The Food Thread part 2

  • Thread starter dlgoff
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  • #76
Lisa!
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Call me racist, but I don't eat fava beans unless they look like this. You don't know what you're missing out on! One you go green, you'll never eat another color bean :biggrin:
fava-beans_url.jpg
You don't cook them?
 
  • #78
OmCheeto
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The ones in the picture are cooked, see recipe: http://mymansbelly.com/2010/04/21/fava-beans-with-manchego-cheese/
I've decided, that I'm going to blame all of you, for getting me fat......

Currently munching on steamed kale, brussells sprouts, green edamame beans, lemon, freshly ground pepper, sea salt, olive oil, and.....

I ate half of the "forever" cheese waiting for everything to cook.

They had no favas.......

ps. The head of cauliflower is in the fridge. :redface:
 
  • #79
dlgoff
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The head of cauliflower is in the fridge. :redface:
Tomorrow's a new day. Just sayin'
 
  • #80
Monique
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I've decided, that I'm going to blame all of you, for getting me fat......

Currently munching on steamed kale, brussells sprouts, green edamame beans, lemon, freshly ground pepper, sea salt, olive oil, and.....

I ate half of the "forever" cheese waiting for everything to cook.
:rofl: Sounds like a healthy meal to me!
 
  • #81
OmCheeto
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Tomorrow's a new day. Just sayin'
So is today. :smile:

It's cooking........

ps. I don't have a zester, so I threw the lemon(I had no lime) rind in the coffee grinder. That kind of worked.

My sea-salt is a bit big, so I threw that in the coffee grinder also.

I did replace the garlic with a bit of onion, as, I had no garlic.

I ignored all proportions, as 1 Tbsp of Cumin would last me about 5 years. Certain veggies, herbs, and spices, seem to overpower my senses.

(I'm that way also with raw Bell Pepper, Celery, and Cilantro. Not a clue why. The three, to me, are spices, and not foods.
Though the first time I actually remember eating Bell Pepper, it was cooked, and filled with some rice and stuff, covered in some sauce, about 30 years ago, in some fancy hotel restaurant in Hawaii. It was incredible. Someone find that recipe!)



Currently nomming on steamed/seared Brussel's sprouts and onions, waiting for the brain to cool.

:smile:
 
  • #82
drizzle
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No pics Om?
 
  • #83
OmCheeto
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No pics Om?
Cooked brains all look alike. :tongue:
It looked just like LisaB's picture.

Though it was a bit on the dry side.
I think I will steam it first next time.

For some reason, I like my Cauliflower and Broccoli either completely raw, or completely steamed. I do not like the middling texture. It's just not right.
 
  • #85
Evo
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For some reason, I like my Cauliflower and Broccoli either completely raw, or completely steamed. I do not like the middling texture. It's just not right.
You don't like them roasted? It's the only way that I will eat them cooked now. :!!) I break them up into individual florets and scatter them on an aluminum foil lined cookie sheet. You can toss them with olive oil, salt and pepper before hand. bake at 400F for 30 minutes or until browned on both sides.

This is also a tasty variation, I find that mixing everything in a bowl first helps evenly coat the florets.

http://www.simplyrecipes.com/recipes/roasted_cauliflower/
 
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  • #86
OmCheeto
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You don't like them roasted? It's the only way that I will eat them cooked now. :!!) I break them up into individual florets and scatter them on an aluminum foil lined cookie sheet. You can toss them with olive oil, salt and pepper before hand. bake at 400F for 30 minutes or until browned on both sides.

This is also a tasty variation, I find that mixing everything in a bowl first helps evenly coat the florets.

http://www.simplyrecipes.com/recipes/roasted_cauliflower/
:bugeye:

I'm out of cauliflower......

Must buy more........

I may be a zombie........

:bugeye:
 
  • #87
lisab
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:bugeye:

I'm out of cauliflower......

Must buy more........

I may be a zombie........

:bugeye:


32 x 7?! good god! You're a lucky caulizombie!
 
  • #88
OmCheeto
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32 x 7?! good god! You're a lucky caulizombie!
22 x 3 x 5

Must get more cauliflower........ :bugeye:

I can taste Evo's recipe, without even having eaten it...... :bugeye:

Roasted parmesan, garlic, olive oil, and brains...... :bugeye:


On a zombie side note, I'm friends with an italicized PF'er, who posted this the other day on FB:

pf.dead.daves.apple.sorbet...yowser.jpg

cored out apple, filled with sorbet. frozen.

I have two halves freezing, as I type.

Although his used sorbet, I replaced mine with frozen Greek yogurt.
 
  • #89
Monique
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On a zombie side note, I'm friends with an italicized PF'er, who posted this the other day on FB:

pf.dead.daves.apple.sorbet...yowser.jpg

cored out apple, filled with sorbet. frozen.

I have two halves freezing, as I type.

Although his used sorbet, I replaced mine with frozen Greek yogurt.
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 :smile:

I bought some ramekins today, does anyone have a good recipe either sweet or savory (no meat) to bake in them?
 
  • #90
OmCheeto
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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 :smile:
My apples ended up being too thick to eat frozen. I'll have to pick up a melon baller tool. I'm guessing you want no more than 1/4 inch of apple flesh, which is impossible to do with a paring knife. All was not lost though. I ate the yogurt, and then baked the apples.
 
  • #91
OmCheeto
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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 :smile:
...
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.
 
  • #92
Monique
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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:
ItalianLemonice.jpg


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 :biggrin:
 
  • #93
Evo
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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.
 
  • #94
Monique
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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 :smile: Italy is the ice cream country to me, I however have never seen such ice cream presentation in either country.
 
  • #95
OmCheeto
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This is what it looks like:
ItalianLemonice.jpg


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 :biggrin:
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: :yuck:


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
 
  • #96
OmCheeto
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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:

OED said:
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.
 
  • #97
Evo
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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
 
  • #98
jtbell
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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. :uhh:
 
  • #99
dlgoff
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  • #100
Evo
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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. :uhh:
Oh, I must get one of those!!
 

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