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Post by cristina on Jul 21, 2010 4:22:44 GMT
rikita, if mangold is what I think it is, a slightly bitter leafy green; then I think you need to eat a bit more. Very nutritious, but not enough.
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Post by bixaorellana on Jul 22, 2010 1:51:02 GMT
Is that what it is? I was thinking it was something like a rutabaga. This is fun -- let's not look it up!
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Post by Don Cuevas on Jul 22, 2010 12:44:03 GMT
Hand cut egg noodles, mixed in a food processor. Served with a quick saute of hothouse tomatoes, garlic, sweet red pepper, basil pesto, parsley, S&P. I also had a small ortion of "Sichauan short ribs stew", but Sra. C. passed on that.
Cookies for dessert.
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Post by Deleted on Jul 22, 2010 20:58:53 GMT
I bought another one of those frozen boneless ducks for 6.90€. I have now made considerable progress on the seasonings. Last night was my first attempt with some fried rice and sautéed vegetables, besides perhaps an excessive amount of fresh basil and chopped chives, but since I like it, that's all that matters.
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Post by bazfaz on Jul 22, 2010 21:11:54 GMT
Mrs Faz made a lamb curry tonight. Alas she was trying to include the grandchildren (always a dreadful mistake) and lactose-intolerant people so it lacked her usual finesse. One good bit of news is that the son-in-law last year woudn't eat rice; but Mrs Faz's daughter has told him to stop being childish so he now eats rice. Shame I didn't know this earlier.
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Post by Deleted on Jul 22, 2010 22:11:25 GMT
Rice! Just tell such people that the grains are actually maggots. That will calm their fears ;D
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Post by Don Cuevas on Jul 23, 2010 1:12:22 GMT
Late lunch,no "dinner": tortas (fat sandwiches made on teleras rolls; ham and mozz cheese; lettuce, tomato onion, mayo, pesto.
Mrs. Cuevas had a Spanish sardine on hers instead of the ham. (last piece.)
I also roasted sweet red peppers and garlic, peeled, cut into broad strips, then combined with a little olive oil, red wine vinegar, anchovy fillets halves; cured black olives, and a dsh of Pimentón de La Vera. Oh; also S&P and fresh basil and thyme.
We are saving that last for when we feel better.
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Post by hwinpp on Jul 23, 2010 6:42:53 GMT
Man, I had the biggest dish of won tons ever yesterday! We went to a market last Monday and found fresh won ton skins which we used up (nearly).
If only I wouldn't forget that damn USB stick at home!
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Post by Don Cuevas on Jul 24, 2010 8:29:47 GMT
Supper: Sopa de Ajo, y Migas con Huevo:
Sliced garlic, garlic, garlic (6-8 cloves) and a bit of onion cooked in a little olive oil. One and a half to 2 cups coarse sourdough bread crumbs. Fry slowly intil lightly browned.
Add Sx cups of beef stock (made from cubes and a superior beef base.); Pimentón de La Vera. FGBP to taste. Dash of Pepper Sherry, or just dry sherry.
Place a lightly poached egg in each bowl, ladle on the soup.
Just right for cool, rainy weather.
Headin' now for the Galley, yes, Boss.
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Post by Deleted on Jul 24, 2010 16:45:49 GMT
So, am going to a Potluck Dinner tonight and am going to make an Indian dish from all these cucumbers harvested from the garden this morning... ( I never intended to let them get this big,but,a couple of days ago,they were not... )Anyway,after culling through a number of cookbooks did settle on making Khira Pachchadi,which is a spicier version of Raita,with coconut and green chilies,mustard and cumin seeds along with the traditional ingredients of yoghurt and garlic,grated fresh ginger. Easy and will go a long way.
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Post by rikita on Jul 24, 2010 18:50:58 GMT
this is mangold: of course i had some potatos with it. and i put a few tomatoes into it too. today i think i will have the leftovers i took from the korean restaurant yesterday (different salads, and some rice and some type of pancake) and also should make one of the pizza baguettes as i didn'T put them in the freezer (planned them for my brothers and the others as they helped moving in my bf's stuff today, but they weren't hungry).
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Post by lagatta on Jul 24, 2010 19:05:04 GMT
According to the leo.org De-En dictionary, Mangold is chard (or swiss chard) in English. Very nutritious vegetable. Good in stir-fries. Think it is a cultivar of the same species that produces beets.
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Post by cristina on Jul 24, 2010 19:53:04 GMT
rikita - glad to hear that there was a little variety in that dinner. Last night, I made spaghetti pie from leftover spaghetti. I added some sautéed italian sausage as the original pasta was vegetarian, then added about 5 eggs and a wedge of fontina cheese, grated. All of this went into a cast iron skillet and baked. It was rather good, and my picky daughter (who hates leftovers), loved it.
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Post by Don Cuevas on Jul 24, 2010 20:09:09 GMT
The "mangold"depicted looks like bok choy to me.
Today's serious comida: Starters were roasted sweet red pepper with capers, anchovy and cured black olives.
Main course and sides were leftover "Sichuan" Fragrant Braised Beef with freshly mashed yogurt, garlic and olive oil potatoes; sliced carrots and warm cabbage slaw in mustard cream. Two Cervezas Victorias and for dessert, 3 Licorice Twizzlers.
Now, a nap.
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Post by imec on Jul 25, 2010 16:35:21 GMT
Friday - Seared Sea Scallops and Shanghai Style Chow Mein
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Post by imec on Jul 25, 2010 16:37:16 GMT
Saturday - Chicken Tikka, Vegetable Korma with Paneer, Chopped Salad, Cucumber/Mint Raita, Rice, Chappatis...
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Post by bixaorellana on Jul 25, 2010 17:44:30 GMT
Mmm, yum, y'all!
Serious eats, indeed, DonC. The pepper thing is my idea of perfection. Do you feel like sharing that slaw recipe?
You made beautiful food, as always, Imec. Everything in that Indian meal is so ideally matched, both for appearance and taste.
How do you make that Shanghai noodle thing? I have no confidence in turning out that kind of noodle dish.
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Post by Deleted on Jul 25, 2010 19:12:19 GMT
Yes, that mangold is definitely sold with a Chinese name at my Chinese supermarket -- but not bok choy.
But then again, I think we use mostly the Mandarin names of the vegetables in Europe while the Western Hemisphere uses the Cantonese names.
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Post by Deleted on Jul 27, 2010 7:04:44 GMT
I made maki again last night. My technique is improving, but the result is still not something that I would want to serve to guests.
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Post by Don Cuevas on Jul 27, 2010 8:44:17 GMT
"Serious eats, indeed, DonC. The pepper thing is my idea of perfection. Do you feel like sharing that slaw recipe?"
Sure: Roasted Peppers: wash and halve as many sweet red peppers as you like. Six is a good number. Place cut side down on a broiler pan. I put down some alum foil and a light mist of Pam. Drizzle a little olive oil on each, if you like. Broil until skins blacken. Cool, covered in a bowl. Peel off what skin you can. Slice into wide strips. Dress with a little red wine vinegar, chopped garlic (I actually roasted 2 heads of garlic in two ramekins with coarse salt, OO and thyme leaves, in the oven compartment as peppers were broiling.)
Open 1 can anchovies, cut the fillets in half or coarsely chop. Add the anchovy oil if that taste pleases you. Add pepper to taste and OO as needed. Cured black olives are good in it or as a garnish. Fresh chiffonaded basil leaves, a nice addition.
Hot Mustard Slaw Coarsely cut a small cabbage. Simmer in salted water until just crisp-tender. Drain, but not entirely well.
Combine deli mustard and mayo, fresh chopped dill if avail, dry if not, or no dill; salt and FGBP to taste, and a splash of white vinegar.
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Post by bixaorellana on Jul 27, 2010 17:13:51 GMT
Mmmmm. I'd be tempted to throw some caraway seeds or (or cumin or mustard seeds?) into the simmering water. Both recipes are now in the anyport recipe index. I called the pepper dish "Roasted Pepper Appetizer" & put it in Vegetables.
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Post by Deleted on Jul 27, 2010 17:46:00 GMT
Caraway seeds for sure, I think, as well. T. has a beef brisket sloooooooooowly cooking in the oven which I've been left in charge of monitoring. Brave soul.( I have forgotten about meals in the oven before... ).
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Post by lagatta on Jul 27, 2010 22:37:55 GMT
Not a lot, just a salad of Lebanese Cucumbers (also called Persian or Iranian cucumbers - well, they are from the Middle East), fresh ripe field tomatoes, olives and "Greek ewe's milk feta cheese made in Italy" (!) odd, but in any case good - and cheap. And some flatbread.
It is very warm and I don't feel like eating anything warm - oh, if a platter of not-too-greasy fried calamari were on offer, I'd gobble it up.
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Post by bixaorellana on Jul 28, 2010 1:07:25 GMT
Did the milk get imported to Italy from Greece, or was it a sea-going goat?
On the way home from downtown, it seemed the bus was besieged by the odors of fried chicken or warm chocolate wafting in. I realized I was hungry and had no interest in cooking, so I stopped at the little store by my house and got a fresh bolillo (like a little baguette) and a wheel of salty farmer's cheese. Made a sandwich with a little refried black beans spread on, the cheese, slices of onion, and a few strips of pickled jalapeño. Good. Filling.
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Post by imec on Jul 28, 2010 3:42:27 GMT
(last night) After gorging on hummus and pita (which never made it to the front of the camera lens) I got away with serving just some cheese (Champfleury - a soft, surface ripened cheese from Quebec and Gorgonzola) and some fresh figs.
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Post by imec on Jul 28, 2010 3:49:26 GMT
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Post by hwinpp on Jul 28, 2010 5:59:17 GMT
Monday nights dinner with a couple of friends at a restaurant (hope I'm not cheating!): steak in red wine sauce (this surprised me! In a Khmer restaurant catering to locals), the place must have a cook with Western training, very good, the steak was of course cut up so we all ate with chopsticks ;D Krieng knong with black mushrooms (chicken innards with tongku mushrooms) The Rocket Mango salad with smoked fish, free with the rocket Always welcome, BBQ'd squid, no more eggs inside More krieng knong but this time with ant eggs, fried in a tamarind sauce BBQ'd prawns, we had two plates Including two rockets (second free dish was a banana flower salad, no pic), 26USD. The Restaurant is called 'Triangle', off NR6, turn right behind the Tela station, past all the karaoke beer gardens, on the right. Easily the best place in Siem Reap for local food I should think. Come early, very crowded.
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Post by bixaorellana on Jul 28, 2010 6:55:05 GMT
My monitor is all clean because I licked it! Gad, those precious, adorable, toothsome lamb chops, Imec! It all looks wonderful. I particularly like the little platter in which you chose to present the figs, as its shape mirrors that of the halved figs. HW, I thought that first plate you showed was part of Imec's thread, as it looks so N.American! Gorgeous food -- I can see why the place is crowded. BIG "rockets". That thing must hold more than the equivalent of two standard draft beer pitchers, right?
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Post by Don Cuevas on Jul 28, 2010 9:05:05 GMT
Figs, I must have some fresh figs. We have friends nor far away who have a fig tree or two. Right now, their house is being "sat" by two other acquaintances. I have to speak with them.
About caraway in the hot cabbage slaw: sure, that's a viable option, but note that I already used fressh dill, of whch we have bushes of them. Both dill and caraway might be excessive.
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Post by Don Cuevas on Jul 28, 2010 9:14:27 GMT
Yesterday afternoon, I constructed a "Plato de Basura", consisting of two folded flour tortilla quesadillas filled with crisply fried chorizo, mozz cheese and hard cooked egg, then topped with now cold hot mustard slaw. Also Salsa de Chile de Árbol applied liberally at table. On the side, two fried mashed potato patties, avocado slices and some Mediterranean potato salad (vinaigrette, olive bits, anchovies, etc.). Somehow I managed to finish it all.
Later that evening, I enjoyed a simple but extremely tasty torta on a toasted freshly baked, wood-oven sourdough roll of avocado, sliced tomato* and homemade basil pesto.
*The Roma type tomato, having been squirted with lime juice and sprinkled with sea salt wasn't half bad, for a Mexican tomato.
Speaking of pesto: Doña Cuevas tore all the basil plants from the garden lot as they were being attacked by a plague of insects. I now will covert all to a larger quantity of pesto.
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