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I brought dinner over to a friends rooftop garden last night.

tortilla española with romesco

sauteéd broccoli with buffalo mozzarella- served room temp

grilled fennel and hot italian sausages- grilled on the roof with white beans with wiled arugula

salsa verde and some older wines

 

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11 hours ago, Kim Shook said:

so how did you make your nice looking gravy😄?

It wasn’t great. This was the McCormick Mix mentioned in another thread.

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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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Had a dinner by myself this time. Usually this calls for finishing leftovers, an omelette and salad or something along those lines. But I decided to make some pita-pizzas instead.

Tomatoes, mozzarella, olive oil and basil. Placed on a high grill to char and the bottom a little.

And a dessert one with mozzarella and ricotta, toasted pistachios, honey, rose water, a bit of lemon juice. This one buttered and crisped well. Sort of inspired by @Nicolai's knafeh in kaak.

 

 

 

 

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~ Shai N.

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6 hours ago, scamhi said:

I brought dinner over to a friends rooftop garden last night.

tortilla española with romesco

sauteéd broccoli with buffalo mozzarella- served room temp

grilled fennel and hot italian sausages- grilled on the roof with white beans with wiled arugula

salsa verde and some older wines

 

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IMG_1983.jpg

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IMG_1990.jpg

 A helping of each, please.

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eGullet member #80.

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21 hours ago, robirdstx said:

Terrible Photo ~ Great Burger!

 

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Two 2 oz. patties smashed on our steel (heated to 600F on the grill) with cheese, tomato, onion, mayo and mustard on a toasted Ciabatta Roll.

 

But its on a square Bun!

Everyone knows its supposed to be on a round bun!

Patties are round, tomatoes are round onions are round. You should not be giving in to the demands of cheese.

😁😁

Seriously I do agree with the Ciabatta roll as the best choice for burgers,

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Mac and Cheese with smoked paprika, corn, black beans, diced tomatoes, and a drizzle of the adobo sauce from the chipotles that I used for the sauce for the mushroom tacos.

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I bought some fresh, locally caught black cod at the farmers market this afternoon and decided I should make an evening meal of it, cooked as simply as possible.

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Crispy-skinned fish per Eric Ripert (also here) with lemony orzo and sugar snap peas. 

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  • I made this but did not eat this... It was to highlight our grocery items... 

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Bacon baked @ 400 for 26 minutes 

 

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three types of lettuces. purple frisee, romaine and bib.  

 

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The bread was martins potato.. I thought it would be interesting, if my intent was to use the products, to cover the bread in kewpie before pan frying the bread .. but, visually, its more appealing tohe cross hatch on the bread from a grill.. Ultimately, i made two versions and gave the people that were waiting at my front door  the sandwiches to consume. But ultimately, i don't know if i would have liked the bread toasted on a grill or slathered with mayo and pan fried.  I guess they both have a place, an older me would just want bread grilled and the fat to  come from the mayo. 

 

 

but i took a shitty  photo of the top: also pro-tip.. whenever serving anything on slate, give it a quick rub with olive oil.. makes it shine. i didn't do this. 

 

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Edited by BKEats (log)
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Mrs Meshugana was making pasta for a friends baby shower, and since I’m trying to practice my baking I made a double batch of Italian loaves for them. My shaping is definitely a bit wonky but this sure tasted great. Nice flaky crust and subtle chew. 
 

Tonight’s dinner was most of a loaf scarfed by the whole crew around the cutting board as it was first cut while still warm. 
 

Something tells me the leftovers will make an appearance in tomorrow’s breakfast and lunch...

 

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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

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@BKEats I have that same bacon in my fridge. 
 

   Is it similar to the actual bacon served at Lugers? I was going to grill it in the BGE but maybe it’s not as thick as the bacon while dining at Lugers. 

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July and August has been crazy times with the weather. We've had 3 devastating tornadoes very close to our city. There were many properties destroyed, but most tragic of all, was the one last week. Two teenagers were killed when their truck was thrown and tumbled into a field. This on top of the uncertainty of life with Covid-19 is weighing heavily on every one's mind.
Our province, and specifically, our small city of around 48,000 people had 72 days of no cases of Covid, then this last 2 weeks, we've had 67!
Many of us seniors have been living carefully within small bubbles, but we do miss having friends and families gathered for meals, etc.

Cooking and gardening, however, has kept me busy, well-fed, safe and happy at home.

 

Halibut steak and fresh veg from farmer's market


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Stove top grilled lamb chops and fresh mint sauce - mint from my herb pallet.

 

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Shitaki mushrooms stuffed with ground pork and shrimp. Steamed with oyster sauce and baby abalone. Not excited about the abalone, but the shells will make a pretty wind chime!

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This morning started off at 4:30 with a tremendous thunderstorm with high winds. The rain gauge showed 30 mm of rain in about 2 hours.
I 've needed comfort food, so I pulled out my old steamer and bamboo basket handed down from my Mom. I made Dan Goh, Mom's recipe for steamed Chinese sponge cake. She used to make it for all her grandchildren, and so it was a walk down memory lane today. I had just finished making one cake when the emergency sirens went off. We were in for another tornado! I saw my neighbors out on our street looking up at the sky, so took pieces of the cake out to them and the kids. 10 minutes later, there was a woosh!, then tremendous torrential rain (14 mm in 30 minutes) and high wind. Lots of broken trees and flooded streets but the tornado did not touch down in the city. It did touch down outside city limits then dissipated without major property damage. So, the neighbor kids named the cake Tornado Cake!
The power went off for about 10 minutes, but some areas of the city were without power for 4-6 hours because of downed power lines. But I manage to make supper and another cake for ourselves.

 

My Mom's cake basket, probably 50 years old!

 

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My Mom's Dan Goh (Egg Cake)  : Beat 6 eggs and 1 1/2 cups sugar for 20 minutes. Fold in 1 1/3 cup flour and steam in parchment-lined bamboo basket for 20 minutes. Perfect with tea or a glass of ice cold milk!

 

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Supper was a quick stir-fry of shrimp, cherry tomatoes, onion, in spicy ketsup!

 

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Expecting showers tomorrow, but hopefully, no more tornadoes!



 

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Dejah

www.hillmanweb.com

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On 8/11/2020 at 6:26 AM, liuzhou said:

Thai style red curried shrimp. Rice. Flying fish  roe.

Ha! Now I know what to do with the big container gift of Flying fish roe besides making sushi!

I love the stuff but don't want to take time to make sushi every time I wanted some. Thanks, liuzhou!

 

 

 

 

 

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Dejah

www.hillmanweb.com

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1 hour ago, Dejah said:

Ha! Now I know what to do with the big container gift of Flying fish roe besides making sushi!

I love the stuff but don't want to take time to make sushi every time I wanted some. Thanks, liuzhou!

 

It also goes well with eggs of the more fowl type. Scrambled duck eggs with flying fish roe, for example.

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...your dancing child with his Chinese suit.

 

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3 hours ago, JoNorvelleWalker said:

Pizza08142020.png

 

 

Now that's the right amount of basil. I can't have enough of the stuff on a margarita pizza. Lovely crust too.

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~ Shai N.

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On 8/12/2020 at 9:54 PM, Franci said:

 

In reality I had to think about this for a second. Not all Italians cook pasta in the sauce. If it’s quick cooking sauce, with vegetable, shellfish, or even cherry tomatoes for which I’d use a sauté pan,  I will sauté the pasta al dente with the sauce. But if it’s a simmering sauce that I cooked in  a pot I will not cook the pasta in the sauce. You will never see anybody sautéing tagliatelle in bolognese sauce 😮 Sometimes pasta get mixed with the sauce if I decide to serve at the table for the whole family in a big pasta bowl and portion at the table (with extra sauce handy for people who like more sauce) but if I hand out single portion, the sauce is going to go in the middle.  BTW, my chinese husband saying that also for him is normal the idea to have the sauce on top. 

 

 

No pain but very annoying...The crab is Scottish rock crab the Florida crab is more orange. I guess the husband went cheap 😁

 

Interesting!  I was under the (clearly false) impression that the 'Italian way' to help adhere the sauce to the pasta ( and thicken the sauce further ) one was supposed to pull the pasta just prior to it being fully cooked and finish the cook in the sauce. 

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On 8/10/2020 at 2:22 PM, Toliver said:

I was a little taken aback when I saw Jacques toss the corn cobs into the trash.

I half-expected him to say to save the cobs for corn stock.

Guess he needs to read eGullet more.xD


no cob Is tossed  in my kitchen without giving up some flavor 

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On 8/13/2020 at 12:06 AM, Kim Shook said:

@Franci – in all the crab and pasta talk, your fried cod got lost!  It looks so good. 

 

@Anna N – so how did you make your nice looking gravy😄?

 

@robirdstx – I love smashed burgers best of all!

 

Not sure where this belongs.  I remember  a discussion of this somewhere.  Almost 2 qts. of corn cob stock:

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Now I’ve got to figure out what I’m going to do with them.

 

Appetizer tonight:

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@robirdstx's Pan-Fried String Cheese.  So good and surprisingly filling.  I only ate one and had to wait awhile to have the rest of my dinner! 

 

Salad:

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And penne rigate with meat sauce:

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Love corn stock.    A big pot of corn soup would be my first use.   With plenty of fresh cut corn In the pot 

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@Dejah Wow now that is weather!  So the little abalone were just tasteless chew? I see them in the Asian markets but have such a strong good memory of the big guys when it was legal to harvest them off the island (Santa Catalina) so I have not bought.   Your mom's cake basket is lovely! Took me back to the time I walked into my Taiwanese neighbor's house and she had just steamed a cake. I had never seen that method before. It was pink and I think she did it from a box mix -  or maybe an ode to Hello Kitty. The kids snaffled it up. 

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