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Post by kerouac2 on Mar 15, 2020 19:45:49 GMT
Tonight I had spaghetti with chicken livers stewed in duck fat. Excellent combination.
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Post by bixaorellana on Mar 15, 2020 22:09:24 GMT
Oh hell -- now I want that!
Last night I had a baguette with string cheese, due to the mason being here, but night before last I got inspired and made something that turned out beautifully. I used stir-fry technique, even though I wasn't going for an Asian effect.
First I stir-fried a quarter kilo of green beans with dried chile peppers -- used three, although two would have given plenty of heat. When they were done, I dumped them into a bowl & put a peeled, cubed eggplant (which had been salted, rinsed, & drained) into the wok. Cooked it & then put it in the bowl with the green beans. I then added a huge amount of minced garlic and ginger to the wok, let it cook for about a half minute, then added a quarter kilo of roughly cut mushrooms. When they were almost cooked I threw in a chopped tomato. Once those were done, I added the contents of the bowl to the wok and let everything meld along with a nice strip of lemon peel, a dash of fish sauce, and some grindings of black pepper.
I had it with seashell macaroni and it was absolutely delicious. I'm reheating the leftovers for tonight's supper even as I type.
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Post by fumobici on Mar 16, 2020 1:49:49 GMT
I made a big ol' pot of yellow rice (rice, shedloads of fresh garlic, smoked paprika, tumeric) with wild shrimp, onion, green onion, and jalapeno peppers sauteed in olive oil and then stirred in the yellow rice. We'll have enough for a few days, just put it in a bowl, nuke it for two minutes, and it holds up just fine. Everyone seems to like it.
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Post by kerouac2 on Mar 18, 2020 20:13:35 GMT
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Post by whatagain on Mar 19, 2020 12:59:43 GMT
My wife made coquilles st jacques aux chicons (scallops ?). Then steak with rice and the same chicons. Followed by a cake. Excellent. The Margaux 1990 was excellent. Some difficulty opening the bottle...
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Post by kerouac2 on Mar 19, 2020 13:24:06 GMT
Not a cake aux chicons?
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Post by mickthecactus on Mar 19, 2020 13:49:07 GMT
My wife made coquilles st jacques aux chicons (scallops ?). Then steak with rice and the same chicons. Followed by a cake. Excellent. The Margaux 1990 was excellent. Some difficulty opening the bottle... As good as the Tesco claret 2018? No problem with the screw top.
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Post by lagatta on Mar 19, 2020 20:25:28 GMT
They may not be the most elegant invention, but I'm very happy that screwtops have been extended to decent and even good wine and have lost their association with only the most dismal plonk.
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Post by whatagain on Mar 21, 2020 22:07:18 GMT
Screw or co(r)ck ?
I need to hear the plop.
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Post by lagatta on Mar 22, 2020 10:16:39 GMT
Yes, but wine with corks can leak if put back in the fridge sideways.
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Post by whatagain on Mar 22, 2020 18:57:57 GMT
Yes, but wine with corks can leak if put back in the fridge sideways. I can sggest 3 solutions : 1. Dont put it back in the fridge drink it all 2. Buy a bigger fridge 3. Put back another cork. Like one of port bottle. They dont stick up so much. Hips.
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Post by lagatta on Mar 22, 2020 19:50:51 GMT
It isn't necessarily the healthiest thing to drink a whole bottle alone. Yes, of course I do it sometimes. Buy a bigger fridge is not just a matter of dollars, quid or euros, but of space. Yes, port corks also do the trick but I haven't drunk port for years. Find it too sweet. Love dry wines from the same region.
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Post by Kimby on Mar 23, 2020 16:23:07 GMT
In inventorying and organizing my pantry as we enter survival mode, I found items that have been there a bit too long. Including “vintage” camping foods. Not the “space age-keeps forever” kind, but the commercial kinds.
I threw away a few of the scarier old items, but made dinner last night of a pouch of Indian Matar Paneer that I bought in 2013. No use-by date on the package, but it said “Do not consume if package is swollen or bloated” which it wasn’t. It also didn’t hiss when I opened it, so what the hell!
I heated it well and added a pouch of “fully-cooked” chicken from 2016, and served it over couscous from an opened box (use by 2017) made with canned chicken broth that “expired” in 2017.
Though the ingredients expired, we didn’t!
Dinner actually tasted fine, though I think the paneer’s color had darkened over time...
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Post by kerouac2 on Mar 23, 2020 16:47:56 GMT
Tonight will be some kind of pasta to prove that I am not afraid of running out.
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Post by rikita on Mar 24, 2020 0:51:54 GMT
jackfruit curry and rice. a. looked at the little bit of curry i gave her, and said if she had to eat that, then at least she wanted more meat. as there was no meat in it, i gave her more jackfruit (without saying anything), but she tried it, and then wouldn't eat any more of it. so she had some frozen peas and some yoghurt with her rice.
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Post by bixaorellana on Mar 24, 2020 1:43:15 GMT
I am having a tamal de rajas (chile strips), carrot salad, & a hard boiled egg. Agnes can come eat with me if she wishes.
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Post by kerouac2 on Mar 24, 2020 5:08:04 GMT
I had rice noodle carbonara.
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Post by tod2 on Mar 24, 2020 10:32:54 GMT
We had Spaghetti Carbonara. I have never made it before as I always feared the eggs yolks would scramble. It worked out perfectly by heating the cream slightly, not anywhere near bubbling, then mixing the yolks with more room temperature cream and stirring it into the hot cream and soon after followed by the now ready spaghetti . the dumped in the crisp bacon and chopped parsley. Lots of pepper too. Forgot to say I sautéed chopped onion in butter first before adding the cream to heat up. I think this is a dish you can make your own by adding different things like mushroom but then will it still be Carbonara?!
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Post by mickthecactus on Mar 24, 2020 11:02:10 GMT
That sounds nice! Any leftovers?
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Post by kerouac2 on Mar 24, 2020 11:07:31 GMT
I never respect official recipes for carbonara. For me, anything with fried lardons, crème fraîche and an egg yolk will qualify as a carbonara. Mine last night also contained chopped green onions, a small chopped tomato that needed to be eaten, and cilantro.
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Post by cheerypeabrain on Mar 24, 2020 14:19:16 GMT
Making pizzas tonight. I was reluctant to start using up the flour but needs must.
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Post by kerouac2 on Mar 24, 2020 16:19:17 GMT
I am defrosting a fish fillet which will go in an oven dish with some undetermined vegetables.
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Post by mickthecactus on Mar 25, 2020 17:29:42 GMT
Fridge clear out night. Leek, half an onion, red pepper, mushrooms, left over veg from last night. From the freezer minced (ground) beef and tomato sauce from last seasons tomatoes which we cooked up and froze. Add herbs and spices if needed.
Probably with rice.
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Post by kerouac2 on Mar 25, 2020 17:31:06 GMT
I had a chopped steak from the freezer with a tin of mixed peas and carrots.
Depressing but adequate.
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Post by Kimby on Mar 25, 2020 19:15:05 GMT
Are there no fresh veggies (within walking distance) in Paris, K2, or are your canned veggies approaching their “explode by” date like mine are? ;-)
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Post by bixaorellana on Mar 25, 2020 20:00:35 GMT
My beloved produce stand in the market a block away from me is now offering deliveries, praise be!
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Post by htmb on Mar 25, 2020 20:21:14 GMT
That’s great, Bixa!
We haven’t been able to buy any chicken, though we’ve tried twice, so tonight we will be having the only thing left in the meat cooler on my trip to the grocery store early last week. Two rib eye steaks I stored in my freezer, thinking we’d probably never need to thaw them out to eat.
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Post by mickthecactus on Mar 25, 2020 20:21:38 GMT
My beloved produce stand in the market a block away from me is now offering deliveries, praise be! How far will they go? Hertfordshire?
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Post by bixaorellana on Mar 25, 2020 20:51:32 GMT
I see no reason why not!
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Post by lagatta on Mar 25, 2020 22:25:52 GMT
I'm so glad to hear that, Bixa. Also a lifesaver for people with limited mobility. A lot of the produce we get is from Mexico. If not from California or very rarely Texas. There is nothing yet from closer locations such as Southern Ontario or New Jersey.
htmb, one can do worse than rib-eye steaks! If you don't eat all of them, make strips of the leftovers and do a stir-fry, or fine slices and make a beef salad. If you are in Florida now, the latter will be very appealing. The beef salad is nicer if the slices are no more cooked than medium-rare. Fresh herbs and greens, as well as the shredded carrot salad I described here not long ago, and which is a common (and cheap to make) ingredient in Southeast Asian cooking.
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