Yes, I have used honey, (on the recommendation of an award-winning French chef) at times and it works very well.
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What is/was for dinner?
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Yes, I have used honey, (on the recommendation of an award-winning French chef) at times and it works very well.
Just made tamale pie last night, from my grandmother's 1950s cookbook. I used olive oil instead of butter. Every recipe back then called for butter. lol
But it turned out really well. It's kind of like beanless chili topped with polenta.
But it turned out really well. It's kind of like beanless chili topped with polenta.
That's a favourite around our house. Hard to go wrong with seasoned ground beef, corn, onions and olives covered with polenta. I usually top it with some cheddar, too. But the only butter goes in the cornmeal mixture. Never skimp on butter!
Thank you for the explanation of what "tamale pie" actually was (or is) as I had never heard of it.
While I am a fan of olive oil, I cannot but agree (completely, wholeheartedly) with anyone who writes "Never skimp on butter!"
I have a generous hand with butter, myself, and candidly, it makes an enormous difference to a great many dishes.
This is essentially the recipe I use, (mine's from an old midcentury cookbook). I used sliced olives, rather than chopped, though. And no sugar. https://www.recipelion.com/Casserole-Recipes/Classic-Tamale-Pie
Love tamale pie... but... not tonight! A slow-building set of thunderstorms and some cooling breezes that eventually accompanied them have passed through and now left us with plenty of daylight left to heat the place up again, nearly calm winds and all the trees and meadows thoroughly drenched. If the temperature drops tonight it will be one of those nights that as they say you can cut the fog along the creeks with a knife and set it on a plate on the counter and have it for breakfast tomorrow as if it were leftover grits.
So meanwhile it's just hot and wet outside. And supper's a simple and refreshing salad of just slightly warm chickpeas with a simple oil and vinegar dressing, red onion, a little feta cheese, all over thinly sliced and very cold iceberg lettuce! Seemed perfect.
Left a little room for pretzels and/or popcorn later while watching the first Democratic Party primary debates. I'll bring my own food fight just in case they all decide to be civil with each other for some unfathomable reason.
So meanwhile it's just hot and wet outside. And supper's a simple and refreshing salad of just slightly warm chickpeas with a simple oil and vinegar dressing, red onion, a little feta cheese, all over thinly sliced and very cold iceberg lettuce! Seemed perfect.
Left a little room for pretzels and/or popcorn later while watching the first Democratic Party primary debates. I'll bring my own food fight just in case they all decide to be civil with each other for some unfathomable reason.
Cold summer soup of some kind. I love the contrast before windy, cold rain and warm within 24 hours.
My sinuses. The expletives my brain can conjure up...
[doublepost=1561594896][/doublepost]Oh, speaking of, @yaxomoxay, have you ever tried air poppers?
My sinuses. The expletives my brain can conjure up...
Oh, yes, that is tonight isn't it? Democrat policies don't interest me much but I think I'll watch it in the home office. Must admit the idea of munching on pretzels caused my ears to perk up. Popcorn has more or less the same effect on @yaxomoxay.Left a little room for pretzels and/or popcorn later while watching the first Democratic Party primary debates. I'll bring my own food fight just in case they all decide to be civil with each other for some unfathomable reason.
[doublepost=1561594896][/doublepost]Oh, speaking of, @yaxomoxay, have you ever tried air poppers?
Got one, and I also got a microwaveable popper. They are a good trade off since I am trying to behave.
Microwave? I don't know what that is. The air popper is nice. I find if you mix a finely ground seasoning while it's still piping hot it sticks. Otherwise it's nice to enjoy the flavor of the corn or the heritage popcorn if you're into that, too.
You could drizzle some warm olive oil on it, too.
Try Olbas Oil, plenty of water, plenty of tea, inhaling steaming water with salt; essential oil of lavender dabbed on your temples; these all soothe - and alleviate - sinus issues.
Don't know what a microwave is either; we don't use them here.
While the picture looks stunning, and wonderfully mouth-watering, what on earth is a Tri Tip?
How’d you know?
We moved here 7½ and were shocked to find that Tri Tip was rare here. It’s more common now but goes for $8-9/lb, maybe $7 on sale.
Because Tri-Tip is inherently a California only cut. The story starts with Mexican ranch hands from who knows when and the Santa Maria region upstate being the hometown for tri-tip BBQ.
Thank you.
Actually, I assumed that it is a term - or expression - unique to the US, as I have never come across it before in our part of the world.
Upon earlier investigation, Mr Google informed me that it was a triangular tip of sirloin beef.
Hmm.. brings back some memories.
My dad partnered a shop that did industrial plumbing, heating and cooling. One year a potential customer informed the two partners that for a slightly downsized bid on redoing the refrigeration and air management systems of his establishment, a restaurant, the actual name of tri tip steaks would become (for five years from his bid acceptance date, when quietly mentioned at the back door on Thursdays by a representative of each partner's family) "The Weekly Bonus Steaks". Yah,,,, and I'm sure that never made it into any official paperwork.
I was working at the shop sorting parts back into inventory or scrap after school then, as the guys on the jobs brought their toolboxes in at close of business. I heard about the arrangement in more subtle terms, summarized by the partners to the bookkeeper merely as "well it's a deal we can live with" after the adjusted bid was accepted. Then at home the rest of my time before college, yep, I was for years helping prepare, cut and cook those tri tips in various ways for our family. And I ate them, of course. Both I and the elder daughter of my dad's partner had agreed by time we went off to school we could live happily forever in never seeing another piece of beef, no matter the cut.
The tri tip is fine beef, just... monotonous as regular fare. Same as for farming families here who for meat may mostly see only ground round or pot roasts on the table --from whichever unfortunate young cow whose name made the milkroom chalkboard by February for having kicked a handler one too many times. The farmers may part with the nicer cuts in trade for the butchering work done by a neighbor, or barter it out other ways for local labor.
Yah,,,, and I'm sure that never made it into any official paperwork.I was working at the shop sorting parts back into inventory or scrap after school then, as the guys on the jobs brought their toolboxes in at close of business. I heard about the arrangement in more subtle terms, summarized by the partners to the bookkeeper merely as "well it's a deal we can live with" after the adjusted bid was accepted. Then at home the rest of my time before college, yep, I was for years helping prepare, cut and cook those tri tips in various ways for our family. And I ate them, of course. Both I and the elder daughter of my dad's partner had agreed by time we went off to school we could live happily forever in never seeing another piece of beef, no matter the cut.
The tri tip is fine beef, just... monotonous as regular fare. Same as for farming families here who for meat may mostly see only ground round or pot roasts on the table --from whichever unfortunate young cow whose name made the milkroom chalkboard by February for having kicked a handler one too many times. The farmers may part with the nicer cuts in trade for the butchering work done by a neighbor, or barter it out other ways for local labor.
Some seemingly endless tri tip adventures in my parents' kitchen may have been part of why I rarely eat beef now, I'm not sure. I don't mind a stir fried beef dish with mostly veggies in it, but I don't think to buy cuts of beef at the market. I could be tempted by a steak when very hungry, I guess, but it's not something I order when I'm dining out. I do find myself upvoting some members' contributions in here, so who knows, I'm apparently ambivalent about it for assorted reasons.
Hmm.. brings back some memories.
My dad partnered a shop that did industrial plumbing, heating and cooling. One year a potential customer informed the two partners that for a slightly downsized bid on redoing the refrigeration and air management systems of his establishment, a restaurant, the actual name of tri tip steaks would become (for five years from his bid acceptance date, when quietly mentioned at the back door on Thursdays by a representative of each partner's family) "The Weekly Bonus Steaks".
I was working at the shop sorting parts back into inventory or scrap after school then, as the guys on the jobs brought their toolboxes in at close of business. I heard about the arrangement in more subtle terms, summarized by the partners to the bookkeeper merely as "well it's a deal we can live with" after the adjusted bid was accepted. Then at home the rest of my time before college, yep, I was for years helping prepare, cut and cook those tri tips in various ways for our family. And I ate them, of course. Both I and the elder daughter of my dad's partner had agreed by time we went off to school we could live happily forever in never seeing another piece of beef, no matter the cut.
The tri tip is fine beef, just... monotonous as regular fare. Same as for farming families here who for meat may mostly see only ground round or pot roasts on the table --from whichever unfortunate young cow whose name made the milkroom chalkboard by February for having kicked a handler one too many times. The farmers may part with the nicer cuts in trade for the butchering work done by a neighbor, or barter it out other ways for local labor.
Some seemingly endless tri tip adventures in my parents' kitchen may have been part of why I rarely eat beef now, I'm not sure. I don't mind a stir fried beef dish with mostly veggies in it, but I don't think to buy cuts of beef at the market. I could be tempted by a steak when very hungry, I guess, but it's not something I order when I'm dining out. I do find myself upvoting some members' contributions in here, so who knows, I'm apparently ambivalent about it for assorted reasons.
For me, steak is a rare (all puns intended) treat; occasionally, - perhaps once every two months - I will treat myself to a small fillet mignon, cooked rare, (medium rare occasionally) served with roast potatoes, a green salad, and a good French or Italian red wine.
That means that I will also occasionally order fillet mignon if I am dining out, (precisely because I have it so seldom, or so rarely) and if I know the restaurant has a good reputation for steak.
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Pad gra prow for lunch. Trimmed a new flushing of basil leaves from our plants and had excess even after dehydrating, freezing and making pesto. Delicious. With fresh chilies from the garden. I then glopped on several spoonfuls of sambal sauce to liven it up even more AKA cause my blood pressure to rise.
I'm thinking about poached eggs too but with some fresh spinach I came by earlier today and will steam as the eggs poach. Think it will be a fashionably late meal though, since it still seems too hot to want to prepare the dish quite yet... even with a breeze coming through the place now in early evening.
Love fresh basil. Mine is just coming on now... we had such a late start to spring and no one dared set anything out for fear of late frosts, even though as it turned out we didn't have any bad ones, just low 30s for what seemed like forever. I only put a few basil in pots and have them on the deck. I did plant more outside for later, they're laggard enough that they're not likely to bolt to seed right now, but I'll have to watch them like a hawk in July.
Of course now in this mini heat wave, every gardener not making pesto is probably trading recipes involving peas or spinach, the latter of which apparently threatens locally to bolt over this weekend. So I lucked out when someone dropped off that spinach today. I hadn't even planted any, having feared it would bolt. I'm glad someone else ignored that potential problem and is having to doorstep part of a bumper crop.
I'm thinking to plant out some of the low-bolting type of spinach in late August into September, did you ever grow it? I like to blanch and freeze spinach in snack-sized bags for use in egg breakfasts over winter.
No. It's cheaper to buy organic 5 lb bags from Costco.
The basil plants I have are around 4, maybe 5 years old now. Unique weather and region, alongside protecting them in the winter, allows them to survive. Though this means I have a lot of seed on hand I never planted. Though I think they're good for almost forever.
Wow. Basil here is definitely an annual... full stop.... a goner at the first killing frost.
That caught my eye the other night and sounded great even in a heat wave I must say. Thinking of having some of that next time at market, fetching home a cauliflower to go along with it and some of those tender, skinny green beans.
That caught my eye the other night and sounded great even in a heat wave I must say. Thinking of having some of that next time at market, fetching home a cauliflower to go along with it and some of those tender, skinny green beans.
Made my mouth water.Dinner tonight was a pot of chicken and dumplings. So easy to make and so thoroughly good and filling. A Southern staple of our family when my wheat sensitive wife is out of town.
I hate to admit it, but one of the dishes that mom almost exclusively made for a grieving family when a loved one had passed away, so while I don’t want to say I eagerly anticipated the Grim Reaper’s beckoning call, we definitely ate well when he came a callin’.