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liuzhou

Dinner 2018 (Part 1)

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 Chicken kara-age and tofu scramble. 

 

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And for dessert the last of the three perfect peaches that were a gift. 

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I had sort of planned to make something different but didn't read the recipe all the way through until about an hour before dinner time and it needed up to 4 hours in the refrigerator so I used a couple steaks I got on sale Sunday and made fries to go with it.  

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Smothered Pork Chop, Hot Crashed Potatoes and Green Beans

 


Edited by robirdstx (log)
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I was going to make squid with Calamondin orange sauce, but no one was too excited about it. So instead, I made Calamari con sugo d' Calamondin arancia. It got much better reception.

 

dcarch :D

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Edited by dcarch (log)
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@dcarch The photography is, as always stunning, as is undoubtedly the taste. 

However I think someone may have sold you a Facehugger instead of a squid. 

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Yesterday, I sliced some pork and mixed it in the usual Shaoxing wine, soy sauce, black fermented beans, garlic and chilli and bunged it into the fridge to marinate for an hour. No sooner had I shut the fridge door than my phone rang.

 

"We are in Bing Bong Bang Restaurant! Come and join us!"

BBB is five minutes from my home, so off I trotted.

 

This morning, I remembered that the pork was still in the fridge and thought "OK. It's been marinating longer than one normally marinates Chinese food, but no worries. I'll have it for lunch."

11:30, my phone rang again.

"We have a very urgent translation needs doing. Would you be able to come and we can look at it, then have lunch."

Mindful of the need to earn beer coupons, I complied. Unmemorable lunch; unmemorable translation.

 

Finally, a full 24 hours after putting the pork in the fridge, I retrieved and cooked it. It was none the worse for its extended wait. Added scallions.

 

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Served with stir fried white cabbage dressed with oyster sauce.

 

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And rice.

 

 

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Doves on the grill night before last

 

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Catfish last night

 

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Last night's dinner.

 

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Our last night in Rapallo, Italy. We took a ferry out to Portofino and then to Santa Margherita Liguria. We would be leaving early in the morning on a train to Rome. We had used up everything in the apartment fridge, so no more cooking. After packing up and showering off the days hiking, we headed down to Trattoria da Mario. Deb had spaghetti with clams and I wanted a refresher on the walnut sauce, so I got vegetable and herb stuffed ravioli with walnut sauce. We ate outside, under the awning.

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We finished off the meal with a few glasses of limoncino.

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Edited by HungryChris (log)
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So Two weeks out from PROSTATE removal;    "Looks way to familiar "   :)

 

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Eggplant Burgers::

 

Roasted eggplant/onions/garlic Serrano  ( drain liquids )

Bind over night with flax seed

Combine with rolled oats/ fresh basil/ macadamia nuts/cumin/hatch red chilie  --process 

form/ rest /1-2 hrs bake 400 for  20- 30 mins 

 

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FINISHED BURGER

 

Sprouts 7 grain bread/ salad mix/burger/ sriracha meyo/ forbidden rice/ pickles  ( killer held together like a burger /will make again )

 

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and doing GOOD--just got cath removed   :)

 

 

 

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How much flax and oatmeal to eggplant did you add?  I have to eat low carb due to T1 diabetes, and I love eggplant, but I get tired of making the same old things.  Those burgers look delicious!

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I am becoming quite enamoured of these Japanese “sandwiches”.  I have fashioned a mould from a small Snaplock container  so the assembly has become much easier and faster.  This one is a duck egg omelet and some sautéed mixed mushrooms seasoned with soy sauce.  

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3 hours ago, Gagirl74 said:

How much flax and oatmeal to eggplant did you add?  I have to eat low carb due to T1 diabetes, and I love eggplant, but I get tired of making the same old things.  Those burgers look delicious!

 

 

For about 2 medium to large purple globe/  roast till completely cooked ( i used my grill @ about 375 )  should completely collapse on one self..  BTW  poke holes on top to pre vent ( Boom otherwise )..  This may take about an 1 hr to roast

 

So 12 Oz's cooked meat--roughly----> add 2 T flaxseed  -- this has to bloom over night in the eggplant mix---then  about a 1/3 cup of oats in a processor with what ever else you would like to add  ( mix Patty place on a silat ( non stick )  it will be a bit gooy dont worry ( allow to set in frig about 2 hrs then bake...this will dry them and set them a bit        BTW..I'm doing Cashews next time

 

Cheers Doc


Edited by Paul Bacino (log)

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51 minutes ago, Paul Bacino said:

 

 

For about 2 medium to large purple globe/  roast till completely cooked ( i used my grill @ about 375 )  should completely collapse on one self..  BTW  poke holes on top to pre vent ( Boom otherwise )..  This may take about an 1 hr to roast

 

So 12 Oz's cooked meat--roughly----> add 2 T flaxseed  -- this has to bloom over night in the eggplant mix---then  about a 1/3 cup of oats in a processor with what ever else you would like to add  ( mix Patty place on a silat ( non stick )  it will be a bit gooy dont worry ( allow to set in frig about 2 hrs then bake...this will dry them and set them a bit        BTW..I'm doing Cashews next time

 

Cheers Doc

 

Thanks.  I am going to try hemp seeds/oatfiber in place of oats.

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I had a Craving for Shrimp, So We Went to Floyd’s!

 

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Grilled Shrimp with Fried Okra for me and Blackened Shrimp with Potatoes Floyd for him.

 

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It's only a frozen pizza from Aldi's, but I got to use my brand new peel!

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Pickly stuff:

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Kosher dill, sweet kosher cheater pickles and marinated cucumbers. 

 

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Chips, crescent rolls, sauerkraut and hot dogs with onions, BBQ sauce and apricot jam.  We are seriously eating a lot of crap lately.  But it tastes good, is easy and – MOST IMPORTANTLY – it is comforting. 

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@Ann_T 's lemon pepper garlic wings, stewed okra and tomatoes, squash casserole and new potatoes.

 

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Meatloaf, sous vide at 140 for a while (was frozen) smother with ketchup (I added a lot more after this picture) and served with a nice glass of 2016 syrah. 

 

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pork1.thumb.jpg.528b872b2fc8116ea9bd8d4281c80c4a.jpg

 

Pan fried pork cutlets with buttery scallion mash and asparagus. A blob of Dijon mustard.

 

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Spicy bean sprout salad, hamukatsu,  green beans with sesame miso dressing and mushrooms steamed with sake, soy and ginger.

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