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liuzhou

Lunch 2019

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Made some quick sushi and sashimi for lunch. Still very much a beginner at this so happy to hear your thoughts on cutting, plating, etc!

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34 minutes ago, PeterS said:

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Made some quick sushi and sashimi for lunch. Still very much a beginner at this so happy to hear your thoughts on cutting, plating, etc!

 

That's beautiful! I know nothing about making sushi or sashimi, but we have folks here who do. I can just tell you that I'd be pleased to see that on my plate.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Basil plants overgrow during the last week, and trimming was in order.

 

Pasta, pesto, green beans.

 

 

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~ Shai N.

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@BonVivant Beautiful pictures - and delicious looking food.

I got some figs on hand, going to make a flaugnarde as well.

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~ Shai N.

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4 hours ago, Kim Shook said:

@Anna N - when you say 6 1/2 minute eggs, are you boiling or steaming them or what?  Because that is exactly what I'd like my eggs to look like!

 Straight from the refrigerator into boiling water. Boil for 6 1/2 minutes exactly and then into ice water.  

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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

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@Franci, what is the knotted white object near the upper right of the photo? 


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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13 minutes ago, Smithy said:

@Franci, what is the knotted white object near the upper right of the photo? 

 

It’s a treccia (trecce plural), braided mozzarella. Braided mozzarella are very typical in my part of Italy. This mozzarella is made locally here in Florida, I was going to say: I bet the makers are from Puglia and in fact, here I found it. It’s one of the best mozzarella I ate in the US, their burrata is also very good! Saying it someone from Puglia. 

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Had a good friend visit for a couple of days.  Had lunch when she arrived on Monday.  We started with @David Ross'  Apple, Pear & Parsnip Salad:

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This is such an easy and lovely salad.  She loved it.

 

Served with @Michael Ruhlman's Cheese Souffle:

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This is frozen before baking and baked from frozen – so good and impressive and not at all stressful.  Wegman’s Cheddar bread, toasted:

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Lunch menu. Prices are very agreeable.

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I ordered cod. Appeared to be pan-fried then saucy tomatoes were added to it.

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The tuna steak is literally half the size of the plate. The cut is near the head and fish is big enough that scales are visible.

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Before lunch, on the roof of my lodging.

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I biked to "octopus capital" for lunch. It's only 3km away and there's a designated bike path so it was an easy and safe ride. (Not so nice on Tavira's ancient cobbled streets)

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There's more octopus than in the photo.

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The Portuguese give grilled fish a very simple treatment: olive oil, garlic and salt. When the ingredients are good that's all they need, really.

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What the fish look like at the market: notice the insignificant salmon head.

(in Crocodile Dundee's voice): That's not a fish head. Now that's a fish head.

Replace knife with fish head in the scene which he pulls out a big knife and says "That's not a knoife. Now that's a knoif."

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Tuna with golden scales

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Earlier in the day. When in Portugal one must do the "bica" (coffee break) properly.

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Went to this grilled fish specialist outside the centre for lunch. Write your name on this board and wait patiently, then when it's your turn you are appointed a table.

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No menu. Everyone gets the same food. Seafood quality in Portugal is always superb. The Portuguese, Europe's biggest fish eaters, demand nothing less.

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Under the grilled bread with piri-piri chilli sauce.

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Servers brush copious amounts of this piri-piri sauce on bread.

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Sorry, Franci... more pasteis de nata.

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Pasta salad with sour cream, dill, eggs, pickles, onion.

 

 

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~ Shai N.

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On 9/27/2019 at 2:17 PM, Franci said:

I would really like to be in Bonvivant shoes right now, wouldn’t mind a pastel with my coffee as well. But today’s salad hit the spot. I love bitter flavours 

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Wouldn’t  we all

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Ok, how the heck do you eat those little guys?


Edited by Okanagancook Edited to make sense (log)
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8 hours ago, Okanagancook said:

Ok, how the heck do you those little guys?

 

I presume you mean "eat".

 

You arm yourself with a toothpick and winkle out the flesh, eat it, then suck the spicy, garlicky juices from the shell.

 

Repeat until replete.


Edited by liuzhou (log)
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2 hours ago, liuzhou said:

Lunch is some of these and a beer!

 

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Stewed river snails with pickled bamboo shoots and chilli.

 

 

 

For no particular reason this dish reminds me of an article in yesterday's local paper.  Three Chinese clam poachers were apprehended by the police with an estimated 22,093 illegal clams in their vehicle, destined for a NYC restaurant.  The clam poaching has been ongoing many months.  Not many yards downstream from two sewage facilities.

 

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