skip to main content

Cooking Up A Storm (Pix heavy ---warning!!!)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

13 years ago

Storm after storm here in NY. There was not much to do, everything was shut down, Only boring weather reports and campaign commercials on TV. So I turned off the TV and cooked

dcarch

Salmon can have three textures: Raw as in sushi, fully cooked flaky like canned salmon, then there is Sous vide salmon. Salmon cooked at very low temperature has this amazing tender juicy creamy consistence. Very nice with crackling crispy skin.

Baked ribs with baked cauliflower

Roasted pork with roasted pepper

Sometimes, just too lazy to fry green tomatoes. Seasoned the slices and popped them in the waffle iron

Sort by:Oldest

Comments (13)

User
13 years ago
Oh wow,,,all looks great but I had to laugh at the waffle iron idea !! I had no idea...now you've done it. I am going to have to explore and see what else I can "waffle". Wonderful pics and I bet the food was great. c
minnie_tx
13 years ago
If these are your own photos you need to be working for a cooking magaine delicious yummmmm
Related Discussions
GH Cooking Along Nicely (pix heavy dialups beware)
Q
Comments (4)
Love your new benches. Did you build them yourself? The plant next to the fern is my neighbors avocado she started from a pit. Since I had plenty of room I offered to overwinter it in the greenhouse for her. It seems to like it since it is putting on new leaves. Next to that are cuttings from my Brugmansia that I potted up a few weeks ago. I don't know if you read the Brug forum, but there was a post about rooting Brug cuttings in water with an aerator so I tried it and was astonished with the success! They produced a mass of roots in just 5 weeks! This way of rooting greenwood cuttings succeeded way beyond my expectations. Without the aerator, which keeps the water from going stagnant, I usually end up with rot on some cuttings. Do you have problems with ants in your greenhouse? I had a horrible time with pharoh ants last winter & this summer. With a combination of Combat ant baits laid all around inside and painting lavender oil in all the cracks & crevices, they have been virtually no problem this year.
...See More
Winter storm warning Thurs p.m. for S & SE OK
Q
Comments (10)
Moni, It was one of those on-and-off warnings. One day they thought it would hit us hard, and then another day they said it would go farther south and then they came back and said we 'might' get 1" to 4" but they were leaning more toward the 1". So, here we sit with over 6" on the ground (I haven't measured it lately) and more falling. The problem is that the forecast models were all over the place, and the meteorologists had to decide which model or models they had the most confidence in. A lot of them chose the wrong one! LOL It is a wet snow and our temps have hovered between 29 and 32 degrees all afternoon, so some of it has melted even as more has fallen. It is quite lovely but I hope it goes away soon. My Dixondale onions ship next week. All the birds in southern OK are currently eating out in the yard.....we're having a wild bird convention with everything from goldfinches (several dozen of them at three finch feeders) to cardinals, blue jays, blue birds, starlings, black-capped chickadees, doves, sparrows, crows, grackles, etc. There are birds everywhere. I need to go outside and let the 'garage dogs' out to run and play. I've been letting them out for about 15 minutes every couple of hours all day long. They like the snow, but they don't like it for long. I'll measure the snow while I'm out. Down in the D-FW area, I believe today's snowfall makes this the snowiest year since sometime in the 1970s. I know sleet and snow flurries have fallen in the College Station, TX, area and than across parts of Louisiana, Mississippi, Alabama and into northern Florida. They should have real snow in some of those places tonight and tomorrow. Every day it seems like someone in the USA is having snow, and I guess this is the southern states' turn. Dawn
...See More
Winging it, ------ Serendipitous Thanksgiving ----(pix heavy!!)
Q
Comments (12)
Thank you Teresa. Winging it is not a big deal, since I don't follow recipes very well normally. Not that I am any good, just lacking patience. :-). That is a wild maple started from a flown in helicopter seed. Maple seeds leaves are edible, not just the sap. Thanks Clare and Silvia. The scallops were dry scallops. Normally $19.00 a lb. It was on sale for $13.99 a lb. Amazing sous vided at 120F, seared and coated with bacon powder. I had a few other dishes. Vegetables, bread and fried bananas. No stuffing. Thanks trailrunner. Storm Sandy was terrible for many people, but Thanksgiving is a time for people to count their blessings. Thanks Ann_t. I had nothing to do with the perfectly done turkey. Modern electronics assured me that the entire bird was cooked at exactly at 150F, +- one degree, inside and outside. I did cheat. I gave it a one minute instant browning with a hot soy sauce braise. What's the difference, few people eat the skin anyway. Thanks Annie. Yeah, My guests insisted to go shopping with me so they could pay for the meal. They ended up picking up all kinds of meats. The supermarket we went to had both fresh and frozen turkeys, all big ones. I am not sure where did the other two friends shopped for their turkeys. Miisa69, thanks for viewing my post. If I ever need to source D-sauce, then I may click on your link. Not sooner. Thanks jasdip, Cathy. It was a challenge for sure to have to deal with unplanned ingredients. I kept imagining I was in an episode of Master Chef having to cook with surprise mystery ingredients. dcarch
...See More
Only 364 Days Left Until The Next One ---- ( Pix heavy!!!)
Q
Comments (15)
Thank you everyone, your complements make it worth my while to try to figure out what to do with two weeks worth of leftovers. Posted by hawk307 "------ DC: Talk about Dinners fit for a King !!! Wheeooo ! ---" Be careful Lou, behind every great king, there is a great queen who actually rules the kingdom. Posted by jasdip "----and now you have a year to plan next year's festivities.---" Yes I know, I hate to hear, "Come on dcarch! Not rib roast and duck again!" Posted by mustangs "Amazing!! How does one get on your guest list? Cathy" Marry me? LOL! Posted by jimster "It's the spectacular food we have come to expect of you, dcarch. And the photos too, are mouthwatering, even the blurred ones. ---" Thanks Jim, but truth be told, there are so many folks here cook with great panache, yet my cooking with sous vide, that requires absolutely no skills, nothing can go wrong, no overcooking or undercooking possible. Just flip a switch, "Set it, and forget it." Ann_t and FOAS, regarding Potato Latkes authenticity, what I went by was as defined by Wikipedia, under the section: Hanukkah Tradition - "Latkes need not necessarily be made from potatoes. Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foodways of the various places where Jews lived." And I did not invent the Mushroom Wild Rice Latkes recipe either, it was adapted from the KosherEye Web site The Wild Rice Latkes tasted very good because I didn't have Schmaltz, so I used the dripping from the roasted duck and rib roast, as it turned out, much tastier than Schmaltz, IMHO. It is always fun to engage your guests to go out of the regular food boxes a little. They really liked the purple Okinawan sweet potatoes, for instance. dcarch
...See More
caflowerluver
13 years ago
Everything looks good! I never thought about cooking green tomatoes in the waffle iron. I love the way they came out looking. I have a lot of green tomatoes so will have to try it. I wonder, would it work for eggplant, maybe summer squash. What other veggies are good grilled?
Clare
sheesh
13 years ago
You're driving me nuts! Again!
jessicavanderhoff
13 years ago
I like the simple, clean aesthetic of your food styling here. The sous vide salmon looks amazing.
Jasdip
13 years ago
Everything looks delicious DC! Personally, I would have liked a little more flake to the salmon, but that's me. The pork looks so good!

Like Clare, I wonder if other veggies could be grilled in the waffle iron. Great idea!
Teresa_MN
13 years ago
The baked cauliflower and the "waffle ironed" green tomatoes look amazing.
whgille
13 years ago
Oh and a big Wow! All the food looks amazing! I can taste all the way in my home.:) The green tomato idea is brilliant!
Cooking is probably the best way to spend a stormy weather.

Silvia
jimster
13 years ago
I too got a chuckle out of the waffled green tomatoes. It's a real DCism.

Jim
pretty.gurl
13 years ago
Yum! What a way to kill time during a storm.
rob333 (zone 7b)
13 years ago
me too Jim. That's my favorite. I couldn't figure out if the green powder was cornmeal of some sort, but then realized, it's probably tomato powder knowing dcarch.
Teresa_MN
13 years ago
Is it Wasabi powder?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
13 years ago
Thank you very much all, your munificent comments cheer me up in the midst of these two devastating storms in the N.E.

I felt guilty that millions were out of power for many days, and many are still without power, yet I was cooking with my electric sous vide cooker and waffle iron.

I recognize the waffle iron fries green tomatoes was a silly idea, but it made sense to me that you can steam and fry two side at the same time, and also the iron's thermostat controls how much frying you want to have the tomatoes done.

Jasdip, the salmon idea came from the post "Are you watching NOVA" recently. Nathan Myhrvold, who is the author of the monuental $500.00 cookbook "Modernist Cuisine", sous vide cooks his amazingly delicious salmon at 115F. I made mine at 125F, slightly more flaky. With sous vide you can of course cook the salmon at any degree of flaky-ness everytime. But I will never again cook salmon at 212F.

Cooking allows me to explore, one of the challenges with sous vide salmon is how to make the skin crispy. Nathan Myhrvold makes his without the skin. I was able to make mine with very crispy skin without overcooking the fish, a technique I am trying to perfect.

Teresa, you are almost correct, The green powder is wasabi beans made into powder.

dcarch

Related Stories

DISASTER PREP & RECOVERY 10 Contractor Scam Warning Signs

By Vanessa Brunner

Protect yourself, your home and your finances after a natural disaster by following these tips for sniffing out storm chasers

LIFE Share Your Winter Storm Jonas Photos and Survival Tips!

By Becky Harris

Let’s see your pictures and hear your ideas on how you’re keeping your house warm and staving off cabin fever

WINTER GARDENING How to Help Your Trees Weather a Storm

By Paintbox Garden

Seeing trees safely through winter storms means choosing the right species, siting them carefully and paying attention during the tempests

KITCHEN OF THE WEEK Kitchen of the Week: The Calm After the Storm

By Jeannie Matteucci

Ravaged by Hurricane Sandy, a suburban New York kitchen is reborn as a light-filled space with a serene, soothing palette

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

MOST POPULAR Houzz Quiz: What Style of Kitchen Should You Have?

By Mitchell Parker

Should you be cooking up a storm in a modern, traditional, farmhouse or another style of kitchen? Take our quiz to find out

HEALTHY HOME Detox Your Kitchen for the Healthiest Cooking

By Robyn Lawrence

Maybe you buy organic or even grow your own. But if your kitchen is toxic, you're only halfway to healthy

CURB APPEAL 10 Ways to Dress Up the Stoop

By Laura Gaskill

Create entryway appeal even in a pint-size area by decorating with plants, paint, rugs and more

LIFE Houzz Call: Show Us the House You Grew Up In

By Becky Harris

Share a photo and story about your childhood home. Does it influence your design tastes today?

CONTEMPORARY HOMES Houzz Tour: Strong, Modern Lines Stand Up to the Trees

By Mary Jo Bowling

Modernism takes kindly to the New York woods, with double-height ceilings for openness and a burbling creek for music

Sponsored

More Discussions

Pomegranate treats? Sukkot?

3

Have you made fruit leather? Any tips?

3

10

To Shortcake or Not to Shortcake

5

Hatch Chile Cheddar Buttermilk Cornbread

11