|
Post by Deleted on Jun 27, 2009 20:27:36 GMT
It got up to 27° in Paris today, so dinner was cold and satisfying.
|
|
|
Post by hwinpp on Jun 29, 2009 3:37:52 GMT
My mouth waters. We had a red curry, stir fried spring peas with tofu and raw vegetables. Our guest had never seen spring peas and took the peas out of the pod until we told her they could be eaten!
|
|
|
Post by Deleted on Jun 29, 2009 11:11:02 GMT
Picnic at la Villette tonight. I don't know what we'll be eating, but I'm in charge of the wine.
|
|
|
Post by Don Cuevas on Jul 1, 2009 1:54:21 GMT
Lunch, at 2 p.m., was nice little gazpacho with garlic croutons. I used what veg that was on hand, except for buying 3 cukes and two small bottles of a Clamato clone.
Supper was spaghetti with butter and grated parm type cheese in the green shaker container, with methylcellulose to prevent clumping.
Seconds of same, except I switched to our recently made Spinach and Basil Pesto.
|
|
|
Post by mockchoc on Jul 2, 2009 4:37:14 GMT
Always makes me chuckle when you use the green shaker of parmesan type cheese don. Is there no parmesan there or is it just too expensive or hard to obtain?
I remember my mother using it long ago.
|
|
|
Post by hwinpp on Jul 2, 2009 10:43:33 GMT
I'm having a pork knuckle with sauerkraut and sauteed potatoes. Here:
|
|
|
Post by bixaorellana on Jul 2, 2009 15:31:13 GMT
I want that!
|
|
|
Post by tillystar on Jul 2, 2009 15:34:05 GMT
Oh it does sounds pretty special. I have no idea what whats for dinner tonight at a friend's house. I do know we are having strawberries and cream afterwards as I am bringing them with me.
|
|
|
Post by tillystar on Jul 2, 2009 15:39:09 GMT
And by the way, this picture weighed heavily on my mind for days. We had a similiar meal last night. It was a big crunchy salad with pickled chillis, serrano ham and blue cheese. Its the blue cheese in that picture that did me in.
|
|
|
Post by bixaorellana on Jul 2, 2009 15:57:14 GMT
I want to know if he had good bread with that. Bet he did.
It's raining here, but I have to go to the market or I won't have any dinner tonight.
Discuss amongst yourselves: Which piggy is Bixa?
|
|
|
Post by Don Cuevas on Jul 2, 2009 16:58:55 GMT
Always makes me chuckle when you use the green shaker of parmesan type cheese don. Is there no parmesan there or is it just too expensive or hard to obtain? I remember my mother using it long ago. Mockchoc, we can actually get a pretty decent parmesan-type cheese, probably from Uruguay. It's sold in wrapped wedges, under the name, "Queso Reggianito." But we're out of it now, and haven't had a chance to go to Morelia to restock. But as to the green shaker: we actually LIKE the stuff, having been raised on it by our respective Moms. (My Mom wouldn't dream now of using anything but Parmigiano Reggiano, and grating it fresh, as needed.) KE the stuff, having been raised on it by our respective mohers. When I was a kid, we called ot "stinky cheese".
|
|
|
Post by bixaorellana on Jul 3, 2009 3:27:09 GMT
I owe an enormous debt of gratitude to you guys who turned me on to the strange world of Asian fishy salads with fruit and raw sugar. I really don't like sweet dressings, so it's a measure of my respect and trust that I tried it the first time. Now I'm on a roll. Recently I made a version with thin sirloin strips and even tried it with big ole ugly Mexican sardines. Tonight was really good, though, since I had smoked cocinero, one of my favorite fish. The salad was that with apple, onion, carrot, red jalapeño, parsley and cilantro. I squeezed the juice of a sour orange over it, then added a mixture of raw sugar & soy sauce, slightly cut with water. Also had fresh fava beans cooked with cut-up fresh tomatoes and garlic. Great combination!
|
|
|
Post by imec on Jul 3, 2009 3:36:12 GMT
I LOVE fresh fava beans - hardly ever see them around here. Maybe I'll find some in...
|
|
|
Post by bixaorellana on Jul 3, 2009 3:43:03 GMT
France?
|
|
|
Post by bixaorellana on Jul 3, 2009 3:46:37 GMT
Imec, think about growing them next year -- as early in the Spring as possible.
When I first moved to New Orleans, in 1970, there was an old Italian guy in the neighborhood who was a fiend about pruning his fig tree and had seasonal produce all year round. His favas were coming up in extremely early Spring. He'd tell me stories about when he was a kid and that whole area was pasturage for dairy cattle. There was also a Chinese family in that neighborhood, so I could see their exotic produce change with the seasons.
|
|
|
Post by hwinpp on Jul 3, 2009 4:26:59 GMT
Last night I didn't have pork knuckle after all. They'd all been eaten. So opted for 'Nurnbergers' with sauerkraut and mashed potatoes instead. Still, it was very satisfying.
|
|
|
Post by Deleted on Jul 3, 2009 4:53:51 GMT
Last night I had a slab of pressed pork snout with pickles, along with sliced tomatoes, radishes and hummus with nut bread.
|
|
|
Post by bixaorellana on Jul 3, 2009 5:06:21 GMT
All these piggy products sound good. What's pressed pork snout? All I can envision is that thing little kids do with their noses against window panes.
|
|
|
Post by Deleted on Jul 3, 2009 5:07:17 GMT
It is quite similar to head cheese.
|
|
|
Post by bixaorellana on Jul 3, 2009 5:12:03 GMT
That's a really felicitous combination you whipped up!
|
|
|
Post by tillystar on Jul 3, 2009 8:48:51 GMT
Bows head in shame...me too Its also a good store cupboard thingy to cheer up a 10 minute pasta/risotto meal made from the remenants of the fridge or similiar. But yeah. I like it
|
|
|
Post by Deleted on Jul 3, 2009 9:46:03 GMT
I bring it back from the U.S. because I think it's actually made of flavored plastic shavings since it can last for years. When I buy a small bag of grated real parmesan in France, if I don't use the whole bag within 10 days, it starts to grow mold.
|
|
|
Post by bixaorellana on Jul 3, 2009 14:14:08 GMT
Romano. Buy it in a wedge and grate it yourself. Keep it in a covered jar in the door of your fridge and don't put your fingers in it. Use a spoon. It will keep very nicely and Romano is far better than parmesan anyway.
As a matter of fact, if you avoid touching any cheese with your fingers, it will be much less likely to develop mold. If you doubt this, go look at any piece of cheese you might have right now with a bit of bloom on it. It's very likely to be fingerprint-shaped.
|
|
|
Post by Deleted on Jul 3, 2009 16:40:02 GMT
But I never touch the parmesan because it's in a bag. I just cut a corner off to sprinkle.
|
|
|
Post by Deleted on Jul 3, 2009 18:08:42 GMT
I wrongly named last night's offal. It was not pig snout. It was actually pork jowl.
|
|
|
Post by Don Cuevas on Jul 3, 2009 23:05:48 GMT
The attractive slices of bread in K2's lates photo seem to be some sort of pain de noix. (Nut bread??) Our lunch was two orders to go of caldo de camarones (Whole shrimp in the shell in a picante broth), from our favorite Pátzcuaro restaurant, Mariscos La Güera.) The weather has turned cloudy, rainy and cool; I took cold, and was too tired to cook. The Caldo came with a half an avocado, chopped cilantro and onion, line wedges (all carefully packed in a separate container); and some pretty good lengths of baguette, Mexican style. Photo from another occasion. We have broth left over, which will make a nice pick me up for breakfast.
|
|
|
Post by Don Cuevas on Jul 4, 2009 1:01:23 GMT
|
|
|
Post by bixaorellana on Jul 4, 2009 1:53:17 GMT
I'm on a roll with the Asian salads. Tonight I used meat from purchased roasted chicken legs (roasted with a light, non-sweet barbeque sauce), red jalapeño, raw zucchini, tomato, onion, & toasted sesame seeds, all dressed with a raw sugar, thick soy sauce, & white vinegar mixture. It was stellar!
|
|
|
Post by Deleted on Jul 4, 2009 11:05:39 GMT
Tonight will be a BBQ,traditional 4th of July stuff,burgers,hot dogs,ribs,chicken,baked beans,potato salad,watermelon. I am making fig ice cream.
|
|
|
Post by lagatta on Jul 4, 2009 14:01:26 GMT
We are holding a bbq for an Argentine friend who has returned after several months in her country of origin. I rarely eat red meat, but imperative this time. Must pick up a variety of salad vegetables, red wine, and some other yummy things. Perhaps a couple of baguettes as there are particularly good ones near here, at a certain small baker's.
Any ideas? (It has been damp and coolish here - lots of green stuff - strawberries not very nice, and no melons yet, alas!)
Pre-grated romano or parmesan keeps fine in the freezer. I prefer romano as well, also because I have a degree of intolerance to cow's milk (though parmesan is not usually an offender).
|
|