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Dinner 2019


liuzhou

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Embarassed lil spatched chook for dinner with some boiled pots & veg. Slightly annoyed because I accidentally made the juiciest Roast Chicken I have ever achieved and its only me and the lil fella so 90% is going to be for cold sandwiches / salads during the week 🙄

 

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30 minutes ago, TdeV said:

 

Oh, so yummy-looking, Paul! How did you make the bacon onion marmalade?

 

@TdeV    So pretty simple/  I cooked bacon, and used some of the rendered bacon fat,  and cooked the onions ( yellow )  long and slow in it.  Took 30-40 mins

 

then crumbled in some of that cooked bacon at the end,  for texture.

Edited by Paul Bacino (log)
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Its good to have Morels

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Half kilo Mont d'Or

21W7zv5.jpg

 

This is one of the two meals I like in the whole world. (The other one is very much the same but with a savoury broth)

Steamed vegs (mushrooms, 2 sorts of beetroot, purple carrots), sourdough rye bread, gherkins, and spicy Iberico morcilla/blood sausage.

EFNIzgm.jpg

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10 hours ago, CantCookStillTry said:

Embarassed lil spatched chook for dinner with some boiled pots & veg. Slightly annoyed because I accidentally made the juiciest Roast Chicken I have ever achieved and its only me and the lil fella so 90% is going to be for cold sandwiches / salads during the week 🙄

 

20191215_191204.thumb.jpg.44d9e6a8fec8c1b3635cd8bc31f14b65.jpg

 

Chicken Tetrazzini!

 

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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Take away.

Okra in tomato sauce with garlic.

Delicious Tabbouleh salad.

Rice stuffed grape vines. They make them well, with the rice creamy and the leaves snappy. Flavored with olive oil, lemon and a hint of spice.

Labneh with zaatar.

Fattayer breads, laminated with olive oil, fresh zaatar leaves, spinach. Baked on a saj.

 

 

IMG_20191206_140855_1.jpg

IMG_20191206_141034.jpg

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~ Shai N.

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Just now, shain said:

Take away.

Okra in tomato sauce with garlic.

Delicious Tabbouleh salad.

Rice stuffed grape vines. They make them well, with the rice creamy and the leaves snappy. Flavored with olive oil, lemon and a hint of spice.

Labneh with zaatar.

Fattayer breads, laminated with olive oil, fresh zaatar leaves, spinach. Baked on a saj.

 

 

IMG_20191206_140855_1.jpg

IMG_20191206_141034.jpg

 

Please tell more about a saj.

 

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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Short trip to Amsterdam. Couple dinners photographed under dim light

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Appetizer was the Hollands visplateau and just excellent

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And then the fish of the day which I think was halibut. Also lovely

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79174850_426848888200063_3305587163793457152_n.thumb.jpg.94836bba611e90290f39ab29540a7a40.jpg

Pate

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Duck confit

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Edited by gfweb (log)
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I couldn't make up my mind what kind of saute' dish I wanted to make so here's chicken marsala/piccata/francaise over saffron rice with mushrooms, broccoli, and baby carrots

79098653_748036462365032_1548664386875293696_n.jpg

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11 hours ago, JoNorvelleWalker said:

 

Please tell more about a saj.

 

 

A saj is a large domed metal surface, similar to a tava. It is common in the Levant, used for baking various flatbreads. Here's a nice video of a skilled woman baking breads on a saj. Among them she bakes a different version of fattayer. The version I had is shaped and laminated more like a large Chinese scallion pancake.

 

 

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~ Shai N.

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28 minutes ago, shain said:

 

A saj is a large domed metal surface, similar to a tava. It is common in the Levant, used for baking various flatbreads. Here's a nice video of a skilled woman baking breads on a saj. Among them she bakes a different version of fattayer. The version I had is shaped and laminated more like a large Chinese scallion pancake.

 

 

 

Beautiful, thank you.

 

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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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