Axiom Home Page Forums General Discussion The Water Cooler What yummy thing are you eating tonight?

A couple of days ago I made fried, breaded Calamari. Once cooked I seasoned them with Fleur de sel, squeezed a wedge of lemon overtop and served with homemade tzatziki used as a dipping sauce. With a cold beer you got a killer snack .

Sounds good, I used to eat Calamari Salad as an appetizer at one of our local Seafood restaurants years ago.

Good stuff Adrian. Was it just Calamari or a mix of different seafoods?

The only seafood salad I have ever eaten involved it on a sub or bun and they were very delicious.

A mixture, it was all pickled seafood, haven't been to that restaurant in years. It had calamari, octopus, I think there were muscles and some other crustaceanoids in there too. On a different note I tried some barbecued/shredded jellyfish at a Chinese restaurant one time...not too much taste really, kinda chewy though.

I cooked up a double batch of ginger chicken soup today and really enjoyed it. A single batch recipe follows:

2 tbsp olive oil
3 cloves garlic, minced
1 red onion, chopped
5" piece of ginger, peeled and minced

8 cups chicken broth
3 carrots, peeled and chopped
2 celery stalks, chopped
2 med. turnips, peeled and chopped
2 med. parsnips, peeled and chopped
1/2 tsp salt
1/2 tsp pepper

2 cups cooked chicken pieces (or shredded if using rotisserie leftovers)

1/2 cup peas
3 green onions


Add olive oil, garlic, ginger, and onion to pan. Cook for 2-3 minutes, stirring occasionally.

Add broth through pepper, bring to a boil, then reduce heat and simmer covered for 15-20 minutes or until vegetables are tender.

Add cooked chicken and simmer for 5 more minutes, covered.

Turn off heat and add peas and green onions. Let sit a few minutes before serving.

My modifications:
I don't like the feel of the fibrous core of ginger in my mouth, so after peeling the ginger, I shave away the tender outer ginger until only tough core remains. I then mince the shavings and throw them and the core into the pot. The core has a lot of flavor (ginger juice?) and I remove it after the soup's done cooking.

That sounds good Peter. I'll have to give it a go the next time I make soup.

Chicken Ramen Noodles with a few dashes of cheyenne pepper and a good dose of Sriracha hot sauce. Delicious.

Put the right spices in Ramen and you could serve it in a 5 star restaurant.

Did a pork shoulder on the smoker today. I put it on around 6:30 this morning and pulled it off right about 12 hours later. It was sure worth the wait too.

Pork porn?

*drooling on keyboard*

Great stuff, wid.