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While in Napa we had a food and wine pairing at a winery, and one of the courses was similar to this:

 

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It's Puff Pastry, and inside is Shiitake Mushrooms sauteed in butter and caramelized onions.  On top is creme fresh and scallions.   It was served with a aged cab (so a few tannins) at the winery,   we had it with a 2017 Zin made from 150 year old vines.  Paired well.

 

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Yesterday :  slices of beefsteak tomato with blue cheese and Catalina dressing(ok...channeling my childhood) and an ear of local bi-color corn (meh)

Today:  two slices of leftover pizza and a salad

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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5 minutes ago, suzilightning said:

Yesterday :  slices of beefsteak tomato with blue cheese and Catalina dressing(ok...channeling my childhood) and an ear of local bi-color corn (meh)

Today:  two slices of leftover pizza and a salad

 

Comfort food huh?  I did not know they made the stuff anymore.

ETA: I always thought it referred to Catalina Island which I can see off shore - not Catalonia as Wiki says!

Edited by heidih (log)
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@robirdstx, when I went to a restaurant recently it was with the plan to get french fries, no way I'd get soggy take out fries, it was worth the 6 month wait!

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

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Yeah,  I dare you!!  :)  Try finding a freezer now.

 

So I had to consolidate some stocks..  So I reduced Turkey stock and made a demi (  Wow..nice soup broth )

 

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Its good to have Morels

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1 hour ago, Paul Bacino said:

Yeah,  I dare you!!  :)  Try finding a freezer now.

 

So I had to consolidate some stocks..  So I reduced Turkey stock and made a demi (  Wow..nice soup broth )

 

Turkey stock from the roasted beast is my favorite. 

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5 minutes ago, heidih said:

Turkey stock from the roasted beast is my favorite. 

Mine too. You can get pretty much the same taste if you roast the misc pieces like necks, wings, whatever turkey parts you get fresh. Takes a lot less time than roasting a whole turkey. For me that means turkey broth more than once a year, so all good.

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11 minutes ago, Katie Meadow said:

Mine too. You can get pretty much the same taste if you roast the misc pieces like necks, wings, whatever turkey parts you get fresh. Takes a lot less time than roasting a whole turkey. For me that means turkey broth more than once a year, so all good.

 

Definitely but the upscale white folik round here are more white meat so finding the good bits is a special request. Maddening. My beloved lamb shanks are $8.69/lb and my butcher has about 20 in his cooler - just called. . - tempted to get at least 2. They make a lovely stock after the meat is picked as well. 

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1 hour ago, heidih said:

 

Definitely but the upscale white folik round here are more white meat so finding the good bits is a special request. Maddening. My beloved lamb shanks are $8.69/lb and my butcher has about 20 in his cooler - just called. . - tempted to get at least 2. They make a lovely stock after the meat is picked as well. 

Stock from lamb shanks? That means Scotch Broth!

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4 minutes ago, Katie Meadow said:

Stock from lamb shanks? That means Scotch Broth!

 

Traditional yes but not a barley gal. As I have noted - I am an odd woman. Prefer more clear soups with lots of herbs and a bit of noodle.

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Tuna ceviche on tostadas.  The red pieces are picled red onion; the white cubes are seeded cucumber.  I was most impressed with the tostadas themselves--most here are thick and tasteless.  I found some "designer" tostadas, mixed flavors (chipotle, spinach, black bean) and seeds (sesame, flax, linseed).  Nice and thin, smaller diameter (easier to eat, IMO).  

 

tuna ceviche tostadas.jpg

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Well my baking adventures have been getting better, so I ended up with these basic french loaves Tuesday:

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One went to son & DIL, one seemed to have just vanished ? too much 'testing' I presume, and the other turned into toast and sandwiches:

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And last week while in Amarillo, TX, I had one of the best bowls of Pho since I was in Ho Chi Minh in February, with oxtail:

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This was really good, very aromatic, the oxtail was cooked perfect, each little 'nub' of meat popped out clean, and I ate far too much.

 

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PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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Today's lunch in two courses.  First, crostini spread with preserved lemon aioli and topped with mussels in escabeche (from a tin)

IMG_3059.thumb.jpeg.7e5897c123396d4e5d1a1d9a3a0d6a61.jpeg

 

Country style paté with black peppercorns, cornichons and little toasts

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Both washed down with a pretty pink crémant du Jura, seen below on the left:

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Edited to add that the rest of the tinned mussels were used in yesterday's lunch.  Or maybe the day before?  Tasty, in any case. 

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Edited by blue_dolphin (log)
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Lunches this week:

 

Schmalz, oysters and bread.

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Filling is squash puree and Texel sheep's cheese.

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Green squash on far right is in the filling:

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On 9/16/2020 at 4:15 PM, shain said:

What are the pureed figs for? Dipping? Drink?

 

Just to drink. I pureed the figs with another fruit that is high in water, or you can just add some water to the blender.

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Saturday was another 100-lunch pack and deliver day.  We got lunch for ourselves at a Richmond bit of dining history.  The Dairy Bar opened in 1946 as the cafeteria for a local dairy plant.  It began serving the public in 1988.  Mr. Kim used to take off work every last day of school for Jessica and take her there for a milkshake. 

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Mr. Kim got the grilled ham and cheese:

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I got ham, Swiss, and boiled egg:

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Ignore the pitiful tomato slices.  You know, it should be easy.  If you can’t get good tomatoes, then don’t put tomatoes on your plate.  But the sandwiches (minus the tomato) were really good.  I ate sliced hard-boiled eggs on ham sandwiches in England for the first time and fell in love with that combination back then. 

 

On Sunday we took some food out to my in laws (who are not doing well – Mr. Kim’s stepmom has had some TIA’s and is still shaky and feeling weird) and then, on the way home to watch football, stopped and stocked up on traditional Shook football watching food:

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Cocktail sauce, Mr. Kim’s mom’s pickled green tomatoes, kalamata olives, dill pickles, horseradish Cheddar, Black Creek Cheddar, beef stick, fig “salami”. 

 

Crackers and fig jam:

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And the crowning glory:

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Frozen fried delicacies – pork egg rolls, Pizza Rolls, and pigs in blankets.  LOL.  We watched afternoon football, pigged out, and hard-napped through dinner time. 

 

I managed to think ahead for once and got some thick-sliced bacon at the deli.  So it was a bologna sandwich for lunch yesterday.  Fried in butter with some Sam Jones BBQ sauce slathered on:

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 With some American cheese, a little more BBQ sauce, and mustard:

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That’s a messy sandwich:

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