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I really had a yen for this favourite dish tonight. I have made it in the past but one local restaurant does a class A version so I ordered delivery. 黄豆焖鱼仔 (huáng dòu mèn yú zī), Stewed soy beans with rice paddy fish. A local Miao minority dish. With rice.
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jhonkay1998123 joined the community
- Today
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My sister brought some halibut home from the farmer's market next to her office yesterday, so we had mustard coated and roasted halibut with lemon caper butter, mashed potatoes, roasted broccolini and some peas from the freezer to bulk out the broccolini.
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festivefithome joined the community
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@Rodi My arthritic hands no longer allow me to knead bread. I use my bread machine for mixing/kneading/rising, then take the dough out, shape by hand and bake in the oven. Much prettier loaves and still saves on the work!
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Pelvenklein joined the community
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The Amoretti tiramisu is water-based (they do have an oil-based one, but it also has cappuccino flavoring, which is not what I am looking for), so might present problems, depending on how much is used. I have tried an Amoretti custard flavoring for another purpose, and it was not satisfactory. What I am looking for is that wonderful eggy taste of sponge cake, specifically cooked eggs and sugar. When I grind the ladyfingers and make the crispy layer from them, that taste does come through, even when paired with the coffee mascarpone ganache also in the bonbon.
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This is ridiculous. I am no fan of the recipe website Food Tin Eats, but the cook behind the site, Nagi Maehashi has been forced to issue this appeal. I understand people's interest in the case, but does it really matter a damn where Patterson got the recipe, especially as she didn't stick to it? I haven't read Maehashi‘s cookbook Dinner that the recipe appeared in but I'm fairly sure it didn't recommend death cap mushrooms! What the hell is the world coming to?
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rohit161 joined the community
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I was a bit taken back when I opened the packet. I had just taken out a 1/2 dozen shrimp to thaw. Usually get a snapper head and frame, sometimes a couple collars. This was just heads and collars full of meat. Arctic char I think. Wish I had some lemon grass. Shrimp and the fish cubes went in the freezer.
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You do have a bedroom?
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Food Truck in Gros Morne National Park, Newfoundland
Annie_H replied to a topic in Eastern Canada: Dining
Wait, what. (!?) Did Raymonds close? Did not know Jeremy has a home in the Gros Morne area. Todd Perrin left Mallard Cottage. But now back on Water street opening Rabble recently. Lost track of those fellas. The Thursday before storm Sandy the 'Best Chefs of Canada' cooked at the James Beard House in Manhattan. Those that left the next day made it home. (Jeremy and Todd) Those that had the weekend planned to hang and have some fun had their flights canceled. We ended up with a housefull...and great food. Raymonds sommelier and Mallard Cottage sous chef among the crowd. I think Andy Warhol was at the Met at the time. We have a home in TrinityEast, for 22 years now, so I know all those guys. One Christmas holiday we flew in with a checked baggage full of hMart delights and made fresh spring rolls for a big gathering. Newfoundland can be a bit of a 'food dessert' in the winter months. Thai basil, mint, cilantro, garlic chives... -
Tried a new popcorn snack today, peanut butter coated caramel popcorn. Very tasty! https://www.traderjoes.com/home/products/pdp/peanut-butter-caramel-coated-popcorn-070860
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I refuse to smoke in the bathroom. That's for high school
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That's what I said.
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if i had counter space...
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Rigatoni with spicy sausage sauce: saute garlic in butter, brown sweet Italian sausage, and then add chopped fresh tomatoes and cook down. Finish with cayenne and lots of grated parmesan before tossing with the pasta and pasta water. Mrs. C liked this, even though she is not usually much of a tomato sauce fan. Grilled eggplant with garlic, rosemary, and black pepper. Halve and score Japanese eggplant in a crisscross pattern, sprinkle with salt, and set aside to drain. Fill cuts with garlic, rosemary, black pepper, and olive oil, and then broil, basting occasionally with more olive oil. A favorite. Both from 'Marcella's Italian Kitchen'. I have not cooked much Italian lately, but friends stopped by for a Pug Play Date and we thought they might stay for dinner (they did not, but best to be prepared).
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Amazon sale: $499, including accessories.
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GE Profile Indoor Smoker $499 on Amazon bundled with accessories.
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Food Truck in Gros Morne National Park, Newfoundland
FauxPas replied to a topic in Eastern Canada: Dining
Gros Morne Park is beautiful, I'd love to go back and visit and have one of those lobster rolls!!!!! 🙂 - Yesterday
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is a commercially available compound not an option? Amoretti makes a tiramisu, and MEC3 also makes on (I think that one is for gelato) but I don't know what that would do to your water content
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2nd thoughts about the seed hypothesis: I just made strawberry sorbet. 750g strawberries / kg, blended to a smooth puree while frozen. No heat in the process. There is no bitterness. I'm thinking the heat and the enzymes are the most likely offenders here. The strawberry ice cream I made with the method described earlier was outrageously bitter. This was about 350g berries / kg.
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I quite like the Dulcinea "Tuscan" melons our TJ's offers. $3.49 or maybe $3.99. I take my time and make sure to get one that's in great shape. And I've had good luck with the nectarines from Moonlight Companies. I buy the 2 lb. bag (which is always more than 2 lbs.); it usually has 6 -7 nectarines (today's had 5 big ones), and after 36 - 48 hours on the counter they are nice, sweet and juicy. $3.99. Corn on the cob is usually nice and sweet, if I can fight off the Chinese ladies to get to the bin. $.69 an ear. Baby Watermelon is so-so, as is most watermelon these days. I suppose if I were to buy a giant one somewhere else, I'd fare better, but no way I'm lugging that upstairs. Eggs are no longer a problem, though the price is probably well over $1 more than they used to be. And I can never find that cheese @blue_dolphin mentioned above. The Le Delice de Bourgogne. As can be seen, I stick to mostly produce, eggs, occasional cheese (Feta, the idiazabal a cheddar or two (they had an interesting red cheddar from UK today)), and those chocolate bars from Belgium in the 3-packs. Most of my cheeses come from Formaggio Essex.
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We had a bottle of this last night with a creamy mushroom soup (really unpleasant to look at, but tasty nonetheless). According to the distributor, this should not be a great match They suggest that heartier dishes like steak and beef casseroles (whatever those are) are good accompaniments. We were very happy to pair it with the soup. As for that Kono sauvignon blanc: at a recent wine tasting, I made our host (a sommelier from a local restaurant) very angry when I pointed out that the Kono we were sampling was available at TJs for nine bucks. The event organizers sell the wines we taste, and the Kono was listed at $21. Making my announcement sent several fellow tasters to their phones to check the TJ site. Turns out whatever deal TJ's made did not include Atlanta, because three stores near us don't have it. But Total Wine has it for $13.
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Thanks for the informtaion. I'll have to read it all later as I've gota zip outta here now, but the small piece of the article that I read touched on something I wanted to address after posting my opinion of the differences between Piment d'Espelette and Piment d'Ville. However, I am very pleased to know that there may be other sources for this great pepper available. TTYL ...
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