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liuzhou

Breakfast 2019

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It all looks very yummy. Lucky birthday boy! Is that raw bacon on the platter? You don't eat that raw, do you?

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30 minutes ago, SusieQ said:

It all looks very yummy. Lucky birthday boy! Is that raw bacon on the platter? You don't eat that raw, do you?

 

Nope, it is „Kümmelbauch“. Cured pork belly, heavily scented with caraway and slowly baked. 

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Looks great, @Duvel - Happy bday to the little man.

 

 

(everything looks fantastic minus that scary Philadelphia berry 'stuff'!) 😱

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@Duvel

 

and you didn't invite me ?

 

#)R((^#@%^$@#_^^#+^@#

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@Duvel, that spread looks amazing!  I'd be most pleased with a birthday feast like that....if I can skip the crown featuring my advanced age!

 

This morning, I followed @Anna N's lead and made the Fatoot Samneh that she posted about here the other day.  

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It might not look like much but it's exceedingly delicious.  I had some nice homemade, whole grain pita bread but I think any sort of pita would become crispy and delicious when fried in a generous amount of ghee.  Definitely a more than the sum of its parts dish. 

I had my doubts about the suggested topping of honey but I added a drizzle of Mike's Hot Honey to a corner of my plate and called that bite my dessert.  Not bad.  


Edited by blue_dolphin to fix photo (log)
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38 minutes ago, rotuts said:

@Duvel

 

and you didn't invite me ?

 

#)R((^#@%^$@#_^^#+^@#

 

Drop by anytime you like 🤗

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Pick me up on the way, rotuts; I'll bring the Linzer Torte (my grandmother is from Austria and makes/taught me the secrets!)

 

:)

 

 

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I'd be delighted to wake up to that breakfast on my birthday, or any other day. Hope the birthday boy had a great day. And he is a cute little guy!

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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On 11/23/2019 at 5:10 AM, Anna N said:

A week or so ago @Kerry Beal sent me this recipe. I was quite intrigued but at the time had no pita nor really any other suitable bread in the house. We remedies that situation on Wednesday.
 

Today as I prepared to make this I tried to remember why I thought it was a good idea. A lot of the comments about the recipe said it was just matzo brei with better bread!  Never having sampled this matzo brei, I had no doubt idea if it that good or bad.  But since I had homemade ghee on hand, the aforementioned pita and some lovely duck eggs I plunged in. 

 

It far exceeded my expectations. For something with basically three ingredients this is a very tasty dish. (As an aside the duck egg I used was a double yolker!)


It occurred to me as I was making it and then eating it that there must be other ways one could adapt the fried pita to serve as a carb base in place of something like rice or pasta.  So for lunch I fried up another torn up pita and tossed it with leftovers. Very satisfactory. Both meals were prepared in the A4 box, of course. 

 

In Israel, there's a large Yemeni population, as fatoot was once quite a common home made dish (a bit less so today, with recent health trends). There are many versions, notable are the sweet one - served with honey and sour cream / butter milk. A savory version is served with grated tomatoes, sometimes zaatar is sprinkled on top. Some also add olives (though there's surely something wrong with their mind). I'd say that around here, malawach (a sort of laminated flat bread) is more commonly used than pita.

During Passover, it will b made of matzo, which is almost the same as (some versions) of matzo brie (which I think is a dish you'd like).

An eggless version of fatoot is often served with soup.

The term fatoot is related from the Arabic fatteh, which is used to refer to an array of dishes based on leftover bread. Like the well known fattoush salad.

 

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~ Shai N.

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35 minutes ago, shain said:

In Israel, there's a large Yemeni population, as fatoot was once quite a common home made dish (a bit less so today, with recent health trends). There are many versions, notable are the sweet one - served with honey and sour cream / butter milk. A savory version is served with grated tomatoes, sometimes zaatar is sprinkled on top. Some also add olives (though there's surely something wrong with their mind). I'd say that around here, malawach (a sort of laminated flat bread) is more commonly used than pita.

Thanks very much for this. I’m always interested to hear the backstory about a dish that I have recently discovered. 

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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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I had a tuna salad sandwich in a pita bread with bread and butter pickles on the side.  No photo because I can't manage good photos of stuff inside pitas.  Also, I was hungry.  

I've now moved on to dessert.  Two corn sablés with my coffee.

IMG_1634.thumb.jpeg.85035372db5551e99da91d2807638446.jpeg

The front one is upside down because I was still hungry and picked it up for a quick bite. 

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2 hours ago, blue_dolphin said:

No photo because I can't manage good photos of stuff inside pitas.

We have so much in common but then we diverge. Somebody dragged you over to the dark side with tuna salad. Meh.😮   

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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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:D

On 11/25/2019 at 12:11 PM, Anna N said:

We have so much in common but then we diverge. Somebody dragged you over to the dark side with tuna salad. Meh.😮   

 

I have a recipe for a really good tuna salad with canelli beans and capers. Want it?:cool:


Edited by kayb (log)
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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Fried potatoes with truffle paste.  Forgot to take photo after mixing the two together due to overwhelming aroma and rapid consumption of the dish.

6113E928-F29A-486D-827E-A4202ED8C750.thumb.jpeg.5b8ca8f936d62c401f7f9ef9d1697438.jpeg

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1648438350_PizzaforbreakfastNovember27th20192.thumb.jpg.e4f772e29a4be1e441d0e2be60aafcba.jpg

 

Pizza for breakfast.

 

I saved Matt some dough from Monday's bread dough for him to make a  pizza. But then he didn't make it, so it went into the fridge (After the dough had fully risen).

He took it out of the fridge yesterday and was going to make pizza last night but he didn't feel good so the dough went back again into the fridge.

So he took the dough out of the fridge again this morning and let it warm up again and we baked his pizza finally.

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Dressed and ready for the stone on the grill.

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Rim shot. Turned out great considering the dough had been somewhat abused. 

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@Ann_T – those scones are some of the prettiest I’ve ever seen.  That gorgeous high rise and perfect color and then the drizzle of icing.  I am craving them.

 

@blue_dolphin – I’ve just offered Mr. Kim his choice of tuna salad sandwiches and chili or steak and cheese baked potatoes for dinner.  He chose the tuna – wish I could offer a couple of those lovely sables for dessert!

 

This morning:

DSCN0437.JPG.e14542258aa9e7530a6c2e8b56236009.JPG

toast and Benton's bacon.

 

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Leftover pasta with slivered sugar snap peas and pancetta from Six Seasons with a poached egg on top

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A rather special form of dumplings. 西湖肉燕 (xī hú ròu yàn) means "West Lake Meat  Swallows*". 肉燕 (xī hú) or West Lake is a beautiful lake in Hangzhou, capital of Zhejiang Province in the east of China, near Shanghai. 肉燕 (ròu yàn) are best known as being from Fujian Province to the south of Zhejiang. But there  is a crucial difference betweeen their rou yan and those of Hangzhou.

The skin of the dumplings in both versions is called  肉皮 (ròupí), literally "Meat Skin". This is made by pounding meat to a paste and adding starch and glutinous rice flour to make something very similar to that known in Japan as  すり身 or surimi, a term also now used in English. Basically it is the same stuff as used to make fake crabsticks etc. In Fujian, the roupi is made from pork, but in Hangzhou it is made from fish and other seafood.

These are stuffed with a bizarre mix of meats and vegetables including chicken, duck, pork, seafood, water chestnus, bamboo shoots etc. They also have some spices and chilli.

 

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I'm sure you can imagine this a fairly labour intensive process, so most people buy them frozen, as did I. Oddly, the cooking instructions on the package recommended them being boiled for 5-10 minutes. Quite a range! I split the difference (nearly) and did them for 7 minutes and was pleased with the results. Served with a soy and chilli dipping sauce.

 

10 in the picture above, but I ate 20.

 

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They are normally served in soup, but I'm not normal.

 

* "swallow" as in the bird.

 


Edited by liuzhou (log)
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"Honey normal is just a setting on the dryer".     Image result for image normal setting on dryer

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      Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio.

      You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar.

      The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt).

      I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food.

      Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab.

      After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated.

      We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial.

      As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap.

      One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?"

      They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes.

      About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story.

      I find Mike behind the counter cutting fresh tuna steaks.

      "At least it looked fresh this time," he says.

      + + +

      Epilogue

      Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16.

      The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2.

      When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer.

      I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled.

      Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming.

      With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest."

      I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show.

      And I have taken an unwanted leave of absence from local television. At least for a few months.

      Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate.

      KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News."

      * * *

      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
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