HEY! What are you eating RIGHT NOW?!

Post by **Obi-Wan Nihilo** » Sun Jun 17, 2012 6:31 pm

Brazil nuts.

Post by **MsMary** » Sun Jun 17, 2012 7:58 pm

Delicious mango, fresh from my backyard tree.

Post by **Savor Dam** » Sun Jun 17, 2012 8:44 pm

Fathers Day brunch at home with Dam-sel and new household member "Savor Rhee": Basted egg, baked bacon, rye toast.

Post by **MsMary** » Tue Jun 19, 2012 5:30 pm

Pickled herring.

YouTube · Post by **Menolly** » Wed Jun 20, 2012 3:23 am

Yum.
Matjes with onion?

Post by **MsMary** » Wed Jun 20, 2012 4:22 am

Nope, not matjes, just plain pickled herring with onions.

I like matjes, too, but it's very salty.

Post by **Linna Heartbooger** » Thu Jun 28, 2012 11:57 pm

homemade pizzaaaa...
this one is super-yummy:
ham chunks for topping, and the dried basil was sprinkled on with the cheese... it's actually more noticeable that way.

Post by **aliantha** » Fri Jun 29, 2012 12:37 pm

Mmmm, I'll be right over, Linna!

Just finished a bowl of Kashi GoLean Crunch with skim milk.

Post by **peter** » Sat Sep 07, 2013 9:18 am

Got two of my wife's homemade chicken and leek pasties in the oven. Chicken, leek, potato and onion, seasoned with salt and black pepper and with a rich buttery gravy encased in a golden puff pastry case. Heaven on a plate!

Post by **I'm Murrin** » Sun Oct 06, 2013 7:27 pm

Experimenting, again. As usual it doesn't turn out all that great.

I baked a large potato. Cut in half, added cheese to one half, hollwoed out and cracked an egg into the other, with more cheese. Popped back in oven until the egg was cooked and cheese golden. The just-cheese half was just in case the egg half didn't turn out right, heh.

It turned out... okay, I guess? I don't think I'll make the effort again.

YouTube · Post by **Menolly** » Mon Oct 07, 2013 4:09 am

A question I'm sure you'll answer "of course!" to, murrin, but I'll ask anyway.

Did you season the potato before adding the cheese and the egg?

Post by **I'm Murrin** » Mon Oct 07, 2013 7:06 am

Of course not! That would require actually buying seasonings!

YouTube · Post by **Menolly** » Mon Oct 07, 2013 11:05 pm

I'm Murrin wrote:Of course not! That would require actually buying seasonings!

Silly man.
Just some salt, pepper, granulated garlic, dill, and perhaps a touch of paprika, will make a huge difference. Potatoes, especially, taste flat without the addition.

Post by **Savor Dam** » Tue Oct 08, 2013 4:49 am

I would not be too offended by the "silly man" epithet. She calls me that all the time...and I still have this illusion that she is fond of me.

Menolly wrote:Potatoes, especially, taste flat without the addition.

Flat is rather what one is going for (in terms of profile, if not taste) when making mashed potatoes.

Tonight's mashed (served with pan-fried creole-seasoned catfish and a cucumber-shallot-tomato-avocado salad) were enhanced with bacon and provolone. Menolly, being on her low-carb WOE, did not partake of the spuds, but Dam-sel and Dam-et enjoyed them. So did I.

Post by **Ananda** » Sat Jul 26, 2014 5:39 pm

I baked two loaves of cinnamon bread the other day using what I assumed was an american recipe. Right from the start, I cut the sugar it wanted almost in half, but it was still more like a dessert than a bread. Does anyone have a recipe that isn't like candy that they can share? I had to end up serving the bread I made as a sweet treat rather than as bread for breakfast or so.

Right now, I am baking homebaked pizzas. I did vegetarian spicy korv, roasted rosemarin and garlic potatos, black olives and sundried tomatos and handmade dough with a bit of olive oil and tomat spread on. Smells nice, but not done for 3 minutes.

Post by **aliantha** » Sun Jul 27, 2014 8:36 pm

We eat dessert for breakfast here in the US, Ananda. Didn't you know?

I'll never forget poor Frosty's face when she ordered plain yogurt for breakfast at Denny's in Santa Fe and they brought her sweetened vanilla yogurt instead. As far as they were concerned, vanilla yogurt *is* plain.

Post by **Vader** » Sun Jul 27, 2014 10:21 pm

Jambalaya with chicken, spicy sausage and prawns.

Post by **aliantha** » Mon Jul 28, 2014 2:20 am

OMG, that looks good!

Post by **lorin** » Mon Jul 28, 2014 2:59 am

Ananda wrote:I baked two loaves of cinnamon bread the other day using what I assumed was an american recipe. Right from the start, I cut the sugar it wanted almost in half, but it was still more like a dessert than a bread. Does anyone have a recipe that isn't like candy that they can share? I had to end up serving the bread I made as a sweet treat rather than as bread for breakfast or so.

I made this one but used 50 percent whole wheat flour.
Only uses 1/2 cup sugar for 2 loaves

www.thekitchn.com/how-to-make-cinnamonraisin-swi-156018

aliantha wrote:We eat dessert for breakfast here in the US, Ananda. Didn't you know? I'll never forget poor Frosty's face when she ordered plain yogurt for breakfast at Denny's in Santa Fe and they brought her sweetened vanilla yogurt instead. As far as they were concerned, vanilla yogurt *is* plain.

I liked everyone's face when they saw Creators breakfast burrito.

Or u.'s face when he tried chillies releno.

Post by **Ananda** » Mon Aug 04, 2014 12:40 am

lorin wrote:
Ananda wrote:I baked two loaves of cinnamon bread the other day using what I assumed was an american recipe. Right from the start, I cut the sugar it wanted almost in half, but it was still more like a dessert than a bread. Does anyone have a recipe that isn't like candy that they can share? I had to end up serving the bread I made as a sweet treat rather than as bread for breakfast or so.
I made this one but used 50 percent whole wheat flour.
Only uses 1/2 cup sugar for 2 loaves

www.thekitchn.com/how-to-make-cinnamonraisin-swi-156018

Thanks, lorin.

That is 1,1 dl of sugar. I think the recipe I used asked for 2,5 dl and I used about 1,5 dl, so I can remove a little more out of this one and try it. The last one felt like I was making kanelbullar. I make a lot of those each jul (xmas). They are so good!

I will post some pictures of the new bread after I make them.

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HEY! What are you eating RIGHT NOW?!