Food

[Bwana]

Below -20 with the wind tonight, so I made some soup. And then I made a mistake. It is fresh turkey breast and bacon with beans and veggies, and I thought I opened 2 tins of white kidney beans and one of them was chick peas. Flavor is fine, but texture is not what I wanted and it pissed me off a bit.

Still good though. The star of the show might have been the beauty head of young red kale I found. The broth was a little thin so I finished it with ultra-fine shredded parmesan to give it a touch of viscosity. Worked out fine.

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Looks very tasty on a cold day...enjoy

[Raza]

Lunch yesterday-

Attachment 7955

Fancy!

Are re you a vegetarian?

[bu11itt]

Enjoyed some American Goulash that the wife made last night...

[Chronopolitano]

Where I come from, we call that Hamburger Helper.

QUOTE=bu11itt;48554]Enjoyed some American Goulash that the wife made last night...

[/QUOTE]

[bu11itt]

Where I come from, we call that Hamburger Helper.

It's a little bit more sophisticated than that (but not by much... )

[CanadianStraps]

Today was an odd predicament in where I didn't feel like cooking, but still wanted to eat well. I cook about 90% of the food I eat, and the remaining is when I'm not up to cooking and resolve to go out for burgers or whatever.

So I wandered around the farmers market today and patched all this together:



The stars are the local chicken sausages and the pasta: the pasta guy makes it fresh daily and then you pick the noodle and he makes it for you right there. I actually wanted something like rigatoni but his die for that was broken and I decided to do something a little 'fusilli'. Bad pun intended. Sorry. Anyway, I went half white and half spinach. He had about a dozen types, and many of them had different consistencies. I chose the 'medium' for the spinach, which still showed some spinach pieces:



He had a coarse one as well that made for very nice looking lasagne sheets. He also made the sauce.

The veggies are local, but obviously hothouse for this time of year.

All I did was put it together as purchased and then baked it for a few minutes to regulate the temperature. Among the other thing I brough home was some very nice local cheddar, 5 years aged. I finished the plate with a bit of it for a nice salty kick.



It was excellent, and my total time in the kitchen was just a few minutes.

[Rob]

Poutine

[BlackNomad]

^^^ I like that picture, but still the best poutine is in Quebec, eh?

CanadianStraps: I live all winter long on that stuff, no custom rigatoni or 5 year-old cheddar, though, just normal Italian sausages, ItalPasta and Cracker Barrel from Loblaw's..

[geoffbot]

Sorry - did you say chicken sausages?!

[geoffbot]

Breakfast