The Official OT Food Porn

[shoemak38]

Oh, people...stop with the lobstah, I can't wait!! Heading to Maine for the first time evahhh in just a month. YAY!!!

fineeeeeeeeeeeeeeeee
how is this with fresh arugula and tomatoes

and the guy in line when I was getting the bacon had 9 lobstah's
<a href="http://content.screencast.com/users/sho ... .png"><img class="embeddedObject" src="http://content.screencast.com/users/sho ... .07.04.png" width="723" height="358" border="0"></a>

[silverheels]

That looks so good! I copied the recipe when you posted on FB. The finished product looks better here.
Thanks

[Maryanne]

I'm on Martha's Vineyard, and twice a week, there's a glorious farmer's market. On Saturday, I got some beautiful squash blossoms. I stuffed them with homemade ricotta seasoned with a little chopped lemon peel, tiniest bit of baby onion, olive oil, sea salt, crushed pepper.

[pmk]

That looks SO GOOD! Did you fry the blossoms? I've never had them raw.

Speaking of raw, I can't believe I've never made spring rolls before -- it's so easy and there no cooking (not even for the peanut sauce). The fresh mint just makes it pop with flavor!



pmk

[needmesomesun]

I have the same question for Maryanne. Did you fry those puppies up?

PMK - how long do you soak the rice paper wraps for? Warm water or hot? I have never had great luck with those... always too mushy or al dente.

[pmk]

I have the same question for Maryanne. Did you fry those puppies up?

PMK - how long do you soak the rice paper wraps for? Warm water or hot? I have never had great luck with those... always too mushy or al dente.

The package said 15 seconds in warm water, and it work fine. They will continue to soften with the moisture of the ingredients.

pmk

[Maryanne]

I've never made fresh spring rolls; would not have realized they were so easy.

I did not fry the squash blossoms. When battering and frying them, they lose all their delicate squash flavor.

Everyone was a little dubious at first, but they were a big hit. Light and delicate, with the plumpness of the filling.

We picked them up by the stem and ate the blossom in one go. You can eat the stems, but we didn't..

[liamsaunt]

I got my first late-summer CSA delivery yesterday. It is a TON of food. Luckily I always have people over on the weekends to help me eat it all! You can't see them in this picture but there were also jumbo shrimp and free range eggs in the delivery. I am not going to need to go food shopping this weekend.


<a href="http://www.flickr.com/photos/28539958@N00/7655648868/" title="7-26 csa by liamsaunt, on Flickr"><img src="http://farm8.staticflickr.com/7266/7655 ... 9fa2c9.jpg" width="500" height="319" alt="7-26 csa"></a>

[liamsaunt]

just testing to see how to post photos in this new format...


caprese burrata by liamsaunt, on Flickr

[liamsaunt]

raw oysters that I shucked last night...



so it's bbcode instead of html now? OK....guess I will have to go back and fix my trip report. Good thing it is a slow day here!

[jayseadee]

Yum - 2 of my favorite things.

Will we be seeing you in the shucking contest at the Wellfleet Oyster festival?

[Florida Girl]

Aw shucks!

[silverheels]

Jayseadee,
Will you be going to the Wellfleet Oyster Festival? Last year Janet and I met up there. Who knows we may be able to have a mini "forum" gathering!

[jayseadee]

Jayseadee,
Will you be going to the Wellfleet Oyster Festival? Last year Janet and I met up there. Who knows we may be able to have a mini "forum" gathering!

I just checked the date and it is the same weekend as my Making Strides against Breast Cancer walk. Probably won't make it to the Cape that weekend since I'll have to be at the Hatch Shell in Boston early Sunday morning. Bummed. The walk is usually the first weekend in October - it's late this year.

[liamsaunt]

I might be at the Wellfleet festival, but as an eater, not a shucker! I am still finalizing my fall Cape weekends.

Yesterday was Julia Child's 100th birthday and I made an easy nicoise salad to celebrate. This one can be made completely in advance, it tastes best if you assemble it the day before, age it in the fridge overnight and then bring it back up to room temp before serving. I looked for a link online but cannot find it--it's Ina Garten's Provencal Potato Salad from her first cookbook (anchovies omitted from my version):