Something Delicious

[Ursy]

Originally Posted by Sun

Thanks for posting this Ursy and good morning Australia!

I always tell people that if you are craving carbs then eat protein. The blood crash that tells the brain to eat more carbs is very serious business and this is why so many people are malnourished and living on junk carbs. This is very useful, thank you.

No problemo my friend

All this talk of hot sauces reminds me that I came across a recipe for home made Sriracha last week. I really like Sriracha, but am looking forward to trying this sauce someday as many of the reviews are saying that they will never buy sauce again because this recipe is so much better.

http://food52.com/recipes/6441_fresh...e_made_rooster

Though I haven't tried the recipe yet, I can already give some advice. Do try to make it with palm sugar, it is wonderful stuff and really makes a difference, no matter what the recipe.

[Dante]

Good morning, delicious people! Sun ...you asked me about the scalloped oysters recipe a while back. It requires oysters, crushed soda crackers, dots of butter, and milk. salt and pepper .....if it starts to burn a little on top, I remember my mom saying to add a little more milk and just pop in the oven til done.
Greyson ......I remember those bologna sandwiches when I was a kid. I grew up in East LA. We were practically neighbors!

Food Network Trivia .....Chef Bobby Flay dropped out of high school to pursue his love of cooking. At the age of 7, he asked for an Easy Bake Oven and got one.

cinnamon helps aid in regulating one's blood pressure.

I observe that every chef when chopping something such as parsley or basil, they use their knives, but, I use my cooking sheers and it seems easier . Anyone else ever use cooing sheers for things?

tyvm Dante

[TheMerryFairy]

First of all, I will kindly take samples of hot jellies or what not. Hahah. I do like things spicy!

Now onto what I wanted to post. It seems as though I have unintentionally themed my meals for today. Hearty italian. Breakfast was an italian espresso and a herb/cheese bagel.

Lunch was all homemade : Minestrone soup, salad and breadsticks.

Supper is going to be Spaghetti and meatballs with garlic butter breadsticks & another salad.

Dessert will be a partfait of sorts a friend made for me and if I'm feeling naughty, I will also have gelato!

[LeftWriteFemme]

This is the second post for my new tangential blog for my mother's cook book. The blog is called Do Not Drink the Tap Water on Alpha Centauri: An Intergalactic Travel-log plus Earth equivalent recipes

Soup Envy



I had no intention of traveling to Limelight for lunch, but whoever does their advertising earns their keep. The promise of the perfect hernekeitto was irresistible; hence I didn’t resist and had the most delectable hernekeitto of my life. Which if you’re wondering, hernekeitto is essentially split pea soup and theirs is the best I’ve had other than my mother’s of course.

Limelight is a planet with no original population. A couple of geeks broke down the obstacles to creating water from atoms on a large scale using iridium, then went in search of a real-estate agent with an extrasolar iridium rich planet to sell. They found one, bought it produced vast amounts of water, installed the strangest semipermeable membrane which served as a placeholder for the atmosphere until one developed, then they hired the PR team who placed ads in every galaxy with the slogan You Never Have to Go Home Again If You Come Here. The response was better than they could have imagined; who knew so many were looking for a geographic cure.

The planet was assigned a designation but the International Astronomical Union being what it is and the IAU’s nomenclature being what it is the planet was soon renamed for the candoluminescence of stage lighting which was a similarly great discovery in its time.

Not surprisingly the humor of runaways has caused green to be overly popular on their new home; they have the most beautiful green dwellings, green transportation and the best hot green soup. Try the recipe I’m sure you will be green with envy that you weren’t on Limelight having lunch with me!



SPLIT PEA SOUP



1 pound of green split peas

1 medium onion chopped

2 medium carrots peeled

and finely diced

1 bay leaf

8 cups of water



Place all ingredients in a crock

pot and cook on high for 4 hours

or until the onion and carrots have

almost disappeared.



Remove the bay leaf and season

with salt and pepper. It is nice to

add some turkey ham chopped up

after the soup is cooked. Refrigerate

for a day to allow the flavors to blend.



This recipe can be cut in half if

only serving two people.



Here is the link to ABouquet of Recipes: From Sherrie's Mon
[ame="http://www.amazon.com/Bouquet-Recipes-From-Sherries-Mom/dp/1481019279/ref=sr_1_7?ie=UTF8&qid=1358272921&sr=8-7&keywords=winnie+jenkins"]A Bouquet of Recipes: From Sherrie's Mom: Winnie Jenkins, Sherrie Theriault: 9781481019279: Amazon.com: Books[/ame]

[Sun]

Originally Posted by LeftWriteFemme

This is the second post for my new tangential blog for my mother's cook book. The blog is called Do Not Drink the Tap Water on Alpha Centauri: An Intergalactic Travel-log plus Earth equivalent recipes


Here is the link to ABouquet of Recipes: From Sherrie's Mon
A Bouquet of Recipes: From Sherrie's Mom: Winnie Jenkins, Sherrie Theriault: 9781481019279: Amazon.com: Books

LeftWriteFemme Welcome! Thank you so much for your post. I really enjoy the diversity of this thread and what everyone brings to it. Intergalactic travel sounds fabulous to me. My 15 year old would be enchanted. I will have to share this with her.

[Sun]

Originally Posted by Dante

Good morning, delicious people! Sun ...you asked me about the scalloped oysters recipe a while back. It requires oysters, crushed soda crackers, dots of butter, and milk. salt and pepper .....if it starts to burn a little on top, I remember my mom saying to add a little more milk and just pop in the oven til done.
Greyson ......I remember those bologna sandwiches when I was a kid. I grew up in East LA. We were practically neighbors!

Food Network Trivia .....Chef Bobby Flay dropped out of high school to pursue his love of cooking. At the age of 7, he asked for an Easy Bake Oven and got one.

cinnamon helps aid in regulating one's blood pressure.

I observe that every chef when chopping something such as parsley or basil, they use their knives, but, I use my cooking sheers and it seems easier . Anyone else ever use cooing sheers for things?

tyvm Dante

Hey Dante!

Good stuff here. I was thinking that your Moms baked Oysters may have been just that recipe, thank you. This is a great recipe for bringing up the flavor of the Oyster and not complicating it with other strong flavors. Kind of like Oyster stew in a shell.

Sheers are a fine alternative to a knife for cutting herbs. I rarely use them but I am very inclined to use my knife for everything. Although, I no longer have my favorite knife. So sad about that *sigh*. Forgot that I had it in my carry on and homeland security got me...again. They were nicer this time, the last time it was pounce and detain. Run an FBI check. Thankfully I am clean. Nothing in my background. This time the guys tried to help me get my bag checked but it was too late. Had to give the knife away or fly another day.

[Sun]

Originally Posted by Ursy

No problemo my friend

All this talk of hot sauces reminds me that I came across a recipe for home made Sriracha last week. I really like Sriracha, but am looking forward to trying this sauce someday as many of the reviews are saying that they will never buy sauce again because this recipe is so much better.

http://food52.com/recipes/6441_fresh...e_made_rooster

Though I haven't tried the recipe yet, I can already give some advice. Do try to make it with palm sugar, it is wonderful stuff and really makes a difference, no matter what the recipe.

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff

Come on over here and lets open a little Cafe together.

[Ursy]

Originally Posted by Sun

Ursy I love Sriracha and cant have it because of the heavy sulfites so this is a really fabulous recipe for me to have. Thank you. You can be my Sous Chef anytime, you really know your stuff

Come on over here and lets open a little Cafe together.

O.M.G. That would be SO MUCH FUN
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

[TheMerryFairy]

Originally Posted by Ursy

O.M.G. That would be SO MUCH FUN
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

*Swoons over the thought of a cafe-art gallery* I would hang out there!

[Dante]

Originally Posted by Ursy

O.M.G. That would be SO MUCH FUN
I wish I could! Maybe at the very least I can visit one day.

Ooh, you know what I'm thinking? Cafe-art gallery. Perfect!

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

[Corkey]

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

Before you cook with cast iron be sure to season the pan well. salt to clean.

[Sun]

Originally Posted by Corkey

Before you cook with cast iron be sure to season the pan well. salt to clean.

Yet another perk in having a vintage pan. Well seasoned.

Nothing like getting the pan hot and doing a quick grill on a good steak. I take mine rare, so its a short event.

[TheMerryFairy]

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build.

[Ursy]

Originally Posted by TheMerryFairy

*Swoons over the thought of a cafe-art gallery* I would hang out there!

Todally - and there'd be a garden out the back so we could grow our own chillis for the home made sriracha... pity I'm so far away, but we can dream

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

It would be wonderful wouldn't it?

I love my mandolin - what brand did you get?

I also love my cast iron skillets - no more sending crappy non-stick frypans to landfill every few years too. Super happy about that! I hope to pass them on to Bek someday, if she ever shows an interest in cooking...

I have a Wagner and a Griswold - they're both way older than me. I'd love to know their history.

[Sun]

Ursy I love the idea of a Cafe & Gallery. I have always been really intentional about the art that is displayed in any space that I have worked in as well as in my home.

With the economy being what it is I have to get more and more creative about my work and I am actively looking for a location to open a small cafe. Having a commercial kitchen to cater out of will be useful as well. The big question is CA or AZ. There are ups and downs to both. Oddly however I have connections to two communities that do not seem to be experiencing a recession. Very strange but I am very fortunate to have that reality in my life given how bad the economy is in so many places.

[Sun]

Originally Posted by TheMerryFairy

I love learning about food, cooking and alternative uses for resources as well! I love travelling around searching for local foods, culture, history and natural remedies. I could spend hours looking at herbs and exotic spices.

I love to experiment without recipes or taking a recipe and trying to alter it to see what kinds of flavor profiles I can build.

Same here. I love to learn from people who are really good at what they do.

In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me.

I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA.

[TheMerryFairy]

Originally Posted by Sun

Same here. I love to learn from people who are really good at what they do.

In years gone by I would pick travel destinations based on some factor other than the local cuisine. One day it occurred to me that hey, I could actually travel to a destination because of the food and not have the food be an accessory to the trip. What a revelation! Suddenly I was planning vacations to destinations that had restaurants, farms, and purveyors of excellent goods. Even the simplicity of an island vacation changed for me.

I recall my first intentional vacation to Napa Valley. My head was so spun around by the food culture that I knew I had to move to CA.

That is such a beautiful story! I was more the type to just up and go. No reservations, no planning haha. *Sigh* It's been a good 7 years since I've done that kind of travelling around, at least for more than a weekend at a time (which is still quite enjoyable) . Maybe I will get back into it *smiles*

[Sun]

Originally Posted by Dante

That would be so cool to meet you, Ursy! And a cafe-art gallery! That would be so cool.
One thing I like about cooking is that I learn something new about every day. Like, I have never heard of some of these chili's you are talking about.
I bought myself a mandolin today for citrus ! My Uncle is giving me his cast iron skillet as well. can't wait to make a pineapple upside down cake.
ginger .........rids colds & flu. high in magnesium & relieves muscle pain. reduces inflammation. relieves migraines and headaches, according to my research.

We must have an Ursy party when she gets here. What fun.

Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me.

I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods.

[Ursy]

Originally Posted by Sun

We must have an Ursy party when she gets here. What fun.

Dante I have been looking for a good American made cast iron skillet for years. I had a few years ago and gave them away when I made the move cross country. Little did I know it would be so hard to find something that is not made in China. A good skillet is worth its weight in gold to me.

I love my mandoline and use it for making long linguini like strips of cucumber for salad. Generally cucumber, rice wine vinegar, a little toasted sesame oil, some grated ginger and honey. A few toasted sesame seeds. Then I chill it. It is a nice cool accompaniment to hot and spicy Asian foods.

Ursy party - lol

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

[Sun]

Originally Posted by Ursy

Ursy party - lol

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

I do search for vintage pans. Where are yours made?

The weight of the pans can provide a good workout.

Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes.