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Post by existentialcrisis on Mar 16, 2010 0:14:28 GMT
onlymark, I often don't know what mentioned food items are - especially certain spanish items. I just figured I'm the unsophisticated one in the group. In turn, when I post certain items, I often don't bother to elaborate since I assume everyone already knows everything
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Post by lagatta on Mar 16, 2010 0:23:14 GMT
I made crêpes; actually I'd made the crêpes a couple of days ago and have them covered in the fridge to make quick meals. A mixture of buckwheat (sarrazin) and unbleached organic wheat flours, duck eggs and some goat's milk that had been marked half-price as it was nearing its best-before date (actually better for crêpes, yoghourt etc). They are stuffed with a mushroom mixture, and tonight I added a layer of very thinly cut ham. Very nice.
I'm also sprouting mung beans but they aren't quite ready yet.
I also want the pork shoulder braised in beer and maple syrup recipe. Beer would nicely cut the excessive sweetness in maple syrup - the latter does have a complex, intriguing flavour. Imagine how utterly wonderful that must have been for the local (Indigenous) people at what can be a hungry time at the end of winter, between hunting and gathering/planting (among agricultural peoples). Or for the early settlers?
I don't eat much steak (or a lot of mammalian meat in general) but I'll have to get psyched up for a bit as I'm meeting some friends from those meat-loving places at the tip of South America...
At least there will be copious red wine to wash it down...
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Post by onlymark on Mar 16, 2010 6:35:49 GMT
Extc - I suspect you're not the only one.
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Post by spindrift on Mar 16, 2010 9:54:54 GMT
Extc - I don't know anything about Spanish food....
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Post by lagatta on Mar 16, 2010 12:51:19 GMT
Do we have many people who discuss Spanish food on this board? I thought we had more experts on Mexican food, which is very different. Of course there are Spanish elements, but many more from the different Indigenous culltures of Mesoamerica.
I usually know a lot of names of foods simply because I make it my business to know a lot of names of many things, but I'm very very far from a Mexican food expert to put it mildly.
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Post by onlymark on Mar 16, 2010 14:13:16 GMT
It's spinnys fault. She's the one who's thinking like an old colonial. Think of Mexico and the name Spanish pops into your mind. She'll be going to India next because she's British and wearing all the local clothes. . . . Err, hang on a minute.......wasn't she.....?
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Post by bixaorellana on Mar 16, 2010 14:18:49 GMT
I often don't know what mentioned food items are - especially certain spanish items. I think Existentia meant terms in Spanish, right EC? I guess it's a fine line between insulting everyone else by over-explaining ("We enjoyed hamburgers -- ground beef formed into a patty and served sandwich-style between two soft round buns.") and forcing them to ask questions or look stuff up. (or not care). Probably the most useful thing would be to use common terms if possible, and to include a brief description if the food item wouldn't be generally familiar. That would mean there'd be no need to elaborate on bœuf à la bourguignonne / bœuf bourguignon or spaghetti alla Bolognese / spaghetti Bolognese, for instance, even though they're not in English. However, even though I buy ejotes at the market, when I talk about it here I'm going to call them green beans. And getting back to the quote above, there are a couple of members here who are knowledgeable about food from the Iberian peninsula -- you know who you are! I wish they'd come talk about it for the benefit of the rest of us.
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Post by Deleted on Mar 16, 2010 16:26:24 GMT
'Spinny' is a name I gave Sprindrift. It seems strange someone else using it. But I'm sure she won't mind.
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Post by onlymark on Mar 16, 2010 17:55:09 GMT
Oh dear, I am sorry, I didn't realise.
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Post by Deleted on Mar 16, 2010 18:09:14 GMT
Save your 'oh dearing.' It just seems strange that you used that name that's all. Are you sure you're not copying what I say (again?). If so, just stop it.
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Post by Deleted on Mar 16, 2010 18:46:48 GMT
I feel for you, OnlyMark. I don't know what these people are talking about either. To console you, 1) I offer you 3 jars of red lump eggs. ... and 2) I want you to know that for dinner tonight I had leftover KFC from Poitiers, which might give you a clue as to what I had for dinner last night as well.
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Post by onlymark on Mar 16, 2010 19:03:57 GMT
copying what I say (again?) Copying what you say? What? The exact words? When? What for? Huh?
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Post by onlymark on Mar 16, 2010 19:06:27 GMT
K2, are they animal, vegetable or mineral? Not important. I must remember to try some when I'm next in France. Maybe I can get them in Carrefour here, I'll have to look.
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Post by Deleted on Mar 16, 2010 19:16:18 GMT
copying what I say (again?) Copying what you say? What? The exact words? When? What for? Huh? Playing dumb suits you.
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Post by Deleted on Mar 16, 2010 20:03:48 GMT
K2, are they animal, vegetable or mineral? Not important. I must remember to try some when I'm next in France. Maybe I can get them in Carrefour here, I'll have to look. They're just the eggs of the lumpfish, fake black or fake red or (more rarely) naturally colourless. Most people think of them as 'caviar' because they are just the cheap item used to replace caviar at receptions. If you go to any French receptions, you'll see a ton of the stuff.
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Post by bixaorellana on Mar 16, 2010 20:25:33 GMT
Are the colorless ones actually sort of gray? Also -- does "lompe" mean anything in French aside from the fish? I've always wondered about the name "lumpfish", is it just a uh, lumpish pronunciation of the French name?
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Post by Deleted on Mar 16, 2010 20:30:59 GMT
Yes, well gray isn't much of a color. Lompe doesn't mean anything other than lumpfish as far as I know. You'll probably have to look farther north for the origin of the name, because all of the lump eggs sold in France are imported from Denmark.
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Post by onlymark on Mar 16, 2010 20:42:22 GMT
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Post by Deleted on Mar 16, 2010 20:45:54 GMT
My horrible,dreadful,stuffed up,congested head cold is preventing me from tasting anything right now,and the pot of spaghetti and meatballs in the refrigerator,will be be stared at 20 times by me at dinnertime...
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Post by existentialcrisis on Mar 16, 2010 21:03:31 GMT
lagatta - I meant that the items were written in Spanish, not that they pertained to Spanish food. Although it would be interesting if there was more discussion about Spanish food on here, because I know nothing about it!
onlyMark, thanks for providing links - that actually made me interested in clicking and learning, as opposed to glossing over unfamiliar things.
I have a casserole in the oven. I have no idea if it is going to work out. What I put into the oven looked scary, but hopefully what comes out will be delicious. It's called Hot Tamale Casserole. I'll let you all know how it goes.
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Post by bixaorellana on Mar 16, 2010 21:42:14 GMT
Speaking of fish ............. I have a burning question simmering on the Market Day thread, right below this one. Someone help me out please!
Oh -- I haven't had a tamale casserole in ages. They do look like something that fell on the ground and got stuffed back into the baking dish, but they're usually pretty yummy.
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Post by Deleted on Mar 16, 2010 22:11:07 GMT
Panga... yes we're all eating panga throughout the world. One of the reasons is because they are one of the only fish that continues to thrive in ultimate promiscuity... they can all squirm on top of each other in just a few drops of water and they are happy as long as they still have food to eat.
Normal fish die in such situations.
The next step will be just cultured vats of fish flesh with no need for real fish at all.
Isn't that how they make surimi without telling us?
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Post by Don Cuevas on Mar 16, 2010 22:16:54 GMT
Not a big deal lunch today. I was in the Pátzcuaro mercado and saw a pollos a la leña stand. (Pollos=chicken. Leña= firewood). The whole to go (take away) chicken was only $8 pesos Mexicanos (National currency of Mexico; approx $3.85 USD or 2.80 Euros) Choice of pollo adobado (seasoned with a spice paste) or without. Came with 2 plastic bags of roasted nopalitos (strips of prickly pear cactus) and 2 bags of salsa verde (a piquant sauce made principally of tomatillos (green husk tomatoes) and chiles serranos (hot, spicy small green chiles.)
It wasn't at all bad, but nowhere as good as our regular Pollos al Carbón (chicken cooked over charcoal) at Tzurumutaro (an outlying town of Pátzcuaro.)
All this 'splainin' makes me tired.
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Post by Deleted on Mar 16, 2010 22:23:03 GMT
It's because of digestion fatigue, Don. You must eat salad instead.
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Post by bixaorellana on Mar 16, 2010 22:31:44 GMT
You have more 'splainin' to do ~~ HOW much was that chicken? Eight pesos would only be @64 cents US, & that's impossible. And 3.85 US = 48 and a half pesos. So was the chicken 48 pesos? That's a fabulous price! coinmill.com/MXN_USD.html
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Post by rikita on Mar 16, 2010 23:16:20 GMT
soba and soup.
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Post by Deleted on Mar 16, 2010 23:22:55 GMT
I wanted more than I had (cold KFC) but I have a medical appointment tomorrow and that moderates things.
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Post by bixaorellana on Mar 17, 2010 3:03:23 GMT
Smoked eel, garlic/oregano/s&p/vinegar salsa, cactus pad salad, raw onions and radishes.
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Post by spindrift on Mar 17, 2010 10:17:07 GMT
Tonight my son will treat me to dinner at a Thai eatery in Chelsea.
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Post by bazfaz on Mar 17, 2010 10:28:07 GMT
Tonight my son will treat me to dinner at a Thai eatery in Chelsea. But before this Drifter will have to go shopping because she has "nothing to wear". (Note I have avoided Deyana's copyright term Spinny)
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