I had made a fresh orange based vinaigrette the other day which came in handy.
The shrimp shells were simmered in a little water to make a concentrated broth then reduced and butter added to cook some fine diced garlic before the shrimp went in
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We werenât planning on doing anything for the little oneâs birthday (over the weekend) this year. But at the last minute we decided to call nearby family and friends over for an impromptu âsnacks and cakeâ thing. As always, I enjoy any opportunity to run experiments and gather data on palates, in this case mostly Pakistani and Indian palates.
(Seekh kabobs and naan are not homemade, we ordered those.)
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In the stores here we have fresh yeast and instant yeast. I donât know of any active dry yeast here. I use instant because it is so simple, and because so easy to dose and store.
I use a lot of anchovies, buy them at Costco, 6 to a pack
I always have a minimum of 12 tins in my cupboard
It is the Seasonâs brand, i think it is just about $6.00 per pack of 6
2 oz of wild caught sardines in pure olive oil, sustainably harvested from Moro
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The worst. I hope both you and Mr. SMT are feeling better very soon!
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Thanks. Iâm passing by Costco today and will try and get the Seasonâs brand. I havenât been happy with Cento in any recipe Iâve tried. The jarred varieties are much better but also very expensive.
I used to get emails addressed to me .Wander what happened?
Yesterday, I found all the emails from Hungry Onion in my junk mail
Have to fix that
So, here I am, dinner last night was chicken breast from costco, fillet mignon cut into thin strips ( use it for stir fry and korean charcoal beef), yellow red peppers , onions and pixie hot pepper etc. Stir dry fried Chicken and beef hidden by vegetable. .
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Beef stew tonight. More snow coming tomorrow. Wine to drink.
Cheers. Having some friends over for dinner.
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The shrimp roll yesterday was so good I had to repeat with sea scallops for a twist
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1/4 cup of cottage cheese and a slice of freshly made rye bread for dinner. In spite of receiving a huge bag of saline today during my infusion, I am dehydrated! I am working on drinking a bunch of liquid. The one bit of good news is my high-sodium/high-potassium diet is a thing of the past! An adjustment of some of my other meds by my primary, and I no longer have to ruin my food with tons of salt!
Maybe tomorrow I will be in recovery!
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Wish you both speedy recoveries
Last night I tried a hot toddy⊠it was delicious, but didnât give me the full night sleep I was craving! Great idea though!
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Today is my husbandâs 6th year death anniversary
Smoked 2 9 pounds, pork butts,
dry brined with kosher salt 12 hours prior, then rubbed all over with peanut oil followed by a generous coat of memphis dust ( white and brown sugar, garlic, onion, ginger powder, paprika, fresh ly grounded black pepper, ancho chili powder and rosemary powder. )
Smoked 220 degrees in my Mak Grill for 1 hours until temp was 195 degrees.
Also made spring rolls but pan fried them as guest arrive so they are fresh and crispy. Sorry, no picture taken except for the butts as there
Dessert was store bought flan which was excellent
Did not take pictures except for the butt which was done ahead of time, then kept warm for 8 hours by covering the butts with 2 layers of heavy foil, then with lots and lots of layers of kitchen towels, followed by beach towels, then placed in a cambrio . I thought it would stay warm for 4 hours but when all the guests arrived and had their appetizers ( cheese, spring rolls and wine) it was 8 hours and when unwrapped, was still warm, It was great with home made coleslaw( no mayo) and vinegar dressing on dinner rolls. Amazing how insulation can keep it warm for such a long time. I really hate to warm it up in the oven , have to pour some juice in it as the bark may not be as good. That thick layer of memphis dust clung to the peanut oil producing a fantastic bark!
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Last nightâs dinner was a super tasty bowl dinner - beef picadillo over baked potato. Itâs the first real meal Iâve had in days as the GI storm troopers returned Friday. But, butâŠI think Iâve figured out the culpritâŠsweet potatoes! Iâm truly hoping this theory pans out as if not Iâm off for a colonoscopy and would rather avoid and not have IBD. I already have a cat with IBD, we canât both be affected, the universe isnât that funny.
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I buy this tin at Jetro Restaurant supply here in NYâŠand usually split between my son and our house.
Believe it or not , it only takes us about a month to eat halfâŠIt is also cost effective at about $9+ 1.75 pounds which is about 32cents per ounce, where as a can as we normally buy costs approx. $2.25 for two ounces.
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I guess it is a bit cheaper than the Costcoâs Seasonâs brand which is 6 pack of 2 ounces for around $7.00. However, unless one is going to eat them all at once, or within a few days, freshly opened tin is preferable for me as well as the fact that it is packed in olive oil. I say I use it quite a bit but no more than 1 -2 tins at most a week.
For me the Soy Oil is an obstacle that I canât overcome. Nice idea, though my kid and SIL would NEVER have an anchovy in their fridge, so who would I split with?
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That looks delicious â would you share the recipe please?
Here is the recipe from Tampas beloved Columbia Restaurant. Itâs the one I makeâŠcomfort food, Florida style.
https://delicioushistory.wordpress.com/tag/columbia-restaurant/
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I used this recipe, super fast http://cookandsavor.com/picadillo/
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