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06-14-2009, 04:01 PM
|  | ChefTalk Supporter Culinary Experience: Restaurant Manager | | Join Date: May 2009 Location: Washington State
Posts: 87
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Tom Kah Gai with immature crimini mushrooms (I love it when the mushrooms can be added whole instead of cut) and jasmine rice.
That didn't fill me up so I made some Thai fried rice with some sirloin that I marinated in dark soy, fish sauce, and golden mountain sauce.
Not the healthiest meal I've made, but it was tasty. |
06-28-2009, 09:28 PM
|  | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: SW MN
Posts: 812
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Hickory smoked meatloaf, mashed potatoes, and gravy along with a salad from my garden. Nice cool day for cooking. |
06-28-2009, 11:36 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 344
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Sautéed Scallops & Asparagus in Puff Pastry topped with Poached Eggs and Pomegranate Molasses.
It was either that or Crab Stuffed Artichoke Crowns topped with Poached Eggs and Hollandaise Sauce.
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06-29-2009, 01:22 AM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 738
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Today was a bit disappointing. I made ham and cheese omelettes with hollandaise sauce. Been a while since I've done the sauce from scratch, got it a tad too hot when whisking the yolks. Adding another cold egg yolk sort of fixed it, it was just my wife and I, no guests to impress so we ate it anyway. Tasty, but not quite silky smooth.
And the booth at the Arts Festival that was advertising whiskey-fennel sausage yesterday wasn't there today - drat! They must have sold out and packed up before I got a chance to try it. Oh well.
mjb. |
06-29-2009, 01:46 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Nov 2008 Location: Charlotte, NC
Posts: 102
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Quote:
Originally Posted by left4bread  Tom Kah Gai with immature crimini mushrooms (I love it when the mushrooms can be added whole instead of cut) and jasmine rice.
That didn't fill me up so I made some Thai fried rice with some sirloin that I marinated in dark soy, fish sauce, and golden mountain sauce.
Not the healthiest meal I've made, but it was tasty. |
whats "golden mountain sauce"???? |
06-29-2009, 02:55 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2009 Location: SC
Posts: 7
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Quote:
Originally Posted by PeteMcCracken Sautéed Scallops & Asparagus in Puff Pastry topped with Poached Eggs and Pomegranate Molasses.
It was either that or Crab Stuffed Artichoke Crowns topped with Poached Eggs and Hollandaise Sauce. | ALL of those dishes sound heavenly!
Tonight we are having crab cakes, corn on the cob and a nice green salad. I would love to do the corn on the grill, but it is just too hot out today. |
07-01-2009, 10:34 PM
|  | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: Corvallis, Oregon
Posts: 1,581
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I found a good use for leftover "Chinese" sliced pork (Oregon restaurant version of "Chinese"). It was sliced about 1/4" thick and a little dry after a day in the container in the fridge. I braised it quickly in just enough water to almost cover the meat, with some Patak's tikka masala, took the cover off once boiling rapidly, and cooked on medium 'til the liquid turned into a thick sauce. I got moister pork in a little bit of thick, tangy sauce.
I bet you pros could explain that cooking method is one short sentence. But anyway, it came out really good. I had a taste of it and am going to use it for tomorrow's lunch in a sandwich. |
07-19-2009, 11:28 PM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: Corvallis, Oregon
Posts: 1,581
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This came out really good . . .
I put some shucked corn on the cob on the grill, and then squeezed the juice of a lemon into a bowl with some butter, s&p. I warmed up the lemon stuff in the microwave. When the corn was just a little burnt, I put some of that lemon/butter/pepper stuff on it, put the corn on a corelle ware plate, covered with aluminum foil, and put it on an upper rack of the grill. I set the heat to low and let it cook about 5 more minutes.
Yum  I had that in India, but with lime juice instead of lemon. I didn't have a lime this time, but lemon was great. The little bit charred is essential for this, for my taste buds at least. |
07-19-2009, 11:50 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 738
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Many years ago I got a Donvier ice cream churn, a cute little kitchen appliance, about a 2 cup capacity. Hadn't used it in years. A friend of ours gave us some apricots, I had this mango I meant to use the other day, so tonight I made an apricot mango sorbet. Good stuff.
mjb. |
07-20-2009, 03:01 PM
|  | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 214
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Quote:
Originally Posted by teamfat Many years ago I got a Donvier ice cream churn, a cute little kitchen appliance, about a 2 cup capacity. Hadn't used it in years. A friend of ours gave us some apricots, I had this mango I meant to use the other day, so tonight I made an apricot mango sorbet. Good stuff.mjb. | do you mind telling me how as I have one of these contraptions {I think?} too.
in case it isn't one of these, could you please tell me what it is?
anyone?
I bought it in Cochranville PA by the Amish area at a yard sale.
thought it was a butter churn, husband says, heck no.
update, tried to upload two photos of mine but it won't let me.
wonder why? so copied and pasted
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
Last edited by LuvPie; 07-20-2009 at 03:10 PM.
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07-20-2009, 03:04 PM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 214
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
Last edited by LuvPie; 07-20-2009 at 03:08 PM.
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07-20-2009, 09:21 PM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: Corvallis, Oregon
Posts: 1,581
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Quote:
Originally Posted by LuvPie (nothing)   | Wow, that was very philosophical . . .
I've done the same thing, thought oops, shouldn'ta said this or that. If I want to take the whole thing back, I delete the post and hope nobody saw it  Or maybe the pics you were trying to post just didn't work?
Last edited by OregonYeti; 07-20-2009 at 09:26 PM.
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07-20-2009, 09:47 PM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 214
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Quote:
Originally Posted by OregonYeti Wow, that was very philosophical . . .
I've done the same thing, thought oops, shouldn'ta said this or that. If I want to take the whole thing back, I delete the post and hope nobody saw it Or maybe the pics you were trying to post just didn't work? | boy, have you got me confused.
what's so philosophical?
I didn't say anything I regret. I didn't try to take anything back.
All I was trying to do was post the pix and find out what this thing is, if not an ice cream maker. I don't want to take the whole thing back, where do you get that idea?
I'm rereading what I wrote and I don't get where you're coming from.
Oh please do help me out here.
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative... |
07-20-2009, 10:09 PM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: Corvallis, Oregon
Posts: 1,581
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Quote:
Originally Posted by LuvPie boy, have you got me confused.
what's so philosophical?
I didn't say anything I regret. I didn't try to take anything back.
All I was trying to do was post the pix and find out what this thing is, if not an ice cream maker. I don't want to take the whole thing back, where do you get that idea?
I'm rereading what I wrote and I don't get where you're coming from.
Oh please do help me out here. | Your last post is totally blank, at least on my screen. I thought that was funny. No worries, maybe it's a problem on my end. I have nothing against you whatsoever, and was laughing with you and not against you |
07-21-2009, 04:02 PM
|  | ChefTalk Supporter Culinary Experience: Retired Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 1,218
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Was a cold, gloomy, rainy July day???? Yep it sezz July on the calender. 
Anyhow it just felt like a comfort food Monday so we had Meatloaf, mashed reds and corn. For dessert it was fresh strawberry shortcake.  | | |
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