I tend to mono-eat at times. These where to be dinner last night but drying them took longer than anticipated. Hoping they'll last until tonight's dinner. Depends how hard I work and play today, lol. Dehydrated Kale Chips of a similar profile as the mustard, which turned out awesome, if I might add. (Dwarf Blue Curly Kale, olive oil, Coconut vinegar, coconut aminoes, carob, maca, hemp hearts, orange marmalade, lemon juice, acv, lemon zest, maple syrup, honey, salt. Image Unavailable, Please Login
I'm kind of surprised I like the frozen Costco salmon fillets. But I usually make sandwiches with them. Getting close to cherry season, then apples and pears will start. Although we don't produce fruit anymore. Still a shareholder in a packing house. Its a good little dividend every year. So I can get several pounds of each tree fruit varieties free. Too bad cherry doesn't freeze well. Accident on the main highway yesterday. My house is 5 miles from the highway and on Google maps it looks like you get to the River Road that parallels the highway into almost Vancouver. The net people get off the highway and come down by my house trying to cut across the country back roads around the accident. Got my pizza. Waited in a mile line to the four way stop. Get to my house on the dead end street. Had to wait for five cars to turn around. Next house. No way will I live on the end of a dead end or in a cul da sac.
That's it. I ear the leaves into pieces, chopping the smaller trimmings finely with any added flavoring greens like basil, parsly, mint, Blend the chop with the rest into a thick sauce in a mixing bowl, or even a gallon bag and massage it all together, coating well and lightly bruising the leaves, then let marinate in frig for a couple hours. brush coconut oil on the trays, lay out the pieces and start at a higher heat of 145 until most of the moisture is drawn off in the first hour or two, then reduce to a lower heat for the duration.
Left over beef taco pizza. Its really good cold. Just the lettuce doesn't store over night well. Signed listing agreement today.
That's the ultimate test of good pizza, that it tastes good cold the next day. Best of luck selling your house. Tonight was semi-homemade pizza, i.e., bought the dough, did the rest myself. Nothing fancy - tomato sauce, mozz, and basil. Tasted good with a few drops of ghost pepper hot sauce, and some ice cold pinot grigio with frozen strawberry "ice cubes" as temps here inch closer to 100 F. T
Eight Korean BBQ in Koreatown. Mangalica (mangalitsa/mangalazita) pork belly marinated eight different ways. I've had a lot of Korean bbq (even lived in Korea for two years), but this was up there with the best I've had, if not the best. http://8koreanbbq.com Pork Palate 1 Pork Palate 2 Eight Korean BBQ - Koreatown - Los Angeles, CA - Yelp Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
These were bad Tom. I used one egg, some salt, pepper and lemon in the food processor with about 3/4 lb of salmon. Unfortunately it was all I had on hand... They were like salmon pancakes. Way too long in the machine. I feel as if I cooked the fish first and then chopped it up grilling it in the pan I would have been in a lot better shape. That looks amazing.
Yeah, I put the stick blender away when making my own fish burgers and use a fork. Having a bit more texture to the fish helps, I think, make it more palatable. I'd suggest adding some bread crumbs as an additional binder. And, make them more filling. Finally, let's be honest, it's fish and therefore will not be satisfying as beef. So, go crazy with spices! Wasabi. Mae ploy. Garlic. Sriracha. Whatever floats your boat. T
That would work, but you do realize pork is the featured product, don't you? eek:Bad Jew!) Also been wanting to give B. S. Taqueria a shot. Keep hearing great things. B.S. Taqueria B S Taqueria - Downtown - Los Angeles - Yelp
I think Anthony Bourdain would classify that as food porn! All those flavors and mangalitsa pork. It's on my foodie "to do" list, but have never tried it. For the record, these are the 8 ways from their web site... 8 Flavours Wine: Wine (in moderation), lowers the risk of heart disease, and opens blood vessels for better circulation. Original: All natural with no additives. Unveiling pork’s natural flavonoids, rich in Vitamin B1. Ginseng: Ginseng stimulates the metabolism and promotes general wellness of health. Garlic: Garlic lowers cholesterol and high blood pressure, and helps the body’s natural flow. Herb: Natural herbs alleviate stress and depression. Curry: Curry’s complex components prevent Alzheimer’s disease, as well as certain cancers. Miso Paste: Miso Paste is rich in flavonoids and beneficial in circulating the body’s natural biochemistry. Red Pepper Paste: Gochujang contains protein, healthy fats, Vitamins B2, Vitamin C and carotene. So, it would seem that you not only had a great meal, but a healthy one! T
Tonight is burger night at Bob's Burger and Brew. A local WA chain founded in the neighboring U.S. town to me. Bobs Burgers and Brew Not the best, but closest and easiest for cooked how you like burgers! Partially feel like burgers and also want to buy cigarettes. Here four packs of my usual brand are $50 so a carton is $125. Duty Free a carton is $18 if you are out of Canada for 48hrs no duty. But I'll get dinged 2.8% on $18. Still a better deal then $125!
For lunch today here in Santiago, my wife ordered Pernil, which I understood to be slow roasted pork shoulder. I guess the interpretation is a bit different here, as what she got was basically a gigantic 2-3 lb. quick-boiled hunk of meat, tasteless and fatty. In the US I would have sent it back as essentially inedible, but here I just asked for the bill and left, as other diners were digging in with gusto. Image Unavailable, Please Login
Yep. If you don't want to keep an intact salmon fillet (medium rare - yum!), then think along the same lines as a crab cake. Try to maintain as much pure, unadulterated, flaky salmon goodness as possible. Use an egg, some mayo, and either panko or cracker crumbs to bind into loosely-packed, flaky patties. Do NOT: 1) overwork the salmon, 2) use too much egg, or 3) add any flour or you'll just end up with a dense, fishy biscuit. That's just sad! Reminds me of Apocalypse Now: "They lined us up in front of a hundred yards of prime rib. All of us, you know, lined up and looking at it. Magnificent meat! Really! Beautifully marbled... magnifique! Next thing, they're throwing the meat into these big cauldrons. All of it, boiling it. I looked inside, man, and it was turning gray. I couldn't ****in' believe that one!"
You SUCK, Wayne! 6:48 p.m. my time. My wife won't be home for probably almost 2 hours. No damn way I could put together a spread like that in such a short time, and it has me drooling. I might just starve to death...
Your profile says you're in western NC. Anywhere close to The Chop Shop in Asheville? Years ago I stopped off there - after seeing them on Food TV - and picked up a couple of tomahawk chops. Man, they were good! Tonight, it's homemade (musubi) and store bought (Cali rolls - I like mine w/ sriracha!) sushi T
Given the Asian food aficionados here, I'm hesitant to post pics of my lame homemade musubi. Alas, I didn't have nori in the pantry, so I skipped that. Used Spam Lite (who knows what makes it light!). I make my musubi inverted, it's easier for me that way. Usual accoutrements - pickled ginger, wasabi and soy sauce. I like mine with a kick, so I squirt some sriracha on there. Ditto for the spicy tuna rolls we bought. Not spicy enough. So, on goes the sriracha. T
Looks tasty. I've only had goat twice. Once at an Indian restaurant. Was bland despite the owner telling us it'd be spicy. Goat was gamey. Then a few weeks ago, young goat (cabrito) at a bbq joint here in Texas. Much better! T
One thing I'm disappointed in is the lack of good Indian restaurants despite the large population from India that came here. Sikhism is the second largest religion in my area. So you'd think we'd have a couple good places.
There are a few good ones in DFW. I'm not an expert on the cuisine though. BTW, since it has been relatively hot in your neck of the woods, you should be running that new ice cream maker or yours night and day? T
