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Post by Deleted on Oct 19, 2009 20:01:05 GMT
I'm thinking that it looked awful because of the blackness of balsamic vinegar, which is an inappropriate thing to add to steak tartare in my book.
I've never heard of chopped gherkins in steak tartare, but I would imagine that they were to replace unavailable capers, which are also preserved in vinegar (so why would they not be available, since they come in jars and can travel easily?).
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Post by fumobici on Oct 19, 2009 23:26:07 GMT
Capers can be a little hard to find at least here in the US, which is a shame because I'm fond of them. In Tuscany capers from Greece and Sardegna seem to be preferred. When you buy capers do you even notice where they've come from?
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Post by hwinpp on Oct 20, 2009 3:40:09 GMT
Ok, you've encouraged me to suggest a recipe change at that place.
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Post by bixaorellana on Oct 20, 2009 4:26:37 GMT
Hmmm. Next time I buy capers, I'll have to look.
For supper I had a green beans in tomato sauce and some tuna tacos. I realize that sounds awful, but it was yummy.
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Post by Deleted on Oct 20, 2009 4:52:06 GMT
That sent me to the kitchen to see where my capers are from, but it caused me to just determine that I appear to be out of capers at the moment.
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Post by lola on Oct 20, 2009 5:08:00 GMT
I made Hungarian Mushroom Soup, vegetarian version, inspired by some I had in Tacoma WA last week. Mushrooms, dill, butter, paprika; better than one might think, and a lovely fall supper. One recipe mentioned throwing in a Hungarian wax pepper, so I used a chunk of hot banana pepper instead.
When I encounter capers in a recipe I tend to ignore it. Sorry.
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Post by rikita on Oct 20, 2009 12:52:25 GMT
no idea yet.
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Post by imec on Oct 20, 2009 12:55:30 GMT
Think I'll try the black bean soup I made yesterday.
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Post by cristina on Oct 20, 2009 17:33:45 GMT
This isn't dinner, but I thought I would share my daily breakfast since I've been in Paris. My routine since I've been here has been to wake early and run to the Eric Kayser boulangerie around the corner. I have discovered their Briochette au Sucre and I am going to be very sad to give them up when I leave. So I buy one or two of these briochettes, studded with sucre perlé (sugar granules the size of small peas) and return to my hotel where the lovely woman managing breakfast prepares my tray of coffee and steamed milk which I take on a tray to my room. I don't always eat breakfast at home, but this trip has made me think that that I need to start baking briochettes. I just need to find a source for the sucre perlé. (Don't tell anyone, but this morning there were two additional briochettes hiding in that bag. )
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Post by Deleted on Oct 20, 2009 18:56:16 GMT
Two recent dinners 1. pork belly with onions, Asian greens with mushrooms, steamed rice 2. fried chicken wings and potatoes on a bed of roquette and other salad greens. Yes, cilantro is always appropriate.
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Post by rikita on Oct 20, 2009 20:37:59 GMT
well in the end i just had rice, because i didn't want my stomach to get angry again.
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Post by lola on Oct 20, 2009 22:13:35 GMT
Nice, cristina. Leaving the bakeries of Paris is always hard.
Kerouac, do you bone the chicken wings as you eat, with knife and fork? Looks good.
Leftovers for me; I'm working.
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Post by Don Cuevas on Oct 20, 2009 23:45:59 GMT
Black beans; a saute of shredded cabbage, corn, tomatoes seasoned with onion and garlic, etc; a fat Obertal Chorizo Tipo Español each. (The chorizo Español is a German-Mexican's concept of that sausage, but they are good.) Also some warmed bolillos and a Cerveza Bohemia Clásica. obertal.com.mx/
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Post by bixaorellana on Oct 21, 2009 0:39:51 GMT
Mmmm ~~ everyone is eating well! I went to the giant Tuesday produce market downtown. As I was leaving, I passed a rotisserie chicken place. I'm surprised this picture came out at all, since I was shaking with hunger when I took it. I had to restrain myself from downing the sauce as a beverage, it was that good.
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Post by Deleted on Oct 21, 2009 7:11:00 GMT
Kerouac, do you bone the chicken wings as you eat, with knife and fork? Looks good. Nope, chicken wings are one of those "best eaten alone" items. I stick them in my mouth and strip them with my teeth.
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Post by hwinpp on Oct 21, 2009 7:51:06 GMT
Bixa, what is the bread called? Is that a taco? Made of corn?
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Post by fumobici on Oct 21, 2009 14:33:15 GMT
All I see are very nice looking wheat tortillas. It's actually making me hungry looking at that!
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Post by Deleted on Oct 21, 2009 14:42:56 GMT
They have been shooting a film in the building next door for the past two days, and the snack cart for the underlings is set up on the sidewalk (the real food is served at a canteen up the street; the crew must be really big, because they have even put up signs indicating the path, but I haven't gone to see where it is).
Anyway, I have been drooling every time I pass the snack cart because it has eight or ten different kinds of cheeses on display, a dozen different kinds of cold meats, pickles, a variety of bread, cakes, fruit, a big coffee machine and six kinds of fruit juice (no wine at the snack cart!). Oh, how I want to walk up to it and serve myself!
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Post by rikita on Oct 21, 2009 15:10:38 GMT
today i will try to eat something real again. maybe aubergines. not sure yet.
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Post by bixaorellana on Oct 21, 2009 15:18:19 GMT
Ha ha, Kerouac ~~ an interesting urban variation on drooling over the aroma from the neighbors' backyard barbecue. Those are two machine-made corn tortillas in my picture, HW and Fumobici. The cut across the center is from being folded into a plastic bag. This is more than anyone wants to know, but the first video is definitely worth watching. The woman is grinding corn soaked in limed water on a metatate, then patting it out and cooking it. Ladies selling homemade tortillas pass from house to house in urban areas, or make them at home for pick-up. There are tortillerias all over the place to satisfy the constant demand. You can see a picture of one in my local market in reply#3 here. This video is sort of backward, but shows a typical tortilleria, although tortillas here in Oaxaca are generally larger.
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Post by bixaorellana on Oct 21, 2009 19:39:24 GMT
Okay ~~ let's beat this subject to death. Shortly after I posted the above, my tortilla guy came around. Tortillas are delivered by truck or by motorbike. I always buy from the same guy, who slows down & honks so I can grab my money & come down to the street for my half kilo. It comes wrapped like this: The one on the left is the bottom of the tortilla, the one on the right is the top. Look very closely -- this is important. Notice how the top side is thinner, with a slight wrinkling. You can see the bottom side is smoother. When you re-heat tortillas (preferably over an open flame), heat the bottom side first. Heating the top side first is likely to make it stick. To make a taco, first heat the bottom, then heat the top side and flip it over in order to put any filling on the top side. That way, when you roll up your taco, it won't split. If you put filling on the bottom side and attempt to roll it, the loose layer splits and makes a mess.
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Post by rikita on Oct 21, 2009 20:44:13 GMT
in the end i had pasta, with some vegetables.
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Post by Deleted on Oct 21, 2009 20:48:53 GMT
And I had leftover fried pork belly with leftover steamed rice. But since I bought a baguette which is slowly drying out in the kitchen, I think I am about to hit the cheese -- I still have some chèvre and some Cantal.
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Post by bixaorellana on Oct 21, 2009 20:52:25 GMT
Pasta was a good choice, Rikita. I'm glad you're feeling better.
Hmmmm. Wouldn't mind some decent cheese and good bread myself.
But no! I must be strong and get rid of this unsightly gut. I used some of my haul from yesterday to make a giant pot of that diet cabbage soup. It's actually quite tasty, although with every bite I can't help but think how much better it would have been cooked with a meaty beef bone.
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Post by lola on Oct 21, 2009 22:56:35 GMT
If I'm ever served item #2 in post #1239, I'll wait and observe how everyone else eats it before I dig in.
Wish I had a Tortilla Man, bixa. Thanks for the tort tutorial.
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Post by bixaorellana on Oct 22, 2009 0:20:56 GMT
;D ~~ a friend is someone who recognizes your love for alliteration!
Did you understand Kerouac's answer re: the chicken wings? I interpret it as he eats them like artichoke leaves. Yes? No?
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Post by Don Cuevas on Oct 22, 2009 0:27:26 GMT
Sardines in "Salsa Estilo Italiana", tomato slces, onions, mild cheddar cheese and freshly baked challah. Cheap Mexican vino blanco. I needed an easy to fix lunch/comida, as I have been under the weather from a respiratory allergy since last night.
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Post by lola on Oct 22, 2009 0:52:45 GMT
Thanks, bixa! You are so right.
Maybe K could post demo on YouTube. I think I follow his method with the wings, since it sounds similar to mine, but it's the potatoes and greenery that are throwing me off. Is the whole dish finger food? Or just if no one's looking ?
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Post by hwinpp on Oct 22, 2009 4:40:28 GMT
Got it, tortillas. What's the difference to tacos?
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Post by bixaorellana on Oct 22, 2009 4:45:56 GMT
HW, tacos are tortillas folded or rolled around some kind of filling. Like this:
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