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Beans 'n' Greens: Sautéed kale and shaved Brussels sprouts with garlic and aleppo pepper flakes with black beans enhanced with cumin, ground chipotle, and ground roasted garlic over white rice.

Staying in the North Wall Area and Temple Bar area.. looking for food and activities ideas Thanks Doc B

We have a surprise late attendee. Laurent Van den Broecke. He now lives in South Carolina, but is from Belgium. He is just getting his chocolate business up and running and looking to talk with others in the business. Welcome Laurent.

Finally got around to cooking those beef short ribs, braised in a red wine sauce. Very tender, sauce was luscious. 🙂 I think it's the classic recipe? Browned the ribs, then a sauté of onion, celery, carrot, garlic. Added red wine and reduced. Bit of tomato paste. Beef stock, thyme and bay leaf and added meat back in, then braise for a couple of hours. Strain sauce, reduce a bit and thicken as necessary (I used a bit of cornstarch).

Beef short ribs braised in a red wine sauce.

The other day, I cooked up a pound of RG Marcella beans and made the Lemony Shrimp and Bean Stew from NYT Cooking. Very good. The header notes suggest a flaky white fish or seared scallops as alternatives to the shrimp so I made it again with some petrale sole filets from my weekly fish share. They’re so delicate, I just put them on top of the beans and assed some sugar snaps and some tiny, bean-sized tomatoes.

Could it be a misspelling of Yucatan? There is a well known one from there called Sopa de lima (lime soup, with lime juice, chicken, fried tortilla, broth ect)

Is Yucan the name of the restaurant or of the soup? Did you live in Lomita or Lomia? Edited to add that this is a bit of a leap as it doesn’t match with anything you’ve asked, but on the outside chance that you lived in Lomita and went to the Yucatán Grill in Seal Beach, they offer a Sopa de Lima made with chicken. Coincidentally, @Smithy recently made a Sopa de Lima recipe she got from a chef in San Diego. You can find a link to the recipe she uploaded and her description of making it in this post.

Some sausage nibbles with a mustard dip for starters. Followed by tortellini with a lamb, eggplant ragu. A little clean out the fridge day.

When living in So. Cal., Lomia, there was a Mexican restaurant that we went to often. When I was sick I did take out a big bowl of their soup. I live now in ID. and there is nothing like that here and when we are in Phoenix we have not found that style of chicken soup there either. I have written to the restaurant and the Los Angeles times for the recipe to no avail. I've done some extensive research on the restaurant and it appears to be Yucan chicken soup. It didn't have lemon, noodles or dark red colour. It did have rice. I looked on the internet but no luck. l

In the store I shop in, it’s gotta be the escalators!

What's the attraction?

Pulled out the old plancha/mini baking steel, which is awesome since it only weighs 15 lbs., as opposed to the larger one at 25 lbs. Jambon de Paris, comté, beurre, moutarde on Foxface's NY Deli Rye. Awesome.

Quick stew with chicken breast, ham, kielbasa, shrimp, bell peppers, celery, onion, garlic, jalapeno, pineapple, tomatoes and ground cloves. Served over rice

Me too

Can I come with you?

Oh, yum, @Pete Fred ! You're lucky you live in France, else I would come over and eat them all !

the preverbal Mushroom season--coated in saltines YUMMO Served with this lovely Sangiovese!!

Disappointed with Coffee Purchase: Just FYI ... I bought a bag of TJ's Ethiopian coffee three days ago and after getting it home and opening it I read the label and discovered the pull date, or expiration date, was 2/13/25, 2.5 months earlier than my purchase date.😞

Great explanation, and actually these days when I want an almost traditional confit, but don't want it to take forever, I make a faux confit (via David Lebovitz):

Recently the NYT had a recipe for Lemony Turmeric Potato Soup. I thought it sounded interesting. I had a couple of potatoes and some cream that needed to be used immediately, so I played off that recipe and made it with cream. Topped with jalapeno kettle chips. Very rich, but delicious. I will definitely make it again with or without the cream.

I'm a sucker for a pastel de nata, even the mass produced supermarket versions, so I'm not sure if it's a blessing or a curse to make a surprisingly decent home version... These looked particularly nice in the French morning sunlight so, Mr DeMille, I'm ready for my close-up... I was worried about overcooking the filling, so maybe next time I'll give them a minute or two longer for a slightly firmer set. But there's a lot to be said for the creamier texture, so maybe not.

Many questions raised here, maybe I can weigh in: Both „freezer packaging“ and your SV bag will likely be made out of the same material, polyethylene. Both are food contact grade, so no need to worry about plasticizers or other issues. I would still recommend changing the packaging for two reasons: Primarily, a SV bag is far more sturdy and will give you more security to keep its integrity during the long cook - if you want to add an extra bag to compensate you‘ll be basically willing to add the outside of the original packaging to your cook as well (in case of rupture of the inner bag - not so advisable). Secondly, you will have a chance to flavor the content (dried garlic, rosemary, butter, salt, …) before the cook, benefitting the protein itself and your sauce made from the liquid gold left in the bag after the long cook … For a tender yet still juicy texture I use 155 oF for anything between 30-36h. @weinoos temps work as well and give you are more traditional confit texture, a bit more fall apart, slightly more stringy - but especially with a heavily cured leg pretty much the expected taste & texture for confit. These days I mostly skip the curing step and be happy with this … I think that if you are happy with a tender leg with a tasty sauce from the bag juices, served with sides, you are good as it is. For some applications (cassoulet, or when you really want that traditional French vibe) confit it fantastic. But with „everyday“ duck leg SV I feel the non-traditional texture sits better with me.

馄饨 (hún tun), pork wontons in chicken broth.

Slight correction to the above. Too late to edit. Sprats (Spratus Spratus) are related to herring, being members of the Clupeidae family, but a different genus. Their native range is shown in this image. AquaMaps (2019, October). Computer generated distribution maps for Sprattus sprattus (European sprat), with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org.