Table Talk
 

I've wanted to start a thread about food and new facts about it. I've been playing with this idea for a few weeks. But, with working 40 plus hours, squeezing in sun time, finding time in my craft/sewing room, gardening and just day to day stuff (hello friends!), I'm making it happen today.

It's going to be random thoughts, facts, possible receipes with new food combos. I come across some interesting stuff, that I say out loud in my head and go...hmmm. Well, I'm going to share and now have something to look back on.
Please, I'd love to hear from you as well:)

So just for you Honey...
Honey is good good for me.
Honey bees do all the heavy lifting when it comes to making this all-natural sweetner. Honey is a one hit wonder with a delicious source of minerals, wide array of vitamins, amino acids and antioxidants.
The natural antioxidants in honey can help with inflammation and maintaining healthy cells.
It's a natural source of occurring prebiotics, it helps with keeping good gut health.
It's up to 50% sweeter than other sugars, so you don't need to use as much!

Honey love is bee love. We need bees to help pollinate one-third of the global food supply.

Thank you, Honey

1. Finish this sentence: To me cooking is....a necessary evil.
2. What is always in your fridge? Can be more than one item. Hardboiled eggs, oj, blueberries, :ratio Keto friendly yogurt.
3. What is your kitchen tool that you can't live without? My mini ladle. I love that thing.
4. Did you discover any new techniques or foods during the lock down? Nope. Working 60 hours a week didn't leave much time for improvisation.
5. What food says "home" to you? BBQ, potato salad, baked beans and yeast rolls.
6. What is your if- I-only-had-one-left meal? Steak, all day, all ways.
7. What favorite style of cooking do you use the most? I use the 'rushed for time, cutting corners where I can' method. It has its moments.

I love, love, love food! I do not love cooking or baking. I love watching shows about cooking and baking but the actual act is not pleasurable for me. However, I have many happy memories associated with food. My favorite meal of all time was in Reno at a casino restaurant. It was a filet mignon with a peppercorn cream sauce, whipped potatoes and broccoli. Crème Brûlée for dessert. I was on my honeymoon and it was the best thing ever.

I remember my mother making me goulash when I was still in training pants, the first time I actually enjoyed salmon.....it was Bourbon glazed in Seattle and it was the turning point for my appreciation of salmon and understanding that West coast salmon is far superior to East coast salmon, and the first time I had kettle corn, fresh and hot from the cooker at a festival. Come to think of it, I had the salmon with Crème Brûlée too. It was a mini trio sampler and it was divine.

Did I mention that I love food?

1. Finish this sentence: To me cooking is a chore. I only do it because I have to and any skills I have were learned/copied from my mother and sister.
2. What is always in your fridge? Eggs, butter and olives.
3. What is your kitchen tool that you can't live without? Cutting boards. Just bought a vegetable tub that collapses into a cutting board.
4. Did you discover any new techniques or foods during the lock down? No, but I gained a lot weight at the beginning of the pandemic from eating white beans. They were so comforting during the early madness.
5. What food says "home" to you? Collards, sage, grits, smothered cat fish, red beans and rice, okra, unsweetened corn bread.
6. What is your if- I-only-had-one-left meal? White beans seasoned with ham and sage over rice with unsweetened cornbread and a glass of white wine.
7. What is your favorite style of cooking do you use the most? Sautéed. Food slice thin and cooked quickly. Second favorite is slow cooking on low heat.

.

1. Finish this sentence: To me cooking is.... self care.
2. What is always in your fridge? Can be more than one item- vegetables. Gluten free bread, cheese, lots of meat for Daddy.
3. What is your kitchen tool that you can't live without? Right now that's my new propane grill. Outside of that, good sharp knives, cutting boards, pots and pans.
4. Did you discover any new techniques or foods during the lock down? Just how to cook and eat faster - it's been overtime overkill for over a year now.

5. What food says "home" to you? Pasta. Veggies dipped in hummus. Black coffee.
6. What is your if- I-only-had-one-left meal? Probably some sort of nacho supreme with tortilla chips and avocado and cheese and hot peppers and salsa and lettuce and olives....
7. What is your favorite style of cooking do you use the most?
Style? I like to do healthy water saute cooking, raw vegetables or steamed veggies. Right now I'm obsessed with our new grill so I use that for as many meals as possible.

I've always pronounce this weirdly..lol

However, I practically have it every day when I pack my lunch, some version at least.
Dry spicy salami, 2 slices of swiss cheese cut into chunks, 3 jalapeno stuffed olives, cherub tomatoes, mini peppers, sliced cucumber and 4 crackers. Of course mine are served up beautifully in a zip lock baggie. Sometimes there is a hard boiled egg as well.

I love charcuterie. I like salami, pepperoni, capacola, cheddar, and grapes.

Collards grits catfish rice and cornbread now that's sounds mighty Southern right there. I'd be happy to have your last meal with ya 😁

cool idea for a thread!

YES HONEY! Bees are the bombdiggityshit. You can use everything from the hive except the dead bees. Even the bee stings are good for you. Yup look it up.

Finish this sentence: To me cooking is....
2. What is always in your fridge? Can be more than one item. MAYONNAISE
3. What is your kitchen tool that you can't live without? CUTTINGBOARD
4. Did you discover any new techniques or foods during the lock down? INSTAPOT
5. What food says "home" to you?
FRIED CHICKEN OR PORKCHIPS RICE AND GRAVY COLLARDS FRESH CIRN AND FRIED OKRA FATBACK
6. What is your if- I-only-had-one-left meal? FRIED SOMETHING WITH RICE AND GRAVY OR STEAK
7. What is your favorite style of cooking do you use the most? I FRY ALOT FIR QUICK MEALS, CROCKPOT ALSO

I love to cook and love to eat. I will try about anything and have learned to like things either I didn't like or never had growing up. I have not learned to eat ousters or liver yet but do still take a bite once in a while to make sure they are still gross.

And I'd be happy to share. I'd like a little tomato salad or slices of tomatoes with a couple drops of vinegar on the side, too.

Oooo You must tell us what you think of it once you use it! Soup is my fall-time meal and this sounds like I could get really creative with it!

1. Finish this sentence: To me cooking is....like art is to the artist
2. What is always in your fridge? Can be more than one item blueberries, eggs, Sarachi sauce, butter, pie crusts for quiche
3. What is your kitchen tool that you can't live without? Big Red, my standing kitchen aid mixer, And all my breadmaking and cookie making equipment
4. Did you discover any new techniques or foods during the lock down? I bought an air fryer but I’m not impressed.
5. What food says "home" to you? Home made donuts, home made soup
6. What is your if- I-only-had-one-left meal? Ribeye steak med well, seasoned fries w sour cream and green beans and a tomato cucumber salad.
7. What is your favorite style of cooking do you use the most? Slovak… lots of cabbage, butter, and tomato. And cookie tables in my area are a huge wedding tradition and Christmas tradition

Something I tried for the first time a few weeks ago and like is Quinoa Oatmeal.

https://feelgoodfoodie.net/wp-conten...-Oatmeal-6.jpg

I'm having it today with a chopped apple, walnuts, unsweetened coconut flakes, cinnamon, a little cream. I know it'll be good but I still prefer the Coach's Oats when I have it.

Bon appétit

Fruit Sandwich
 

Fruit Sandwich

https://static01.nyt.com/images/2022...pg?w=1280&q=75

The origins of the fruit sandwich are believed to go back to Japan’s luxury fruit stores and the fruit parlors attached to them. This version comes from Yudai Kanayama, a native of Hokkaido who runs the restaurants the Izakaya NYC and Dr Clark in New York. Fresh fruit — fat strawberries, golden mango, kiwi with black ellipses of seeds, or whatever you like — is engulfed in whipped cream mixed with mascarpone, which makes it implausibly airy yet dense. (In Japanese, the texture is called fuwa-fuwa: fluffy like a cloud.) Pressed on either side are crustless slices of shokupan, milk bread that agreeably springs back. The sandwich looks like dessert but isn’t, or not exactly; it makes for a lovely little meal that feels slightly illicit, as if for a moment there are no rules. —Ligaya Mishan

Time: 20 minutes plus 1 hour chilling

Ingredients

• Yield: 2 sandwiches (2 to 4 servings)
• ¾ cup plus 3 tablespoons/200 grams mascarpone
• 1 tablespoon honey
• ¾ cup plus 2 tablespoons/200 grams heavy cream, chilled
• 4 slices shokupan (milk bread) or any fluffy white sandwich bread
• 8 to 10 pieces cut fruit (1-inch chunks), such as strawberries, banana, mango and kiwi

Preparation

Step 1
Chill a mixing bowl and the beater attachments of a hand mixer in the refrigerator for 15 minutes. (A metal bowl will chill more quickly than glass.) Meanwhile, in a separate large bowl, mix the mascarpone with the honey until smooth.

Step 2
Place the chilled mixing bowl in another, larger bowl filled with ice water, to keep it cold. Pour the chilled heavy cream in the mixing bowl. (The colder everything is, the less time it will take to whip the cream and the lighter and fluffier it will be.) Using a hand mixer with the chilled beater attachments, beat the cream until stiff enough to hold peaks, 5 to 8 minutes on medium.

Step 3
Add the whipped cream to the mascarpone and gently combine. The mixture should be fairly firm, so it won’t squeeze out the sides of the sandwich when slicing. (If the mixture is too soft, chill briefly until firmer but still spreadable, about 5 minutes.)

Step 4
Take the 4 slices of bread and cut off the crusts on all 4 sides. Using a spatula, spread about ⅓ cup of cream filling on each slice of bread. (It will be thick.)

Step 5
Pat the fruit dry with paper towels to absorb any excess moisture. Arrange the fruit on top of the cream on 2 slices of bread, keeping in mind that you will be cutting along the diagonal and showing off cut sections of fruit. Make a mental note of which diagonal you will be using.

Step 6
Cover the fruit with the remaining cream. Then put the other slice of bread, cream side down, on top of the fruit to make the sandwich.

Step 7
Wrap the sandwich with plastic wrap, very tightly, making sure there’s no air inside. Mark your chosen diagonal on the plastic wrap, so you will know where to cut. Chill in the refrigerator for at least 1 hour or overnight.

Step 8
Hold a serrated bread knife under hot running water for 15 seconds, then wipe dry. (A warm knife cuts more cleanly than a cold one.) Unwrap the sandwich and cut along your chosen diagonal line. Serve immediately.

https://cooking.nytimes.com/recipes/...fruit-sandwich

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This is new to me. Sounds interesting. I’ll think I’ll try it. :)