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About joethefoodie

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  1. I haven't tried or sniffed any deet recently (nor any household cleaners for that matter), but it would be great if carrots protected against ticks.
  2. Mmmmm, carottes râpées. Helps to have the mouli-julienne!
  3. Looks great. One of my standard complaints has always been about the growing bagel in order to be used, in lieu of a roll, as sandwich bread. It's why I pretty much only buy minis. You need that crust to crumb ratio for it to be a real bagel.
  4. Patates amb Rabassoles. Potatoes with morels. And ramp butter, green garlic, spring onions, shallots, stock, rosemary, saffron and pimentón. Once the potatoes were tender, topped with bread crumbs and stuck under the broiler for a few. Heritage pork chop, braised. Sliced and served with a horseradish/mustard/stock pan sauce.
  5. Luxardo Bitter appears to be an acceptable substitute for those keeping kosher and looking for a Campari sub. Don't worry about a sub for Aperol - it's not worth it.
  6. Made a mushroom "stew" with morels (fresh), porcini (fresh and dried) and cremini. Stock, soaking liquid, some tomato paste, shallots, spring onions, etc. etc. Served over polenta. Side salad.
  7. Salad with chicken salad. Drizzled with some real balsamico.
  8. Some (okay, all the leftover) penne, a little sauce, parmesan and herbs make for a nice frittata.
  9. joethefoodie


    I wanna party with you, cowboy.
  10. Avocado toast on a toasted frozen Utopia Bagels bagel. Tomato looks better than it is. Comté from Chef Collective. Semi - seasonal fruit, made better... By sprinkling it with some of @rancho_gordo's stuff.
  11. Penne, meatballs and sugo di carne; the latter two coming from the freezer yay!
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