Whats on your plate?

[kindlekitten]

you're eating the wrong organics

[rePete]

it WAS cherry pie with a whipped topping. Needed some fruit today...

[beppe]

Originally Posted by SameOldStory

This may belong on the Rant thread, but I'll do it here where there are people who could sympathize.

When I was a boy in the '50s & '60s, I'd eat a juicy tomato as I watched TV. Just loved them.

The tomatoes in the stores are developed to be machine picked. My childhood tomatoes could never have been machine picked.

I've noticed NO improvement in the so called "organic" tomatoes either. They're all thicked walled with thickened inner partitions. Lord knows what kind are bread for tomato juice (which, strangely, I hate).

Everything that I've tried to grow, dies, and there's no hope left in me for a good tomato.

More or less the same here. To get a juicy tomato, warm of sun and filled with flavors ... I get them more easily in the South of France.

[phenomshel]

Verona cookies from Pepperidge Farms and a glass of milk. Veronas are the ones with strawberry jam centers on a shortbread cookie. YUM. My favorites though are the Montieri ones. Shortbread cookies with raspberry jam in the middle. Bliss.

[kindlekitten]

refritos, small farm grown ground beef, farm fresh eggs over eaasy!

[maianhvk]

I went to a buffet earlier tonight. guess what? the most delicious thing I enjoyed there is bread with butter. Rye bread. and Anchor unsalted butter.

[beppe]

I am trying something fancy. If it works, that I doubt, and if the soviet approved it, I'll post it.

[beppe]

Originally Posted by beppe

I am trying something fancy. If it works, that I doubt, and if the soviet approved it, I'll post it.

it worked and was approved, rather enthusiastically. It was not an easy endeavor and it worked because of luck.

On the right is just a steamed piece of salmon. Fresh, cultivated in Norway. Good, tasty, tender, nicely flaky. I mean my Trondheim friend would have judged it ordinary, but he is accustomed to wild stuff that jumps in the pot singing ribald songs.
On the left, the endeavor. It is a gratin of cauliflowers.

It was very fresh. Surprisingly as we are at the end of them, but the pusher certified it. Why should he lose me as a customer? Last week he gave me those new tomatoes from Sicily, I complained. Yesterday he picked the for me one by one the reddest. I steamed the cauliflower. Cut the biggest florets and put them in the pan, seasoned with a spoon of cream and a couple of Parmesan, pressed them down. The gratin. bread crumbs and pine nuts stick blended , bound by cream and mayo. i wanted to spread it with a spoon, but it had become quite consistent, so i made it in a layer (1/2") with a rolling pin. Covered it with whole pine nuts.180° ventilated to brown and crusty.

She had 3 helpings. And half a bottle of St.Tropez Ramatuelle. I do not care for the full barrel anymore, so ..

so this is giving me the idea of making vegetables dishes like gateau renversè, Tarte Tatin like, just to be circumstantial. with a topping that will make a crust and with a certain thickness. Salted of course, maybe with eggs directly instead of mayo. It might be that I will invent the soufflè.

[The Terminator]

A bagel.....But they keep ripping me off, every one of them has a huge hole in it.

[bjones6416]

Originally Posted by beppe

it worked and was approved, rather enthusiastically. It was not an easy endeavor and it worked because of luck.
Attachment 69698
On the right is just a steamed piece of salmon. Fresh, cultivated in Norway. Good, tasty, tender, nicely flaky. I mean my Trondheim friend would have judged it ordinary, but he is accustomed to wild stuff that jumps in the pot singing ribald songs.
On the left, the endeavor. It is a gratin of cauliflowers.

It was very fresh. Surprisingly as we are at the end of them, but the pusher certified it. Why should he lose me as a customer? Last week he gave me those new tomatoes from Sicily, I complained. Yesterday he picked the for me one by one the reddest. I steamed the cauliflower. Cut the biggest florets and put them in the pan, seasoned with a spoon of cream and a couple of Parmesan, pressed them down. The gratin. bread crumbs and pine nuts stick blended , bound by cream and mayo. i wanted to spread it with a spoon, but it had become quite consistent, so i made it in a layer (1/2") with a rolling pin. Covered it with whole pine nuts.180° ventilated to brown and crusty.

She had 3 helpings. And half a bottle of St.Tropez Ramatuelle. I do not care for the full barrel anymore, so ..

so this is giving me the idea of making vegetables dishes like gateau renversè, Tarte Tatin like, just to be circumstantial. with a topping that will make a crust and with a certain thickness. Salted of course, maybe with eggs directly instead of mayo. It might be that I will invent the soufflè.

That looks so good. I love cauliflower and have been eating a lot of it lately! It's good roasted in the oven, too.

[BenG]

Shrimp nachos

[SameOldStory]

Originally Posted by THE TERMINATOR

A bagel.....But they keep ripping me off, every one of them has a huge hole in it.

No, the hole is there because you need to be on a diet!

It's just for your own good.

[SolRaven]

After all this talk of farm fresh food, I finally checked out our new farmers market. I bought tomatoes, green peppers, corn on the cob, kalamata olives and garlic EVOO from the olive stand, and just as I was leaving noticed a pickle stand. The owner and I started talking and I told him that I would love horseradish pickles but I haven't been able to find them since I moved to Florida, so I order them from Picklicious.com back in NJ and have them shipped. Turns out that they do have horseradish but he didn't keep them out and he only brought 2 quarts in case someone asked for them. I bought them both and he asked if I would, please, call him after I've tried them. They're new to their store and they want to see if the recipe needs tweaking.

You certainly don't get that kind of service in a supermarket!

[SameOldStory]

BUT DID YOU LIKE THEM!!!!

That's what we're all waiting to hear from you.

[SolRaven]

Originally Posted by SameOldStory

BUT DID YOU LIKE THEM!!!!

That's what we're all waiting to hear from you.

Yeah! They're excellent! I'm going to try them again later before I call, but I don't think I'd change a thing.