Foodgasms

tortoise · Dec 28, 2006

Rambling Rose said:
Hmm. It came out kind of soupy. I tried to cook the sauce down but my cauliflower was turning mushy.
Damn it. The picture looked so great!

Oh well, it tastes pretty good.

Hrm. I wonder if you could reduce the sauce sans flowers? Or would it be too much hassle to retrieve them, say with a slotted spoon or tongs or the like?

tortoise · Dec 28, 2006

SheRemembers said:
Best part of the random Xmas feast and the grandparents'...

Leg of lamb with a generous helping of tomatillo/avocado salsa spooned over it.

*sigh*

Sometimes it just rocks being from a multicultural fam like mine...

Okay, that literally made me moan! I've never done lamb a la salsa verde, but it sounds SO good. *lambgasm*

I think my Christmas feast may just have been the best meal I've ever prepared. I can be quite a harsh critic when it comes to my own cooking, but I honestly couldn't find a single fault with any of the dishes.

SheRemembers · Dec 28, 2006

tortoise said:
Okay, that literally made me moan! I've never done lamb a la salsa verde, but it sounds SO good. *lambgasm*

I think my Christmas feast may just have been the best meal I've ever prepared. I can be quite a harsh critic when it comes to my own cooking, but I honestly couldn't find a single fault with any of the dishes.

It's nice to make you moan again.

tortoise · Dec 28, 2006

I am ever so fond of moaning.

:kiss:

tortoise · Dec 28, 2006

tortoise said:
Hrm. I wonder if you could reduce the sauce sans flowers? Or would it be too much hassle to retrieve them, say with a slotted spoon or tongs or the like?

Wait! You could borrow Pete's new strainer! That would work. Strain and reduce the sauce (maybe even add a bit of cornstarch?), then add the flowers back.

SheRemembers · Dec 28, 2006

tortoise said:
I am ever so fond of moaning.

Me, too.

Rambling Rose · Dec 28, 2006

tortoise said:
Wait! You could borrow Pete's new strainer! That would work.

Pete and I are not currently on speaking terms.

Moo.

tortoise · Dec 28, 2006

Rambling Rose said:
Pete and I are not currently on speaking terms.

Moo.

Ah. A squabble. You should steal his strainer. That'll learn 'im.

Tati · Dec 31, 2006

I made this for company this weekend...YUM!

Mushroom Caviar
http://tortle.com/lit5/mushroom-caviar.jpg
3 Tbsp butter
1/2 pound cremini mushrooms, wiped clean and finely chopped
Salt and pepper
1/2 cup of minced shallots
1 Tbsp dry white wine (e.g. Sauvignon Blanc)
1 garlic clove, minced
2 Tbsp pine nuts
2 Tbsp sour cream
2 teaspoons lemon juice
1 Tbsp chopped parsley
A couple dashes of cayenne pepper, to taste

1 Melt butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently.

2 While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.) As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.

3 While the mushrooms are cooking, sprinkle lightly with salt and pepper. Once they have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine. Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the toasted pine nuts, and set aside to cool.

4 Once the mushrooms have cooled down a bit, mix in the lemon juice, sour cream, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving.

Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for wheat-free option.)

Makes about 1 1/2 cups. Serves four.

Saint Peter · Dec 31, 2006

Rambling Rose said:
Pete and I are not currently on speaking terms.

Moo.

You made fun of my stainer. Some words cannot be retracted.

Care for some noodles?

Saint Peter · Dec 31, 2006

Tatiana!

What will it take to get you to Denver to cook goodies for me day and night?

Name your price.
I am tough and can take it.

Tati · Dec 31, 2006

SaintPeter said:
Tatiana!

What will it take to get you to Denver to cook goodies for me day and night?

Name your price.
I am tough and can take it.

Peter! You have to cook with me!

ummm, wait, Denver? LOTS of snow DENVER? This is going to have to wait until the snow melts. :kiss:

Saint Peter · Dec 31, 2006

Tatiana0706 said:
Peter! You have to cook with me!

ummm, wait, Denver? LOTS of snow DENVER? This is going to have to wait until the snow melts.

But I will be very hungry by August.

Tati · Dec 31, 2006

SaintPeter said:
But I will be very hungry by August.

oh sure...make the redhead feel guilty! AUGUST? I thought living in the Adirondacks was bad...at least we have no snow by May!

Saint Peter · Dec 31, 2006

Tatiana0706 said:
oh sure...make the redhead feel guilty! AUGUST? I thought living in the Adirondacks was bad...at least we have no snow by May!

I have a four wheel drive and a shovel. The Snow Bunnies think I am hot like that.

August may have been an exageration in order to guilt you to Denver a few weeks early. Forgive me.

MargotdeMedici · Dec 31, 2006

Tatiana0706 said:
Mushroom Caviar
http://tortle.com/lit5/mushroom-caviar.jpg
3 Tbsp butter
1/2 pound cremini mushrooms, wiped clean and finely chopped
Salt and pepper
1/2 cup of minced shallots
1 Tbsp dry white wine (e.g. Sauvignon Blanc)
1 garlic clove, minced
2 Tbsp pine nuts
2 Tbsp sour cream
2 teaspoons lemon juice
1 Tbsp chopped parsley
A couple dashes of cayenne pepper, to taste

1 Melt butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently.

2 While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.) As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.

3 While the mushrooms are cooking, sprinkle lightly with salt and pepper. Once they have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine. Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the toasted pine nuts, and set aside to cool.

4 Once the mushrooms have cooled down a bit, mix in the lemon juice, sour cream, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving.

Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for wheat-free option.)

Makes about 1 1/2 cups. Serves four.

Hello! The title of this topic, FOODGASMS, just so stands out.

For your 2007 celebrations, see below.

This recipe would probably go well with the one above. These little appetizers are really tasty and wonderful at the holidays especially if you are entertaining at home. They are best served right away. Bon Appetite!

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=37191

Tati · Dec 31, 2006

MargotdeMedici said:
Hello! The title of this topic, FOODGASMS, just so stands out.

For your 2007 celebrations, see below.

This recipe would probably go well with the one above. These little appetizers are really tasty and wonderful at the holidays especially if you are entertaining at home. They are best served right away. Bon Appetite!

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=37191

ooooooh! those look extremely yummy. Hi and welcome to foodland.

MargotdeMedici · Dec 31, 2006

Tatiana0706 said:
ooooooh! those look extremely yummy. Hi and welcome to foodland.

So does that Mushroom Caviar! Thanks for the welcome. Happy New Year to you, Tatiana0706.

Saint Peter · Dec 31, 2006

MargotdeMedici said:
So does that Mushroom Caviar! Thanks for the welcome. Happy New Year to you, Tatiana0706.

This may not be the correct thread to ask but have you shown your tits to LIT yet?

Tati · Dec 31, 2006

SaintPeter said:
This may not be the correct thread to ask but have you shown your tits to LIT yet?

you are a very naughty Saint!

Saint Peter · Dec 31, 2006

Tatiana0706 said:
you are a very naughty Saint!

Following procedure is NOT naughty.

Speaking of which, where are your tits??

Tati · Dec 31, 2006

SaintPeter said:
Following procedure is NOT naughty.

Speaking of which, where are your tits??

I'm shy...

and in my 4 years here...that is the first time I have ever been asked that...BTW...where are your bits?

MargotdeMedici · Dec 31, 2006

SaintPeter said:
This may not be the correct thread to ask but have you shown your tits to LIT yet?

Wow, now there's a lovely way to start! Hello. May I see your cock please? But let's take it outside the Foodgasms thread, shall we?

Saint Peter · Dec 31, 2006

Tatiana0706 said:
I'm shy...

and in my 4 years here...that is the first time I have ever been asked that...BTW...where are your bits?

NO!

You have never been asked to show your boobs on LIT? How could this happen?

Where is Manu????

Saint Peter · Dec 31, 2006

MargotdeMedici said:
Wow, now there's a lovely way to start! Hello. May I see your cock please? But let's take it outside the Foodgasms thread, shall we?

I never!!

Most of the time I just whip it out in the Foodie thread. I am old school.

Foodgasms

roosevelt dime

roosevelt dime

Don't wait too long...

roosevelt dime

roosevelt dime

Don't wait too long...

My Aim Is True

roosevelt dime

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shoots left

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runs with scissors

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Really Really Experienced

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Really Really Experienced

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runs with scissors

Really Really Experienced

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