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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

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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.

 

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.

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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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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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.

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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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