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Post by tod2 on Nov 8, 2016 13:31:57 GMT
I'm watching over a pot roast. I thought I would get brisket but it looked too fatty so went for a chunk of rib-eye off the bone. Lots of fresh garden vegetables are waiting for me to prep them.
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Post by Don Cuevas on Nov 8, 2016 13:43:24 GMT
I'm watching over a pot roast. I thought I would get brisket but it looked too fatty so went for a chunk of rib-eye off the bone. Lots of fresh garden vegetables are waiting for me to prep them. Hold a place for us. Rib eye is an unusual, deluxe cut for pot roast. Will there be lots of gravy, or jus? |
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Post by tod2 on Nov 8, 2016 13:51:49 GMT
Yes you are quite right Don - the large chunk was expensive and I'm watching it does not disintegrate.
There will be lots of gravy and also jus from the pot itself. I will admit openly to buying ready made gravy in a sachet but it's the best one can buy from Woolworths Food Store. They are fussy fussy over all their products.
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Post by Don Cuevas on Nov 8, 2016 14:35:31 GMT
Yes you are quite right Don - the large chunk was expensive and I'm watching it does not disintegrate. There will be lots of gravy and also jus from the pot itself. I will admit openly to buying ready made gravy in a sachet but it's the best one can buy from Woolworths Food Store. They are fussy fussy over all their products. I have used gravy bases and stock cubes to increase gravy yields. Otherwise, there wouldn't be enough/ Potatoes? Mashed? I have a large container in the freezer of Stracotto di Manzo, made from boneless beef short ribs. Plus a rich mushroom gravy as well. I'll need to invite friends over to share it. Polenta is a traditional accompaniment, pasta is o.k. but mashed potatoes, although non-traditional, would be more than acceptable. Stracotto?  Here's a basic recipe. tinyurl.com/nat3m5vA better photo of a better stracotto: 
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Post by tod2 on Nov 8, 2016 16:19:06 GMT
Don, my pot roast turned out great. Lots of gravy and more vegetables than we could handle. But that is no loss. I have two maids coming in the morning who will require lunch so nothing in my house goes to waste! After the maids I still have a dog who will gladly eat scraps of any kind.
I got the butcher to cut the ribs away and than divide them in two. I pot roasted them with the meat and they were awesome! Guess... maybe ask just for the ribs next time!
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Post by Don Cuevas on Nov 8, 2016 19:47:06 GMT
Don, my pot roast turned out great. Lots of gravy and more vegetables than we could handle. But that is no loss. I have two maids coming in the morning who will require lunch so nothing in my house goes to waste! After the maids I still have a dog who will gladly eat scraps of any kind. I got the butcher to cut the ribs away and than divide them in two. I pot roasted them with the meat and they were awesome! Guess... maybe ask just for the ribs next time! Kind of like pot roasted prime rib. I am envious. We are having hamburgers for lunch, and pasta salad. |
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Post by rikita on Nov 9, 2016 8:29:55 GMT
stir fry with mie noodles and lots of different vegetables (sugar snaps, shiitake mushrooms, red and yellow bell pepper, soy sprouts, bamboo sprouts etc.)
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Post by Don Cuevas on Nov 9, 2016 14:17:04 GMT
We postponed the hamburgers to a later meal, ate some zesty pasta salad and later, for supper, a banana, an apple, and a bit of Cheddar cheese.
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Post by whatagain on Nov 9, 2016 22:25:22 GMT
Sausages with rice and some veggies. A classic over here. You can swap rice with mashed patatoes and veggies with 'compote de pommes' (some kind of apple marmelade) and you have the true classic.
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Post by rikita on Nov 9, 2016 23:05:24 GMT
spinach, scrambled eggs, potatoes.
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Post by Don Cuevas on Nov 9, 2016 23:58:58 GMT
We fulfilled our hamburger mission. Excellent!
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Post by Deleted on Nov 10, 2016 6:10:46 GMT
I find myself missing Mexican food.
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Post by rikita on Nov 10, 2016 8:43:49 GMT
invited at my dad's tonight. he said he will make deer gulash.
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Post by Don Cuevas on Nov 10, 2016 13:08:42 GMT
I find myself missing Mexican food. ¡No problema!  |
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Post by Deleted on Nov 10, 2016 13:44:50 GMT
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Post by Deleted on Nov 11, 2016 17:07:27 GMT
Net yet back to proper energy levels for cooking, but last night I made some chicken thighs and chopped raw vegetables.  |
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Post by tod2 on Nov 11, 2016 18:20:12 GMT
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Post by Don Cuevas on Nov 11, 2016 20:19:16 GMT
We live not far from the acknowledged Capital City of Carnitas, Quiroga, Michoacán. I try to limit myself to a few visits per year, or less. A neighbor in our village cooks carnitas every Sunday morning. I have broken the habit of eating them to a few rare occasions. Cooked in their own lard, they are succulent, delicious and fattening. They are served very simply, with or withoutnstrips of pickled jalapeño chiles; as a torta or a taco. Carnitas Lalo's |
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Post by lagatta on Nov 16, 2016 15:42:40 GMT
I can't open your link; I get an error message.
Sadly the crap you've shown is indicative of the type of "Mexican" foods found in most Parisian supermarkets. There are many cuisines the world over available in Paris, but good Mexican is not high on the list. I do believe that there is a place in eastern Paris not far from chez Kerouac where proper tortillas are made. I have friends in the 19th - wife is Mexican; I could ask them if you can't find it.
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Post by lagatta on Nov 16, 2016 16:12:28 GMT
Edit: I think this is the place: it is in the 11th: fr-fr.facebook.com/tortilleriamilamores/Not particularly close to chez Kerouac or my friends in the 19th, but not out of the way either. It looks as if there is a better choice of Mexican products at the best Mexican shop at Jean-Talon market in my neighbourhood, and Montréal is NOT one of the best large-North-American-cities-north-of-the-Rio-Grande/Bravo for Mexican food, far from it, as there is not a lot of semi-skilled labour migration here from Mexico. Most of our "Mexican" restaurants are actually Central American. parfaimdaromes.blogspot.ca/2015/06/tortilleria-mil-amores-paris.htmlparisbymouth.com/mil-amores-tortilleria/Though there are a lot of things you can make incorporating products from Caribbean and other markets in Paris... |
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Post by fumobici on Nov 16, 2016 23:01:22 GMT
I remember seeing a tacqueria nearby fronting on Square Maurice Gardette I think in the 11e but it had closed and another Mexican place in Butte-aux-Cailles that looked both bad and expensive to me. The situation is similar in Italy, Mexican restaurants exist, but I wouldn't be expecting much. I swear a really good inexpensive Mexican place would/should flourish almost anywhere it was put. The cuisine, when well done, is irresistible. Maybe they'd do better in Holland or Scandinavia where the native food is um... less interesting. |
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Post by rikita on Nov 16, 2016 23:46:49 GMT
milk rice with sugar and cinnamon and apple sauce.
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Post by lagatta on Nov 17, 2016 1:44:54 GMT
That was certainly the case in Amsterdam, though I mostly sought out foods that were vaguely Indonesian or otherwise "Dutch East Indies" or far too generic Mediterranean. I spent all of three days in Copenhagen, the only Scandinavian country I've been to. In December. Interpreting for meetings about the upcoming European Social Forum (which was elsewhere). I had very good Nordic open-face sandwiches with salmon and other fish. Not much other culinary exploration. No, of course I wasn't brought over from Montréal; I was working in Amsterdam, a short flight away.
My only short trip to Mexico was similar, but better weather and not total darkness. Places I've "been to", but never really visited.
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Post by Deleted on Nov 17, 2016 14:55:44 GMT
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Post by tod2 on Nov 17, 2016 17:12:07 GMT
Interesting colour for a cauliflower. I see some salmon and other white fish which reminds me I had Panga yesterday for lunch. This time the fillet was small and resembled a whole fish not part of a fish, and was really tasty. I never liked it before.
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Post by rikita on Nov 18, 2016 0:12:43 GMT
visited some friends - we had fried rice with egg, home made hummus, fried sausage, and various boiled and raw vegetables.
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Post by Deleted on Nov 18, 2016 20:11:15 GMT
I made a tartiflette last night. It looks traditional, but it is actually a relatively recent invention by the Savoie cheese industry. I checked a website for the basic ingredients which are: sliced boiled potatoes, fried onions and lardons, garlic and pepper, crème fraîche and of course massive amounts of meltable cheese. You layer it all like for making lasagne and then you stick it in an oven at 190°C for about 20 minutes or whatever looks good. It was definitely one of my better recent dishes. |
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Post by rikita on Nov 18, 2016 23:23:20 GMT
we had chili con soya soup.
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Post by lagatta on Nov 19, 2016 0:58:41 GMT
I'm not surprised; I'd never heard of tartiflette until fairly recently despite spending time in Lyon, Turin and everywhere in-between in the former Kingdom of Savoy when doing some historical research. Some younger people were making it for supper when I was facilitating at a school in Amsterdam, and I did have a bit and enjoyed it, but it was terribly rich and I don't digest cows' milk well (I had a very severe cow milk allergy as a baby and small child). I'm not surprised that a dish so heavy in cheese is a modern invention, nor that it may be inspired by a traditional dish (those often were a way of using up dried-up cheese, and even feature in "Heidi"). fr.wikipedia.org/wiki/Tartiflette en.wikipedia.org/wiki/Tartiflette |
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Post by Don Cuevas on Nov 19, 2016 1:26:04 GMT
White chicken "chili". Corn bread. Cucumber-onion salad.
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