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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

Started by Idaho Spud. Last reply by Idaho Spud on Monday. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

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Comment by Lilac on May 20, 2017 at 12:50pm

Love fresh chives!

Comment by The Flying Atheist on May 20, 2017 at 12:28pm

I've never eaten chive blossoms.  At my childhood home my mother always had a big chive plant in the garden but we used the green parts only.  During the summer months we practically never ate a salad without the addition of chives.  

Comment by Idaho Spud on May 20, 2017 at 11:31am

I don't use that notation, but my guess is that 3-4' is 3 to 4 minutes cooking time.

Comment by Plinius on May 20, 2017 at 7:52am

Looks good, Randall! But help the foreigners a bit: how much is (3-4') or (2-3')? 

Comment by Randall Smith on May 20, 2017 at 7:22am

Just passing on my recipe for chive blossoms--they're blooming now. I'll use my cast iron skillet to cook asparagus with sesame seeds (3-4'), toss in chive blossoms (2-3'), and add soy sauce. With quinoa (or rice), it's delicious. Cooking time depends on how crunchy you like asparagus. I had a sweet potato on the side, plus a green salad and fruit (fresh strawberries from my garden!).   Except for the soy sauce and quinoa, everything came directly from the garden.

Comment by Daniel W on May 14, 2017 at 7:46pm

I think, like the country, Korean food is between North Chinese and Japanese food.  There's a lot of tart and spicy.  Another restaurant in Portland serves stone bowls of Korean stews that are so hot, they give you an egg to break into the stew.  It cooks quickly, leaving strands and chunks of freshly cooked egg in the stew.  Physically hot and spicy hot.   And I love kimchee. 

Comment by The Flying Atheist on May 14, 2017 at 6:09pm

All your food looks great, Daniel.  Tasty eating!  

I don't believe I've had Korean food either.  Yes, to Thai, Japanese, Vietnamese, and Chinese, though.  I'll have to continue my culinary journey to some new spots.   

Comment by Randall Smith on May 14, 2017 at 6:53am

Don't know if I've ever had Korean food. Looks worth a try.

Comment by Lilac on May 13, 2017 at 10:55pm

All of that looks so delicious!

Comment by Daniel W on May 13, 2017 at 10:47pm

Tonight we went to a Korean noodle house.  Oh wow, those were good.  The kitchen is in view of the dining area, tiny place.  You can watch the cook stretch the noodle dough by hand, pulling into long noodles, slapping it on the board, folding, and pulling again.  The noodles come out chewey, stretchy, and the sauce binds to them so tasty.

Today's bread loaf was sourdough with onions and sundried tomatoes.  I sauteed the onions in olive oil before incorporating into the bread dough.  The tomatoes were Romas that I sliced thin and dehydrated last summer.    This was the first try for onion bread, I thought it was one of the better loafs so far.

 

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