Oh, Saria, (part two)

Like Tree3Likes

Oooh, I'm glad someone else made it. I think the garlic and olive oil are nice additions.
Originally Posted by redcelticcurls
I should add that the reason I used some olive oil was because my bacon was already cooked and drained (I had it in the freezer) so I used the olive oil to add some fat to the dish.
And the reason I used garlic is because....well I put garlic in almost everything. : )
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd
Jeep, I thought of you as we had the demo of one of our new menu items --- spaghetti squash carbonara. The reduced carbs made me think of you, though it's got plenty of fat to make up for it, and it does get topped with a poached egg that is breaded and deep-fried!
OMG that sounds good. I so love carbonara. And I love poached eggs. I'm not big on deep-fried anything, but I'd give it a go!. : )
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd
Okay, okay, can I brag on my hubby a bit (or a lot)?

Waits

Waits

*crickets*

So anyway, he has recently developed an interest in cooking, he bought a cook/cooking book (it's huge, like a coffee table book, has recipes but also techniques). In the last 3-4 weeks he has cooked bunches and has made:

Chicken vindaloo
shrimp something or other (spicy, kinda indian tasting, made with coconut milk, over rice)
seared scallops with herb, butter, white wine sauce
salmon baked in parchment paper with herbs, carrots & leeks (OMG LEEKS WHERE HAVE YOU BEEN ALL MY LIFE???)
clams and linguini
stew of some sort with a french name, with delishious mushrooms, porchini maybe?
asperigus w/hollindaise++ sauce (I can't remember the name, think it begins with an M, but it has citrus juice/zest in it)
homemade mayo
creme carmel (TWICE)
blueberry pie (unfortunately we didn't buy enough fresh blueberries, so it wasn't as full as it could have been, but still delish)
homemade whipped cream (for the above mentioned pie, as well as for eating w/fresh raspberries)
cookies - don't remember what they were, shortbread maybe
strawberry shortcake

Last night we had red snapper - he bought the whole fish, filleted it and sauteed it!
He bought beets! (he always has said he didn't like them - I think he didn't like the way his mom cooked them!) we haven't had them yet, but I think he is going to roast them.

Can I say I'm in heaven?
When I grow up, I wanna be a Jiujitsu Turtle!

My british name, courtesy of Ninja Dog Shade Haven-Staffordshire: TRBL Hough Jewelstone Turtleneck

Its chaos a few hairs at a time. ~Minxy
TRBL, I'm moving in. K? Thx, I'll be right over.

Seriously, that is AWESOME!!! I'd love to try some of those dishes and they sound fantastic!! I love to cook, but am slowly getting outside my comfort zone on certain ingredients and techniques. When I grow up I wanna be your husband, he rocks!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I forgot to include the breakfast stuff he has made!

Baked eggs w/proscutto (sp?)
hashbrowns to die for
crepes!

I know there is more stuff I'm forgeting.. I feel so lucky right now.
When I grow up, I wanna be a Jiujitsu Turtle!

My british name, courtesy of Ninja Dog Shade Haven-Staffordshire: TRBL Hough Jewelstone Turtleneck

Its chaos a few hairs at a time. ~Minxy
TRBL, that is so awesome!! Lucky lady indeed!

My husband had never cooked anything EVER and out of nowhere last year decided he wanted to try making bread. So I got him a book and the rest (and my widening azz) is history. He also makes a pretty darn good breakfast now and can do waffles and crepes. It is pretty nice to have the break on the weekends now and then and have him handle breakfast!!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Last night he made homemade pizza with bleu cheese, walnuts & olive oil.
When I grow up, I wanna be a Jiujitsu Turtle!

My british name, courtesy of Ninja Dog Shade Haven-Staffordshire: TRBL Hough Jewelstone Turtleneck

Its chaos a few hairs at a time. ~Minxy
Last night he made homemade pizza with bleu cheese, walnuts & olive oil.
Originally Posted by TRBL
That is one of my very favorite pizzas. Mmmm.
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd
You should try that combo with some grapes added on!
TRBL, if you weren't already married, I'd swear your husband was trying to seduce you!
salmon baked in parchment paper with herbs, carrots & leeks (OMG LEEKS WHERE HAVE YOU BEEN ALL MY LIFE???)
Originally Posted by TRBL
OMG that sounds great. How long and what temp? Did you have anything else with it?
Fat does not make you fat. It's actually pretty important.
Hey:


So I want to try this recipe

http://www.nytimes.com/2010/10/01/he...tml?ref=health


but

(a) can I substitute for the sesame oil? and
(b) use EVOO instead of peanut oil


TIA
You can't stir-fry with extra virgin olive oil. It has a low smoke point and burns at the temperature needed to stir-fry. It's also too-strong tasting and doesn't match the flavor profile.
Peanut oil is neutral-tasting and has a high-smoke point.
As for the sesame oil, I think it's a key flavor in most stir-fries and find it necessary, specifically a toasted sesame oil (which you should never cook with, just use to dress as the recipe instructs here). Maybe use less if you don't like it, or use a light, untoasted one? I think it makes a big difference in rounding out flavor. But perhaps a chili oil could work for you here.

I tend to use a roasted peanut oil, which does taste like peanuts, for stir-fries. And actually, it would be my substitute for sesame oil. Heh.

I also use sunflower or safflower oil. I don't use canola oil for anything because it's such a processed product. Grapeseed oil also has a high smoke point.
salmon baked in parchment paper with herbs, carrots & leeks (OMG LEEKS WHERE HAVE YOU BEEN ALL MY LIFE???)
Originally Posted by TRBL
OMG that sounds great. How long and what temp? Did you have anything else with it?
Originally Posted by curlylaura
I honestly have no idea, but I don't think it was too long. It was wild caught coho salmon though. And I had a glass of cab blanc with it
When I grow up, I wanna be a Jiujitsu Turtle!

My british name, courtesy of Ninja Dog Shade Haven-Staffordshire: TRBL Hough Jewelstone Turtleneck

Its chaos a few hairs at a time. ~Minxy
You can't stir-fry with extra virgin olive oil. It has a low smoke point and burns at the temperature needed to stir-fry. It's also too-strong tasting and doesn't match the flavor profile.
Peanut oil is neutral-tasting and has a high-smoke point.
As for the sesame oil, I think it's a key flavor in most stir-fries and find it necessary, specifically a toasted sesame oil (which you should never cook with, just use to dress as the recipe instructs here). Maybe use less if you don't like it, or use a light, untoasted one? I think it makes a big difference in rounding out flavor. But perhaps a chili oil could work for you here.

I tend to use a roasted peanut oil, which does taste like peanuts, for stir-fries. And actually, it would be my substitute for sesame oil. Heh.

I also use sunflower or safflower oil. I don't use canola oil for anything because it's such a processed product. Grapeseed oil also has a high smoke point.
Originally Posted by Saria
Yay! Thanks for your response. I wanted to avoid buying all these extra oils because (a) they are only sold in import food stores which are usually 10 plus miles away and (b) i'll probably never use them again cause I hardly ever cook


But I will invest in some grapeseed oil because I can always use it on my hair

Must.figure.out.how to use.peanut.oil


Thanks again.

I'll invest in grapeseed
Peanut oil is an all-purpose oil and cheaper than grapeseed oil.
It's not my all-purpose oil only because I use sunflower and safflower for that with roasted peanut oil as a special oil. Those are my two most used oils. Olive oil for dressing, flavoring, low-heat applications, and Italian dishes.
Living in Japan, surely sesame oil should be readily available, and while peanut oil is used by Chinese cooks more, it's another Asian staple. So, I am perplexed as to how you'd get olive oil but not two oils common in Asian cuisine!
Cause they import everything

JK.


I live in the boonies, so a lot of things aren't at my supermarket. I'll check on my way home and ask some of the housewives I know for suggestions on where to buy them.


Will report back.
salmon baked in parchment paper with herbs, carrots & leeks (OMG LEEKS WHERE HAVE YOU BEEN ALL MY LIFE???)
Originally Posted by TRBL
OMG that sounds great. How long and what temp? Did you have anything else with it?
Originally Posted by curlylaura
How to cook en papillote:
http://www.seriouseats.com/2010/03/h...meat-fish.html

http://www.food52.com/recipes/4583_salmon_en_papillote

http://www.food52.com/recipes/289_ha...s_en_papillote

http://www.food52.com/recipes/2426_s...d_fresh_ginger

http://www.seriouseats.com/recipes/2...te-recipe.html

http://www.seriouseats.com/recipes/2...te-recipe.html

http://www.seriouseats.com/recipes/2...ley-pesto.html


Vanilla and citrus poached quince. I had originally intended to poach them with cardamom pods, China Tung Hing cinnamon bark, cloves, and some ginger in there as well, but my spices are in storage and I decided to go ahead and cook them already so I did not stop by to pick them up.

Now that the fruit is cooked and ready to use (the poaching liquid is barely sweetened so the fruit can be used in sweet or savory dishes), I will be getting to that galette, so it's time to make some quick puff pastry!
I sipped a nice big mug of the poaching liquid. It makes a delicious tea --- very light on sweetness and a nice bit of acidity from the fruit.

I'll have leftover quince for a couple of others things, too.

Speaking of my spices, by the way, there's a good chance I'll be looking for anyone who wants them, since I am finding it very unlikely that I will put them to use any time soon considering my intended plans. Sigh, such lovely spices.

Last edited by Saria; 10-28-2010 at 12:22 PM.
Did I miss something?

What are your intended plans?

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey

Trending Topics


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 12:03 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright 2011 NaturallyCurly.com