Jalapenos I Grew: The Food Thread Part 2

[OmCheeto]

Oooh, I once had one from a friend who bought it at a very expensive store: cored lemon/oranges filled with lemon/orange ice-cream. I should try making that myself sometime
...

I'm thinking now that this is a silly novelty. It's much easier, at home, to just chop up apples and sprinkle them on ice cream.

Your lemon/orange story intrigued me though. I've mixed all manner of fruit with ice cream before, but never citrus fruit.

This morning I had freshly diced orange and greek yogurt for breakfast. :thumbs:

Tomorrow I will dice a lemon and do the same. I might leave some bits with the rinds still attached.

My local sushi bar puts a wedge of lemon like that on top of their amaebi(sweet shrimp on rice roll). At first I thought I was supposed to squeeze the teeny little lemon wedge to get the juice out, but then I discovered you're supposed to eat the whole thing. Very interesting, and wonderful difference.

 

[Monique]

I'm thinking now that this is a silly novelty. It's much easier, at home, to just chop up apples and sprinkle them on ice cream.

Your lemon/orange story intrigued me though. I've mixed all manner of fruit with ice cream before, but never citrus fruit.

This is what it looks like:

Recipe: http://www.myfudo.com/easy-desserts-recipes-lemon-sorbet-italian-lemon-ice/
Great when having guests over for dinner, they'd be impressed with the presentation

 

[Evo]

Street vendors sell those in France. It was more of a granita or sorbet than an ice cream.

Edit: Just read your link, yes, that's what it is.

 

[Monique]

Street vendors sell those in France. It was more of a granita or sorbet than an ice cream.

Edit: Just read your link, yes, that's what it is.

Oh you're right, he got those at a Traiteur and I now realize that's French not Italian Italy is the ice cream country to me, I however have never seen such ice cream presentation in either country.

 

[OmCheeto]

This is what it looks like:

Recipe: http://www.myfudo.com/easy-desserts-recipes-lemon-sorbet-italian-lemon-ice/
Great when having guests over for dinner, they'd be impressed with the presentation

I don't think I have enough Martha Stewart in me to go to that much trouble.

But if I do, I'll find different lemons, as the ones I recently purchased taste like lemon-gasoline.

/me checks label: Meyer Lemons, from Fresno California
note to self:

Street vendors sell those in France. It was more of a granita or sorbet than an ice cream.

Edit: Just read your link, yes, that's what it is.

What the heck is granita?
google google google

Ah ha! Snow cones for adults. That sounds very good.

Watermelon Granita

 

[OmCheeto]

Today at work, I made a salad at the salad bar. They usually have two pre-made "topical" salads. One of today's was a "Masala Salad". It had some things in it that I recognized, so I had some.

But I was puzzled by the word "Masala". I'd only once heard the term before, the title of a movie I've never seen.

I googled it whilst eating my salad today for lunch.

It would appear that there is no definitive "Masala", and the OED seems to confirm what I read in the wiki entry today:

Any of a number of spice mixtures ground into a paste or powder for use in Indian cooking.

Anyways, I just bought the only ingredient I was missing from the recipe I looked at: Chicken.

Wish me luck.

 

[Evo]

For Om.

This is a recipe for an edamame *hummus*.

Ingredients
4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped fresh cilantro
Pita chips, for dipping

Directions
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.

Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.

Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/spicy-edamame-dip-recipe.html?oc=linkback

 

[jtbell]

I've been to Kentucky Fried Chicken only once ever (I think), when my wife and I were traveling last summer and it was literally the only place to eat within walking distance of our motel one evening in Arkansas. But I may visit our local KFC next week to try this:

KFC brings back its fabled Double Down (CNN)

If you don't see anything from me in a while, I'll probably be recuperating in the hospital.

 

[dlgoff]

This was an everyday thing for lunch at my Grandparents place in Arkansas.

Photo courtesy of http://www.cookingforengineers.com/

 

[Evo]

I've been to Kentucky Fried Chicken only once ever (I think), when my wife and I were traveling last summer and it was literally the only place to eat within walking distance of our motel one evening in Arkansas. But I may visit our local KFC next week to try this:

KFC brings back its fabled Double Down (CNN)

If you don't see anything from me in a while, I'll probably be recuperating in the hospital.

Oh, I must get one of those!

 

[Monique]

Made chili cheese nuggets today (for the first time), yummmm! Tasted like they came from the Burger King, only they were a bit floury.. need to improve the recipe.. I think it will become a staple, love that cheesy chilliness.

Current recipe:
Mix grated cheese, green chills, corn starch, coriander leaves, salt, drizzle of water
Roll balls, cover in egg, flour, egg, crumbs
Fry

Also had some great choy sum with garlic and Shao Hsing wine and sticky rice. Accompanying that some Korean spicy tofu with dipping sauce. Recipe of the tofu from this lady: https://www.youtube.com/watch?v=ODgI3A8SmKQ&list=FLc5oO_tUVkd4odiSHpM6ZXw&index=2 (love her :!))

 

[OmCheeto]

...
sticky rice... with dipping sauce... Recipe of the tofu from this lady: https://www.youtube.com/watch?v=ODgI3A8SmKQ&list=FLc5oO_tUVkd4odiSHpM6ZXw&index=2 (love her :!))

OMG! My friend makes this. :thumbs::!)

ps. I love Omma now too.

 

[ZapperZ]

I cooked the complete opposite of the dog-food-disguised-as-teriyaki-chicken that I had earlier. I made beef fried rice with stir-fried vegetables. And I used almost the same type of vegetables in that Evol teriyaki chicken: carrots, sugar peas, and broccoli. The difference being that I have large chunks of broccoli and sugar peas, and they are all still vibrant and crisp.

Zz.

 

[Evo]

Oh! That looks scrumptious!

I saw the Evol food that you bought at the store today. I should tip off the store manager.

 

[drizzle]

That looks yummy Zz!

 

[dlgoff]

I saw the Evol food that you bought at the store today. I should tip off the store manager.

Just give the manager a link Zz's post.

 

[dlgoff]

Scored

This was last year.

https://www.physicsforums.com/showpost.php?p=4369391&postcount=4890

This is this year.

I just came home from the hunt at a newly discovered location. Now to the shower to remove the unwanted parasites.

 

[Evo]

Whoah!

 

[lisab]

Whoah!

My reaction, too!

 

[OmCheeto]

My reaction, too!

My friends and I were at the river a couple of weekends ago. After we were there about an hour, someone, out of nowhere, walked by with a gallon sized zip bag, smiling. It was full of Morels.

Everyone jumped out of their chairs.

We found half a dozen in 5 minutes.

 

[dlgoff]

...I just came home from the hunt at a newly discovered location.

I think I was lucky to find all these morels in this location when I did. Because when I went back today, deer had invaded. Most of the ones I found were under brush and other places that were hard for the deer to get too.

Here's yesterday's find after they've been cleaned (in pot) and today's find (on pizza pan).

 

[OmCheeto]

I think I was lucky to find all these morels in this location when I did. Because when I went back today, deer had invaded. Most of the ones I found were under brush and other places that were hard for the deer to get too.

Here's yesterday's find after they've been cleaned (in pot) and today's find (on pizza pan).

Though it was I who found all the Morels, I never got to taste one, nor have I ever tasted one. I hate this thread.

Made chili cheese nuggets today (for the first time), yummmm! Tasted like they came from the Burger King, only they were a bit floury.. need to improve the recipe.. I think it will become a staple, love that cheesy chilliness.

Current recipe:
Mix grated cheese, green chills, corn starch, coriander leaves, salt, drizzle of water
Roll balls, cover in egg, flour, egg, crumbs
Fry

Also had some great choy sum with garlic and Shao Hsing wine and sticky rice. Accompanying that some Korean spicy tofu with dipping sauce. Recipe of the tofu from this lady: https://www.youtube.com/watch?v=ODgI3A8SmKQ&list=FLc5oO_tUVkd4odiSHpM6ZXw&index=2 (love her :!))

I'm currently steaming my very first attempt at making sticky rice.

I decided, after the first hour of steaming, that I should have googled how to do it.

And after 3 hours, Helen Reddy's song comes to mind:

I am man, I don't really know that much about cooking, I am fallible, I am maaaaannnnnnnn...

Perhaps if I take it out now, and soak it for a bit...

Oh what the hell. Isn't this why god invented pizza delivery?

 

[Monique]

I'm currently steaming my very first attempt at making sticky rice.
[..]
Perhaps if I take it out now, and soak it for a bit...

it helps to thoroughly soak the rice before you steam it.

The first few times I steamed the sticky rice, now I just boil it: put rice in a pan with just enough water to cover it. Bring it to a boil with a lid on the pan, stir once, turn off heat once the boil has been reached and let the rice continue to cook in its steam. Works well and is a lot easier than traditional steaming, where you have to turn the rice to homogeneously cook it.

 

[Lisa!]

​

http://images2.persianblog.ir/506348_yLNk4zTp.jpg

 

[OmCheeto]

it helps to thoroughly soak the rice before you steam it.

The first few times I steamed the sticky rice, now I just boil it: put rice in a pan with just enough water to cover it. Bring it to a boil with a lid on the pan, stir once, turn off heat once the boil has been reached and let the rice continue to cook in its steam. Works well and is a lot easier than traditional steaming, where you have to turn the rice to homogeneously cook it.

Yes. I actually figured most of this out yesterday. After about an hour of steaming the rice in the middle was bone dry. That's when I started googling.

I used to make fabulous rice with your boiling method, but I seem to have lost the touch. It now comes out as either a homogeneous rice flavored brick, or is under-cooked and crunchy.

I bought a 20 lb bag of rice a few weeks ago, so I've plenty of material for experimenting with.

​

http://images2.persianblog.ir/506348_yLNk4zTp.jpg

Pineapple upside down rice?

 

[drizzle]

I can't see lisa's pic :/

 

[OmCheeto]

I can't see lisa's pic :/

I couldn't at first either.
Do a Quote, then a Preview Post.
It might be a bug.
Now I see her image without having to do the the quote/preview thing.
Strange.
Perhaps I'll ask what's going in the feedback section.

 

[Monique]

I can't see lisa's pic :/

Refeshing the page worked for me.

I have a recipe for rice cake, it's a skill to get such a golden brown crust. What are those rounds?

 

[OmCheeto]

Refeshing the page worked for me.

I have a recipe for rice cake, it's a skill to get such a golden brown crust. What are those rounds?

From the shape, size, and lack of hole in the middle, I'm going to guess that those are not pineapple, but tomato slices.

Just a guess of course.

ps. I'm soaking my rice at the moment.

 

[Lisa!]

Those rounds are potato slices!
The color is mainly because of saffron. That also makes the taste better!