Discussion Topic |
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| Messages 1 - 631 of total 631 in this topic |
survival
Big Wall climber
Terrapin Station
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Topic Author's Original Post - Aug 16, 2013 - 07:51pm PT
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Chaz
Trad climber
greater Boss Angeles area
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Aug 16, 2013 - 07:54pm PT
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Nice, Survival!
My Haberneros had just started turning orange when I left last Monday. ( I'd been cooking with the green ones for a month or so )
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Aug 16, 2013 - 07:56pm PT
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Sweet!
I'm buried under the damn things....
I'm making relish so my buddy can make his magic secret tacos.
For Ghost!
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Brandon-
climber
The Granite State.
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Aug 16, 2013 - 07:57pm PT
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Food porn is supposed to involve bacon.
Nice peppers.
Question; my habanero plant is growing well, flowering, but won't produce. Any idea why?
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Aug 16, 2013 - 08:08pm PT
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Brandon, do the flowers fall off?
The pollen in chile flowers becomes sterile at about 95 degrees. When this happens, the plant drops the flowers since they're of no use. During really hot stretches my plants do not set any pods. Growers in places like Texas get very little pod set in June and July because of the heat. You can try moving them to shade if they're in pots, if they're in the ground you'll just have to wait for the temperatures to drop.
Here's a good list of reason for flowers dropping:
1. Day temp too high >95F
2. Night temp too low <65F
3. Too much nitrogen fertilizer
4. Too much water
5. Low light levels (reduces fertility).
6. Very low humidity (reduces fertility)
7. Poor air circulation (air circulation contributes to pollination).
8. Lack of pollinating insects.
9. Size of pot
10. Too much mineral in feedwater.
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nature
climber
Boulder, CO
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Aug 16, 2013 - 08:23pm PT
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Brandon-
climber
The Granite State.
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Aug 16, 2013 - 08:29pm PT
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Survival, my habanero is in a pot. I moved it around and watered it like it's potted neighbors, the jalapeños, who are thriving and producing really well.
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MisterE
climber
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Aug 16, 2013 - 08:36pm PT
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perswig
climber
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Aug 16, 2013 - 08:38pm PT
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Bonus of the dog walk yesterday.
Dale
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nature
climber
Boulder, CO
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Aug 16, 2013 - 08:40pm PT
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nature
climber
Boulder, CO
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Aug 16, 2013 - 08:41pm PT
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Chaz
Trad climber
greater Boss Angeles area
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Aug 16, 2013 - 08:42pm PT
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Macaroni and cheese pizza seems like something really decadent. All us kids love macaroni & cheese. And who doesn't like pizza?
The dough, after two rises, in a 14" Dutch Oven:
Add mozzarella cheese:
Some Crema Mexicana:
Macaroni ( cooked, 1 1/2 cups dry, before cooked ):
And it's time to cook:
Don't open the lid for a good 35 minutes, maybe 40.
But about three minutes before it's done, dump a couple handfuls of regular cheddar cheese on it. When the cheese melts, it's Pizza Time!
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nature
climber
Boulder, CO
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Aug 16, 2013 - 08:47pm PT
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Kudos to the dutch oven work.
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Elcapinyoazz
Social climber
Joshua Tree
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Aug 16, 2013 - 08:48pm PT
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The only reason I watch Food Network:
Dinner is served, get it while she...I mean it's, hot.
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S.Leeper
Social climber
somewhere that doesnt have anything over 90'
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Aug 16, 2013 - 08:54pm PT
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oh jesus my mouth is watering right now.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Aug 16, 2013 - 09:44pm PT
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Brandon, my pro says probably calcium, but too late for this year.
He also says you need a Panamanian girlfriend, PROBLEM SOLVED!
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Peter Haan
Trad climber
Santa Cruz, CA
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Aug 16, 2013 - 10:12pm PT
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Wonderful, and much thanks. Gorgeous.
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nature
climber
Boulder, CO
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Aug 16, 2013 - 10:18pm PT
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Chaz
Trad climber
greater Boss Angeles area
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Aug 16, 2013 - 10:21pm PT
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If food is porn, this is where you get your bedroom toys.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Aug 16, 2013 - 10:28pm PT
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Oh, you guys are killing me, as usual!
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MisterE
climber
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Aug 16, 2013 - 10:33pm PT
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Being the cook of the house, this is my kind of thread!
The rare Copper River Salmon showed up at our local Ralph's a month or so ago - I threw down for the good stuff.
Marinated in lemon, butter and sesame vinaigrette, slow-broiled, garnished with basil and served with rice and swiss chard/peas:
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nature
climber
Boulder, CO
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Aug 16, 2013 - 10:56pm PT
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In early 2007 Jello declared my food photos the most scrumptious on SuperTopo.
From that SushiFest was born.
jus' sayin'
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S.Leeper
Social climber
somewhere that doesnt have anything over 90'
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Aug 16, 2013 - 11:01pm PT
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didn't know that.
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nature
climber
Boulder, CO
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Aug 16, 2013 - 11:50pm PT
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Yes. True story. Jeff Lowe inspired SushiFest.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 17, 2013 - 04:21am PT
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Seriously deranged salad using simple ingredients from the garden and orchard and Grocery Outlet...we have no Trader Joe's. Raley's Market is way out there on Yosemite and more expensive than I want.
Beets from the Pickle Lady at the Farmers' Market are dear enough at $15 a quart.
Spicy-flavored Hmong carrots fermented one month with the last of the beets. They've acquired the purple coloration in their skins and a sharper taste.
Cut-up Romas, chopped celery, and the few beets left in the jar.
Bargain-brand Western Dressing, maybe three or four tablespoons.
Half a can of medium black olives.
A plate of pepper jack chunks and a glass of malbec.
It's solid gazpacho with real zing. No hot sauce, just the pepper jack cheese is fine.
Well, nita?
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ydpl8s
Trad climber
Santa Monica, California
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Aug 17, 2013 - 11:00am PT
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From a little place down next to the tracks in Alamosa Colorado - The El Charro Cafe
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Chaz
Trad climber
greater Boss Angeles area
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Aug 17, 2013 - 11:08am PT
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THAT'S a combo plate!
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Aug 17, 2013 - 09:46pm PT
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Melissa
Gym climber
berkeley, ca
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Aug 17, 2013 - 10:55pm PT
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Ghost
climber
A long way from where I started
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Aug 17, 2013 - 11:24pm PT
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Okay, I'll play.
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Reilly
Mountain climber
The Other Monrovia- CA
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Aug 18, 2013 - 12:16am PT
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Survival, I'd post up some pictures of Native Alaskan Stinkhead but, well,
I don't want to get banned.
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stevep
Boulder climber
Salt Lake, UT
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Aug 18, 2013 - 12:20am PT
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Can we go back to the pictures of Giada?
Seriously, it all looks extremely good. Sadly, I saw this thread too late to post the pics of the rotisserie chicken I did on the grill tonight. So easy...so good.
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MisterE
climber
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Aug 18, 2013 - 12:57am PT
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Mmmm...Paella - order 1/2 hour before the rest of the diners if you want to eat together.
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Chaz
Trad climber
greater Boss Angeles area
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Aug 20, 2013 - 12:51pm PT
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Breakfast of Champions ( or bartenders )
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bob
climber
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Aug 20, 2013 - 01:03pm PT
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Food = everyday art. I love it. Inspiring pics.
I'll take what MisterE is having!
Bob J.
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guido
Trad climber
Santa Cruz/New Zealand/South Pacific
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Aug 20, 2013 - 03:55pm PT
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Fruits de Mer New Zealand
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nature
climber
Boulder, CO
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Aug 20, 2013 - 04:11pm PT
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Fritz
Trad climber
Choss Creek, ID
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Aug 20, 2013 - 04:58pm PT
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jonnyrig
Trad climber
formerly known as hillrat
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Aug 20, 2013 - 05:07pm PT
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It's all making ne hungry. Time for lunch!
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 24, 2013 - 11:53am PT
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Food and porn, two ways to a guy's heart.
Here's breakfast for some guy who's been up all night editing photos.
Last night's Riga Tony & pasta sauce. Reheated in the Mike Crow Wave.
Add some generously-sized chunks of Mort Gage Lifter Tom Ate Toes.
Add some Pepper Jack.
Add an end from a fresh Sweet Belle Pepper, looking suspiciously like a boob.
Adorn it with more pasta sauce so it resembles a mountain with glaciers.
Nouvellish, what? But in a manly way...
Don't forget the Mal Beck, cut with bottled, refrigerated water from Fern Spring.
If I had a Speckled Trout, it would be presented, as well, though I would prefer a small swordfish fillet, topped with BACON, since I'm fantasizing.
The tomato and the pepper are from this guy Joe, down at the Farmers' Mkt.
There were beautiful Tuscan cantaloupes and some real fine pickled carrots, more Roma tomatoes than anyone would ever need, fresh-baked Italian breads--who's got the money for this fare? Not I, saith the Mouse.
Bone a Petite.
Marlow, your stew sounds so marvelous! And it has such a rustic vibe, too! I might try that with some left-over cat meat. :)
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Steve Grossman
Trad climber
Seattle, WA
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Aug 24, 2013 - 02:20pm PT
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In the course of preparing for the Granitica Festival in Prescott last October Mimi, Mark Axen and I were looking into the origin of the name Magnolia Thunderpussy and found more than we bargained for!
Not just a restaurant in Boulder, SHE was a Bay Area institution.
http://en.wikipedia.org/wiki/Magnolia_Thunderpussy
I am sure that guido has ordered at least one Montana Banana along the Way!
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Norwegian
Trad climber
dancin on the tip of god's middle finger
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Aug 24, 2013 - 02:24pm PT
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Steve Grossman
Trad climber
Seattle, WA
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Aug 24, 2013 - 02:26pm PT
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Might be goin' to hell in a bucket, babe...but at least I'm enjoying the PIE!
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Norwegian
Trad climber
dancin on the tip of god's middle finger
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Aug 24, 2013 - 02:29pm PT
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a salute to digestion,
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 3, 2013 - 12:33pm PT
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Great pizza photo Weeg, the other one, not so much......
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Brandon-
climber
The Granite State.
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Weeg, your wife is a doppelgänger of my good friends wife, Marissa. It's uncanny.
Cheers.
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susan peplow
climber
Joshua Tree, CA
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Went East Side last week......had this a few times......delicious!
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Reilly
Mountain climber
The Other Monrovia- CA
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End of discussion...
It's a damn shame it doesn't come in a foil pouch for backcountry use.
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Marlow
Sport climber
OSLO
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Food porn?
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 3, 2013 - 01:50pm PT
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Habanero relish anyone?
Conchinita Pibil Pork!
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 3, 2013 - 02:01pm PT
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Curry Leaf Black Pepper Chicken!
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MisterE
climber
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A 3 night dinner retrospective @ casa Wolfe/Vasquez:
Tuesday - Pizza:
Wednesday - Stir-fry:
Thursday - fajitas:
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WBraun
climber
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Damn .... food comes from the ground.
I thought it was made in factories in China by Samsung Apple IBM Toyota etc ........
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MisterE
climber
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The left-overs aren't bad either! <o
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TGT
Social climber
So Cal
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TGT
Social climber
So Cal
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really belongs over here.
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MisterE
climber
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You just ruined corn pone for me - thanks.
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covelocos
Trad climber
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Heirloom tomatoes fresh off the vine.
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Darwin
Trad climber
Seattle, WA
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A quick and dirty aroz con pollo with our garden tomatoes. To my mind it's not really paella without seafood.
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drljefe
climber
El Presidio San Augustin del Tucson
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Sep 11, 2013 - 11:30am PT
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Chaz
Trad climber
greater Boss Angeles area
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Sep 11, 2013 - 12:14pm PT
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Carls Jr is selling Pop Tart Ice Cream Sandwiches.
I've never had one, so I can't say if they're any good. I'm not a dessert kind of guy. ( their chicken strips are pretty damn good though, for a fast food place )
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Leggs
Sport climber
Tucson, AZ
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Sep 11, 2013 - 03:27pm PT
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That is so odd...
in the 4 yrs I've worked at the non-profit, I've never purchased anything out of the vending machine.
Arrived at my office... starving!
Purchased the only Pop Tart (blueberry) in the case...
Hadn't had a Pop Tart since my Pickle was tiny.
They haven't changed much!
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MisterE
climber
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Sep 11, 2013 - 06:37pm PT
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Last night:
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Sep 11, 2013 - 10:32pm PT
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MisterE
climber
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Sep 11, 2013 - 11:43pm PT
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Tonight:
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lepton
Social climber
Gabacholandia, USA
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Sep 12, 2013 - 02:55pm PT
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lepton
Social climber
Gabacholandia, USA
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Sep 12, 2013 - 10:30pm PT
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Paneer aloo matar with Jeera rice
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Ghost
climber
A long way from where I started
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Sep 13, 2013 - 12:54am PT
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I wanna eat at Lepton's house!
But in the meantime...
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 13, 2013 - 01:27pm PT
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Oh Ghost, the tales I could tell you about Lepton's house.....
That ENORMO-FAMALE, was near 10lbs. A single tamale big enough to feed six, I sh#t you not! I helped roll and maneuver that big dog around, so I know how huge it was.
And for you my man, the supply of Hatch chile in N. CA. has been great this year, so Lepton built me a roaster out of stuff I had around here.
I've been roasting like a madman!
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Ghost
climber
A long way from where I started
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Sep 13, 2013 - 01:39pm PT
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Bruce that photo of the Green Egg on the deck could have been taken at our place -- Green Egg on wooden deck,same same.
Limited access to my photos right now, but I did take this pic this morning just before leaving the house:
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 13, 2013 - 01:47pm PT
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You've got a Green Egg too?! They're awesome aren't they?
Well, mine's XL bro!
Hey, I tried to send your book Vortex with Lepton, but he was on his bike and didn't have room for a hardback, so maybe he'll read it when he is here next.
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lepton
Social climber
Gabacholandia, USA
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Sep 13, 2013 - 01:59pm PT
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Hey Ghost! I don't have a house, but send me your address and I'll ride up there and make you all dinner.
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Chaz
Trad climber
greater Boss Angeles area
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Sep 13, 2013 - 02:28pm PT
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Killer chile roaster there, Survival.
I've got a leftover roll of that rat-wire at home. I'll see what I can do with it next week.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 13, 2013 - 02:40pm PT
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Ghost, he's not kidding. He rode 10,000 miles on that damn bike this year!
He might melt in that rain up there though.
Chaz, invite Lepton over to cook for you and he'll build you a roaster.
He's good, HOH MAHN!!
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k-man
Gym climber
SCruz
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Sep 13, 2013 - 02:40pm PT
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Don't forget to brush your teeth after eating that plate of food!
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Ghost
climber
A long way from where I started
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Sep 13, 2013 - 11:10pm PT
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You've got a Green Egg too?! They're awesome aren't they?
Makes the impossible possible. Best cooker on the planet.
We've since moved it to the lower deck, but no photos yet
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Ghost
climber
A long way from where I started
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Sep 13, 2013 - 11:29pm PT
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And since there seems to be a recurring pizza theme, here's my contribution
I keep a sourdough starter, and make sure there is always pizza dough available (it just gets better and better the longer it sits in the fridge).
But I'm just the dough-dude. When it's time to make pizza, Mari takes over and dreams up... Well, it's different every time. Salt cod and black olives? Artichoke pesto, roasted garlic, thin-sliced potato? Shroom du jour and last night's leftover roast lamb? Whatever. It's always amazing.
Thin crust, little or no cheese, and topping to die for.
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wbw
Trad climber
'cross the great divide
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Sep 13, 2013 - 11:53pm PT
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These babies are just a few minutes' swim in a boiling pot of water away from being food.
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lepton
Social climber
Gabacholandia, USA
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Sep 14, 2013 - 12:17am PT
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Fajitas de chivo. Everything on the dinner plate was grown next to the tree I sleep under...even the goat. So much good food in Merced!
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Ghost
climber
A long way from where I started
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Sep 16, 2013 - 12:14am PT
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Wayno
Big Wall climber
Seattle, WA
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Sep 16, 2013 - 03:26am PT
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"Food is the enemy"
a quote from a fellow cook that I worked with a ways back. Skip was a big Norwegian biker. They found his body on the Tulalip reservation, hacked up by some rival bikers.
brink back the titties.
food porn is so wrong.
;^)
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Sep 18, 2013 - 12:16am PT
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Bueno, Wayno, and it sounds like you might could be happier with PRONS?
You know, shwrimps. Don't git me started, Forris.
Better just go with these, Senor Wayno.
They kept Mouse running all evening. I dined at la Cotija and the time?
"Four o'clock and twenty minutes...eggs ackley."
So much good food in Merced. Right on, Lepton!
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MisterE
climber
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Sep 18, 2013 - 12:19am PT
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I got Big Green Egg envy, FYI...
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Wayno
Big Wall climber
Seattle, WA
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Sep 18, 2013 - 01:50am PT
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Yur talkin my lingo , Mouse.
Un Taco , un tabacco.
Sparkit, carnal.
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Ghost
climber
A long way from where I started
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Sep 18, 2013 - 02:04am PT
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Loomis
climber
Svět
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Sep 18, 2013 - 04:07am PT
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GMO free, Quinoa Kale salad.
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Chaz
Trad climber
greater Boss Angeles area
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Sep 18, 2013 - 08:17pm PT
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I've been eating some damn good cheeseburgers up and down the West Coast for the past month, but nothing says "welcome to California" like a trip to In 'n' Out.
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MisterE
climber
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Sep 18, 2013 - 10:48pm PT
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Chaz, "Food Porn" was never more accurately conveyed.
I am repulsed and attracted.
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Ghost
climber
A long way from where I started
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Sep 18, 2013 - 10:55pm PT
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I am repulsed and attracted.
Gross. I am just repulsed.
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Chaz
Trad climber
greater Boss Angeles area
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Sep 18, 2013 - 10:59pm PT
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I'm going back for more tonight. The In 'n' Out's a short walk from where I'm staying.
It's National Cheeseburger Day. Just doing my patriotic duty.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Sep 18, 2013 - 11:16pm PT
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To quote somebody, "To he who eats his own eats and leaves mine alone, I raise a glass."
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perswig
climber
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Sep 25, 2013 - 08:10pm PT
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Bring your sweet tooth.
Dale
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Gary
Social climber
Desolation Basin, Calif.
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Sep 25, 2013 - 11:13pm PT
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The John Holmes of Food Porn:
Pepin rules.
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maldaly
Trad climber
Boulder, CO
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Sep 26, 2013 - 01:05am PT
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Nice try (except for Nature) guys but here's a real paella. Cooked on a big green egg no less:
Mmmmmmm
Mal
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Gary
Social climber
Desolation Basin, Calif.
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Sep 26, 2013 - 10:11am PT
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Looks great! I've never been able to make a good paella for some reason.
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maldaly
Trad climber
Boulder, CO
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Sep 26, 2013 - 01:20pm PT
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Gary,
Here's the best recipe for paella I've found:
http://www.tienda.com/recipes/paellamixta.html
Notes:
You don't need a paella pan if you have a big iron skillet. Do not use a non-stick pan. The best part of paella is a crust, or socorat, that forms on the bottom of the pan. Paella pans are cheap so buy one if all you have is non-stick.
Use real calaspara rice. Don't try to fake it with Aborrio or long grain rice. Bomba and "Paella" rice are available at Whole Foods and Sur la Table.
Use Spanish choriso. IT has a very different flavor than Mexican choriso. The choriso the make at Whole Foods is a Spanish version and works well.
Jamon Serrano is hard to find in the US. I've used the speck from the whole foods deli with good results.
Spanish Smoked Paprika is key. Don't use the tasteless stuff that is commonly available. Whole Foods carries the Spanish Pimentón la Vera.
Lobster tails add a nice touch and great optics. I buy the frozen ones from Sprouts markets because they are cheap.
Roasted Piquillo Peppers are great but the regualar roasted red peppers you can find in the Italian section of markets work great. Or, if a Whole Foods near you has a deli bar, the roasted red peppers there are perfect.
Good luck and post up some photos when you're done.
Mal
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Gary
Social climber
Desolation Basin, Calif.
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Sep 26, 2013 - 01:27pm PT
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Thanks, Mal. Hopefully I can try that this weekend.
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maldaly
Trad climber
Boulder, CO
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Sep 26, 2013 - 01:39pm PT
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Gary,
One thing I forgot:
The recipe calls for strong Chicken Broth. To amp it up, pour in 1-2 small bottles of clam juice. Mmmmm.
Mal
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 26, 2013 - 01:51pm PT
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Wow Mal, did you just dis everyone's food except you and Nature's?
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Ghost
climber
A long way from where I started
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Sep 26, 2013 - 02:04pm PT
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Wow Mal, did you just dis everyone's food except you and Nature's?
And if so, we've got a problem, cuz there's no way Nature would eat Mal's food (there's all kinds of chicken and sausage in that paella). I'm confused.
And hungry -- that paella does look tasty.
And also sorry there were no cameras in action Tuesday night when we fed some of the Seattle ST crew who had come over to make fun of me for being old. It was a fine feast.
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Brandon-
climber
The Granite State.
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Sep 27, 2013 - 09:48am PT
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Not sure if it'll be worthy of the term 'food porn', but I've got a hot date at a Nepalese restaurant tonight.
Never eaten Nepalese/Himalayan food before, pretty stoked.
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lepton
Social climber
Gabacholandia, USA
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Paella Schmaella!!! Big pan full of boiled rice and sea critters: big deal.
Look at what's happening in Merced. All made from soil and sunshine! Yosemite is the gateway to Merced, ya know.
Persian Pumpkin Kuitereh with soft, piping hot Roti
Autumn veggies...cabbage, red potatoes, chiles and carrots braised in butter and tomato topped with pan seared turkey thigh and spice.
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anita514
Gym climber
Great White North
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nakaochi before:
and after:
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Bluelens
climber
Pasadena, CA
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Made this recipe from HoppingRabbitFarm website, thanks Hopping Rabbit for the Facelift produce fundraiser for YCA.
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Bluelens
climber
Pasadena, CA
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Cold morning breakfast ritual.
Buttermilk is the secret. Joy of Cooking buckwheat pancake recipe. I stash the leftovers in ziplocs. Freeze or fridge. I cook a pound of Wellshire Farms thick sliced bacon on sheet pans in the oven. Store in a ziploc.
Reheat in toaster oven. Post a half slice of cooked bacon atop one of yer cakes in the toaster oven. Place yer plate atop the toaster oven to get warm. Warm yer maple syrup in its glass bottle in an inch of water in a little pot on the stove.
Later use the warm water to wash the plate. Off to work!
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MisterE
climber
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Wow Mal, did you just dis everyone's food except you and Nature's?
Nah, just the Paella wanna-be's apparently.
LOL.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Oct 13, 2013 - 12:03pm PT
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Sunday morning breakfast at Mom's was special.
Evel skeevers. Cranberry/sausage cornbread surprise. Cordon bleu trout for brunch.
I loved to watch Harrison cook at Facelift. He's one great camping chef.
Here's my frittata.
Lepton, there is no gateway here, lately.
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Bluelens
climber
Pasadena, CA
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Oct 28, 2013 - 08:53pm PT
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Savory bread pudding with kale, gruyere, onion, bacon and shallot
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Oct 31, 2013 - 04:49pm PT
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I like goobers with my fries and Happy Burger.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Oct 31, 2013 - 04:57pm PT
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Persian, for Lepton.
I wish I had a picture of the meal I came home to last night.
I'm still full.....
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Ghost
climber
A long way from where I started
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Nov 17, 2013 - 05:27pm PT
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For Survival -- beautiful November afternoon, and the egg is enjoying the sun in its new nest.
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Lanthade
climber
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Nov 17, 2013 - 06:43pm PT
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2nd through 4th pies I've ever made. Pecan, Pumpkin, Apple.
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Ghost
climber
A long way from where I started
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Nov 18, 2013 - 05:02pm PT
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NutAgain!
Trad climber
South Pasadena, CA
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Nov 18, 2013 - 05:46pm PT
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I'm going to have to go old-school and use words rather than pictures.
Juicy quinoa seeds are bursting in my mouth, bathed in a mixture of pan-glazed celery and carrots, arugula, spinach, and sun-dried tomato chicken sausage bits. A hint of sesame oil brings it all together. I am just swallowing the last satisfying bits from my second large bowlful, feeling pleasantly full, but without the bowling ball in my gut that would accompany a similar volume of pasta.
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Ghost
climber
A long way from where I started
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Nov 21, 2013 - 12:33am PT
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I'm going to have to go old-school and use words rather than pictures.
You could do even more with your words -- like post up the recipe. It sounded really good.
But back to pictures... That turkey a couple of posts above was okay. Not my favorite food, but okay. But, of course, the real purpose of roasting a turkey is to have leftovers. Leftover turkey is one of the finest jumping-off points for a good meal, and here are some of the Seattle Supertopo crew after a meal that started with leftover turkey and is about to devolve (ascend??) to lime-curd pie.
And 24 hours later, I'm sitting here typing this, totally stuffed with Mari's latest creation. A variation on the old Dauphinoise potatos -- with celery root, chanterelles, prosciutto, roasted garlic, gruyere... An out-of-the-park home run on a cold cold night.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Nov 21, 2013 - 01:27am PT
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Way to go Ghost!
I didn't even take a pic of the incredible posole I made today, but that's ok, it's not the most showy food.
But the magic I eased in there today? You can't take a picture of that anyway...HA!!
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Ghost
climber
A long way from where I started
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Nov 21, 2013 - 11:52pm PT
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I didn't even take a pic of the incredible posole I made today, but that's ok, it's not the most showy food.
But the magic I eased in there today? You can't take a picture of that anyway...HA!!
So true. The potato, celery root, and chanterelle gratin in the photo above your quoted post was unbelievably good. But when you look at the photo, it could be library paste garnished with dog sh#t. The well-used pots, and the tile around the old stovetop lend the photo a warm & cozy air, so even though the food in the dish is white stuff with brown stuff on top, you are predisposed to think "Yum!!!"
In a previous incarnation I ran a graphic design studio, and worked with a lot of very good photographers, one of whom specialized in food. It's the most difficult sub-specialty in the photo business. So yeah, the photos posted in this thread aren't ever going to make it into cookbooks or onto billboards, but the magic shines through in a way that is completely missing from a lot of professional food photography.
Keep posting up. Food is magic, and to channel eKat, we gotta keep the magic alive.
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nature
climber
Boulder, CO
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Nov 25, 2013 - 10:53am PT
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 25, 2013 - 11:11am PT
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Pow! Right in the pie hole!
Is that a 'phantom' image in your chair, Ghost?
Sandwiches for days, campers!
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nature
climber
Boulder, CO
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Nov 25, 2013 - 11:17am PT
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nice duct taped finger....
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 25, 2013 - 11:55am PT
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Throwpie got a cranberry heart for that!
He stepped right into my hand as it was going forward with the ordnance.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 30, 2013 - 12:47am PT
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Mo' magic.
My first casserole, EVER!
A major success, it's delish, there's lots, and it was easy as fly swatting to make. Easier. I'm looking forward to this left-overs lottery for lunch manana. And probably Sunday.
No spices involved other than liberal Wo Sauce in the mix, and the jalapenos in the cheese on the surface, added in the last eight minutes.
I was trying for a nouvelle cusisinery-like sunset, but all I got was a lame handprint-lookin' dealie.
Yep. Left-overs. In the top five best things about Thanksgiving.
Broncho Billy swears you should check it out! Joe Bob, of course, he's gonna say, "No, go to the drive-in."
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Chaz
Trad climber
greater Boss Angeles area
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Whipped together some leftovers.
Huevos rauncheros
Damn, that was good.
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 22, 2014 - 11:03pm PT
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Can't remember whether this was appetizers or dinner... I'm pretty sure some rosemary potatoes came after this. Oh yeah, some turkey broth kale/carrot/celery soup too. Making myself hungry... need to go shopping right now, this was from a different night. Wish it was right now!
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Chaz
Trad climber
greater Boss Angeles area
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Jan 30, 2014 - 12:46am PT
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Chicago style deep-dish pizza night.
Crust:
Toppings:
Time to cook:
Time to eat:
( I managed to flop it out of the oven without making too big of mess )
I followed a recipe I found on-line ( http://www.pizzamaking.com/dkm_chicago.php ) almost exactly, which is unusual for me. I even weighed out the ingredients. Only thing I did different was instead of rising the dough in the fridge overnight - like the recipe calls for - I put the dough in the dehydrator at 110 for a couple hours to rise. Otherwise I wouldn't have gotten anything to eat until about this time tomorrow.
Next time, I'll add garlic to the tomatoes - a bunch of it. And I'll find some already-sliced Mozzarella, because slicing that stuff is a real pain.
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 30, 2014 - 12:47pm PT
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mmmm.... pizza. Replace the pepperoni with sausage & mushrooms, and then invite me over!
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 30, 2014 - 12:50pm PT
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Last night's experiment: polenta, braised in a sweet and savory pan-asian melange, topped with sauteed kale and winter vegetables.
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Chaz
Trad climber
greater Boss Angeles area
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Whipped some leftovers into a Mexican Pizza tonight.
The crust:
The crust was a Chicago deep-dish style I found online ( http://www.pizzamaking.com/dkm_chicago.php ),
except I substituted a heaping half-cup of corn Masa ( the stuff you make corn tortillas from ) for an equal weight of flour. ( yeah, I weighed everything out on a scale that figures baker's percentages automatically ) I was shooting for a corn tortilla taste with a pizza crust texture.
A few hours, and two rises later, we got dough:
Toppings:
Leftover beans ( from the recipe here: http://www.supertopo.com/climbing/thread.php?topic_id=2306421&msg=2307215#msg2307215 ) :
Colby Longhorn cheese, and some Crema Mexicana ( a heavy sour cream that holds up under baking a hell of a lot better than regular gabacho "Daisy" or equivalent sour cream ) :
Leftover ground beef taco meat:
I dribbled some Bufalo Clasica taco sauce on the meat, layed down a layer of grated Mozzarrella ( it IS a pizza ) and added roasted and peeled New Mexico chiles on top ...
... before covering the whole works with burning charcoal:
After almost an hour, it smelled like it was done.
( DON'T ever lift the lid to check a Dutch oven. You'll lose all your heat. You cook by smell. If it smells like it's cooking, it's cooking. If it smells like it's done, it's done. If it smells like it's burnt, well, it's burnt, and you should have pulled it when it smelled like it was done )
Looked like it was done, too:
1/8th with leftover rice ( careful, plate is hot ) :
( serving suggestion )
This turned out good. I'll make it again.
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Moquah
Trad climber
Carson City Nevada
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That Polenta looks amazing!!
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Chaz
Trad climber
greater Boss Angeles area
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Feb 26, 2014 - 12:23am PT
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Dutch Oven Lasagna
( serving suggestion )
The new ten-inch DEEP Dutch Oven keeps me from burning the cheese on the underside of the lid.
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Chaz
Trad climber
greater Boss Angeles area
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420 Loaf.
I make one of these every week or so. This is how I do bread.
Ingredients:
This one is called 420 Loaf because the recipe is built around 42.0 ounces of flour. All my recipes are kept in my head, so I find a way to remember each one.
This scale has a "Baker's Percentage" function, which is way helpful. Instead of breaking out a paper and pencil to figure the hydration percentage, this scale will do it automatically. Today, what I want is 62.5% hydration. I just add water until the scale says it's enough.
Then it's mixing time.
This mixer saves me about twenty minutes every time I make bread or pizza crust. I should have got one of these years ago.
After two rises, and about two hours, it's time to cook.
How do we cook this 420 loaf? Do we fry it? No no no. Do we grill it? No no no. We smoke it, mon. Or it gets baked. ( apologies to Nat E. Dred )
I give it 40 minutes before I check it, unless it smells like it's done sooner.
That looks about right:
There you have it. The 420 Loaf.
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Vitaliy M.
Mountain climber
San Francisco
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A friend and I made this pizza on a climbing trip. It was really good!
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NutAgain!
Trad climber
South Pasadena, CA
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Wild rice, chicken, green beans, carrots, and toasted pecans. The kids ate it!
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Chaz
Trad climber
greater Boss Angeles area
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Chiles Rellenos!
The sauce:
The rellenos:
( my neighbor's chickens laid these eggs this morning )
Roasted, stuffed with cheese, battered in whipped egg whites, and fried in oil.
Le Chow Royalle.
( careful, plate is hot )
The whole thing, thanks to the free eggs, cost less than a buck-fifty.
Scraps aren't thrown away around here.
The goat will eat this, and the paper it sits on. And like it.
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Ghost
climber
A long way from where I started
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Went out for dinner with some colleagues last night in Hong Kong and saw some serious beef porn. Also saw some fairly impressive views looking down on the city, as the restaurant was way way up in the sky.
Crappy cell phone pics in bad light, but to give you some idea of scale, the plates in the picture below are big. At least a foot across...
And here's a shitty pic of the non-shitty view
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NutAgain!
Trad climber
South Pasadena, CA
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It was a funny segue from the goat shots to those monster meat chunks ;)
That last pic makes me think of one of the Mission Impossible movies, where they were pitching golf balls onto a roof to distract the guards.
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Anastasia
climber
Home
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The best medicine, a woman's sanity and one heck of a good friend... Yes, I am talking about Chocolate!
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Ghost
climber
A long way from where I started
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It was a funny segue from the goat shots to those monster meat chunks ;)
"Monster" doesn't quite convey the gigantic load on those plates. I split one of those with one of the guys I was with. He is a BIG guy, and loves meat. We couldn't finish it. Very good restaurant, though. High-end steak house with a very good wine list.
That last pic makes me think of one of the Mission Impossible movies, where they were pitching golf balls onto a roof to distract the guards.
It did have that feel to it. And what's not in the picture is the laser light show that the city somehow gets the owners of all those tall buildings to coordinate every half hour or so. 30 seconds of Star Wars space battle.
And now I'm in the airport, waiting for my flight home and eating a hamburger. Only $25. And drinking a glass of mediocre wine. Only $15. I love HK, but I could never afford to be here on my own dime.
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ydpl8s
Trad climber
Santa Monica, California
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From a little place "next to the tracks" in Alamosa Co.
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mike m
Trad climber
black hills
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sushi in boulder a few weeks ago.
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Rudbud
Gym climber
Grover Beach, CA
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Nice work Chaz, looks delish!
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mike m
Trad climber
black hills
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mango salsa
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bringmedeath
climber
la la land
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Cooked in my oven at 850 degrees or so. Far from perfection and not my favorite mozzarella due to how it melts on there, but still damn good! Dough was aged for 5 days and uses sourdough starter with a micro pinch of instant yeast. Not so good of photo from my phone.
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mrtropy
Trad climber
Nor Cal
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Early Season Farmers' Market in Stockton, mostly Hmong farms from the area.
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Ghost
climber
A long way from where I started
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May 11, 2014 - 03:42am PT
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The 2014 edition of the Seattle Sausage Fest is underway.
If we weren't total gumbies, the fest would be over, but we ran out of casings with another 10 pounds of stuff still to be stuffed. So this year we're going to add a second day. If I can find casings on a Sunday morning.
So this is a kind of interim report. We stuffed about 20 pounds, using pork, beef, lamb, elk, venison, & duck. Plus somewhere in the neighborhood of ten billion spices, herbs, and veggies.
And, of course, Tom fired up the Green Egg, and we sampled as we stuffed. The Duck (with kale and... I have no idea what all Mari put into it) was probably the winner, but the elk with herbs and pimenton was a close second. Which doesn't mean the others were crap. Every sausage we made was about ten times better than anything you can buy.
But enough talk.
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nature
climber
Boulder, CO
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May 11, 2014 - 11:14am PT
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I'll be in the PNW Fathers Day weekend. Let's go to Mashiko for some real good porn.
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Ghost
climber
A long way from where I started
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May 12, 2014 - 11:31am PT
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Doug -- Mashiko sounds good. PM me with your schedule and we'll see what works.
Now, back to Sausage Fest Part Deux...
We finished the festival in style yesterday, and everyone wound up with boatloads of amazing sausages for the freezer.
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Chaz
Trad climber
greater Boss Angeles area
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May 12, 2014 - 01:11pm PT
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Good work on those sausages, folks. That looks so good!
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Ghost
climber
A long way from where I started
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May 19, 2014 - 10:51pm PT
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Sausage Fest: Part Trois
One week later we fired up the Green Egg and grilled some of the sausages we made.
As we worked during the fest there would be bits and pieces of this and that left over. We just dropped them in a bowl, kept them chilled, and at the end of the weekend made one last batch with the contents of the bowl.
Went pretty well with our own Pilsner.
There are still boatloads in the freezer, enough to fuel plenty of summer evenings.
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Leggs
Sport climber
Made in California
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May 19, 2014 - 10:58pm PT
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Oh My GOD, my mouth is watering, Ghost. Looks like fun was had by all!
Dinner last night... Fish tacos by the pool.
When the plate of fish was put in front of me, I thought, HELL YEAH... MINE!
I was wrong, as you can see in this photo, with my friend diggin' in!
~peace
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Ghost
climber
A long way from where I started
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May 19, 2014 - 11:05pm PT
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Oh My GOD, my mouth is watering, Ghost. Looks like fun was had by all!
It is a total fun-fest. And the results are so good that it makes me wonder why, if a few folks who hardly know what they are doing can make sausages this good, why what's available commercially doesn't measure up. Even the sausages from the local specialty makers are nowhere near this good. WTF?
Dinner last night... Fish tacos by the pool.
Fish tacos... Mmmmmmmmmmmmm. A good fish taco is one of the great pleasures of life.
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Chaz
Trad climber
greater Boss Angeles area
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I don't know what's better. Dutch oven Chicago style pizza...
... or the Bloody Mary I get to make from the excess juice strained off the Italian San Marzano tomatoes used in the pizza sauce.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jun 11, 2014 - 12:54am PT
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Fish-story Finder brings you, in association with Bass-O-Matic, the tail of fish farms in California.[Click to View YouTube Video]
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anita514
Gym climber
Great White North
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Jun 11, 2014 - 04:02am PT
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roasted yellow & red beet salad with green beans, shallots and sliced almonds
and some quinoa
not as yummy looking as some of the stuff on this thread, that's for sure
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Ghost
climber
A long way from where I started
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Jun 11, 2014 - 09:19pm PT
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not as yummy looking as some of the stuff on this thread, that's for sure
Somewhere upthread I posted a shot of a really delicious meal that looked like a plate of library paste garnished with dog sh#t. Brown stuff on top of white stuff. Your shot is ten times more inviting. But what can you do? Getting good food shots is not easy, but, on this thread at least, the magic shines through.
Here's an example (well, I hope it's an example of the magic shining through a not-very-good shot from an ancient point-and-shoot).
Squid salad with red onions, piquillo peppers, parsley, and oregano. The ratio of goodness to simplicity is off the charts. A few simple ingredients, and beyond a bit of chopping, the only work is sauteing the onions and squid. You could serve this to God, and He'd give it five stars on Yelp.
Well, He probably wouldn't broadcast it. He'd keep it to Himself so that He wouldn't face a line-up the next time He came over to your place for dinner.
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ß Î Ø T Ç H
Boulder climber
extraordinaire
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Jun 12, 2014 - 07:55pm PT
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anita514
Gym climber
Great White North
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Jun 12, 2014 - 08:00pm PT
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Ghost: that looks really good! you could make it kinda asian style with cilantro instead of the parsley, some thai chilis and lime juice too... yum.
I made a kale sautée with onions, garlic and almonds and shoved a piece of oven baked salmon with lemon and capers on top. and sriracha because that is like ketchup in my house.
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Fritz
Trad climber
Choss Creek, ID
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Jun 12, 2014 - 08:09pm PT
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Asparagus from our ranchette, harvested & sautéed with garlic, salt & pepper, within an hour of being picked.
Fresh is Best!
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Ghost
climber
A long way from where I started
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Jun 12, 2014 - 09:10pm PT
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Ghost: that looks really good! you could make it kinda asian style with cilantro instead of the parsley, some thai chilis and lime juice too... yum.
I do make that kind of thing Thai style all the time. Anything that would normally have parsley in it, I substitute cilantro. And throw in a couple of hot peppers from the garden. And add fish sauce and lime juice. But this one is really good in the Mediterranean style.
I made a kale sautée with onions, garlic and almonds and shoved a piece of oven baked salmon with lemon and capers on top. and sriracha because that is like ketchup in my house.
You could find that on any given night in our house, too. Although probably with shallots substituted for the onions. (and try sprinkling lime zest all over the salmon before you bake it)
Asparagus from our ranchette, harvested & sautéed with garlic, salt & pepper, within an hour of being picked.
Did you ever try broiling instead of sautéing? Rub the asparagus with oil, sprinkle with salt, and broil for 5 minutes, turn each one over and give it another five minutes. (time dependent on the thickness of the spears) Pretty amazing.
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Fritz
Trad climber
Choss Creek, ID
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Jun 12, 2014 - 09:25pm PT
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Ghost: re your asparagus question.
Did you ever try broiling instead of sautéing? Rub the asparagus with oil, sprinkle with salt, and broil for 5 minutes, turn each one over and give it another five minutes. (time dependent on the thickness of the spears) Pretty amazing.
We have an excess of asparagus March through May from our ranchette creek-side asparagus beds.
We have tried broiling, and nearly every other cooking method on our excess of much-loved asparagus every spring.
The Northern Italian sauteed with garlic, & lots of pepper & salt was new to us this spring. Maybe not the best method, but variety is good!
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Ghost
climber
A long way from where I started
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Jun 12, 2014 - 09:36pm PT
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So I'm starting to think that if we do get the time to go to City of Rocks later this month, we'll just stop at the Ranchette and stay there. You can go to the City, we'll stay and gorge ourselves on what's in your garden.
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Fritz
Trad climber
Choss Creek, ID
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Jun 13, 2014 - 06:16am PT
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Ghost: Well yes, but you would have to care for Harley the cat too.
The asparagus is mostly finished. Currently Heidi has lots of varieties of lettuce, chives, and a few peas, with basil coming on strong.
She is thinking of using the basil for a Heidi Bruschetta at the COR gathering.
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anita514
Gym climber
Great White North
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Jun 18, 2014 - 05:45pm PT
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sautéed asparagus, beet and green bean salad with grainy mustard balsamic vinaigrette, lemon zest and toasted almonds
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Chaz
Trad climber
greater Boss Angeles area
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Jun 24, 2014 - 11:14pm PT
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Water, sugar, and yeast in the jar. Flour and salt in the bowl.
Don't stare directly at this thing for too long. It can be hypnotic.
After two rises, into the oven it goes.
That looks about right.
Now I'm set for bread for the rest of the week.
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bob
climber
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All this yummy food!!!!!!!!!!!! Great stuff.
Here's little yummy foo foo from our neighbor's farm and beets and greens/carrots from the garden.
Bob J.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 23, 2014 - 10:08am PT
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My mother always told us to send a Thank You note, so...my official thank you.Heidi serving at COR.
Deserving folks serving themselves.
Let's go back for seconds next year!
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chacha
Mountain climber
Fontainebleau, FRANCE
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Jul 24, 2014 - 03:06am PT
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anita514
Gym climber
Great White North
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Jul 24, 2014 - 03:55am PT
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fresh Quebec lobster
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bob
climber
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Jul 24, 2014 - 08:00am PT
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^^^^^^^^^^^^^^^ Yum !!!!!!!!!!!! I love lobster. When I was a kid and I was asked what i wanted for my birthday meal it was either mac and cheese with hotdogs, or whole main lobster. Those were equal to me back then. Maybe they still are.
Heres's a meal mostly from the garden.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 27, 2014 - 04:35pm PT
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Fritz and Heidi, I hope these appeal to you folks.This was my Mom's, who was a Boisean.
I cannot resist including this.
[Click to View YouTube Video]
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Fritz
Trad climber
Choss Creek, ID
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Jul 27, 2014 - 08:28pm PT
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Mouse: Thanks for the potato fix. Of course we love them, even though they killed my grandmother, who homesteaded near The City of Rocks in the early 1900's.
When she was in her late 70's she proudly told me she had ingested spuds every day of her adult life.
Unfortunately she died of liver cancer, which I'm sure was brought on by her taste for tubers.
The poor woman was still vibrant and lively at age 96, then was struck down by potatoes and died at age 97.
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Bluelens
climber
Pasadena, CA
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Jul 28, 2014 - 07:47am PT
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Blackberry crumble. Picked em myself. Used ground almonds, flour, sugar, butter for the topping.
Other purplish farmers market items in the basket...
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 28, 2014 - 07:54am PT
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It looks delish, m'dear.
Thanks.
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Chaz
Trad climber
greater Boss Angeles area
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Normally I skip breakfast ( and lunch too ), but I can't pass up an old-timey bakery, like the one here in Long Beach ( WA ).
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perswig
climber
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Aug 16, 2014 - 03:34pm PT
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My hand runneth over.
Dale
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Ghost
climber
A long way from where I started
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Aug 28, 2014 - 07:52am PT
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Less than crrisp cell phone shot of a few things from the garden.
No, not the wine. Although we have planted some grape vines.
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Fritz
Trad climber
Choss Creek, ID
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Aug 28, 2014 - 08:18am PT
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Stanley Schnitzel Picata last week for our 26th anniversary dinner.
Never expected to find such fine Schnitzel in the Sawtooths.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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They say, Fritz and Heidi, that if you get past year twenty-seven, you have a good chance of staying together. Cheers in a belated fashion.
In a be-plated fashion, Hmong sweet peppers atop adobo home fries atop adobo refritos mixed with rice and Romas.
I top it off with a nouvelle affectation, banana slices.
It's tasty with Valentina hot sauce. But you decide the condiments for yourself.
Adobo powder makes everything "O-tay!"
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Reilly
Mountain climber
The Other Monrovia- CA
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Wazzup with all this fancy schmancy home cookin'?
Here's some real cookin' by Le Maitre at 10,000'...
Old Skool Polenta with chicken chunks, shaved parmesan, and rosemary olive oil...
Le Maitre at his office last week...
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Risk
Mountain climber
Olympia, WA
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From our August 2014 visit to Moscow
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 8, 2014 - 05:49pm PT
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Oh you guys are killing it!
I hope to have some moderately good stuff to post soon.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 16, 2014 - 06:09am PT
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I've been waiting to post this for my good friend Ghost.
This represents about 70% of the peppers I had on plants about a week ago.
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Ghost
climber
A long way from where I started
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Sep 16, 2014 - 08:45am PT
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Looking good Bruce. But for once, I think I'm going to beat you on the pepper-growing front this year.
I'll try to get some pictures tonight or later this week, but we've had an unbelievable spring and summer up here, and the garden is totally out of control. Producing food faster than we can eat it.
Including peppers. I've already got a year's supply in the freezer, and the plants just keep on producing more and more and more...
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 16, 2014 - 08:54am PT
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Yeah, but yours are gonna be those watery, mossy flavored ones.......HA HA HA!!!!
Seriously man, I'm happy for you!
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Wayno
Big Wall climber
Seattle, WA
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Sep 16, 2014 - 11:36am PT
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Nice peppers guys. I was visiting with Phil Gleason in Tonasket last week and we were checking out his garden. Pepper heaven. He let me pick a big bag of about ten kinds of peppers. I have about three left. We talked about the new food group: Jalapeno Poppers. The ones wrapped in bacon. Thanks, Phil.
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G_Gnome
Trad climber
Cali
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Sep 16, 2014 - 12:14pm PT
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I have had over 250 jalapenos this year. A real bumper crop. I made a pepper mash one day and cleaned and de-veined about 100 of the buggers in one sitting. About 30 minutes after finishing my hands started to burn! Nothing but ice cubes could cool them off for about 4 hours. Tried scrubbing, milk, etc., nothing worked. Oh the pain!
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Chaz
Trad climber
greater Boss Angeles area
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Sep 16, 2014 - 01:17pm PT
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When working with hot peppers, make sure to wash your hands before you take a leak.
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Ghost
climber
A long way from where I started
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Sep 16, 2014 - 09:35pm PT
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Okay, life without hot peppers would not be worth living. But there is one other thing...
It's porcini time!
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 10:57am PT
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Okay, back to peppers. Every day I can pick another bunch of ripe ones. Sometimes just a few, sometimes fifteen or twenty. Here's what came off the bushes last night.
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anita514
Gym climber
Great White North
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Sep 17, 2014 - 11:00am PT
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Mushrooms and shallots... yummy
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 17, 2014 - 11:52am PT
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Ghost, good stuff Maynard.
Except you said you had me beat, and I posted 75 peppers at once, and you put up, like 6.....what up with that homie?
I am making a big batch of Voodoo Butter, you want some?
How are those Thai Dragons by the way?
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 12:00pm PT
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Yeah, well you said those 75 made up 70% of your crop, whereas the eight in my picture are about 1% of my crop.
So there.
And there ain't no moss on them, neither.
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ydpl8s
Trad climber
Santa Monica, California
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Sep 17, 2014 - 12:02pm PT
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Love those Thai dragons. I raised them when I lived in Colo. I used to make a killer stuffed pork chop with them. Dice finely (no cleaning out the veins, that's where the heat is) and mix with equal amounts of Dijon mustard and apricot preserves. Smother with that sauce, put some peppers in chops, and bake in pan with stuffing so that the grease from the chops gets into the stuffing and the Thai glaze browns on top of the chops....ummmm!!!
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 17, 2014 - 12:23pm PT
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800 peppers? Wow, you are kicking my ass indeed!
Still moss flavored Seattle chiles....HA!!
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 03:57pm PT
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Seriously? Porcini? Is that really a real porcini mushroom?
Well, four days ago it was a real porcini mushroom. It's been intestinally transformed into something else since then.
But yes. Porcini season is upon us here in the PNW.
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Wayno
Big Wall climber
Seattle, WA
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Sep 17, 2014 - 04:01pm PT
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But yes. Porcini season is upon us here in the PNW.
You mean the second porcini season. We have two each year.
So there.
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Ghost
climber
A long way from where I started
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Sep 17, 2014 - 08:50pm PT
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Back to peppers...
Here's today's harvest
800 may be a slight exaggeration, but on the other hand, there are a few bushes that have so many it's impossible to count them.
Thai Dragon
Tiny Thai whatsits
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Sep 18, 2014 - 01:41am PT
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Nice work brother Ghost.
Next year I hope to get serious without my peppers being buried under my wife's tomato plants!!
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Gnome Ofthe Diabase
climber
Out Of Bed
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Sep 18, 2014 - 08:19am PT
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.,.,.,., BALLs !....... A bit of everything goes into these
We eat very little meat,
My wife, when she met me,
Ate, absolutely none.
But my balls being little she began to eat some
With climbing and camping and the hiking to get it all done
She did need, the protein in order to have all that fun
Without it she bruised, and was afraid of being accused
Of being in a fight club, or by this new man abused.
So now twenty years later she eats them right up
Not in the bedroom, the fun most men enjoy,
It is here in the old kitchen, where she eats my spicy, forced meat.
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Gnome Ofthe Diabase
climber
Out Of Bed
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Sep 29, 2014 - 04:57pm PT
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killed thread
killed thread Dead
killed thread by
dreaded meat balls
no food porn here
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Darwin
Trad climber
Seattle, WA
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Sep 29, 2014 - 09:11pm PT
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Here's the antidote to death in threads: fresh homegrown tomato in the shape of a heart.
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anita514
Gym climber
Great White North
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Sep 30, 2014 - 04:38am PT
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Bump!
Nothing special, just some roasted beets, kale, shallots and toasted almonds...
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Sep 30, 2014 - 04:41am PT
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When Lilabiene left me off in Merced after Facelift, she ladened me with her hummus and spinach.
I combined it with the leftover potato salad with raisins and added pepper and lemon.
Lip-smackin' and very fillin'!
Thanks, Audrey!
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Ghost
climber
A long way from where I started
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Today's harvest
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Bluelens
climber
Pasadena, CA
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Oct 13, 2014 - 04:26pm PT
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Minestrone, with leftover garlic roasted chicken from Zankou (Armenian) takeout. Fresh tomatoes, sliced collard stems, pesto swirl to finish w garlic croutons.
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Darwin
Trad climber
Seattle, WA
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Oct 13, 2014 - 04:48pm PT
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Nice peppers Ghost! Did you grow them here in Seattle? I had one really good pepper year about 8 years ago, then nada. Beautiful everything else, too, y'all.
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Ghost
climber
A long way from where I started
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Oct 13, 2014 - 09:30pm PT
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Nice peppers Ghost! Did you grow them here in Seattle? I had one really good pepper year about 8 years ago, then nada.
Yes, right here. I know that growing peppers in Seattle is about as sensible as trying to cultivate moss in southern Arizona, but I'm kind of stupid that way, and I keep trying. This year, with the summer of the century, I scored.
But I know how you feel, cuz I've had many years of pepper frustration. Tomato frustration, too.
If you'd like a bag of hot peppers, pm me and we'll work it out, I've got a few to spare.
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Ghost
climber
A long way from where I started
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Oct 16, 2014 - 09:11pm PT
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Can it be porn without pictures?
A century ago pictures were rare, and porn was just words, but it got readers off just as effectively as any photo or video available now on the internet, right?
I didn't get the camera out last night, so this is going to be 19th Century-style food porn. Which is okay, cuz it was pretty much 19th Century-style food. And, in some ways, Wayno and Mari and I are 19th Century-style people.
So maybe this'll give you a 19th Century-style foodgasm.
It starts like this: There's a new butcher in West Seattle, where I live, with a pretty interesting philosophy: "We buy only whole animals, butcher them ourselves, and sell what we've got." Their attitude is, "Don't come in here looking for something particular, because we have what we have. If you absolutely have to have a rib-eye steak tonight, go to f*#king Safeway, okay?"
They also have a little deli, and when Mari & I stopped in for a sandwich last Saturday I noticed they had some fine-looking short ribs, and also a few oxtail sections. By Sunday, with the temps falling and the clouds moving in, I was overcome by the need to go back, buy those ribs and tails, and start the three-day process of turning them into food. Porcini were involved in that process, and tomatoes, and onions, and celery. And a step out to the yard gave me bay leaves and rosemary.
And three days later, at mid-afternoon, we dusted the cobwebs off a bottle of twentieth-Century Barolo and decanted it, and started reheating the braised ribs & tails. A little later we steamed and mashed a celery root with a bit of potato. And when Wayno arrived dinner was ready.
Simple food. Red wine-braised oxtails and short ribs, root mash, a salad of mixed greens and tomatoes from the garden, and a sixteen-year-old Barolo that evolved spectacularly over the two hours we spent at table. About as old school as it gets.
And pretty much as good as it gets.
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Gary
Social climber
Desolation Basin, Calif.
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Oct 16, 2014 - 09:15pm PT
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Did somebody say Zankou?
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Chaz
Trad climber
greater Boss Angeles area
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Oct 23, 2014 - 10:03pm PT
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Left-overs tonight.
Salami, ham, and bacon sandwich on bread I baked myself, with a blue cheese - cream cheese spread. The 1,000 Island is just mayo + ketchup + homemade sweet relish, w / a dash of horseradish and El Yucateco Habernero red taco sauce.
Franco-Italiano-Mexicano. Le Chow Royale.
Now, I'm out of bacon. Out of ham. Out of spuds.
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 24, 2014 - 09:23am PT
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Una birra Dolomiti, un spritz, e due panini to die for on the Grand Canal:
Hey, somebody has to do it.
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 25, 2014 - 10:24am PT
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Worse than heroin I tell you - Italian apricot juice with chunks!
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Bushman
Social climber
The island of Tristan da Cunha
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Oct 25, 2014 - 11:41am PT
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The Blueberry
The blueberry sat and he quietly wept,
The epitome of loneliness no company he kept,
All the trees in the wood being somewhat adept,
Had friends by the cord wood though some were inept,
The blueberry cried for it would not accept,
That most creatures had cohorts even insects that crept,
So the blueberry sighed and he finally slept.
-Bushman
10/24/2014
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anita514
Gym climber
Great White North
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Oct 25, 2014 - 01:54pm PT
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Roasted some butternut squash and sweet potatoes, sautéed kale with spicy sesame oil and mixed it all together.
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 30, 2014 - 09:34am PT
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Tripa Toscana - Mmmmmmm!!!!!!
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Ghost
climber
A long way from where I started
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Sunday morning. Food is my religion, the kitchen is my cathedral.
Round I was a couple of sourdough loaves. While they cooled, prep for round II started.
Round II -- cornbread:
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drljefe
climber
El Presidio San Augustin del Tucson
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Ghost...you're speakin' my language.
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Ghost
climber
A long way from where I started
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Ghost...you're speakin' my language.
Learned that language (cornbread and maple syrup) from my mother. She was from Ontario (Canada), and said it was something she grew up speaking. Lot of maple trees there.
If you'd been here this morning, we could have had quite a conversation.
And Locker, what all is on that plate. I can see red onions, broccoli, some kind of rice dish, and maybe green peppers. But what is the mystery sauce over the mystery meat?
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Gnome Ofthe Diabase
climber
Out Of Bed
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Well of course it is a course and then if you talk to a horse of course that course will ensure a pleasant discourse, Repeat ‘burp’ Well of course it is a course and then if you talk to a horse of course that course will ensure a pleasant discourse, Repeat ‘burp’
Two glasses, Hey full glasses, twice a day and hold on to them Horses, regular every day.
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MisterE
Gym climber
Bishop, CA
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Got some apples from a friend I am doing some work for, and made a couple of apple crumble pies. Soaked the slices in sugar and cinnamon for 3 days:
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Fritz
Trad climber
Choss Creek, ID
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You people are killing me. I had a late lunch 20 minutes ago, and now after reviewing the last 80 or so posts here
--------I AM STARVING!!
We've gone from temperatures in the low 70's a few days ago to windy and mid-40's today.
I WANT FOOD!
Guess I'll retaliate with some food porn from our Italy trip in Sept.
I feel a little better now, but I need food!
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Reilly
Mountain climber
The Other Monrovia- CA
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I'd post a pic of my lunch today in Orvieto - tagliatelle with white truffles (not the plebian black ones!) but I think I might get banned so I'll leave it to yer imaginations. Besides, SuperTopo doesn't have Smell-O-Rama so it wouldn't really translate.
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MisterE
Gym climber
Bishop, CA
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That's showing your chops, Fritz!
;-)
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Wayno
Big Wall climber
Seattle, WA
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Damn nice Reilly! First the Roman Tripe and now effing white truffles? Tell me about the tripe, what kind of sauce was it in? It looks really good.
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Reilly
Mountain climber
The Other Monrovia- CA
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Wayno, I figured that would get yer attention, even if it was Tuscan and not Roman. ;-)
Couldn't tell you any particulars about the sauce other than it was awesome. I thought
about asking but didn't. Just picked up some Cinta Senese at the duty-free shop here at Fiumicino.
I really wanted to get some bresaola cinghiale (wild boar prosciuto) in Orvieto but I was
afraid of how I would react if some TSA moron took it away from me.
I'm hoping they will let me slide on the cinta bought at the duty-free. If they don't I hope
some of you will visit me at Leavenworth, Kansas that is.
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Ghost
climber
A long way from where I started
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If they don't I hope some of you will visit me at Leavenworth, Kansas that is.
Ha. No chance. But we'll make sure they give you internet access so we can torture you with pictures of all the amazing food we're eating while you're eating your bread & water.
Just like you've been doing to us for the last week.
Serve you right.
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Chaz
Trad climber
greater Boss Angeles area
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The Grand Exulted Costco Chicken. Le Chow Royale.
( serving suggestion )
I'll get at least three meals out of this five-dollar chicken. And once I've picked all the meat off the carcass, the bones get boiled into chicken stock.
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Reilly
Mountain climber
The Other Monrovia- CA
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All right, Ghost, you leave me no choice but to inflict further pain...
Fresh to-die-for-tagliatelle with white truffles
with an Orvieto Classico in Orvieto... not a bad lunch.
Sadly, I did not take a picture of my wild boar stew the night before.
That was a game changer.
As to visiting me in Leavenworth, Kansas it almost did become a possibility.
They did confiscate my wild boar bresaola. When I asked the pea-brained
fonctionnaire (I am given to redundancy) how my eating this pestilence-laced
delicacy in the extreme privacy of my home, to which no other humans sans
the wife would be privy, would contribute to the downfall of the American
pork industry he replied with something to the effect "Sh!t happens." The
very next day we went to Whole Foods where we found what appeared to be
the exact same pestilence bedecked with Produtto d'Italia markings. That's
when I got really angry.
Later I'll post a pic of my Ribollita soup which we had twice there and
might be the best soup evah! I made the Barefoot Contessa's version and
it was Spot On! If I do say so my first attempt was PDG!
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Ghost
climber
A long way from where I started
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On the way home from a bike ride last night (the part of the ride where the bikes are on a rack on the car) we stopped at a huge Korean supermarket. Of course, this being the US, there was fair amount of Mexican food, but most of the acreage was Korean, including a gigantic section of fresh kim chee and kim chee-related items.
Amazing stuff.
Where did you get the meal in your picture Dingus?
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Bluelens
climber
Pasadena, CA
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Persimmon bread. Used James Beard recipe or this one is good:
[url="http:///www.californiagardens.com/Cooks_Corner/"]
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Chaz
Trad climber
greater Boss Angeles area
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Nov 12, 2014 - 08:51pm PT
|
I got a dinky Dutch oven a few weeks ago ...
... specifically to make hamburger buns.
I hadn't cooked a burger in years, even though I eat them all the time. I don't like having to buy eight f*#king buns when I only want one burger. Now, I plan on baking a burger bun whenever I bake bread - which is like every week.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 16, 2014 - 06:26am PT
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Peanut butter's pretty low down on the gourmet list, near the very bottom but still way above Clif Bars.
I found a real deal on organic PB with flax seeds the other day at Grocery Outlet, the frugal gourmet's shopping basket: $1.49 for a one-pound jar.
It separated, as it should, in sitting there waiting for the managers to sell it, and it had achieved a solidified state, like a piece of choss in oil. I battered it, literally, into "peanut butter consistency," because my blue-ish constitution does not call for separation of solids and oils.
It made a tasty, and crunchy topping for this baked tater.
I found another deal, too. It's from Skagit County, WA. The makers are Cascadian Farm, "since 1972."
I'm talking organic Protein Granola made with whole grain oats, crisp rice, dark chocolate and coconut flakes.
I used this as a sprinkled topping, but not too much, just enough for a crunch that would otherwise have been lacking and countered (somewhat) the urge to swallow and helped me enjoy the taste combination (nutty--what did you expect?).
I'm going back when I have more money and I'm betting on there being some peanut butter, but the granola is just about gone. My sister tells me that the Sonora G.O. had the granola with blueberries. I saw none of that in our store.
Nine ounce pkg. for $.99.
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Gnome Ofthe Diabase
climber
Out Of Bed
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Nov 16, 2014 - 09:48am PT
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My wife's Muffins
not those muffins, these
Naked Pregnant muffin top
Coverd up for modesty ,please
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Chaz
Trad climber
greater Boss Angeles area
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Nov 19, 2014 - 11:09pm PT
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Leftover Wednesday.
Open-face egg salad sandwich, with mashed spuds and taco meat infused mac & cheese.
Le Chow Royale.
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Bluelens
climber
Pasadena, CA
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Nov 27, 2014 - 07:53am PT
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Persimmon cake w orange cream cheese spread, happy Thanksgiving
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Ghost
climber
A long way from where I started
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Nov 28, 2014 - 07:50pm PT
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Persimmon cake w orange cream cheese spread, happy Thanksgiving
Persimmon pudding will be on the table at Christmas. For Thanksgiving it was Wayno's Puerco Pibil.
What to bring to the table? Well, salsas, of course, and black beans. And something for after. And masa dough to make tortillas. (And no, I didn't forget beer. Mimi and Steve had volunteered to handle that most essential part of the evening).
So, off to the market...
And there's bitter chocolate in the cupboard and eggs and heavy cream in the fridge, so...
Cover them with foil lids and put them in a bain Marie and give them half an hour in the oven...
And then it's off to Wayno's where this was coming out of the oven:
And one shitty picture of the table (I think Mimi got some better shots and will post them).
Edit: I also took over a small jar of radioactive hot relish Survival gave me. The kind of "relish" that one microgram makes your head sweat. It was fondly received.
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Reilly
Mountain climber
The Other Monrovia- CA
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Dec 24, 2014 - 08:15am PT
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Ghost, the wife, a Proddy like you (I suspect), approves of the exercycle in the dining room
as an art-c#m-morality installation.
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Ghost
climber
A long way from where I started
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Dec 24, 2014 - 08:23am PT
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Ghost, the wife, a Proddy like you (I suspect), approves of the exercycle in the dining room as an art-c#m-morality installation.
It's possible I'm a Proddy. I don't know what a Proddy is, so I can't say whether I am one or not, but the living room in the photo is not mine. Dinner that day was at Wayno & Mahsa's.
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Ghost
climber
A long way from where I started
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Dec 24, 2014 - 04:29pm PT
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Probably should be posting pictures of a Christmas eve feast, but what'll be on the table tonight for Steve and Wayno is tamales. Not real photogenic, and I was out running around while Mari was cooking, so no pictures of that. But to get everyone in the holiday food spirit, here's one from a few weeks ago, at a restaurant I couldn't afford to go to on my own nickel.
Okay, it's a crappy cell phone pic, but it's sort of Christmasy, in a burning-down-the-food kind of way.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Dec 24, 2014 - 05:12pm PT
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Great stuff you guys! Merry Foodmas!
We've been making pies n cookies n stuff all day it seems. No pics yet.
Ghost, I'm so glad that the relish is getting eaten! Do you need more yet?
Hey, Tarbuster and I were just discussing you yesterday. Were your ears burning???
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StahlBro
Trad climber
San Diego, CA
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Dec 24, 2014 - 05:18pm PT
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Garlic, Rosemary, Sage, Ground Pepper, Red Potatoes, Onions and Carrots. Yorkshire pudding from drippings. Not for the Vegan faint of heart ;-)
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Ghost
climber
A long way from where I started
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Dec 25, 2014 - 08:38pm PT
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We spent Christmas eve with Wayno and Steve eating food that I don't have pictures of, but today it was just us...
I spent the afternoon weeding the garden and harvesting the last vegetables left.
With the sun going down, it was time to get to work in the kitchen. Pork'n'beans? Pork'n'prunes? The beans were already cooked, so Why not both?
Now what? Hmmmm... What have we got? Oranges, potatoes, garlic, shallots, carrots, hot peppers... Yup, that'll work.
First things first. Slice the shallots, and get the oranges ready for juicing.
Chop the spuds into eating-size pieces, de-seed the pepper, sear the prune-stuffed pork and put it aside, deglaze the pan with vermouth, pour in the orange juice, add the spuds, shallots, pepper, a bit of orange zest, and the pork and bring to a boil. Then cover it and put it in the oven for 40 minutes.
With 20 minutes to go, start warming the beans, and saute the carrots in clarified butter. When the pork comes out of the oven, add a ladle of the orange braising liquid to the carrots and reduce it to a glaze
Et, voilá!
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Wayno
Big Wall climber
Seattle, WA
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Dec 25, 2014 - 10:22pm PT
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I will have to say--^^^^-- Home-frost gets it!
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Gnome Ofthe Diabase
climber
Out Of Bed
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Dec 26, 2014 - 04:03am PT
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WOW Now I feel guilty for not posting.
MERRY CHRISTMAS
Great food thread, although I know art when I see it
too!
Ghost, that is some fancy knife!
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Bluelens
climber
Pasadena, CA
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Dec 30, 2014 - 09:36pm PT
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Hominy. Used Food Network recipe. Excellent. Cornbread last night on the side, which the guest border collie ate a large helping while nosing around the pan atop the stove. No longer photogenic
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Ghost
climber
A long way from where I started
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Jan 11, 2015 - 08:45pm PT
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It was a bit of a Supertopo Food Porn Football Sunday.
Mimi works for a big seafood company, and once in a while calls or emails and says something like "I got this huge deal on [Insert fish or crustacean], and we don't have enough room in the freezer. Can you guys take some?" A couple of weeks ago it was crab, so we took a cooler full, to be split half/half with some other seafood-loving friends.
Today was to be delivery day, and our friends decided all involved should show up at their place at 10:00 and have a food-fueled football fest (Tom's a Packers fan). Which we all did, but there was so much food (venison burgers topping the list), that we didn't get round to the crab -- but we did crack it, divide up the meat, and took our share home after the game.
Most of it is in the freezer now, but Mari turned some of it into crab soufflé.
The crab, by the way, was Alaskan Red King. Huge. Those things have wingspans bigger than you or me. And unbelievably good.
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anita514
Gym climber
Great White North
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Jan 12, 2015 - 07:02pm PT
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I made vegan cantina bowls.
Instead of brown rice, I used quinoa, which you can't see in this picture.
Pretty good, esp with El Yucatero hot chipotle sauce.
^^ my sad attempt at this vv:
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 13, 2015 - 08:58am PT
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I opened my eyes, languorous pleasure slowly departing with the lifting fog of repose, to be replaced with a gnawing hunger. It was a good morning, and it would soon get even better.
After several minutes of preparation, I sat in front of her, breathing in the promise of corporal satisfaction. I ogled her, served up on a silver platter, need welling up inside of me. It flowed past its boundaries and would not be contained. It jutted out stiffly, calling into space.
I bit her gently, euphoria breaking over me in great waves, shuddering with the richness in my mouth. Her skin was salty, just the right amount to drive all of my other senses crazy. And the full roundness of butter and bitter chocolate as I explored her texture. And everywhere there was sweetness. I rolled my tongue over a moist nodule, letting the roughness of my taste buds drag across the smooth and slippery surface. I was in a slow burning frenzy, and it threatened to burst in my mouth.
And then it did, gushing forth its hot sweet fruit.
Sweet lord, that was the best blueberry chocolate pancake I ever had. True story from this morning.
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Bluelens
climber
Pasadena, CA
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Jan 17, 2015 - 04:45pm PT
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I live in two places. I use my iPad to photograph recipes, as I can't track what cookbook or torn-out recipe is in which house.
It works great. Easy to zoom in on small text. I'm setting up recipe photo "albums" alphabetically. Works ok so far...,,
Amazing whole grain cookbook. Will post the Persimmon Chocolate Muffins later after baking. Great recipe with not a lot of sugar.
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Chaz
Trad climber
greater Boss Angeles area
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Jan 18, 2015 - 12:52pm PT
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Football breakfast.
Normally ( like always ) I skip breakfast. But all the pizza and cheeseburger commercials make me hungry for crap if I haven't already eaten.
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Bluelens
climber
Pasadena, CA
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Jan 18, 2015 - 09:13pm PT
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Chocolate persimmon muffins, made w buckwheat flour and not much sugar
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Wayno
Big Wall climber
Seattle, WA
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Jan 19, 2015 - 11:57am PT
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Hey Chaz, tell me more about that grill setup. Is it yours? How portable is it? How thick is the steel on that surface? It is steel, right?
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Chaz
Trad climber
greater Boss Angeles area
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Feb 13, 2015 - 12:38am PT
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Wayno. I just now saw this.
It's a Camp Chef three burner Tahoe stove, with their matching griddle on top.
The grill is a big flat heavy piece of steel, about 1/4" thick, with diffuser plates welded onto the underside lining up with the stove burners. Camp Chef three burner stoves offset the center burner a bit to the left for some reason, and the griddle's diffusers positioning account for this.
They say not to crank the stove up past "medium" when using the grill, because you don't want to warp it. "Medium" will get the grill hotter than 500*, so I wouldn't want to anyway.
Besides doing the whole breakfast at once, I can make tortillas as fast as I can press them, instead of two at a time in the old frying pan.
Blackstone, and I think Camp Chef make purpose built griddles, for less than this stove-griddle combo, if all you want is the grill. And with four burners instead of my three, they probably heat the grill more evenly - although I've never had any problems with uneven heat.
The griddle itself weighs at least forty pounds, and its only handle is one in the front. A couple handles on either end would make moving it around a lot easier.
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neebee
Social climber
calif/texas
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Feb 13, 2015 - 12:47am PT
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hey there say, chaz... wow! this is neat...
:)
i am a 'home make' tortilla maker, too...
both flour and corn...
and know many folks who would SURE love this, :))
me, i just need my little 'camal' ... :)
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Fritz
Trad climber
Choss Creek, ID
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Feb 13, 2015 - 07:09am PT
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Here's Heidi's Valentine's Day pizza from a couple years back.
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this just in
climber
Justin Ross from North Fork
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Feb 13, 2015 - 07:19am PT
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Damn Fritz, a couple years old and still looking edible.
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Ghost
climber
A long way from where I started
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Feb 13, 2015 - 11:21am PT
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Damn Fritz, a couple years old and still looking edible.
I age my sourdough for a couple of weeks before using it in pizza crusts, but this is the first time I've heard of aging the pizza itself. And two years? Wow!
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Fritz
Trad climber
Choss Creek, ID
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Feb 13, 2015 - 03:45pm PT
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OK, Ok. Perhaps I should have stated: A photo taken a couple years back of a Heidi Valentine Day Pizza?
Just for that! My Stroganoff!
The sour cream grays it out, but yums it up!
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this just in
climber
Justin Ross from North Fork
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Feb 13, 2015 - 09:50pm PT
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HaHa, sorry Fritz that was me being a smartass and a dumbass at the same time. Nice looking pizza.
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Chaz
Trad climber
greater Boss Angeles area
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Feb 14, 2015 - 06:46pm PT
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With homemade Jalapeno Cheese Bread.
Le Chow Royale.
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Ghost
climber
A long way from where I started
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Feb 14, 2015 - 08:12pm PT
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On my own for a week, I get to cook what I want. Not that what we eat when we're both here is anything but wonderful, but when there's something you really love that your partner can't stand...
In this case, it's bay. Easy to overdose on, but there are times when a hint of bay is great. For me. But not for her. So...
One of the best ways to cook potatoes is to put some fingerlings in a small pot, with a bay leaf and a bunch of bruised garlic, salt & pepper, then pour in stock (chicken, veg, or in this case, rabbit) half way up the potatoes, and add a generous dollop of olive oil, and simmer it covered for about 20 minutes.
When the spuds are just done, uncover and boil off the liquid until you're left with a wonderful oily/bay/garlicky goo to spoon over the potatoes.
I threw in shallots and green beans this time, but that's just lily-gilding.
Oh, yeah, and served it with two-inch-thick lamb loin chops, seared then briefly oven-roasted.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Feb 17, 2015 - 01:34pm PT
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Olives are a local crop in the SJV.
The town of Madera was home to the Oberti brand, with local media sensation Al Radka as their “spokesmanper.” :0)
(Nod to Gypsy, the Fresno Flower Child.)
Here’s the sad news which is dated October of last year.
http://www.prnewswire.com/news-releases/oberti-olive-canning-plant-to-be-sold-at-public-auction-56199512.html
Where’s Popeye when you REALLY need him? Off getting drunk at Wool Growers in Bakersfield with Mighty Mouse? Or over at the Pyrenees Hotel bar with Olive Oyl?
Al Radka promoted the Oberti company’s olives as well as the Lesterburger Drive-In in Fresno (lettuce eat it!) and he hosted a radio show and then the Three Stooges every afternoon before the CBS Evening News with Uncle Walter Cronkite.
[Click to View YouTube Video]I sure was fond of the 4th Stooge.
Here is a recipe I concocted, loosely based on my mom’s early ideas on Mexican food--Tamale Pie, made with olives and corn meal but no meat, though. This was a recipe for the lean part of the month. Later we got a freezer and loaded it up with deals from the butcher who sold them.
In this non-name recipe, I prefer to use corn tortillas. I used flour tortillas last night, and wasn’t all that impressed, but they were gorditas, not the thin ones, which probably are better.
Ingredients
(Salt is optional, but there is sodium in virtually everything now.)
Approximately ten yellow corn tortillas.
One large can of enchilada sauce.
One can of pitted olives, any size you want.
One pound of sausage meat.
(I buy New York Sausage Co. products at the Grocery Outlet, but any will do.)
One cup of rice and two cups of water.
Fried onions, about three onion slices is plenty, cut into bits but not minced. if you want onions.
Flatten out the entire pkg of sausage and make grooves running up and across with a table knife and fry it in a ten inch cast iron skillet, using the grid to break the sausage into small bite-size bits after it’s cooked a bit. The “pancake” of sausage should be flipped before this. It insures uniformity among the morsels of meat. Fry the onions at the same time in the same skillet.
Empty some of the enchilada sauce into a shallow pan. You will be dredging the tortillas in this, using a squeezy thing...tongs, that’s it.
Cook the rice on high in two cups of cold water. The way I time it, I set the microwave timer for twenty minutes—it usually starts to boil in seven. Turn the rice down to medium low heat, 3 of 10 on a range-top burner. When twenty minutes is up, check to see if the rice can be fluffed. It should be cooked well enough for hungry dirtbaggers.
When the sausage and onions are browned, dump in the rice, the olives, and the majority of the enchilada sauce. Mix thoroughly until all is wet. smooth it out with a spatula.
Then dredge the tortillas on both sides. Lift them out and place them so they cover the mixture with one layer. Overlap them a bit and center one on top. Pour the last of the enchilada sauce over it.
Use a lid to cover the skillet and set the burner temp at the same mellow number three.
Cook for up to thirty minutes.
Remove from heat and let stand for the pie to cool a bit and congeal inside the tortilla crust. It’s usually runny, but it’s firm enough to lift out wedges onto plates.
Get fancy with any garnish you might enjoy. I use Heinz ketchup.
If you want leftovers, the right way is to just cover the skillet back over with the lid and let it sit on the stove top up to two days. I usually have consumed the entire thing by then.
I have a use for stale Triscuits or wheat crackers of that kind.
Take some refritos and spread them on the cracker with a table knife. Top with Taijin Clasico Seasoning, good on lots of things and cheap, too. And it's sodium-free.
Dine well, dirtbags!
All these ingredients are at the Grocery Outlet, generally.
If you make your own tortillas, like neebee, so much the better.
MY SISTER LENNA LOVES THIS! I was so proud to hear that from Miss Fastidious Kitchen.
I'm gonna lay this on Martha Stewart next time she comes over. Some Vino di Tavola should surprise her. Or maybe some Teton Tea a la Fitschen.
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Bluelens
climber
Pasadena, CA
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Feb 19, 2015 - 02:15pm PT
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I am growing hot basil, also known as tulsi (India) or holy basil. I grow it next to the Italian basil. My guess is if you can grow Italian basil you can grow holy basil.
This Thai dish is great, it's more of an aroma than a taste of spicy heat and freshness perfumed with garlic, onion, mmmm can eat for Bfast w egg on top. Any time meal.
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Fritz
Trad climber
Choss Creek, ID
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Feb 22, 2015 - 06:57pm PT
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We got our second winter picking of asparagus yesterday afternoon and enjoyed them for dinner tonight. However with temps plunging to 14 F. tonight and night-time temps staying below freezing for the next week, it may be some time before we enjoy more asparagus. Asparagus likes night-time temps above freezing, which we mostly enjoyed in Choss Creek during this insanely warm Idaho February.
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peladob
Mountain climber
Mason City, Iowa
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Feb 22, 2015 - 07:03pm PT
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Made this for Thanksgiving
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Ghost
climber
A long way from where I started
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Feb 22, 2015 - 07:11pm PT
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A tablespoon butter & a tablespoon Olive oil, & a fair amount of salt & pepper. Med-high. Stir in 3 cloves minced garlic and cook, but don't brown the garlic, then add dry asparagus & cook 5-8 minutes according to taste.
You're doing this on the stovetop? Or in the oven?
I think stovetop, but can't be sure.
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Fritz
Trad climber
Choss Creek, ID
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Feb 22, 2015 - 07:23pm PT
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Ghost: Electric stovetop. The original recipe was a 1/4 cup of butter for a pound of asparagus & cook 10 minutes, which is way too long.
My revised recipe is:
A tablespoon each of butter & Olive oil & a teaspoon each of salt & pepper. Saute Med-high to hot & add 3 cloves minced garlic. Cook, but don't brown the garlic, then add dry asparagus & saute for 5-8 minutes, according to taste. A Northern Italian recipe.
With thin-cut porkchops picata & sweet potato. (Oscar celebration meal).
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Wayno
Big Wall climber
Seattle, WA
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Feb 22, 2015 - 09:14pm PT
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Damn that looks good, Fritz.
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NutAgain!
Trad climber
South Pasadena, CA
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Feb 22, 2015 - 09:26pm PT
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Fritz
Trad climber
Choss Creek, ID
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Feb 22, 2015 - 09:38pm PT
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NutAgain! Damn that looks good! I now want to eat more porn foods.
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Wayno
Big Wall climber
Seattle, WA
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Feb 22, 2015 - 09:49pm PT
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^^^^
Yeah, what he said.
I'm macking on a Carne Asada burrito from the local truck tonight. My birthday dinner, and it is quite good. I don't know where I could get something better for six bucks. (plus a healthy tip)
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Fritz
Trad climber
Choss Creek, ID
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Feb 22, 2015 - 10:06pm PT
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Wayno! Sorry that you had a working Birthday, but that's the norm.
Happy Birthday & Best Chef wishes to you!
I do fondly remember your gourmet food from last summer at City of Rocks.
Thank you again!
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Wayno
Big Wall climber
Seattle, WA
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Feb 22, 2015 - 10:31pm PT
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It has been a strange year for me with food, Fritz. The COR gathering was the only real vacation I took last year. And what did I do? I did food. That's my job. I'm not saying it wasn't one of the best times I have had with folks, out in the wilds, but I think you get the picture.
I quit my job of eighteen years last week and I hope I never have to"work" in a kitchen anymore. I still like to cook and create wonderful meals for people and myself but the Industry is just that, an industry, and I no longer want to participate. It's not the same anymore. People are sicker and more intolerant to an ever diminishing source of healthy, affordable foods. Too much smoke and mirrors and the food channel really sucks.
Here is to real and good and simple food and some equally rewarding beverage to wash it all through. Cheers!
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Chaz
Trad climber
greater Boss Angeles area
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Feb 23, 2015 - 12:57am PT
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Cooking is like sex. It's only fun for the amateurs.
Prostitutes don't giggle very often.
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Wayno
Big Wall climber
Seattle, WA
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Feb 23, 2015 - 01:51am PT
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^^^^
+69
Chaz.
Rhymes with jazz.
;0
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Gnome Ofthe Diabase
climber
Out Of Bed
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Feb 23, 2015 - 02:21am PT
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Nut again I am chubby, still blushing over chocalato blueberry pancake porn!!
Care in that photo thread yours made my hart sing, mad skills in all things
Your a keeper she must know!
Fritz, you too, your adding to my muffin top!
Such well rounded meals
Supertopian epicurean splendor !!
From all!
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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This morning--it was two a.m.--I woke from a short sleep feeling peckish.
I had a revelation when I decided to cook some steel-cut oats that I'd purchased at Grocery Outlet last week.
I HAVE BEEN RIPPED OFF!
By the Quaker Oats people and my former trustworthy Grampa Walton, not by the producers of steel-cut oats.
For so many years I've tried to "do the right thing." NO MAS!
These little kernels of goodness, though taking about half an hour to prepare, are worth the wait...I spent the time watching Pyro's vids, and the time flew.
I never keep sugar or salt here in my kitchenette (neebee, it's just the right size for me per our discussion) and am currently out of dried fruit, raisins, or anything that's recommended on the package's serving suggestions.
I used another product purchased from the GO, and that is Palermo brand hazelnut/chocolate spread.
The crunchy-nutty texture/flavor is simply to be experienced one time and you will agree, it's worth the wait for a great breakfast.
I used the package's directions and added one cup of oats to four cups of boiling water, but it's quite a lot. If you are two, then it would be the perfect portions.
Satisfied and gratified and no longer peckish.
It's marketed as Country Choice Organic Steel-Cut Oats and is GLUTEN FREE.
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Gnome Ofthe Diabase
climber
Out Of Bed
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What was I saying ? what ? this is what Nutagain wrote
I opened my eyes, languorous pleasure slowly departing with the lifting fog of repose, to be replaced with a gnawing hunger. It was a good morning, and it would soon get even better.
After several minutes of preparation, I sat in front of her, breathing in the promise of corporal satisfaction. I ogled her, served up on a silver platter, need welling up inside of me. It flowed past its boundaries and would not be contained. It jutted out stiffly, calling into space.
I bit her gently, euphoria breaking over me in great waves, shuddering with the richness in my mouth. Her skin was salty, just the right amount to drive all of my other senses crazy. And the full roundness of butter and bitter chocolate as I explored her texture. And everywhere there was sweetness. I rolled my tongue over a moist nodule, letting the roughness of my taste buds drag across the smooth and slippery surface. I was in a slow burning frenzy, and it threatened to burst in my mouth.
And then it did, gushing forth its hot sweet fruit.
(In the post he leaves more space),
Sweet lord, that was the best blueberry chocolate pancake I ever had. True story from this morning.
That was post # .278... then came all the next great posts and the Nutagains humble (in comparison) last offering , That is what prompted this inchoherant drivel;Nut again I am chubby, still blushing over chocalato blueberry pancake porn!!
The Care in that, The photo! That thread of yours made my hart sing,
You have mad skills in all things !
Your a keeper! she must know!
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tolman_paul
Trad climber
Anchorage, AK
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Nothing beats pulling jumbo stripe shrimp out of the ocean
...a little prep work...
and cooking them up right on the boat for shrimp tacos
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 24, 2015 - 05:04am PT
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Thank you, sister Lenna Lu!
I was gettin' bored with the Nutella prime pib, Nutella chicken-of-the-sea biscuits, and Nutella chick-pea fritters.
[Click to View YouTube Video]
I LOVE NUTELLA!
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NutAgain!
Trad climber
South Pasadena, CA
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Jul 24, 2015 - 07:50am PT
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Mousie, I think my kids will love that banana nutella sushi idea :)
Gnomie, thanks for being a fan! I didn't see it earlier. Must be more vigilant in my supertopo perusals ;)
You know, in keeping with my moniker, I have added pecans to the perfect pancake recipe. A damn good way to start the day. And just bought some blueberries yesterday. Perfect.
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Chaz
Trad climber
greater Boss Angeles area
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Jul 30, 2015 - 09:40pm PT
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I knew it was wrong...
...but I went ahead and did it anyway.
Chicken breast, Tater Turds, and Jalapeno Poppers, fried in a Wok.
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 31, 2015 - 07:59am PT
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Lunch with me mum: champagne,hummous, crab cakes, calamari, filet mignon, and
chocolate/cinnamon,raspberry gelato with a Graham's 20 Year chaser.
Isn't that how 90 year olds are sposed to roll?
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Chaz
Trad climber
greater Boss Angeles area
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Aug 11, 2015 - 10:43pm PT
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"Over wok. Under pay." ( apologies to Stephen Yan )
B.L.T. on bread I baked this afternoon. With cream cheese and roasted bell pepper.
Le Chow Royalle.
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Gary
Social climber
Hell is empty and all the devils are here
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Aug 14, 2015 - 07:53am PT
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New Weber smoker:
First smoked chicken:
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Ghost
climber
A long way from where I started
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Aug 15, 2015 - 07:30pm PT
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It's been an amazing summer in Seattle. We've been picking tomatoes since June, and harvesting peppers since late July.
Here's the latest from the pepper patch...
And pepper shadows in the late evening sun
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 15, 2015 - 07:54pm PT
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Inspiring, sir.
I had a package of bamboo shoots and oriental chilis and stir-fired them.
On rice, sodium-free soy sauce.
That was last night.
Tonight I mixed a couple of cans of albacore, chopped celery, kosher dill chunks, raisins, pepper and mixed it with chopped lettuces and mayo.
Open-faced on several pieces of dark-brown Grainiac bread, toasted.
With berry-flavored Juicy Juice.
I'm a satisfied Mouse.
*belch*
Ate the whole bowl.
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Bluelens
Social climber
Pasadena, CA
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Not-So-Basic Meatloaf from David Burke. Croutons bottom and top. Yum.
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Ghost
climber
A long way from where I started
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This one's for Survival
In our ongoing correspondence about growing, eating, and preserving hot peppers, Farmer Bruce introduced me to the idea of making hot relish. Now, he has a whole dictionary of pepper talk in his head, and can jump in with definitions of "relish", "salsa" and whatever else if he wants, but the short version is that his idea of relish is that you puree peppers, lime juice, and salt.
Period. End of recipe.
Puree that sh#t, jar it, and get it in the fridge. Although, given what's in it, you could probably store it on a sunny back porch for a year and it wouldn't go bad. No self-respecting bacterium would go near a relish that's really little more than thermal-runaway-in-a-jar.
After that, well, any time you want to add a bit of kick to your beans and eggs, or a bowl of soup, or whatever, you hire a scientist to weigh out about three micro-grams of the stuff and add it to your food.
Now I love heat, and have been known to do stupid things with hot peppers and food. But I'm all grown up now, and in my old age am more concerned with maximum flavor than with getting into the Guinness Book of Records. Not that I don't crave heat. But I figure if I tone down the heat-per-gram, I can add more grams and get to the same heat, but with more flavor.
But flavor can include other things than the holy trinity of Capsaicin, lime, and salt. Asians would taste a relish like that and say it was missing one of the four cornerstones of flavor. Sure it's got hot, sour, and salty... but where's the sweet? Not that they'd want it overloaded with sugar, but balance is important.
And any Italian worth his salt (or his hot, sour, and sweet) would say something like "You know, the limes are great, but we could touch up the sour with a bit of really good vinegar..."
Anyway, a tip of the hat to Survival, and here's the part that's worth thousands of words.
This year's pepper crop was so bountiful that I had no qualms about using a bunch of last year's frozen serranos in a relish experiment.
This is where we get to the "Forgive me Father, for I have sinned" part. Survival is adamant that, other than cutting off the stems, the peppers should go in whole. Personally, I think he's just lazy; but he's bigger and stronger than me, so I won't say that here. Instead, I'll point out that seeds lack redeeming gustatory value. They're not hot, they have no good flavor, but they do have a nasty bitterness.
So, without being really anal about it, I removed the bulk of the seeds.
All over but the shouting at this point. Serranos, lime juice, kosher salt, muscovado sugar, and balsamico into the blender, and the result into a jar.
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pocoloco1
Social climber
The Chihuahua Desert
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^^^^^
Very nice Ghost
Like "they"say, you never go back to bland
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Fritz
Trad climber
Choss Creek, ID
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Ghost & all! Nice food porn. This one did not photograph well, but it was a feast last night at the ranchette.
Heidi's organic garden green beans & Bruschetta with her organic garden cherry tomatoes, onions, & garlic.
We did not grow the wheat for the bread, or catch the Sockeye Salmon.
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NutAgain!
Trad climber
South Pasadena, CA
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Damnit now I'm hungry and not suitably stocked with inspiring ingredients at home.
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Ricky D
Trad climber
Sierra Westside
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Got too many ripe peppers?
Break out your smoker, lay in some well soaked Alder or Apple wood chips and get the heat to about 180-200 degrees.
Slice the peppers into crossways rounds and lay in a single layer across a piece of wire mesh so they don't fall through. I usually toss the stem ends and as many seeds as I can shake free.
Smoke the rounds for anywhere from 2 to as much as 4 hours. What you are looking for are rounds that are snap-dry but not burnt. Start checking for dry ones around the 3 hour mark - especially the smaller or thinner cuts.
I use an electric smoker so your times may vary.
Take your smoked peppers off and let them finish air-drying on screens for another day or two and then jar or grind for your spice rack. Any rounds that are still rubbery or pliable I will freeze since if not fully snap-dry they can mold.
I've done pasillas, jalapenos and Anaheims - very different flavors and aromas but all are good with a nice earthy yet sweet funkness.
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NutAgain!
Trad climber
South Pasadena, CA
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Ok, Ghost upped the ante with TR style expositions. I got inspired to find what was salvageable in my fridge and shelves. More than I thought!
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Joron
Trad climber
Hoodland, Oregon
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Spatchcock chicken on the Big Green Egg
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Reilly
Mountain climber
The Other Monrovia- CA
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Local Puget Sound goodies at the Fountain Cafe in Port Townsend.
Best I've had in yonks!!!!!
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Oct 7, 2015 - 04:28pm PT
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Great stuff everyone!! It all makes me hungry!
Ghost, you are indeed one of my food heroes. I'm so psyched that you are running with relish. The chile gawds are smiling.
Like I said, it's art, not science, and you sir, are an artist.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Oct 7, 2015 - 04:32pm PT
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Being down here in the sun and heat, I made my biggest effort ever at growing chiles.
Now that the extreme heat has backed off, some of these plants have gone into high gear.
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Reilly
Mountain climber
The Other Monrovia- CA
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El Maestro de la paella! So glad Seattle has some mojados! ORALE!
Off to Pike Place market for more food porn and fish chucking.
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Wayno
Big Wall climber
Seattle, WA
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Hey Reilly, when you're at Pike's Place keep your eyes peeled for some fresh Porcinis, assuming you like fungus of course. Great time of the year to be eating in the PNW.
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Gary
Social climber
Hell is empty and all the devils are here
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Joron, that's a great looking chicken! A few months ago I purchased a Weber bullet smoker. Been smoking a lot of chickens and they are great.
Smoked a pork butt last weekend.
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Ghost
climber
A long way from where I started
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Hey Reilly, when you're at Pike's Place keep your eyes peeled for some fresh Porcinis,
Sosio's (best vegetable vendor in the Market) had some yesterday. Beautiful they were.
You still up here Reilly? And in the downtown area?
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Joron
Trad climber
Hoodland, Oregon
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Thanks, Gary - chicken is always good on the Egg. Mmmmm, pork butt.
More Big Green Egg chicken
Chicken legs on the Egg are always good
The Atomic Buffalo Turds are always a hit...
Jalapeño peppers halved, filled with seasoned cream cheese & a little smoky then wrapped in bacon. Smoked for an hour or so with oak chips.
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Reilly
Mountain climber
The Other Monrovia- CA
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Thelonius Monkfish!
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Gary
Social climber
Hell is empty and all the devils are here
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Joron, I looked at the Big Green Eggs, but my budget said Weber. No regrets, once I learned the importance of thermometers everything has been coming out great.
My cousin, who's much older than me, was stationed in Japan in the early '70s. He came back with a big ceramic smoker, like a BGE, and he made some really good food on that thing.
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Ghost
climber
A long way from where I started
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Joron, I looked at the Big Green Eggs, but my budget said Weber. No regrets, once I learned the importance of thermometers everything has been coming out great.
Yeah, Green Eggs aren't cheap. But their working lifespan is probably measured in millenia, and I reckon my great grandchildren's great grandchildren will probably thank me for going a bit over budget.
Besides which, they're capable of cookery simply not possible on a standard barbie. (And, fwiw, there are cheap (but good) knockoffs becoming available.)
Here's our egg about to deal with some sausages. Yeah, yeah, I know, any barbie can deal with sausages, but the photo was handy. And that's our own-brewed Pilsner on the shelf to help me through the sausage-cooking ordeal.
Survival's probably got a few words to say about Green Eggs, too.
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MisterE
Gym climber
Being In Sierra Happy Of Place
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Officially Fall - stew time!
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Joron
Trad climber
Hoodland, Oregon
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Good photo, Ghost!
The Big Green Egg design is based on the “kamado” style cooker used during the Chinese Qin Dynasty and adopted by the Japanese in the 3rd century.
I’ve become an avowed Egghead.
More egg porn:
The Egg does pizza too!
Starting a long burn
Works for ribs too
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Gary
Social climber
Hell is empty and all the devils are here
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Nice!
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Ghost
climber
A long way from where I started
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Oct 11, 2015 - 12:40am PT
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Only two things that money can't buy. True love, and home-grown tomatoes.
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NutAgain!
Trad climber
South Pasadena, CA
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Oct 14, 2015 - 11:01pm PT
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Those tomatoes look wonderful. I'll have to settle for these tonight:
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MisterE
Gym climber
Being In Sierra Happy Of Place
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Oct 19, 2015 - 07:56pm PT
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Just the simple stuff - 2-day aged chicken, basil, garlic, pine nuts, red peppers, zucchini, salt, and olive oil. With pasta and a glass of chardonnay:
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Chaz
Trad climber
greater Boss Angeles area
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Oct 25, 2015 - 07:51pm PT
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Beer Float
Just like the ones they serve at Rogue Ales in Newport OR ( both of them ) and in Astoria. And Issaquah.
I didn't make it up the PNW this year to hit the Rogue Ales, but Costco has their Chocolate Stout, which tastes like beer & Bosco.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 12, 2015 - 07:12pm PT
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The invalid's supper.
Browned pork pieces pepper and ajo (garlic) only, lots of baby carrots, three kinds of onions, and four large red potatoes. Onions and potatoes cut into wedges for ease of eating.
Mix them all up, then pepper it and use some more ajo, that's all you need. I used Pam on the glass pan.
Foil-covered at 325 degrees for about an hour and a quarter to an hour and a half. Pour honey-bacon vinaigrette dressing on top, maybe a cup or so.
And then turn on the broiler for ten minutes, no foil.
Salad is simple. Two halves of a large avocado and some juicy bits from a large tomato with some dressing to fill the hole, then a dollop of vanilla yogurt. Fix the tomato up with dressing and yogurt, too.
Beats heck out of hospital food!
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Gene
climber
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Nov 12, 2015 - 07:23pm PT
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How you feeling, Mouse? Thanks again for dinner Monday. Great seeing you look so good! I enjoyed our ride home together. You feel up to a mini-road trip next week?
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 12, 2015 - 07:35pm PT
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Gene, hiya!
My sis just called, she asked me what I had for dinner. I showed her this thread. She was "proud" of me, that I could take care of myself. Good old Lenna Lou.
Anyway, I'm doing OK, but I kinda overdid it Tuesday and yesterday, so I've been relaxing, or trying to relax.
I'm looking forward to having more freedom of motion after six or so weeks, when they'll lift restrictions on me. Till then, I need to be much more careful and mindful. But the hardest part of this evening's meal was cutting the meat up into smaller chunks and lifting out the pan, which is over ten pounds.
I walk in the hallways here out of the cold, so this recovery is gonna be lots more controlled here on in, especially now I that have the kitchen organized to where reaching over my head is not involved.
I was highly upset with this in the hospital. My meals would come, and because I was in isolation, the servers weren't allowed inside my room (MRSA restrictions), so they'd leave the tray outside sitting until someone came along and noticed, or I got fed up waiting and went and fetched it for myself. No more of that torture.
I'll be looking forward to a good road trip when I feel stronger, buddy. And that meal at Jack's was real good. Thanks again for the ride and the concern.
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lennypenny
climber
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Nov 12, 2015 - 07:36pm PT
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Looks great Brian! So glad you are feeling better and cooking good!! Love you so much!
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 12, 2015 - 07:37pm PT
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Welcome to the Taco, lennypenny! Love you, too!
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feralfae
Boulder climber
in the midst of a metaphysical mystery
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Nov 13, 2015 - 05:46am PT
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Welcome to the Taco, Lennypenny!
Heard a rumor that you were around here now. :)
feralfae
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Gary
Social climber
Hell is empty and all the devils are here
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Nov 16, 2015 - 02:44pm PT
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Christopher Kimball has been fired! The MBAs are taking over.
https://www.bostonglobe.com/business/2015/11/16/chris-kimball-leave-america-test-kitchen-after-contract-dispute/wd7vooqjnDgqNq0qnlmXCO/story.html#comments
Christopher Kimball, the bow-tied cooking guru who co-founded the company behind the popular magazine Cook’s Illustrated and public television shows including “America’s Test Kitchen,” will leave the Brookline company amid a management shakeup.
Kimball’s “employment with America’s Test Kitchen is ending,” and he will depart “immediately,’’ according to parent company Boston Common Press, a cooking media group, in a statement. The company said Kimball would remain a minority owner and will host the TV shows “America’s Test Kitchen” and “Cook’s Country” through the 2016 season.
“We are disappointed that he has chosen a new path, but we respect his choice,’’ David Nussbaum, the company’s new chief executive, said in a letter to employees Monday. “While he will remain a minority owner of the company, he will no longer play a role at ATK.”
https://www.bostonglobe.com/lifestyle/2015/09/21/big-changes-for-chris-kimball-and-america-test-kitchen/eikvPqg0PqLefUnTCIBOfL/story.html
Joining Nussbaum on the company’s board are Royce Yudkoff, cofounder of ABRY Partners, and Peni Garber, a former partner at ABRY. Yudkoff, a professor of management practice at Harvard Business School, is a former partner at Bain & Co., where he worked with Boston Common Press partners George P. Denny III and John D. Halpern.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 21, 2015 - 08:26am PT
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 27, 2015 - 01:45am PT
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O, I so love my holiday turkey sandwiches!
If I can't get them, my rear end itches.
Thank you, Lord, for these here riches.That's a tangerine.
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nature
climber
Boulder, CO
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Nov 27, 2015 - 09:10am PT
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I didn't make sushi yesterday so i have nothing new to contribute. The mashed potatoes look like mashed... well... potatoes.
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Wayno
Big Wall climber
Seattle, WA
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Nov 27, 2015 - 10:37am PT
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Ghost
climber
A long way from where I started
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Nov 27, 2015 - 06:42pm PT
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Boba Fett discovers table-surfing
Yeah, sure, he's kind of cute with his paws on the table now. But just wait... When he weighs 250 pounds, and his paws are almost a foot across, it may not seem so cute.
He and Betty seem to gain about 25 pounds every time I see them. Another month or two and maybe I should rent them from you to deal with the coyote problem here.
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Wayno
Big Wall climber
Seattle, WA
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Nov 27, 2015 - 07:33pm PT
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I wrenched my elbow the other day when Boba got his lazy-ass leg caught in a chair. I had lift his eighty pound ass up real quick. Too quick.
He was fine in about ten minutes. My arm is going to be sore for a while.
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Sierra Ledge Rat
Mountain climber
Old and Broken Down in Appalachia
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Nov 29, 2015 - 04:37am PT
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Sushi in Tokyo
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anita514
Gym climber
Great White North
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Nov 29, 2015 - 04:40am PT
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Wayno: Is that a Newf? Can I have him?
Sierra: Looks delicious.
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Sierra Ledge Rat
Mountain climber
Old and Broken Down in Appalachia
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Nov 29, 2015 - 06:10am PT
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Wasabi, before being ground into a paste
Tokyo cuisine
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 29, 2015 - 06:24am PT
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Think my rodent-cousin SLR is turning Japanese.
I don't REALLY think so, of course.
That sushi looks wonderfully appetizing, too.
But it's early morning and I gotta go make my oatmeal.
Maybe I'll make a chicken sandwich instead!
I have some left over from Flip Flop's visit the other night.
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Ghost
climber
A long way from where I started
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Nov 29, 2015 - 07:42am PT
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It might still be warm and wonderful in Southern California, but it's winter in the PNW, and yesterday I made the year's final harvest. Or, almost final. There will be potatoes doing their underground thing through the coming months, and all the herbs, while dormant, will still be available, but that's it.
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Wayno
Big Wall climber
Seattle, WA
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Nov 29, 2015 - 09:43am PT
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Anita, his father is a Landseer Newf. His mother is Great Pyrenees. You can't have him. You can borrow him for a walk if you ever are in the area. He and his sister are local stars. They love people and other dogs. Very large bundles of joy. Boba has gotten real sneaky at table surfing. If I am cooking and turn my back, stuff gets inhaled. The other day it was a bowl of chopped tomatoes and several large crimini mushrooms. He loves mushrooms. And tomatoes. He even ate the cork from the really good Chianti I opened for Thanksgiving dinner. At least he knows his wines.
His sister, on the other hand, likes to tattle on him when he is grazing.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 29, 2015 - 09:49am PT
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Ksolem
Trad climber
Monrovia, California
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Nov 29, 2015 - 11:30am PT
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kief
Trad climber
east side
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Gary
Social climber
Hell is empty and all the devils are here
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Dec 14, 2015 - 07:59pm PT
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Dinner Sunday night featured a pork shoulder. Here it is after 13 hours in the smoker, with 4 hours to go.
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Ghost
climber
A long way from where I started
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Dec 19, 2015 - 06:41pm PT
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This is crazy. I know the PNW is the chanterelle capital of the universe, but at Christmas?
These are fresh-picked in late December. That's just wrong.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Dec 27, 2015 - 02:00pm PT
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Real old fashion porn starts with ham 'n' eggs 'n' English muffins.
For sure, don't forget the tawdry store-bought brown tomatoes.
Spiced by Lilabiene's kind gift.
Thank you, sweeties!
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Gary
Social climber
Where in the hell is Major Kong?
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Dec 28, 2015 - 08:05am PT
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Looks good! Except for the electric stove?
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Ghost
climber
A long way from where I started
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Jan 10, 2016 - 07:49pm PT
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Looks good! Except for the electric stove?
Well, there are electric stoves, and then there are electric stoves.
When we bought our current house four years ago, it was a mess (abandoned in mid-remodel when the previous owners divorced). Floors torn up was the worst, and the walls and ceiling weren't in good shape either, but we agreed that the first thing to be changed once Steve G finished rebuilding the essentials was going to be the stove. Ugly old electric stovetop from the age of dinosaurs.
But then we used it for the first time, and that was the last day we talked about replacing it with a gas unit.
I've cooked on plenty of very good gas stoves, and I wouldn't trade this piece of 1960s "junk" for any of them. The thing's got coils as thick as your thumb, and will hold any temp you want from barely warm to heart-of-the-sun fusion. Temp changes, obviously, aren't quite as fast as with gas burners, but they're a lot faster than you'd expect.
So, yeah, we re-tiled the counter around it, but no way we're replacing it.
It's branded as Frigidaire. Which makes me think of not-very-good refrigerators, but a closer look at the control panel reveals that it was made by General Motors. Who knew? Kind of reminds me of some of the workhorse engines GM built in the 60s.
We'll be finishing the basement this summer, and adding a full kitchen down there, with a gas stove. But I'll be cooking on this old electric one till I get too old and feeble to lift the pots.
Edit: I've got a wicked cold building in my head, but if I can stay up for a little longer I'll post some food porn. As opposed to stove porn.
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Ghost
climber
A long way from where I started
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Jan 10, 2016 - 08:27pm PT
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It's mid-January, right? The time of year when the autumn mushroom season has faded into memory, and the spring shrooms are still months away.
But not this year. We've had a seemingly endless supply of chanterelles. I don't know who is picking them, or where, but fresh chanterelles became a seemingly permanent fixture in the markets that carry that kind of thing. But when I did some shopping on Friday afternoon, it was obvious that chanterelle season was finally over. Just a couple of handfuls in an otherwise empty tray.
So I grabbed them, and tonight celebrated the end of the season.
And to go with them?
Potatoes braised in chicken stock and olive oil with loads of garlic
Green beans parboiled, then set aside.
Shrooms sauteed in clarified butter
Steak seared all over, finished in the oven, and then rested for five minutes
Green beans finished in the pan the steak was seared in.
All served with a big side of sweet & sour shallots (a big bowl of which is always in the fridge). And a glass of very good Puglian Negroamaro.
This is what it looked like when I sat down.
So everything's good, right? Okay, Mari's away in J-Tree and I'm working right through the weekend, and feeling a cold coming on, but there's nothing like a really good meal to lift one out of self-pity.
And then...
And then this goddam duck comes strutting in, demanding a cigarette, and telling me that eating meat means I'm going to come back as something small and slimy, and I realize it's all a supertopo fever dream...
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Gnome Ofthe Diabase
climber
Out Of Bed
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Jan 11, 2016 - 08:01am PT
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We also have a vintage General Electric Frigidaire stove but to show it I would have to spend a day cleaning the thing. . .
and that always wipes off more of the markings, so we leave it scuzzy to preserve any antique value...
Still it is worth posting a picture of the built-in Oven/stove from the early '60s so . . .
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Chaz
Trad climber
greater Boss Angeles area
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Jan 24, 2016 - 12:21pm PT
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Football breakfast.
( le Chow Royale )
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 29, 2016 - 03:08pm PT
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Bought a lot of food today when I was hungry at the store. Craving greens. Ate a big plain pile of Arugula, moving on to this.
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bob
climber
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Jan 29, 2016 - 03:19pm PT
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^^^^^^^^^^lovely nutagain!
I was in Florida for a week. I love cooking seafood.
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Chaz
Trad climber
greater Boss Angeles area
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Superbowl lunch.
( le Chow Royale )
Chicken, spuds au gratin, and Mexican rice.
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Toker Villain
Big Wall climber
Toquerville, Utah
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A petit amuse bouche (note pen knife for scale);
from base up
a garlic herb pita
honey smoke turkey
havarti cheese
sour cream
pimentos
lumpfish caviar
filleted snap peas
lobster claw wrist
2 drops of tabasco inside
drizzled lemon juice
a brush of dressing
sea salt
dill sprig
crinkle cut celery
cilantro
multiple explosions of flavor in the mouth.
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tolman_paul
Trad climber
Anchorage, AK
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Made up a batch of chorizo last night
Homemade pizza
Fish tacos this summer
Mmmm sushi
Doesn't get any fresher than making shrimp tacos on the boat
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Toker Villain
Big Wall climber
Toquerville, Utah
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Feb 16, 2016 - 09:07am PT
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Two people put all that away? Damn!
I have a pair of forceps like those that I use for feeding vicious reptiles,...
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Feb 16, 2016 - 09:58am PT
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So much good chow in here!
Ghost is an artist.
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ydpl8s
Trad climber
Santa Monica, California
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Feb 16, 2016 - 10:05am PT
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I'll eat that last bite of Kim Chi! mmmmmmm! That looks so good.
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Fritz
Trad climber
Choss Creek, ID
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Mar 23, 2016 - 07:03pm PT
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Our asparagus is flourishing and has mostly survived a few bouts of below freezing nights thanks to my mulching them to protect the little sprouts. Now we have more than we can eat & we are eating it every night.
Steamed, roasted, sauteed Italian style with lots of garlic, grilled, & tonight: roast Asian style with garlic, sesame seeds, lemon pepper, & Soy sauce.
Luckily, a hard freeze is predicted for tomorrow night. That's good! I'm starting to have dreams of all the asparagus sprouts I've killed this spring.
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Ghost
climber
A long way from where I started
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Mar 23, 2016 - 07:10pm PT
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Every spring I remember why I hate Fritz.
Cuz he planted asparagus years ago and I didn't.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 23, 2016 - 07:18pm PT
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The Peshastin Illuminati would stop climbing in time to pick the wild asparagus that was
quite abundant there.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Cheese, eggs, sprouts, bacon, spinach, avocado served with toast or muffin, hash browns or home fry. $9.99 with tax.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Apr 16, 2016 - 08:30am PT
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The taste of those huervos cooked by Maria's cook was lingering in my mouth still.
Funny how that happens.
My dad used to tell us kids that our taste was all in our mouths.
Something to that, Boomer, and I've always avoided much of your advice, but you were only joking, of course, because I KNOW my taste is impeccable.
I informed the cookie at the Cinema just what I was about.
Sadly, Maria's wins this round.
You won't be seeing any reviews from me on Yelp, though.
After all, this is the Supertaco, and our collective taste is excellent, far better than those Yelpies.
My verdict is Maria's Homemade by a landslide.
Buena comida para ustedes.
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Rollover
climber
Gross Vegas
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Apr 16, 2016 - 10:16am PT
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Fritz
Trad climber
Choss Creek, ID
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Apr 16, 2016 - 04:48pm PT
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Ghost! After having fresh-picked asparagus nearly every night we're at home since late Feb., new variations of old recipies are being attempted.
I tried adding almond slivers to fresh asparagus, tossed both lightly in olive oil, added garlic, salt & pepper & baked at 350 f. for 15 minutes.
Yummie!
Bacon & asparagus just seems wrong, but it may come next.
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Wayno
Big Wall climber
Seattle, WA
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Apr 16, 2016 - 11:20pm PT
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Prosciutto wrapped aspergrass or pickle them for Bloody Marys.
Hey Fritz, have you noticed how asparagus messes with your palette when drinking wine?
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T2
climber
Cardiff by the sea
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Apr 17, 2016 - 02:23pm PT
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Went to a Korean BBQ last night sampled all kinds of good stuff
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Ricky D
Trad climber
Sierra Westside
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Apr 17, 2016 - 02:29pm PT
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This stuff makes everything pornographic in a good way...
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Fritz
Trad climber
Choss Creek, ID
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Apr 17, 2016 - 05:06pm PT
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Wayno! Re your comment/question: Hey Fritz, have you noticed how asparagus messes with your palette when drinking wine?
I never thought about it. Seems like most of the CA & Washington Reds we drink every day taste about the same with or without asparagus. However, I was curious about why a Malbec that I had bought a case of & last drank in early Feb., tasted so different last night.
Guess, I have to do more taste testing.
Sluuuurp!
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Ghost
climber
A long way from where I started
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Apr 17, 2016 - 06:40pm PT
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Seems like most of the CA & Washington Reds we drink every day taste about the same with or without asparagus.
Wayno and I have had a lot of discussions about CA & Washington reds, and I think our conclusion is that most of them would taste about the same with or without dogsh#t.
But back to the subject of food porn, I'm in Hong Kong for a few days, and while there may not be a decent beer within 5,000 miles, there's no shortage of good food. I'll try to get some photos and post them.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Apr 20, 2016 - 03:15pm PT
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El Bajio version of Waldorf salad.
El B is the local neighborhood's Mexican market.
General items but with the slant to Mexican products.
I used El Mexicano yoghurt, rather than mayo, as it's much more liquid than US style or Greek or anywhere.
It helps to coat the fruit chunks, which keeps the fruit from turning that brownish color from exposure to air.
It's also flavored with real fruit bits--banana and strawberry.
I cut out the walnuts in mom's Waldorf recipe,
as I simply forgot to look for them the other day.
Celery chopped, three big stalks.
One each of a large Granny Smith apple and a large red apple variety of your choosing,
but Granny's are tangy and a must, IMO.
Raisins, whatever kind you want. Dried cranberries would do, or currants.
Strawberries, orinary size, not the jumbos, cut into quarters.
Mix the apples, raisins, and celery well THEN add the strawberries and the yogurt, to prevent the strawberry pieces from being crushed.
Garnish or not, but I had to use the bananas today or toss them.
Good espresso would be nice served alongside.
I got a bottle of Martinelli's on special, though.
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Fritz
Trad climber
Choss Creek, ID
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Apr 20, 2016 - 08:29pm PT
|
Gneiss food posts! They make me hungry!
Salad bounty from our Ranchette last night. Picked in the previous hour lettuce, radishes, & asparagus.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Apr 20, 2016 - 08:55pm PT
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Ranchette dressing?
What did your wine cellar yield to accompany that green apparition, Mr. Fritz?
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MP
Trad climber
Truckee, CA
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May 25, 2016 - 06:53pm PT
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Cacio e pepe con funghi...
Foraged Truckee morels with handmade pasta
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Fritz
Trad climber
Choss Creek, ID
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May 25, 2016 - 07:18pm PT
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Oh yeah! Morels & thick pasta, lots of cheese, & some more grease!
I do have fond memories of the Ex-wife's Morel Fettucinin Alfredo. Gods it was good!
It was my pick for my birthday dinner for several years in the early 1980's.
Even when I microwaved the refrigerated left-overs & the oil ran out in streams, it was still good.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Moo-ey sabroso.Super-rich cornbread, flan-like outer texture.
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Ksolem
Trad climber
Monrovia, California
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Reilly
Mountain climber
The Other Monrovia- CA
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Mmmmmm, I love my morning mocha!
What?
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feralfae
Boulder climber
in the midst of a metaphysical mystery
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Bacon & asparagus just seems wrong, but it may come next.
Fritz,
I had Vermont Bacon and braised asparagus for breakfast, with a half avocado sliced on the side. I highly recommend bacon and asparagus.
Your asparagus with almond slivers sounds delicious.
feralfae
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stunewberry
Trad climber
Spokane, WA
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Cedar-planked wild salmon. Doesn't get any better than this.
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Ksolem
Trad climber
Monrovia, California
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Brussells sprouts with bacon and chesnuts is the winning combo.
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Fritz
Social climber
Choss Creek, ID
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feralfae: Thanks for the recomend. We'll "man-up" & give asparagus & bacon a try. I'm secretly hoping we won't like the combo. I've been off greasy breakfasts for years, since my old stomach can't handle grease in the morning. We do love a BLT sandwich on a summer day.
Mouse! I missed seeing your post from a month & 1/2 ago until just now. Sorry, can't remember what wine we had with the salad,
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Jun 9, 2016 - 04:51pm PT
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Nobody makes New Mexico posole as good as mine!!
I wouldn't say that except I've been told so many times. Startin' to believe my own press...heh...
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Fritz
Social climber
Choss Creek, ID
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Survival: Having gone all these years without tasting New Mexico Posole, I would love more details on ingredients & preperation.
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Ghost
climber
A long way from where I started
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Nobody makes New Mexico posole as good as mine!!
You being bigger, younger, and stronger than me, I ain't gonna argue. But I will say that Mari's posole is pretty damn good.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Jun 9, 2016 - 09:52pm PT
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I'll fight ya!!
Fritz, I'll write something up for you.
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Ghost
climber
A long way from where I started
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Jun 10, 2016 - 09:20pm PT
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Sometimes it just comes out of nowhere. You see something in the vegetable market, or something in the garden catches your eye, or -- in this case -- the fish monger has something special on sale...
...fresh, wild-caught Albacore tuna. Half-price. No idea what I'll do with it, but I'm not passing up a bargain like that, and on the way home some vague memories of what Mari has done with tuna surface in my mind. She's off climbing at the Leap this week, so I can't ask her, but that's okay. I might need her to lead the hard pitches now, but I can still cook for myself.
Rummaging around in the back of my mind, as well as in the pantry, the garden, and the refrigerator, yields this:
Chop all that bounty up and simmer it in a pot with just enough vermouth to keep it from burning. In the meantime, season the tuna and let it rest.
Then back out to the garden for some kale.
Give the tuna a quick sear on both sides in a separate pan, the drop it and the kale into the pot, cover, and braise for fifteen minutes.
Et, voilà...
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NutAgain!
Trad climber
South Pasadena, CA
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Jun 11, 2016 - 06:52pm PT
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Ghost I wanna eat dinner at yer place. And maybe Stu's and Survival's to see which is best.
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Jun 11, 2016 - 08:07pm PT
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Damn Ghost!! Looking 5 star there!
Bravo!
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Ghost
climber
A long way from where I started
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Jun 11, 2016 - 09:10pm PT
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Ghost I wanna eat dinner at yer place.
The door is open for you any time.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jun 12, 2016 - 06:44am PT
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The chile verde is regular old Herdes brand.
What I REALLY need is poco loco 1's chile...but I ran out.
Some chilled satsumi plums and I'm good to go.
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Ghost
climber
A long way from where I started
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Jun 12, 2016 - 08:49pm PT
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Just gotta share my recipe for Ceviche de Camarones....SOOO good!!!!
That looks wonderful. But tell me -- is there any cooking at all, or is everything raw? That is, do you cook the camarones before dropping them into the mix? If not, is there any advice you can offer about just what camarones to buy?
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G_Gnome
Trad climber
Cali
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Jun 13, 2016 - 11:55am PT
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The citrus actually cooks the shrimp so that it isn't really raw anymore.
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Chaz
Trad climber
greater Boss Angeles area
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Jun 13, 2016 - 05:10pm PT
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I can't stand fish. But all that sure looks damn good.
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pocoloco1
Social climber
The Chihuahua Desert
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Jun 13, 2016 - 07:29pm PT
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A case is on the way Mouse.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jun 30, 2016 - 12:02pm PT
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Brunch for a healthier MFM.
Ham slices. Fresh carrot, scraped and sliced. A yellow donut peach.
The sauce is a blend of store brand basil & garlic pasta sauce and Chiloe's Chili, the mild kind.
Very little cooking, just heat the slices two minutes in the microwave, spoon some sauce on them, heat another minute.
The peaches are the juiciest I have ever had, and I live in peach country.
The carrots are a tangy Hmong variety.
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Gary
Social climber
Where in the hell is Major Kong?
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Jun 30, 2016 - 12:57pm PT
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Sorry, no picture, but a couple of weekends ago I made the BEST APPLE PIE ever. Made the crust from a hybrid of America's Test Kitchen and Joy of Cooking recipes. The crust was all butter, no oil, Crisco, or lard. Chilled it by the book and it rolled out well. Used Granny Smiths and a bit of fresh grated nutmeg, lemon juice and lemon zest. Also, sugar, but did not macerate the apples. A bit of sugar and cinnamon on the crust along with a wash of egg white.
The Grannies held up well, the pie was tart, but went well with the crust. This was the first time I did not macerate the apples, it seemed to make a difference.
I'm going to enter one in the Orange County Fair.
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Reilly
Mountain climber
The Other Monrovia- CA
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Caviar on sour cream and Italian cukes
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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"Cпасибо, Reilly."
Way beyond my purse's ability right now, but I do have the cukes and sour cream.
I had a liter of pepper vodka a Ukranian lass brought me from her trip home to see mamma. I left it in a backpack at work sitting on a table. Our manager there at the bookstore accidentally knocked the pack onto the floor.
We two decided to call him Myshkin because he was such an IDIOT!
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jul 12, 2016 - 03:27pm PT
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Found this package of Italian pasta made into little quarter-sized curved pancakes called orcchiette. It's a tri-colored pasta.
I cooked some up the other night, put in a can of small shrimp, orange grapes (juicy and sweet variety of cherry tomatoes), ten half-hearts of artichoke, and spiced it from a package Lilabiene and THE Muppet sent me, using oregano, garlic granules, basil, and pepper. I forgot to add any zukes.
So today I took the left-overs (a lot!) and combined them with the zukes I'd bought and the yellow squash. It nearly doubled the size of what had been in the cast iron pan. I only used maybe a couple of tablespoons of cooking oil, including the first time I prepared this (on Sunday), but would have preferred olive oil for the health benefits that feralfae assures me that I will find if I do.
Well, next time I'll have some olive oil around, and maybe some pine nuts?
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Ghost
climber
A long way from where I started
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Jul 16, 2016 - 07:45pm PT
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Homegrown and foraged food season is upon us, but one of the objects in this photo is just plain wrong. Yes, the west side of the North Cascade Mountains is the chanterelle capital of the world. And yes, the season last year stretched into the first few weeks of this year.
But July?
Climbing at Index today, we hiked up to the Lookout Point walls. Which is pretty much just rock sticking up out of a mossy forest like every other part of Index. But when I stood up from parking my pack in a flat spot up against the wall, there, literally in front of my nose, on a bit of a shelf, was a perfect chanterelle. Just the right size and shape.
It suffered in my pack on the way down, so it no longer looks perfect, but who cares? Chanterelles in July is pretty amazing.
The other item is a fig off one of our trees. First of the year if you don't count the one I picked and ate yesterday. Full of gorgeous red fig goo!
And not shown in the photo are the first peppers of the season. We'll start harvesting those next weekend.
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 16, 2016 - 07:51pm PT
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"Diner eez served, monsieur."
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Ghost
climber
A long way from where I started
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Jul 18, 2016 - 09:31pm PT
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This is for Survial...
But there is more than peppers....
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Fritz
Social climber
Choss Creek, ID
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Jul 19, 2016 - 09:49am PT
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We are just back from a 7 day float trip on Idaho's main Salmon River. Pretty good eats along the way.
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Phil_B
Social climber
CHC, en zed
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Jul 19, 2016 - 06:54pm PT
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Oh yeah, love those bloat and float trips!
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BLUEBLOCR
Social climber
joshua tree
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Jul 19, 2016 - 07:05pm PT
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you guys are killing me with those figs, Yummm
MfM, your even creative on the butcher block :^)
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Fritz
Social climber
Choss Creek, ID
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Jul 19, 2016 - 07:40pm PT
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Phil_B! Re your mention: Oh yeah, love those bloat and float trips!
I had a major "power-fart" episode after all the onions & Italian sausage in the night 4 dinner.
However, with lots of rowing, toting, & hiking: Heidi & I managed to come home at the same weights we left for the river trip.
A major victory!
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slabbo
Trad climber
colo south
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Jul 20, 2016 - 06:12am PT
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Blueberry crostada from the adobe horno. We used pecan and walnut for firewood,,pretty awesome.
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slabbo
Trad climber
colo south
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Jul 20, 2016 - 07:18am PT
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NICE ! I can't wait for Colorado peach season in a couple of weeks !
Peach pie and an IPA...YUM
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Ghost
climber
A long way from where I started
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Jul 20, 2016 - 08:46pm PT
|
Here are a couple for Slabbo and Dingus.
I had a rough night last night. Tossing and turning with a mild fever, not enough sleep, and still shaky in the morning. When Mari found out that I was going to stay home, and probably stay in bed for a while, she got busy in the kitchen to make something that would fix what was ailing me.
I got up in time to see this...
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slabbo
Trad climber
colo south
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Jul 21, 2016 - 06:43am PT
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What time can we come over ?
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Ghost
climber
A long way from where I started
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Jul 21, 2016 - 07:44am PT
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What time can we come over ?
If you're bringing crostadas and pies like the ones in the pictures, you can come over any time.
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 23, 2016 - 05:52am PT
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Crab stuffed haddock at a roof top grill in Dover, NH while watching an awesome electric
storm a few miles away along with a superb local brew. Less than $20!!!!!!
Did I mention the sherry sauce was superbe?
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slabbo
Trad climber
colo south
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Jul 23, 2016 - 07:11am PT
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Damn,, my wife will be in Boston soon..maybe a side to NH i think.
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Ghost
climber
A long way from where I started
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Jul 28, 2016 - 08:17pm PT
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Harvested the last of the blueberries today, but the tomatoes and peppers are just about to go crazy.
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 28, 2016 - 09:30pm PT
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CAUTION! HARD CORE PORN!
Newport, Rhode Island Lobsta Roll...
Sorry if I offended anyone.
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Gary
Social climber
Where in the hell is Major Kong?
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Jul 29, 2016 - 07:52am PT
|
Have you been to Red's Eats yet?
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Gary
Social climber
Where in the hell is Major Kong?
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Jul 29, 2016 - 08:02am PT
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So! It's not just me? :-)
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 29, 2016 - 08:09am PT
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Where's Red's?
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Gary
Social climber
Where in the hell is Major Kong?
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Jul 29, 2016 - 08:19am PT
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Wiscasset, Maine, on US 1. There will be a line.
If you're in Rhode Island, have you had any hot dogs up d'ahm?
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 29, 2016 - 02:21pm PT
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Now you tell me! We did Maine last weekend! But we were with locals so we got taken
to a well vetted lobsta shack on a pier in Georgetown. You did have to keep a weather eye
on the thieving gulls.
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Reilly
Mountain climber
The Other Monrovia- CA
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Jul 29, 2016 - 03:58pm PT
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We got taken to an Ite joint in Bean Town by another local and now we're at Caffe Vittoria for
cannoli e gelati. OMG!
Dig the decor!
And the locals hang their purses on the coat rack!
Are you kidding me?
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Ghost
climber
A long way from where I started
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Jul 29, 2016 - 07:54pm PT
|
we're at Caffe Vittoria for cannoli e gelati. OMG!
So what did I ever do to you that you hate me so much to post that picture. You think it's your job to torture me?
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slabbo
Trad climber
colo south
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Jul 30, 2016 - 04:40pm PT
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[photoid=465608]
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slabbo
Trad climber
colo south
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Jul 30, 2016 - 04:44pm PT
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slabbo
Trad climber
colo south
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Jul 31, 2016 - 06:26am PT
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Reilly---you eating your way through NE ???I did that for 47 years !!!
If your still there..check out Toscanninis in central square,,cambridge..best ice cream in the usa ? I think so
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Reilly
Mountain climber
The Other Monrovia- CA
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Slabbo, I ate 'em outta house and home and got the bum's rush. I'm now testing the fore-
bearance of the Swiss, who are too polite to tell me I'm a gross American. Actually, these
people can do justice to a good table, too. I had to tap out tonight on my Rösti "Zermatt",
but I didn't leave much as I also downed zwei kugel of gelato!
Rösti "Zermatt" = base rösti (more or less hash browns smothered in Gruyere) + bacon,
onions, and eggs! After guiding the little lady up the Breithorn today I figured I earned it!
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slabbo
Trad climber
colo south
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Damn !!!!
Tonight- baked guyere mac over salad with a green chili topper...maybe a beer or 2
rainin g HARD here in SoCo 3-4" expected
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Chaz
Trad climber
greater Boss Angeles area
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le Chow Royale
Chicken, cheese-jalapenos, and mojo spuds
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Bluelens
Social climber
Pasadena, CA
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Berry custard
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Chaz
Trad climber
greater Boss Angeles area
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Aug 11, 2016 - 09:32pm PT
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Happiness is a black wok.
If you're going to talk the talk, you gotta wok the wok. ( apologies to Stephen "Over Wok, Under Pay" Yan )
le Chow Royale
Zucchini with bell peppers. Onion, tomato, garlic and ginger.
I had the wok hei working ( wokking? ) tonight.
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apogee
climber
Technically expert, safe belayer, can lead if easy
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Aug 16, 2016 - 12:05am PT
|
Holy crap, that looks yummy....
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perswig
climber
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Aug 16, 2016 - 03:29am PT
|
Tad, you were a stone's-throw from some good chowder at Hattie's in Hallowell. Hope your visit went well.
Dale
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slabbo
Trad climber
colo south
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Aug 16, 2016 - 07:44am PT
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Sorry..it's pronounced Steamaaaa's
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Ghost
climber
A long way from where I started
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Aug 19, 2016 - 06:31pm PT
|
I think they scraped that off the sidewalk in the Mission.
But sadly this was a meal, in a restaurant. Along with 2 beers we're talking FORTY BUCKS.
Hmmmmm. While you were eating that in a restaurant, I was lunching on this in a restaurant yesterday with my publisher who was in from NYC...
But while restaurant meals are okay up to a point, it's always better at home.
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Reilly
Mountain climber
The Other Monrovia- CA
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Aug 19, 2016 - 08:28pm PT
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Just had one of the top five meals of my life in Alsace. The joint was too nice to pull out the
iPhoney for proof but, trust me, it was incroyable! I guess I should clarify that as depending
upon whether you are averse to paté and veau. The 2008 Schoenenberg Rieseling was
unbelievable.
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slabbo
Trad climber
colo south
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Aug 21, 2016 - 09:47am PT
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The only thing better than pizza and beer is grilled pizza and beer..chicken and roast chilis.
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Reilly
Mountain climber
The Other Monrovia- CA
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Aug 23, 2016 - 11:20am PT
|
French lunch - hard core food porn!
The Apremont wine has an interesting history:
The village of Apremont, along with its neighbor Abymes, has a rather grisly history that has given rise to the distinctive terroir of the area. A landslide from the Mont Granier mountain to the west swept through the villages in this part of Savoie in the mid-13th Century, killing thousands and leaving a three-mile-long trail of limestone rubble across the valley. While this land remained uncleared for centuries following the event, budding vignerons began to plant vines here in the 18th Century, ostensibly to honor the fallen villages. The name of the village (and cru) is a reference to this devastating landslide: apremont means 'bitter mountain' in French.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 23, 2016 - 11:53am PT
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You would eat this soup, DMT.One CAN of Teasdale pintos, one medium red onion, and a CAN of LeSeur brand shoepeg corn.
I've made this using caulifowler and boiled-hell-out-of baby carrots, too.
I'm thinking pineapple chunks and maybe some hot diced 'penos might be tasty, as well.
And a large homemade slushie for dessert.
The corn I got from Ernie was delicious and I coulda et three more just like these.
I love the sound of bubbling zupa!
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Chaz
Trad climber
greater Boss Angeles area
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Aug 23, 2016 - 12:46pm PT
|
Mr Milktoast writes:
"But sadly this was a meal, in a restaurant. Along with 2 beers we're talking FORTY BUCKS."
I never spend more than five dollars for a good meal in San Francisco.
Here's one of my go-to joints:
I've had roasted duck on rice and bbq pork chow mein noodles there - comes with soup and hot tea - each for under five bucks.
The only written English in the place is on the sign out front, but the gal who runs the joint will make sure you get something to eat.
I didn't get any pics of the inside because I was the only white guy around there for probably a block or two and I didn't want them to think I was with the health department or anything.
Another good cheap joint is a bakery a couple doors down. Their menu is very limited - you can get either ribs or one other thing I forget - on rice for like $4.50 A whole shoe box stuffed with rice and ribs. More than I can eat. I finished it while stuck in Marin traffic on The 101, spitting rib bones out the window.
I've heard there's good Mexican food in San Francisco too, but I've never tried any because the Chinese food there's exceptionally good. And cheap.
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Chaz
Trad climber
greater Boss Angeles area
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Aug 23, 2016 - 12:52pm PT
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We're talking food porn here.
I can't think of taking anyone else with me to Kam Po Kitchen. It's like going to the adult movie theatre.
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Gnome Ofthe Diabase
climber
Out Of Bed
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Aug 23, 2016 - 01:31pm PT
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ABSOLUTLY PORNAGRAPHICA BIT CANABALISTIC ESPECIALLY IF YOUR MY FRIEND MOUSE
Creamy Cake
SOLID EARS, Tail, Nose & EYES
Any one want to go Bowling?
NOT ACTUALLY MY PIECE OF CAKE!
@170#APPLEFRITTERS@20DAYSINAROW(No Pics, but it happened)
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Ghost
climber
A long way from where I started
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Aug 23, 2016 - 07:57pm PT
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ps. Ghost, that hurt man, but tell your editor I'm available...
Yeah, sorry about that. It's just that when a soft fastball comes in straight over the plate, it's hard to resist sending it over the fence.
Lord knows, I've eaten my share of whatever-the-f*#k-it-was that you posted pictures of, so I sympathize. But then, you've probably had the odd plate of good food on someone else's nickel, so I don't sympathize all that much.
And, for the record, I"m the editor. He's the publisher.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 31, 2016 - 05:28pm PT
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Admittedly, the linguica isn't the finest.
DO NOT TRY THIS IN PUBLIC!
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Fritz
Social climber
Choss Creek, ID
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Heidi is very pleased with her latest invention.
Each little flavor bomb is composed of a sliced cherry tomato, around a dab of fresh Italian-style Mozzarella, & a piece of fresh basil-leaf, all held together by a toothpick. They sit in balsamic vinegar & have a little cap of Italian balsamic glaze. Of course the tomatoes & basil are fresh from her garden.
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thebravecowboy
climber
The Good Places
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Sep 15, 2016 - 10:23am PT
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holy fuggin fall tabbouleh
dogdamn and garden-supplemented too
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NutAgain!
Trad climber
South Pasadena, CA
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Sep 15, 2016 - 10:31am PT
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That's it, Bravecowboy I want to climb and eat with you someday.
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Reilly
Mountain climber
The Other Monrovia- CA
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Oct 24, 2016 - 07:48pm PT
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flash sautéed new taters with turkey saucisse, oignon, Dutch cabbage, and champignon.
Oh, and Duvel...
Did I mention the southwest chili-flavored olive oil?
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 26, 2016 - 07:08pm PT
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Eat yer hearts! Mes Moules, Chez Reilly.
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slabbo
Trad climber
colo south
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Nov 27, 2016 - 08:28am PT
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Winds of 30 and temps around freezing will not prevent an Horno bird ! 12 pounder with a cumin/ginger rub and 4 hrs at the wood.
Super crisp skin and moist meat, I put 2 chunks of water soaked mesquite inside the bird...worked great.
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Ghost
climber
A long way from where I started
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Nov 27, 2016 - 09:48am PT
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 27, 2016 - 10:37am PT
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Ghost, I'll be right over!
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Fritz
Social climber
Choss Creek, ID
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Nov 27, 2016 - 11:06am PT
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Ghost! I just finished my lunch of warmed-up turkey, dressing, & gravy. I was nicely full, now after looking at your porn, I'm hungry again.
We had our final carrot & arugula harvest this morning, & dug the last of our spuds yesterday, since temps drop into the teens here this week.
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bob
climber
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Nov 27, 2016 - 11:57am PT
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Yummmmmm
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mooch
Trad climber
Old Climbers' Home (Adopted)
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Nov 28, 2016 - 03:36pm PT
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Sandeman 40 Year Old Tawny Port.....you all lose!
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 28, 2016 - 04:45pm PT
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Sandeman 40 Year Old Tawny Port.....you all lose!
HaHaHa! That's swill! Had some 114 year old Fonseca some years ago. They were doling it
out at about $75 for a 2 ounce glass. Actually, that Sandeman is a good value. ;-)
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Ghost
climber
A long way from where I started
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Nov 28, 2016 - 06:56pm PT
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A young gentleman once sat for dinner in a restaurant lacking the usual three Michelin stars he was accustomed to.
To accompany his meal he ordered a bottle of Chateau Pisse de Chat 1976, and, not long after, the waiter reappeared with a bottle and glass. He poured a small taste for the young gentleman... who promptly spat it out and, loudly, castigated the waiter. "What is this? I ordered the '76. This is the '78."
Pouring the little left in his glass on the floor, he demanded, loudly again, a bottle of the '76.
The next bottle met with the same disdain, with the waiter accused of trying to fob off the inferior '75.
The whole show had been observed by a somewhat disheveled-looking old man at a nearby table, and, as the waiter retreated again in shame, the old man approached the young gentleman with a glass in his hand.
"Whaddaya think of this?"
The young gentleman, so taken by surprise that he failed his gentlemanly duty to castigate the ragged old stranger, took the glass and tasted the contents. Which he immediately spat out on the floor, yelping "this tastes like piss!"
"Well, yeah," said the old dirtbag, "but how old am I?"
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 28, 2016 - 07:50pm PT
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J'aime le appellation Pisse du Chat! Le terroir du le boîte de chaton est sans égal, n'est ce pas?
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Ghost
climber
A long way from where I started
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Nov 28, 2016 - 07:56pm PT
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J'aime le appellation Pisse du Chat! Le terroir du le boîte de chaton est sans égal, n'est ce pas?
C'est vrai, ca, mais quel âge j'ai?
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 28, 2016 - 08:07pm PT
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Votre question me place dans la position de Alfred Dreyfus. Toute réponse serait un aveu de culpabilité.
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Ghost
climber
A long way from where I started
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Nov 28, 2016 - 08:33pm PT
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Votre question me place dans la position de Alfred Dreyfus. Toute réponse serait un aveu de culpabilité.
Pas du tout. Il n'y a aucune honte à admettre votre âge. Nous tout savons que vous êtes vieux et ridé. Ça fait rien. Tout ce qui compte, c'est que, comme grimpeur, vous êtes un choss-meister. Par conséquent, votre avis sur les vins de Château Pisse de Chat est d'aucune utilité plus qu'un pet sur un mercredi humide.
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 28, 2016 - 08:44pm PT
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Mais ici c'est un lundi sec!
Toujours un grimpeur, pour ainsi dire...
Yeah, so that rock made my butt look big. But looks aren't everything!
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Ghost
climber
A long way from where I started
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Dec 26, 2016 - 07:34pm PT
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Insofar as we have food traditions, roasting a goose sometime around Christmas is one of them.
And not only is the meal terrific, but leftover goose is one of the great starting points for incredible impromptu dinners and lunches, and we also wind up with a tub of goose fat, and many tubs of goose stock for the freezer.
Best of the season to y'all.
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Wayno
Big Wall climber
Seattle, WA
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Dec 27, 2016 - 11:34am PT
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Yeah, so I was too tired to come by last night and now you are going to rub it in. You so suck.;)
I still have that magnum of Barbaresco but i think that there is only enough wine in that bottle for the two of us. Would it go good with goose tacos? We could "spiralize" some zucchini and have "blackened" yams or some such thing.
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Ghost
climber
A long way from where I started
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Dec 27, 2016 - 01:17pm PT
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I still have that magnum of Barbaresco but i think that there is only enough wine in that bottle for the two of us. Would it go good with goose tacos? We could "spiralize" some zucchini and have "blackened" yams or some such thing.
Sounds good. Gotta have several different "foamed" items on the plates, though, and at least one tower of three or more different foods stacked vertically. And remember, if more than two of the items on any one plate have English names, the customers will feel they're not getting what they think they're paying for.
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NutAgain!
Trad climber
South Pasadena, CA
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Dec 29, 2016 - 02:47pm PT
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How about a little pesce spada medallions with eggplant and a sauce of pumpkin? Just one of several wonderful dishes in Venice this evening.
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Ghost
climber
A long way from where I started
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Dec 29, 2016 - 04:51pm PT
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Swordfish, pumpkin, tomato... Mmmmmm
But can I still watch TV tonight if I don't eat the eggplant?
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Reilly
Mountain climber
The Other Monrovia- CA
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Dec 30, 2016 - 07:45pm PT
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La femme retired... laissez les bonnes temps roulez, baby!
Did I mention c'est brie avec truffes?
The Maine smoked moules are killer with brie!
Just opened the '12 Justin Isosceles! Hoh, man!
Maintenant, les crab cakes!
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Ghost
climber
A long way from where I started
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Half-way to perfection.
Perfection.
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NutAgain!
Trad climber
South Pasadena, CA
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^^^ I want some of that.
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Bluelens
Social climber
Pasadena, CA
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Jan 12, 2017 - 10:29pm PT
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#1.
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Bluelens
Social climber
Pasadena, CA
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Jan 14, 2017 - 02:55pm PT
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Persimmon Pudding-from Chez Panisse Desserts cookbook. With chantilly cream. Christmas in a bowl. Rum or whisky sauce would work but just persimmons walnuts and cinnamon is fine.
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Ricky D
Trad climber
Sierra Westside
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Jan 14, 2017 - 03:28pm PT
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Walking the dog leads to golden food porn....
Dry saute until the water evaporates then a spoon of ghee and fresh garlic.
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Gnome Ofthe Diabase
climber
Out Of Bed
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Jan 14, 2017 - 04:19pm PT
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FOOD?_ nutrition facts?
Fuzzy focus Food?
Porn?
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jonnyrig
climber
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Jan 14, 2017 - 07:32pm PT
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Reilly
Mountain climber
The Other Monrovia- CA
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Jan 14, 2017 - 07:34pm PT
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^^^ That's in Kneevada? Ho! ;-)
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Ghost
climber
A long way from where I started
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Jan 15, 2017 - 02:21pm PT
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The morning after a very Merry dinner...
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 11, 2017 - 07:52pm PT
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Awaiting les champignons...
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anita514
Gym climber
Great White North
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Feb 12, 2017 - 05:02am PT
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So I got a big bag of real mole paste from Mexico.
I've never cooked anything with mole - any suggestions from the resident SuperTopo cuistots? I was thinking of using it with chicken thighs in my slow cooker.
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Wayno
Big Wall climber
Seattle, WA
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Feb 12, 2017 - 09:24am PT
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Creating new and wonderful food combinations with a stunning array of fresh food choices is a great opportunity while you have it.
Another aspect of what I love to do so much is mastering classic or traditional dishes with a limited selection of fresh ingredients. People rarely had the choices we do today but they still had a wonderful cuisine.
My latest project is one that I have worked before. Split pea soup. It has to be my favorite soup from the classics. Simple really.
No pics, but you know what it looks like. Goes good with beer.
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Chaz
Trad climber
greater Boss Angeles area
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Feb 12, 2017 - 09:39am PT
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If I lived anywhere near S.F., this is where I'd be doing my shopping.
I have to be satisfied going home with stuff that keeps, like rice wine, dark soy sauce, star anise, etc.
Last time I was in Chinatown, I saw a woman walking down the street carrying her groceries. One of the bags she was carrying had an octopus in it, trying to get out.
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Wayno
Big Wall climber
Seattle, WA
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Feb 12, 2017 - 09:48am PT
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I hear ya, Chaz. Up here they use the PC term, "international district". But the choices are stunning. I don't have to buy the whole duck, just the parts I want. Veggies that I have never imagined let alone pronounce. A whole isle of just soy sauces from everywhere. Rice? We got rice. I could go on and on.
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Ghost
climber
A long way from where I started
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Feb 12, 2017 - 03:00pm PT
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Up here they use the PC term, "international district".
Well, it isn't just Chinese, that's for sure. Plenty of Vietnamese and Japanese people, influence, and stores. Maybe "Asian district" would be more descriptive?
We used up the last of the nam prik pow last night, so it was down to the ID this morning to get some dried shrimp for the next batch. Of course that led to us coming home with a bunch of other great stuff in the bag.
I think the whole concept of "let's make America white again" must have been started by someone who hates food. Can you imagine living without access to anything much beyond beef and potatoes? Thanks to the influx of people to the US from all over the world, you can now get some interesting supplies even in the boonies. And for most people, there's a big enough city somewhere within a day's drive return, so they can still get all the weird sh#t our grandparents never heard of, but which we now love.
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Ghost
climber
A long way from where I started
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Feb 12, 2017 - 03:07pm PT
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Oh, and about Anita 514's question about chicken and mole...
First things first: Don't be fooled by Dingus' reply at the top of this page. He probably thought he could trick you. You know, that you'd give it a quick glance and not notice that his reply was not 514, but actually 541, and that you'd think it was the real deal. Ya gotta be careful on the internet, that's for sure.
Back to mole. I'm sure Survival has ten really great recipes, and he can chime in with those, but one thing to think about -- not just with mole, but with any moderately thick paste -- is that if you use a whole chicken, instead of just thighs or breasts, you have the option of loosening the skin and covering the entire bird with a layer of whatever between skin and flesh.
Slow roast it that way, and the meat takes on the flavor of whatever you stuffed under the skin. Tapenade is great, as was nam prik pow last night.
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Wayno
Big Wall climber
Seattle, WA
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Feb 12, 2017 - 03:20pm PT
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When I first arrived in Seattle I thought you could go to the "international district" and possibly get some borscht or some tacos or a pizza. I don't doubt there are people who think Asia is the world but this is America and We are the World, dammit.
I agree with you about food choices, David, except where salt cod is involved. They ate that stuff before refrigeration came to be. Why bother when you can get it fresh and probably even cheaper. And don't order mussels on Mondays.
I like the concept of a pantry. A collection of staples, spices, condiments, preserves, etc.. If you don't feel like going down to the market or wherever or someone tosses you a random piece of meat or surplus stuff, you can go nuts and eat well anyway. Sometimes, for me, a bowl of rice with some butter on it is just fine.
As per anita's question: there are a lot of creative things you could do with mole sauce, true but what you suggest is pretty much what the Mexicans that I've known do it. They take most of a day collecting, roasting, and grinding the spices and other ingredients and making the sauce. They then just slow cook whatever meat they want or can get and eat it with tortillas and maybe some rice. The stuff you get in a jar or can will be thicker than what a Mexican might make at home , so go ahead and thin it out with some stock and the slow cooking should thicken it as you go, but the desired consistency is like thick soup or stew. Mole is made differently in all regions of Mexico and the variations are quite interesting. Maybe do a google search.
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anita514
Gym climber
Great White North
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Feb 13, 2017 - 04:54pm PT
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So I used the paste with some broth to make sauce, to which I added whole canned tomatoes and a can of chipotles adobadas.
I put 2-3lbs of seasoned chicken thighs (lime juice, salt, cumin) in my crock pot, the mole sauce and let that cook for 7 hours.
Made some mango salsa and guacamole and voilà:
I like adding those hot little Thai chiles to my mango salsa for some extra bite.
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Wayno
Big Wall climber
Seattle, WA
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Feb 13, 2017 - 05:57pm PT
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Anita, it looks like you hit a home run. Damn that looks good. What time is dinner?
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Gary
Social climber
Desolation Basin, Calif.
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Feb 13, 2017 - 06:09pm PT
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Baking day.
Two loaves of white pan bread from The Bread Baker's Apprentice white bread variation 3. I add 5 ounces of whole hard white spring flour from Grist and Toll in Pasadena. I increase the liquid by two teaspoons to compensate for the whole grain.
First stage is a sponge, then add the rest of the flour and other ingredients and knead by hand, takes about 8 minutes and it's good to feel the mass transform itself into dough. Then a first bulk rise, then moulded and put in the pans, then another rise. Then bake. Makes great sandwiches for lunch. The grandbabies love it.
While the bread was doing its thing, I made apple pie from an 18th century recipe. Used Rome apples, the pie dough was an all lard recipe. No sugar in the dough, so it didn't brown much. It was much easier to work with than the all butter crusts I've been making and it was super tender. the filling was just apples and about 50% of the sugar most recipes call for. No spices, no lemon juice, no zest, just a bit of flour.
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Ghost
climber
A long way from where I started
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Feb 13, 2017 - 06:59pm PT
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I made apple pie from an 18th century recipe.
Well, that's appropriate. Most of us who hang out on ST are old enough to remember the 18th Century.
Kidding aside, I think I'll have to try that all-lard pie-crust... Well, I'll try it if they ever let me out of prison for killing Wayno.
Seriously. I've shared a lot of wine and food with that guy, and always had major respect for his palate. But now it turns out that, for all those years, he was just pretending to know anything about food. Probably worked in a gas station the whole time, not an Italian restaurant like he said.
Bottom line? Anybody who doesn't get the salt cod thing doesn't deserve to live.
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Gary
Social climber
Desolation Basin, Calif.
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Feb 13, 2017 - 07:18pm PT
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Bottom line? Anybody who doesn't get the salt cod thing doesn't deserve to live.
That might be a little harsh, but I see where you're coming from.
del cross just got the XXX rating for this page, methinks.
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Fritz
Social climber
Choss Creek, ID
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Feb 13, 2017 - 07:49pm PT
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Heidi & I had dinner about an hour ago, but I'm hungry again after looking at the last 10 or so posts.
Gud work folks!
(you bastards!)
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Wayno
Big Wall climber
Seattle, WA
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Feb 13, 2017 - 11:53pm PT
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I started disparaging salt cod years before I met you, Dave. It was actually my Italian Mom that got me started. She didn't like it much but had to eat lots of it. The old Italian guys I've known usually won't order it at a restaurant because it's not like their mom made it. Go figure. I'll eat it but I don't think there is much that is special about it.
And the Portuguese guys that don't have a word for fresh cod, I'll bet it's not because they like salt cod so much.
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David Knopp
Trad climber
CA
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Feb 14, 2017 - 09:10am PT
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hello California!
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G_Gnome
Trad climber
Cali
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Feb 14, 2017 - 09:23am PT
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^^^^^ This time of year, Hello Mexico!
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Gnome Ofthe Diabase
climber
Out Of Bed
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Feb 14, 2017 - 09:29am PT
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ESCARGOTSnails!?eeuww! I'm also allergic to them, so. . .
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Wayno
Big Wall climber
Seattle, WA
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Feb 14, 2017 - 10:50am PT
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Anita how could a Canadian make such a thing!? It boggles the mind.
LOL. You would think so, right? Poutine, eh? I actually like the idea. Gravy, taters, cheese, it just needs the proper execution. I would use a country gravy like what you are probably used to and home fries instead of french fries and the cheese, well, that could go in a lot of directions. A couple OE eggs on top...
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Ghost
climber
A long way from where I started
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Feb 14, 2017 - 05:49pm PT
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I started disparaging salt cod years before I met you, Dave. It was actually my Italian Mom that got me started. She didn't like it much but had to eat lots of it. The old Italian guys I've known usually won't order it at a restaurant because it's not like their mom made it. Go figure. I'll eat it but I don't think there is much that is special about it.
I love both. You can make wonderful meals with both fresh cod and salt cod. But they're worlds apart. Well, worlds apart taste-wise, but often not far apart geographically. If I could only have one, for the rest of my life, it would be salt cod. Nothing against fresh cod, but there hundreds of kinds of fresh fish in the world, so giving up one of them wouldn't send me jumping off the bridge. But no more salt cod? No, I don't even want to think about that.
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 14, 2017 - 07:16pm PT
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Found some surprisingly high quality cod at Pavilions-a good 3" thick! Baked it slathered in
butter with bread crumbs and chopped baby taters. Not classic Norsky style but damn godt!
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Wayno
Big Wall climber
Seattle, WA
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Feb 15, 2017 - 12:48pm PT
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If I could only have one, for the rest of my life, it would be salt cod.
I'll take a cheeseburger.
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Ghost
climber
A long way from where I started
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I'll take a cheeseburger.
Yeah, right.
And just because you don't like salt cod, I didn't invite you over tonight for...
Okay, I didn't invite anybody, cuz I needed some alone time, but what you missed was braised lamb shanks and a bottle of this...
However, there's more of everything, including more bottles of the above, and I might be feeling less grumpy tomorrow night.
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Reilly
Mountain climber
The Other Monrovia- CA
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Freshly squeezed from my neighbor's tree. Cocaine ain't even close.
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NutAgain!
Trad climber
South Pasadena, CA
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The bastard is still moving.
Edit: Now I can't stop thinking that the rest of it tastes like caterpillar piss. Maybe it's just the other ones caught in my gums from before I noticed.
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Urizen
Ice climber
Berkeley, CA
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Esqueivada. You don't even have to cook the salt cod. Good tomatoes and good olive oil--and good vinegar for that matter--are not optional. And don't ever buy that wretched salt cod that comes in the wooden box.
esqueixada/"]http://www.foodsnaps.co.uk/2011/03/22/salt-cod-salad-esqueixada[
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Jan
Mountain climber
Colorado & Nepal
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Nut Again! At least you can be sure it's super organic ! No false labels here.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 08:01am PT
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Salt cod wasn't developed for its gourmet qualities, as you've found. In Norway it is mostly tolerated now for its cultural and historical qualities.
A moving experience was walking the cliffs of Gaspé and seeing the graveyards of the Portuguese who fished there 400 years ago. Talk about a long row to hoe!
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Urizen
Ice climber
Berkeley, CA
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Mar 10, 2017 - 08:35am PT
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del cross,
Look around North Beach. I've always found excellent salt cod at Italian markets. You can also get it from The Spanish Table on Clement.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 08:51am PT
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I'm part Norwegian, the reason they export it is that Norwegians won't eat it. ;-)
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Wayno
Big Wall climber
Seattle, WA
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Mar 10, 2017 - 09:02am PT
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Beer is food. Salt cod was.
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Ghost
climber
A long way from where I started
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Mar 10, 2017 - 09:03am PT
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I live in San Francisco. Although it is admittedly kind of a podunk town I suspect there is at least one source of good bacalao either here or in a nearby community. I just don't know where that it is or how to verify it.
Start by typing this phrase into google: "where to buy salt cod in san francisco"
You'll get dozens of sources.
And, whatever you do, don't listen to Reilly. It may be true that Norwegians export a lot of salt cod because they don't want to eat it themselves, but when you think about what they do want to eat (look up lutefisk), you quickly realize you should turn elsewhere for advice about food.
There a lots of wonderful ways to prepare salt cod -- I'll try to post a couple this weekend.
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Wayno
Big Wall climber
Seattle, WA
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Mar 10, 2017 - 09:15am PT
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Lots of people eat bugs, they must be good.
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Ghost
climber
A long way from where I started
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Mar 10, 2017 - 09:23am PT
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Lots of people eat bugs, they must be good.
They are. Although I must say, I do prefer salt grasshoppers to fresh. You just have to know how to prepare them.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 09:27am PT
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They fight over fresh hoppers in Somalia so they must be gud.
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 10:49am PT
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del, ever see what else they eat in Iceland? Google rotten Icelandic shark.
Be sure to have some gammelost when yer in Norge. I dare ya!
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 11:32am PT
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With northern cultures it boils down, so to speak, to variety and boredom,
and alcohol consumption. The Inuit didn't have alcohol to fuel their
'imaginations' so monotony drove them to come up with 'shtinkhead' - a salmon
buried whole in the ground at your fishing site and dug up the next summer!
Mmmmmm! The Greenlanders don't have salmon so they do the same with sea birds.
My Inuit friends' moms would send them seal jerky that had a nice coating of
green mold on it. "It'sh like mustard for you guysh."
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Reilly
Mountain climber
The Other Monrovia- CA
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Mar 10, 2017 - 01:13pm PT
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La femme is making le soup ...
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 07:59pm PT
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Ghost, I look forward to your recipes.
Here's one to start -- one of the most amazing appetizers you can put on the table: Salt cod puree.
All you need is 500g salt cod, 500ml milk, a few cloves of garlic (finely chopped) and a small handful of parsley (also finely chopped), 150ml of decent olive oil and some freshly ground pepper.
Takes a couple of days, but the actual work time is almost nothing, and the result is great.
Soak the cod for at least a day, and maybe two days, in lots of cold water (in the fridge). Change the water several times a day. The cod is ready when a taste of a tiny bit of it doesn't seem salty.
Drain the cod, tear it into thin strips (following the natural fiber of the fish -- don't cut it with a knife), put it in a sauce pan, add the milk (and a bit of water, if needed to cover it), and simmer for thirty minutes.
Drain again, and put the cod into the bowl of a mixer and beat until it is shredded. If your mixer is powerful, you can use the whisk. If it's wimpy, start with the paddle and switch to the whisk for the last step.
Toss in the garlic and parsley and pepper, and then, beating slowly, add the oil (kind of like making pesto or mayonnaise).
That's it. Once the oil has been absorbed, put the puree in a dish and put it on the table where everyone can spread it on good bread, or dig into it with crackers or crostini or tortilla chips. (Or, if no one is looking, you can just scarf it by the handful).
_ _ _ _ _ _ _
Another great way to use salt cod is in brandade de morue. A sort of Mediterranean version of shepherd's pie, but ten times better. Easy to find recipes for that on line, but I'll be happy to add our version if you can't find anything.
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 08:14pm PT
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I wasn't expecting a recipe for a spread.
It's a "spread" like Lebron James is "a basketball player."
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 08:25pm PT
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Not offended. Don't worry.
And no, you don't want to use a blender or food processor. As you guessed, it would destroy the texture.
Edit: I don't think a food mill would work. You could probably get a good result using a large mortar and pestle, but you'd also get elbow or wrist tendinitis.
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Ghost
climber
A long way from where I started
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Mar 12, 2017 - 08:49pm PT
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What about a potato masher in a large bowl?
Nah. Just wail on it by hand with a fork. (or in a mortar)
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Fritz
Social climber
Choss Creek, ID
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Mar 13, 2017 - 09:48pm PT
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Hey Ghost!
Our first 2017 asparagus pick, lightly buttered with a sprinkle of Parmesan
We picked it at 5:30 PM & enjoyed it at 7:00 PM. It is soooooo-much better than store bought Asparagus.
I remember picking asparagus here last year in mid-Feb, but I can't produce a photo. This Feb. 19, 2015 harvest, is the most early pick photo I can find. So-----we have lost 3 weeks of Aspragus enjoyment due to our big winter. Damn!
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Gary
Social climber
Desolation Basin, Calif.
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Dinner rolls made from scratch using a formula from the Bread Baker's Apprentice:
Apple pie made with Envy apples and an experimental lard and butter crust:
Smoked spatchcocked chicken from the Weber Smoky Mountain bullet smoker:
The rolls are spectacular.The apple pie was very tasty, still not happy with the crust, but the Envy apples worked out well, with just a bit of lemon juice and fresh ground nutmeg. The chicken is my favorite from the smoker: tender, juicy, full of flavor. sed just a bit of apple wood.
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Fritz
Social climber
Choss Creek, ID
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Apr 14, 2017 - 05:40pm PT
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OK! We've been picking & enjoying our own asparagus for a month & a day this spring. Steamed, grilled, sauteed with garlic, steamed & chilled on salads, & roasted.
So far roasted is the fav for this spring. Maybe sauteeded with garlic & bacon tonight, since Heidi is out of town.
Roasted. Toss in olive oil, salt, pepper, & garlic to taste. About 15 minutes at 400 degrees in a greased baking dish.
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Ghost
climber
A long way from where I started
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Apr 14, 2017 - 10:31pm PT
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You're just posting that to make me jealous, right Fritz?
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Fritz
Social climber
Choss Creek, ID
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Apr 15, 2017 - 07:31am PT
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Ghost? Would I be that small a person?
Just because we know you are somewhat sensitive about your choice not to grow your own asparagus, & Heidi & I have more than we can consume?
Sauteed with garlic, almond slivers, & bacon. I won't be doing this one again. The bacon overwhelmed everything else.
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Wayno
Big Wall climber
Seattle, WA
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Apr 15, 2017 - 10:09am PT
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The bacon overwhelmed everything else.
Did you saute it with the bacon? Try just sprinkling some crispy bits on top after you have cooked the dish. It looks like you might have a bit too much bacon if that is even possible.
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Fritz
Social climber
Choss Creek, ID
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Apr 15, 2017 - 05:06pm PT
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Wayno: I did sautee the bacon with everything else, for about 5 minutes, but it is the pre-cooked frozen type that is less greasy than normal bacon. It still definately added some bacon-grease to the dish;)
Everything is better with bacon, the dish just tasted like bacon, not asparagus.
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Ghost
climber
A long way from where I started
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Apr 15, 2017 - 08:08pm PT
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Everything is better with bacon,
In my world, almost nothing is better with bacon.
American (and Canadian) bacon is disgusting.
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Fritz
Social climber
Choss Creek, ID
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Apr 15, 2017 - 08:16pm PT
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Oh My!
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Ghost
climber
A long way from where I started
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Apr 15, 2017 - 08:40pm PT
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Oh My!
Seriously. Next time, mash up an anchovy fillet and add that to the pan when you cook the sparrowguts.
You'll never go back to bacon.
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thebravecowboy
climber
The Good Places
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Apr 16, 2017 - 06:49pm PT
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[Click to View YouTube Video]
our garden's 'sparagus is piddly and I am trying to boost the yield. it was here before us. we have four stalks, two short and thick, each paired to a spindly leggy chute. I have been topping the spindly ones...any other suggestions?
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Fritz
Social climber
Choss Creek, ID
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Apr 16, 2017 - 08:23pm PT
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Brave Cowboy! Re your asparagus question:
I have been topping the spindly ones...any other suggestions?
Since asparagus is nearly a weed in South Idaho, I'm likely clueless & we have planned to top our spindly asparagus, but didn't get around to it.
I have figured out that asparagus mostly enjoys soils that are basaltic eroded soils, aka sandy loam. Those soils need to be dry & well drained, but saturated with moisture in the spring, then dry later. I have killed old asparagus plants by giving them too much water in late summer.
The last few years our old asparagus plants have produced 8 new volunteer asparagus colonies from accidental seeds, without any special watering or care.
Out best asparagus beds are in dry soil, but the spring creek water table is only a couple feet below.
Sigh.
Too much asparagus, a cross I will bear on Easter.
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thebravecowboy
climber
The Good Places
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Apr 16, 2017 - 10:12pm PT
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thanks Fritz. Wish I could grow those fatties like you folks get!
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Ghost
climber
A long way from where I started
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Jun 14, 2017 - 06:23pm PT
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Since spring is about to give way to summer, I feel okay about moving on from asparagus (yeah Fritz, I'm jealous) and posting about something else...
...like this:
Okay, I'm not a big fan of chicken. Not that I have anything against real chickens, just that most of the "chicken" for sale in the US might just as well be labeled "vat-grown protein," so I have always made this with rabbit. But I was able to buy some real-bird chicken so I switched. Still prefer rabbit, but this was pretty good (and about a fifth the price).
Except for a few tomatoes, and the rabbit/chicken, it's orange everything. Orange bell peppers, orange hot peppers, orange zest, orange juice...
Okay, and a few red onions and a couple of boatloads of garlic.
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Reilly
Mountain climber
The Other Monrovia- CA
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Jun 19, 2017 - 02:45pm PT
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Gloucester Old Spot sausages and mash! Mmmmmm!
Extra good in The Feathers...
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Ghost
climber
A long way from where I started
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Jun 19, 2017 - 02:52pm PT
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Ah ha! A test for you, Reilly, based on the chalkboard in your last photo:
Can you, without looking it up, tell us who Dick Turpin was? And the name of his horse?
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Ksolem
Trad climber
Monrovia, California
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Jun 23, 2017 - 11:56am PT
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This only qualifies as Food Porn if you have a special place in your heart for cucumbers.
But they do make excellent crackers. A slice of cold cucumber, a piece of fresh Roma tomato, and a bit of sharp cheese make a nice refreshing afternoon bite on a hot day.
There would be a nice glass of Sauvignon Blanc there too, but it's not even noon yet so...
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Reilly
Mountain climber
The Other Monrovia- CA
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Jun 23, 2017 - 12:23pm PT
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Ghost, I am doubtful that Olde Dicky's 'orse's name is known as much of what is 'known'
about him is apocryphal, ain't it? I will tip a pint to one fact and that is the speedy serving
of 'is sentence. Less than two weeks after judgement IIRC.
I trust you share my delight in the street name: 'Petty France'?
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G_Gnome
Trad climber
Cali
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Jun 23, 2017 - 01:30pm PT
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Kris, that would be even better with my home grown tomatoes and japanese cucumbers!
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Ksolem
Trad climber
Monrovia, California
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Jun 23, 2017 - 02:58pm PT
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That sounds great, so long as we can keep the New Zealand cheddar from grass fed cows.
Which reminds me, we should get together one of these daze.
When do the tomatoes and cukes get ripe?
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F
climber
away from the ground
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Ksolem
Trad climber
Monrovia, California
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Sh!t. I think there is another beer in there somewhere....
Funny sh*t...
Looks more like a Bloody Mary to me though.
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Winemaker
Sport climber
Yakima, WA
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Jul 13, 2017 - 05:43pm PT
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Dinner today was all home grown, zuchinni (courgettes to Kiwis), green beans, onion, tomatoes, and basil. I also made the wine we drank.
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F
climber
away from the ground
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Jul 25, 2017 - 08:33pm PT
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NutAgain!
Trad climber
South Pasadena, CA
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Aug 18, 2017 - 04:37pm PT
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This is a great season for food!
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Fritz
Social climber
Choss Creek, ID
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Oct 17, 2017 - 07:04pm PT
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As we know, good food porn requires a talented cast of food.
Heidi holding Harley, after her harvest last week, before the first big frost of the fall. The last cantelope, & some cabbages are hidden by the tomatos & peppers.
Still surviving, are lots of arugala, onions, garlic, carrots, & spuds.
Harley (the cat) takes harvest seriously. He's checking for possible mice in this photo.
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Ghost
climber
A long way from where I started
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Nov 10, 2017 - 07:57pm PT
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One of the more perceptive comments I've read about food in the 20th Century -- well, the mid-20th Century -- was in a book about soup. The quote, maybe from M K Fisher, was about the essence of a regional or national cuisine. She said something like "The fundamental essence of Italian food is tomatoes, in France it is garlic, and in America it is tin."
She was talking about the fact that a preference for canned foods had swept the country, and that Americans had lost their connection with real food. Specifically, that they had lost their connection with soup. That the fundamental sustaining food of human existence had devolved into some almost-tasteless muck in a red-and-white can.
And, to a large extent, she was right. For me, growing up in the mid-20th Century, soup was "Campbells". Tomato, Cream of Mushroom, whatever. Mom got out the can opener, and, voila, there was soup.
But in the here-and-now, we are fighting to put things right. And the colder and more miserable the weather, the more important it is to fight the good fight. Like tonight, when dinner was crab and chanterelle soup!
Hats off to our friend Mimi, the seafood goddess, who gets us deals on amazing crab. And thanks be to whomever for bringing us to the PNW where chanterelles thrive.
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Ghost
climber
A long way from where I started
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Nov 11, 2017 - 07:34pm PT
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^^^^
No pictures, but another soup night. Mari's been fighting off a cold, so I channeled my imaginary Thai mother and fixed up a big pot of Tom Yum.
Maybe if you're Jewish, your mother can fix you a bowl of chicken soup and make you better. But for the rest of us, it's Tom Yum.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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I leave it SLOWLY SIMMERING on the stove for a couple of days, thickening, making the small space I inhabit more livable with the aroma.
Every day, scrape the bottom of the pot for the "likker."
And with sourdough bread, or bread sticks, or Wheat Thins/Waverly Wafers, it is mmmmm-good and satisfying.
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Fritz
Social climber
Choss Creek, ID
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This carrot is grown from, Heidi's irrigated with plutonium enriched water, garden. The water is from the Idaho aquifer.
It's smarter than 99% of Trump supporters.
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Ghost
climber
A long way from where I started
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Dec 10, 2017 - 08:16pm PT
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Mari hit a home run last night,,,
The substrate is mashed potatoes with just enough horseradish puree to make a "just noticeable difference" and a bed of arugula above that, and some kind of secret sauce with tomatoes and preserved lemons and godknows what else.
A meal for the ages.
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originalpmac
Mountain climber
Timbers of Fennario
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Dec 29, 2017 - 09:09am PT
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 18, 2018 - 01:36pm PT
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G_Gnome
Trad climber
Cali
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Jan 18, 2018 - 04:01pm PT
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Dingus, it was so sad to see all of that effort to make wonderful juice and then you paired it with burnt toast, burnt bacon and burnt eggs. Sad indeed for a man of your talents.
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David Knopp
Trad climber
CA
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Jan 18, 2018 - 09:50pm PT
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Sumo!
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jan 18, 2018 - 10:14pm PT
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Maybe a gallon of fresh squeezed mandarin orange juice will cure what ails me?
DMT, I hope that is so.
Just got a bunch of Mexican tangerines, sold with stems and leaves myself.
Those pies look pretty interesting.
Bon apetit.
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NutAgain!
Trad climber
South Pasadena, CA
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Jan 19, 2018 - 09:52am PT
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Mmmm.... pie.
And bigger mmmm for all that fresh squeezed juice. The way you squeeze that lemon I’m gonna fall right outta bed.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Jan 19, 2018 - 06:33pm PT
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Gary
Social climber
Desolation Basin, Calif.
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Feb 11, 2018 - 10:58am PT
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German Farmer's Bread. 70% hydration, 12% whole rye flour. Delicious!
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 11, 2018 - 12:34pm PT
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Oxtail stew at the Still Life Café in Independence - definitely une etoile Michelin! Incroyable!
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Gary
Social climber
Desolation Basin, Calif.
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Feb 11, 2018 - 01:58pm PT
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How long did you wait?
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Ledge Rat
Trad climber
Michigan
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Feb 11, 2018 - 03:42pm PT
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Jeff
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Reilly
Mountain climber
The Other Monrovia- CA
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Feb 11, 2018 - 04:36pm PT
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When you sprechen français they hop to it! Course on a week night
with nobody else there you prolly don’t have any worries! 😝
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Feb 11, 2018 - 04:50pm PT
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Weekend Special/Cinema Cafe.
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Gary
Social climber
Desolation Basin, Calif.
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Feb 12, 2018 - 01:32pm PT
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When you sprechen français they hop to it! Course on a week night
with nobody else there you prolly don’t have any worries!
Everyone tells me you'll be in the place 3 hours at least. Maybe when I retire...
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NutAgain!
Trad climber
South Pasadena, CA
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Feb 28, 2018 - 03:28pm PT
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wait for it...
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NutAgain!
Trad climber
South Pasadena, CA
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Feb 28, 2018 - 03:32pm PT
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Gary
Social climber
Desolation Basin, Calif.
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Feb 28, 2018 - 07:26pm PT
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Is that on a channel island?
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NutAgain!
Trad climber
South Pasadena, CA
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Feb 28, 2018 - 11:31pm PT
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Big Sur last week! I'm backed up on a few planned TRs.
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neebee
Social climber
calif/texas
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Feb 28, 2018 - 11:34pm PT
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hey there say, nutagain! wow, neat food share...
love the oranges!!! best... :)
happy trips, to you!
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neebee
Social climber
calif/texas
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Feb 28, 2018 - 11:36pm PT
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hey there, say DMT! wow, love that juice!! and good share...
:)
happy good eve!!
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Ghost
climber
A long way from where I started
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Mar 31, 2018 - 07:46pm PT
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Ghost
climber
A long way from where I started
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Mar 31, 2018 - 07:49pm PT
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Gene
climber
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Mar 31, 2018 - 08:01pm PT
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Ghost
climber
A long way from where I started
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Apr 23, 2018 - 04:31pm PT
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NutAgain!
Trad climber
South Pasadena, CA
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Jun 10, 2018 - 12:34pm PT
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Fritz
Social climber
Choss Creek, ID
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One of the few up-sides of Global Warming. We don't remember ever having green bell & Anaheim peppers out of Heidi's garden this early. Also featured tonight is: Kolrabi, peas, red potatos, radishes & a midget artichoke. We are also ass-deep in her lettuce & green beans.
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Ghost
climber
A long way from where I started
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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I usually cook 'em Saturday afternoon.Thanks, H!
It was my pleasure prior to Meatfest to hobnob with Cragnshag and his great family.
Erin made it look easy, fixing her curry. It was delicious, of course.
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Fritz
Social climber
Choss Creek, ID
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Beet rotelli for lunch, just outside Siena Italy two weeks ago.
Absolutely the best beet flavored rotelli I have ever eaten.
Now I never have to have that dish again.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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myshinaya voznya "mice games"
Reading the novel "Red Sparrow." Each chapter ends with a foreign recipe.
potato cheese pancakes, rogan josh, pytt y panna, just a few.
Good spy novel, too. Two more parts to the trilogy coming.
I haven't seen the movie yet but love Miss Jennifer Lawrence. Yum!
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OnsightOrGoHome
Trad climber
Fair Oaks
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One apple pie, and two blackberry pies I made this year from berries picked along the America River.
Sorry, no photos of my homemade blackberry ice cream.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Oct 23, 2018 - 02:34pm PT
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To my bro Tim.
It's good, though.
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Fritz
Social climber
Choss Creek, ID
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Oct 27, 2018 - 08:57am PT
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Nice food folks. Makes me hungry.
Last night's meal was mostly from Heidi's garden. We had a killing frost about 2-weeks ago, but she used the last of her cherry tomatoes, along with garlic, basil, & onions from her garden, to make really yummy bruschetta.
The red potato & chives are also from her garden, & the salmon was harvested fresh from our favorite fish-market.
And Harley (the cat) had fresh-caught wild mouse for dinner.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Oct 27, 2018 - 09:42am PT
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Ha! He didn't even save the brains for Mouse a la Merced, which calls for an even dozen to make just one portion.
Stupid cat!
Chow, Fritz and Heidi. That dish looks fantastic, guys.
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NutAgain!
Trad climber
South Pasadena, CA
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Here’s what happens behind the camera in food porn-making.
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anita514
Gym climber
Great White North
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Made ratatouille tonight, first time.
Before:
After:
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NutAgain!
Trad climber
South Pasadena, CA
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^^^ that is a labor of patience and love! Trade you bites?
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anita514
Gym climber
Great White North
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It would have been much faster with a mandoline but I did it old school style with a knife.
What did you make? Looks healthy and good!
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NutAgain!
Trad climber
South Pasadena, CA
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I don't have a name, just sort of winged it:
collard greens, carrots, mushrooms, chicken, sauteed with sesame & olive oil, fresh garlic & ginger, with black pepper, allspice, cinnamon, paprika, and a little chili pepper, a little soy sauce, and salt.
Turned out to be one my best creations! It's always a little different.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Congrats on finishing your solo climb, Scott.
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NutAgain!
Trad climber
South Pasadena, CA
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Now that is some gourmet food in a gourmet location! I immediately recognized that vantage as an unusual spot where I want to get my body.
But it does make EB El Cap look like a sissy climb.
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Reilly
Mountain climber
The Other Monrovia- CA
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Nov 12, 2018 - 09:46am PT
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I don’t always loaf around but when I do sometimes it turns out OK.
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Gary
Social climber
Desolation Basin, Calif.
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Nov 12, 2018 - 11:33am PT
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OnsightOrGoHome, those are some great looking pies. Our local market had some Pippins the other day, so I made pie. Those pippins made great pie, with an all lard crust. I wanted a photo but it didn't last long enough.
And Reilly, that's a great looking loaf.
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Aeriq
Social climber
Location: It's a MisterE
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Nov 13, 2018 - 08:47pm PT
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You know how you like your left-overs!
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Fritz
Social climber
Choss Creek, ID
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Nov 13, 2018 - 09:58pm PT
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Reilly
Mountain climber
The Other Monrovia- CA
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Can you smell it?
Eat yer heart out, Paul Hollywood!
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NutAgain!
Trad climber
South Pasadena, CA
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John Kelley that ain’t cool. I hereby sentence you to preparing a meal that isn’t sold in a cardboard box, that doesn’t require microwaving, and isn’t a bowl of cereal. And you have to eat it after sharing pics!
Fritz, I love that hand grab :)
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Wayno
Big Wall climber
Republic, WA
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mooch
Trad climber
Tribal Base Camp (Riverkern Annex)
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Nature posted this up a while back but one of my faves. Still have trouble keeping my hands within view while gawking over this "beauty"....
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Jon Beck
Trad climber
Oceanside
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Jan 15, 2019 - 12:39pm PT
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anita514
Gym climber
Great White North
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Jan 15, 2019 - 12:48pm PT
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NYE dinner
more ratatouille and coq au vin
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NutAgain!
Trad climber
South Pasadena, CA
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Feb 20, 2019 - 10:19pm PT
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Sometimes it’s not about the presentation- just quick and dirty pleasure.
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Fritz
Social climber
Choss Creek, ID
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Mar 16, 2019 - 06:34pm PT
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A classic Idaho spring dinner. Fresh steamed asparagus, picked 30 minutes ago from our semi-wild organic asparagus beds, homemade French fries from Heidi's 2018 organic garden spuds, & some BBQ pork tenderloin from a neighboring farmer's dead piglet.
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