|
Post by Jazz on Mar 20, 2010 22:48:32 GMT
yum!...what a perfect meal, Imec.
Tonight I'm having shrimp sauteed with olive oil and lavish amounts of fresh garlic, a pasta with cheese and portobello mushrooms and fresh basil, and a salad of spinch, green beans and edamame beans.
|
|
|
Post by Deleted on Mar 20, 2010 23:22:23 GMT
This evening, I fried some chicken wings with ginger, and it was not all that horrible. Oh, and a fried egg jumped in at the last minute.
|
|
|
Post by bixaorellana on Mar 21, 2010 0:55:40 GMT
Existentia ~~ I think your sarcasm detector is on the blink!
|
|
|
Post by existentialcrisis on Mar 21, 2010 9:06:29 GMT
Oh dear, Bixa. This is the second time I've failed to pick up on sarcasm on this forum. I really wish we could make use of K2's "sarcasm marks".
|
|
|
Post by bazfaz on Mar 21, 2010 9:54:54 GMT
Tonight we'll have smoked salmon, roast beef and pots and brussels sprouts, and coffee and walnut cake. Brussels sprouts are not among my favourite vegetables but the previous owners of our house bequeathed some plants to us and roast beef is a good dish to serve them with. Also beef is not wonderful here - never aged enough - but the doctors keep saying I should eat more red meat to boost my iron level. They also say I should eat more lentils but roast lentils on Sunday doesn't sound right to me.
|
|
|
Post by Deleted on Mar 21, 2010 11:18:18 GMT
But lentils are a perfect dish for Lent!
|
|
|
Post by bazfaz on Mar 21, 2010 12:26:22 GMT
I look on Lent as Beef-ore Easter.
|
|
|
Post by bixaorellana on Mar 21, 2010 12:38:14 GMT
I agree with you about brussels sprouts, Baz. However, they are a good source of iron, as are baked potatoes - www.uhs.uga.edu/nutrition/iron.html. And salmon is listed here as one of the best sources. Looks as though you've put together an iron-rich meal.
|
|
|
Post by Deleted on Mar 21, 2010 16:02:20 GMT
Any of you who cross my threshold, you are getting brussels sprouts prepared properly. Actually you might find them a bit hard to taste through the bacon, the butter and the garlic.
|
|
|
Post by Deleted on Mar 21, 2010 16:12:24 GMT
If I said I was having crawfish again this Sunday night,would anyone even notice that I've had it for the past 3 Sunday nights? Actually,I would turn it down but for my house guest who although vegetarian,does eat seafood,and is craving crawfish.
|
|
|
Post by Don Cuevas on Mar 21, 2010 17:28:44 GMT
Well, I used to make them on the floor since that saved picking up the stuff that would drop, plus it's such a nice big surface, but I've stopped doing that. ROTFLMAO! What a mental picture that painted.
|
|
|
Post by Don Cuevas on Mar 21, 2010 17:43:54 GMT
Yesterday we went for a drive in the direction of Uruapan, but turned off at the Zinacuarétiro exit, and after making a U-turn, headed toward that town and away from Zurumucapio to the north and Zirimícuaro to the southwest. (We also passed by Tzurumutaro on the way, but we pass that all the time.*) Our goal was the beautiful restaurant "La Mesa de Blanca". Not only was it beautiful, but the service was excellent and the food was above average. You can read more here: mexkitchen.blogspot.com/2010/03/la-mesa-de-blanca.html*Today, a friend at Tzintzuntzan has invited us for lunch. We'll take the short route, and not the more scenic but lengthy way via Cucuchucho and Ucazanastacua.
|
|
|
Post by cristina on Mar 21, 2010 18:51:39 GMT
Any of you who cross my threshold, you are getting brussels sprouts prepared properly. Actually you might find them a bit hard to taste through the bacon, the butter and the garlic. I dislike Brussels Sprouts but am willing to try to eat them if prepared with sufficient garlic and bacon, two foods of the gods IMO.) How do you prepare them? Sautéed I presumed? I've never had them any way but steamed or boiled and really have no idea of other ways to cook them as I won't even look at the in the market. I have just put dough out for its first rise. It will be used for tonight's dinner of empanadas. I just have to decide what will go inside them or it (I also have to decide whether I'll make one big one or a bunch of little ones).
|
|
|
Post by bixaorellana on Mar 21, 2010 20:28:37 GMT
Quite a few years ago I ate at a great seafood restaurant. A friend and I were taken there by a cabbie from Tzintzuntzán. We drove for miles and the place was on the side of the road up in the mountains. It was called "El Tigre", I think. Do you know of it?
I love those Michoacan place names, but it takes me a lot of practice to be able to say them.
Your empanandas would be the jewels of my existence, Cristina, were I only able to get my paws on them.
|
|
|
Post by Don Cuevas on Mar 22, 2010 0:49:58 GMT
Quite a few years ago I ate at a great seafood restaurant. A friend and I were taken there by a cabbie from Tzintzuntzán. We drove for miles and the place was on the side of the road up in the mountains. It was called "El Tigre", I think. Do you know of it? I love those Michoacan place names, but it takes me a lot of practice to be able to say them. Your empanandas would be the jewels of my existence, Cristina, were I only able to get my paws on them. I have heard of El Tigre, but in spite of passing by often, I've never actually visited it. Our friend fed us a roasted chicken, potatoes and agua de jamaica. We brought a great Doña Cuevas guacamole. There was a lot, so we ate some for supper, too—with homemade sour caraway rye bread. This has been a very guacamole weekend.
|
|
|
Post by cristina on Mar 22, 2010 1:33:01 GMT
Your empanandas would be the jewels of my existence, Cristina, were I only able to get my paws on them. You haven't had them yet. Actually, I think empanada probably falls into the chili category in terms of what various people think is properly authentic. I made mine in a pie dish tonight (its baking as I type), and in telling my mother about my plans, she was horrified that I wasn't baking it in the more free-form style on a baking sheet. The filling and the dough are pretty much the same (as what she considers authentic). The main reason I do it in a pie plate is that I have no patience for rolling uncooperative dough into a pretty, symmetrical shape. Twice. Lots of garlic in the filling tonight. I don't expect any random hugs or kisses for a few days...
|
|
|
Post by lagatta on Mar 22, 2010 2:33:12 GMT
somehow I think bixa is pulling our collective leg.
Me tonight - a julienne salad with watercress, mung bean sprouts (which I sprouted) grated carrot, a bit of finely minced long red sweet pepper, red cabbage, some grated goat's cheese and I'm no doubt forgetting some things. Very pretty and tasty. I also made mushrooms a l'ajillo but didn't eat them - I wasn't very hungry, will have them tomorrow.
I have a hard time with raw meat any more too. Although I had a milder case of what bixa had, I don't think that is the reason. I can handle tartare, but I prefer salmon to red meat if I have the choice. I just don't like the texture.
I want some good Arctic char. A lot of what we see nowadays in supermarkets and fishmongers is farmed - the real stuff from the Arctic is ambrosial.
Edited to add: I love making empanadas but I confess I usually buy the tapas (dough rounds) now as there are bakeries from the Cono Sur here that make very good ones. I love making the tiny empanaditas but you have to be VERY good for me to do that. I made at least 60 for a friend who turned 60 (she is from Argentina). I've made bison empanadas, which don't really exist in Chile or Argentina...
Jazz, I LOVE shrimp a l'ajillo. Have some frozen shrimp to do that way this week.
kerouac, how do you get such a fried egg? Is it fried in quite a bit of oil? I have duck eggs, with big yummy yolks, and would like to try that.
|
|
|
Post by Deleted on Mar 22, 2010 9:36:40 GMT
Yesterday I had squid with piperade basquaise (similar to ratatouille). I also mixed in a bit of quinoa as it was simmering. Not bad.
Tonight: no idea yet!
|
|
|
Post by Deleted on Mar 22, 2010 9:40:34 GMT
kerouac, how do you get such a fried egg? Is it fried in quite a bit of oil? I have duck eggs, with big yummy yolks, and would like to try that. Actually it was in quite a bit of oil, because I dumped it into the same pan where I had fried the chicken wings. I didn't really want to cook the yolk but when I was getting the egg out of the pan with my rösti spatula, it suddenly flipped over unexpectedly and was pretty much cooked before I could retrieve it. It wasn't bad, though.
|
|
|
Post by onlymark on Mar 22, 2010 11:29:16 GMT
|
|
|
Post by imec on Mar 22, 2010 15:58:13 GMT
Last night... Pollo Arrosto (Chicken roasted with garlic, rosemary, lemon and olive oil) with Spaghetti Caccio e Pepe (Spaghetti with Pecorino Romano and black pepper).
|
|
|
Post by bixaorellana on Mar 22, 2010 16:57:12 GMT
Looks as though several of you were satisfying food cravings quite nicely! The picture of Kerouac's egg and LaGatta's subsequent query made me think of the Thai food blog linked at #20 here. I remembered seeing something similar and looked it up on that blog. The entry for Spicy Bacon & Eggs (p. 2 of blog) says in part: "Heat up some oil in a wok. When Thai people cook egg they usually use a lot of oil and then only add the eggs once the oil is hot. While this is heating up, crack three eggs into a bowl but don't beat them. ... Once the oil is hot enough then add the eggs. Cook until the egg yolk goes hard. There is no need to flip it over as the oil should be deep enough to take care of this. " I'd like to experiment with that, but trying for a softer yolk.
|
|
|
Post by spindrift on Mar 22, 2010 18:10:44 GMT
Oh Mark! my mouth watered when I saw the mushy peas.....yummm...
Tonight I'll be eating Sainsbury's Chilli Potato Wedges... with a lamb's lettuce salad.
|
|
|
Post by Deleted on Mar 22, 2010 18:21:41 GMT
Cristina, sorry to have missed your question. First you boil the brussels sprouts, and then you add them to a pan where you are sizzling lardons, butter, chopped garlic and probably some parsley. When they start grilling just a tad with some golden coloring, they are done.
|
|
|
Post by Deleted on Mar 22, 2010 19:02:56 GMT
Oh Mark! my mouth watered when I saw the mushy peas.....yummm... . mmm...I want some too. Mark, can Spinny and I come over and share some of your mushy peas and mint sauce? What if I ask nicely and say pretty please?
|
|
|
Post by onlymark on Mar 22, 2010 19:34:38 GMT
You'd have to bring your own. Or at least whoever was coming from the UK would. I don't have any left and I'm going to have to wait until I go back so I can get some more. This was the last packet from last December. But you'd both be welcome.
|
|
|
Post by Deleted on Mar 22, 2010 19:44:34 GMT
I had never heard of mushy peas in either the U.S. or France (although I am sure they are known in certain circles). However, when you see them, they look just fine and definitely acceptable to either of the other countries. So why have they never caught on? Because of the unfortunate name or because they are.... English?
|
|
|
Post by onlymark on Mar 22, 2010 19:56:47 GMT
Pass.
Ask me one on mechanics, I'm better at that.
|
|
|
Post by Deleted on Mar 22, 2010 20:04:22 GMT
When you change a tire in, say, the Congo, in front of soldiers pointing guns at you, do you do it faster or slower?
|
|
|
Post by Deleted on Mar 22, 2010 20:05:18 GMT
Oh, sorry... I meant "a tyre".
|
|