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19 minutes ago, Shelby said:

I know you guys could do it--if I can, anyone can.  I can't usually get them all open, Ronnie has to step in.  Some of them are stubborn.

I find thta burying them in ice, or putting them in the freezer for 15 minutes makes it a lot easier

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IMG_2538.thumb.jpeg.4678b0e597cacec25672915b9b5738ae.jpeg

 

Faux-ssoulet.

 

Almost fully repurposed dinner.  Leftover roast duck (the two legs are buried in there, we'd eaten the thighs the night before), some fresh sausage from the freezer, a frankfurter from the freezer, yellow eye beans also eaten with the duck the night before.

 

Sautéed the fresh sausage and then onions, celery, carrot, garlic. Added the beans, stirred it all up and baked for 45 minutes or so, and then topped with bread crumbs and baked for another 30 minutes or so. Really great.

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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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Fried shrimp, baked fries, and salad.
 

I have misplaced a small ziplock bag of dried figs and I really wanted a couple for my salad. The last I saw them they were in my husband’s hands while he was asking me a question about them. 🤨

 

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He was allowed to have some of these (and potatoes), regardless. 
 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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21 hours ago, Franci said:

Last couple dinners. Picanha on Thurday. Yesterday it was my husband birthday so we lobsters on the grill

 

Inspired by Franci's lobster dinner. I went out and got myself some. Not grilled, just sous vide'd.

 

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Edited by dcarch (log)
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Soya saag aloo matar - potatoes with dill ,peas, turmeric, toasted chilies,and tadka of mustard seed, cumin, hing, pepper.

Paneer, chickpeas and tomato (chana paneer tamatar) with Thai touches - Onions, garlic, ginger and Thai red curry paste fried in butter along with cardamom, cinnamon, cumin, coriander seed, fennel seed. Tomatoes, coconut cream, pan fried paneer, chickpeas.

Indian flavored coleslaw - with onion, chilies. Toasted fennel, cumin and coriander seeds, a bit of hing. Mayo, some tart yogurt and a little Dijon mustard.

 

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Edited by shain (log)
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~ Shai N.

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17 hours ago, Kerry Beal said:

Stopped by @Alleguede's patisserie yesterday - he's been making any number of different croissant variations and for Thanksgiving he made this 

 

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The Thanksgiving croissant.  

 

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Turkey, mashed potatoes, cranberry. 

 

 

I sure wished I lived closer!

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We spend the afternoon hiking in the vineyards around my town. I prepared some Zwiebelkuchen and carried a few bottles of the local wine (Weissburgunder Kabinett) to accompany it. The kids enjoyed fresh smoked sausages ...

 

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After some extensive exercise we came home to duck legs (SV, then broiled), red & green cabbage and Knödel. A hearty red from Rioja to go with the meat ...

 

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Plenty of Schnapps followed, and I lost track of counting, taking pictures and worrying about Corona ... 😉

 

Edited by Duvel (log)
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17 minutes ago, heidih said:

@Duvel your hike and meal look great. What type of dough did you use for the onion cake? Also your bowls incite envy ;)

Thanks, @heidih!

 

The dough is a straightforward yeast dough:

 

500 g strong flour

310 g warm milk

8 g salt

10 g sugar

20 g molten butter

Instant yeast

Edited by Duvel (log)
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5 hours ago, Duvel said:

We spend the afternoon hiking in the vineyards around my town. I prepared some Zwiebelkuchen and carried a few bottles of the local wine (Weissburgunder Kabinett) to accompany it. The kids enjoyed fresh smoked sausages ...

I have no dinner to share today but a simple "like" is entirely insufficient to convey how much I enjoyed your post.  I feel like I've enjoyed a bit of crisp autumn weather, a picnic with beautiful vineyard views and a marvelous dinner with splendid wines.  

I collected my current car at the factory in Munich and was able to drive around a bit.  If I'm lucky enough to do that again, I've got your area marked for a visit.  Thanks for taking us there!

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13 hours ago, heidih said:

@Franci How do you do your crispy tofu? Looks pretty good. 

 

This is pretty much how we do tofu 90% of the time. Preheat the oven at 375/400F. Firm or extra firm tofu, blotted with paper but not pressed, cut in cubes, put in a tray and sprinkle with a starch about 40-50 g for a block (potato starch, tapioca, whatever you have around), salt,  any spice you prefer (we do the mala spice mix from flybyjin, Korean pepper used for kimchi, sesame seeds, poppy seeds), shake well the tray, so that every side of the tofu cubes are covered and then spray oo drizzle with oil (I use the chocolate gun, it’s very handy for this) and shake again. Transfer on a baking tray with parchment and cook about 20 minutes, flip the tofu and cook about 18-20 longer. You need to find your temperature, oven function and time, so it puffs slightly, stay crunchy outside but not dry. 

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Did a quick Pozole in PC

 

Anaheim Peppers/  few thai too-- roasted with garlic onions, cumin and coriander--Pork neck bones and RG Hominey

I had some chimichurri sauce left over and add that too

 

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Its good to have Morels

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I cooked ground pork shiitake, scallion, sesame oil burgers at a friends house last night.

We started with and arugula, fresh fig and blue cheese salad with serrano ham. with the chassange.

then grilled the pork burgers topped with extra shiitake and pickled red onions with a premier cru vosne

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19 hours ago, blue_dolphin said:

I have no dinner to share today but a simple "like" is entirely insufficient to convey how much I enjoyed your post.  I feel like I've enjoyed a bit of crisp autumn weather, a picnic with beautiful vineyard views and a marvelous dinner with splendid wines.  

I collected my current car at the factory in Munich and was able to drive around a bit.  If I'm lucky enough to do that again, I've got your area marked for a visit.  Thanks for taking us there!

 

Sounds exciting, picking up a car in Munich. BMW? (Hope you don't mind me asking! I like cars.)

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