Most Commented Food Blogs (316)

At long last, they are finally beginning to turn red..

So I have 4 Butternut squash vines here this year. Today I decided enough leaves had faded back on two of them to go ahead and harvest the yield from them. This (plus 2 others previously devoured) is the yield from the two vines in question. The other 2 vines have similar yields waiting but I haven't harvested them yet. Noting also I still have some green babies coming in.



Although a good knife will eventually saw through the stems, I find the large sheet metal shears shown to be the quickest way of detaching them from the vines. I am running out storage space and still have 2 vines to go.



This was a good strain of seed. I am saving some of the seeds of course.

I usually just roast and eat (w/butter, salt & pepper) but here the man goes a step further and, since it looks tasty, I may try this..

What do we do ?

I could go over to the Jazz cafe there is always live music there.

Or cook for the this week ?

Go over to my dauther?

could do the wash?




Going to make myself a dirty martini.

Yesterday I fond a pumpin on the market , I am thinking of making some Jamaican pumkin-rice with chicken masala curry<hot>

I feel that foreign food is not quite my taste.
Thai food tastes me the most I miss Thai food I miss thai dessert
Think about thai food Think of authentic Thai dessert.

Thanksgiving dinner:
Baked chicken
Corn on cob
Seasoned rice
Mashed potatoes
Gravy
Rolls
Deviled eggs
Stuffing
Peach pie
Red velvet cake
Sweet potato pie

Mmmm... it was good. I expect to get some tail every night this week!



One translation called it Chinese Lettuce and another called it vegetable core and another says it's AA Choy Stem.
My partner calls it tail. So, I'll be getting tail all week!

Peel the outside, slice thin and saute.

Last week, OIdblue did a blog about a drink he brewed called Kombucha. I never heard of it and did some research. In layman's terms, it's a beverage made with fermented tea and known for it's health benefits.
I had no intentions of brewing the stuff, but the amazing thing is, while shopping in Aldi, I found it next to the fruits and berries in the refrigerated display. I wasn't looking for it, but I glanced over and POOF!
Kombucha in different flavors, so I bought one with Ginger and one with Cherry.
I plan to try some this weekend and chances are I'll report back with my findings.

Kombucha, Kombucha all I can say is Kombucha...

I design and sell kitchens for a living. While many of my associates do housing developments, I get the single custom projects. Medium to high-end gourmet kitchens and sometimes a client would actually be a professional chef.
Architectural drawings (what once were called blueprints) come to us with house design and a generic kitchen that gets approved by the country building division. The contractor and trades bid against the architectural drawings. Architects rarely go beyond the concept layout. Since it's custom, it's my job to take the concept to a finished design that not only works, but is aesthetically pleasing.
We have to ask how they want the layout and designate different areas for food storage, prep, cleaning, etc. Some clients entertain guests while they cook, others want the kitchen to themselves and bring out the food like it was a surprise. If it's a Kosher kitchen, we have to provide a layout for 2 sinks, and double of nearly everything including 2 dishwashers.

Most of my clients want spices adjacent to the range top. However, in a (large) working kitchen, food preparation and cooking are in two locations.
I'm glad large hearth-style hoods with spice storage are no longer in fashion, it presented the problem of heat in the general area that wasn't a good place to keep spices. I always asked... if they wanted, they got it.
The one thing I learned from a real chef is they don't season the food over the stove. It's done at the time of food prep and that's typically in a different location.
Not everyone has time to peel & press fresh garlic for each meal, that means most use powdered garlic. If you remove the cap from the bottle and you see garlic stuck around the perforated holes, you know they've been shaking powdered garlic directly over cooking food and the steam rising makes the garlic stick.

Walmart has bread, pies and pastry in the front of the store. Naturally, when you go shopping, you're most likely to buy 'things with lots of sugar' when they are displayed under your nose right from the start.

Cafeterias (like the ones in IKEA) are like that. Desserts at the front of the line.

I'm trying to hold back my intake of sugar, but 4 years ago I started with the those individual pies they sell for 50 cents each. The price hasn't change but I noticed there's much less fruit in the filling. Cherry, being my favorite and I only see 2 or 3 in a sea of red. I'm switching to apple as there appears to be more fruit and less filling in those pies.

I tried to use the character for cents, but the CS system couldn't handle it. Dollar and Euro work fine... but it makes no sense that cents is a problem.

Fall is a great time although not so much in Florida where everything just turns brown and dies. The weather hardly cools down much. It is just a little cooler in the mornings before the sun starts scorching us. Now it is the time for flavorful aromas like cinnamon, cloves and pot.

I saw a video yesterday introducing the New Instant Pot / Air Fryer Duo. It is the regular IP but with two lids, the second one being the Air Fryer function so you can pressure cook something, then change lids to crisp it up or just air fry wings or whatever. Dammit I want it and spent the day restraining myself from buying it since I already have two IPs and One Air Fryer. These three gadgets I use daily. I use my oven or stove on very rare occasions. I'm not sure how long I can restrain myself from buying the new gadget, trying so hard to use my logic of "I don't need it, I just want it" If I hadn't bought my folks and kids their own instant pots I could justify buying it just so I could give my old one away. Time will tell how disciplined I am or am not.

Mom loves potatoes but she always cooked pasta for Dad as that is what he loved. She ate potatoes when we went out. Yesterday I saw a video for a cheesy Potato Leek soup made in the Instant Pot that looked delicious. Three kinds of potatoes, three kinds of cheese, heavy cream and Pancetta...very fattening and decadent. Since Mom is only 83 pounds I'm making that for her today. I'm changing it up a bit to be a bit more weight friendly for me by adding cauliflower to the potato. Before I add all the cheeses I will take a portion out for me. 8 minutes in the Instant Pot that still blows my socks off.

I've found the best cooking videos done by Jeff at pressureluckcooking.com. I've cooked so many of his recipes in the IP from his videos, all oh so good.