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1 hour ago, liuzhou said:

Steamed sea bass (with garlic, chilli, ginger, scallions, Shaoxing wine and Vietnamese fish sauce). Lard fried Malabar spinach. Rice.

 

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Do you make any kind of sauce for the fish? I find that aromatics laying on top (or even stuffed inside) don't really impart that much flavor to the item being steamed.

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14 minutes ago, KennethT said:

Do you make any kind of sauce for the fish? I find that aromatics laying on top (or even stuffed inside) don't really impart that much flavor to the item being steamed.

 

No sauce. Steamed fish isn't normally served with a sauce, here. The flesh is definitely scented by the aromatics and was also rather spicy from the chillis and ginger, but the delicate taste of the fish shone through.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Take-away.  Indias Vestidas.  Never heard of it or seen it offered here before.  Filling was cheese, corn kernels, jalapenos.  Served with a chile morita dipping sauce.  

 

Description from Larousse Comida Mexicana, followed by Google Translation:

Indias vestidas Diccionario enciclopédico de la Gastronomía Mexicana Preparación a base de un alimento relleno, generalmente flor de calabaza, capeado o empanizado, que se consume como antojito o entremés. Es un platillo de creación reciente que se puede encontrar en diversos restaurantes. En Hidalgo, por ejemplo, puede ser un triángulo de tortilla de maíz doblada, rellena de queso, capeada, frita y bañada en caldillo de jitomate. En los restaurantes del Distrito Federal suelen ser flores de calabaza rellenas de queso y epazote, capeadas o empanizadas y fritas, que se sirven acompañadas de una salsa picante. Conocida también como indios vestidos.

 

Dressed Indians Encyclopedic Dictionary of Mexican Gastronomy Preparation based on a stuffed food, generally pumpkin flower, battered or breaded, which is consumed as a snack or appetizer. It is a recently created dish that can be found in various restaurants. In Hidalgo, for example, it can be a triangle of folded corn tortilla, stuffed with cheese, battered, fried and bathed in tomato sauce. In the restaurants of Mexico City, they are usually pumpkin flowers stuffed with cheese and epazote, battered or breaded and fried, which are served with a spicy sauce. Also known as Dressed Indians.

 

 

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20 hours ago, ElsieD said:

 

What is the glaze on the fish?  I'm always on the lookout for glazes/sauces for fish.

 

Here is a link to the recipe I used.  It was fast and only used one pan!  I added the mushrooms because I had them.  

 

https://cooking.nytimes.com/recipes/1020306-glazed-cod-with-bok-choy-ginger-and-oyster-sauce?action=click&module=Local Search Recipe Card&pgType=search&rank=1

 

Last night, husband and nephew had burgers and hot dogs.  My sister and I opted for bacon, tomato, avocado sandwiches

 

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On 10/14/2020 at 3:17 PM, Captain said:

A big plate of Thai Beef Salad. Yum

@Captain, my salad deprived husband would love your salad.

 

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Tuesday I made three batches of dough. One 1000g flour batch at 76% hydration.
This one went into the fridge and was taken out at 1:00 AM Wednesday morning and left to warm up and finish rising for three hours.
I baked six baguettes before leaving for work.
 
One was a 600g flour batch at 80% that also went into the fridge and is still in there.  Probably destined for pizza too. 
 
And the third batch was a 500g batch also at 80% that was used the same day for two pizzas.
Matt made his own Greek potato pizza (forgot to take photos, but it was a beauty) and since I wasn't hungry for pizza I made Moe his own pizza.
 
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One that I would never eat, but he loves occasionally, a ham and pineapple pizza.
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The ham was from the one I roasted on Monday for Thanksgiving.
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Last night's dinner. I  presalted a small Sterling Silver prime rib on Tuesday and cooked it last night. Seared in cast iron and finished in a hot oven.
 Just served with twice fried fries and au jus
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I am becoming a very lazy cook. I was tempted to go out and buy some new books but decided instead to create a Pinterest board, so much info out there...in a book maybe I will keep 4-5 recipes if I am lucky! 

 

Anyway, yestarday some sauté napa cabbage, sauté cauliflower, bruschetta with my bread, a hanger steak and short ribs. 

 

 

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Easy peasy “chinesy” ...

 

SV duck breast with hoisin & five spice, cucumber & scallions, bag juices reduced with honey, tomato & eggs and fried string beans with black beans. 
 

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Steamed bread (commercial product), to make little duck baos ...

 

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8 hours ago, CantCookStillTry said:

Kangaroo Balls with Cabbage & Parmesan in a Tomato Sauce for the big one.

 

 

THIS really caught my attention! I assume these were giant meatballs perhaps made from ground Roo meat and not really from a neutered kangaroo!

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Dejah

www.hillmanweb.com

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It's been a busy time prepping for fall and winter. Outside work is done and temperatures are now in the single digits dipping to minus at night.
A new adventure in cooking came along just in time.

I was gifted with a tagine from a friend whose husband is from Algeria!
I have made tagine recipes in my cast iron casserole, but this was a lot of fun using the real deal.

My kids had gifted me 6 months of Cratejoy (a waste of money but a great gift for a Mom who loves to cook). It so happened that this month's box was Morocco, and it came with a small bag of Ras-al- hanout.
After proper seasoning process, I cook Lamb Tagine with Preserved Lemons. I had put up the lemons months ago, and this was the first time I've used any!

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Lamb shoulder, onion, garlic and spices set to simmer.

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                                             4 hours later

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Dejah

www.hillmanweb.com

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11 hours ago, CantCookStillTry said:

Kangaroo Balls with Cabbage & Parmesan in a Tomato Sauce

 

Did you find them on the Barbed wire fence?

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I got nostalgic when I decided to cook a small brisket in the crock pot for dinner.  I don't remember the last time I made brisket in the slow cooker but I remember mom putting one  in a heavy lidded skillet on the back of the stove on Sunday morning before church and by dinner we had one of my favorite meals. That was before crock pots and television.  I also remember when I started to learn how to cook on my own and discovering that you can't cook a brisket in the oven like a rib roast. Mom, dad, my sister, and I lived in a red brick apartment on Strawberry Hill in KCK, pictured below in more recent times.  It had a candlestick phone and the oven was an enameled cast iron Magic Chef. Tonight, we has some cheese scones with the brisket but those pictures turned out blurry. 

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Edited by Norm Matthews (log)
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6 minutes ago, Norm Matthews said:

I got nostalgic when I decided to cook a small brisket in the crock pot for dinner.  I don't remember the last time I made brisket in the slow cooker but I remember mom putting one  in a heavy lidded skillet on the back of the stove on Sunday morning before church and by dinner we had one of my favorite meals. That was before crock pots and television.  I also remember when I started to learn how to cook on my own and discovering that you can't cook a brisket in the oven like a rib roast. Mom, dad, my sister, and I lived in a red brick apartment on Strawberry Hill in KCK, pictured below in more recent times.  It had a candlestick phone and the oven was an enameled cast iron Magic Chef. Tonight, we has some cheese scones with the brisket but those pictures turned out blurry. 

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Beautiful house. I could not locate a single roaster the other day do did lamb shank in the crock pot. Still eating it days later - delicious. I did not even bother browning first. Simplicity can excel.

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42 minutes ago, Norm Matthews said:

Thanks Heidih. I never thought of it that way.   It was a four unit apartment. Ours was top left. It had a walk in pantry and quarter-sawn oak and glass built- in china cabinet in the dining room.

 

Gotta remember I live in post WW2 GI Bill stucco land and its iterations.  Verandas - be still my heart. Part of my New Orleans love.

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had a friend over tonight for dinner.

sauteed broccoli with garlic, anchovy and chili flake over a slice of fresh mozz.

Le puy lentils with carrot, garlic, bay leaves, fresh thyme leaves and onion and wild salmon garnished with crispy prosciutto and dijon mustard.

Aligote and Meursault both from 2016

Our friend made an orange scented olive oil cake and sweet milk ice cream

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@Duvel, we made same plans for dinner! 

 

I made a classic of the house, the duck in plum sauce (it is from Sunflower food galore, one of my most loved chinese food blogs,  unfortunately she doesn’t write anymore) but decided to pair Italian, with tigelle instead of steamed bread. Some sauté carrot and broccoli stalks (I always do when I collect enough broccoli stalks in the fridge). My son did the peppers, sweet and sour. And photo of his tigella 😁

 

 

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@patti – I very much like the look of your fried shrimp – they don’t look all gunked up with a heavy coating.  Is that a batter or just a dusting?  And I don’t think it’s hypocritical at ALL to be fine with store bought crust and rotisserie chicken and not with Cream of…  I cannot make a roast chicken as well or as cheaply as Costco does.  So, I hardly ever bother.  And while I CAN make pastry as well as Pillsbury, I sometimes don’t want to.  But, cream of… soups just taste funny to me.  I still use them in some recipes, but mostly I find it makes thing so much better to make my own. 

 

@dcarch – how long did you SV the lobster tails, ‘cause they aren’t too expensive right now. 

 

@Duvel – what a lovely menu and venue for a picnic!

 

@CantCookStillTry – “Kangaroo balls” just has a ring to it, doesn’t it? 😄

 

@Norm Matthews – thank you for sharing your brisket story and the picture of your childhood home.  This is one of the best things about eG – the stories and history associated with food and family.

 

On Friday Mr. Kim requested breakfast for dinner.  I didn’t tell him it was almost exactly what I’d had for actual breakfast😊:

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Served with fruit salad:

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On Saturday we had IP pot roast.  We were planning to take half out to my in-laws, but they forgot we told them that and made some for themselves.  So, theirs went in the freezer and we ate the side dishes I’d made/bought for them.  Before gravy (made with some Bisto onion gravy mix):

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(Bob Evans’ mashed potatoes and apple-glazed carrots).  After gravy:

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Also, some corn:

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It was a carb heavy meal, but the corn and carrots needed to be eaten.  And you must have potatoes with pot roast!  I got the potatoes for the in laws because they are easy for her to just toss in the microwave and they are honestly better than leftover fresh-made ones, I think.  I was so surprised by the corn.  Mr. Kim doesn’t really think about “in season” when he shops – if it is in the produce section, he’ll just buy it.  The corn was something he bought on a solo trip.  I thought it would be horrible.  But it was actually very good.  God knows where it was from. 

 

Mr. Kim made dinner on Sunday:

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Roasted shrimp, mashed potatoes, cocktail sauce, Ukrops’ (formerly a local, family-owned grocery store, now a local, family-owned food purveyor) broccoli, rice and cheese casserole, and Ukrops’ corn pudding.  Everything was fantastic except for the broccoli and rice.  It was nothing but broccoli stalks – not one bit of floweret. 

 

The best thing about making pot roast is having leftovers to make into pot roast soup.  Tuesday’s dinner:

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Interestingly, a friend just told me that she uses her leftover pot roast to make beef Stroganoff.  I will try that next time.  Green beans:

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In an amazing development, at age 36, Jessica liked the soup and the beans for the first time in her life!

 

Jessica made dinner last night.  Nibbles:

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Wensleydale with apricots, aged Gouda, and honey Gouda. 

 

Dinner:

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Roasted broccoli with lemon, roasted dill potatoes, and salmon with a creamy dill sauce.  Everything was delicious.  The sauce was really a standout – light, but really creamy and silken.  She also did pan fried portabella mushrooms with lemon for Mr. Kim and herself:

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Tonight:

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Mr. Kim’s plate: Pork tenderloin – rubbed with Penzey’s Ozark seasoning mix - Jessica’s roast potatoes, green beans, and apple-glazed carrots.  My plate was the same with an ear of corn and no carrots.

 

Cornbread:

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APO 8 hour short ribs.  Apotheosis of beef.  My only wish is that eventually (though not too soon) I may give such pleasure to the mountain lion or the worm.  Won't share my chocolate ice cream though.

 

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