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Foodgasms

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VermilionSkye said:
Evenin, Torti and Rose. :)

I hope you've both had a good weekend.
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It was weekend for the ages, Skye. The best backpacking trip I've ever had. I hope your weekend was fantastic as well.

Rambling Rose said:
My weekend has been chockfull of paint, spackle, and ceiling fan installations. I have weird hair and a new puppy. The hair is sticky and speckly, but the puppy is heartachingly cute. She's a ChowChow. She kind of looks like a fluffy baby bear/pig...with puppy breath.

I loves the puppies.
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Puppy pictures! *demands*

scrymettet said:
pss. it's snowing
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I actually got snowed on in the mountains this weekend, and it was spectacularly beautiful.
 
Canis_latrans said:
made a simple pasta

with tomato and basil sauce

used ground turkey.

quite good.


nothing fancy.
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I love simple foodgasms. Just a few ingredients, brought to their fruition.

Hester said:
the final disposition of the beastie was quite the event. i'll have to PM later, i really can't post it here.
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Story time with A! I look forward to it, very much.

*moment of silence for the fowl*
 
I should take a moment to mention... I discovered pickled pigs lips this weekend, in a pretty pink brine.
 
Hester said:
the final disposition of the beastie was quite the event. i'll have to PM later, i really can't post it here.
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Well, darn. I'm always up for a good murder story!
 
Oh, me too! Can we get a forwarded PM? I'm feeling peckish.

(Puppy pics soon. I am swamped with apartment refurbishing)
 
beastie-bird was a repeat violent offender. he was tried by a jury of one and executed by a death squad armed with semi-automatic weapons. overkill would be an understatement. cut him nearly in half. it was a quick death, although if i had been able to catch him i would have made it much slower and done it with my bare hands, then made a nice roast.
 
Its gray and wet out
but inside is the aroma
of a seafood chowder
simmering away .... comfort
 
Thornton's Sicilian Lemon Mousse bar, a gift from a dear friend.

Tartly sweet sex, melting in my mouth, making me shudder with delight.

Convulsively good. The very epitome of Foodgasm.

:heart:
 
tortoise said:
Thornton's Sicilian Lemon Mousse bar, a gift from a dear friend.

Tartly sweet sex, melting in my mouth, making me shudder with delight.

Convulsively good. The very epitome of Foodgasm.

:heart:
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that sounds SO good! I love when things are tart and sweet, I am definitely a sour girly.
 
mmmmmmmm!

Asparagus Pesto with Pasta
http://www.elise.com/recipes/photos/asparagus-pesto-pasta-a.jpg
1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 teaspoon fine-grain sea salt

4 ounces of dried pasta or 6 ounces fresh -linguini, fettuccini, spaghetti
Mix spinach pasta with regular wheat pasta for a medley of colors.

1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

2 While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

3 Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

4 Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.

5 Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.

Serves 4 to 6.
 
Oh! The pesto is actually made from asparagus. I never would have thought about doing that, which is thrilling in and of itself. It sounds amazing.

I am SO going to try this one, Tati. Thank you!

(adding it to The Index :heart:)
 
Last edited:
I had high hopes for my southern-style catfish. First slathered in evaporated milk, then rolled in flour, cornmeal, breadcrumbs and lashings of Carl's. Then fried in bacon grease. It was not a success, though. The crusty skin was good but even though I cooked it about 5 minutes longer than the recipe called for-and it wasn't a huge fish--the flesh seemed soggy and underdone. I did something wrong. I've had better luck frying fish in deep vegetable oil, but I used a whole package of bacon which still didn't yield enough grease.

In Jamaica, I saw women frying fish in a cast-iron skillet big enough to cook a car tire. I need something like that.
 
Aunt Minnie's Lemon Meringue Pie
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested 2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
 
rosco rathbone said:
I had high hopes for my southern-style catfish. First slathered in evaporated milk, then rolled in flour, cornmeal, breadcrumbs and lashings of Carl's. Then fried in bacon grease. It was not a success, though. The crusty skin was good but even though I cooked it about 5 minutes longer than the recipe called for-and it wasn't a huge fish--the flesh seemed soggy and underdone. I did something wrong. I've had better luck frying fish in deep vegetable oil, but I used a whole package of bacon which still didn't yield enough grease.

In Jamaica, I saw women frying fish in a cast-iron skillet big enough to cook a car tire. I need something like that.
Click to expand...

Yeah, I'm guessing that the grease wasn't quite hot enough. Lard may have worked, as it has a pretty high smoking point, but bacon grease would probably smoke before reaching the desired temp.

Of course, this is all speculation.
 
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