Any other time, a nice single malt would be quite enjoyable indeed.
Wouldn't know anything about those.
...said the spider to the fly...
Artichokes steamed in a rice cooker with homemade hollandaise sauce and angel-hair with a lemon-caper-mushroom-white wine-butter sauce, complemented with a white reisling and and a walnut dark-chocolate bark.
I think I just took 10 years off my life - and it was completely worth it!
It's kind of a combination steamer/pressure cooker. I don't know the science behind it, but I can tell you that I have steamed both on the stove and using a regular steamer - but neither of those have provided such flavorful veggies or fish. I also use it for stews, soups, and quinoa with great results. One of the best $30 kitchen tools I've ever bought.
In keeping with the tradition of making dothebart say "hey look, another German word" ...
Today (and yesterday too) I made Bauernfrühstück for breakfast.
Matzoh ball soup (well Kreplach's were made too)
long grain wild rice
vegetable medley (carrots, peppers, squash, onion, broccoli)
and then dessert.
Guest stayed until midnight.
We'll call that a win.
But were there cooookies?
(literal translation) = "Country Breakfast"
What, exactly, is in said breakfast dish?
Stephen D King
Blurred Vizion Studios
probably ham, egg and other such stuff. rather un-light ;-)
Subject: Re:single malt
For some reason Tomatin is not on the NC ABC list. I tried Talisker over Thanksgiving, it's very good. It better be for $59.35 with tax. If I can afford another bottle before I donate to my doc's retirement fund, I'll get one.
Subject: cake/sweet bread
Would anyone here want a recipe for chocolate zucchini bread?
Subject: Re: cake/sweet bread
New winter soup:
Turnip, butternut squash, parsnips, carrots.
simmered until tender with herbs, a ton of ginger, and a touch of garlic, pepper, and cumin - and then 3/4 pureed with a hand blender until creamy.
Sweet and creamy goodness!
I swear I just saw a very similar recipe on a TV cooking show......I also intend to make it. It sounds very good even if it doesn't excactly fit my low-carb diet. I type that as I am sipping a large brandy...also not on my low carb diet.
I'm making grav laks this week end.....sugar and salt cured salmon. An acquired taste.....um not the taste...the texture
Two 3-pound salmon fillets, skin on, de-scaled
1/3 cup salt
2/3 cup sugar
1 tablespoon coarsely ground black pepper
3 tablespoons finely chopped fresh dill
1 teaspoon caraway seeds
2 tablespoons aquavit or brandy
Cover the fillets with the mixture, cover and let sit in the fridge for a few days. Then enjoy. My problem: 6 pounds (2.7 kilos) is a damn lot of salmon.
recipe taken from: http://www.newscancook.com/home/recipes/gravlaks/
The soup...or the zucchini bread (which sounds yummy, btw)?
Re the salmon - what's different about the texture?
It's essentially raw...it doesn't flake apart like cooked fish. It's probably just a cultural thing. Around here everything gets cooked, then re-cooked and cooked again. Lately, I've been going outside of my normal culinary experience and trying things I've never had...or thought of having. I tried gravlaks, didn't like it. Tried it again, and decided it was pretty good.
I think you need to try everything two or three times before you can really make a good judgment.
There's a lot of that with Jewish food - nova lox (not too far different from gravalox essentially, but w/o the skin and brandy and sliced thinner, I think), gefilte fish, wine herring, to name a few.
I think you need to try everything two or three times before you can
really make a good judgment.
It does take a couple of times to acquire a taste. Most of us just don't realize it because we acquired most of the common tastes many years ago.