Eating status
07-03-12, 02:31 PM
#4277
Elite Fred
Join Date: Aug 2005
Location: Edge City
Posts: 10,945
Bikes: 2009 Spooky (cracked frame), 2006 Curtlo, 2002 Lemond (current race bike) Zurich, 1987 Serotta Colorado, 1986 Cannondale for commuting, a 1984 Cannondale on loan to my son
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And that is OK.
07-03-12, 02:34 PM
#4278
soon to be gsteinc...
Join Date: Oct 2010
Location: Nayr497's BFF
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08-12-12, 11:02 AM
#4279
fuggitivo solitario
gawd, i switched out the usual Parmagiano cheese for a Reggiano and was in for a rather rude surprise. The thing was quite a bit more pungent than i thought, and i donno if i'm actually going to finish the entire bag. Ugh...
08-20-12, 08:36 PM
#4280
Senior Member
wild caught salmon fillet. pan seared rare, few bites then baked the rest.
09-04-12, 06:32 AM
#4281
a runner no more
Join Date: Oct 2010
Location: Allentown, Pennsylvania
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Local Donut Derby yesterday. On my first attempt I was conservative and stopped at 10 donuts (split 6/4 between two stops). Which meant I was blown away by the day's winner, who put away 32 toroidal confections. Yeesh.
11-04-12, 03:16 PM
#4284
Elite Fred
Join Date: Aug 2005
Location: Edge City
Posts: 10,945
Bikes: 2009 Spooky (cracked frame), 2006 Curtlo, 2002 Lemond (current race bike) Zurich, 1987 Serotta Colorado, 1986 Cannondale for commuting, a 1984 Cannondale on loan to my son
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I am fine and on rare occasions cruise by. Too much on my plate to spend much time here ...
... and other issues.
If anyone is interested I just bought a cheapish mandoline ($40). I made the most amazing scalloped potatoes with fennel root the other day and it took forever to slice everything with a chef's knife. And have a few nicks on my fingers from the effort. Other stuff I cook will be much easier as well with the device as well. The rest of the dinner was thin pork chops pan seared with a fig/shallot/cream sauce and wilted spinach with balsamic vinegar and lemon zest and garlic as the other side dish. A good but not awesome Anderson Valley Pinot Noir was perfect with it.
Doing a chicken tonight ("beer can" style - already rubbed with some freshly ground pepper, smoked paprika, kosher salt, and adobe resting in the fridge. Along with fried green plantains. I will probably make two different rice versions as Spawn2 prefers white rice with black beans, my wife likes saffron rice with peas, and I prefer saffron rice with rotel. Probably going with the first two as the first is very different from the other two and my inclination between 2 and 3 isn't that strong.
Already getting my "ducks in a row" for Thanksgiving dinner. Smoked duck is unbelievably good.
... and other issues.
If anyone is interested I just bought a cheapish mandoline ($40). I made the most amazing scalloped potatoes with fennel root the other day and it took forever to slice everything with a chef's knife. And have a few nicks on my fingers from the effort. Other stuff I cook will be much easier as well with the device as well. The rest of the dinner was thin pork chops pan seared with a fig/shallot/cream sauce and wilted spinach with balsamic vinegar and lemon zest and garlic as the other side dish. A good but not awesome Anderson Valley Pinot Noir was perfect with it.
Doing a chicken tonight ("beer can" style - already rubbed with some freshly ground pepper, smoked paprika, kosher salt, and adobe resting in the fridge. Along with fried green plantains. I will probably make two different rice versions as Spawn2 prefers white rice with black beans, my wife likes saffron rice with peas, and I prefer saffron rice with rotel. Probably going with the first two as the first is very different from the other two and my inclination between 2 and 3 isn't that strong.
Already getting my "ducks in a row" for Thanksgiving dinner. Smoked duck is unbelievably good.
03-01-13, 05:27 PM
#4287
Elite Fred
Join Date: Aug 2005
Location: Edge City
Posts: 10,945
Bikes: 2009 Spooky (cracked frame), 2006 Curtlo, 2002 Lemond (current race bike) Zurich, 1987 Serotta Colorado, 1986 Cannondale for commuting, a 1984 Cannondale on loan to my son
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Hello.
Last night I made an amazing potato/sunchoke/onioin/carrot/kale soup as a first course for a NY Strip steak and arugula salad main course. Very yum.
Tomorrow I have reservations at Tamerine in Palo Alto very late. It may be dicey considering when my flight gets into SFO tomorrow. Of course I will call in and cancel if I cannot make it. I did make reservations for the next Friday just in case. It is a very good place to eat and I give it a high recommendation.
Last night I made an amazing potato/sunchoke/onioin/carrot/kale soup as a first course for a NY Strip steak and arugula salad main course. Very yum.
Tomorrow I have reservations at Tamerine in Palo Alto very late. It may be dicey considering when my flight gets into SFO tomorrow. Of course I will call in and cancel if I cannot make it. I did make reservations for the next Friday just in case. It is a very good place to eat and I give it a high recommendation.
03-01-13, 05:40 PM
#4288
out walking the earth
Thread Starter
I was just thinking about this thread, but didn't have the energy to dig it up.
Some rosemary and lemon grilled chicken with an eggplant puree for dinner.
the meal that made me think of it was a risotto I made with bacon, chicken, portebello and porcini mushrooms, and kale.
Some rosemary and lemon grilled chicken with an eggplant puree for dinner.
the meal that made me think of it was a risotto I made with bacon, chicken, portebello and porcini mushrooms, and kale.
03-01-13, 05:41 PM
#4289
Senior Member
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Location: Sacramento, California, USA
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Just ate a bag of Cheezits from the break room vending machine. Stress eating. It's not been a good week at work.
03-01-13, 06:11 PM
#4290
Elite Fred
Join Date: Aug 2005
Location: Edge City
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I was just thinking about this thread, but didn't have the energy to dig it up.
Some rosemary and lemon grilled chicken with an eggplant puree for dinner.
the meal that made me think of it was a risotto I made with bacon, chicken, portebello and porcini mushrooms, and kale.
Some rosemary and lemon grilled chicken with an eggplant puree for dinner.
the meal that made me think of it was a risotto I made with bacon, chicken, portebello and porcini mushrooms, and kale.
And many thanks for the pistachio pesto recipe. It is a winner.
03-01-13, 06:16 PM
#4291
out walking the earth
Thread Starter
yeah, we eat that at least once a week. I like it with chorizo. Spicy, lemony, rich.... dammit now I'm hungry again.
03-01-13, 08:08 PM
#4293
Senior Member
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03-01-13, 09:09 PM
#4295
Senior Member
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Compared to my usual standards, I've been eating absolute garbage lately. Job stress is through the roof right now and my usually strict nutrition is the first thing to go under pressure.
Sometimes I think I'm nutritionally manic depressive. I have months a time vegan/raw/way too pricey followed by a shame week full of bacon, candy bars and beer. I feel like a slob
Mollusk, I envy that meal. Soups heavy on the veg are excellent and greens really fill out the texture. Arugula is my favorite salad green and if it weren't so expensive I'd always have it on deck. I don't really do much red meat at home, but a pittspurghed prime rib is the gold standard for me w/ steaks. I like the fatty/buttery texture.
@hammy: the vietnamese know how to cook! a good bowl of pho, with lots of proteins is such a satisfying post-ride meal. Tons of salt and it'll stick with you for hours
Sometimes I think I'm nutritionally manic depressive. I have months a time vegan/raw/way too pricey followed by a shame week full of bacon, candy bars and beer. I feel like a slob
Mollusk, I envy that meal. Soups heavy on the veg are excellent and greens really fill out the texture. Arugula is my favorite salad green and if it weren't so expensive I'd always have it on deck. I don't really do much red meat at home, but a pittspurghed prime rib is the gold standard for me w/ steaks. I like the fatty/buttery texture.
@hammy: the vietnamese know how to cook! a good bowl of pho, with lots of proteins is such a satisfying post-ride meal. Tons of salt and it'll stick with you for hours
Last edited by Walrus; 03-01-13 at 09:13 PM.
03-01-13, 09:11 PM
#4296
Senior Member
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03-01-13, 11:17 PM
#4297
fuggitivo solitario
03-01-13, 11:22 PM
#4298
fuggitivo solitario
-very fresh basil, preferably home-grown in a pot. The more the merrier. Trader Joe's has good ones, too
-good olive oil. The Trader Joe California Reserve is a good one
-A good hard cheese. Parmagianno-Reggiano, Pecorino, Gran Padano. Also all available from TJ's.
-nuts. Pine nut is preferred, but other nuts such as walnuts, sunflower seeds, etc are also okay.
the basil should be finely chopped (i roll up 6-7 leaves at a time), as are the nuts. Add shredded cheese to taste and cover in olive oil. The whole operation should take about 45 minutes.
03-02-13, 04:03 AM
#4299
out walking the earth
Thread Starter
all good pesto should have 4 key ingredients:
-very fresh basil, preferably home-grown in a pot. The more the merrier. Trader Joe's has good ones, too
-good olive oil. The Trader Joe California Reserve is a good one
-A good hard cheese. Parmagianno-Reggiano, Pecorino, Gran Padano. Also all available from TJ's.
-nuts. Pine nut is preferred, but other nuts such as walnuts, sunflower seeds, etc are also okay.
the basil should be finely chopped (i roll up 6-7 leaves at a time), as are the nuts. Add shredded cheese to taste and cover in olive oil. The whole operation should take about 45 minutes.
-very fresh basil, preferably home-grown in a pot. The more the merrier. Trader Joe's has good ones, too
-good olive oil. The Trader Joe California Reserve is a good one
-A good hard cheese. Parmagianno-Reggiano, Pecorino, Gran Padano. Also all available from TJ's.
-nuts. Pine nut is preferred, but other nuts such as walnuts, sunflower seeds, etc are also okay.
the basil should be finely chopped (i roll up 6-7 leaves at a time), as are the nuts. Add shredded cheese to taste and cover in olive oil. The whole operation should take about 45 minutes.
Thanks. Anyway you could pass on a notarized approval in case the cooking police show up?
03-02-13, 05:05 AM
#4300
out walking the earth
Thread Starter
bump
For a while now I've been adding fresh lemon juice, or sometimes zest. I like to serve it with chorizo and pasta, but I also used it as an accompaniment for some kangaroo loin I grilled last weekend. It doesn't take me quite 45 minutes to make. More like 5. Unless, of course, I'm mowing down the whole garden. I typically do at the end of the growing season, and then I freeze about 30 containers worth. I am pretty cutting edge <pun> though and recently (1999) bought this thing called a food processor (available at Caldors).
For a while now I've been adding fresh lemon juice, or sometimes zest. I like to serve it with chorizo and pasta, but I also used it as an accompaniment for some kangaroo loin I grilled last weekend. It doesn't take me quite 45 minutes to make. More like 5. Unless, of course, I'm mowing down the whole garden. I typically do at the end of the growing season, and then I freeze about 30 containers worth. I am pretty cutting edge <pun> though and recently (1999) bought this thing called a food processor (available at Caldors).
Last edited by gsteinb; 03-02-13 at 05:10 AM.