What's cookin', good lookin'?

[Collar_N_Cuffs]

I've never had Ethiopian food, it sounds intriguing....I'd like to try it.


I'm trying to decide what to make for G tomorrow night. I just cannot decide. I thought I might see if I could find some ( cheap, imported and frozen) lobster tomorrow perhaps.

Wherever you go, be sure to talk to the butcher / fishmonger if they have one. A few words and a smile always get you the best deal

 

[seela]

And will you be eating said Ethiopian food with bread and your fingers, as is customary?

Yes, that's what the injera is for.

 

[Collar_N_Cuffs]

And will you be eating said Ethiopian food with bread and your fingers, as is customary?

There is an Afghan restaurant here that is pretty cool. The dining room is set up in two sections. The right side has tables with chairs, and the left side has sitting platforms. I had seen Afghanis sitting there and eating, but had never tried it until one day I went in and there was nobody there and I started talking to the guy who worked there, who convinced me to try it out. It was.. different, but I enjoyed it! My point being, seela, should you be sitting on the floor as well?

Oh snap! A = Afghan, and I went with African food, which isn't even a country... Sheesh. No wonder I am so bad at this

 

[La damnee elle la licorne]

 

[midwestyankee]

Yes, that's what the injera is for.

Good deal. I hadn't recalled that was the name for the bread.

 

[Vixandra]

Made a massive batch or sourdough starter last week and made my first loaf today via bread machine with it. Made some great grilled cheese sandwiches.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I'm cheating for supper. Couldn't find the lobster I went looking for, but did find oysters ....so we are having oysters tonight.

To make up for no cooking I'm going to grill pineapple and make some chocolate sauce to dip it in......

I have never yet grilled fruit beyond lemons... I really want to. I want to grill peaches and pears and pineapple. Hmmm, evidently, I want to grill "P" fruits. Guess I should add papaya top that must as well

I did read your other post on freezing and fishmongers. Yeah, I have made the freezing mistake before...

 

[La damnee elle la licorne]

 

[midwestyankee]

I have never yet grilled fruit beyond lemons... I really want to. I want to grill peaches and pears and pineapple. Hmmm, evidently, I want to grill "P" fruits. Guess I should add papaya top that must as well

I did read your other post on freezing and fishmongers. Yeah, I have made the freezing mistake before...

I have enjoyed every fruit we've ever grilled, though the grapes were really, really tricky to keep on the grate.

 

[Collar_N_Cuffs]

Grilled peaches are delicious. In summer I grill ( as in broil) peaches and near the end chuck in some blueberries or raspberries and we eat them with yogurt and honey or rose petal jam and a sprinkling of pollen.

Have you ever fried lemons? Thin slices of lemons deep fried are too good. . We did that for the first time last year with fish. I love lemons.

Served with yogurt and honey sounds simple and delicious! I have roasted lemmings to a caramelized state, but never deep fried them. I have fried sage though, and I love that. I can see where thin slices of lemon would be good as well.

I have enjoyed every fruit we've ever grilled, though the grapes were really, really tricky to keep on the grate.

Perhaps your grapes were too small, or too wiggly?

 

[Endless_Night]

Grilled peaches are delicious. In summer I grill ( as in broil) peaches and near the end chuck in some blueberries or raspberries and we eat them with yogurt and honey or rose petal jam and a sprinkling of pollen.

Have you ever fried lemons? Thin slices of lemons deep fried are too good. . We did that for the first time last year with fish. I love lemons.

Nom! That all sounds absolutely delicious!

 

[seela]

Ethiopia, check.

It all was really good and I'm glad we had people over to eat it all or otherwise we'd be swimming in a sea of leftovers for a week. For some reason I always forget that a lot of small dishes still make tons of food.

So that's injera with
- doro wot (chicken stew)
- ayib be gomen (kale and cottage cheese salad - the recipe called for collard greens but the corner store only had kale so I used that instead but now I realized the spinach dish also has the word "gomen" in it, so maybe spinach would have been better, and the cottage cheese should have been Ethiopian ayib)
- yataklete kilkil (vegetables with ginger and garlic - I used potato, carrot, onion and green beans)
- gomen wot (spinach stew)
- I don't know what the black bean dish is called, because the recipe didn't mention the name beyond "Ethiopian black bean dish", but it was really good with tons of cardamom flavor

The injera was fluffy and spongy, slightly nutty, but I was a little thrown off by the color. It didn't turn out brownish gray like the injera I've had was. It also wasn't as sour as it probably should have been. I didn't let the batter ferment long enough, so that's something I'll definitely be doing differently next time.

I'll be doing lots more Ethiopian cooking in the future!

 

[Endless_Night]

That looks divine, Seela! Though I have to admit to not reading the descriptions. Being on the fourth day of a juice cleanse and I was afraid they'd kick me into hunger overdrive!

I suck at ABC cooking!

But, I vow to get something cooked before Seela makes it to Z!

 

[desertslave]

For those who might be interested in food history, this is a very cool talk:

https://www.youtube.com/watch?v=XHb8DVLws1I

 

[IrisAlthea]

For those who might be interested in food history, this is a very cool talk:

https://www.youtube.com/watch?v=XHb8DVLws1I

We have a tv-show here called The History Eaters about man and a woman who choose a time in history each show and then live and eat like they did during that period.
It's interesting how much the traditions surrounding food have changed.

 

[Collar_N_Cuffs]

Seela said the word Napoleon some time ago, so now I must make one this weekend, as it will not stop kicking around up there!

Seela, that looks amazing, as always!! I really, really wish I lived within a thousand miles (or kilometres ) of you!!

 

[seela]

And here's the Fijian honey cake I baked for tomorrow. I'm curious about how it'll taste. It has no fat in it, so I was a little worried it might be dry and dense, but it feels very moist and soft. I'll find out tomorrow.

 

[seela]

That looks divine, Seela! Though I have to admit to not reading the descriptions. Being on the fourth day of a juice cleanse and I was afraid they'd kick me into hunger overdrive!

I suck at ABC cooking!

But, I vow to get something cooked before Seela makes it to Z!

I've never made it to Z before when I've done ABC cooking. I'm not sure I've ever made it past D before.

Maybe this time.

Juice cleanse? That sounds...intense.

Seela said the word Napoleon some time ago, so now I must make one this weekend, as it will not stop kicking around up there!

Seela, that looks amazing, as always!! I really, really wish I lived within a thousand miles (or kilometres ) of you!!

Napoleon sounds good, pics please.

 

[desertslave]

Going to a friend's Pi Day party later on. We sort of stumbled over a big box of fresh strawberries at Costco the other day, so Pi is their destiny.

 

[La damnee elle la licorne]

 

[Curious_in_Cali]

A warm and toasty frittata made with a hearty rainbow of veggies and then sprinkled with goat cheese.

 

[Collar_N_Cuffs]

Sounds yummy! And starting at Z is... nothing short of zenius!

Napoleon has been put on hold due to a shortage of puff pastry Heck no, I'm not making that stuff from scratch! This weekend

Cooked what was probably my last meal in my old Romertopf well, last meal for it, and not me I ordered a new 111, as it is just the perfect size for me. Can't wait to season it and cook some yummies!! Oh. Last meal was root veggies and a pork loin, seasoned with garden fresh herbs. Magnifico, if I do say so myself

 

[IrisAlthea]

Sounds yummy! And starting at Z is... nothing short of zenius!

Napoleon has been put on hold due to a shortage of puff pastry Heck no, I'm not making that stuff from scratch! This weekend

Cooked what was probably my last meal in my old Romertopf well, last meal for it, and not me I ordered a new 111, as it is just the perfect size for me. Can't wait to season it and cook some yummies!! Oh. Last meal was root veggies and a pork loin, seasoned with garden fresh herbs. Magnifico, if I do say so myself

Nice to be able to say a last goodby to the old Romertopf at least.

After doing a major storage shuffle and culling in the kitchen, we decided that we are not buying a smaller Romertopf in addition to the gigantic one.
It's going to be something like this instead:

http://www.culina.se/bilder/artiklar/zoom/7000_1.jpg

We'll see when though.

 

[Collar_N_Cuffs]

Nice to be able to say a last goodby to the old Romertopf at least.

After doing a major storage shuffle and culling in the kitchen, we decided that we are not buying a smaller Romertopf in addition to the gigantic one.
It's going to be something like this instead:

<Image snip>

We'll see when though.

Cast iron? Like a dutch oven? That's what we call them, anyway... I have a few enamel covered cast iron pieces, and I love them!! Ugly as sin, but I love them Nothing with a lid, though.