Purple/red onions have never been my thing, I have never been able to get a raw onion past my nose. Purple/red onions are very colorful, especially in salads, but yellow onions are also sweet when cooked. Cooked or at least sauteed onions I love. I'm a huge fan of Chinese and Mexican food and I know they use white onions, but white onions are just not my thing when I cook. For a cooking onion whether sauteing or in stews or anything that requires cooking for hours, the reliable yellow/brown onion is my personal favorite. YMMV

Nah: I'm talking about purple sweet potatoes. These guys have a treat texture and taste. Moreover, they add nice color to a dish. Back when I worked in restaurants I learned that restaurant customers eat with their eyes, first. So making a colorful dish is a good thing.

CDF

My fault, haven't seen purple sweet potatoes down here. The only purple potatoes here are fingerlings that are purple, red and white. Purple potatoes are healthy, so I assume purple sweet potatoes are very healthy. Agree, the visual side is very important whether it's color or presentation or....

I get 'em at my local natural foods store. See if there's one near you.

CDF

My local one I know doesn't carry them, they don't have any fresh produce. When I next go down valley I'll check with a big natural foods store there, I've never seen them there but I've never looked for them.

Something really tasty is to make fries with purple sweet potatoes in an air fryer if you have one. Try them with rosemary and garlic after you wet them with olive oil. Best of luck finding them in your area. I've been going to this natural foods store since back when the women didn't shave their legs and pits. Now the women have tattoos and nose rings but are clean shaven as far as I can tell. I miss the old days of natural hair.

CDF

Rosemary fries with olive oil are great. The regional supermarket in town has frozen Rosemary and garlic fries, I've had them before not bad and at restaurants. I have cut up red potatoes and yellow onions and spread them on a baking sheet with EVOO, but never added Rosemary. I don't have an air fryer, but that could be on my Santa List this year. When I was growing up we always had a large Rosemary bush in the front yard, we'd strip and wash the needles and add them to dishes.

Santa rocks.

CDF

Bought hominy today, already have hogs feet and spices for a batch of Posole as soon as this heat wave is over. I'm a little over half way thru the sourdough above. Been dipping in drippings or making cinnamon toast.

Got good news on kidney sonogram yesterday - good to go, so Jake & I celebrated today with a 19.4 oz. choice ribeye, baked potato, and a nice Cali 2022 Pinot Noir 750ml from Caliveda. Grilled on my George Foreman after sprinkling with my magic salt mixture (to hot to grill outside). Ate half of beef at lunch and potato; last half for dinner with tater skins dregs. Jake and I happy campers.

Looks good Wino, I haven't had a steak in I can't remember when. Reminds me I have a George Foreman someplace, it was a gift. Funny when I was growing up in No Cal we drank a lot of wine and on the weekends for fun we went to the wineries in Napa and Sonoma and bought wines by the case. I used to really love Cabernet, Pinot Noir, Barbera, Zinfandel... but tastes change and I'm not a big wine drinker anymore. If I do have wine it's a pinot grigio or other white wine. I mainly drink gin and scotch now and an occasional IPA. Funny how tastes change over time.

The largest winery in CA and the US is E & J Gallo Wines founded by Ernesto and Julio Gallo children of Italian immigrants. Gallo now owns many wineries.
https://gallocareers.com/brands-all

I remember when they were considered cheap wines, sold in gallon bottles. Now even their boxed wines are decent and they export their wines around the world.

Love the reds and I have no discrimination when it comes beer or booze - love 'em all. Had slices of my new hard salami from Katz's Deli, NY today chased down with Shiner Black Lager for lunch and snacks all afternoon.
Pagan Pink Ripple, MD20/20, Thunderbird were wines of my youth. Really hard to believe I drank that shit ! LOL And yes, Gallo has come a long way in the wine world.

Since I retired, I’ve been getting more into cooking. Baking Finnish rye bread and other recipes. Generally working on my cooking skills and expanding my skill set. I’ve ordered a ThermoPro TempSpike thermometer so I can follow the progress of my meat dishes without opening the oven door. I’ve been compiling a list of meat recipes I want to try in my oven including doing some meats with reverse sear. Very excited to try the method. I’ll post a few pictures when I do. Here’s a Ratatouille we made a while ago.

Here was my first effort at some Finnish rye buns with lox and capers. The esthetic could be better on the scoring, but the bread itself was as it should be.
We enjoyed them.

All looks delicious !! Smoked salmon (Lox) on rye with capers looks yummy. Is that cream cheese or cheese spread?

Cooking/baking is a real adventure and most enjoyable. I've had my hits and misses, most have been hits and the misses weren't bad.

Wino wrote: Wed Oct 02, 2024 9:58 pm All looks delicious !! Smoked salmon (Lox) on rye with capers looks yummy. Is that cream cheese or cheese spread?

Cooking/baking is a real adventure and most enjoyable. I've had my hits and misses, most have been hits and the misses weren't bad.

More likely some cream cheese with added ingredients. It varies depending on what we have at home. I like to not have the cheese very thick. Either thinning it with milk or melted butter.

That looks yummy, I prefer rye bread to bagels, it's much more nutritious and full of fiber. Salmon (lox) are a heart healthy fish, I've been seeing a lot of unsmoked lately especially Atlantic salmon. And the Ratatouille, zucchini, peppers, eggplant, olive oil....hmmm, a visual and taste treat.

Made these oven potatoes the other day! They came out delicious in my opinion.
The ingredients.


After oven!

https://www.meatloafandmelodrama.com/ea ... -parmesan/
Mine were a bit more roasted, 425F like the recipe, and a few minutes less time. Might have to check oven temp or could be I had the shelf one notch higher. Still both of us liked the more bake outside. The inside was perfect.

Looks yummy! The recipe I make is similar, I use red potatoes, yellow onions, garlic, olive oil... Leftovers last a few days in the refrigerator, they're even good for breakfast. The healthiest potatoes are purple ones, but I can't find them that often, so I use red ones. Potatoes get a bad rap, but it's because people load them up with butter, sour cream, bacon, cheese...

highdesert wrote: Tue Oct 15, 2024 10:08 am Looks yummy! The recipe I make is similar, I use red potatoes, yellow onions, garlic, olive oil... Leftovers last a few days in the refrigerator, they're even good for breakfast. The healthiest potatoes are purple ones, but I can't find them that often, so I use red ones. Potatoes get a bad rap, but it's because people load them up with butter, sour cream, bacon, cheese...

Absolutely agree. We usually buy red as well, but occasionally yellow. I wanted to try these “baby Dutch yellow” potatoes, and we were pleasantly surprised.

sikacz wrote: Tue Oct 15, 2024 10:16 am

highdesert wrote: Tue Oct 15, 2024 10:08 am Looks yummy! The recipe I make is similar, I use red potatoes, yellow onions, garlic, olive oil... Leftovers last a few days in the refrigerator, they're even good for breakfast. The healthiest potatoes are purple ones, but I can't find them that often, so I use red ones. Potatoes get a bad rap, but it's because people load them up with butter, sour cream, bacon, cheese...

Absolutely agree. We usually buy red as well, but occasionally yellow. I wanted to try these “baby Dutch yellow” potatoes, and we were pleasantly surprised.

I agree, there are so many varieties of potatoes and it's fun to try new ones. Russets are probably the most common you see in restaurants and fast food places use them for fries. Yukon Gold are a popular variety around here. I prefer the petite size to add to other vegetables. A lot of potatoes and onions are grown in the West: Idaho, Oregon, Washington, California, Nevada...I just finished a bag of red potatoes from Colorado.

highdesert wrote: Tue Oct 15, 2024 11:00 am

sikacz wrote: Tue Oct 15, 2024 10:16 am

highdesert wrote: Tue Oct 15, 2024 10:08 am Looks yummy! The recipe I make is similar, I use red potatoes, yellow onions, garlic, olive oil... Leftovers last a few days in the refrigerator, they're even good for breakfast. The healthiest potatoes are purple ones, but I can't find them that often, so I use red ones. Potatoes get a bad rap, but it's because people load them up with butter, sour cream, bacon, cheese...

Absolutely agree. We usually buy red as well, but occasionally yellow. I wanted to try these “baby Dutch yellow” potatoes, and we were pleasantly surprised.

I agree, there are so many varieties of potatoes and it's fun to try new ones. Russets are probably the most common you see in restaurants and fast food places use them for fries. Yukon Gold are a popular variety around here. I prefer the petite size to add to other vegetables. A lot of potatoes and onions are grown in the West: Idaho, Oregon, Washington, California, Nevada...I just finished a bag of red potatoes from Colorado.

Same really, petites are our favorites. I want to try oven fries using Russet potatoes. I’ve looked up a few recipes on the how to. LoL. I bet home fries are better and healthier.

On the topic of potatoes, back in the day I spent 3 summers in Peru, where they have eleventy-billion potato varieties. The fries were different every time, and every time amazing.

wooglin wrote: Tue Oct 15, 2024 11:30 am On the topic of potatoes, back in the day I spent 3 summers in Peru, where they have eleventy-billion potato varieties. The fries were different every time, and every time amazing.

Sounds fabulous! Yum!

wooglin wrote: Tue Oct 15, 2024 11:30 am On the topic of potatoes, back in the day I spent 3 summers in Peru, where they have eleventy-billion potato varieties. The fries were different every time, and every time amazing.

Man, that brought back some memories !! During my mining days I lived in Bolivia (circa 1975) for 5-6 months, bouncing between there and Peru. No matter whether finest restaurant or mining camp mess - some form of potato every meal without exception. Hundreds of potato varieties I didn't even know existed! LOL I really got burned out on papas back then.
However, in Peru, that was where I fell in love with ceviche and have never lost a love for same.