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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
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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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