Got A Great Recipe To Share???? (FOOD)

[k9narc]

As painful as it is, you will grow out of that.
Happened to me in the summer of 85. Got married.

[Wayne R]

Yea, damn genes, mine are unfortunately like Trump with the urge to procreate with any female....

[k9narc]

There are all sorts of genetic oddities in humans.

The "Cilantro Soap Gene" is common, as is the "Asparagus stinky pee".

They say some people don't fart after beans. I've never met one, but apparently, they do exist.
I'm a Pot head for pain, as I'm allergic to most/all over the counter meds, and refuse to touch opioids.
I can only smoke it, as my body lacks the enzymes to process it orally.

Damn these genes!!!

[Wayne R]

Odd, I've never heard about that before and guess what?

A woman talked about it on the radio just this morning....🤨

[Flobewan]

Just stopping in to show off my new baking toy.

https://www.amazon.com/dp/B08P3BNB5Z?ref=ppx_yo2ov_dt_b_fed_asin_title

[BullNBear52]

Apparently this organ is one of the best.
Saint-Sulpice Organ: Powerful Music from Iconic Paris Instruments
September 27, 2024
8:00 am
by Barbora Tvrdik
https://www.friendsoffdf.org/saint-sulpice-organ/#:~:text=At%20the%20Saint%2DSulpice%20church,most%20iconic%20instruments%20in%20person.

[Wayne R]

For some strange reason I have heard of them.

And when I started reading I wasn't sure if you were going to talk about a musical instrument or one of St. Patrick's organs (body parts).

Unlikely that they would have one, most would be scattered in churches around UK, Ireland and Europe.

[BullNBear52]

One-Pot Tortellini with Prosciutto and Peas
By Ali Slagle
Updated March 14, 2025



One-Pot Tortellini with Prosciutto and Peas
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes

Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate carbonara that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the half-and-half thicken into a sauce. Serve alongside an arugula salad or seared asparagus. You can use bacon instead of prosciutto, which will add some smokiness.

Ingredients
Yield:
4 servings
1½tablespoons unsalted butter, plus more if needed
4slices prosciutto (about 2 ounces)
1shallot, finely chopped
16 to 20ounces refrigerated cheese tortellini
2cups (10 ounces) frozen peas (no need to thaw)
1cup chicken broth
1cup heavy cream
¼teaspoon ground nutmeg (optional)
Salt and black pepper
Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1 ½ tablespoons juice)

Preparation
Step 1
In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.

Step 2
To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about ½ tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top.

https://cooking.nytimes.com/recipes/1025271-one-pot-tortellini-with-prosciutto-and-peas

[BullNBear52]

I found this interesting regarding Canada.

St Patrick's Cathedral in NYC is sending their organ to Quebec for renovations. When I lived in the city I attended mass there several times and the organ music is incredible.

[janice shell]

That would be good...

[janice shell]

LOLOLOL!!

[BullNBear52]

YES and they are very crispy on the outside.

[k9narc]

I grill cabbage wedges on the BBQ.
Quite tasty.

And to your last post................................

[janice shell]

Have you actually tried the cabbage steaks? Cabbage has been big in the past year or so, and the recipes seem interesting, but I haven't made any of them.

[janice shell]

lol, yes, I suppose you're right. Gigantic cucumber sandwiches would be... inappropriate.

[k9narc]

We pay about 2.49 here, but that's Canuk bucks.

If you like romaine lettuce, it's easy to grow and when harvested/cut properly, you can get multiple yields.
1 row of romaine gives me 2 months of salad, and we eat a lot of them.

https://www.thespruce.com/how-to-harvest-romaine-lettuce-8643691

[Wayne R]

0.99€ here for just about every kind. And made in France.

[BullNBear52]

Saturday at the grocery store a head of lettuce was 1.99. Product of Mexico. I expanded my Victory garden by a foot on all sides.

Definitely will put in a row of lettuce now in addition to the tomatoes and peppers.

[BullNBear52]

I've made this a couple of times using 40 count frozen shrimp peeled and deveined. I wait for the BOGO sales and pick them up for $10. When the shrimp ate about done I throw the veggies in for a couple of minutes to tenderize. Then dump it into a bowl with the couscous and the dressing mix well and chill for 20 minutes.

Pearl Couscous Salad With Shrimp and Feta
By Yossy Arefi
Published July 9, 2024


Pearl Couscous Salad With Shrimp and Feta
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes

Bright lemon, mint and cilantro offset creamy feta and sweet corn in this crisp and crunchy salad. Pearl couscous, also known as Israeli couscous, is made of small pearls of chewy pasta that are a great base for so many flavors. Make sure to thoroughly drain the couscous after cooking to avoid a soggy salad. Sautéed shrimp make this into a meal, but feel free to add chopped chicken or your protein of choice.

Ingredients
Yield:
6 servings
1pound large shrimp (16 to 25), peeled and deveined, tails on or off
Kosher salt (such as Diamond Crystal) and black pepper
¼cup extra-virgin olive oil
1lemon, plus more as needed
1cup pearl couscous
1teaspoon minced garlic
3Persian cucumbers, diced (about 2 cups)
2ears corn, kernels cut off of the cob (about 1 cup)
½cup thinly sliced radishes
½cup crumbled feta cheese
¼cup thinly sliced cilantro leaves and tender stems, plus more for garnishing
¼cup thinly sliced mint leaves, plus more for garnishing


Preparation
Step 1
Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon of the olive oil. Sauté the shrimp until opaque and just cooked through, about 4 minutes. Transfer the shrimp to a plate and zest half the lemon over top (about ½ teaspoon or to taste), then juice the lemon into a large bowl, sprinkle about one-fourth of the juice over the shrimp and set the bowl with the remaining juice aside.

Step 2
Cook the couscous in a pot of heavily salted water until al dente, according to the package directions. Rinse with cool water and drain well.

Step 3
While the couscous is cooking, make the dressing. In the bowl with the lemon juice, whisk together the remaining 3 tablespoons olive oil, the garlic, ½ teaspoon salt and ¼ teaspoon pepper.

Step 4
Add the cooked couscous to the bowl with the dressing and toss to combine. Add the cucumbers, corn, radishes, feta, cilantro and mint. Toss to combine. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice as needed.

Step 5
Top with shrimp and a sprinkling of cilantro and mint. Enjoy immediately or cover and refrigerate for up to 8 hours.

https://cooking.nytimes.com/recipes/1025552-pearl-couscous-salad-with-shrimp-and-feta

[k9narc]

Cabbage is a great vegetable and under utilized.

It only has 1 drawback.

[BullNBear52]

When my wife makes Cole slaw there is always cabbage left over.

Problem solved.

Cabbage Steaks
By Melissa Knific
Published March 13, 2025


Cabbage Steaks
Christopher Testani for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes

Tender and crisp cabbage “steaks” are indeed vegetarian, similar to cauliflower steaks, but achieve remarkable complexity from the way they are sliced into thick planks and roasted, which chars the outer edges and makes the inner leaves rippled and buttery for a balance of textures. The key is using plenty of olive oil: Some gets blended with spices and brushed all over the steaks, and even more is drizzled on top just before roasting. Serve these cabbage steaks as a simple side with a sprinkle of dill, alongside a pile of pierogi, a spatchcocked chicken or roasted salmon, or serve them as a main, with a spoonful of romesco and some fresh bread.

Ingredients
Yield:
4 to 6 servings
1medium head green cabbage (about 3 pounds)
¼cup olive oil, plus more for drizzling
1large garlic clove, finely grated
1teaspoon sweet paprika
1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
½teaspoon cracked black pepper, plus more for serving
Flaky sea salt, chopped fresh dill, chopped roasted walnuts and lemon wedges, for serving (optional)

Preparation
Step 1
Heat oven to 425 degrees. Trim the stem of the cabbage and place the cabbage on a cutting board with the stem end underneath. (It should sit flat and be stable.) Slice the cabbage from top to bottom through the stem end into 1-inch steaks. (You will have about 6 steaks.) Arrange them flat on a baking sheet in a single layer.

Step 2
In a small bowl, using a spoon, combine oil, garlic, paprika, salt and pepper and stir until well blended. Spoon half of the mixture over the top of the cabbage steaks, then use a brush to evenly coat the top and side of each steak. Flip steaks over and spoon and brush the remaining mixture on the second side.

Step 3
Drizzle steaks with a little more olive oil, then roast until tender and charred in spots, 35 to 40 minutes.

Step 4
Serve steaks immediately, using a spatula to transfer them to plates. Sprinkle with more pepper, and, if desired, any combination of flaky sea salt, dill, walnuts and a squeeze of lemon.
https://cooking.nytimes.com/recipes/1026669-cabbage-steaks

[BullNBear52]

That happened to my son with another turtle. Not a snapper. He picked it up and it let loose. Funny as sh*t.

[k9narc]

The last snapper I moved .......

Shit all over me. I should have souped it.

[BullNBear52]

We had a snapping turtle in the cul-de-sac who was about a foot long. It took 2 of us to corral him into a bucket and take him back to the creek down back. The SOB was vicious.

[BullNBear52]

The latest dietary report calls for more plant-based foods,

All my vegetables are plant based. And perhaps the beef I eat since the cows eat plants.

[BullNBear52]

Some should like corned beef while others not so much like liverwurst and onion. It depends on the ingredients..

[janice shell]

That would be a good way to do it.

[dukeb]

I make Turtle Soup in my slow cooker.

What Happened to Turtle Soup? How a Dish Became a Delicacy Then Disappeared
In the 19th century, turtle soup was the hottest dish around.

[janice shell]

What Happened to Turtle Soup? How a Dish Became a Delicacy Then Disappeared
In the 19th century, turtle soup was the hottest dish around.



https://www.foodandwine.com/what-is-turtle-soup-11704744?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=17047582-20250330&utm_campaign=faw-top10_newsletter&utm_source=faw&utm_medium=email&utm_content=033025&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d

It hasn't disappeared around here. Snapper Soup is big. And it's quite tasty. Not, of course, made with green sea turtles.

[janice shell]

Big Changes Are Coming to US Dietary Guidelines — Here’s What to Know
The latest dietary report calls for more plant-based foods, a new protein ranking, and flexible eating habits.

https://www.foodandwine.com/dietary-guidelines-advisory-committee-report-2025-11697882?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=17047582-20250330&utm_campaign=faw-top10_newsletter&utm_source=faw&utm_medium=email&utm_content=033025&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d

And...

A Beef Industry Leader Called the USDA's 2025 Proposed Dietary Guidelines 'Elitist' — Here's Why
That food pyramid you grew up learning about via the U.S. Dietary Guidelines is about to get a major overhaul.

https://www.foodandwine.com/usda-dietary-guidelines-2025-8740996

But some industry professionals think the new guidelines "elitist".

Ethan Lane, the vice president of government affairs at the National Cattlemen’s Beef Association, had even stronger words, adding, “The preview meeting of the Dietary Guidelines Advisory Committee this week stands out as one of the most out-of-touch, impractical, and elitist conversations in the history of this process."

[janice shell]

Sandwiches SHOULD be big. If you're watching carbs, just make 'em open-faced.

[BullNBear52]

Tongs are what I use and I have a couple. Short and long.

[BullNBear52]

Well I'm glad I didn't buy them.

[k9narc]

Made blueberry stuffed French toast with some of it.

[BullNBear52]

That's going to make for some big sandwiches.

[janice shell]

That I something that really should have been included. Hard to find in most of the country, but apparently they ARE good.

[Vexari]

Ingredients are important

For the health of it

Knowledge is power

[k9narc]

Who ever chose them, forgot deepfried Prairie Oysrers.

Not happy.

[janice shell]

It is. But they have to be counted. And I don't know who chose the entries...

I did try to vote, but couldn't figure Instagram out. It really wasn't 't very clear.

[k9narc]

I thought it was based on votes.

[janice shell]

lol, I wonder who IS doing the judging. I assume it's Serious Eats staffers, but I don't think they've explained.

[MrMike241]

How do I sign up to be a judge in this contest? 😋😋😋

[MrMike241]

It's really corn on the grill that I had in mind. I have a hard time using tongs with corn for some reason.

[janice shell]

Yes, they are. And so are a whole bunch of other pretty irresistible things. Chicken Nuggets were eliminated, but that's no real loss.

[MrMike241]

Apple Fritters and Fried Chicken still in the race 😋

[janice shell]

LOLOLOLOL!!

Starch Madness is moving quickly.

[janice shell]

I would. But I don't have a grill.

[MrMike241]

No worries, they were cheap and I do need new fireplace gloves as the pair I'm using is 2 left hands. I burnt holes in both of the right hand gloves. 1 last year and 1 this year. These will also protect my wrist better.

They do have multiple layers and look legit fireproof. So I won't make you work it off by pumping my favorite tickers 😉😇😅

[k9narc]

"Don't buy this brand for moving hot dogs on the grill."............

I'm missing something in this thread.
Doesn't anyone just use tongs?

[janice shell]

But it's time to catch up with Starch Madness. I haven't been paying attention:

https://www.seriouseats.com/starch-madness-2025-11678803?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=17054974-20250328&utm_source=seriouseats&utm_medium=email&utm_campaign=seriouseats_newsletter&utm_content=032825&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d