What are you Eating/Drinking?
- Thread starter Super-Supra
- 22,315 comments
- 911,260 views
- 4,067
- United States
I love this forum. Such a boring premise, but it's interesting to scroll through and see what people of different nationalities and cultures are eating.
I'm just having a cup of black coffee with some home made pesto fussili.
I'm just having a cup of black coffee with some home made pesto fussili.
- 28,791
- a baby, candy, it's like taking.
- TexRex72
Had a snacky/dippy dinner last night of which I'm reaping the spoils for lunch.
Homemade pita chips from homemade pita bread, za'atar bread (fresh today), muhamarra (roasted red pepper and walnut dip), baba ganoush (roasted eggplant dip with garlic and tahini (sesame seed paste)), an extra-dilly tzatziki (yogurt/cucumber dip with garlic and dill), ground lamb that I sautéed with thyme and preserved lemon peel and then let chill before adding diced tomato and parsley, and harissa (hot pepper condiment).
I'm happy.
Homemade pita chips from homemade pita bread, za'atar bread (fresh today), muhamarra (roasted red pepper and walnut dip), baba ganoush (roasted eggplant dip with garlic and tahini (sesame seed paste)), an extra-dilly tzatziki (yogurt/cucumber dip with garlic and dill), ground lamb that I sautéed with thyme and preserved lemon peel and then let chill before adding diced tomato and parsley, and harissa (hot pepper condiment).
I'm happy.
- 3,308
- Kentucky
- Chrunch_Houston
I made some chicken and sausage gumbo. And of course I ate it with plenty of Louisiana brand hot sauce. And of course now my nose is running and the top of my head is sweating.
Good stuff.
Good stuff.
- 5,364
- Ohio
- 7,689
- Michigan
- Rallywgn81
Anyone got good recipes for mustard and collard greens? Especially in the actual method of cooking them? I've never eaten them, much less tried to cook them.
- 28,791
- a baby, candy, it's like taking.
- TexRex72
Hard to go wrong with a simple sauté when it comes to the dark, leafy greans.
I like to use a stock pot because greens cook way down and you want to pack them in. I'll usually slice garlic thinly and get just a wee bit of color on it in some oil (stay away from extra virgin olive oil here; it gets bitter when toasting anything in it and there's nowhere here for that bitterness to hide) before reserving it and tossing in the greens that I've trimmed any stems and large veins from (these take longer to cook and by that time the delicate part is mush) and cut into ~1" strips.
Crank the heat up under the greens without a lid and move them around with tongs until the signature hot oil and water pop and hiss subsides, squeeze a little lemon juice (counters the "heat" of mustard greens and pairs well with garlic regardless of the variety of greens) and return the garlic long enough to get both mixed in and serve it up.
It's also worth noting that they take to pork products wonderfully. (What doesn't?)
Edit: You don't absolutely have to cook them either. Clean them (rinse and trim) and cut into ~1" strips, and in a bowl, "massage" them (grab two handfulls and rub them together) with a little kosher or sea salt as an abrasive to work out some of the natural bitterness*, then dress with a vinaigrette; sweet onion and bacon is my go-to.
*Edit: Rinse and dry the greens after the salty massage.
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- 7,689
- Michigan
- Rallywgn81
Well, see, that's why I came looking for advice. I tried to saute some mustard greens last night. They wilted down but apparently need a stock or something to simmer in for a while. I cooked them about ten minutes and they were very fibrous and chewy. Not so pleasant for a leafy green.
I took a look for some recipes and cooking methods online as well. Most of them have mustard greens cooking for around 45 minutes to an hour. I'll give it another go tonight and see how they turn out this time.
I took a look for some recipes and cooking methods online as well. Most of them have mustard greens cooking for around 45 minutes to an hour. I'll give it another go tonight and see how they turn out this time.
- 28,791
- a baby, candy, it's like taking.
- TexRex72
Age plays a significant role in their texture. The stewing method of collard greens developed in the south was largely needed because the leaves were big. It rules out utilizing them as a salad green as well. I try to get mine early.
You can give that method a try if yours are older.
- 7,689
- Michigan
- Rallywgn81
I love some Turkey, but mostly Thanksgiving style and the leftovers made from it. Otherwise I prefer cornish hens.
For dinner tonight. I am on round two of figuring out these mustard greens. Im sauteing them with chicken, some peppers and garlic in apple cider vinegar and olive oil.
...2 hours later...
Ok, I gotta say. That was much better this time. Total cook time was around 45 minutes. The greens were much more tender, though i do need to wash them a little bit better.
And for your eyes to feast on.
All in all, this is going to be another dish on the menu.
For dinner tonight. I am on round two of figuring out these mustard greens. Im sauteing them with chicken, some peppers and garlic in apple cider vinegar and olive oil.
...2 hours later...
Ok, I gotta say. That was much better this time. Total cook time was around 45 minutes. The greens were much more tender, though i do need to wash them a little bit better.
And for your eyes to feast on.
All in all, this is going to be another dish on the menu.
I'm eating Kefir right now. I love Kefir when I add coconut blossom sugar, raisins, shredded coconut and superfruit powder mix (it tastes very sweet).
I don't believe in superfood but this Superfruits from Biotona is so delicious that I have to add it to smoothies and Kefir.
I don't believe in superfood but this Superfruits from Biotona is so delicious that I have to add it to smoothies and Kefir.
- 29,588
- Thailand
Let’s be honest, nobody that ever buys this type of chocolate ever eats it themselves. It’s always given to somebody else, which means if you’re eating it, you didn’t buy it, somebody gave it to you.
There must be a whole industry for chocolates that only ever get eaten by receiver and not the buyers. Ferrero Rocher springs to mind.
View attachment 823102
Oh, and beer.
I did try to stay away but my love affair is yet to go.
There must be a whole industry for chocolates that only ever get eaten by receiver and not the buyers. Ferrero Rocher springs to mind.
View attachment 823102
Oh, and beer.
I did try to stay away but my love affair is yet to go.
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- 7,689
- Michigan
- Rallywgn81
I buy Ferrero Rocher for myself. Love those little ball's of hazelnut and chocolate awesomeness
- 4,067
- United States
Just had some pie and ice cream and about to finish my CBD doobie, pop a melatonin and go to bed so I can catch the Monaco Grand Prix.
