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Thread: A Weekend of Food Frolic

  1. #1
    Boron Elgar Guest

    Default A Weekend of Food Frolic


    We've been have a wonderful time in the kitchen this weekend:

    Friday evening we attended a family birthday part for my 89 year old
    father-in law. We were asked to bring some noshes and a side dish:

    Deviled eggs (all the egg discussion early in the week encouraged
    me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    sprinkled with fresh chives and dusted with paprika.

    Plus...

    TH's famous 3 bean salad...garbanzos, red kidneys, cut green,
    garden-grown garlic, lots of scallions and a vinaigrette made with
    EVOO, mustard, balsamic vinegar, salt and pepper.

    We had a great dinner at the family's house, spiral cut ham and my new
    (84 yr old) mother-in-law's family favorite, what they call CC Pots -
    mashed potatoes mixed with real whipped cream and cheese and baked in
    a casserole. The funny name of the dish is because the recipe came
    from a book that called it Country Club Potatoes. These things are
    sinfully delightful. If I can get my hands on the recipe, I'll post
    it.

    Continuing into Saturday:

    Strawberry freezer jam. I had 4 pounds of strawberries and though I
    know making "regular" jam making is the norm, I am much more of a
    freezer jam whiz.

    I made the preferment for rosemary garlic bread.

    I made the custard for Chocolate Almond Brittle ice cream.

    Saturday evening we went to dinner with my son, his fiance and her
    family. We went to a Turkish restaurant that was quite good, except
    for the inordinately loud music that accompanied the belly dancer.

    Now that it is Sunday morning:

    The ice cream had been made and is curing in the freezer.

    The bread is in its final proof and will be baked soon.

    And I gained 2 lbs from all of this.

    Boron

  2. #2
    graham Guest

    Default Re: A Weekend of Food Frolic


    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > And I gained 2 lbs from all of this.
    >
    > Boron
    >

    Blame the salt! I'm serious!
    Graham



  3. #3
    Boron Elgar Guest

    Default Re: A Weekend of Food Frolic

    On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:

    >
    >"Boron Elgar" <[email protected]> wrote in message
    >news:[email protected]. .
    >>
    >>
    >> And I gained 2 lbs from all of this.
    >>
    >> Boron
    >>

    >Blame the salt! I'm serious!
    >Graham
    >


    I am one of the fortunate ones who is not salt-sensitive, nor am I one
    who retains water, as a rule. This can be chalked up to plain old
    indulgence.

    I'll be exercising for at least an hour this afternoon.

    Boron

  4. #4
    graham Guest

    Default Re: A Weekend of Food Frolic


    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:
    >
    >>
    >>"Boron Elgar" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>>
    >>>
    >>> And I gained 2 lbs from all of this.
    >>>
    >>> Boron
    >>>

    >>Blame the salt! I'm serious!
    >>Graham
    >>

    >
    > I am one of the fortunate ones who is not salt-sensitive, nor am I one
    > who retains water, as a rule. This can be chalked up to plain old
    > indulgence.
    >
    > I'll be exercising for at least an hour this afternoon.
    >

    I use very little salt in my cooking and I've even cut the salt in my breads
    to significantly less than the standard 2%. When I eat out, I can pretty
    well guarantee that my weight will increase way above the quantity of food
    ingested. After a couple of days, it settles back.
    Graham



  5. #5
    Boron Elgar Guest

    Default Re: A Weekend of Food Frolic

    On Sun, 10 Apr 2011 11:28:26 -0600, "graham" <[email protected]> wrote:

    >
    >"Boron Elgar" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:
    >>
    >>>
    >>>"Boron Elgar" <[email protected]> wrote in message
    >>>news:[email protected] ...
    >>>>
    >>>>
    >>>> And I gained 2 lbs from all of this.
    >>>>
    >>>> Boron
    >>>>
    >>>Blame the salt! I'm serious!
    >>>Graham
    >>>

    >>
    >> I am one of the fortunate ones who is not salt-sensitive, nor am I one
    >> who retains water, as a rule. This can be chalked up to plain old
    >> indulgence.
    >>
    >> I'll be exercising for at least an hour this afternoon.
    >>

    >I use very little salt in my cooking and I've even cut the salt in my breads
    >to significantly less than the standard 2%. When I eat out, I can pretty
    >well guarantee that my weight will increase way above the quantity of food
    >ingested. After a couple of days, it settles back.
    >Graham
    >


    You are salt-sensitive. A good portion of the population is. The trick
    is finding out which portion you are in.

    Salt-sensitive folks with hypertension or a tendency towards it can
    also benefit by cutting back on salt.

    I am not much for prepared foods from the market, so I don't get
    inordinate amounts of salt that way, and if I eat out decently, it is
    no more than a couple of times a week, and I have no repercussions
    salt-wise.

    Now food-wise...yeah, the repercussions can be serious. Cookies on a
    plate are dangerous objects in this house and must be hidden
    immediately - preferably by being munched upon.

    Boron



  6. #6
    ImStillMags Guest

    Default Re: A Weekend of Food Frolic

    On Apr 10, 9:52*am, Boron Elgar <boron_el...@hotmail.com> wrote:


    Did you get the recipe for the Country Club Potatoes? Love to see
    it.




  7. #7
    Boron Elgar Guest

    Default Re: A Weekend of Food Frolic

    On Sun, 10 Apr 2011 11:43:43 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    >On Apr 10, 9:52*am, Boron Elgar <boron_el...@hotmail.com> wrote:
    >
    >
    >Did you get the recipe for the Country Club Potatoes? Love to see
    >it.
    >
    >

    It will be sent to me later in the week. I will post it then.

    Boron

  8. #8
    Omelet Guest

    Default Re: A Weekend of Food Frolic

    In article <0Nlop.2552$[email protected]>,
    "graham" <[email protected]> wrote:

    > "Boron Elgar" <[email protected]> wrote in message
    > news:[email protected]..
    > > On Sun, 10 Apr 2011 11:14:11 -0600, "graham" <[email protected]> wrote:
    > >
    > >>
    > >>"Boron Elgar" <[email protected]> wrote in message
    > >>news:[email protected] ..
    > >>>
    > >>>
    > >>> And I gained 2 lbs from all of this.
    > >>>
    > >>> Boron
    > >>>
    > >>Blame the salt! I'm serious!
    > >>Graham
    > >>

    > >
    > > I am one of the fortunate ones who is not salt-sensitive, nor am I one
    > > who retains water, as a rule. This can be chalked up to plain old
    > > indulgence.
    > >
    > > I'll be exercising for at least an hour this afternoon.
    > >

    > I use very little salt in my cooking and I've even cut the salt in my breads
    > to significantly less than the standard 2%. When I eat out, I can pretty
    > well guarantee that my weight will increase way above the quantity of food
    > ingested. After a couple of days, it settles back.
    > Graham


    Celery is a good natural Diuretic... especially if consumed with quite a
    bit of extra water to help flush that salt out. Not TOO much water tho'.
    Too much water can kill you just like not enough.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    "One man's theology is another man's belly laugh."
    --Robert Heinlien

  9. #9
    [email protected] Guest

    Default Re: A Weekend of Food Frolic

    On Sun, 10 Apr 2011 12:52:15 -0400, Boron Elgar
    <[email protected]> wrote:

    >
    >We've been have a wonderful time in the kitchen this weekend:
    >
    >Friday evening we attended a family birthday part for my 89 year old
    >father-in law. We were asked to bring some noshes and a side dish:
    >
    > Deviled eggs (all the egg discussion early in the week encouraged
    >me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    >sprinkled with fresh chives and dusted with paprika.
    >
    >Plus...


    Sounds like you've had a great weekend for a foodie.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  10. #10
    Boron Elgar Guest

    Default Re: A Weekend of Food Frolic

    On Sun, 10 Apr 2011 15:00:13 -0700, [email protected] wrote:

    >On Sun, 10 Apr 2011 12:52:15 -0400, Boron Elgar
    ><[email protected]> wrote:
    >
    >>
    >>We've been have a wonderful time in the kitchen this weekend:
    >>
    >>Friday evening we attended a family birthday part for my 89 year old
    >>father-in law. We were asked to bring some noshes and a side dish:
    >>
    >> Deviled eggs (all the egg discussion early in the week encouraged
    >>me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    >>sprinkled with fresh chives and dusted with paprika.
    >>
    >>Plus...

    >
    >Sounds like you've had a great weekend for a foodie.
    >
    >koko


    It continues...there is a fresh ham in the oven on a roasting rack and
    underneath it in the drippings is a combo of potatoes, apples and
    onions. Dinner is almost ready.

    Boron

  11. #11
    Nunya Bidnits Guest

    Default Re: A Weekend of Food Frolic

    Re: [email protected]

    Boron Elgar <[email protected]> wrote:

    > Deviled eggs (all the egg discussion early in the week encouraged
    > me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    > sprinkled with fresh chives and dusted with paprika.
    >


    Sounds good with the dijon. Deviled eggs can be so pedestrian without a
    little extra something.

    <clip>
    >CC Pots -
    > mashed potatoes mixed with real whipped cream and cheese and baked in
    > a casserole. The funny name of the dish is because the recipe came
    > from a book that called it Country Club Potatoes. These things are
    > sinfully delightful. If I can get my hands on the recipe, I'll post
    > it.


    Please do! That sounds wonderful!

    <clip rest of a good time>



  12. #12
    Ophelia Guest

    Default Re: A Weekend of Food Frolic



    "Boron Elgar" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 10 Apr 2011 15:00:13 -0700, [email protected] wrote:
    >
    >>On Sun, 10 Apr 2011 12:52:15 -0400, Boron Elgar
    >><[email protected]> wrote:
    >>
    >>>
    >>>We've been have a wonderful time in the kitchen this weekend:
    >>>
    >>>Friday evening we attended a family birthday part for my 89 year old
    >>>father-in law. We were asked to bring some noshes and a side dish:
    >>>
    >>> Deviled eggs (all the egg discussion early in the week encouraged
    >>>me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    >>>sprinkled with fresh chives and dusted with paprika.
    >>>
    >>>Plus...

    >>
    >>Sounds like you've had a great weekend for a foodie.
    >>
    >>koko

    >
    > It continues...there is a fresh ham in the oven on a roasting rack and
    > underneath it in the drippings is a combo of potatoes, apples and
    > onions. Dinner is almost ready.


    Ohhhhhhhhhhhhhhh when is the next flight.....

    --
    --

    https://www.shop.helpforheroes.org.uk/


  13. #13
    Ema Nymton Guest

    Default Re: A Weekend of Food Frolic

    On 4/10/2011 11:52 AM, Boron Elgar wrote:
    > We've been have a wonderful time in the kitchen this weekend:
    >
    > Friday evening we attended a family birthday part for my 89 year old
    > father-in law. We were asked to bring some noshes and a side dish:
    >
    > Deviled eggs (all the egg discussion early in the week encouraged
    > me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    > sprinkled with fresh chives and dusted with paprika.
    >
    > Plus...
    >
    > TH's famous 3 bean salad...garbanzos, red kidneys, cut green,
    > garden-grown garlic, lots of scallions and a vinaigrette made with
    > EVOO, mustard, balsamic vinegar, salt and pepper.


    Sounds good, and well worth gaining 2 pounds. If you have a recipe for
    strawberry freezer jam, I would love to see it.

    Becca

  14. #14
    Boron Elgar Guest

    Default Re: A Weekend of Food Frolic

    On Tue, 12 Apr 2011 14:21:08 -0500, Ema Nymton <[email protected]>
    wrote:

    >On 4/10/2011 11:52 AM, Boron Elgar wrote:
    >> We've been have a wonderful time in the kitchen this weekend:
    >>
    >> Friday evening we attended a family birthday part for my 89 year old
    >> father-in law. We were asked to bring some noshes and a side dish:
    >>
    >> Deviled eggs (all the egg discussion early in the week encouraged
    >> me), made with some Dijon mustard and a tad of Frank's Hot Sauce,
    >> sprinkled with fresh chives and dusted with paprika.
    >>
    >> Plus...
    >>
    >> TH's famous 3 bean salad...garbanzos, red kidneys, cut green,
    >> garden-grown garlic, lots of scallions and a vinaigrette made with
    >> EVOO, mustard, balsamic vinegar, salt and pepper.

    >
    >Sounds good, and well worth gaining 2 pounds. If you have a recipe for
    >strawberry freezer jam, I would love to see it.
    >
    >Becca


    I got the recipe right on the gel pack...now all I have to do is
    remember what brand it was. I made this batch with Splenda...let's see
    what I can find to give you the info...

    Although I do not have the packet any more, this is exactly what I
    did:

    http://www.foodchannel.com/recipes/r...y-freezer-jam/
    Ingredients

    * 1 1.59-ounce package Ball® Simple Creations® No Cook Freezer Jam
    Fruit Pectin
    * 1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
    * 4 cups crushed strawberries (about 4 1-pound containers)

    Preparation

    1. STIR sugar (or SPLENDA®) and contents of pectin package in a
    bowl until well blended.
    2. ADD crushed strawberries. Stir 3 minutes.
    3. LADLE jam into clean plastic 8 oz Ball Freezer Jars to fill
    line. Twist on lids. Let stand until thickened, about 30 minutes.
    Serve immediately, refrigerate up to three weeks or freeze up to one
    year.
    4. YIELD: About five (8 ounce) half pints.

    The berries, from California, were not as soft as the ones that will
    come in locally next month, so I very carefully put them in the food
    processor in two batches. I barely whizzed them...just to the point of
    being all chopped, but not smooshed at all.

    I know this is a simpleton's way of doing it, but this stuff is so
    damn good. I don't even bother with butter on the toast...I just ladle
    this on. I keep the containers in the freezer and take one out as
    needed. It's only flaw is that once thawed, it has to be used within
    4-5 days. It never lasts that long. It is great on ice-cream, too and
    as a diabetic, I am happy it came out well with Splenda. It is the
    first time I have subbed the sugar.

    Boron

  15. #15
    Ema Nymton Guest

    Default Re: A Weekend of Food Frolic

    On 4/12/2011 3:33 PM, Boron Elgar wrote:
    > I got the recipe right on the gel pack...now all I have to do is
    > remember what brand it was. I made this batch with Splenda...let's see
    > what I can find to give you the info...
    >
    > Although I do not have the packet any more, this is exactly what I
    > did:
    >
    > http://www.foodchannel.com/recipes/r...y-freezer-jam/
    > Ingredients
    >
    > * 1 1.59-ounce package Ball® Simple Creations® No Cook Freezer Jam
    > Fruit Pectin
    > * 1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
    > * 4 cups crushed strawberries (about 4 1-pound containers)
    >
    > Preparation
    >
    > 1. STIR sugar (or SPLENDA®) and contents of pectin package in a
    > bowl until well blended.
    > 2. ADD crushed strawberries. Stir 3 minutes.
    > 3. LADLE jam into clean plastic 8 oz Ball Freezer Jars to fill
    > line. Twist on lids. Let stand until thickened, about 30 minutes.
    > Serve immediately, refrigerate up to three weeks or freeze up to one
    > year.
    > 4. YIELD: About five (8 ounce) half pints.
    >
    > The berries, from California, were not as soft as the ones that will
    > come in locally next month, so I very carefully put them in the food
    > processor in two batches. I barely whizzed them...just to the point of
    > being all chopped, but not smooshed at all.
    >
    > I know this is a simpleton's way of doing it, but this stuff is so
    > damn good. I don't even bother with butter on the toast...I just ladle
    > this on. I keep the containers in the freezer and take one out as
    > needed. It's only flaw is that once thawed, it has to be used within
    > 4-5 days. It never lasts that long. It is great on ice-cream, too and
    > as a diabetic, I am happy it came out well with Splenda. It is the
    > first time I have subbed the sugar.
    >
    > Boron


    Thanks, I will give this recipe a try in the next week or so. The
    strawberries look so good, and I have never made freezer jam before.
    Now, I can't wait.

    Becca

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