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Old 04-03-2021, 04:55 PM   #1
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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
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Old 04-03-2021, 05:06 PM   #2
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Fun questions to answer...

1. Finish this sentence: To me cooking is....
2. What is always in your fridge? Can be more than one item
3. What is your kitchen tool that you can't live without?
4. Did you discover any new techniques or foods during the lock down?
5. What food says "home" to you?
6. What is your if- I-only-had-one-left meal?
7. What is your favorite style of cooking do you use the most?


Go ahead
just copy and share your answers.
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Old 04-03-2021, 05:23 PM   #3
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Fun questions to answer...

1. Finish this sentence: To me cooking is....being creative. Taking what you have and creating something that tastes good.
2. What is always in your fridge? Can be more than one item butter, cream, garlic, fresh veggies and fruit, oh and a jalapeno
3. What is your kitchen tool that you can't live without?my knives and bamboo cutting board
4. Did you discover any new techniques or foods during the lock down? one mug brownie
5. What food says "home" to you?Toll House chocolate chip cookies. My Mom always made them.
6. What is your if- I-only-had-one-left meal? fish tacos and ice cream
7. What is your favorite style of cooking do you use the most?anything hot and spicy. Mexican, Asian. I was just saying to the girls at work...I hope that I don't get arthritis so bad in my hands or that I could never have spicy food ever again!


Go ahead
just copy and share your answers.
your turn...
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Old 04-03-2021, 07:48 PM   #4
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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?

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Old 04-04-2021, 12:39 AM   #5
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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.
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Old 04-05-2021, 08:10 PM   #6
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.

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.
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Old 04-06-2021, 11:56 PM   #7
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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.
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Old 05-23-2021, 05:47 PM   #8
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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.
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Old 05-23-2021, 07:15 PM   #9
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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.
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Old 06-05-2021, 09:56 AM   #10
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Quote:
Originally Posted by Orema View Post
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.
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 😁
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Old 06-05-2021, 09:59 AM   #11
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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.
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Old 06-05-2021, 10:04 AM   #12
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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
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Old 06-05-2021, 10:08 AM   #13
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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.
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Old 06-05-2021, 10:53 AM   #14
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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 😁
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.
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Old 06-15-2021, 02:25 PM   #15
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Almost summer!

It's time for snacks/treats to cool us down. I recently bought a popsicle mold, the shape of watermelon slices. First time I made some, they were as solid as an ice cube. I wanted a fruit bar!

WHY IS IT CALLED A POPSICLE?
It seems so fitting that the first popsicle was invented by an 11-year-old boy, Frank Epperson. In 1905 he left a cup filled with water, soda powder, and a wooden stick for stirring, outside on his porch. It was a very chilly night in Oakland California and he woke to a frozen treat! The rest is history!


FRUIT BASED POPSICLES
Choose ripe and juicy fresh fruit and berries to puree in a blender. Make your own fun flavor combinations! Here are some suggestions.

Mango
Pineapple
Strawberries
Blueberries
Raspberries
Honeydew
Cucumber
Orange
Banana
Watermelon
Papaya

Add in a liquid and a sweetener. Juice or water both work as a liquid for fruit-based pops. For sweetener, add honey, sugar or stevia to the mix

CREAM BASED POPSICLES
Cream-based pops are also delicious. Use a base like heavy cream, yogurt, almond milk, or coconut milk.

FREEZING
Popsicles will take about 8 hours to fully freeze. It’s best to leave them overnight to have enough time to properly freeze.

HOW TO UNMOLD A POPSICLE
This part can be a little tricky and the last thing you want are broken popsicles after you have waited all night for them to freeze!

The best way to remove the popsicles is to run the bottom of the mold under warm water for about 2 minutes.

Gently pull on the popsicle stick to remove. If it still feels hard to get out, run the mold underwater again. It will come out pretty easily when it’s ready.


I'm going to try this blueberry creamsicle.
My version:
Heavy cream, honey, a little vanilla. Swirl that up in my smoothie maker. Pour into molds and drop in (lots) blueberries.
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Old 08-02-2022, 08:17 AM   #16
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A cup a joe is good for more than just a pick-me- up. New studies from the American College of Cardiology show that drinking two to three cups of coffee a day may benefit your heart too. Plus, coffee beans contain compounds that can boost metabolism and improve insulin sensitivity. So go grab a refill!

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Old 08-04-2022, 08:00 PM   #17
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Originally Posted by Gemme View Post
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!
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Old 08-04-2022, 08:20 PM   #18
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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
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Old 08-08-2022, 07:39 AM   #19
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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.
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Old 08-24-2022, 04:17 AM   #20
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Default 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.
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