Uncategorized Protected: Ocean Trout 16 November 2004

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44 Comments

  • ipwwo posted on November 15, 2004 at 8:55 pm

    Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.

    Reply
    • beverly posted on November 16, 2004 at 2:36 am

      Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.

      Reply
      • ipwwo posted on November 16, 2004 at 3:18 am

        Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.

        Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.

        Reply
      • ipwwo posted on November 16, 2004 at 3:18 am

        Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.

        Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.

        Reply
    • beverly posted on November 16, 2004 at 2:36 am

      Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.

      Reply
  • ipwwo posted on November 15, 2004 at 8:55 pm

    Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.

    Reply
  • jacintahuang posted on November 16, 2004 at 12:23 am

    I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O

    But it looks delish. 😉

    Reply
    • beverly posted on November 16, 2004 at 2:35 am

      Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂

      Reply
      • ipwwo posted on November 16, 2004 at 3:21 am

        How else do you make them if you don’t add milk? Wouldn’t they be all dry?

        And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.

        Reply
        • beverly posted on November 16, 2004 at 9:10 am

          You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
          I always put garlic and herbs in mine too!

          Reply
        • beverly posted on November 16, 2004 at 9:10 am

          You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
          I always put garlic and herbs in mine too!

          Reply
      • ipwwo posted on November 16, 2004 at 3:21 am

        How else do you make them if you don’t add milk? Wouldn’t they be all dry?

        And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.

        Reply
    • beverly posted on November 16, 2004 at 2:35 am

      Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂

      Reply
  • jacintahuang posted on November 16, 2004 at 12:23 am

    I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O

    But it looks delish. 😉

    Reply
  • ipwwo posted on November 15, 2004 at 8:55 pm

    Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.

    Reply
    • beverly posted on November 16, 2004 at 2:36 am

      Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.

      Reply
      • ipwwo posted on November 16, 2004 at 3:18 am

        Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.

        Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.

        Reply
      • ipwwo posted on November 16, 2004 at 3:18 am

        Yeah, for everyone reading this… stay away from asparagus. You might as well break off a piece of a household plant and eat it.

        Cooked carrots are good, especially with a brown sugar glaze. Kind of misses the point of eating vegetables, but it’s better that way. And sweet white corn is good too. And being from California, avocados in abundance are a staple. See Bev, we DO eat veggies.

        Reply
    • beverly posted on November 16, 2004 at 2:36 am

      Yep same here, trying to have it with meals so I don’t notice them so much. I had 1 stick of canned asparagus the other night – it was HIDEOUS. Completely inedible. But cooked carrot is OK and stuff like that.. And I LOVE avocado 🙂 And corn.

      Reply
  • ipwwo posted on November 15, 2004 at 8:55 pm

    Beverly… like you, I’m not fond of vegetables but am trying to incorporate something green into my meals. I’ve made spaghetti and thrown in some zucchini, which wasn’t so awful. The other night I steamed some asparagus and thought I was going to die. No more asparagus. Usually, I’ll just toss some salad into a bowl with dressing and it does the job. You can always chop up some tomato, avocodo, eggs or cheese to give it some flavor. Still healthy as long as you have more lettuce than the other stuff. I’m still looking for some other vegetables that don’t repulse me but have yet to find them. I’ll let you know if anything comes up.

    Reply
  • korobe posted on November 16, 2004 at 6:07 am

    You should try adding a bit of truffle oil to your mash next time – absolutely amazing!

    Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.

    Reply
    • beverly posted on November 16, 2004 at 9:08 am

      WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.

      Cooking at home is a pain. It’s easier to get takeaway!

      Reply
      • korobe posted on November 16, 2004 at 11:35 pm

        Here’s a description of what truffle oil is I found on the web:

        Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.

        The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.

        I know that Simon Johnson stores here in Sydney sells them

        http://www.simonjohnson.com.au/

        Also, you should be able to find it in the David Jones FoodHall.

        Robert

        Reply
        • beverly posted on November 17, 2004 at 5:10 am

          I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!

          Reply
        • beverly posted on November 17, 2004 at 5:10 am

          I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!

          Reply
      • korobe posted on November 16, 2004 at 11:35 pm

        Here’s a description of what truffle oil is I found on the web:

        Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.

        The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.

        I know that Simon Johnson stores here in Sydney sells them

        http://www.simonjohnson.com.au/

        Also, you should be able to find it in the David Jones FoodHall.

        Robert

        Reply
    • beverly posted on November 16, 2004 at 9:08 am

      WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.

      Cooking at home is a pain. It’s easier to get takeaway!

      Reply
  • korobe posted on November 16, 2004 at 6:07 am

    You should try adding a bit of truffle oil to your mash next time – absolutely amazing!

    Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.

    Reply
  • jacintahuang posted on November 16, 2004 at 12:23 am

    I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O

    But it looks delish. 😉

    Reply
    • beverly posted on November 16, 2004 at 2:35 am

      Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂

      Reply
      • ipwwo posted on November 16, 2004 at 3:21 am

        How else do you make them if you don’t add milk? Wouldn’t they be all dry?

        And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.

        Reply
        • beverly posted on November 16, 2004 at 9:10 am

          You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
          I always put garlic and herbs in mine too!

          Reply
        • beverly posted on November 16, 2004 at 9:10 am

          You can also add cream to mashed potatoes instead of milk, it’s even nicer 😛
          I always put garlic and herbs in mine too!

          Reply
      • ipwwo posted on November 16, 2004 at 3:21 am

        How else do you make them if you don’t add milk? Wouldn’t they be all dry?

        And if you’re feeling even more adventurous, add some sour cream while you’re mixing them. Same creamy texture you’ll get by adding milk but also adds a little flavor. And then you add the garlic and some choppped chives. Yeah… fooooooooooooooooooood.

        Reply
    • beverly posted on November 16, 2004 at 2:35 am

      Nooo it’s good! Just 1 tablespoon or a bit of milk, it makes the mash creamy.. like in restaurants 🙂

      Reply
  • jacintahuang posted on November 16, 2004 at 12:23 am

    I didn’t know you can add milk into mashed potatoes, wouldn’t it be very er, dairy-tasting? :O

    But it looks delish. 😉

    Reply
  • korobe posted on November 16, 2004 at 6:07 am

    You should try adding a bit of truffle oil to your mash next time – absolutely amazing!

    Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.

    Reply
    • beverly posted on November 16, 2004 at 9:08 am

      WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.

      Cooking at home is a pain. It’s easier to get takeaway!

      Reply
      • korobe posted on November 16, 2004 at 11:35 pm

        Here’s a description of what truffle oil is I found on the web:

        Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.

        The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.

        I know that Simon Johnson stores here in Sydney sells them

        http://www.simonjohnson.com.au/

        Also, you should be able to find it in the David Jones FoodHall.

        Robert

        Reply
        • beverly posted on November 17, 2004 at 5:10 am

          I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!

          Reply
        • beverly posted on November 17, 2004 at 5:10 am

          I’ve never had truffles so no idea what it tastes like.. sounds cool though! I like drizzling oils and stuff over my food – thanks for the suggestions of stuff I can have it with!

          Reply
      • korobe posted on November 16, 2004 at 11:35 pm

        Here’s a description of what truffle oil is I found on the web:

        Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.

        The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.

        I know that Simon Johnson stores here in Sydney sells them

        http://www.simonjohnson.com.au/

        Also, you should be able to find it in the David Jones FoodHall.

        Robert

        Reply
    • beverly posted on November 16, 2004 at 9:08 am

      WHat’s truffle oil???? What’s it taste like? What else can I use it for? So exciting when you hear about new food, haha.

      Cooking at home is a pain. It’s easier to get takeaway!

      Reply
  • korobe posted on November 16, 2004 at 6:07 am

    You should try adding a bit of truffle oil to your mash next time – absolutely amazing!

    Which reminds me that I should cook at home more often then eating out. I need to go on a healthy diet and get back into some sort of a regular exercise plan. Feeling absolutely unhealthy right now.

    Reply
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