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Got some nice farm fresh asparagus yesterday. Quartered it, blanched it, and served in a dish of Chinese noodles, garlic, ginger, mushroom, carrot, celery and cut up grilled chicken tenderloin in a spicy thai marinade. Mmm mm!
Columbus Underground Messageboard » General Columbus Discussion » Everyday Chit Chat
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rus
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Should note the continued superiority of the Alton Brown steak method. Had a small get together at my place over the weekend. Used two beef tenderloins cut to fillets and cooked in cast iron pans in a 500F oven.
Lot of happy people who noted that they could pull the meat apart with a fork and enjoyed the flavor. Great stuff.
Posted 1 year ago # -
Mister Shifter
80-175 BPM
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Posted 1 year ago # -
Rockmastermike
The Bacon District
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Had some leftover brisket tonight (someone else made). It had been soaking in gravy for the last 2 days. This is the kind of thing that gets better after a couple of days in the fridge! Which makes me wonder why not just serve it as leftovers to begin with?!
Posted 1 year ago # -
alexs
Limestone bluffs of the Scioto
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My sister and I are going through the cookbook shelves, and I have here a copy of New Notes in Meat Recipes - no publisher or date but it's from the days before zip codes; it's marked Compliments of Barr's Country Market, Ph. 55128, Oberlin Ohio.
Let's turn to page 16, for Chinese Scramble:
1 pound ground beef
2 tablespoons lard or drippings
1 teaspoon salt
1/2 teaspoon marjoram
1 can (4 ounces) mushrooms with liquid
1 can (10-1/2 ounces) condensed mushroom soup
1 can (16 ounces) cut green beans, drained
3 medium tomatoes
Chinese noodlesCook ground beef in lard or drippings until lightly browned. Pour off drippings. Add salt, marjoram, mushrooms and liquid, mushroom soup, and green beans. Cook 5 minutes, stirring occasionally. Peel tomatoes, remove seeds and cut into eights. Add to mixture and cook about one minute longer. Serve over Chinese noodles. 4 to 6 servings.
MENU NOTE - Buttered celery, mixed green salad with herb dressing, almond cookies, orange sherbet.
Or, let's look at the section titled "sharp notes in nothing flat" for some quick ideas:
FIESTA KABOBS - Thread skewers with any combination of the following: thick cucumber slices, green pepper cubes, celery pieces, cauliflowerettes, midget pickles, radishes or olives.
FROSTED GRAPES - Brush small bunches of grapes with egg whites which have been beaten until frothy, then sprinkle with granulated sugar. Allow sugar to set.
We can skip Beef Raphsody, Beef and Liver Sausage Birds, Ham Slice - Rye Bread Dressing Balls, Tongue Supreme, and Heart Imperial.
Posted 1 year ago # -
lifeontwowheels
Highland West
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Experimented with savory oatmeal and it turned out pretty damn good. Made a batch of steel cut oats the other day and tossed a piece of saigon cinnamon and some dried coconut in the pot. Microwaved the left overs today and topped with fried plaintains and cumin spiced black beans. Plenty of hot sauce as well.
Posted 1 year ago # -
alexs
Limestone bluffs of the Scioto
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My cilantro has gone to seed but it's still green. It's also flopping out of the garden over the grass, so I cut some of it back.
I repeated something I did last year - pick the green seeds and grind them with kosher salt to make a green, cilantro-flavored salt for Asian soups or curries (or some Mexican dishes).
But it seems this time that I harvested a bit later, and the flavor is different, like it's changing over to a coriander flavor. I also added some minced garlic chives I had on hand but the garlic flavor is far in the background. I have loads of the garlic chives on hand so I might boost that a bit.
Posted 1 year ago # -
Snarf
Dystopia
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Made a fun meal over the weekend..
Starter: Grilled crostini with a schmear of ricotta and topped with a mix of roasted peppers with capers and marjoram.
Main dish: Grilled shrimp and sausage skewers with smoked paprika glaze. Roasted fingerling potatoes topped with a herb salad of tarragon, parsley and green onion and sprinkled with chopped egg. Along with a dilled white bean and grape tomato salad.
Desert: Bought at L'appât Patisserie :)
crappy photo..
Posted 1 year ago # -
alexs
Limestone bluffs of the Scioto
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My Giant Eagle at Bethel/Sawmill has had fantastic shell-on shrimp from North Carolina, on Fridays. They don't know how much longer the season will run, but I've been getting them every week. I steam them with some Konrico Gulf Coast seasoning, similar to Old Bay but lighter on the celery. Then they could go into a salad, or pasta, or an Asian-style soup.
Posted 1 year ago # -
local champion
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We did a leg of lamb on the grill the other day and did the typical vinegar / mint sauce with it. The next day was great, we reheated it and used the leftovers to make 100% lamb gyros which were great.
Posted 1 year ago # -
local champion
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Our marinade was roughly the same, though I did not prepare the marinade, I was lucky enough to still be at work when all the hard work was put in. :)
Posted 1 year ago # -
Mister Shifter
80-175 BPM
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I recently discovered the "Shooter Sandwich" and have an undeniable urge to make one.
Posted 11 months ago # -
roy
Downtown
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I figure in this weather lots of us are making smoothies, my summer meal replacement standard is generally a whole frozen banana, frozen whole unsweetened blue or strawberries, big glob of 0% greek yogurt, couple handfuls fresh spinach or kale and enough liquid to give the VitaMix traction (I cheated this week substituting Simply Lemonade for carrot juice).
Reason for my post is a cool discovery that makes a homemade smoothie significantly more healthful: ground flax seed and ground steel cut oats, we have a separate press-top coffee grinder for flax seed since it's best to consume freshly ground. Flax seed works so well in a smoothie I wondered how steel cut oats would do, they easily grind to a powder and I first make the entire smoothie, blending in the dry ingredients only at the very end, they're tasteless and add some body to the drink but are otherwise undetectable. So good!
Posted 11 months ago # -
TomOver
lovecause.org
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lifeontwowheels said:
Attempting cheat loaf today. It's a veggie meatloaf w/ dates, lentils and rice as the base.
Looks good. Was there dairy in it ?
Posted 11 months ago # -
TomOver
lovecause.org
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roy said:
I figure in this weather lots of us are making smoothies, my summer meal replacement standard is generally a whole frozen banana, frozen whole unsweetened blue or strawberries, big glob of 0% greek yogurt, couple handfuls fresh spinach or kale and enough liquid to give the VitaMix traction (I cheated this week substituting Simply Lemonade for carrot juice).Reason for my post is a cool discovery that makes a homemade smoothie significantly more healthful: ground flax seed and ground steel cut oats, we have a separate press-top coffee grinder for flax seed since it's best to consume freshly ground. Flax seed works so well in a smoothie I wondered how steel cut oats would do, they easily grind to a powder and I first make the entire smoothie, blending in the dry ingredients only at the very end, they're tasteless and add some body to the drink but are otherwise undetectable. So good!
Guess I could check it out myself in a search, but am wondering how well the body processes uncooked oats. Perhaps stomach acids handle it well enough given how ground down they are.
Dave Conrardy, the Raw Food Trucker, is scheduled to be in town at 7p on 7/24 at 350 Blenheim Rd, 43214.
Not assuming you're vegan, but what the hell, figured I'd toss a question out there. To what degree is there a causal coincidence between the emergence of The Raw and Vegan Movements and the emergence of energy-intensive/capital-intensive food systems ?
Put otherwise, to what extent has the food system some of us decry made possible--perhaps ironically, the prospect of a movement where millions of people are liking it raw and vegan ? As a vegan myself, still am not sure about how it would work from bio-region to bio-region in world without oily agriculture.
This is not to dismiss either movement. We do more good by honestly grappling with complexity, instead of cheerleading this or any other cause.
Well, anyway, what a revolutionary tool an electric blender can be. Better still would be a hand cranked blender/grinder of some sort, setting on the kitchen counter alongside a mortar and pestle.
Posted 11 months ago #
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