cayjohan's Profile

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What's for Dinner #373 - Summer Celebrations

Word cannot describe who much I would love that right now! Too bad about the bread; I agree that it makes it, and in my case i have found NO possibility of acceptable gf bread.

But, I feel inspired at the moment. I had a very successful (yay!) first outing with making arepas today, and it occurs to be that they might be interesting vessels for banh mi-ishness. Inspiration did have me testing arepa+liverwurst+pickled radish, and I can report that yes, this is a worthy little obsession I feel brewing. Can't wait to try the meatball recipe and see!

weird food combinations

I have an affection for canned smoked oysters with a drizzle of maple syrup. Awesome.

1 day ago
cayjohan in General Topics

weird food combinations

Big yes on fries with a chocolate shake. They go together like, um, fries and a chocolate shake! (I like the salty+sweet.)

weird food combinations

Gizzards+curry is going to haunt me. It sounds terrific.

1 day ago
cayjohan in General Topics

weird food combinations

When growing up, leftover mashed potatoes were fried until brown, then topped with creamed corn. Loved. It. Lots of black pepper mandatory.

1 day ago
cayjohan in General Topics

weird food combinations

That pickle taste with pizza is what spins me, so I can see the tartar sauce appeal. It's very rare that we have pizza without me having cornichons on the side. If I don't, it means we're out, and the pizza just isn't as appealing without the pickles.

1 day ago
cayjohan in General Topics

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Thanks for the heads up! And no worries on word choice. I use worse. ;-)

1 day ago
cayjohan in Home Cooking
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What's for Dinner #373 - Summer Celebrations

Yesssss!

2 days ago
cayjohan in Home Cooking

Preserved Lemons - Safe or Start Over?

It looks good to me. Does it smell and taste good? Feel free to top up with some more lemon juice, and go on. I say this as someone who is using a jar of preserved lemons that are two years old (hiding in the fridge situation, originally, but now an intention). The long aging makes them almost gelatinous, and they are quite delicious. I've started making preserved lemons just FOR that long aging. Of course you should use your senses on *good or not*, but I would lean toward *they're fine.* Don't worry about the viscous liquid; it does that.

2 days ago
cayjohan in General Topics
1

Vegetarian and Vegan BBQ foods

Yep, I think the breadcrumbs have the advantage over bean flour, too. I may try next time with crumbs made from whatever GF bread is around and see if that produces a grillable patty. Still, I'm not overly optimistic.

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Thank you! It occurred to me that I have never actually *stored* cut jicama before; the ice water idea sounds like a sound plan. The unknown factor had me worried about flabby jicama, which kind of defeated the intent of its inclusion. I'm trying to keep my day-of work to a minimum - I can give the illusion of utter preparedness (heh). Thanks again,

2 days ago
cayjohan in Home Cooking

What's for Dinner #373 - Summer Celebrations

I must do this. Sounds delicious.

What's for Dinner #373 - Summer Celebrations

Fridge cleanout can bite one in the posterior. Hub is burning some use-it-or-lose-it vacation time this week. He realized he'd left a bowl of last-legs chicken salad in the office fridge so, being a good Boy Scout, rode his bike into work to deal with it so no one else would have to (also, to not have the container trashed). Since no good deed goes unpunished, those five minutes of container fetching netted him an orphan project that HAS to be done NOW. Vacation, my patooty. In retrospect, I would have happily let that container go to its grave in a fridge cleanout. No matter; MY vacation will still be spent sipping margaritas while watching him sweat over the joys of PowerPoint.

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

Oh, thanks for the link! That sounds wonderful!

2 days ago
cayjohan in Home Cooking

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

A vinegar-dressed slaw of cabbage, carrot, red pepper and jicama is planned for the Fourth, for a rib side, and for arepa stuffing. I'd like to get all the veg prep done tonight, and just dress the slaw in the morning, but I am uncertain about the jicama, since I have never used it in a slaw before. Does anyone know if FP-shredded jicama is going to hold up overnight, texturally?

2 days ago
cayjohan in Home Cooking

What's for Dinner #373 - Summer Celebrations

To me, TJ's tots don't taste so much of eau d' old oil. (I can't believe I am claiming discernment over tots...)

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

My daughter has either been in Europe or somewhere on the tundra in far north Canada for the past 5 years of Independence Day food and festing. Our neighborhood hosts a venerable and charming July 4th parade and festival and she is excited to the nth degree to finally experience the holiday of her growing up, as she 's a real nostalgic soul. Her vegetarianism is not strictly-strict, and she has a five-years-in-the-making craving for ribs on the Fourth of July

Vegetarian and Vegan BBQ foods

I am so very happy those mushroom burgers worked out for you, nothingswrong! For such a "let's see what happens" endeavor, it turned out really well. You remind me I have to make them again.

I gotta ask: have you tried them on the grill? I have some trepidation on how they would hold together, but that may just be my experience using the fava/ garbanzo flour.

your best summery lentil salad?

Never thought of zucchini ribbons; that sounds great! Is this do-ahead, or do the zucchini ribbons soggify?

Jul 02, 2015
cayjohan in Home Cooking

What's for Dinner #373 - Summer Celebrations

Tonight's dinner was all in the name of testing things for the July 4th feed. We're staycationing for a bit (I love the city on everybody-gets-out-of-town-holidays), and we're taking our time with prep so we can have a relaxed party. We couldn't inflict untasted stuff on our guests, so...

Lots of things can go with tater tots (TJ's are, in my opinion, head and shoulders superior to Ore-Ida, if you want to know). Like, the two sauces my Hub has been brewing for the ribs on the 4th. Like, some deep, dark caramelized onions (in-for-a-penny style, I used five pounds of onions; our previews won't be missed). The onions I set to quick pickle in some leftover juice (jar of departed giardiniera and a jar of departed beet pickles) found a way to dress some lettuce salad. And those black beans? Yep, they turned out just fine. One more thing on the "tastes good for the guests" checklist.

There was Orange Dream ice cream to sample. Thumbs up - maybe a little too rich for me, but I'll keep testing (such a chore). The freezer bowl of the ice cream maker still seemed solidly frozen after the orange batch, so I cleaned it up and chucked it back in the freezer. I think I'm going to go ahead and make a mixed berry ice cream yet tonight, so I can have all that out of the way. There will of course be tasting.

Vegetable gardens 2015

Our gardening space, between community plot and yard, is ample enough that it does work out in our favor, cost-wise, especially with freezer and storage space. Otherwise, I *might* be tempted to throw up my hands this year. Thankfully, our yard is still groundhog free. My Hub is obsessed with eradicating the community plot groundhog. My spidey-sense tells me this is going to be a more elaborate campaign than either of us envisions.

Did I sigh again?

Jul 02, 2015
cayjohan in Gardening

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

It was a swell birthday indeed - we all get along absurdly well; my favorite dinner partners of All Time are my kids, hands down. We're a clan that converses, um...with vigor and enthusiasm. And they love food - my favorite audience.

That kid of mine was sending me food pictures from all over France (I very much luuuurrve vicarious thrills), and I was all wrapped up in visions of buckwheat galettes and blood sausage and bouillabaisse. It never occurred to me that he might want a burger. Weirdly, given my Hub's general leanings, we hadn't grilled regular ol' beef burgers in nearly a couple of years. It was pretty tasty business, I have to admit.

Vegetable gardens 2015

Ugh. We are At War with an enterprising young groundhog that decided to excavate a vast palace under the raised bed in our community plot - Hub fell through the garden into one of the tunnels. Conveniently upstairs from his squatters pad is (was) our kale crop, R.I.P.. Sir Whistlepig is proving difficult to discourage. We're contemplating going drastic - harvesting the chard from the raised bed now (apparently our groundhog hates chard), remove the existing raised bed and dig up the warren of tunnels. A neighbor in the garden solved her groundhog problem that way - her quote: "It pisses them off and they leave" - and it seems worth a try to me (live traps are notorious targets of thievery at our garden, and I am as yet unwilling to resort to smoke-bombing). We can terrace the re-dug area for the time being, and hopefully be able to plant another crop of kale and chard. Sigh.

The digging of the palace has displaced A Lot (A Lot) of Soil on our poor zucchini and butternut squash plants. They need a little less repeated molestation to play catch-up. Sigh. I can't believe I am contemplating BUYING zucchini.

Something is eating one tomatillo plant, but not touching the other. It seems like bug work.

Someone is finding our pole bean plants tasty, groundhog or bunny.

Last year's garden was largely free of major critter wars. We're making up for it this year.

Jul 02, 2015
cayjohan in Gardening

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Yesterday was the Hub's birthday, and we vacated the kitchen for a long afternoon lunch with our daughter. Any thought of WFD was tabled until later, when we picked up our son from the airport after his 7 weeks of bike through France, Belgium and the Netherlands. A welcome home dinner of whatever he wanted was my intention. This carte blanche can get elaborate with my guy, so I was surprised with the request for burgers on the grill. That was easy - with all the fixin's and a big green salad. Dessert was a cherry clafoutis for my birthday Hub. I had not made a clafoutis in years, but a CH thread reminded me. I have been in such cherry lust this summer, it seemed a natural. I tried a gluten free recipe for the first time, this one: http://www.thisisglamorous.com/2014/0... , omitting ginger, and adding almond extract. While the clafoutis was terrific (really, just how bad can clafoutis be? It's pretty much always delicious), I think I want to tinker a bit with the texture - it was a bit wet. I plan on making it again this weekend for a friend's visit, and I may reduce the buttermilk and up the eggs by one; I wasn't entirely pleased with the level of custardy-ness. But that's largely nit-picky; it was very well received and left me craving more.

This was the first time both of my kids have been on the same continent as me in way over a year, and it was a nice happenstance for my husband's birthday (he's a real softie for stuff like that). Warm fuzzies. And they'll be back on the Fourth for ribs.

WFD tonight is whatever we might eat while prepping for the weekend picnic. I am making ice cream for the first time ever, and I am certain it will need to be tested. Just to make sure.

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

I seriously thought this would be a BTDT, never again sort of experiment, but I have to give credit where credit is due: it's a solid product. The market I was in only sold the "roast," (really, a plastic tube of Quorn paste), but the world of Quorn seems to include mince and "fillets" and such. I'm really curious to experiment with it again. A pleasant surprise.

Jul 02, 2015
cayjohan in Home Cooking

your best summery lentil salad?

Lentils+mango makes a wonderful salad. This recipe is pretty close to what I toss together: http://www.vegkitchen.com/recipes/man...

Jul 02, 2015
cayjohan in Home Cooking

Me again with another tomato in container question.

If you need to tie up the vines, use pantyhose material, in a figure eight twist, to do so. The soft material and the give of the figure eight will keep you from harming your vines as they get heavier with fruit.

If your pots are in a permanent place (i.e., you are not moving them for sunlight issues), consider a stake *outside* the pot. My first go-rounds with tomatoes in pots was similar: pots too small. I drove a sturdy stake into the ground and tied the tomato to that. Helps with toppling due to wind, too.

Jul 01, 2015
cayjohan in Gardening

What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Happy anniversary!

Jun 30, 2015
cayjohan in Home Cooking
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What's for Dinner #372 - The Hot & Cold Edition [Old--through 7/2/15]

Happy belated birthday wishes!

Jun 30, 2015
cayjohan in Home Cooking

Home Cooking Dish of the Month (July 2015) Voting

Any way it goes, this ALL sounds great. I have to throw my vote to the underdog ice cream et.al., because my new ice cream maker arrived today and the bowl is already in the freezer. I am being *urged* to make ice cream for the Fourth. Might as well strike while the motivation iron is hot!