Also, I have learnt that you can make a biscuit-like substance from cauliflower. The person who told me this said that they were using it to make pizza bases, because they weren't eating bread.
I went to some markets this morning, and while there was a person selling finger lime plants, there was no one actually selling the fruit themselves. I got pointed to another market that isn't a million miles away, so that should be good.
On an impulse, I also bought a 1.4kg zucchini, because it was $1. I have no idea what I am going to do with it. One of my friends suggests stuffing it.
surely a zucchini that big is only usable as a novelty dildo
broken image link
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
@Lalabox Have you ever made any Korean dishes? Because there are some great Korean soups that require zucchini.
Oh and also I have a recipe for zucchini fritters with grapeleaf spread that is amazing!
And the recipe from Jerusalem for turkey-zucchini burgers is really good.
Also I have a recipe that I like for asparagus, zucchini and snow pea salad.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Oooh and I forgot, this recipe for Marinated Zucchini is awesome if you aren't shy of a little raw garlic. And it only gets better as it mellows in the fridge.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
My mum gave me this chilli and ginger sauce that I have been mixing with mustard and using as a pizza sauce and I will be very sad when the bottle runs out.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited April 2014
I had a Gold Rush apple (they're the best) and an everything bagel from the amazing bagel spot down the street, with a super-fresh egg on top.
Your breakfast sounds amazing also but I do not thinking I could consume a talking grapefruit, or any other talking foods for that matter. Who are you, Marvin Suggs?
I am trying Marmite with butter on toast this morning.
The smell was inoffensive, a bit medicinal but not quite what I was expecting. For some reason I thought it would have a sour scent, like stale beer and pickles, but it's more earthy than that. The consistency threw me off though. I thought it would be thicker and less sticky, easier to spread on toast. It wasn't really an issue for me, just a surprise.
I was not expecting it to be quite as salty as it is. I know everyone said it tastes very salty, but this is more than I would have imagined. Beyond that it really tastes pretty good. I definitely get the "beefy" flavor and I find it quite enjoyable. I think I'd like to eat it with something else on the toast next time, like eggs and cheese, to cut down on the saltiness. I'm also unaware of butter trends outside of the U.S. Here we generally buy salted butter for the table, so that might have amplified the saltiness a good deal. Perhaps I will have to buy some unsalted butter to try next time.
are we talking breakfast in here
are we talking about how today I roasted diced potatoes in bacon fat, garlic, and onion, then mixed that with some crispy chorizo and topped it with queso fresco and eggs sunny side up fried in the chorizo grease
coffee on the side
knitdanIn ur baseKillin ur guysRegistered Userregular
Zucchini is pretty versatile.
You can shred it up with potatoes and onions and make hash browns.
You can slice it thin and use it in place of lasagna noodles.
You can stuff it.
You can cut it in 1/4" slices, and alternate layers of zucchini, garlic, and Parmesan. Throw the pan in the oven or the back of the grill for a nice side dish.
Also you can make zucchini bread.
“I was quick when I came in here, I’m twice as quick now”
-Indiana Solo, runner of blades
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I was not expecting it to be quite as salty as it is. I know everyone said it tastes very salty, but this is more than I would have imagined. Beyond that it really tastes pretty good. I definitely get the "beefy" flavor and I find it quite enjoyable. I think I'd like to eat it with something else on the toast next time, like eggs and cheese, to cut down on the saltiness. I'm also unaware of butter trends outside of the U.S. Here we generally buy salted butter for the table, so that might have amplified the saltiness a good deal. Perhaps I will have to buy some unsalted butter to try next time.
My go-to breakfast is cheese on toast with marmite. Toasted bread, butter and marmite thickly layered, then whatever cheese we have lying around (strong cheddar or emmental usually, red Leicester if I'm feeling particularly common) on top and stuck under the grill to melt. Delicious.
The one about the fucking space hairdresser and the cowboy. He's got a tinfoil pal and a pedal bin
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Zucchini brownies? I am intrigued!
I got my wife a stand mixer for her big/practical part of her birthday presents. That sounds liek a healthy-ish and tasty thing to try to make to break it in!
Zucchini brownies? I am intrigued!
I got my wife a stand mixer for her big/practical part of her birthday presents. That sounds liek a healthy-ish and tasty thing to try to make to break it in!
basically, make your dry brownie mix, chocolate, sugar, flour, etc. And instead of any other liquid ingredients, you use shredded zucchini.
LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
So given my recent mobility problems, I am trying to think of things/ways to cook that don't require accessing the oven or slinging around large pots of boiling water. I'm kind of getting bored of eggs.
We have guests at the moment. Last night I made greek style meatballs. Scale the recipe as required.
1lb minced lamb
2 lambs kidneys, cleaned, cored and chopped up as fine as you can be bothered to.
1/2 cup of greek yoghurt
1 smallish beetroot, peeled and grated straight into the bowl
1 smallish (or 1/2 a large) onion, peeled and grated straight into the bowl
3 cloves garlic, minced/chopped fine
Fresh cilantro to taste (I like lots)
1-2 tsp Cumin depending how fresh it is and how much you like Cumin.
1 tsp Smoked paprika
1/2 tsp Ground coriander
Combine thoroughly all of the above and leave in a covered bowl in the fridge while you do the rest of the prep, or even for a couple of hours if you can. This gives the yoghurt a chance to marinade the meat a little and will make the meatballs really tender.
Make a basic tomato sauce with plenty of olive oil and dried oregano, add some smoked paprika and grind in plenty of black pepper. I like to make it fairly chunky; in fact I used a 500ml carton of passata and 2x 400gr tins of cherry tomatoes to go with a double quantity of the meatballs. Reduce the sauce down by about 10% to get rid of excess water.
Start your oven heating to 180C. Bring out the meatball mix. Mix in some salt and juice of 1/2 a lemon. Immediately begin to shape your mix into ~1" meatballs and brown them on two sides in your trusty frying pan. Put the browned meatballs into a casserole dish such that there is only one layer of meatballs. Pour over the sauce; there should not be so much sauce that it completely drowns the meatballs. (If you've made too much, just save the excess for another day: instant pasta sauce!)
Bake in the over for ~20-25 minutes or so. Meanwhile make a pot of rice. I like brown basmati rice mixed with some 3-grain (barley, spelt, arborio) for this dish, flavoured with green cardamons. You could do pasta instead if you like.
Bring the meatballs out, dress with some more greek yoghurt (make yoghurt stripes across the top of the dish), cover generously with chopped fresh mint and serve immediately.
Don't make any plans for leftovers, because it is very unlikely that there will be any.
So, finally used the courgette for something. Cut it open, scooped out the seeds, chopped it into half centimetre slices, salted it and left it to dry in a collander for a bit. Then roasted it for an hour with some whole garlic cloves, a bunch of oil, some pepper and a few herbs.
It was really nice. I would definitely buy another giant courgette for a dollar again. It was quite different from roasting a bunch of smaller courgettes. Quite juicy, nice and fleshy. Not as mushy as I thought it would be.
Also, this is the only photo I have of the courgette before it was cooked.
EmbraceThePingひきこもりWhere the Crabbits and the Iz roam and the Jungle Queen rules the plainsRegistered Userregular
Another great way of serving zucchinis I've found is to just cut them into rings about a centimetre thick and fry them in butter and a little garlic.
mmmmmm.
Kitchen lifehack: Instead of grating cheese with a grater, try slicing it into thin strips with a chef's knife. It's easier, faster, and you don't have to clean the fucking cheese grater when you're done.
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I used to call it bikini bread as a lad
Steam // Secret Satan
Yeah it's going to need some help, flavorwise.
Yeah, preach it brother! Guacamole is delic-
I... um. You lost me there, dude
Steam // Secret Satan
Oh and also I have a recipe for zucchini fritters with grapeleaf spread that is amazing!
And the recipe from Jerusalem for turkey-zucchini burgers is really good.
Also I have a recipe that I like for asparagus, zucchini and snow pea salad.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
It was pretty nice
don't knock it 'til you try it. especially if you make your guac nice and savory like mine, with caramelized onions and cayenne
it also has the added bonus of making the pizza evoke the italian flag if you take a bite and tilt your head looking at the slice
ohh.. i didn't specify that i put it on top after the pizza's already cooked, did i... yes, okay, apprehension approved
Talking a spinach and mushroom omelette. Talking oatmeal with fresh blueberries and walnuts. Talking grapefruit. Talking chocolate croissant.
Fucking crushing this morning meal shit.
Speaking of adding coffee, I added a cup of coffee to the gravy of a big ol' pot roast I made. Yum mother fucking yum.
I swear, my cast iron pot might be a portal to a realm where everything is delicious.
I would eat a parrot.
Your breakfast sounds amazing also but I do not thinking I could consume a talking grapefruit, or any other talking foods for that matter. Who are you, Marvin Suggs?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
There are some things that make me waver on the idea of moving to the states, and a constant supply of good bagels is definitely one of them.
Satans..... hints.....
As a card carrying member of the Pollyamorous Society, I find that to be disgusting.
at around 70% water, they're much more manageable as dried jerky
The smell was inoffensive, a bit medicinal but not quite what I was expecting. For some reason I thought it would have a sour scent, like stale beer and pickles, but it's more earthy than that. The consistency threw me off though. I thought it would be thicker and less sticky, easier to spread on toast. It wasn't really an issue for me, just a surprise.
I was not expecting it to be quite as salty as it is. I know everyone said it tastes very salty, but this is more than I would have imagined. Beyond that it really tastes pretty good. I definitely get the "beefy" flavor and I find it quite enjoyable. I think I'd like to eat it with something else on the toast next time, like eggs and cheese, to cut down on the saltiness. I'm also unaware of butter trends outside of the U.S. Here we generally buy salted butter for the table, so that might have amplified the saltiness a good deal. Perhaps I will have to buy some unsalted butter to try next time.
Cream cheese is alright though.
I would eat a radio.
are we talking about how today I roasted diced potatoes in bacon fat, garlic, and onion, then mixed that with some crispy chorizo and topped it with queso fresco and eggs sunny side up fried in the chorizo grease
coffee on the side
well we are now
I feel instant kinship with you.
Steam // Secret Satan
so very yum.
Democrats Abroad! || Vote From Abroad
You can shred it up with potatoes and onions and make hash browns.
You can slice it thin and use it in place of lasagna noodles.
You can stuff it.
You can cut it in 1/4" slices, and alternate layers of zucchini, garlic, and Parmesan. Throw the pan in the oven or the back of the grill for a nice side dish.
Also you can make zucchini bread.
-Indiana Solo, runner of blades
Democrats Abroad! || Vote From Abroad
My go-to breakfast is cheese on toast with marmite. Toasted bread, butter and marmite thickly layered, then whatever cheese we have lying around (strong cheddar or emmental usually, red Leicester if I'm feeling particularly common) on top and stuck under the grill to melt. Delicious.
I got my wife a stand mixer for her big/practical part of her birthday presents. That sounds liek a healthy-ish and tasty thing to try to make to break it in!
basically, make your dry brownie mix, chocolate, sugar, flour, etc. And instead of any other liquid ingredients, you use shredded zucchini.
Democrats Abroad! || Vote From Abroad
1lb minced lamb
2 lambs kidneys, cleaned, cored and chopped up as fine as you can be bothered to.
1/2 cup of greek yoghurt
1 smallish beetroot, peeled and grated straight into the bowl
1 smallish (or 1/2 a large) onion, peeled and grated straight into the bowl
3 cloves garlic, minced/chopped fine
Fresh cilantro to taste (I like lots)
1-2 tsp Cumin depending how fresh it is and how much you like Cumin.
1 tsp Smoked paprika
1/2 tsp Ground coriander
Combine thoroughly all of the above and leave in a covered bowl in the fridge while you do the rest of the prep, or even for a couple of hours if you can. This gives the yoghurt a chance to marinade the meat a little and will make the meatballs really tender.
Make a basic tomato sauce with plenty of olive oil and dried oregano, add some smoked paprika and grind in plenty of black pepper. I like to make it fairly chunky; in fact I used a 500ml carton of passata and 2x 400gr tins of cherry tomatoes to go with a double quantity of the meatballs. Reduce the sauce down by about 10% to get rid of excess water.
Start your oven heating to 180C. Bring out the meatball mix. Mix in some salt and juice of 1/2 a lemon. Immediately begin to shape your mix into ~1" meatballs and brown them on two sides in your trusty frying pan. Put the browned meatballs into a casserole dish such that there is only one layer of meatballs. Pour over the sauce; there should not be so much sauce that it completely drowns the meatballs. (If you've made too much, just save the excess for another day: instant pasta sauce!)
Bake in the over for ~20-25 minutes or so. Meanwhile make a pot of rice. I like brown basmati rice mixed with some 3-grain (barley, spelt, arborio) for this dish, flavoured with green cardamons. You could do pasta instead if you like.
Bring the meatballs out, dress with some more greek yoghurt (make yoghurt stripes across the top of the dish), cover generously with chopped fresh mint and serve immediately.
Don't make any plans for leftovers, because it is very unlikely that there will be any.
It was really nice. I would definitely buy another giant courgette for a dollar again. It was quite different from roasting a bunch of smaller courgettes. Quite juicy, nice and fleshy. Not as mushy as I thought it would be.
Also, this is the only photo I have of the courgette before it was cooked.
Steam // Secret Satan
mmmmmm.
In the land of the blind the one eyed man is a heretic.