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Post by rikita on Mar 11, 2010 23:43:41 GMT
potatos, asparagus, scrambled eggs.
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Post by hwinpp on Mar 12, 2010 7:09:44 GMT
Hey! Are the asparagus in season again? Luverly, one of my favourite veggies.
Last night we had kaeng som, sour fish curry, dried 'garlicky' pork and rice. Chilled watermelon for dessert ;D
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Post by gertie on Mar 12, 2010 8:12:11 GMT
A big fat steak. There was an amazing sale at the local grocery and I plan to enjoy a beautiful, thick, juicy t-bone perfectly grilled and unadulterated by any but a light seasoning. Sometimes it really is the simple things that count.
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Post by Deleted on Mar 12, 2010 14:52:20 GMT
I am so clueless for tonight that I might even buy a frozen pizza (my famous semi-annual pizza).
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Post by imec on Mar 12, 2010 17:34:59 GMT
last night Pork Shoulder braised in beer and maple syrup, garlic toast, coleslaw.
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Post by bixaorellana on Mar 12, 2010 17:59:59 GMT
Funny you mention steak, Gertie. My lovely friend & neighbor returned from the beach yesterday raving about what a great steak she had. Really, there's nothing like it. And I totally agree it should never be overwhelmed with too much/many seasonings. Imec, you really need to post that recipe!
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Post by Don Cuevas on Mar 13, 2010 0:14:10 GMT
After a heavy morning at the Amigos de La Biblioteca Book Sale, and the crush of the Pátzcuaro mercado (Friday is the busiest day.), we treated ourselves to lunch at the new Restaurante Lupita's. It replaced the former Restaurant Cha Cha Cha.
Both Doña Cuevas and I has filetes de pescado capeado y frito, con papas Francesas hechas en casa. You could say, Mexican Fish 'n Chips. It was very nice, and the creamy dill sauce provided was pleasant, although I preferred the chunky salsa cruda. There was even a cruet of vinegar for the French fries.
Our friend had Capellini a la Carbonara, in a very creamy version, He enjoyed it very much.
With it, I had a fine Margarita, whch I felt duty bound to try in a comparison test with Cha Cha Cha's famous, wickedly potent Margaritas. The Lupita's Margarita was very good, perhaps not quite at the Cha Cha Cha level, but almost half the price, and quite effective.
In order to have something healthy in tha meal, I finished with a wedge of excellent Carrot Cake, with a little swirl of a creamy blackberry sauce, and a decent cup of Café Americano.
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Post by imec on Mar 13, 2010 20:12:43 GMT
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Post by existentialcrisis on Mar 13, 2010 21:01:11 GMT
Oh yummy imec! I am going to have to try making gumbo soon...
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Post by Jazz on Mar 14, 2010 2:08:16 GMT
oh my god...they look sooooo good!
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Post by bixaorellana on Mar 14, 2010 3:40:00 GMT
That second one looks awfully tomato-y and thick. Is the first one thick as well?
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Post by Deleted on Mar 14, 2010 10:47:02 GMT
(last night),For my friend's 98 year old birthday we had fried oyster po-boys,sweet potato fries,homemade cherry and apple pies.
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Post by Don Cuevas on Mar 14, 2010 15:04:48 GMT
We are doing a parrillada for our landlord famly. Two of them are going tomorrow to the U.S. for a short stay. (Fully documented, in case you're curious!).
We'll have some guacamole, chips, then grilled arrachera plus papas chicas cambray asadas, grilled knob onions, nopalitos (we bought the tiniest nopal pads in the mercado on Friday); grilled semi-picante chiles Húngaros, flour tortillas (purchased), and some kind of simple cake for dessert. I would have preferred fresh pineapple, but we missed our chance to buy one on Friday.
Drinks: cold beer; fresh limeade.
EDIT: The arrachera was juicy, tender and lots of it. The Papas de Cambray Al Ajo were super. Everything was good, including the beans, but they had great inflationary effects later on.
At the last minute, I'd found a 1.5 kg pineapple for $25 MXP down at the new tienda (little neighborhood store) at the edge of our pueblo. The pieapple was ripe and juicy. I added a touch of jarabe de piloncillo (kind of raw sugar cane syrup), a dash of angostura bitters, and a few drops of Bacardi rum.
I saved the rinds and trimmings, and have started a batch of tepache. (Pineapple "beer").
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Post by Deleted on Mar 14, 2010 17:47:10 GMT
I don't think my gumbo is that dark, but I haven't made any in so long, I don't really remember
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Post by Deleted on Mar 14, 2010 17:53:03 GMT
Another crawfish boil tonight in the neighborhood. Soon, I will be sick of...but,not yet!!
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Post by rikita on Mar 14, 2010 22:43:29 GMT
Hey! Are the asparagus in season again? Luverly, one of my favourite veggies. Last night we had kaeng som, sour fish curry, dried 'garlicky' pork and rice. Chilled watermelon for dessert ;D actually not yet... the one i had was from a glas. by far not as good as fresh, but well... anyway, today i had some korean ramen my japanese friend gave to me, and i added some vegetables and an egg to them.
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Post by imec on Mar 14, 2010 22:59:39 GMT
I'm making pizza for dinner but we had dessert this afternoon. My daughter's choir had a "dessert concert" - I contributed a blueberry cheesecake and shortbread tats with lemon curd.
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Post by cristina on Mar 15, 2010 1:20:56 GMT
I'm making pizza for dinner but we had dessert this afternoon. My daughter's choir had a "dessert concert" - I contributed a blueberry cheesecake and shortbread tats with lemon curd. Wow! imec, those look beautiful! (Although I confess I wondered what lemon "tats" were until I saw the picture). While I'm not a big dessert eater, I do like a bit of cheesecake and anything with lemon. I made lamb tagine today, although with plans to serve it tomorrow. If I may pat myself on the back for a moment, the lamb rocks. At least in my opinion. We'll see what my picky family thinks tomorrow night. Thankfully, college girl's roommate (who is an adventurous eater) will be here so I hope she likes it as much as I do. Tonight, marinated pork tenderloin on the grill. A no-brainer main dish.
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Post by Deleted on Mar 15, 2010 5:53:01 GMT
I had fish in butter sauce in the dreary hinterlands of the country.
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Post by bixaorellana on Mar 15, 2010 6:53:48 GMT
That sentence summoned all of Madame Bovary for me.
Fake Thai-style noodles with shrimp sauce and lots of vegetables. It turned out pretty tasty.
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Post by hwinpp on Mar 15, 2010 7:19:24 GMT
I had three dinners! First a BBQ with some colleagues, then a birthday party then at home (because I promised I'd eat at home... :
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Post by onlymark on Mar 15, 2010 13:38:03 GMT
Will anyone on this thread actually admit, other than myself, that even after travelling to about 65 or 70 countries, after living over half a century and eating several times a day, there are several items of food that I just don't get what they are that you mention. Does everyone here understand exactly, for example, what the following are that I picked up in the last couple of pages? (and I do understand some are in Spanish, which for me doesn't help either) -
kaeng som, oyster po-boys, arrachera plus papas chicas, cambray asadas, knob onions, nopal pads, poblano, edamame salad, taleggio cheese, jícama, pico de gallo, cukes, heirloom tomatoes -
Or do you gloss over what you don't know feeling it'll be frowned upon if you show your lack of knowledge, or do you make a guess, or aren't you bothered, or what? And then there were those small red ball things K2 had recently somewhere on a salad that I put the name he said into Google and what did it come up with? Nothing, not a thing, bugger all (nada in Spanish?)
What if I said tonight I was having bubble and squeak, or toad in the hole would you know what it was? may well be you do, but what about Lancashire hotpot or Bronte pie or Poacher's Pie or Howtowdie stuffed with Skirlie followed by Manchester tart/ Bara Brith/ Bosworth Jumbels/ Sussex Heavies/Parkin. Then what if I really tried to fox you and said, Lahma mu'assaga or Ma'loobet el Bedingan or Sayyadiah or even wrote it in Arabic?
Your depth of culinary knowledge astounds me. Tonight I am actually having Bubble and Squeak made with potatoes, cabbage, onion and beef bacon.
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Post by Deleted on Mar 15, 2010 14:41:57 GMT
Stick around OM,we'll take you there... This is an oyster po-boy: (If you're good ,we'll take you to a PoBoy Festival!! )
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Post by Don Cuevas on Mar 15, 2010 14:45:38 GMT
"arrachera plus papas chicas, cambray asadas, knob onions, nopal pads, poblano, edamame salad, taleggio cheese, jícama, pico de gallo, cukes, heirloom tomatoes -" Mark, I'll illuminate a few of those terms. Arrachera: skirt steak, usually marinated before grilling. Papas chicas: baby potatoes. Cambray: little vegetables, mainly applies to onions. Knob Onions: over sized scallions, sort of. The same as cebollitas de cambray. Nopal pads: the oval "leaves" of the Prickly Pear Cactus. Inexpensive and healthy. (Once the spines are removed.) Poblano: in the style, or from Puebla, Mexico. Specifically used here to describe a fresh green chile with a triangular shape and wide shoulders. Also, a very specific style of mole. Edamame: soybeans. I thinked they are boiled. Borrrrrrrrringgggggggggg!! Think: boring, green pods with starchy green seed inside. Jícama, (AKA yam bean) a tuberous plant with crisp, white juicy flesh slightly resembling water chestnut, but with a slightly sweet flavor. Healthy! Pico de gallo: either a coarsely diced salsa fresca or cruda of tomatoes, onions chiles and usually cilantro OR a melange of tropical fruits and vegs dusted with powdered chile and squirted with lime juice. Cukes: American colloquial term for cucumbers. By the way, you can use cukes in your pico de gallo. (second definition) Heirloom tomatoes. Non hybridized tomatoes, often with distinctive conformations, sizes and superior flavor. I'll pass on Taleggio cheese. Our billing department will shortly be in contact with you for search services rendered.
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Post by gertie on Mar 15, 2010 16:16:19 GMT
Goodness STOP with the pictures (ok not really! ) I'm trying to cut calories so for tonight I have a huge crock pot full of cabbage, onions, white and baby bella mushrooms, turnip, broccoli, carrots, cauliflower, garlic, ginger, and a little chopped fresh basil and thyme, plus a can of stewed tomatoes, a can of V8 juice, and a can of beef broth. For the family, I will brown and roast some little Italian meat balls in the oven. They like a big dipper of soup over a bowl of pasta and meatballs. For myself, I will have chickpeas and black beans added to my portion and no pasta.
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Post by Deleted on Mar 15, 2010 16:34:28 GMT
Gertie,you better get used to it,we do love to show off our culinary genius...(I am not one of the many, we already have plenty! ). My husband is making spaghetti and meatballs.He is the culinary genius here.
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Post by Don Cuevas on Mar 15, 2010 17:00:42 GMT
Gertie, the following are low calorie and good for you: nopales, chiles (used in moderation), jícama, pico de gallo.
I didn't include avocados, as they weren't in OnlyMark's question list. But eaten in moderation, they are good for you. Fortunately for us, they are cheap around here. Got some the other day for 10 pesos a kilo, remarkably cheap, even here. At the tienda Los Fresnos, they were 16 pesos a kilo, which is about typical right now.
This a.m. I breakfasted on toasted challah spread with guacamole, and a small piece of Tillamook Aged Cheddar Cheese.
I'm reminded that we have some meatballs in tomato sauce that need to be eaten today. I also have some marinated chargrilled eggplant and sweet peppers to go with it. Pasta will be present, of course.
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Post by onlymark on Mar 15, 2010 17:20:54 GMT
So, challah = a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking Right, got that one.
The cheque is in the post by the way.
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Post by rikita on Mar 15, 2010 23:26:41 GMT
baked potatos and fish in sour sauce.
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Post by Don Cuevas on Mar 15, 2010 23:55:26 GMT
So, challah = a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking Right, got that one. The cheque is in the post by the way. Well done, Mark. There's a whole ritual around challah baking, but I won't go into that, as I don't participate in it. And, just in case you were wondering, it's pronounced 'khá lah', whih a guttural CH. Braids R us. We will be watching for the cheque in the post.
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