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liuzhou

Lunch 2019

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40 minutes ago, liuzhou said:

 

It's about 25 years since I lived in England, but I can say that your  "banger" looks wide of the mark

Thanks very much for chiming in. Not sure we have much in the way of choice in terms of supermarket sausages here. These are made by the supermarket and another supermarket makes a lot of their own sausages.  But that’s not to say they are not mechanically made. I rather doubt there is a dedicated sausage maker back there balancing flavours and textures! It’s a shame because it’s hard to beat a good sausage. The obvious answer is to make your own but I am long past that in terms of energy or enthusiasm. 


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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7 minutes ago, Anna N said:

The obvious answer is to make your own but I am long past that in terms of energy or enthusiasm. 

 

I have made my own here - just once. They  were good, but not perfect as I can't get the right seasonings in China. But I'm 100% with you on the energy and enthusiasm issue.

 

PS. I hate most Chinese sausages.


Edited by liuzhou (log)
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I dearly love crawfish etouffee over catfish. The late lamented Cajun's Wharf in Little Rock had such a dish; called it Catfish Ponchartrain.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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302597D2-7560-4B27-A2B5-CFAADE84D5FC.thumb.jpeg.3bfe32cdacc9583fc39204db93d13bfd.jpeg

 

One of those sui generis dishes. Found some tomato passata in the freezer that needed using, had a zucchini that was headed to the compost heap, added a couple of chopped mushrooms, a minced onion and half a pound of ground beef combined with some orzo that I received as a gift yesterday. Cooked in the ceramic dish that is part of the A4 box. I topped it with a bit of grated cheese that was beginning to dry out.  

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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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Today, I had to salvage some overcooked beans...

 

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My first refried beans. :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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"Good afternoon"? We don't have afternoon in the winter! Evening begins at lunch time!

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To be sliced for the shredded raw vegs and rice noodles. Vietnamese-style fish sauce alongside.

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On 12/5/2019 at 1:34 PM, heidih said:

 

I'd guess yours are from Pekin ducks - they are huge compared to KCs

Nope. They are khakis. 


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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3 hours ago, Anna N said:

Nope. They are khakis. 

 

Hhm - mine were never that big, Breeding...

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I roasted 2 turkey breasts and a ham for Mr. Kim’s office Xmas party.  There was enough extra that he brought some home.  Turkey, lettuce, and mayo:

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Along with the end of the cheese spiral we got at TJ’s:

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I drizzled it with honey and sprinkled on some pepper – exactly what it needed. 

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Carrot, five spice and mozzarella frittata.

Onion rice.

 

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Recipe:

 

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~ Shai N.

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When @Kerry Beal was here a couple of weeks ago I fully intended to make charred broccoli reubens for us, but time and other activities got in the way. I finally got around to making one for myself today. Broccoli florets lightly steamed and then charred under the broiler; Swiss cheese; a sauce of mayo, ketchup, and horseradish (I added a bit of Dijon and next time will also add a dash of Worcestershire sauce); and sauerkraut, grilled on good rye bread on the Paragon. Eaten with some veggie chips and washed down with a glass of V8, a tasty and comforting way to start my holiday vacation.

 

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There’s quite a bit more broccoli in there than it looks - it’s not all cheese, I promise!

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Patty

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No photo but a statement of indisputable fact. Pita makes a poor substitute for Wonder Bread when you want a hot beef sandwich. 


Edited by Anna N Typo (log)
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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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At home yesterday

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I look forward to lovely leftovers

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And earlier today

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Flight was delayed then of course I missed the bus to my final destination. With 2 hours to kill I decided to eat my first arancini and pizza (on a bench outside the airport).

 

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Hate half eaten food photos but I had no knife this time.

 

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Pasta with aubergine

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Steamed aubergine on the side

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Carbonara with Speck

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Me: I don't want to buy another cookery book. Also me:

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Bottle next to the book is Sicilian garum.

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@BonVivant  My mushrooms were destined for pasta with goat cheese - but now it wil be a duet- one pan mush and other aubergine. Also will steam some of the eggplant.  -  it brings out a different flavor than roasted or saute.It is raining so playing in the kitchen sounds like a plan.  Thanks!  Frohe Weinachten if it applies :)

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I'm in "heaven", it is located in Sicily. A cheese shop where one can sit down and have a meal.

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They made a mistake of giving me this good oil. I think half is gone now.

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A mixed plate of all things Sicilian

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 Marvellous!

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Lunch from the pantry/fridge. Had a piece of baguette in the freezer, defrosted and toasted. Some nice fresh mozz, sliced, roasted red and yellow peppers from jar, fresh basil, drizzle of balsamic glaze. Would have made a nice photo but I had to push the cat away with one hand.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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AD2CEE37-40E9-4BC0-8D53-96558C3CDFF0.thumb.jpeg.64110e7220020219f02b1cf72a4f0924.jpeg

 

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Family gathering yesterday so solitary lunch today. Pickled herring on dark rye washed down with an ice cold glass of Aalborg Akvavit. Perhaps it was more than “a” glass. 

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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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@Anna N 

 

Good for You !

 

of course , this reminds me of 

 

Some Time Ago ,

 

in the best wsy

 

in Toronto 

 

on Bloor St.

 

there was a Danish Import Center or sorts

 

that on the Main Drag  ( bloor )

 

had a modest Open Faced Danish Sandwich Shop

 

subsidized of course by  Dane-Land !

 

and tasty it was

 

and then once a month

 

the Norther Very Norther People

 

assembled DownStairs   for a smorgasbord delight

 

I was able to go their once

and etc etc etc

 

not so much for me the

Alkavit

 

but the singing after 11 PM , when the

 

smorgasbord finished

 

until 3 AM  I remember  now

 

my hotel was right next door !

 

w excellent real British Banger , and mightily fine coffee

 

then next morning for breakfast.

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