no news ?Planting my seeds within the next week@deQuincey
looking forward
year foodies…
- Thread starter deQuincey
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looking forward
some more cod, this time used dried salted cod, i had to unsalt it during 4 days, changing water 3 times a day
using some extra nice olive oil, variety cornicabra; produced in a small almazara close to Toledo, Spain (yes, there is another Toledo in the US)
very slow low temp cooking,
ingredients: Cod, olive oil, garlic, parsil, cayene pepper
using some extra nice olive oil, variety cornicabra; produced in a small almazara close to Toledo, Spain (yes, there is another Toledo in the US)
very slow low temp cooking,
ingredients: Cod, olive oil, garlic, parsil, cayene pepper
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6 plants total but I left one out because it looks very sad. I think it is too hot outside, they others are usually indoors.
wow they look great
6 plants total but I left one out because it looks very sad. I think it is too hot outside, they others are usually indoors.
is it hot in san jose ?
my daugther just arrived from Irvine 45 minutes ago, she said sad weather, cloudy, not particularly hot there...
It's generally been pretty sunny, if I google the weather for San Jose it seems to peak around 78 degrees but I think it is actually hotter than that. The plants don't seem to like the heat - the leaves wilt. They've done pretty well indoors. If your daughter needs anything feel free to reach out to me over DM. I've lived in San Jose all my life - 58 years!
thank you so much, daugther finished her course in UCI, and arrived home today, no near future plans to go back to the US, but i will note down your kind offer
78 F is 26ºC not very hot, peppers live in humid and hot climate, doing well in july and august with over 28 to 32ºC, they only need water in the evening and they stay well in live sun
my peppers this year:
do they look similar ?
tomatoes green waiting for the sun to be red...
The leaves look a little different. I'll have to wait and see. The seeds said "Guindilla Pepper Heirloom Basque Region Pepper Premium Seed Packet " so I'm hopeful
Great plants! I've also planted tomatoes, Shishito and Aneheim peppers.
how are your peppers ?The leaves look a little different. I'll have to wait and see. The seeds said "Guindilla Pepper Heirloom Basque Region Pepper Premium Seed Packet " so I'm hopeful
first one for harvest
None yet
I have a few flowers and all plants are small. Those look great!
Today prepared hegaluzea/bonito, a fish family of tuna, this specie is endemic from cantabric sea
peculiar it is smaller than tuna and white
in basque we call hegaluzea because of a long (luzea) pair of ventral fins,
tuna is called hegamotza, motza = short fins
peculiar it is smaller than tuna and white
in basque we call hegaluzea because of a long (luzea) pair of ventral fins,
tuna is called hegamotza, motza = short fins
I am just preparing some ”bacalao al pil-pil” traditional basque recipe
Salted cod, it has been 4 days, 3 times a day, unsalting, using fresh water and fridge…I keep control of the process using high tech w-pad
very low temp cooking…those bubbles coming from fish skin will be the ones to create the sauce, rest is only olive oil and garlic and a red cayena pepper
emulsion is taking shape
done
we will see if it tastes good
Salted cod, it has been 4 days, 3 times a day, unsalting, using fresh water and fridge…I keep control of the process using high tech w-pad
very low temp cooking…those bubbles coming from fish skin will be the ones to create the sauce, rest is only olive oil and garlic and a red cayena pepper
emulsion is taking shape
done
we will see if it tastes good
Berta...
technically no summer…but
technically no summer…but
Looks amazing
forget anything else ... that Japanese knife is fantastic. nothing like having the PROPER tools
celebrating one of those special days that starts and ends with you
winter calls for potent food, but always somethign green has to be included;
blood sausage, we use two types, the rice one and the vegetable one, this is the latter
this is how a plate looks like; black beans, blood sausage, chorizo, pork bacon, green peppers in vinegar, vegetables, and some rioja wine...
and cow meat grilled
winter calls for potent food, but always somethign green has to be included;
blood sausage, we use two types, the rice one and the vegetable one, this is the latter
this is how a plate looks like; black beans, blood sausage, chorizo, pork bacon, green peppers in vinegar, vegetables, and some rioja wine...
and cow meat grilled
another
son gave me this as a present, 2018 reserva, must get some food for it
1 kilo, matured during 5 weeks dry aged.
son gave me this as a present, 2018 reserva, must get some food for it
1 kilo, matured during 5 weeks dry aged.
Since this is a post about food, I will reply tongue in cheek. deQ, Please, Pretty Please stop posting this incredible food, the veggies from your garden, the fish, red meat, the fowl. Just stop!! Your before and after photos are too much. Especially the whole fish on the grill. Whether before or after my dinner, they make me hungry again.
Do you ship? Wouldn't that be lovely.
Steve
Do you ship? Wouldn't that be lovely.
Steve