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The Last Thing You Put In Your Mouth....

Forums: Food, Food And Drink, Trivia, Insert, Mouth
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glitterbag
 
  1  
Reply Sat 21 Mar, 2015 08:34 pm
My foot, I hit report instead of reply, I sent the moderators a note. Oh crap I feel awful. Don't put your foot in your mouth, it tastes awful.
0 Replies
 
ehBeth
 
  1  
Reply Sat 21 Mar, 2015 09:47 pm
a little sample of tomorrow's main meal from the crockpot

pulled out some of the tiny (thumb joint size) golden gem taters, a chunk of tomato, some mushrooms ... added a tiny bit of butter

yum

______

I've got 2 lamb chops, 2 turkey legs, and a small piece of good beef in there with about 3 pounds of veggies. It's all simmering away happily right now, and making dog and man crazy with the amazingly scrumptious vapours drifting around.

these little taters are soooo good

http://www.bloorstreetmarket.ca/LCLOnline/dyn/MEDIA_CustomProductCatalog/m1170102_PCGoldenPotatoes_ENFR.jpg?w=240&h=240&quality=100
0 Replies
 
FBM
 
  1  
Reply Sun 22 Mar, 2015 06:07 am
A green tea-flavored boiled egg. It didn't taste like green tea, but at least it tasted like a boiled egg.
0 Replies
 
ossobuco
 
  2  
Reply Sun 22 Mar, 2015 11:41 am
I'm eating one of those burritos as we speak, and I type.
0 Replies
 
ehBeth
 
  1  
Reply Sun 22 Mar, 2015 11:47 am
some of that lovely stew from the crockpot

trying to figure out what has added the sweetness - maybe too many tomatoes? not enough something

it's tasty but ...

oh wait

there are carrots and squash and tomatoes in there

that explains it
vonny
 
  1  
Reply Wed 25 Mar, 2015 03:35 pm
@ehBeth,
Nutty chocolate flavoured Assam tea.

http://www.twinings.co.uk/app_/responsive/TwiningsUKI/media/product/GPNCA1014-12/1-F12436.png?w=640
hawkeye10
 
  1  
Reply Wed 25 Mar, 2015 03:37 pm
@vonny,
Leftover homemade red beans and rice made with a wonderful smoked ham hock.
ehBeth
 
  2  
Reply Sun 29 Mar, 2015 09:09 am
@hawkeye10,
warmed up Montreal bagel with cream cheese

(blame Kyla)
tsarstepan
 
  1  
Reply Sun 29 Mar, 2015 11:24 am
@ehBeth,
ehBeth wrote:

warmed up Montreal bagel with cream cheese

(blame Kyla)

Alright. Damn you Kyla (whomever you are)! Mad

Bowl of nonfat vanilla yogurt.
ossobuco
 
  1  
Reply Sun 29 Mar, 2015 12:50 pm
@tsarstepan,
toasted crumpet with a new cream cheese spread concoction -
c. cheese, collard grns, diced mediterranean olives, olive oil, black pepper, sweet red pepper bits, diced peperoncino, garlic, sunflower seeds. Not bad. Now to remember all that stuff.
Sturgis
 
  1  
Reply Sun 29 Mar, 2015 02:52 pm
@ossobuco,
Turkey, onions and potato sandwich
0 Replies
 
ossobuco
 
  1  
Reply Sun 29 Mar, 2015 02:58 pm
@vonny,
Hmm, I've made up a big glass bottle of assam iced tea.
Now to split it and try adding some chocolate nutty flavor to a half of it in case I ruin it. (That sounds like nutella). I'll have to play with it. Haven't added anything so far. Have some almond extract..
0 Replies
 
ehBeth
 
  2  
Reply Mon 30 Mar, 2015 08:06 pm
shared a chunk of a cheese/garlic flatbread with Miss Bella

we both enjoyed it
ossobuco
 
  1  
Reply Mon 30 Mar, 2015 08:12 pm
@ehBeth,
waiting for the Terni bread to come out of the oven, soon to receive some butter..
ehBeth
 
  1  
Reply Mon 30 Mar, 2015 08:14 pm
@ossobuco,
like this?

http://www.virtuousbread.com/bread-and-conversation/sixth-from-the-italian-bread-project-sourdough-pane-di-terni/
ossobuco
 
  1  
Reply Mon 30 Mar, 2015 08:47 pm
@ehBeth,
Similar, same town, same name, but a recipe by same author, Carol Field, from my 1985 version of her The Italian Baker. My starter (biga, this time a 14 hour one) isn't rye, just AP, and I use some whole wheat with AP for the follow up. This time I did try a non italian thing, adding some ground fennel seeds to see if I like that. None of her recipes that I've followed in that book had any seeds.

My book is a complete treasure. It opens by itself to some pages. I bet the newer one, or ones, are even better.
ehBeth
 
  1  
Reply Mon 30 Mar, 2015 08:49 pm
@ossobuco,
she's using the same edition of the same book for the entire project

edit

from the first bread

Quote:
The original is taken from the 1985 edition of The Italian Baker by Carol Field published by Harper and Row in the USA, p 102. This is the edition I will use throughout this particular project.
ossobuco
 
  1  
Reply Mon 30 Mar, 2015 08:57 pm
@ehBeth,
Gotta go look to see if she mentions using rye on the biga page. Or maybe she mentions it elsewhere. I have rye, 2 kinds, so I should try it.


Just looked - the biga gets AP flour in the book.
ossobuco
 
  1  
Reply Mon 30 Mar, 2015 09:02 pm
@ossobuco,
Mmm - no rye in the biga recipe, no rye in the Terni recipe, but in the index with a list of rye breads, Terni is there. I'll worry about this tomorrow.

but now - it's warm, had perfect crumb, good sour taste, sl. chewy, easy enough to cut, and I like the fennel.
vonny
 
  1  
Reply Tue 31 Mar, 2015 04:33 am
@ossobuco,
Blackcurrant flavoured water
 

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