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Post by hwinpp on Mar 13, 2012 6:23:47 GMT
Imec's son has taste!
Jack, can't you get fresh lotus roots in France? I think I could occasionally get them in the 'Asia' shops in Germany. Much better than canned.
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Post by Deleted on Mar 13, 2012 6:32:20 GMT
Kerouac, lotus root tastes nothing like water chestnuts. I'm sure you'll be able to find them in Asian supermarkets there in little cans. You don't need to know another name for them just look for their picture on the can! The first pic does have its name in French I see.. Thanks, mockchoc. Seeing that first tin, I do believe that I have seen them here. However, I don't recall ever eating them in the Asian restaurants here, which would tend to indicate that they are more a part of northern Chinese cuisine than southern China.
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Post by mich64 on Mar 13, 2012 15:58:57 GMT
Imec everything looks like it would taste delcious! I never thought of broiling the cheese over the cauliflower, what a good idea, what kind of cheese did you use? I have always have it with a cheese sauce, I want to try this!
Cheers! mich
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Post by imec on Mar 13, 2012 17:27:09 GMT
mich, I make a cheese sauce with old cheddar, pour it over the steamed cauliflower in the baking dish, sprinkle a little more old cheddar over the top then pop into a hot oven (375-400) and let it bake - it browns nicely this way without having to broil.
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Post by mich64 on Mar 14, 2012 0:40:41 GMT
Going to try it Imec!
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Post by mickthecactus on Mar 14, 2012 18:05:50 GMT
I cooked this last Sunday. Braised pork chops with cumin,mushhroms and lemon. Roast potatoes, parsnips and carrots in the background.
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Post by mich64 on Mar 14, 2012 19:35:10 GMT
Mick, what a yummy Sunday roast!
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Post by Deleted on Mar 14, 2012 21:26:24 GMT
Imec and Mick, it all looks great! Tonight was simple comfort food for me. I cooked some Belgian endive with chicken thighs with sour cream and herbs. No extraordinary flourishes, but it was pretty good.
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Post by bixaorellana on Mar 15, 2012 0:19:35 GMT
A nice man with a stand next to the car stop made my supper for me. He has a big stainless steel box with fire inside and chickens with poles through their butts. He gave me double rice because he's nice!
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Post by lagatta on Mar 15, 2012 0:26:22 GMT
How did you cook the chicken thighs? I simply oven-roasted 6 chicken legs (on promotion, and good ones) in my little convection oven, thus in two batches, and did a stir-fry thing not too different from yours, but featuring bits of onion, red sweet pepper, mushrooms, curly cabbage and bean sprouts.
Cauliflour cheese is a British dish, lovely if done right (as imec did) with mature cheddar. Yum.
One interesting aspect of such boards is seeing how life changes, although we aren't really here to talk about our "intimate lives" (and like many, I'd find that embarassing, cloying and dreary). I remember young Master imec as almost just a boy when they were travelling to France, and older sister was 14. Now older sister will be thinking about what she wants to study, and "do", perhaps if she wants to travel, do a language or study exchange etc.
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Post by Deleted on Mar 15, 2012 10:07:02 GMT
How did you cook the chicken thighs? Actually, first I braised the endive in olive oil with a dash of chili oil and set them aside. Then I browned the chicken thighs in the same deep pan with a chopped onion. Added a bit of water once they were brown and turned the heat down to a low simmer. And finally, once I was certain that the chicken was cooked, I put the endive back in with the sour cream to cook just a little more. It was very easy to do, which is what I like about dishes that can simmer.
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Post by Don Cuevas on Mar 16, 2012 12:04:38 GMT
Thursday. Lunch, actually: we were in the neighborhood of Mariscos La Güera shopping for garden supplies, so we decided to have lunch there. Doña Cuevas had a magnificent pair of Brochetas de Camarones and I a large Camarones para pelar. The brochetas had thick pieces of lean bacon interspersed with plump, juicy shrimp, onion and sweet yellow pepper. The camarones para pelar were freshly and perfectly cooked, on a fresh bed of salad. We also split a luscious guacamole, all the better for being simply prepared. Both were highly satisfactory, emphasizing again that Mariscos La Güera does simple dishes best. Archive photos.
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Post by mich64 on Mar 16, 2012 12:08:43 GMT
That looks delicious Don! Cheers! Mich
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Post by Don Cuevas on Mar 16, 2012 12:46:56 GMT
I think there were over 20 largish shrimp on the peel um and eat um plate. I took 8 shrimp home and will use them as part of a salad plate for today's lunch.
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Post by bixaorellana on Mar 16, 2012 15:52:23 GMT
You can just push those two plates right over here, thank you very much.
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Post by Deleted on Mar 16, 2012 17:45:23 GMT
Leftover spaghetti for me tonight, one of the best dishes in the world. It is defrosting in a pan at the moment.
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Post by Don Cuevas on Mar 16, 2012 20:25:19 GMT
You can just push those two plates right over here, thank you very much. It turned out that I had nine shrimp leftover from yesterday's lunch. I made a simple potato salad, some really simple albacore tuna salad (nothing but lite mayo and a little lime juice); plated all on some romaine lettuce, cut a tomato in wedges, arranged the shrimp alongside, and done! The original plate of camarones para pelar cost $138 pesos Mexicanos. (about USD $11); the brochetas the same.
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Post by Deleted on Mar 18, 2012 6:05:25 GMT
tripes à la mode provençale last night
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Post by Deleted on Mar 19, 2012 21:38:45 GMT
Working on leftovers of crepinette and mash. Crepinette is a rather odd pork sausage concoction envelopped in a membrane.
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Post by Don Cuevas on Mar 19, 2012 23:01:12 GMT
Meatballs and pasta reprise; oil free coleslaw.
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Post by bixaorellana on Mar 20, 2012 0:37:30 GMT
Now I want some tripe.
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Post by imec on Mar 20, 2012 1:14:47 GMT
Working on leftovers of crepinette and mash. Crepinette is a rather odd pork sausage concoction envelopped in a membrane. Isn't it caul fat?
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Post by imec on Mar 20, 2012 12:42:50 GMT
So I looked up crepinette and sure enough it's wrapped in caul fat. looked up caul fat - says is a membrane. looked up membrane - the definition doesnt match very well to caul fat. I feel so sorry for the poor buggers trying to learn English.
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Post by tod2 on Mar 22, 2012 18:59:28 GMT
Tonight was Italian night at out house! I asked our architect Leo to please join us and he even obliged us with a photo or two! Thanks Leo I made everything from scratch and I think I have perfected the rich tomato sauce the meatballs lay basking in for 3 hours. Being a lovely balmy evening around 20C we ate Al Fresco:
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Post by Deleted on Mar 22, 2012 19:28:44 GMT
That sauce looks spectacular, and I see that you have sprinkled it with cilantro to ward off a visit from OnlyMark.
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Post by onlymark on Mar 22, 2012 21:09:30 GMT
I could easily pick those bits out though.
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Post by mich64 on Mar 22, 2012 21:15:54 GMT
Mmmmm... looks totally delicious Tod! What type of meat did you use? Your table setting is elegant, I imagine a few glasses of wine went along with this meal?
Cheers! Mich
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Post by Don Cuevas on Mar 22, 2012 22:08:25 GMT
Afternoon comida today: Vegetable plate; boiled potatoes, beets and acelgas (green chard).
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Post by imec on Mar 23, 2012 0:04:52 GMT
Looks wonderful t2! Did you bake the bread too? am salivating thinking about dunking it in the sauce.
(you have your own architect? what a great idea! gotta git me one o' them!)
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Post by mich64 on Mar 23, 2012 3:10:27 GMT
I will admit it, I envisioned making a sandwich with that bread and those meatballs... Cheers! Mich
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