Author Topic: Calling all cooks again  (Read 136 times)

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Offline Omni

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Re: Calling all cooks again
« Reply #15 on: October 30, 2018, 03:17:52 pm »
You won't believe the timing on this, but last evening just after dark I turned on the light in my laundry room, which also lights up the back yard a bit, and went out to grab the last few apples off my tree because I was yearning for a pie. As I'm up on the stepladder who do you think came walking across the top rail of my backyard cedar fence? Yep, a porcupine. He stopped to look at me and I froze so as not to scare him /her. He made moves about turning around, then about going straight ahead, then about turning around, then proceeded straight ahead and turned the corner to head west along the neighbors fence. I had to giggle based on this chat we've had here, and I climbed down thinking you're OK buddy, I've already had the main course, now I'm just looking for desert.   

Offline Omni

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Re: Calling all cooks again
« Reply #16 on: November 28, 2018, 10:15:12 pm »
I bought a big bag of frozen Greenlip New Zealand mussel's and I have a plan for them tomorrow suppertime. I usually steam them in a wok in a mix of tomato sauce, chicken broth, chopped onions, garlic, and a bit of ginger. The shells open up while the sauce thickens up and with a slice or two of baguette you have a nice meal. I'm interested to hear how others tackle enjoying these lovely little beasts from the sea.

Offline Goddess

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Re: Calling all cooks again
« Reply #17 on: November 29, 2018, 09:54:32 am »
I'm interested to hear how others tackle enjoying these lovely little beasts from the sea.

That sounds really yummy!  Now I'm craving mussles and they are nearly non-existant in my little Buttfuck, Alberta town.  :-\

My kids used to love my Thai Coconut mussels.

Saute onions and garlic with turmeric and curry (I use yellow curry), red chili flakes and S & P.

Throw in a can of coconut milk and sweet coconut flakes to your taste and simmer til it thickens.

I've never cooked my mussels in the sauce, but I'm sure that would work as well.  I steam mine first. 

Throw the cooked beasts into a big pasta bowl and cover with the sauce.  Garnish with cilantro.  I like lots of cilantro.

I also serve mine with a nice Caesar salad and homemade garlic bread.

Matcha ice cream is a great dessert for this dish.
"A religion without a Goddess is half-way to atheism."