What was the last thing you cooked?

[Captain Jigglypuff]

Ceviche for a potluck. Everyone liked it so I’ll make it again.

 

[Mary Terry]

Eggplant parmesan made from scratch and a salad made with the last of my homegrown lettuce for dinner last night.

 

[Gerald Wilgus]

Ceviche for a potluck. Everyone liked it so I’ll make it again.

What seafood did you use. For fish, I like Grouper and for shellfish, small shrinp. The best Mexican Ceviche I've had was in Akumal and La Paz, Baja Sur, and in Ecuador they make a soupier version served with popcorn on top - if one is lucky you can get the scallop-like Spondylus.

 

[Captain Jigglypuff]

What seafood did you use. For fish, I like Grouper and for shellfish, small shrinp. The best Mexican Ceviche I've had was in Akumal and La Paz, Baja Sur, and in Ecuador they make a soupier version served with popcorn on top - if one is lucky you can get the scallop-like Spondylus.

I used canned medium sized shrimp. I used a recipe found on Natasha’s Kitchen.

 

[AuAL]

Stir-fried chicken and julienned carrots in Lao Gan Ma’s chilli sauce, among other things (light soy, dark soy, shaoxing wine, minced onion, garlic and ginger), with stir-fried bok choy, mushrooms and capsicum with chilli and garlic in Thai fish sauce. With steamed rice.

 

[Mary Terry]

What seafood did you use. For fish, I like Grouper and for shellfish, small shrinp. The best Mexican Ceviche I've had was in Akumal and La Paz, Baja Sur, and in Ecuador they make a soupier version served with popcorn on top - if one is lucky you can get the scallop-like Spondylus.

I like octopus, squid and shrimp ceviche with maybe some grouper added to it. Yucatan ceviche is my favorite, maybe due to the sour orange and lime juice they use there.

 

[Gerald Wilgus]

I like octopus, squid and shrimp ceviche with maybe some grouper added to it. Yucatan ceviche is my favorite, maybe due to the sour orange and lime juice they use there.

I have had difficulty eating octopus. Encountering them while diving, they seem too intelligent.

At Akumal, where we were diving, I also discovered Chilis en Nogada. Poblano stuffed with spiced beef with a pomegranate, walnut, creme sauce. What a treat! It is sweetened with cactus sugar.

 

[Mary Terry]

I have had difficulty eating octopus. Encountering them while diving, they seem too intelligent.

At Akumal, where we were diving, I also discovered Chilis en Nogada. Poblano stuffed with spiced beef with a pomegranate, walnut, creme sauce. What a treat! It is sweetened with cactus sugar.

Chiles en Nogada is one of my favorite Mexican foods. It was invented by nuns to serve to some Spanish bigwig, who so loved it that he sent a boatload of the famous Seville ceramic tiles (which originated with the Moors) to the convent for the nuns' kitchen. The beautiful tiles and the kitchen are still there in the old convent. The dish also figures prominently in the Mexican movie "Like Water for Chocolate", a Mexican "food porn" movie for those who love food.

 

[Gerald Wilgus]

Chiles en Nogada is one of my favorite Mexican foods. It was invented by nuns to serve to some Spanish bigwig, who so loved it that he sent a boatload of the famous Seville ceramic tiles (which originated with the Moors) to the convent for the nuns' kitchen. The beautiful tiles and the kitchen are still there in the old convent. The dish also figures prominently in the Mexican movie "Like Water for Chocolate", a Mexican "food porn" movie for those who love food.

That kitchen must look magnificent. It is evident that a lot of money flowed through Seville and some of that tilework on buildings there is amazing. I thought the Seville Cathedral there to be very oppressive. I enjoyed seeing La Sagrade Familia in Barcelona far more in its exuberance of organic shapes. I thought it more celebratory than any other cathedral I've visited.

I enjoy food-centric movies like Babette's Feast, and Like Water for Chocolate and don't look upon them as food porn, but instead as an exploration of our human condition.

 

[Gerald Wilgus]

This year's Asparagus is coming up! Now to do a couple of things.
- find a good recipe for cream of asparagus soup.
- collect some wild ramps in my woods to make ramp vinaigrette for grilled asparagus.
I really enjoy making stuff from the garden. Like the grilled veggies with wild ramp vinaigrette I can have flavors that I can't get in a restaurant.