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Post by kerouac2 on Jun 14, 2020 10:38:59 GMT
It is the surprise of each irregular part that I like rather than seeing the same parts that I have eaten thousands of time. Since I don't have a cleaver, I just use my biggest knife and a hammer.
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Post by Kimby on Jun 14, 2020 14:10:16 GMT
(We first encountered “massacred chicken” in Guangzhou China on an REI Adventures cycling and trekking tour in 1995. It appeared to have been hacked to pieces with a machete. And very challenging to eat with chopsticks, as forks and knives were simply not available.)
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Post by tod2 on Jun 14, 2020 14:38:08 GMT
I identify with that description Kimby. In a boat trip to Pulau Ubin island off Singapore, we had lunch at one of the very few places available. As we ordered we noticed the the chickens running around were growing less and less. Maybe our imagination, but when it came to our lunch being served, oh my did it have the strangest looking chicken we have ever encountered. Had we had "normal" body parts' we would have been disappointed..
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Post by tod2 on Jun 14, 2020 14:55:46 GMT
Ttonight we had a BBQ and the weather was lovely and mild to a point. Grilled chump lamb chops, boerewors and a small rump steak to share. Zucchini grilled in bacon fat then sprinkled with Romano cheese, and my favourite Nicola potatoes simple boiled. I had visions of making a spectacular strawberry and spinach salad but I just got so tired.
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Post by Kimby on Jun 14, 2020 15:08:14 GMT
Burger night. Last night we grilled despite the wind. The power was out for several hours, so the grill became a backup kitchen.
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Post by kerouac2 on Jun 14, 2020 15:20:17 GMT
And very challenging to eat with chopsticks I hope you didn't worry that the Chinese would disapprove of touching the food with your fingers.
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Post by Kimby on Jun 14, 2020 15:55:08 GMT
The grease stains on the fabric table cloth would indicate that others were getting their fingers into the food. But we were a group of Americans and the only diners in the highway rest stop dining room, so we were trying not to offend each other too much.
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Post by kerouac2 on Jun 14, 2020 16:08:30 GMT
Pffff! There is no possible offence in eating food in a practical manner.
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Post by rikita on Jun 14, 2020 22:45:38 GMT
we did a somewhat big bike tour today (home from the climbing tower in grunewald forest), and i mentioned that if we manage the whole way, we will pass that place where there is a pizza place on one side, and an ice cream place on the other side, so that might be a good opportunity to have pizza for dinner and ice cream for dessert. we managed to cycle the whole way (tough one of us needed some help finishing her pizza and her ice cream) ...
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Post by tod2 on Jun 16, 2020 14:55:09 GMT
EVERYONE here, with the exception of colonial white folks like myself, eat their food with their fingers. The Indian population never consider cutlery except when entertaining European guests but otherwise even when they are seated at a table and being hosted by us Euro folks, they simply dig in fingers and all. For the many travellers among us, we find it a challenge to master chopsticks and get quite blasé` about it. I cannot eat Chinese, Japanese, or Korean without chopsticks. Doesn't taste the same!
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Post by rikita on Jun 16, 2020 23:34:44 GMT
passed a korean bbq place on the way home and a. convinced me to have dinner there. we shared a beef dish with rice, and some dumplings.
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Post by tod2 on Jun 17, 2020 11:27:15 GMT
MOUSSAKA - Just spent the morning in the kitchen prepping potatoes, zucchini, aubergines, beef mince and béchamel sauce for the Mousakka tonight. I've combined two recipes and gone for the healthier Greek version that cooks the potatoes in the microwave (not to a pulp) and the eggplants and zucchini in the oven lightly tossed in olive oil. I have added feta and Royal Ashton (Mick should recognise the latter),as that's what I had to add to the béchamel sauce. I will assemble everything when cool enough to handle.
As an anecdote, my sister tells me she made loads of mousakka while in the Amazon. Always seemed to have potatoes and aubergines, used soya mince, and powdered milk in the sauce. Said it came out quite well.
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Post by mickthecactus on Jun 17, 2020 11:52:15 GMT
MOUSSAKA - Just spent the morning in the kitchen prepping potatoes, zucchini, aubergines, beef mince and béchamel sauce for the Mousakka tonight. I've combined two recipes and gone for the healthier Greek version that cooks the potatoes in the microwave (not to a pulp) and the eggplants and zucchini in the oven lightly tossed in olive oil. I have added feta and Royal Ashton (Mick should recognise the latter),as that's what I had to add to the béchamel sauce. I will assemble everything when cool enough to handle. As an anecdote, my sister tells me she made loads of mousakka while in the Amazon. Always seemed to have potatoes and aubergines, used soya mince, and powdered milk in the sauce. Said it came out quite well. Royal Ashton is a hotel in Taunton as far as I know and indeed I used to work there and probably stayed there. If you are using it you will need a very big oven.
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Post by kerouac2 on Jun 17, 2020 14:57:30 GMT
I have spare ribs in the oven, but I am trying to cook them as slowly as possible, even though I marinated them for 24 hours. I want them to be tasty AND to fall apart all by themselves.
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Post by tod2 on Jun 17, 2020 15:31:44 GMT
Oh freeking hell! My apologies Mick. I saw the cheese, I saw the name, the name meant UK somewhere to me but lo and behold! The cheese is made in the foothills of the Langeberg. That name says it all to me….It is made in the Cape of Good Hope, South Africa. Ha bloody ha Tod2, you thought 'ol Blighty was afoot only to find out she was lurking right in your backyard!
The Mousakka was brilliant. I think adding the three egg yolks to the béchamel made a lot of difference. It rose up slightly all puffy and delish. Or maybe because I used self-raising flour?
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Post by kerouac2 on Jun 17, 2020 16:10:36 GMT
meanwhile, a very simple light meal of pomodoro, mozzarella, basilico and the next day, not quite as light, avocado on toasted country bread with oeuf mollet and anchovies
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Post by rikita on Jun 19, 2020 22:18:32 GMT
had some fish with a tomato sauce, and some potatoes fried with mushrooms and a few leftover alphabet noodles i didn't want to throw away (the leftovers a. sometimes leaves me make for strange combinations) ...
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Post by Kimby on Jun 20, 2020 1:33:13 GMT
I used a recipe from the Wall Street Journal to make cashew chicken. Turned out pretty good. And no MSG.
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Post by bixaorellana on Jun 20, 2020 2:13:51 GMT
Both those salads look really good, Kerouac, but the second one would be positively sublime.
Last night I fried eggplant & zucchini even though I am morally opposed to fried foods. Too bad, because that's what I wanted. I dredged the pieces in a bag of flour seasoned with salt & pepper, then walked them through a wash of beaten egg & yogurt. I then added PAN (pre-cooked finely ground corn meal) to the dredging flour and shook the egg-washed pieces in that before putting them into the hot oil. They came out nice and crisp on the outside and perfectly cooked on the inside. The leftovers got put into a dry skillet today for lunch. Heated slowly, they were almost as nice as when freshly fried.
Last night I also made a robust sauce from fresh tomatoes to drag the fried vegetable pieces through. That leftover sauce got dumped on some pasta tonight for supper, which was accompanied by a mixed lettuce/grapefruit/onion salad.
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Post by mickthecactus on Jun 20, 2020 8:56:35 GMT
I used a recipe from the Wall Street Journal to make cashew chicken. Turned out pretty good. And no MSG. Shouldn’t it be Cash 💰 You Chicken?
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Post by tod2 on Jun 20, 2020 15:52:57 GMT
Kerouac I am convinced you are the healthiest eater among us. Your colourful plates of beautiful food are always packed with the good stuff.
Not too unhealthy today I made a chicken Korma curry served with white rice that had an addition of green lentils and sultanas. One day I want to make a chicken curry with a Chettinad masala but some of the ingredients are unobtainable here - like Kalpasi also called Black stone flower. I'm sure I will get it next trip to Paris. Somewhere near Kerouac.
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Post by rikita on Jun 20, 2020 16:54:43 GMT
again mixed things randomly - amaranth, with some green peas and spinach, and added a bit of curry paste, and had a fried egg with it.
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Post by tod2 on Jun 23, 2020 8:12:20 GMT
Surfing the web sometimes has pleasant surprises! I found quite by chance a restaurant at 15 Rue Cail in the 10th, called Chettinadu. I'm sure one of the many shops and supermarkets will have the ingredients I am looking for. Will be ages before I do travel but it's nice to have a little goal in mind.
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Post by mickthecactus on Jun 23, 2020 11:39:17 GMT
Chicken chettinad is one of my favourite Rubies.
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Post by tod2 on Jun 23, 2020 14:44:32 GMT
Mick you lucky buggar!
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Post by tod2 on Jun 23, 2020 14:49:46 GMT
It is my husbands birthday. I made a birthday cake just how he likes it - plain vanilla with a light dusting of icing sugar. Dinner is just as usual because we still cannot have guests - even family. Bangers, spicy rice, caramel glazed pumpkin from the garden and new peas out of the garden .
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Post by kerouac2 on Jun 24, 2020 18:07:20 GMT
cold plate for a hot evening
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Post by mickthecactus on Jun 24, 2020 18:30:46 GMT
That looks delicious apart from the rotten egg.
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Post by kerouac2 on Jun 24, 2020 18:48:15 GMT
I hope you are not referring to the horseradish on the pork roast.
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Post by mickthecactus on Jun 24, 2020 19:04:04 GMT
I think I can tell the difference between egg and horseradish. Not that I like horseradish either.
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