Oh, Saria,

Awesome Sairis gets 10 points!

Awww! Come on!

p.s. don't think I don't have each and every chicken dance down pat.

mmmm.... potatoes. I like cooked potatoes with lemon, salt, and old-fashioned mustard. SO YUMMY. Best snack ever.

What are new potatoes? (I had to read it twice to make sense of it. I thought you just saw a new type of potatoes. der.)

also - have i mentioned my affinity for sorbet?? yummy.

I had a lemon ginger sorbet in SF. It was so frickin good.

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Haha, a couple of times I may have broken out into Gob's chicken dance after hearing those two words.

New potatoes are freshly dug potatoes from a live plant that still has green leaves attached. Regular potatoes (mature ones) stay underground longer, getting bigger. The plant's leaves are brown by the time they get harvested.
New potatoes are small and have super-papery skin that is practically peeling right off. They have low starch, are very tender, and you can taste their flavor more. A lot of times you'll see small red potatoes labeled as new potatoes at the supermarket, but they're not the same thing, so don't be fooled.
Join Date: Mar 2008
Posts: 15,533
leaf lard ?
Join Date: Mar 2008
Posts: 15,533
Never mind.

I looked it up.

Ugh.
Never mind.

I looked it up.

Ugh.
Originally Posted by ninja dog
lol, I thought it was some sort of chubby plant before I looked it up too.
Not Cindy or Sindy or Syndey or any other such abomination.
It's Sydney, like Australia.
Formerly known as SydneyCurl.
Minxy, I'll tell you, but please, NO TOUCHING!

Auntnett, I'm just in awe of how seemingly every year there is more and more exquisite and also rare produce available at the markets. Today I went for just some fruit on my way to work, and finally saw new potatoes, which I had been wondering about seeing as how it's August and not a sighting yet. I resisted temptation, but thoughts of steamed new potatoes bathed in butter and sea salt won't go away anytime soon!
Also saw cantaloupes, tomatillos, all kinds of peppers, and the corn! Can a stew of peppers, eggplant, and corn along with the newly arrived heirloom tomatoes be far behind? Especially with some of that Rocambole garlic I spotted!
I managed to walk away with just some white peaches, shiro plums, sour cherries, heirloom tomatoes, leaf lard, and lemon balm for a sorbet I'd like to make at work.
Originally Posted by Sairis
We have some really good farmers' markets here, but small eggplants is one thing I can seldom find, of any variety.

My dad is a big gardener, but eggplant's one thing he's never grown. But I just got wonderful cantaloupes, seedless watermelon, red and yellow tomatoes, white half runner green beans, huge white Alberta peaches, yellow and zucchini squash, red okra, etc. from him - more than I can use before it spoils! He lives an hour away, so whenever I see him, he piles it all on.
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!

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Wow, auntnett, that's quite the haul! Lucky you. I haven't seen red okra (the regular type was available at the market I visited on Tuesday).
You know what the solution to your produce overload is, don't you? Why, curly cookout gathering, of course!
Maybe next time, LOL! I put a pretty good dent in it, took some to work, and a few day's time did it's thing to the rest, sadly.

The red okra is really just pretty much a novelty - tastes just like regular okra.
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
I just finished baking and eating some eggplant parm, and it is so ridiculously delicious! I passed some off to the neighbor, as I'm liable to eat the whole dish myself!
No breaded, fried impostors here either. Just great eggplant brushed with oil and broiled until golden, a simple fresh, sweet, Jersey and heirloom tomato sauce (just quartered tomatoes thrown in a pan with some basil until they give off their juice and are tender, maybe ten minutes, then passed through the food mill and a couple of tablespoon olive oil added in), a bit of fresh mozzarella, basil, and freshly grated parmigiano reggiano baked until bubbly and delectable.
Rendering my leaf lard as we speak. I normally buy it already rendered, but couldn't, so no choice but to do it myself. I love pie dough made with lard, and a bacon and egg pie has been calling out to me recently.
Making a yeasted olive oil and rosemary cake with peaches and plums.
I have a huge heirloom tomato left over and I think I might make a little galette with some pie dough I have in my freezer.

Here's a pic of one of a few dessert tomato tartelettes I made the other day. Tomatoes caramelized in butter, sugar, honey, and some balsamic vinegar then placed into cinnamon tart shells filled with sweetened mascarpone. People at work who tried them said they were "interesting" and then, "I like that" as they got past the surprise of finding out these were sweet and not savory. I did get a "f***ing great" as well.
I was very lazy about taking the pic as I had to get to work, so not the prettiest.


Join Date: Mar 2008
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Sigh.

I had pizza for lunch and berries for dessert.
Sairis, I'm making cherry pie w/ fresh cherries this week. For real. They're not even in a can or anything! This is progress, as far as I'm concerned. Of course, we shall see if I make my own pie crust or now...LOL
"Maybe Lucy's right. Of all the Charlie Browns in the world, you're the Charlie Browniest."--Linus, A Charlie Brown Christmas
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Was that cinnamon tart shell home made?

I'll bet it was.
Was that cinnamon tart shell home made?

I'll bet it was.
Originally Posted by ninja dog
Of course it was. The cinnamon was probably hand-ground, too...
"Maybe Lucy's right. Of all the Charlie Browns in the world, you're the Charlie Browniest."--Linus, A Charlie Brown Christmas
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I want to envy her skill, but not her effort.
Haha, I've been known to grate cinnamon on the microplane once or twice. But not often. Really.
Nynaeve, that's so great! Hey, baby steps. I'll meet you halfway.
I am trying to decide whether to make a sour cherry and almond streusel tart or bake them into a crumb cake, or make a slab pie I saw on smittenkitchen.com.
I bought some cherries yesterday for a sour cherry sorbet I made at work and the farmer I bought them from had signs about it being the last week for them, so I'm glad I got mine before the short season comes to an end. Of course, that just means I can focus on other fruit.

Yes, ninja dog, it was homemade. And it's really easy. It took me maybe five minutes to make it.

I really want to head over to Kitchen Arts & Letters tomorrow before work in the hope that they will have Dan Lepard's new baking book. I've been waiting forever for it and amazon still doesn't have it available in the U.S. Plus I'm going to buy Hidemi Sugino's book, which I previously backed away from because only ingredients were in French, with everything else in Japanese. If directions had been in French, I could have figured it out a bit more easily, but the Japanese was intimidating. I think I'll chance it since I believe I can figure out the general process for things like mousses and pastry creams. I just love Hidemi's stuff!

Last edited by Saria; 08-09-2009 at 04:04 PM.
I just finished baking and eating some eggplant parm, and it is so ridiculously delicious! I passed some off to the neighbor, as I'm liable to eat the whole dish myself!
No breaded, fried impostors here either. Just great eggplant brushed with oil and broiled until golden, a simple fresh, sweet, Jersey and heirloom tomato sauce (just quartered tomatoes thrown in a pan with some basil until they give off their juice and are tender, maybe ten minutes, then passed through the food mill and a couple of tablespoon olive oil added in), a bit of fresh mozzarella, basil, and freshly grated parmigiano reggiano baked until bubbly and delectable.
Rendering my leaf lard as we speak. I normally buy it already rendered, but couldn't, so no choice but to do it myself. I love pie dough made with lard, and a bacon and egg pie has been calling out to me recently.
Making a yeasted olive oil and rosemary cake with peaches and plums.
I have a huge heirloom tomato left over and I think I might make a little galette with some pie dough I have in my freezer.

Here's a pic of one of a few dessert tomato tartelettes I made the other day. Tomatoes caramelized in butter, sugar, honey, and some balsamic vinegar then placed into cinnamon tart shells filled with sweetened mascarpone. People at work who tried them said they were "interesting" and then, "I like that" as they got past the surprise of finding out these were sweet and not savory. I did get a "f***ing great" as well.
I was very lazy about taking the pic as I had to get to work, so not the prettiest.


Originally Posted by Sairis
Sairis, those tartlettes look sooooo good. I am sure they taste as good as they look.

Can I be your guinea pig?? Can I, huh? Yeah, yeah, can I????
Join Date: Mar 2008
Posts: 15,533
Get in line, misspam.

You wait your turn!
Oh, I'd love it if I had so many willing guinea pigs around!
No lines necessary.
for real though. I really need to meet you so you can give me some of these foods that I would never think to have without you!

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We await the mail. Or UPS. Or FedEx.

We'll pay for postage.

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