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chefmd

Breakfast! 2018

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@blue_dolphin  I also had a fear of "perfumey" food. Friends were discussing various pelargoniums (geraniums) in food uses. I involuntarily cringed. However when the citrus trees were overloaded with blossoms I picked some and made a tea as an experiment. It opened up a new food avenue. Alot like using citrus leaves or a herb like lemon verbena in a salad. Cheap thrills ;)  (don't know if I should be smiling or frightened that this is post #12,001!!!)

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2 minutes ago, heidih said:

@blue_dolphin  I also had a fear of "perfumey" food. Friends were discussing various pelargoniums (geraniums) in food uses. I involuntarily cringed. However when the citrus trees were overloaded with blossoms I picked some and made a tea as an experiment. It opened up a new food avenue. Alot like using citrus leaves or a herb like lemon verbena in a salad. Cheap thrills ;)  (don't know if I should be smiling or frightened that this is post #12,001!!!)

 

I've got leftover pancakes that I stashed in the freezer and will reheat nicely in the CSO so I will give that rose tahini a try.  I'll go drop-wise with the rose water and see how it goes. 

 

And congrats on that milestone post and a big thanks for all of your contributions to the group!  I joined eG just about 5 months after you did and I am clearly not participating to the same degree but I love that eG has space for all of us!

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22 hours ago, Smithy said:

What a great idea. What crumpet recipe did you use, please? 

 

1 cup sourdough disgard

1/4 teaspoon baking soda

1/4 salt

1 Tablespoon sugar

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 Planned-over taco rice. 

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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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Indian-style chickpea sandwiches. Pan fried in butter. Flavored with falafel spices (toasted cumin, coriander, sesame, garlic). Yogurt and chopped onion.

Tomato salad with butter-toasted fennel seeds and vinegar.

IMG_20181103_143306.thumb.jpg.6c9333d054134f4bf286aed7f6671e6d.jpgIMG_20181103_145331.thumb.jpg.3de2c0e39c58a2e6a7fc734f380c9b5d.jpgIMG_20181103_145627.thumb.jpg.e6d847d511fd981baec71f9f5fef3d44.jpgIMG_20181103_145235.thumb.jpg.6d6ce6577eabec564d8b7962daf53a10.jpg

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~ Shai N.

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53C3C6D7-ECCA-48C8-ACE9-920D3D38095B.thumb.jpeg.4d0f98b9e99efeea59c3e36ed9e64730.jpeg

 

 Since it is almost impossible to make a single serving of okonomiyaki, breakfast is again a planned-over meal. Served with a simple cabbage, carrot and mayonnaise coleslaw. 

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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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lasagna

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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This is for @Shelby:

 

252276C8-65A5-46FF-89CE-9F178C76509B.thumb.jpeg.7b7776a10774ec5a3485bba0468ce3cd.jpeg

 

Sorry. I see I caught the French side of the can. After a while when you live bi-lingually you don’t notice.

 

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Onigirazu with spam and fried egg and some homemade tonkatsu sauce.  

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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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2 hours ago, Anna N said:

252276C8-65A5-46FF-89CE-9F178C76509B.thumb.jpeg.7b7776a10774ec5a3485bba0468ce3cd.jpeg

 

 

Whatever next?

I have seen Spam in China, but only in specialist shops selling imported foods, That "Sichuan" type is a new one on me. I can't see it going down well in Sichuan, though.

 

At least, they got the Chinese Pinyin tone diacritics right.  

 

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29 minutes ago, liuzhou said:

Whatever next?

You did ask.

 

Edited to add:

And that’s a pretty ancient article that I linked to. I know there are newer flavours than that!  


Edited by Anna N (log)
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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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18 minutes ago, blue_dolphin said:

 

You made me look! Spam varieties.

Dear Lord. And I still don’t think that includes the ones that I got a glimpse of in the Asian store we visited recently.

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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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A version of the Pizza Bianca with Potato, Anchovies, and Sage from Ottolenghi's Simple.
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I used the pizza dough from Shaya that I already had on hand and the whipped feta (with goat cheese, feta, cream cheese & heavy cream) from Shaya's Whole Roasted Cauliflower recipe was substituted in for the marscapone that Ottolenghi calls for. 
Next time, I will slice the potatoes more thickly (I used the 1.5 mm setting) as they got a bit too dark - I would have liked to give the crust another minute in the oven.

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2 minutes ago, liuzhou said:

Sausage, egg and chips.

Gorgeous looking chips.

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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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