voyager Posted May 1, 2020 Share Posted May 1, 2020 More black plate salad = asparagus with green goddess and sieved egg Heritage pork chop with balsamic reduction (rosemary, garlic, butter), smashed potato 1 Quote Link to post Share on other sites
joethefoodie Posted May 1, 2020 Share Posted May 1, 2020 Waste not, want not. So all the trimmings, heavy on mushroom stems, leek and spring onion sketchy leaves, etc. make for a very nice stock. Quote Link to post Share on other sites
mitchells Posted May 1, 2020 Share Posted May 1, 2020 why don't i do that with mushroom stems? Quote Link to post Share on other sites
joethefoodie Posted May 1, 2020 Share Posted May 1, 2020 3 minutes ago, mitchells said: why don't i do that with mushroom stems? Never too late to start! It makes for a really good stock. Quote Link to post Share on other sites
bloviatrix Posted May 1, 2020 Share Posted May 1, 2020 15 minutes ago, mitchells said: why don't i do that with mushroom stems? I collect all of my mushroom stems and freeze them. When they reach an adequate amount I throw them in a pot of water with a couple of thyme sprigs to make mushroom stock. It's great for building flavor. Quote Link to post Share on other sites
small h Posted May 1, 2020 Share Posted May 1, 2020 I keep mushroom stems, onion and carrot peels, and celery ends in a bag in the freezer. Now I'm also hoarding lemon and orange peels, for my new and improved home cocktail program. Quote Link to post Share on other sites
bloviatrix Posted May 1, 2020 Share Posted May 1, 2020 1 hour ago, small h said: I keep mushroom stems, onion and carrot peels, and celery ends in a bag in the freezer. Now I'm also hoarding lemon and orange peels, for my new and improved home cocktail program. My husband has been doing that with lemon peels, only he uses them for his tea. Quote Link to post Share on other sites
joethefoodie Posted May 1, 2020 Share Posted May 1, 2020 Cook's Illustrated's Perfect Pecan Chocolate Chip Cookies Whether they're perfect is anyone's guess. They are pretty fucking good though. 1 Quote Link to post Share on other sites
voyager Posted May 2, 2020 Share Posted May 2, 2020 Deconstructed snapper cakes. (Always name your dishes after you plate them.) 1 Quote Link to post Share on other sites
Sneakeater Posted May 2, 2020 Share Posted May 2, 2020 Funny how many of one's dishes turn out to be deconstructed aprés la lettre. Quote Link to post Share on other sites
Sneakeater Posted May 2, 2020 Share Posted May 2, 2020 It's just sort of ironic that, with our facing a possible breakdown of food supply chains, I've overbought to the extent that my refrigerator and freezer are both literally at the point of breaking. This CAN'T be the way to deal with this situation. Quote Link to post Share on other sites
Anthony Bonner Posted May 2, 2020 Share Posted May 2, 2020 Good news guys...Carbone now delivers to the Hamptons Quote Link to post Share on other sites
voyager Posted May 2, 2020 Share Posted May 2, 2020 18 minutes ago, Anthony Bonner said: Good news guys...Carbone now delivers to the Hamptons This has to be the most quintessential of Mouthful's posts. Quote Link to post Share on other sites
joethefoodie Posted May 2, 2020 Share Posted May 2, 2020 I got a nice delivery yesterday (Fellow Farmer). Hard to see, but 2 heads of lettuce, clamshell of fancy greens, tons of fancy kale, spinach I sautéed for dinner last night, rainbow Swiss chard, giant spring alliums, lots of lovely small potatoes, 1 dreaded rutabaga (but no turnips, yay!), 5 big apples, storage radishes and fresh breakfast radishes, couple pounds of carrots. Easily a week's worth for $50. Quote Link to post Share on other sites
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