What are you eating right now?

Because I had my first meal early today this is an early dinner close to mid-afternoon. Thinly sliced beef, pork belly, cabbage, carrots, tomatoes, garlic. I will have another little thing before 16:00 and then call it a day as far as food goes.



I'm going to reek!
 
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A riff on Caldo Verde: Started with the idea of a simple Caldo Verde, but looking at what was in the fridge I decided to add some carrot, celery, leek, a Reggiano rind, and a Calabrian pepper along with the potatoes and chard. No need to always follow the rules ... it's just soup on the cheap. Quick, easy, tasty ...

Caldo.JPG
 
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vavavroom said:
Because I had my first meal early today this is an early dinner close to mid-afternoon. Thinly sliced beef, pork belly, cabbage, carrots, tomatoes, garlic. I will have another little thing before 16:00 and then call it a day as far as food goes.



I'm going to reek!
Click to expand...
Do you find the peeled and bagged garlic has a long shelf life in the fridge? What sort of life are you getting?
 
Shel_B said:
A riff on Caldo Verde: Started with the idea of a simple Caldo Verde, but looking at what was in the fridge I decided to add some carrot, celery, leek, a Reggiano rind, and a Calabrian pepper along with the potatoes and chard. No need to always follow the rules ... it's just soup on the cheap. Quick, easy, tasty ...

View attachment 184742
Click to expand...
While I generally just don't care for broth-based soups, I do like thick stews. Your green soup looks qood, though. As far as recipes go, there's always room for creativity and experimentation. Well, almost always. I remember a horrific vanilla crème brûléel experiment.
 
Shel_B said:
Do you find the peeled and bagged garlic has a long shelf life in the fridge? What sort of life are you getting?
Click to expand...
I didn't have time for a long answer earlier, so here's the followup. The bag in the picture contains a number of individual small bags. The product keeps well. However, I don't like garlic stinking up.my fridge. I put he individual bags in a glass container with press-on lid to contain the odor. Garlic already out of the bag and not used immediately goes in a jar filled with EVOO. The oil preserves the garlic and the flavired oil is useful. If you have too much garlic you can freeze it for future use.

The trick with keeping garlic in oil was taught to me by a ship's cook who in a previous and less sketchy life had been a first-rate chef. You see, just after high-school, at 16 years old, I signed up with the merchant marine for one year. They made me an engineer's mate. What I didn't know know was that I was going to paint the ship every day for a whole year. White for the superstructure and green for the engine. That's all I ever did I that job. On the side I hung out in the galley learning a few things and hearing grand tales.
 
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