What's cookin', good lookin'?

[desertslave]

The peppers give it the "kick" but can sometimes be hard on the digestive system. Maybe try orange ones - they're the mildest. You could probably use mushrooms instead for the added heartiness!
It's one of those recipes that you can play with.

Oooh mushrooms would be lovely!

 

[Collar_N_Cuffs]

My mushroom vendor just started offering a variety pack. So, for $6 I can get a lovely one pound basket of fresh oysters, shiitakes, creminis and buttons. And not heavy on the cheapy varieties, either!! So tonight I made an extremely mushroom heavy parmesan cream sauce, and had it with pasta and meatballs. Nom nom nom...!! Looking forward to my omelette tomorrow

 

[seela]

My mushroom vendor just started offering a variety pack. So, for $6 I can get a lovely one pound basket of fresh oysters, shiitakes, creminis and buttons. And not heavy on the cheapy varieties, either!! So tonight I made an extremely mushroom heavy parmesan cream sauce, and had it with pasta and meatballs. Nom nom nom...!! Looking forward to my omelette tomorrow

What is the difference between creminis and button mushrooms? I've thought they're the same thing.

Ah, ok. I checked wiki. They're the same mushroom, just different color variants.

Do they taste different? I really don't know almost anything about cultivated mushrooms.

 

[Collar_N_Cuffs]

What is the difference between creminis and button mushrooms? I've thought they're the same thing.

Oh, I thought creminis were baby Portobellos, and buttons were basically closed field mushrooms (white)?

 

[seela]

Oh, I thought creminis were baby Portobellos, and buttons were basically closed field mushrooms (white)?

According to wiki all three are the same mushroom, agaricus bisporus, just different color variants and in different state of growth.

I've always thought portobellos taste suspiciously like button mushrooms, nice to have confirmation.

 

[Collar_N_Cuffs]

Hmmmm.. Wiki, yeah.

And I found it expressed a bit differently here, look at the comment by danieljdwyer (fourth or so down , starts out with "I'm no scientist"). It expresses pretty well what I have always thought, though I wasn't aware the three were as closely connected as they are!!

 

[seela]

Hmmmm.. Wiki, yeah.

And I found it expressed a bit differently here, look at the comment by danieljdwyer (fourth or so down , starts out with "I'm no scientist"). It expresses pretty well what I have always thought, though I wasn't aware the three were as closely connected as they are!!

Interesting.

I don't think I've ever had the small brown ones, but I have had white button mushrooms and portobellos and I think they taste very much alike. Maybe I have to try the brown ones (here they are called "brown button mushrooms") sometime to see if they taste different.

 

[Collar_N_Cuffs]

Interesting.

I don't think I've ever had the small brown ones, but I have had white button mushrooms and portobellos and I think they taste very much alike. Maybe I have to try the brown ones (here they are called "brown button mushrooms") sometime to see if they taste different.

Well I definitely agree that when they are covered up in parmesan cream sauce, I am hard pressed to tell them apart

 

[seela]

Well I definitely agree that when they are covered up in parmesan cream sauce, I am hard pressed to tell them apart

Now I'm starting to think that my general objection to button mushrooms is just because I've clearly been eating them wrong my entire life. They've been missing parmesan cream sauce!

 

[La damnee elle la licorne]

 

[MeekMe]

(^｡^) I went shopping with my friend over the weekend, we always go to a big market that's kind of far. I picked up fresh shiitake, oyster mushrooms and huge king trumpet mushrooms. Huge packages of them. I was super excited. I have daikon so I might stuff some of the shiitake with grated daikon, we'll see.

 

[desertslave]

Well I definitely agree that when they are covered up in parmesan cream sauce, I am hard pressed to tell them apart

Now that's just mushroom abuse!

Take a good-sized 'bello, remove the stem and wipe out the gills (they should be open and easy to wipe away with a paper towel). Give them a splash of olive oil and grill them like a burger on the cap side, and season with some salt, pepper and burger-ish spices of your choice. Flip it for a minute, then remove from heat. Slice into reasonably thick planks and toss into a good spinach salad. Heaven!

 

[Collar_N_Cuffs]

Now that's just mushroom abuse!

T'isn't! I made pasta with the parm cream sauce, and had mushrooms and meatballs going on as well. Not abuse, I assure you. I don't think Iwould eat plain old mushrooms in a cream sauce, that would be... weird

As to Portobellos, I don't usually go for them. I prefer the younger criminis. I am usually slicing them up and pan frying them anyway, so I just get the smaller version.

Tonight I am making myself what I call people chow Assorted veggies with chicken and a creamy sauce with pasta in a casserole. Not exciting, but tasty enough. Otherwise, I will make a meat pie. Assorted veggies with chicken and a creamy sauce in a pie crust. Either way, I'm using up those veggies and that chicken!!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Collar!

This is the recipe for Spanish cream.

1 tbsp gelatine ( mater says leaf gelatine is ok too, which is good because its what I use mainly)
1pint cold milk
2 eggs
2 oz sugar
Vanilla essence.

Soften the gelatine in a saucepan with a little cold milk and then add the rest of the milk and stir over a very low heat until the gelatine is completely dissolved. Add sugar and the beaten egg yolks and keep stirring over low heat until the mixture coats the back of the wooden spoon.

Let cool. The add stiffly beaten egg whites and vanilla. Pour into a wet mould and leave to set.

Elle!!

More vanilla, thank you!
I have what feels like a gallon of the stuff

 

[MeekMe]

Hot soba noodles with chicken, fresh shiitake and green onion. On the side was a salad of okra and daikon with ponzu dressing. I was happy with the soup and actually wrote down the measurements of what I added.

 

[seela]

I made oven baked zander with pea puree, a salad with mung sprouts, spinach and red bell pepper and ginger dressing to go over everything yesterday. It was surprisingly good!

Today I feel like baking, but don't know what to bake.

 

[Collar_N_Cuffs]

Today I feel like baking, but don't know what to bake.

Bread!!

I had some raw peanuts that I wasn't exactly thrilled with, so I seasoned them and roasted them. Nothing like dry roasted peanuts, more like Spanish peanuts. But really yummy. I will definitely be doing this again with lots of different flavours.

 

[seela]

Bread!!

I had some raw peanuts that I wasn't exactly thrilled with, so I seasoned them and roasted them. Nothing like dry roasted peanuts, more like Spanish peanuts. But really yummy. I will definitely be doing this again with lots of different flavours.

Bread's not an option. I only have wheat, teff and chickpea flour at hand and it's raining so I'm not gonna go out to buy some bread flour or oats or something bread worthy.

 

[IrisAlthea]

We're having wasabi salmon on toast and cucumber salad dressed with lime and cilantro.

Cookies are always nice, when it comes to baking.
I like the ones with jam on top.

 

[La damnee elle la licorne]

 

[IrisAlthea]

Oh, and these!
http://perfumeshrine.blogspot.se/2013/05/bacchic-anisic-tasting-cookies.html

 

[seela]

Cookies are always nice, when it comes to baking.
I like the ones with jam on top.

This is a good idea! I almost never bake cookies because I don't like them that much, but I did like hamantaschen when I made them. Maybe it's time to rebake them, and make them with jam filling.

Tomorrow.

 

[La damnee elle la licorne]

 

[seela]

What don't you like about cookies.......I am sure one of us can think of something you would like.


My favourite biscuit I made was called passion fruit melt. It was so nice that I only made it once . Temptation too good. Most things I make I can resist, but these were passion fruity AND melty. I also almost never make oatlace biscuits, macaroons or Florentines. I do have a macaroon book I read with coffee. Its seventy percent as satisfying, which when you consider how good a macaroon is, is pretty incredible compromise.


I got a book by one of my favourite food writers this week, which means next week I might just eat yoghurt and broth, but I will feel as if I ate banquets. . I am weird in that I 'read' meals. Whereas others get hungry reading food books.

I don't know exactly what it is I don't like about cookies. They're always a little disappointing somehow. Often too crumbly, but I also hate the chewy center a lot of chocolate chip cookies often have, too greasy, too sweet, too thick. Cookies just don't work for me.