Your Food Thread

[okatty35]

Oh hell no, I BBQ all year long. I've even down to -20, it's better when your grill has a cover though.

Do the same but it never gets that cold here - still can be chilly in the 30s but man puts off some steamy smoke!!

 

[Aquagal]

Indeed. My natural gas grill works all year long. And, the new AKORN is fitted with a cap to handle rain or snow. It will be fine at any outdoor temperature. Wind is the only issue. I've grilled in 50 mph gusts before.

See, high winds just sound miserable, but then that can happen where you are on any given day...so you just deal with it.

 

[thør]

See, high winds just sound miserable, but then that can happen where you are on any given day...so you just deal with it.

Exactly!

 

[warrior queen]

On the night of my 21st birthday, we had a lamb on the spit during a huge cyclone - Orson.
We put the spit in the garden shed and ran a rope from the front door to the shed so we could keep tending the meat without being blown away.
Just before the Red Alert was declared, about 15 people turned up.
Best. Birthday. Ever.

 

[RjThoughts]

During a February snow storm some years back, I grilled some steaks and chicken breasts. I didn't care if I looked foolish, I wanted beef for dinner and chicken for lunch the next few days LOL

 

[thør]

During a February snow storm some years back, I grilled some steaks and chicken breasts. I didn't care if I looked foolish, I wanted beef for dinner and chicken for lunch the next few days LOL

Looks normal, not foolish.

 

[Que]

I have some brisket I made the other day, sliced thin. I was tiring of sandwiches.

I grated a heaping T of fresh Ginger, (DON'T do this!!) added 2T of Sugar and crushed a Clove of Garlic. I put all those ingredients in a small saucepan and melted the Sugar. I deglazed the pan with a healthy splash of a good Soy Sauce and a scant amount of Rice Wine Vinegar. I drug strips of Beef through that, coating liberally and piled it on Naan Bread. Delicious, and it probably took me 10 minutes.

ETA: I would say keep the ginger to less than a teaspoon per serving.

 

[Collar_N_Cuffs]

I have some brisket I made the other day, sliced thin. I was tiring of sandwiches.

I grated a heaping T of fresh Ginger, added 2T of Sugar and crushed a Clove of Garlic. I put all those ingredients in a small saucepan and melted the Sugar. I deglazed the pan with a healthy splash of a good Soy Sauce and a scant amount of Rice Wine Vinegar. I drug strips of Beef yhrough that,, coating liberally and piled it on Naan Bread. Delicious and it probaly took me 10 minutes.

That sounds amazing...!

 

[Que]

That sounds amazing...!

A note on ginger...just don't use anything near that much. I used as much as if I was making a nice big batch of terryaki chicken. It tasted delicious.

Then I got in my car and drove a total of 243 miles.

So I get to reading. The reason Chinese herbal medicine often includes ginger is because it aids digestion. As in- a little helps move things along. A lot is a very, very bad idea. Especially when traversing 40-50 miles of desert at a stretch.

 

[MichaelinChina]

A note on ginger...just don't use anything near that much. I used as much as if I was making a nice big batch of terryaki chicken. It tasted delicious.

Then I got in my car and drove a total of 243 miles.

So I get to reading. The reason Chinese herbal medicine often includes ginger is because it aids digestion. As in- a little helps move things along. A lot is a very, very bad idea. Especially when traversing 40-50 miles of desert at a stretch.

Anything less than a tablespoon of ginger in my cooking and I cannot taste it.
But you are absolutely right about the medicinal properties.

lol..if you drink too much Ginger Beer, especially the home made stuff, as I have done, I'd want to be close to a toilet too! But, hey in a desert you'd see people coming from a long way off right? no trees though..bummer!

 

[NHKitty]

Puffy Apple Pancakes for breakfast on this crisp fall day...delicious!!

 

[MichaelinChina]

Puffy Apple Pancakes for breakfast on this crisp fall day...delicious!!

I'd rather have some Puffy Nipples instead.

 

[NHKitty]

I'd rather have some Puffy Nipples instead.

That was before the pancakes.

 

[MichaelinChina]

That was before the pancakes.

So.. they are off the menu now?

 

[Collar_N_Cuffs]

A note on ginger...just don't use anything near that much. I used as much as if I was making a nice big batch of terryaki chicken. It tasted delicious.

Then I got in my car and drove a total of 243 miles.

So I get to reading. The reason Chinese herbal medicine often includes ginger is because it aids digestion. As in- a little helps move things along. A lot is a very, very bad idea. Especially when traversing 40-50 miles of desert at a stretch.

Oooooook! Thanks for the warning. And all that personal info. Yep
I personally love fresh ginger, and have it in the fridge at all times. I make tea out of it almost daily (3 "coins" of ginger steeped in hot water for 20 minutes, then add honey to taste). It's better fresh than anything I have had in a tea bag.

I recently made a Chocolate Ginger Cake that I really enjoyed, though it uses ground ginger. I will make it again and play with the spices a bit. I frosted it in a dark, slightly bitter chocolate ganache. I really enjoyed it, will definitely be making it again soon.

 

[Que]

I don't remember why I started keeping ginger on hand but I love it as well. Never had a problem with it. This root was sort of drying out so I had to grate a lot more, and that was probably the problem.

I add it and red pepper flakes to my balsamic vinaigrette. I may try the tea. I some times make a ginger lemonade.

 

[Collar_N_Cuffs]

I don't remember why I started keeping ginger on hand but I love it as well. Never had a problem with it. This root was sort of drying out so I had to grate a lot more, and that was probably the problem.

I add it and red pepper flakes to my balsamic vinaigrette. I may try the tea. I some times make a ginger lemonade.

Ginger lemonade @@
That sounds delicious! Would you juice it? I generally make lemonade by juicing 4 small apples and one lemon, I could easily add ginger to that.

 

[Lorilei]

I wonder how hard it would be to grow ginger. It's a little spendy here.

 

[Collar_N_Cuffs]

I wonder how hard it would be to grow ginger. It's a little spendy here.

I have grown it quite successfully in my front flower bed, no particular effort. I had a piece in the fridge that sprouted and I just put it in the ground. I think it's pretty hardy, the plant is rather sturdy. It grew well here in Texas, until the deer ate it up...

Otherwise, if you can find an Asian market in your area it tends to be cheaper there.

 

[Aglaopheme]

Part of breakfast, made even better by the music inspired by Mr Noone.

 

[butters]

i'm in heaven

the thai red curry paste/coconut milk, beef,garlic, carrots, leeks, button mushrooms, baby potatoes, sultanas,cashew nuts, peanut butter n golden syrup all in the one pan in theoven, 2+1/2 hours 150C

oh

my

god

 

[Lorilei]

I have grown it quite successfully in my front flower bed, no particular effort. I had a piece in the fridge that sprouted and I just put it in the ground. I think it's pretty hardy, the plant is rather sturdy. It grew well here in Texas, until the deer ate it up...

Otherwise, if you can find an Asian market in your area it tends to be cheaper there.

Thank you! No Asian markets here, unfortunately, but I might try growing some.

 

[IrezumiKiss]

https://cdn1.vox-cdn.com/thumbor/eV2TSMHvYu60VoEzRSDfSe-RGRI=/600x0/filters:no_upscale()/cdn0.vox-cdn.com/uploads/chorus_asset/file/4064238/OYA_uni.0.jpg https://cdn0.vox-cdn.com/thumbor/kamQNuhEE2xP5dOoBRpDogxEWEM=/600x0/filters:no_upscale()/cdn0.vox-cdn.com/uploads/chorus_asset/file/4064160/OYAHamachi.0.jpg

Shima Aji & Hokkaido sea urchin and Hirame with spicy cucumber vinaigrette, avocado and coriander flowers at O Ya.

(New York's third most expensive sushi spot after Masa and Kurumazushi)

 

[MichaelinChina]

I don't remember why I started keeping ginger on hand but I love it as well. Never had a problem with it. This root was sort of drying out so I had to grate a lot more, and that was probably the problem.

I add it and red pepper flakes to my balsamic vinaigrette. I may try the tea. I some times make a ginger lemonade.

I keep my ginger root with the potatoes and onions in a box in the kitchen. Sure, it dries out after you cut it, but it seals it for next time. Just cut it off and chop or grate. lol..Restaurants here often use large pieces of ginger in their dishes. Just gotta make sure you don't pop one of the pieces in your mouth and chew, thinking it's something else.

Fresh ginger is so plentiful here and not expensive at all. Pick your own piece at the market.

 

[Que]

Ginger lemonade @@
That sounds delicious! Would you juice it? I generally make lemonade by juicing 4 small apples and one lemon, I could easily add ginger to that.

I have been juicing a lot lately, but I haven't tried juicing the ginger. For ginger lemonade I add about equal parts sugar and lemon juice and then grate some ginger into it. I tend to make it a glass at a time. The ginger sort of sinks to the bottom and by the time the lemonade is chilled the ginger has infused into the lemonade. I tend to leave the ginger int he bottom of the glass. I sometimes will make another glass of lemonade on top of those dregs.

I keep my ginger root with the potatoes and onions in a box in the kitchen. Sure, it dries out after you cut it, but it seals it for next time. Just cut it off and chop or grate. lol..Restaurants here often use large pieces of ginger in their dishes. Just gotta make sure you don't pop one of the pieces in your mouth and chew, thinking it's something else.

Fresh ginger is so plentiful here and not expensive at all. Pick your own piece at the market.

You know, I remember hearing when I was young that potatoes and onions do better if they are kept separate, so I do that as much as possible. I wonder if it is even true, because I know most people don't. I am not sure why I bother. Onions don't last long; I put them in everything. Potatoes are cheap and they tend to go soft before I use them all. I figure tossing potatoes every now and again, is the cost of having them handy.