cayjohan's Profile

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Announcement: The Beta Site is Open to Everyone!

Just tried to scroll through THIS thread in beta, and it was virtually impossible to even get to someplace to write this complaint about it.. Back into the current version to execute anything. I have viewed some shorter threads without so much issue - is there a thread length problem?

about 6 hours ago
cayjohan in Site Talk

Announcement: The Beta Site is Open to Everyone!

WFD on the beta site is a bĂȘte noir for me; it it just me? Loading and scrolling is really ridiculous. I intended to note this while on the beta site, but...it was just. too. damn. pokey...so here I am at the *vintage *site that works perfectly smoothly. Any one else get this?

about 6 hours ago
cayjohan in Site Talk
2

What's for Dinner? #379 - The dog days of August

A fun distraction. I wouldn't mind seeing something like this dropped in every once in awhile. You had a good idea, jjjrfoodie. I like it.

about 6 hours ago
cayjohan in Home Cooking

What's for Dinner? #379 - The dog days of August

Heh, I am licking my wounds on crusts. Pride goeth, and all that.

Care packages are the best things ever. For both sides.

Tonight dinner made me entirely happy. The salad was wonderful with the crab cakes. I am using this opportunity to post a photo, largely because it's better for me than having more. I really hit it today. (Take that, crust!)

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Thank you! I am hoping to play with this!

about 10 hours ago
cayjohan in Home Cooking

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Oof, I tossed the cobs on the compost because my cold spaces are stretched to the max - I really considered saving them to make some corn ice cream, as it sounds so good. What's your BF's recipe/method? There's always more corn on the horizon in this house.

about 12 hours ago
cayjohan in Home Cooking

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Go for it, EJ! A quest loves company! I'd be interested to see what you think of the combination. The corn seems to be important in how I taste this; without it, it would be too fennel-y for me.

about 12 hours ago
cayjohan in Home Cooking

What's for Dinner? #379 - The dog days of August

Wait...what? Sun Gold sherry vinegar? Did I miss a ghg post on fabricating this elixir? I have more Sun Golds than I have sense, and I would love to hear what you did with the vinaigrette.

about 13 hours ago
cayjohan in Home Cooking

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

Y'know, I have been on a long intermittent quest to really like fennel, but I don't try it *enough* to really develop a taste for it. I found the corn+fennel flavor to be really appealing; the corniness tempers the licorice flavor that is my stumbling block. I pinched off a bit of crab cake mixture and fried it up to test with the salad - it was pretty good. I think I like fennel much better in the presence of crab and corn. I think I need to make a note of the fennel and corn combo for the future.

about 13 hours ago
cayjohan in Home Cooking

Announcement: The Beta Site is Open to Everyone!

+1 on Site Talk. That should be made easy to find.

FRESH CORN SIDE DISHES! Home Cooking Dish of the Month (August 2015)

It takes some doing do get corn *off* the cob here, as Hub is a big fan of on-the-cob eating, but here we go. A slaw-ish salad of fennel, zucchini, celery, red onion and corn. I dressed it simply with OO and maple vinegar, S and good dose of P. The maple vinegar has been rattling around in the cupboard for awhile, so the "why not" impulse took over. I find I really like it in this. Crab cakes are going alongside tonight.

I pretty much pancaked on last month's DOTM; I realized that I am a rather minimalist slaw-maker, after all. Trying to rectify that this month, and get some corn in there. I would absolutely make this again. I like the assortment of textures.

about 13 hours ago
cayjohan in Home Cooking
1

Announcement: The Beta Site is Open to Everyone!

I experience the same thing on iPad. Very frustrating.

about 14 hours ago
cayjohan in Site Talk

What's for Dinner? #379 - The dog days of August

Crab cakes tonight, with a salad of fennel, zukes, celery and corn - sort of slaw-ish, really. Trying to get one of my progeny over for dinner so I can dump a load of garden tomatoes on him. Dinner at the 'rents means door-prizes, frequently.

On tomatoes: I tried again last night on a lark with the tomato tart I was trying to force into being. Made the changes I had intended (blind baking and pre roasting the tomatoes), but I have come to the conclusion that this was just a wrongheaded pairing of GF crust and tart filling. Better than the first, but still not what I was looking for. Back to the drawing board, but I think I need to take a step back from crust for awhile and regroup. I have started to *talk* to the crust! and ask it questions! and I think that's all the step-back evidence I need. A gratin sounds like a better way to go for the same flavors.

What's for Dinner? #379 - The dog days of August

That's the way it is around here. The salad parade. But it's a pretty business, isn't it?

What's for Dinner? #379 - The dog days of August

Happy upcoming birthday revels!

about 15 hours ago
cayjohan in Home Cooking

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Makes a lot of sense. I kept telling myself to blind bake it, but then...I didn't. And I thought about roasting the tomatoes, but was swayed by so many recipes that didn't...so I didn't. Those lazinesses likely doomed me. :-/

I was completely frustrated with the dough outcome. And I did pout, which I find unattractive and was thus doubly-irritated with myself. The moisture of the unbaked crust and the moisture of the tomatoes made it an awful pasty affair. I *did* sauté the zucchini rounds first, so I have that going for me. Although I really should tackle the more traditional crust, I have to say that my experience with the hot prep crust with Cup4Cup has been very positive. I was sort of astounded at the flakiness I got making a pork tart (that one was not blind baked either, but I would definitely try it - would just have to foil the crust edges, perhaps). I think I'll give the hot prep one more go, but with blind baking and pre-roasted tomatoes. If I could make that crust work with the tomato tart I would be pretty happy. And more toms and zukes would get used.

Oh, here's a picture of the flake on that crust. I was hoping for this, but I failed to think of the pitfalls. I am thinking blind baking on every gf crust is sort of a necessity, despite how this one turned out. I'll hang in there, thanks! It really is an experience curve, isn't it? I always *hated* making pastry when I could use whatever flour I wanted and could bang it out with good results. Now I have this weird materials problem, and I am getting sort of obsessed with figuring out some sort of Unified Theory of GF Pastry. It's always somethin'.

I have another pile of tomatoes and zucchini on the counter. I still have some goat cheese. I may have at this tomorrow, just to see. I aim to avoid pouting.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

ghg, you are Spot On on the gf crust being the problem! Gads, I feel like I am still on training wheels with this particular materials science bit. I used the David Lebovitz French pastry crust (the hot pastry crust, with Cup4Cup) that I have used before with happy success in a meat tart. Looking around at tomato tart recipes, so many did Not blind bake, so I didn't either. Large mistake, but I was antsy and distracted and most important: I did not Think. Icky, soggy mess.

IF I were to THINK, I would have blind baked, possibly used an egg wash. Or just done a different crust (despite the fact that lazy me loves that hot prep stir-and-plop crust). Am I on the right track? Tomato tarts seem fraught with problems anyway, in the sogginess category, and my actions made the whole thing even worse. :( I have to beat this thing.

1 day ago
cayjohan in Home Cooking

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

You olive loaf and pimiento loaf people are most definitely part of My Tribe.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Seriously, on the string. All those lemon and butter basted chickens my mother turned out on her giant gleaming circa 1970s rotisserie made for the most dee-liciious string chewing!

1 day ago
cayjohan in Home Cooking

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Love the rogue cuke!

1 day ago
cayjohan in Home Cooking

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Yes I did make it - it was one of those experiments I needed to get out of my system, y'know? Custard base with mizithra cheese, lemon zest and nutmeg. Like nothing I have ever tasted before! (In the good way.) I though my husband might think I need to be committed, but he was a fan as well. Very, very rich though.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

I am quite certain that had the breakfast menu been pop-and-chips-and-HAM, Hub would have had a difference of opinion on the food. That guy is a ham fiend.

1 day ago
cayjohan in Home Cooking

Your favorite non-food-related items that get tons of use in the kitchen

I so agree with the iPad. It's a major kitchen tool for me.

1 day ago
cayjohan in Not About Food

Your favorite non-food-related items that get tons of use in the kitchen

The plastic ones. Non-transparency seems to mean outta-sight, outta mind for me.

1 day ago
cayjohan in Not About Food

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

Yay, all you people giving me vicarious thrills! Dinners around here have been whatever can be accomplished quickly and without a lot of putziness. I somehow got roped into a I-May-Regret-This sort of location work project that is promising to chew up more than its share of the August time pie. We've already slipped into this pretty easily, really. Call it kitchen laziness.

Friday night was a tomato-zucchini-goat cheese tart. Failed miserably. Really miserably. The stuff inside was great (and used some of our most abundant foodstuffs), but the crust was an unmitigated mess. Have already gone through the shoulda-coulda-woulda-type recriminations and revised for the future. Hub soldiered on through the mess gamely, but I said Eff It and had summer sausage and tomato open-faced on toast. I pout, I am realizing, when I fail. I am usually nitpicky enough with process to avoid it. But I've got to give it a go again soon because a) it's now a grudge match and b) something has to be done with all the toms and zukes.

Saturday was working all day, and dinner was a working dinner. Brats on the grill Never Fail (I had had enough of failure the night before), and I made a giant bowl of the good old standby salad of broccoli-bacon-raisins-sunflower kernels in mayo. Sliced tomatoes with; "Black From Tula" is one of my favorite tomatoes for slicing - they're so beautiful. The broccoli salad encored as Sunday breakfast/brunch/lunch/whatever, as our time schedules were a little wonked out by post-work margaritas from the night before.

We had to get out of the house and do *something* fun, so it was a restaurant meal for Sunday dinner. I had previously pooh-poohed a suburban sports bar in the area that reputedly has a good set of gluten free options, but I was in the mood for some pub grub, which I never seem to get, so we checked it out. Yep, pub grub alright, but it was pub grub I could tuck into, and fish and chips and fried calamari tasted pretty damn good. And wouldn't you know: there was a tasty margarita. And a nice walk through the neighborhood admiring all the beautiful gardens to cap it off.

Today it's back to work, and I'm making another vat of that broccoli salad (I *heart* it so very much) to make things easy. A chicken will go on the grill, and that's today's WFD.

The weather here is still RIDICULOUSLY WONDERFUL. This coming week is highs in the upper 70s and lows in the upper 50s. I have to pinch myself, as this may indeed be some version of heaven and I have indeed died and ended up here - finally, the weather gods have listened to my requests. Minnesota is a sort of summer Eden right now. Working dinner will be in the garden again. We'd be idiots not to bask in this.

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

I had to look up smacked cucumbers; that sounds like it *has* to happen here! Beautiful meal - I love seeing your dinners, as they always look so refreshing and inviting.

Jul 30, 2015
cayjohan in Home Cooking
1

The Art of Eating Snack Foods

Much the same for me; I hate the greasy bag and always use a bowl or plate. I can be a little fussy-pants about greasy or crumby fingers; bags are not for me.

I will zero in if there are any Really Brown potato chips, however. My Hub will always pass one to me if found. (He's just that kind of selfless :-P)

Jul 30, 2015
cayjohan in General Topics

Do you pray before a meal?

We do the same thing here. "Happy <insert day of week>" is a frequent flier. I had not realized how often we do this until this thread; it really does seem to be an every-evening-meal occurrence around here.

Jul 30, 2015
cayjohan in Not About Food

What's for Dinner #378 - The Hot! Hot! Hot! Edition [through August 3, 2015]

sherrib, that looks just wonderful! Care to share a recipe link or other thoughts on it? (Or, I can cool my heels and see what DOTM will yield if terrines are it.) In any case, I Want What You're Having - gorgeous!

Jul 30, 2015
cayjohan in Home Cooking

Has Anyone Planted "Ketchup & Fries"?

I am changing my tepid opinion of these tomatoes as only "reasonably tasty;" I must have been in a bad mood, or something. I picked a bunch last night because they needed it; I absentmindedly snacked on one and it stopped me in my tracks with the sweetness. And: tender skins. Tough plastickey skins on cherry tomatoes is a pet peeve of mine, and these were a revelation. I have moved from thinking of this plant as something like mild fun with a novelty, to being really impressed with the fruit. The plant still seems like a bit of an underachiever on production, but, I would consider it again after being so impressed with the flavor. It all depends on what the price is; this one was Free, and that's my favorite price point. I understand how these plants can be expensive.

Jul 30, 2015
cayjohan in Gardening