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Author Topic: So what did we all EAT today? + recipes.  (Read 7748 times)
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JK
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« Reply #25 on: August 11, 2016, 10:52:21 AM »

Yessss!!!!! This evening I excelled myself with baked spuds, leeks and blue cheese sauce in vast quantities!!!!!

For those who don't know what blue cheese sauce looks like, here it is:

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« Reply #26 on: August 20, 2016, 12:23:13 AM »

Do you eat "blue cheese" at breakfast, dinner & supper? There is evidence you like it that you posted in many subforums that food. f.ex. general music. pictures show it's very bad.
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« Reply #27 on: August 20, 2016, 02:42:29 AM »

Do you eat "blue cheese" at breakfast, dinner & supper?

Yes and in the mid morning we take our coffee with a massive chunk of Blue Stilton. Yummy!

« Last Edit: August 20, 2016, 02:43:05 AM by john k » Logged

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« Reply #28 on: August 22, 2016, 06:13:01 AM »

You've got unusual taste in food. usually, people think it's inedible to eat blue cheese due to molds.
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« Reply #29 on: August 22, 2016, 06:32:58 AM »

You've got unusual taste in food. usually, people think it's inedible to eat blue cheese due to molds.

If there's a problem at all with blue cheese, it's flatulence. But that's alright with me.   
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« Reply #30 on: August 22, 2016, 07:42:16 AM »

I'm not interested in aftermath, it's just it's very uncharacteristic for people to taste food with mold, in this case cheese, & like it too much that it's "yummy".
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« Reply #31 on: August 22, 2016, 07:47:22 AM »

You've got unusual taste in food. usually, people think it's inedible to eat blue cheese due to molds.

Personally, I think blue cheese is disgusting, but my wife loves it. 
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« Reply #32 on: August 22, 2016, 09:03:35 AM »

I'm about to go to the store to get some milk and cream for my Mom.
With all this cheese talk will pick up a package of our local Creole Cream Cheese. It's usually mixed with sugar and fruit. Creole cream cheese ice cream is also popular. Or, for a savory change, spread some over slices of ripe tomato and top with pepper.

This cheese is very easy to make - just need skim milk, buttermilk, rennet, and cheesecloth. The curds are used for the cream cheese and the whey can be used for ricotta cheese.
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« Reply #33 on: August 22, 2016, 10:04:42 AM »

I'm not interested in aftermath

I should hope not.
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« Reply #34 on: August 22, 2016, 10:05:26 AM »

I'm about to go to the store to get some milk and cream for my Mom.
With all this cheese talk will pick up a package of our local Creole Cream Cheese. It's usually mixed with sugar and fruit. Creole cream cheese ice cream is also popular. Or, for a savory change, spread some over slices of ripe tomato and top with pepper.

This cheese is very easy to make - just need skim milk, buttermilk, rennet, and cheesecloth. The curds are used for the cream cheese and the whey can be used for ricotta cheese.

Sounds great, Elizabeth. Enjoy!
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« Reply #35 on: September 14, 2016, 09:32:15 AM »

There's been a brouhaha down here concerning a video Disney posted on FB yesterday, supposedly a recipe for "gumbo."
They tried to make it "healthy", using whole wheat flour, etc.
Then they added crushed bay leaves. What? Bay leaves are what you put in, whole, because you have to take them out or you can get quite sick.
Then kale!
Then, the horror, Quinoa!

This abomination was not gumbo. Everyone knows that to make a real gumbo, one must make a roux (pronounced "roo") first. A roux is an equal mixture of flour (white flour, whole wheat flour doesn't work!) and oil/butter. The fat is heated then the flour added gradually, then stirred until the color desired (a medium to dark brown). this can take 10-15 minutes to do. What this video showed was adding some whole wheat flour to other ingredients.
And serving the "gumbo" with quinoa - oh, the horror! Only rice will do!

People down here have been doing videos making fun of this video, and Disney took it off FB.

Here's a video on how "NOT" to make gumbo!

https://www.youtube.com/watch?v=h9cAqYa8Izw
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« Reply #36 on: September 14, 2016, 07:59:29 PM »

Made some delicious french toast the other day.

We're gonna make some french toast kebabs one of these days... bites of french toast layered with stuff like eggs, hash browns... dip the bits in real maple syrup... it's gonna be exciting.
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« Reply #37 on: September 17, 2016, 07:19:56 AM »

Something i make for my  Smokin friends

Vanilla ice cream 2 half gallon(any brand)
Box of oreos crushed
4/8 vanilla pudding cups
Cool whip or equivalent knockoff

Mix all together makes for a great but sugary snack kinda lke dirt pudding but tweaked some
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« Reply #38 on: September 17, 2016, 07:21:43 AM »

Made some delicious french toast the other day.

We're gonna make some french toast kebabs one of these days... bites of french toast layered with stuff like eggs, hash browns... dip the bits in real maple syrup... it's gonna be exciting.

Folks around here would LOVE the french toast kabobs with maple syrup... Theres a Maple festival every year in chardon where my bro lives
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« Reply #39 on: September 20, 2016, 06:24:33 PM »

Happily still warm enough here to keep harvesting jalapenos and tomatoes, both of which I used in some beans for burritos. Also pulled some savory, oregano, lemon thyme, and parsley in there.

Fingers crossed that warm temps linger until the dozen or so tomatoes and maybe two dozen jalapeno and cayenne peppers ripen. Or at least get to the point that, if necessary, I can pick them and let them ripen inside.
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« Reply #40 on: September 23, 2016, 03:26:17 PM »

If I may say what I will (or plan to) eat tomorrow...

I plan to roast diced celeriac, onion, and (honeycrisp) apple with some garlic, adding some diced bacon and garlic in the final minutes, and then toss them in (real) maple syrup.

There's also some sugar dumpling squash on the counter that I need to use this weekend. It's not impossible that I dice that up and add to the aforementioned. Or maybe I'll stuff them with peppers and rice. I'm pretty excited about them, though.
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« Reply #41 on: September 23, 2016, 03:36:04 PM »

Standing in line to get into a comedy festival show eating free sushi and drinking super expensive beer.
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« Reply #42 on: September 23, 2016, 09:10:24 PM »

Leftover macadamia nut + coconut flake pancakes;
Veggie sausage + basil omelette;
& phad thai (delivered).
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« Reply #43 on: September 23, 2016, 10:18:32 PM »

Spanish rice.
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« Reply #44 on: September 25, 2016, 06:01:24 PM »

Pizza made on black pepper focaccia for lunch. & Burger King for dinner
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« Reply #45 on: September 25, 2016, 06:16:05 PM »

There's also some sugar dumpling squash on the counter that I need to use this weekend. It's not impossible that I dice that up and add to the aforementioned. Or maybe I'll stuff them with peppers and rice. I'm pretty excited about them, though.

I hadn't heard of that type of squash before. Read about it and it sounds wonderful, small, and great for stuffing.
Don't recall seeing this at our local farmers market
Will see about getting some seeds.

This thread is fun!
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« Reply #46 on: September 26, 2016, 05:50:02 AM »

There's also some sugar dumpling squash on the counter that I need to use this weekend. It's not impossible that I dice that up and add to the aforementioned. Or maybe I'll stuff them with peppers and rice. I'm pretty excited about them, though.

I hadn't heard of that type of squash before. Read about it and it sounds wonderful, small, and great for stuffing.
Don't recall seeing this at our local farmers market
Will see about getting some seeds.

This thread is fun!
it was delicious. I only heard of it & got through my CSA.

I mixed my two ideas and diced the squash and added it to the other idea: celeriac, Apple, bacon, maple. A little cumin, cinnamon and nutmeg, a little chile diced in there. My oh my...
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« Reply #47 on: September 27, 2016, 04:40:07 PM »

I'll come clean: I'm a beans and rice kind of person. There is glory in a one-pot meal, for one thing, be it casserole, stew, or whatever. But there is something about the flexibility of beans and rice that I just love. Anyone else? (I mean, judging by names, how could NOLA BB Fan not be on board?)

So tonight I'm doing a beans and rice dish with brown rice and kidney beans, plus chicken, onion, garlic, yellow and orange peppers, red and green jalapeno peppers, diced tomatoes, oregano, and savory, plus chicken stock and a spice mix of paprika, cayenne pepper, cumin, coriander, and S&P. I wish I had fresh sweet corn but the season is passed. I might add some frozen corn toward the end.
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« Reply #48 on: September 27, 2016, 04:52:14 PM »

That dish you have planned for tonight sounds heavenly!

Oh yes, beans and rice. Red (kidney) beans, navy beans, large butter beans are my favorites.
Like all other beans, except lima beans.

Louis Armstrong ended his letters with the following:
"Red beans and ricely yours"
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« Reply #49 on: October 06, 2016, 04:42:05 PM »

Squashes, squashes, so many squashes.
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