coraa: (more food love)
Once again, it's Help Cora Make Dinner time!

This time, I have some chicken thighs I'd like to use. Also a vegetable side would be good. (I'll pick a starch appropriate to the combination, hence no starch poll.)

A note before we begin: I know that "curry seasonings" isn't a thing, nor is "Moroccan seasonings." I used those as shorthands, so I wouldn't have to type in a whole list of spices (and probably hit the character limit).

If you have a Better Idea, feel free to leave it in the comments.

Another note: if I roast the chicken, it will have minimalist seasonings (ie, it will taste mostly like chicken) and have a crispy skin. If I bake, it will have heavier/wetter seasonings, and won't be as crisp, although there may still be some crispiness. If I braise, we're talking mondo seasonings and totally moist/not-crispy chicken. (Biryani is its own thing, of course.)

[Poll #1731422]

(Dessert will be baked apples with cream, if we're hungry enough for dessert.)
coraa: (more food love)
Once again, it's Help Cora Make Dinner time!

This time, I have some chicken thighs I'd like to use. Also a vegetable side would be good. (I'll pick a starch appropriate to the combination, hence no starch poll.)

A note before we begin: I know that "curry seasonings" isn't a thing, nor is "Moroccan seasonings." I used those as shorthands, so I wouldn't have to type in a whole list of spices (and probably hit the character limit).

If you have a Better Idea, feel free to leave it in the comments.

Another note: if I roast the chicken, it will have minimalist seasonings (ie, it will taste mostly like chicken) and have a crispy skin. If I bake, it will have heavier/wetter seasonings, and won't be as crisp, although there may still be some crispiness. If I braise, we're talking mondo seasonings and totally moist/not-crispy chicken. (Biryani is its own thing, of course.)

Open to: Registered Users, detailed results viewable to: All, participants: 2


What should I do with the chicken thighs?

View Answers

Roast with lemon and garlic
1 (50.0%)

Roast with lime and chipotle
1 (50.0%)

Bake with orange-maple glazeorange
0 (0.0%)

Bake with orange-sesame glaze
0 (0.0%)

Bake with teriyaki glaze
0 (0.0%)

Bake with miso glaze
0 (0.0%)

Bake with tomatoes and chipotle
0 (0.0%)

Bake with sauteed peppers and onions
0 (0.0%)

Bake with pickled plum and shiso
0 (0.0%)

Bake with lime chutney
0 (0.0%)

Braise with curry seasonings, onions and tomatoes
0 (0.0%)

Braise with red wine, garlic and onion
0 (0.0%)

Braise with orange juice, sake and shiso
0 (0.0%)

Braise with orange juice, dried fruit/nuts, and Moroccan seasonings
0 (0.0%)

Chicken biryani
0 (0.0%)

Vegetable side?

View Answers

Roasted beets and carrots
1 (50.0%)

Glazed carrots
0 (0.0%)

Green salad with vinaigrette
0 (0.0%)

Green salad with creamy dressing
0 (0.0%)

Pickled beets
0 (0.0%)

Minted peas
1 (50.0%)

Roasted asparagus
1 (50.0%)

Braised beet greens
0 (0.0%)

Radishes with butter and salt
0 (0.0%)



(Dessert will be baked apples with cream, if we're hungry enough for dessert.)
coraa: (food love)
Yes, another one! I'm indecisive.

This time I have a pork tenderloin. The method will be the same regardless (sous vide with seasonings, sear on all sides, make pan sauce with more seasonings), and the question is just: what seasonings?

[Poll #1718700]
coraa: (food love)
Yes, another one! I'm indecisive.

This time I have a pork tenderloin. The method will be the same regardless (sous vide with seasonings, sear on all sides, make pan sauce with more seasonings), and the question is just: what seasonings?

Open to: Registered Users, detailed results viewable to: All, participants: 5


Pork tenderloin with....

View Answers

five-spice powder, hoisin, and honey
3 (60.0%)

mirin and ginger
1 (20.0%)

shiso and pickled plums (umeshiso)
0 (0.0%)

apples and balsamic vinegar
2 (40.0%)

maple and stone-ground mustard
3 (60.0%)

apricot and orange
2 (40.0%)

maple, orange and chipotle
1 (20.0%)

bacon
0 (0.0%)

maple, smoked paprika and ginger
1 (20.0%)

sour cherries and port reduction
2 (40.0%)

currants and red wine vinegar reduction
1 (20.0%)

apples, sage and cream
2 (40.0%)

apples and smoked paprika
1 (20.0%)

apples, rosemary and maple
4 (80.0%)

ginger, sake and shichimi
0 (0.0%)

Actually, you should use....

coraa: (food love)
I'm having a writing evening, but before I head out, I'm going to chuck a salmon fillet in the sous vide machine with some seasonings. Help me decide which seasonings!

It will be served with rice, with a green vegetable on the side.

[Poll #1716277]
coraa: (food love)
I'm having a writing evening, but before I head out, I'm going to chuck a salmon fillet in the sous vide machine with some seasonings. Help me decide which seasonings!

It will be served with rice, with a green vegetable on the side.

Open to: Registered Users, detailed results viewable to: All, participants: 6


Salmon with....

View Answers

Reduction of red wine, rosemary and garlic
1 (16.7%)

Balsamic vinegar and thyme
1 (16.7%)

Lemon and leek
4 (66.7%)

Lemon and stone-ground mustard
1 (16.7%)

Ginger, sake and soy sauce
2 (33.3%)

Reduction of red onion, white wine vinegar and butter
1 (16.7%)

Ume (pickled plum) and shiso
0 (0.0%)

Miso and brown sugar
1 (16.7%)

Reduction of white wine, chives and butter
1 (16.7%)

Orange juice, lemon zest and balsamic vinegar
2 (33.3%)

Orange juice, garlic and ginger
2 (33.3%)

Court bouillon
1 (16.7%)

Thinly-sliced lemon and red onion
1 (16.7%)

Bacon and diced tomato
0 (0.0%)

Reduction of white wine vinegar, garlic, and mint
1 (16.7%)

coraa: (tasty science)
First one I've done in a while!

I'm going to my book club this evening, and bringing a pasta salad. I know it will contain pasta (because duh), tomatoes (because I have a ton of them), and a light lemony dressing.

What else should I put in it?

(Don't worry too much about guessing what the other book club members might like. Answer with what you like!)

[Poll #1634168]
coraa: (tasty science)
First one I've done in a while!

I'm going to my book club this evening, and bringing a pasta salad. I know it will contain pasta (because duh), tomatoes (because I have a ton of them), and a light lemony dressing.

What else should I put in it?

(Don't worry too much about guessing what the other book club members might like. Answer with what you like!)

Open to: Registered Users, detailed results viewable to: All, participants: 8


pasta salad add-ins!

View Answers

green beans (blanched)
2 (25.0%)

green beans (pickled)
2 (25.0%)

bell peppers (raw)
3 (37.5%)

bell peppers (roasted)
3 (37.5%)

serrano peppers (hot) (raw)
1 (12.5%)

acorn squash (roasted)
2 (25.0%)

fennel root, shaved (raw)
3 (37.5%)

fennel frond, minced (raw)
0 (0.0%)

spinach (frozen, thawed and drained)
1 (12.5%)

peas (frozen, thawed and blanched)
4 (50.0%)

corn (frozen, thawed and blanched)
2 (25.0%)

onion (pickled)
2 (25.0%)

onion (caramelized)
5 (62.5%)

coraa: (miss piggy)
[livejournal.com profile] vom_marlowe pointed me to HolyClothing, which has a lot of lovely hippie/gothic/gypsy/faux-medieval styles. They're also reasonably priced! So I think I'm going to get a dress for Sirens from there.

The dress would be worn under my skirted corset. In that picture, both the blue tunic and the burgundy-and-black skirt are separate pieces; the skirted corset is only the deep blue (with silver and gold overlay) corset and split skirt. So whatever I get would be taking the place of the blue tunic and the burgundy skirt.

I'd love some help picking out the dress.

A few caveats: the theme of Sirens this year is faeries, so I'm looking for something more faerie, not so much, say, goth or steampunk. Also, don't worry about temperature: if the dress is too summery, I'll wear it with a wrap. Also-also, I'm splitting 'cut' and 'color,' so the example images of the cuts will all be in silver for consistency, and then you can suggest better colors separately.

The dresses that appeal to me (all are in silver so you're comparing cuts rather than colors) are the Divina (an empire-waist dress with no sleeves and a not-very-full skirt), the Bella (a dress with a lacing detail, full sleeves, and full skirt, which I could either wear flat or make more full with a crinoline), the Paulina (a dress with a lacing detail, sleeveless, and a not-very-full skirt), the Alexis (a dress with an empire waist, short sleeves, and an A-line skirt), and the Riona (a dress with a lacing detail, small/spaghetti straps, and an A-line skirt).

The colors that I think would work well both on me and with the skirted corset are silver/pewter, white/ivory, black/midnight, burgundy/wine, lavender/blue, sapphire/blue, divine/blue, purple/passion, or jade/green.

For the first three questions of the poll, assume I'm asking just about a dress to go with my corset for the Sirens ball. The fourth and fifth question are more open. The picture of me in the corset is a pretty good gauge of my coloring, although I'm a bit more, uh, full-figured now than I was then (in other words, I've gained 15-20 pounds).

[Poll #1600893]
coraa: (miss piggy)
[livejournal.com profile] vom_marlowe pointed me to HolyClothing, which has a lot of lovely hippie/gothic/gypsy/faux-medieval styles. They're also reasonably priced! So I think I'm going to get a dress for Sirens from there.

The dress would be worn under my skirted corset. In that picture, both the blue tunic and the burgundy-and-black skirt are separate pieces; the skirted corset is only the deep blue (with silver and gold overlay) corset and split skirt. So whatever I get would be taking the place of the blue tunic and the burgundy skirt.

I'd love some help picking out the dress.

A few caveats: the theme of Sirens this year is faeries, so I'm looking for something more faerie, not so much, say, goth or steampunk. Also, don't worry about temperature: if the dress is too summery, I'll wear it with a wrap. Also-also, I'm splitting 'cut' and 'color,' so the example images of the cuts will all be in silver for consistency, and then you can suggest better colors separately.

The dresses that appeal to me (all are in silver so you're comparing cuts rather than colors) are the Divina (an empire-waist dress with no sleeves and a not-very-full skirt), the Bella (a dress with a lacing detail, full sleeves, and full skirt, which I could either wear flat or make more full with a crinoline), the Paulina (a dress with a lacing detail, sleeveless, and a not-very-full skirt), the Alexis (a dress with an empire waist, short sleeves, and an A-line skirt), and the Riona (a dress with a lacing detail, small/spaghetti straps, and an A-line skirt).

The colors that I think would work well both on me and with the skirted corset are silver/pewter, white/ivory, black/midnight, burgundy/wine, lavender/blue, sapphire/blue, divine/blue, purple/passion, or jade/green.

For the first three questions of the poll, assume I'm asking just about a dress to go with my corset for the Sirens ball. The fourth and fifth question are more open. The picture of me in the corset is a pretty good gauge of my coloring, although I'm a bit more, uh, full-figured now than I was then (in other words, I've gained 10-20 pounds).

Poll #3997 dress ordering
Open to: Registered Users, detailed results viewable to: All, participants: 3


For the Sirens ball dress to go under your corset, I prefer the following style:

View Answers

Divina
1 (50.0%)

Bella
1 (50.0%)

Paulina
0 (0.0%)

Alexis
0 (0.0%)

Riona
0 (0.0%)

For the Sirens ball dress to go under your corset, I prefer the following color:

View Answers

silver/pewter
1 (50.0%)

white/ivory
0 (0.0%)

black/midnight
0 (0.0%)

burgundy/wine
0 (0.0%)

lavender/blue
0 (0.0%)

sapphire/blue
1 (50.0%)

divine/blue
0 (0.0%)

purple/passion
0 (0.0%)

jade/green
0 (0.0%)

For the Sirens ball dress to go under your corset, I reject your prior options and think you should wear this:

Forget about the Sirens ball! In general, you should buy this:

And?

View Answers

Obligatory comment about hating fashion.
2 (66.7%)

Obligatory comment about loving fashion.
0 (0.0%)

Tickybox.
1 (33.3%)

I would like to complain about this poll.
0 (0.0%)

coraa: (book wyrm)
I just posted a poll about book reading habits at my LJ, if you're curious.
coraa: (book wyrm)
Yet another just for my own curiosity poll! This one is about book reading.

(I realize that 'at one time' is ambiguous, and someone is going to make a smart remark about the number of hands and eyeballs they have. What I mean is: how may books can you comfortably have currently in progress -- can you read two chapters of one, and then the next day two chapters of another, or do you need to read sequentially?)

[Poll #1487732]
coraa: (Default)
I have two medium-sized zucchini (ie, big enough to stuff, not so big they're unpleasantly woody to eat) in the fridge that need eating. I need something to feed the book group people tonight. The boy doesn't care for zucchini. Therefore, obvious answer: feed zucchini to book group. Simple!

The question is: how?

Poll time!

[Poll #1484528]

(Since it's potluck, none of the options have to be the main course; hence, the variety from main-course-like to warm-salad-y. You will note that all the options are vegetarian, as food for book group is always vegetarian. You will also notice some ingredients turning up over and over. This is because I'm not going shopping for this, and those are what I have on hand. But if you have any suggestions, you can suggest them, especially if they are permutations of above and/or use fairly basic pantry staples.)
coraa: (food love)
Everybody loves a poll, right?

Today, for dinner, I know I'm making:

* Baked acorn squash with butter, brown sugar and a pinch of red pepper flakes.
* Corn bread.

I feel like this meal needs some third element. I turn to you, O LJ, to help me figure out what that should be!

I'm kind of feeling in a vegetarian mood, but another day of bean soup this week might strain [livejournal.com profile] jmpava's otherwise excellent patience. So. I present these options:

[Poll #1314753]
coraa: (tasty science)
Not that I'm going to do anything with this data. I'm just making chili for dinner (part of Plan: Use Meat As Seasoning, I'm making Mark Bittman's Chili Non Carne, with my own modifications because I suck at cooking straight out of a book, except with a garnish of a very small amount of grilled steak, and possibly bacon fat to sweat the vegetables... I'm hoping the addition of bacon fat, cilantro and flavorful seasonings will help to overcome [livejournal.com profile] jmpava's aversion to bean-based dishes).

Assume, for the purpose of answering this question, that the chili in question is whatever kind you like best -- whether that's Strict Texas Con Carne, Not So Strict Con Carne With Tomatoes And Stuff, Hippie Chili With Lots Of Vegetables, Death To The Enemies Of The Revolution Chili With Two Kinds Of Meat, Red Wine, Cocoa Powder And Shoestring Beets, The Stuff Out Of A Can, or any of a squillion other variants. (I won't judge. My favorite chilis are all things that would make purists sneer.) Of course, if the answers are different for different kinds of chili, feel free to say so in the comments.

If you don't like any kind of chili, well, you can safely skip this poll. :)

[Poll #1313177]

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