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Post by bixaorellana on Jan 11, 2024 21:40:28 GMT
it does sound like piccalilli Yes, it does & would be good with tongue. All I could envision was pickle relish, which in my mind goes with nothing. Heinz Sweet Relish ~~ Pickles (Cucumbers, Salt, Calcium Chloride), High Fructose Corn Syrup, Cabbage (Cabbage, Salt), Distilled White Vinegar, Alum, Xanthan Gum, Dehydrated Red Bell Peppers, Extractive of Turmeric, Natural Flavoring, FD&C Yellow 5 & Blue 1, Polysorbate 80. Above is what I believe most people in the US think of when "pickle relish" is mentioned.
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Post by kerouac2 on Jan 11, 2024 21:45:40 GMT
Yes, it is something that we loved up until about age 11 when you understand that not everything has to be sweet.
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Post by mickthecactus on Jan 11, 2024 22:03:57 GMT
Apart from piccalilli I have a range of indian pickles in the fridge - lime, mango and brinjal (aubergine). The last is great with cheese. Also tomato and chilli.
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Post by kerouac2 on Jan 11, 2024 22:17:27 GMT
I have spicy mango pickle and spicy mixed pickle, and also a jar of spicy mango chutney. I don't keep them refrigerated.
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Post by kerouac2 on Jan 12, 2024 5:47:11 GMT
cold weather fare --> boeuf bourguignon and coquillettes
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Post by lugg on Jan 12, 2024 20:02:59 GMT
That looks just the ticket K2
I am a fan of brinjal chutney , Mick
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Post by kerouac2 on Jan 18, 2024 4:10:00 GMT
I made a really excellent chana masala (chick pea curry) on my very first try.
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Post by lugg on Jan 21, 2024 20:01:01 GMT
Nice K2
Well all switch here - it should have been a thai seafood curry - but my daughter could not come . So fish in the freezer for another time.
And a veggie stir fry for me now
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Post by wibblywobblydo on Jan 21, 2024 21:28:12 GMT
I made a really excellent chana masala (chick pea curry) on my very first try.
Jesus!!
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Post by kerouac2 on Jan 27, 2024 7:21:41 GMT
I had cream of asparagus and oyster soup, also a leftover piece of quiche lorraine.
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Post by whatagain on Jan 27, 2024 10:12:09 GMT
Looks good K2.
I cooked porc iberique (spanish pork) the name making it more expensive thanks to markwting with chicons pleine terre and belfian fries.
Quite goid actually.
With chateau La Pompe since i am still in dry January.
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Post by mickthecactus on Jan 27, 2024 11:01:14 GMT
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Post by onlyMark on Jan 27, 2024 17:24:07 GMT
Sex on a stick she is. Cooks some really tasty looking stuff.
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Post by mich64 on Jan 27, 2024 18:42:14 GMT
We had a BBQ last night, sausages, because it was not very cold outside. I think we are having another tonight. I will make some hamburgers.
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Post by biddy on Jan 28, 2024 2:23:10 GMT
Lentils with leftover ham - a family favourite for winter nights.
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Post by kerouac2 on Jan 28, 2024 5:14:53 GMT
I had tongue again because it was so good the last time.
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Post by kerouac2 on Jan 28, 2024 7:45:14 GMT
chicken tajine with olives and preserved lemons
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Post by cheerypeabrain on Jan 28, 2024 8:04:20 GMT
We had to defrost the freezer on Friday. I packed the frozen food in cool boxes with lots of ice packs and stood the boxes on a bench by the back door (it was 0°C) but there was a (well wrapped) joint of beef welded to the shelf by an iceberg..so once Mr Cheery managed to free it I decided to defrost it to cook.
I thought I'd bought my usual topside...but no. It was brisket. In all my cooking adventures not something I've ever cooked. It was 1.1kg so I couldn't quietly chuck it away...so yesterday I cooked it in my Mum's old tin casserole. Sealed it first end then laid the joint on thickly sliced onion, added big chunks of swede, parsnip and carrot, garlic and beef stock. Covered with foil, put the lid on and baked it at a low temperature for aaaaaaages...(5 hours).
I didn't like it. The vegetables (chucked in some potatoes for the last hour as well and thickened the sauce) were really nice ...but I'm not keen on the, admittedly tender beef. Mr Cheery thought it was wonderful...
I couldn't decide why I didn't like it but then last night I thought 'That's it! It tastes of the 1960s!' Yuk.
Got loads left so I'm making pies today...Mr Cheery is very pleased.
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Post by bixaorellana on Jan 28, 2024 16:37:27 GMT
It's been so long since I've had a nice pot roast that your dinner sounds wonderful, Cheery.
Kerouac, you have got to stop with the food porn! The real meals beautifully presented just rub it in about how lazy I am about preparing supper most of the time.
Last night I made a homely leftover thing that was quite satisfying, though. A couple of days ago I cooked sliced eggplant (straight from the garden into the kitchen!) by rubbing it with olive oil and sticking it into the convection oven. While it cooked, I made a fresh tomato sauce, then put the eggplant slices into the sauce. Took those leftover eggplant in sauce out of the fridge last night and reheated it while I toasted two slices of bread (the heels) on the stove with a little olive oil. Poured the sauced eggplant over the bread slices and topped it all with grated semi-cured goat cheese. It was good.
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Post by Kimby on Jan 28, 2024 17:54:05 GMT
It’s a dreary winter day, with no skiing and 2 big football games to watch, so I dragged out the crock pot to cook a chuck roast. I’m using a prepared sauce mix, and will make mashed potatoes and glazed carrots later, when the aroma from the crock pot will have us salivating.
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Post by lugg on Jan 28, 2024 20:15:27 GMT
Cheery - I love brisket and it sounds as if you cooked it perfectly .... long and slow with a good red wine and lots of veg and seasoning .
Bixa your aubergine sounds delicious , all the more so from being so fresh out of the garden ( are heels what I know as crusts ? )
Tonight an old fave for me - oven baked seafood risotto with some prawns and scallops that were really cheap today as they were at their date "to be used by".
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Post by bixaorellana on Jan 28, 2024 22:16:19 GMT
Lugg, I guess they are the same thing. The heels of bread are those two end pieces of a loaf.
The risotto sounds lovely. I was already craving that because it's on the menu in one of Kerouac's restaurant slate photos.
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Post by kerouac2 on Jan 28, 2024 22:33:35 GMT
Fun fact -- the end of a baguette is the crouton which is now leading its life with a different meaning in English.
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Post by bixaorellana on Jan 29, 2024 1:06:33 GMT
Sort of a breakout roll role for it, right?
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Post by fumobici on Jan 29, 2024 15:33:06 GMT
Lugg, I guess they are the same thing. The heels of bread are those two end pieces of a loaf. Random fact: in Italian, the end piece is called a "culetto", which means "little ass". As you were then.
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Post by whatagain on Jan 31, 2024 6:49:58 GMT
We say the same in french. Le cul du pain. As in cul de sac, stolen by the Brits that we understand only written.
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Post by lugg on Jan 31, 2024 20:39:25 GMT
Well I have certainly learnt something there ...who knew that crusts could have such exotic names ?
Tonight its another deep dive into the freezer, cupboard and fridge plus it is a veggie night -- so
A mash up of a cheese and onion pie and a spanakopita --- with tzatziki and avocado
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Post by cheerypeabrain on Jan 31, 2024 21:31:17 GMT
I made a really luscious beefsteak pie with a thick beef and onion sauce, used shop bought puff pastry. We both really enjoyed it. That was on Monday Tonight I just couldn't be arsed...ordered a Chinese takeaway. Very nice.
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Post by bixaorellana on Feb 1, 2024 1:05:24 GMT
You all are eating well!
It's 7 pm, but I'm not hungry. I had something to do downtown and as usual, did not eat breakfast. I hit the market on the way home & got some nice produce & some tortillas. Once home at almost quarter to two, I went to work cooking the already cut-up nopales and chopping the rest of the stuff for a nopal salad. As they cooked, I devoured one of the oranges I bought. It's so cold in the house that the nopales cooled quickly so I could put them in with the other salad stuff. Piled some of that in a plate along with some avocado & two tortillas & happily ate my late lunch.
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Post by kerouac2 on Feb 1, 2024 18:32:44 GMT
I have not yet been totally convinced by the nopales that I have eaten, but I am totally convinced that there are excellent uses for them.
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