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Post by rikita on Apr 20, 2017 23:48:47 GMT
ate pide-"pizza" at my brother's (he put some ajvar, mushrooms, goat cheese and shredded mozarella on pide and baked it in the oven) ...
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Post by tod2 on Apr 21, 2017 7:25:21 GMT
I have been steadily eating the contents of our deep freezer. One of the items was three Red Mullet. In a moment of madness I bought them frozen and shrink wrapped ( I was thinking of Rick Stein and his desire for Red Mullet in Greece) Little did I know they still had the scales on and the guts intact! I handed them over to my gardener who made short work of gutting and de-scaling them. I laid them in a little oil and slated them before baking them in an extremely hot oven with the grill on. The skin blistered just like trout or Sea bass . The flesh peeled off a large center bone and reminded me of fresh caught sardines grilled on the BBQ. I wont buy them again unless prepared ready to grill. This is what they looked like: www.greatbritishchefs.com/how-to-cook/how-to-cook-red-mullet
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Post by Deleted on Apr 21, 2017 13:02:41 GMT
I've bought those at my Chinese supermarket before, but they are already gutted and scaled, although not perfectly well scaled -- I have found that I have to scrape them a bit more not to get surprises in my mouth later. Yesterday I took some pork out of my freezer -- the extra boneless strips that come hanging on the end of spare ribs when I buy them at the Chinese place. I always trim them off and freeze them for later use. This time I put the pork in the food processor with an onion, a big piece of fresh ginger, quite a bit of garlic, some Antillean lantern shaped chilis, half a bunch of flat parsley and of course some salt and pepper. I ground it all up and put it in some flaky pastry before popping it in the oven. Threw some sesame seeds on top because I never know what to do with sesame seeds. It came out better than I had hoped and I'm glad that I still have more than half of it as leftovers.
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Post by whatagain on Apr 21, 2017 15:51:12 GMT
Yes Lagatta we have some pastas but resorted to it 2 days already this week. Freezer is an antichambre of death at home. We put it there and forget. And throw it away 2-3 years after. Already we discarded the indépendant friezes and got a small one with the fridge Anyway my wife was there so we had meatballs with a cauliflower and ? The wine was bof. Tonight I'll open a better one. My 'sister' is coming (she is our neighbor but so lively I decided she was my sis and she calls me bro en anglais dans le texte we often speak English together).
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Post by lagatta on Apr 21, 2017 17:09:08 GMT
Yes, I only have a small freezer. My fridge is small by North American standards but it has a small freezer with a separate door. I shop several times a week; easy to do where I live. Pasta sauce and plain stock are about the only homemade items I try to keep in the freezer. There is usually some frozen fish.
I eat MUCH less than I did some years ago, so have to keep that in mind when cooking.
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Post by rikita on Apr 22, 2017 23:01:14 GMT
tortelli i think it was called. similar to tortellini. with pesto and prosciutto di parma.
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Post by rikita on Apr 22, 2017 23:02:44 GMT
ah and yesterday at my mom's it was millet (?) and spicy tomato-y sauce and salad and fried halloumi. my brother also had bought some salmon and fried it for himself, forgetting that a. and i are visiting (his gf is vegetarian and my mom does not eat meat or fish that often, either), but i complained so i nthe end, he shared ...
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Post by cheerypeabrain on Apr 23, 2017 9:08:23 GMT
It's Patron Saint day here in England (altho pretty sure said Patron Saint never set foot in the UK) ANYWAY in honour of silly jingoistic nonsense (imo) I am cooking roast beef with yorkshire puddings etc. for my beloveds
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Post by lagatta on Apr 23, 2017 12:13:15 GMT
You share Georgie with a bunch of other countries, regions and institutions. That sounds delicious.
I rolled out a couple of platefuls of tiny turkey meatballs seasoned with a bit of ras al hanout, cumin, caraway, fresh ginger, garlic and onion (not too much of any of those, and I cooked the finely-mince onion a bit so as to tame it). Minced parsley as well. These will be cooked in my little oven, not sautéed. I have no idea whether these will be dinner tonight; there are a few choices made.
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Post by lagatta on Apr 24, 2017 0:54:24 GMT
They are very good; of course it is a kind of cooking conceit to make such tiny ones (like marbles) Often these are combined in a tagine including artichoke hearts, or bottoms, and fresh peasl
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Post by rikita on Apr 24, 2017 6:16:01 GMT
last night we had pasta in cream sauce with salmon
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Post by tod2 on Apr 25, 2017 16:45:04 GMT
I roasted a roll of pork belly. What appealed to me was the entire thing had skin around it so it blistered well in the hot oven with grill on for a few minutes. Served with long stem broccoli, gem squash filled with cream spinach & cheese(bought prepared)and little roasted baby potatoes and rice. Whilst shopping for the pork roast at the same supermarket I strolled over to the fish counter and was tempted into buying several slices of Grunter fish. What a beautiful succulant white flesh it has. www.rushofblue.com/spotted-grunter/
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Post by rikita on Apr 26, 2017 18:35:36 GMT
yesterday we made halloumi-burgers from a recipe book agnes got for easter (except we didn't use halloumi but a different cheese) ...
today we had chicken soup (from a can, as it was mr. r's turn to cook but he is sick, so i offered to get some ready made food, as i had no time to cook)
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Post by lagatta on Apr 26, 2017 21:50:30 GMT
Those spotted grunters look lovely. I've never seen them here or in Europe. Is that Witsand? Certainly looks like white sand. I love fish.
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Post by mich64 on Apr 27, 2017 1:52:44 GMT
Broiled rainbow trout and and a salad with kale, cabbage, brussel sprouts, radicchio, cranberries, pumpkin seeds with a poppy seed dressing.
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Post by bixaorellana on Apr 27, 2017 5:26:52 GMT
Wow! What was the occasion?
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Post by tod2 on Apr 27, 2017 7:31:43 GMT
I love trout - not salmon so much. I see your fish is deboned which is better for eating. Those trout have such fine hairlike bones, but if one practices enough you can get the hang of peeling the succulent flesh away from most of the bones.
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Post by lagatta on Apr 27, 2017 7:33:56 GMT
I want that! Did you catch the fish?
By the way, lettuce (imported from Mexico or California) has suddenly become very expensive here. I bought cabbage - made a sort of curtido, which is shredded cabbage and sometimes carrots, marinated or fermented just a bit.
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Post by tod2 on Apr 27, 2017 16:57:21 GMT
I'm so excited! I found a magazine photo of the dish Chinese/Thai, called PHO. I rushed around to our local genuine Chinese restaurant and showed him the photo. He looked at it and said "FOO". YEs! Pho! Can you make it for me? "Yes, not now. When new restaurant opens". I can wait. And wait. Until July when they are due to enlarge premises.
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Post by rikita on Apr 27, 2017 17:06:22 GMT
pasta bake tonight, with tomatoes, broccoli and cheese.
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Post by lagatta on Apr 27, 2017 17:06:57 GMT
Isn't that actually Vietnamese? It is pronounced more like the French word "Feu" and may derive from French "pot au feu", though of course Pho is a soup, not a stew.
I can get very good Pho close to my house.
Will be a nice winter warmer in July in ZA.
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Post by questa on Apr 28, 2017 1:15:06 GMT
Pho is Vietnamese and I lived on it for weeks in VN. Should have a circumflex over the O. They call it a soup but it is more like a stew. Usually made with beef but other meats can be used, and various choices of veg and seasonings. Always delicious and relatively cheap when eaten at a low table and chairs on the footpath.Lagatta has the name right.
Heard at VN restaurant in Oz... Man ordering for himself and lady, out to impress
"For soup, we will start with the pho, and after that we will have the..." Waiter..."Sir, if you have the pho you will not be able to eat anything more!"
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Post by Deleted on Apr 28, 2017 4:15:21 GMT
I had lamb chops and fresh asparagus.
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Post by mich64 on Apr 28, 2017 16:50:10 GMT
No special occasion Bixa, actually I was eating alone as my husband was on shift.
No bones Tod, a perfect filet! Can not wait to hear how your first bowl of Pho is at the new restaurant!
Lagatta I wish I could catch trout! When fishing I having only caught perch and bass so we release. I was wondering why the price of lettuce went so high in the past month as well! I have been buying more cabbage for that reason. And strangely, at our prime vegetable/fruit shop, (where I rarely stop) had mixed lettuces in their store packaging for quite reasonable prices.
I have never had lamb.
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Post by tod2 on Apr 28, 2017 17:13:19 GMT
I have heard various pronunciations of the word PHO. Firstly like all Westerners "FO" or Foe as in your enemy. Then Recently I heard it is pronounced "FAR" as in far to go. But I only showed the Chinease chef the picture and he immediately said "FOO" as in Hong Kong Foey! I did not know if he was giving me this "westernized " pronunciation or that's how the Chinese say it. By the way, I have been told it is served in mainly Chinese restaurants not Thai. Well, that is true in Paris is it not Kerouac??
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Post by tod2 on Apr 28, 2017 17:19:56 GMT
Then the next time you are in Paris there is only one place to go for lamb cooked for 7 hours. Sebillon, 20 avenue Charles de Gaulle, 92200 Neuilly-sur-Seine.
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Post by Don Cuevas on Apr 28, 2017 18:49:06 GMT
I'm so excited! I found a magazine photo of the dish Chinese/Thai, called PHO. I rushed around to our local genuine Chinese restaurant and showed him the photo. He looked at it and said "FOO". YEs! Pho! Can you make it for me? "Yes, not now. When new restaurant opens". I can wait. And wait. Until July when they are due to enlarge premises. Please accept no faux pho. Thank you. I think that pho originated in Vietnam, during the French Colonial period. The local population adopted the French pot au feu and made it their own.
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Post by rikita on Apr 28, 2017 23:50:20 GMT
tried out a syrian place around the corner - we got two different types of meat - kebab kashkash and something similar from chicken, each with bread with a red spicy sauce, hummus, salad. also fries (which was very important to agnes).
the place is quite popular, very full - most people in there seemed not german, we got it as take away and had to wait half an hour (went to the playground in the meantime) ... food wasn't bad, wouldn't say the greatest ever, but definitely good enough to go back and try other things (and maybe read a bit more about it first, rather than just chosing random things from the menu) ...
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Post by onlyMark on Apr 29, 2017 7:53:51 GMT
Kebab kashkash is served on a bed of tomato sauce but you mean the spicy sauce was something else? If so it is usually known as 'Shatta' and varies tremendously from place to place. My kids used to like a salad called fattoush, the reason being it had fried or toasted pita bread, like crisps, in it. At least it got them to eat some salad. The Wikipedia page on Syrian cuisine is a reasonable place to get an overview.
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Post by lagatta on Apr 29, 2017 12:45:32 GMT
That is a good idea. The Syrian place near me is excellent: it has two sides, the casual bistro Petit Alep and the more formal restaurant ...Restaurant Alep. Same kitchen. Of course we always go to the casual side, except once when I was at a formal dinner for an association aiding refugees in the region. Idea to get prosperous Levantines to contribute. Syrian food is excellent, but of course restaurants vary, and not all people who open them are actually cooks. I love this stuff: en.wikipedia.org/wiki/Muhammara
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