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Post by mickthecactus on Apr 13, 2020 17:02:34 GMT
Sounds delicious kimby. A lot of chili though?
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Post by kerouac2 on Apr 13, 2020 17:02:52 GMT
Well, good for you! At least one portion of my chili will be going in the freezer.
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Post by rikita on Apr 13, 2020 19:25:12 GMT
i made tomato-spinach lasagne with gorgonzola and mozzarella. a lot of sauce, and i used canned tomatoes as i didn't have fresh ones, so it was more liquid than planned. still, with the amounts of cheese i used, i thought a. was going to love it. i made a lot, mainly because the only dish i have for making it is kind of big ... turns out a. didn't like it and had a sandwich instead. so i guess i will be having lasagne for lunch the next few days ...
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Post by bixaorellana on Apr 13, 2020 19:32:21 GMT
Maybe have it for supper again tomorrow, but only serve yourself some & give her something else. The lasagna my look much better to her then!
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Post by rikita on Apr 13, 2020 19:41:13 GMT
we'll see, might do that ...
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Post by Kimby on Apr 13, 2020 20:58:15 GMT
Pour off any excess liquid, and try reheating some. The flavors are often better the second time around.
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Post by Kimby on Apr 13, 2020 21:01:46 GMT
If there is one thing I have never stopped missing since I moved here, it is ham at Easter. The ham I bought this year was a bone-in ham from SRF, Snake River Farms, “American Kurobuta pork,” whatever that is. Much better than the injected mealy hams that are often sold in the supermarket.
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Post by bixaorellana on Apr 13, 2020 21:57:43 GMT
You are pouring salt in the missing-ham wound!
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Post by lagatta on Apr 13, 2020 23:06:10 GMT
Why is there no ham in Oaxaca? No influence from either the US, or from Spain? And yes, of course I know that Indigenous cuisines predominate, which is well and good.
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Post by bixaorellana on Apr 14, 2020 1:42:35 GMT
That's one of life's little mysteries, LaGatta. If you say the word ham to a Canadian or American here, they'll make pitiful little moaning sounds of yearning. There are various hams sold here, generally from a cold cuts counter, called "Virginia", but they're a far cry from what we would think of as good country ham. They have no bone and all of them seem to be processed ham, as they're hot pink, salty but boring, and with a completely wrong texture. Oddly, in this ham wasteland, there is a popular restaurant that has pata negra on the menu.
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Post by bixaorellana on Apr 14, 2020 3:42:55 GMT
Well, I really scored this evening! I opened the gate so I could take the dogs for their walk and there was a lady there with a cart selling organic produce. It was really nice stuff & I got arugula, fennel, radishes, beets, nopales, cilantro, & broccoli. I already had some produce in the house, so tonight I made gazpacho with the usual ingredients, plus through in some of the arugula and fennel, plus a small beet and hotted it up with some radishes. It was one of the best gazpachos I ever made, although not a pretty color.
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Post by tod2 on Apr 14, 2020 9:20:01 GMT
This evening I made chili con carne using pork sausage meat. I also used a tin of tomato pulp and then a tin of Portuguese beans You got me interested in Portuguese beans as I shop at what used to be a Portuguese supermarket but now new owners. I don't recall having seen a tin but when I Googled them I see they are a 'pink' bean which could also mean a type of red kidney bean maybe? I have 5 different cans of beans in my store cupboard and all are from Italy except one which is product of South Africa, namely Rhodes brand. The others are Serena, La Italiana, Mayfair and Woolworths. All packed in Italy for varies distributors here.
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Post by kerouac2 on Apr 14, 2020 10:18:35 GMT
These are indeed pinkish. I fished the tin out of the recycle bin in the kitchen and the label says feijão manteiga.
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Post by tod2 on Apr 14, 2020 10:59:26 GMT
Well lI'm well and truly confused now - I went to the translating site and Feijao are Beans and Manteiga is Butter. But on further YouTubing I come across lots of different beans listed under Feijao Manteiga. This can of beans clearly lists the beans as Pinto beans which are the pinky/brown beans. I opened my Mayfair Borlotti Beans and they look identical to pinto beans. So, is Feijao Manteiga a bean by any other name……. images.app.goo.gl/UiQQ3zGTvmcyvikx5
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Post by kerouac2 on Apr 14, 2020 11:09:12 GMT
Yes, that's the same kind of bean, but it's interesting that the tiny sticker added on the tin in French called them "haricots beurre" -- butter beans.
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Post by lagatta on Apr 14, 2020 11:16:00 GMT
I've seen those pinky beans in Portuguese shops here but don't remember the name, and never happened to buy them. They always have black eye peas, and black beans; I like both of those but do have a bit of problem digesting black beans, alas.
An Argentinian friend who was a refugee in Barcelona after the coup in her country (and not long after the fall of Franco in Spain) returned here from a trip to see friends in Barcelona and brought us a pata negra ham, which alas was confiscated by Canadian customs, damn them!
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Post by tod2 on Apr 15, 2020 10:54:22 GMT
It's a lovely sunny day after much rain yesterday. I've prepped all by veg that will be accompanying the roast chicken I'm doing. It's a Free Range one which to my mind means it was probably allowed to walk from one end of the cage to the other jus to say hello to its companions waiting for the chop. As I have an abundance of rosemary and thyme in the garden I thought of shoving it under the skin on the breast. Will have to be careful not to break through the skin. I'm a bit lazy to do stuffing so will put a large onion in the cavity.
Lockdown has got half my potatoes wanting to sprout. Just starting so what can I do to save so many. I thought of boiling them up and mashing then freezing but that's too much mash! Is it possible to blanche slices then freeze them? How do the fries people do it.?
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Post by kerouac2 on Apr 15, 2020 15:29:18 GMT
I had tripe in Catalan sauce out of a tin. It was delicious. Sometimes there is no reason to cook.
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Post by bixaorellana on Apr 15, 2020 15:39:55 GMT
*want!* I too had packaged food last night -- brown rice (made by me) accompanied by a salsa guajillo from a long-life box that had been languishing in the pantry. I topped it with chopped onions & manchego cheese & it did the trick.
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Post by htmb on Apr 15, 2020 16:03:29 GMT
For me, during this strange period of time, every night is a surprise. My only job is to keep the kitchen clean. Food either magically appears, or I’m told it is a "yo-yo" night. Yesterday, a nice pork roast was slow cooked throughout the day and turned into pulled pork with barbecue sauce for dinner, along with brown rice and salad.
I’m still dying for some real barbecue. I blame that on Kerouac’s mention of barbecued short ribs (or something like that) a week or so ago. I might have to kick my daughter out of the kitchen one day and make it myself.
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Post by bixaorellana on Apr 15, 2020 16:07:21 GMT
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Post by htmb on Apr 15, 2020 16:12:39 GMT
You’re on your own. Something that usually happened in our house about once a week once my older children had flown the coop and I was busy with work and too tired to cook.
So, basically, pick the leftovers/boxed food/frozen stuff that interests you and fix it yourself.
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Post by kerouac2 on Apr 15, 2020 16:13:22 GMT
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Post by lagatta on Apr 15, 2020 16:29:29 GMT
mexicanfoodjournal.com/guajillo-chile-salsa-recipe/ Guajillo sauce has always intrigued me. I often like complex, not-too-hot sauces (I have nothing against heat; just like different flavour combinations). I can buy that one around here; with what would it be served? I confess to having 908g (2lb?) of frozen tilapia fillets; a useful buy under the circumstances but not particularly interesting.
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Post by bixaorellana on Apr 15, 2020 16:59:38 GMT
yo-yo night ~ LaGatta, the guajillo sauce was not bad. It was similar to canned "enchilada sauce" *, if you remember that, but without the harsh note of cumin. Yes, it could have been mellower & was really too piquant to use as gravy on rice as I did, but it would have its uses, especially if baked or long simmered with other ingredients. *
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Post by kerouac2 on Apr 15, 2020 17:20:30 GMT
Items in tins are so convenient and often quite good. I don't understand why so many people disparage them, especially those who would never spend 3 hours making a sauce or simmering something. I now have the time to cook certain dishes for 3 or 4 hours and enjoy doing it, but when I was working there was no way I could have done that. Even on the weekends, I had so much life to catch up with that I would not have wanted to be stuck in the kitchen.
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Post by mickthecactus on Apr 15, 2020 17:30:47 GMT
Tiined food is excellent. Meat balls, pasta and Marks and Spencers Bolognese sauce.
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Post by lagatta on Apr 15, 2020 19:04:34 GMT
Actually, I don't remember canned enchilada sauce, though I may have seen it in a tetra-pak like yours. I don't see anyone in this thread putting down tins. I bought a very good jarred pasta sauce yesterday, not too sweet, nor oddly flavoured. Olives (green and black) and capers. I certainly use envelopes, tins and jars when pretending to make Southeast Asian food.
My major objection to them is too much sugar or oversalting, and one can have the same objection to food prepared at home or in a restaurant. I bought the jar because the shop where I bought it usually brings in good products from Mediterranean countries, it was a smallish jar so won't go bad, and I have to go very easy on tomato-based sauces right now. I'm very happy with it.
Unfortunately, we no longer have Marks and Spencers here.
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Post by mich64 on Apr 15, 2020 19:24:30 GMT
We will be picking up club wraps, fries, and salad from our restaurant down the road. We, and many of our neighbours, are trying to order from them a few times a week to help keep them going. There is a café in town that is doing really well selling a variety of soups, pick up only. I think they now have more customers than ever.
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Post by bixaorellana on Apr 15, 2020 19:41:17 GMT
That's great, Mich -- you do want that place to stay in business!
It seems like every single restaurant, cafe, bar, & artesanal beer business in Oaxaca is now offering delivery and vying to give tempting offers. My problem is that I feel secure eating food that I've prepared, but question whether outside food is completely safe. If the virus can enter through the mouth, doesn't that mean that food is suspect, at least cold food?
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