Flap, like flank, is a bit fibrous, benefits from a marinade, and is generally sliced perpendicular to the grain after cooking.

I grill it sometimes to make a thai beef salad (beef nam tok - not exactly a local dish). I generally marinade it in soy, worcestershire, a dash of fish sauce, and trimmings from a few herbs I use in the final dish: cilantro, mint, lemongrass, etc.

I've also seen flap used in fajitas and tacos. Again, not very local, but the same idea: marinade, grill, slice thin.

Okey thanks.

How much is really lokal today, most countries and food takes influences from all over the world.

I realize that a friend of mine that is crazy about barbecues everything was on his way to barbecue a flank steak ones, when I was there.
He was going to do it on top of the coal lighter to get it super hot, just a couple of seconds on each side.
I think he sade that he only hade marinated it in salted water.
I guess I have to sharpen up my knifes then.
I seen them doing flank steak and cutting it on TV too and actually it was often done in a Asian style dish.

/A


“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Additionally, a decent beating from a meat hammer prior to marinating can help break down the fibers for additional tenderization.
https://www.allrecipes.com/longform/best-meat-tend...

-AK2DM

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"It's the questions that drive us"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thanks analogkid2digitalman for the tipp.

I am not shore if this particular cut of beef would benefit from beating it is quite thin to begin with and the muscle fibers goes more as in the first picture then a cut that is thicker and with grains as the second.



With "tough" meat you can always go low heat and long cooking, like when you do pulled pork.

I think what makes this one "tough" is that it has a membrane outside the actual meat is okey, so going with a hot quick frying sealing it up and keeping the juices inside and making it rear to above medium inside, would be best I think.
As I understand it, it is a quite lean meat not much fat in it.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Flank is for making fajitas!
Let it sit in Italian salad dressing a couple of hours.
Add more garlic and cumin. No. Much more than that.
Grill, not too long. Don't dry it out.
Cut very thin and always crosswise to grain on 42° angle from vertical.
Roll in tortilla with chopped tomato, onion, jalepeno peppers, little lemon juice and cilantro leaf.
Serve with refried beans topped with cheese and tortilla chips (Doritos) and avocado, lemon, cilantro, onion tomato salad.
Bohemia beer with a shot of Jose Cuervo. Lime is for sissies.


Next week ... cabrito al pastor.

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Well I think Alistair are right about the beef, he suggested it was more like sirloin.
I haven't taken it out of the package but it looks more round as a sirloin then flat and thin like a flank steak.
I haven't decided when to eat it yet, guess I have to make the decision what to make of it when opening it, so I can have a closer look.

Let it sit in Italian salad dressing a couple of hours. √
Add more garlic and cumin. No. Much more than that. √
Grill, not too long. Don't dry it out. √
Cut very thin and always crosswise to grain on 42° angle from vertical. √
Roll in tortilla √
with chopped tomato, √
onion, √
jalepeno peppers, We can get them conserved, not always fresh √
little lemon juice √
and cilantro leaf. Not sure, either you love it or you hate it. I haven't decided which one I am.
Serve with refried beans, Not common accessory here but possible to make √ Black beans?
topped with cheese √
and tortilla chips (Doritos) √
and avocado, √
lemon, √
cilantro, See above answer.
onion tomato salad. √
Bohemia beer, Not possible Corona or Negra Modelo is the options avalibul.
with a shot of Jose Cuervo. Jose Cuervo Especial Reposado √, √, ,
Lime is for sissies. √

Cabrito al pastor.

I have never eaten goat.
Warn goat chees, honey and walnuts √
But I have not eaten the meat.
You can't even buy it here, not in ordinary stores, even though we have them for milk production.
What happens with all the male kids I don't know.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Modelo works.
Canary goat stew is pretty good.


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Got hungry reading this... going to do up a couple of steaks (sous vide)... some baked potatoes and carrots and asperigus... with sauteed mushrooms... been working too hard of late...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Sounds like I need to make a road trip, when I go visit my cousin in Alberta one day.
Sounds delicious.
Haven't got a sous vide.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I'm stuffed with lasagna. My Italian grandmother's recipe. Been eating it all day.

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And where is it? the recipe?

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Flap meet and skirt steak are similar here. It's a fatty cut of meet with a grain so it does matter how you cut it. Cook it fast and hot but leave it medium rare in the middle. Cut it across the grain. It's great on top of a salad. After cooking the meat in a pan or on the grill, Add some olive oil and minced garlic, pepper, and some herbs such as rosemary or thyme. Then, deglaze the pan with some red wine and balsamic vinegar. Whisk it all together to dress the salad and crumble fets cheese on top. Arugula or other more hearty greens work great here.

Flap meat is also fantastic for burritos and tacos if you want to go Mexican. Add lots of chili powder and cumin on top of the basics. It's also fantastic in Chinese stir fry.

Cooking is my hobby. I corned a lamb leg, cooked it on the bbq, and made my own horseradish sauce today. Don't mind the blue paper towels, I forgot to buy them so my wife tapped in to my stash. I'm not in the picture before anybody asks.


Also made a strawberry rhubarb pie with a butter and tallow crust.

I can see that.
You might need to change your alias to TugboatChef.
Thanks for sharing Tug.
Looking real yummy.
Some light whipped cream with some vanilla or ice-cream with that.

I have a horseradish at the allotment, it's like weed if you don't watch out, I have put it in a "bad" place to keep it from spreading all over.
The rhubarb has just come up, I have at least 4 or 5 of them it's at least 3 varieties.

The rhubarb is the big one at the bottom of the garden in the middle.



The strawberry's are at least two month away.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

We call the blue towel elephant bog roll in Scotland.

My Mrs steals mine as well.

Apparently it's not funny putting it in the toilet when the mother in law stays.

H'mm I think rhubarb crumble might have to make an appearance soon.

Well we usually makes crumble topping on rhubarb pie too.
I usually mix butter, oatmeal, maybe a bit ordinary flour too, sugar and sometimes I tear down almond paste also.
Making it a bit lumpy and put it on topp of the rhubarbs.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Aye it needs to be crunchie

We had a slight screw up with a 3 year old and a bag of hazelnuts.

And it's become standard now to chuck them or some others nuts in. Walnut doesn't work out well though.

I skipped on the aparagus... have it today...



Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

It looks lika fillet of beef, did you fry it after the sous vide to give it some color?
Now I am getting hungry.

I went to the allotment and there are rhubarbs and it's possible to pick them too.

And I found these..



It's stone morels, they actually contain poison so you need to dry them for at least tree month before using them, or boil them three times with water change.
I always dry them, it keeps the taste, they still say that one should not eat them, but we have always done so and it isn't often.
They are really tasty so you don't need much to do a sauce.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

After cooking it via sous vide, you carmalise it. Very hot avacado oil and 'sear' it for 3 or 4 minutes, turning it once. Avacado oil is one of the highest temperature oils... I used to use peanut oil until I found out.

Without browning it, I don't know how it would taste, but it looks unappetising. It was a chunk of fillet... it looks well done, but was was actualy med-rare. That was a small one... the market didn't have actual fillets when I picked this up... I usually buy a fillet and chop it as required. It wasn't planned, but a consequence of this thread... I should have had some horseradish to go with it...

The nice thing about sous vide is that you can do up a roast and have it medium rare throughout... not just the inside... By bagging it and cooking it in water, none of the juices are lost and the steak remains quite moist. I don't use a torch to brown, although I've heard some people do... will try that one of these months.


Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

I didn't know that some morels were toxic... I've always just eaten them... they're great, one of my favourite. I don't get out anymore, so no wandering the bush looking for them. Nearly always have mushrooms with steaks... I don't barbeque... the mushrooms fall through the grate... a little pepper, salt, onion flakes, powdered garlic and smoked paprika... getting hungry again...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Well not all morels are toxic the topp hat ones that comes in the autumn are not.
As far as I know it's only stone morels that are they contain gyromitrin, but almost all of it goes away when drying them, and it's seems it varies how much they have from the beginning also, it can effect the lever and the nervsystem.

Well when I make biff fillet steak it usually looks like that, and I make it medium rare, in the frying pan.
We do not have avocado oil, never heard of it, peanut oil, we can get.
But I always use cold pressed rape seed oil and butter.
And a really hot cast iron pan one or two minutes on each side to get it to seal up, then I turn the heat down and wait until I gets the right "bounce" then salt, black and white pepper and then put it on the side to rest wile a do the sauce.
Which type depends on the mode.
Lately green pepper sauce, a splash of cognac and readymade stock, roughly crushed green pepper corns, and some full cream to round it of with.

I don't barbeque... the mushrooms fall through the grate.
Put them on a skewer and marinade them with a bit of oil and your spices.
Or you just have to sacrifice one or two of them.
Oil, fresh garlic and salt works too.
And that works really good with haricots verts also, especially if barbequing..

Best Regards Anna




“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Quote (Anna)

Sounds like I need to make a road trip, when I go visit my cousin in Alberta one day.

Touch base when you come.
You are welcome to visit and meet the family.

Bill
--------------------
Ohm's law
Not just a good idea;
It's the LAW!

Thanks waross for the invitation, I will certainly try to do that.
I think you are much closer then dik.

But as I understand it, it isn't a real road trip in USA or Canada if you do not go from the east coast to the west coast.
Lucky for me I have lot of vacation unused It seems I might be gone a wile I guess it takes a couple of days driving from one side to the other.

Best Regards A

PS. At least I do not have to fly over Belarus.
But then again the Swedish Transport Agency and EASA have recommended no flying over Belarus airspace.
And they are not allowed to land here anymore.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

You're welcome here, too...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Thanks dik, it's seems I have a fully booked vacation plan a long time ahead.
Just need to get them shots first, still waiting.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Quote (Anna)

I guess it takes a couple of days driving from one side to the other.

May be a little more.
Halifax to Vancouver, at 8 hours driving a day it will take about 8 days.
You will have missed Prince Edward Island, Newfoundland, Vancouver Island, The Yukon Territory and the other territories.
A suggestion:
Ask the Canadians here to suggest their favorite place of interest in their own experience.
I have driven from the West Coast to the East Coast. Never in one shot, but the sum of multiple trips.
A trip from the East Coast to the West Coast in one go:
Once will be an adventure.
Twice will be something to avoid. grin
You should be able to meet a lot of Eng_tip members on the trip.
Some for a quick coffee, some for a stay of one or more days and possibly some guided tours.
Come soon.

Bill
--------------------
Ohm's law
Not just a good idea;
It's the LAW!

Well one of last times I visited my cousin when he still lived in Sweden I drove 1000 km in 10 hours,
And I still hade time to stopp one time for gas and 2 times for a meal and snack.
But I was younger then.
And not afraid to get caught by the police either, might have seen one passing throw a town somewhere and that was it.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I make a distinction between a road trip and just traveling.
I have enjoyed some epic road trips when I was (much) younger.
One trip we had no particular destination. A hitch-hiker with a similar lack of direction rode with us for three days.

Another trip, we passed Seattle Washington while one of the group was sleeping.
The next day he was anxious to get home, but we reassured him that we were headed for Vancouver and we kept passing signs that said Vancouver ahead, Seattle behind.
We were only 40 miles from Vancouver when he realized that we were headed for Vancouver Washington, not Vancouver Canada.

I suggest a ticket with an open return date.
You'll have fun.

Bill
--------------------
Ohm's law
Not just a good idea;
It's the LAW!

It should be an easy drive from Dik's place to mine on the Canadian scale. Less than 13 hours.
Do we have any members in Saskatchewan?

Bill
--------------------
Ohm's law
Not just a good idea;
It's the LAW!

I remember driving from Winnipeg to Calgary, once whey I was younger... a little over 8 hours. My old Z28... I also know an engineer that went from Assinaboia, Sask to Regina in 45 minutes. The client had to catch a plane in an hour and had to wait 15 minutes... also Z28. That trip was faster, but shorter (only 100 miles)...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

On a trip from Vancouver to Winnipeg I was crossing Saskatchewan at a high rate of speed at about 2:00 am.
I was gaining rapidly on a vehicle ahead when on came the flashing red light.
I thought that I was done. I slowed down, he slowed down. We were both slowing and I was getting closer.
I was almost up to him when he turned left onto a side road.
It was a pickup truck with his turn signal mounted on the roof.

Bill
--------------------
Ohm's law
Not just a good idea;
It's the LAW!

Quote (I drove auto 1000 km in 10 hours)

I was clocking nearly 2.5 times that... I used to be 10' tall and bulletproof... now only 6' and slightly attack resistant.

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Yippie.. I got a time.
4 June ,

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

You mean 250km/h, motorcycle then.

Well at best the cars I have had, might have managed 170 km/h.
But I would never had kept that speed for long, not going long stretches anyway.

I was best at short distances when street racing, not because I had the fastest car, but because young guys have to much testosterone so I was probable just a smarter driver.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

My Z28 would do that, and often. I had an LS-6 engine in it (not stock, had to be ordered)... also done that with a motorcycle, Kaw Ninja...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

250 km/h is when I pull back on the stick...

No need to go fast in my spare time.

Yes but you are cheating!

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

What steering with my feet or putting the autopilot on at 400ft?

All of it!

dik is my workmates car a Z28?
I guess you seen this before.
Camaro

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Could be... but my engine was a 454... and fully stock modified. My dad was really surprised... my new car arrived and the next day I started to tear the engine apart... why would you buy a new car only to take it apart? and had the parts scattered on my kitchen floor and counters. CC'd, steamed it, balanced it, painted the inside of the block with glyptol (as I remember the name) which I scrounged from an electrical guy, etc. The air rushing through the carbs was music to my ears... they were a lot noisier than I had expected.

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

I should have added... I had the weights for nearly every nut and bolt and dynamically checked it on in the mechanical lab at the UofM...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Hi, hi well the only reason there was car parts all over my parents house was because the car was, old, broken and hade to be fixed.

What year was that, when did you buy your Z28?

It's said somewhere that Tores Camaro is a 302cui Stock not sure what that means, but knowing Tore there could be anything under that hood.
Of course using it for street racing you need to get enough grip too make use of your horse powers so putting to much in won't help,
something Alistair don't need to bother about, with his A320....

BR A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

It was a 1970... the 454 was not stock and had to be ordered specially. At the time, GM was heavily into stock car racing and their aftermarket 'parts' were a lot less costly than the speed shop parts and nearly as good or better... that's when I was young and 'foolish' without any family responsibilities... when I got married, my wife had two children from her previous marriage and 'grew up' instantly... got rid of my bikes and cars... and moved out to Toronto... married on Wednesday and was working in Toronto on Monday... I was, however, married when I took the Ninja for a spin... it was so much faster than my Kaw Z1000 (almost scary how fast it was)... the bike I learned to ride on...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

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An octopus pie .
Never seen one of them before.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I have 3 cm worth of growth on my grass just got back to the farm.....

Engineering wise today had an utterly horrible day. The water system went mental half way to Amsterdam. So no coffee!!!

I feel for you.
I am afraid I might be in that predicament myself tomorrow, the big day.
The digger comes.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

A Galician specialty. We're finishing off a tuna pie right now, but I've got half a large octopus in the freezer waiting its turn. Also made with scallops, or codfish.

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Another of my favourites is a Malaga salad featuring codfish, oranges, potatoes and green olives.

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Is it fresh code or bacalao?

I put the water on in the SH and went to the nearest store and bought half a kilo dark roosted coffee so I got at least three coups of coffee today between digging.
At home I only have beans.

The only thing edible in the SH was some chew bones for dogs.
So I got some vanilla buns and readymade sandwiches as emergency supplies together with the coffee.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Bacalao is cod. "Bacalao salado" is bacalao dried with salt. That one is fresh, but some people make it with bacalao salado.

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Well when I was in Portugal I was under the impression that Bacalao was there term for dried cod, with or without salt.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Some Caribbean Isle have dried cod with some fruit as there national dish.
First it sounded strange but, they shipped dried cod to feed the slaves and come back with suger.

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Double bagger last week. Roasted a duck, gobbled that up. Due to various reasons the timing/temperature profile was whack, but half an hour's resting was probably an important thing. Anyway, the next day the carcase and all the fat goes into a stock, which my wife used to make a mushroom risotto. The stock was so juicy no butter or cheese was needed. Ha.

Cheers

Greg Locock


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Dried and salted fish and meats feed the crews of transocean voyages. The slave trade would not have put that on the passenger menu. Bacalao salado is everywhere in Portugal. All the grocery stores keep it on hand. I'm sure they eat more of it per capita than anywhere else and they make it very well. Juicy fruits cut the salty taste, so are often eaten with preserved meats. Serrano ham slices served on top of mellon is very popular and simple tapa recipe. Use the real jamon Serrano, if you can get it. Not the soft fake one that comes presliced in small plactic packages. Makes a lot of difference. 08:30 and I'm already hungry. I'm off to buy some bacalao salado in 30m.


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In the 80's it was a classic in Sweden, Parma ham with honeydew melon.

Jamon Serrano is difficult to come by here, do not think I ever seen it in any store.
Almost all other European hams you can get in different quality's from good to not so good.

Off to my digger now.

BR A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

2019 I was in Barcelona, first weekend i stayed with my friends in a Airbnb and then I went to Sabadell to work for a couple of days, and then I stayed on in Sitges by myself for a couple of day afterward.
The company we was visiting, of course was showing us around to the good restaurants, and they hade really good ham,
It can be quite difficult to find those good places if you are a turist.
The lokals have a much better knowledge of what is genuine.
I liked Sitges even though it's a popular plays for homosexuals, I have no problemas with them, it's not a big place and there are a lot of lokals not just turists and it's close to Barcelona just 15-20 minuts away with train and much cheaper.
After a day or to you started recognizing people waking there dogs, kids playing football in the streets, the waitresses banning them afraid they will shoot the ball so all the nice glasses they put out on the tables would be crushed, the next evening they where going for skateboard building ramps of old fruit boxes instead.
I liked going around trying pinchos in different bars and drinking cava.

Best Regards A


“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Thats what we like.

Yes the transport prices are reasonable and the trains are nice. Much better and faster than flying. Malaga to Madrid is 2:45, quiet, relaxing, wide seats, snack bar, minimal security hassles. Flying takes 4h plus a taxi/train to/from town centers and feel like a bull going to bullfight. Out here we take the ferries between islands, except when going to the far ones. Flying = PIA.
Spain was one of the first countries to legalise same sex marriages, so everybody here got over that a long time ago. As long as the tapas/pintxos are free and nobody smashes the wine glasses with a football, everyone is more or less feliz.

I'm desalting the fish. The market didn't have cod, so we bought cherne, which is a species of grouper. Very popular substitute for cod out here.



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I seems to remember you sade you hade a mixed heritage, and have worked in many places.
How come you decided to settle on Teneriffa?

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

NASA says the weather is the best in the world. I think they are not wrong. And my wife has Spanish nationality. Yeah. Lived extensively in 9 countries, several of them twice. We liked all of them, but this one the best.

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i am similar to with the the roving life.

I actually quiet like having proper winters in the Baltics and not so hot summers.

Your high temp this summer might top ours. You already beat our low. Last year we had about a week of 28C. Prior year was 2 days of 27. I didn't want either extreme.

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Maybe I should ask NASA for a place that have Swedish summer all year round
I been to many places in Europe but I can't say I found one where I felt here I would like to live.
But then again just going for 2 weeks living in hotel rooms is not the same as living in something permanent that is your own.
Most places are exciting because they are new, but it wears off after awhile.

This thing with potato's, I planted mine yesterday, and I have hade them in the earth seller + 6 C and these Red Duke of York which is a early variety they start growing down there making super long shots, compared to the Swedish mandel (almond) potato a late variety.

Red Duke of York is the ones that planted and the shots is twice the length than seen in the picture.
The almond portatos are in the eggbox.



I put some plant cloth over them as there still can become minus degrees.
Not shore what to do with them as I can't store them in the freezer, to make them stop shoot away like that?
Maybe I should plant them in the autumn instead of the spring?
I usually get "wild" potatoes popping up here and there the ones I miss when harvesting.
It's seems they can handle that.

I have some potato onions I saved since last year, that I shall plant today I hope they have survived the winter.

And the rhubarbs are growing.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I think you will find Swedish summer all year round at 3500m elevation in the Andes mountains just to the north of Bogota, Colombia. That is also a great place to grow potatos. At 4500m, you will find Swedish winter all year round.

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Its roasting in Sweden in the summer and they have mosquitoes the size of small birds.

Yes! as small birds, and even worse gnats small as sand grains getting in everywhere.
Luckily in the summer house it is normally not so bad, if it dries up early in the spring and there is some wind from the sea blowing them away.



Colombia sounds a bit to exotic to me, wouldn't mind visiting Costa Rica sometime though.

I did plant my potato onions to day, this variety I got in the mail from the Swedish agriculture department for conservation of historical cultivated plants, you can get them for free if they have some to spare.
It is a way to keep them from disappearing, since they isn't grown commercially this is an old one from Råneälvdalen, it's quit a bit Norths from where I live.
You put one in and then they divides themselves and then you get 4 or 5 in the autum.



So now all essentials besides the pork is taken care of, portatos, onions and pork Swedish staple food.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

You'll be ready for the extended pandemic...

The Karankawa Indians in the coastal marshes in Texas used to cover themselves in bear grease to keep the mosquitos away. No escaping them either. Night fishing there in summer is horrible. No wonder that they were described as being cannibals. The mosquitos surely drove them to it.

My wife is originally from near to Medellin, Colombia. We meet in Cartegena. Colombia is great, but can be problematic from time to time... like now. I wanted to stay in Venezuela, but Chavez was raising in power at the time, so I thought it wouldn't be such a good idea to do that. Turns out that Chavez was OK when compared to Maduro. Anyway, definitely was good not to stay on there.

Cherne a la Portuguesa is on the menu for today. Desalted 2 nights now. Maybe a picture later.

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I take no responsibility for any damages or injuries of any kind that may result.

Extended ?
I will get my first shot on Friday

Well I should have sade that I wanted a place with + 20- + 23 C degrees all year, light breeze, some nice still summer rains (preferably at night) and a couple of spectacular thunderstorm with lightning and no biting insekts.

Right now the temperature at my balcony is + 20 C degrees in the shade with a light breeze, air temp a bit lower, perfect.

It's actually so bright now when the sun is shining so all my photos gets really light, took a photo of my Friday lunch, when digging at the summerhouse, but you can't hardly make out what it is.
I am quite confident it isn't one of Alistairs favorits, but it's mine.
A baguette with seafood mix, shrimps, sallad, tomato's, lemon and DILL. just a twig so it was easily thrown away for those that don't like it.



/A




“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Too much fence in the photo Anna. The brightness of the fence is predominating your automatic exposure control.
Zoom in on your lunch so that the background has about the same illumination level as the food and try again.

Bill
--------------------
Ohm's law
Not just a good idea;
It's the LAW!

Not whole wheat bread?

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Thanks for the tip waross, but the lunch is gone and it's a bit hard to try again.

No, there was a hipe with whole wheat bread, and some readymade sandwiches still comes whit that choice.
But when I think about it, the shrimp and seafood ones, is usually with white flour or a mix white flour and some whole flour too.
Not shore if it is a bit to much of a classic to change.

If the baguette is made the right way it should be made with high protein flour and slowly fermented.

There is all types of breads in store to buy, everything from whole grain to white with wheat, barley, oats and rye.
When I buy bread it mostly whole grain sourdough bread.

Or what we call knäckebröd, not sure there is a English word for it.
I hade been quit annoyed over this bread for some time they moved the production to Switzerland but it is an old Swedish or Nordic type of bread.
And usually it comes with a hole in the middle because in the old days they put them on rods under the sealing to keep it away from mice and rats.
But for some time there was a production problem so it come with the hole too.
So one day having breakfast I was complaining to CH about this and sade that I might send them a picture and complain.
So he took this photo with his mobil and sent it to me headline Brödgnäll! (Bread bitching!)



/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

the above round thing don't eat unless you are nordic

You can eat frisbees?

What are all those coloured things?

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I take no responsibility for any damages or injuries of any kind that may result.

Frisbeeterian... when you die, your soul goes up on the roof...[lol]

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Quote (Alistair)

the above round thing don't eat unless you are nordic

Alistair you haven't tried them with butter, Kalles kaviar and cheese.

1503-44 The colored things are eternit clay you can make things of it and the put it in the oven and it's gets hard, there are different types.
I made plantetiketts looking like the carrot or turnip I hade planted at the allotment, the problem was that my mother toke them when fetching some carrots and things didn't realize they weren't real.

And then I did this.





/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

That's very nice. 👍

And very funny about the carrots.

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I take no responsibility for any damages or injuries of any kind that may result.

Thanks.

And dik the frisbees are absolutely whole grain, whole meal rye flour.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

mate you might as well chew down on some kitchen towel.

Anna I spent 3 years in Mora, Sveg and Lulea, and some nights in various other rural shite holes that only serve nordic gold moose piss

mate you might as well chew down on some kitchen towel.

Strange how different it can be, I like it, I guess it is because I have eaten it my whole life.

I guess you tried Kalles kaviar?

nordic gold moose piss let me guess Norrlands Guld beer?

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Biodegradable frisbies! Actually I have eaten them. With brown cheese in Norway. Like Anna says, with butter (and 3 glasses of water) i can get a small square one down. Never seen one that big before. Its those little rice cakes and shrimp chrisp things in the Chinese restaurants that have no value to me. And of course the chips make with lintels, or some other inedible powdered veg flour, or potato mash ... Pringles, etc.

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I take no responsibility for any damages or injuries of any kind that may result.

Biodegradable frisbies! yes that's right. ha ha
Actually I have a messmör brown chess in the fridge now.
No that one is actually half the normal size, but the big ones you brake in to pieces.
It's just wholegrain rye flour, salt and yeast, max storing temp + 25 C.
Works really well with boiled eggs and anjovis to.

100 gram contains.
Energy 1388 Kilojoule
Energy 330 Kilocalories
Fat 1.5 Gram
Of which saturated fat 0.4 Gram
Carbohydrate 58.5 Gram
Of which sugars 1 Gram
Fiber 21 Gram
Protein 10 Grams
Salt 1.13 Gram
Magnesium 95 Milligrams
Iron 3.1 Milligrams
Zinc 2.4 Milligrams

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

First it's white bread and then, when there is to much wholegrain that's not good either.

About the flap steak, it was quite thin 3-4 cm.
I did do it really quick and hot and put the spices on afterwards, not burning them, quite rare actually, it ended up Dik style with carrots and asparagus and a mixed tomato sallad.

I intended to take a picture but the camera was not working as expected, It turned out the batteries was not good.

Since it was to much for one meal I saved half to the day after and as I hade some pita breads in the freezer it became a bit more kebab style with some more spices and just heating it a bit with sallad, tomato's, avocado, onion and lemon, with some light crème fraiche mixed with Heinze sweetchili sauce and sumac.

It worked out really well.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

It is possible to get a good meal with almost anything, given a creative imagination. Sometimes my best results come from selection of just a few things I happen to have on hand in the fridge.

If you think I am wrong about anything I say, then please do correct me, but please also refrain from condescending lectures to myself and others here, in the preschool level details of chem, math and physics. Thank you. I will try to do the same.

Yes
There was this housekeeper Kajsa Warg in the 1700s, she wrote this book "Helper In the household for young ladies".
she hade this saying about cooking.
You take a little of what you have.
Nowadays it is used for all kinds of things.
Meaning, you make the best of what you have.

I think it is a bit tricky to cook for just one person, almost everything you buy is for two or more and if you put half of it in the freezer it's easy to forget about it.

BR A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

It is. Many things don't seem to cook well when made in small quantities too. How do you make lasagna for one, or even two. We just cook the reasonable quantities of most meals on the weekends so we will have ready-made meals to heat up during the week. Thats good to do especially for those things (lasagna, bean salads, Chile con carne, etc.) that taste even better the next day. Today is lamb shwramas, from what was left of the leg I cooked on Tuesday. I will make fresh Arabic bread to go with that. I always found the hardest part about cooking for one is accumulating enough motivation to do it.

Yes the motivation part is true.
In best case it's on the weekends as you sade.
Since I been working from home for more then a year it's gets even worse.
Normally I eat lunch at work in the cantina there is usually 3-4 four things to choose from and salladsbar and things.
When working at home it takes kind of dubble the effort to prepare two meals not counting breakfast, then just one.
There is not enough imagination for that either.
So in best case there is the same meal for lunch and dinner 2 days in a row, like lasagne on smoked salmon with
spinach.
In worse case no lunch at all.
Now in the summer I changed strategi and just have sour milk and granola with a banana in it, for lunch.
Working from home, one does not move around as much as when one is at work either, so probably one need less food too.
Since I am the one cooking I have a hard time cooking something that I don't feel like eating at that moment too.
If some else cooks I am happy to eat it whatever it is and just glad I didn't have to do the jobb myself.

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

My friend introduced my wife and I to artichoke lasagna but then challenged me to make it better. The restaurant made a white lasagna using frozen artichokes and it was damn good. Now to take it to the next level.







Helps that I'm both a glutton in the traditional sense as well as for punishment 😉

I was given one of those deli type meat/finger slicers. It is great for cutting beautifully even slices of eggplant for moussaka, and also slicing home made bread before it goes in the freezer. it works well enough for meats, but the clean-up time is crazy.

Cheers

Greg Locock


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I have planted two artichokes at the allotment, do not think there will be time enough to get any buds though.
I did get 4 of them one year when a bought two plants , they where delicious.

What did you mix them with after picking of the flower petals?
The topping is it some tomato sauce, mozzarella, pecorino?

Never tried that one, looking good.
One of my favorite lasagnes is cold smoked salmon and spinach.
Apart from the original of course (still waiting for 1503-44 grandmas secret recipe).

The last picture reminds me off a story I heard, when I started working I had a mechanical workmate he was from east Germany.
When he started at factory there where no lunch rooms and thigs like that so they where always eating by there work benches, and had the food in stainless steel food box, so before lunch he hade a thick metal plate he put in the vise and heated with the gas welder and put the box on top of it.

BTW the lemon cucumbers do they climb on there own or to they run along the ground or do they need any special arrangement?

Best Regards A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

And this thing with heating stuff, made me remember the lava stones.
1503-44 how did it go?
Did you make any lava stones for cooking?

BR A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I had so much trouble repairing the radial saw my neighbour loaned me, so I did not cut any stones. The saw repair took 6 weeks. I got it back. It worked 3 times and broke again. I had it repaired again. 3 weeks and gave it back to the neighbour immediately, before it broke again. I think my radial saw is too small for cutting anything big enough to be useful.

I have picked up some flat rounded stones from the beach to use in the BBQ in gas place of charcoal briquettes. After sorting the ones with too many gas pockets that exploded, the remaining stones have done well. I get a nice and even distribution of heat across the grill. I cooked a thick steak yesterday that turned out great.

The artichoke lasagna sounds interesting. I've never heard of that. I dont fancy cleaning all the leaves, but it just might be worth a try.

My nona's recipe isn't all that different from any other, except maybe including a layer of ricotta cheese, which gives it a creamy texture. I have used cream cheese when ricotta was not available. Almost as good. I have recently tried a modification substituting the ground beef with shredded lamb for the meat sauce. I was very happy with how it turned out. Or maybe the happy was due to the grappa. I'll have to check the % on that bottle.

Quote (1503-44)

...ones with too many gas pockets that exploded

Now that's what we want to hear about....

Must have been fairly exciting.

Remember - More details = better answers
Also: If you get a response it's polite to respond to it.

Only hade grappa ones in Sanremo, always heard it was going to be terrible.
But it was quite okey.

I sometimes have some fresh cheese with herbs, chive and dill in the salmon lasagne too.

Well if you can buy bunches with artichokes you can only use the hearts.

I have this Italien recipe, you clean out a bit in the middle of the artichoke so you get down to the heart and stuff it with butter, parsley and fresh garlic, then you but them on the grill with the stem down, great with grilled lamb, probably works with goat too.


/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Yeah. Couple of gunshots there. Solid rocks do work best. Rapid heating will blow some of those too. I can get to 350C in a couple minutes with all burners going. Exciting crossing 300. I'll have to measure the density of the survivors.

The sauce was a bechamel of mozzarella which I mixed the artichoke in to. This replaces the more traditional ricotta cheese.

As for the cucumbers, I let mine rub on the ground. I didn't have much luck getting them to climb.

I finely got to invite Mola for some dinner.
The first time using the grill this summer.
So I did barbecue some marinated pork with some sallad, pome chateau, chili bearnaise sauce and mimosa sallad and some Amarone wine.
And my mother hade made my ants Kerstins rhubarb pie with vanilla sauce.
Finish of with a couple of Irish coffee and GT:s.
And then I gave him a Laphroaig Quarter Cask.

Started of by making a fire on som birches wood and then it started raining again so I hade to pull the Weber grill under the awning until I got the fire going properly and then I put briquettes on it.



My nieces dog Shakira is keeping a watchful eye on the pie.



/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

3S lasagna, Smoked Salmon and Spinach.





Mums

/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

The plan was to have three weeks of undisturbed vacation, only had one week when I saw that the project leader had called and wanted a project meeting.
Mentally I reset the vacation clock and went into ignore mode, then week 2 this morning the work phones rings same action reset the vacation clock and go ignore mode, not sure it helps much though.

Now it's only cold and raining not much to do, only solution that comes to mind is some comfort food.
Butter fried chanterelles with some finely shopped bacon and roughly mixed eggs on toast.
And for Diks information whole grain sourdough bread.



/A

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

BBQ chicken pizza with cilantro and quick pickled onions in lime juice.



The right crust became pesto and ricotta but the first pizza was so tasty I forgot to get a picture of the later pizza.

"line juice" you mean lime?

Do you make them directly on the "grill" this becomes strange the grill grill.
I have been thinking about buying a pizza stone to my Weber grill, haven't gotten around to it though.

Looks good, d.m. it, now I got hungry, long time since I made real home made pizza.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Direct on grill. There is a ceramic plate over the coals which keeps the radiant heat down and gives you some more time to work. It can be done direct over coals without the plate as well. The dough gets generously costed in olive oil so it fries a bit and gets crisp.

All the talk about bacon and pork chops made me remember that I hade some pork chops in the freezer.
So I did decide to do my own take on slow cooked pork chops, with onion, carrots, parsnip and cannelloni beans and spiced with sage, salt and a bit of white pepper.



PS. I do cook a lot in cast-iron it prevents iron deficiency, especially for women.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

https://universityhealthnews.com/daily/energy-fati...

Your cookware will not last long if you use it as a source of nutritional iron, but I guess it would still be a lot cheaper than iron/vitamin tablets. An adult woman needs only 18 mg of iron per day.

It is acidic (corrosive)foods, like tomatoes or apples that will pick-up iron from the cast iron pan. For this reason cast iron is not recommended for cooking those items. Cast iron must be "seasoned" with oils to prevent sticking. This seasoning process produces a plastic coating that is chemically the same as alkyd (oil-based) paint. If you corrode the iron with acidic foods you will lose the seasoning coating on the pan, which is a pain to redo. I think that the best that can be said is that cast iron pans are in no way harmful the your health, but not as actually being nutritious. You could just as well drop an iron nut or bolt into any pan, if that is your goal.

Have you tried sous vide? My son introduced us to salmon sous vide; it was AWESOME and almost as good as sashimi, texture-wise. Not sure if it's worth the effort to dedicate limited kitchen volume to a sous vide setup, but the texture is awesome; might be worthwhile borrowing someone's setup to cook pork chops that way. OF course, you'd have to do a sear afterwards, if that's your thing.

TTFN (ta ta for now)
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Quote:

Your cookware will not last long if you use it as a source of nutritional iron

I have three cast-iron pans one for thin pancakes that is very different from American fluffy ones, more like crepes.
One frying pan and the one on the picture.
The pancake pan and the frying pan is as you say "quite" sealed with butter not sure if it makes a difference in this case.
The one on the picture is not ..

I was a bit "iron"ic with that comment I have less need for irion now then before, I try to eat a bit of everything.
I usually do not use supplements with a few exceptions and not regularly.
Mostly D-vitamin during winter and some zink and magnesium from time to time.
It has worked out good this far.

I know Dik has a sous vide and some friends at work too.
I have never tried it, but I do understand that it is a good way of cooking food keeping the nutrition not over heating things and still getting a super good result.

The first time I heard about it was actually a experiment in the UK SUB marine.
A good way of making food, low risk for fires, good nutrition value, good tasty food, take less space for storage since it is vacuumed.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Quote (Compositepro)

This seasoning process produces a plastic coating that is chemically the same as alkyd (oil-based) paint. If you corrode the iron with acidic foods you will lose the seasoning coating on the pan, which is a pain to redo.

It's not a pain to redo, I think there is one detail that most don't know. Animal fats don't don't contain alkyds. You can't season cast iron with bacon. Use vegetable oils to quickly and easily season a frying pan. Linseed oil was the original base for alkyd paints.

All this take about Vindaloo, I decided to do one.

Found a recipe that seems quite authentic.
https://zeinaskitchen.se/vindaloo/
The recipe is written in Swedish but there is a youtube film too with the Indian chief.

Had most of what I needed at home just had to buy some ginger, and beef, we don't have cardamom pods here have never managed to find any so I went for seeds instead.

The first thing to do is put the spices in the coco milk and let it soak in.
It should be like 1 dl coco milk and 1 dl vinegar I used (rice vinegar), the problem is we have the coco milk in tin jars, and I forgot to shake it so with all the fat at the top I gott 4 dl in the mix instead of 1 dl.
My plan right now is to pour of 3 dl before I mix the spices with the rest.
That is going to be the marinade, and save the rest for some other time or use it to dilute the Vindaloo if it gets to hot.
I put 5 chilis in it.
Then I will put the beef in and marinate it, and finish it tomorrow, maybe I even save it until Thursday and heat it up again.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

The meat is in the marinade.
I read that it's originally made with pork.
And I realized that the marinade would actually work really well as spice on a Christmas ham too maybe with less chili, with all it's Christmas spices, cinnamon, cardamom, clove and mustard seeds.
We usually covers our Christmas ham with mustard and breadcrumbs and decorate them with cloves so it's not so far from.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I reckless n cooking and then letting it sit for a couple of days is best.

The army cooks usually mature a curry as well before serving for a couple of days.

If your going to put potatoes in then wait until your heating it up to serve.

Well haven't decided if there will be rice, potatoes or and naan bread.

I tasted the marinade after mixing it, but it didn't taste so hot, but old and wise as I am I will wait until I fried it and cooked it before tweaking the seasoning.

The onion comes in after frying the meat in this recipe and also paprika powder and a bit of tomato pure.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Well I did the first cooking part and now it is resting on the balcony, the whole apartment smells Vindaloo and a bit of Christmas.
It wasn't specially hot so I put some cayennpeppar in it, not much it still needs to reduce a bit, so I will wait until tomorrow whit the rest.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

It had the right taste, A Okey.
Could have made it much hotter though.
But really good for a first try.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Put more pepper and I will try it. Vindaloo needs to hit my HH limit, 2 notches above normal H limit.

I took what was left of the coco milk mix and marinade some pork in it with yellow curry powder.
I will finish it to morrow.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I made some curry beans a couple days ago. Just wash and drain some white beans and add curry powder. No cooking required and surprisingly tasty. Good side dish for the tandoori chicken. I saw they made it on "Delhi Crime".

It is a bit strange I really like yellow curry spice mix in stews, but when it is cold in like mayo or something I really don't like it.
I have never tried it cold like that though it might work better.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I did add some olive oil and a little fresh cilantro/coriander leaves on top.

We make a lot of cold served, mixed bean, red, white and green or yellow string beans, chicken peas with onion or cucumber and mint with yogurt dressings. Or fresh spice leaves combination salads. Only a mix of various spice leaves. Mint, basil, time, sage +++ mix up whatever you think goes together. Sometimes what you think are rather odd combinations are pretty good.

Just white beans with cilantro alone is good too.

Going for grilled everything tacos tonight:



It's 52°F so my wife said out my big boy pants on and go run that grill.

What are does green round ones in the middle of grill?

And was it brussels sprouts last time?

Monday we had -9,4°F -23°C now 37,4°F 3°C.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Those are tomatillos. They are a common ingredient in green salsas as well as chili verde.

Yes, the last items in the grill pan were brussel sprouts

I have seen that I can buy seeds for tomatillos here, have never tried to grow any though.

So what did go together with the brussels sprouts then?

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I think it was hamburgers that night.

Tomatillos grow easily here in the cooler part of California. They have a mild flavor and are slightly tart. They make an excellent base for sauces as a result. Roasting them softens them so they can be crushed up and adds a lot of flavor.

Don't think I ever eaten tomatillos or salsa on them.

We can by Physalis here in the store but we just eat them as fruit, I know you can grow them if you have a greenhouse.



Reminds me I have to go through the seed inventory see what needs to be ordered.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

My favorite dish, chicken paprikash. Super simple, chicken thigh, onions, paprika, sour cream over your favorite carb (egg noodles here).

Ahhh a bit like goulash but on chicken instead.
When I was in Budapest in the Great Market Hall (Nagyvásárcsarnok) half of it was filled with sales stands selling paprika and paprika powder.



I am not sure I have a favorit dish, if you don't count Surströmming but that is not something that we eat on a monthly bases.
After a while one of my favorits though is cold marinade pork filet with French potato sallad even though I don't do that one so often either.

Got me thinking maybe I should do it now since it would work well now when I am working from home as lunch.

You fry the pork filet salt and pepper, and then finish it in the oven on low heat, then you put it in the marinad
1 dl chines soya
1 table spoon white wine vinegar
1/2 teaspoon black pepper and salt
1 teaspoon basil, thyme and oregano
1-3 sliced garlic cloves

and when it's cooled down you put in the fridge for a day or two.

Potato sallad roughly diced potato's whit or whiteout peel, depending on what you like and the potato it needs to be some a variety that don't fall apart when you boil them.
Boil them and make a heated marinade on
oil, white wine vinegar, mustard, pepper, sliced red onions, capers and leek.
Mix the warm marinade with the warm potato's and salt.
Spring onion and shives or radish what ever is avalibul is added after it has cooled down a bit.
The amounts is up to taste.



A typic summer dish and for big partys since you can make it before hand.
The potato sallad can be served cold or slightly warm.
Works with a lot of things actually.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Tomatillos are in the same family as tomatoes, which is why I don't grow them. I have been trying to save seeds, so I try to avoid plants that will cross breed. The other option is to keep them far enough away from plants they will cross breed with.

Green salsa is good, but most of it has too much salt.

Hmm keeping them apart depends on what is pollinating them.
Tomatoes can pollinate each other if you shake them or the wind does but the absolut best pollinator for tomatoes is bumblebees, but they can spread pollen over great distances.
Last summer there was very few bumblebees around.
But I had employed one that came around within the same half hour every evening carefully going through all the tomato flowers and the chili.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Our bumblebees are so big they knock the flowers off the plants.☹️

You need to catch one on photo!
They get larger the further north you get here, but we have many varietés here all sizes.
The queens are the largest but they only fly in the spring they are the ones that lives over the winter.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

They're hibernating now. Our neighborhood is mostly carpenter bees but we have the smaller fuzzy ones around too.

Here we only have the "small" fuzzy ones, I love them. 😍

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

The small fuzzy ones almost put me 6ft under. Found one in my motorcycle jacket and was unconscious 10 minutes later.

I have never hear of anyone that have been allergic against bumblebees, wasps and and somewhat to bees sure.

Christer collided with a bumblebee when he was driving his Bandit ones he sade if he hadn't hade his visor down it would have ended badly.

Hmm and I who was just to tell the story when I was little and everybody told us that they just "burned" you when it was sunny outside because there black fur became hot.
So me and my sister used to catch them with our hands when it was cloudy outside and I hade made a little cage with mosquito net that we put them in and gave them suger water, but then after a day we let them out again.

They actually sting and can do it more then ones not as a wasp that only gets one chance.
But they usually just do it if you squeeze them by mistake, not like wasps that can attack you to protect there nest.

Got stung tree times ones when I put a spade in a earth wasp nest.
I was thinking where do all this flies come from then I realized it was wasps so I just backed of 5 meter and stod still until they went back to there business, then I went and bought a bugspray and sprayed the nest and put a sack of earth over it, it was my first year at the allotment.

I don't have a problem with bugs as long as they don't try to attack me on my own territory. 🙂



“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Had to check this bumblebee allergi up, never heard of it.
It turns out it is really rare, but has become more usual, I am guessing it is because they bread bumblebees for pollination in greenhouses so there is more people coming in contact with them.
And it seems that you must have been stung by a bumblebee ones before, since a allergic reaction like that only comes the second time, the first there isn't any antibodies.
But I guess in your case it could have been the sarcoidosis that played into it, she must have stung you more then ones too I guess.
Good thing it turned out okey.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Besides bees (bumble and honey), we have hummingbirds, and hummingbird moths.
Wind does pollinate some plants, but also mosquitoes also do some pollination.

Actually, it has been said that bee stings can be good for most of us. But would not recommend it as some people have reactions to bee stings.

No hummingbirds.
But we have what I would call hummingbird moths they are large and have long trunks and they hover.
And makes a quite large buzzing sound usually just comes out in the evening and at night.

There are many pollinating insekts but the bumblebees are the best because they can vibrate much harder to get pollen to come off, then the others and the fur makes it stick all over too.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Hummingbirds can scare the crap out of you. They fly right up in your face, and with the long beak.
Warning don't wear bright colors in summer. Red, yellow, or blue.

They also seem to like the red handle on my garage door opener.

Bumblebees they like blue, I have clothespins, white, green and blue they always buzz around the blue ones checking them out until they realize they ain't no good.

I have only seen hummingbirds in the Dominican Rep, never been checked out by one though.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Pork vulcanology.
They've started cooking with La Palma's remaining geothermal energy
https://twitter.com/i/status/1486447231280594953

Decided to do some minced meat sauce "bolognese" so I bought two packages of minced meat, but when I fried the first the pan was full.
To much carrots, celeriac and onion.
Guess I have to come up with something to do with the other package, maybe I will do chevapcici.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

There is definitely something not good going on.
I went to work this morning and then on the morning meeting they told me it was my day off, and I was quite sure had my day of last week.
So I went home again, since I had planned to have lunch at work, I started going thru the cabinets and found a can of Bullens Pilsner Sausages, so to compensate for the whole ordeal, that became my lunch.
Smokey and salte and delicious cooked in beer.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

That's an old trick.
Dogs are one of my favourites, but I think you need some new inspirations. Throw some curry powder on it. Or maybe change your meds.
Here's my Pinterest link to my recipe collections. Med & Mideast foods. I recently added many Portugese recipes. Sorry. The 1000+ pins need some more sorting. I'll get there eventually. I'm trying to decide if I should sort based on country of the dish's origin, or type of food, chicken, seafood, veg, deserts, etc. What do you think? The filing system is very flat, as the folder can only have 1 level of sub folders. I can't do Spain - seafood, Spain- Pork. Its either by country, OR by type of food.

I will select one for octopus for today. Got a beauty in the market yesterday.
https://pin.it/18Aldhz

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I did have a blood orange for dessert!!

I think sorting after "base" ingredients are good, but that's me.

But I have prepared and spiced the minced meat yesterday so I will do Çevapçiçi tonight.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I think that's a good idea. I was leaning that way too.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Yes I do need some inspiration.
But it must have been more then 2 years since I hade hotdogs for lunch, it's kind of emergency supplies, and the best before date was May 2022 so it had to go.
But those hotdogs are so special I wouldn't want to ruin them with more then mustard.
Bullens Pilsner Sausages are the standard ammunition at the moose hunt.

Well I did buy some frozen raw gambas, the other week, thought I do some pasta with shrimps and gambas with chili, ginger and garlic.
Just need to remember to take them out of the freezer in time.

What was so confusing with the whole episod is that it wasn't until I looked at the time card I believed that I wasn't suppose to work today and even on Monday I had brought breakfast for five days to work instead of four.

It isn't so inspiring to just cook for oneself, and in the winter it is even worse it's like you go to work in the night and you get home in the night, so it is like your inner clock is not right and there is no time, hard to explain.
..

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

In Escandinavia my inner clock is never in sync with the sun. Winter or summer.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Quote (Smokey and salte and delicious cooked in beer.)

no sauerkraut?

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

No that goes best with schweinshaxe.
They sometimes serves sauerkraut with bratwurst at work.

But Bullens is super Swedish.. no sauerkraut.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I was above the Arctic circle for a month of 24/7 daylight. That broke my internal clock completely. When I got back to Saudi, it took me 6 months to resync. Like having permanent jet lag. I had to set my alarm clock to 24h mode. Its still that way actually.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

The change in daylight saving time screws me up for about 2 weeks...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Quote (They sometimes serves sauerkraut with bratwurst at work.)

Ratwurst and Sauerratten from rodents?

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Red... never had schweinshaxe, aka pork knuckle... had to look it up to see what it was... piglet is not very happy about it, thought...

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Feel any better?

-Dik

Quote (1503-44)

Peanut butter and banana sandwich?

Hmm only bought peanut butter twice..
Lats time just 2 weeks ago, I did it to make chicken satay with peanut sauce.
Never tried it on a sandwich.
But when I stod in the store there where smooth and crunchy and salt and sweet and naturel.
I bought smooth naturel I was going to spice it with coconut milk, chili, garlic and ginger.
So which kind is it that goes on a peanut butter and banana sandwiches.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

peanut butter and jam sandwiches as well. I'm a fan of what I call triple decker PB&J sandwiches where I have 3 pieces of bread, in the first opening I put peanut butter, and regular butter, and in the second opening just jam. My personal preference is strawberry jam, but you do you.

I don't mind a toasted PB and banana sandwich here and there.

We also use it often in our cooking, specifically for things like currys and peanut sauces.

I like roosted salted peanuts.

But this peanut butter you prefer for sandwiches is it salted or sweet or just natural, or is it just the brand.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Creamy, a little salt, but enough to actually taste it. Natural or unnatural? What's the difference? The natural one costs 50% more?

I was surprised to find it here. I've never seen it anywhere in EU, except for in one US speciality shop. This one is in a regular grocery chain market and comes from Canada. Very unusual to see it in Spain. I don't know if the peanuts are grown in Canada or not. It might be trans-shipped to avoid EU import tariffs.

Raspberry jam works for me. Peach isn't bad, if you want sweeter.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Since I haven't looked for peanut butter before, I was still a bit surprised by the assortment in my lokal store it is a medium sized store not a large "market".

With natural I meant no additives or flavoring just peanuts.

This is just some of them.



I think the hipe can be because baking and candy making has become a huge thing here and in many American recipes peanut butter is included.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Of those I see only one that looks like what I have seen.

I'm on a low salt diet, so I would be looking at how much sodium each of them has (My recommendation might not be good for you).

I like crunchy, but I am not sure that would work for everyone. Crunchy also works on crackers.

To me the more important thing is how smooth it spreads. This is more about how it holds the oil.
Stiff peanut butter does not spread very well, and will tear whatever it is spread on.

FYI, my wife likes to put peanut butter in mouse traps, as it works better than cheese. Otherwise she hates it.

Quote:

Of those I see only one that looks like what I have seen.

I guess Skippy, the others are Swedish or made for the Swedish market.

Yes I heard about it being used in mouse traps.
Our two planners hade a completion this fall/winter how many mousses they got in there traps, it has been a lot of rodents this year.
But I think they use half a Dumle, soft caramel and milk chocolate.





“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Skippy's and is it Jiff(?) have been favorites in the US since ages ago.
Personally I do not like the crunchies, but each to his/her own.

Do the mice's little feet get stuck in the goo? I don't know. I never see live mice. Chico has a lot of accidents with his playmates. Mice, lizards, moles, large bugs, birds. I'm beginning to suspect "foul" play.

The cheese thing is a fairy tale. Mice don't seem to like it much, but if they're hungry enough they'll eat anything.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Quote:

The cheese thing is a fairy tale. Mice don't seem to like it much, but if they're hungry enough they'll eat anything.

It's the smell, well cured cheese or blue or green mold cheese works better, but sweets works a treat as well.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I'll tell Chico. He seems to be really into this thing with mice.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Last night we had rack of lamb, from the farm next door, green beans from our friend 3 km down the road, roast potatoes from a farmer about 8 km away, and rosemary and garlic from our garden(just about the only thing the kangaroos don't eat). So we did pretty well on the food miles front! (A cynic points out that the black pepper came from India)

Cheers

Greg Locock


New here? Try reading these, they might help FAQ731-376: Eng-Tips.com Forum Policies http://eng-tips.com/market.cfm?

I like lamb with rosemary and garlic.
Don't do it often though, sometime at eastern.
Then they usually have steaks in the store from NZ.
There is a restaurant/pub in town they have lamb racks on the menu Greek style, I usually takes that when eating there.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Unfortunately the Australian meat industry has pushed a change recently which mean that our commercial lamb is not as good as used to be. They've redefined lamb as

‘an ovine animal that:
(a) is under 12 months of age; or
(b) does not have any permanent incisor teeth in wear.’

This means a lamb is able to cut one or both of its permanent central incisor teeth, as long as they are not in wear

In practice that's about 4 weeks older (and heavier).

Cheers

Greg Locock


New here? Try reading these, they might help FAQ731-376: Eng-Tips.com Forum Policies http://eng-tips.com/market.cfm?

Ramadan starts 2 April. Buy your lamb now. Price will go up next week.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I heard from a former coworker who is muslim that it isn't easy to get lamb here in the north of SE that is halal, in Stockholm where he lived befor there where some butchers that had it.
The Swedish animal protection regulation also makes it a bit harder to slaughter it in the right way, even if they have managed to find ways of doing it.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Yeah. The problem is there isn't exactly a "right way".

We can get it, but it's not cheap. Saudi imports live boatload from Australia and NZ. Spain has reasonably good local production, but not much comes down this way. Best I've ever had was in Edinburgh. More goats here and in Morocco. Good, but skinnier.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I thought halal slaughter was very specific, or is it different in different parts, they cut the troth and the heart must pump out the blood.

Quote (The Swedish Board of Agriculture)

All animals slaughtered in Sweden must be stunned first.
Thus, religious slaughter is only allowed if the animals are stunned before they are slaughtered.
Slaughtering methods where the animals are not anesthetized before slaughter are completely prohibited in Sweden.

It is forbidden to slaughter animals without anesthesia
Animals must be protected from unnecessary suffering.
Therefore, animals must always be anesthetized before slaughter in Sweden.
They must be completely anesthetized before they are bled, and the slaughterhouse must not do anything to the body before the animal has died.
It is stated in the Animal Welfare Act.

This means that certain religious slaughter methods are not allowed in Sweden.
This applies, for example, to kosher slaughter and other traditional slaughter of unattended animals.
However, the slaughter methods that follow the animal welfare rules are permitted.

Halal slaughter is allowed if the animals are anesthetized.
In Sweden, it is allowed to slaughter animals according to the Muslim method halal if the animals are anesthetized. An anesthetic method accepted by many Muslims is to anesthetize animals with electricity.
The method is often used in the regular slaughter of poultry and sheep. It is thus possible to halal slaughter poultry and sheep in Sweden without violating the animal welfare rules.

In the Jewish slaughter method, kosher anesthesia before bleeding is not accepted. All such slaughter is thus prohibited in Sweden, as it is not permitted to slaughter unattended animals.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Yeah. Myself, I always question the wisdom of eating at the restaurants closest to the bull rings.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I can see that you may not want to eat at the restaurants close to the bull rings. But here, at least, they ride the bulls, but don't kill them.

BTW, I am not a fan.

True, but you all probably eat way more beef.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I think the bull run in Pamplona is more fair.

I never say no to a good steak.
But I like fish too.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Maybe not. The animals are probably terrified. Roman candles on their horns and all. I'm sure they'd rather be eating grass under a large oak tree.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

This roman candle thing must be new?
Never heard or seen of it.

Quote:

The animals are probably terrified.

Being a Darwinist they are prey so making a run for it, is in the DNA recipe, if it is only once in a lifetime a suppose they can handle it.

Yes all bulls should have goten the chance like El Civilon (Ferdinand), but they think he ended up on the plate too , even though he was the only bull pardoned in a bullring, it was just when the civil war started.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

They don't just run bulls there. That's just the most famous run. This happens in towns big and small all over Spain with many variations of local practices. In Barcelona they do a people run and everyone carries huge very sparky sticks "welding type" pyrotechnics to chase the demons from the city. That scares the heck out of me. End of September, if you want to see.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

What else to we do to scare away demons? Gargoyles on buildings, tying a rope (or something like it) to your leg, and jumping off a tall structure.

Sorry, to beef eater here.

A garlic necklace?

Me too, but there is a lot better to be had than what they drag off the bull ring floor.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I intended to say, No beef eater here.

No beef, no salt.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Getting old sucks.

Yes, if that is the end result.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

It's not so bad, as I now appreciate all the different flavors of Vinegars and oils for my salads.

Also chocolate and beer don't have salt.

One of my coworkers had his 50th birthday so we got smörgåstårta at the afternoon break, had tacos with soft tortillas to lunch had all forgotten about the smörgåstårta.
So I don't think I need much for dinner tonight even though I only took a small piece.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Didn't your doctor tell you, that you can't live without natriumklorid "salt" ?

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I'm not on zero salt. Just limited to less than 1500mg/day.
Which is sort of limiting when a can of soup can have 1250mg of sodium. Bread can be 250mg per slice. Most cheese is also bad. Don't ask about potato chips.

Most of the salt is not necessary anyway. And I am finding my taste is better without the salt blinding me from other flavors.

I actually think so much salt is addictive, and makes people want to drink more (which is good for soda makers). And soda is really not that good for you (moderation is good).

Yes I admit I am a salt junkie.
I really don't like "sweet" as a taste, don't drink soda, I am all for salt and sour.
Hmmm and chocolate.
I don't have your character, even if a doctor would tell me to draw back on something, I am not sure I would.
I try to keep to having a bit of everything and not a lot of one thing, that is my moto so far, where it will end up we will see.
But a bit of salt always enhances the taste of things, meaning it should not taste "salty".
Unless it is chips then of course.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I have no salt chips, and the taste is different without salt, but I still like the crunch. They are still also filling.
But I don't eat them as much without the salt.

Sweet is not that great of a taste to me. I was more into it when I was younger, but not now.
Have you ever tried sweet salsa? Worst thing.
But salsa without salt is still good.

Okey I admit I like fruit and it can be sweet at times, but my favorite juice is fresh pressed pink grapefruit from Texas, don't tell it is not good for the environment...

Never tried sweet salsa we have a huge verity of ready made ones, I guess the one with pineapple is a bit sweet, but I never tried it.
Usually they are mild, medium or hot.
How much sugar or salt content they have, I do not know haven't looked but they don't taste salty or sweet.

Sugar and salt have been used as preservative method here as long as they have been around, nowadays there are other things for that, not sure they are any better in the long run for your health though.

The few times i have bought salsa in a jar it's 250 gr I usually don't consume it before it gets moldy even though I have it in the fridge like + 4-8 C so I guess it doesn't contain as much preservative after all.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

If it goes bad, the peppers aren't hot enough. They should blister your fingers if you pick them without wearing gloves.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

hmm I am more of a medium + (🌶🌶🌶) type.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I am more about the flavor, not the heat. So jalapeños don't do it for me. I prefer different pepper types.
Mild or medium, either way. I also like the smell of roasting onions, and peppers on the grill.
Throw on some spiced potatoes, and mushrooms, with a plate of sliced tomatoes, with a few deviled eggs.
Also good is a roasted pineapple on the side (yes I know sweet, but the roasting blunts some of that).

Can you get poblano peppers? They are not hot. Just a bit spicy and have a very unique flavor. They are great for stuffing with meat or cheese. You can deep fry them, if Doc says yes to fried food.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I try to avoid fried foods, but once in a while is not bad. My wife likes to roast and peel peppers (mostly bells) then stuff them with a rice, tomatoes (or Rotel), and other stuff. It is very good.
I think she likes bells because they are bigger than most other peppers.

Poblano's do have a lot of flavor.

We get absolutely huge red bell peppers in Spain. Never seen them so large. Garlic too. But unfortunately no poblanos. I'm looking for seeds, but the only supplier had a very bad rating on supplying seeds that actually sprouted. Not good.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

It says that dried Poblano is called Ancho is that correct?

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I think that is correct. But dried seeds might not sprout, depending on how they were dried.
They grow Poblano's here, and I do grow them myself, but in pots, so the peppers tend to be smaller. Something about pots. But if I grow them in the ground, they don't develop fast enough.
I have struggled with getting some types of seeds, mainly a south american verity, but had some luck with Amazon. But we might have a larger number of suppliers here. The Poblano seeds are available in the stores from major seed suppliers, but are not seen in smaller stores.

We do have limits on some types of crops, mainly types of trees/apples, and I would expect some that I am not aware of. But this is to protect the seed quality of some of the larger spreading crops. I do know that corn will interbreed for a distance of miles, for example.

The interesting thing is some crops will grow differently if grown in different places. Maybe it is sun, soil, water, I can't be sure. Again corn is one of those that change from south america to north america. The size of the cornels is what I have noticed.

We've got SA corn here. Shorter, stubbier, larger grain, more starch, less sugar and a tighter cone shape. I think more flavor, but not necessarily better flavor. Just different. SA corns in general are ancient varieties with no GM. They can be tough.

It could be a processing thing, but all the anchos (wide) I've seen are much shorter and rounder, thinner skins than the poblanos I know from Laredo and MX.


Whereas with these, only 2 will fit on a dinner plate. Thick juicy skins too.


Buy the bottom one. Not the top.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Well I did a paella to "drown" my sorrows because of this petrol thefts..
Not sure if it have a specific name, there are so many.
But it is chicking, shrimps, gambas, mussels, peas, corn , tomato's, onions, rise, saffron and of course rice not the right kind though, it should be bombus haven't found it here.
A bit of everything..





“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

If that's the outcome, they should steal your gas more often... looks great.

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Do you feel any better?

-Dik

They don't have fresh mussels all the time in my store but this week they had, here they say you shouldn't eat them if it isn't a month containing an R like September to April they can have poison in them from algal blooming.

Now I have almost a kilo left in the fridge that I need to do something with.

About the gas, even though it is super annoying, it is just money, Russia's war on Ukraina annoys me more.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

I'm not annoyed at it... it was reasonably predictable. Because of your locale, you might be a lot more concerned about it (maybe annoyed is the wrong choice of words). We have friends in Romania, and they are really concerned.

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Do you feel any better?

-Dik

No annoyed is the right word.
I have no concern for Sweden's safety at this point and not for a along time ahead.
If Putin would consider a two front war which he can't afford right now, Sweden wouldn't be his first choice, there is so many others to choose from.
What annoys me is that we are geting pushed into NATO by Finland and a bunch of politicians that don't have the courage to wait it out because of the upcoming elections.
I know Finlands situation is much different from ours, I just which they could wait it out a bit longer befor deciding and just not rush into it.
Russia isn't the firepower everyone thought it was and it wont be for a long time after this has ended.
For Ukraina I am mostly sad and pissed off.
It might have been reasonably predictable that some type of intrusion was going to happen but I don't remember anyone predicting this, least of all Putin.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Thanks for the clarification.

Rather than think climate change and the corona virus as science, think of it as the wrath of God. Do you feel any better?

-Dik

I love cooking. I recently made dinner for my lady for her birthday. Beet and apple salad, mushroom risotto with scallops, and chocolate lava cake for dessert. My plating could use some work, but it all turned out relatively ok. Not much lava in the cakes, cooked them a couple minutes too long. The wine is an Old Vines Foch from Quail's gate winery.

Been working on homemade pasta, basics only so far, spaghetti, fettuccine, rigatoni, but want to try some stuffed ones soon.

What kind of cheese is it on the apple and bet root sallad?

A favorit is, beet roots, with warm goat cheese, roasted walnuts and honey on a little mixed sallad.
You can warm the goat cheese on a bit of bread too, but it's a optional.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Feta. Those are quick pickled red onions and it's a bed of spinach and arugula with a balsamic vinegar dressing.

Paella

No seafood, no problem.
Rabbit is very popular on the landward side of the mountain. Many tourists only go to the beach, so they may not have seen these.

Chicken, rabit & caracoles (escargot) or any two
https://paella-party.com/original-paella-recipe/

Pork (cubes), chorizo, chicken or any combination.

Beef & chorizo

This one is really nice,
Rabbit & artichokes popular in Barcelona where most of the artichokes are grown.


I like more variety of flavors in paella, but sometimes it's good,
Black paella, Calamari (squid) with its ink

Even more flavourful can be variations of arrow caldoso, a more soupy rice. Even more than risotto. Great with fresh cod fish. Also made that with fresh tuna cubes.

No rice, no problem. Make with those short soup noodles instead. Or with a combination of rice and noodles, Arroz con fideos.

A bit different, but along the same track is a pan simmered tuna and onions, can be made with some potatoes and red bell peppers, etc. Very popular in Cadiz. Google, Atun encebollado.
Even better with red tuna.

https://tomaandcoe.com/blog/cadiz-tuna-almadraba-e...
That variation is w/ tomato. Most don't seem to have tomato, or only just a bit.


Paellas
https://pin.it/gctQgRa

And if you like saffron, heres a saffron cream sauce for speghetti (this cooked as a risotto style, but no rice, only with noodles) can add shrimp (prawns, or mussels, or your favourite something else ...)
https://www.recipesfromitaly.com/saffron-spaghetti...

Remember "ll" is pronounced in Spanish as a "y". (A "y" is like "j")
Buen provecho.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

Jayrod, if you start stuffing pasta, the stuffed ravioli is supreme. Squash, sweet potato, and other similar tasting fillings with sage and butter are amazing. Smoked cures meats such as bacon or prosciutto will really put it over the top. A touch of arugula or spinach before it cools off will make feel healthy as well.

Dont forget a bit of truffle.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.

I bought a brie cheese with truffles last weekend it is all gone.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

Quote (TBE)

....make feel healthy as well.

Haha, that's one of the only reasons I ever add greens to my own food, to give it the illusion of healthy.

Doesn't sage count as a green.

“Logic will get you from A to Z; imagination will get you everywhere.“
Albert Einstein

We have green sauce for that. Cilantro, olive oil, vinegar, a bit of almond paste. Can be made with with parsley if you're not a cilantro fan. Good with seafood.

Red sauce for meat though.

Both red and green are good with fried goat cheese.

A black swan to a turkey is a white swan to the butcher ... and to Boeing.