Cooking, cheap eats, recipes and more 2007

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aka I Love Cooking in concentrated form on here, continuing with previous threads on the matter (and yes, an excuse to post more of my food photos). So one of my Xmas gift was money to get a good quality wok (or wok equivalent if you prefer), which I tested out tonight with a very basic but tasty tofu and vegetable stir-fry:

http://farm1.static.flickr.com/163/347281218_6594c970a5.jpg

So roxor to that. Suggestions on how best to cook with a wok, other basic recipes etc. welcomed; I have a nice looking cookbook for stir-fry as another gift, though it strikes me more as one for someone with more experience than I have. Getting the knack for how to stir and/or toss the food is something I have to work on. (Also used some sesame oil, but are there better recommendations?)

And yes, the organic deliveries continue:

http://farm1.static.flickr.com/129/347280558_76dcfb5910.jpg
http://farm1.static.flickr.com/150/347280918_dc47e6015e.jpg

Choices, choices. I really want to do something different with that butternut squash there, but also a slew of small heirloom potatoes that you can't see in those shots.

― Ned Raggett (Ned), Saturday, 6 January 2007 03:36 (eighteen years ago)

Ned, stop making me drool all over my desk. It can't be good for my keyboard.

― Sara R-C (Sara R-C), Saturday, 6 January 2007 03:45 (eighteen years ago)

Alas.

― Ned Raggett (Ned), Saturday, 6 January 2007 03:46 (eighteen years ago)

the stir fry oil that i usually use is a mix of soybean, sesame, ginger and garlic oils. it's very nice!

and don't mess up your stir fries by trying to add vinegar or something silly (though, i'll maybe allow rice vinegar)

― sublime frequency (sublime frequency), Saturday, 6 January 2007 04:21 (eighteen years ago)

No, I was definitely NOT going to use vinegar. I have the advantage of living near a Mitsuwa market, so I'm set for Japanese foodstuffs, but obv. I don't want to limit myself to what they have if possible. (There has to be a good Korean market around here somewhere.)

― Ned Raggett (Ned), Saturday, 6 January 2007 04:23 (eighteen years ago)

Curse you and your southern california. There is very little in season at the moment (although the arrival of forced rhubarb is bringing joy). Tonight's dinner is a very cheap cut, stewed mutton shank with parsnips (or parsnip as it was enormous). Stewed in a little belgian beer and a little stock with herbs, salt and pepper.

http://farm1.static.flickr.com/146/347982519_9ece185bd4.jpg?v=0

Also, check the new pot, it was an xmas gift, I love it.

― Ed (dali), Saturday, 6 January 2007 18:53 (eighteen years ago)

Sgs is making an eggplant and paneer stirfry of some kind tonight. I'm not sure what'll be in it but man it smells great.

― === temporary username === (Mark C), Saturday, 6 January 2007 19:02 (eighteen years ago)

I've been stewing this shank all afternoon and the smell is wonderful.

― Ed (dali), Saturday, 6 January 2007 19:04 (eighteen years ago)

Just been making cheap winter-seasonal stuff lately: pea soup, borscht, meatballs, winter squash, brussels sprouts, casseroles, quick breads. You know - the food that invariably gets called "hearty" by journalists.

― Aimless (Aimless), Saturday, 6 January 2007 19:37 (eighteen years ago)

And, damned tasty by everyone else. I can feel a borscht coming on this week.

― Ed (dali), Saturday, 6 January 2007 19:38 (eighteen years ago)

Mmmm, rhubarb.

If I was going to choose a new career, I'd be a pastry chef. Instead, I just work on making my friends fat with too many desserts. I made truffles yesterday, which are actually incredibly easy to make. Spiffy recipe:

1. heat some water in a double broiler
2. add some semi sweetened chocolate to the bowl part (I just buy baking semi sweetened chocolate, but you can use fancy stuff like sharfen berger for extra chocolateness)
3. melt the chocolate
4. mix in some heavy cream
5. optional, add some flavor like a liquor or caramel or whatever
6. remove from heat, let it cool a little bit
7. melt some more chocolate in a new bowl
8. get a big bowl of ice water, dunk your hands into it until your fingers are painfully cold
9. use a spoon to scoop out some chocolate & cream mixture (aka ganache), quickly roll it into a ball
10. roll it around in some cocoa powder (optional)
11. impale it on a fork, swirl through melted chocolate from step #7
12. plop on some wax paper
13. try to wait until it hardens to eat some

― lyra (lyra), Sunday, 7 January 2007 00:59 (eighteen years ago)

I actually need a suggestion for something to do with red cabbage and if a hearty soup is the answer, bring it on.

― Ned Raggett (Ned), Sunday, 7 January 2007 01:42 (eighteen years ago)

Cabbage and soups don't go together in my mind because long cooking releases the whatevers that make cabbage smell skunky. I like things like sweet & sour red cabbage accompanying a pork chop or a slow-cooked beef roast.

― do i have to draw you a diaphragm (Rock Hardy), Sunday, 7 January 2007 02:07 (eighteen years ago)

Hmmm, and I have fresh dill too. Though as you note this is more of a side dish than a main one, and I generally don't cook meat at home. But tofu will provide answers. Does it keep well in the fridge for a day? (Assuming, as is likely, I'm not going to be able to finish the whole thing in one go; alternately I'll just reduce the amounts.)

― Ned Raggett (Ned), Sunday, 7 January 2007 02:11 (eighteen years ago)

It doesn't reheat too well. Cabbage is a tough one if you're cooking for one.

― do i have to draw you a diaphragm (Rock Hardy), Sunday, 7 January 2007 02:22 (eighteen years ago)

I'll figure something out -- salads, stir-frys, etc.

― Ned Raggett (Ned), Sunday, 7 January 2007 02:22 (eighteen years ago)

I'm in a confit mood, I am. I bought lots of duck fat today, but it wz pricey as fuck!

― remybean (bean), Sunday, 7 January 2007 02:24 (eighteen years ago)

But you will get cholesterol and day, and would you want that?

― Ned Raggett (Ned), Sunday, 7 January 2007 02:31 (eighteen years ago)

Day? Die. Duh.

― Ned Raggett (Ned), Sunday, 7 January 2007 02:31 (eighteen years ago)

Meantime, tonight's meal -- Brazilian collard greens, so the recipe claimed. Sliced thinly and sauteed briefly; I added soy to the oil as well as some cubed tofu for the cooking. Very nice all around!

http://farm1.static.flickr.com/136/348462167_e8af0f7099.jpg

― Ned Raggett (Ned), Sunday, 7 January 2007 02:44 (eighteen years ago)

I feeli like there is nothiong not made better with balsamic.

― ian johnson's mom + jack bauer 2gether 4evah (Carey), Sunday, 7 January 2007 03:17 (eighteen years ago)

Meringue?

― Ned Raggett (Ned), Sunday, 7 January 2007 03:18 (eighteen years ago)

Depending on the pie, a balsamic meringue would be tasty. Rhubarb, cherry maybe.

― do i have to draw you a diaphragm (Rock Hardy), Sunday, 7 January 2007 04:16 (eighteen years ago)

how has this come to pass, that kale, that humble staple of the winter months, has become my favorite vegetable no matter what time of year? strange, but considering how healthy it is, and how earthy & yummy, i will not worry about it.....

― timmy tannin (pompous), Sunday, 7 January 2007 05:32 (eighteen years ago)

kale is delicious! stir fry + oil + garlic until it's a little bit burned. mmm.

― dar1a g (daria g), Sunday, 7 January 2007 05:42 (eighteen years ago)

i ate kale today, and yesterday

it is hip now, srsly, i bought it all cut up in a freakin celephane bag (was on sale!) instead of, y'know, normally existing kale. spinach is sooo out now btw.

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:45 (eighteen years ago)

A little bit of disease and you hipsters all move on!

Anyway, we smuggos who actually live near an ocean feast on kale every day. (Sorta.)

― Ned Raggett (Ned), Sunday, 7 January 2007 05:46 (eighteen years ago)

dude i was over spinach in 2003

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:46 (eighteen years ago)

then it was all mixed greens

and now, you know, KALE

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:47 (eighteen years ago)

i hear whisperings about rapini,
by those in the know

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:47 (eighteen years ago)

dude i was over spinach in 2003

THE WAR CHANGED EVERYTHING.

i hear whisperings about rapini

The flowers are talking to you.

― Ned Raggett (Ned), Sunday, 7 January 2007 05:48 (eighteen years ago)

they are not what they seem

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:50 (eighteen years ago)

Actually there's a thought, who here's ever had/made a dish with flowers? I'm positive I tried something with rose petals once.

― Ned Raggett (Ned), Sunday, 7 January 2007 05:50 (eighteen years ago)

Rapini is some Rapunzel shit, Robyn! In the fairy tale the pregnant mother has cravings for "rampion" and makes the father climb into the witch's garden to get it, that's how they end up in her debt. So just buy yours at the grocery store like a good girl and don't go trespassing in any garden plots. I wd miss you and WHO KNOWS IF WITCHES HAVE TEH INTERWEBS IN TOWERS?!??

― Laurel (Laurel), Sunday, 7 January 2007 05:52 (eighteen years ago)

NO TOWERS!!

hahaha @ "Rapini is some Rapunzel shit"
but do you know that i'm pretty sure i knew that b/c of that show from the late 80s called "Fairy Tale Theatre"?
i have learned a lot from tv

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:55 (eighteen years ago)

my mom has put flowers in salad, nastursiums, i think
they were peppery

also: edible flowers, kinda late-90s

;)

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 05:58 (eighteen years ago)

So out that it must be in!

― Ned Raggett (Ned), Sunday, 7 January 2007 06:00 (eighteen years ago)

Nasturtiums had a big period. Also roses. Well, rosehip is a good woman tea all the time, but roses as food had a "period".

― Laurel (Laurel), Sunday, 7 January 2007 06:02 (eighteen years ago)

Brazilian collard greens, so the recipe claimed.

Was this from How To Cook Everything, by any chance? I love that book, and I love collard greens, but damned if I can tell the difference between the collard greens recipes in it.

― A-ron Hubbard (Hurting), Sunday, 7 January 2007 06:02 (eighteen years ago)

raised-eyebrow w/ squinting eyes emoticon
xpost to nde

i bought rosewater yesterday

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 06:03 (eighteen years ago)

Was this from How To Cook Everything, by any chance?

It could well be (I've celebrated said book elsewhere) but in this case it was with the little thing I get with each food delivery.

raised-eyebrow w/ squinting eyes emoticon

Suspicion!

― Ned Raggett (Ned), Sunday, 7 January 2007 06:04 (eighteen years ago)

i want you to know i haven't read this thread, but it makes me so sad that ned has an electric stove :(

― be home by 11 (orion), Sunday, 7 January 2007 06:06 (eighteen years ago)

We just made slow-cooked green beans from that book. It's nothing but green beans, canned tomatoes, garlic and olive oil on low heat in a pot for a long time, and it is yummy! The lamb curry recipe is ace as well - made recently for second time.

― A-ron Hubbard (Hurting), Sunday, 7 January 2007 06:07 (eighteen years ago)

Having examined our expenses recently, we've renewed our commitment to making huge-ass pots of things on the weekend and eating them during the week.

― A-ron Hubbard (Hurting), Sunday, 7 January 2007 06:07 (eighteen years ago)

x-post -- Such, alas, is the nature of my apartment, and I've heard many complaints and expressions of woe from people over the moons. The way I look at it, this is the minor price I pay for an extremely nice apartment and location all around (especially around here, trust me; demand so outstrips supply I'm quite happy to be where I am!).

― Ned Raggett (Ned), Sunday, 7 January 2007 06:08 (eighteen years ago)

X-post to Ian, specifically.

― Ned Raggett (Ned), Sunday, 7 January 2007 06:08 (eighteen years ago)

it is b/c ned RENTS
xpost x2 haha
mmm lamb curry

― rrrobyn, breeze blown meadow of cheeriness (rrrobyn), Sunday, 7 January 2007 06:08 (eighteen years ago)

I thought the same thing, Ian!!! Why why electric? That is no good, you can't char peppers over an electric element, nor toast your flatbreads by flipping them onto the grill.

― Laurel (Laurel), Sunday, 7 January 2007 06:09 (eighteen years ago)

I tend to cook right then and there, though I hear you on the prep-in-advance front, it sure makes dinner easy. But since I normally get back from work at around 4:30 in the afternoon anyway, there's a real pleasure in being able to work on a dish to eat for dinner at what's still a normal enough time for it.

it is b/c ned RENTS

I have a feeling the apartment complex people might be concerned at the proneness of their renters to blow up gas stoves.

― Ned Raggett (Ned), Sunday, 7 January 2007 06:09 (eighteen years ago)

That is no good, you can't char peppers over an electric element, nor toast your flatbreads by flipping them onto the grill.

I must suffer, apparently. (Seriously, haven't you seen enough photos to know I'm not starving here?)

― Ned Raggett (Ned), Sunday, 7 January 2007 06:11 (eighteen years ago)

Skipping 139 messages at this point... Click here if you want to load them all.

Guys I mentioned this on one of the face-stuffing threads or whatever but check out this thing I discovered: BOURBON FRIED RICE. It's just like other fried rice but with, um, let's say 1 oz bourbon per 2 cups (precooked) ratio, don't splash in the bourbon though until the wok is at full heat. I actually used equal portions bourbon & soy sauce, only had to cook it about 1 1/2 - 2 ish minutes until the bourbon was all cooked off. The rice gets a wicked amazing brown crispyness. I want everyone to try it eventually but also want the internet to know that I CAME UP WITH THIS THING.

― nickalicious, Tuesday, 27 February 2007 22:32 (eighteen years ago)

Your search - "bourbon fried rice" - did not match any documents.

See, google says so!

― nickalicious, Tuesday, 27 February 2007 22:33 (eighteen years ago)

You drunk, Nickalicious! (Well done.) Outdoor: yeah, let me know! (And MsLaura, sorry for being snippy earlier, it was a somewhat groggy day on my end.)

― Ned Raggett, Tuesday, 27 February 2007 22:39 (eighteen years ago)

here it goes, i can't find my old recipe but here's the gist: (for expediency it behooves to have the liquid ingredients pre-measured)
heat saute pan on high heat, (and leave the heat on high ) add canola to coat pan. when it begins to smoke throw in small handfull thin sliced red onions. let 'em go for 30-45 seconds, and add a fairly big sized handful of pretty finely shredded (sliced) red cabbage. give it some salt and pepper and let it go for a couple minutes, shaking/stirring the pan every now and then. When it's wilty looking add 2 oz. apple cider, 1 tablespoon each apple cider vin. and balsamic. let liquid reduce by half or so (one more minute?). finish off of heat with a coupla leaves of spinach for color, if you like, and some crumbled chevre to taste.
the cabbage should end up being kind of al dente, not soft.
cheers

― outdoor_miner, Tuesday, 27 February 2007 23:06 (eighteen years ago)

Last night I cooked lentils and added loads of garlic, chinese cabbage and some broccoli. It was delish! I dont imagine my insides will be happy though ew gas city :(

― Trayce, Tuesday, 27 February 2007 23:21 (eighteen years ago)

tonights attempt at livening up bland-but-healthy chicken breasts: roast @ 400 for 50 min, basting every ten inutes w/this sauce
1/2 cup f/s oj
big glop of honey
1 tbsp cumin salt& pepper
(whiisk)

save 1/4 of the sauce to put on towards the end. basting w/the sweet sauce forms a crunchy black edge on chicken skin. serve w/rice or tonight couscous w/raisin & curry powder. & asparagas, it's down to $2 lb.

― m coleman, Tuesday, 27 February 2007 23:43 (eighteen years ago)

thought i was forgetting an ingredient for that warm cabbage salad: about midway through the reduction add 1/4 thinly sliced red apple, then proceed...

― outdoor_miner, Wednesday, 28 February 2007 00:42 (eighteen years ago)

hey, post some of these things to my group on Flickr, will ya?

http://www.flickr.com/groups/all-you-can-eat/

thanks! (shamless shill for membership)

― Wiggy Woo, Wednesday, 28 February 2007 01:22 (eighteen years ago)

three weeks pass...

It's been a bit, so:

Leek soup (yes, no potato) with onions and tomatoes, along with a fine olive bread:

http://farm1.static.flickr.com/181/426160093_d8ad277d4a.jpg

Garbanzo and greens stew (the greens being yellow chard), topped with cheese:

http://farm1.static.flickr.com/181/428813880_6ccb879b64.jpg

― Ned Raggett, Wednesday, 21 March 2007 02:48 (eighteen years ago)

two weeks pass...

And a bit yet again! Though there's been talk elsewhere -- anyway, broiled eggplant w/a bit of mayonnaise and cheese, plus bread, salad, wine etc.

http://farm1.static.flickr.com/208/448934128_0349e50b48.jpg

― Ned Raggett, Saturday, 7 April 2007 01:38 (eighteen years ago)

BBQ tonight. I brined two 6-ish pound pork picnic shoulders in garlic, orange juice, sugar, and salt overnight. They were then rubbed with a paste of garlic, cumin, oregano, vinegar, and orange juice and placed on the grill half an hour ago. They will continue to cook there for another hour and a half, then they go into a 325 degree oven for two hours or so before resting on the counter for an hour. I'm going to serve it with an orange and vinegar sauce, black beans, rice, and fried plantains.

This recipe is from Cook's Illustrated, by the way. I made it once last year and it turned out really well. Plus, this is definitely cheap eats - I think once it's all said and done I'll be feeding around fifteen people for maybe $25 total.

― joygoat, Saturday, 7 April 2007 20:36 (eighteen years ago)

Sounds delicious! :-) How did it turn out?

For me tonight -- a homemade cauliflower saffron dill risotto. Delicious:

[img][Removed Illegal Link]

― Ned Raggett, Sunday, 8 April 2007 02:31 (eighteen years ago)

Try that again:

http://farm1.static.flickr.com/213/450156759_e45be5dcd5.jpg

― Ned Raggett, Sunday, 8 April 2007 02:32 (eighteen years ago)

Mm, I love eggplant with cheese and mayo (and garlic in ridiculous quantities).

Today I'm making choereg (Armenian Easter bread), and the dough is ridiculous, it has 3 cups of butter! I had to melt it on the stove because I didn't have a bowl big enough for the microwave! I didn't follow all the directions from the recipe, though, so I really hope it turns out all right and is ridiculously *good*.

― Maria, Sunday, 8 April 2007 15:48 (eighteen years ago)

eggplant with cheese and mayo??? DO TELL! recipe please!

― nathalie, Sunday, 8 April 2007 15:50 (eighteen years ago)

Well it's pretty easy -- you see the final results in the photo. Chop the eggplant in 1/4 inch thick slices, spread some mayo v. lightly on either side, dip each side in grated parmesan and put on a lightly oiled baking sheet. Broil three minutes, then flip and broil another three minutes. YMMV in terms of cooking time etc. but that's the basics.

3 cups of butter, Maria! Plz not to die.

― Ned Raggett, Sunday, 8 April 2007 15:57 (eighteen years ago)

Easter quiche for brek here, Lorraine but using scallions instead of yellow onion. Plus a green salad plus several espressos w/ milk. Sooo happy.

― Laurel, Sunday, 8 April 2007 16:10 (eighteen years ago)

I forgot to take photos.

― Laurel, Sunday, 8 April 2007 16:11 (eighteen years ago)

WELL.

― Ned Raggett, Sunday, 8 April 2007 16:12 (eighteen years ago)

Oh my god I have to stop eating this quiche.

― Laurel, Sunday, 8 April 2007 16:29 (eighteen years ago)

i made carrot-ginger muffins this morning. they are for sunday afternoon stroll snack.

i wish i had quiche too!

― rrrobyn, Sunday, 8 April 2007 16:51 (eighteen years ago)

Ned I will try not to die. I invited a lot of friends over so we can spread the cholesterol, and one of my roommates is going to take a loaf to the Easter dinner she's been invited to.

I had a cheese & ham quiche this morning, but I didn't make it, it was catered. It was also excellent, and I am still full from one piece five hours later. I love quiche almost as much as I might be able to love bourbon rice ;)

― Maria, Sunday, 8 April 2007 17:06 (eighteen years ago)

Hey, does anyone have a favorite paella recipe they'd be willing to pass along?

― Stevie D, Sunday, 8 April 2007 19:48 (eighteen years ago)

Not as pretty as Ned's dinners, but I can't get the light any better in my kitch, I bring you shrimp "Creole" with tomatoes, celery, a ton of garlic, etc, over coconut rice.

http://farm1.static.flickr.com/200/451437927_29ed8537d0.jpg

― Laurel, Sunday, 8 April 2007 23:26 (eighteen years ago)

Yum! :-) Now I'm hungry (I actually AM really hungry, didn't have lunch per se because of film).

― Ned Raggett, Sunday, 8 April 2007 23:36 (eighteen years ago)

So last night was a homemade arugula pesto over penne pasta (and yes an overdose of parmesan but I care not):

http://farm1.static.flickr.com/182/454894159_41f824fdd3.jpg

And tonight was a random but right beet-based stir fry (rice cooked separately; carrots, onions and baked tofu stir-fried w/ the beets; topped with salt and a seed blend):

http://farm1.static.flickr.com/225/456165587_57f658fd0d.jpg

― Ned Raggett, Thursday, 12 April 2007 04:16 (eighteen years ago)

Where be the cheap eats? I have been eating frozen perogies for way too long. :(

― Michael Servetus, Thursday, 12 April 2007 04:38 (eighteen years ago)

Where be you located? (Helps in figuring out what the cheap eats are...)

― Ned Raggett, Thursday, 12 April 2007 04:41 (eighteen years ago)

Alberta, Canada.

I like the look of that leek soup, pretty thrifty and easy to make.

― Michael Servetus, Thursday, 12 April 2007 04:45 (eighteen years ago)

At the dining hall today they had paella again (w/ shrimp and all the good fixins) and it was SOOOOOOO FREAKIN GOOOODDD

― Stevie D, Thursday, 12 April 2007 04:48 (eighteen years ago)

I can finally contribute to this thread! My first attempt at chana masala looks like this:

http://farm1.static.flickr.com/222/456185978_d344c2cf22.jpg

Yesterday I soaked the chick peas, today I browned red and white onions in oil infused with bay leaves and crushed red pepper. Then I cooked the beans in tomato puree and water with garlic, ginger, garam masala, red chile powder, cumin, coriander, turmeric, and salt. It stewed about 4 hours until it was thick enough and the beans were cooked through and was finished with some fresh cilantro. I may add more things to it tomorrow including yogurt, rice, and/or some kind of meat, but it is fucking awesome as-is. And cheap! Probably less than $10 though I'm not exactly sure how much the spices ran, and could feed at least 10-12 people for a meal.

― dan m, Thursday, 12 April 2007 05:10 (eighteen years ago)

god DAMMIT ned this thread is making me delirious with envy! i've been going through a house reno for about 6 months and haven't had a kicthen...

but HOORAY the reno is now done, and i have a swanky new huge kitchen with a kick-ass kitchenaid gas range, lots of awesome new cookware (some copper stuff - wooo!), and i can't WAIT to get in there and make some grub, as i'm a cooking fanatic. expect hunger-inducing pics from me shortly...

― Rob Bolton, Thursday, 12 April 2007 15:22 (eighteen years ago)

pics of your kitchen pls. Ours is about 6 wks or so off from being finished.

― Ms Misery, Thursday, 12 April 2007 15:43 (eighteen years ago)

mmmm cheap good foood

i bought some (dry) adzuki beans today and am going to make, uh, something with them. possibly just a sweet bean paste b/c i love red bean paste. but okay, these beans are great not only b/c they are high in protein and good for hormones or something, i don't know, plus easier on the digestive system than a lot of other beans, but b/c they are the CUTEST BEANS EVER! i might've said 'aaaaw adzuki beans u r cuetest' when rinsing them.

i made this black-eyed pea loaf - for the first time the other day but forgot to take a picture. i took it to a dinner party and everyone liked it, incl me :D

― rrrobyn, Thursday, 12 April 2007 18:24 (eighteen years ago)

also, to counterbalance healthiness just in case, today after yoga, i ate two heavily-discount-priced chocolate-covered marshmallow easter egg things. with coffee. for breakfast/brunch/uh.

― rrrobyn, Thursday, 12 April 2007 18:29 (eighteen years ago)

These food pics make me want to eaty-eaty
can i get a mafucking 8080

― Will M., Thursday, 12 April 2007 18:32 (eighteen years ago)

hahaha Rrobyn! I bought adzukis to grind up for face scrub and thought the same thing. They are so cute!

― Jaq, Thursday, 12 April 2007 20:01 (eighteen years ago)

haha and in looking for adzuki recipes i saw that they could be ground up and used as a face scrub! apparently rice flour makes a good mask too!
cheap eats for face care

i almost feel bad grinding their cuteness up
but i can't let teh anthropomorphic inclinations win
mostly because i'm looking fwd to all this red bean paste

― rrrobyn, Thursday, 12 April 2007 20:15 (eighteen years ago)

Well I saved a few from the grinder's blade. I set them aside with my token gargoyle faced caltrop, which I saved from being boiled and pounded with hammers (the fate of his siblings).

Red bean paste in steamed bao! Red bean paste drink (actually, I like the supreme bean drink which has yellow, white and red all in one!)

― Jaq, Thursday, 12 April 2007 20:20 (eighteen years ago)

pics of your kitchen pls

i'm hoping to take a bunch this weekend, since the final piece (range hood) is going in tomorrow. i get to make my first home-cooked meal in months on saturday. wooo!

this is what my 'kitchen' looked like when i started...
http://i5.photobucket.com/albums/y170/ilikemyvespa/RenosOct102006_005.jpg

― Rob Bolton, Thursday, 12 April 2007 20:26 (eighteen years ago)

I will share kitchen pics soon when ours is done. We've actually had a stove for about a month now but we're still waiting on countertops then floor then backsplash. phew.

― Ms Misery, Thursday, 12 April 2007 20:39 (eighteen years ago)

one month passes...

Behold -- zucchini bread:

http://farm1.static.flickr.com/193/528815403_2ac43d91e8.jpg

To quote my flickr caption:

"A first time attempt with this and I think it turned out swimmingly (since the photo was taken I have sampled the bread and can confirm it's quite delicious). I've had zucchini bread suggested to me before but I only got around to having the right equipment, ie a bread baking pan, today. Further, I was able to use soy milk and canola margarine and it still rocks nicely. A little burnt at the top but hey."

― Ned Raggett, Monday, 4 June 2007 00:31 (eighteen years ago)

And tonight for dinner, as muttered elsewhere, a chicken/mushroom omelette and a bean-radish salad from scratch, plus a homemade garlic/mustard dressing:

http://farm2.static.flickr.com/1086/539921808_88a5c25883.jpg

― Ned Raggett, Monday, 11 June 2007 04:04 (eighteen years ago)

Hmm, just me on this thread these days? ;-)

Path of a meal tonight -- from growth:

http://farm2.static.flickr.com/1377/573268936_ca8e813306.jpg

...to harvesting (friend Y is holding it, that's another gardener in the background):

http://farm2.static.flickr.com/1173/573576839_bb2f443197.jpg

...to devouring:

http://farm2.static.flickr.com/1071/573371782_db361525b8.jpg

― Ned Raggett, Wednesday, 20 June 2007 05:35 (eighteen years ago)

And today a nectarine cobbler, which I've yet to try. Looks nice, though!

― Ned Raggett, Monday, 25 June 2007 00:29 (eighteen years ago)

Sam and Rob, WHERE ARE THE BLOODY PICS of your kitchen! :-)

― nathalie, Monday, 25 June 2007 08:51 (eighteen years ago)

two weeks pass...

Yeah, darnit!

Tonight:

http://farm2.static.flickr.com/1341/803465593_5a099fe338.jpg

As captioned:

Well let's see. The soup is a tomato/chicken broth combination (but of course vegetable broth would be more than fine), prepared last night with tomatoes from my garden, as was the basil. This was then frozen and partially thawed, so ice crystals were still in the soup to provide coolness on a hot day. The bread is accompanied by a variant of bleu cheese called 'Source D'Aniert,' I think, but I could be wrong. The salad contains tomatoes and cucumbers from my garden plus other goodies from my basket, and the wine is more pinot grigio. Roxor.

― Ned Raggett, Saturday, 14 July 2007 03:14 (eighteen years ago)

Looks fantastic - and yum pinot gricio. I question your enjoyment of bleu cheese, but everyone has their quirks.

― Sara R-C, Saturday, 14 July 2007 03:28 (eighteen years ago)

Hmph!

― Ned Raggett, Saturday, 14 July 2007 03:54 (eighteen years ago)

Kind of as a joke, Rufus and I made pickle juice popsicles. They're yummy!

― Maria :D, Sunday, 15 July 2007 11:26 (eighteen years ago)

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