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Post by kerouac2 on Feb 7, 2024 7:04:13 GMT
octopus and oysters with saffron rice
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Post by bixaorellana on Feb 7, 2024 7:15:45 GMT
Absolutely scrumptious looking!
I had white rice and little bitty lentils cooked all soupy the way I like them. I enjoyed eating it very much, but rest assured the visual was not as good as the picture above.
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Post by whatagain on Feb 7, 2024 15:50:40 GMT
Cooked oysters ? Where I live we can kill people doing that. Akin to putting ice in the wine. Both mortal sins.
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Post by bixaorellana on Feb 11, 2024 3:15:30 GMT
I will try to write this before I explode from shocking, piggish over-eating.
Today I went to the organic market, which is where I buy a goat cheese I particularly like. Since the organic market is only on Saturdays and is indoors, I usually try to get in & get right out again to avoid the crowd and the noise. As usual, I made a beeline for the cheese man all the way at the back in a corner, bought my cheese and was on my way.
As I passed the stand next to his, something caught my eye & I backtracked. It was cooked shrimp in the shell, the style that only comes from the Isthmus of Tehuantepec. There was something that could only be mole in covered containers and bags of gueta dxiña -- the addictive sweet crisp tortillas from the Isthmus. To cinch it, the stand owner was dressed in the typical clothes of that region. What joy! After we chatted and exchanged phone numbers, I left with a container of black gold, aka mole negro.
I hit the market on the way home to get a bunch of beef bones for broth, also some tasajo (annoyingly called cecina here), and a bunch of handmade tortillas. Came home & had a light lunch of tamales from the market -- light because they were so indifferent that most went to the dogs.
Anyway, after making a good rich broth, I incorporated the mole paste and let it simmer down to velvety perfection. At suppertime I fried up some tasajo & heated some tortillas, then sat down to eat and eat and eat. Damn it was good and I was so happily grateful for a truly complex, delicious mole for a change. It wasn't my preferred, almost mystical coal black mole, barely sweet and with a hint of ash, but awfully good nonetheless. Except for some meals I made for myself when the garden was bearing, this was the first truly delicious and satisfying food I've had since I moved here.
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Post by kerouac2 on Feb 11, 2024 5:39:30 GMT
Delightfully exotic for all of the rest of us! You definitely make it sound mouth watering.
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Post by whatagain on Feb 11, 2024 10:06:04 GMT
When I looked black mole on internet I had a lot of pics of skin môles. So now I bith know what the sauce is and how to translate 'grain de beauté'. A môle is also supposed to à deep undercover spy, no ?
Anyway I wish I could get my hand on some here, from the pic I saw and you mouth wayering report, I d like to eat some chicken with black môle !
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Post by whatagain on Feb 11, 2024 10:11:03 GMT
My wife made a very good soup with coquilles St Jacques (sea shells ?), mussels, vegetables etc. Fantastic. With Condrieu... Then we had a very good pierrade meat on. a hot stone). With an argentinian Malbec. And finally my wife and daughter had made a blueberry tart and à chocolate one. Fantastic meal With very good friends. I wish it had not been 'tournée minerale' and therefore been water and Pepsi for me 😪
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Post by kerouac2 on Feb 11, 2024 10:20:54 GMT
I d like to eat some chicken with black môle ! Maybe just some guaca mole if you can't find the black version....
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Post by mich64 on Feb 11, 2024 16:52:09 GMT
We went to dinner at my in-laws last night. My father-in-law planned something special for us all. He cooked strip loin steaks in the frying pan, and they were delicious and cooked to perfection! My FIL has never spent much time in the kitchen and has never been interested in cooking, but he would BBQ during the summers to give my MIL a break from cooking.
But he loves a good steak and through the years has occasionally pan fried us a steak. He insisted on cooking the 6 steaks on his own while my MIL made fries and salad. Where I sat in the living room, I had a good view of watching his technique and could feel the enjoyment, the love and the pride he was feeling making us this meal.
A family gathering I will never forget.
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Post by kerouac2 on Feb 11, 2024 17:13:28 GMT
Sounds like excellent comfort food!
I stewed some pork belly with ginger and onions, added coconut milk and curry powder and served it with small steamed potatoes, which were a perfect antidote to the fire of the curry.
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Post by whatagain on Feb 11, 2024 18:04:09 GMT
Looked like a nice moment Mich. One to cherish indeed
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Post by bixaorellana on Feb 12, 2024 18:02:25 GMT
My wife made a very good soup with coquilles St Jacques (sea shells ?), mussels, vegetables etc. That soup would be heaven on earth! "Coquilles St Jacques" in English is "coquilles St Jacques", but can also be "scallops". The German word is Jakobsmuscheln. Probably everyone already knows this, but the St Jacques part of the name is in reference to the shell that pilgrims affixed to their clothing to show that they'd made the pilgrimage to Santiago de Compostela, the shrine to St. James. morissenegor.com/st-james-stories-from-the-camino-in-spain/ I had a good view of watching his technique and could feel the enjoyment, the love and the pride he was feeling making us this meal. What a beautiful vignette of someone honoring his family by providing a loving feast. pork belly with ginger and onions, added coconut milk and curry powder and served it with small steamed potatoes, which were a perfect antidote to the fire of the curry. Oh, now I need curry! I seldom make it because it's not really part of my cooking skills, but this is inspiring. I d like to eat some chicken with black môle ! Maybe just some guaca mole if you can't find the black version.... Thank you, Whatagain and Kerouac. And Kerouac cleverly picked up on the mole in the name of the avocado concoction. The Spanish word mole derives from the Nahuatl (Aztec) word “molli”, meaning a mixture &/or a sauce. Whatagain looked up the background, but those who haven't & who are interested: www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2023-01-25/mole-magic-straight-from-oaxaca
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Post by lugg on Feb 12, 2024 19:58:59 GMT
A family gathering I will never forget. Great memories Mich Bixa your feast sounds absolutely mouth wateringly good as does Whatagain's family feast . I can no longer eat octopus K2 even though it is delicious when cooked properly, it is just such a beautiful and intelligent animal ... I know it makes no sense at all , as I can eat plenty of other beautiful, intelligent animals . The recent start up farming of octopus in Spain makes me sick to my stomach.
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Post by kerouac2 on Feb 12, 2024 20:05:10 GMT
Tonight was kidneys with beans. Better than kidney beans!
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Post by cheerypeabrain on Feb 14, 2024 15:32:27 GMT
I am making sweet and sour chicken with pineapple rice, one of my favourites. OH is thrilled (not) but there is also Kingfisher lager (special occasion) so he'll get over it...
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Post by bixaorellana on Feb 14, 2024 23:08:51 GMT
I can no longer eat octopus K2 even though it is delicious when cooked properly, it is just such a beautiful and intelligent animal the same thing happened to me. Ignorance really was (culinary) bliss! Tonight was kidneys with beans. Mmm. Which beans did you use? I need that recipe please.
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Post by kerouac2 on Feb 15, 2024 4:41:11 GMT
Mmm. Which beans did you use? They were some kind of brownish Portuguese beans.
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Post by cheerypeabrain on Feb 15, 2024 14:12:47 GMT
Pineapple rice in a hurry. Cook rice, stir through pineapple pieces.
The other one I make uses a tin of crushed pineapple, sugar to taste (about a tspn), a blob of butter and a good pinch of salt..mix together and add enough water so that you have sufficient liquid to cook the amount of dried, washed rice that you're using. Put everything except for the rice in a pan, mix and heat...when brought to a simmer chuck in the rice..stir, bring back to a simmer and put the lid on. I turn off the stove then and just leave it for the rice to absorb all the liquid.
I sometimes add a few chilli flakes but often forget. Just before you serve it stir through some torn up coriander leaves.
The only time this failed was when I overcooked it....that's why I usually just leave it to stand with the lid on once it's all started to cook...
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Post by kerouac2 on Feb 16, 2024 12:02:34 GMT
I'm baking some chicken things tonight. Have not yet decided on the appropriate marinade.
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Post by cheerypeabrain on Feb 16, 2024 15:06:32 GMT
I've got a shedload of >5% fat beef mince to cook...going to make something for the freezer...chilli, meatballs and bolognese I think. I'll let Jeff choose which one he wants this for evening.
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Post by kerouac2 on Feb 16, 2024 17:51:25 GMT
I buy 5% beef for steak tartare but I find it pretty abominable for cooking. You need some fat!
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Post by cheerypeabrain on Feb 16, 2024 18:00:17 GMT
I am one of those weird individuals who don't like the taste that the fat in beef mince brings to a dish. I do add bacon lardons to my bolognese meat sauce altho I pick out the really solid lumps of fat. Me no like....
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Post by kerouac2 on Feb 16, 2024 18:09:39 GMT
Many people have food paradoxes. My brother will trim the fat off any meat that he is served yet he loves bacon.
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Post by bixaorellana on Feb 17, 2024 1:01:14 GMT
Pineapple rice in a hurry. Cook rice, stir through pineapple pieces. The other one I make uses a tin of crushed pineapple, sugar to taste (about a tspn), a blob of butter and a good pinch of salt..mix together and add enough water so that you have sufficient liquid to cook the amount of dried, washed rice that you're using. Put everything except for the rice in a pan, mix and heat...when brought to a simmer chuck in the rice..stir, bring back to a simmer and put the lid on. I turn off the stove then and just leave it for the rice to absorb all the liquid. Thank you, dear girl. My brother will trim the fat off any meat that he is served yet he loves bacon. I am snottily noble about not drinking pop. Some of you have seen me consume sip beer.
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Post by kerouac2 on Feb 17, 2024 18:53:40 GMT
cauliflower and turnips in cheese sauce
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Post by cheerypeabrain on Feb 17, 2024 19:05:07 GMT
Vegetable curry, rice and chapatis
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Post by kerouac2 on Feb 17, 2024 19:08:40 GMT
Aren't we little vegetarian wonders?
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Post by cheerypeabrain on Feb 17, 2024 19:16:03 GMT
It won't last...chicken tomorrow.
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Post by mich64 on Feb 17, 2024 21:11:20 GMT
Just about ready to move on into the kitchen to preheat the oven and shred some cheese for a pizza.
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Post by onlyMark on Feb 18, 2024 18:27:39 GMT
Dinner tonight for us (three people) was an Indian takeaway. Was pretty good. There was - Channa Chaat, Punjabi Chaat, Papads/Poppadums, Mixed Raita, Paneer Pakoras, (veg.) Samosas, Butter Chicken, Chicken Tandoori Murg, Alu Gobi Masala and a load of basmati rice. We do have a few leftovers but not much. There are a few Indian restaurants in the town but there is only one that does the chaats, which is my favourite Indian food and what I eat a lot of when I am there. It's very rare to come across a restaurant not in India that does them - probably because they are not restaurant food but street food. You don't find them in restaurants in India anyway.
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