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Post by tod2 on Jan 16, 2018 12:55:54 GMT
That could be ox tripe? Frying it was a stroke of genius. Must have been a good flavor.
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Post by kerouac2 on Jan 16, 2018 13:04:42 GMT
In Lorraine, tripe is generally fried. In other parts of France, it is eaten mostly in a stew (tripes à la mode de Caen, tripes à la provençale...).
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Post by tod2 on Jan 16, 2018 13:55:55 GMT
In South Africa the Afrikaans speaking farmer, like my Late dad, was very fond of boiling 'Skaap pens en pooitjies". Translated is - Sheep tripe and feet. Usually curried. A friend's husband was mad about roasted sheep's head. I got the fright of my life one day when I opened their oven and was greeted by a grinning sheep's head with all its teeth poking out!
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Post by bixaorellana on Jan 16, 2018 18:08:57 GMT
Kerouac, did you get the fava beans already fresh & peeled? Yum! And double-yum on the tripe.
Ooo ~ sheep tripe, Tod! I'd love to try that. Menudo, the iconic Mexican tripe dish, incorporates beef tripe and beef feet. This is Diana Kennedy's recipe, which I use as a pattern, but suggest amping up all the flavors.
1 calf's foot (about 1-1 1/2 pounds) 2 pounds honeycomb tripe 1 large onion 3 cloves garlic, peeled Coarse salt and freshly ground pepper to taste 3 large chilis anchos 1 large chili poblano, roasted and peeled or 2 canned, peeled green chilis 1 1/2 cups canned hominy (1 pound), drained 1 scant teaspoon oregano
* Have the butcher cut the calf's foot into 4 pieces. Cut the tripe into small squares. Put them into a large saucepan with the onion, garlic, salt and pepper. Cover with 4 quarts water and bring to boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
* Meanwhile, toast the chilis well. Slit them open and remove the seeds and veins. Grind them dry to a fine powder. Add it to the saucepan as the meat is cooking.
* Remove the seeds and veins from the chili poblano, cut it into strips and add to the meat while it is cooking.
* Remove the pieces of calf's foot from the pan, and when they are cool enough to handle strip off the fleshy parts. Chop them roughly and return them to the pan.
* Add the hominy and continue cooking the soup slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve. Yield: 6 to 8 servings. Note: This soup should be picante - after all, it is to shake you up after the night before. If it is not, then toast and grind some of the chili seeds and add them to the soup.
And ha ha I know what you mean about the head, as the barbacoa stands around here often have a cooked goat's head grinning out at potential customers. Years ago I made a bouillabaisse using a sheepshead fish because my son had caught it. Stirring those human-looking teeth to the top of the pot was disconcerting.
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Post by rikita on Jan 17, 2018 10:48:05 GMT
we had pasta bake with broccoli yesterday
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Post by kerouac2 on Jan 17, 2018 12:11:31 GMT
Kerouac, did you get the fava beans already fresh & peeled? Yum! And double-yum on the tripe. I buy fava beans peeled and frozen in a bag.
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Post by tod2 on Jan 18, 2018 17:23:39 GMT
Well after making Carnitas in excess the other night I re-introduced them as ...(drum roll here please)Carnitas Stirfy ! I think I'm a genius. It was sensational
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Post by lagatta on Jan 18, 2018 19:55:11 GMT
Skaap pens en pooitjies In "standard" Dutch the sheep is schaap but tripe is spelled the same way in Dutch Dutch as in Afrikaans. If I recall, animal feet are pootjes, but I didn't look it up. Where does curry come from in Afrikaans cookery - immigrants from India?
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Post by kerouac2 on Jan 18, 2018 21:14:32 GMT
I had brandade de morue, which is basically a fish version of shepherd's pie.
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Post by rikita on Jan 19, 2018 0:35:59 GMT
yesterday for agnes' birthday dinner she wanted to go out for sushi, so we had lots of sushi (she was a bit too excited to eat much, in the end, so there was enough leftover for my lunch today) and mr. r., who doesn't like sushi, ahd some other dish with meat and rice and vegetables.
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Post by tod2 on Jan 19, 2018 9:42:56 GMT
Lagatta, the curry part I think is inherited from the Malay population here. But, it could also be connected to the Indian families who were brought over to cut the cane in the sugar plantations.
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Post by onlyMark on Jan 19, 2018 13:33:59 GMT
I could be wrong but I'd turn that on its head and say the curries were from the Indian workers/slaves and influenced by the Malays who came as well. I've nothing to back that up, just an impression. Whichever to me is not so important as the taste anyway.
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Post by lagatta on Jan 19, 2018 13:39:21 GMT
Of course the taste is the main thing (as well as nutrition, of course) but with my useless history degrees, I'm very interested in food history, and particularly in migration and how foods evolve in new contexts and encounters with other cultures.
I've found a very interesting blog on Indonesian and Dutch-Indo cookery, in English and Dutch, but I'm posting it at the recipes board.
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Post by rikita on Jan 19, 2018 18:14:03 GMT
i decided to occasionally let agnes decide what we eat and "prepare" the food (in fact of course mainly i do it, she does the parts she can do) - she chose halloumi-burgers for today, she cut the halloumi and tomatoes and cucumbers and cut the burger buns into halfs, i cut the onions and did the various frying and put the fries in the oven etc. ...
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Post by kerouac2 on Jan 19, 2018 19:59:47 GMT
I had salmon sashimi for dinner. I really need to use different fish because I am tired of consensual boring salmon, but it is the easiest fish to procure here for uses such as this.
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Post by Don Cuevas on Jan 20, 2018 16:23:24 GMT
Kerouac, did you get the fava beans already fresh & peeled? Yum! And double-yum on the tripe. Ooo ~ sheep tripe, Tod! I'd love to try that. Menudo, the iconic Mexican tripe dish, incorporates beef tripe and beef feet. This is Diana Kennedy's recipe, which I use as a pattern, but suggest amping up all the flavors. 1 calf's foot (about 1-1 1/2 pounds) 2 pounds honeycomb tripe 1 large onion 3 cloves garlic, peeled Coarse salt and freshly ground pepper to taste 3 large chilis anchos 1 large chili poblano, roasted and peeled or 2 canned, peeled green chilis 1 1/2 cups canned hominy (1 pound), drained 1 scant teaspoon oregano * Have the butcher cut the calf's foot into 4 pieces. Cut the tripe into small squares. Put them into a large saucepan with the onion, garlic, salt and pepper. Cover with 4 quarts water and bring to boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. * Meanwhile, toast the chilis well. Slit them open and remove the seeds and veins. Grind them dry to a fine powder. Add it to the saucepan as the meat is cooking. * Remove the seeds and veins from the chili poblano, cut it into strips and add to the meat while it is cooking. * Remove the pieces of calf's foot from the pan, and when they are cool enough to handle strip off the fleshy parts. Chop them roughly and return them to the pan. * Add the hominy and continue cooking the soup slowly, still uncovered, for another 2 hours. Add salt as necessary. Sprinkle with oregano and serve. Yield: 6 to 8 servings. Note: This soup should be picante - after all, it is to shake you up after the night before. If it is not, then toast and grind some of the chili seeds and add them to the soup. And ha ha I know what you mean about the head, as the barbacoa stands around here often have a cooked goat's head grinning out at potential customers. Years ago I made a bouillabaisse using a sheepshead fish because my son had caught it. Stirring those human-looking teeth to the top of the pot was disconcerting. OR, hie thee to your local menudería and order a bowl. So much easier.
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Post by kerouac2 on Jan 20, 2018 20:01:30 GMT
I bought a huge bag of carrots for next to nothing, so I made carrot soup. Added my remaining 2 potatoes and also two small onions. Black pepper, cayenne, turmeric and three Knorr vegetable cubes.
Then it went into the blender after boiling for an hour or so, and it was great.
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Post by cheerypeabrain on Jan 20, 2018 20:06:15 GMT
Grill up. (As opposed to fry up) Gammon steak, sausage, crispy potato wedges and egg. Delicious and indulgent.
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Post by rikita on Jan 21, 2018 0:39:03 GMT
grilled duck, red cabbage, sauce and potatoes
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Post by tod2 on Jan 22, 2018 16:34:04 GMT
leftovers again! One lamb shank, salads, and purchased today, 2 fishcakes. They failed. They were too chunky for my liking. Thai crab cakes can be but ordinary old fish cakes need to be smooth and full of flavour. A restaurant in our city serves three perfect spicy little fishcake morsels as a starter course. That's the way I like them.
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Post by rikita on Jan 23, 2018 0:05:42 GMT
fried potatoes and capsicum with feta cheese.
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Post by tod2 on Jan 23, 2018 17:13:34 GMT
BBQ lamb chops and Boerewors (Farmers sausage). Oven baked sweet potato and samp (white corn kernels) cooked together with brown beans. I attempted to make an apple crumble but deviated to an apple cake topping. I was supposed to put chunks of caramel toffee in with the raw apples but forgot so threw them into the cake mixture. Nice and chewy....if you like that sort of thing.
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Post by rikita on Jan 24, 2018 0:40:18 GMT
noodle stir fry with turkey and carrots and leek
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Post by kerouac2 on Jan 24, 2018 10:33:03 GMT
I had barbecued spare ribs.
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Post by tod2 on Jan 24, 2018 16:55:55 GMT
Oh my goodness - I am being bombarded with lovely photos of duck, sate`, and all devine eating one experiences in Singapore. My son & his girlfriend are busy eating their way through Newton's Circus, Bugis Street, and several places I have not been to.... We had Boiled salt beef and cabbage, carrots, onion and potatoes. I know Mark would probably love that better. I made a mustard sauce with cream & honey mixed in to hot English mustard. Very very good!
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Post by rikita on Jan 25, 2018 1:04:45 GMT
had a lot of cake at my nephews birthday, no time to cook, got some shawarma on the way home - one for mr. r. and one for agnes and me to share (as i was too full to have one for myself).
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Post by kerouac2 on Jan 25, 2018 6:03:43 GMT
I made pho with prawn dumplings. The soup base came out of a packet imported from Thailand. It was all right, but the taste of cinnamon dominated, which was not correct as far as I am concerned.
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Post by lagatta on Jan 25, 2018 11:57:10 GMT
Cinnamon (as a dominant spice)seems strange as a Thai flavouring.
I saw some dumpling wrappers while I was shopping yesterday (round ones, like pierogi) I didn't buy them because I want to find a filling recipe I like.
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Post by kerouac2 on Jan 25, 2018 12:29:23 GMT
Reading the packet (fished from the trash), the spices are listed in order as being: cinnamon, pepper, clove, star anise -- this along with ginger powder, kaffir lime, onion powder and a healthy dose of MSG. Maybe the MSG enhanced the cinnamon flavour.
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Post by questa on Jan 26, 2018 6:30:11 GMT
Today is our National Day so the traditional meal is a barbecue with lamb chops and salads. Some people go fancy with lamb shanks marinaded overnight and slow cooked, others just drop a few lamb sausages on the barbie and eat them with fried onions, wrapped in fresh bread slices. The one day cricket match, Australia v. England is on TV and neighbours are listening to the radio which is playing 'Top 100 Ozzie songs for 2017'
It is the end of school holidays and Monday the work year starts in earnest.
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