Foodgasms
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Tinkersquash
Tinkersquash
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Does she also do "Muddy Buddies"? Gawd. Good gawd. So good.gravyrug said:
Tinkersquash
Tinkersquash
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I've never made my own or had the pre-made stuff, but my nibbles from other people's party bowls always seems different. Someone once put soya and chili-sumpin'-or-other in it and it was really good.tortoise said:
tortoise
roosevelt dime
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Tinkersquash said:
Yes! It's fun to 'speriment with the basic recipe. I like lots of Worcesterstersterstershire sauce in mine.
I haven't made it in ages, but my mom used to make it all the time. My brother and sister and I were like lions squabbling over a fresh kill.
Tinkersquash
Tinkersquash
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I'm gonna import some Chex.tortoise said:
Rambling Rose
My Aim Is True
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If a body catch a body eatin' all the rye...
Aphrodisiac
doing laundry
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I have a 'fruitgasm'.
I love sweet juicy watermelon.
I look forward to summer when I will see the fruit vendors out there with endless supply of watermelons.
I love biting into it, tasting its sweetness just before I crunch down on it.
I like taking some watermelon and mixing it with melon, together they make an explosive combination. Their juices alone are heavenly.
tortoise
roosevelt dime
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Hey Aphro! So good to see you, and welcome to the thread.
A good watermelon is an amazing thing. This summer, we indulged in a bunch of those little Dulcinea ones. Tiny (for watermelons), but always so sweet and flavorful. The smell alone is enough to make me moan. I like them with a bit of lime juice. I also make an incredibly delicious and ridiculously easy watermelon sorbet: throw fresh watermelon and a squeeze of lime in a blender, then add sugar until it's the desired sweetness (you want to make it almost TOO sweet before freezing, because it will taste much less sweet when frozen). Chill it well, then freeze with your favorite ice cream maker. Takes like 5 minutes to prepare (other than chilling and freezing) and it's so refreshing.
A good watermelon is an amazing thing. This summer, we indulged in a bunch of those little Dulcinea ones. Tiny (for watermelons), but always so sweet and flavorful. The smell alone is enough to make me moan. I like them with a bit of lime juice. I also make an incredibly delicious and ridiculously easy watermelon sorbet: throw fresh watermelon and a squeeze of lime in a blender, then add sugar until it's the desired sweetness (you want to make it almost TOO sweet before freezing, because it will taste much less sweet when frozen). Chill it well, then freeze with your favorite ice cream maker. Takes like 5 minutes to prepare (other than chilling and freezing) and it's so refreshing.
Hester
hesterosexual
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greens. been getting lots of winter greens from the organic farm neighbors. here are a couple of my greens recipes. i separate the greens from the rib and just use the leaf. i think it has a silkier feel on the tongue that way.
hester greens 1
for this one i prefer kale (lacinto or white), but any greens will do, including chard.
1-2 bunches greens, leaf only, cut or torn into pieces
2 cloves to 1/2 head garlic (to your taste) minced
toasted sesame oil
tamari to taste
heat the oil on med to med high, add garlic, stir for a minute or two then add greens. saute until the greens just start to wilt. add tamari to taste
hester greens 2
i think chard works best for this, but it's also nice with a combination of greens, esp if you can get some nice mizuna or mustard greens.
1-2 bunches greens, leaf only, cut or torn into pieces
1/2 lb shiitake mushrooms, sliced, no stems (if you can get really small bite-sized ones don't even cut them, they are great whole)
olive oil
tamari to taste (maybe 1T)
1T your favorite mustard (dijon works well, so does a nice stone ground mustard)
saute the mushrooms in a little oil and tamari until soft on med or med high heat. stir in mustard then add greens cook until greens are soft and really wilted.
hester greens 1
for this one i prefer kale (lacinto or white), but any greens will do, including chard.
1-2 bunches greens, leaf only, cut or torn into pieces
2 cloves to 1/2 head garlic (to your taste) minced
toasted sesame oil
tamari to taste
heat the oil on med to med high, add garlic, stir for a minute or two then add greens. saute until the greens just start to wilt. add tamari to taste
hester greens 2
i think chard works best for this, but it's also nice with a combination of greens, esp if you can get some nice mizuna or mustard greens.
1-2 bunches greens, leaf only, cut or torn into pieces
1/2 lb shiitake mushrooms, sliced, no stems (if you can get really small bite-sized ones don't even cut them, they are great whole)
olive oil
tamari to taste (maybe 1T)
1T your favorite mustard (dijon works well, so does a nice stone ground mustard)
saute the mushrooms in a little oil and tamari until soft on med or med high heat. stir in mustard then add greens cook until greens are soft and really wilted.
tortoise
roosevelt dime
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Those both sound amazing, A. I absolutely love greens. Mizuna is all over the farmer's markets now, so I've been doing a lot of that, but I love them ALL. Turnip tops, beet tops, mustard, collard, kale, chard, escarole, arugula... you name it.
VERY simple mustard greens that I did the other day: saute some red pepper flakes briefly in olive oil, then add greens and wilt until soft. At the very end, add some fresh lime juice (I used key lime, but any fresh lime'll do) and tamari.
VERY simple mustard greens that I did the other day: saute some red pepper flakes briefly in olive oil, then add greens and wilt until soft. At the very end, add some fresh lime juice (I used key lime, but any fresh lime'll do) and tamari.
rosco rathbone
1. f3e5 2. g4??
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I like a super hot skillet, some o oyl, and I mix up cooking sherry, soy sauce, lime juice and fresh ground black poivre. Cook for about 20 seconds.
Hester
hesterosexual
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i'll have to try that. wrathbone's too. i love lime juice.tortoise said:
i have more than i can eat. i don't know what to do with the damn things. even the dogs are getting greens these days. for $10-12 a week i get enough for a family of 6 to eat greens, leeks, peppers, herbs every night all week.
cold beet salad
lots o beets
about 1/3 as many carrots as beets (by weight)
about 1/2 as many oranges as beets (by weight)
boil beets, carrots let cool until comfortable to touch. remove skins (you can peel before boiling si tu plait), grate into bowl. Peel and section oranges. i like to take off the membranes but it's not necessary. toss and refrigerate.
tortoise
roosevelt dime
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Hester said:
Yum! I make a version very similar to that, but with roasted beets and clementines (thinner membranes). Oh, and I just cut the beets into rustic chunks. But the flavor combo's the thing, and it's fantastic.
What did you decide for your Thankgiving side?
Hester
hesterosexual
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either a sweet pepper ratatouille or some asparagus and gruyere en croute with a light cream sauce. depends on whether i can bake the puffies when we get there or if there will be an oven backlog. still not sure about dessert. i make a mean pumpkin pie with crystallized ginger so i may do those or some fruit tarts. if i'm feeling particularly ambitious i might do some petite fors.tortoise said:
rosco rathbone
1. f3e5 2. g4??
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Thanksgiving potluck at manseed's.
What would you bring?
Recipes?
What would you bring?
Recipes?
tortoise
roosevelt dime
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Hester said:
I so want you right now. Yes, the puffies would certainly be much better baked fresh. Pumpkin Pie with crystalized ginger sounds amazing. I love that stuff, munch on it like candy.
Hester said:
Yep. Still want you, even with your freakishly festive pee.
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