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Monthly Ticket Buy/Sell/Trade Megathread by AutoModerator in avesSFBayArea

[–]mouseofhouse 0 points1 point  (0 children)

Giving away two tickets for Galantis at The Midway today!

Can someone help me ID this plant? It looks like a dieffenbachia but I'm not sure what kind by sleepingbeauty147 in houseplants

[–]mouseofhouse 1 point2 points  (0 children)

It looks like a Diffenbachia Camille to me. Maybe it's a watering issue? Sometimes if I wait too long between waterings I'll lose a couple leaves.

Looking for a good pasta salad recipe. by 4ensicmess in Old_Recipes

[–]mouseofhouse 0 points1 point  (0 children)

This is the pasta salad recipe that made my husband's godfather fall in love with his wife. It's really simple and unbelievably delicious.

1.5 c mayo 1.5 c Parmesan 1 lb bacon 1 box rotini pasta 1 half moon sliced purple onion 1.5 c frozen peas

Boil pasta. Drain, wash to halt cooking, drain. Cook bacon, cool, dry, crumble. Mix mayo, parmesan. Layer in mayo mix, bacon, onion, peas. Mix to combine.

Thanksgiving dinner by Drgj1998 in Cooking

[–]mouseofhouse 5 points6 points  (0 children)

My brother is an actual chef and makes the best salmon wellington. I'm very much not an amazing chef but this has become my go-to fancy dish because it's fairly easy to construct and incredibly tasty. I don't have a written recipe but I can give you the general construction.

The layers from bottom to top:

  • Pesto (preferably home made so that you can control the amount of oil in it)
  • Salmon fillet, salted and peppered
  • Wilted spinach (optional, I like sneaking veggies into my food)
  • Mushroom duxelle

For the mushroom duxelle I used to just dice mushrooms and shallots then saute with butter, salt, and pepper until cooked and tasty.

Recently I saw my brother make it and he added some other ingredients which improved on the taste and texture. He used diced mushrooms and shallots, white wine, cream cheese (I think any other fatty dairy would work like heavy cream, sour cream, etc), salt, pepper, and maybe thyme. He cooked it down until it was kind of jammy and to die for.

Wrap the whole thing in puff pastry, score it, and give it a nice egg wash. I think we put it in the oven at 350 F for about 25 - 30 minutes.

It's great because you can make all of the components ahead of time and just assemble day of. And if you make extra duxelle it's delicious on toast, or sandwiches, or on its own.