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What are you eating/drinking? - Page 17

post #961 of 8454
I love ghee. I make my own.
post #962 of 8454
Quote:
Originally Posted by lilybelle View Post

I love ghee. I make my own.

I wish I could send you some of our homemade one.
post #963 of 8454
Quote:
Originally Posted by hedonist222 View Post

Having Karak:

It basically means cooked tea.
Its plain Lipton tea boiled in water for double the amount of time you would usually do for a normal cup of tea, then add rainbow milk (condensed milk) , sugar and spices You can add all three or any combination:

Cardamom (whole not powder)
Cloves (whole)
Saffron

We enjoy 2 parts saffron, 2 parts cardamom and 1 part clove.

Then let boil for a good 8 minutes. It should not be watery nor should it be too creamy. Just enough texture to differentiate it from regular tea with milk.
If you are able to, pour from the pot to the glass or cup from a height so that its partially frothed (aerated) which give it the extra nice texture.

A tip to get the most out of the saffron is to let the saffron infuse in 5ml of scorching hot water for a few minutes. Then pour this into the cooking tea , milk and other spices. Reason is saffron requires either a lot of time or a lot of heat to infuse fully.

(not my photo)

I'm going to try making this...thanks for the recipe!
post #964 of 8454
Ginger treacle cake (homemade) and a cup of Earl Grey tea.
post #965 of 8454
Quote:
Originally Posted by hedonist222 View Post

I wish I could send you some of our homemade one.



Quote:
Originally Posted by gandhajala View Post

Ginger treacle cake (homemade) and a cup of Earl Grey tea.

oh YUM!!
post #966 of 8454
Quote:
Originally Posted by lilybelle View Post

...oh YUM!!

Indeed .
I made it on Saturday using this recipe from the BBC.

I reduced the amount of sugar, treacle & golden syrup by about 1/3 though.
post #967 of 8454
That looks delish! I don't know whether we can get golden syrup here, but I often make gingerbread with molasses.
post #968 of 8454
I just enjoyed a Payday Candy Bar!!! Mmmmmmmmmmmmmmmm!!!
Gary
post #969 of 8454
Grilled chicken salad
post #970 of 8454
I did an experiment using ground (minced) turkey and veggies & seasonings with a mashed sweet potato & parsnip topping. Want to see a pic? (Is it ugly?)



It was very tasty.
post #971 of 8454
For dinner, pasta with meat sauce.
post #972 of 8454
I was wandering through the farmers market and found plenty of fresh kale and cabbage. I recalled KBE's soup, so I nabbed up a head of each. It's not the red kale called for in the recipe, but it was in the ground this morning and it's in the pot this evening. Other than that I followed the recipe to the letter and it's a very nice soup. I may have gone a bit overboard on the greens, but I like a hearty soup. Def a good way to get your greens on...

post #973 of 8454
Fleurine, do update us on how it turns out.

gandhajala,, nice to see ginger used in confectioneries.

lily, I'm sure it turned out great. What seasonings did you use?

ThaiFighter, I love a hearty soup. Add barley to your soups. What's nice about barley is that it goes with everything. It doesn't alter the taste too much but definitely adds a hearty texture.
post #974 of 8454
a glass of sangria
post #975 of 8454
Had yogurt with granola drizzled with fresh mango puree.
post #976 of 8454
Reminds me of one of my favorite local dishes I had here today ( I'm leaving Egypt soon, so I'm tasting all my favorite Cairene foods before I go ): morta. For those not in-the-know, morta is a ''dip'' of sorts made from the left over milk solids from making ghee/samna; after separating it from the clarified butter, you heat it until it's golden brown then add a little salt. It has a very unique taste; a distant cousin to Norwegian whey cheese, but it's so fatty it's really only comfortable to eat a little.
post #977 of 8454
Of course, searching for a picture is nearly impossible, given morta's meaning in other languages.
post #978 of 8454
Thaifighter, I make soup almost every week with loads of greens - kale, chard, spinach, whatever looks good that day. Hedonist's suggestion of adding barley for texture is good, if you can/do eat barley. I use rice quite often, or rice pasta. Most recently I tried quinoa in my soup but it's teeny tiny and settled on the bottom.

Quote:
Originally Posted by hedonist222 View Post

lily, I'm sure it turned out great. What seasonings did you use?

I used ginger, a little madras curry powder, red pepper flakes (a pinch), onion/carrot/celery mirepoix, and a thickener/sauce of a little beef bone broth and arrowroot flour. I pureed the sweet potatoes & parsnips with butter & salt, and a dash of the cooking water, but it didn't get as crusty as regular, glutiny white potatoes do.

Quote:
Originally Posted by Sugandaraja View Post

Reminds me of one of my favorite local dishes I had here today ( I'm leaving Egypt soon, so I'm tasting all my favorite Cairene foods before I go ): morta. For those not in-the-know, morta is a ''dip'' of sorts made from the left over milk solids from making ghee/samna; after separating it from the clarified butter, you heat it until it's golden brown then add a little salt. It has a very unique taste; a distant cousin to Norwegian whey cheese, but it's so fatty it's really only comfortable to eat a little.

I love morta. You're right, you can only eat a very little bit, but it's so tasty.
post #979 of 8454
Quote:
Originally Posted by thaifighter View Post

I was wandering through the farmers market and found plenty of fresh kale and cabbage. I recalled KBE's soup, so I nabbed up a head of each. It's not the red kale called for in the recipe, but it was in the ground this morning and it's in the pot this evening. Other than that I followed the recipe to the letter and it's a very nice soup. I may have gone a bit overboard on the greens, but I like a hearty soup. Def a good way to get your greens on...



Thaifighter last night I finished the last of a variant of that soup: green kale, rainbow Swiss chard, yellow onion, garlic, Italian parsley, yellow squash, red cabbage, brussels sprouts, shitake mushrooms, sun dried tomato, chicken stock and chicken, red pepper flakes, Parmesan cheese rind, fresh ground Seriwak black pepper, soy sauce and dark sesame oil after cooking. I didn't put any grains or beans or anchovey paste in this time and it was still delicious.
post #980 of 8454
Fish sticks and tartar sauce for an early lunch
post #981 of 8454
Yellow plums.
post #982 of 8454
I just enjoyed a Chocolate Moon Pie!!!
Gary
post #983 of 8454
Oatmeal and raisins here.
post #984 of 8454
Having 2 sandwich pancakes. One contains organic crunchy peanut butter (no sugar) and the other is honey with truffle.

Truffle...droooooolllllll
post #985 of 8454
Egg sandwich
post #986 of 8454
Natto and green tea.
post #987 of 8454
I'm drinking a Diet Coke
Gary
post #988 of 8454
Mozzarella and tomato salad
post #989 of 8454
Pomegranate soup. I found a few recipes that sounded good online and combined the elements I liked. I don't have a picture ( a shame, as with the fresh pomegranate kernels floating on top it's rather photogenic ), but I can assure the general readership that it's very tasty. The only part I found unnecessary was the meat: really, this works just fine as vegetarian dish if you have a good stock to start with.
post #990 of 8454
Quote:
Originally Posted by G.303 View Post

I just enjoyed a Chocolate Moon Pie!!!
Gary

Yay, a moon pie!! I love moon pies (I am Mississippi born and I KNOW what a moon pie is! ), but I can't eat them anymore unfortunately (wheat does me in).

We just had some cheesey noodles. I forget what this sauce is called but you whisk together raw egg, grated hard cheese like parmesan (but mine was something else) and melted butter, plus a handful of fresh chopped parsley, and you toss the hot noodles in that sauce. I used rice noodles for mine. It was sooo good! And sooo rich! A nice treat but only occasionally. And now I'm being really bad and having a glass of cognac and some milk chocolate for dessert.
post #991 of 8454
Lilybelle ! Wheat does me in too ! I recently gave up gluten ...and gluten is in nearly everything *sigh * Hence I am eating rice cakes right now.
post #992 of 8454
Quote:
Originally Posted by Mimi Gardenia View Post

Lilybelle ! Wheat does me in too ! I recently gave up gluten ...and gluten is in nearly everything *sigh * Hence I am eating rice cakes right now.

It is hard to give up gluten, you have to read the ingredients of EVERYTHING very carefully. Rice is our friend.
post #993 of 8454
Quote:
Originally Posted by lilybelle View Post

And now I'm being really bad and having a glass of cognac and some milk chocolate for dessert.

Ohhhh dear sister lilybelle. I am having a snifter of Hine Rare and Delicate Cognac as I type this..wow
post #994 of 8454
Raspberry smoothie from Smoothie King.
post #995 of 8454
Beef pot pie
post #996 of 8454
Just had a double espresso - nespresso.
post #997 of 8454
cold cereal
post #998 of 8454
Onion ragout, 100% vegetarian - enjoying it even if I'm not vegetarian/vegan
post #999 of 8454
Quote:
Originally Posted by kbe View Post

Ohhhh dear sister lilybelle. I am having a snifter of Hine Rare and Delicate Cognac as I type this..wow

I had a little bit of a headache from mine this morning (two small snifters - I went back for another). I have no restraint. I'm fine now.

I just had some of my amazing miraculous veggie soup.
post #1000 of 8454
I found this restaurant in some obscure locale that's just wonderful. Food tastes like it's home cooked and it is.
There are never any locals , just expats from far east Asia. Real Chinese and vietnamese people lol.

Sichuan crispy beef with cucumbers and green onions :



Prawn in crispy shell:



Vegetable fried rice:



Chicken with Ginger and cashew nuts:



Chili singaporean prawn:



Bean custard dessert:



Interior:

post #1001 of 8454
Are 7 pictures visible or just the first two?
post #1002 of 8454
All of them are hedonist.

I was trying to study for my exam later today until I saw these pics. Don't know how I will concentrate with these pics haunting me lol.
post #1003 of 8454
Thanks a lot hedonist222. Now I'm doing nothing but thinkin' CHINESE FOOD!!

post #1004 of 8454
Thanks a lot hedonist222. Now I'm doing nothing but thinkin' [B]CHINESE FOOD!![/B]

post #1005 of 8454
Yum, Hedonist. How was it?
post #1006 of 8454
Drinking a Diet Coke
Gary
post #1007 of 8454
Pistachio nuts and a diet coke
post #1008 of 8454
Lol thanks everyone.

Lily, it was very good. But it boggles my mind that meat can be crispy. The Sichuan crispy beef is beef and beef is usually soft in texture. Mind boggling but delicious.

Far East Asians always cut thier food into small andthin pieces so that it cooks faster. That's why you can buy a vegetable noodle soup from a street hawker in literally 2 minutes. Eceeything is sliced so thinly it requires less time to cook and apparently more nutrients are preserved. I'm not too sure about the latter statement though.
post #1009 of 8454
Tea
post #1010 of 8454
coffee and English muffin
post #1011 of 8454
Camomile tea and Milka.
post #1012 of 8454
Nespresso Fortissio Lungo
post #1013 of 8454
For lunch a cheddar burger - not healthy but delicious.
post #1014 of 8454
I just had some roasted salted almonds. I'm getting hungry. Lunch was very light. I didn't go food shopping either so I think dinner is going to be either sardines on baby arugula, or scrambled eggs. Neither of us seems to be in the mood for going out anywhere tonight. That's ok. Maybe I'll dress up our sardine salad with toasted pumpkin seeds and roasted peppers. We can always improvise.
post #1015 of 8454


Winter Soup:

*organic chicken breast strips (first pan fried golden brown in organic coconut oil)
*frozen speckled butter beans
*organic chicken stock
*organic chopped carrots
*chopped kale
*cauliflower florettes with chopped leaf stems
*cubed sweet potato
*chopped red cabbage
*chopped yellow onion
*crushed garlic cloves
*chopped broccoli rabe
*dried shitake mushroom slices
*sun dried tomato strips in olive oil
*halved brussels sprouts
*chopped Italian Parmesan cheese rind
*chopped Italian flat leaf parsley
*1/2 tsp anchovy paste
*crushed hot red pepper flakes
*dried powdered onion
*dried powdered garlic
*fresh ground serawak black pepper
*soy sauce
*dark sesame oil

1/2 hour preparation time
15-18 minute cook time, some ingredients cooked longer than others.

Chock full of minerals, vitamins, fiber, antioxidants, phytochemicals and good taste!
post #1016 of 8454
And now for something completely different ... (it's a pretty carnivorous day for me )

I went to a churrascaria for lunch and had asparagus (token greenery), filet mignon, bacon-wrapped filet mignon, top sirloin, bottom sirloin, around-the-other-side sirloin, picanha, pork ribs, sausage, lamb chop, and a couple of other cuts that I can't remember, followed by a creme brulee and a double espresso.

Now entering protein-overdose-induced coma .......
post #1017 of 8454
What a hearty lunch rubegon!

I'm so stressed before my exam I only had an apple.
post #1018 of 8454
Rubegon, the meat fest sounds like fun. I like the sound of your soup, too, kbe.

We had sardines salad with extra goodies added. It was pretty good, actually. Hubby ate his and half of mine. I'm having a glass of club soda now.

DNT, I hope the exam goes (went) well!
post #1019 of 8454


some delectable yankee pot roast, braised in wine and homemade meat stock...
post #1020 of 8454
Chicken Fried Rice
Gary
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