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Dinner 2018


liuzhou

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Rice bowl with kamo rosu.  A wonderful treatment of duck breast.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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12 minutes ago, rotuts said:

@Anna N

 

Duck was at room temp ?

Yes. More or less.  I was hungry so it may have started out a little colder than that but the rice was hot.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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8 minutes ago, ElsieD said:

I found this interesting, I had never heard of it.  How salty was it?

It was well seasoned but I would not describe it as salty.  I did use lower sodium soy sauce because that’s what was in the house.  I used some of the marinade on my eggs this morning for breakfast and found it quite delicious. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Last night, Giuliano Bugialli's lasagne al forno from The Fine Art of Italian Cooking (pp 221-226)...

 

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https://forums.egullet.org/topic/132015-lasagna-eg-cook-off-52/?do=findComment&comment=2156690

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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 The rest of the kamo rosu  served as suggested with some (fake for me) wasabi and little of the marinade.  The accompaniment is a cabbage salad with some  teriyaki flavoured nori. 

 

Edited by Anna N (log)
  • Like 10

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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14 minutes ago, Captain said:

Sundays left over pulled pork put to great use.

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I clicked "like" but I have to ask:  what is it?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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My appetite seems to have returned, for which I'm grateful. I actually ate three meals today. Small ones, but meals. I still want bland, so dinner was potatoes in cheese sauce, with leftover smoked sausages from last Monday. With lima beans, followed by salted caramel gelato. Hit the spot.

 

Unphotogenic, so no photos.

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Don't ask. Eat it.

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I woke up thinking about smoked salmon and bagels. 

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So I baked bagels this morning.  Cocktail size.

 

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And for dinner we had smoked salmon with cream cheese and garnishes

and a delicious chicken liver pate that I bought at a local specially shop.

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With a cold bottle of Prosecco.

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A couple of dinners, while visiting with one of my sisters in Portland, Oregon this past week:

 

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My Sister’s Birthday Dinner ~ Lobster Tail (steamed, then grilled) with garlic butter, Grilled Lamb Chop and Asparagus 

 

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Grilled Lamb Chops with ‘Clean Out The Fridge’ Salad

 

Edited by robirdstx (log)
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Clear broth clam chowder and corn on the cob cooked on the grill. The corn is a little early, but looked good, it was peeled, stripped of its silk, painted with melted butter, sprinkled with salt and pepper and then covered back up in its own leaves before being wrapped up tightly in foil and placed on a hot grill for thirty minutes. A quick turn every ten minutes, sealed the deal. This is something I have wanted to try for a long time, and we both loved it. It is a good way to keep the kitchen cool during hot weather.

HC

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