That is a tragedy.
Some white fleshed fish are delicious; not just the obvious, such as cod, but others, such as monkfish - which is the backbone of much Spanish cuisine - are wonderful as well.
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What is/was for dinner?
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That is a tragedy.
Some white fleshed fish are delicious; not just the obvious, such as cod, but others, such as monkfish - which is the backbone of much Spanish cuisine - are wonderful as well.
Cod in butter, garlic with a squeeze of lemon at the end. Salt and pepper to taste. Simple but delicious.
Organic, free range sautéed eggs; smile, healthy and tasty.
Sounds delicious.
I sometimes prepare white, firm fleshed, fish drizzled with olive oil, minced garlic, salt, black pepper and some pimentón (smoked, sweet Spanish paprika) in the oven; served with roast potatoes, and/or a green salad, or a tomato salad, or steamed spinach, it is easy and tasty.
Sounds delicious.
I sometimes prepare white, firm fleshed, fish drizzled with olive oil, minced garlic, salt, black pepper and some pimentón (smoked, sweet Spanish paprika) in the oven; served with roast potatoes, and/or a green salad, or a tomato salad, or steamed spinach, it is easy and tasty.
Over thirty years ago, my mother brought me back a solid, beautifully made, metal garlic press from northern Italy, where she was on holidays.
That was one of two gifts she brought back to me; the other was a beautiful hand carved wooden chess set.
Anyway, I still have it, - the garlic press, and still use it, and it still works perfectly.
mmm, sounds good. haha, I mean I love fish in any form even stick.
Ugh, let Scepticalscribe answer.
It was a gift from his mother. He likely has strong emotions about it.
It was a gift from his mother. He likely has strong emotions about it.
I still have it; however, - to be quite candid, the garlic press has had much more use than has the chess set; and thirty years ago, I had thought it might be the other way around.
Actually, before my mother headed off to northern Italy (it took in Venice, Florence, Sienna, Urbino, and a number of other stunning cities) for that holiday (which she really loved), I had requested a chess set - a good Italian one. The garlic press was a surprise, but is much loved and well used, works superbly, and still looks amazing.
One of the things I love about some cultures with amazing cuisines, such as France, Italy, and Japan, is how they do (make, craft, design) ordinary tools (knives, coffee pots, a garlic press for example) so extraordinary well.
These things work (the way Apple computers used to), work well, and are often beautifully designed in that flawless fusion of form and function that marks out examples of exceptional design.
Ingredient shortages are becoming a thing.
Made the dough from scratch in our bread maker as a proof of concept. 24 hour ferment.
Placed the pizza stone in the oven as high as it would go for an hour, and then the pizza cooked in 6 minutes.
Store was stripped of just about everything so it is topped with pre shredded mozzarella, and sauce from the jar
. In normal times it would have had some better toppings but alas.
At least I still had some smuggled in greek sausage to shave paper thin, and some fresh basil from the yard to add.
Was tasty none the less.
Made the dough from scratch in our bread maker as a proof of concept. 24 hour ferment.
Placed the pizza stone in the oven as high as it would go for an hour, and then the pizza cooked in 6 minutes.
Store was stripped of just about everything so it is topped with pre shredded mozzarella, and sauce from the jar
. In normal times it would have had some better toppings but alas. At least I still had some smuggled in greek sausage to shave paper thin, and some fresh basil from the yard to add.
Was tasty none the less.
Looks great! I was able to secure 20 lb of full fat mozarella in long blocks as well as 2 50 lb sacks of flour meant for B2B from KA. Granted it was ordered through business channels. Got smaller bags of 100% whole wheat, too.
While it's a bit "youthful," I suppose, a simple cheese pizza seems to hit the spot when your minds racing wild for hours each day with uncertainty.
Edit: Greek sausage or salami? If salami, is it made from veal, beef or horse? Haven't been but there's a deli in Athens in one of the split level shops that has a variety of cured meats including but not limited to legal horse based salami.
While it's a bit "youthful," I suppose, a simple cheese pizza seems to hit the spot when your minds racing wild for hours each day with uncertainty.
Edit: Greek sausage or salami? If salami, is it made from veal, beef or horse? Haven't been but there's a deli in Athens in one of the split level shops that has a variety of cured meats including but not limited to legal horse based salami.
You mean like a garlic press? Or an actual mincer like this, (which I just discovered)? I've always just used a knife for mincing and chopping garlic, (comes from years in commercial kitchens), and have always found the presses to be nothing more than a paste maker. One thing I do use, usually when making asian marinades and sauces, is my microplane. It's great for garlic and ginger.
Ordered in some veggie food and juice. The food is almost gone (and it arrived this morning).
Note to self, do not eat two raw chocolate mousse cups in one sitting again (Not too sweet, but whoops).
When this is all over and I am settled in the new job and financial responsibilities, I may order from these folks one a month. It was nice not to have to prep food (though that has been satisfying).
Note to self, do not eat two raw chocolate mousse cups in one sitting again (Not too sweet, but whoops).
When this is all over and I am settled in the new job and financial responsibilities, I may order from these folks one a month. It was nice not to have to prep food (though that has been satisfying).
Got that, but more like a press. The good ones don't smash the garlic much. Mincing garlic by hand is great if you can do it well. There is some research stating that mashed garlic that's left to briefly oxidize activates more of the internal good stuff than mincing by hand does as there's less surface area.
Best kitchen gadget I bought was a commercial potato cutter with varying cutting plates used for size and shape. Stainless steel construction all around. Heavy, very heavy, but it makes cutting up fries or other vegetables a breeze. Was just over $250, I think. I usually opt for commercial equipment for home use.
Sautéed finely chopped courgette (zucchini), carrot, onion, and four, fat cloves of garlic in olive oil; dissolved a few chopped anchovies, and added some dried chilli pepper - an Italian blend - to the mix.
Then, added some Italian fettuccine (I didn't have spaghetti) straight into the pan, along with seasoned (sea salt, freshly ground black pepper, a little organic brown sugar), cherry tomatoes and a half a cup of frozen peas and covered the lot with boiling water.
Let that bubble and boil until the pasta is cooked.
Once the pasta is done, it is ready, and the pasta water will have reduced to make the basis for a nice, starchy, sauce.
Then, added some Italian fettuccine (I didn't have spaghetti) straight into the pan, along with seasoned (sea salt, freshly ground black pepper, a little organic brown sugar), cherry tomatoes and a half a cup of frozen peas and covered the lot with boiling water.
Let that bubble and boil until the pasta is cooked.
Once the pasta is done, it is ready, and the pasta water will have reduced to make the basis for a nice, starchy, sauce.
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More home cooking these days
Dinner time Japanese white rice, (cooked in Japanese rice cooker), Wagyu short rib Beef slices (pan seared),Garbanzo beans (made from scratch. Soaked overnight in water, then rinsed thoroughly before being cooked for 12 hours on low heat) added salt,lemon,olive oil and cumin once finished, and tomatoes (with olive oil,lemon and salt)
Dinner time
Japanese white rice, (cooked in Japanese rice cooker), Wagyu short rib Beef slices (pan seared),Garbanzo beans (made from scratch. Soaked overnight in water, then rinsed thoroughly before being cooked for 12 hours on low heat) added salt,lemon,olive oil and cumin once finished, and tomatoes (with olive oil,lemon and salt)
I have one which cost me almost $300
I use that one for cooking beef and chicken often but not for cooking beans. Usually the beans I cook in a slow cooker over night or on low heat. I will share a picture of the pressure cooker when I can.
Supper tonight was curried lentils over fini linguine. Lightly cooked kale and carrot medallions dressed w/ olive oil and lemon juice on the side.
I have resorted to skillet flatbreads now and then, the recipe could hardly be simpler - just flour, salt, water, baking powder, oil... and a cast iron skillet, used on stovetop. Can do a lot of things with them as with any flatbread, i.e. add stuff to the mix, use as sandwich material, put toppings on them, etc.
www.kingarthurflour.com
I have resorted to skillet flatbreads now and then, the recipe could hardly be simpler - just flour, salt, water, baking powder, oil... and a cast iron skillet, used on stovetop. Can do a lot of things with them as with any flatbread, i.e. add stuff to the mix, use as sandwich material, put toppings on them, etc.
Skillet Flatbreads
Add and change ingredients to your taste, and you'll have an endless array of tasty flatbreads to accompany any meal. Try this easy flatbreads recipe from King Arthur Baking.
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Electric? I bought a stainless steel one for around $100 years ago. Works just fine. Dry beans are picked and sorted, rinsed, 1 hour soak or less, in they go, out they come in about an hour plump and tender. Usually throw in some whole coriander seed, half an onion, some avocado or similar oil, black pepper, salt, etc. Can't be bothered to spend 5-8 hours simmering beans.I have one which cost me almost $300
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Farls!
German or Swiss I believe. Stainless. Not a fan of the electric ones. I only use the crockpot Cooker for cooking Garbanzo beans. The only other electric ones I have is the rice cooker and water boiler.
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