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Bit 11-29-2012 07:05 PM
Quote:
Originally Posted by Corkey (Post 708919)
Anybody got any Ti leaves????
Oh my, I haven't thought about ti leaves since my college roommate had a plant.......um... 2/3 of my lifetime ago.... holy cra--err, I mean, holy cats! :|

Quote:
Originally Posted by Sun (Post 709015)
What kind of temperatures can you get up to with the solar cooking that you are interested in?
The best I've seen in the US so far is 250 F. It's the equivalent of a crockpot set on high, whether it's commercially made or homemade. I keep planning to make one but somehow I just never get past the "collecting materials" stage. Then I get frustrated and throw all the materials in the recycle bin and six months later I start all over. :cheesy:

I'll be interested to see if Ursy's experience is different.

Sun 11-29-2012 07:06 PM
Oh by the way, I finally got out for a fish taco today. And a ceviche tostada.

Some fire roasted jalepenos and spicy salsa verde...Yum.

spritzerJ 11-29-2012 07:29 PM
salsa verde, pico de gallo.... drool

cinnamongrrl 11-29-2012 07:53 PM
Quote:
Originally Posted by Sun (Post 709043)
Oh by the way, I finally got out for a fish taco today. And a ceviche tostada.

Some fire roasted jalepenos and spicy salsa verde...Yum.
I found a place near my work that has fish tacos and fish burritos..... :|

I'm leery of trying them...sorry to say...I have...pre-conceived notions of how my food should be...I try to stray from my norm...but some things are harder to attempt than others... :blink:

I WANT to like seaweed salad for example....I hear it's great for iron....and mines gets very low....and it doesn't TASTE bad...it's just...the entire time I'm eating it...all I can think is....I"M EATING SEAWEED!!! But I can eat nori...so go figure...

JustLovelyJenn 11-29-2012 08:08 PM
I have been reading through posts on here all day and this place is making me hungry. You all have such wonderful ideas and thoughts on food. I can't wait to see what happens next, and share a bit of my own kitchen magic...

WintergreenGem 11-29-2012 08:18 PM
Frozen pomegranate seeds.

Sun 11-29-2012 08:48 PM
Quote:
Originally Posted by spritzerJ (Post 709055)
salsa verde, pico de gallo.... drool
Exactly...Mexican food..*sigh*

I am so easy. It's really all about the simple things in life.

Sun 11-29-2012 08:55 PM
Quote:
Originally Posted by cinnamongrrl563 (Post 709066)
I found a place near my work that has fish tacos and fish burritos..... :|

I'm leery of trying them...sorry to say...I have...pre-conceived notions of how my food should be...I try to stray from my norm...but some things are harder to attempt than others... :blink:

I WANT to like seaweed salad for example....I hear it's great for iron....and mines gets very low....and it doesn't TASTE bad...it's just...the entire time I'm eating it...all I can think is....I"M EATING SEAWEED!!! But I can eat nori...so go figure...
Now why are you leery of trying a fish taco?

You may like it. If you don't, that's ok too.

Seaweed salad is definitely not for everyone. I happen to love it but it took some getting used to at first. Remember that the source of our food chain is at the bottom of the sea. All of that cellular matter in the seaweed looks just like hemoglobin under a microscope, so go figure. If you feel good after you eat the seaweed salad you may come to appreciate it more.

When I first started eating sushi I was 15 and my Mom was trying to convince me that I would love it and I recall saying something like "Mom there is no way that I am going to like raw fish" and wow did I give her a hard time about it. Yet, it took her about 5 minutes to find a flavor profile that I would like and that turned out to be Tekka Maki and poof..I was a believer. So maybe seaweed salad is not for you but perhaps something like spinach steamed and tossed with soy sauce, rice vinegar, a dash of toasted sesame oil would be more your thing and you would get thr iron benefits.

cinnamongrrl 11-29-2012 08:56 PM
Quote:
Originally Posted by WintergreenGem (Post 709083)
Frozen pomegranate seeds.
I'm newly addicted to pomegranates. I hadn't thought of trying the seeds frozen! Thanks :) Also helps with getting them on sale (.99/piece) and not wanting to eat them all at once....good to know they will keep so I can buy in bulk when I see them for that price again :)

Sun 11-29-2012 08:58 PM
Quote:
Originally Posted by JustLovelyJenn (Post 709079)
I have been reading through posts on here all day and this place is making me hungry. You all have such wonderful ideas and thoughts on food. I can't wait to see what happens next, and share a bit of my own kitchen magic...
Hi Jenn Welcome to the thread!

This thread will make you hungry. We need WARNING label.

We have a lot of talented cooks and dedicated foodies in here.

Please share some of your own favorites with us!


Quote:
Originally Posted by WintergreenGem (Post 709083)
Frozen pomegranate seeds.
Hi WG!

What do you do with the pomegranate seeds?

ahk 11-29-2012 09:00 PM
i like raw fish over cooked fish. (go figure)

time to make dinner -- we are having something easy.
nachos w/ black beans, green chili, left over turkey, cheese topped off with greek yogurt, green onions, and diced avocados.

Sun 11-29-2012 09:00 PM
Quote:
Originally Posted by cinnamongrrl563 (Post 709105)
I'm newly addicted to pomegranates. I hadn't thought of trying the seeds frozen! Thanks :) Also helps with getting them on sale (.99/piece) and not wanting to eat them all at once....good to know they will keep so I can buy in bulk when I see them for that price again :)
Pomegranate juice is my thing. I've added it to marinade for chicken and I keep looking for ways to use it. Wish I could buy frozen pulp the same way that I can get mango or tamarind pulp.

That would probably require like a bazzillion pomegranates though.

cinnamongrrl 11-29-2012 09:03 PM
Quote:
Originally Posted by Sun (Post 709112)
Pomegranate juice is my thing. I've added it to marinade for chicken and I keep looking for ways to use it. Wish I could buy frozen pulp the same way that I can get mango or tamarind pulp.

That would probably require like a bazzillion pomegranates though.
you have much knowledge :)

and...the correct word is BRAZILIAN....cuz I have a wicked good blonde joke that makes me say that now......lol

Sun 11-29-2012 09:03 PM
Quote:
Originally Posted by Bit (Post 709041)
Oh my, I haven't thought about ti leaves since my college roommate had a plant.......um... 2/3 of my lifetime ago.... holy cra--err, I mean, holy cats! :|


The best I've seen in the US so far is 250 F. It's the equivalent of a crockpot set on high, whether it's commercially made or homemade. I keep planning to make one but somehow I just never get past the "collecting materials" stage. Then I get frustrated and throw all the materials in the recycle bin and six months later I start all over. :cheesy:

I'll be interested to see if Ursy's experience is different.
Ti leaves may be the most hard to find ingredient that we have discussed here. Though I do like the alternative Taro leaves and Banana leave combo. There is a Hawaiian place in CA that I like that makes the Kalua pork that way. It works.

Solar crock pot hmmm...now you and Ursy have me thinking about this. Going to have to do some research.

200 degrees C would be ideal for proofing bread.

Sun 11-29-2012 09:05 PM
Quote:
Originally Posted by cinnamongrrl563 (Post 709114)
you have much knowledge :)

and...the correct word is BRAZILIAN....cuz I have a wicked good blonde joke that makes me say that now......lol
Not sure about the knowledge I just love an adventure so I take a lot of that energy out on food experimentation.

Brazilian food! There is something that we have not covered! lol

*wondering what the joke is*

Sun 11-29-2012 09:08 PM
Quote:
Originally Posted by ahk (Post 709110)
i like raw fish over cooked fish. (go figure)

time to make dinner -- we are having something easy.
nachos w/ black beans, green chili, left over turkey, cheese topped off with greek yogurt, green onions, and diced avocados.
With raw fish I am super selective. What I serve others and what I eat are different. Can not adjust to raw Salmon no matter how many amazing preparations have been offered to me over the years. Oily fish in general..cant do it raw. Raw clams and oysters...bring it.

Raw Tuna..could eat it every day.

Just about everything else...is getting cooked.

JustLovelyJenn 11-29-2012 09:44 PM
So, I wanted to share a family recipe that I have been discussing lately because of the holidays.

My grandmother always made Scandinavian egg cake for Christmas morning. It is everyone's favorite holiday treat. My grandmother once explained to me that this recipe was used to take up the bread that was going dry and stale.

Heat 2 cups of milk in a pan till it is almost boiling then remove from the heat.

Break up and slowly add 8 to 12 slices of bread (we uses plain white bread, but any bread you like could work) and beat with a whisk until smooth, it should be a thin paste consistency.

Add 8 to 12 eggs, one egg at a time, mixing with the whisk until the mixture is viscous.

Season with salt and pepper to taste.

Spread 1 lb crumbled sausage or bacon cooked with a diced onion in the bottom of a standard cake pan.

Pour the egg batter over top of the meat and place sliced of tomato on top of the batter.

Bake in a 350 for about 30 min, until a knife comes out clean in the center.

Add cheese to the top of the cake with 10 minutes left to bake.

Cut and serve hot.

Sun 11-29-2012 10:17 PM
Quote:
Originally Posted by JustLovelyJenn (Post 709159)
So, I wanted to share a family recipe that I have been discussing lately because of the holidays.

My grandmother always made Scandinavian egg cake for Christmas morning. It is everyone's favorite holiday treat. My grandmother once explained to me that this recipe was used to take up the bread that was going dry and stale.

Heat 2 cups of milk in a pan till it is almost boiling then remove from the heat.

Break up and slowly add 8 to 12 slices of bread (we uses plain white bread, but any bread you like could work) and beat with a whisk until smooth, it should be a thin paste consistency.

Add 8 to 12 eggs, one egg at a time, mixing with the whisk until the mixture is viscous.

Season with salt and pepper to taste.

Spread 1 lb crumbled sausage or bacon cooked with a diced onion in the bottom of a standard cake pan.

Pour the egg batter over top of the meat and place sliced of tomato on top of the batter.

Bake in a 350 for about 30 min, until a knife comes out clean in the center.

Add cheese to the top of the cake with 10 minutes left to bake.

Cut and serve hot.
Thank you Jenn! I am going to make this over the weekend I need a brunch dish for Sunday.

What kind of cheese do you suggest?

WintergreenGem 11-29-2012 11:19 PM
Quote:
Hi WG!

What do you do with the pomegranate seeds?
When they are frozen they are great to roll around in the mouth until they become soft again. They taste so delicious.

JustLovelyJenn 11-30-2012 12:29 AM
Quote:
Originally Posted by Sun (Post 709193)
Thank you Jenn! I am going to make this over the weekend I need a brunch dish for Sunday.

What kind of cheese do you suggest?
I usually use colby jack or cheddar cheese.


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