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Post by bixaorellana on Dec 23, 2018 22:13:45 GMT
Aren't candlenuts very similar to Brazil nuts?
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Post by lagatta on Dec 23, 2018 22:21:22 GMT
Yes, but they are fattier. I could easily find Brazil nuts. Who knows, perhaps I will find candlenuts.
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Post by kerouac2 on Dec 25, 2018 16:35:50 GMT
I had never heard of candlenuts and yet the tree is the state tree of Hawaii, so it must not be all that difficult to find them in North America. They are also found in Tahiti, but just about the only thing we get from Tahiti is monoi.
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Post by bixaorellana on Dec 25, 2018 16:42:57 GMT
Which you buy at the Monoprix?
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Post by kerouac2 on Dec 25, 2018 17:34:20 GMT
Well, of course. It is in half of the hair and sunscreen products.
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Post by bixaorellana on Dec 25, 2018 19:16:52 GMT
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Post by lagatta on Dec 25, 2018 22:31:09 GMT
I'll see if there are candlenuts here, but won't necessarily spend an outrageous amount on them in a recipe where the nuts provide a bit of texture at most. The most important factor there is soft nuts.
They are easy to find in Amsterdam. There are snacks made from them.
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Post by lagatta on Jan 5, 2019 1:12:41 GMT
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Post by lagatta on Jan 11, 2019 17:10:34 GMT
Caldo verde; a hearty Portuguese soup (for me it will be a full meal with good bread): poultry stock, potatoes, onion and garlic, olive oil, finely chopped collards or kale (I used a very handy frozen mix called "leafy greens" that contains both of those as well as spinach, PC brand at Loblaws/Provigo and related stores). Normally contains chouriço sausage; I used smoked turkey as I had that on hand.
It is freezing here -15c, and that will be welcome this evening. I have sinus pain and this will help!
There are many recipes but I haven't found any I'm really satisfied with. I've made this more than once, always in very cold weather.
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Post by lagatta on Jan 12, 2019 3:06:05 GMT
My caldo verde turned out a little too thick, although I used less potatoes than the recipe I had called for. Not a problem, as I have plenty of stock to add. Otherwise very good, though I think I may add some fresh ginger too. Cold remedy!
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Post by lagatta on Jan 16, 2019 19:55:21 GMT
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Post by onlyMark on Jan 17, 2019 5:43:21 GMT
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Post by lagatta on Jan 17, 2019 16:13:30 GMT
I've never heard of doing that either. Have you ever lived in a Portuguese-influenced part of Africa? Here's another southeast Asian/Chinese/Asian fusion one whattocooktoday.com/ Mostly Indonesia, China (probably south), Singapore...
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Post by onlyMark on Jan 17, 2019 17:51:21 GMT
No I haven't.
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Post by lagatta on Aug 27, 2019 10:27:06 GMT
Minestrone calls me this time of year, in late summer, with a wealth of vegetables, but chilly morning that remind us of the deep cold to come... www.theguardian.com/lifeandstyle/2017/feb/28/italian-minestrone-soup-recipe-rachel-roddy-a-kitchen-in-rome She is making it at what is the end of winter in Rome. If only... Some leaves of my big pot of basil are turning yellow, so it is a sign that I should use at least some of it up. There are many variations and I like the addition of cabbage. Though there are similar soups with origins far from Italy. The general idea is lots of vegetables and a soup that can make a meal, usually with crusty bread.
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Post by bixaorellana on Aug 27, 2019 14:52:05 GMT
That is a good inspiration, LaGatta ~ thanks!
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Post by lagatta on Nov 12, 2019 13:00:10 GMT
Yes, I recently made a soup based on cannellini beans (I made a batch earlier and froze half); most of the beans were puréed with a stick blender. Homemade stock too, and various veg such as onions, garlic, carrots, flat Asian cabbage and (frozen) spinach. Here is a simple and economical Southeast Asianish recipe: www.canadianturkey.ca/recipes/malaysian-cabbage-stir-fry/ Vegetarians could substitute tempeh for the turkey or chicken. Tempeh is a vegetarian staple food in Indonesia and Malaysia (at least in some regions). Obviously one could change the animal protein if using, and cilantro-haters could substitute other Southeast Asian herbs.
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Post by kerouac2 on Nov 12, 2019 15:55:59 GMT
I'm wondering if we even have a vegetarian here, at least among the participating members. I do have knowledge of a former vegetarian among us.
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Post by bixaorellana on Nov 12, 2019 17:43:05 GMT
Another good, inspiring recipe from you, Lagatta. If I wanted to duplicate the meat texture, I have TVP, which should work in that dish. Alas, I can't get any of those intriguing curry pastes here, so would have to improvise.
I can't call myself a fully-fledged vegetarian, but I have been mostly avoiding meat for several months now. Although I've had meat a couple of times in restaurants, it's been quite some time since I bought any to eat at home. I'm very much enjoying the meat-free meals I make and have no desire to incorporate meat into them.
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Post by lagatta on Nov 14, 2019 0:24:33 GMT
I was very happy with it. I added some bean sprouts, but add them only to what you will eat for that meal, or they get slimy and nasty. If they are a bit slimy and nasty but not rotten, they are fine to add to Asianish stocks. Then compost them; they break down quickly and help the garden.
I presume you are getting enough protein, with all the bean protein in Mesoamerican cookery as well as other things.
I added the ground turkey (mince) as little chunks and didn't crush it into something smooth like a meat ragu. Also added half of my finely chopped cabbage and other things. I think it works best in small batches of one or at most two meals. My spice paste was Maesri Panang curry paste. Who knows, you might find it in Nola where there is a significant Southeast Asian population, or somewhere in Europe. Not to mention any major West Coast city from LA (or perhaps even San Diego?) to Vancouver and Victoria. This contains seafood extracts so it is not purely vegetarian, and watch out for allergies.
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Post by lagatta on Jan 1, 2020 19:32:31 GMT
A Moroccan food site cited in the Guardian; looks good. Meat, poultry, fish and vegetarian. She lived in Brussels before London, will check to see whether her book also exists in French. I'm fine in either, but some of my closest cook friends aren't comfy enough with recipes in English: www.mymoroccanfood.com/
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Post by lagatta on Jan 4, 2020 23:46:47 GMT
Another intriguing site, by a couple - her Venezuelan, him German; they currently live in Spain. I was looking up pimentón ahumado and goulasch! amantesdelacocina.com/Since I'm drawn to Iberian cuisines (Portuguese as well as Spanish, and their New World fusions and iterations)as well as Central European food - especially in wintertime!
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Post by bixaorellana on Jan 5, 2020 1:01:37 GMT
So interesting! I can't wait to really get into those Venezuelan recipes.
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Post by lagatta on Jan 5, 2020 3:35:26 GMT
In this season, I was looking more for a riff on goulasch I could make with minced lamb and other things, especially since this time, the butcher's lamb was a bit too fatty so I had to complement it with other stuff. Potatoes and onions always staples in the Central European canon. Oh, I'm sure it will be fine. I cut the potatoes fine as per a Spanish tortilla. Everything seems fine for the little party.
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