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Post by kerouac2 on Feb 18, 2021 4:43:41 GMT
I am certainly drooling at that description.
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Post by tod2 on Feb 18, 2021 7:27:16 GMT
Me too, but how about some pics to go with the description?
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Post by mickthecactus on Feb 18, 2021 7:45:42 GMT
It does sound good even though I don't know what much of it is.
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Post by bixaorellana on Feb 18, 2021 20:51:12 GMT
Tod, quite honestly some Mexican food is not that appealing to the eye. When it arrives at your table the aroma will make you want to eat it right up. But a picture can sometime be downright off-putting. Mick, we didn't know what most of the stuff was either. My lunch companion got there first (& who speaks excellent Spanish) had requested English-language menus, which actually made it more confusing. The menu is all modern or imaginative takes on traditional food of the region, so the Spanish menu probably would have been more illuminating. Out of the four things ordered, only the guacamole and my fish plate were anything like what I envisioned. I feel strongly the iconic Anyport conversation that has never gone anywhere -- the one about the meetup in Mexico -- needs to be revived. Here is a little push: uncorneredmarket.com/oaxaca-food/
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Post by bixaorellana on Feb 18, 2021 21:00:44 GMT
Okay, here is a video showing the tamal thing we had being made in Levadura de Olla, where we ate. It's in Spanish, but essentially saying the same as my description. The dried corn leaves are soaked & lined with avocado leaves. Then the mixture you see her grinding (spices, herbs, cracked corn) is mixed with pork and chicken in sauce. That is put into the corn leaves & steamed. It was served to us the way you see in the video -- brought to the table hot & the thick, subtle sauce poured over it.
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Post by tod2 on Feb 19, 2021 16:26:38 GMT
Bixa you're a star. And very honest about Mexican cuisine eye appeal. As far as I'm concerned they do the best with what they have without "pulling the wool over your eyes". I found it to be honest to goodness presentation without serving it with a flowerpot besides.
As for tomorrow and lunch. I'm ready as I will ever be. Sometimes I think I'm daft serving up all this oven cooked food in 33C heat, but I see my little imps so seldom that I like to give them food they enjoy. So, tomorrow I will be roasting up a huge roasting pan of pork spare ribs. A platter of crispy duck and pancakes. Some Nems with lettuce and dipping sauces. little chippolata sausages with baby gerkins. All finger food, plastic plates and lots of wet towels for sticky fingers. And the usual pud is always ice-cream cones!
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Post by kerouac2 on Feb 21, 2021 16:42:09 GMT
Oh, that looks like a snap, Bixa. Let me check my cupboard to make sure that I have all of the ingredients on hand.
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Post by kerouac2 on Mar 26, 2021 11:06:22 GMT
I improvised some bean, onion and cheese burritos and they were quite good, even though I had no idea what I was doing.
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Post by bixaorellana on Mar 28, 2021 20:19:16 GMT
I'm dedicating my lunch today to LaGatta, not only in honor of her return, but because it's a mezze sort of thing. Well, I suppose any authentic mezze would not include hog's head cheese, though.
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Post by kerouac2 on Mar 29, 2021 10:57:12 GMT
I had fish fingers for lunch, a regressive childhood pleasure.
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Post by mickthecactus on Mar 29, 2021 12:07:18 GMT
Pasta and the leftovers of yesterday’s lamb casserole.
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Post by casimira on Apr 13, 2021 13:44:29 GMT
Today, (weather permitting), we are going out to a newly discovered seafood restaurant to celebrate T.'s 72 years. I had occassion to dine at this restaurant recently and found it to be top notch. It sits right on the lake and one can watch the boats sailing out and coming in. I hope the rain predicted holds off until we can go there.
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Post by lagatta on Apr 13, 2021 14:34:10 GMT
Glad to be back and working on reconquering the staircases. A bit bored and lonely though. I can handle them fine but need a helper just to caution against possible falls.
It is about 10:30 here so an egg, boullion and wholegrain organic bread leftover made a sort of pudding that is much tastier than it sounds. I'm roasting a couple of chicken legs for supper later on.
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Post by kerouac2 on May 20, 2021 9:40:10 GMT
I had cabbage, garlic and parmesan soup in mutton stock. Extremely satisfying. I am now out of both parmesan and mutton cubes, so I have an excuse to go to the store.
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Post by kerouac2 on Jul 4, 2021 15:01:47 GMT
100-year duck eggs with a 1-day oeuf mollet for contrast, with a bit of pickled ginger and fleur de sel
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Post by lagatta on Jul 4, 2021 15:57:33 GMT
How many minutes for your oeuf mollet?
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Post by kerouac2 on Jul 4, 2021 16:16:30 GMT
I go for six minutes using room temperature eggs. I think most people prefer seven minutes.
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Post by kerouac2 on Aug 13, 2021 10:51:39 GMT
I finished some leftover minced beef cooked with Algerian spices placed on top of soba noodles.
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Post by kerouac2 on Aug 26, 2021 16:27:32 GMT
I made soup with chopped green chillies and gizzards along with some alphabet pasta.
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Post by tod2 on Sept 12, 2021 11:59:15 GMT
I made a HUGE paella for the family yesterday. I bit tricky with the timing as I wanted it ready for the lunchtime agreed upon, but also enough time for me to get out of the kitchen and join everyone with a pre-lunch drink. I had already prepped the prawns on Friday, as there were at least 80 from medium to jumbo size. I think I could have used less but my grandsons love prawns and I knew they would go for those before the chicken thigh meat, baby calamari hoods and mussels with parsley.. Anyway I assembled it all with the mussels last, just before I announced lunch was ready. No salad - only garlic bread rolls. I'm sorry I forgot a photo but there will be a next time!
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Post by kerouac2 on Sept 12, 2021 15:47:16 GMT
I just had a green salad, but to make sure there would be a bit of nutrition in it, I cut up about half a camembert to put on top.
I wish I had had lunch at your place, tod.
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Post by mickthecactus on Sept 12, 2021 16:49:11 GMT
Get in the queue.
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Post by tod2 on Sept 12, 2021 17:03:18 GMT
Aw you guys are so kind...but I know I would not have disappointed you/ The rice was full of spanish seasonings and not dry = I make my paella sort of goey and creamy but not sloshy. It is so different to the dried out paella we had in Barcelona. Yes, I know it was prepared that morning and we only ate it that night but it was as far from my paella as you can get.
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Post by kerouac2 on Oct 2, 2021 11:09:22 GMT
Sardines on Wasa have become a lunch staple for me at least once a week.
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Post by kerouac2 on Oct 16, 2021 12:02:40 GMT
I just had two tortilla wraps with oxtail (boiled yesterday), lettuce, chopped green onion and mayonnaise. A perfect combination.
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Post by whatagain on Oct 16, 2021 12:04:55 GMT
Pizza, 200 m from piazza san marco. Not even a good pizza.
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Post by mickthecactus on Oct 16, 2021 12:19:21 GMT
Bacon panini with tomato sauce.
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Post by bixaorellana on Oct 17, 2021 0:29:27 GMT
200 m from piazza san marco You're in Venice??!!! Oooooooooooooooo
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Post by whatagain on Oct 17, 2021 11:25:26 GMT
200 m from piazza san marco You're in Venice??!!! Oooooooooooooooo Yep. Be ready for a Whatagain in venice report.
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Post by mich64 on Oct 17, 2021 15:08:56 GMT
Yep. Be ready for a Whatagain in venice report.
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