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How are you eating during the virus lockdown?

They are patties made of ground chicken breasts and cooked earlier buckwheat (kasha). Some sour cream, salt and spices plus Bull-Dog Worcestershire sauce added. Breaded in Italian style mix. Cooked for the toddler and her parents. I am having a plain buckwheat kasha for dinner so no pictures taken :mrgreen::lickout:
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Heat wave started today. Only proper dinner under such circumstances is a heaping platter of Jamon Iberico, cheese, and a bottle of wine!
 
Heat wave started today. Only proper dinner under such circumstances is a heaping platter of Jamon Iberico, cheese, and a bottle of wine!

Yum, sounds perfect
For Hot weather!! We have charcuterie for lunch on the weekends all the time. I usually have Brie, blueberry goat cheese, smoked Gouda, sesame rice crackers, dried apricots, fig jelly, almonds, grapes and summer sausage and prosciutto all the time.
 
Heat wave started today. Only proper dinner under such circumstances is a heaping platter of Jamon Iberico, cheese, and a bottle of wine!

I call that pintxos:cheeky:
 
Vietnamese chicken curry with noodles

Found a purple cauliflower which was a bit of a treat!

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That looks delicious!

Can you enlighten me as to what makes Vietnamese curry distinct? In my mind, Indian curries feature turmeric and cummin, and Thai curries feature more turmeric and coconut, sometimes peanut. Burmese curries, I think are somewhere in between? Japanese curries in my opinion are milder and brown, though I'm not sure what spices.

This is the first time I've heard of Vietnamese curry, and it looks delicious!

Incidentally, if there's any Vietnamese cookbooks I should look into, I'd be very interested!
 
Baking some keto bacon
Cheddar jalapeño biscuits! Kitchen smells divine.
 

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@mellowyellowgirl, I also want to know how you cooked the cauliflower in order to keep the purple color! Mine got “whiter” once it’s cooked.
 
Breakfast. Pan fried summer squash, home made pickles, steamed beet and horseradish salad. Anything else on my plate doesn't require explanations. 100% organic.IMG_2619 (2).JPG
 
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I went on a bit of a cooking spree the last few days. I freelance as a beer sommelier hence the weird text on the photos
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That stout looks delicious! (Oh, and the brownie...)

I enjoy darker beers. When we visited with our friend yesterday, I brought a dark porter and a vanilla porter. As luck would have it, our friend also enjoys dark beer.
 
Breakfast. Pan fried summer squash, home made pickles, steamed beet and horseradish salad. Anything else on my plate doesn't require explanations. 100% organic.IMG_2619 (2).JPG

Steamed beet and horseradish salad. Sounds yummy.
 
I microwave it until crisp tender and then add it to the curry briefly before serving. It goes a deeper purple color after being microwaved!
im very impressed with the purple cauli
im not a huge cauli fan but i like cauliflower cheese once or twice in the winter
Chef Mic (as Gordon Ramsey calls the nicrowave) definatly has a place in the kitchen, especially with vegetables

i remember before and after mum got a microwave
vegetables stopped tasting like mush and started tasting like vegetables
the only vegetable i boil is spuds either before i roast them or to mash
one recent Christmas my SIL boiled corn on the cob
i was instantly taken back to a most unhappy culinary time
 
Southern fried chicken..
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And I love these Le Creuset pasta bowls. I use them for EVERYTHING :kiss2::lol-2:

Chicken parm..
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Creamy beef and noodles..
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Grilled chicken, bacon and pear salad. I made a poppy seed dressing to go with it..
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That stout looks delicious! (Oh, and the brownie...)

I enjoy darker beers. When we visited with our friend yesterday, I brought a dark porter and a vanilla porter. As luck would have it, our friend also enjoys dark beer.

That’s awesome! Darker beer grew on me. I think it can be a bit of an acquired taste, like dark roast coffee.

This brewery is owned by a friend and they just released a maple version. We’re going to have some at brunch tomorrow with some bacon.
 
That’s awesome! Darker beer grew on me. I think it can be a bit of an acquired taste, like dark roast coffee.

This brewery is owned by a friend and they just released a maple version. We’re going to have some at brunch tomorrow with some bacon.

lucky tomorrow isnt sunday

 
I didn't get a picture, but dinner was delicious!

Smoked cauliflower with onion and red bell pepper. Smoked corn on the cob with ancho chili butter. Smoked tri tip marinated in balsamic and spices for three weeks.

Smoked enough tri tip for the next few days for lunch and dinner. Plan to use it cold on salads mostly.
 
I made something that I haven't made for years and years!

Beef pho!

From this:



To this:

What time should I come over? :bigsmile:


I got some live cultured abalone and sea urchins! Currently steaming the abalone in a bath of sake. Blanching the abalone livers to make a sauce, and eating it with a side of uni.

Tomorrow I will use the liquid from the sake bath to make duck egg chawanmushi, and topping that with sliced abalone and uni.
 
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