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Balsamico - A Food Diary

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#321
fcleff said:
Anyhow, @Kriegs I'm sure it’s too late but next time marinate those lamb steaks in EVOO, yogurt, S&P, and lots of chopped fresh oregano and grill them Greek style.
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Lamb is my wife's favorite meat and oregano is more or less the primary weed in our yard these days. I love it when a plan comes together!

Hope you feel better.
 
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#322
@fcleff: any insights on cookware that you'd care to share? My wife used to be a FedEx courier and won a series of safe driver awards over the years. At something like 15 accident free years she was given some pretty sweet award options, and we chose a fairly extensive LeCreuset assortment. That was a real game changer for us.
 
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#323
StereoPlayer said:
I wanted a cortisone shot today on my foot. But remembered that my insurance didn’t pay for last time. It’s an on and off thing...the pain. Suffer for now.
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That sucks, sorry you're in pain :sour:

I finally gave in last week and went to my primary care physician to have him take a look at my left arm. He diagnosed it as tendonitis and sent me to the orthopedic specialist. The specialist decided that the best course of action was a cortisone shot to reduce the inflammation ASAP so that I can start physical therapy (my first appointment is in about an hour from now :thumbsup:) and get back to normal sooner than later.

Lamb is now on hold until Saturday evening, lol :cool:
 
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#324
StereoPlayer said:
Always in pain...over 30 years of hard labor. But thanks. All the best to you.
I'm outside right now walking up and down my street trying to get my steps in.
Good luck!
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I hear you @Kriegs, I've got 17 years of manual labor under my belt and at 38, I'm noticing things are starting to hurt more frequently than I would like. I find enjoying a few beers working in the kitchen coming up with some tasty food is a nice change from the daily grind of work life. :D
 
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#325
Passinwind said:
@fcleff: any insights on cookware that you'd care to share? My wife used to be a FedEx courier and won a series of safe driver awards over the years. At something like 15 accident free years she was given some pretty sweet award options, and we chose a fairly extensive LeCreuset assortment. That was a real game changer for us.
Click to expand...
My cookware needs are simple. I don’t have a ‘set’ per se, as much as I have a collection of things both inherited and found. Le Creuset is fantastic stuff and I have several pieces; the small Dutch ovens are my most used.
I have an extensive set (okay so I do have a set) of cast irons dating back to the late 1800’s that were inherited from my great grandmother and my late step father; a few pieces may be even older. These are the most used.
I have a good, small size carbon steel sauté pan that gets some good stage time. Also two nice stainless sauté and fry pans I picked up at a garage sale about 20 years ago. They see a lot of action.

As for branded cookware, if I were going to buy a ‘set’ I would get the basic All-Clad stainless. As far as I’m concerned it is the best on the market. Not their higher branded sets, just their All-Clad classic. I have a few of those and it just simply rocks. Plain, heavy duty stainless steel cookware is hard to beat.
 
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#326
fcleff said:
My cookware needs are simple. I don’t have a ‘set’ per se, as much as I have a collection of things both inherited and found. Le Creuset is fantastic stuff and I have several pieces; the small Dutch ovens are my most used.
I have an extensive set (okay so I do have a set) of cast irons dating back to the late 1800’s that were inherited from my great grandmother and my late step father; a few pieces may be even older. These are the most used.
I have a good, small size carbon steel sauté pan that gets some good stage time. Also two nice stainless sauté and fry pans I picked up at a garage sale about 20 years ago. They see a lot of action.

As for branded cookware, if I were going to buy a ‘set’ I would get the basic All-Clad stainless. As far as I’m concerned it is the best on the market. Not their higher branded sets, just their All-Clad classic. I have a few of those and it just simply rocks. Plain, heavy duty stainless steel cookware is hard to beat.
Click to expand...

Cool. The LeCreuset Dutch (aka French) oven is our favorite piece too, although I use the smallest saucepan for oatmeal a ton. We have a lot of stainless stuff, and the Martha Stewart branded All Clad knockoffs are actually surprisingly nice. And of course nothing beats old school cast iron for some things. We have a very old very small one that just kills for egg dishes.

Speaking of which, I worked one fall season in a resort in VT that had really uptown Austrian and French restaurants in the two separate hotels. They'd send out the most promising youngsters to apprentice in Europe for a year and one of the guys I hung with a lot told me he'd learned more than 50 omelette techniques. The shift meals were nuts, especially on the French side. Chef would go hunt rabbit and make a stew just for the crew and think nothing of it. They also provided housing and there was a full size keg tap rig in the dorm I lived in. I never worked there in the winter, but you got a season pass to the ski area, and you could ski back to the dorm at the end of the day. And on top of all that, even the dishwashers were hot, seriously.
 
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#327
Passinwind said:
Cool. The LeCreuset Dutch (aka French) oven is our favorite piece too, although I use the smallest saucepan for oatmeal a ton. We have a lot of stainless stuff, and the Martha Stewart branded All Clad knockoffs are actually surprisingly nice. And of course nothing beats old school cast iron for some things. We have a very old very small one that just kills for egg dishes.

Speaking of which, I worked one fall season in a resort in VT that had really uptown Austrian and French restaurants in the two separate hotels. They'd send out the most promising youngsters to apprentice in Europe for a year and one of the guys I hung with a lot told me he'd learned more than 50 omelette techniques. The shift meals were nuts, especially on the French side. Chef would go hunt rabbit and make a stew just for the crew and think nothing of it. They also provided housing and there was a full size keg tap rig in the dorm I lived in. I never worked there in the winter, but you got a season pass to the ski area, and you could ski back to the dorm at the end of the day. And on top of all that, even the dishwashers were hot, seriously.
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That sounds so cool. I wish my dishwashers were hot. But they’re just ne’er-do-wells on probation.
 
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#328
fcleff said:
That sounds so cool. I wish my dishwashers were hot. But they’re just ne’er-do-wells on probation.
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I know the drill. The place I worked was the plum gig in town. I was so clearly not that guy they would normally hire, but I had high friends in places and the shoulder seasons in northern VT made for a ton of employee shuffle. I've done most of the jobs you can think of in a hotel, but none of them for all that long.
Yel_wink.gif


I only did brief stints working in food service, but since I lived in resort areas a lot many of my roomies and close friends were lifers. When you're a ski bum struggling to get by having friends like that can be a life saver, literally. On top of that, I did occasional tech work for many of the clubs and rarely had to pay cover charges, even for big shows.

In other news, my pear tree got hosed by a late frost after an unseasonably warm mid winter. But it tends to be feast or famine, and we got hundreds last year. OTOH, figs are looking really loaded up right now, and in a month or so it'll be all about maximizing storage strategies. They all come ripe within a few days and they do not keep very well at all in fresh form.

Figs.jpg


Just had a few frozen ones in a smoothie yesterday, delicious.

We don't harvest these guys, they're just lawn ornaments to us:

QuailFT3.jpg


That one's hanging in the fig tree, right outside my shop window. Not uncommon to see up to 40-50 at a time in the yard in the winter.
 
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#333
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#339
fcleff said:
Last night’s trout was delicious. Sautéed in butter and EVOO with some light spring herbs. Served with some simple home fries and roasted broccoli & garlic dusted with shaved Parmesan.
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My friend has his drift boat all ready to go now. Steelhead on my radar. My neighbor across the street has a few commercial smoking rigs...might be time for a block party!
 
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