I don't know about y'all, but we're in a heat wave over here in
Oakland. Tonight's chef salad night, so there will be no cooking at
all -- leftover roasted chicken, olives, bleu-jack cheese, greens,
avocado, tomatoes, summer squash, etc.

What are you guys cooking?

Serene

"Serene" > wrote in message
...
>I don't know about y'all, but we're in a heat wave over here in Oakland.
>Tonight's chef salad night, so there will be no cooking at all -- leftover
>roasted chicken, olives, bleu-jack cheese, greens, avocado, tomatoes,
>summer squash, etc.
>
> What are you guys cooking?
>
> Serene

It's actually a bit on the cool side here today. Thursday is our night to
go out to dinner with family. We always go to a local Mexican food place.
All homemade from scratch and really good.

Ms P

kilikini wrote:

> My husband keeps asking me what's for dinner. He's hungry. He's got
> lunchmeat, he can make a dang sandwich.

:-)

> I can't eat that processed bologna
> crap. I'd kill for a salad, though; may I come over? :~)

YES!! :-)

Serene

On May 15, 1:21*pm, Serene > wrote:
> I don't know about y'all, but we're in a heat wave over here in
> Oakland. *Tonight's chef salad night, so there will be no cooking at
> all -- leftover roasted chicken, olives, bleu-jack cheese, greens,
> avocado, tomatoes, summer squash, etc.
>
> What are you guys cooking?
>
It's Thursday, which is farmers' market day here. Our practice is to
go there, find whatever looks best to us, buy it and decide what to do
with it, then go to the market for the appopriate seafood, poultry or
meat. So I don't know yet, but if they have gai lan it might be beef
and that with oyster sauce, or if they have haricots verts it might be
grilled chicken, especially if there are some good looking
potatoes....I'm expecting they'll have some good looking strawberries,
too. -aem

"Serene" > wrote in message
...
>I don't know about y'all, but we're in a heat wave over here in Oakland.
>Tonight's chef salad night, so there will be no cooking at all -- leftover
>roasted chicken, olives, bleu-jack cheese, greens, avocado, tomatoes,
>summer squash, etc.
>
> What are you guys cooking?

It was 103F when I came home tonight. Take-out beckoned. I stopped by the
local Vietnames joint and picked up some X5 and B2:

http://www.spicesofvietnam.com/docs/Spices_Menu.pdf

Will get X7 next time.

No cooking.. No dishes. Time to hit the pool :-)

TammyM

"MareCat" > wrote in message
. ..
> "Serene" > wrote in message
> ...
>>I don't know about y'all, but we're in a heat wave over here in Oakland.
>>Tonight's chef salad night, so there will be no cooking at all -- leftover
>>roasted chicken, olives, bleu-jack cheese, greens, avocado, tomatoes,
>>summer squash, etc.
>
> That sounds so good, Serene!
>
> Hubby is at a conference out in San Francisco right now, so I've been
> hearing quite a bit about your heat wave.
>
>
>> What are you guys cooking?
>
> On my "foods to cook when hubby is out of town because he hates them" list
> is tofu (which I really love). I recently learned the trick to making
> crispy tofu (without deep-frying it) is to lay the slabs in hot oil (I
> used peanut) and **leave 'em alone** (on med-high heat) for 3 - 4 minutes
> until golden. Flip and do the same to the other side. (Resist the urge to
> keep checking them.) It really works! After frying the tofu, I removed it
> (onto paper towels) and sauteed some shittake mushrooms, green onions,
> garlic, and ginger. Then I added some chicken broth, soy sauce, sesame
> oil, rice wine vinegar, and red pepper flakes, and served the mushroom
> sauce over the tofu. Garnished with some reserved green onion (the green
> part, which normally I mostly discard). I served it with some leftover
> steamed veggies (broccoli, cauliflower, and yellow squash). Yum!

That sounds REALLY good. I love tofu. I've been known to cut it into
chunks and either dust lightly with my rib rub seasoning or just plain salt.

Tofu eatin' TammyM

> Serene wrote:
>> I don't know about y'all, but we're in a heat wave over here in
>> Oakland. Tonight's chef salad night, so there will be no cooking at
>> all -- leftover roasted chicken, olives, bleu-jack cheese, greens,
>> avocado, tomatoes, summer squash, etc.
>>
>> What are you guys cooking?

It's not really summer in Boston, just a pleasant spring day, but because I
had a guest for dinner I did go all out: osso bucco, polenta triangles
broiled with butter and Parmesan, cold asparagus with lemon quarters, and a
pureed strawberry and egg white confection for dessert.

Hey, it may sound like a run-of-the-week dinner to most of you, but to
someone who usually cooks for one it was a production!

BTW, I couldn't round up any veal shanks so I used shoulder. Other than the
missing marrow, it was just as good.

Felice

"Serene" > wrote in message
...
> MareCat wrote:
>> "Serene" > wrote in message
>> ...
>>> I don't know about y'all, but we're in a heat wave over here in Oakland.
>>> Tonight's chef salad night, so there will be no cooking at all --
>>> leftover roasted chicken, olives, bleu-jack cheese, greens, avocado,
>>> tomatoes, summer squash, etc.
>>
>> That sounds so good, Serene!
>>
>> Hubby is at a conference out in San Francisco right now, so I've been
>> hearing quite a bit about your heat wave.
>
> It was 99 in Oakland today. It's almost NEVER even in the 90s here,
> especially as close to the bay as we are.

DH said it felt more like he was walking around in Houston, rather than SF.



>>> What are you guys cooking?
>>
>> On my "foods to cook when hubby is out of town because he hates them"
>> list is tofu (which I really love).
>
> Mmm, me, too.
>
> > I recently learned the trick to making crispy
>> tofu (without deep-frying it) is to lay the slabs in hot oil (I used
>> peanut) and **leave 'em alone** (on med-high heat) for 3 - 4 minutes
>> until golden.
>
> Yep, that's what I do. It even works with very little oil or even Pam.

The next time I make it I'll use less oil. With a nonstick pan, the tofu
really doesn't stick, regardless of how much fat is in the pan.


>> Flip and do the same to the other side. (Resist the urge to keep checking
>> them.) It really works! After frying the tofu, I removed it (onto paper
>> towels) and sauteed some shittake mushrooms, green onions, garlic, and
>> ginger. Then I added some chicken broth, soy sauce, sesame oil, rice wine
>> vinegar, and red pepper flakes, and served the mushroom sauce over the
>> tofu.
>
> That sounds *delicious*.

>> Garnished with some reserved green onion (the green part, which normally
>> I mostly discard). I served it with some leftover steamed veggies
>> (broccoli, cauliflower, and yellow squash). Yum!
>
> Now I want that meal, but only if there's air conditioning to go with it.
> :-)

Oh, we've got the A/C here in Baltimore. This is definitely an area that
needs it!

Mary

"Felice" > wrote in message
. ..
>
>> Serene wrote:
>>> I don't know about y'all, but we're in a heat wave over here in
>>> Oakland. Tonight's chef salad night, so there will be no cooking at
>>> all -- leftover roasted chicken, olives, bleu-jack cheese, greens,
>>> avocado, tomatoes, summer squash, etc.
>>>
>>> What are you guys cooking?
>
> It's not really summer in Boston, just a pleasant spring day, but because
> I had a guest for dinner I did go all out: osso bucco, polenta triangles
> broiled with butter and Parmesan, cold asparagus with lemon quarters, and
> a pureed strawberry and egg white confection for dessert.
>
> Hey, it may sound like a run-of-the-week dinner to most of you, but to
> someone who usually cooks for one it was a production!

Hardly sounds like run-of -the-week to me!!! Wow--I wouldn't mind being the
guest at your dinner tonight!

Mary

On Fri, 16 May 2008 00:43:05 -0400, "MareCat"
> wrote:

>DH said it felt more like he was walking around in Houston, rather than SF.
>

We were melting today! More of the same tomorrow.

--
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remove the smile first

On May 15, 4:07*pm, "MareCat" > wrote:
>
> On my "foods to cook when hubby is out of town because he hates them" list
> is tofu (which I really love). I recently learned the trick to making crispy
> tofu (without deep-frying it) is to lay the slabs in hot oil (I used peanut)
> and **leave 'em alone** (on med-high heat) for 3 - 4 minutes until golden.
> Flip and do the same to the other side. (Resist the urge to keep checking
> them.) It really works! After frying the tofu, I removed it (onto paper
> towels) and sauteed some shittake mushrooms, green onions, garlic, and
> ginger. Then I added some chicken broth, soy sauce, sesame oil, rice wine
> vinegar, and red pepper flakes, and served the mushroom sauce over the tofu.
> Garnished with some reserved green onion (the green part, which normally I
> mostly discard). I served it with some leftover steamed veggies (broccoli,
> cauliflower, and yellow squash). Yum!
>
I make that almost exactly as you describe except that I thicken it
with cornstarch slurry at the end. You can also add a small amount of
ground pork to it. And if you want a "darker" flavor, cook the pork
with chopped fermented black beans and garlic. -aem