Discussion Topic |
|
This thread has been locked |
Ksolem
Trad climber
Monrovia, California
|
|
|
Jun 23, 2017 - 02:58pm PT
|
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?
|
|
F
climber
away from the ground
|
|
|
|
Ksolem
Trad climber
Monrovia, California
|
|
Sh!t. I think there is another beer in there somewhere....
Funny sh*t...
Looks more like a Bloody Mary to me though.
|
|
Winemaker
Sport climber
Yakima, WA
|
|
|
Jul 13, 2017 - 05:43pm PT
|
Dinner today was all home grown, zuchinni (courgettes to Kiwis), green beans, onion, tomatoes, and basil. I also made the wine we drank.
|
|
F
climber
away from the ground
|
|
|
Jul 25, 2017 - 08:33pm PT
|
|
|
NutAgain!
Trad climber
South Pasadena, CA
|
|
|
Aug 18, 2017 - 04:37pm PT
|
This is a great season for food!
|
|
Fritz
Social climber
Choss Creek, ID
|
|
|
Oct 17, 2017 - 07:04pm PT
|
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.
|
|
Ghost
climber
A long way from where I started
|
|
|
Nov 10, 2017 - 07:57pm PT
|
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.
|
|
Ghost
climber
A long way from where I started
|
|
|
Nov 11, 2017 - 07:34pm PT
|
^^^^
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.
|
|
mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
|
|
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.
|
|
Fritz
Social climber
Choss Creek, ID
|
|
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.
|
|
Ghost
climber
A long way from where I started
|
|
|
Dec 10, 2017 - 08:16pm PT
|
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.
|
|
originalpmac
Mountain climber
Timbers of Fennario
|
|
|
Dec 29, 2017 - 09:09am PT
|
|
|
NutAgain!
Trad climber
South Pasadena, CA
|
|
|
Jan 18, 2018 - 01:36pm PT
|
|
|
G_Gnome
Trad climber
Cali
|
|
|
Jan 18, 2018 - 04:01pm PT
|
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.
|
|
David Knopp
Trad climber
CA
|
|
|
Jan 18, 2018 - 09:50pm PT
|
Sumo!
|
|
mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
|
|
|
Jan 18, 2018 - 10:14pm PT
|
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.
|
|
NutAgain!
Trad climber
South Pasadena, CA
|
|
|
Jan 19, 2018 - 09:52am PT
|
Mmmm.... pie.
And bigger mmmm for all that fresh squeezed juice. The way you squeeze that lemon I’m gonna fall right outta bed.
|
|
|
SuperTopo on the Web
|
Let us know!