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Post by bixaorellana on Oct 14, 2009 2:13:11 GMT
This is a monster salad of barrilete, pineapple, cucumber, poblano, onion, and basil dressed with a little soy sauce, unrefined sugar, killer hot sauce and lime juice. After I took the picture, I tossed it one more time, then added sal de gusano (ground dried hot chile, salt, & dried agave "worm"). The barrilete is very tuna-ish in density and texture. If you want to see it when it still had a face, go here (Reply #105). I'm glad I liked this, as there's a ton left.
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Post by hwinpp on Oct 14, 2009 3:47:16 GMT
I wanna see the salad!
I always see you and the Don using different kinds of chiles in your meals, are they really so differing in taste?
We get maybe 4 or 5 different kinds here, while I have my favourite ( prik kee noo= chile shit rat) I can do with other kinds if it isn't available.
Ahhh, I've reloaded and now I see it. Delectable!
Yesterday we had the stingray. My girlfriend played safe.
She skinned it, scraped the meat of the cartiledge and then fried it with curry powder. Our vegetables were stir fried moring grory.
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Post by bixaorellana on Oct 14, 2009 4:45:54 GMT
Did you see the fish in its pre-salad state?
One of the things Mexico is known for is how specific recipes are about which chile to use in which dish. You can't get all the kinds of fresh ones everywhere in the country.
I use poblano a lot as a substitute for bell pepper, which aren't always available. Even when they are, they're frequently tasteless.
The hot chiles really do vary a great deal in meatiness, hotness, flavor, and character.
I looked up prik kee noo on google image, and think it's the one called Thai chile in the US.
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Post by Deleted on Oct 14, 2009 5:05:02 GMT
Those are the most common chilis at my Chinese supermarket.
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Post by hwinpp on Oct 14, 2009 6:47:39 GMT
May I now spell chilli the way I like?
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Post by Deleted on Oct 14, 2009 13:06:52 GMT
Chili is a spell-as-you-like word on most websites.
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Post by imec on Oct 14, 2009 13:22:14 GMT
Maybe this should be in "what makes you smile" or in the "misheard lyrics" thread... My sister in law used to think that the Hendrix classic "Voodoo Chile" ("Chile" being a variation of "Child") was actually Voodoo Chili ;D.
(It also took her ages to find the first record by Black Rose - mainly because it was actually by the "Black Crowes")
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Post by bixaorellana on Oct 14, 2009 14:14:06 GMT
I can't laugh at your sister-in-law, Imec, because I identify too heavily with her. Is there a "correct" spelling for chile/chilli/chili? Do what feels right for you, HW! How do you mean the ray was fried with curry powder, please?
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Post by bazfaz on Oct 14, 2009 14:29:49 GMT
Mouse shit chillis are what I use. I bought a packet of seeds in Thailand a few years ago, grow the plants in pots, gather the fruits when red (and freeze them) and save some seed for next year.
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Post by hwinpp on Oct 15, 2009 6:00:16 GMT
Fry the flesh in oil with garlic, shallots and a tablespoon of curry powder mixed in. You'll see how fragrant it becomes.
If you're using red meat add water occasionally and let it steam away, then add again until soft.
Got to go now!
K- man, how are you celebrating today?
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Post by bixaorellana on Oct 15, 2009 6:06:09 GMT
I want to try that because I can get manta ray. I guess it's the "wings", because there is no cartilage in it.
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Post by Deleted on Oct 15, 2009 10:44:22 GMT
Ray is a big seafood item in France, too, but the rays are quite small.
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Post by Don Cuevas on Oct 15, 2009 13:07:55 GMT
We had a localized version of garbure, a cabbage and white bean soup with smoked and cured porcine products. It was surprisingly light, perhaps because I didn't use much meat.
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Post by Deleted on Oct 15, 2009 13:16:12 GMT
Oh, white beans! Now that it is getting cold, I have to go and find some soon, to go with my the pork belly.
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Post by rikita on Oct 15, 2009 17:19:03 GMT
i had spinach today.
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Post by bixaorellana on Oct 15, 2009 19:53:33 GMT
A note about the salad in #1200 ~~ don't make too much! The fish sort of "cooked" and got mushy and wasn't nice at all the next day. I fished it out ( ;D) and made a sort of tuna salad with it in order not to waste. It's the worst-looking stuff you ever saw.
DonCuevas, can you find out the name of the soup, please?
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Post by auntieannie on Oct 15, 2009 20:37:14 GMT
corn on the cob!
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Post by Deleted on Oct 15, 2009 20:46:37 GMT
I had spaghetti with a sauce using pork sausage meat instead of beef. The highlight was the big hard slab of Parmesan that I grated on top.
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Post by cristina on Oct 17, 2009 20:30:27 GMT
After a less than auspicious start in my choice of dining venues in Paris, I finally hit pay dirt today.
For lunch, I ate at a tiny (as in less than 10 tables, all communal) cafe on rue St Honoré de Marché. My Salade de Thon was perfect, however the aroma in the restaurant was not coming from my tuna. When the gentleman sitting at my table received his rather large piece of meat served a top a bed of lentils I finally noticed that he was not alone. Everyone was eating this dish. So I inquired: "Comment appelle ça?" as I gestured to his plate. Apparently, my French pronunciation is that bad because I was met with a blank stare. Fortunately, the young man at the next table understood my question and responded by slapping his thigh while saying porc. So it was a pork thigh with lentils. And it smelled and looked delicious. The young man's dining companion, who was German and I took to be his mother, kindly walked me to the menu on the wall and showed me that it was called Jarret du lentils. So if find yourself at Le Rubis, this is the dish to order.
For dinner, I ate close to my hotel at La Jacobine (next door to the back entrance of La Procope). My main dish was Maigret de Canard Creme de Cassis. And for once, my meal did not come with frites. No offense to frites lovers but I need some variety. It did come with potatoes but they were sliced and roasted perfectly. The duck slices were beautifully arranged and cooked so as to melt in my mouth. Although the black currants looked more like blueberries, I was in heaven anyway. The second side was zucchini, baked with cheese and heavily seasoned with nutmeg. The cheese was a bit much for me but the nutmeg seasoning, considering the quantity present, was quite good. I need to learn to ask for a petit pichet of wine though as I was presented with an embarrassing quantity for a solo diner. I drank it all anyway. ;D
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Post by auntieannie on Oct 17, 2009 20:45:59 GMT
glad you enjoyed your meals, Cristina!
I cooked beef "olives" with some wine sauce I hazarded, served with a mix of brown and wild rice and some garlicky spinach.
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Post by Deleted on Oct 17, 2009 20:59:23 GMT
Tonight I had a very simple dinner of mashed potatoes and carrots with some slices of Black Forest ham.
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Post by traveler63 on Oct 17, 2009 22:01:21 GMT
Cristina:
Thanks for your post. Just wanted to let you know that we ate at Le Rubis twice. As a matter of fact, my first post in Europe with the story of the dog in the cafe, actually happened at Les Rubis. They are known for their selection of Burgundy wine. Also, just as an aside, there is dining room upstairs. There is an item on the menu that is sausage and lentils and it was wonderful. !!!!!
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Post by Don Cuevas on Oct 17, 2009 23:35:46 GMT
Today we had Charcoal Grilled Pizza; one with bacon and caramelized onion, the other, a more or less classic Pizza Margherita. With it, a large mixed green salad.
Dessert was some chocolate ice cream (purchased) made with Italian chocolate. A red Italian wine and a Sonoma white to go with it. (Don't ask me any specifics about the wines, as I can't remember.)
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Post by lola on Oct 17, 2009 23:38:25 GMT
For dinner tonight a successful effort that allowed us to use basil, rosemary, parsley, and thyme from the garden: Moroccan chicken with lemon, herbs, and green olives, roasted with 20 cloves of garlic. Green beans also from the garden Simple crusty bread by NYT recipe A little wine yum
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Post by imec on Oct 17, 2009 23:47:50 GMT
God that ham looks good kerouac! That kind of thing is SO much better in almost any European country than it is here.
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Post by Deleted on Oct 17, 2009 23:59:31 GMT
oh lola,did you bake that bread from the recipe in the recent NYT magazine section on that lovely bakery out in the NW? I saved it,sounded so good.
We are off to a local tapas restaurant as there are six of us at last count. One of my favorite local eateries. Will take copious mental notes of odd table behavior(s).
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Post by lola on Oct 18, 2009 0:38:22 GMT
Fun to have a crowd for tapas, casimira. No socializing for me this evening, unless you count spouse. Our daughter got comps for the ballet, and has taken the car downtown with one of her friends. Hmm. No, we don't usually get the Sunday Times. This was from a couple of years ago, where you just throw everything into a bowl and then later bake it: www.nytimes.com/2007/11/21/dining/211brex.htmlI substitute <1/3 whole wheat flour and usually forget to do the hot water in the bottom of the oven, and it comes out plenty crusty. Will have to look for that NW bakery one while I'm still in a NW mode.
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Post by hwinpp on Oct 19, 2009 4:41:29 GMT
We went to a German/Alsatian restaurant in town on Saturday for dinner. She had sole meuniere, I had steak tartare.
The steak was strange. It was mixed with balsamico or vinegar, chopped pickled gherkins and chopped onions. Has anybody else had it this way? Not bad but I'll not order that there again until I get a very conventional one.
Oh, and the colour was actually quite horrible and unappetising.
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Post by auntieannie on Oct 19, 2009 12:30:00 GMT
I do know of people adding very very finely chopped pickled gherkins into steak tartare, but I wouldn't have eaten that steak if it looked quite horrible. My dad had a steak tartare once too many (in a place where they used to have a reputation of really good and safe tartare) and he was soo violently ill afterwards, mom thought he was going to die.
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Post by rikita on Oct 19, 2009 18:27:31 GMT
corn and potatos. but have stomach problems so maybe i should just have had mashed potatoes or something.
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