sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,586
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Jun 19, 2020 1:25:04 GMT
For me, it's grapefruit. Eaten like an orange by the segment, not cut in half and gouged out with a spoon.
I guess it can interfere with drug absorption? I don't take anything prescription, but wonder if it lowers the effect of my supplements.
ETA: Also, I've been using dijon mustard in cooking in a low-finesse way: squirting it in scrambled eggs, pan sauteed shrimp, coating chicken and fish with it...
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janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,666 
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Post by janeliz on Jun 19, 2020 1:36:22 GMT
Tofu.
My youngest daughter doesn’t eat meat, so we’ve started cooking vegetarian meals together. I’ve always enjoyed meatless meals, but hadn’t prepared tofu at home before. We’ve been doing some really delicious fried rice variations with tofu.
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Post by AussieMeg on Jun 19, 2020 1:38:00 GMT
You know how sometimes smells can trigger memories? I'm like that with grapefruit. My grandparents lived (and my dad was born) in the Sunraysia district where oranges and grapefruits etc. are grown. Whenever we went to stay with them, my Nanna would prepare a grapefruit every night, to eat the next morning. She would cut the grapefruit in half lengthways. Then she would run a paring knife all the way around the inside of the pith/skin, and in between each segment. Then she would sprinkle sugar all over the top, and put it in the fridge. In the morning some of the sugar had soaked down into the cuts, and the rest had hardened into a lovely crust on top. Sooooooo delicious!
And now whenever I cut open a grapefruit I am hit with lovely memories of those times.
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Post by AussieMeg on Jun 19, 2020 1:39:49 GMT
My latest ingredient is miso paste. I cook so much Asian food that I can't believe I hadn't used miso paste until this year. Now that I have discovered it, I have used it quite regularly in several different dishes.
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,586
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Jun 19, 2020 1:40:35 GMT
You know how sometimes smells can trigger memories? I'm like that with grapefruit. My grandparents lived (and my dad was born) in the Sunraysia district where oranges and grapefruits etc. are grown. Whenever we went to stay with them, my Nanna would prepare a grapefruit every night, to eat the next morning. She would cut the grapefruit in half lengthways. Then she would run a paring knife all the way around the inside of the pith/skin, and in between each segment. Then she would sprinkle sugar all over the top, and put it in the fridge. In the morning some of the sugar had soaked down into the cuts, and the rest had hardened into a lovely crust on top. Sooooooo delicious! And now whenever I cut open a grapefruit I am hit with lovely memories of those times. It's one of my favorite smells! I have perfume that is grapefruit, but it sure doesn't last long.  |
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Post by Eddie-n-Harley on Jun 19, 2020 1:42:56 GMT
You know how sometimes smells can trigger memories? I'm like that with grapefruit. My grandparents lived (and my dad was born) in the Sunraysia district where oranges and grapefruits etc. are grown. Whenever we went to stay with them, my Nanna would prepare a grapefruit every night, to eat the next morning. She would cut the grapefruit in half lengthways. Then she would run a paring knife all the way around the inside of the pith/skin, and in between each segment. Then she would sprinkle sugar all over the top, and put it in the fridge. In the morning some of the sugar had soaked down into the cuts, and the rest had hardened into a lovely crust on top. Sooooooo delicious! And now whenever I cut open a grapefruit I am hit with lovely memories of those times. That is exactly how my grandmother ate a grapefruit. Which means it is exactly how I eat a grapefruit. But I haven't tried overnighting it like that... perhaps I will the next time I have a grapefruit. (I'm gonna call it "icebox creme brulee.") |
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Post by mom on Jun 19, 2020 2:48:54 GMT
For me, it's grapefruit. Eaten like an orange by the segment, not cut in half and gouged out with a spoon.
I guess it can interfere with drug absorption? I don't take anything prescription, but wonder if it lowers the effect of my supplements.
ETA: Also, I've been using dijon mustard in cooking in a low-finesse way: squirting it in scrambled eggs, pan sauteed shrimp, coating chicken and fish with it...
Serious question - does it really matter how it’s cut up? 😂 I’ve never had one that I can think of. |
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,586
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Jun 19, 2020 2:55:08 GMT
For me, it's grapefruit. Eaten like an orange by the segment, not cut in half and gouged out with a spoon.
I guess it can interfere with drug absorption? I don't take anything prescription, but wonder if it lowers the effect of my supplements.
ETA: Also, I've been using dijon mustard in cooking in a low-finesse way: squirting it in scrambled eggs, pan sauteed shrimp, coating chicken and fish with it...
Serious question - does it really matter how it’s cut up? 😂 I’ve never had one that I can think of. I just want to walk around and peel it with my hands, rather than use a utensil. I would eat it the other way if it were presented to me at a restaurant or something. |
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Post by PolarGreen12 on Jun 19, 2020 3:08:26 GMT
I try to retry things I didn’t like when I was younger. There are tons of things as an adult I love but wouldn’t touch as a kid. I still detest seafood, asparagus and bell peppers. I don’t think that will ever change. AussieMeg I love sugared grapefruit! But like someone mentioned, it messes with absorption of my thyroid med so I eat it sparingly. |
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Post by 950nancy on Jun 19, 2020 3:22:50 GMT
Not any one food that I can think of, but we've been getting Hello Fresh since October and I have eaten a ton of meals that use lots of different spices or combinations of foods that are new to me. Almost all of them have been so good.
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valincal
Drama Llama
Southern Alberta
Posts: 6,225
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Post by valincal on Jun 19, 2020 3:58:48 GMT
I’ve been having a lot of Hello Fresh meals lately and have enjoyed recipes with Israeli couscous and also various recipes with ground lamb. I hadn’t cooked with either ingredient before and I love their versatility!
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Post by mom on Jun 19, 2020 4:09:09 GMT
Serious question - does it really matter how it’s cut up? 😂 I’ve never had one that I can think of. I just want to walk around and peel it with my hands, rather than use a utensil. I would eat it the other way if it were presented to me at a restaurant or something. Gotcha. Thats what I thought, but I wasn't sure. I*think* I've had one a time before but thought it was gross. Im going to try it again. |
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Post by koontz on Jun 19, 2020 8:32:42 GMT
Israeli Couscous and Bulgur, also tried them first via Hello Fresh, we now eat it often. Halloumi - really like it. Shriracha. Can`t believe I lived without that for so long  |
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Post by Basket1lady on Jun 19, 2020 11:12:52 GMT
I love grapefruit and the smell! But I don’t eat it because it really messes with allergy meds. I need all the meds that I can get!
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Post by Spongemom Scrappants on Jun 19, 2020 11:23:59 GMT
I bought Ponzu sauce after using it in a Blue Apron recipe at my best friend's house. I love the brightness it adds to many vegetable dishes. I used it just the other night on roasted sweet potatoes and sugar snap peas. Mix a bit of the ponzu, a bit of sugar, and half a lime squeezed in until the sugar is all dissolved. I've also used it on radishes and sugar snap peas sauteed together in a pan.
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Post by mikklynn on Jun 19, 2020 12:32:26 GMT
Israeli Couscous and Bulgur, also tried them first via Hello Fresh, we now eat it often. Halloumi - really like it. Shriracha. Can`t believe I lived without that for so long I was just going to say Halloumi (cheese)! My grocery store was out of my favorite goat/sheep's milk cheese Kasseri, so I grabbed the Halloumi. It's already on my list for next week. |
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Post by Restless Spirit on Jun 19, 2020 12:39:40 GMT
Texas Ruby Red Grapefriut. Oh how I love it. Haven’t had it in ages because of multiple prescription drug interactions. My DH loved the juice by Ocean Spray, but rarely drinks it for the same reason.
We were just talking about how we both loathed tomato juice as kids. We now both love it. DH only likes The Kroger brand, while I like Red Gold the best. We always have juice in the frig, with Tomato juice being the most frequent for me.
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Post by dewryce on Jun 19, 2020 12:58:54 GMT
I bought Ponzu sauce after using it in a Blue Apron recipe at my best friend's house. I love the brightness it adds to many vegetable dishes. I used it just the other night on roasted sweet potatoes and sugar snap peas. Mix a bit of the ponzu, a bit of sugar, and half a lime squeezed in until the sugar is all dissolved. I've also used it on radishes and sugar snap peas sauteed together in a pan. Never heard of this, but we love citrus added to dishes so we will have to try it, thanks! |
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anniebeth24
Pearl Clutcher
Posts: 4,033
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Post by anniebeth24 on Jun 20, 2020 13:58:30 GMT
I just want to walk around and peel it with my hands, rather than use a utensil. I would eat it the other way if it were presented to me at a restaurant or something. Gotcha. Thats what I thought, but I wasn't sure. I*think* I've had one a time before but thought it was gross. Im going to try it again. As an easy first step, try the red grapefruit that's available in the refrigerated produce section. Comes in a little plastic cup in its own juice. All the bitter pith is removed and it's lightly sweetened. Yum. |
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Post by mom on Jun 20, 2020 14:12:39 GMT
Gotcha. Thats what I thought, but I wasn't sure. I*think* I've had one a time before but thought it was gross. Im going to try it again. As an easy first step, try the red grapefruit that's available in the refrigerated produce section. Comes in a little plastic cup in its own juice. All the bitter pith is removed and it's lightly sweetened. Yum. Thank you for this tip! I am going to store later and will grab one! |
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Post by SockMonkey on Jun 20, 2020 14:30:57 GMT
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Post by Spongemom Scrappants on Jun 20, 2020 14:34:58 GMT
I looked at the recipe. Sounds really good. Are you making it with lavender you grow yourself? I'm not sure where I would get it around here -- not something I've seen at the farmer's market regularly. Wonder how it would taste made with rosemary? I have an abundance of that! |
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Post by malibou on Jun 20, 2020 14:38:03 GMT
You know how sometimes smells can trigger memories? I'm like that with grapefruit. My grandparents lived (and my dad was born) in the Sunraysia district where oranges and grapefruits etc. are grown. Whenever we went to stay with them, my Nanna would prepare a grapefruit every night, to eat the next morning. She would cut the grapefruit in half lengthways. Then she would run a paring knife all the way around the inside of the pith/skin, and in between each segment. Then she would sprinkle sugar all over the top, and put it in the fridge. In the morning some of the sugar had soaked down into the cuts, and the rest had hardened into a lovely crust on top. Sooooooo delicious! And now whenever I cut open a grapefruit I am hit with lovely memories of those times. It's one of my favorite smells! I have perfume that is grapefruit, but it sure doesn't last long. I'm a huge fan of grapefruit scent. What perfume are you wearing? My go to is Guerlain Aqua Allegoria Pamplelune |
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Post by malibou on Jun 20, 2020 14:40:39 GMT
I’ve been having a lot of Hello Fresh meals lately and have enjoyed recipes with Israeli couscous and also various recipes with ground lamb. I hadn’t cooked with either ingredient before and I love their versatility! Hmm, I happen to have Israeli couscous and ground lamb, any chance you can share a recipe? |
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Post by SockMonkey on Jun 20, 2020 14:40:42 GMT
I looked at the recipe. Sounds really good. Are you making it with lavender you grow yourself? I'm not sure where I would get it around here -- not something I've seen at the farmer's market regularly. Wonder how it would taste made with rosemary? I have an abundance of that! I bought the lavender simple syrup on Amazon! I think you could make a variation using regular simple syrup and rosemary from your garden for sure. It'll be more "savory" but I bet it'd be good. |
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Post by malibou on Jun 20, 2020 14:44:30 GMT
I've been messing around with spice mixes. The shawarma one is our favorite. That with chicken thighs in the Instant Pot is causing all the boys to come to our yard.
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Post by PEAcan pie on Jun 20, 2020 14:55:57 GMT
chicken picatta with lots of capers. I am obsessed with this dish lol. I wonder how I lived so long without it in my life
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Post by PEAcan pie on Jun 20, 2020 14:58:14 GMT
Tofu. My youngest daughter doesn’t eat meat, so we’ve started cooking vegetarian meals together. I’ve always enjoyed meatless meals, but hadn’t prepared tofu at home before. We’ve been doing some really delicious fried rice variations with tofu. I used to always order my Pad thai with Chicken and now I always order it with tofu. It is so good with the thai spices |
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Post by PEAcan pie on Jun 20, 2020 14:59:26 GMT
You know how sometimes smells can trigger memories? I'm like that with grapefruit. My grandparents lived (and my dad was born) in the Sunraysia district where oranges and grapefruits etc. are grown. Whenever we went to stay with them, my Nanna would prepare a grapefruit every night, to eat the next morning. She would cut the grapefruit in half lengthways. Then she would run a paring knife all the way around the inside of the pith/skin, and in between each segment. Then she would sprinkle sugar all over the top, and put it in the fridge. In the morning some of the sugar had soaked down into the cuts, and the rest had hardened into a lovely crust on top. Sooooooo delicious! And now whenever I cut open a grapefruit I am hit with lovely memories of those times. wow I plan to try this |
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ashley
Pearl Clutcher
Posts: 3,571
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Post by ashley on Jun 20, 2020 15:08:08 GMT
I’ve been drinking sloeberry gin, mixed with raspberry/lemon water. Sometimes I add a couple pieces of frozen fruit. It’s also nice with fresh basil leaves or mint leaves mixed in. And super pretty. http://instagram.com/p/CBo9l53HG-f |
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