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| Jul - General Chat - What are you eating right now? |  -  -  |
| Pages: 1 2 3 4 5 6 7 8 9 10 ... 70 71 72 73 74 75 76 77 78 ... 107 108 109 110 111 112 113 114 115 116 | Next newer thread | Next older thread |
Acey Wendy Koopa garbage-chan Level: 95      Posts: 1311/2538 EXP: 8386510 For next: 282097 Since: 07-14-10 From: meme jail Since last post: 6.0 years Last activity: 6.0 years |
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Gabu Star Mario Placeholder Ikachan until :effort: is found Level: 172  Posts: 7938/9981 EXP: 67928531 For next: 173703 Since: 08-10-09 Pronouns: they/them, she/her From: Santa Cruisin' USA Since last post: 48 days Last activity: 8 days |
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| Gabu Star Mario Placeholder Ikachan until :effort: is found Level: 172 Posts: 7951/9981 EXP: 67928531 For next: 173703 Since: 08-10-09 Pronouns: they/them, she/her From: Santa Cruisin' USA Since last post: 48 days Last activity: 8 days |
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sofi 🌠 Level: 116  Posts: 2425/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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I made shirred eggs again this morning and it just really made me think about how last year I totally hated baked eggs because the recipes I used told me to throw in bread so I'd end up with this baked egg muffin-like thing that was totally gross no matter what I did to it. But now shirred eggs feel more elegant with the whole buttered ramekin lined with spinach or arugula with an egg cracked in, some cream added, and topped with chives, fennel seeds, savory, black pepper, sea salt, thyme, some white cheddar cheese and a little crumbled Gorgonzola thing. The topping combinations are totally endless. It's easy to make, too, and there's like almost nothing to clean.
The best part of shirred eggs is the part where you take your first strip of toast and dip it into the egg, gently breaking the top layer formed from broiling, like a crème brûlée, to reveal the sunny goodness inside. Originally posted by Gabu Mashed potatoes are really easy to make! I can give you my recipe or something sometime if you want. You're literally just boiling some chunks of potatoes and then mashing them. ____________________ About the author: A prolific contributor to Jul with some 2425 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Acey Wendy Koopa garbage-chan Level: 95 Posts: 1323/2538 EXP: 8386510 For next: 282097 Since: 07-14-10 From: meme jail Since last post: 6.0 years Last activity: 6.0 years |
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| sofi 🌠 Level: 116 Posts: 2427/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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St. Patrick's Day might mean corned beef and potatoes to some, but tonight I celebrated my affinity with this side of the pond. No, I didn't have venison, but I did roast some juicy turkey thighs that have been in my freezer since Thanksgiving. You totally can't tell, though.
For turkey day type deliciousness, I marinated the thighs in a mixture of soy sauce and Worcestershire sauce and then I preheated the oven at 325°F and rubbed rosemary, thyme, sage, marjoram, sea salt and pepper into the turkey. They went into the oven covered in tinfoil for an hour and then uncovered for another hour, basted with the turkey drippings every ten or so minutes. Then in the last 15ish minutes, I melted some raw organic honey and brushed it into the skin to create a nice sweet glaze.  Click to enlarge. Can you say "y-u-m"? I actually cooked two thighs because I was expecting someone to come over and it didn't happen. That's okay because turkey leftovers are always pretty cool, right? But the best part is that this means even more drippings get leftover. This means more gravy. Seriously, as much as I love making steak gravy or pork gravy or whatever, nothing's as satisfyingly simple nor as simply satisfying as turkey gravy. There's so much fat that you just have to add flour and some water or stock to get things going and none of that lame melting butter stuff.  Click to enlarge. I served the turkey with a side of rice, but for the real "t.g. Day" experience, I carved the thigh and skipped out on all the fancy plating stuff going all homestyle-like. I mean, dude, that's where it's at. And I know, the carb of choice is usually the lovely buttery mashed potatoes, but I think I'll save that decadence on a day I can truly indulge, a holiday that I actually celebrate. I may be relentless in my serial cultural appropriation on other fronts, but I can't bring myself to appropriate anything that is so mindlessly appropriated on such a large scale. Kiss me all you want, but I'll never be Irish. ____________________ About the author: A prolific contributor to Jul with some 2427 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Xkeeper Level: 263  Posts: 19999/25343 EXP: 296737120 For next: 2223333 Since: 07-03-07 Pronouns: they/them/???????? Since last post: 9 days Last activity: 1 hour |
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| ...nothing. We ate out once already (the Grand Cafe at GVR here). I had a burger and a salad. I'm kind of hungry again, but mostly for something to snack on, I guess. Kind of craving some oreos and milk, but we have neither (or much of anything else, for that matter...) Kind of debating ordering out chinese delivery, but it's nearly 8 PM and that might not be so wise. ____________________ |
| — Colin — Missing: One avatar. Will be restored at some point. Post 9449/10052 Active 8.3 years ago |
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| Halian Level: 75  Posts: 134/1473 EXP: 3718454 For next: 108450 Since: 06-20-10 Pronouns: he/him From: Central Florida Since last post: 137 days Last activity: 118 days |
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| — Colin — Missing: One avatar. Will be restored at some point. Post 9454/10052 Active 8.3 years ago |
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| sofi 🌠 Level: 116  Posts: 2434/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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Boloco or the Boston Local Company gave out free burritos last night and they were really really amazing. They're doing this all week basically so I might get another tonight.
Anyway, this morning I braised some mushroom caps in a mixture that's mostly oyster sauce and chicken stock with some Worcestershire sauce and soy sauce added and served them along with a Chinese pocket egg-style fried egg and spinach, both of which were flavored with the leftover braise sauce, and a side of brown rice. It was really Asian but really really really good. Mushroom caps braise really quickly and they come out really soft and flavorful. Oyster sauce is seriously the best thing ever made. I'm heading to the beach today so maybe I'll be munching on fried scallop or maybe some clam bellies for lunch. I'm always up for seafood. ____________________ About the author: A prolific contributor to Jul with some 2434 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| sofi 🌠 Level: 116 Posts: 2436/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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The Red Snifit (7:58:15 AM): I don't think anybody will mind if you double post.
So my friend texted me last night saying that he's going to be in my neighborhood this morning, this friend who is a vegan for Lent and also living gluten-free and soy-free due to possible allergies. Yeah, so, I'm like, hey, why don't you come over for breakfast? I've never ever really intentionally made a vegan meal before. My meals are hardly ever vegan because meat is my main protein source. Gluten-free, I can do—it turns out my diet is essentially gluten-free to begin with since my source of grain is almost exclusively rice. I can do without soy, too, but it means I can't use stuff I really love like soy sauce. Well, soy sauce tends to contain wheat anyway. So I decided to make fried brown rice with beans, mushrooms and spinach and then top it off with a homemade vinaigrette. With meat and soy out of the picture, beans and mushrooms are pretty much the primary protein providers. I started off slicing the mushrooms and seasoned them with the usual white pepper, sea salt and ground thyme. Then I sautéed them along with the beans in olive oil over medium heat and then I mixed in the rice while adding in more olive oil, constantly stirring the rice so it doesn't burn or anything and then I added spinach and seasoned everything with more pepper and sea salt. I stirred until the spinach wilted and everything mixed in and then I removed it from heat and poured it into a bowl. To make a vinaigrette, I measured three teaspoons of extra virgin olive oil and one teaspoon of rice vinegar and then seasoned lightly with pepper, sea salt, savory, smoked paprika and thyme and then quickly stirred until the oil and the vinegar emulsified. Then I added dried minced onions and stirred again until the onions disappeared into the sauce. This mixture is pretty popular for salads and it's really easy to make too! Seriously, you should try making your own dressing sometime. Anyway, I poured and folded the vinaigrette into the rice. The result was a totally delicious and of course vegan, soy-free and gluten-free meal. With soy sauce out of the picture it doesn't at all have the salty, savory flavor profile of typical rice but it instead has more of a French or Italian flavor profile made with a mixture of Western and Eastern culinary techniques. Not only is it vegan, it's also fusion cuisine. Okay, this was the warm-up. I'm going to make twice the amount of vinaigrette when my friend comes over for the breakfast. I originally made two small bowls' worth of fried rice and wanted to save one of them for him but then I ate his portion because I was still really hungry. Plus, I think he eats more than I do. The second time around, I'm probably going to add garlic and chives to the fried rice, too, to make it more fragrant and flavorful. He is seriously going to love it. Update: He loved it! He ate every bite. I used vegan organic coconut butter instead of olive oil for frying this time. He was like, "holy crap this is amazing" and said he was, as I promised him he'd be, totally impressed. Another victory for Sofi. :J ____________________ About the author: A prolific contributor to Jul with some 2436 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
FieryIce Luigi Level: 119  Posts: 3332/4161 EXP: 18742268 For next: 187023 Since: 12-18-08 From: Chicago Since last post: 180 days Last activity: 6 days |
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Although I can't make things look as neat as Sofi does, I can try:  The rice was cooked with tomato sauce, beef broth, annatto, culantro, cumin, among many many other things. Other stuff include: sausages, corn, green beans, carrots, peas, celery, and potatoes. |
| sofi 🌠 Level: 116 Posts: 2449/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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I've been experimenting with this method of preparing meat in which I basically cure the meat for a very short time before rinsing the salts off and patting the meat dry. It sounds crazy, but it improves the flavor a lot without making it too salty as long as you make sure you rinse the salt off.
I did that with pork chops today along with some anise seed, rosemary, savory, sage and pepper and it was just awfully delicious. Instead of my usual stainless steel pan thing, I used my nonstick skillet (note to self: next time, just go with the stainless) and melted butter in it and threw in a clove of garlic, too. I cooked the chops three minutes on one side and four on the other and constantly basted the meat with the butter on the pan but since it's so thin I think I might've overcooked it. Or maybe I need to work with thicker chops. Maybe next time I make pork chops, I'll get a nice thick one and share it with a friend. I know this is my gazillionth pork chop picture, but whatever. I mean, I did that with fried eggs and no one complained.  Click to enlarge. The greens there are a mixture of arugula and spinach sautéed in the leftover garlic butter. The portion here looks really small, but that's because I ate most of it before I plated it. I seriously need a splatter guard. Served with a side of organic short-grain brown rice. Previous meals: Breakfast tacos, gluten-free burgers, crispy oven-fried chicken wings breaded with whole wheat Panko. Coming up tonight: Pizza on a tortilla? Stay tuned. ____________________ About the author: A prolific contributor to Jul with some 2449 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Rydia 270   good riddance! Level: 36 Posts: 149/278 EXP: 282661 For next: 25449 Since: 02-18-12 From: Mist Since last post: 9.8 years Last activity: 9.6 years |
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I'm currently eating a fantabulous bowl of nothing!  but my food is coming soon, so...blahhh...  ____________________   |
| — Colin — Missing: One avatar. Will be restored at some point. Post 9492/10052 Active 8.3 years ago |
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| sofi 🌠 Level: 116 Posts: 2464/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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I had two sunny side up eggs, some spinach and some brown rice. Pretty cool.
I have no idea what I'm going to be making for the rest of the day, though. It's what you call a toss-up. ____________________ About the author: A prolific contributor to Jul with some 2464 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
| Kazinsal Level: 53  Posts: 229/674 EXP: 1122315 For next: 34804 Since: 01-19-11 Pronouns: he/him From: Vancouver, Canada Since last post: 233 days Last activity: 192 days |
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| The inside of my stomach. Gahhh when will lunch be gahhhh ____________________ Tears fall from the shameless Shelter me, guide me to the edge of the water Selfless are the righteous Burden me, lead me like a lamb to the slaughter |
| sofi 🌠 Level: 116 Posts: 2468/4152 EXP: 17095936 For next: 228157 Since: 02-18-11 Pronouns: she/her From: たまごっち星 Since last post: 1 day Last activity: 21 hours |
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Breakfast Fry-Up
BY SOFIA L., 21 YEAR OLD FOODIE FROM BOSTON, MASSACHUSETTS  / 2 hours ago
SOFIA L. SAYS... splatter guard made its culinary début in my kitchen today. it's this pretty groovy device that stops hot oil from splattering everywhere and making a huge mess you have to clean up after. perfect for splash-licious affairs like hash browns, sautéed baby spinach, etc.. usually I season the potatoes directly after grating them, but today I added some sunflower oil to a bowl and then threw in some seasoning and tossed the potato around in that. this ensures optimal distribution of the flavors (the smoked paprika helps a lot; you can tell which parts got the seasoning already since they'd be redder than the rest) while I believe the oil helps the potato crisp up better on the pan. otherwise: just using up some potatoes and sunflower oil. nothing special. RATING BY SOFIA L.  ____________________ About the author: A prolific contributor to Jul with some 2468 posts published, Sofi better fancies herself as a cinema geek, a composer, a vintage gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging. |
devin Yoshi i'm mima irl Level: 112  Posts: 2532/3519 EXP: 14919804 For next: 418401 Since: 04-29-08 Pronouns: any From: FL Since last post: 298 days Last activity: 2 days |
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Sesame seed bagel, blueberry muffin.
Rating:  ____________________ Photo by Luc Viatour • go to it |
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| Jul - General Chat - What are you eating right now? | - - |
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