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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, voilą...
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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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