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love2travel

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Everything posted by love2travel

  1. love2travel
    I don't go to many social events unless I am 100% certain I am safe OR I plan ahead and eat in advance or however I choose to handle it. If I visit my family I do all the cooking with my own stuff. I do not go to chain restaurants but high-end restaurants where I feel safe. The chefs and staff have received more training (for the most part) and are...
  2. love2travel
    Tonight I am making: Parmesan Cod Cakes and Caper Tartar Sauce with Tarragon Lime and Sea Salt Sweet Potato Fries Roasted Kale Chips Crisp Japanese Jicama Slaw
  3. love2travel
    They ARE daunting. I have successfully made recipes for nearly everything now but do wish that these two things were available. Oh, and buttery croissants. Of course, ciabatta and other crusty chewy breads.
  4. love2travel
    Thanks! About 100% of the time I feel baseball batted but thankfully some days are better than others. It hurts so badly to lie down and sit or make any contact with me body anywhere so I find walking and standing (on gel mats) far better until my muscle spasms take over forcing me to lie down. Anyway, at the moment my entire body is so tender that to...
  5. love2travel
    Interesting. How much flour did you put in, do you know? You had the ingredients right. I definitely would NOT use xanthan gum. I used to make gluten gnocchi all the time and did not use it then. I still do not use it for gluten-free gnocchi. What does Hagman's blend include? Freezing them is completely fine. Just curious about the blend and how much...
  6. love2travel
    Better than I was feeling! Today in addition to meals I made homemade ketchup and kale chips. Delicious. Thanks for remembering.
  7. love2travel
    Not quite even that - perhaps someone who has been thrown into the kitchen without instruction or the ambition to learn. Or just not paying attention in roux class in culinary school...
  8. love2travel
    A chef who does not know how to make a roux without wheat flour? Unbelievable. I just do not know how that can be possible. Most good chefs and cooks make superb sauces without nowadays. Or at least they should be able to.
  9. love2travel
    Roasted Mushroom and Sunchoke Soup with Chive Oil Roasted Asparagus with Prosciutto, Lemon Vinaigrette and Crispy Capers Strawberries with Aceto Balsamico Tradizionale de Modena - it is very thick and syrupy
  10. love2travel
    Toasted sandwich with ajvar, prosciutto, porchetta and provolone.
  11. love2travel
    Prickly, I'm sorry if I came across as snarky with my soda comment - I didn't mean to! Anyway, the Dr. Pepper with beef must have tasted great.
  12. love2travel
    Cooking protein in soda is not unusual - it has been done for many years so you are not odd or strange or any such thing.
  13. love2travel
    Um...you and me both. I'm obsessed with different salts and their characteristics.
  14. love2travel
    Really? Thanks! Admittedly I am a food snob. And a salt snob. One of my favourite books is a large one on salt. Just salt. Brilliant book. Anyway, they do have specific uses. Most are for finishing (i.e. fleur de sel or sel gris for sprinkling on steak just taken off the grill; one for sprinkling on soft lettuces such as Bibb; a few for sprinkling...
  15. love2travel
    I use over 20 kinds of pure sea salt that I collect from my travels and thankfully have never had problems. However, they are all regional - I've been to the salt pans in Trapani, Sicily, and Pag Island, Croatia, and purchased directly. Same with Maldon from England. Coarse Himalayan sea salt makes a nice finishing salt. My point is to buy from the source...
  16. love2travel
    As it is still winter here, I thought I'd make Chicken and Dumplings tonight. I have a recipe for light fluffy dumplings. We will have a rocket salad with tangerine vinaigrette, shaved local pecorino and toasted pine nuts.
  17. love2travel
    The shanks did not require anything tomato but the sauce did have a touch of bittersweet chocolate!
  18. love2travel
    You are too sweet. My herniated discs cause all sorts of pain and sometimes it gets so bad that I cannot even cook which means it is B A D. I often feel as though someone took a baseball bad and hit me repeatedly over and over and over. From my neck to my knees. It is brutal. Very hard to sit and lie down but also to stand. Pretty tricky. However...
  19. love2travel
    It IS doable and very interesting to make, not to mention wonderfully delicious. Supper sounds great at your house! I am unfortunately in too much pain to cook this evening which saddens me. My husband will have to throw something quick together. Hopefully tomorrow will be better.
  20. love2travel
    Hi! Welcome here. So, what was your breakfast today?
  21. love2travel
    For the time being why not try roasting vegetables? They are awesome. And you can make wonderful kale chips in the oven. Many of us travel, even to foreign countries. Before my first trip gluten free I was nervous but it turned out I worried for nothing. I just took along a lot of snacks to keep me satisfied, especially at airports and on flights...
  22. love2travel
    Scrambled Eggs with Mushroom Ragout and Mushroom Jus Crispy Potato Crisps with Parsley Salt Fresh blueberries
  23. love2travel
    Friday night: Braised Lamb Shanks with Zingara Sauce and Pan Jus Apple and Smoked Bacon Risotto Roasted Cauliflower Chocolate Pots de Creme with Torched Italian Meringue
  24. love2travel
    Yes, where I live it is easy to find (Alberta).
  25. love2travel
    Actually, better yet - we'll make our own dough and pile on the great local toppings including prsut (air dried ham similar to Italian prosciutto only better), wild asparagus, various local cheeses, wild mushrooms and wild herbs we pick a few feet from our front door. Maybe even some wild garlic and wild fennel. I can hardly wait.
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