Yum! Reminds me somewhat of a garlic dip I had at a friend’s house. Finely mince some garlic and lightly sautéed in olive oil, let it cool, then add more oil and grated Parmesan to get a spreadable consistency. Toss in a handful of chopped fresh green herbs from the garden. We generally just dip hunks of bread in it, but also makes a great spread for sandwiches. Bonus: keeps the vampires away
Oh, a post above reminds me I found Black Garlic in a very convenient size at Cost Plus World Market. I find I add it to more things
( like butter! ) and soups etc.
I think I paid 5 or $6.
Oh my… Yes!
I found the book about new world sourdough! Amazingly enough, that’s the title…
Here’s an article about the book and it’s author: New-World Sourdough Is Hardly New | TASTE
Food on the hoof—well, I was the one on the hoof; the food was on the trees. Took a long walk around the neighborhood, and mulberries are ripe now.
They’re generally nuisance trees along alleys and fences, that no one has bothered to remove, so it seems okay to go ahead and eat some of the berries. A lovely afternoon snack. Thank you, neglectful strangers, for boosting my nutrition
I have a very fond memories of a mulberrie tree my grandfather made into a great umbrella shape and placed a round bench surrounding its trunk. A cool place to sit in the summer.
Katsuobushi - not just for humans, apparently. I found this on the kitchen floor, dragged out of the cupboard with a cat mouth-size hole.
Made burgers of a mix of half chicken and half crimini mushrooms, buzzed fine in the FP and squeezed dry. Seasoned with salt, pepper and cumin it made a nice patty that held up on the grill. Double stacked them with fantastic cheddar cheese, a dollop of red onion bacon marmalade on top, served on a pretzel roll that had been brushed with butter and toasted on the grill. Tasty, pretty easy to make-I ground the chicken myself since ground chicken was $4.50# and leg quarters were 1.75.
Still, cost-wise these were as expensive as the “ethical” beef from the hipster butcher shop. They might be healthier, especially lower in fats than beef, and maybe a smaller carbon footprint, but not sure why they were conceived of as an alternative burger, instead of just a nice item on their merits.
Tried frying rice sticks to go with a beef and scallion stir fry and they only worked halfway. I think I didn’t have enough oil in the pan.
Some cat.
His given names is “the dude” because of keenly-honed abiding skills, but more recently it’s “holy crap dude, you’re getting seriously chonky” or “please don’t hog my pillow at night by sitting on it and pretending you’re a hat.
OT I know….
That’s look awesome - so evenly cooked!
Its that time of year… again.
Any thoughts or other cool grill cleaning methods?
Haha! Somewhat related, every time I open up the nutritional yeast (to sprinkle on a stir-fry) the kitteh goes wonkers. The reaction isn’t too far off my own when I smell bacon cooking
I sprinkle some on her dry food and she’s happy.
We put some of that stuff in the home made dog food. Brewers yeast tablets are a classic supposed remedy for dog wiz killing your grass (one that doesn’t work in my experience), and nutritional yeast (or Marmite/Vegemite) is basically the same thing in a different format. So in it goes.
Like I said doesn’t help the grass. But the dogs love it, so we keep doing it. It makes sense since it’s basically just MSG.
Orange glazed sock-eye salmon on a bed of apricot/orange/pistachio wild rice last night:
I forgot about the trick to avoid the white stuff, but still a delight.
I just came across this recipe in a library book and thought of your ongoing experiments:
All in the name of science!