Red Lentil Dal, with garlic, onions, carrots, ginger, turmeric, tomatoes, and coconut milk. Finished with a Tadka of ghee, lemon, arbol chilies, mustard seeds, cumin seeds, cilantro, and Gram Marsala. The Tadka is all the spices and chiles fried in browned butter [ghee] for a minute or two and then added to the Dal at the end. Served in layers with brown rice on the bottom of the plate, then a nice layer of fresh spinach topped with the Dal. Unusual spices, easy to make, complete protein, and tasty.
Making a loaded chicken soup. I take a shortcut with the broth, grill up some chicken breast, and then add tomatoes carrots celery parsley zucchini cannellini beans some rice pasta garlic radishes green beans and any other vegetable I can think of. Oh yeah there's a bunch of cabbage in there this time and some freshly roasted sweet corn that I cut off the cob. Spice it up let it boil for about 20 minutes and it's dinner for the week!
Drinking some nice Ethiopian coffee from @Yakster while I'm making it. Very aromatic and fruity. Did a 5-minute pour over and it was delicious! Thanks for sharing Chris!
I found the trick to this thing is to saute the celery with the garlic before adding the broth. I also blanched the green beans so they're softer and don't have to cook in the soup.
Disclaimer: All trolling is provided for the sole entertainment purposes of the author only. Readers may find entertainment and hard core truths, but none are intended. Any resulting damaged feelings or arse chapping of the reader are the sole responsibility of the reader, to include, but not limited to: crying, anger, revenge pørn, and abandonment or deletion of ccom accounts. Offer void in Utah because Utah is terrible.
refrigerator soup is great and always different. How do your kids like it? Hopefully they and you are not like the family in the Kraft commercial, mom cooks dinner, the kids whine, mom goes back to the kitchen and makes them mac 'n cheese....
My daughter's like my soups. My son only eats chocolate and hot dogs. Lol
Disclaimer: All trolling is provided for the sole entertainment purposes of the author only. Readers may find entertainment and hard core truths, but none are intended. Any resulting damaged feelings or arse chapping of the reader are the sole responsibility of the reader, to include, but not limited to: crying, anger, revenge pørn, and abandonment or deletion of ccom accounts. Offer void in Utah because Utah is terrible.
Yep I saw it ^. Speech to text did that and I was too lazy to edit it on my phone....but I'm glad there's still a grammar patrol out there!
Disclaimer: All trolling is provided for the sole entertainment purposes of the author only. Readers may find entertainment and hard core truths, but none are intended. Any resulting damaged feelings or arse chapping of the reader are the sole responsibility of the reader, to include, but not limited to: crying, anger, revenge pørn, and abandonment or deletion of ccom accounts. Offer void in Utah because Utah is terrible.
I recently re-seasoned all of my cast irons. So I have been eating eggs. Lots, and lots, and lots of eggs. We're buying them in the 5 dozen pack from Costco every weekend.
Last night was a bacon, mushroom, onion and asparagus frittata served over fresh hash browns with roasted sweet peppers. All three kids went back for seconds. The younger two didn't believe me when I told them everything they were eating.
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
@Wylaff what do you use to season your cast iron with? We cook almost exclusively on c.i.and love it. We have one large skillet that goes back to the Civil War. Love the old iron, especially wagner, Griswold, and lodge. Also have some BSR and iron mtn. You just can't beat it. We season ours with lard or coconut oil. Also heard that grape seed oil is very good.
You can't dispel Ignorance if you retain Arrogance!
@Sleddog46 i have had good luck with crisco if I’m laying down a layer just to season. I have been cooking with Ava odd oil and butter combined. Gives a pretty high smile point, and a seasoning that can hold up to tomatoes and wine for a couple times. Also there is definitely a couple lard layers from doing bacon before the eggs.
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
^That was avocado oil, and not the oil from odd avas... Also smoke point... I'm sure there are other grammatical errors caused by posting while sitting on the crapper at 0137 in the morning...
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Shrimp and Grits. Grits on the plate first then a handful of fresh spinach on the grits and shrimp and gravy to top it off. Gravy made with shrimp stock, onions, garlic, mushrooms, jalapeño pepper, lemon zest, red bell pepper, and white wine. Grits are stone ground.
last night, tonight, tomorrow night; and if we are lucky, something different Saturday : a large pot of black beans cooked with onion, habanero, garlic, carrots, tomato paste, toasted fenugreek seeds; some crackers, cornbread, or corn chips on the side.
Last night we had Poor Man's Lobster with the rock cod we caught on our charter fishing trip out of Monterey. We still have a lot of rock cod and now's the time to use it, I figure. We're also lucky to have a lot of frozen dungeness crab to fall back on.
The nice thing about Poor Man's Lobster is that you boil frozen white fish for 10 minutes in water with some vinegar added so it can be made with little prior planning. Once the fish is boiled, lay it out on a baking pan and pour melted butter and sprinkle smoked paprika on it and broil for 5 minutes or until brown. You're supposed to dip the fish in drawn butter for full effect, but we skip that step.
Join us on Zoom vHerf (Meeting # 2619860114 Password vHerf2020 )
Comments
Trapped in the People's Communist Republic of Massachusetts.
Traditional Valentine's dinner: rack of lamb and grapes sauteed in red wine and espresso.
I CaLL ****....actually Outstanding.
MOW badge received.
Making a loaded chicken soup. I take a shortcut with the broth, grill up some chicken breast, and then add tomatoes carrots celery parsley zucchini cannellini beans some rice pasta garlic radishes green beans and any other vegetable I can think of. Oh yeah there's a bunch of cabbage in there this time and some freshly roasted sweet corn that I cut off the cob. Spice it up let it boil for about 20 minutes and it's dinner for the week!
Drinking some nice Ethiopian coffee from @Yakster while I'm making it. Very aromatic and fruity. Did a 5-minute pour over and it was delicious! Thanks for sharing Chris!
I found the trick to this thing is to saute the celery with the garlic before adding the broth. I also blanched the green beans so they're softer and don't have to cook in the soup.
That looks super tasty.
MOW badge received.
Smoked and grilled sausage, beef ribs, and salmon.
MOW badge received.
refrigerator soup is great and always different. How do your kids like it? Hopefully they and you are not like the family in the Kraft commercial, mom cooks dinner, the kids whine, mom goes back to the kitchen and makes them mac 'n cheese....
daughters ;-)
I recently re-seasoned all of my cast irons. So I have been eating eggs. Lots, and lots, and lots of eggs. We're buying them in the 5 dozen pack from Costco every weekend.
Last night was a bacon, mushroom, onion and asparagus frittata served over fresh hash browns with roasted sweet peppers. All three kids went back for seconds. The younger two didn't believe me when I told them everything they were eating.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
@Wylaff what do you use to season your cast iron with? We cook almost exclusively on c.i.and love it. We have one large skillet that goes back to the Civil War. Love the old iron, especially wagner, Griswold, and lodge. Also have some BSR and iron mtn. You just can't beat it. We season ours with lard or coconut oil. Also heard that grape seed oil is very good.
Excellent cookking... but aLL @peter4jc Fault....
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
^That was avocado oil, and not the oil from odd avas... Also smoke point... I'm sure there are other grammatical errors caused by posting while sitting on the crapper at 0137 in the morning...
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Leftover gumbo, tastes even better tonight.
Shrimp and Grits. Grits on the plate first then a handful of fresh spinach on the grits and shrimp and gravy to top it off. Gravy made with shrimp stock, onions, garlic, mushrooms, jalapeño pepper, lemon zest, red bell pepper, and white wine. Grits are stone ground.
last night, tonight, tomorrow night; and if we are lucky, something different Saturday : a large pot of black beans cooked with onion, habanero, garlic, carrots, tomato paste, toasted fenugreek seeds; some crackers, cornbread, or corn chips on the side.
Last night we had Poor Man's Lobster with the rock cod we caught on our charter fishing trip out of Monterey. We still have a lot of rock cod and now's the time to use it, I figure. We're also lucky to have a lot of frozen dungeness crab to fall back on.
The nice thing about Poor Man's Lobster is that you boil frozen white fish for 10 minutes in water with some vinegar added so it can be made with little prior planning. Once the fish is boiled, lay it out on a baking pan and pour melted butter and sprinkle smoked paprika on it and broil for 5 minutes or until brown. You're supposed to dip the fish in drawn butter for full effect, but we skip that step.
Can I Shelter-at-your-Place, @Stubble Steve?
C'mon over!!
You really got me drooling with that spread. Looks Great!!!