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Post by ElegaicRequiem on Aug 14, 2014 17:29:24 GMT -5
I saw that muffaletta of shame again, so I had to post some food that will keep you alive instead of slowly murder you. I felt the picture attacking my cardiovascular system. Boom. Edit: Why is it so freaking hard to insert a pic now?
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Post by Trooper One-Nine-Seven-Four on Aug 14, 2014 17:39:28 GMT -5
Describe the dish, its ingredients, and the preparation please? And yeah, I shall never experience the joys of the meaty Muffaletta again. <---That just sounds wrong...
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Post by ElegaicRequiem on Aug 14, 2014 18:14:26 GMT -5
When I have to make my own food, I go healthy and simple. It is:
The smallest salmon I could find in Costco (still the length of my forearm) brushed with a rosemary olive oil that appeared in the mail today and topped with thin slices of red onion. It was wrapped in foil and placed on the grill for roughly 15 minutes. I don't time things on the grill; I sense when they are done. The foil ensures next to no cleanup, and I am all about less work. It also protects the fish, but whatever.
Corn. I break the cobs in half so that they fit in the steamer, then steam for 12 minutes and slice off the cob. I toss in a bit of Old Bay for flavor.
I put some big portabellas with some muenster cheese and red onion inside onto the top rack of the grill with the salmon for about five or seven minutes. More on that later.
I envelope steamed some asparagus with some nutmeg and garlic. I chopped that in half and stacked it on the mushrooms. Stuffing them seemed like too much work. I then drizzled a bit more of that rosemary olive oil onto the mushrooms, prepared my plate, poured a glass of wine, and consumed it until I was done. That one plate was enough. I considered having the second mushroom, but I was full, and not eating it now means I have something prepared already that I can eat later.
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Post by Trooper One-Nine-Seven-Four on Aug 14, 2014 18:25:00 GMT -5
I approve of this dish, except for the portabella mushroom part. I may borrow this recipe, and substitute button mushrooms in a mix of red wine and beef stock for the portabella.
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Post by ElegaicRequiem on Aug 14, 2014 18:26:34 GMT -5
Dat olive oil on dat shroom... you be missin' out.
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Post by Trooper One-Nine-Seven-Four on Aug 14, 2014 18:58:48 GMT -5
Unfortunately, I think that Portabella might make me hork. This would result in its preparation and consumption being a wasted effort...
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Post by ElegaicRequiem on Aug 14, 2014 20:27:25 GMT -5
Well then be glad you don't live here. With the exception of Asian markets and amazingly overpriced shiitake mushrooms in Giant, portabella of one size or the other is all we get.
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Post by Trooper One-Nine-Seven-Four on Aug 15, 2014 6:55:21 GMT -5
Yet another reason why Maryland is a state o' fail, then?
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Post by ElegaicRequiem on Aug 15, 2014 7:27:43 GMT -5
I'm pretty sure that not being able to get a variety of mushrooms in one city without going to an ethnic market has no bearing on how and why MD is a state o' fail.
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Post by Trooper One-Nine-Seven-Four on Aug 18, 2014 9:15:26 GMT -5
Maybe it's just a side effect of MD being a state o' fail?
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Post by Trooper One-Nine-Seven-Four on Aug 18, 2014 18:57:55 GMT -5
So I had another go at the coconut-lentil curry. I buffed it was more curry powder (both Madras and Red), whole cardamom pods, long thin green chiles, garlic, and raisins. I also put the spices in while the onion, garlic, and chiles were sauteing. While tasty, it still didn't have enough heat, so I may be trying habaneros in the next evolution.
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Post by Trooper One-Nine-Seven-Four on Aug 29, 2014 16:25:31 GMT -5
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Post by Trooper One-Nine-Seven-Four on Sept 25, 2014 17:06:40 GMT -5
Ruh-roh! Ohhhhh myyyyyy.... But... GRORY!!! Mushroom Risotto (adapted from Chef Ramsay's Wild Mushroom Risotto recipe, subbing Sh!take, Oyster, and regular mushrooms for the wild mushroom blend, and "Crema Mexicana" for Creme Fraiche/Mascarpone because I couldn't find it at the Giant) and seared scallops. Omnom. Omnomnomnom-nom-nom-nom.
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Post by Trooper One-Nine-Seven-Four on Sept 26, 2014 15:25:09 GMT -5
Oh wow... I made the Mushroom Risotto again, but modified it by adding smoked paprika and used Sake in place of Pinot Grigio (because I was out of Pinot Grigio), and it is GORRAM TASTY!!! ElegaicRequiem
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Post by cheminhaler on Sept 26, 2014 15:32:58 GMT -5
Did it taste of Sake? Cooking with alcohol sound interesting. I've had pork cooked with beer and lamb cooked with wine.
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Post by Trooper One-Nine-Seven-Four on Sept 26, 2014 15:48:36 GMT -5
It tasted of everything that was put into the pan... The Risotto recipe in Chef Ramsay's cookbook says that after initially roasting the rice in the pan the next step is to cook it with white wine and then start adding veggie stock, letting everything absorb into the rice between each portion of liquid being added to the rice.
Omnom.
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Post by Trooper One-Nine-Seven-Four on Sept 30, 2014 15:45:24 GMT -5
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Post by ElegaicRequiem on Sept 30, 2014 21:26:25 GMT -5
Tonight, I made a pumpkin and squash curry out of pumpkin, butternut squash, habeneros, cayenne, crushed pepper, sriracha, spice paste, and potatoes. It was good, and not nearly as spicy as it sounds. It was actually just a little disappointing in the spicy department. That's why I kept adding more spicy things.
Edit: I don't take notes. Ask all my college friends. Or at least the ones who would remember such unimportant trivia.
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Post by Rolling Thunder on Oct 5, 2014 7:07:26 GMT -5
Hmm. I want Soljanka.
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Post by Trooper One-Nine-Seven-Four on Oct 5, 2014 14:46:48 GMT -5
You should make some, document the process, and then share the results here...
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Post by Trooper One-Nine-Seven-Four on Oct 5, 2014 16:48:57 GMT -5
In other news, this just happened: Shrimp Risotto. Same base recipe as the Mushroom Risotto, but dispense with the mushrooms and replace them with 1/3 pound of sauteed shrimp; also add cayenne pepper to the spice blend.
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Post by Trooper One-Nine-Seven-Four on Jan 21, 2015 18:36:01 GMT -5
Thanks! The first one consisted of a mix of Shiitake and button mushrooms sauteed in sesame oil with some minced garlic and salt and pepper topped with scallops (also seasoned with salt and pepper) that had been seared in olive oil and seared broccolini (also in olive oil) which was then drizzled with my homemade mustard-garlic-rosemary vinaigrette. The second one consisted of button mushrooms sauteed in sesame oil with minced garlic and shallot with salt, black and cayenne peppers, cumin, ground corriander, and smoked paprika topped with seared scallops (as above), and then topped with freshly grated Asiago, and garnished with dried minced chives. This one had the blend of spicy (from all of the spices on the mushrooms), sweet (from the scallops), and sour (from the Asiago) all in one, without having to resort to getting sour from a salad dressing. However, both were eminently nommable.
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Post by Trooper One-Nine-Seven-Four on Jan 23, 2015 17:18:43 GMT -5
Weirdy-poo... Putting images in as attachments apparently keeps them from being cloned over in any possible way. So here are my glorious creations from earlier in the week for your eyemeat's pleasure: Attachment DeletedAttachment DeletedSeared scallops with various mixes of fungi sauteed with varying spices, and seared broccolini in the photo that haz dat green stuff innit.
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Post by Trooper One-Nine-Seven-Four on Feb 12, 2015 18:08:43 GMT -5
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Post by cheminhaler on Feb 13, 2015 15:00:11 GMT -5
Thanks, I'll just have the pasta.
*Legs it with Trooper's plate of pasta*
I hope you didn't put a demo charge in there again..
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