:38 pm

Betsy & Dana cooked some great stuff last few days (bouillabaisse, fried chicken, Chinese salt and pepper squid, silken tofu in soy/ginger, duck breast) but my only contribution was ankimo (rare occasion my fishmonger had liver)
https://share.icloud.com/photos/0uf9EgK ... nkNXIjVU4A

the duck
https://share.icloud.com/photos/0mMXFRn ... m0CSaL7yCw
User avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

5096

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: What's Cooking (Take Three!)

by Paul Winalski » Tue May 19, 2020 3:36 pm

Barb Downunder wrote:Wow Paul, just pulled the book off the shelf to check out the recipe, 1/2 lb Chiles to 1 lb pork, serious heat.
It’s been a while since I looked at this one but it was my goto Chinese cookbook for many years.


I usually make it with one pound of chiles. The chiles I use are rather tame--either jalapenos or the long, green chiles. It would be bordering on inedible if made with serranos or birds-eye chiles.

-Paul W.
User avatar
User

Peter May

Rank

Pinotage Advocate

Posts

3187

Joined

Mon Mar 20, 2006 11:24 am

Location

Snorbens, England

Re: What's Cooking (Take Three!)

by Peter May » Wed May 20, 2020 9:34 am

Last nights dinner was a popular regular: penne pasta with crispy aubergine slices in a tomato and basil sauce, served with a salad (chopped iceberg & little gem leaves, cucumber, cherry tomatoes, olives and sunflower seeds) and Montepulciano d'Abuizzo.

20200519_penne-aubergine.png
20200519_penne-aubergine.png (558.06 KiB) Viewed 478 times
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Wed May 20, 2020 11:53 am

Dale Williams wrote:Betsy & Dana cooked some great stuff last few days (bouillabaisse, fried chicken, Chinese salt and pepper squid, silken tofu in soy/ginger, duck breast) but my only contribution was ankimo (rare occasion my fishmonger had liver)
https://share.icloud.com/photos/0uf9EgK ... nkNXIjVU4A

the duck
https://share.icloud.com/photos/0mMXFRn ... m0CSaL7yCw


Pretty stuff. In the picture of the duck breast, there's a mixed pickle, and one item is kind of umbrella shaped--it has scalloped edges, anyway. What is that?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Wed May 20, 2020 7:21 pm

Tonight: a main course 'salad' of truffle-marinated purple asparagus spears (really giant ones, I love them) with boiled shrimp.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Peter May

Rank

Pinotage Advocate

Posts

3187

Joined

Mon Mar 20, 2006 11:24 am

Location

Snorbens, England

Re: What's Cooking (Take Three!)

by Peter May » Fri May 22, 2020 11:12 am

Last night I made pizza. I was surprised to find much less 00 flour than I thought I had so used the barest minimum so I can make them once more (flour is sold out instantly - we've been unable to get any flour in our home deliveries).

The pizza dough just touched the edge of the pan and was really thin with less puffed up rim when cooked than I prefer, but my partner, not knowing of my travails, was mightily happy with it, and that is what matters.
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4663

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: What's Cooking (Take Three!)

by Jeff Grossman » Sat May 23, 2020 1:50 am

A pound of fresh squid came my way so a quick pan saute, followed by a few vegetables, and then 6 eggs... squidtata!
User avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

34837

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: What's Cooking (Take Three!)

by Jenise » Sat May 23, 2020 11:12 am

Squidtata! Have to say, that does NOT have a ring to it!

We had the most magnificent take-out prime rib last night (helping local restaurants). Grilled brats tonight.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

4663

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: What's Cooking (Take Three!)

by Jeff Grossman » Sat May 23, 2020 1:01 pm

Jenise wrote:Squidtata! Have to say, that does NOT have a ring to it!

Better than franks or sauerkraut, not as good as tapioca. (Maestro, play: https://www.youtube.com/watch?v=JbTsUlEi8pM )
PreviousNext

Who is online

Users browsing this forum: No registered users and 10 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign