Oh, Saria, (part two)

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thanks saria for the ranch dressing recipe. the only bottled dressings i ever keep in the house are ken's chunky bleu cheese and ken's ranch. They aren't too sour or strong, at least compared to the other stuff out there. An old diner here had the best ranch dressing in the world. it closed before i ever got a chance to bribe the cook for the recipe. : )

chamomile shortbread. i would die and go to heaven if i ate that. : )

I cook squash blossoms (and dandelion blossoms) with scrambled eggs. I love to stuff daylilies with guacamole.

I am drooling.
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 Aug 2014**
https://www.facebook.com/lifetheuniverseandtodd
thanks saria for the ranch dressing recipe. the only bottled dressings i ever keep in the house are ken's chunky bleu cheese and ken's ranch. They aren't too sour or strong, at least compared to the other stuff out there. An old diner here had the best ranch dressing in the world. it closed before i ever got a chance to bribe the cook for the recipe. : )

chamomile shortbread. i would die and go to heaven if i ate that. : )

I cook squash blossoms (and dandelion blossoms) with scrambled eggs. I love to stuff daylilies with guacamole.

I am drooling.
Originally Posted by jeepcurlygurl
daylilies??? Really? They're some of my favorite flowers... I've never considered eating them. What are they like?
They are delicious. Not at all flowery tasting. They taste a bit like a tulip and have a similar crisp texture. Just make sure you eat daylilies (hemerocallis) and not regular lilies (lilium). Nasturtiums are also great stuffed with guacamole. Well I guess anything is great stuffed with guacamole. : )
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 Aug 2014**
https://www.facebook.com/lifetheuniverseandtodd
Gooseberry-chamomile jam:




So I knew I had one more pint of gooseberries, but couldn't find it. Well, the girl (for all I know she's a grown woman who just looks really young) working at the stand packed them with the cherries, so I missed it.
Well, I guess I will make half gooseberry and half sour cherry hand pies, since I only got a pint of sour cherries.
After I poured out the jam, I saw that I came darn close to scorching it (jam is a bit tricky this way when it's nearing the set point)

As for sweet cherries . . . Cherry Kuchen:

That's the cake batter after it had risen for an hour and I had dotted the cherries over the top, drizzled melted butter, and sprinkled with turbinado sugar.

And the finished product, with a lemon glaze poured over:
Join Date: Mar 2008
Posts: 15,533
I think that Minxy should move out here and live with me and my dogs for a while, so Saria can send things to a single address.

How about it, Minxy?
Oh, and you should so make agua fresca with the cucumbers (great with mint or basil if you have it). So cool and refreshing!
I am picking my chamomile buds now, and I only have enough for the jam. Which means I'm going to pick up more.

I can't get over how pineapple-like it smells. When winter comes, there will be roasted pineapple with dried chamomile made.
Though I'm looking forward to apricots to use with it still fresh, too!
Originally Posted by Saria

OK, what's agua fresca?? I have a bag of young cucumbers fresh from my Dad's garden . . . .
2C/3A/3B - modified CG - med./fine, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, YTCarrots or Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite, KCCC, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett


Cherry clafoutis: today's "breakfast". Hey, it's a big baked pancake with fruit. I think it counts! Those who fear pits should stay away. This is a traditional clafoutis, with the pits left in. Aside from flavor, the pits keep the cherries from shriveling up and bleeding all over the place.

Ninja, and then I'd have Minxy that much closer and could meet you both at the same time! It's perfect. Minxy, pack your bags!

Auntnett, aguas frescas are made in Mexico with different fruit. Think lemonade, but less sweet and less tart and more refreshing. Horchata, if you've ever had it, is a type of agua fresca, of which I've made two batches lately.
I use this recipe but cut the sugar to half or so since I like it faintly sweet, though the recipe is delicious as is and not at all cloying:
http://homesicktexan.blogspot.com/20...ua-fresca.html

As for fruit agua fresca:
http://www.fureyandthefeast.com/2009...-agua-frescas/
http://mattbites.com/2009/02/23/aguas-frescas/
http://smittenkitchen.com/2009/08/melon-agua-fresca/
http://www.seriouseats.com/recipes/2...ks-recipe.html


Here's a spiked version:
http://www.chow.com/recipes/18888-sp...le-agua-fresca
(though agua fresca is meant to be pretty perfectly clear, traditionally)

You might also like this cucumber drink, if you are interested in an alcoholic drink:
http://www.lottieanddoof.com/2009/05...k-of-summer-2/

Last edited by Saria; 06-28-2010 at 11:02 AM.
Thanks!
2C/3A/3B - modified CG - med./fine, normal/low porosity/normal elasticity

Current Main Rotation: MG217 medicated or Aim2Health 'poos for scalp, YTCarrots or Elucence cond., Spiral Solutions Protein & Deeply Decadent Cond., CJCCCC reg or lite, KCCC, Giovanni LA Hold Hair Spritz + lots more, sporadically

HG Method: Super Soaker + Smasters-ing, brief upside down diffusing w/360o diffuser then clips/clamps & air dry. Newly gray - stopped my henna glosses!

www.fotki.com/auntnett
Saria, I had a cold raspberry soup for lunch, and it has a spice in it that I can't place, as silly as it sounds, it tastes like a Christmas spice. Any idea what it might be? (I know the soup has white wine and cranberry juice in it as well).


ETA: I always drool over your pictures, I want that waffle!!
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 edited by TRBL; 06-28-2010 at 02:16 PM.
Mmmm...... I knew I should have kept out of this thread!

I have no food in my house! All I have is half a tuna melt bagel and half a pickle! (which I'm about to eat right now!)

and then we could meet Saria and eat her yummy food! I could see Ohio and New York for the first time!





That would be so awesome.

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
Mmmm...... I knew I should have kept out of this thread!

I have no food in my house! All I have is half a tuna melt bagel and half a pickle! (which I'm about to eat right now!)

and then we could meet Saria and eat her yummy food! I could see Ohio and New York for the first time!

That would be so awesome.
Originally Posted by Curlyminx
Ahem. There is a state in between those two ya know??
" )
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 Aug 2014**
https://www.facebook.com/lifetheuniverseandtodd
Mmmm...... I knew I should have kept out of this thread!

I have no food in my house! All I have is half a tuna melt bagel and half a pickle! (which I'm about to eat right now!)

and then we could meet Saria and eat her yummy food! I could see Ohio and New York for the first time!

That would be so awesome.
Originally Posted by Curlyminx
Ahem. There is a state in between those two ya know??
" )
Originally Posted by jeepcurlygurl
And of course I would love to meet my hair twin!
You seem like all kinds of fun!

I really should take a curly road trip!

That would be fun!!

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
That all looks delicious.

She's gonna have to send your treats from here. She is coming here to head up the brand new Culinary Arts Building at the local college.
Central Virginia Community College will break ground on its new culinary arts school, a $2.4 million project aimed at meeting the growing need for trained chefs and food service managers.

The General Assembly appropriated $1.4 million for the project, a modern brick and glass building that will include classroom space and a teaching kitchen. Later this month, the Virginia Tobacco Commission will review a $250,000 grant proposal that would cover equipment costs.
class.
Four years ago, a group of local business leaders approached CVCC about adding a culinary program, citing a lackluster employment pool for high-quality chefs and restaurant managers.

The executive chef from the country club, said that in six years of hiring experience, the majority of applicants had little more than fast-food experience. "We need more chefs who are trained to cook from scratch with fresh ingredients," he said.
The article is a year old, the building is up and ready to go, waiting for the right person.

Seriously, how can a true chef not know how to "cook from scratch with fresh ingredients"?

Last edited by ruralcurls; 06-28-2010 at 09:24 PM. Reason: misunderstood something
Ruralcurls, that's pretty incredible. New York is so competitive and honestly, it's the most sexist I'd say of the major cities when it comes to restaurants. Even Paris seems to have more notable female chefs. To be fair, Asian countries have some pretty sexist views about women in the kitchen. But when you look at California, it's glaring how many women are recognized in comparison to New York.

I'm often left thinking that either I leave NY, or I quit this business and stay in NY, perhaps trying to still work in something food-related.

TRBL, in terms of Christmas spices: ginger, cloves, allspice, nutmeg?
I actually think in something like that star anise would be in there.
It was cloves and cinnamon! (I went back & asked) Personally I thought the cloves were a touch strong, and I generally like stongly flavored foods.
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
Yeah, I love cloves and think it's an underrated spice, but it's very strong and it seems a bit wintry for a summery soup.

Okay, this buttermilk is out of this world amazing. It's nothing like store-bought buttermilk, which is made strictly from skim milk. This stuff is so thick it was hard to pour. And the flavor! I actually used a bit too much at first as I was mixing the dressing. But a bit more of the mayo I made, and it was a perfect balance. Now this Ranch dressing is something I want to dip everything into!
I can't wait to use this for other things.
Biscuits, buttermilk waffles, a buttermilk pie, a blackberry buttermilk bundt cake, buttermilk-vanilla pastry cream. It's tough!

The other day we had a VIP ask for ranch dressing at work. J turned to me and asked me if I knew how to make it, and I said I did, so I whipped up a batch in basically two minutes. It was fine, but rushed and not as good as what I used to make at a previous job. J said it was thin, and I said that's to do with not having any weird stabilizers and gums, as even the one I used to make wasn't as thick as the bottled stuff. Well, this stuff is thick! It's like out of the bottle, but with no crap ingredients. It's sooooooo good! I wish you could taste it, Jeep.

Last edited by Saria; 06-29-2010 at 07:46 PM.


Stuffed with ricotta with basil, oregano, parsley, and chives and Aleppo chili flakes.



Hit with lemon juice out of the pan, they hit the spot.
WOW. Those look Flippin' amazing, Saria.

So, here's a question for you: We got some marscarpone over the weekend because SO swears he had it on top of some cabbage dish he had at a restaurant. He refers to it as "cabbage marscarpone." (insert eyeroll here) However, I believe it was mostly a vinegar-based slaw with a dollop of something white on top. (I didn't try it, just saw it on his plate.) Do you have any idea what the heck this could have been?

Anyway, we ended up using the head of cabbage we got for dog food. (Yes, we make homemade dog food.) So his plan(lol) isn't going to happen until we get more cabbage.

Any ideas for a little lonely tub of marscarpone?
I would guess sour cream or creme fraiche (less tangy), or even buttermilk.

As for the mascarpone, oh ho, so much you can do.

A good one for that amount might be to make some polenta or grits and stir it in at the end. That makes a delicious side for which to pile on vegetables.
I'm assuming you don't want to do a tart, but it's always great slightly sweetened and flavored with either zest or coffee, vanilla, etc., whipped with some cream, and put into a tart shell with some fruit to finish.
A creamy pasta.
Stirred into risotto.
Topping for baked/grilled fruit
Mac and cheese

http://www.seriouseats.com/recipes/2...er-recipe.html
I would guess sour cream or creme fraiche (less tangy), or even buttermilk.

As for the mascarpone, oh ho, so much you can do.

A good one for that amount might be to make some polenta or grits and stir it in at the end. That makes a delicious side for which to pile on vegetables.
I'm assuming you don't want to do a tart, but it's always great slightly sweetened and flavored with either zest or coffee, vanilla, etc., whipped with some cream, and put into a tart shell with some fruit to finish.
A creamy pasta.
Stirred into risotto.
Topping for baked/grilled fruit
Mac and cheese

http://www.seriouseats.com/recipes/2...er-recipe.html
Originally Posted by Saria
Ooooo! Grits! Risotto! Mac and Cheese! These are all making me very excited (clearly). I just had "Shrimp and Grits" out at one of our fav local places. Those were delish. That's definitely something I might try at home.

I'd love to do a tart, but I'll have to save that for when we have some people over so I don't eat the whole thing myself.

We get our CSA goodies today, so I will try to remember to take pics and report back on our loot when I get home tonight.

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