Happy Mutants food and drink topic (Part 1)

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 :wink:

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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.

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Tonight, Venison burgers on Potato buns and home made Pickled Onions.



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Spanakopita

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Oh my… Yes!

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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

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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. :smiley:

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 :smiley:

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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.

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Katsuobushi - not just for humans, apparently. I found this on the kitchen floor, dragged out of the cupboard with a cat mouth-size hole.

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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.

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Some cat.

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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….

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That’s look awesome - so evenly cooked!

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spanakopita

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Its that time of year… again.
Any thoughts or other cool grill cleaning methods?

https://www.thekitchn.com/best-way-clean-grill-grates-23190729?utm_medium=k_daily&user_email=4d53998e89b32e4391b073f26eccb646d73252bf75dffbaccd017e01191c83df&utm_source=Sailthru&utm_campaign=Sat%20Daily%20(07/03)%20A/B&utm_content=Final&utm_term=K%20-%20Daily%2090%20days%20engaged

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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 :joy:
I sprinkle some on her dry food and she’s happy.

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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.

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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.

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I just came across this recipe in a library book and thought of your ongoing experiments:

All in the name of science! :wink:

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