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What's cookin', good lookin'?

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Collar_N_Cuffs said:
Well to be fair, the only way I have ever had them is in Cajun cooking, which tends to be rather too strongly flavored and spiced for me. And as I am not a big fan of lobster in general, I don't hold out much hope... but I would try them if you served them :)
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Well, if you come visit.:D
I'd make sure there was plenty of quiche with Wästerbotten and chanterelles though.
 
Gigantic, fluffy biscuits.

Drop biscuits, mind you. Bunny rolls out dough for no one.
 
Collar_N_Cuffs said:
More experimentation. Flourless shortbread cookies, and two baby cheesecakes using said shortbread as the crust as well. Oh yeah, and burgers with sharp cheddar, avocado and field greens, and home fries with onion, bacon and red bell pepper. And pineapple. On the side. I'm not sure why that was there either.. But there was no way I was going to complain :D
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~ Ears perk up ~

Flourless shortbread cookies, you say? Recipe, please? :catroar:
 
IrisAlthea said:
Turns out it was crayfish premiere this weekend. We had no idea, just walked by the boxes at the grocery store and decided to pig out royally.:)
No hats, no songs, no dessert but beer and snaps. Can't leave all of tradition behind.
The kids are finally learning to peel them and I'm really grateful for that.
Fresh catch is infinitely better of course or at least fresh non imported..
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Oh, having to peel them for kids. Yikes. I still have a hard enough time getting the scissors cracked for myself sometimes, that I can't imagine doing that for someone else. I mean, going through all that trouble and then not even getting to eat the yummy bits. :D

Endless Night, I had another go at the avocado banana chocolate mousse yesterday, and it was a lot better than the first time I made it. Now I made sure the avocado was thoroughly ripe and the end result was really good. I think this might become a staple for me. So thanks for bringing up the recipe and reminding me of it, I'm really glad I gave it another try! :)
 
BiBunny said:
Gigantic, fluffy biscuits.

Drop biscuits, mind you. Bunny rolls out dough for no one.
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That sounds so yummy I might have to make some tomorrow.

I used to be so anti rolling out dough that I didn't even own a rolling pin when I moved away from my parents.
When I still needed one because the longing for homemade pizza became unbearable, I'd grab a can of beer from the fridge.

Hint: Do not accidentally open that very can for a looong time.
I bought a rolling pin.
 
I've got garlic pizza dough in the bread machine and even just rising it smells good. Will top it with garlic/cheese tomato sauce, tons of cheese, maybe some pepperoni and mushrooms on the hubby's half.
 
Corn pops with milk.


Well, I had planned to do chili con carne, but noticed too late that I had ran out of canned tomatoes - something that just doesn't happen here - except today. But I still had some ready-to-eat tomato sauce, I had bought in France and not yet tested. Well...I thought that it is ready-to-eat tomato sauce, but my knowledge of French is limited to saying:"I don't speak French."

It was not plain tomato sauce, as Google finally told me, after the first few bites, but a concentrated condiment you should add with a teaspoon to your tomato sauce. :( All attempts to rescue the meal failed.
 
Primalex said:
Corn pops with milk.


Well, I had planned to do chili con carne, but noticed too late that I had ran out of canned tomatoes - something that just doesn't happen here - except today. But I still had some ready-to-eat tomato sauce, I had bought in France and not yet tested. Well...I thought that it is ready-to-eat tomato sauce, but my knowledge of French is limited to saying:"I don't speak French."

It was not plain tomato sauce, as Google finally told me, after the first few bites, but a concentrated condiment you should add with a teaspoon to your tomato sauce. :( All attempts to rescue the meal failed.
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Sorry about the meal.
Oh, the funny food related language missunderstandings.
My husband once came home from food shopping in a country where we don't understand much with sugar for my tea. He did comment on the nice new design on the package with berries and fruit.
Turned out it was gelling sugar.

Here we had chicken salad made with chicken, celeriac, apple, aspargus and mayonnaise, served on Danish rye bread. Some crispy bacon on top of the sandwiches and cherry tomatoes on the side.
 
Yumm!!!

Chicken cheese cups are what's for dinner.

Punch bowl cake for dessert....heavenly
 
Collar_N_Cuffs said:
That sounds yummy, and particularly good in a quiche... also, judging from Seela's post it appears that crayfish are popular! I think I would stick to the quiche :p
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So, this is the quiche with the leftover wästerbotten cheese and chanterelles.
 

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IrisAlthea said:
So, this is the quiche with the leftover wästerbotten cheese and chanterelles.
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Aaarghhh!! And I have been traveling all day, and am starving right now!! Will be at least another hour until I can eat :eek: Torture!! Help, IrisAlthea is torturing me!! :p
 
Typical meal:

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Nothing special, but it's what dinner often looks like for us. (*^^*)
 

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MeekMe said:
Typical meal:

Nothing special, but it's what dinner often looks like for us. (*^^*)
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That looks....healthy. :eek:

Need to counter this.

Breakfast bacon a la qp (100% crunchy):
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Rolled roast:
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Primalex said:
That looks....healthy. :eek:

Need to counter this.

Breakfast bacon a la qp (100% crunchy):
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Crunchy is the best! Everyone I know likes it cooked less so it's soft and chewy. Crunchy is way better and way tastier!

How did you get it so yummy looking?
 
MeekMe said:
Crunchy is the best! Everyone I know likes it cooked less so it's soft and chewy. Crunchy is way better and way tastier!

How did you get it so yummy looking?
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I experimented a lot to get the perfect crunchy bacon result, seriously.


And this method turned out to be the winner:

Spread evenly on a heat-resistant plate, cover with a layer of paper towels to soak up the fat and - microwave it for 9 minutes at 900 watt. No kidding.

The result is 100% crunchy bacon, always reproducible and without any effort - no risk of burning the bacon and no need to monitor it.
 
Primalex said:
I experimented a lot to get the perfect crunchy bacon result, seriously.


And this method turned out to be the winner:

Spread evenly on a heat-resistant plate, cover with a layer of paper towels to soak up the fat and - microwave it for 9 minutes at 900 watt. No kidding.

The result is 100% crunchy bacon, always reproducible and without any effort - no risk of burning the bacon and no need to monitor it.
Click to expand...

This may actually be convenient. While I cook chewy bacon for Mister, I can make crunchy bacon for me without worrying about it. ^_^

(-_-) I've been eating chewy bacon for far too long...
 
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