|
Post by lagatta on Apr 19, 2019 13:30:42 GMT
I made a stir-fry with asparagus (yes, it still comes from Mexico, but was very fresh and good), part of an Asian flat cabbage, which looks very much like a European cabbage, but flatter, and is very tender. Those can be expensive, but were on sale this week. Also some frozen shrimp.
Cheery, usually food from M&S is good - I've never had their pizza.
|
|
|
Post by amboseli on Apr 19, 2019 16:19:03 GMT
White asparagus Flemish style. The first ones of the season. Will be repeated every week (not always Flemish style, though) because the season is so short (June 28).
|
|
|
Post by lagatta on Apr 20, 2019 0:32:43 GMT
What is the Flemish style for white asparagus?
|
|
|
Post by kerouac2 on Apr 20, 2019 5:00:41 GMT
|
|
|
Post by amboseli on Apr 20, 2019 7:03:34 GMT
|
|
|
Post by cheerypeabrain on Apr 20, 2019 8:00:44 GMT
Fillet steak tonight. Trying to work our way through the meat in the freezer. I want to introduce more plant based meals in the future but my freezer is currently stuffed with dead animals.
|
|
|
Post by mickthecactus on Apr 20, 2019 8:40:50 GMT
I've told you before about stopping for roadkill.
|
|
|
Post by whatagain on Apr 23, 2019 20:18:27 GMT
Barbecue. With an excellent gratin. Half dauphinois : patatoes and some kind of pumpkin. With first a leftover from old wine then when my daughter came with my potential son in law I opened a good côté du rho e (baume de Venise). I then ate too much chocolate.
|
|
|
Post by rikita on Apr 26, 2019 23:11:50 GMT
cauliflower with almonds and curcuma (and some other spices), and potatoes.
|
|
|
Post by whatagain on Apr 27, 2019 23:12:20 GMT
Another barbecue.
|
|
|
Post by kerouac2 on Apr 28, 2019 4:48:44 GMT
I had potjevleesch and a poké bowl.
|
|
|
Post by lagatta on Apr 28, 2019 9:20:08 GMT
I don't think I've ever had potjevleesch. Did you buy the little pot, or pot the meat yourself?
As for me, I made a pseudo-Indonesian dish with tempeh, different greens and cubed, sautéed potatoes of all things. Probably a Dutch introduction. I'm taking some to leave at the house of a friend returning late tonight from a long stay in Cuba.
|
|
|
Post by kerouac2 on Apr 28, 2019 10:49:37 GMT
No, I bought it at Carrefour in Lille (Carrefour in Paris does not sell such things.). This was mixed rabbit, pork and chicken.
|
|
|
Post by lagatta on Apr 28, 2019 12:06:46 GMT
Yes, I figured you might have been somewhere up there. When I stayed for a week in Brussels, the closest supermarket was Aldi or Lidl, and they didn't have anything like that; they had a rather odd assortment of food, but some good bargains. Otherwise, mostly Turkish and Maghrebi shops (though the neighbourhood was far more "mixed" that this might indicate, and probably a slight Belgian or other European origin majority). I was working, so didn't have a lot of time to go shopping. And the fellow I was staying with was Spanish (and a very good cook).
|
|
|
Post by rikita on Apr 28, 2019 23:07:05 GMT
we went to a funfair, but only a. had some of the usual funfair food for dinner (bratwurst), mr. r. and i had nepalese momo, as they were sold there and we never had them before. i had churros for dessert, though.
|
|
|
Post by bixaorellana on Apr 28, 2019 23:24:51 GMT
Since my pups will be picked up tomorrow to be boarded until I get back, I wanted to make them an especially nice dinner. I got a bag of livers/hearts/gizzard from the chicken lady in the market. The hearts & gizzards went into the pressure cooker, but the livers were gently sauteed in a little olive oil in a closed skillet. They came out really nice -- tender & not at all dry -- nicer this time than many other times when I was trying to make them nice for human consumption. Guess what this human is having for supper tonight.
|
|
|
Post by lagatta on Apr 29, 2019 12:59:22 GMT
I love poultry livers. I liked duck livers even more, but the duck shop now only sells them in large (restaurant) quantities. Duck livers are very rich even when not force-fed.
Bixa's gone to the dogs! Not a bad thing in my book.
I make them fairly plain; if I have some wine left over, yep, and onions. Not for our little carnivores though - seem's it's bad for them.
|
|
|
Post by kerouac2 on Apr 29, 2019 15:17:22 GMT
I had lunch with some internaut friends (we say internauts in France unless they are also astronauts) last week, and the lady chose the chicken liver salad, which was unfortunately overcooked. She told us only at the end of the meal. I told the waiter when he took the plates away and he offered to bring a new salad, but it was too late... we were finished. Anyway, I was talking to them about the pre-stewed chicken livers that I often buy in Paris and said I would look on the box containing the vacuum bag to see the precise ingredients.
And so it is:
chicken livers 82% duck fat 15% salt, flavouring, rosemary extract
That seems reasonable to me. I'm sure the dogs would love it.
|
|
|
Post by lagatta on Apr 29, 2019 15:35:46 GMT
Mmm, duck fat! I do have a small jar with enough duck fat in it to cook something like that. Was hoping for duck bits, but I'll have to settle for chicken. Duck livers are tricky to cook properly. I probably like them a bit more cooked than Parisians do - I don't like them bloody, but they do have to be pink inside, not brown.
|
|
|
Post by kerouac2 on Apr 29, 2019 16:12:39 GMT
That was the problem with the restaurant the other day -- the livers were not pink. They were dry (I tasted one of them). Since the person who ordered the dish was American, it is possible to imagine that they overcooked the livers in purpose, thinking they were doing the right thing for that customer.
|
|
|
Post by rikita on Apr 30, 2019 23:55:20 GMT
had (white) asparagus with cherry tomatoes, sundried tomatoes and sugarsnaps today, and bread. when a. first saw the dish, she called out in delight "oh, lots of cheese!", but i had to disappoint her - what she thought was cheese, was just the asparagus (as it was cut into little pieces, that looked kind of cheese like among the other ingredients ... she refused to try any of it and just had bread, but she had some fruit for dessert ...
|
|
|
Post by kerouac2 on May 1, 2019 4:52:32 GMT
I made a sort of salad with rice, chopped raw salmon, sliced green onion and fennel and a couple of cherry tomatoes. Lime juice and sesame oil.
|
|
|
Post by kerouac2 on May 1, 2019 4:54:16 GMT
had (white) asparagus with cherry tomatoes, sundried tomatoes and sugarsnaps today, and bread. when a. first saw the dish, she called out in delight "oh, lots of cheese!", but i had to disappoint her - what she thought was cheese, was just the asparagus (as it was cut into little pieces, that looked kind of cheese like among the other ingredients ... she refused to try any of it and just had bread, but she had some fruit for dessert ... You should tell her that items like that are forbidden for children, just so that she will beg to try it.
|
|
|
Post by lagatta on May 1, 2019 12:29:36 GMT
Fröhliche Spargelzeit! By the way, in Dutch asparagus is asperge, as in French, so the word and the vegetable probably arrived from a French-speaking area.
|
|
|
Post by rikita on May 1, 2019 23:27:28 GMT
she tends to see through that type of trick.
today i made gnocchi with some carrots and and spring onions and sauce ... she usually likes gnocchi but today wouldn't eat. i suppose she might have been full from earlier ...
|
|
|
Post by kerouac2 on May 7, 2019 16:26:40 GMT
|
|
|
Post by whatagain on May 8, 2019 20:02:12 GMT
Strangely I love anchovies when crude but hate it smoked. Can't eat pissaladière.
|
|
|
Post by lagatta on May 9, 2019 13:32:17 GMT
I love both, and am fond of pissaladière. Haven't eaten it in a while.
I'm making large empanadas later today, so will probably eat one for supper, with a green salad. The meat component is poultry, but I'm also incorporating quinoa (an idea drawn from Bolivian cooking). And onions of course; if they are meat only they are far too dry for my taste. Cheat: I buy the tapas (dough discs) from a Cono Sur grocery/butcher's around the corner. They carry mostly the most common size, as well as tiny ones for parties. The tiny ones are adorable but frustrating to the cook as they disappear in a fraction of the time it takes to make them.
|
|
|
Post by kerouac2 on May 13, 2019 17:54:47 GMT
I had beef carpaccio with parmesan on top, simply because the supermarket had reduced the price in half due to "imminent expiration date" -- which is on the verge of ridiculous for vacuum packed foods.
I also noticed that they were selling jars of fruit jam "made from unsellable fruit from the store" -- brilliant idea but very overpriced.
|
|
|
Post by kerouac2 on May 14, 2019 13:06:41 GMT
|
|