tag:blogger.com,1999:blog-18071407.post2542941014533069919..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: No food pix today, but food thoughtsKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-18071407.post-15992231502239849452015-10-20T17:17:22.187+02:002015-10-20T17:17:22.187+02:00Evelyn and Carolyn, the collards today have cooked...Evelyn and Carolyn, the collards today have cooked for five or six hours, and they are not over-cooked. I'll post my recipe tomorrow. M.S. made hers with black-eyed peas, but I used chickpeas.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73912510968927307742015-10-20T14:35:44.304+02:002015-10-20T14:35:44.304+02:00Collards need a lot of cooking. I like all kids of...Collards need a lot of cooking. I like all kids of peas which are excellent with greens. Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88779245881883777062015-10-20T14:01:00.774+02:002015-10-20T14:01:00.774+02:00In general, I have been Martha-resistant, but I ha...In general, I have been Martha-resistant, but I have to admit that every recipe I've tried that has her name on it has been very good or even excellent. <br /><br />How long do you like to cook collards? Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-1548728214904840092015-10-20T13:29:08.609+02:002015-10-20T13:29:08.609+02:00I grew up in North Carolina. I refused to eat coll...I grew up in North Carolina. I refused to eat collard greens or black eye peas .. but now that I live in NY and various other parts of the world ... I love grits. <br />Go figure :)Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46697644959072998082015-10-20T13:11:16.866+02:002015-10-20T13:11:16.866+02:00My latest cut and shredded collard green leaves ar...My latest cut and shredded collard green leaves are cooking right now in tomato sauce with onions, garlic, and spices. Martha S. says to cook them for 2 to 2½ hours, but I'm not convinced they will be done after that much time. I'm tasting them; they are going to be delicious. I'm trying to write down my recipe, based on Martha's and others' that I have looked at. Recipe tomorrow.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27930680154707066942015-10-20T13:06:52.976+02:002015-10-20T13:06:52.976+02:00Have I already mentioned this? With the Canon, I d...Have I already mentioned this? With the Canon, I don't bother with macro mode. I just shoot everything in "regular" mode and the results are better.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-35348623028917774872015-10-20T09:59:40.703+02:002015-10-20T09:59:40.703+02:00The collard dish sounds lovely, may have to try it...The collard dish sounds lovely, may have to try it myself! Autumn and food thoughts seem to go hand in hand.The Crankyhttps://www.blogger.com/profile/11482237436135513483noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52489733549307216222015-10-20T08:36:19.850+02:002015-10-20T08:36:19.850+02:00Great wild chick as chm says...
We've got a wh...Great wild chick as <i>chm</i> says...<br />We've got a whole front leg of lamb to get through...<br />it was very nice hot Sunday as a roast...<br />better yesterday as a sandwich with some fridge soup...<br />it will be lovely today as a salad...<br />and wonderful as a Shepherd's Pie on Wednesday or Thursday...<br />or both, depending on size!!<br />Personally, I prefer lamb cold with relishes or chutneys... <br />but you can have too much cold lamb!!<br /><br />But some dishes really have to be made in advance...<br />grated carrots with lemon juice...<br />and beetroot salad with onion and french dressing....<br />are two that spring into mind!<br /><br />And not being to taste food over the interweb...<br />there's something for the geeks to get their minds round...<br />perhaps a usb attached pot you can stick a finger into and it sprays the flavour onto your finger...<br />or, if a wine... on a long enough lead that you can lift the pot to your nose and inhale.<br />Then stick your finger in and taste!<br /><br />The other bit of kit, naturally, will be a probe that picks up the taste and smell...<br />we've had Google Goggles...<br />why not Google Gastro!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-19031886853902673112015-10-20T08:19:56.298+02:002015-10-20T08:19:56.298+02:00It is hard to tell which camera is better for what...It is hard to tell which camera is better for what. The flower could be sharper or more contrasted. Wonder what Lumix would do with it. The best way would be to compare raw shots, before any treatment with Photoshop. Those two cameras seem to be almost equally good.<br /><br />For flower close-ups, I had great success with my old Lumix. chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88629387077850774442015-10-20T07:33:14.937+02:002015-10-20T07:33:14.937+02:00The two close-up shots are Canon. The sunset is Lu...The two close-up shots are Canon. The sunset is Lumix (but I don remember whether it was the old or the new Lumix).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36441728499235632742015-10-20T07:26:44.017+02:002015-10-20T07:26:44.017+02:00Can't wait to see what the Martha Stewart'...Can't wait to see what the Martha Stewart's decoction will look like. Couldn't taste it on line, unfortunately.<br /><br />Beautufil wild chicory flower!chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.com