Karen/NoCA wrote:Carrie L. wrote:Just went to see Dr. Michael Roizen speak at our club. Came home and ate brown rice and Swiss chard sautéed in a little EVOO.
I don't think I"ll ever eat sugar again.
Please tell more Carrie, about what you learned. By the way, how did you make the brown rice taste good? I have a cousin who eats it for breakfast. On a family outing one time, I almost gagged when I caught a whiff of the brown stuff in her bowl. I love all types of rice, but mine are usually have one or two ingredients that add lots of aromatic flavors. Wine, home made chicken stock, fresh herbs, real Parmesan, or veggies. Brown rice is challenging for me.
Carl Eppig wrote:Tonight we had a seared and roasted rib eye steak, Yukon Golds in very thick slices and roasted in EVOO, and pureed Blue Hubbard squash from the freezer. We washed all down with a Knapp Finger Lakes Merlot. Time for a Knapp!
Jason Hagen wrote:For a "cold" California night.
Jenise wrote:"onion cappucino". I pureed the conventional onion soup with espresso powder and sour cream, thickened it just a little, then made a creamy foam to go on top along with some croutons of multi-grain bread pan fried with a little butter and white truffle oil. In a linear sense, the flavor progression was onion and thyme, complex beef stock, a hint of truffle and then a satisfying, lingering coffee essence. It was one of the most refined, complex soups I've ever eaten.
Jeff Grossman/NYC wrote:I think you need to put a pint of this into a tupperware and mail it to me. Otherwise, I... I... I don't believe you!
Christina Georgina wrote:Karen,
Not familiar with calamari "steak". Is it a section of the body, flattened into a square or rectangle or a fat ring ?
Having friends over for dinner tonight. Had planned on lamb but not how/why or what to do about the other courses because I didn't have a theme and without a theme I have no parameters within which to gain traction. I never just make this and that and that because they're good--there has to be some symbiosis or inherent attraction even if I'm the only one who knows it's there.
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