What do your meals look like (show me pictures)....
Replies
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Fish (Rombo) and potatoes.
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Veggie pizza
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Lunch:
Dinner:
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I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.
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Ma po tofu was pulled from a batch in the freezer. Stir fried sugar snaps. Rice.
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just_Tomek wrote: »snowflake954 wrote: »I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.
I can only wish I had access to real fresh mozzarella. And I do mean fresh.
We went to the beach today to check out the house. We haven't been since September. Did an inspection and called the people who will do a few things. I'm going next week to stay for awhile and get things in shape. Hope to spend some time on the beach. I'll be transferring there and will disappear from MFP until the middle of September. I will be cooking and will try and take a few photos.
The buffalo mozzarella is produced in the area. This is fantastic. The flavor is incredible. The Romans brought water buffalos to Italy from Asia. The production has been constant through the centuries. It's a delicacy and is also used on pizza. Once you get used to the flavor of this, regular mozzarella just won't cut it. The entire area is a food paradise--Terracina, Italy. I'll be around for another week, and then will pop in here rarely. Have a great summer everyone.
PS: as for fresh--it was made this morning.4 -
Lunch: buckwheat pancakes I gobbled up too fast too snap a pic
Dinner: eggplant and egg rolls
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Rice and beans with chicken sausage:
Egg roll in a bowl:
Cheddar-bacon waffle with a fried egg:
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Yoghurt, banana, miso caramel sauce.
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Spaghetti w scampi, red pepper flakes, white wine, garlic, EVOO, veg broth, and chopped cherry tomatoes.
They're not alive, even though they look it.3 -
Miso Soup - soft tofu, mushrooms, dashi, miso, leek, scallions. 109 calories
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Risotto with peas and prosciutto cotto. Roast veg.
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just_Tomek wrote: »snowflake954 wrote: »I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.
I can only wish I had access to real fresh mozzarella. And I do mean fresh.just_Tomek wrote: »snowflake954 wrote: »I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.
I can only wish I had access to real fresh mozzarella. And I do mean fresh.
Make some, not that hard. I made feta the other week. Haloumi is next when all the feta is gone. I've made buffalo milk stuff too before. Ice cream, cheese and yogurt from a farm up the coast.0 -
just_Tomek wrote: »snowflake954 wrote: »I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.
I can only wish I had access to real fresh mozzarella. And I do mean fresh.just_Tomek wrote: »snowflake954 wrote: »I didn't cook this, but it was part of the evening meal. Fresh buffalo milk mozzarella.
I can only wish I had access to real fresh mozzarella. And I do mean fresh.
Make some, not that hard. I made feta the other week. Haloumi is next when all the feta is gone. I've made buffalo milk stuff too before. Ice cream, cheese and yogurt from a farm up the coast.
I would just like to say that we are in a production area for buffalo mozzarella at the beach. It's not that easy to make--the good stuff. We only buy from a few producers because so many don't have any flavor--and the cost is high. It also depends on what the animals eat. Out of 10, maybe 1 is excellent.1 -
Dinner party at my place now that lockdown rules are easing. California roll your own hand rolls with miso soup. Dessert was vanilla ice cream with miso caramel, dehydrated spiralized sweet potato, toasted sesame.
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Breakfast from last night's leftovers.
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Summer is here!
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Dinner party at my place now that lockdown rules are easing. California roll your own hand rolls with miso soup. Dessert was vanilla ice cream with miso caramel, dehydrated spiralized sweet potato, toasted sesame.
This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.3 -
This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.
This is the recipe I used but next time will reduce water by half so it is easier to take the caramel darker for a more burnt complex flavour. A little drizzle of leftover sauce is great for pimping up mundane fruit such as sliced banana or apple. I used some coconut cream I had lying around instead of dairy.
https://food52.com/recipes/18618-miso-caramel2 -
Turkish salad of watermelon, feta and mint drizzled with pomegranate molasses. Inauthentic vaguely Turkish savoury pastries made with Chinese spring roll wrappers and lamb mince and spinach filling for Turkish gozleme. Brushed with melted butter and baked in the air fryer. Garlic and yoghurt dipping sauce for the patries.
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This is at least the second time you mention this mysterious "miso caramel." Cough up the recipe please, ma'am! It sounds delicious.
This is the recipe I used but next time will reduce water by half so it is easier to take the caramel darker for a more burnt complex flavour. A little drizzle of leftover sauce is great for pimping up mundane fruit such as sliced banana or apple. I used some coconut cream I had lying around instead of dairy.
https://food52.com/recipes/18618-miso-caramel
I'll take your notes about water and coconut cream into account then give it a shot with the brown rice miso I have. Thank you!!1 -
Part of Father's Day lunch.
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Zucchini pie and salad of summer veg ❤️
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Black bean and sweet potato chili with homemade Greek yogurt.8 -
[/quote]
Nope. Its not. Yes you can make soft cheese easily, but good real buffalo mozzarella?? Buffalo milk, where?[/quote]
We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make.1 -
Nope. Its not. Yes you can make soft cheese easily, but good real buffalo mozzarella?? Buffalo milk, where?[/quote]
We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make. [/quote]
Ah.....so you haven't done it yourself. I thought it was strange. Yes you could make it if you've got access to the ingredients, but the quality? In my opinion it wouldn't be worth the hassle and time.1 -
snowflake954 wrote: »
We have buffalo farms down under too. Nothing wrong with their milk at all. They graze on lovely green grass all year. An Italian man I knew told me where I use to work told me it's easy to make. [/quote]
Ah.....so you haven't done it yourself. I thought it was strange. Yes you could make it if you've got access to the ingredients, but the quality? In my opinion it wouldn't be worth the hassle and time. [/quote]
Fair enough but I like to try making most things at least once or twice. I have used the buffalo milk as I said before to make ice cream, yogurt and ricotta so as long as I know the quality of the milk is good then why not try it out one day I think.2 -
Last of Saturday night's leftovers were used for oshinko maki.
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Fjylng0
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Steamed artichokes with bearnaise followed by linguine aglio olio.
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