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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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