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Post by existentialcrisis on Feb 23, 2010 10:34:58 GMT
I put rice and water in a pot in roughly a 2-1 ratio... with some salt. Bring it to a boil, reduce heat and simmer for however long the instructions say, leaving the lid on. How do you steam rice?
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Post by existentialcrisis on Feb 23, 2010 10:37:34 GMT
Oh... I just found your new thread on cooking rice, k2!
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Post by Deleted on Feb 23, 2010 21:01:21 GMT
I did not make it to the Chinese store and I am suffering from lack of Asian food.
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Post by Don Cuevas on Feb 23, 2010 22:46:35 GMT
Dinner today, at 4 p.m. Macaroni and Cheese Casserole made with Tillamook Aged Cheddar; plus green beans, and lightly marinated carrots. Apple juice to drink.
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Post by rikita on Feb 24, 2010 20:10:31 GMT
sweets and snacks. was the bf's idea.
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Post by Deleted on Feb 24, 2010 22:00:02 GMT
Does he go along with your ideas, too? I had pho for lunch.
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Post by existentialcrisis on Feb 25, 2010 3:11:54 GMT
I've never eaten pho ... but I'd love to know what the big deal is all about.
Think I'll make a tofu stir-fry with couscous in a minute...
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Post by bixaorellana on Feb 25, 2010 3:56:30 GMT
Pho sure that looks yummy! Was it good?
When you stir-fry tofu like that, do you press it first, or get some kind of firm tofu, Existentia?
I'll bet no one else had what I had tonight ~~ gussied up chicarrón en salsa. You can go to my pics in the Market thread to see some of the ingredients. I made the salsa with tomatillos and chile ancho. Sauteed chopped onions, added blenderized boiled tomatillos, toasted ancho chiles, & toasted garlic. Let that cook for a while, then thinned it with the water the tomatillos & chiles boiled in. Added ground cumin and a little dusting of cinnamon, then put in cut up moronga and pieces of chicharrón. When the chicharrón was soft enough, I added the crowning touch -- the huachipil flowers, as per the vendor's direction. I also boiled some little red potatoes, drained them well, then tossed them around in a pan with a little bit of olive oil and some salt & pepper. I served myself a soup bowl of the chicharrón en salsa & a couple of the potatoes, and was truly satisfied.
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Post by hwinpp on Feb 25, 2010 4:27:38 GMT
The pho looks just like here. Must have been good. In fact it looks so good I'll get one for Sunday breakfast.
EC, that's how I cook rice as well, but I don't use that much water and I switch off the heat once the water has started boiling vigorously.
I don't know about your stir fried tofu with couscous though... anything else you add?
Tonight I'm having sticky rice cakes, that's all.
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Post by Don Cuevas on Feb 27, 2010 11:50:16 GMT
This is coming to u live, from my iPod, in a Mexico City hotel room. Don't expect too much.
Yesterda we went to Tacos Xotepingo, on Av Balderas. It's big, bright, new looking place. The menu is huge but we tried the tacos al pastor; tasty but a little dry, and tepid.
Better was ahuge "taco" of an entire grilled nopal, a slab of mild and tender cecina, and a cape of melted cheese.
I also had a big bowl of birria, in order to try it. It was very meaty and the caldo was ok.
On the appetizer menu was something I never heard of before: Jugo de carne preparado con ostiones y camarones.
Tacos Xotepingo would be worth another visit, if only we had the time and big enough bellies.
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Post by rikita on Feb 27, 2010 19:49:59 GMT
Does he go along with your ideas, too? well we always let the one at whose place we are be responsible for the meals. since i spend a lot more time at his place than he at mine though, he gets to do a lot more cooking... but he does consult me sometimes on what i want to eat...
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Post by rikita on Feb 27, 2010 19:50:30 GMT
today we had pizza btw.
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Post by Don Cuevas on Feb 27, 2010 20:34:28 GMT
In about an hour, we go to dine at The Casino Español. in Mexico City's Centro Historico. www.casinoespanol.com.mx/Unfortunately, they don't have a menu online. We don't know yet what we'll order, but it probably won't be red meat nor paella. Pulpos a la Gallega sounds like a worthy starter, then maybe some fish. A nice white vino Albariño to go with it. We are happy to eat well prepared fish and seafood at successive meals. so it's no problem that we are meeting friends tomorrow to eat at Boca del Rio, on Ribera San Cosme, Mexico, DF. I'll report back, especially now that I just found out that our hotel, Hotel Pal, has free PC use for guests. I have a nice Veracruz cigar selected for afterward, whichI'll smoke in the park nearby.
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Post by bixaorellana on Feb 27, 2010 22:32:36 GMT
I am vicariously excited. You should explain to the assembled masses why a Veracruz cigar is appropriate after a meal at a restaurant named "Boca del Rio".
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Post by Deleted on Feb 27, 2010 23:06:03 GMT
It wasn't my original plan, but I just had sliced (Spanish) chorizo and goat cheese on Wasa for dinner, because I was too busy watching the French Academy Awards ceremony.
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Post by cristina on Feb 28, 2010 0:33:13 GMT
I haven't smoked a cigar in ages...
Tonight, we are having buffalo meat burgers with blue cheese mixed in to the meat. With a potato salad made with even more blue cheese, red potatoes and bacon.
I have been busy today preparing for a celebration brunch tomorrow. I have made brioche dough, which will be baked into little briochettes au sucre in the morning. A decadent (I hope its decadent, anyway, as this is my first try at this recipe) chocolate cake has been baked, although not yet frosted. And I have also made vanilla ice cream, custard style. This is now cooling in the refrigerator and will be churned in the morning.
The main event for the brunch, however, will be a Spanish style tortilla. Like a fritatta, sort of, with eggs, chorizo, potatoes and possibly some pretty peppers. I am really hungry thinking about this.
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Post by bixaorellana on Feb 28, 2010 1:09:20 GMT
I had to lie on the cool floor for a moment to recover after reading the above. Ohmygosh, Cristina. I don't know what you're celebrating, but it will be an event to remember. What an absolutely inspired menu. Tonight's meal sound more than delectable as well.
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Post by Don Cuevas on Feb 28, 2010 1:53:28 GMT
The meal at Casino Español was great, in a woderful dining room in a magnificent building.
I'm back at the iPod now, so details will have to wait. We walked the mile + back to the hotel. It was getting dark, so I thought it wise to stay out of the park.
Postponed cigar til tomorrow. "Boca del Rio" in the state of Veracruz is famed for seafood dinners.
San Andres Tuxtla, inland Veracruz, famed for fine tobaccos.
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Post by Deleted on Feb 28, 2010 11:41:19 GMT
I am marinating some ribs, which will go into the oven tonight... Since my marinade changes every time, so do the ribs. Today it is lemon juice, nuoc mam, soy sauce, garlic and ginger puree and cumin.
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Post by lola on Feb 28, 2010 15:14:00 GMT
I'm always impressed with all of your dinners.
We'll just have chicken stuffed with garlic cloves and roasted on a bed of onions, potatoes, butternut squash. Have to get in the winter-y dishes now, with spring starting to think about creeping in.
I hope you post your impressions of the academy awards, K2.
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Post by Deleted on Feb 28, 2010 21:21:14 GMT
Nevertheless, I had a frugal Sunday evening repast of salad (mixed chicory, tomato, red onion, basil, olive oil, balsamic vinegar) and a few ribs, with barbecue sauce that I did not turn into black ash for once.
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Post by bixaorellana on Feb 28, 2010 22:18:28 GMT
Do you have map plates and placemats? Cool! That's a bee-yooo-tiful meal!
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Post by Don Cuevas on Feb 28, 2010 23:54:02 GMT
Excellent mercado style breakfast of tacos de barbacoa and consomme de borrego, at Cocina Vianey, open only Sats and Suns. I ate 3 and my wife one. It was fantastic, especially the consome; very hot, savory, with the requisite rice and garbanzos.
In the afternoon, we went with friends to Boca del Rio seafood restaurant. I limited myself to a large ceviche vuelve a la vide (Something of everything) in a style similar to cocteles de marisco.
Doña Cuevas has a coctel de camarones natural chico, then a filete de mero empapelado. It was caldoso y sabroso, but she couldn't quite finish it. I only ate half of the Saladitas cracker, I was so full.
Pictures later.
Tomorrow we plan a light breakfast followed by shopping in the Mercado San Juan, then a lunch at some fonda or other recommended by or lunch companions.
For tomorrow night, we havn't decide where to go with an American friend passing through. We have 3 tentative options; tacos El Huequito, El Regiomontano (close to hotel) for cabrito asado al carbon, or a return to Boca del Rio, but's kind of far and involves jamming into the Metro and changing over to another line at Metro Hidalgo. Of course, there's always a taxi...
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Post by Don Cuevas on Mar 1, 2010 22:16:12 GMT
I must be the only one who ate dinner. ;D
Today we ate lightly; stopped for tortas as the Bar Salon Corona in Mexico City Centro. I ordered one of the famous Tortas de Bacalao. It was pretty good, and I liked it, but I'm wondering how it became famous. Maybe it's the Internet or something.
Doña Cuevas had a Torta Gringa, which is a Mexican Po'Boy with Carne Pastor meat and cheese. It was good.
We both had mugs of draft beer.
A highlight this morning, after an insipid breakfast at a local cafe with very friendly owners, was a revisiit to Cafeteria La Piccolina, on Calle Luis Moya, across from the Hotel San Diego. They make killer cafe con leche, and we were please to sit at the bar once again with an affable Señora of the neighborhood.
By the way, I did get to smoke my Vercaruz puro in the park near the hotel. It was excellent, although the burn was somewhat irregular.. The shop in which I bought it has changed ownership, and is no longer called Hermanos Petrides, but now is Paraiso del Fumador. Same fine stock. In addition, when we were there day before yesterday there was a very attractive young woman salesperson, taking occasional puffs on a good cigar. The stuff of fantasies.
We are awaiting the arrival of a friend and former neighbor. After he gets settled in the same hotel, we'll go out to, I think, El Huequito, on Calle Bolivar for tacos or larger plates of meat. Although there's the cabrito asado place just around the corner, it's pricey, and we are not sure if we'd like it.
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Post by bixaorellana on Mar 2, 2010 0:27:40 GMT
I ate, but nothing in the league of Cristina's two stuff-of-fantasy meals, nor Lola's lovely garlicky chicken on roasted winter vegetables, nor Kerouac's gorgeously glazed ribs and perfect salad, nor, it must be said, your enviable spoiled-for-choice delights there in the big city.
As far as I know, cabrito asado is not cheap on its home ground in Monterrey or Reynosa either. Do they display it in the window in the classic martyred dog (as my sister says) form?
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Post by cristina on Mar 2, 2010 1:11:15 GMT
Recovering from an overdose of both eating and cooking... a tuna sandwich for dinner tonight.
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Post by Deleted on Mar 2, 2010 6:10:35 GMT
I had spaghetti with defrosted bolognaise sauce.
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Post by Don Cuevas on Mar 2, 2010 11:20:39 GMT
Yes, the cabrito is attractively displayed in the window, slowly roasting over charcoal. But we went, instead, to El Huequito in Centro. There we hombres split an offer of medallones de res al Inglés, the a plate of ribs, a la BBQ. The Lady Cuevas had a large salad, redeemed by some excellent bacon. We also split two bowls of the wonderful frijoles de olla.
We took a cab back to our hotel.
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Post by rikita on Mar 2, 2010 23:52:19 GMT
lauchkuchen. didn't make it though, just bought it in a supermarket and warmed it up.
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Post by bixaorellana on Mar 3, 2010 1:22:04 GMT
What is that, please, Rikita?
Today was market day at the Abastos (big market in downtown Oaxaca) and I had brunch there at the roast goat stand. This is the place that serves masita -- the cracked corn cooked in the juices that drip off the cooking goat. I had a little bowl of the masa with some of the vegetable/goat soup. I also got masa to take home.
Whew -- supper was the masita, some blood sausage, and a cucumber & tomato salad, all liberally sprinkled with chopped parsley. I was thrilled to remember I had a bottle of dark beer in the fridge to have with my meal and now feel stuffed and sleepy.
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