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May 31, 2020, 03:17 PM
#1
Originally Posted by
Raza
That looks amazing.
Ramen is a dish I feel I should completely master, much like I felt about risotto in the late 80s. Risotto has fallen in and out of fashion two or three times since then, but it is a dish I have never stopped making. I feel that ramen is the same for me, especially as I get older and eat less and less meat.
Solve all your doubts through question mode.
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May 28, 2020, 03:57 PM
#2
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May 30, 2020, 04:45 PM
#3
[QUOTE=Henry Krinkle;501757]Starting a new cheese. it is neither edam nor gouda, but closely affiliated with both. If it is a success I think I shall call it goudam...
Mimolette?
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May 30, 2020, 05:36 PM
#4
[QUOTE=boatme99;501964]
Originally Posted by
Henry Krinkle
Starting a new cheese. it is neither edam nor gouda, but closely affiliated with both. If it is a success I think I shall call it goudam...
Mimolette?
No. Mine is still a washed curd. I don't think mimolette is. Mine is also pressed for a lot longer and the brining process only goes on for a day. I like the notion of a three day brine though. Might have to do that. When I cook with cheese I like to be able to use it as salt, so that may happen.
Solve all your doubts through question mode.
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May 31, 2020, 04:33 PM
#5
Our summer veggie garden is starting to produce. Yesterday's harvest, sugar snap peas and yellow squash. Last night made a veggie saffron rice with cauliflower, broccoli and peas, along with lemon-mustard marinated grilled pork cutlets and grilled yellow squash. (The wine was a brambly 2014 Napa cab called Fortnight.)
Too many watches, not enough wrists.
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Originally Posted by
skywatch
Our summer veggie garden is starting to produce. Yesterday's harvest, sugar snap peas and yellow squash..
Mine too :-)
And with it a surprize
Turns out that what I always thought are sugarsnaps are in fact mangetout
So I’ve lots of fresh sugarsnaps (which are OK, but not really my bag) when I thought I’d be picking these lovely other things off the vine
My sis loves em - shame she lives 80 miles away
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Originally Posted by
OhDark30
Mine too :-)
And with it a surprize
Turns out that what I always thought are sugarsnaps are in fact mangetout
So I’ve lots of fresh sugarsnaps (which are OK, but not really my bag) when I thought I’d be picking these lovely other things off the vine
My sis loves em - shame she lives 80 miles away
Ahh, we call those snow peas. It's funny the French word is "eat it all" because that also applies to the sugar snap peas we grow. I prefer them raw in a salad, pod and all. We actually say "English Pea" for the large variety that needs to be shucked. I imagine you might call them something different... maybe just "peas?"
When my sister and I were little, our mother would try to grow English peas, but when she sent us out to pick some for dinner, we would eat about half of them right off the vine. She would tease us about never having enough to cook for dinner, but I'm sure she was just happy that we enjoyed eating vegetables.
Too many watches, not enough wrists.
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Food
Originally Posted by
skywatch
Ahh, we call those snow peas. It's funny the French word is "eat it all" because that also applies to the sugar snap peas we grow. I prefer them raw in a salad, pod and all. We actually say "English Pea" for the large variety that needs to be shucked. I imagine you might call them something different... maybe just "peas?"
..
:-)
Yes, the ‘eating the whole thing’ thing had me fooled; as you say, it works for both
Turns out I’d never eaten sugarsnaps before. They’re just too sweet for my taste (I’m also not a fan of sun dried tomatoes for the same reason)
Just yer actual peas are sweet enough for me (and yes, just peas, lol)
We shell them :-)
Nice story from your childhood
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Originally Posted by
OhDark30
:-)
We shell them :-)
Nice story from your childhood
Of course, we shelled them too! When we would bring the basket in to mom, half the pods were empty. "I wonder how that happened?"
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May 31, 2020, 10:27 PM
#10
A mix of old world and new world. Just because I had some stuff to use up.
Caprese salad with the balsamic reduction from last week, carnitas with the fixins, and Spanish rice.
I would have liked a glass of Nero d' Avola for the salad and maybe a Modelo Negro for the main course but alas, I'm pretty much on water these days.
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