What I Did Over Christmas Vacation « Missed Manners
At least three. These folks need to hook up with Fellowship of the Peep for the next candy "movie," when they re-create Minas Tirith
Via BoingBoing.
David and I went shopping at Woodfield yesterday for jeans and what-not, and stopped at Stir Crazy, the eclectic Asian bistro, for lunch. I noticed that they're still using the wacky Chinglish chopsticks; the paper cover says something about the "glonus Chinese culture cuisine." That would be "glorious," y'all.
Via: Flickr Title: Glonus chinese By: GinnyRED57
Originally uploaded: 6 Jan '07, 1.19pm CST PST
Simply Recipes: Sausage Brunch Casserole Recipe
Elise comes through with another classic that's handy to have on file.
Stonyfield Yogurt – Beef Stroganoff
1 lb beef loin, sliced into 1 inch strips
1 tablespoon olive oil
1 yellow onion, thin sliced
1/2 cup mushrooms, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons dijon mustard
1 cup plain lowfat yogurtDirections:
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saut� until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt. Serve over egg noodles.
This was easy to make, tasty, and healthier for us than a conventional recipe that calls for sour cream. The sauce could have been a little thicker, a little richer; a dab of Worcester sauce would probably not be amiss, and maybe let the meat/onion/mushroom mixture get a little drier before adding the flour. The mustard added a nice bright, tart taste, and we did add salt and pepper, plus we put a little butter and some parsley flakes on the egg noodles.
All in all, a quick and easy dish that we’ll make again.
Seen recently: ***Dave :: Curry and Cognition. I mentioned this idea that’s been making the rounds via a recent study to my husband David: eating curry may have a beneficial effect on the brains of Alzheimer’s patients, and eating it now and then may have some sort of protective effect.
So; more curry for us! We made some using a rather strange but tasty Japanese product called “Vermont Curry,” which I found at Meijer. It was a lot like the H&B curry blocks (which are melted into a hot, soupy mixture of sauted meats and vegetables that have then come to a boil in water or stock. Mmm, it was good, and I think we might be able to jazz it up with coconut milk and other Thai items to vary the taste.
David liked it enough that he wants to have it over noodles soon. It’s odd that it’s called “Vermont Curry,” but there’s apparently some apples in the flavor block. There are other ways to make curry, of course, but I was familiar with this method. So we’ll see what else we come up with, because if the health benefits are real, it’s an easy fit for our slap-dash manner of cooking.
Also via Boing Boing: Curry Cures Alzheimers?
We’re trying this tonight:
2 tablespoons cooking oil
1/2 lb ground pork
1 onion, chopped
2 celery ribs, diced
1 green bell pepper, diced
1 garlic clove, minced
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups long grain rice
3 cups canned low sodium chicken broth (can use homemade stock)
1 lb medium shrimp, shelled and halved
2 scallions, including green tops chopped
It’s reached the “Reduce heat and simmer covered for 15 minutes” stage, and it smells wonderful. Not sure how authentic it was, it’s just that we had most of the ingredients on hand already.
We went to Bob Chinn‘s yesterday to help Steve celebrate a birthday. It was a typicaly Bob Chinny experrience: waitstaff in Hawaiian aloha shirts with tropical fish, a huge dining room with the handwashing stations everywhere that were supposed to look like barrels of Myers’ Rum (an ingredient in the famous Bob Chinn Mai Tai) and bits of crab shell and aerosolized drawn butter floating in a fine mist over our heads.
A word not often heard at Bob Chinn’s was used: “traife.” Well, most of us were not concerned with that, and we tried to keep the spray and stray bits from hitting the people to whom it mattered.
A large birthday cake came out with a boatload of candles, and we all sang very heartily. A few minutes later, a young man and woman at a nearby table got engaged, and there was applause from all over the restaurant. The food was good, except that David’s first choice wasn’t as good as he thought it would be, and it was cheerfully accepted by the waiter and replaced with something David liked much better.
Also typical for Bob Chinn’s. The menu is so comprehensive and contains so many little asides that it’s hard to wade through it, so the waiter gave us a crash course in the history of Bob Chinn’s, walked us through the menu, and the only omission was a graded test at the end. Sadly, David missed the caveat about the Jonah stone crabs he ordered – the waiter didn’t recommend them very highly. That’s okay, there was a lot to absorb (fine mist and all).
It was a very successful and fun evening, and then we washed every exposed surface on our bodies. Which is also a typical end to a Bob Chinn’s Crab House experience.
I’m not sure whether to categorize this as “Food” or “Funnies.” But it’s a Quicktime movie on the proper etiquette of eating sushi, which is rather different than David, Steve, or I had been led to believe. Enjoy.
japanese_tradition_sushi.mov (video/quicktime Object)
via Pale Blue Dot
Garlic is one of my favorite things. However, I need to remember what happens when I eat a lot of whole roast garlic.
No, not emanations of evil like the ones I had after we ate at Stinking Rose, but close.
It’s been a very, very, very productive day, let’s just say.
Just wanted to add that a comment at a recipe site mentioned adding a bit of molasses, so since I had some for the pecan pie, I added a tablespoon to the mixture to make these two. We’ll see how it turns out. I think we’re only taking 2 pies total, since there will be at least one or two other desserts. David is anxious that there will be pie left over to bring home. Oh, there may be, or I can just make more.
This image was sent from Flickr as a blog entry, email or cameraphone image.
Via: Flickr
Title: Punk’d pies
By: GinnyRED57
Originally uploaded: 24 Nov ’05, 7.55pm PST