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Tom Cutts Staff Northern CA 5925 Posts |
It is the culmination of strawberry season in California. That means tons of ripe berries faster than they can sell them. Which has led me to create a low fat strawberry shake.
1 lb of strawberries 8oz milk 2 teaspoons brown sugar Blend Drink |
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TonyB2009 Inner circle 5006 Posts |
Quote:
On Sep 19, 2015, Daryl -the other brother wrote: This looks like something I want. I am building next year, and now I know what to do with the decking!
Check out Tony's new thriller Dead or Alive http://www.amazon.co.uk/Alive-Varrick-Bo......n+carson
http://www.PartyMagic.ie |
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critter Inner circle Spokane, WA 2653 Posts |
Quote:
On Apr 27, 2015, Tom Cutts wrote: That's what she said?
"The fool is one who doesn't know what you have just found out."
~Will Rogers |
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Levi Bennett Inner circle 1778 Posts |
Quote:
On Sep 29, 2015, Tom Cutts wrote: Sounds delicious! btw- I used my pizza stone to make some french bread tonight. It was great with our spaghetti.
Performing magic unprofessionally since 2008!
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Tom Cutts Staff Northern CA 5925 Posts |
In my early baking days I used a terra cotta floor tile as a stone. Passable, but not the same as the real deal.
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Tom Jorgenson Inner circle LOOSE ANGLES, CALIFORNIA 4451 Posts |
Yes. Some of those alternatives tend to explode on you from the steam, etc.
We dance an invisible dance to music they cannot hear.
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TonyB2009 Inner circle 5006 Posts |
Tonight's dinner was a traditional ox-tail stew, at the request of the kids. I hadn't had it in a few years. Last time ox tail was seen as peasant food, and I got the tails for a euro each. Now it is trendy and the price has increased to E7. Still tastes great though.
Check out Tony's new thriller Dead or Alive http://www.amazon.co.uk/Alive-Varrick-Bo......n+carson
http://www.PartyMagic.ie |
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Levi Bennett Inner circle 1778 Posts |
And chicken used to be for "poor" people until we all realized it was "healthy."
Performing magic unprofessionally since 2008!
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EsnRedshirt Special user Newark, CA 895 Posts |
Ditto for lobster. My wife hates it- overpriced, giant shrimp. I don't hate it but fail to see the allure.
Self-proclaimed Jack-of-all-trades and google expert*.
* = Take any advice from this person with a grain of salt. |
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imgic Inner circle Moved back to Midwest to see 1337 Posts |
Was at art fair this weekend. They had lobster rolls. Mmmmmm. So good.
"Imagination is more important than knowledge."
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Tonight's dinner was cream of asparagus soup, Greek marinated grilled chicken, and steamed artichokes.
Washed down with a Hacker-Pschorr hefeweisen. My wife married a good cook. |
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Daryl -the other brother Special user Chicago 594 Posts |
Went to the Bi-annual Knob Creek machine gun rally in Kentucky this week end. Somehow managed to spend over $50 on food and the best I had was a dried out chicken sandwich (to be fair, nobody was there for the food).
Next morning I was treated to a continental breakfast of cold cereal and biscuits with luke warm gray. The taste of the gravy reminded me it is time to repaint my garage!! |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Steak fajitas and lime-cilantro rice last night.
Easy, quick, delicious! |
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Levi Bennett Inner circle 1778 Posts |
We did a meat and cheese deal on Sunday. I bought turkey, pastrami, liverwurst, ham and hot cappicolla. Smoked Gouda cheese spread, goat cheese, brie. Hummus, marinated mushrooms, marinated olives and roasted garlic. Served it all with fresh bread I baked and had a glass of OZV 2013 Old Vine Zinfandel.
Pretty darn good! Pizza dough is in the fridge for some time this week.
Performing magic unprofessionally since 2008!
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imgic Inner circle Moved back to Midwest to see 1337 Posts |
Quote:
On Oct 13, 2015, Theodore Lawton wrote: Love eating like that! Good stuff!
"Imagination is more important than knowledge."
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Levi Bennett Inner circle 1778 Posts |
I'm right now enjoying a vanilla latte and a couple of pumpkin doughnuts. It's tough work, but somebody's gotta do it!
Performing magic unprofessionally since 2008!
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imgic Inner circle Moved back to Midwest to see 1337 Posts |
Finally tried my hand at beef short ribs. Seared them in bacon fat then braised in sherry. Served on potato mash and honey glazed carrots. Turned out wonderful!
"Imagination is more important than knowledge."
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Here's a terrific, simple and quick method of making a wonderful mushroom and parsley salad: Goes great with anything!
1 lb large button mushrooms trimmed, cleaned and sliced to your likeness. Original recipe calls for thin, but I like about 1/8 - 1/4 inch thick slices. 1/3 cup of chopped fresh flat-leaf parsley 1/4 cup of extra virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 2-ounce piece of Parmesan Directions: In a medium salad bowl, mix together the mushrooms and parsley In a small bowl, whisk together the oil and lemon juice until smooth. Season with S&P to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a begetable peeler, shave the Parmesan on top and serve. NOTES: We added cumin seeds fresh garlic sliced thin, oregano, basil and some sliced scallions. Once prepared we like to set it in the fridge for about an hour, which lets the mix sort of "cook" the mushrooms, as you would see in a ceviche. It's a real crowd pleaser. It's delicious and low calorie. You can also play around with more or less lemon juice, or if too tart, add a few pinches of sugar. Try it! I'm betting you'll like it.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
Sounds great. Will give it a go and let you know how I do!
I just got an Anova Sous Vide cooker. It really does make for far more tender and moist meats! Not sure a rib eye for 3-4 hours is worth the wait. I can do it in the oven perfectly in just 15 minutes total. I did cook a chuck steak, and it turned out VERY similar to a rib eye in taste and texture. I think the meat cooking in its own fat dramatically intensifies the favors. Super simple; once it's in the pot, let it sit as long as you can. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Quote:
On Dec 12, 2015, Tom Cutts wrote: We talked about the Sous Vide cooker, it seems about a year ago and I remember that time that I was interested in trying it. I just might have to pull the trigger on this (maybe even in time for Christmas ) Just curious, what made you choose that particular brand? I'm looking at a Gourmia brand, which I never heard of, but I'm wondering if all sous vides are created equal? I'd think that capacity of the cooker is important? I still can't get used to the idea of cooking steaks in the sous vide method; Steak without grill marks and char just don't seem like they'll be the same. But everyone I've talked to about it says the same thing. Y'all can't all be that wrong!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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