From beef confit to soya-braised codfish, what's on the lunch menu at the Trump-Kim summit

The Straits Times ^ | June 12, 2018 | Rachel Au-Yong and Olivia Ho

[bgill]

At least the picture is carb free.

Please, asking for some prayers for hubby. Not a good report from the eye doctor. His diabetes is causing problems in that area so have to keep his carbs down.

Emptied the fridge for dinner and, of course, all low carb. Seriously, everything outta there but eggs and condiments. Eggs for breakfast tomorrow and then a good cleaning before going to the store in a couple days to fill it back up. Already cleaned and organized the fridge freezer and the pantry.

In a spring cleaning mood and started clearing junk out of the spare room before it ended up on an episode of Hoarders. A couple of trash bags to the garbage. Seven trash bags of kid stuff plus more carry out by hand to a mom friend. Shampooed the carpet this week but with shedding slobber buckets, it doesn't look like it's been touched.

[Jamestown1630]

Only the picture is carb-free; not if you actually make and eat it ;-)

I found this recipe for a sort of Chile Relleno casserole; it does use two cups of whole milk (24 gm carb) but I’m thinking that we could use heavy cream for half of it:

http://thepioneerwoman.com/cooking/lazy-chiles-rellenos/

Will keep your husband in my prayers tonight.

[ptsal]

Give Kim “three” scoops.... Jim Acosta donated his dish because he is lactose intolerant....really just INTOLERANT.

[bgill]

Thanks for the prayers.

Love chiles rellenos. Milk could be substituted with veg or chicken stock and a bit of cream to keep the carbs and cals down.

[Ransomed]

What, no $50 steaks well done with ketchup??! I am micro-aggressed by this grave injustice.

FReegards

[Jamestown1630]

Good idea. I will experiment, because Chiles Rellenos are probably my favorite Mexican food - and my hubby is on low carb, too.

[Lizavetta]

rock confit and braised dirt.

Yes. For their sake I hope Trump can accomplish something with this spoiled tubby dicktator.

[umgud]

Pasta

[miss marmelstein]

Was there a June cooking thread?

[Jamestown1630]

Well, you could do it on spiralized zucchini, or spaghetti squash - but we’ve never found that very satisfying.

Or is it the Tahini?

I liked the idea because one of my favorite recipes is Eggplant with a Tahini sauce (and this is another pretty low-carb veggie dish):

Roasted Eggplant with Tahini Dressing

2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise

coarse sea salt

freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped flat-leaf parsley

DRESSING:

3 tablespoons well-stirred tahini

2 tablespoons plus 1 teaspoon fresh lemon juice

2 tablespoons hot water

1/2 teaspoons fine sea salt

1/8 teaspoon minced garlic

1/8 teaspoon ground cumin

For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them “drain”, flesh side down, in a large colander for about 30 minutes before roasting. It helps to reduce the moisture content of the dish.)

Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.

For Dressing: While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.

Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.

[Jamestown1630]

https://www.freerepublic.com/focus/f-chat/3659886/posts

[miss marmelstein]

Thanks, Jamestown. I must have missed it.

[CottonBall]

I read the title and it certainly seem to fit with cooking. No biggie! In fact I thought you were quite clever tying in the summit menu to the cooking thread.

[umgud]

Sounds good. I really like eggplant. Thanks.

[Jamestown1630]

Well, it wasn’t intentional.

But perhaps, sometimes, ‘propinquity’ exerts itself.

(I appreciate everyone’s tolerance :-)

[ProtectOurFreedom]

Slog dobber, huh? What a mess.

[Jamestown1630]

Eggplant is a really weird thingie.

It doesn’t have much flavor itself, but soaks-up flavor.

My Daddy always liked eggplant fritters, especially when he had a hangover:

http://www.geniuskitchen.com/recipe/eggplant-fritters-399772

[CottonBall]

Eggplant is something I could get tired of real quick so I don’t grow it. But I have to buy at least one egg plant every six months and make eggplant Parmesan.

I saw a recipe on diners drive-ins and dives that I tried to emulate. He sliced the eggplant real thin, breaded it, and then fried it until it was really dark and crunchy. Then layered that with mozzarella and marinara sauce. It actually is quite fantastic!

I get a hankering for that about twice a year.

[CottonBall]

I love chili rellenos . I love green chilies in most anything. I actually bought a number 10 can of diced chiles from the Webstaurant store. I’m not quite sure what I’m gonna do with it but I like having it.

Have you tried this? A lot of times I find the dishes with whole chiles are kind of hard to chew. and cut even. So I usually end up using diced ones.

[CottonBall]

Absolutely he will be in my prayers. I am no stranger to vision problems, so I can empathize.

And emptying the fridge so you won’t be tempted to have carbs is a great idea!

When I was on a low-carb diet there was a really good stuff zucchini recipe, it had ham and mayonnaise and a few other things in it. I can take it out if you don’t already have it. I think it’s quite popular so I figure most people know it already.