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Dinner 2019


liuzhou

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1 hour ago, Margaret Pilgrim said:

 

Interesting caption. This is something I make often with excess corn but always include cilantro.    It's not your friend?

Hmmm my street peeps never use cilantro - maybe does not fare well in So Cal sun

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1 hour ago, Margaret Pilgrim said:

 

Interesting caption. This is something I make often with excess corn but always include cilantro.    It's not your friend?

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

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4 minutes ago, Kerry Beal said:

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

re cilantro...Oh, do I get this!    I grow a handful of herbs, but not cilantro.   It always beaks me when I have all the ingredients for a dish but no cilantro.    Dried is never an option.    And then there is rosemary which I refuse to grow since I use so little.   I just slither up the street with my little clippers and prune a few inches from a neighbor's hedge.   

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eGullet member #80.

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Leftovers of leftovers:

 

Dinner09242019.png

 

 

Chile verde con cerdo, Rancho Gordo beans.  What's new was Diana Kennedy's rajas de chile poblano, prepared by the @chefmd method.  Not shown, salsa verde cruda from Roberto Santibanez's Tacos, Tortas, and Tamales.

 

 

 

Tostadas09242019.png

 

 

Served with tostadas.

 

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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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I wanted to bake something different yesterday. 

Saw pictures of Khachapuri - Georgian Cheese Bread and decided to go with that.

Very simple dough and easy to shape and bake.

 

But I realized as the dough was rising, that, this is really not something I was going to enjoy. First of all, I really am not a big cheese fan, and I don't really like runny eggs.

What was I thinking!!!

941764479_KHACHAPURIwithEscargotSeptember23rd2019.thumb.jpg.5290964802ef812f306e0d77b576a3e2.jpg

 

So, I decided to make a bastardized version and topped one with escargot with lots of garlic, butter and parsley.

 

330768655_KHACHAPURISeptember23rd20192.thumb.jpg.230253da84a50292c06fdf7341dddf95.jpg

And one traditional. Liked the escargot version, not so much the cheese and egg version.

 

I tossed the remaining dough.

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vecerica.thumb.jpg.a3109f5f3cfd32bbfc703da36817b36c.jpg

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously xD) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...

Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. :$ But, I still call this light supper. :D

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A cigarette is the perfect type of a perfect pleasure. It is exquisite, and it leaves one unsatisfied. What more can one want?  - Oscar Wilde

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Wolf, this looks fabulous!    I take it as something akin to headcheese.    I LOVE this with a tart dressing, or if it is the vinegared kind, just out of hand.    I am the only one in the family who eats it, so I seldom buy it.   With me in the house, it has no shelf life!    

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Husband has headed off to a monthly 10 course men's night dinner hosted by a crazy Italian friend.   So I'm on my own. 

 

Daily greens

1902286646_photo1.thumb.JPG.5721b294d598934710b4d06723ca177f.JPG

 

Followed by black bean Gringo plate.    Flour tortilla, said beans, cremosa cheese, crema, guac salsa.    Pas mal, or should that be no está mal,    Beans were leftover from a night or so ago.   Husband didn't like them   I thought they were just fine.

471432256_photo2.thumb.JPG.e503a5c732fa14a7697fe4741419572b.JPG

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6 hours ago, Wolf said:

vecerica.thumb.jpg.a3109f5f3cfd32bbfc703da36817b36c.jpg

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously xD) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...

Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. :$ But, I still call this light supper. :D

 

Most of my dinners are stuffed into stomach.

 

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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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On 9/23/2019 at 10:46 PM, Margaret Pilgrim said:

re cilantro...Oh, do I get this!    I grow a handful of herbs, but not cilantro.   It always beaks me when I have all the ingredients for a dish but no cilantro.    Dried is never an option.    And then there is rosemary which I refuse to grow since I use so little.   I just slither up the street with my little clippers and prune a few inches from a neighbor's hedge.   

The only thing still growing in my herb garden is rosemary.  It’s like a hedge, it’s hard to kill.  

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12 minutes ago, Ann_T said:

Lamb Shanks over polenta with rapani.   

 Fabulous. I’m quite jealous.

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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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After four years in Hong Kong, I will be transferring back to Germany next month. So, this is my last meal on my last business trip (for now at least) here in Asia.

 

Korean barbecue - pork edition - in Yeosu, Korea ...

 

The usual setup with banchan (all for free with the meat purchased) ...

017E76FC-A2A0-42A8-92F9-D8B12D4A13D0.jpeg

 

Spicy salad with gochujang and bean sprouts...

84375992-D6DF-4ACD-BB01-1B217EE3D633.jpeg

 

Extra fatty pork belly ...

3474C75B-6ABB-405E-BAFF-A9ED964BC364.jpeg

 

First grilled on both sides, then snipped into bite-size pieces with scissors...

73176E24-51F9-447A-AFA3-3D0FCC4476A3.jpeg

 

Ready !

F2CC38F7-93E9-4804-B592-62BB60052C1F.jpeg

 

Second round - my pick: pork cheek and “secreto”, a cut from the neck ...

21C83812-A5EF-45A7-9E96-2BF3D83F4D8B.jpeg

 

Assembled ...

BBD68918-AFD0-4119-A3C2-5ACFEE64AD19.jpeg

 

Enjoyed with LOTS of somek...

47A2ABAB-9B44-482E-810D-878E9D564A34.jpeg

 

Spicy fish soup...

A344BE59-1FF0-4B94-8D4F-421930613812.jpeg

 

My request as well: spicy fermented fish intestines (as dip for the grilled rice cakes). You can imagine from the portion size that was meant for our whole table how powerful that stuff is. I had three refills. The shop owner said he neither saw anyone eating that much, norbe ever any foreigner eating it at all ...

B5B7856B-8FB5-4F70-B3FF-FCA21C76B89C.jpeg

 

Afternthe damage done came “the main course”, as my colleagues refer to it. Carbs, here in noodle form ...

0BAFD74F-FE40-4E32-B5FD-5A691517DDAF.jpeg

 

Good times 🥳

Edited by Duvel (log)
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6 minutes ago, Duvel said:

After four years in Hong Kong, I will be transferring back to Germany next month. So, this is my last meal on my last business trip (for now at least) here in Asia.

 

Korean barbecue - pork edition - in Yeosu, Korea ...

 

017E76FC-A2A0-42A8-92F9-D8B12D4A13D0.jpeg

84375992-D6DF-4ACD-BB01-1B217EE3D633.jpeg

3474C75B-6ABB-405E-BAFF-A9ED964BC364.jpeg

73176E24-51F9-447A-AFA3-3D0FCC4476A3.jpeg

F2CC38F7-93E9-4804-B592-62BB60052C1F.jpeg

21C83812-A5EF-45A7-9E96-2BF3D83F4D8B.jpeg

BBD68918-AFD0-4119-A3C2-5ACFEE64AD19.jpeg

47A2ABAB-9B44-482E-810D-878E9D564A34.jpeg

A344BE59-1FF0-4B94-8D4F-421930613812.jpeg

B5B7856B-8FB5-4F70-B3FF-FCA21C76B89C.jpeg

0BAFD74F-FE40-4E32-B5FD-5A691517DDAF.jpeg

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

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2 minutes ago, Kerry Beal said:

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

Hahaha, thanks! I will miss it as well ... and hope to post some entertaining meals as well from Europe 😉

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