HEY! What are you eating RIGHT NOW?!
Moderator: Menolly
- aliantha
- blueberries on steroids
- Posts: 17865
- Joined: Tue Mar 05, 2002 7:50 pm
- Location: NOT opening up a restaurant in Santa Fe
Chocolate lasagna. Here's the recipe:
centercutcook.com/chocolate-lasagna/
I lightened the calorie load by using light cream cheese, skim milk, sugar-free instant pudding mix, and Cool Whip Free, and by using fresh raspberries instead of chocolate chips. (The raspberries were a stroke of genius, imho. ) Even so, I'm a little afraid to find out how many Weight Watchers points there are in a serving...
centercutcook.com/chocolate-lasagna/
I lightened the calorie load by using light cream cheese, skim milk, sugar-free instant pudding mix, and Cool Whip Free, and by using fresh raspberries instead of chocolate chips. (The raspberries were a stroke of genius, imho. ) Even so, I'm a little afraid to find out how many Weight Watchers points there are in a serving...
EZ Board Survivor
"Dreaming isn't good for you unless you do the things it tells you to." -- Three Dog Night (via the GI)
https://www.hearth-myth.com/
- aliantha
- blueberries on steroids
- Posts: 17865
- Joined: Tue Mar 05, 2002 7:50 pm
- Location: NOT opening up a restaurant in Santa Fe
It's pretty darned spectacular.
EZ Board Survivor
"Dreaming isn't good for you unless you do the things it tells you to." -- Three Dog Night (via the GI)
https://www.hearth-myth.com/
I made blåbärspaj last night. I mixed in the sugar, butter, vanilla, bake powder and then added an egg. The egg was ROTTEN!!! hmpf... I had to throw away the ingredients since I added the egg directly into it. I barely had enough butter to restart and I didn't have enough sugar, so i used a little honey. Turned out well, though, having really nice fresh blueberries.
This is what it is. Mine had little less blueberries.
This is what it is. Mine had little less blueberries.
Monsters, they eat
Your kind of meat
And they're moving as far as they can
And as fast as they can
Your kind of meat
And they're moving as far as they can
And as fast as they can
I think I will go kosher from now on! My eggs were free walking, ekologikal type and had 4 more days on the 'use before' date. It was all very rude. Definitely doing it the kosher way for the future.Menolly wrote:Ooo, that looks good, Ananda.
Sorry about the egg. Those who cook kosher always break an egg separately, one at a time, before adding. For different reasons, but checking for freshness without putting them in water first is another reason to consider doing so.
What is the reason for the method besides checking for freshness? I have jewish relatives and am curious. They aren't doing the kosher stuff, though.
Monsters, they eat
Your kind of meat
And they're moving as far as they can
And as fast as they can
Your kind of meat
And they're moving as far as they can
And as fast as they can
- Menolly
- A Lowly Harper
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Eggs which have been fertilized, or have a drop of blood in them, are not considered kosher. Nowadays it is rare to come across them, but those who keep kosher kitchens will still crack them one at a time, add them to their ingredients, and then check the next one before using them.Ananda wrote:What is the reason for the method besides checking for freshness? I have jewish relatives and am curious. They aren't doing the kosher stuff, though.
I've seen kosher families add any fertilized eggs to their dog's food, rather than completely waste them.
I tried an experiment for veggie patties tonight. I mixed
380g kikärter -No idea in english. These
handful of arugula
stems of a handful of pea sprouts
garlic
garam masala
yellow curry
salt
dried red pepper bits
These, I mixed with a hand mixer and little water till smooth paste. Then I mixed it in a bowl with
2dl cooked and cooled couscous
handful of uncooked sunflower seeds
3 chopped sallad onions
8 brown mushrooms that I had chopped fine and then sautéed
I ended with 10 patties that i then sautéed in olive oil and sesame oil. Served it with cherry tomatoes, the tops of the pea sprouts, little creme fraiche, and a kind of flat bread with corn at the side. It turned out nicely, though I think it needed a little more pep so next time I will use sesame paste, lemon and garlic and make a tahini type sauce to it. The patties were cutely greenish from all the leaves I had put in there. The down side is that my hands still smell like curry 7 hours later.
380g kikärter -No idea in english. These
handful of arugula
stems of a handful of pea sprouts
garlic
garam masala
yellow curry
salt
dried red pepper bits
These, I mixed with a hand mixer and little water till smooth paste. Then I mixed it in a bowl with
2dl cooked and cooled couscous
handful of uncooked sunflower seeds
3 chopped sallad onions
8 brown mushrooms that I had chopped fine and then sautéed
I ended with 10 patties that i then sautéed in olive oil and sesame oil. Served it with cherry tomatoes, the tops of the pea sprouts, little creme fraiche, and a kind of flat bread with corn at the side. It turned out nicely, though I think it needed a little more pep so next time I will use sesame paste, lemon and garlic and make a tahini type sauce to it. The patties were cutely greenish from all the leaves I had put in there. The down side is that my hands still smell like curry 7 hours later.
Monsters, they eat
Your kind of meat
And they're moving as far as they can
And as fast as they can
Your kind of meat
And they're moving as far as they can
And as fast as they can
Very clever, SD!
Tonight, I experimented a bit with the basic stir fry. I served soya pieces over veggies with couscous. I browned the soya pieces in sesame oil and olive oil, set them aside and then very lightly sautéed broccoli, red paprikas and thin sliced brown mushrooms. Meantime, I did 2dl of couscous and made an orange chill sauce that consisted of glazing a little sugar with red chill pieces and then adding a tropical fruit juice and a bit of honey. This, I cooked down till it condensed a bit and added cornstarch to thinker it slightly. The soya pieces, I then added to the sauce and coated. Over the top of the dish, I added raw spinach that I sliced, cherry tomatoes, and salad onions. Was super yummy.
Tonight, I experimented a bit with the basic stir fry. I served soya pieces over veggies with couscous. I browned the soya pieces in sesame oil and olive oil, set them aside and then very lightly sautéed broccoli, red paprikas and thin sliced brown mushrooms. Meantime, I did 2dl of couscous and made an orange chill sauce that consisted of glazing a little sugar with red chill pieces and then adding a tropical fruit juice and a bit of honey. This, I cooked down till it condensed a bit and added cornstarch to thinker it slightly. The soya pieces, I then added to the sauce and coated. Over the top of the dish, I added raw spinach that I sliced, cherry tomatoes, and salad onions. Was super yummy.
Monsters, they eat
Your kind of meat
And they're moving as far as they can
And as fast as they can
Your kind of meat
And they're moving as far as they can
And as fast as they can
- peter
- The Gap Into Spam
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Bacon and mustard sandwich with Monterey jack cheese. Oh yes!
The truth is a Lion and does not need protection. Once free it will look after itself.
....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'
We are the Bloodguard
....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'
We are the Bloodguard
- peter
- The Gap Into Spam
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Got a potato baking in the oven which I'll infuse with butter, black pepper and cheese and I'll serve it with some leaves and dressing and two southern fried chicken thighs that E will bring back from town. Oh yes!
[nb. I'm still eating those 'Vivaldi' potato's I spoke of somewhere else. They just are so good, you could eat them all on their own!]
[nb. I'm still eating those 'Vivaldi' potato's I spoke of somewhere else. They just are so good, you could eat them all on their own!]
The truth is a Lion and does not need protection. Once free it will look after itself.
....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'
We are the Bloodguard
....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'
We are the Bloodguard
- peter
- The Gap Into Spam
- Posts: 11561
- Joined: Tue Aug 25, 2009 10:08 am
- Location: Another time. Another place.
- Been thanked: 6 times
I started mine with 2 mins in the miicowave then drizzled olive oil over it, wrapped it in foil and placed it in the oven at gm5 for an hour. I used my new Vivaldi variety and served simply with cross-hatched cuts, butter and black pepper. Worth reciting all that detail because the result was a thing of beauty all on its own. A baked potato raised to the level of gastronomy - and all thanks to the skill of the producer. You must see if these are finding their way to SA Av. They are opening my eyes to a new level of potato eating after a lifetime of potato eating. That's a good trick!
The truth is a Lion and does not need protection. Once free it will look after itself.
....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'
We are the Bloodguard
....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'
We are the Bloodguard