Supper

[Sneakeater]

36 minutes ago, small h said:

I've read that last sentence about another type of food, and now I can't remember what. I really don't find bluefish that strong a taste. Mackerel is a lot more intense, according to me.

Totes agree.

[small h]

Kombu celery, after Bar Goto (and shout out to @joethefoodie for throwing me the recipe).

Shrimp, squid & oyster mushrooms with oyster sauce.

Kind of a stupid easy meal tonight. That came out excellent all around. Bows head in thanks.

[Sneakeater]

Ooooooh

[small h]

I'll be eating peanut butter and crackers for the rest of the week. Trying to get my quality in now.

[joethefoodie]

8 hours ago, small h said:

Kombu celery, after Bar Goto (and shout out to @joethefoodie for throwing me the recipe).

That celery really is a great snack...and you are welcome!

[joethefoodie]

I cooked 1/2 lb. of Rancho Gordo's Ayocote Negro beans on Sunday.  They are the largest black bean I've seen in forever, maybe. 

And we had some with various dinners on Sunday, Monday, and last night. One night with chicken, one night with a pork chop, last night simply with some corn on the cob and rice.  And there's still more in the fridge. I think they keep getting larger and/or they're multiplying by themselves.

Also - they're very good.

[mitchells]

I don’t understand how you make only 1/2 pound of @rancho_gordobeans. I make the whole bag and it disappears within 3-4 days. No matter which bean it is. 
We usually have it as 2-3 sides and one soup. 

[joethefoodie]

3 hours ago, mitchells said:

I don’t understand how you make only 1/2 pound of @rancho_gordobeans. I make the whole bag and it disappears within 3-4 days. No matter which bean it is. 
We usually have it as 2-3 sides and one soup. 

That's just way too much for me to cook and then have to deal with at one time. Generally, I like cooking around 150 grams at a time, splitting the bag into thirds.

Depending on the bean, I will make a pasta fagioli type thing with the final serving. But black beans don't work for that, nor do limas.

A pound of these ayocote negro beans and I would be eating them daily for a week!

[StephanieL]

A 1/2 pound of beans yields 4 servings for us, or 2 dinners' worth.  If we make the whole bag, we're eating leftovers for days.

Last night's dinner: tofu and vegetable stir-fry in a Thai-inspired sauce with peanuts, served over jasmine rice.

[voyager]

Ditto joe and Steph.     I love having planned-overs but a pound of beans feeds us for days.   Unless I dress them up in a different costume, husband says, "We just had that."

[Wilfrid]

I’ve been thinking about the Ayocote Blanco for fabada.

[joethefoodie]

2 hours ago, Wilfrid said:

I’ve been thinking about the Ayocote Blanco for fabada.

Great ones as well. 

I'm soaking 150 grams of bayo chocolates tonight. I don't see them on his site any more, must've been a short run.

[small h]

Stewfish, callaloo and okra from Bake and Things on Flatbush. Their bake is better (the gravy on the fish is way too sweet), but I'm trying to be low-ish carb. And I loooove callaloo. This is three meals, easy. It weighs about 3 lbs.

[bloviatrix]

I rarely cook during the week. Spouse handles most of the meals. But he got stuck elsewhere and I had a hungry child and leftover tortillas sitting in the fridge that needed to get used so I made chilaquiles with tomatillo salsa and baked eggs. The baked egg piece comes from Melissa Clark. I was a little heavy handed with the oregano when I made the salsa, but otherwise we enjoyed. The kid ate quite a bit which is always a plus.

[splinky]

influenced by recent travel and cleaning out my freezer and larder (of excess pandemic panic buys) i have been busy making soups and sauces and freezing veggies and stews for later. this week chicken bone broth based french onion soup, cold zucchini soup, mushroom soup, salads without lettuce.