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Post by niannorth on Sept 19, 2019 17:56:24 GMT
 I'm so cancelled. I score out at zero. A shameful 2 Sent from my SM-G950F using Tapatalk |
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Culina
Sept 23, 2019 0:09:52 GMT
Post by shiningbrow on Sept 23, 2019 0:09:52 GMT
3. Why is Rosé a millennial food? I don't like it but will drink it on rare occasions when there's nothing else available.
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Culina
Oct 6, 2019 21:54:06 GMT
Post by kirinke on Oct 6, 2019 21:54:06 GMT
I'm about a four. I've had Kombucha Bone Broth Boba Impossible Burger (It wasn't all that)
The rest don't sound very appetizing. |
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Culina
Oct 8, 2019 18:23:08 GMT
Post by shiningbrow on Oct 8, 2019 18:23:08 GMT
I'm up to my eyeballs in tomatoes and seasonal fruit. I am making yet another batch of tomato/thyme pasta sauce today. It will go into the freezer. I'll be happy to have it come winter if PG&E doesn't decide to thaw out all my food by cutting off my electricity for a couple days.
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Culina
Oct 8, 2019 18:29:46 GMT
via mobile
Post by Kzach on Oct 8, 2019 18:29:46 GMT
I'm up to my eyeballs in tomatoes and seasonal fruit. I am making yet another batch of tomato/thyme pasta sauce today. It will go into the freezer. I'll be happy to have it come winter if PG&E doesn't decide to thaw out all my food by cutting off my electricity for a couple days. Why not cane them with some citric acid just make sure? |
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Culina
Oct 9, 2019 3:13:13 GMT
Post by kirinke on Oct 9, 2019 3:13:13 GMT
I'm up to my eyeballs in tomatoes and seasonal fruit. I am making yet another batch of tomato/thyme pasta sauce today. It will go into the freezer. I'll be happy to have it come winter if PG&E doesn't decide to thaw out all my food by cutting off my electricity for a couple days. From what I hear those guys are fucking bastards even for electric companies which are notorious for being fucking bastards. I feel for ya. |
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Culina
Oct 11, 2019 4:15:33 GMT
Post by shiningbrow on Oct 11, 2019 4:15:33 GMT
So far we've escaped the shutoffs. They seem to be limiting it to the hilly regions. Finished batch of pasta sauce #3 tonight. That should keep us for a while. There's tons of quince, apples & pears to process next. It's been crazy windy here lately so I can actually understand the PG&E rationale, but it's pretty disruptive. It makes me think solar panels on the roof might be a good alternative if we could afford it.
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Culina
Oct 11, 2019 4:19:02 GMT
Post by shiningbrow on Oct 11, 2019 4:19:02 GMT
I'm up to my eyeballs in tomatoes and seasonal fruit. I am making yet another batch of tomato/thyme pasta sauce today. It will go into the freezer. I'll be happy to have it come winter if PG&E doesn't decide to thaw out all my food by cutting off my electricity for a couple days. Why not cane them with some citric acid just make sure? Canning tomatoes is a day long task. You have to skin them and then cook them down, put them in jars with lemon juice to insure adequate acidity, a basil leaf or two, and then do a hot water bath for 90 minutes. My canner is not huge so this may require several batches. I've done big flats of San Marzano before and while it's great to have them on hand, it's tiring work and one begins to think the canned ones at the store aren't such a bad idea after all. |
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Culina
Oct 13, 2019 23:36:09 GMT
Post by Eldorian on Oct 13, 2019 23:36:09 GMT
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Culina
Oct 14, 2019 15:01:36 GMT
Post by shiningbrow on Oct 14, 2019 15:01:36 GMT
I used to stay with my grandparents sometimes in the summer and it was always so much fun because they had Tang (it's what the astronauts drink) and raisin toast for breakfast. I just had some of the toast this morning and it reminded me of them. I miss them.
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Culina
Oct 14, 2019 20:27:27 GMT
Post by kirinke on Oct 14, 2019 20:27:27 GMT
I'm making a real apple-sausage dressing as a side for dinner tonight with gluten free bread (sister can't have gluten). I'm even popping it in the oven! I usually just go with stove top stuffing for myself.
This is actually the first time I've done this. I hope it turns out well.
Well the general consensus is after dinner, was it was very tasty.
For the seasoning, I used: A bit of Tony Chacere's, Italian Seasoning, Garlic, Chicken Bullion (You can use Chicken broth, but that was what I had on hand) a dash of white wine and the drippings from the sausage. You can use onions, but I omitted them as my sister is allergic to those as well.
I peeled and chopped 1 granny smith apple into smallish chunks and sliced the celery into smallish chunks as well.
The gluten free bread was cut into rough chunks.
I cooked the sausage, sauteed the apples and celery in with the sausage, then added the water and seasonings, brought it to a boil, then added the gluten free bread chunks, mixed it all together, then plunked the stuff into a loaf pan and cooked it in the oven at 400 degrees for 45 minutes. It was pretty much an eye-ball sort of thing, so no real measuring.
The water was about a cup and a half for a small loaf of gluten-free bread.
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Culina
Nov 24, 2019 16:05:54 GMT
Post by guyjin on Nov 24, 2019 16:05:54 GMT
I'm so cancelled. I score out at zero. 11.  |
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Culina
Nov 24, 2019 19:52:41 GMT
Post by evileeyore on Nov 24, 2019 19:52:41 GMT
11. Dirty near millennial! What do you live on Seattle? |
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Culina
Dec 8, 2019 17:48:20 GMT
Post by kirinke on Dec 8, 2019 17:48:20 GMT
For dinner tonight:
Pork tenderloin cooked in apple juice with a bit of tony chacheres
Apple Sausage dressing
Fresh Green Beans (cooked in chicken broth, white wine, italian seasoning, garlic and tony chacheres)
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Culina
Feb 15, 2020 19:45:37 GMT
Post by kirinke on Feb 15, 2020 19:45:37 GMT
Well, my dad gave me a sack of the meyer lemons he grows. I just juiced them and now I have a big mixing bowl full of juice I'm going to have to freeze. First I have to get ice cube trays though. Lol.
It was a messy process even with the juicer.
Once I cleaned it up though, everything smelled nice.
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