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26 minutes ago, KennethT said:

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

 

Oh yes, I confess to using non-stick for these.  I use grapeseed oil, bring it up to temp, put the dumplings in, wait till they get browned a bit, and then add the chicken stock. Cover, cook for about 6 (?) minutes, then uncover and let the remaining liquid cook off and finish crisping up the dumplings.This batch came out almost perfect - love the contrast of the crispy and soft skin!   

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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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@weinoo 

 

"  I confess to using non-stick for these "

 

wow.  

 

Ill stop right there , as Im Studying my Personal Beverage 

 

Selection

 

sitting around bored , but safe , takes its toll

 

I' try to fined a Roman Candle

 

https://www.youtube.com/watch?v=8h2hl8LbGMY

 

on line , but its gong to be unlikely

 

as 

 

as lighting a simple Candle 

 

just wont do it for this.

 

Edited by rotuts (log)
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@weinoo 

 

such a shame.

 

Im very sure there were PicoGrams

 

of Fond

 

and you tossed that Favo(u)r

 

right out

 

Back Then , why not

 

Now , 

 

still looking into that Roman Candle

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@shain, I'm jealous of those gorgeous breads! I'm assuming that you made all these focaccia at the same time. How large are they? How long are they fresh?

 

Does your family have to eat focaccia for breakfast, snack, lunch, snack, dinner and midnight snack? For how many days?

(Not that I'd mind)

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1 hour ago, TdeV said:

@shain, I'm jealous of those gorgeous breads! I'm assuming that you made all these focaccia at the same time. How large are they? How long are they fresh?

 

Does your family have to eat focaccia for breakfast, snack, lunch, snack, dinner and midnight snack? For how many days?

(Not that I'd mind)

 

Thanks :)

I think that I used a total of 750g flour for all four. The largest was roughly 30cm wide. The rest are each nearly half the size.

We had family for that dinner, and us four people ate half of it. The rest is frozen. Being white bread, it would otherwise stale quickly.

Our freezer is currently stuffed with various breads and flatbreads, so while we eat some bread everyday, the focaccia is still mostly untouched.

 

In case someone was wandering, our freezer currently holds half a loaf of walnut rye bread, oatmeal sandwich bread, a package of pitas (most important!), some laffahs, a box of injera, a box of dabo bread, one lachouch, one spinach fatayer (the large flat type, not the triangle), a few simiths, a few rolls, and the focaccias. Only the latter made by me. And since it's rosh hashanah I'll probably end up making a challah too... And then I wonder why we never have freezer space...

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~ Shai N.

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Sunday evening Ribeye. Sous vide and chard on the BBq.

Potatoes par boiled and fried in duck fat. Carrots in butter.

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My SIL suggested I get new plates...?

Edited by Captain (log)
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Charlie's request for dinner was for pork bulgogi which we already had some in the freezer. We had it with rice and kim chi.  Yesterday I got a really nice and ripe peach from the market so that was dessert. I put some raspberry jam in the middle, grilled them a little than poured some melted ice cream over it.

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12 minutes ago, Captain said:

Sunday evening Ribeye. Sous vide and chard on the BBq.

Potatoes par boiled and fried in duck fat. Carrots in butter.

IMG_20200913_160254.thumb.jpg.04d6a34fe816ed8c6a4f312b4db067b6.jpg

 

IMG_20200913_160540.thumb.jpg.9795f9dc14da79bdf25708ed78ff6029.jpg

My SIL suggested I get new plates...?

That rib eye is a thing of beauty.  Time and temp for the SV, and then how long on the grill? Did you chill in between?

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Contrary to my Jewish roots, I can't stand leftovers. But I'll make an exception for this. Last night's Peking duck leftovers turned into duck noodles tonight. Stir fry sauce made with duck stock from the carcass, oyster, soy and sweet soy sauces. Duck meat and recrisped duck skin.... And a little treat. Thanks to the Coravin, a spot of Anne Gros Clos Vougeot, showing really nicely. It has an amazing acidity so it will last forever and a gorgeous nose.

 

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Temperatures are really cooling off by supper time, single digits with frost a couple of nights.
Time for some "stoking up the internal furnace" kinda meals:

 

Finally found pearl onions, so made Beef Bourguignon, eaten with egg noodles. Carrots tossed in at the end for additional veg.

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               Memories of my Mom's cooking - Chicken, Mung Bean Noodles, Lap Cheung, napa cabbage, and Salted Fish ( Ham Yu) in clay pot. Love Romano beans!

 

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    Good fresh clams and mussels are hard to come by, but I've been able to get pretty good frozen cooked mussels at Safeway, and frozen clams from our local Chinese grocery. With these in the freezer, it was easy to have paella whenever we want!

 

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Haven't made this recipe for a long time - Chicken and Dates Tagine. Used a heavy casserole as I don't have a tagine...YET It's coming in October from a friend. Threw in some white potatoes, sweet potatoes, and a red onion along with the casserole  in the oven.

 

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Dejah

www.hillmanweb.com

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Although the salad greens aren’t visible, there is arugula, butter lettuce and red leaf lettuce, topped with shrimp, avocado, bacon, red onion, and tomato. 
 

Not pictured is a wedge of overdone cornbread, which ended up broken up into pieces like croutons. That was not the plan, but it’s what happened. 

 

 

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Edited by patti
Wanted to see if I could rearrange photos. (log)
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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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It's that time of year again when the mecury begins rising to the mid thirties, the air con switches back on - and my cold northern hemisphere soul turns its seasonsally confused attention to rich brown gravys and stews and all things root vegetable 🤦‍♀️

Blade steak, onion, carrot, swede, turnip, red wine and stock etc

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Dinner has been weird this week, because I'm in a cooking funk, need to find some new recipes! :) 

Here we have an old fave, fave e cicorie.

IMG_6846.jpg.5335811ff93c0c646c8171e91e219f6d.jpg

 

Then we had fried zucchini flowers, three different kinds of peppers (peperoni amollicati, which has onions, bread crumbs and vinegar, roasted peppers with olive oil and capers and fried friggitelli peppers) and barbecued chicken with an alla diavola marinade. The flowers didn't come out great. I stuffed some with ricotta and anchovy but the ricotta was a little too watery and they were essentially ruined. 

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We are always looking for everyday bubbles because we are bubble-dependent, especially for the aforementioned fried zucchini flowers. This is our latest bottle to try. It costs 15 euros a bottle. I used to get amazing Franciacorta from a little-known grower, but he and his wife both got Covid and passed away and his son decided to rent the vineyards to another larger winery. They only have about 5,000 bottles left. 

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Pasta e fagioli made with fresh Borlotti beans. 

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And finally there was some (sort of) Singapore chicken rice, with sweet soy sauce and chili sauce. It's one of our favorite dishes. IMG_7935.jpg.2dc100df9769b7edf26fd2c3abf2d099.jpg

 

Edited by ambra (log)
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@ambra You say you're in a cooking funk, I say it all looks amazing and delicious!!!

 

I was hungry for a good ole macaroni salad so we had that with BLT's and fries

 

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Yesterday I put a pork roast in the slow cooker along with some of our new potatoes that I've stored in the basement and some carrots.  Made a pretty good gravy to go with.

 

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Edited by Shelby (log)
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Guests over for a BBQ.

Some kebabs and skewers, not cooked by me though.

Fire roasted eggplants with tahini, tomatoes, and mint.

Quinoa and apples salad, with poppy seeds, walnuts, herbs.

Baked ricotta with peas. Over roasted eggplant creme. Sesame, nigella seed, chilies, olive oil.

Rice with carrots, raisins, silan, nutmeg and spices (not as sweet as the ingredients may suggest).

Crispy spiced potatoes.

Vegetable salads, pickles, tahini, wine (semi-dry Gewurztraminer), beers.

 

 

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~ Shai N.

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Not sure what happened:  But my Picture

 

The Caponata Ramen/ Caponata/blistered shishito/roasted brussel sprouts/Pickled Pheasant back mushrooms/ coriander/Sun Noodles/ deep broth

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Its good to have Morels

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 I am on Cape Cod for the next month, so will be eating lots of seafood. Last night, I made a cold lobster roll 

 

1343849886_coldlobsterroll.thumb.jpg.c9b79720cf1d046d398938b5d3a3369e.jpg

 

A scallop roll 

 

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And brown butter lobster rolls (with an extra scallop that would not fit in my roll)

 

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No picture of my nephew's hot dogs 🙂

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