What is/was for dinner?

[Gutwrench]

If you're going for a mortar and pestle go for a Mexican set. They are bigger and better and cheaper! Try this list, they're available all over! Personally, though, I have always preferred using a food processor for pesto. You get a smoother product and it's a lot easier. My mortar doesn't get a lot of use, except for some spices. A good Cuisinart or Robot Coupe can do a lot!

Thank you, but I’m looking for something much larger. I have a six inch on the counter and use it often. I’m actually looking for one that’s closer to 10 inches or more for pesto and things.

I have two Cuisinart mini preps in the kitchen and use them periodically....one mainly for rubs and the other for dough and making deviled eggs. I definitely can’t justify the price of a Robot Coupe. The mini preps and Vitamix more than meet my needs.

Btw, care to share how you make pesto?
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I can't but help and wonder what you're doing wrong. Big mortar and pestles are easy to find in any Thai store. Doesn't really matter, you'll end up paying anywhere from $50-120 for a decent big one. Williams and Sonoma used to carry big ones many years ago but stopped when they realized most customers couldn't or didn't want to lug around 20 lb worth of stone in their bag or at home.

I need to head into one of their stores soon and pickup up items we need mostly because they're worn or because I managed to break them. Unless I can find the same product elsewhere online so I don't have to step foot into their stores.

I’ve spent more money at Williams-Sonoma than I care to admit.

Long ago I bought some All-Clad pan. The sales person kept hitting on their lifetime warranty. I replied my life is more than half over so why is that a selling point?

I buy a lot from Webstaurant now.

 

[0388631]

Thank you, but I’m looking for something much larger. I have a six inch on the counter and use it often. I’m actually looking for one that’s closer to 10 inches or more for pesto and things.

I have two Cuisinart mini preps in the kitchen and use them periodically....one mainly for rubs and the other for dough and making deviled eggs. I definitely can’t justify the price of a Robot Coupe. The mini preps and Vitamix more than meet my needs.

Btw, care to share how you make pesto?
[doublepost=1550800197][/doublepost]

I’ve spent more money at Williams-Sonoma than I care to admit.

Long ago I bought some All-Clad pan. The sales person kept hitting on their lifetime warranty. I replied my life is more than half over so why is that a selling point?

I buy a lot from Webstaurant now.

Costco/Sam's sometimes runs a sale on a large set of All Clad. It's about $450-500. Just about anything you'll need for life. Though I picked up individual All Clad and similar one by one. Though the one thing I just can't go stainless steel with is a general purpose egg fry pan. We usually go for a decent non-stick and replace it every other year or year depending on its shape. Though we've opted for a ceramic coated pan for the last 10ish years instead. You can usually grab a quality one on sale for around $20 when it's usually $50 or more.

Just keep in mind Williams and Sonoma is the Apple of cookware stores. They slap on a premium on everything.

 

[kazmac]

Overdone chicken. Of course now that we have blueberries, freeze-dried strawberries and almond milk, I want some. Breakfast will be sooooo good.

 

[RootBeerMan]

Thank you, but I’m looking for something much larger. I have a six inch on the counter and use it often. I’m actually looking for one that’s closer to 10 inches or more for pesto and things.

I have two Cuisinart mini preps in the kitchen and use them periodically....one mainly for rubs and the other for dough and making deviled eggs. I definitely can’t justify the price of a Robot Coupe. The mini preps and Vitamix more than meet my needs.

Btw, care to share how you make pesto?

I use the basic Italian recipe.
2 cups fresh basil
2 cloves garlic (or more if you want it garlicky)
1/3 cup pine nuts (I use only Italian. They taste noticeably better than others) I have also used walnuts, on occasion. It's an acceptable substitute and adds a different flavour profile that is nice.
1/2 cup grated hard Italian cheese. Normally I use Pecorino Romano, but I also use Parmigiano Reggiano, at times. I have, when I have been lucky enough to find it, used Pecorino Sardo from Sardinia (via Epicurious' suggestion). It's a really good change and brings a good flavour to it.
1/2 cup or more of good Italian extra virgin olive oil. I like the Sicilian oil I've been getting, but whatever you get will work.
Salt and pepper to taste.
Just add the main ingredients to your food processor and mix it (or grind them to a paste in your mortar) then drizzle in your oil slowly to finish the pesto. It's really not hard. And it's a very flexible recipe. I've had, and made, many variations on the basic recipe. Slightly different ingredients can make some really nice changes.

If you ever do want a Robot Coupe check out your local restaurant supple place. They sometimes have returned models from closed restaurants at great prices.

 

[hawkeye_a]

Pizza!

 

[Scepticalscribe]

Sushi beckons this evening.

 

[LizKat]

I've been cleaning house and sorting stuff back where it belongs all day so I'm not about to spend a whole lot more time on my feet doing some kind of gourmet supper prep, not even a stir fry...

Think it's going to be a quick salad of mixed greens with whatever (red onion, feta, some olives) atop it, plus a little Mediterranean-herbed oil and vinegar dressing... and then take a hefty Toufayan whole wheat pita, cut in half crosswise, toast it a little, tuck in a bit of Havarti cheese and some halved grape tomatoes, run that into the microwave for 15 seconds to melt that semi-soft Havarti without toughening the bread, et voila, cheese and tomato sandwich to go with the salad.

 

[RootBeerMan]

I've been cleaning house and sorting stuff back where it belongs all day so I'm not about to spend a whole lot more time on my feet doing some kind of gourmet supper prep, not even a stir fry...

Think it's going to be a quick salad of mixed greens with whatever (red onion, feta, some olives) atop it, plus a little Mediterranean-herbed oil and vinegar dressing... and then take a hefty Toufayan whole wheat pita, cut in half crosswise, toast it a little, tuck in a bit of Havarti cheese and some halved grape tomatoes, run that into the microwave for 15 seconds to melt that semi-soft Havarti without toughening the bread, et voila, cheese and tomato sandwich to go with the salad.

Sounds good! If you have any tuna in oil that would go well as a salad topping, too!

For me, tonight. Grilled ahi tuna steaks and medium grain rice. Simple and effective!

 

[LizKat]

Though the one thing I just can't go stainless steel with is a general purpose egg fry pan. We usually go for a decent non-stick and replace it every other year or year depending on its shape

I do that too for eggs, otherwise I too prefer stainless steel pans with a quick heating core although I've not talked any bro into gifting me All Clad yet lol and I'm too cheap to go there.

For poaching eggs, I use rather small ones, organic, from cage free local chickens, usually, and always now do them in a nonstick fry pan. I don't bother with any shapers or rings or whatever. Put just a trace of olive oil in there, get the heat up just a bit, crack the eggs in there as if to fry, let get started for a minute or so, pour in some boiling water, put on a handful of fresh baby spinach and pop the lid on the pan, reduce heat and steam away until done as desired... it's an occasional go to supper for me, eggs then put over toasted,buttered and cubed whole grain bread, hot milk poured over all and then a little salt and pepper... perfect for me on a night when cooking seems not the thing but I want something nutritious, warm and filling, and if I haven't had eggs for awhile.

I guess if I were serving poached eggs to guests I might fish out my purpose-made multiple egg poaching pan with inset rack and the egg containers. The closer I get to doing a Marie Kondo number on my kitchen, though, the closer that old poaching pan setup gets to the back door.

 

[Scepticalscribe]

I've been cleaning house and sorting stuff back where it belongs all day so I'm not about to spend a whole lot more time on my feet doing some kind of gourmet supper prep, not even a stir fry...

Think it's going to be a quick salad of mixed greens with whatever (red onion, feta, some olives) atop it, plus a little Mediterranean-herbed oil and vinegar dressing... and then take a hefty Toufayan whole wheat pita, cut in half crosswise, toast it a little, tuck in a bit of Havarti cheese and some halved grape tomatoes, run that into the microwave for 15 seconds to melt that semi-soft Havarti without toughening the bread, et voila, cheese and tomato sandwich to go with the salad.

Sounds delicious.

For myself, sushi graced my table again this evening.

 

[LizKat]

Sounds delicious.

For myself, sushi graced my table again this evening.

I have to say I miss either NYC or summertime when it comes to sushi. There's a pretty good place less than 20 miles from here --and we're in striking distance of the city fish markets for a retailer to go get and bring back what to work with for great sushi-- but it's not a winter driving joy for me. In the city of course one could pick up the phone or stroll a few blocks for decent sushi. Well I figure that makes it more of a treat when I do indulge in those 40 mile round trips for it in better weather. Hope yours was delicious meanwhile.

I just went completely overboard and asked a friend to get some salami for me for sandwiches at lunch tomorrow. I try to stay away from that stuff but once in awhile the craving gets to me. I guess a little salami and cheese on rye with mustard is maybe not as bad as being back in the city and stepping into a deli for one of those humongous pastrami or chopped liver sandwiches where one whole sandwich is enough for four meals.

 

[Scepticalscribe]

I have to say I miss either NYC or summertime when it comes to sushi. There's a pretty good place less than 20 miles from here --and we're in striking distance of the city fish markets for a retailer to go get and bring back what to work with for great sushi-- but it's not a winter driving joy for me. In the city of course one could pick up the phone or stroll a few blocks for decent sushi. Well I figure that makes it more of a treat when I do indulge in those 40 mile round trips for it in better weather. Hope yours was delicious meanwhile.

I just went completely overboard and asked a friend to get some salami for me for sandwiches at lunch tomorrow. I try to stay away from that stuff but once in awhile the craving gets to me. I guess a little salami and cheese on rye with mustard is maybe not as bad as being back in the city and stepping into a deli for one of those humongous pastrami or chopped liver sandwiches where one whole sandwich is enough for four meals.

I empathise and sympathise; as it happened, I did some salami shopping yesterday, and bought two small selections from extremely good artisan producers, one stocked by an excellent deli and the other by my cheesemonger.

Sometimes, - when that craving strikes - the only thing to do is to succumb to it.

 

[Gutwrench]

I've not talked any bro into gifting me All Clad yet lol and I'm too cheap to go there.

Oh yeah yeah sister. Maybe a trade for a quilt?
[doublepost=1550971334][/doublepost]

I use the basic Italian recipe.
2 cups fresh basil
2 cloves garlic (or more if you want it garlicky)
1/3 cup pine nuts (I use only Italian. They taste noticeably better than others) I have also used walnuts, on occasion. It's an acceptable substitute and adds a different flavour profile that is nice.
1/2 cup grated hard Italian cheese. Normally I use Pecorino Romano, but I also use Parmigiano Reggiano, at times. I have, when I have been lucky enough to find it, used Pecorino Sardo from Sardinia (via Epicurious' suggestion). It's a really good change and brings a good flavour to it.
1/2 cup or more of good Italian extra virgin olive oil. I like the Sicilian oil I've been getting, but whatever you get will work.
Salt and pepper to taste.
Just add the main ingredients to your food processor and mix it (or grind them to a paste in your mortar) then drizzle in your oil slowly to finish the pesto. It's really not hard. And it's a very flexible recipe. I've had, and made, many variations on the basic recipe. Slightly different ingredients can make some really nice changes.

If you ever do want a Robot Coupe check out your local restaurant supple place. They sometimes have returned models from closed restaurants at great prices.

Gosh, sorry for the late thank you. It’s no excuse but I’ve been scatterbrained lately.
[doublepost=1550971583][/doublepost]Well, here they are.

I really didn’t taste much of a difference. Perhaps I didn’t add enough ink? Maybe they tasted more earthy but it might have been my imagination. I don’t know. As a side note, I’m really enjoying making noodles.

 

[LizKat]

Oh yeah yeah sister. Maybe a trade for a quilt?

I was smart and did that in exchange for their sweat "equity" in renovation of my house.

Cuttlefish ink is beyond my ken. I stick dominoes of tofu in variously seasoned marinades sometimes before searing it and adding to a stir fry. Wondering what else would go with the ink.

 

[Gutwrench]

Wondering what else would go with the ink.

Calligraphy?

 

[0388631]

I do that too for eggs, otherwise I too prefer stainless steel pans with a quick heating core although I've not talked any bro into gifting me All Clad yet lol and I'm too cheap to go there.

For poaching eggs, I use rather small ones, organic, from cage free local chickens, usually, and always now do them in a nonstick fry pan. I don't bother with any shapers or rings or whatever. Put just a trace of olive oil in there, get the heat up just a bit, crack the eggs in there as if to fry, let get started for a minute or so, pour in some boiling water, put on a handful of fresh baby spinach and pop the lid on the pan, reduce heat and steam away until done as desired... it's an occasional go to supper for me, eggs then put over toasted,buttered and cubed whole grain bread, hot milk poured over all and then a little salt and pepper... perfect for me on a night when cooking seems not the thing but I want something nutritious, warm and filling, and if I haven't had eggs for awhile.

I guess if I were serving poached eggs to guests I might fish out my purpose-made multiple egg poaching pan with inset rack and the egg containers. The closer I get to doing a Marie Kondo number on my kitchen, though, the closer that old poaching pan setup gets to the back door.

We have a 14" deep skillet, ceramic, that does poached eggs in the manner you described very well. The ability to season the water adds to the depth over a large pot.
[doublepost=1550975932][/doublepost]

Calligraphy?

Maori body art? Ancient sacrifice?

 

[LizKat]

Calligraphy?

Maybe just dehydrate the tofu diamonds a little to be able to decorate as if mahjongg tiles, then see if the ink holds when I pop them into chicken broth later, atop some baby bok choy leaves and scallions. Nothing to lose except weird looking broth after a couple minutes.. Hunger overcomes a lot when I'm experimenting in the kitchen. It's not often the raccoons in the far outback get to try the rejects.

 

[mobilehaathi]

Peanut noodles with broccoli and tofu.

 

[Scepticalscribe]

I do that too for eggs, otherwise I too prefer stainless steel pans with a quick heating core although I've not talked any bro into gifting me All Clad yet lol and I'm too cheap to go there.

For poaching eggs, I use rather small ones, organic, from cage free local chickens, usually, and always now do them in a nonstick fry pan. I don't bother with any shapers or rings or whatever. Put just a trace of olive oil in there, get the heat up just a bit, crack the eggs in there as if to fry, let get started for a minute or so, pour in some boiling water, put on a handful of fresh baby spinach and pop the lid on the pan, reduce heat and steam away until done as desired... it's an occasional go to supper for me, eggs then put over toasted,buttered and cubed whole grain bread, hot milk poured over all and then a little salt and pepper... perfect for me on a night when cooking seems not the thing but I want something nutritious, warm and filling, and if I haven't had eggs for awhile.

I guess if I were serving poached eggs to guests I might fish out my purpose-made multiple egg poaching pan with inset rack and the egg containers. The closer I get to doing a Marie Kondo number on my kitchen, though, the closer that old poaching pan setup gets to the back door.

We have a 14" deep skillet, ceramic, that does poached eggs in the manner you described very well. The ability to season the water adds to the depth over a large pot.
[doublepost=1550975932][/doublepost]
Maori body art? Ancient sacrifice?

I have been reading these posts with interest, as I would like to know how to prepare poached eggs without having to have recourse to the poaching pan (although that is not the worst culinary problem facing me).

 

[Gutwrench]

I have been reading these posts with interest, as I would like to know how to prepare poached eggs without having to have recourse to the poaching pan (although that is not the worst culinary problem facing me).

Have you considered an Egg Central? It makes perfect hard/medium/soft boiled and poached eggs. I thought they were gimmicky, but I wouldn’t be without it. Add the eggs, fill the beaker to the appropriate line with water, turn it on, and go about your routine (make toast, etc). In a few minutes they’re done. Shells peel in two pieces and the yolk is perfect! It doesn’t get simpler and the results are excellent.

 

[Scepticalscribe]

Have you considered an Egg Central? It makes perfect hard/medium/soft boiled and poached eggs. I thought they were gimmicky, but I wouldn’t be without it. Add the eggs, fill the beaker to the appropriate line with water, turn it on, and go about your routine (make toast, etc). In a few minutes they’re done. Shells peel in two pieces and the yolk is perfect! It doesn’t get simpler and the results are excellent.

View attachment 823362

I had never even heard of this, but thank you - I must investigate this further.

As a result of the farmers' market, I am able to buy superb eggs, but it is nice to be able to do proper justice to them.

 

[Gutwrench]

I had never even heard of this, but thank you - I must investigate this further.

As a result of the farmers' market, I am able to buy superb eggs, but it is nice to be able to do proper justice to them.

Haha. I hear you. The poached eggs aren’t as visually aesthetic from a traditional poaching pan but once plopped on toast with butter, salt, and pepper then cut...who cares? Yum!

 

[Scepticalscribe]

Haha. I hear you. The poached eggs aren’t as visually aesthetic from a traditional poaching pan but once plopped on toast with butter, salt, and pepper then cut...who cares? Yum!

Agreed:

I love boiled eggs, fried egg, omelettes, scrambled eggs, but have yet to fully master the arcane art of poaching (and I adore poached eggs). And served with toast, butter, salt and pepper, agree absolutely that the result cannot be other than delicious.

 

[RootBeerMan]

Haha. I hear you. The poached eggs aren’t as visually aesthetic from a traditional poaching pan but once plopped on toast with butter, salt, and pepper then cut...who cares? Yum!

I have a different brand of egg cooker and use it primarily for hard or soft boiled eggs. It does soft boiled perfectly. The few times I've made "poached" eggs in it I have been thoroughly disappointed. They just don't have the same texture as a traditional poached egg, (which isn't terribly hard to make. Just a bit time consuming). But, when I have a craving for a soft boiled egg with toast points....oh, yeah! Or need a soft boiled egg for ramen!

 

[Scepticalscribe]

Poached eggs it was; they worked out well. Granted, aesthetically, they might have been a bit more pleasing on the eye, but they were very tasty.