Post your current meal/food pictures!

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What type of diet do you adhere to?

I eat almost anything and am not picky	16%	[ 9 ]
I eat foods of all types, but I am choosy	38%	[ 21 ]
Reduced meat diet (I eat no red meat, but eat other types of flesh)	7%	[ 4 ]
Vegetarian (I eat no animal flesh, but eat dairy products and/or eggs)	13%	[ 7 ]
Vegan (I eat only plant based foods, no animal products at all)	5%	[ 3 ]
Other (I adhere to a restricted diet not listed above)	20%	[ 11 ]

Total votes : 55

littlelily613
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05 Sep 2011, 8:28 pm

That soup looks delicious! I've never seen split pea soup look like that. All your food looks yummy! lol

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Raven_Morris
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Location: Earth > North America > Canada > BC > Vancouver

05 Sep 2011, 8:46 pm

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A salad consisting of garden picked lettuce, farmer's market tomatoes and pumpkin seeds, along with spicy fried potatoes and chickpeas added at the end.

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Raven_Morris
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05 Sep 2011, 9:01 pm

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Stir-fried onions, mushrooms, tofu, carrots, celery, orange bell pepper, spices and a sauce. Served with white rice and a salad.

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Raven_Morris
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05 Sep 2011, 9:05 pm

littlelily613 wrote:

That soup looks delicious! I've never seen split pea soup look like that. All your food looks yummy! lol

The trick for a nice split-pea soup is to slightly overcook the split peas, so they thicken up the broth. Add the spices early with the split-peas, and the other vegetables after the split-peas have mostly cooked.

I've only ever made two split-pea soups, but they both turned out great!

Similar to adding diced potatoes early on when making any stew/soup, which allows it to overcook and disintegrate, making a thick and yummy potatoey stew base.

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Raven_Morris
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05 Sep 2011, 9:17 pm

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Salad consisting of fresh picked chard and lettuce, farmer's market cherry tomatoes, store bought avacado, and a raspberry vinaigrette dressing made with fresh raspberries from the garden, olive oil, balsamic vinegar and spices.

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littlelily613
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06 Sep 2011, 9:02 pm

Raven_Morris wrote:

littlelily613 wrote:

That soup looks delicious! I've never seen split pea soup look like that. All your food looks yummy! lol

Yes, split pea soup is always better with mushy peas. I always try to, but occasionally I get a pot that, no matter how long I boil them, they always seem to be as hard as rocks. Such a waste!

I usually use green peas in mine, but I bought some yellow ones today to try. What veggies do you use in yours? Also, what are those little white things floating in it? Is that rice or some kind of veggie, maybe? I'm going to try and make it tomorrow.

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AQ score= 48
PDD assessment score= 170 (severe PDD)
EQ=8 SQ=93 (Extreme Systemizer)
Alexithymia Quiz=164/185 (high)

TeaEarlGreyHot
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06 Sep 2011, 9:12 pm

Corned beef, country fried potatoes, and green beans.

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bucephalus
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06 Sep 2011, 9:28 pm

It's too late!

[img][800:768]http://i279.photobucket.com/albums/kk134/bucephalus1982/Food.jpg[/img]

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"grrrrr"

Raven_Morris
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Location: Earth > North America > Canada > BC > Vancouver

06 Sep 2011, 10:12 pm

littlelily613 wrote:

Yes, split pea soup is always better with mushy peas. I always try to, but occasionally I get a pot that, no matter how long I boil them, they always seem to be as hard as rocks. Such a waste!

There are types of dried split peas that will cook in 20 minutes, and other types that aren't split at all, or aren't split as small, and those can take hours and lots of water to properly cook. Check the packages in the store to find something that takes the amount of time you expect you will want to be cooking your soup!

littlelily613 wrote:

I usually use green peas in mine, but I bought some yellow ones today to try. What veggies do you use in yours? Also, what are those little white things floating in it? Is that rice or some kind of veggie, maybe? I'm going to try and make it tomorrow.

That picture is actually of the soup the day after I made it, where I added some white rice to it. Soups always get stronger flavours after the spices can sit and saturate the vegetables or meat for a few hours, so I added rice as it was rather spicy by that point! I tend towards overshooting spiciness rather than undershooting it. I would rather something a bit too spicy, than a bit too bland. One can always add some rice, potato or bread to tone down spiciness.

@bucephalus:
Some careless soul has stolen the food from your bowl and forgotten to replace it!

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littlelily613
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06 Sep 2011, 10:24 pm

Raven_Morris wrote:

I didn't actually know there could be a difference. Very interesting! The ones I bought today were from a bulk store, and the only sell two kinds--green and yellow (as far as I am aware, they are the only kinds in our regular grocery stores as well). These ones are split in half and that is all.

Raven_Morris wrote:

I added rice as it was rather spicy by that point! I tend towards overshooting spiciness rather than undershooting it. I would rather something a bit too spicy, than a bit too bland. One can always add some rice, potato or bread to tone down spiciness.

I get that I am totally over-analyzing your soup now, but I really want mine to look like that soooo: what spices did you use? I've never spiced up pea soup before, just salt and pepper.

_________________
Diagnosed with classic Autism
AQ score= 48
PDD assessment score= 170 (severe PDD)
EQ=8 SQ=93 (Extreme Systemizer)
Alexithymia Quiz=164/185 (high)

Raven_Morris
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Joined: 7 Jul 2011
Age: 46
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Location: Earth > North America > Canada > BC > Vancouver

06 Sep 2011, 10:30 pm

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This is what I'm eating right now, om-nom-nom.

I decided on experimenting with this meal, which is how I learned to cook. In fact, more than 95% of everything I have learned in my life has been self-taught, as other humans don't seem to learn or teach the way I do.

A stir-fry with zucchini fresh from the garden, cauliflower, orange bell pepper, almonds and raisins.

The sauce was the experimental part, containing canola oil, HP Sauce, tamari (soya sauce), a thick salad dressing, turmeric, salt, chili powder, and a couple other ingredients I have already forgotten. It turned out nicely! It's sort of tangy, a bit hot spicy, a bit sweet.

Yummy!

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TeaEarlGreyHot
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06 Sep 2011, 10:31 pm

bucephalus wrote:

It's too late!

[img][800:768]http://i279.photobucket.com/albums/kk134/bucephalus1982/Food.jpg[/img]

_________________
Still looking for that blue jean baby queen, prettiest girl I've ever seen.

Raven_Morris
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Age: 46
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06 Sep 2011, 10:33 pm

littlelily613 wrote:

They can be split vertically along the seam, making two even halves. Or they can be split across the middle, which makes them take less time, but they no longer look so round. The 20 minute ones are basically cut both ways, so quartered in total.

I need to go, will suggest some spices next time. Cheers.

Edit: made the splitting description clearer.

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"Efficiency is doing as much as possible, with as little as possible."
-- Raven Morris

Last edited by Raven_Morris on 08 Sep 2011, 4:29 pm, edited 1 time in total.

littlelily613
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07 Sep 2011, 3:00 pm

Raven_Morris wrote:

will suggest some spices next time.

I'd still be interested in hearing what you use (for next time), but I made mine up this afternoon. Mine had lots of yellow split peas, 1/2 cup dry rice, onions, carrots, garlic, cilantro, salt, pepper, and cumin. It turned out well--and the peas went mushy today! Yay!

_________________
Diagnosed with classic Autism
AQ score= 48
PDD assessment score= 170 (severe PDD)
EQ=8 SQ=93 (Extreme Systemizer)
Alexithymia Quiz=164/185 (high)

The_Face_of_Boo
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Location: Beirut, Lebanon.

08 Sep 2011, 3:22 pm

Raven, I would marry you man, I am hetero, yet I would still marry you.

Tequila
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Joined: 25 Feb 2006
Age: 38
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Posts: 28,897
Location: Lancashire, UK

08 Sep 2011, 3:36 pm

Not current, but this is one of the meals I had when I was in Derby:

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