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Post by bixaorellana on Jun 10, 2020 1:15:18 GMT
Was that on a Tuesday or a Wednesday? Yeah, right?! I actually figured out what tod2 meant by going to the recipe index & finding my forgotten recipe. Tod, I did not do them the same way. This time I did it the old-fashioned way of parboiling the ribs and then putting them in a slow oven covered with sauce. Really, that would work better on the grill, but I have no grill. Anyway, they were tender, not at all dried out, and not overwhelmed by barbecue sauce -- more pork-y than sauce-y. The sauce was one I made while the ribs were boiling -- sauteed minced onions & garlic, then followed that with minced fresh tomato. Let that cook down, then added a favorite product: Knorr Mi Tomate. This is dried, powdered tomatoes with onion, garlic, salt & sugar. Stirred in water, ketchup, brown mustard, fish sauce, some of my homemade chile paste, & a teeny bit of smoked paprika. You know the drill -- just mess with it until you've got it right. I wanted it to be sort of a classic barbecue sauce, but not overwhelmed with either sweetness nor harsh tartness.
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Post by tod2 on Jun 10, 2020 8:28:18 GMT
I gotta get me some of dem ribs soon! Thats the method I do mine but just lazy way by opening a couple of bottles of sweet 'n sour sauce, some oyster sauce and maybe some other Asian sauces and some runny honey.. A titch of this and a touch of that so you can bet they're never the same. I like them on the sweet side.
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Post by bixaorellana on Jun 10, 2020 14:47:59 GMT
Oh yeah -- I forgot to say I used honey, too. I have a bottle of honey that the vendor said was made by tiny black bees. No idea what those would be except for the very vicious, paper-nest building tiny black wasps here. It's very different honey, anyway.
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Post by tod2 on Jun 10, 2020 15:34:36 GMT
Oh my goodness - That would be something I would love to sample. It kinda reminds me of strange avocado pears that we had in our garden during my childhood years of desperately wanting to be a boy. Thats another story. The Avos hung as little black objects half the size of a normal Haas avo. The flesh inside was the normal green but the flavour was that of cheese. Don't ask me what kind of cheese, we only ate cheddar. Anyway, tonight we had something healthy and destroyed it in seconds by piling on heaps of delicious butter. Pan fried fishcakes in olive oil. Baby potatoes, a salad of baby spinach, red inion, tomato and cucumber, with the odd lettuce leaf. To end the meal we then decided on a sweetcorn cob each, again smothered in butter. For my part I washed it all down with a lovely Chenin Blanc. I am beginning to believe that wine is the solvent of the arteries…...
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Post by bixaorellana on Jun 10, 2020 22:43:25 GMT
Ooooo ~ fishcakes!
I'm trying to wrench my mind away from imagining what in the world avocados could have to do with pretending to be a boy.
Tod, there are tons of different kinds of avocados here, including more than one variety of small black ones. To me, none of those taste like cheese, but .... Anyway, they're not in season right now, but when they are I will get you seeds. The ones I love the most have very black, fragile thin skin & you can eat everything except the seed. They have a bright, non-sweet taste with a distant hint of anise.
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Post by Kimby on Jun 10, 2020 23:31:22 GMT
I'm trying to wrench my mind away from imagining what in the world avocados could have to do with pretending to be a boy. Climbing the tree to pick them, perhaps?
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Post by tod2 on Jun 11, 2020 12:52:39 GMT
I'm trying to wrench my mind away from imagining what in the world avocados could have to do with pretending to be a boy[/quote]
Absolutely zilch! It was at a stage when we lived on an orange farm and everyone dressed in khaki shorts. It just crossed my mind as to when I remembered those Avos.
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Post by bixaorellana on Jun 11, 2020 15:35:25 GMT
To make up for confusing me you have to post a picture of little Tod in her khaki shorts!
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Post by kerouac2 on Jun 11, 2020 15:36:37 GMT
I had a simple salad with lettuce and tomato, mixed with mozza and camembert and enhanced with fresh basil from my window and a tiny bit of chopped shallot.
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Post by bixaorellana on Jun 11, 2020 16:03:50 GMT
Last night I had a salad of zucchini, tomato, poblano pepper, onion, & pickled pig feet meat.
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Post by tod2 on Jun 11, 2020 16:09:15 GMT
Tonight we sampled the thick bean soup that had been "percolating" all day. It was lovely. I have promised my son& Co., dinner tomorrow. I watched Chef John from Food Wishes (I love that man) making Borek. So let's see how I feel tomorrow. I have all the necessary. Lamb mince, pine nut, sultanas, and of course filo pastry and the rest.
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Post by bixaorellana on Jun 11, 2020 16:17:59 GMT
What's the recipe for your bean soup, Tod?
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Post by kerouac2 on Jun 11, 2020 16:21:14 GMT
Beans always stimulate my imagination. When I read tod's post I immediately thought of the box of dry white beans that I have in stock. It would not normally be the appropriate season to think about bean soup, but the weather has been erratic, and hey, beans are wonderful.
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Post by bixaorellana on Jun 11, 2020 16:22:58 GMT
Aren't they?! I just love them.
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Post by lagatta on Jun 11, 2020 21:08:03 GMT
People eat beans in the Caribbean, in Brazil and other places where it rarely gets cold. True that here they are more associated with cold weather.
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Post by tod2 on Jun 12, 2020 13:15:30 GMT
Bixa, I don't have a set recipe for soups. Depends on the main ingredient. So beans, and they were big white butter beans and little pale brown beans - not sugar beans with the sort of stripe skins, just like white cannelli beans , but pale beige. Then a Can of Italian chopped tomatoes, two carrots diced, a whole white onion dice, three stock cubes and two packets for powder minestrone soup mix. This thickens it up just a bit. If I had other veg lurking in the back of the veg drawer in the fridge they would be added as well. I think the secret of a good flavourful soup is long cooking. Usually my mother would always start off a big pot of soup with two or three pieces of shin bone and even add more marrow bones as well. That gives a really nice texture to the soup as well. It is frikking freezing here today. Was 3C at sunrise! Soup weather alright!
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Post by tod2 on Jun 12, 2020 16:10:51 GMT
Ok - Got rid of the duplicate.
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Post by tod2 on Jun 12, 2020 16:11:35 GMT
Ok - I decided to got for the Borek tonight . I already had a frozen tub of beef mince from a previous dish., so went ahead and prepared a vegetarian cheese variation as well. Grilling cauliflower and aubergine the red bell peppers and scallions on my flat cast iron skillet. I kept the aubergine to go with the minced beef, and mixed the grilled veg with mozzarella cheese, feta, and ordinary cheddar. The freshly bought Phyllo pasty was not that great. Sticking together in places but I went "el Quanquistador" and mushed my way through roll an after roll in a circle on my paella pan. FINALLY! I sprinkled sesame seed over and put in the oven to bake for 45min. plus resting time of 15 min.. Looked pretty good but only tomorrow will I find out the result from the leftovers.
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Post by mickthecactus on Jun 12, 2020 16:12:16 GMT
Your cooking does sound delicious tod.
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Post by tod2 on Jun 12, 2020 16:13:39 GMT
Wish I could eliminate one of them! Please Kerouac or Bixa! - Just did!
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Post by kerouac2 on Jun 12, 2020 16:48:07 GMT
I had leftover roasted chicken pieces with chopped spinach heated with butter and chopped garlic.
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Post by htmb on Jun 12, 2020 17:12:10 GMT
Last night my daughter made salmon and zucchini for dinner. Tonight we’re having steak fajitas with peppers and onions. I’m trying to enjoy these treats as much as possible because the days of not cooking my own food will soon be coming to an end.
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Post by lugg on Jun 12, 2020 18:18:33 GMT
All these meals sound so delicious. Beans I love too - one of my favourite meals is one that I have never attempted to re-create; my Mum used to make us a black bean stew/ thick soup with gammon / bacon hock - such a treat. because the days of not cooking my own food will soon be coming to an end. How do you feel Htmb - I guess a little mixed ? Anyway tonight I am trying a one pan baked risotto - it sounds a lot easier than a traditional risotto ie no constant stirring ...will have to wait and see if its ok taste wise. Last night I had a stir fry made with duck breast , cavolo nero, asparagus, beansprouts and noodles - very tasty. live.staticflickr.com/65535/49999173717_0e6852f4bb_z.jpg
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Post by htmb on Jun 12, 2020 18:50:48 GMT
Yes, Lugg. Definitely feeling mixed!
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Post by kerouac2 on Jun 12, 2020 19:26:43 GMT
That looks great, lugg.
So I soaked some white beans in a bowl of water all day and tomorrow I have to figure out what I want to do with them.
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Post by kerouac2 on Jun 13, 2020 10:55:52 GMT
chicken and steamed rice with orange and green tomatoes
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Post by bixaorellana on Jun 14, 2020 1:50:07 GMT
That's a pretty plate of food, but did you shoot the chicken on the run?
Whatever happened with the beans?
Last night I made plantain/zucchini fritters: mash a ripe plantain, then mash some miso into it. Add a little chile paste, an egg, a zucchini cut into very small cubes, some flour & a tablespoon of dried milk, & salt & pepper to taste. After I had it all mixed together I thought the mixture was too loose, so I added some P.A.N. -- pre-cooked white corn meal. You could probably use regular corn meal or maybe Louisiana Fish Fry, or maybe more of some kind of flour. I dropped spoonfuls of the batter into hot oil, turning once during the cooking process. These are far less stodgy than you'd think, quite tasty, and not the least bit greasy. I even had some leftover & when I had them today they were good.
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Post by kerouac2 on Jun 14, 2020 3:52:40 GMT
I have freed myself from cutting up chickens in antiquated ways.
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Post by bixaorellana on Jun 14, 2020 4:36:48 GMT
Yeah, mounting that dart board in the kitchen so you could fling knives at your chicken was a cool idea.
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Post by tod2 on Jun 14, 2020 7:45:30 GMT
Every supermarket packs chicken in it's various body parts so that you can recognise wings, breast, legs etc., but we started noticing that when we had a meal from an Asian/Indian take-away or home cooked, the chicken was hardly recognisable. It had been cut a totally different way. Even Chinese and Korean recipes on YouTube show cutting up a chicken without regard for each part. We started to refer to this method as "Indian chicken". I once asked a butcher to cut my chicken with his bandsaw. Oh my hat! Imagine a thousand little rib bones with every mouthful….
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