Talk in the gardening thread led me to post here…
Borscht
- Beets! No cabbage.
- Cabbage! No beets.
- Beets AND cabbage!
- Other
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voters
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I made beef lettuce wraps and an oyster mushroom stir fry, my gf cleaned up the mess I made while cooking and then made a berry cafloutis:
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I have the same spoon rests, but different colors. Use them all the time in various ways, not just for spoons.
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/backs away slowly
We’re about to have the cast iron ‘discussion’ again, aren’t we?
14 Likes
I actually overachieved preheating today, as I hadn’t used the lettuce wraps recipe before (I’ve only made them a couple times), and I was scrounging ingredients and listening to a podcast, and prepping the ingredients for mushroom stir fry and was suddenly aware that I’d turned the burner on under the empty pan for the mushrooms, but hadn’t gotten around to adding anything to it for a few minutes, and the pan had reached the ambient temperature of fire, and was a bit smoky.
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Perfect!
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Poetic but meaningless… Fire is a versatile beast.
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Jet fuel doesn’t melt cast iron!
(Please read this in all caps; I can’t bring myself to type it that way.)
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Different food, but my favorite way to do roasted veggies now is to put my big skillet in the over while it preheats, prep all my veggies (cut, toss in seasoned oil) then toss them into the preheated skillet. The sound is so satisfying, as is the result.
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Could this be made with raspberries? I currently have a ton of them
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Totally, she used half blueberry, half black raspberry.
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It looks totally decadent and I want it.
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Poke hand roll.
Tuna and this Poke mix:
NOH Hawaiian Poke Mix, 0.4 Ounce Packet, (Pack of 3) https://a.co/d/e8NNuDR
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the black fin tuna are running just 3-5 miles offshore here. we have a neighbor who caught his limit and gave us one. i would love to try this with some.
what i did do with a couple of filets, was to do sesame-crusted seared tuna. just a couple of minutes on each side. served with steam rice and pickled mustard (one of which is from our garden - the dark one on the right.):
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Raviolo al uvo. Not ready for prime time looks wise, but everyone liked them. Spinach ricotta filling and an egg yolk in homemade pasta. I cut them too close to the filling and had to patch the edges. Still, none leaked!
There was a delay between making them and cooking them and they wanted to stick to the parchment despite a liberal dusting of semolina. I ended up cutting the paper and using it as a sling to get the raviolo to the pot, and pulling it out when they released themselves.
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I made an old favourite last night - Thai-style stuffed banana chillies from an old Charmaine Solomon recipe. My copy of the book is currently in a box somewhere in Brisbane, and I needed to check the flavours for the filling, so a quick Google and found the recipe…with a familiar photo.
I was very happy to find the recipe reprinted (above) but slightly miffed/slightly pleased that the photo they’re using was my photo, lifted from my Flickr account.
Here’s what they looked like cooking 14 years ago.
The goods news is they’re still just as good.
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I did not know it was shark week until I got the breakfast order. The kid has never met a holiday she didn’t like.
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Did you ask for photo credit?
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