Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by cosperryan

Any of you guys ever cook on a salt block. I got one for christmas and kinda nervous about using it. Its one of these...

https://www.google.com/url?sa=i&rct=...20421745506304

I was thinking seared tuna would obviously be good but my wife said I can't do that until she's not pregnant anymore and can enjoy it.

I have never heard of this before I would be interested in your review when used. From what I read heat it up really slow.

Originally Posted by cosperryan

Any of you guys ever cook on a salt block. I got one for christmas and kinda nervous about using it. Its one of these...

https://www.google.com/url?sa=i&rct=...20421745506304

I was thinking seared tuna would obviously be good but my wife said I can't do that until she's not pregnant anymore and can enjoy it.

Looks interesting, where do you get them?

Never heard of it either but himalayan salt is our table salt, very nice and full of trace elements.

I wonder if they would work as a hone!

Crayfish, Paua fritters, Bluenose fillets in beer batter, salad with blue cheese and brie. New season potatoes



Had a few family over for dinner, and my son had been out diving, so it was a seafood evening.

Originally Posted by 32t

I wonder if they would work as a hone!

Worth a shot, worst case, you will end up with a bag of salt...

I wanted something simple and fitting the snow outside and so it was nettle soup. My mom used to add some white rice, but I used quinoa and brown rice for more rustic taste. Had three bowls and thought I may explode but will do so happy

gugi, we have nettle here, which you can eat and also make beer out of, although I have never tried. It is called stinging nettle, and yes it does sting. Is it the same? Looks delicious.

Originally Posted by gugi

I wanted something simple and fitting the snow outside and so it was nettle soup. My mom used to add some white rice, but I used quinoa and brown rice for more rustic taste. Had three bowls and thought I may explode but will do so happy

My mother would love the variation of her recipe. I don't think she cooks the same thing twice. Use what you have on hand and feels good.

yep, same thing, but I don't trust the soil around my house here so I buy it in dried form:


Fresh is better though, so you should try it I like it in salad as well - you have to salt it and then roll it a bit so that it doesn't sting when you eat it - then I use just oil+lemon juice or may be simply mix it with yogurt and that's it

The soup I make the simplest way you can imagine - put a pot of water on the stove, cut half an onion and a carrot in it, threw a bunch of the nettle and some rice and quinoa and 15-20 minutes later it's done and I stirred in an egg mixed in a cup or so of yogurt. Salt to taste can go in at any point