LindaWhit's Profile

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What's for dinner #315 - Summertime... and the living is easy.

Looks amazing, mc!

about 2 hours ago
LindaWhit in Home Cooking
1

What's for dinner #315 - Summertime... and the living is easy.

SUPERB looking plate, Gretchen! And LOL at the dog's request. ;-)

about 3 hours ago
LindaWhit in Home Cooking

What's for dinner #315 - Summertime... and the living is easy.

The look of it, maria, not the taste. I loved the tenderness of the slices I cut off. And the glaze was good - not humongously great, but it worked for me this first time since I knew the flavors and wouldn't be put off by them.

I like the idea of the brown sugar and maybe a rum instead of bourbon with the spice of a chili. Will definitely try that next time. This didn't have enough oomph from the Sriracha as I didn't put in enough.

about 4 hours ago
LindaWhit in Home Cooking

What's for dinner #315 - Summertime... and the living is easy.

Yeah, the thin end issue is always a problem. I *sometimes* cut it off when it's reached the right temp so it doesn't overcook. But glad it all tasted good!

about 4 hours ago
LindaWhit in Home Cooking
1

Introducing New Conversation Types

I *REALLY* wish that when changes were made to the site, they wouldn't just post it on Site Talk. So many people don't come here. A sticky link posted on every board would be helpful to let more people know what changes have happened.

about 5 hours ago
LindaWhit in Site Talk
2

What's for dinner #315 - Summertime... and the living is easy.

OK, I'm going in......it's PORK BELLY NIGHT! Picked up a package from Trader Joe's a few days ago. Tonight's the night.

Scored the thick fat and seasoned with salt and lightly with pepper. Browned it on all sides in a skillet. And then I thought scoring the fat was NOT the right thing to do, as it kept sticking to the pan. We'll see. The glaze was painted all over the pork belly and then it went under the broiler in the convection oven until it was just as crispy as I want.

The glaze was a combination of 1/2 cup pomegranate juice, 1/2 Tbsp. of champagne vinegar, 1/2 Tbsp. soy sauce, 1 Tbsp. of lime juice, a Tbsp. or so of dark brown sugar, 2 tsp. of Double Happiness Ginger-Garlic, and a few drops of Sriracha that was reduced in a sauce pan.
(I'm patterning the glaze after mariacarmen's glaze from here: http://chowhound.chow.com/topics/9672... - and thank you, mc, for answering my stupid questions on the other social media forum. LOL)

Sides are the rest (finally!) of the rice pilaf, and a carrot-cabbage slaw. The dressing was patterned after this one on CHOW: http://www.chow.com/recipes/11060-car... I used 1/4 cup olive oil, 1 Tbsp. of minced parsley, 1 Tbsp. of champagne vinegar, 1 tsp. of extra-strength Dijon mustard, dried orange zest (no idea how much), and salt and pepper. Not bad, but definitely not a keeper.

Pepperwood Grove chardonnay as the libation.

No pictures this time. I'm not as impressed with my cooking as I was with mariacarmen's. She is the pork belly master, IMO. (Or is that mistress. LOL) It tastes great and is wonderful tender. Just not picture-worthy.

There's ice cream to assuage my disappointment at my first pork belly go-round. Note: I *did* say "first". Meaning I'm going to try this again. LOL

about 5 hours ago
LindaWhit in Home Cooking
5

What's for dinner #315 - Summertime... and the living is easy.

i think it would go well with my pernil, which is now garlicking up the whole place....
~~~~~~~~~
Which, of course, is NOT a bad thing. :-)

about 9 hours ago
LindaWhit in Home Cooking

Introducing New Conversation Types

+100 Agree on noting when it's been edited. Like sunshine, I try and remember to say "ETA:" when I've written something and go back to my post a half hour later when I've realized something else. I don't do so on the TC recaps, as I'm saving as I go and then going back in to add as the show continues, but otherwise, I try and remember to do so.

about 9 hours ago
LindaWhit in Site Talk
1

Home Cooking Dish of the Month (August 2014) Nominations

Thumbs up. :-)

about 11 hours ago
LindaWhit in Home Cooking

Introducing New Conversation Types

So what's a hound to do? Ignore the Q&A format. If the Mods are going to get so arbitrary with the damn things, I'll paraphrase what I said a few weeks ago on the beta thread - leave 'em lay where they fell.

about 11 hours ago
LindaWhit in Site Talk
1

Introducing New Conversation Types

Thanks. I like my bacon and eggs breakfast to say where they are. In my belly.

about 11 hours ago
LindaWhit in Site Talk
2

Introducing New Conversation Types

Ahhh, except the ranter usually wants some sort of validation. A no-comments rant board wouldn't provide that release.

about 11 hours ago
LindaWhit in Site Talk

Introducing New Conversation Types

Damn you, I almost blue-hearted your comment, mcf! But I'll just post and say thumbs-up!! LOL

about 11 hours ago
LindaWhit in Site Talk
1

What's for dinner #315 - Summertime... and the living is easy.

Oops! I kept trying to figure out what the hell you were talking about, and then finally realized I responded to Gio as if I had responded to you. LOL

And no - I'm completely at fault for my basil failings, lingua!

about 12 hours ago
LindaWhit in Home Cooking
1

What's for dinner #315 - Summertime... and the living is easy.

My mom and stepfather always had a package of Chips Ahoy available to have "just one cookie" after dinner. I didn't understand the ability to have just one cookie back then, but the older I get, I do understand just a taste of a sweet is sometimes enough after a savory dinner. Sometimes. ;-)

about 13 hours ago
LindaWhit in Home Cooking
1

What's for dinner #315 - Summertime... and the living is easy.

A nice blend, Sarah. Like the herbs addition. Should be very good!

about 13 hours ago
LindaWhit in Home Cooking

Introducing New Conversation Types

LOL! I am still wondering how a blue heart is supposed to attract men to the site.

about 14 hours ago
LindaWhit in Site Talk

Introducing New Conversation Types

Yeah, I didn't quite understand the "allow them to win awards" comment. The site is just to win awards? Ummm, no.

Tellz ya what. Design a solid, working website without everything but the kitchen sink thrown at it to see what sticks and doesn't confuse the users, and the people will come. And then maybe the awards will as well.

about 14 hours ago
LindaWhit in Site Talk
2

What's for dinner #315 - Summertime... and the living is easy.

All of that sounds SO good, Christina! And personally, I like the uber-simple idea of ginger, chocolate and crispy cookies for dessert.

about 14 hours ago
LindaWhit in Home Cooking

What's for dinner #315 - Summertime... and the living is easy.

After, Christina. Since the cod was simply baked with oil, salt and pepper, the gremolata brightened up the flavor. (The picture doesn't really do the fish justice - the gremolata looks like a burnt topping, I know - but it wasn't! Just a bad angle on the flash on my phone. LOL)

About 1/4 cup of chopped pistachios (although for a single portion, this could be cut WAY back). I "sifted" through the chopped pistachios to find smaller bits. (I ate the larger pieces. LOL) About 1/2 Tbsp. or so of chopped fresh parsley, 1/2 tsp. of minced garlic (didn't want it too heavily garlicky), and the zest from a whole lemon. Mix it all in a small bowl and sprinkle over top of the fish.

It would be good on baby lamb chops as well. I also like this idea of Cauliflower Steaks with Pistachio Gremolata, although her proportions of parsley-to-pistachios seem WAY off to me.

http://acozykitchen.com/cauliflower-s...

about 14 hours ago
LindaWhit in Home Cooking
2

What's for dinner #315 - Summertime... and the living is easy.

I like the soy sauce idea Harters mentioned, and this marinade with soy, lime, cumin, garlic, red pepper flakes and brown sugar would be perfect for flank.

about 14 hours ago
LindaWhit in Home Cooking

What's for dinner #315 - Summertime... and the living is easy.

Good to hear, meatn3!

1 day ago
LindaWhit in Home Cooking

What's for dinner #315 - Summertime... and the living is easy.

Congratulations on your new old home, Jonishkc!

1 day ago
LindaWhit in Home Cooking
1

Introducing New Conversation Types

Almost like a Chatty Cathy. ;-)

1 day ago
LindaWhit in Site Talk
2

Introducing New Conversation Types

Thanks, gaffk. :-) I'm just more verbose than others on the web.

1 day ago
LindaWhit in Site Talk
1

Introducing New Conversation Types

Top Chef. Ep #1 from NOLA season last year.

http://chowhound.chow.com/topics/918970

1 day ago
LindaWhit in Site Talk

Introducing New Conversation Types

If I'm recapping a show, I want it to be correct. Has nothing to do with a high opinion of my posts. Just want the recap to be correct.

1 day ago
LindaWhit in Site Talk

Introducing New Conversation Types

Snort would mean it went up the nose and choking ensues.

Spew means it goes on the keyboard and/or monitor screen. Most definitely spew.

Q-tips helped.

1 day ago
LindaWhit in Site Talk

What's for dinner #315 - Summertime... and the living is easy.

NOM!!!!!

And we shall NOT discuss the issue of summer zoom-zoom-zooming by too quickly, ya hear?

1 day ago
LindaWhit in Home Cooking
3

What's for dinner #315 - Summertime... and the living is easy.

Thumbs up on the TRYING, foodie. A step forward. (Ignore those couple of steps back that happen on occasion.)

1 day ago
LindaWhit in Home Cooking
1