What's cookin', good lookin'?

[Collar_N_Cuffs]

My mother's strawberry shortcake is a biscuit base with cut strawberries and a light strawberry glaze over whipped cream. The biscuit is sliced into two layers and some strawberries and whipped cream are used as a filling between layers.

Yes, always a biscuit base for strawberry shortcake. I wonder if angelfood cake is just a southern thing? I remember being quite surprised by several things when I arrived in Texas. One was the New Year's good luck food (where is that barfing icon when you need it? ) and another was sweet, cake instead of shortbread / shortcake with strawberries.

 

[midwestyankee]

Yes, always a biscuit base for strawberry shortcake. I wonder if angelfood cake is just a southern thing? I remember being quite surprised by several things when I arrived in Texas. One was the New Year's good luck food (where is that barfing icon when you need it? ) and another was sweet, cake instead of shortbread / shortcake with strawberries.

I'm sure that E_N would gladly loan you her barfing guy if need be.

 

[desertslave]

Quick wine review:

I prefer a slightly sweet wine, but try to curb my impulses for Master, who prefers a drier red. For reference, my drop-dead favorite wine is Seven Deadly Zins. Gnarly Head old vine zin is a close second. Master likes Menage a Trois cab. Their new Midnight dark red blend is very tasty, too.

But I've found a new one! I'm a pushover for cool, pretty, or funny labels. Zin-Phomaniac qualifies, with an eye-catching bright red label and a lovely semi-nude woman tastefully decorated with gold leaves. The wine has as much body as that on the label, a tiny hint of berry-ish sweetness, and a rich oaky flavor. We found it at CostPlus for $14.

http://www.winebusiness.com/content/image/Zin-phomaniac-Label-hi-res_WEB.jpg

 

[LWulf]

Making some Neapolitan beef for my brother when he visits next week.

 

[Collar_N_Cuffs]

Making some Neapolitan beef for my brother when he visits next week.

I have never heard of this before. The recipe I just looked up sounds yummy, but I am wondering why you are making it a week in advance? Don't you like your brother?

 

[LWulf]

I have never heard of this before. The recipe I just looked up sounds yummy, but I am wondering why you are making it a week in advance? Don't you like your brother?

Ha ha ha. I am making it on saturday and he arrives sunday morning. It will keep for a day or two after that. It's one of his favorites.

 

[La damnee elle la licorne]

 

[SecretSir]

Pesto goes very well with smoked salmon.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I had some of my frozen meatballs last night, I blame desertslave I eat them with broad noodles and a cream sauce. And of course some of my roasted garlic rosemary bread, toasted. I have not eaten breakfast today, still full!

LWulf - I am intrigued to try your dish. I love casseroles!

Elle - what was left over? Fried fish? Or sprouts?
And I have to add, that's an enormous salad!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Some of everything I think. . It was chicken though, not fish . Sprouts and micro leaves go down well here. . We are thinning out rucola ATM to give the crop room, and sorrel. Soon other salad sing will need thinning out. these are my favourite salad leaves I think. And growing peas not for peas ( I hate podding peas ) but for the saladings of the greens.

Interesting... I like pea shoots sparsely on the plate as edible food bling, but I don't care for them in salads in quantity. I also hate cooked peas, but love them raw! I don't mind taking the peas out of their little pods

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

<pic snip>

Cake. Sorry, lots of posts to get to uploading something simple ( and er, a little lopsided ....shhhhhhh)

Ok, this looks like a hat I would LOVE to wear to our annual fiesta
Or a cake i would love to eat

 

[Collar_N_Cuffs]

Chuffed. I fed beets and goat cheese to someone who says they don't like beets and goat cheese, and they loved it

 

[Collar_N_Cuffs]

I have a bunch of fresh mint to use up. I have considered making herbed sugar like E_Ns herbed salt, or making a flavoured simple syrup, but not sure.
Anyone have any other suggestions? Either a recipe that uses a ton of fresh mint, or a way to preserve it other than simply drying it?

 

[La damnee elle la licorne]

 

[midwestyankee]

I have a bunch of fresh mint to use up. I have considered making herbed sugar like E_Ns herbed salt, or making a flavoured simple syrup, but not sure.
Anyone have any other suggestions? Either a recipe that uses a ton of fresh mint, or a way to preserve it other than simply drying it?

Mint juleps?

 

[desertslave]

I have a bunch of fresh mint to use up. I have considered making herbed sugar like E_Ns herbed salt, or making a flavoured simple syrup, but not sure.
Anyone have any other suggestions? Either a recipe that uses a ton of fresh mint, or a way to preserve it other than simply drying it?

There is a fabulous, ancient Middle-Eastern drink called Sekanjabin, which is incredibly refreshing on a hot summer day.

Dissolve 4 cups sugar (or 1 pint of honey) in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Stir in a handful of mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.

I've seen variations with strained cucumber water, fresh grated ginger, or lime juice, as well.

I know, vinegar and sugar is a surprising combination. Think of it as a medieval sports drink. It's very popular among our SCA fighters after a summer evening's practice.

 

[Collar_N_Cuffs]

Awesome! Thanks, ds! I'm so trying that!
And buying lamb chops
And juleps

 

[MeekMe]

Kinoko takikomi gohan - mixed mushroom rice. I found amazing fresh shiitake and king mushrooms, I'm so excited to eat this.

Pork stir fried in ginger with onion and bean sprouts.

Miso soup - maybe just broth with green onion for helping with digestion.

 

[DiskoTroop]

mixed fish kebabs: Parsley Lemon Halibut, Tuna w ginger and chile, and marlin w bacon and cherry tomatoes

 

[desertslave]

A Little Food History?

How about ancient Pompeiian bread?

http://dustyoldthing.com/2015/04/youll-never-guess-how-old-this-recipe-is--check-it-out.html

 

[Collar_N_Cuffs]

How about ancient Pompeiian bread?

http://dustyoldthing.com/2015/04/youll-never-guess-how-old-this-recipe-is--check-it-out.html

Guess what I will be doing as quickly as I can get to it?