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6 hours ago, JoNorvelleWalker said:

Dinner was supposed to be a Jose Andres soup.  It is not soup weather.  Dinner was a bowl of Momofuku with stuff to dip into it.  Like fingers.

 

Depending on the type of soup, I love it in hot weather... reminds me of being in SE Asia...

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On 5/3/2020 at 5:23 AM, CantCookStillTry said:

My Patented Picky Chicky. 

Aka Mummy can't be bothered to make a full well rounded meal, here's a chicken, do what you want. 

Played around with brining this one for about 18 hours, tried to dry out, roasted for 45 mins. As a 'Skin Freak' I didn't really find much benefit to the brine... but I'm stuck in the house and it was something to do! 

 

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That’s a really pretty looking chicken.   The skin looks great.    What weren’t you happy with about it?

 

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Dinner last night started a couple of days ago.  We had Alton Brown’s Crepe Quiche Lorraine, which necessitated making his Savory Crepes.  Crepe batter having set for 48 hours:

IMG_1977.thumb.jpg.53b9ab62b368ba2a5eff3e0d24402ad9.jpg

 

Cooking side #one – nice little lacy edges starting:

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Flipped:

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Done:

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Maybe a little overdone?

 

Stack of crepes:

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Ready to make quiche!  Crepes in large muffin tin:

 

Doesn’t look like its gonna work, does it?

 IMG_2004.thumb.jpg.c13e3758f087acf7bdf87690d0f542c0.jpg

Bacon and cheese:

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Eggs, milk, hot sauce, etc.:

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Out of the oven:

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Plated with sausage and @Captain's Pikelets and fruit:

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Tigers, zuch, veg fried rice.  Kitchen sink marinade; soy, ponzu, hoisin, mirin, sweet chili sc, peanut oil, sesame oil, lemon juice, minced garlic, who knows what else.  Pre-heated the bbq, came out 5min later and of course propane  ran out (I thanked it for telling me before I began).  Went to the double burner non stick, 5min zuch, 30sec a side shrimp and all good (except cleaning that sucker - it is not non-stick.....need a cast iron : )

shrzuch.jpg

shrzuch pld.jpg

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That wasn't chicken

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5 hours ago, KennethT said:

Depending on the type of soup, I love it in hot weather... reminds me of being in SE Asia...

 

Not too hot to eat soup, too hot to cook soup.

 

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Posted (edited)
25 minutes ago, JoNorvelleWalker said:

Not too hot to eat soup, too hot to cook soup.

 

My kitchen was a hot mess yesterday, and not even from making soup.727416508_Kalecookedforever05-02.jpeg.4f04b897969eaa386b6f2263e50ce6c7.jpeg

 

Kale cooked forever, in chicken stock and bacon. This time I blanched Father's bacon ends, and it was great; smoky, but not overpoweringly salty, as I find their bacon to be. The kale was a side dish. Main course...

 

945735063_Chickencacciatore05-03.jpeg.f2fc099db520e67ab9156ecae1c8a967.jpeg 

 

Chicken cacciatore, with a D'artagnan Green Circle bird, which is good, just not as good as a Joyce Farm's bird. A few mushrooms added, because I have so many mushrooms. Over Geechie Boy grits polenta. 

 

 

 

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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Mine was hot too yesterday - first I had to fry a large batch of onions for the biryani, then making the biryani itself while making a large batch of chicken stock!  It was really hot, but worth it!

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1 hour ago, weinoo said:

 

My kitchen was a hot mess yesterday, and not even from making soup.727416508_Kalecookedforever05-02.jpeg.4f04b897969eaa386b6f2263e50ce6c7.jpeg

 

Kale cooked forever, in chicken stock and bacon. This time I blanched Father's bacon ends, and it was great; smoky, but not overpoweringly salty, as I find their bacon to be. The kale was a side dish. Main course...

 

945735063_Chickencacciatore05-03.jpeg.f2fc099db520e67ab9156ecae1c8a967.jpeg 

 

Chicken cacciatore, with a D'artagnan Green Circle bird, which is good, just not as good as a Joyce Farm's bird. A few mushrooms added, because I have so many mushrooms. Over Geechie Boy grits polenta. 

 

 

 

 


looks like a good beginning to caldo verde

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1 hour ago, scubadoo97 said:


looks like a good beginning to caldo verde

 

Reminded me of Kim Severson describing cooking Leah Chase's rendition of gumbo z'herbes. Artistic wall and counter art, "There I was with two huge pots filled with muck"  Delicious in the end

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Posted (edited)

Charlie occasonally mentions his mom's fish stew that she makes when he visits. At the same time he asked me about the Korean babyback ribs,  he asked me if I could make that stew sometime and I forgot until he asked me if I planned to make it.  I told him I forgot and lost the recipe.  He gave me this one  https://www.maangchi.com/recipe/maeuntang and I made it today.  The fish they sell at the Asian market are whole until you buy it and then they scale and gut it if  you want.  I wanted. I got a couple of striped bass.  The head and tail and fins were still on it. getting those fins off were not easy. I even tried garden tools without much luck.  I finally used an Asian cleaver and a wood mallet to hammer through.  Charlie said it was good and tasted like it was supposed to. 

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Edited by Norm Matthews (log)
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@Norm Matthews, good to know that Maangchi's recipe worked for you. I used her emergency kimchi recipe as the start of my kimchi experiments. (Her recipe worked for me as well.) Maybe I'll try another Maangchi recipe.

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On 5/3/2020 at 8:59 AM, Anna N said:

How was it? I ordered KFC a few days ago. 20 pieces dark meat. Thought I would freeze most of it. It’s disgusting. Flabby, greasy. Yuck. 

KFC hasn't been the good ole KFC of our memories for quite some time. I'd buy it for my mom and she and I both agreed that you could barely taste the spices in the breading.

I agree with @Kim Shook and @Shelby, Popeye's is so much better these days. Hopefully they have some locations in your area.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

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Posted (edited)

Leftovers.

 

But started with...

 

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These really lovely baby greens and lettuces came in the produce box from Norwich Meadow Farm. A little shredded carrot (shredded with the cool mouli-julienne (it works!) I found on eBay), dressed with a classic French vinaigrette...nice and mustardy!

 

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Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Posted (edited)
1 hour ago, MokaPot said:

@Norm Matthews, good to know that Maangchi's recipe worked for you. I used her emergency kimchi recipe as the start of my kimchi experiments. (Her recipe worked for me as well.) Maybe I'll try another Maangchi recipe.

She does have good recipes.   I have not been able to make a good cabbage kimchi.  Maybe I'll look at hers if I get up the courage to try it again. :)

 

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13 hours ago, shain said:

Poached eggs with mushrooms, bechamel. Topped with cheese and broiled.

 

 

IMG_20200428_220833.jpg

 

That's a beautiful but moreover inspired dish!   Many thanks.

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eGullet member #80.

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I was breaking down some pork butts for sausage and decided these well  marbled cuts would be perfect seared.   They pan drippings were finished with a quick sauce of meyer lemon, butter, garlic and rosemary.   I made a caeser'ish salad with pecorino romano to counter the fatty richness of the pork.  The fatty pork was really tasty.

IMG_20200504_185105022.thumb.jpg.822b2dc94db99c7c4bdefa778a48ffd7.jpg

 

1799590820_IMG_20200504_193214937(1).thumb.jpg.ab4af3a5bec1d24e95fcccb1d3ce456e.jpg

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Last night: breaded and roasted pork steaks, with green beans sauteed in olive oil with roasted red peppers, ramps, preserved lemon. The bean dish was my first use of a Lodge Dutch Oven I bought. Made an unholy mess on the stove, but the beans were good. So were the pork steaks. They weren't messy.

 

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Tonight: the star of the show was a recipe from Milk Street: Roasted Cauliflower with Tahini and Lemon. The colors are beautiful, and I think the flavor is great. It's a good way to disguise cauliflower. That would have been enough for me, but himself wanted meat, so...tube steaks. Farmer John's Louisiana Style Hot Sausages.

 

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There was plenty of spicy heat in that meal to go around!

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Nancy Smith, aka "Smithy"
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"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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17 hours ago, Dr. Teeth said:


What weren’t you happy with about it?

 

Thank You 🙂. It was perfectly 'Ok'. I'm just more into the almost translucent, golden, completely rendered crispy skin you can get with well dried bird.

 

One day one of you lot will find the method for perfect meat and skin... and I will steal said method and tell my family its all me. 

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Finally have a functioning camera.  Last night was butternut squash tossed in Zaatar, salt, pepper and olive oil then Steam Broiled at 375F for about 20 minutes then topped with some leftover saffron yogurt dusted with a few cumin seeds;  A wonderful side:  Julia's Stuffed Tomatoes Provencal (https://www.google.com/search?client=safari&rls=en&nfpr=1&sxsrf=ALeKk02VZ3V_iT3CuFSp7xQ0TvFTLRyjPw:1588674831369&q=julia+child's+stuffed+tomatoes+provencal&spell=1&sa=X&ved=2ahUKEwiO0vL3wpzpAhVrITQIHYUZAjYQBSgAegQIAxAn&biw=1897&bih=1249 and the lamb chops were seasoned with some rosemary oil from the freezer on a bed of porcini mushrooms simmered in Marsala & shallot topped with chopped arugula, parsley & chives.  The butternut squash was very filling and the lamb chops were so tender.....loin chops cooked medium-rare in a fry pan...too windy to BBQ.

P1010003.thumb.jpg.38e4b08c6f7fe73a8f5213eb7bab6000.jpg

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Posted (edited)

Last night was fun... My wifes favorite are artichokes... So, i took the few that I had and steamed before cutting in half and grilling... After grilling, i served with homemade buttered bread crumbs and a sauce gribiche.. Accompanying the artichokes was a dry aged steak and some boiled and smashed potatotes. 

 

Tarragon is my favorite thing, well that and star anise so, it was a win/win for all.   If someone wants to come be my food stylist! 

 

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I will do something fun with the leftovers today or tomorrow

 

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I love tarragon so much and it's a hard herb to find often.. So, on top of growing it at my house, we have a dish with tarragon on the menu so, i know I always have some at my shop in the walk in.  It's essentially tarragon, chive, parsley, capers, sherry vinegar, shallots, olive oil, separated hard boiled eggs, neutral oil and cornichons.. I didn't have any pickles in the house outside of pickled peppers that I made... they were not too hot and I put a bit in and I didn't notice a major taste change.  

 

 

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Boiled and smashed potatoes.. I realized, that if you are drinking a scotch while you cook, you can use the bottom of your glass to smash the potatoes... 

 

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Now I go for a 5 mile run and ponder lunch. 

 

 

 

Edited by BKEats (log)
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