What did you cook or eat today (May 2021)?

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JAS_OH1 said:
They would never have touched your grill, I'm pretty sure.
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There's one bird whose song goes, "Cheep chirp kiree coo coo," which to my ears, sounds a lot like, "Just a little char, please, and some nice aioli on it as well. I'll help meself to the dill in your herb garden, or, as I like to call it, 'my favorite place to poop.'

Wildlife is amazing, huh? :laugh:
 
More leftovers for the meal, today, I fed on the remaining half of the lamb quinoa hachée ronde.

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JAS_OH1 said:
Will you continue to eat quinoa on occasion after the challenge is over? Just curious as to how many newbies to quinoa like it now?
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Oddly enough, I was just reflecting on that. I find quinoa a texture, more than a flavor, but it has flavor too. I like that texture when applied to some recipes and I have had opportunity to apply it in several different ways.

I find it can be like using rice as a major element of a recipe, or like mustard seed, a sort of garnish or spice.

I still have a lot of quinoa left in my inventory, but that alone, would not be reason to use it again at some later time.

Thank you JAS_OH1 for getting me introduced to quinoa.


My answer to your question is yes, I would use it again. I never had any reservations about trying it in the first place. I just never have used it before.
 
flyinglentris said:
Oddly enough, I was just reflecting on that. I find quinoa a texture, more than a flavor, but it has flavor too. I like that texture when applied to some recipes and I have had opportunity to apply it in several different ways.

I find it can be like using rice as a major element of a recipe, or like mustard seed, a sort of garnish or spice.

I still have a lot of quinoa left in my inventory, but that alone, would not be reason to use it again at some later time.

Thank you JAS_OH1 for getting me introduced to quinoa.


My answer to your question is yes, I would use it again. I never had any reservations about trying it in the first place. I just never have used it before.
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I agree, it's more of a textural thing and adopts other flavors in the same ways grits, rice, etc. do. But I enjoy the fact that it's nutritional value is far superior than many grain and grain-like plant foods.

Glad you like it!
 
Cucumbers and radishes in sour cream, Tuscan-style ribs, and buttermilk-garlic mashed potatoes.

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We were both really happy with the ribs. The fennel gave them a nice "Italian sausage" flavor - great alternative to the usual barbecue sauce ribs.
 
rascal said:
We grow both cuces and radishes, I'm going to try your dish this summer. Can't see why it wouldn't work? And I love sour cream.

Russ
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Thanks. It's pretty easy - slice a cuke thinly, slice several radishes thinly, chop up a couple of green onions and/or some chives, salt it all and stir in enough sour cream to make a dressing. The water released by salting the veg will help thin it.

Recipe - Cucumber-Radish Salad
 
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TastyReuben said:
Thanks. It's pretty easy - slice a cuke thinly, slice several radishes thinly, chop up a couple of green onions and/or some chives, salt it all and stir in enough sour cream to make a dressing. The water released by salting the veg will help thin it.
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Actually, I'll get that typed up in a proper recipe shortly.
 
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