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Food!

All about food!
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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Epicurious's Myth-Busting Guide to Cooking Beans

Started by Joan Denoo. Last reply by Joan Denoo 12 hours ago. 8 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015. 7 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015. 81 Replies

Banannas in trouble

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Oct 15, 2015. 1 Reply

Assam tea industry worker abuse endemic

Started by Ruth Anthony-Gardner. Last reply by k.h. ky Sep 13, 2015. 13 Replies

Rare hamburgers a hazard

Started by Ruth Anthony-Gardner. Last reply by Plinius Sep 5, 2015. 4 Replies

Your food and fracking wastewater irrigation

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20, 2015. 1 Reply

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Comment by Pat on September 6, 2014 at 7:37am

Yesterday 90+ degrees. High today of 75, after the cold front moved through. I suspect we have seen the last of the scorching hot days at the confluence of the Ohio and Mississippi. Sheepishly admit that I like Spam also, though I rarely ever eat it. Brought back a recipe for Spam fried rice from Hawaii, where the stuff is ubiquitous. 

Comment by Idaho Spud on September 6, 2014 at 6:01am

Spam's not the best food, but I like it.

Comment by Idaho Spud on September 6, 2014 at 5:59am

First frosts:

In 2012, Oct 4  31 F.    Oct 5  29 F.    Oct 6  25.7 F.

In 2013, Oct 5  28 F.

Comment by Joan Denoo on September 6, 2014 at 2:05am

Chris, I laughed at your comment about Spam, "but to my regret it was unforgettable." Oh yes! I remember it well. I echo your statement. 

Comment by Joan Denoo on September 6, 2014 at 1:28am

Felaine, you must be worn out from the heat! I don't like that kind of temperature, however, winter follows autumn all too quickly here. Spud and I talk about night time temps, with nice, cool days. I like 70 to 80 degrees during the day, which we have right now. I am going to have to put on an extra blanket on my bed tonight.

I love to pick cucs right off the vine and eat them ... more like nibble them. So refreshing, full of water, just the right amount of flavor.

My favorite meal during this time of year is to fry up bacon cut in bite sizes, add slivered onions, then toss in a handful or two of diced zucchini and let that brown. In a bowl, mix two eggs, a shot of hot sauce, 1/4 jalapeno pepper diced, at least a tablespoon of diced garlic, a handful of herbs from the garden, chopped. Toss the egg mixture over the zucchini and let it cook till it bubbles on top; slide it under the broiler with a handful of parmesan cheese and let it melt. Bring it out of the oven to firm up while I toast some garlic French bread. Plate this up and put a handful of cherry tomatoes on the side. 

My favorite time of year! 

Cary tells me I say that about every time of year. 

  

Comment by sk8eycat on September 6, 2014 at 1:06am

90+ degrees in Beautiful Downtown Burbank today.  Forecast says hotter tomorrow.  10 years of drought in the southwestern states with no relief in sight. 

Stop the world; I want to get off.

Comment by Plinius on September 6, 2014 at 12:55am

How soon the cold starts for you! Here it's still over 20 °C - 70°F - but it looks like autumn, with a light mist the sun won't dissolve.

Thanks for the cucumber lesson! Yes, we've got English cucumbers here.

Comment by Joan Denoo on September 5, 2014 at 10:11pm

Spud! No! 40 degrees F! Say it isn't so! This is way too early for such cold weather. Well, let me check:

Sept 12, 2012 first frost on my garage roof 

Oct 4, 2012 first killing frost 

Oct 8, 2011 first killing frost 

Nov 3, 2013 first snow fall

Comment by sk8eycat on September 5, 2014 at 8:38pm

I want to share an e-mail I just got from a friend who lives in DC (I hope y'all drool by the time you finish reading it):
************************************************************

Last Friday my Safeway had loin lamb chops on sale for 5 bucks a pound,  and since they usually are twice that much or more  I bought a pack of them.  I have to confess that I exhibited no charity and offered not one friend or neighbor to share.

When I fixed them on Monday, I just did the whole pound and a half.  5 gorgeous chops.  I had 2 the first night.  then on Wednesday I nibbled one cold for lunch and then I reheated the last 2 tonight,

When I did them, I put  some good olive oil in my cast iron skillet and infused the oil with garlic, rosemary and some lavender buds.  After searing the chops I finished them off in the oven while I did  some of those new baby-sized potatoes.  I began by nuking them for a minute then let them rest until the chops came out of the oven.  While the chops rested I tossed the potatoes into the skillet to get a bit of char on them  and then I deglazed the skillet with  some merlot to start a sauce. I had a lovely creamed spinach to finish the plate.  YUMMMMMMMM.
I did not make the spinach but used a package of Birds Eye.  It comes in a 9 oz box and I was not expecting what I got.  I definitely recommend it if you like creamed spinach.

I hope I have made you hungry and inspired you to treat yourself to a scrumptious dinner tonight.
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I haven't had lamb in a couple of years, and my favorite cut is lamb shanks in tomato and bell pepper sauce.  I first had that in 1959 (before AMTRAK) when railroads still did actual fresh cooking in the dining cars.  It was the least expensive item on the menu, and dieVOON!  I taught myself how to cook them in the oven (after searing them in a skillet first).  Great with baked or mashed potatoes and fresh tiny garden peas. Or sugar snap peas.
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English cucumbers don't have to be peeled before eating....the skin is not nearly as bitter as the waxy stuff on "local" cukes.  (I put quotes around "local" because English, or Armenian, or whatever people call them, are a major crop around here.)

Comment by Pat on September 5, 2014 at 2:59pm

Allow me to take a crack at this one. Plinius, there is a difference. As to crispness when they're fresh, both are about the same. However, cucumbers here in the US are generally shorter, more dense, have larger seeds, a waxier skin, and are slightly more bitter than the English variety. I guess it all depends on what you are used to and what you were raised on. While the English variety are OK, I prefer the American kind.

 

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