Something Delicious

[Corkey]

Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.

[Gráinne]

Originally Posted by Sun

Are you from the south? The only time I ever hear "fix a mess" is in the south. lol. That reminds me that I need some good southern food at some point in my near future life, its just been too long.

Drinking enough water is a challenge for many people that I know. My younger sister will text me from her desk at work to tell me that she has a terrible headache. This is the same conversation recycled over and over again. As if I am her water conscience. I ask her what she has had to drink in the last 24 hours. She tells me "coffee and diet coke" and we go through the ritual of hydration police with me reminding her that she has to drink something that is not diuretic in order to actually keep water in her system.
On Facebook I am part of a group of workout/fitness buddies, and we constantly remind each other of things like getting enough water or protein. Some of these people are running 5K all the time, climbing mountains, doing Triathalon training and still are not getting enough water.

It seems that flavoring the water is the curve for many. Recently I have been slicing fresh lime and adding it to cold water. Remember that the craving for sweets is often our bodies telling us that we need more protein.

<-----------------Check the location , although not a native. I'm always "fixing to" do something, too.

I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away .

The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!

[Sun]

Originally Posted by Corkey

Last of the turkey went in a bbq sauce for pulled turkey.
Has half a breast in the freezer for turkey soups. But not this week, turkeyd out.

What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.

[Corkey]

Originally Posted by Sun

What a difference a week makes huh? Last week everybody was all looking forward to Turkey. Now its Turkey burn out. Kinda funny to me because I eat it all year round.

After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL

[Ursy]

Originally Posted by Sun

Lmao @ get out of jail free card. That is too funny.

Can I get one of those?

We could do a whole thread on dumplings, seriously. There is a Chef in Phoenix who is becoming well known for his Asian fusion Happy Hour menu where every dish is under $5. One dish is a large dumpling filled with soup. The locals are crazy over it. I will get more info on this.

Would it be useful for us to post some recipes for dumpling fillings? Most people can find dumpling wrappers at market or grocery story. The fillings are a bit more challenging.

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

[Sun]

Originally Posted by guihong

<-----------------Check the location , although not a native. I'm always "fixing to" do something, too.

I've been trying to just buy some lemons and cut up a wedge, and I try to order water with lemon in restaurants. I can sympathize with your sister; I'm trying to break a pop habit (did a Southernism pop out there?) and it's not easy! So police away .

The greatest soul food I have ever had was in a place that by appearance, was the diviest dive of divedom in a divey neighborhood. Don't judge a book by its cover (usually)!

Oh I see. Yup..that sure is the south! I had you in Ohio in my mind. Must have been the spaghetti topped with chili convo that we all had recently.

Pop too!? You and New England folks roll that out. That may be the only thing that yall have in common with New England, by the way.

Dive joints, hole in the wall places, run down, whatever...does not keep me away if the "aroma" gets me. That of course and the place needs to be clean or we are talking about a death wish. But run down never stopped me. Especially travelling cross country.

[Sun]

This is the flashy new toy that my chef buddy tells me just landed on his counter. Funny how that works. Cant wait to try it out. LOVE the color *swoon*

[Semantics]

Originally Posted by Sun

Oh I see. Yup..that sure is the south! I had you in Ohio in my mind. Must have been the spaghetti topped with chili convo that we all had recently.

Pop too!? You and New England folks roll that out. That may be the only thing that yall have in common with New England, by the way.

Dive joints, hole in the wall places, run down, whatever...does not keep me away if the "aroma" gets me. That of course and the place needs to be clean or we are talking about a death wish. But run down never stopped me. Especially travelling cross country.

I live in New England and I've never heard anyone call it pop unless they're from the south.

I've heard some locals call it Coke even when it's not Coke though.

Here we just call it soda.

[Sun]

Originally Posted by Corkey

After a whole week of it, yea time for a new flavor profile... Besides I'm tired of being tired LOL

So whats on deck?

Mexican?

Italian?

Bet you are missing some SoCal Tacos right about now huh?

[Ursy]

Originally Posted by Sun

This is the flashy new toy that my chef buddy tells me just landed on his counter. Funny how that works. Cant wait to try it out. LOVE the color *swoon*

Very very nice.
I get more excited about these kinds of things than shiny new red sports cars! Lol.

[Sun]

Originally Posted by Ursy

I think they did a soup filled dumpling on Masterchef Australia last year. It looked very interesting. I think sharing dumpling filling recipes sounds like a wonderful idea!

I wing it most of the time, just throw in bits of this and bits of that... it's difficult when you can't taste as you go along, if you're using meat like chicken, etc. I'm usually too lazy to get a pot boiling just for one tester.

I'm just about to try a batch for breakfast now.

Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?

Ah dumplings for breakfast. Now I could go for that.

[Corkey]

Originally Posted by Sun

So whats on deck?

Mexican?

Italian?

Bet you are missing some SoCal Tacos right about now huh?

Next up chicken n Italian sauced pasta, need a few carbs... Miss the romano

[Sun]

Originally Posted by Ursy

Very very nice.
I get more excited about these kinds of things than shiny new red sports cars! Lol.

Come to think of it I think that my friend is more excited about this than his shiny new Jaguar. LOL. Then again this guy is about to rocket off into TV land with his charming personality and Italian accent. They are shooting cooking demo's now as we speak. Cant wait to work with him we are still trying to plan something. I am always very happy for my friends when they blast into the super success zone. For a Chef who truly loves to cook, being on TV and sharing what we know with the world is such a rare and special thing to be able to do. A real privilege.

I will keep you all posted or post a video when he goes live with his test demo's. You will love this guy (and he is so fabulously gay!)

[Ursy]

Originally Posted by Sun

Master Chef Australia..hmmm..I am going to have to find this online. It will be interesting to see what different ingredients they are working with as compared to the chef shows here. Did they use mud bugs?

Ah dumplings for breakfast. Now I could go for that.

Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3

Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!

Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.

Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!

[Sun]

Originally Posted by Semantics

I live in New England and I've never heard anyone call it pop unless they're from the south.

I've heard some locals call it Coke even when it's not Coke though.

Here we just call it soda.

Ok I should have said Boston area. That is where I hear the term "Pop" used and this goes way back. No idea why but they have a few terms that kind of interesting. I've also hear soda called "moxie" and that is a brand name that is hard to come by anywhere on the east coast but Boston, from my limited experience. Do you have moxie in your neck of the woods?

[Sun]

Originally Posted by Ursy

Sometimes they do use bugs. There's always at least one show devoted to seafood. Yummm <3

Last year (or was it the year before?) they were demonstrating how to prepare an octopus. I think you bash it against a rock?!

Dumplings were pretty good. I have to get out of the habit of buying the leanest mince possible though, I always forget when it comes to dumplings. I think they just need a little bit of that fat, for the texture.

Okies, maybe I should try to get ready for work. It's really hot already and it's not even 9:00 am - now there's an incentive to get into the airconditioning!

Ok I have to see this show. For the readers mud bugs are a kind of shellfish. Not a bug, bug.




I do not know anything about bashing an octopus. Not my thing. If I have to kill it I will not deal with it at all.

Using some fat content in the dumpling meat is a good idea. When I have done them on the fly I use ground pork, fresh grated ginger root, minced garlic, scallions, a little soy, a little rice vinegar. Not bad but it needs work.

[Gráinne]

Originally Posted by Sun

Oh I see. Yup..that sure is the south! I had you in Ohio in my mind. Must have been the spaghetti topped with chili convo that we all had recently.

Pop too!? You and New England folks roll that out. That may be the only thing that yall have in common with New England, by the way.

Dive joints, hole in the wall places, run down, whatever...does not keep me away if the "aroma" gets me. That of course and the place needs to be clean or we are talking about a death wish. But run down never stopped me. Especially travelling cross country.

I know it's confusing-born and bred in Cleveland, found myself down here. I'm often asked if I'm from Wisconsin because of my accent (what accent?) .

[Sun]

Originally Posted by Corkey

Next up chicken n Italian sauced pasta, need a few carbs... Miss the romano

We have that in common my friend. If I do not have romano once in a while I miss it too.

This summer I did a lot of work with Asiago and really developed a love for it. What a great cheese.

[Corkey]

Originally Posted by Sun

We have that in common my friend. If I do not have romano once in a while I miss it too.

This summer I did a lot of work with Asiago and really developed a love for it. What a great cheese.

LOVVVVVVVVVVE the asiago!!! But the romano was cheeper this time...

[Ursy]

Originally Posted by Sun

Ok I have to see this show. For the readers mud bugs are a kind of shellfish. Not a bug, bug.




I do not know anything about bashing an octopus. Not my thing. If I have to kill it I will not deal with it at all.

Using some fat content in the dumpling meat is a good idea. When I have done them on the fly I use ground pork, fresh grated ginger root, minced garlic, scallions, a little soy, a little rice vinegar. Not bad but it needs work.

Bugs are soooo goood - the meat is kind of like lobster.

The octopus is already dead! I think you need to bash it to tenderise it because the meat is very tough. Nonetheless, it looked like a lot of work and I don't think I'll give that one a go.

Yep - last night I had chicken mince, ginger, garlic, scallions, lemongrass, a little rice wine, chinese five spice, and some maggi seasoning. Oh, and a bit of carrot - just because my food processor needed a bit more volume to get going. Everything was getting stuck up the sides and not moving. I hate it when that happens!

Edited to add: ok, really really going to get ready for work now!