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liuzhou

Lunch 2019

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Lunch today was leftovers from yesterday's New Year dinner. Cold chicken sandwiches mainly. No pictures.Not very visually interesting, but filled the hole.

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Posted (edited)

The last of the New Year's Day chicken

 

鸡肉蘑菇粥 (jī ròu mó gū zhōu)

Chicken and mushroom congee (rice porridge).

 

Chicken,mushrooms, shallots, garlic, chilli flakes in a broth made from the chicken bones.

 

Again, not very visually appealing but just the thing on a freezing January day.

 

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Edited by liuzhou (log)
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@liuzhou, I love congee, but never think to make it.   Yours looks so good. Comfort food. 

 

Moe wanted something on NY Day  to hold him over until dinner.   

 

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Fresh baked bread just out of the oven so I made him a little snack of buttered baguette

olives and Prosciutto.  

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FBE3EEB5-605F-4B68-9AEE-051A16D43FCF.thumb.jpeg.9be800202aae27751954eb534b87d8cb.jpeg

 

 Pork and potato stirfry. This is a different way to enjoy potatoes. They retain some crunch unlike most other preparations. 

Here

 

 

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There are many grilled meat shops in Fez but each has its own spice mixes, atmosphere and personality.

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Sometimes I just eat snacks for lunch.

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Spices in the broth.

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One little bowl is gone in a minute. Three is just right. Broth alongside.

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Snail man.

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Posted (edited)

Wild mushroom risotto, also some campingion for a firmer texture and lots of thyme. 

 

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 Weeping bolete picked in a nearby pine grove. The other mushroom I picked in my backyard, in Hebrew they are called "נרתיקנית נאה דביקה".

 

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Edited by shain (log)
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Looks great, @shain.

 

Where/how did you learn about mushroom foraging?  I am only getting into the hobby and am very cautious about what I pick (only know about 1 easily identifiable one locally).

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9DF226C7-050C-48DF-9D5D-4BD5AE05715E.thumb.jpeg.8e8bf75fe611c742c6fbea1f86e17733.jpeg

 

 Pan-fried ginger pork belly with cabbage.

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4 hours ago, TicTac said:

Looks great, @shain.

 

Where/how did you learn about mushroom foraging?  I am only getting into the hobby and am very cautious about what I pick (only know about 1 easily identifiable one locally).

 

I've been shown a few variaties by a neighbor. They are quite easily identifiable and quite common. I guess that in some regions there are easily confusable mushrooms, but most seem to have some distinct features. 

The bolete is growing along pines, and rather than gills has a distinct yellow mesh. The other is notably sticky on top, with soft gills that look like brown paper and a tall stalk that rasembles a chicken bone. Another edible mushroom around here is notable by being small and purplish. 

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Finished off a container of Texas caviar, aka black eyed pea salad I had made for New Years get together 

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6 hours ago, TicTac said:

Looks great, @shain.

 

Where/how did you learn about mushroom foraging?  I am only getting into the hobby and am very cautious about what I pick (only know about 1 easily identifiable one locally).

Be super cautious. I think the best way to learn about mushrooms in your area is to hook up with the closest mycological society. They have guided trips and local fairs. I have not been active for many years, but In my area (SF/Bay Area) the society hosts an annual fair, usually in December, after it has started raining (well it used to rain in December here) and there would be at least 100 tables displaying mushrooms that had been picked the day before by members, all labeled, and all questions answered. The variety was astounding. 

 

Get a good book. David Aurora's Mushrooms Demystified is great. He is a Northern CA person, but still very thorough. Learn how to take spore prints. It's fun, and they are beautiful. And sometimes they can determine a mushroom's identity when pictures are ambiguous. But the very best way to start is to go out with an expert. 

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Real merguez in Morocco has spices, chillies, harissa. Not red colouring, as told by the grilled meat shop's owner. It has an intense red colouring which does not turn ghastly brown like the meh-guez sold at home. Moroccans are big meat eaters. This plate is already a lot for 2 persons but for them it's only enough for 1.

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Smoke everywhere.

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Owner uses the table on which customers eat as his work surface. Space is extremely tight in the medina.

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ACE9F39A-C58C-4867-992C-A755BBE23838.thumb.jpeg.9346080aacc34c4fe5b9829e41d1de9c.jpeg

 

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 Mushroom donabe. 

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Chicken, wild rice, Napa cabbage, carrot soup.

 

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two mini burgers (venison and bison) on party pumpernickel.  bacon, swiss, ketchup and sweet relish.  Couldn't taste a thing  😞

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C3DF47BA-49A8-4FF1-B69B-7A9F0A345AA0.thumb.jpeg.96e075cc65438a307eea3379c1f9c711.jpeg

 

I spent the morning researching Ochazuke.  From Shizuo Tsuji’s  Simple Art all the way to fusionistas on the web.  I concluded that it would be almost impossible to break any rules. 

 

Avocado, (I still try to like them), who knew they had staying power? This one has been in my refrigerator since December 21. I expected to find mush.  Next to the avocado some shrimp, then some pickled tomatoes and finally some shredded, seasoned nori.  All are arranged over rice. I like tea even less than I like avocado so my broth of choice was dashi.  On the side is a spicy condiment made of soy sauce, wasabi paste and mirin. 

 To satisfy my didactic inclinations here is more information for those who are inquisitive — click

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I have moved on to Chefchaouen in the Moroccan Rif mountains.

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Vegs are stored on shelves by the entrance.

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I had a couple of vegan guests, so I made a "shepherd's pie" with lentil stew. Served with a shaved brussel sprout salad and mung bean pancakes (which my friend made).

 

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Posted (edited)

Did friend elaborate on mung bean cakes? 


Edited by heidih (log)

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22 minutes ago, heidih said:

Did friend elaborate on mung bean cakes? 

 

He just said that in addition to mung beans, the pancakes also had kimchi and pickles (both homemade). It's a Korean dish, so the recipe is probably similar to this one, although as a vegan he'd omit the pork and use something other than egg as the binder.

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Fideua with clams, prawns and sausage for yesterday’s Three King’s Day. Served with allioli ...

 

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OK I'm good with the tablecloth, pottery, shrimp & noodles. Lovely. The noodles look nice and springy.

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Today, a home made version of 兰州牛肉拉面 (lán zhōu niú ròu lā miàn). Not 100% as you would find in Lanzhou in Northern China, but close.

lamian2.thumb.jpg.99bcbc222ba65e97b46a302fd4d7ae0d.jpg

 

Fresh hand-pulled noodles (拉面) in a broth with beef, garlic, ginger, chilli and greenery - in this case non-traditional endive. It's what I wanted to use up.

 

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As with ramen (which was derived from the Chinese dish, but  then took its own path), this needs a good broth.

No, I didn't pull the noodles myself. They were bought from a lovely Muslim couple from Lanzhou in the market

 

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1 hour ago, liuzhou said:

Today, a home made version of 兰州牛肉拉面 (lán zhōu niú ròu lā miàn). Not 100% as you would find in Lanzhou in Northern China, but close.

lamian2.thumb.jpg.99bcbc222ba65e97b46a302fd4d7ae0d.jpg

 

Fresh hand-pulled noodles (拉面) in a broth with beef, garlic, ginger, chilli and greenery - in this case non-traditional endive. It's what I wanted to use up.

 

lamian1.thumb.jpg.7fbc58a593aaef4c6d7bbecd07a64d6d.jpg

 

As with ramen (which was derived from the Chinese dish, but  then took its own path), this needs a good broth.

No, I didn't pull the noodles myself. They were bought from a lovely Muslim couple from Lanzhou in the market

 

 

OK as long as it's not kale.

 

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