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The Official OT Food Porn
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California Girl
Liamsaunt, I think my daughter would like to come live with you. 
P.S. The only calamari I can find at my local store is frozen from China. Would anyone eat that?
P.P.S. MB, I'm fairly certain I won't find queso fresco here either. What would you suggest as a substitute? I'm going to give your chiles rellenos recipe a try tonight.
P.S. The only calamari I can find at my local store is frozen from China. Would anyone eat that?
P.P.S. MB, I'm fairly certain I won't find queso fresco here either. What would you suggest as a substitute? I'm going to give your chiles rellenos recipe a try tonight.
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
CG, I made the sauce and the indian food on days I did not have to work.
pjayer, if you cannot find queso fresco, you could substitute a very mild goat cheese (if you like that flavor), a very mild feta cheese (that will make the dish a lot saltier though), or easiest of all, you could use a colby/jack blend or simply montery jack for the chiles rellenos.
Frozen calamari can be OK...just make sure to rinse it well and smell it before you cook it. If it smells like ammonia, bring it back to the store.
pjayer, if you cannot find queso fresco, you could substitute a very mild goat cheese (if you like that flavor), a very mild feta cheese (that will make the dish a lot saltier though), or easiest of all, you could use a colby/jack blend or simply montery jack for the chiles rellenos.
Frozen calamari can be OK...just make sure to rinse it well and smell it before you cook it. If it smells like ammonia, bring it back to the store.
It's like looking in your soup and finding a whole different alphabet.
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California Girl
made this one night this week. good use of the veggies. I sauteed 2 onions in this pan then took them out so I could layer zucchini, onion, tomato, thyme, basil, peccorino romano, repeat until the skillet was full. I baked it covered for about 30 minutes then gave it an additional 10 minutes uncovered. Tasty!
Good news. I found queso fresco at our grocery and made the chile rellenos last night with lime cilantro rice. It was a big hit with all the Ayers. I left off the breadcrumbs and added some of the cheese to the sauce, because we're cheesey folks. Very good recipe, MB.
Liamsaunt, I think I'm going to pass on the Chinese calamari and try to get fresh at the Whole Foods Market in Lexington. The thought of smelling ammonia on my food isn't too appealing.
Liamsaunt, I think I'm going to pass on the Chinese calamari and try to get fresh at the Whole Foods Market in Lexington. The thought of smelling ammonia on my food isn't too appealing.
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
Hah! Not just KY, but right here in little Frankfort. I guess I shouldn't have been so suprised. I think Frankfort's Mexican restaurant to resident ratio is about 1:10. They're about to catch up with the Baptist churches.RickG wrote:Queso Fresco in KY? I'm impressed!
Cheers, RickG
When the end of the world comes, I want to be in Kentucky, because everything there happens 20 years after it happens anywhere else. – Mark Twain
Here is a dessert that I made up over the weekend. I took some peaches and carmelized them with brown sugar, then I layered them in this glass with caramel sauce and vanilla ice cream. I topped it with crushed gingersnaps.
<a href="http://www.flickr.com/photos/28539958@N00/2838075832/" title="gingersnap dessert by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3255/283 ... 2e5a79.jpg" width="375" height="500" alt="gingersnap dessert"></a>
<a href="http://www.flickr.com/photos/28539958@N00/2838075832/" title="gingersnap dessert by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3255/283 ... 2e5a79.jpg" width="375" height="500" alt="gingersnap dessert"></a>
It's like looking in your soup and finding a whole different alphabet.
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Jan&MikeVa
- Posts: 1084
- Joined: Mon Aug 07, 2006 5:32 pm
- Location: The Chesapeake Bay
Okay Becky, you've done it to me this time!!!!! I have EVERY ONE of those ingredients.............but would I think of that???????? Noooooooooooooooo
I was standing in front of the fridge this morning thinking about looking up a recipe for the peaches I just bought. POOF!!!!!!!!!! There it is. I will make it for desert tonight, Mike LOVES sweets and caramel, ginger snaps and ice cream....etc, etc. For me??? I'll get enough sugar back from Mike to last me a month!!!!!!!!
I'll let ya know how it goes (well MOST of it) 
I was standing in front of the fridge this morning thinking about looking up a recipe for the peaches I just bought. POOF!!!!!!!!!! There it is. I will make it for desert tonight, Mike LOVES sweets and caramel, ginger snaps and ice cream....etc, etc. For me??? I'll get enough sugar back from Mike to last me a month!!!!!!!!
I'll let ya know how it goes (well MOST of it) Thank goodness I don't have any of that!!!!!! Caramelized peaches and caramel with ice cream!!! That is sinful! Like peach cobbler a la mode with caramel drizzled over it! OK I'm drooling now!
Becky your pictures always look so good!!!! My grandmother always says that the better the food looks the better the meal. She believes that it is all about the presentation and yours always looks incredible!
Becky your pictures always look so good!!!! My grandmother always says that the better the food looks the better the meal. She believes that it is all about the presentation and yours always looks incredible!