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Post by Deleted on Apr 9, 2017 11:56:10 GMT
I made shoestring potatoes last night and they confirmed everything that I hate about them -- dry nasty sticks. Next time I'm going back to nice fat floppy fries that don't crunch.
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Post by Deleted on Apr 10, 2017 3:49:51 GMT
Kidneys and yellow turnips.
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Post by bixaorellana on Apr 10, 2017 5:08:52 GMT
Oh good. Now you don't have to worry about going to Purgatory when you die.
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Post by rikita on Apr 10, 2017 6:25:14 GMT
we had chicken, potatoes, tomatoes, yellow bell pepper and zucchini baked in the oven.
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Post by Don Cuevas on Apr 10, 2017 11:31:00 GMT
Well, I think that is very impressive! The reason I know about daikon is because the late, lamented Riverbend Winn-Dixie used to have them all the time when son o'Bix was in grade school. I would make daikon pickle and he would eat it like mad. (He liked lemon wedges, too.) It's been years since I made any, but the recipe was something really simple, like this one: www.kimchichick.com/pickled-korean-radish/I have made a naturally fermented Korean-style radish kimchi, which bears the sonorous name of "Kkakdugi", or something like that. The recipe is spicy. My mouth waters when I see the photos.
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Post by mickthecactus on Apr 10, 2017 13:13:18 GMT
Well, I think that is very impressive! The reason I know about daikon is because the late, lamented Riverbend Winn-Dixie used to have them all the time when son o'Bix was in grade school. I would make daikon pickle and he would eat it like mad. (He liked lemon wedges, too.) It's been years since I made any, but the recipe was something really simple, like this one: www.kimchichick.com/pickled-korean-radish/How do you take a disc and cut into 1/2" cubes? Isn't it mathematically impossible?
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Post by lagatta on Apr 10, 2017 14:03:31 GMT
I think the Belgians have hit the sweet spot with frites. Shoestrings are often overcooked and dry, but I detest floppy fries that don't crunch.
I don't eat frites very often for obvious health reasons, but when I do, I want them to be to my taste.
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Post by bixaorellana on Apr 10, 2017 14:52:43 GMT
I have made a naturally fermented Korean-style radish kimchi, which bears the sonorous name of "Kkakdugi", or something like that. The recipe is spicy. My mouth waters when I see the photos. How do you take a disc and cut into 1/2" cubes? Isn't it mathematically impossible? DonCuevas, your link doesn't work, but thanks for pointing me in the right direction. Kkakdugi looks and sounds wonderful! Googling that word will give many hits, but I chose this link because the writer's English is adorable and somehow her many exclamation points seem appropriate rather than excessive. As a bonus, the excellent photos answer Mick's existential question about converting a disc into cubes. seonkyounglongest.com/kkakdugi-korean-radish-kimchi/
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Post by Don Cuevas on Apr 10, 2017 20:49:45 GMT
Let me try that again: Kkakdugi. I can't decide which presenter is cuter.
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Post by bixaorellana on Apr 10, 2017 21:10:06 GMT
❤ Yes, Maangchi is at the very top of the cuteness chart! More important, her video and explanations are super clear and easy to follow. I like how fast she is -- you don't want to snatch the knife away from her & do the chopping yourself. Five stars.
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Post by tod2 on Apr 11, 2017 17:25:57 GMT
South Africans are mad about 'slap chips'. These are fries that are floppy and coated in a spicy condiment or just salt. The pronunciation is not SLAP as a slap in the face, but SLUP. Whatagain would recognise the way its pronounced as it is the Afrikaans word for floppy. Somehow "slap chips" sound so much better than 'floppy chips'...
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Post by Don Cuevas on Apr 11, 2017 23:00:28 GMT
Lunch with visiting friends at Mariscos La Güera in Pátzcuaro. I had Camarones Empanizados, salad and rice, but I hardly ate the sides.
Senõra Cuevas had a Coctel Mediano de Camarones y Pulpos, estilo natural, and helped finish off some of my lunch.
Our friends also had cocteles, normal type, and shared an order of Brochetas de Camarones.
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Post by bixaorellana on Apr 12, 2017 2:07:45 GMT
Hmmm. A friend wants to take me to La Red, & your post is getting me in the mood, DonC. A nice vuelve a la vida would hit the spot.
My supper, which I had quite early for me this evening, was nopal salad, a light tuna salad, and tortilla. Good.
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Post by whatagain on Apr 12, 2017 11:06:24 GMT
I had a spinach soup. With some cubes of salmon and they reintroduced cooked spinaches in the soup. Plus some creme fraiche of course. Tonight pizzas at the briciola, Paris.
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Post by Don Cuevas on Apr 12, 2017 14:00:02 GMT
Hmmm. A friend wants to take me to La Red, & your post is getting me in the mood, DonC. A nice vuelve a la vida would hit the spot. My supper, which I had quite early for me this evening, was nopal salad, a light tuna salad, and tortilla. Good. We love La Red, especially the Caldo de Camarones or of Mariscos.
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Post by rikita on Apr 12, 2017 15:30:15 GMT
vegetarian chili soup, not self-made but out of a jar, though ...
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Post by Deleted on Apr 14, 2017 10:53:53 GMT
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Post by lagatta on Apr 14, 2017 15:47:11 GMT
Not exactly Ma Po tofu (the pork is minced) but the same main ingredients. Later today I'm braising a little duck in my Multi-Pot, which is a kind of deep electric wokkish thing. A fellow in the neighbourhood was selling his never-used on in its box for $20, and my old electric wok was on its last legs (or base). I have no idea how the thing will hold up, but for the moment it is wonderful - it has a wide heat range and the type of non-stick seems very solid (I have another pot with that finish that is still fine after a couple of years). www.starfrit.com/en/heritage-the-rock-electric-multi-potObviously not a real wok, but great for braising, sautéeing and other stuff. Remember, I no longer have a stove. Will be getting an induction burner when I find one on sale or save up the funds... Other than a splash of white wine and onions, anything you'd put in such a braise?
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Post by rikita on Apr 16, 2017 23:03:59 GMT
easter dinner at my mom's, my brother and his wife had made mushroom-aubergine lasagna with walnuts and creamcheese and bechamel sauce ... all very rich ...
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Post by Deleted on Apr 17, 2017 3:37:49 GMT
I deep fried some nems from the Chinese supermarket.
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Post by rikita on Apr 18, 2017 7:28:33 GMT
roast leg of lamb with tomatoes, green beans, potatoes. dessert was profiteroles.
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Post by Deleted on Apr 19, 2017 5:14:23 GMT
I made falafel and dipped it in crème fraîche with dill.
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Post by rikita on Apr 19, 2017 6:45:33 GMT
i made soup out of the remaining meat and potatoes, adding various vegetables. i also added some vinegar, as i like my soups a bit sour, but i added so much, so agnes wouldn't eat it and even i have to say, it was a bit too sour ...
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Post by Don Cuevas on Apr 19, 2017 19:29:34 GMT
roast leg of lamb with tomatoes, green beans, potatoes. dessert was profiteroles. Not too shabby, I'd say!
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Post by rikita on Apr 19, 2017 23:36:20 GMT
indeed, was quite tasty.
today was just milk rice with apple sauce though.
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Post by lagatta on Apr 20, 2017 0:22:19 GMT
I made rather unorthodox croquettes de poisson/fish cakes as I was out of potatoes and had the strange subtance "instant polenta" which I'd bought on liquidation. Not good for polenta but excellent for crusting things. I had poached and flaked some hake, added spring onions, parsley and "colombo" (the rather mild French Antilles curry, not the fiery one from Sri Lanka). I added some of the precooked polenta and some slightly-cooked, finely-minced onion,as well as an egg. Breaded with a bit more of the polenta. They were surprisingly good.
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Post by bixaorellana on Apr 20, 2017 0:31:05 GMT
Sounds very nice!
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Post by whatagain on Apr 20, 2017 10:02:58 GMT
Tonight I'll be home late and I'm not even sure my wife is at home... So either there is something left in the fridge that I can cook fast or it will be a McDo
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Post by lagatta on Apr 20, 2017 10:49:23 GMT
Yes, the polenta fish cakes were very nice indeed. Of course making those with corn recalls popular foods in Mexico, Central America, parts of South America...
Whatagain, I try to always have stuff like that (this will freeze well) so as to avoid resorting to things like McDo. Don't you have a kebab place nearby? I'd tend to prefer a chicken sandwich from that sort of place.
No cheese in your fridge? And pasta is always quick...
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Post by cheerypeabrain on Apr 20, 2017 19:11:54 GMT
I made a big pan of soup...fried off some onion, garlic, ginger and curry spices then chucked in chopped up butternut squash, peppers, carrots, celery, shredded cabbage, potato, chicken stock and a handfull of chopped ham...sounds a bit bland but it was delicious. Made some reasonably edible bread rolls too (new mixer with a dough hook...oOOoo)
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