Recent content by taxlady

I wasn't really in the mood for cooking, but I had defrosted some ground pork the other day and I didn't want it to go off or get lost in my fridge. So, I chopped up an onion and fried the half a kilo (a bit more than a pound) of ground pork with the chopped onion. A good 3/4 of that is in the...

I really like bulgur. There are a lot of Middle Eastern recipes that use it. They have some lovely pilaf recipes that use white rice and I don't want white rice. They often also have a recipe for the same or similar pilaf that uses bulgur instead of white rice. i really prefer eating the whole...

Having postdrome from yesterday's migraine, so all I could muster was an easy supper. I defrosted some cold smoked salmon, toasted a bagel, and put sliced red onion, capers, and cream cheese on the table to assemble my open faced sandwiches. I also made a salad of Boston lettuce, romaine...

If I can just find the teleporter, I'll be there.

Yup, i always try to find stuff like that.

I think that most of the regulars on this forum would do that. We do have at least one regular who will write, "When in doubt, throw it out." And that is certainly good advice.

Yes, they have pork. BTW, if you click the link in that post, it will tell you about the sausages.

Sure, but I don't think I can afford it. I think I need business class. The last time I flew in the cattle car section, I was exhausted for days and hurt in a few places too. I'm too old to travel in steerage.

The sausage was white wine and shallot sausages. They are really good.

I don't beat the eggs hard. There should still be a few, small streaks of egg white. I often ad about a tablespoon of milk or cream per egg. I add the cheese, all over the egg mass, after it has had 5 or 15 seconds to set the bottom. I used organic mild cheddar. I can buy that already grated...

It does seem a lot like scrambled eggs, but much larger curds.

Or maybe how ugly the bug was.

It's what my mum called a French Omelette. The eggs are beaten and then poured onto a hot, buttered skillet. The eggs are slowly dragged around, allowing the fluid part to flow onto the hot pan. When it's all set to a texture you like, it's done. There is no fancy folding. If anything is added...

I had a cheater omelette with shredded cheese

I started a migraine this afternoon, so I wasn't really up for making supper. I had some kippered herring out of a can on a slice of Wasa crisp rye bread and some more on some toast. When I got hungry a bit later, I had some tortilla chips with hummus and Kalamata olives. That really hit the spot.