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Padraic 
Special Collaborator 
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
 Posted: July 11 2011 at 18:46 |
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Quick pasta dish tonight - nothing fancy, just garden cherry tomatoes and basil with some penne and parmigiano-reggiano. Really just an excuse to eat the tomatoes.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65505 |
Posted: July 11 2011 at 18:49 |
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yeah I'd like a little garden some day, artichokes, tomatoes, herbs.. and I'd really like a Meyer lemon tree, lemons have gotten so expensive but I love having them around
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65505 |
Posted: July 11 2011 at 18:51 |
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I enjoy this too, I usually toss in olive oil and just a bit of chopped garlic |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: July 11 2011 at 18:51 |
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My father-in-law has a pretty expansive garden that's doing quite well so far. He's got peppers, eggplant, and zucchini exploding right now, tons of tomatoes on the way, not to mention asparagus and swiss chard...everything is just first rate.
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Triceratopsoil
Forum Senior Member 
Joined: April 03 2010 Location: Canada Status: Offline Points: 18016 |
Posted: July 11 2011 at 18:52 |
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Herbs are another thing I grow, they are OK dried but it's really not the same. We've also got tomatoes (a necessity with how awful they are in stores here), carrots, lettuce, beans, peas, chives, and strawberries. Oh, and an infinite supply of potatoes from my grandparents
edit: forgot about the red peppers Edited by Triceratopsoil - July 11 2011 at 18:53 |
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: July 11 2011 at 18:53 |
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Once you get the garden going you can't stop - the quality of the fruit and veg. just far surpasses anything you can buy at a market.
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Triceratopsoil
Forum Senior Member
Joined: April 03 2010 Location: Canada Status: Offline Points: 18016 |
Posted: July 11 2011 at 19:21 |
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We still had leftover pork tenderloin from Saturday, so I made a simple yet glorious bunwich with lettuce, cucumber, cheddar and ranch dressing.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: July 11 2011 at 19:41 |
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The bitterness of courgettes is dependant on their size - the larger they are the more bitter they are, usually the fruits are picked before they mature (hence the seeds are undeveloped) - left to mature then can grow very big (in England we'd call that a marrow) and the seeds will form much like they do in a squash or pumpkin.
One of my home-grown courgettes has turned into a marrow, the day it says "Feed me Seymour" I'm going to attack it with an axe.
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What?
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Online Points: 17061 |
Posted: July 11 2011 at 20:04 |
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Had some delightful Lamb Korma at the amazing Indian restaurant across town. The spices kill me but its worth it.
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...that moment you realize you like "Mob Rules" better than "Heaven and Hell"
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65505 |
Posted: July 11 2011 at 21:56 |
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we used to grow monster squash in Northern Cal, zucchini too.. like baseball bat sized
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65505 |
Posted: July 12 2011 at 20:11 |
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burned the frozen pizza I had in the oven cause I was caught-up in sparkling PA conversation, that'll teach me .. though it's not too bad, crunchy
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Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32549 |
Posted: July 14 2011 at 19:09 |
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Most of our
family went to a new restaurant which seemed very promising. My wife
ordered the smothered chicken and I ordered the shrimp and grits.
Her food was too spicy for her, the potatoes were not mashed well, and her corn was also spicy. The shrimp and grits I had may very well be the worst entree I've ever had at a restaurant. The cheddar cheese grits were okay, but there were bits of something inedible throughout. The flavor of the lobster marinara would have been good were it not for the blood vessel-bursting amount of salt in it. I could not finish the meal. It was dreadful. While we rarely go out to eat because of tight finances, I'm growing tired of disappointment with restaurants, especially since for the price of one meal, I can cook something far superior at home. |
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The Truth
Collaborator 
Honorary Collaborator Joined: April 19 2009 Location: Kansas Status: Offline Points: 21795 |
Posted: July 15 2011 at 15:39 |
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Hey you chefs, how's it going?
I need a quick favor, does anyone know some really quick recipe that has some spice to it? I'm really needing a kick to my dinner tonight but won't have much time. Any ideas?  |
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Epignosis
Special Collaborator
Honorary Collaborator Joined: December 30 2007 Location: Raeford, NC Status: Offline Points: 32549 |
Posted: July 15 2011 at 16:53 |
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Hard to suggest anything when we don't know what's in your kitchen.  For me, quick and spicy is this: 1. Cook some chicken tenderloins in a pan with some taco seasoning 2. Lay out tortillas. 3. Place shredded chicken and cheese on tortillas. 4. Cover with another tortilla (to make a sandwich). 5. Brush with oil. 6. Broil. 7. Turn over and brush with oil. 8. Broil. 9. Open the quesadillas up and add hot sauce. We love this quick and easy meal (although my pansy wife leaves off the hot stuff). Cooking time is about 15 minutes. |
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Triceratopsoil
Forum Senior Member
Joined: April 03 2010 Location: Canada Status: Offline Points: 18016 |
Posted: July 15 2011 at 17:09 |
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Chipotle Mrs. Dash + pork chops
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The Truth
Collaborator
Honorary Collaborator Joined: April 19 2009 Location: Kansas Status: Offline Points: 21795 |
Posted: July 15 2011 at 18:34 |
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Sounds good Rob, perhaps I'll give it a go.  Have an unopened jar of hot sauce in the cupboard I haven't tried yet.  |
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The Truth
Collaborator
Honorary Collaborator Joined: April 19 2009 Location: Kansas Status: Offline Points: 21795 |
Posted: July 15 2011 at 18:34 |
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I has no pork chops but the Mrs. Dash is good on anything.  |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65505 |
Posted: July 15 2011 at 19:02 |
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^ two good suggestions, I second chipotle on just about anything; sometime look for a can of the whole smoked ones in adobo sauce-- I like Embasa or La Morena. Rather hot but great flavor
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: July 16 2011 at 06:07 |
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^ I'm too late to be of any help, but I'd just chop fresh chili peppers and throw them in a pot with whatever ingredients you have to hand. A common one for me is fresh prawns and chopped chili quickly fried in a little olive oil and then doused with the juice of two limes and a little chicken stock to make a sauce, served with boiled wild rice and fresh bread. Also for a quick spice fix I keep a jar of Thai curry paste in the fridge - one spoonful of that stirred into the cooking pot is an instant hit.
This is amusing:
I managed to make three litres of ginger beer. We've drank one bottle and it was rather fine but could have been a lot more fiery for my taste. I went to get one of the remaining bottles and discovered this had happened:
 The top had been forced off by the pressure of the brewing beer and three quarters of the contents had emptied itself.
 The third bottle suffered an even worse fate:
 The pressure in the plastic bottle has caused it to asplode!  Edited by Dean - July 16 2011 at 07:32 |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65505 |
Posted: July 16 2011 at 18:38 |
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oh dear, it's like the Zapruder film all over again
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Padraic wrote: