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Post by Deleted on Sept 7, 2009 17:23:19 GMT
How was the sashimi? Whenever I made it the fish chunks were much bgger than in restaurants. I cut the chunks bigger than I should have, but they were good anyway. I didn't have any wasabi on hand, but I used garlic Tabasco mixed with Caribbean calypso sauce, and it worked just fine.
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Post by tillystar on Sept 9, 2009 13:44:02 GMT
I am always happy when there is some kind of tomato saue bubbling awa in the kitchen Today its a spicy garlicky one as we are gonna have patatas bravas and grilled lamb chops tonight. Bread pudding afterwards.
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Post by Don Cuevas on Sept 9, 2009 19:37:00 GMT
Sopa de Albóndigas.
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Post by Deleted on Sept 9, 2009 19:49:09 GMT
I had macaroni with leftover chicken mixed with sour cream and the coconut green chili paste I bought the other day. Somehow, I think it is not going to last very long and I will have to buy more.
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Post by hwinpp on Sept 10, 2009 7:41:46 GMT
I like Italian pasta, so much so that I even use it when making Asian standards such as fried noodles. It goes very well together. Or even 'curry laksa': It's the best curry with noodles in the world! From 12h, lime (not sure which type, it's available in Malaysia and Vietnam but strangely I've never seen it here), cut long beans, bean sprouts, cockles, fried aubergine, deep fried tofu, chicken in the middle. Normally the noodles are a mix of thick chinese egg noodles and thin rice noodles but I use spaghetti or even maccaroni if I'm making it at home.
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Post by bixaorellana on Sept 10, 2009 17:24:41 GMT
This is great to know, HW! I use Italian pasta in Asian-style foods, but thought it was my shameful little secret.
Those limes are called Key limes in the US (after the Florida Keys, I think).
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Post by Deleted on Sept 10, 2009 17:27:19 GMT
I have noticed that plenty of Asians in Paris use spaghetti in their dishes.
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Post by Don Cuevas on Sept 10, 2009 19:19:06 GMT
We are making our first comida for guests since we arrived back in Michoacán last Thursday. Three adults, one child.
We are starting with a crisp salad of home grown cukes, sweet colored peppers, tomatoes, radishes, red onion, dressed with olive oil and red wine vinegar, kalamata olives, , fresh basil and parsley; second, main course, a hge pot of Minestrone with beef, pesto, warm "French bread. Dessert is a bought pound cake ring with nuts and some fresh grapes.
We will drink Agua de Jamaica and Limonada.
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Post by Deleted on Sept 10, 2009 19:34:27 GMT
Tonight I had an unusually moderate cold meal -- head cheese, fresh goat cheese, lettuce and sliced tomatoes with a drizzle of olive oil and some freshly ground pepper. I had not yet bought the perfectly crusty warm baguette yet when I took the photo. And it went very well with a cheap hearty red box wine, transfused into a carafe.
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Post by bixaorellana on Sept 10, 2009 23:14:51 GMT
Even though I just finished eating, I feel I could do with a taste from #1027 and #1028. Minestrone with pesto -- yes! I have to be kept forcibly away from Kalamata olives. And wouldn't they go great with the plate of delights in #1028?
Really, my supper was quite nice. Due to having not shopped, plus the rain, plus inertia, the only quick food I had in the house was eggs, and I was in no mood for them. The upshot was I didn't eat anything all day, Finally I forced myself to go comb through the dried lentils for gravel, then cook said lentils with mustard, fennel, cumin, & fenugreek, seeds, sauteed onions, garlic, & jalapeño, plus a little curry powder. I made a pot of plain white rice, topped it with the soupy lentils, added chopped onion and some lime juice and was thoroughly satisfied.
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Post by Don Cuevas on Sept 11, 2009 21:17:54 GMT
We had a late almuerzo of birria at a favorite birrería, so we skipped dinner/comida. We'll probably eat some leftovers tonight.
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Post by bazfaz on Sept 12, 2009 9:54:18 GMT
I have scheduled 2 Thai meals in the emptying-the-freezer blitz before we move house in 9 days time. Tonight there will be a mussel omelette, then pork with chilli and coconut and some Vietnamese sauce that K2 sent us a while back. (I only recently finished the Vietnamese spring roll wrappers he sent which were much supeior to the ones ateach52 gave us). Lime sorbet to finish.
We have been out to friends for the past 2 nights and have 3 invitations for next week. People don't realise how this disrupts my carefully plotted freezer-emptying plan.
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Post by Deleted on Sept 12, 2009 10:14:42 GMT
I only recently finished the Vietnamese spring roll wrappers he sent. I'll see what I can do once you're in the new place.
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Post by Deleted on Sept 12, 2009 20:02:35 GMT
Will be dining on the fresh local specialties of the season tonight with old friends. Cherrystone clams,sweet corn on the cob,mesclun salad with peaches,lobster and grilled swordfish.
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Post by imec on Sept 12, 2009 20:11:08 GMT
Will be dining on the fresh local specialties of the season tonight with old friends. Cherrystone clams,sweet corn on the cob,mesclun salad with peaches,lobster and grilled swordfish. Oh, great, now I'm drooling all over my clean shirt.
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Post by Deleted on Sept 12, 2009 20:13:54 GMT
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Post by Don Cuevas on Sept 13, 2009 1:26:56 GMT
We are having a major re-wiring of our hoiuse, which started today at 9:a.m. and is still going on. (The electricians took a 2 1/4 hour lunch break off premises.)
Thus it was difficult to cook and we didn't want to open the fridge.
My supper was an open-faced sardine sandwich on homemade 10-grain bread, with mustard; a small tomato, and onion slices. That was followed by canned corn kernels (heated on the gas range) and some apple cobbler I'd slipped into the oven this morning before the mayhem started.
We just got most of our lighting back on. The job continues tomorrow in similar fashion.
Tomorrow, one of us is driving out to pick up a pollo asado to go.
I spent most of the day listening to music on my iPod.
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Post by bixaorellana on Sept 13, 2009 2:15:07 GMT
DonCuevas is happy with his iPod! That's sounds like a nice meal in spite of the disruption. Driving home from picking up my car with its nice new battery, somewhat daunted from finding out I have to replace a motor mount , I decided I wanted MEAT. Dinner was cecina enchilada (thinly accordion-cut pork with a chile-based wet rub), steamed zucchini, and a favorite salad of canned corn, onions, epazote, and chile with a little olive oil and lime juice.
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Post by Deleted on Sept 13, 2009 6:19:53 GMT
I might be having airline surprise for dinner.
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Post by bazfaz on Sept 13, 2009 7:11:51 GMT
What a life, not knowing whether you'll be flying or not. Where to this time?
We are having smoked mackerel, faux filet steak, and chocolate cake - that's 3 more items gone from the freezer.
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Post by Deleted on Sept 13, 2009 10:08:21 GMT
Well, at the moment I am sitting in the departure lounge for the Thai Airways flight to Bangkok, only about 20 months late from my original schedule.
But I'm flying back to Paris on Wednesday night.
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Post by bazfaz on Sept 13, 2009 10:33:55 GMT
So you'll have 2 nights and 3 days in Bangkok. With overnight flights at either end you'll be pretty disoriented.
I think Presidents and Prime Ministers should be forbidden from making important decisions for 48 hours after a long haul flight. They might not even be capable of making lesser decisions like deciding what's for dinner (food oriented).
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Post by Deleted on Sept 13, 2009 11:03:43 GMT
Yes, it's all a question of deciding whether the glass is a delightful 10% full or merely 90% empty.
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Post by bazfaz on Sept 13, 2009 11:28:30 GMT
Or how big is the hole and how thin the doughnut?
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Post by BigIain on Sept 13, 2009 18:43:43 GMT
I just had some excellent fish and chips with my dad this evening. Desert was rhubarb crumble!! Fantastic way to finish off a nice weekend.
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Post by bixaorellana on Sept 13, 2009 19:17:47 GMT
Scotland is known for its game, isn't it? Is it available in the city, or do you have to hunt it yourself?
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Post by BigIain on Sept 13, 2009 19:30:20 GMT
Venison is available at most good butchers shops, and also comes pre-packed in the stores too. I am lucky to have a great butcher around 400 yards down the road here. He ages his own beef and venison and the difference is astonishing. We had a BBQ last evening as the sun was out and the ribsteak was truly world class. nice and rare too. Venison is 2/3 the price of beef here but is not popular for some reason. I may do a "boeuf bourgingon" with some during the week.
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Post by Deleted on Sept 14, 2009 1:05:07 GMT
I'm getting ready for second breakfast. The one on the plane does not count.
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Post by bixaorellana on Sept 14, 2009 1:41:11 GMT
Yaaaay ~~ breakfast in Bangkok! We'll want a report.
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Post by Don Cuevas on Sept 14, 2009 2:17:50 GMT
The electricians, hard at work, are entering the 13th hour of their labors. We had some good pollo asado al carbón (take out) for lunch, and just had a flashlight supper of elbow macs cooked in Knorr-Suiza Caldo de pollo Polvo, and a slice of cheddar. I drank some Bacardi, straight. The electricians are STILL at it!!
9:17 PM CDST
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