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Post by kerouac2 on Jan 9, 2018 16:36:13 GMT
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Post by tod2 on Jan 9, 2018 17:19:09 GMT
Kerouac - You have enlightened me. For years I was under the impression 'Dim Sum' was a lunch dish of exactly what I was not sure. Now I see it refers to either steamed or deep fried 'pot stickers' or ravioli things. Is it only that or are there other things?
My baked trout was a sensation. The skin peeled back hardened and crisp revealing the softest pale pink flesh. I was tempted to try and fillet them but glad I did not bother as the bones came away easily and were too soft to be a problem. Served them with garlic and chopped parley butter and lots of fresh lemon .
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Post by kerouac2 on Jan 9, 2018 18:32:25 GMT
Although I hated it as a child (is there any child who doesn't?), I don't mind dealing with the bones in baked fish at all. Naturally, the bigger the better since the bones get easier the bigger the fish is. It is brilliant when the entire skeleton comes out in one piece.
Tod, if you spoke French, dim sum would have given you far fewer comprenhension problems. There are two different terms for it: "Chinese ravioli" or "steamed specialities." That's what you will see on any menu because the term "dim sum" is meaningless to the French.
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Post by rikita on Jan 10, 2018 0:21:46 GMT
i made fried lentil patties with a mint-yoghurt dip
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Post by tod2 on Jan 11, 2018 18:01:00 GMT
Tonight I made a really good dinner! I kept it simple by only serving fondant potatoes and fresh green beans with the beef fillet, done on the BBQ. It took two days to prep this meal - yesterday I finely chopped shallots, sliced mushrooms, peeled garlic, cooked bacon to a crisp, grated cheese, and chopped parsley. This morning I made a cheese and bacon sauce and after that I made a steak Diane sauce. It's so nice to have everything ready at your finger tips. Then I peeled and shaped very large potatoes for the fondant. Trimmed the green beans. Plugged the fillet with numerous garlic cloves. Tonight all I did was prepare two chicken jellylike stock cubes in hot water, sear the potatoes on one side and add the liquid, thyme and garlic and a huge amount of butter & left in oven to mature. Beans done nice and green but not too floppy and not too al dente. Mr.Tod took care of the fillet which was perfect. There were six of us for dinner.
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Post by rikita on Jan 11, 2018 18:35:01 GMT
a sandwich bar opened in our house. agnes had been excited about it for ages (while they were turning the office downstairs into a sandwich bar) ... was kind of crowded of course, and i think they might still need a bit to fully find their way, food wise, but my sandwich wasn't bad (was with deep fried cheese, can't really go wrong with that). mr. r. thought his wasn't that good, but i think we will check them out again in a couple of weeks on a quieter day. also, today everyone who lives in the house was invited, so we got the food for free ...
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Post by kerouac2 on Jan 11, 2018 21:12:59 GMT
Last night I discovered that I had bought frozen "Thai chicken balls" some time ago with a very appealing photo on the carton. So I finally cooked them and they were awful. Rather than being real chicken, they were the spongy synthetic things that you find as fish balls in Chinese soups sometimes. I don't mind such things in soups, but last night I was eating them with noodles and each bite was an overwhelming disappointment.
And then tonight I finished them, and they were not one bit better. At least they're gone now.
Live and learn.
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Post by tod2 on Jan 12, 2018 10:07:46 GMT
Kerouac, sorry that purchase was not a hit but a miss. I had a similar experience this week with ready made (imported) ravioli stuffed with porcini mushroom paste. My fault for allowing the water to boil - then discovered the contents of the pasta had all oozed out. I did some quick pasta sauce to throw over the remaining little pockets sans porcini.
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Post by lagatta on Jan 12, 2018 12:21:22 GMT
I've bought quite good frozen dim sum (ravioli) at the nearby Vietnamese supermarket though. Most include pork or chicken, but there is also a vegetarian type made with soya bits. It tastes like the others, mostly of the prevailing vegetable used in the stuffing. Handy if I have vegetarian guests.
Rikita, do they have those open-face sandwiches (one slice of good bread), common in Germany and Nordic countries?
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Post by kerouac2 on Jan 12, 2018 12:46:41 GMT
Tonight I will be having some sort of seafood. It's amazing how entrenched the tradition of "fish on Friday" has become in many European cultures. I find myself craving it on Friday even if I haven't thought about what day it is.
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Post by tod2 on Jan 12, 2018 12:54:33 GMT
That is strange.....I made a beeline for fish and chips today for lunch. Just felt like something light and tasty. Was grilled hake.
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Post by lagatta on Jan 12, 2018 13:15:00 GMT
When I had a roommate (flatmate) we were laughing that we always found ourselves eating fish on Fridays! I love fish, and so did she, so not a problem, but my parents didn't even attend Mass (perhaps at Christmas, and of course for weddings and funerals). I did have relatives who were serious churchgoers, but they lived in other towns - and had MANY children.
I'll probably have either fish or prawns (frozen) this evening.
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Post by tod2 on Jan 12, 2018 17:04:19 GMT
Dinner was last nights leftovers. three potatoes, some beans and loads of fillet. Aided by a crispy baguette, some tomato and red onion rings..
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Post by rikita on Jan 13, 2018 0:36:56 GMT
pasta and a sauce with minced meat and broccoli and carrots.
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Post by lagatta on Jan 13, 2018 21:08:55 GMT
I made something akin to a leek-mushroom Kugel, though I doubt I'll eat any tonight. I didn't really like any of the recipes I saw online. I'm posting this one although I don't really love her version because of the interesting story: immigrantstable.com/2014/03/20/mushroom-leek-kugel/#.WlpiWHkiHIU She is a young woman of Russian-Jewish origin whose family emigrated to Israel when that became possible but she later migrated to Winnipeg (which I believe is actually colder than Moscow) and then to Montréal. My version has a larger percentage of vegetables (one whole LARGE leek, (ordinary white) mushrooms and some spinach. My noodles were Italian egg tagliatelle, because that was what I had in the house. We have another unusual snowfall and I haven't set foot outside all day.
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Post by rikita on Jan 13, 2018 23:58:38 GMT
a fennel-cod-casserole, with cheese crust, eaten with potatoes.
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Post by kerouac2 on Jan 14, 2018 0:17:40 GMT
I had beefheart and fries.
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Post by mickthecactus on Jan 14, 2018 19:22:59 GMT
Totally English.
Roast beef, roast potatoes carrots parsnips and leeks, boiled potatoes an carrots, spinach and Yorkshire pudding.
Utterly delicious.
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Post by onlyMark on Jan 14, 2018 20:12:56 GMT
Any left? I'm on my way.
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Post by kerouac2 on Jan 14, 2018 20:44:37 GMT
I have been boiling tripe for hours for dinner tomorrow. It really takes ages for it to soften up appropiately. I fear that tripe is cleansed far too much these days before it is even sold, because my apartment should be smelling like steamed vomit due to the simmering pot, but no, not at all.
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Post by mickthecactus on Jan 14, 2018 20:45:51 GMT
K2 has some nice tripe ...
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Post by Deleted on Jan 14, 2018 21:11:35 GMT
I made something akin to a leek-mushroom Kugel, though I doubt I'll eat any tonight. I didn't really like any of the recipes I saw online. I'm posting this one although I don't really love her version because of the interesting story: immigrantstable.com/2014/03/20/mushroom-leek-kugel/#.WlpiWHkiHIU She is a young woman of Russian-Jewish origin whose family emigrated to Israel when that became possible but she later migrated to Winnipeg (which I believe is actually colder than Moscow) and then to Montréal. My version has a larger percentage of vegetables (one whole LARGE leek, (ordinary white) mushrooms and some spinach. My noodles were Italian egg tagliatelle, because that was what I had in the house. We have another unusual snowfall and I haven't set foot outside all day. Great recipe and a great site. I went ahead and subscribed to it. The commentary was very cool and in many ways brought back some childhood memories of my own. Thank You!!!!!
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Post by lagatta on Jan 14, 2018 23:16:19 GMT
Yes, well of course there are a lot of similarities among the cuisines of the Northern Slavic countries, whether Poland, Ukraine, Belarus or Russia (and also the Baltic states). Some foods that are very welcome here this time of year - especially this SHITHOLE of a winter, such as the wonderful rye breads. As well as the Middle Eastern foods in Israel, and the foods from immigrants there from many different countries. She is just very engaging; I forgot to subscribe, but I will.
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Post by rikita on Jan 15, 2018 0:38:03 GMT
liver, mashed potatoes, red cabbage. mr. r. made the liver this time, and he didn't cut it as small as i would have, so i thought the thicker pieces were a bit too soft inside ... but else good ...
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Post by onlyMark on Jan 15, 2018 2:41:21 GMT
K2 has some nice tripe.... ..and he can keep it.
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Post by tod2 on Jan 15, 2018 11:20:52 GMT
Mark - In Zambia they love tripe or as it's called 'Ichifu'. What I want to know from Kerouac is, what kind of tripe is he boiling? Lamb or beef? I don't know if I would like to eat partially or not thoroughly clean tripe.....Maybe if you are cooking it with onions Kerouac, that might be stemming the pong.
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Post by onlyMark on Jan 15, 2018 13:43:40 GMT
I have seen it here and I avoid it at all costs.
You know how you call it pap and we call it nshima for the main staple? I buy my cleaner a big bag of it every month, 12.5kg, plus often oil and other stuff. Anyway, because we were away at the beginning of January I forgot until last week. I asked her if I could get her anything and she said something phonetically like, "Mumu" pronounced with the 'u' as in you. I was stumped. It turns out when nishima is made, it is called nshima. But when it is just in a bag in the powder/flour form, it is called mumu. I was chuffed I learnt another word.
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Post by tod2 on Jan 15, 2018 16:54:55 GMT
Mark, I keep telling you, you have not tasted the nectar of the Gods until you have eaten 'Pap Tert'. OK, in English, Porridge tart. It is absolutely divine and she wouldn't have a clue how to make it ...but I do. For those of you out of range of white maize meal, I'm sure it could be made with polenta. I'm going to post it on The Galley....I might have done so already- better check.
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Post by rikita on Jan 15, 2018 18:18:55 GMT
egg fried vegetable rice and some fried tofu.
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Post by kerouac2 on Jan 16, 2018 12:21:45 GMT
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