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Post by Jazz on Mar 3, 2010 2:36:38 GMT
Tonight, I am having two slices of peameal bacon, (simply fried and delicious) and a salad...spinach, small heirloom tomatoes of subtly different tastes and walnuts, dressed with olive oil, fresh lemon and a drop or so of walnut oil. Dessert is freshly baked wholegrain bread, a generous wedge of Saint Andre cheese and a couple of dates, rolled in almonds.
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Post by hwinpp on Mar 3, 2010 3:55:59 GMT
I had a tom yam soup and raw vegetables with a shrimp dip at home.
Then I went out to my current favourite bar, 'Garage', and here I finally had my first Mexican food (at least I think so)!
I was chatting with a guy who's writing a book on Cambodian ghost stories, superstitions etc., when Jeff, the owner came around and asked whether we wanted to try his chicken something- or- other mole. Of course both of us blurted out 'chicken guacamole' but he repeated this other strange ...mole and I thought I heard 'chocolate' and '... quite a kick...'. So of course we agreed to try it and it was... excellent! A thick dark brown gravy, you could just get a very slight taste of chocolate, which I liked. Next time I go I'll ask Jeff for the full name.
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Post by bixaorellana on Mar 3, 2010 5:13:00 GMT
What a lovely supper, Jazz!
HW: Find out! Find out!
For the record, one of the reasons it's hard to describe mole is because the thing it most closely resembles is gravy. A lot of gringos who come here think they're being cheated when they get a huge plate of mole topped with a single chicken leg. The reason for that is because the meat is greatly secondary to the star, which is the mole. Mexicans are adept at using pieces of tortilla as spoons to scoop and wipe up every precious drop.
I think as the dish has migrated around the world, though, the mole is treated more as a sauce on something else. How funny that you got your first taste of Mexican food in Cambodia.
Your other meal sounds really yummy too.
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Post by existentialcrisis on Mar 3, 2010 6:06:40 GMT
I finally had a good shwarma wrap in Calgary. It was awfully good!
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Post by Deleted on Mar 3, 2010 6:19:34 GMT
How funny that you got your first taste of Mexican food in Cambodia. I still think of the best Mexican meal I ever had as having taken place in Indonesia. There's just something about Asians in the kitchen tinkering with spices. Maybe not totally authentic but nevertheless totally exceptional!
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Post by Don Cuevas on Mar 3, 2010 21:50:58 GMT
Today for lunch (back home again) I had some thin yoghurt and 4 saltines. We both are feeling a little "off", so we are acting wise, after the Mexico City splurge.
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Post by rikita on Mar 3, 2010 22:06:29 GMT
bixa - it looks like a pizza, but tastes a bit different. maybe more like a quiche. had more of that today, and a vegetable soup.
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Post by auntieannie on Mar 3, 2010 22:21:28 GMT
riki, is it a savoury tart with lots of leek in a liaison? maybe some pork bits as well?
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Post by bixaorellana on Mar 4, 2010 2:10:57 GMT
Try some unsweetened green tea, Don Cuevas. It can really help after too much rich food, also for indigestion because of greasy food. (which I doubt y'all had)
It sounds yummy, Rikita. Do you have a recipe?
I had a lovely vegetarian meal tonight -- steamed beets cut up and dressed with horseradish, parsley, onions, ground cumin and a little olive oil and worchestershire sauce. Also, an incredibly tasty salad of avocado and tomato. I cut them up, then crushed garlic, basil, parsley, salt and pepper together, thinned that with a little hot green sauce & some lime juice, then tossed the avocado and tomato around in that. I may never eat them any other way! I also had fresh radishes and some very rustic whole-wheat tortilla I got at the market yesterday.
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Post by existentialcrisis on Mar 4, 2010 8:06:27 GMT
Dim sum for brunch, then pizza for supper... will start making real food soon.
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Post by Deleted on Mar 4, 2010 10:36:14 GMT
After my adventure with mussels, I am back to leftover spaghetti tonight.
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Post by Don Cuevas on Mar 4, 2010 21:31:17 GMT
"I had a lovely vegetarian meal tonight -- steamed beets cut up and dressed with horseradish, parsley, onions, ground cumin and a little olive oil and worchestershire sauce. Also, an incredibly tasty salad of avocado and tomato. I cut them up, then crushed garlic, basil, parsley, salt and pepper together, thinned that with a little hot green sauce & some lime juice, then tossed the avocado and tomato around in that. I may never eat them any other way! I also had fresh radishes and some very rustic whole-wheat tortilla I got at the market yesterday."
Inspiring! Just what we need after 4 calorie packed days in Mexico City.
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Post by bixaorellana on Mar 4, 2010 21:33:27 GMT
Thanks, Don C. After a run of meals such as you enjoyed in Mexico City, one of my sisters always says, "Oh, I think I'll just have a bowl of steam."
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Post by Jazz on Mar 4, 2010 21:38:24 GMT
Re: Food abomination gallery « Result #17 Today at 7:42am » Kerouac wrote,-------------------------------------------------------------------------------- On another thread, Jazz wrote that she had eaten peameal bacon for dinner. Canadians even have types of bacon that I have never heard of, and I doubt that this is actually a vegetarian substitute made out of pea flour, which is what it sounds like to me. mmm....you missed this, Imec knows how delicious peameal bacom is.....yummm! Breakfast - real Canadian Bacon - cured with salt and sugar, not smoked, lightly coated with cornmeal (many years ago it was peameal - hence the name Peameal Bacon) sold in it's cured but uncooked state. Slice and fry in a small amount of butter for no more than a minute or two - serve on a buttered, fresh crusty roll - heaven.
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Post by Deleted on Mar 4, 2010 21:49:14 GMT
Looks good, but that's not bacon to the rest of us! That's practically a hamhock.
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Post by bixaorellana on Mar 4, 2010 21:53:50 GMT
What is "gammon pork" that the British rave about?
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Post by Deleted on Mar 4, 2010 22:06:31 GMT
And why do Canadians roll their pork in sawdust? Not getting enough fiber?
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Post by Jazz on Mar 4, 2010 22:35:06 GMT
poor Kerouac One of the many things you missed in Toronto was the pure joy of going to the St. Lawrence market and having a break at the old hole in the wall cafe to enjoy a delicious peameal bacon sandwich. ;D
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Post by Don Cuevas on Mar 4, 2010 23:29:49 GMT
We have recovered nicely, so I celebrated by cooking a cheeseburger, garnished with mayo, mustard, onion, tomato and a few slivers of jalapeño.
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Post by bixaorellana on Mar 4, 2010 23:36:38 GMT
Now THAT is a cheeseburger! How did you know how I like them? I have to say, I like putting the nacho-sliced jalapeños en escabeche on mine. But I can be flexible ~~ I'm on my way over!
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Post by existentialcrisis on Mar 5, 2010 0:08:23 GMT
How come I have never experienced the joys of Canadian bacon in all my years as a Canadian? I never see it anywhere... neither in the Maritimes nor in Calgary. I just had a success/failure in the kitchen. I made a highly experimental Ginger Tofu - based on the Chinese Canadian dish, Ginger Beef. I have to say the sauce turned out absolutely excellent! It basically made the dish edible. I made a batter and tried deep frying the tofu in a pot of canola oil, but I made the batter too thin, I'm scared of hot oil shooting out at me, and I'm afraid I left the tofu in the sauce too long making the batter soggy. But the sauce is promising. An actual deep fryer would be a good investment for something like this...
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Post by rikita on Mar 5, 2010 0:30:14 GMT
auntieannie - yeah, it has lots of leek...
bixa - well, my recipe is like this: go to the supermarket, buy ready-made food, warm up in oven at home... sorry, i never actually made it myself, there are recipes, but i know none...
as for today: first a wrap (arab bread, with cheese, tomato and onion wrapped in it and warmed in the microwave), and then broccoli, potatoes, and fish.
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Post by bixaorellana on Mar 5, 2010 4:01:22 GMT
Tonight: pureed black bean soup, cucumber/avocado salad, & a little of the beet salad from yesterday just because it looked so pretty next to the cool green of the cucumber/avocado.
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Post by hwinpp on Mar 5, 2010 10:41:48 GMT
No need for batter, EC. Coat the piece of tofu with flour (any flour, I used to use either rice or tapioca), fry in a simple frying pan in vegetable oil until slightly more golden than golden.
Slice horizontally once, then accross.
Heap with fried onion rings with a teaspoon of black bean sauce added at the end. Maybe a sprinkling of pepper, no salt (black bean sauce is salty enough). I suppose you could add some garlic and/or ginger to the onions.
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Post by lagatta on Mar 5, 2010 21:02:39 GMT
So a lauchkuchen is flat like a pizza, or more closely, a "flammekuche" (that is Alsatian, but I think they make something almost identical on the German side of the Rhine), not like a quiche. Yes, I love leeks.
Kerouac, peameal bacon isn't made from the ham, it is some kind of filet down the back of the pig, if I'm not mistaken. I've had the same cut of pork from Central European charcuteries, but it is smoked, not salt or sugar cured. In any event, much less fatty than streaky bacon.
I love pho - there is a very good pho restaruant close to my place; actually there are several hereabouts but Pho Tay Ho is particularly good.
I'm back from a work trip to the Low Countries, including a conference in Belgium. The food was far too rich and meat-heavy so I just ate vegetables last night (rapini and mushrooms) and tonight will have some (frozen) cod. I do want it to be a bit crusty, perhaps advice should go in the fish thread? I have wheat flour, corn meal, gram (chickpea) flour and breadcrumbs. Also have a few eggs but I'd rather not use one for breading if I can do without. Ideas? Here or in the fish thread. I can't succeed in doing this as well as some Filipino people who were in Amsterdam; they seemed to be just breading the fish in flour.
It is only 4pm here, so I'm in plenty of time for supper.
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Post by imec on Mar 5, 2010 21:09:34 GMT
Kerouac, peameal bacon isn't made from the ham, it is some kind of filet down the back of the pig, if I'm not mistaken. Yes, it is the loin (not the tenderloin) - cured in a salt/sugar brine and then rolled in cornmeal. It is one of the finest foods on this earth.
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Post by lagatta on Mar 5, 2010 21:15:20 GMT
It is very good, so is the Central European smoked meat from the same cut - but very different. The latter should be sliced very, very thin by the butcher. Good examples of both nearby: Porc Meilleur at Jean-Talon Market does very good pork from a small local producer and makes fine peameal bacon (and it is not terribly expensive), and Slovenia does the smoked Central European loin.
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Post by Deleted on Mar 5, 2010 23:01:45 GMT
Frugal meatless Lenten repast (salmon sashimi, fennel, yellow pepper, mini cucumber, tomato, fourme d'ambert cheese and country bread. Bless us o lord for these thy gifts...
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Post by lola on Mar 5, 2010 23:51:28 GMT
Yes, spartan self denial there, for real. Consider us suitably impressed.
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Post by cristina on Mar 6, 2010 1:16:42 GMT
Inspired by K's pictorial recipe of mussels the other day, and because I have a cold and really crave something brothy... I am making moules marinières. Except that I actually do have celery and shallots on hand so will skip the chervil and chives (even if I wish I had chives). I also bought a little loaf of fresh bread so I have something to sop up the broth with. I am certain that my cold will be completely gone by morning if I make and eat this tonight.
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