http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x66394The steely primitive, who cooks for his roommates as his share of the rent; the steely primitive some months ago "escaped" from bandits and outlaws ostensibly still holding his wife hostage somewhere in North Carolina. The steely primitive works as a sorter in a thrift store, and is probably still dehydrating those 50 pounds of garlic he received from a food bank.
Richard Steele (1000+ posts) Sun Jun-28-09 04:37 PM
Original message
So, what's for supper? I'm cooking SPECIAL tonight.
Today is my Mom's birthday, so I'm at her place cooking supper right now.
I told her she could request ANYTHING she wanted, and she asked for pasta.
So, I'm making some spicy pickled-garlic farfalle with a tomato & cream sauce,
and my famous "fried green tomato style" eggplant parmesan.
My vegetarian Niece is here, so both recipes are meatless.
I brought my own homemade pickled garlic, and some fresh cilantro from my garden.
It's smelling GREAT!
Oh; one notices the steely primitive is no longer dehydrating the garlic, but pickling it instead.
The imperious primitive:
The empressof all (1000+ posts) Sun Jun-28-09 04:53 PM
Response to Original message
1. Clean out the fridge soup here
I just threw a cauliflower, some celery and a couple of onions into the pressure cooker with about 6 cups of water and some Better than Bouillon. I'll cook it down and use the immersion blender on it. Later I'll add some left over ham steak and swiss to a bowl for the SO and some parm and fat free Sour Cream to a bowl for me.
I'm gonna make a rainer cherry sugarfree claufotis for dessert and serve it with some sweetened almond flavored greek yogurt
kentauros (1000+ posts) Sun Jun-28-09 06:06 PM
Response to Original message
2. Seeing as it's still 84F Indoors here it'll have to be something cold.
(I live on the second floor of a flat-roofed 2-storey apartment and the a/c simply can't keep up.)
kfred (48 posts) Sun Jun-28-09 06:15 PM
Response to Reply #2
4. Sounds like a good day for gazpacho
Ugh - I don't do well in heat. Fruitcicle'd be good also. We just tried Edy's strawberry (all fruit) ones. They are terrific, so are the lemonade ones.
The Rita Hayworth primitive:
Tangerine LaBamba (1000+ posts) Sun Jun-28-09 08:25 PM
Response to Reply #4
5. That's exactly what we had, along with hot dogs and burgers on the grill, and some braised shitake mushrooms with chopped scallions.
I always forget how damn good this gazpacho recipe is. Totally yummy.............
kfred (48 posts) Sun Jun-28-09 06:10 PM
Response to Original message
3. Leftover Lasagna for two of us and a Thai noodle with a ton of vegies salad for hubby. He grabbed and ate the lasagna for lunch before asking me, so I made the salad so he can have that instead. I had intended to use it for his "take to work lunch" off and on this week. It was a sortof clean out the frig - just as the lasagna was.
The noodle salad has chopped carrots, cauliflower, broccali, chinese cabbage, green pepper, green onion, cellophasne noodles, bamboo shoots and almond slivers. The dressing is chili sauce, peanut sauce, red wine vinegar, a bit of olive and sesame oil, I usually top it with peanuts right before serving.
Lasagna was just lasagna, though it was basil from the garden, some meat - less than usual - mozz, parm, cottage cheese and the usual stuff. I sure like those noboil noodles!
hibbing (693 posts) Sun Jun-28-09 11:27 PM
Response to Original message
6. pickled garlic question
Hi,
Your dinner sounds wonderful. Just a quick dumb question about the pickled garlic, is it like really pickled as in the whole process or just a quick pickling process with no boiling and that whole thing? Recipe?
Richard Steele (1000+ posts) Mon Jun-29-09 04:57 AM
Response to Reply #6
8. No boiling, no nothing but 2 hours of PEELING.
I peeled enough fresh garlic to almost fill a quart jar, topped it off with 1/2 of a small diced tomato, threw in a few tablespoons of dried basil & rosemary....
then I filled the jar with white vinegar, screwed the lid on, and put it on a dark shelf for 6 weeks.
You don't need to BOIL things if you put them in 100% vinegar.
I have an antique 1/2 gallon "Ball" canning jar on that same shelf full of "spicy pickled eggs"...I hard-boiled the eggs to start with, but then they went right into the jar with a some basil & cumin, 2 TBS of red pepper flakes and a diced habanero.
Then I filled the jar with white vinegar.
They'll be coming into their own in another month or two.
Nothing that is harmful to humans can LIVE in good 100% vinegar.
Once my pickled garlic is used up, I'm gonna re-use the liquid for another batch of pickled eggs.
So thus far the steely primitive has (a) dehydrated some garlic, and (b) pickled some garlic. But he still has lots of garlic bulbs left. Perhaps his next step is (c) fermenting some garlic.
hibbing (693 posts) Tue Jun-30-09 12:02 AM
Response to Reply #8
15. thank you
Hi,
Thanks, certainly sounds interesting. I always wanted to try eating a pickled egg but for some reason I am squeamish.
Suppose the inhibited primitive is by any chance 5412's mole?
Just kidding, 5412.
The penguin primitive, who doesn't respect her betters, like the time she yelled at the Rita Hayworth primitive, an
unterprimitiven being less than respectful towards a first-tier primitive:
pengillian101 (773 posts) Tue Jun-30-09 01:28 AM
Response to Reply #8
16. Thanks for the pickling info!
pengillian101 (773 posts) Mon Jun-29-09 02:20 AM
Response to Original message
7. I brought my own homemade pickled garlic, and some fresh cilantro from my garden.
"I told her she could request ANYTHING she wanted, and she asked for pasta.
__________________
"I brought my own homemade pickled garlic, and some fresh cilantro from my garden.
__________________
Hope she liked it.
Richard Steele (1000+ posts) Mon Jun-29-09 05:17 AM
Response to Reply #7
9. It was very well recieved by everyone present. Mom LOVED it.
Several members of the group had NEVER eaten eggplant before, and were a bit trepidatious about trying it...but they all cleaned their plates QUICKLY after their first timid bite.
"trepidatious"--the steely primitive must take orthographic lessons from Pedro Picasso.
eridani (1000+ posts) Mon Jun-29-09 06:45 AM
Response to Original message
10. I hauled out some frozen cilantro pesto and frozen ricotta/almond paste
Then I made tortellini from the paste with homemade pasta, boiled it, and served with the pesto mixed with a small can of tomato sauce. Romaine in the side.
The warped primitive:
Warpy (1000+ posts) Mon Jun-29-09 01:18 PM
Response to Original message
11. I bought a pound of besan (chickpea flour) from the international grocer and I've got some prawns thawing. I'll be trying Bitmann's tortillitas.
http://www.nytimes.com/2009/04/01/dining/01mini.html
The empressof all (1000+ posts) Mon Jun-29-09 01:37 PM
Response to Reply #11
12. Oh Wow...Those look sooooo good
Are you going to use all Chickpea flour or go with the half and half? Let us know how they come out please. When I start "really" cooking again...I'm so gonna make those.
