drsaltzman
Well-Known Member
Beef short ribs stewed in tomatoes for 4 hours.
*not my tomatoes
Fittin'
- Thread starter too larry
- Start date
Beef short ribs stewed in tomatoes for 4 hours.
*not my tomatoes
drsaltzman
Well-Known Member
Baked rigatoni. With the short rib tomato sauce.
StonedGardener
Well-Known Member
I do that too, berries,plums,peaches,black cherries...blah blahThat was just a midday snack picked fresh from the garden. I eat other stuff that isn't so healthy. But in moderation. Overall I eat a healthy diet. I snack on things like fresh fruits and vegetables because I like them. But sometimes I go the fried fatty food route or something not too healthy.
drsaltzman
Well-Known Member
Caprése salad.
* my tomatoes.
StonedGardener
Well-Known Member
Classy........great wine...great looking food........know I'm hungry
drsaltzman
Well-Known Member
Italian Sunday dinner just for you StonedGardener.
xtsho
Well-Known Member
How's that Cabernet? I had to look it up. It has a good rating. Not cheap either. 2015 seems to be a good vintage for that particular wine. I found some locally for $29 a bottle. I usually stick with California cabs but I'm alway looking to try something good from other regions. I might just get a bottle and hang onto it for this years Christmas Prime Rib along with my goto Louis Martini.
drsaltzman
Well-Known Member
I’m a big Louis Martini fan. Especially their Napa cabs. I think you’ll like the Achaval Ferrer.
AF has some nice Malbecs too.
Total Wine in Vancouver has a few of their wines.
xtsho
Well-Known Member
Ha ha
That's where I was looking. Just a short drive across the river and back. It's probably available somewhere here in Portland but I'm not calling or driving around looking for it. Total Wine pops right up on a search.
Achaval Ferrer Cabernet Sauvignon Mendoza, 2016
James Suckling-Mendoza, Argentina - "Fragrant redcurrants, rose petals, paprika and spice box. Medium to full body, lots of red fruit, firm tannins and a dark-chocolate finish. Drink now. "
xtsho
Well-Known Member
Update on the fermented pickles. They've been sitting at room temp for 5 days so I gave them a try. Damn they were good. Nice and crunchy. Probably the best pickles I've ever made and is the only way I'll be making them in the future. Next time I'll use gallon jars.
I ended up eating quite a few as you can see by the level in the jar. It was full. The lactobacillus is good for the gut as well.
I ended up eating quite a few as you can see by the level in the jar. It was full. The lactobacillus is good for the gut as well.
injinji
Well-Known Member
I didn't get a picture, but we tried a new soup this week. We were getting lunch ready and digging in the freezer for spinach as something green to add. Could not find any spinach, so we steamed a package of kale. We were wrapping up the last of the fish from the day before, and I had leftover pork chops. Anyway neither the wife or I liked the kale. I was able to eat it with hot sauce, but there was a lot leftover. So we looked for recipes with kale and tried a bean and kale soup. It called for 1 can of tomatoes, 1 of beans, cloves of garlic, half an onion, chicken broth, salt pepper and a couple of things we didn't add (I don't remember what they were). We did one small can of diced tomatoes with green chili's and a few fresh tomatoes, two cans of beans, (some kind of white bean, not sure just what she used) diced garlic and half a bullion cube. Half an onion, salt and pepper were the only things that we really stuck to the recipe with. Also chopped up about a pork chop and a half and added.
It was good, but right on the edge of being too hot, so the next day we added another can of beans and a couple more tomatoes. I'm on day three and haven't got tired of it yet.
It was good, but right on the edge of being too hot, so the next day we added another can of beans and a couple more tomatoes. I'm on day three and haven't got tired of it yet.
xtsho
Well-Known Member
Sounds good. Kale is great in soups. I eat it in salads as well. But I really like it just steamed and tossed with some garlic oil and a little red wine vinegar then sprinkled with some coarse sea salt.
I got a chuckle out of "We looked for recipe's" then "onion, salt, and pepper" were all you stuck with. I do that all the time. I start with a recipe and by the time I'm done it's something completely different but delicious. However, I rarely deviate from any baking recipe like bread, cake, pastries dough, etc... Deviating from those can lead to disappointment.
I like making big pots of soup but the lady won't eat anything more than twice in a row so if I make a gallon of soup, a big pot of chili, pan of enchilada's, etc... I have to eat it all. That's why freezer bags are one of my best friends.
drsaltzman
Well-Known Member
I've tried Kale every way imaginable trying to like it. And I'm pretty handy in the kitchen.
Italian. Mexican. Thai. Chinese. Japanese. Korean. Juiced. Smoked. Grilled. Fresh. Sautéed. Blanched. Deep fried.
I mean I really went for it, it's so easy to grow.
But my taste buds just no likey.
Like some people with cilantro.
Basically it ruins everything else in the dish for me.
Italian. Mexican. Thai. Chinese. Japanese. Korean. Juiced. Smoked. Grilled. Fresh. Sautéed. Blanched. Deep fried.
I mean I really went for it, it's so easy to grow.
But my taste buds just no likey.
Like some people with cilantro.
Basically it ruins everything else in the dish for me.
injinji
Well-Known Member
One winter I had an half assed green house, and I grew kale in it. It really did well. We learned to like it. I can't remember how we cooked it though.
xtsho
Well-Known Member
A genetic variant near olfactory receptor genes influences cilantro preference - Flavour
Background The leaves of the Coriandrum sativum plant, known as cilantro or coriander, are widely used in many cuisines around the world. However, far from being a benign culinary herb, cilantro can be polarizing—many people love it while others claim that it tastes or smells foul, often like...
flavourjournal.biomedcentral.com
xtsho
Well-Known Member
I've bottled my Crab Apple Vinegar. I just used some old bottles. I was going to use it for making fertilizer but it's too damn good. It's got a fruity tone and is just delicious. I can see it making a great vinaigrette. I'm using it all for food purposes. Next year I'll make a couple gallons. We go through a lot of vinegar. Beautiful color as well.
Also getting ready to bottle up the Crab Apple wine. It's a dry wine but it has a good taste. I'll definitely be using all my Crab Apples next year instead of letting most fall on the ground.
Also getting ready to bottle up the Crab Apple wine. It's a dry wine but it has a good taste. I'll definitely be using all my Crab Apples next year instead of letting most fall on the ground.
injinji
Well-Known Member
Excuse the paper plate, but . . . . . . . the first mess of green beans cooked with potatoes. Lemon chicken on spaghettis squash. Stir-fry with zukes, yellow squash green beans, tomatoes and onion. Everything but the chicken, onion, spinach and potato out of the garden.
