What's cookin', good lookin'? Part II

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

They look beautiful! Detailed taste notes, please!

I can't decide how to eat them yet
But.. will do! When I get there

 

[cfuhrer]

Handmade hamburgers and "loaded baked" potato salad.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

The cherries I bought turned out to be not quite as sweet as I like. I chopped them up and made a chicken salad with tart apple, onion, the cherries, mayo, salt and pepper. It was delicious, but this is exactly how I get my reputation within my family of eating like a pregnant woman

One day I will be sitting around and suddenly it will hit me. I want an apple, cherry chicken salad! They actually aren't so surprised (or suspicious) of blurts like this any more

Speaking of which, if you have never had a tangy apple, crisp bacon, sharp cheddar cheese sandwich with mayo on toast, you are missing out!

 

[cfuhrer]

What is loaded baked potato salad please? ( besides sounding delicious!).

Potatoes (I bake extra on the grill as opposed to boiling them)
Bacon
Cheese
Green onions
Boiled egg
The dressing is equal parts mayo and sour cream with some garlic and onion powders and pepper for spice. I also add some Beau Monde if I'm feeling frisky.

As for measures it was all "to taste".

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I would so eat that.

I'll fix the food, you bring the wine and flowers

The cured egg yolks are ready to use, and I have no idea what to do with them yet I was thinking of making a nice soft, fresh pasta noodle tomorrow, tossing quickly in hot butter and then grating the egg over it. That should showcase the flavour fairly well. I want a pretty simple vehicle that won't mask the taste. If anyone has any ideas please let me know!

Meanwhile.. tonight I used little bits of this and that too make a hash for supper. Potato, beet, onion, celery, green and red bell pepper, cauliflower and a left over pork chop made the perfect hash I topped it with a flash fried egg. Good stuff!

https://67.media.tumblr.com/4367b2ec7d8a5e0efd2bb9fb0cf4c2f6/tumblr_o9ks6wg7wS1ttoj3bo1_400.jpg

 

[Collar_N_Cuffs]

And just to add, I swear I do NOT live in a dungeon
All my indoor pics always seem so dark, it's just my phone. I took that pic with the flash, the general/room light on, an overhead spot and the window open for natural light, and it was STILL dungeon dark

 

[Lyricalli]

I've always loved eggs, but always ate them pretty much the same way: with toast or tortillas, with or without bacon or sausage, etc. Only the last few years have I noticed people putting a fried or poached egg on top of just about anything.

The other day, I made mujaddara, which is a simple lentils and rice dish with caramelized onions, and I when I was reheating the leftovers for lunch, I decided to put a fried egg on it. So good!


Collar_N_Cuffs, your hash sounds yummy.

 

[Collar_N_Cuffs]

I've always loved eggs, but always ate them pretty much the same way: with toast or tortillas, with or without bacon or sausage, etc. Only the last few years have I noticed people putting a fried or poached egg on top of just about anything.

The other day, I made mujaddara, which is a simple lentils and rice dish with caramelized onions, and I when I was reheating the leftovers for lunch, I decided to put a fried egg on it. So good!


Collar_N_Cuffs, your hash sounds yummy.

Thanks! I'm a huge fan of hash. Yours sounds good as well lentils and eggs? Yum!

Question for all:
I find myself with a surfeit of buttermilk. I have already made creme fraiche, marinated chicken, and made buttermilk biscuits (yum yum!). Does anyone have suggestions or ideas to use it up? Thanks!

 

[cfuhrer]

Thanks! I'm a huge fan of hash. Yours sounds good as well lentils and eggs? Yum!

Question for all:
I find myself with a surfeit of buttermilk. I have already made creme fraiche, marinated chicken, and made buttermilk biscuits (yum yum!). Does anyone have suggestions or ideas to use it up? Thanks!

Is it cultured buttermilk or the whey left over from making butter?

 

[cfuhrer]

I've always loved eggs, but always ate them pretty much the same way: with toast or tortillas, with or without bacon or sausage, etc. Only the last few years have I noticed people putting a fried or poached egg on top of just about anything.

Just yesterday I watched a cooking show where the cook dressed a bed a Boston lettuce with lemon juice and olive oil and then dropped a poached egg over it and pierced the yolk so it ran down with the dressing.

 

[La damnee elle la licorne]

 

[Lyricalli]

Just yesterday I watched a cooking show where the cook dressed a bed a Boston lettuce with lemon juice and olive oil and then dropped a poached egg over it and pierced the yolk so it ran down with the dressing.

Oh my. I just might have to try that sometime.

Lentils and egg ( for me poached if possible, but fried if must) is a real goodness.

I will definitely be eating them like that more often. With the sweetness of the onions and the egg yolk mixing in through it all, it was almost decadent.

 

[La damnee elle la licorne]

 

[AKentuckyLady]

Thanks! I'm a huge fan of hash. Yours sounds good as well lentils and eggs? Yum!

Question for all:
I find myself with a surfeit of buttermilk. I have already made creme fraiche, marinated chicken, and made buttermilk biscuits (yum yum!). Does anyone have suggestions or ideas to use it up? Thanks!

There's some great breads out there with buttermilk. Here's one 10 different ways:

http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621

 

[Endless_Night]

Goodness! This sounds both delightfully offbeat and sinfully decadent!

*plots to have lone egg yolks*

I'm making cured egg yolks, a four day process and today I finally get to try them. Ridiculously and inexplicably excited about this! It's the wait. I love/hate the wait

< The cured egg yolks are ready to use, and I have no idea what to do with them yet I was thinking of making a nice soft, fresh pasta noodle tomorrow, tossing quickly in hot butter and then grating the egg over it. That should showcase the flavour fairly well. >

 

[Collar_N_Cuffs]

Is it cultured buttermilk or the whey left over from making butter?

Cultured buttermilk.
Got any suggestions?

There's some great breads out there with buttermilk. Here's one 10 different ways:

http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621

Thank you!
I always appreciate a recommended source as opposed to having to wade through the entire internet on my own.

Goodness! This sounds both delightfully offbeat and sinfully decadent!

*plots to have lone egg yolks*

It was a fun process, definitely glad I saw it and tried it.
And no, I haven't eaten them yet because I was too tired to make pasta but they last two weeks under refrigeration, so no rush.

 

[Lyricalli]

Question for all:
I find myself with a surfeit of buttermilk. I have already made creme fraiche, marinated chicken, and made buttermilk biscuits (yum yum!). Does anyone have suggestions or ideas to use it up? Thanks!

If you're in the mood for something sweet, there's always buttermilk pie.

 

[Collar_N_Cuffs]

If you're in the mood for something sweet, there's always buttermilk pie.

I am definitely looking that one up!! Thanks!

 

[seela]

Buttermilk pannacotta with a spiced blueberry sauce is one of my favorites. Star anise, cardamom and vanilla.

 

[Collar_N_Cuffs]

Buttermilk pannacotta with a spiced blueberry sauce is one of my favorites. Star anise, cardamom and vanilla.

Perfect! I have never done a pannacotta, and really want to. Have been looking for gelatin sheets and just can't find them here. Having to order them from Amazon like they are exotic or something I want to see if I can get the perfect wobble

 

[Lyricalli]

I am definitely looking that one up!! Thanks!

I had to do a little searching for it, but this is the recipe I use. It's an old family favorite:

Buttermilk Pie

3 large eggs
2 cups sugar
3 tablespoons flour
1 cup buttermilk
1/2 cup butter
1/4 teaspoon salt

Cream butter and sugar, 1/2 cup sugar at a time. Add eggs one at a time, beating well after each. Combine the flour and salt, and add that a little at a time. Add the buttermilk.

Pour the mixture into a pie crust. Bake at 300 F for 1 1/2 hours.



Most recipes I see online add vanilla and/or lemon juice/zest. Next time I make two pies, I might try one with the additions.