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6/19/2011 12:53:48 PM

QUESTIONS!!!

1) where do you people that are raleigh local purchase your seafood. fresh not frozen.

2) what is a rhubarb? is it yummy? i kinda want to make a raspberry rhubarb pie but i don't even really know what a rhubarb is

3) endives. discuss. i love endive. tell me what you do with them.

4) edamame. discuss. i love edamame. tell me what you do with it.

6/22/2011 7:53:26 PM

1) Some fish is always going to be some state of frozen in Raleigh. We're not near the beach But I usually pick up my seafood from Earp's (cept they're closed currently ), Locals (they also have a seafood CSA which is AWESOME http://localsseafood.com/), or sometimes Harris Teeter and Whole Foods has good local caught fish.

2) Rhubarb is a lot like cranberries. Very very tart. Which is why it's usually put in pie. But it's a vegetable, not a fruit.

3) Mmmmmmmmmm I love endives too but I rarely do anything with them other than grill or saute.

4) I love to buy the bags of already shelled edamame and put them in salads, pasta, soups, etc. Soooooooooo good! I also make a mean edamame hummus.

6/22/2011 8:45:42 PM

^ thanks! and yea with the fishies i basically meant not the frozen food section bagged shrimp from like, tahiti or whatever haha

does the farmer's market have seafood? any word on when earps is reopening (that is where i'd go too). whole foods is also a good suggestion.

edamame hummus sounds yummy i will have to try that

good to know on the rhubarb too. i like tart. i think i will try a rhubarb and raspberry pie recipe i got off of cooking light. maybe it will be good - i just wanna try something totally new.

6/22/2011 10:05:39 PM

yeah so i just joined the locals seafood CSA deal based on that link

im pretty excited

6/22/2011 10:07:30 PM

DITTO! that is so cool. i hadn't heard of it before.

i really want to add more seafood to my diet because i LOVEEEEEEEE seafood and chicken gets old as mold BUT i cannot STAND the stuff from the frozen foods aisle. i guess i am picky.

omnomnomnomnom this is so freaking cool

i am so excited!!!! YUMMY!!!!

[Edited on June 22, 2011 at 10:16 PM. Reason : .]

6/22/2011 10:11:18 PM

JUST MADE PRALINES!
I've been craving them, and I decided to learn how to make them, hoping it wouldn't be too hard.
It wasn't, and they are delicious!

Also peanut butter chocolate chip oatmeal cookies. I'm in a baking mood.

6/23/2011 1:22:44 AM

That seafood CSA rocks. They also set up on Fayetteville Street every Wednesday. I need to remember to bring cash that day so I can get fish for dinner. Last night I bought some good looking red snapper filets at the Teeter.

6/23/2011 8:37:44 AM

damn I'm gonna have to sign up for that...though I wish they had a pick-up place more around the brier creek area

6/23/2011 8:47:55 AM

Isn't the Western Wake market near Brier Creek? Or at least closer I guess lol. You could also do the RTP pickup.

6/23/2011 8:52:56 AM

yo

i got this whole pork loin and a gas grill

what should i do?

6/24/2011 6:40:55 PM

http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132

6/24/2011 6:50:41 PM

sounds tasty, but i was thinking something more along the lines of marinate and/or rub the loin with this, put it on the grill and cook.

actually, maybe i'll save it until sunday and do that recipe

[Edited on June 24, 2011 at 6:57 PM. Reason : sdf]

6/24/2011 6:54:51 PM

canned chipotle chiles in adobo

can i get this at food lion/walmart/lowes foods? those are my only options in this town.

6/24/2011 7:01:18 PM

Yes. Look in the ethnic or Hispanic section.

6/24/2011 7:09:10 PM

Food Lion and Walmart definitely have it.

6/24/2011 9:36:24 PM

excellent. thanks for the help.

6/24/2011 9:38:07 PM

meat is currently marinating. that shit smelled delicious.

6/26/2011 1:19:26 PM

i'm not like food network advocate and a lot of that shit is overrated (this is a disclaimer obviously)

BUT i made this and it was delicious. anyway i'm just posting it because i feel like the marinade (and jerk seasoning) would be equally as good on a pork tenderloin. and even the marmalade dipping sauce. i used pork tenderloin when i did it on a stick, but i mean it would likely be amazingly delicious on a whole tenderloin that you toss on the grill.

so. for what it is worth:
http://www.foodnetwork.com/recipes/paula-deen/pig-on-a-stick-recipe/index.html

6/26/2011 1:24:00 PM

why don't you like food network? i've gotten a ton of great ideas from there

6/26/2011 1:31:30 PM

i don't dislike it. i'm just not a person that swears by it or thinks something is good just because it was on food network. or because paula deen made it

but this recipe was actually really good.

6/26/2011 1:36:18 PM

i wish you had've posted that earlier. i would've saved half the meat and done that later this week. it was like 4 lbs

now i'm gonna have a shit pile of tacos all week i guess, which isn't a bad thing

6/26/2011 3:41:15 PM

i know oops! i meant to post it right when i saw your post about the pork but then i forgot until today.

sowwie.

next time!

6/26/2011 3:46:59 PM

i got another one in the freezer so i'll do it the next weekend i stay home

6/26/2011 3:48:03 PM

those tacos were excellent. thanks again.

6/26/2011 7:28:18 PM

Good

You could always use some of the leftover meat in chili!

6/26/2011 7:42:15 PM

damn I wish it was a little cooler out...I'd love some slow-cooked chili right now. I just prefer it during colder weather.

6/27/2011 8:25:45 AM

I'm proud of myself, even though it was really simple. low carb chicken nuggets from scratch! I got disgusted when I found out tyson's had 14 grams of carbs. this recipe only has half a gram per serving.

6/28/2011 7:36:11 PM

Any suggestions for a chicken course in a 7-course meal? I am not coming up with anything really. I'd like to work in a veggie because I feel like we don't have enough of those, but I also don't want it to be too heavy.

7/2/2011 2:01:05 PM

make a chicken fricassee. i suggest using thigh meat only. it takes on other flavors faster.

7/2/2011 2:11:12 PM

so i have a can of those chipotle peppers in adobo and a bunch of the guajillo chiles left from when i made the tacos. i really liked both those flavors. what can i do with them? some sort of salsa would be good.

7/3/2011 12:57:56 AM

For the chicken, what are your other courses? Any particular cuisine?

^ Salsa is a good choice. Black bean salad. Chili. Roasted chicken.

7/3/2011 9:59:37 AM

It was last night. I went with a fricasee. It was good but nothing too special. I'll throw everything we had in my 365 thread later on.

7/3/2011 10:27:56 AM

AlliePaige made scallops provencal with greek yogurt rice cakes last night (and we had cob corn with it too). So good

7/3/2011 11:08:20 AM

Herb-breadcrumb crusted baked salmon on top of spinach and onions

I made a vodka cream sauce to top it.



And thats the finished product.

It was very tasty.

7/6/2011 10:47:12 PM

have any of you ever had experience with a CSA?

i kinda want to join one.

7/8/2011 12:07:24 PM

i used Carolinagrown.org for about 6 months last year.

they were great until we hit the dead of winter and then there was practically nothing to choose from. apparently from what my friend told me (she uses them still) they have picked up more vendors and now have a lot of options. but it's also summer soo...... for me it was worth it to try - because i could stop/cancel the service at any time. and i loved the home delivery option. they would even email me a day or two before and let me know when i should expect my package to be delivered so i knew when to check outside for it.

last night i made mini pizzas with english muffins. i wanted to make pizza but didn't feel like making the dough and all that mess. so i picked up some whole grain english muffins, cut them open and lightly dressed them with some olive oil, put it on a pan in the broiler for about 7 minutes so they would get toasty.

while i was doing that i sauteed some onion, garlic, leek, and tomato. then i spooned the veggies onto the english muffins and then topped with some fresh basil and just a little bit of goat cheese. then i placed it back in the oven at 350 degrees for about 5 minutes.

AMAZING. so easy to make and came out delicious!

7/8/2011 12:19:36 PM

yeah the one i was looking at has 10 week mini seasons, so you're not really that committed.

however, it's texas, so the growing seasons are a bit longer.

to cheapen the cost, the pickup is like, slightly out of my route home... so that's cool.

i might join up after i get back from vacation.

7/8/2011 12:24:40 PM

just made homemade tomato sauce from scratch

yesterday banana bread from scratch

7/8/2011 1:47:11 PM

Made grilled peruvian chicken breasts just the other night. I'm in sore need of a rotisserie attachment to my grill...

They were good, but still nothing like El Pollo Loco.

7/8/2011 1:48:59 PM

I want to do this: http://penniesonaplatter.com/2011/07/08/smore-ice-cream-sandwich/

7/8/2011 4:23:53 PM

OH. MY. GOD. DO WANT.

7/8/2011 4:49:12 PM

that sounds phenomenal

7/8/2011 4:51:23 PM

For lunch today I made a sweet legume salsa, finely chopped and whipped until creamy. It really paired well with seasonal fruit compote and 9-grain house-baked bread.

for dinner I'm thinking of a diced hand-breaded breast of free-range hen, rolled in a light corn stuffing and dusted with sea salt and fresh-cracked peppercorns. Served with a ramequin of mustard-inspired gravy that has been infused with a hint of local honey.

7/8/2011 5:50:24 PM

what is the difference between couscous and pearl couscous?

i guess i could google

ok so pearl couscous is aka israeli couscous

but is one better or worse healthwise? you can get whole wheat pearl couscous. i just kinda dig the pearl couscous for cold salads.

7/12/2011 8:16:36 PM

i think its mostly preference and judaism

7/12/2011 8:17:36 PM

Quote :

"for dinner I'm thinking of a diced hand-breaded breast of free-range hen, rolled in a light corn stuffing and dusted with sea salt and fresh-cracked peppercorns. Served with a ramequin of mustard-inspired gravy that has been infused with a hint of local honey."

[quote]

so chicken tenders and honey mustard?

7/12/2011 8:32:02 PM

Vanilla Bean Cupcakes from http://www.howsweeteats.com

The vanilla bean made a huge difference! I have to say, these are now up there with the blackberry lemon cupcakes (and s'mores) for my favorites.

7/13/2011 12:48:27 AM

Damn I've been craving some beef stroganoff.

6 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature

Over some wide egg noodles

7/13/2011 8:42:53 AM

^^ omnom those look awesome

^omg me too!!! Gonna try that recipe!!

I came here to post TOMATO PIE!!! Why did I never know about this deliciousness???

7/24/2011 3:23:39 PM