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07-21-2009, 04:34 PM
|  | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 215
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sorry it's gloomy but my husband and I love Virginia.
gorgeous there...........
hope your weather improves, it's hotter 'en "hello" here.....
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative... |
07-24-2009, 08:01 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2000 Location: Orlando, Florida
Posts: 263
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Salmon's running!
Wild sockeye with Mango Salsa and Saffron CousCous, Baby Greens with Smoked Portobello and Avocado.
Sockeye's not my favorite, but anything wild is better than farm raised. And it's on sale for $9.95 lb.!
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Michael |
08-02-2009, 08:18 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,514
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LAst night was cheats chicken casserole, brown quarters of chook in oil, mix some chicken stock with can of cream of chicken and corn soup, chook into casserole dish, pour soup over, cover and bung in moderate oven for about an hour.
Had some spare spanikopita triangles in the freezer (been cooking for an upcoming party), so re-heated them from frozen for last 20 minutes of chook cooking.
I wasn't feeling really inventive 
Weird combo maybe, but it actually went ok.
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08-02-2009, 08:58 PM
|  | ChefTalk Supporter Culinary Experience: Retired Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 1,223
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I swear the weather here????? I guess if you don't like it wait 10 minutes for it to change. Sure is a strange scenario with the mountains just to our west and the coast to our east. Hot and downright thick has been the weather and air since my last post. Nothing like 95% humidity with a 93 degree day but it is beautiful when the weather co-operates.
Even still and believe it or not the DW and DD wanted Chicken and dumplings last night so..... I made them Chicken and dumplings. Too bad the dumplings failed. Guess after the sweat fest at the DD's swim meat my heart justr wasn't in cooking. I had Pasta e Fragiol and even that wasn't as good as normal. Should've stuck to the original thought of Subway but........we're trying to take a couple days break next week and.........savin' them pennies for sure. |
08-02-2009, 10:00 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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Quote:
Originally Posted by UniChef  Sockeye's not my favorite, but anything wild is better than farm raised. And it's on sale for $9.95 lb.! | After the "organically grown" thread, I hope that at least we can have a sense of what "wild" is supposed to mean when buying fish.
Any fish I've caught wild is better that farm raised stuff I've bought. Well . . . I've caught wild carp, but that's another matter.
Here in Oregon a lot of streams and lakes are stocked with trout. The hatchery ones are good when I'm hungry; the wild ones are great any time. |
08-03-2009, 08:47 AM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 215
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our son just caught an 80 lb giant thing in Puerto Vallarta.
fortunately for the fish, it was catch and release but the picture of it was beautiful, and got me hungry.
a multigrain rice that I've made once, although it is DELICIOUS,
it turns pink when it's done cooking, sort of not visually appealing to my husband.
I may turn it into a pilaf with other stuff in there and then he'll approve.
< loves pilaf.
I have cauliflower in green purple orange and white that I'll chunk into flowers and roast in the oven in olive oil and finish them at the end with sprinkling in pine nuts soaked first in garlic and oregano oil.
didn't make the bread pudding last night cause the husband wasn't home, so the bread is dried now and I'll make it for dessert tonight.
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
Last edited by LuvPie; 08-08-2009 at 10:38 AM.
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08-08-2009, 10:33 AM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 215
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Salmon marinated in [can't remember what] will be grilled.
Artichoke salad with radishes and bacon chunks and tiny tomatoes in balsamic and olive oil and mozzarella squares with a small amount of truffle oil. Grilled Walla Walla onion slices and slices of yellow summer or crooked neck squash in olive oil salt and pepper.
Strawberry grenita with mint for dessert.
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative... |
08-08-2009, 10:51 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,243
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Having friends for dinner' "Chicken Merengo' garlic/herb bread stix
Cous-Cous with sundried toms, basil and chive.
Nero Salad( like a caesar with avacado and grapes)
Old Fashioned Root Beer floats/ Pirouette straw
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CHEFED |
08-08-2009, 08:14 PM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 215
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Quote:
Originally Posted by ED BUCHANAN Having friends for dinner' "Chicken Merengo' garlic/herb bread stixCous-Cous with sundried toms, basil and chive.Nero Salad( like a caesar with avacado and grapes)Old Fashioned Root Beer floats/ Pirouette straw | I'm sorry, I didn't hear what time dinner is 
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative... |
08-09-2009, 04:54 AM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,514
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Quote:
Originally Posted by ED BUCHANAN Having friends for dinner | Now Ed, that's not very friendly - having friends for dinner 
But do them justice - season well and don't waste a scrap 
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Don't be too hard on yourself - others will do that for you
Last edited by DC Sunshine; 08-09-2009 at 05:00 AM.
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08-09-2009, 10:56 AM
| | Registered User Culinary Experience: Other | | Join Date: Jun 2007 Location: around the world on a daily basis...
Posts: 215
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don't know yet what's for dinner.
I may do tacos but I have to buy Mexican cheese blend and lettuce, have all else, oh no, I don't have corn torts. I need coffee cream so I can buy all else too at Walmart
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative... |
08-09-2009, 11:12 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2008 Location: In the Lab
Posts: 533
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Last night was Carnitas and Margaritas with the neighbors. Made carnitas, home made corn and flour tortillas, fresh roasted chicken and mushroom tamales with a guajillo sauce, rice and beans and all the traditional accompaniments. To finish it off made a Mango Lime Ice and Keylime Pie.
This afternoon since the wifes bday was this past week we are having family and friends over for Crabs, Corn, Potatoes and Sausage Maryland style. Nothing like a crab picking in the back yard with lots of beer.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Last edited by chefhow; 08-09-2009 at 11:17 AM.
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08-09-2009, 03:07 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2009 Location: Oregon
Posts: 4
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Since we had beef fajitas on Friday and Chicken Fettuccine on Saturday, tonight we are going to use the leftover beef and chicken and make quesadillas tonight. Have lots of great spanish rice, guacamole, and other fresh condiments. Great way to use them up! |
08-09-2009, 05:42 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Aug 2009
Posts: 2
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whatever I got... hehe. Uhhh muscles steamed in red wine with garlic, green onion, serrano ham, (with some crusty baguette of course!), buttercup squash from the oven (just olive oil, salt and pepper), either some farm fresh green beans or a nice salad and a nice Saison. hhhmm I think my garden has basil and tomatoes ready, perhaps I shall go investigate. |
08-09-2009, 06:07 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,514
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We had roast chicken with mixed veg casserole last night - potato, carrot, kumara, onion, peas & beans, tomatoes.
Made a mountain of veg, so its getting pureed and strained tonight for soup with greek yoghurt and crusty bread with butter, then either fish or scotch fillet steak with simple tossed salad.
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