Cold weather has sent the two taco trucks elsewhere that used to do business in a nearby store's parking lot and now I'll have to wait for spring to enjoy that $1.25-a-pop goodness again. BUT THAT SHIT IS THE BOMB! Good thing there are about 349 other Mexican jernts within a couple miles of my house.
When I die, bury me in carnitas.
Eggs Benedict
There are conflicting accounts as to the origin of Eggs Benedict, including:
In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death,[1] Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.[2]
Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E. C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.[3]
Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was:
Mr. and Mrs. Benedict, when they lived in New York around the turn of the twentieth century, dined every Saturday at Delmonico's. One day Mrs. Benedict said to the maitre d'hotel, "Haven't you anything new or different to suggest?" On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.[4]
^ Are those brussels sprouts or leeks?
“Whether we fall by ambition, blood, or lust, like diamonds we are cut with our own dust.”
Originally Posted by Gilly
^is this a cooked piece of fruit?
It is a plain 'ol cactus pear cut in half to show its innards. Its flavor is akin to watermelon with a hint of something else I couldn't quite place. The flesh is pulpier and more granular than melon is and filled with flat little seeds, which apparently are safe to eat as I haven't died after ingesting them. I'd say it's better for making juice than for eating.
it looks cool. you got 'em all weird fruit over ther
It caught my eye at the grocery so I gave it a try. There were rambutans too but their appearance was puzzling.
Those are delicious. Don't be put off by the weird spiky skin, the flesh inside is sweet and translucent and juicy like a lychee, and all you have to do is squeeze until the skin breaks and then peel it off.
Eating Mexican food on china.
Attachment 1741
It's soup with sausage, lentils, chard, and some other root vegetables!
Stuffed grape leaves (aka Sarma) & slightly grilled bread.
“Whether we fall by ambition, blood, or lust, like diamonds we are cut with our own dust.”
Scrambled tofu w/ onion, asparagus, and chopped almond blasted with Szechuan sauce.
Last edited by Korpsy Knievel; 02-22-2013 at 08:06 AM.
hitting constuctive on this thread is starting feel like a chore. from here on, assume that I would for any post that is actually a picture of food that you are eating.
Last edited by bg; 02-21-2013 at 05:13 PM.
Spinach onion chicken breast bay leaf cayenne water chicken bouillon cube cajun spices red pepper seed egg noodle celery seed almond bacon ranch chili sauce salad.
With the exception of my post(s).
Yams cooked in coconut oil (I haven't clarified my butter yet), bison sausage, and wilted kale.
I don't know how to use/make seasonings and sauces, so I just added ground kelp (for iodine), freshly ground pepper and sea salt.
It looks pretty, sounds yucky, flavors don't work so well together, and I'm not a fan of kale at all, except for it being a nutrient dense leaf, and the texture ranges from chewy kale to soft sweet yam to spicy yummy meat. Basically, the decent bites are the ones with the meat, heh.
But this dish pretty much sums up my level of "cooking". Preferably seasonal, simple, basic foods w an emphasis on veg and meat. No recipe required, just mix n match what's available...which doesn't always work well together. But then, I don't really like thinking of food that much.
Edited to add: for my second and possibly last meal of the day, some onion and garlic cooked in coconut oil, mixed veggies from frozen bag, 2 eggs, seasoned w chili powder, salt, and pepper.
Last edited by anndelise; 02-25-2013 at 11:56 PM.
IEE 649 sx/sp cp
Nice stuff, ann. The bison and kale were eye-poppers, and I'd just recently read that yams/sweet potatoes were very nutritionally complex so they make a good staple.
Had cake but I ate it.
Apple Chicken Sausage w onions, garlic, broccoli, bell peppers, and salsa.
IEE 649 sx/sp cp
Nope.it was yummy. The salsa added just enough tang to it all.
Also, grains hurt my tummy, and I am currently avoiding dairy. Though your meal did look yummy, *sigh*.
IEE 649 sx/sp cp
Chicken w chopped olives, salsa, and steamed brussel sprouts. Salt and pepper.
I need to find a way of flavoring up the brussel sprouts.
IEE 649 sx/sp cp
No, my cooking skills are limited, and my seasoning skills are even more lacking...as in salt, pepper, cayenne. That's one of the things i intend to work on, gradually.
IEE 649 sx/sp cp
How did you fix it? I have been looking for a substitute for alfredo sauce.chicken & broccoli alfredo (made w/ greek yogurt & olive oil - no cream or butter)
You seek a great fortune, you three who are now in chains. You will find a fortune, though it will not be the one you seek.
But first you must travel a long and difficult road, a road fraught with peril.
You shall see things, wonderful to tell. You shall see a... cow... on the roof of a cotton house. And, oh, so many startlements.
I cannot tell you how long this road shall be, but fear not the ob-stacles in your path, for fate has vouchsafed your reward.
Though the road may wind, yea, your hearts grow weary, still shall ye follow them, even unto your salvation.
https://www.youtube.com/watch?v=pukq_XJmM-k
this is the recipe
http://www.celebrations.com/content/...occoli-alfredo
but i didn't like it heated up later as leftovers and tbh i probably won't make it again.
I recently had brussels sprouts seasoned with just salt, pepper, butter and lemon juice, lightly coated with bread crumbs. They were different and good.Chicken w chopped olives, salsa, and steamed brussel sprouts. Salt and pepper.
I need to find a way of flavoring up the brussel sprouts.
You seek a great fortune, you three who are now in chains. You will find a fortune, though it will not be the one you seek.
But first you must travel a long and difficult road, a road fraught with peril.
You shall see things, wonderful to tell. You shall see a... cow... on the roof of a cotton house. And, oh, so many startlements.
I cannot tell you how long this road shall be, but fear not the ob-stacles in your path, for fate has vouchsafed your reward.
Though the road may wind, yea, your hearts grow weary, still shall ye follow them, even unto your salvation.
https://www.youtube.com/watch?v=pukq_XJmM-k
Parmesan-crusted chicken with rice, simple green salad, and lemon wedge
I'd suggest spices, butter, and skillet.... just stir fry with butter and spices.
Tacos lengua, oh yeah.
http://www.simplyrecipes.com/recipes...cos_de_lengua/
Thanks to the powers of this earth for the almighty habanero blast.
Last edited by Korpsy Knievel; 03-11-2013 at 06:24 AM.
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