MUScoop
MUScoop => The Superbar => Topic started by: MuggsyB on August 05, 2023, 09:45:18 AM
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I thought we had one but I don't see it. Anyhow, I made a phenomenal summer salad yesterday that takes less than 10 mins. It's all about the freshness of your ingredients and I highly, highly, recommend this one if you're grilling or entertaining. It's essentially a N. African/Mediterranean Watermelon Salad:
Watermelon
Cucumber
Feta Cheese
Basil
Mint
Olive Oil
Lime juice
Honey
Salt
Get a 🍉 and cut, seed, and cut into modest chunks.
Get some 🥒 🥒 and peel, seed, cut into small chunks or slices.
Get some prine-time feta cheese. Not that crumble b-crap, a nice block in some liquid at the bottom. Cut into slabs.and then quarter the slabs.
From your garden or the store snag some high quality mint and basil. Use generously and tear those bad boys up with 🍉, 🥒, and feta.
Depending on the amount you are making add a little bit of olive oil to coat with a squeeze or two of honey and some lime juice. You truthfully do not need to dress this heavily. Finish with some salt and toss.
Trust me this is a drop the hammer recipe, that takes little time, and is a great addition to the grilling season wherever you live. The Trinity of Watermelon, Cucumber, and Feta is superb. :)
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I thought we had one but I don't see it. Anyhow, I made a phenomenal summer salad yesterday that takes less than 10 mins. It's all about the freshness of your ingredients and I highly, highly, recommend this one if you're grilling or entertaining. It's essentially a N. African/Mediterranean Watermelon Salad:
Watermelon
Cucumber
Feta Cheese
Basil
Mint
Olive Oil
Lime juice
Honey
Salt
Get a 🍉 and cut, seed, and cut into modest chunks.
Get some 🥒 🥒 and peel, seed, cut into small chunks or slices.
Get some prine-time feta cheese. Not that crumble b-crap, a nice block in some liquid at the bottom. Cut into slabs.and then quarter the slabs.
From your garden or the store snag some high quality mint and basil. Use generously and tear those bad boys up with 🍉, 🥒, and feta.
Depending on the amount you are making add a little bit of olive oil to coat with a squeeze or two of honey and some lime juice. You truthfully do not need to dress this heavily. Finish with some salt and toss.
Trust me this is a drop the hammer recipe, that takes little time, and is a great addition to the grilling season wherever you live. The Trinity of Watermelon, Cucumber, and Feta is superb. :)
Very similar to the one I make, although I add sumac
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I thought we had one but I don't see it. Anyhow, I made a phenomenal summer salad yesterday that takes less than 10 mins. It's all about the freshness of your ingredients and I highly, highly, recommend this one if you're grilling or entertaining. It's essentially a N. African/Mediterranean Watermelon Salad:
Watermelon
Cucumber
Feta Cheese
Basil
Mint
Olive Oil
Lime juice
Honey
Salt
Get a 🍉 and cut, seed, and cut into modest chunks.
Get some 🥒 🥒 and peel, seed, cut into small chunks or slices.
Get some prine-time feta cheese. Not that crumble b-crap, a nice block in some liquid at the bottom. Cut into slabs.and then quarter the slabs.
From your garden or the store snag some high quality mint and basil. Use generously and tear those bad boys up with 🍉, 🥒, and feta.
Depending on the amount you are making add a little bit of olive oil to coat with a squeeze or two of honey and some lime juice. You truthfully do not need to dress this heavily. Finish with some salt and toss.
Trust me this is a drop the hammer recipe, that takes little time, and is a great addition to the grilling season wherever you live. The Trinity of Watermelon, Cucumber, and Feta is superb. :)
I like this one. The missus makes it for us less the salt
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Very similar to the one I make, although I add sumac
I “discovered” sumac this summer. A very versatile spice.
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We make a watermelon salad with watermelon, goat cheese, jalapeno, balsamic vinegar. Ez pz. Sometimes we add some mint.
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Very similar to the one I make, although I add sumac
Yum....sumac! I like that addition. Ty ldog.
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I also make a traditional Greek Village Salad if anyone is interested. I'm curious what our Scoop Chef's go to 🫒 oil is? I generally either buy Mythology or Sasso.
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I tried it. Too salty.
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I tried it. Too salty.
I'll give you some points for that one warriorchick.
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Pics?
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I tried it. Too salty.
A good one. Too bad he didn't get it. :P
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A good one. Too bad he didn't get it. :P
Of course I got it.
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Muggsy - don’t let a bunch of people with raccoon taste and mediocre at best sense of humor bring you down. It’s very clear based on previous posts and this salad that your palette is higher than most.
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Of course I got it.
*of coarse
-I beat all of the mopes to that one
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I tried it. Too salty.
Bravo.
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*of coarse
-I beat all of the mopes to that one
Ha! Double puns.
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I'm a huge fan of the mortar and pestle. I realize this may be a primitive tool for the kitchen, and it is a bit of work whether it be herbs, dried chiles, or spices, but I believe it's vastly superior to an electric spice grinder. You simply extract more flavor and it gives one a greater opportunity to create prime time dishes from around the world.
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Made a tremendous dip today. Took my Fat Free greek yogurt and mixed in some Salt Free Mrs Dash. Sliced some cucumbers and had an excellent mid- afternoon snack.
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My favorite Recipe
Whistle pig
Ice
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I'm a huge fan of the mortar and pestle. I realize this may be a primitive tool for the kitchen, and it is a bit of work whether it be herbs, dried chiles, or spices, but I believe it's vastly superior to an electric spice grinder. You simply extract more flavor and it gives one a greater opportunity to create prime time dishes from around the world.
I agree. People interested, know what you're looking for and avoid the mistake I made. When I first decided I wanted a m/p I bought one that was much to small to be of too much use. It was also smooth which is better for soft and oily things (e.g., pesto or anchovy paste) but not good for grinding spices. Perhaps these are obvious considerations to some...but I didn't know.
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I agree. People interested, know what you're looking for and avoid the mistake I made. When I first decided I wanted a m/p I bought one that was much to small to be of too much use. It was also smooth which is better for soft and oily things (e.g., pesto or anchovy paste) but not good for grinding spices. Perhaps these are obvious considerations to some...but I didn't know.
Great points. I went with a larger one because I figured it would be less likely for the spices to jump out. I also like to jar my Curry Pastes, Pestos, Sambal, and Chimmichuri not to mention you need a larger vessel for premier guac. I did the rice water method to season my mortar but it seems to me there are a wide range of theories on this one. I'm not sure it was necessary. Because as you stated, if it's too smooth it's less effective with spices .
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Great points. I went with a larger one because I figured it would be less likely for the spices to jump out. I also like to jar my Curry Pastes, Pestos, Sambal, and Chimmichuri not to mention you need a larger vessel for premier guac. I did the rice water method to season my mortar but it seems to me there are a wide range of theories on this one. I'm not sure it was necessary. Because as you stated, if it's too smooth it's less effective with spices .
I seasoned mine with dry white rice and salt, working it to remove any grit left from manufacturing. The oils from spices seem to saturate the stone and over time have changed the color of the granite a bit. Having a very heavy mortar & pestle makes it easier to do the work, and I agree with y'all that a bigger one makes it easier for the pounding and grinding. Getting a small one would be like having a small workbench or cutting board.
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Getting a small one would be like having a small workbench or cutting board.
Speaking of which, my kids bought me a really large cutting board for Father's Day. I love it. It's a pleasure to work on. My other one isn't small...but having a really large one is great.
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Speaking of which, my kids bought me a really large cutting board for Father's Day. I love it. It's a pleasure to work on. My other one isn't small...but having a really large one is great.
That's awesome. The only downside is fitting it in the sink? haha
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That's awesome. The only downside is fitting it in the sink? haha
Not even close. I just have to put it next to the sink and clean with a rag.
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That's awesome. The only downside is fitting it in the sink dishwasher? haha
FIFY
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FIFY
I assumed it was wood, and wood things shouldn't go in the dishwasher.
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Speaking of which, my kids bought me a really large cutting board for Father's Day. I love it. It's a pleasure to work on. My other one isn't small...but having a really large one is great.
Awesome. Anyone who cares about food should have a large wood cutting board along with at least three badass knives. I'm trying to improve my knife skills and other cooking techniques. Always buy prime-time produce, herbs, and olive oil. Fun trick with herbs....I keep my leftovers frozen in ice trays. In particular mint and cilantro. Another cool trick I've learned recently is how to peel ginger. I never knew that scraping the outer layer with a teaspoon was the best method!
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I assumed it was wood, and wood things shouldn't go in the dishwasher.
In that case, you just to slap her on the ass.
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For Scoopers that use Saffron in their cooking I've finally figured out how to extract the most flavor. Mortar and Pestle to grind, ice cubes, and that's it. I've seen a handful of other methods, none of them work as well.
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For Scoopers that use Saffron in their cooking I've finally figured out how to extract the most flavor. Mortar and Pestle to grind, ice cubes, and that's it. I've seen a handful of other methods, none of them work as well.
Interesting. So, grind the saffron and then grind the ice in the M&P too? Is this akin to “blooming” the saffron?
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Interesting. So, grind the saffron and then grind the ice in the M&P too? Is this akin to “blooming” the saffron?
Exactly but you don't need to grind the ice, just let it melt. Then add the liquified saffron to whatever dish you're preparing or marinating.
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Exactly but you don't need to grind the ice, just let it melt. Then add the liquified saffron to whatever dish you're preparing or marinating.
Huh, thanks for the tip. The cold water does a better job than hot? I would not have guessed that.
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Huh, thanks for the tip. The cold water does a better job than hot? I would not have guessed that.
I thought the exact same thing and I've steeped saffron in hot water for 10-15 mins. It does not work as well as the ice method with multiple tests. Now maybe if you need to stretch the saffron for awhile you go with hot water and a pinch of salt for each use but with 3 tests each I will stand by the ice.
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Pepero is better than Pocky btw.