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Your Food Thread

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Porkwarrior said:
Well everybody should listen to an obscure Belgian uni & the Prince of Wales.

I won't bat an eye over my next lemon and garlic sauteed prawn.
Click to expand...

You are what you eat. Have you seen the oceans lately? Several plastic islands. Mmmm good eats. Enjoy. :cool:
 
Thawed out frozen Alaska wild salmon, and the tiniest (boughten) new peas.

Laugh, all that you want to, UK people. I have been waiting for this, since April.
 
Made "Salsa Polacca" for the first time in years.

Italian sausge, then shit ton of fresh veggies...add leftover meat, add some canned sauce, simmer for 30 minutes, add a jar of sauce. Cook for another 15.

Serve over pasta.
 
Tried this alien looking fruit today...
Kiwano Melon

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This turned out even better than I was planning on.

Quick Chilaquiles:

I sliced a tomatillo thin I might just dice it up next time but I wanted to arrange it the way you would arrange it for nachos.

I diced 1/4 of an onion.

Put those in a Pyrex, an poured canned green enchillada sauce to cover.

Nuked 3 minutes till soft.

Arranged that over a plate of restaurant style chips. if you can't get those take some scissors cut up some corn tortillas fry them in oil until crisp, salt them.

Topped with cheese and nuked 2 more minutes.

Unlike nachos where you're wanting the chips to stay chrisp, I'm actually wanting the sauce to soften the chips.

Turns out like the best part of enchiladas, the corners of the pan,where it gets chewy, with little crispy bits, here and there.

The Leftovers are going to make an even better breakfast.
 
Over the weekend we attended a impromptu potlucky thing with some neighbours at the cottage.

One of them brought this salad made of chopped fresh tomatoes, thin slices of red onion, cilantro, splash of fish sauce, and some chopped, cooked, salted duck eggs. Apparently this simple yet yummy salad is a popular side dish in the Philippines, and was a delicious accompaniment to the pulled pork and barbecue meats being served.

Aside from the cholesterol and sodium hit, these pieces of salty duck eggs were salty, rich, and balanced the bright freshness of the tomato and tang of the onion wonderfully.

According to the neighbour, adding just a yolk or two to a dozen, plump spot prawns still in their shell, right at the end of cooking them in an extremely hot wok with a splash of oil, garlic, and chilis creates a sublime sauce, that coats the crunchy shells and elevates these wee crustaceans into saliva-inducing taste explosions that will disappear quickly from plates.

I picked up a half dozen of these salted duck eggs from a Chinese market today, and will be exploring some uses and recipes.


http://media-cache-ec0.pinimg.com/736x/57/ca/10/57ca10cbf22f1bcfdee9cff73bf2d7cf.jpg
 
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