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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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