What's cookin', good lookin'?

[Hot_4_Teacher]

http://38.media.tumblr.com/01390f218c3eda058ad4e84402cd72a2/tumblr_na7zv1zgqE1tbx2uwo1_500.jpg

 

[Vixandra]

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.

Going to have to do that next time I do breakfast for dinner.


Dinner tonight- cheese tortellini in a cream chicken tomato sauce with croissants. I'm craving something sweet, so may head back into the kitchen after I eat.

 

[Collar_N_Cuffs]

Afghan food, which consisted of a mixed kebab of lamb, chicken, beef and a mince patty, traditional rice (seasoned basmati with raisins and carrots), some crazy delicious bread, and chai tea. And a triple chocolate cupcake Yum!

 

[MeekMe]

Afghan food, which consisted of a mixed kebab of lamb, chicken, beef and a mince patty, traditional rice (seasoned basmati with raisins and carrots), some crazy delicious bread, and chai tea. And a triple chocolate cupcake Yum!

Sounds yummy. I love these foods.

 

[Endless_Night]

Afghan food, which consisted of a mixed kebab of lamb, chicken, beef and a mince patty, traditional rice (seasoned basmati with raisins and carrots), some crazy delicious bread, and chai tea. And a triple chocolate cupcake Yum!

No pics of the cupcake?

 

[Collar_N_Cuffs]

No pics of the cupcake?

Oh, I ate him up too fast

 

[Curious_in_Cali]

Cast iron grilled steak, oven roasted garlic and red potatoes smashed with herbed goat cheese, broiled lemon pepper broccoli, and a strawberry, blackberry, and blueberry salad.

Dessert will be a simple but divine limoncello gelato.

 

[IrisAlthea]

Cast iron grilled steak, oven roasted garlic and red potatoes smashed with herbed goat cheese, broiled lemon pepper broccoli, and a strawberry, blackberry, and blueberry salad.

Dessert will be a simple but divine limoncello gelato.

*Drool*

We are having cold sliced pork roast, paté with hazelnuts, cheese, pear and ginger marmelade and Danish rye bread.
Store bought tiramisu for dessert.
Mostly things that came home with us from todays road trip.

 

[MeekMe]

Raw spinach topped with pasted that's been tossed with fresh garlic, basil, capers, olives, lemon and olive oil. On top of the pasta, a delicious pan seared salmon fillet. The pasta wilts the spinach and it's so~ yummy. （≧∇≦）I'm so happy to be up and cooking again.

 

[IrisAlthea]

Dinner was Chicken and Gnocchi soup with croissants. Easy, fast and tasty.

Tried it today and we all loved it.
Thank you!

 

[Vixandra]

Tried it today and we all loved it.
Thank you!

No problem, I am glad you liked it. Its also tasty with a white wine deglaze on the chicken/veggie pan (I cook them together.)

 

[MeekMe]

Achar gosht

I can't explain this one much. It's spicy pickle flavored meat? I've been cooking with a friend and she's been showing me how she makes food. So I'm picking it up by watching, but I haven't done enough homework to understand the ingredients and flavors.

 

[MeekMe]

Made this special fruit tart for Mister. o(^_^)o It's a surprise!

 

[Collar_N_Cuffs]

That looks totally delectable Meeks!! Yum yum! You should get extra... tied up for that

 

[MeekMe]

That looks totally delectable Meeks!! Yum yum! You should get extra... tied up for that

Thank you!

I get mine often, today I did all the work! o(^▽^)o Though, I wouldn't mind being extra tied up.

 

[seela]

Made this special fruit tart for Mister. o(^_^)o It's a surprise!

This looks absolutely amazing! What did you put under the fruit or is it just fruit and crust? Any chance you could have the leftovers shipped over here?

**

Since it's peak mushroom season right now, I've been eating lots of them. Yesterday's mushroom dish was a spicy stirfry with sheep polypores and saffron milk caps. Today I'll make a warm apple and porcini salad to go with perch.

Recently I also made a mushroom tasting platter for a friend, who had only ever eaten button mushrooms and chanterelles. I picked and prepared 22 different kinds of mushrooms to taste and compare:

pine bolete, cep, velvet bolete, bay bolete, orange birch bolete, wood hedgehog, chanterelle, sheep polypore, yellowfoot, trumpet of the dead, common puffball, northern milkcap, saffron milkcap, woolly milkcap, tall russula, yellow swamp brittlegill, copper brittlegill, sheated woodtufts, scotch bonnets and 3 other mushrooms whose names I couldn't find in English.

I love introducing people to mushrooms. They always think all mushrooms taste the same, but once they get a wide selection to choose from, they can no longer say so. Mushrooms have very different tastes and also vary in texture a lot. So if anybody tells me they don't like mushrooms...challenge accepted!

(I really tried to shut up about mushrooms this year, because I don't want to be known as Lit's mushroom weirdo. But what do you know, I actually am the resident mushroom weirdo, so I guess it's time I embrace that identity. Besides mushrooms are good!)

 

[Collar_N_Cuffs]

This looks absolutely amazing! What did you put under the fruit or is it just fruit and crust? Any chance you could have the leftovers shipped over here?

**

Since it's peak mushroom season right now, I've been eating lots of them. Yesterday's mushroom dish was a spicy stirfry with sheep polypores and saffron milk caps. Today I'll make a warm apple and porcini salad to go with perch.

Recently I also made a mushroom tasting platter for a friend, who had only ever eaten button mushrooms and chanterelles. I picked and prepared 22 different kinds of mushrooms to taste and compare:

pine bolete, cep, velvet bolete, bay bolete, orange birch bolete, wood hedgehog, chanterelle, sheep polypore, yellowfoot, trumpet of the dead, common puffball, northern milkcap, saffron milkcap, woolly milkcap, tall russula, yellow swamp brittlegill, copper brittlegill, sheated woodtufts, scotch bonnets and 3 other mushrooms whose names I couldn't find in English.

I love introducing people to mushrooms. They always think all mushrooms taste the same, but once they get a wide selection to choose from, they can no longer say so. Mushrooms have very different tastes and also vary in texture a lot. So if anybody tells me they don't like mushrooms...challenge accepted!

(I really tried to shut up about mushrooms this year, because I don't want to be known as Lit's mushroom weirdo. But what do you know, I actually am the resident mushroom weirdo, so I guess it's time I embrace that identity. Besides mushrooms are good!)

You have done the right thing in embracing this Your mushroom knowledge is impressive!! I didn't even know you could eat some of these, let alone identify them with enough ccnfideonce to pick and consume them! Puff ball? Wood hedhehog? I had no idea... note I want your mushroom buffet!

 

[MeekMe]

seela, I lined the crust with chocolate and filled it with a vanilla custard type substance, lol. The chocolate hardened and created a nice barrier for keeping the crust from getting soggy. And thank you, I made this out of panic really. Originally, I was going to buy a tart already made for Mister's birthday. While I was out doing the shopping for groceries I was planning to swing by on the way home and get one for him.

Unfortunately (or fortunately) a nail in my tire had other plans. I looked at my rapidly deflating tire, sighed, called Mister and headed inside to do my shopping. There was no use getting upset, these things happen. He called a friend and that friend showed up like a super hero. He told me to finish my shopping and he'd fix my tire.

I wasn't sure if the tire was going to be ok, I panicked and bought everything I needed to make a tart for Mister. I've never made one before, so I just kind of grabbed things that made sense (the store had a limited grocery section). ^_^; I figured if I couldn't drive to purchase one after the tire incident, I would at least be able to make one. The tire was fixed, but I already had everything so I decided that making one was better than buying one.

He loved it. But now we have a lot left over. If I could ship it to you I would! ＞_＜

Ooo! I love mushrooms! Fall is probably my favorite because the variety of mushrooms increases. That sounds so wonderful, now I want to try what you've listed. (^_^)

 

[Endless_Night]

Made this special fruit tart for Mister. o(^_^)o It's a surprise!

Mmmmm. Tasty looking. Did you put a chocolate layer between the custard and the fruit or just between the crust and custard? I'm wondering if the juice from the fruit would seep into the custard.

 

[seela]

You have done the right thing in embracing this Your mushroom knowledge is impressive!! I didn't even know you could eat some of these, let alone identify them with enough ccnfideonce to pick and consume them! Puff ball? Wood hedhehog? I had no idea... note I want your mushroom buffet!

I only recognize maybe 35-40 edible mushrooms. I know it's more than most people here probably recognize, but in the mushroom picking world I'm still a lame newbie. I've been picking mushrooms almost all through my life, but my parents are very limited in what they like to eat, so I only started identifying and picking a wider variety maybe 10 years ago. I try to learn to recognize one or two mushrooms new every year, mostly edibles.

Here we eat some mushrooms that are generally considered poisonous or even deathly. Like woolly milkcap from my list above, you have to prepare it well to get the toxins out. It's not gonna kill you, but if you eat it raw, you'll get blisters in your mouth and if it's not prepared well you'll get stomach cramps, so that's why in many countries it's not eaten at all.

If you ever make your way here in the fall, I'll make you a mushroom buffet.

seela, I lined the crust with chocolate and filled it with a vanilla custard type substance, lol. The chocolate hardened and created a nice barrier for keeping the crust from getting soggy. And thank you, I made this out of panic really. Originally, I was going to buy a tart already made for Mister's birthday. While I was out doing the shopping for groceries I was planning to swing by on the way home and get one for him.

*snip*

Ooo! I love mushrooms! Fall is probably my favorite because the variety of mushrooms increases. That sounds so wonderful, now I want to try what you've listed. (^_^)

A home made tart is always better than a storebought if you ask me! And now that you told me what's in the tart, I want to have some even more.

Here it's pretty difficult to find mushrooms in stores. I mean, button mushrooms, shitake, enokitake etc. are in stores all year round as well as mushroom preserves. But other than that only chanterelles and porcini are widely available in fall and false morels in spring. Usually mushrooms are really expensive too, so I pretty much only eat what I can find myself.

 

[Endless_Night]

Since it's peak mushroom season right now, I've been eating lots of them. Yesterday's mushroom dish was a spicy stirfry with sheep polypores and saffron milk caps. Today I'll make a warm apple and porcini salad to go with perch.

Recently I also made a mushroom tasting platter for a friend, who had only ever eaten button mushrooms and chanterelles. I picked and prepared 22 different kinds of mushrooms to taste and compare:

pine bolete, cep, velvet bolete, bay bolete, orange birch bolete, wood hedgehog, chanterelle, sheep polypore, yellowfoot, trumpet of the dead, common puffball, northern milkcap, saffron milkcap, woolly milkcap, tall russula, yellow swamp brittlegill, copper brittlegill, sheated woodtufts, scotch bonnets and 3 other mushrooms whose names I couldn't find in English.

I love introducing people to mushrooms. They always think all mushrooms taste the same, but once they get a wide selection to choose from, they can no longer say so. Mushrooms have very different tastes and also vary in texture a lot. So if anybody tells me they don't like mushrooms...challenge accepted!

(I really tried to shut up about mushrooms this year, because I don't want to be known as Lit's mushroom weirdo. But what do you know, I actually am the resident mushroom weirdo, so I guess it's time I embrace that identity. Besides mushrooms are good!)

Wow! I'm boggled.

That is soooo cool. I'm doing good to wade through portobello and the...well, whatever the little white (or brown) ones are called that you slice for salads.

You have done the right thing in embracing this Your mushroom knowledge is impressive!! I didn't even know you could eat some of these, let alone identify them with enough ccnfideonce to pick and consume them! Puff ball? Wood hedhehog? I had no idea... note I want your mushroom buffet!

Yep! Me too. Perhaps we should, you know, casually happen to be in Seela's vicinity next mushroom season.

 

[Endless_Night]

< Here it's pretty difficult to find mushrooms in stores. I mean, button mushrooms, shitake, enokitake etc. are in stores all year round as well as mushroom preserves. But other than that only chanterelles and porcini are widely available in fall and false morels in spring. Usually mushrooms are really expensive too, so I pretty much only eat what I can find myself. >

Mushroom preserves? I've never even heard of such a thing. What would you use them on?

 

[seela]

Mushroom preserves? I've never even heard of such a thing. What would you use them on?

There are dried mushrooms and mushrooms preserved in salt, vinegar or oil. You can also pickle some mushrooms like sauerkraut, I don't know what that pickeling method is called in English...

It's traditional to have mushroom salad in Christmas here, and that's made of preserved mushrooms. I make mushroom salad from preserved mushrooms all winter long, though and eat it with crepes as a filling. You can also use preserved mushrooms for sauces. I like to add some in lasagne sometimes, for example, either instead of meat or along with meat. The mushrooms pickled with the sauerkraut method are really healthy, too.

Dried mushrooms are easy to add to pretty much everything, too. But I don't think you wanted to know about those.

Edit: mushrooms are really good with gravlax, too.

 

[MeekMe]

Mmmmm. Tasty looking. Did you put a chocolate layer between the custard and the fruit or just between the crust and custard? I'm wondering if the juice from the fruit would seep into the custard.

Just between the custard and crust. I glazed the fruit with strawberry jam to make it shiny. ^_^ The fruit has let off some moisture, but the custard has held up well. Everything is staying in place and still, no soggy crust.

I only recognize maybe 35-40 edible mushrooms. I know it's more than most people here probably recognize, but in the mushroom picking world I'm still a lame newbie. I've been picking mushrooms almost all through my life, but my parents are very limited in what they like to eat, so I only started identifying and picking a wider variety maybe 10 years ago. I try to learn to recognize one or two mushrooms new every year, mostly edibles.

Here we eat some mushrooms that are generally considered poisonous or even deathly. Like woolly milkcap from my list above, you have to prepare it well to get the toxins out. It's not gonna kill you, but if you eat it raw, you'll get blisters in your mouth and if it's not prepared well you'll get stomach cramps, so that's why in many countries it's not eaten at all.

If you ever make your way here in the fall, I'll make you a mushroom buffet.


A home made tart is always better than a storebought if you ask me! And now that you told me what's in the tart, I want to have some even more.

Here it's pretty difficult to find mushrooms in stores. I mean, button mushrooms, shitake, enokitake etc. are in stores all year round as well as mushroom preserves. But other than that only chanterelles and porcini are widely available in fall and false morels in spring. Usually mushrooms are really expensive too, so I pretty much only eat what I can find myself.

^_^ Shiitake mushrooms are my favorite. I keep dried shiitake in my cupboard to use all year round. Fresh are delicious. Mister loves enokitake the most. I look forward to specialty matsutake dishes when the mushrooms are available. Clearly, I use a lot of Japanese mushrooms in my cooking. I have a yummy mushroom filled mixed rice recipe that will be perfect for when the weather starts turning.

The mushrooms available in stores for you are about the same for me. I wish I had some skills in finding and identifying mushrooms, but I'd probably end up very sick or dead, lol. Some specialty stores carrying gourmet ingredients carry more variety. I like the produce market I go to, because they always carry seasonal produce that I can't find anywhere else. If it's not too much trouble, will you show us some pictures of these yummy mushroom dishes?

 

[seela]

^_^ Shiitake mushrooms are my favorite. I keep dried shiitake in my cupboard to use all year round. Fresh are delicious. Mister loves enokitake the most. I look forward to specialty matsutake dishes when the mushrooms are available. Clearly, I use a lot of Japanese mushrooms in my cooking. I have a yummy mushroom filled mixed rice recipe that will be perfect for when the weather starts turning.

The mushrooms available in stores for you are about the same for me. I wish I had some skills in finding and identifying mushrooms, but I'd probably end up very sick or dead, lol. Some specialty stores carrying gourmet ingredients carry more variety. I like the produce market I go to, because they always carry seasonal produce that I can't find anywhere else. If it's not too much trouble, will you show us some pictures of these yummy mushroom dishes?

Last winter I found a good place to pick winter mushrooms, which are the wild version of enokitake, so we ate lots of those. I hope there will be some this year too.

I always have lots of dried mushrooms, mostly yellowfoots, trumpets of the dead and various boletus mushrooms. I also freeze some mushrooms, but now my freezer is so small that it's making my mushroomery a bit difficult.

Do you mind sharing a recipe for the mushroom and rice dish you mentioned? I have lots of saffron milkcaps and they work surprisingly well in Asian dishes. Maybe they'd be good for that, too.

I haven't taken pics of my food in ages, but I can try to start doing that again. This pasta (I think I've already posted this here) is the only mushroom dish that I have taken a pic of. Well there's also this yellowfoot soup, but it doesn't look too spectacular.