What's that you're eating?

Mike157 said:
A bit off topic, but something that works so well, I thought that I’d share it. We recently learned that storing whole avocados, submersed, in a jar, in the refrigerator, will preserve them for far longer than if sitting on the counter. We’ve not had one go bad yet. Now that I think of it, I’m guessing that’s why some delicatessens store hard boiled eggs in a water filled jar? Mike
Click to expand...

Never tried it but I'll keep in mind if/when I buy any avocados which isn't often because they rippen/spoil too quick and cost too much for my taste.

As for eggs, both hard boiled and poached eggs can be kept "fresh" in the frig stored in water for a few days (or up to a week or more, if you're like me).

LOL! ;)

I use Jacque Pepin's "recipe" to prep hard boiled eggs which involves cracking the shells after boiling for 10 mins (while they soak in ice water for 15 mins more) which allows sulfur gases to escape from the shells. If you don't do this, the outer edge of the yolks will turn green. So, if I don't store them in H20, they'll dry out &/or spoil fairly quickly.

Learned from an episode of ATC (America's Test Kitchen) that you can also store poached eggs in water in the frig too. To reheat them, just soak them for 2-3 mins in hot water that's been boiled and then taken off heat.
 
Last edited:
sgt1372 said:
Fuit is early this year in the Central Valley.

Just picked up this box of huge strawberries at a local fruit stand. U-pick strawberry patches are open now and the cherry orchards are due to open this I weekend. I don't normally buy strawberries because they spoil so quickly and I don't eat them fast enough but I couldn't resist these.

oQzqo7j.jpg


Cherries usually aren't ready for picking until mid/late May. The GF wants to go cherry picking on Sun but I warned her that they may not be ripe enough yet. We're going to stop by an orchard or 2 to see, if they're ready for picking/eating yet or not.
Click to expand...
When we lived in Livermore we would drive out to Brentwood and pick fruit from several farms in the town. I doubt I need to tell you how fresh peaches compare to the store...
 
Mike157 said:
View attachment 1804031

A bit off topic, but something that works so well, I thought that I’d share it. We recently learned that storing whole avocados, submersed, in a jar, in the refrigerator, will preserve them for far longer than if sitting on the counter. We’ve not had one go bad yet. Now that I think of it, I’m guessing that’s why some delicatessens store hard boiled eggs in a water filled jar? Mike
Click to expand...
Huh. I would have guessed that they would float.
 
Richard338 said:
When we lived in Livermore we would drive out to Brentwood and pick fruit from several farms in the town. I doubt I need to tell you how fresh peaches compare to the store...
Click to expand...

There are cherry, peach, plum and nectarine orchards, as well as corn and tomato fields, w/in 5-10 mins of my house.

I take it for granted because I can only eat "so much" and sometimes it's actually cheaper to buy the stuff at the store BUT my GF always goes crazy when the "season"opens because she buys crateloads of the stuff to share w/her family and friends.

She loves "fresh" peaches but I actually prefer canned or bottled peaches because I find it a PITA to peel them and I like the sugar injected taste of canned or bottled peaches better. In fact, when I do buy some fresh peaches at the orchards, I just bottle them myself before I eat them.

My favorites are the cherries and blueberries (which are grown on a huge commercial field a little farther away) and, of course, corn but you can't pick corn or tomatoes yourself and have to buy it either at the farm stands or in the stores.

I'm not a big tomato eater. Besides most of the tomatoes grown around here are the ground grown variety made for commercial processing that are scooped up w/huge harvesters and are not the "heirloom" kind.
 
Last edited:
Mike157 said:
View attachment 1804031

A bit off topic, but something that works so well, I thought that I’d share it. We recently learned that storing whole avocados, submersed, in a jar, in the refrigerator, will preserve them for far longer than if sitting on the counter. We’ve not had one go bad yet. Now that I think of it, I’m guessing that’s why some delicatessens store hard boiled eggs in a water filled jar? Mike
Click to expand...
Odd thing, oxygen. Keeps us alive and decomposes stuff.
tokerblue said:
Pork shoulder smoked at 225 for 16 hours.

elQJ1gn.jpg
Click to expand...
MOTHER OF GOD.

Draw a map to where this is please.
 
sgt1372 said:
She loves "fresh" peaches but I actually prefer canned or bottled peaches because I find it a PITA to peel them and I like the sugar injected taste of canned or bottled peaches better. In fact, when I do buy some fresh peaches at the orchards, I just bottle them myself before I eat them.
Click to expand...
Heresy. The best peaches (definitely better than Georgia) are grown here in the Texas Hill Country by stubborn old Germans. No pies, cobblers or cans of syrup can do them justice. They usually grow small in our slim, rocky topsoil but they're the perfect combination of sweet and tart. I rarely eat fruit except for the months of June, July and August when the peaches are in season. The only proper way to eat them is a few-days-softened and paired with cold bourbon.

Ironically, they sell lots of California peaches in the grocery stores here. They're plump, pretty, and usually flavorless. Maybe they do need syrup after all. 😉
 
A client was in town from SoCal last night, and I took him to dinner. No pics of the food, but here are pics of the menu.
L-Auberge Dinner-Menu1024_1.jpg
L-Auberge Dinner-Menu1024_2.jpg
We had a delicious bottle of Chateauneuf-du-Pape with dinner.

I had the Roquefort cheese tart with apples and Calvados, the Roquefort salad, and the twin beef tenderloins. My client had the crepe, the organic garden salad, and the Dover sole. Divine!

They also bring out several small "between course" items such as small (intense) garlic toasts, orange sherbert as a palate cleanser, a glass of warm gravy which you drink like coffee, and - after dessert (a delicious hazelnut and almond cake with a hazelnut sauce) - some small chocolate truffles.

Three full hours from start to finish. Impeccable service.

Client was happy. I was happy. But now I'm on top ramen for a week (just kidding!).
 
yoko said:
The honey is spicy

From a place in Toledo called stubborn brother https://stubbornbrother.com/

They have some kind of special mineral adder that replicates NYCs water

No lie I've been to NYC and eaten plenty of pizza there, and it really tastes like NYC pizza

tinfoil hat timmy tinfoil hat timmy
Click to expand...
There used to be a place in LA called Lamonicas that actually made their dough in NYC with NYC water and then shipped the dough to LA. The pizza was good . . . but not all that.
 
yoko said:
The honey is spicy

From a place in Toledo called stubborn brother https://stubbornbrother.com/

They have some kind of special mineral adder that replicates NYCs water

No lie I've been to NYC and eaten plenty of pizza there, and it really tastes like NYC pizza

tinfoil hat timmy tinfoil hat timmy
Click to expand...
The fat Italian guy sweating all over the dough as he kneads it? 😂
 
You must log in or register to reply here.
Back
Top