doesn't use them in bulk, but if you feel like doing something fiddly with the microgreens, try making goat cheese truffles by rolling them in trimmed microgreens, lemon zest and cracked black pepper. you can mix a small amount of cream cheese in the goat cheese, along with flavorings if the cheese is too intense or crumbly to roll.

10/9/2012 5:23:01 PM

Ooh that sounds fabulous, GJ!

10/9/2012 5:26:59 PM

Quote :

"doesn't use them in bulk, "

i know! i have no idea how my CSA expects people to use this much!

i really like your idea. i think ill do something of the like.

i might modify it to use as a pasta stuffing or something, and not use the cream cheese.

maybe like a microgreen/goat cheese/lemon zest/pepper stuffed fresh microgreen/spinach manicotti

could use some of the other vegetables to make a primavera

tonight's dinner plans are made

10/10/2012 8:32:27 AM

Quote :

"Define dirt cheap? I was up in Connecticut last Christmas and spent $100 on 4 lobsters. Now...they were each about a pound and a half and delicious...but I definitely didn't think they were any cheaper than I can get down here."

This year there's a huge glut of lobster on the market up North so the prices are a lot cheaper than they were last year.

10/10/2012 8:40:04 AM

i'm wondering how much meat egyeyes managed to get out of the legs before giving up. whenever we make lobsters it takes me like 2 hours to pick all the meat from the legs. but it's the main component in canned lobster, so the industry has their tricks, apparently.

10/10/2012 11:59:35 AM

GJ, I actually managed to keep the entire claw (knuckles and all) intact as a continuous piece. I have no idea how I was able to do it without effing it up. The only time I messed up is when I started losing patience and yanked a pincer off of one of them hehe.

10/10/2012 12:19:33 PM

Makin jerk chicken tonight. Deal with it

I'm Krallum and I approved this message.

10/10/2012 12:20:00 PM

^^you go, girl! i always want to break the pincers off too. a crazy tough pair of scissors and some pliers are the best tools. did you use the meat of the smaller legs or did you throw it out? there's a surprising amount of meat in them but it's tiresome to extract.

did you take any pics holding the lobsters? thats the most fun part, imo.



âre you gonna use real scotch bonnets in your sauce?? omg that shit is hotttt



I got some frozen tuna brochettes i was going to make tonight with some more of the world's largest avocado, but my friend just invited me over so i guess i'm going to put it off til tomorrow night. what should i use to marinade the fish?

I snapped a quickie phone pic of the avocados last night. they are sitting on a cake stand for size reference

10/10/2012 12:41:51 PM

Looking for good recipes that involve Ravioli.

I already have the ravioli (local pasta guy that makes delicious Ravioli)...

Looking for sauces and extra veggies/n/shit to add with them. I'm going home in a sec to grab something and I'll check and see which ravioli's I have.

10/31/2012 1:53:04 PM

Well it'd be good to know what is in the ravioli prior to making suggestions

I love squash ravioli in nutmeg cream sauce

[Edited on October 31, 2012 at 2:07 PM. Reason : .]

10/31/2012 2:06:24 PM

Fuck...was in such a rush when I got home that I forgot to check.

Pretty sure these are the ones:

Smashed Crab and Avacado
Sweet Potato and Gorgonzola
Lobster Crab and Saffron


So most are seafood and then the Sweet Potato and Crab one.

10/31/2012 3:54:49 PM

Anyone have a good deep dish pizza recipe? I want to try my hand using my 10.5" cast iron skillet. But not sure how much dough to use. I'd like to mix the dough using a bread maker. No pre-made dough for me!

12/10/2012 7:58:51 PM

making stuffed peppers for the first time- hope they taste as good as they smell!

12/10/2012 8:19:49 PM

what are you stuffing them with? just asking because my mom has a killer stuffed pepper recipe that I havent tried yet

12/10/2012 8:45:07 PM

here's the rundown:

first i sauteed onions with minced garlic, added lean ground beef, and browned that all together. used some mexican seasonings- chili powder, cumin, and i had a taco seasoning pack so i added a little bit of that to the mix.

from there i added cooked brown rice, half can of black beans (drained), and a can of rotel (drained)

i cut the peppers in half (used 2 green bell) and filled them with the mix then topped it off with a few thin slices of pepper jack cheese and baked for 20 minutes at 400

pretty damn tasty! i have leftovers for those who are hungry!

[Edited on December 10, 2012 at 8:55 PM. Reason : p]

12/10/2012 8:54:26 PM

damn, sounds fantastic

12/10/2012 8:56:06 PM

made these the other day.
http://www.foodandwine.com/recipes/hogs-in-a-blanket

12/13/2012 9:50:53 PM

I made Christmas dinner yesterday for the first time the menu:

Apps: crab and chive puffs, stuffed mushrooms
Dinner: brie and chive biscuits, wild rice and mushroom pilaf, green beans w/ warm bacon vinaigrette, mashed potatoes, and lemon and rosemary turkey
Dessert: cinnamon poached pears w/ vanilla ice cream, gingersnap cherry cheesecake

I didn't get a pic of the table but here are the desserts

12/26/2012 5:06:16 PM

Made Xmas dinner as well.

Pan roasted filet mignon...shallot, garlic, thyme butter
roasted garlic yukon gold mashed potatoes
Sauteed asparagus.



[Edited on December 26, 2012 at 5:09 PM. Reason : image]

12/26/2012 5:09:10 PM

Potato soup

1 large potato cooked in the microwave for 8 minutes
3 cups milk
1 cup cheddar cheese
1 large broccoli floret
Garlic to taste
Pinch of salt
2 large sprigs fresh rosemary

Blend in vitamix on high for 5 minutes.

1/15/2013 6:45:38 PM

Has anyone ever tried to deep fry Veal?

1/23/2013 1:33:21 PM

I have about a cup of light coconut milk left after cooking dinner tonight

what shall I do with it? I hate to waste it.

none of these ideas strike my fancy: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/page8.html

[Edited on March 4, 2013 at 11:47 PM. Reason : d]

3/4/2013 11:46:00 PM

Put it in a little pouch with a tube and go to a public place and pretend to ejaculate on women

3/4/2013 11:47:00 PM

We made tom ka soup last week that was good. Used the leftovers to make tilapia with curry onion sauce that I love.

3/4/2013 11:48:56 PM

i made a Thai inspired chicken stir fry that turned out way too vinegary

next time i'll cut down the vinegar and add more coconut milk and red curry paste

3/4/2013 11:50:35 PM

I just got my Deep Covered Baker from Pamper Chef today and gave it a whirl. I made a nice baked spaghetti entirely in the microwave. It was kinda awesome and lazy.

3/4/2013 11:52:10 PM

I have been craving vinegar lately. I wonder if I'm missing some nutrient.

3/4/2013 11:52:25 PM

perhaps your pH is out of whack

3/4/2013 11:53:32 PM

You might be pregnant. With Amelia, all I wanted were super acidic foods.

3/4/2013 11:56:11 PM

you shut your mouth

3/4/2013 11:57:35 PM

3/4/2013 11:57:52 PM

Sour dough bread in the bread machine made with some sour dough starter. You bitches are jelly.

3/9/2013 7:43:05 PM

^Super jealous because I can't eat bread currently. Sourdough is about my favorite thing ever.

3/10/2013 12:19:44 AM

breast up or breast down when you're roasting your turkey?

some say breast down keeps the breast juicier

11/26/2013 11:32:04 PM

anybody a good recipe for deer burger or deer tenderloin? trying to cook for a friend tomorrow

11/27/2013 12:03:41 AM

just make sure you don't over cook it. the last few times i've cooked venison i've just used a light Allegro marinade.

11/27/2013 8:48:39 AM

I usually have to add some pork fatback ground up into deer burgers, the meat is just too lean to hold much juice after cooking.

As for tenderloin I'll usually marinate in some red wine and cider vinegar. A few earthy fresh herbs and cook to medium-rare. This recipe isn't half bad http://allrecipes.com/Recipe/Venison-Tenderloin/

11/27/2013 8:57:10 AM

gotdammit

breastup or breastdown

11/27/2013 10:43:26 AM

Breasts down ass up.

11/27/2013 10:45:22 AM

down

11/27/2013 10:45:48 AM

I've enjoyed the succulence of breast down. but you should really flip it and broil it once the minimum temp is reached, because the skin is pale, flabby and sad.

11/27/2013 10:48:21 AM

oh so now YOU'RE the expert in breasts, I see.

11/27/2013 10:53:01 AM

domestic turkeys struggle to mate cuz their breasts are so big, but I'm not recommending resection til it gets on my dinner plate

11/27/2013 10:55:42 AM

typically I butterfly my turkey if it's small enough to fit in the oven that way. Cuts down on cooking time, which tends to leave it more juicy.

11/27/2013 11:04:01 AM

I've got a 14-pounder, so I don't know if I should butterfly it

guess I'll try breast down, then flip and broil. nothing would be worse than pale, floppy breast skin

11/27/2013 11:34:09 AM

14 lbs isn't that big. I do like spatchcock chicken, and it looks cool, why not go for it if skin is a big point?


http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

11/27/2013 2:44:13 PM

too late, already been in the oven for 2 hrs

11/27/2013 2:46:43 PM

hope you sprayed your rack with non-stick spray!

11/27/2013 2:48:34 PM

I'm taking over the kitchen tonight and will be doing grilled lamb chops with fingerling potatoes and I think grilled carrots. What do you marinate/dress your carrots with before you throw them on the grill? Or should I just chop them, toss them in olive oil/S&P, and roast them with the potatoes? Decisions...

12/5/2013 8:33:52 AM

I always go with simple is better when cooking my veggies. Too much shit is oversauced and overspiced. I'd stick to roasting them with some olive oil, kosher salt and fresh cracked pepper. Same treatment for the potatoes, fingerlings are awesome (you could add some minced garlic to this if you'd like).

12/5/2013 9:29:19 AM