
SusieQ
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I'm no good at editing photos. With regard to recent pork/beef discussion: Rarely can I afford beef anymore. This pork steak was yummy, but then I cook with lots of garlic. 😄 My first time cooking broccolini. I boiled it for a few minutes then stir-fried it with some chopped shallots. Tasty but I didn't cook it long enough.
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"Grape-nuts -- a scientific partially pre-digested food..." Who knew?
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Thank you! I watched your video and was mesmerized. I never in a million years would have thought of mixing diced vegetables with tofu and then making shapes the way you did. Is this something you learned about in Japan?
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It looks like you have several different coatings. Not to mention shapes. Could you give more detail?
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I should clarify. When I first saw this, 25-30 years ago, I didn't know what to call it. But I learned that the meat that came off of it went into a sandwich on pita bread called a gyro. After that I learned that this same thing could be called a schwarma (or however it's spelled) if the meat was lamb. This was all in Seattle.
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Same -- Seattle.
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That's too bad. Here in Seattle I've seen this maybe once or twice over the years. Hmm, I wonder what the uneven distribution cause is. (I do buy russet potatoes quite often; it's more or less my default potato choice.) Well, before I posted this I decided to look up the russet potato, which I thought was automatically an Idaho potato. Apparently not. I amend the above statement to say that my default potato choice over the years has been the Idaho potato, which is a russet potato. But maybe your russet potato is different.
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Chris, thanks for this gustatory tour! I've never been to New Orleans, so this was fun to see a few spots and lots of dishes. I appreciated all your photos.
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Drum fish? Never in my life have I heard of it nor seen mention of it. Until now. 😛
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Good heavens. With all that food, and a bottle of wine? Too bad you were rushed. (If the food all comes at once, what are you gonna do?)
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Sorry I never answered this. Today at Safeway they're $ 3.50 a pound, at Fred Meyer $2.90 a pound, and apparently not available at QFC -- these are the three major grocers in the Seattle area. I had to look it up because I don't normally buy chicken livers.
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Student days, many many decades ago, poor but willing to experiment. The only thing I knew about "liver" was the liver we used to have at dinner at home every once in awhile. None of us could swallow any of it without a big slug of ketchup to help it go down. And if you couldn't even stomach that, there were napkins and pockets. Now I know that our mother just cooked it wrong. Like, fried for 30 minutes or who knows. I just remember a gross taste and an awful leathery consistency. Anyway, long story short, one of my first forays into gustatory exploration was trying this "student on a budget" recipe that my roommate said was good. It was very basic. Melt a stick of butter, add a whole bunch of chopped garlic, then the chicken livers. Baste with the butter for a couple of minutes. Eat with buttered French garlic bread. p.s. This was back when chicken livers were a really cheap purchase.
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I have fenugreek seeds that I bought a couple of years ago but have never known what to do with them. Of course, I've never actually looked up what to do with them either. : ) But they look exactly like these in your photo.
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Old Godmother - The story of the Lao Gan Ma Lady
SusieQ replied to a topic in Food Traditions & Culture
Yes, for sure. -
Old Godmother - The story of the Lao Gan Ma Lady
SusieQ replied to a topic in Food Traditions & Culture
Gosh. Old, rich, and still miserable. That's sad.