|
Post by whatagain on Jan 27, 2020 6:36:36 GMT
I hope to have paella tonight as I'll be in Barcelona.
|
|
|
Post by lugg on Jan 27, 2020 9:02:34 GMT
Three herds -- wow! How is the horsey now? He's recovered thanks Bixa. I hope to have paella tonight as I'll be in Barcelona. Lucky you ...I love paella and the best I ever had was in Barcelona but what I remember most were the razor clams I had before - delicious. It was a long time ago - the year the Olympics were held, but the restaurant is still there. I am sure you probably already have somewhere in mind but the place I went to was, www.loscaracoles.es/index.php?lang=en
|
|
|
Post by kerouac2 on Jan 27, 2020 15:57:16 GMT
Tonight I am having tuna sashimi. I have already cut up the tuna, mixed the wasabi with my tin of powder (which I sometimes sprinkle on popcorn), fixed a little bowl of pickled ginger… Only two things left to do -- pour a bit of soy sauce into another bowl and make a small amount of steamed rice to accompany it. Perhaps a small spinach salad? That might be overkill.
|
|
|
Post by bixaorellana on Jan 27, 2020 18:25:11 GMT
I love paella, too!
Kerouac, that sound fabulous. The spinach salad would not be overkill, rather a necessary leafy fillip to the rest of the perfection.
(You reeeeally sprinkle wasabi powder on popcorn?! I sprinkle powdered chile on, but that is less incendiary.)
|
|
|
Post by kerouac2 on Jan 27, 2020 19:22:01 GMT
I don't know if I have been too careful, but frankly I have never felt any fire on my wasabi popcorn.
|
|
|
Post by rikita on Jan 31, 2020 23:15:05 GMT
had sushi. i have a stomach ache now, but i think it might just be because i ate too much (too much sushi, and before that a big lunch, too).
|
|
|
Post by bixaorellana on Feb 1, 2020 0:52:13 GMT
I am being taken to a wine-pairing / food-tasting thing featuring Mexican wines. Will report back.
|
|
|
Post by bixaorellana on Feb 1, 2020 5:39:33 GMT
Whoo! Little Bixa had mucho vino!
What a very nice evening I had. The food was lovely, and in perfect serving sizes so that we came away thinking we'd had ample to eat, but certainly not stuffed. The wines all came to the table over-chilled, but some of them turned out to be very respectable indeed. I was invited to this event by my lovely next door neighbor who, unlike me, actually knows about wine. We were lucky in our Oaxacan table companions. The man knew a good bit about wine and gave some valuable tips about how to seek it out in this city. For a final fillip of perfection to the evening, the music the cab driver was playing on the way home was good old fashioned delta blues.
|
|
|
Post by lagatta on Feb 1, 2020 17:35:01 GMT
Sounds like a perfect evening. Hope the wines warmed a bit. Wish I knew more about Mexican wine regions; here we get mostly wines from Baja California, but there must be many others in high-ground regions with suitable climates. And the Wiki article confirms what I knew, that what is now Mexico was the first place wine grapes were planted in the Americas (long before the large-scale producers Argentina and Chile). en.wikipedia.org/wiki/Mexican_wine I've just skimmed the English wiki; haven't read the Spanish article yet, which is obviously far more detailed. I'll read it later on, as I have a translation to finish (waiting for feedback from the author). I'm fond of wine; not particularly of any other bevvies, except very dry cider. Beer disagrees with me for some reason, perhaps an allergy to hops or something? Obviously not the alcohol level, as, with notable exceptions, it is usually considerably higher in wine.
|
|
|
Post by lagatta on Feb 1, 2020 22:43:38 GMT
An early supper (I didn't eat lunch). Butterflied smelt, lightly breaded with a mixture of wheat flour and instant polenta (I buy instant polenta for this very reason; it doesn't make good polenta but it is genial as a crisp, light coating for fish). I was out of any appropriate vegetable but discovered an unopened jar of sauerkraut made from red cabbage. It glows. Similar to stewed red cabbage but not at all sweet - the bite is nice with the shallow-fried fish.
|
|
|
Post by bixaorellana on Feb 2, 2020 0:05:39 GMT
That sounds delightful, LaGatta, & what a great idea about the instant polenta.
I think I'll make oatmeal or congee if I even eat supper. I've had some sort of stomach thing since Wednesday night. I did home remedies & ate very lightly, so felt ready to go out and eat last night. Alas, sometime during the wee hours I started feeling awful again
|
|
|
Post by whatagain on Feb 2, 2020 4:13:44 GMT
We had a raclette. The cheese was gorgeous coming from a small shop. I made a salad with creme fraiche and a bit of lemon, a dressing I dont often do and that married well. My patatoes were undercooked but the meat was also very tasty - the viande des grisons was fantastic. Only trouble is digestion which explains my posting at 5 am in a Sunday🤢
|
|
|
Post by fumobici on Feb 2, 2020 6:17:07 GMT
I have a lovely memory of discovering raclette as a tweener in CH. Thank you for rekindling it. Much later and more recently I went to a raclette place in Zurich with my parents and an aunt and uncle, and the memory still held up.
|
|
|
Post by lagatta on Feb 2, 2020 13:29:07 GMT
There is a restaurant here called La Raclette. laraclette.ca/ (site in French and in English) I haven't been there in a while, but it was always good. Not for vegans! (But fine for lacto-vegetarians, and omnivores). It is also a bring your own wine. Bixa, too bad I can't send you some of the stock I made from (meaty) turkey bones and other things. I think I'll also have something soupy for breakfast.
|
|
|
Post by kerouac2 on Feb 2, 2020 16:01:38 GMT
I hadn't cooked a duck breast for too long, so I thought this was wonderful. I thought I would be saving half of it for the next day, but no, I devoured all of it.
|
|
|
Post by lagatta on Feb 3, 2020 1:19:26 GMT
Was it already decoratively scored like that? Here, in most places we have to do that ourselves.
I'm sad as my principal duck-loving friends are south of here now, in Cuba or Argentina. The other, a neighbour, is so caught up with his organic boulangerie that he has little time for socialising. Hope this will change, or he might crack up. I confess that if he is game (sorry) for a duck, I'll buy one at the nearby Vietnamese Marché Oriental and invite another friend or two. If people who aren't committed vegans find duck too rich, we can simply prepare dishes with less duck per diner and more greens.
|
|
|
Post by kerouac2 on Feb 3, 2020 1:27:56 GMT
I scored it myself. It only takes about 35 seconds to do it.
|
|
|
Post by lagatta on Feb 4, 2020 0:07:17 GMT
Yes, but you did a beautiful job. Bravo!
|
|
|
Post by lugg on Feb 8, 2020 18:01:27 GMT
I am being taken to a wine-pairing / food-tasting thing featuring Mexican wines Sounds perfect. That duck looks so good - I really love duck but don't get to have it very often. I am having a Chinese take away tonight and even worse / more lazy it is being delivered. Hangs head in shame .
|
|
|
Post by kerouac2 on Feb 8, 2020 18:14:15 GMT
I fear that I am having duck again tonight because Carrefour had slashed the price on some items approaching their sell-by date. Even though duck is not one of the most expensive things, it is even better when it is 30% off.
|
|
|
Post by lugg on Feb 8, 2020 19:04:03 GMT
Lucky you K2 - how are you cooking it this time ?
|
|
|
Post by kerouac2 on Feb 8, 2020 19:05:04 GMT
Probably the same way, but I don't have any salad on hand, so I might do roasted potatoes to go with it.
|
|
|
Post by bixaorellana on Feb 8, 2020 19:33:01 GMT
I am having a Chinese take away tonight and even worse / more lazy it is being delivered. Hangs head in shame. What shame? I'd be all over that like a duck on a junebug!
|
|
|
Post by cheerypeabrain on Feb 8, 2020 20:34:45 GMT
Spag bol. Jolly nice.
|
|
|
Post by lagatta on Feb 9, 2020 0:31:21 GMT
The roasted potatoes can benefit from the duck fat! And I learned how to make Spag bol from British colleagues when in Amsterdam. It is a good comfort food. Actually, so is the original Italian bolognese, though it is a tad more involved. This version is particularly austere: forthefeast.com/authentic-bolognese-sauce/ My Italian colleagues didn't make Spag Bol (though they enjoyed it, simply as another dish) but they did put more than a couple of spoonfuls of tomato in the mix. Frankly, a lot of authentic dishes were made from what people in the region had on hand, unless one is talking about the most aristocratic feasts.
|
|
|
Post by kerouac2 on Feb 9, 2020 19:52:53 GMT
I made "croque sardine" tonight. It had been too long since the last time, but preparation is a tiny bit fastidious. Recipe for croque sardine
|
|
|
Post by bixaorellana on Feb 10, 2020 1:42:15 GMT
I reheated what I had last night -- soba noodles with a side of chayotes, carrot, & fish. Unfortunately I sort of forgot about it, so now must look at it to determine if it will really be dinner tonight.
|
|
|
Post by whatagain on Feb 10, 2020 17:40:36 GMT
Having roastbeef tonight. Will do patates sautees as we have several oaratoes that j cooked yesterday I need an idea for the vegetables !
|
|
|
Post by mickthecactus on Feb 10, 2020 18:17:30 GMT
Having roastbeef tonight. Will do patates sautees as we have several oaratoes that j cooked yesterday I need an idea for the vegetables ! Roast parsnips, leeks or onions and tomatoes. Cauliflower cheese, peas or beans. Maybe carrots. Spinach?
|
|
|
Post by whatagain on Feb 11, 2020 9:55:41 GMT
I hesitated with most of these and ended up cooking chicons. Full of butter, quite delicious. The roastbeef was to the taste if the cats, as 2 of them allied to steal the leftovers, dragged if to the toilet ! And made a feast out of it. Tonight schnitzel I guess as I'll be in wien.
|
|