I often visit food blogs from afar, such as Rasa Malaysia, where not all the ingredients are familiar to me, even as someone who has visited SE Asia over a dozen times. So step-by-step shots of ingredients/cooking steps, raw or cooked, might be appreciated by non-Western cooks or by novice/young cooks (though the argument is that this isn’t a cooking blog per se).
But agreed, lingua…we all need to go to our respective happy places once in a while. And then reconvene and make this a kick-a$$ site. Put our Type-A inclinations aside.
Really jealous of your panzanella…! I can’t wait to get my hands on some good tomatoes this summer!
Mittens is freaking adorable. Stink eye and all.
How lucky to have fresh mangos sent to you- ripe ones i like best in slaw style salads with nappa cabbage, cilantro, green onion, edamame celery, maybe some cashews or almonds, avocado…
Last night was a bit of a mess. I made a new pizza dough recipe and it was a lot wetter/stickier. One traditional pepperoni, and one that was garlic olive oil, potatoes, rosemary, and mozzarella. All good.
Pizzas ready on the paddle, grill and pizza stone blazing hot…enter problems. I failed to use extra corn meal on the paddle and both pizzas had no interest in getting on the grill. Ugh. I literally had to fold the potato pizza in half and dump it on the grill. DH found my minor hissy fit very entertaining! In the end, the taste was delicious, the presentation lacking.
Tonight was BLT’s and potato salad. Much less dramatic.
What do you put in your meatloaf, Chowdom? I love meatloaf!
Funny cat story of the day- husband is out of town, so my mother came to help with our two year old because sometimes I have a difficult time getting away from work and I’m on call this week to boot.
Mom decides to help do some some cleaning. Stu the cat is following her around. Somehow the cat snuck up behind her while vacuuming, she somehow (???) managed to vacuum the cats tail with the power head!!! The cat sinks his teeth and all claws into her leg and she lunges to the hall with the cat attached to her, trying to shut the vacuum off.
I get a phone call at work-“where are your first aid supplies?”
After I got home from work, we were off to the clinic to get a tetanus shot and antibiotics.
My cat hates vacuuming, he vanishes whenever I’m about to be too close to him. One brand of vacuum cleaner has a pet brush that you can use directly on dogs, well wouldn’t work for cats for sure.
I have had this problem before as well, with wetter pizza doughs. My old formulation was around 70% hydration and it always stuck. I have started doing pizza dough closer to 62% hydration recently and I find that it’s much easier to deal with, plus it tastes much better out of the fridge if there are any leftovers. I also got one of these, which makes life a lot easier no matter what dough you use: https://www.amazon.com/New-EXO-Super-Peel-Composite/dp/B00CLS8LLE/ref=sr_1_3?ie=UTF8&qid=1466515164&sr=8-3&keywords=super+peel
Ha…love that story and hope everyone is okay
Love that you think it was funny…I get that
Mittens is not afraid of the vacuum and this can
be a problem…she attacked my neighbor in the hall
while she was vacuuming…please don’t ask how she got
out
I put in my meatloaf whatever is in the house and whatever
my non adventurous husband will eat which is not much.
Last nights was very basic: 80/20 ground beef, 2 slices of Italian
bread soaked in milk, 1 egg whisked with more milk, garlic powder, onion powder,
s&P, chopped onion, green pepper (ew…but husband likes it),
whole garlic cloves on top of and around the meat that roasted and sort of melted in.
Made a roux with some of the fat drippings and wondra, then added defatted drippings
a couple of splashes of Worcestershire.
The tomatoes were freakishly good…I tend to stick with
primarily with heirlooms these days…these were better
I picked the ugliest ones I could find…they seem to always taste better
Thank you for the mango idea…sounds delicious…I probably will use some
in a slaw or salsa
Mittens says TY
WFD: ~ CSF share today is Hake fillets from the F/V Captain Joe out of Gloucester Harbor. That’s a thing good because Hake is such a versatile fish. We’re making a delicious winey buttery melt-in-your-mouth recipe of James Peterson. Truly a fail safe preparation. http://food52.com/…/27575-james-peterson-s-baked-fish-fille…
~ Sugar Snap Peas Salad in the style of " Pasta Cacio e Pepe".
Cacio e Pepe is just one of Rome’s traditional pasta dishes. Carbonara, Amatriciana, and Gricia are the others. There are only five or six ingredients needed to make all four dishes. To make Cacio e Pepe you need Pecorino Romano and Black Pepper. And this is the method we’re using for the salad. http://luckypeach.com/recipes/peas-cacio-e-pepe/
~ Baked Russets with cultured French butter and sour cream.
A crustless quiche for dinner tonight - eggs, heavy cream, 1% milk, chopped cooked broccoli, cooked pancetta, sauteed red bell pepper and onion, minced fresh parsley, salt, pepper and grated Swiss cheese all whupped together, poured into lightly greased small baking dishes and bakearoonied until golden on top.
A thick slice of lightly toasted and buttered sourdough bread alongside, with a small glass of wine.
It came out very nice - could have used a wee bit more salt, as I thought the pancetta would have given it enough saltiness (but it didn’t). But otherwise, I was pleased with a semi-fridge drawer clean-out.
I had a small wheel of cheese in the fridge (Cremont, from Vermont Creamery) that I accidentally allowed to overripen. However, I love a good runny, stinky cheese, so I ate it with a spoon for dinner, and followed it with a load of sweet cherries for dessert. The first good ones of the season showed up in the market today!
