Table Talk

Gemme · 04-06-2021, 11:56 PM

I found a soup maker on Amazon that sounds like my kind of kitchen gadget. You toss in your bits and pieces, put water, milk or broth in and choose your soup style (there are 6 and include options like chunky, smooth, milk-based, etc) and in 18 minutes, you have soup. No simmering it half the day and only a couple things to clean up. It's $129, which is pricey for my taste but I wondered if anyone's used one before and if they had success with it.

Bèsame* · 05-23-2021, 05:47 PM

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.

Happyfemme · 05-23-2021, 07:15 PM

Quote:

Originally Posted by Bèsame*

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.

Soft*Silver · 08-04-2022, 08:00 PM

Quote:

Originally Posted by Gemme

I found a soup maker on Amazon that sounds like my kind of kitchen gadget. You toss in your bits and pieces, put water, milk or broth in and choose your soup style (there are 6 and include options like chunky, smooth, milk-based, etc) and in 18 minutes, you have soup. No simmering it half the day and only a couple things to clean up. It's $129, which is pricey for my taste but I wondered if anyone's used one before and if they had success with it.

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!

Soft*Silver · 08-04-2022, 08:20 PM

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

Orema · 08-08-2022, 07:39 AM

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

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

Orema · 08-24-2022, 04:17 AM

Fruit Sandwich

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

——————————————

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

04-06-2021, 11:56 PM	#1
Gemme Practically Lives Here How Do You Identify?: Queer Stone Femme Girl of the Unicorn Variety Preferred Pronoun?: She, as in 'She's a GEM' Join Date: Nov 2009 Location: The roads are narrow here Posts: 36,631 My Photo Gallery Thanks: 182,498 Thanked 107,925 Times in 25,666 Posts Rep Power: 21474887	I found a soup maker on Amazon that sounds like my kind of kitchen gadget. You toss in your bits and pieces, put water, milk or broth in and choose your soup style (there are 6 and include options like chunky, smooth, milk-based, etc) and in 18 minutes, you have soup. No simmering it half the day and only a couple things to clean up. It's $129, which is pricey for my taste but I wondered if anyone's used one before and if they had success with it. __________________ Gemme's Journal I'm misunderestimated.

05-23-2021, 05:47 PM	#2
Bèsame* Practically Lives Here How Do You Identify?: Femm Preferred Pronoun?: She Relationship Status: loved by many Join Date: Sep 2012 Location: Closer to the waves Posts: 15,420 My Photo Gallery Thanks: 29,168 Thanked 41,015 Times in 10,768 Posts Rep Power: 21474865	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. __________________ kisses A kiss is a whisper in your mouth. Can I borrow a kiss? I promise to give it back.

08-04-2022, 08:20 PM	#5
SoftSilver Infamous Member How Do You Identify?: femme Preferred Pronoun?: she Relationship Status: Married Join Date: Nov 2009 Location: rose cottage Posts: 5,592 My Photo Gallery Thanks: 8,948 Thanked 15,895 Times in 4,062 Posts Rep Power*: 21474857	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 __________________ Pole bachit, a lis chuye. The field sees, the forest hears

08-08-2022, 07:39 AM	#6
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,676 My Photo Gallery Thanks: 41,471 Thanked 34,732 Times in 8,961 Posts Rep Power: 21474861	Something I tried for the first time a few weeks ago and like is Quinoa Oatmeal. 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 Last edited by Orema; 08-08-2022 at 07:58 AM.

08-24-2022, 04:17 AM	#7
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,676 My Photo Gallery Thanks: 41,471 Thanked 34,732 Times in 8,961 Posts Rep Power: 21474861	Fruit Sandwich Fruit Sandwich 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 —————————————— This is new to me. Sounds interesting. I’ll think I’ll try it.