Discussion Topic |
|
This thread has been locked |
Ghost
climber
A long way from where I started
|
|
|
Dec 19, 2015 - 06:41pm PT
|
This is crazy. I know the PNW is the chanterelle capital of the universe, but at Christmas?
These are fresh-picked in late December. That's just wrong.
|
|
mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
|
|
|
Dec 27, 2015 - 02:00pm PT
|
Real old fashion porn starts with ham 'n' eggs 'n' English muffins.
For sure, don't forget the tawdry store-bought brown tomatoes.
Spiced by Lilabiene's kind gift.
Thank you, sweeties!
|
|
Gary
Social climber
Where in the hell is Major Kong?
|
|
|
Dec 28, 2015 - 08:05am PT
|
Looks good! Except for the electric stove?
|
|
Ghost
climber
A long way from where I started
|
|
|
Jan 10, 2016 - 07:49pm PT
|
Looks good! Except for the electric stove?
Well, there are electric stoves, and then there are electric stoves.
When we bought our current house four years ago, it was a mess (abandoned in mid-remodel when the previous owners divorced). Floors torn up was the worst, and the walls and ceiling weren't in good shape either, but we agreed that the first thing to be changed once Steve G finished rebuilding the essentials was going to be the stove. Ugly old electric stovetop from the age of dinosaurs.
But then we used it for the first time, and that was the last day we talked about replacing it with a gas unit.
I've cooked on plenty of very good gas stoves, and I wouldn't trade this piece of 1960s "junk" for any of them. The thing's got coils as thick as your thumb, and will hold any temp you want from barely warm to heart-of-the-sun fusion. Temp changes, obviously, aren't quite as fast as with gas burners, but they're a lot faster than you'd expect.
So, yeah, we re-tiled the counter around it, but no way we're replacing it.
It's branded as Frigidaire. Which makes me think of not-very-good refrigerators, but a closer look at the control panel reveals that it was made by General Motors. Who knew? Kind of reminds me of some of the workhorse engines GM built in the 60s.
We'll be finishing the basement this summer, and adding a full kitchen down there, with a gas stove. But I'll be cooking on this old electric one till I get too old and feeble to lift the pots.
Edit: I've got a wicked cold building in my head, but if I can stay up for a little longer I'll post some food porn. As opposed to stove porn.
|
|
Ghost
climber
A long way from where I started
|
|
|
Jan 10, 2016 - 08:27pm PT
|
It's mid-January, right? The time of year when the autumn mushroom season has faded into memory, and the spring shrooms are still months away.
But not this year. We've had a seemingly endless supply of chanterelles. I don't know who is picking them, or where, but fresh chanterelles became a seemingly permanent fixture in the markets that carry that kind of thing. But when I did some shopping on Friday afternoon, it was obvious that chanterelle season was finally over. Just a couple of handfuls in an otherwise empty tray.
So I grabbed them, and tonight celebrated the end of the season.
And to go with them?
Potatoes braised in chicken stock and olive oil with loads of garlic
Green beans parboiled, then set aside.
Shrooms sauteed in clarified butter
Steak seared all over, finished in the oven, and then rested for five minutes
Green beans finished in the pan the steak was seared in.
All served with a big side of sweet & sour shallots (a big bowl of which is always in the fridge). And a glass of very good Puglian Negroamaro.
This is what it looked like when I sat down.
So everything's good, right? Okay, Mari's away in J-Tree and I'm working right through the weekend, and feeling a cold coming on, but there's nothing like a really good meal to lift one out of self-pity.
And then...
And then this goddam duck comes strutting in, demanding a cigarette, and telling me that eating meat means I'm going to come back as something small and slimy, and I realize it's all a supertopo fever dream...
|
|
Gnome Ofthe Diabase
climber
Out Of Bed
|
|
|
Jan 11, 2016 - 08:01am PT
|
We also have a vintage General Electric Frigidaire stove but to show it I would have to spend a day cleaning the thing. . .
and that always wipes off more of the markings, so we leave it scuzzy to preserve any antique value...
Still it is worth posting a picture of the built-in Oven/stove from the early '60s so . . .
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
|
Jan 24, 2016 - 12:21pm PT
|
Football breakfast.
( le Chow Royale )
|
|
NutAgain!
Trad climber
South Pasadena, CA
|
|
|
Jan 29, 2016 - 03:08pm PT
|
Bought a lot of food today when I was hungry at the store. Craving greens. Ate a big plain pile of Arugula, moving on to this.
|
|
bob
climber
|
|
|
Jan 29, 2016 - 03:19pm PT
|
^^^^^^^^^^lovely nutagain!
I was in Florida for a week. I love cooking seafood.
|
|
Chaz
Trad climber
greater Boss Angeles area
|
|
Superbowl lunch.
( le Chow Royale )
Chicken, spuds au gratin, and Mexican rice.
|
|
Toker Villain
Big Wall climber
Toquerville, Utah
|
|
A petit amuse bouche (note pen knife for scale);
from base up
a garlic herb pita
honey smoke turkey
havarti cheese
sour cream
pimentos
lumpfish caviar
filleted snap peas
lobster claw wrist
2 drops of tabasco inside
drizzled lemon juice
a brush of dressing
sea salt
dill sprig
crinkle cut celery
cilantro
multiple explosions of flavor in the mouth.
|
|
tolman_paul
Trad climber
Anchorage, AK
|
|
Made up a batch of chorizo last night
Homemade pizza
Fish tacos this summer
Mmmm sushi
Doesn't get any fresher than making shrimp tacos on the boat
|
|
Toker Villain
Big Wall climber
Toquerville, Utah
|
|
|
Feb 16, 2016 - 09:07am PT
|
Two people put all that away? Damn!
I have a pair of forceps like those that I use for feeding vicious reptiles,...
|
|
survival
Big Wall climber
Terrapin Station
|
|
|
Topic Author's Reply - Feb 16, 2016 - 09:58am PT
|
So much good chow in here!
Ghost is an artist.
|
|
ydpl8s
Trad climber
Santa Monica, California
|
|
|
Feb 16, 2016 - 10:05am PT
|
I'll eat that last bite of Kim Chi! mmmmmmm! That looks so good.
|
|
Fritz
Trad climber
Choss Creek, ID
|
|
|
Mar 23, 2016 - 07:03pm PT
|
Our asparagus is flourishing and has mostly survived a few bouts of below freezing nights thanks to my mulching them to protect the little sprouts. Now we have more than we can eat & we are eating it every night.
Steamed, roasted, sauteed Italian style with lots of garlic, grilled, & tonight: roast Asian style with garlic, sesame seeds, lemon pepper, & Soy sauce.
Luckily, a hard freeze is predicted for tomorrow night. That's good! I'm starting to have dreams of all the asparagus sprouts I've killed this spring.
|
|
Ghost
climber
A long way from where I started
|
|
|
Mar 23, 2016 - 07:10pm PT
|
Every spring I remember why I hate Fritz.
Cuz he planted asparagus years ago and I didn't.
|
|
Reilly
Mountain climber
The Other Monrovia- CA
|
|
|
Mar 23, 2016 - 07:18pm PT
|
The Peshastin Illuminati would stop climbing in time to pick the wild asparagus that was
quite abundant there.
|
|
mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
|
|
Cheese, eggs, sprouts, bacon, spinach, avocado served with toast or muffin, hash browns or home fry. $9.99 with tax.
|
|
mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
|
|
|
Apr 16, 2016 - 08:30am PT
|
The taste of those huervos cooked by Maria's cook was lingering in my mouth still.
Funny how that happens.
My dad used to tell us kids that our taste was all in our mouths.
Something to that, Boomer, and I've always avoided much of your advice, but you were only joking, of course, because I KNOW my taste is impeccable.
I informed the cookie at the Cinema just what I was about.
Sadly, Maria's wins this round.
You won't be seeing any reviews from me on Yelp, though.
After all, this is the Supertaco, and our collective taste is excellent, far better than those Yelpies.
My verdict is Maria's Homemade by a landslide.
Buena comida para ustedes.
|
|
|
SuperTopo on the Web
|
Let us know!