Diced tomato, chopped kale, diced onion, Balsamic vinegar, goat cheese, Panko crumbs, and topped with Panko crumbs.
It was my first try at stuffed mushroms. I flipped over a container at the grocery store and read the ingredents. Wing it from there.
It was my first try at stuffed mushroms. I flipped over a container at the grocery store and read the ingredents. Wing it from there.
k, thanks. We do a lot of stuffed mushrooms, mostly Portobellos and we're always looking for ideas.
When you say flipped over a container do you mean pre-stuffed shrooms?
When you say flipped over a container do you mean pre-stuffed shrooms?
Yes, prestuffed portobellos on display next to the ones I bought.
I was surprised to find out that portobelo mushrooms are the same as cremini, except for age.
At least according to this web site:
What Are Cremini Mushrooms? A Few Mushroom Facts | The Kitchn
I had to look it up after you posted that you thought I had cremini.
I was surprised to find out that portobelo mushrooms are the same as cremini, except for age.
At least according to this web site:
What Are Cremini Mushrooms? A Few Mushroom Facts | The Kitchn
I had to look it up after you posted that you thought I had cremini.
yup - actually it's likely nothing more than the number of "inventory turns" behind the difference in cost between a nice 6" portobello and the little brown buttons
Well-Actually
I had dinner prepared from the S-part ( Sheman ? )
Six whitish/ yellow big buttons
Yeah- A very poor food 😱 It's "gocchi alla romana" which is semolina ( big cut flour 😕 ) and mix of carcinogens in the oven 😀😱
Then "heart of a green salad" which is the center of the ...etc etc
with salt and olive oil
No mayo
I had dinner prepared from the S-part ( Sheman ? )
Six whitish/ yellow big buttons
Yeah- A very poor food 😱 It's "gocchi alla romana" which is semolina ( big cut flour 😕 ) and mix of carcinogens in the oven 😀😱
Then "heart of a green salad" which is the center of the ...etc etc
with salt and olive oil
No mayo
Did I tell ya about stuffed pepperoni ?
The funny part is in the last, when you cut them and you flip them then you spray 'em with the tomatoes and you stick 'em in the oven when it's ended
BUT you had just turn on the upper grill resistance
Forgot to add
the " sangiovese in purezza😕 " from Certaldo
wine
...
Others might like the Bolgheri, which is down south
near/along the coast
Uh! semolina is wheat
the " sangiovese in purezza😕 " from Certaldo
wine
...
Others might like the Bolgheri, which is down south
near/along the coast
Uh! semolina is wheat
Last edited:
Tonight we are doing Aussie farmed Abalone. It will be woked with yellow onion for a short time after being subjected to a 30 minute Cal marinade of:
Water
Soy Sauce
Cane vinegar
Raw cane sugar
Fresh Ginger, sliced
Dried Cardamom pods, crushed
Cloves, crushed
The marinade will be cooked and used as a dipping sauce along with a bias sliced green onion decoration.
We're also having them tiny little cuttlefish but it's only 2 something in the afternoon so not too sure what's gonna happen there.
Water
Soy Sauce
Cane vinegar
Raw cane sugar
Fresh Ginger, sliced
Dried Cardamom pods, crushed
Cloves, crushed
The marinade will be cooked and used as a dipping sauce along with a bias sliced green onion decoration.
We're also having them tiny little cuttlefish but it's only 2 something in the afternoon so not too sure what's gonna happen there.
5 CAD's for 5 fresh frozen pieces These are small. 10 minutes prep time gutting and scrubbing.
Had them, they were fine. The cuttlefish done the same way were just as good.
Lesson learned.
Had them, they were fine. The cuttlefish done the same way were just as good.
Lesson learned.
A lot of $$ for shell. U8 diver caught scallops can run $30 a lb. here, but no waste.
Missed the pic, the ones we had in Japan were huge compared to that. It was 1988 and impressing visitors with over top (by that I mean $$$ food) was required, three times a day if possible.
Last edited:
Two of my sons came over for a birthday dinner last evening -- i made Rose Levy Bernbaum's "Butter and Sour Cream Cake" with an apricot buttercream frosting -- one of the best inventions ever! Only a half-dozen egg yolks were used in the preparation.
Frozen ones are likely of a lower grade/size, as canned abalone are.
Afaig, abalone sizes go from 1 inch to about 4 (shells up to 8'' length)
I don't know of an adress for frozen abalone here, decent canned ones do over $10/net ounce.
The fresh ones here are the Japanese variety, from snail farms in Ireland. Tower Aqua Products ::
Afaig, abalone sizes go from 1 inch to about 4 (shells up to 8'' length)
I don't know of an adress for frozen abalone here, decent canned ones do over $10/net ounce.
The fresh ones here are the Japanese variety, from snail farms in Ireland. Tower Aqua Products ::
The restaurant no longer lists them, but in 1988 they could have been. I notice the Hokkaido hairy crab at $140.00 @, I don't get them, talk about little morsels of meat.
Every culture has an interesting take on at least some food. The Japanese do tend to give high praise to what other culture are slow to warm to.
Even here, we used to get chicken wings for free if you bought something else. Now they often cost more than breast.
Pork necks bones are similar.
I have no idea or explanation for oxtail.
Even here, we used to get chicken wings for free if you bought something else. Now they often cost more than breast.
Pork necks bones are similar.
I have no idea or explanation for oxtail.
Me either, grandma would never have had her barley soup with them very often.
Even at the H Mart the frozen ones that don't look that good are not cheap.