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Post by bixaorellana on Oct 6, 2010 15:43:25 GMT
Those are very beautiful poached eggs as well. What is your method, Kerouac?
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Post by tod2 on Oct 6, 2010 16:17:57 GMT
Oh Kerouac, you are the best when it comes to driving us madly envious of your gorgeous photos of the plate of food you are about to devour! I'm determined to get you back! Tonight - NO photos however, I made a beef curry, white rice, sambal and chutney - no popadoms as I turffed them out last week because they were too spicey(!! Black papper) and not Naan bread but plain French bread(baguette syle).
What I am most proud of is the fact the curry for two (even three) cost me slightly less than 5euros. I used beef 'blade' which is shoulder and very tender. The four slices cost 2.50euros. I then added 4 potatoes, an onion, curry leaves, garlic and ginger, Italian tomatoes, bay leaves, cardamom,and Mother-in-Laws special Curry powder. Before you freek out - The spices and onion, garlic, were fried off first in gee before adding the meat etc.
After seeing how much cheaper Kerouacs oxtail cost compared to mine I had to find something very cheap but delicious!
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Post by Don Cuevas on Oct 6, 2010 21:21:54 GMT
"Footlong", all beef hot dog, sweet pickles, mustard and slaw, sliced fried potatoes.
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Post by imec on Oct 7, 2010 12:23:44 GMT
Burgers on my new grill...
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Post by lagatta on Oct 7, 2010 12:37:29 GMT
I won't show that to my Argentine friend C. She would be consumed with jealousy.
I ate some very good calamari last night at Terrasse Lafayette, a byow Greek that is scarcely more than a greasy spoon (though clean). Walked down there, about 30 minutes from my place, along a pretty verdant street with some leaves on the ground, some turned autumn colours, some still green. Asters and other hardy flowers still in bloom. Bit of rain.
We were commemorating the 14th anniversary of the death of a friend and mentor who dropped dead of a massive heart attack in front of his wife (who was among those there, of course).
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Post by Don Cuevas on Oct 7, 2010 19:10:38 GMT
Looks like it's a little Eggplant Parmesan, some fettucine (dried, non-egg type), filet of chicken breast with sweet peppers, a bit of diced tomato, olives, capers, white wine, garlic and onion, of course.
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Post by Deleted on Oct 7, 2010 21:08:59 GMT
Tonight I had an extremely mild curry with pork, green and red capiscum, garlic and Belgian endive, cooked in olive oil and coconut milk. I sprinkled totally bland chopped parsley on top. Made some unseasoned steamed rice to throw it on. If I had been invited out and been served that, I would have been extremely disappointed. But alone at home tonight, I was not in the mood for extravagant or extreme spices, and it was just fine. It is more than likely, however, that when I serve the leftovers to myself in a day or two, I may turn up the heat considerably and eat it with tears on my cheeks and snot running out of my nose.
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Post by Deleted on Oct 7, 2010 21:13:13 GMT
Those are very beautiful poached eggs as well. What is your method, Kerouac? I have one of those pathetic white plastic microwave double egg poachers (probably from Wal-Mart). One minute in the microwave and you have poached eggs. It is infuriating when I think of all my failures trying to poach eggs in the past.
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Post by fumobici on Oct 7, 2010 22:13:31 GMT
Last night was chantrelle mushroom and garlic pizza. Tonight? Whatever I can scrape together out of the fridge.
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Post by tod2 on Oct 8, 2010 4:24:32 GMT
Imec, those look wonderful burgers! Were the patties homestyle or bought supermarket ones?
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Post by imec on Oct 8, 2010 12:30:37 GMT
Imec, those look wonderful burgers! Were the patties homestyle or bought supermarket ones? Thanks tod2! Homestyle - but when it comes to burgers, I'm very much a purist. I don't add anything to the beef - just form them with as little handling as possible and sprinkle with freshly ground sea salt and/or "steak spice" (a mixture of salt, garlic and oher assorted spices - most notably, lightly crushed coriander seed) before tossing on the grill. I like to grill them medium rare but with a nice char on the outside (easy to do with the infrared burners on the new grill) and sometimes brush with a little store bought (but usually "doctored" up) BBQ sauce just at the end of cooking.
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Post by tod2 on Oct 8, 2010 16:48:21 GMT
Imec- You can come over to my house anytime! A good burger is more than just heaven..... I watched Anthony Worrall-Thompson making burger mix on his TV programme sometime ago now, and he advocated that you DONOT put raw onion into the mix. He pre-fried the onions, then mixed them into the raw beef - we call it "mince" here. Now that I've seen the photo of your burgers I am going to call the family over for a "Sunday Burger Lunch"!
Tonight dinner at our house was Quiche (supermarket bought but at Woolworths) & salad. For desert we have a custard Mille-Feuille.
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Post by imec on Oct 8, 2010 17:07:18 GMT
I watched Anthony Worrall-Thompson making burger mix on his TV programme sometime ago now, and he advocated that you DONOT put raw onion into the mix. He pre-fried the onions, then mixed them into the raw beef Ha! On a BBQ forum I recently started frequenting, I posted that trick for meatloaf and meatballs earlier today - it does add a very special richness that you just don't get from raw onion.
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Post by lagatta on Oct 8, 2010 20:53:32 GMT
The only time I've added raw very mild onion was simply when fearing a burger would be too dry, but I made a bison burger yesterday evening (bison is delicious, but very lean, so it is dry). It was fine, of course I left them a bit pink inside. We still have local tomatoes, so I just added a slice of one.
I'm hungry, and don't really feel like cooking (have been working nonstop all day). Perhaps I'll buy a couple of empanadas, and have that with salad.
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Post by Deleted on Oct 8, 2010 21:11:32 GMT
Even though I have lunch at McDonald's and/or Quick about once a month (it is so difficult to find lunch at a reasonable price when you work on the Champs Elysées!), I don't think that I have ever eaten a hamburger at home since my childhood (when they were sometimes imposed on me even though I preferred the burgers sold at the burger places -- didn't understand family food budgets back then!). However, I probably have a steak tartare at home maybe, say, 15 times a year.
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Post by Deleted on Oct 8, 2010 21:47:00 GMT
Tonight I had an extremely mild curry with pork, green and red capiscum, garlic and Belgian endive, cooked in olive oil and coconut milk. I sprinkled totally bland chopped parsley on top. Made some unseasoned steamed rice to throw it on. If I had been invited out and been served that, I would have been extremely disappointed. But alone at home tonight, I was not in the mood for extravagant or extreme spices, and it was just fine. It is more than likely, however, that when I serve the leftovers to myself in a day or two, I may turn up the heat considerably and eat it with tears on my cheeks and snot running out of my nose. Hmmmm, this was MUCH better reheated tonight than it was yesterday. After microwaving it, I sprinkled Worcestershire sauce on it with some Ras al Hanout, and it was perfect.
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Post by lagatta on Oct 8, 2010 23:02:36 GMT
I wasn't in the habit of eating hamburgers at home either. I don't like McDo or Quick type chain burgers (there are other, smaller, chains that can be good) but I live in a neighbourhood that is more like where you live than where you work (except that it is not a Little India - there is a Little India just beyond a railway viaduct though). I prefer the stuff at Lebanese fast foods if I have to eat at that sort of place. But a supermarket near me almost always has small trays of bison mince, and I like to eat that once a week or so because it is very rich in iron and not in cholesterol. Oh, I'm far from a fanatic about the latter - sure wouldn't turn down a serving of rillettes - but past 50 one does have to be more careful. Sure there are bison steaks or roasts too (mmm) but I'm fine with the cheaper, tasty burger just for me - I'd buy the fancier cuts to serve to guests, in particular guests from Europe who don't get it at home.
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Post by Deleted on Oct 9, 2010 0:03:17 GMT
I had bison burgers recently,and was sorely disappointed by how very dry they were. It reminded me of the one time I had ostrich,which also was disappointing in how dry it was.
I am going to experiment this weekend with making some Meyer lemon gnocchi from a recipe someone turned me onto. The lemons in my grove are coming in nicely and I always welcome some new ways to incorporate them into something interesting. To be continued...
Tonight will be a nice big spinach salad and some Stilton cheese and a baguette. Am too wiped out from a busy day working followed up by a nice long bike ride.
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Post by tod2 on Oct 9, 2010 8:56:47 GMT
The Bison burger my husband tried in one of the Canadian National Parks (maybe town of Banff or Lake Louise) was not a good experience. Besides dry - he didn't care for the flavour. The only burger to be even more dreadful was eaten at the cafe inside the Canada Olympic Park , but that was supposedly beef.
Having said that all the other dozen or so beef burgers devoured in Alberta were fantastic!
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Post by cristina on Oct 9, 2010 23:16:18 GMT
I almost always use bison for burgers. But I do mix in crumbled blue cheese, and grill rare to medium rare, so they rarely feel dry to me. They are definitely not for the "well done" burger set.
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Post by joanne28 on Oct 10, 2010 3:07:49 GMT
Dinner was a pork tenderloin covered in Dijon mustard, then rolled in seasoned breadcrumbs & baked. Very quick and simple with mashed potatoes and applesauce.
I rarely eat pork without applesauce. It's one of those pairs that are magic together, like chocolate and butter (for when I make brownies). And applesauce is so simple to make, I find it astonishing when people buy it.
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Post by Don Cuevas on Oct 10, 2010 8:48:56 GMT
Yesterday, a sort of miscellaneous comida: elotes (Mexican corn on the cob), Cream of potato-cheddar-chile Poblano Soup, freshly cooked green beans.
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Post by Don Cuevas on Oct 10, 2010 21:24:13 GMT
Today; October 10, 2010: miscellaneous salady leftovers and stuff; coleslaw, potato salad, lettuce and tomato; ham sandwiches, beets, pickles. relishes.
Absolut Citron Martini on the rocks. Nap.
There’s a Butterscotch Cream Pie waiting in the fridge.
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Post by cristina on Oct 11, 2010 0:44:07 GMT
DC, I love how "nap" is always part of your menu. Casimira, I anxiously await the results of your lemon gnocchi. I have seen the recipe and it sounds wonderful. I like finding savory recipes using lemons so I really hope this gnocchi is a winner. Joanne, I have never breaded a pork tenderloin. Your recipe sounds great but the breading part I still need to think about. But you should post your applesauce recipe because I made it from scratch once, then said never again! I want to know the easy way! imec, Congratulations on the new grill! It was time to lose the makeshift one, I think. Induction grilling? Tell us more about your wonderful new toy, please. K2, your egg poacher is not pathetic. Otherwise, I am pathetic as I poach eggs with the same device. For me, tonight, I am stuffing bell peppers with a lamb mixture. Onions, garlic, ground lamb, bulgur, currants, pine nuts, cardamom, cinnamon and maybe some goat cheese on top. The meat is cooking as I type so the ingredients might change....
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Post by bixaorellana on Oct 11, 2010 4:05:46 GMT
Even though I am uncomfortably full from the fabulous Canadian Thanksgiving feat I enjoyed, those bell peppers still sound divine.
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Post by Deleted on Oct 11, 2010 8:03:09 GMT
I defrosted and heated up some oxtail meat and stuffed it into some pita with chopped onions and Tabasco. It was fine for a lazy Sunday dinner albeit somewhat messy to eat, but there were no witnesses.
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Post by imec on Oct 11, 2010 19:41:48 GMT
Saturday night. I was asked to arrange and manage the food and wine for a friend's birthday party - 60 guests. The party was held at another friend's recently opened pizzeria. I had a commercial kitchen (with a wood fired as well as conventional oven) to prepare the food in and professional staff to help prep, cook and serve. I devised 6 dishes served as small bites paired with 6 different wines and presented each course with a brief discussion of the wine, the food and why I pared them. This was followed by a casual buffet. Wine and food Pairings: 1. Garlic Shrimp - French Sparkling Blanc de Blancs 2. Wood Roasted Pork Tenderloin with Thai Green Curry - Australian Riesling 3. Wood Roasted, Maple Glazed Salmon with Whitefish Caviar - Australian Pinot Noir 4. Meat Ravioli with Red Sauce - Tuscan Sangiovese 5. Wood Roasted Chicken with Herbs and Garlic - Argentine Malbec 6. Wood Roasted Figs with Blue Brie - Samos (a sweet Muscat from Greece) The casual buffet featured pork shoulders roasted overnight in the wood oven as well as a variety of wood fired pizzas and a salad. Unfortunately I forgot to take pics of many of the courses
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Post by Don Cuevas on Oct 12, 2010 0:41:58 GMT
Looks great, IMEC. Which is you?
Today, on the return from Morelia we stopped at Pollos a la Leña La Estrella(wood roasted chicken) for a late lunch. We had both a half chicken and an order of pork ribs, accompanied by roasted onions, nopalitos (strips of prickly pear cactus), roasted small potatoes (nicely done) and large, but tough tortillas. The chicken was tasty and the ribs were crusty with a spice coating but dry.
The place is only about a year into operation, but it's already looking dumpy. The floor of the men's room was partially flooded. The cost of the meal, with two sodas was $129 MXN, less than U.S. $10.50. This place has drwan us in twice, but I doubt that we'll be eating there again.
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Post by joanne28 on Oct 12, 2010 2:47:19 GMT
Cristina, honestly, making my applesauce is like making instant coffee, it's that easy.
Peeled, chopped apples, 5 or 6 into a pot. I always use McIntosh apples - they're my preferred apple for cooking. Add a couple of TBSPs of sugar or to taste (I prefer more tartness), add a TBSP or two of water. Lavishly grate nutmeg over it and stir (use cinnamon if you prefer it) and cook over low heat with an occasinal stir until it cooks down into a mush. Now, some people prefer chunkier applesauce - don't cook it so long.
Is there a complicated way of making applesauce???
About the breaded tenderloin, I always put it on a rack to roast. The herbs add a nice flavour.
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Post by Deleted on Oct 12, 2010 14:01:04 GMT
Came here looking for meal ideas for tonight and it was "pork ribs" in reply #3417 by Don Cuevas that caught my eye... But will I have the energy to go to the Chinese supermarket to buy some after pushing and shoving my way on the striking metro to get home? All of the butcher shops that are directly on my path in my neighborhood are hallal.
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