12-31-2019, 09:11 AM | #45 |
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01-03-2020, 05:36 PM | #47 |
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hope everyone had a great new years and lots of great food...we had so much for the nye party, and the app platters were great!
...then on new years day i did a prime rib for home made french dip
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01-03-2020, 08:46 PM | #48 | |
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French dip sandwiches are a reason unto themselves to do a prime rib. I got 3 meals of Prime Rib French dips from our Christmas prime rib along with the au jus and creamy horseradish sauce. Tonight I’m having a chicken Caesar cause it feels like my blood is half prime rib and half cheese |
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01-04-2020, 06:20 PM | #50 | |
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She went to Italy and went to an olive oil maker. It was pretty fascinating. Listening to them describe olive oil made me really want to seek out high quality oil. I know that with some Italian restaurants I eat at, I can taste the olive oil well after I am done eating. I think that is what one of the guys referred to as one of the things olive oil needs - a lingering effect. She also goes to a place that makes parmaessan cheese from red cows. I never knew of such intricacies about that type of cheese, but it's another rabbit hole I want to go down. Now that my kitchen is finally finished, I can't wait to buckle down and start working on getting some quality ingredients to make dishes. Great thread! I need to get some ideas on what to give guests as snacks. I am a horrible host. |
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01-04-2020, 11:21 PM | #51 |
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My "main" olive oil is extra virgin, but I do also buy 'regular' (pure) olive oil because it has a higher smoke point. A good example of when I use Pure olive oil is when I coat/season my cast iron skillets after each use. I've tried using avocado oil because of its even higher smoke point and healthy fat, but I find it goes bad quicker than I use it; and I don't find real value in the higher prices.
Mainly I use Costco's "Toscano." I can't really say I've been choosy about it; I just read once it was very good. I've been happy enough not to look for anything else. 🤷🏻*♂️
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01-04-2020, 11:39 PM | #52 | ||
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Every year my mother grows so many fruits and vegetables that she begs my sister and I to take some away. Definitely can't make a better gravy (aka tomato sauce) than from mom's tomatos straight from the garden!
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01-05-2020, 12:27 AM | #53 | |
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01-05-2020, 08:50 AM | #54 |
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On snacking-
I can't leave Whole Foods without making myself an olive assortment. So damn good. Triscut crackers are always around for when I want to nibble on something. My favorite Italian bakery usually has a chickpea salad I love. It's mostly chickpeas and peppers in a little olive oil. My mouth is watering just thinking about it. I'm not above cutting off a chunk of Locatelli Pecorino Romano cheese that's usually used mostly for grating. Having a piece in my fridge is predictable as the sun rising in the East. Goes great with red wine. Growing up my mother would suggest I have a slice of cheese if I needed to hold myself over. It wouldn't be unusual for me to still grab a slice of Swiss or cheddar, but I'm trying to eat better and this is an example of what I'm trying to stop. A little yogurt is always an option. One overarching theme for me, is snacks have to last long before spoiling. Im single and travel a lot (100+ hotel rooms a year). I don't run through food like a family of four.
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01-05-2020, 07:43 PM | #55 | |
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There was (is?) an NPR radio show in Philadelphia on gardening. There is a well established home garden culture in the mid-Atlantic, in addition to substantial commercial operations. |
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01-08-2020, 07:51 AM | #56 | |
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01-09-2020, 03:11 PM | #57 | |
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I’m sure we can use it before then but will be disappointed if they sent me an old bottle that has been sitting around rather than something fresh. Have you ever noticed short expiration dates when you get a new bottle?
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01-09-2020, 03:12 PM | #58 |
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I put both in when I make meatballs or chicken parm.
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01-09-2020, 05:51 PM | #59 | |
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I often get gallon cans sent over direct from friends/family in Sicily from local farms which are not in any branded cans and have no labels no dates nothing!!! But they are bottled(canned in this case) fresh and then sent direct so its truly the best oil, but for most peps its too pricey to go this route. |
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01-09-2020, 06:21 PM | #61 | |
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01-09-2020, 08:48 PM | #62 | |
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The expiration is not an actual expiration. It’s just when the olio nuovo (new harvest). We pack it after picking and for up to 2yr it’s still considered a New oil. In that time it’s natural filtration process mellows it out and the oil is just a filtered version of itself. It will be less acerbic and smoother. That’s the great thing about olive oil. It develops different levels of flavors as it matures. And. A traditional oil you find on the shelf is already 2 yrs old by the time it gets to the shelf and then has an additional shelf life. As long as it’s stores in a cool dry place you should be fine open or not. The bottles has a much longer shelf life than 2020. That’s just what we are required to put because it’s labeled Olio nuovo.
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01-09-2020, 08:59 PM | #63 | |
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Now to the good part, open up that bottle and take a taste! |
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01-14-2020, 09:13 PM | #65 |
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Said chickpea salad... I love this shit.
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01-15-2020, 01:04 PM | #66 | |
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