What I Ate Today

Speaking of criticisms, is that bowl you cooked really a stew?

I see no liquid / broth in your bowl, but see plenty in the pro's meal.

I cooked when I was single, and also when I was between wives, but otherwise I let the women cook.

My culinary skills leave something to be desired.

My son does most of the cooking in his home: oddly enough he enjoys it.

Quote: missedhervee

Speaking of criticisms, is that bowl you cooked really a stew?

The difference between a soup and a stew is in a soup
the ingredients are totally submerged in the liquid. In
a stew there is far less liquid. When I serve a stew I
leave most of the liquid in the pot otherwise it's like
eating a soup. The liquid in the bowl comes up about
1/3 of the way and you can't see it. The liquid you are
seeing in the second picture is actually a thickened sauce
made from the poaching liquid, the bourbon. Because
I'm on an 800 calorie diet I don't have a thickener so I
left the sauce out. Thickeners are full of carbohydrate.
You can use xanthan gum but I don't have any.

Here's a pic a vegetable stew you can't see the liquid here either.
Aren't the crossed forks a nice touch. Good grief

Quote: missedhervee

EB, there's no need to post pictures of professionally plated food: I can tolerate looking at some of your ugly creations.

Wasn't it Todd Rundgren who sang "The love between the uglies is the most beautiful love of all?"

I'd just like to thank EB for the food posts.
I agree that some of them don't appeal to the eye, but so what? EB cooks for EB. Given the choice of letting his dinner go cold so we can enjoy seeing it, or snapping it quickly so he can eat it hot... No brainer. IMHO. EB should stop posting the studio shots.

Reading the comments earlier about tomatoes, I do wonder if any of you guys bother to grow your own food. Here in blighty, we see lots of imported tomatoes from Spain and lots of 'salad' tomatoes which have been forced and have sod all flavour. But home grown Roma variety have much MUCH more flavour than anything from the supermarkets. So incredibly easy to grow!
And EB....... Can you show us some salads, please. My salad usually comprises a lettuce leaf, A piece of quiche, A pork pie, A scotch egg, A lump of cheddar and some Branston pickle..... Oh and some raw mushrooms. I'm with EB on the mushrooms.

Quote: Evenbob

Actually it was seasoned exactly the way I like it and it was cooked to exactly 165 degrees which is perfectly done. I took it out at 162° and two minutes later was up to 165. You can never eat chicken below 165 degrees. I would never overcook chicken, ever. Meat thermometers are a religion with me, I have three or four of them. I seasoned it before I cook it so the seasoning mellows in the cooking process. I have to ask you a question. Do you actually ever cook anything? Because you and Mister V are full of criticisms but no examples.

What do you mean? I've been complimentary in this thread, for the most part. I do indeed cook things, but you and I cook entirely different stuff.

I think I'm just not a fan of the thin chicken breast cuts. Anyway, thinking something is over seasoned is not a criticism, just a difference of opinion. I like to see a bit more of the outside of the chicken cut than that.

EB, in the spirit of moving forward and allowing you to relax and be less defensive I will tone down my comments on your cooking / plating.

I guess I was enjoying the snipe hunt a bit too much, my bad.

Carry on.

Quote: Mission146

I think I'm just not a fan of the thin chicken breast cuts. Anyway, thinking something is over seasoned is not a criticism, just a difference of opinion. I

When you season something before you cook it, it cuts the
effect of the seasoning in half and actually makes it taste better.
The seasoning doesn't taste like something you put on,
it tastes like part of the chicken.

Quote: Evenbob

When you season something before you cook it, it cuts the
effect of the seasoning in half and actually makes it taste better.
The seasoning doesn't taste like something you put on,
it tastes like part of the chicken.

I agree with that; I also season before or during the cooking process. Sometimes, I won't season the underside of meat (if I am sauteing it) until I flip it, if I am feeling lazy.

Sweet and savory chicken waffles. Waffles made with cinnamon nutmeg and a sweetener and the savory is sauteed garlic spinach and red onion with feta cheese on top. Never made these before and I was not disappointed. Used canned chicken because I had chicken breast yesterday. Bottom pic is what it looks like when you use a chicken breast.

Mushroom onion spinach scrambled eggs. Made with egg whites. 6 egg whites have 90 calories. Six whole eggs have 420 calories.

Quote: Evenbob

Mushroom onion spinach scrambled eggs. Made with egg whites. 6 egg whites have 90 calories. Six whole eggs have 420 calories.

Do you ever use regular eggs? Or just whites? I like the yolks from hard boiled eggs. Not concerned with the added calories from those two egg yolks.