What did you cook/eat today (March 2017)?

[Morning Glory]

Looks good and healthy, morning glory.

We had snow crab legs with clarified butter, salad with ranch dressing, and a french baguette.

What is a snow crab?

 

[jennyb]

I made a risotto for dinner with dried mushrooms and fresh mushrooms and then we ate a healthy green salad.

 

[Cinisajoy]

What is a snow crab?

https://en.m.wikipedia.org/wiki/Chionoecetes_opilio

 

[Morning Glory]

Looks good and healthy, morning glory.

Its a starter dish really. I mean a first course. I cook a lot and eat very little, so it suits me for lunch!

 

[Morning Glory]

These are the stalks of artichoke left overnight in their cooking water (as used in Artichoke, Broad Bean and Caperberry Salad). The green colour is so vivid. It is apparently to do with oxidisation of a chemical in the artichokes. I think its quite amazing!

 

[buckytom]

Cool. Oxidation usually isn't pretty, but rather brown and ugly.

And thanks, Cin. Those are the little tasty monsters. They were delicious.

 

[Elawin]

Pasta night tonight, and an opportunity to make a bit of room in the fridge - onion, 2 leeks, some shredded cabbage, a few cauliflower florets and half a red pepper, stir-fried, then mixed with cooked penne, covered in a simple cheese sauce and heated through under the grill. Followed by cake

 

[Rocklobster]

Chicken Souvlaki, salad, tatziki...

 

[Cinisajoy]

Cool. Oxidation usually isn't pretty, but rather brown and ugly.

And thanks, Cin. Those are the little tasty monsters. They were delicious.

I am jealous. I will ship you real Tex-mex if you will ship me snow crab.

 

[buckytom]

Really? Snow crab, as well as king crab and blueclaw are available year 'round here in most supermarkets.

Are there any Asian markets near you? They are usually loaded with good seafood.

I can even get most kinds of live crab in a nearby Korean market, even live softshell blueclaws in season.

 

[Morning Glory]

Cool. Oxidation usually isn't pretty, but rather brown and ugly.

Perhaps its not oxidation? I have Googled and there seems to be varying answers as to why. Some say its due to cooking in a metal pan (I cooked mine in the microwave in pyrex). It seems to me a bit like the blue-green you get with red cabbage when boiled - which turns red when acid is added. So it may be the same chemical compound and perhaps to do with alkaline v. acid.

 

[buckytom]

Chicken Souvlaki, salad, tatziki...

Oh man, Rock, now that's awesome. I haven't had good souvlaki and Greek salad since Big Nick Imiriazades's joint on 77th and Broadway closed down. Your's looks like it would compete!

All I'd need was a pita or two, and a few dolmades (dolmas).

BTW, What do you put in your tsatziki? I bribed Nick for his recipe one night; very plain and simple, but it makes all the difference. I should post it. Also, post his secret to great, tasty but lowfat souvlaki .

 

[Rocklobster]

Yogurt, lemon zest, lemon juice, dill, garlic, pepper, cucumber, parsley, bit of salt...pretty basic, for sure..

 

[Cinisajoy]

Really? Snow crab, as well as king crab and blueclaw are available year 'round here in most supermarkets.

Are there any Asian markets near you? They are usually loaded with good seafood.

I can even get most kinds of live crab in a nearby Korean market, even live softshell blueclaws in season.

We don't go to our Asian markets. They all smell like rotten fish.

 

[Morning Glory]

Yogurt, lemon zest, lemon juice, dill, garlic, pepper, cucumber, parsley, bit of salt...pretty basic, for sure..

Do you strain the yoghurt? Do you squeeze the water from the cucumber?