heidih posted a post in a topic,
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BonVivant posted a post in a topic,
Made a bunch of confit yolks recently.
The seasoning: sesame oil, Korean chilli flakes, tamari.
kevinkeating posted a post in a topic,
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A personal favorite: https://www.mitierracafe.com/
Loud, Crowded, and Fun! And not expensive! You may have to wait a bit for a table.
I love their Michoacan Special: Carnitas de Puerco. Baked Pork Tips marinated with Oranges and Spices. Served with Guacamole, Pico de Gallo, Refried Beans and Spanish Rice
Now I want to go back!
Photo of my meal from last year.
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liamsaunt posted a post in a topic,
and a split plate of fried shrimp
Dinner was at Pisces, a small seafood focused restaurant. Bread with white bean dip
Sautéed calamari with arugula salad
Spinach risotto with local flounder
Breakfast this morning was at the Captain's Table
Blueberry bread pudding
Bagel with smoked salmon
The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
The rest of my trip can be seen here:
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JoNorvelleWalker posted a post in a topic,
The Norpro dished exactly the right amount for my 50 mm ravioli cutter. Thereby proving Bugialli correct. I was not pleased that the Norpro pinched my hand. I like Zeroll scoops much better.
The result plated with sage butter. (Store bought sage, as my poor dear sage plant is looking somewhat threadbare at the moment.) Enough thujone to sate the lust of the most degenerate absinthe fiend.
Humorously I neglected to add salt to the pasta water.
Peter the eater posted a post in a topic,
My batch looked like this:
I boiled them for ten minutes, add salt and then melted butter. They'd probably be even better with less time cooking but there has been stories of bacteria in the fronds. Better safe than sorry.
I recall a post from mid 2007 where someone in Ontario was thinking of pureeing fiddleheads for a catering job - along with pickerel I think - and I replied how I simply couldn't bring myself to liquefy such short lived beauties. Now I have a new answer . . . trim off the stem for the puree and keep the tight coils intact.
PassionateAmateur posted a post in a topic,
Anna N posted a post in a topic,
Strawberry rhubarb crumble.