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Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish.  This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking.

 

PS - Your entire meal looks fabulous!

Edited by patti
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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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14 minutes ago, patti said:

Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish.  This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking.

 

PS - Your entire meal looks fabulous!

Thank you, ma'am!  I'll look for those later.  So, thin skinned, but bigger and it looks like they were peeled.  Honestly, have you ever seen someone so fixated on fricking potatoes?  I am a carb fiend!  LOLOLOL

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LOL. I've become fixated on carbs in the last six months! The potatoes were peeled by me. 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Pot roast, ready to go in the oven.

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(I splashed the wine when I poured it over the meat.)

 

On my plate, with great beans from the garden.

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I didn't make gravy, but saved the jus to make it when it's time to have this over mashed potatoes.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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After this discussion with @weinoo:

 

we walked roughly 5.5 miles (roundtrip) and went to Wu's.

20200912_183901.thumb.jpg.ea5e635841bed56ac6511b6ffeb399ea.jpg

 

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We started with their wonton soup

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As advertised, it was really good. A nice combo of a whole shrimp and some pork meat, with a super thin wrapper that had a silky texture. But I wasn't a huge fan of the occasional bit of bone hiding in the pork meat.

 

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Peking duck, served in bao. Duck was perfectly cooked, I dare say better than at my old friend Yee Li. Great skin, very little fat. And they had no problem giving me the carcass to take home.

 

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You need some vegetation to wash down all that duck. Stir fried ong choy. As is typical- not good for my arteries but good for my mouth, fried in pork fat.

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72 hour Sous Vide Pork Shoulder at 150f
MC's East texas BBQ sauce

MB's Hamburger Buns

 

Roasted Carrots

 

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Pulled Pork never looks that great, but it's tasty... some pickles on it for a bit of a crunch.

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14 hours ago, TdeV said:

 

What a marvellous looking dinner, Scamhi! How were those okra prepared?

thanks. they were cut lengthwise in half lightly olive oiled and seasoned with ground cumin, coriander a little turmeric and cayenne. roasted on a parchment lined sheet pan in a 400 degree hot oven 20-25 minutes

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I cooked dinner for 5 outside at a friends backyard

we started with Maine bafun uni on shiso leaves

next an heirloom tomato and buffalo mozzarella salad

grilled rack of lamb and chanterelles

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12 hours ago, KennethT said:

After this discussion with @weinoo:

 

we walked roughly 5.5 miles (roundtrip) and went to Wu's

We started with their wonton soup

20200912_185950.thumb.jpg.a665e7a7cc15a076f9e35d49525c66f1.jpg

As advertised, it was really good. A nice combo of a whole shrimp and some pork meat, with a super thin wrapper that had a silky texture. But I wasn't a huge fan of the occasional bit of bone hiding in the pork meat.

 

20200912_191430.thumb.jpg.9d934982d573de61d06435bed31874ab.jpg

 

20200912_191450.thumb.jpg.ba8a074ef26c398478f51995e3627277.jpg

 

Peking duck, served in bao. Duck was perfectly cooked, I dare say better than at my old friend Yee Li. Great skin, very little fat. And they had no problem giving me the carcass to take home.

 

Nice job, @KennethT!  Almost a little jealous, actually.

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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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1540114709_Roastedpeppers09-12.jpeg.5291b8859454b1f8366f914d093d9f9e.jpeg

 

I roasted some assorted colorful peppers on the gas range top, and marinated them in olive oil, garlic, salt, pepper, herbs. With wine last night...

 

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Assorted montaditos, with feta, anchovies, cherry tomatoes, and those peppers.

 

I spent some time yesterday, and my technique is definitely getting better...

 

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Filled with pork, chives, scallions, cilantro, chili oil, soy, sesame oil, Shaoxing wine, pepper, garlic, and ginger. I always cook a little piece to taste before stuffing. Mmmmm...

 

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Pan-fried dumplings of various shapes and identical fillings.

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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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38 minutes ago, weinoo said:

Pan-fried dumplings of various shapes and identical fillings.

What's your technique for pan frying? Do you have issues with sticking or are you using a non-stick pan?

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