What are you cooking?

[jaylach]

Yippee! Egg salad tonight! Eggs are on my kitchen counter warming to room temperature and a pan with vinegar is waiting for the eggs. Funny how altitude affect some things. When I lived at or around sea level I would put the eggs in a pan with cold water and heat to a light boil. Turn off the heat and let set for around 10 minutes. That just does not work at 3700 feet above sea level. If I do that way I lose half the whites trying to peel. If I let the eggs warm to room temperature (prevents the shell from cracking) and put in already boiling water laced with vinegar the eggs peel pretty much pristine with mayhaps just a dimple here and there. Boil for ten minutes and they are as close to perfect as you can get. LOL! Only took me 12 years to find this solution.

As an aside here is how to determine if an egg is raw or boiled. Just spin the egg on its side. If it wobbles and the spin slows right away it is raw. If it spins true it is cooked.

 

[fishorama]

lol, I either pencil an X on hardboiled eggs or put them in a small bowl.

We're having a big batch of chili & the last box of corn muffin mix. Should be enough leftover for 2 or 3 freezer meals.

 

[Beastije]

I was super tired of my nappa cabbage, I had it four times last week and still had half a head. So I decided to bake it and read some recipe about a dip from leftover baked cabbage. Made it with Greek yoghurt I needed to utilize. But to be honest, it was not the best dip. Might be work better as a spread, but as a dip to baked vegetables it did not work. Mostly because it tastes like cabbage )) I still am trying to find my way to cabbage. Like good for volume, sure, not bad as a sort of coleslaw but really, it is still just a cabbage and no amount of magic can change it. I keep the leftovers for lunch in the week with some bread and will see

 

[MaloK]

Since operation WeedWaker begun yesterday... "No mow may" for me... loll, it's absolutely outrageous to have such a small "land" and so much weed. It took me a good part of the day to bring the surfaces to bearable level. With rounded corners, loll.

But in opposition to my neighbors, with their aseptic clean laws and black plastic fences...

I have hundreds of birds, lots of hares and raccoons, some foxes and too much squirrels on my 8000 feet²... A good well maintained water point and lots of cover...

Build it they will come... And with a little supplement in food you get a real party going... Sometimes I put fresh cut 1/8 of sour apples and... The fight between squirrels and blue jays that follows goes far beyond the bowl and bring the neighbors out to see whats going on, loll. I can open my door wait a couple seconds until I see A bird in flight... Then drop a dry peanut on the concrete in front of my door... Seeing them turning 180 and coming right at you is so much fun... Then with a little practice you can bring them in your hand.

That kinda open's appetite, a lot... I went with a nice slow braised roastbeef with the classic mash potatoes and green peas.

And added to that a completely delinquent Maple Maniac recidivist Poor Man's Pudding... That can surely get a glucose level rising like a rocket.

 

[jaylach]

I was super tired of my nappa cabbage, I had it four times last week and still had half a head. So I decided to bake it and read some recipe about a dip from leftover baked cabbage. Made it with Greek yoghurt I needed to utilize. But to be honest, it was not the best dip. Might be work better as a spread, but as a dip to baked vegetables it did not work. Mostly because it tastes like cabbage )) I still am trying to find my way to cabbage. Like good for volume, sure, not bad as a sort of coleslaw but really, it is still just a cabbage and no amount of magic can change it. I keep the leftovers for lunch in the week with some bread and will see

Trouble with what to do with cabbage, huh? Here is something I like that you may want to try. Cut a wedge and leave intact. Broil or grill the wedge till seared/charred and douse with butter and vinegar. My preference as to the vinegar is tarragon vinegar but apple cider or malt also work well.

A big issue with cabbage is that many cook it too much. For instance I LOVE corned beef and cabbage. Too many put the cabbage in with everything else so it ends up mushy which I don't like except for when making soup. When doing corned beef and cabbage I still do wedges but only add one wedge if just for me, and I add the wedge about 20 minutes before eating so it still has a good texture. Again here comes the vinegar. I'll again use butter and vinegar on the cabbage wedge. LOL! I also tend to smash the taters and dress with butter and vinegar.

I also love slaw and, again, vinegar is involved. See a tendency here? For cabbage to be really good it needs acid which the vinegar supplies. It also cannot be cooked to mush as all the texture is then lost.

 

[Beastije]

Summer is here! I know I am cooking zucchini and eggplant quite a lot but it is often on sale. Today was grilled in an air fryer, bell peppers, zucchini, eggplant, tomatoes, sundried tomatoes, white beans and whole-wheat bulgur .. I put an appropriate portion and I don't think I will even finish it

 

[Beastije]

Forgot to add I made pea soup for tomorrow for lunch. Also saw a recipe for a fennel soup, have to give that a try, fennel is one of the new things I am trying. Don't like the smell but the taste is ok