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27 minutes ago, heidih said:

@shain As I get older I have pared down my busyness of food combinations  to concentrate on elemental flavors  BUT you continue to inspire experimentation with your multilayered pairings. Always look forward to your ideas.

 

Thanks so much!

I'll admit that I also most often prefer to focus on a single dish. One could notice that most of my posts are of single dishes, often served with a vegetable salad, pickles, fresh cheese or the like. In this case, I just really wanted to make both dishes, even though I'd normally be happy to have each on it's own.

~ Shai N.

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2 minutes ago, Margaret Pilgrim said:

As I get older i have pared down my busyness of food combinations because I've become too lazy to prep more than the essentials.  

 

Not my issue.  I am happy to get up and prep at daybreak - just a different current outlook. Always happy to experiment - more so when product is available. If it would ever freaking rain here I'd have wild greens to play with. My citrus are pathetic as not enough water during critical time.. Not frustrated at all.

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I cook to get three meals on the table every day.   Covid -> we don’t eat out or bring in other than groceries, no takeout.   No dinner parties or big family tables.   So my get up and go has got up and went.   

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eGullet member #80.

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Speaking of lazy combinations (to paraphrase)...

 

Hamburger patty with Swiss, onions and mushrooms. Avocado. 

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Masabacha with fire roasted eggplants. Tahini, yogurt, lemon, garlic, cumin, parsley, chili.

Olive oil. Home made zchug. A small salad of boiled egg with pickled cucumbers, chili and cumin.

 

 

 

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~ Shai N.

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IMG_2845.thumb.jpeg.3bf6f4d590ba48c929c638b64ca6904b.jpeg

 

Inspired by a semi-recent dinner of @liuzhou's, and also because I happened to see a nice looking package of ribs in a grocery store (first time I've been in our local grocery store in a looooong time). I was planning on chopping these ribs into thirds, which is how the ribs in a dish like this are generally cooked, I believe.

 

Took out my trusty cleaver, and wham (bam?). Nada. Nothing. I couldn't hack through these bones no matter what I did. So, I cooked them whole, after Significant Eater yelled from the living room, and I quote: "What the fuck is going on in there?"

 

Basically a mashup from Fuschia Dunlop (her Hunan cookbook (eG-friendly Amazon.com link), which I've had since it was published in 2017, and good old Irene Kuo (her The Key to Chinese Cooking (eG-friendly Amazon.com link), which I've had since it was published 40 years prior. Soy, dark soy, ginger, sugar, bean pasta (spicy), Baoning vinegar, and Shaoxing wine.  After par boiling, then braised in all those goodies. 

 

Stir-fried green cabbage with ground FACING HEAVEN ZI DAN TOU CHILI - a mild (er) Szechuan chili. Green cabbage (the stuff we make cole slaw from) is really nice when it's stir-fried and barely cooked. 

 

We'd already finished a bottle of sparkling rosé (Filipa Pato, one of our favorite low-alcohol quaffs), because who the heck knows what to drink with this dinner.

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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3 minutes ago, mgaretz said:

Patty melt sans melt.  Home baked rye, with burger.  Burger was one of those thin 1/4lb frozen patties, cooked on the PAG.  Brussels sprouts, also cooked on the PAG in a grilling bag.

 

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Ok so I googled grilling bag. Cheap - how re-usable and cleanable?  used to have one of those wok kinda pans with holes for grilling smaller bits of vegetable.  But had to keep moving it around to avoid hot spots/burn. 

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10 hours ago, heidih said:

Ok so I googled grilling bag. Cheap - how re-usable and cleanable?  used to have one of those wok kinda pans with holes for grilling smaller bits of vegetable.  But had to keep moving it around to avoid hot spots/burn. 


Easy to clean, seems like they should last a long time but this was the first time I’ve used it. 

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Mark

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My NEW Ribs site: BlasphemyRibs.com

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6 hours ago, mgaretz said:

Patty melt sans melt.  Home baked rye, with burger.  Burger was one of those thin 1/4lb frozen patties, cooked on the PAG.  Brussels sprouts, also cooked on the PAG in a grilling bag.

 

rye9.jpg.fe4ebc3fd52666965735cf16eb7c4752.jpg

 

brus-bag.jpg.f3b615b0c67409b174749b71825dc508.jpg

 

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That bread is gorgeous!

 

 

Take-out garlic parmesan wings and roasted cauliflower. 
 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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511955002_Paellaartichokemushroom11-22(1).thumb.jpeg.c95959c2ad27734556ecbed082df1197.jpeg

 

Baby artichoke (fresh) and assorted mushroom paella.

 

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And a nice socarrat to boot. I have, at this point, better luck with socarrat in the slightly smaller, enameled paella pan, than in one of the more classic paella pans. And it's plenty for the two of us, with leftovers.

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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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13 hours ago, kayb said:

Talk to me about that potato crust, please.

 

The 'potato' pizza element is just potato hash browns with onions and garlic and thyme as a topping (though I have many times made 'pizzas' with mandolin'd potatoes as a base).  The pizza itself is, admittedly, Bobs Redmill GF Pizza Crust.  It's the best option I have found thus far (and at $6, fairly economical as far as GF pizza's go).

 

Next time I would add salt to the dough.

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Baked a pan of fluffy dinner rolls

 

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And served them with grilled steak with garlic scape butter that I dug out of the freezer (no beef for me or my sister), creamed spinach, roasted honey nut squash, and a potato galette.  My niece was very happy to be home and have "real" food again.  She told me that they serve the same thing for dinner every night at college: rice, overcooked unseasoned vegetables, and overcooked chicken or pork.  

 

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After seeing @patti's pork loin with Fig sauce, I really wanted it. But must remember to not try new recipes when rushed and hungry.
The sauce was lovely on a sous vide then seared pork loin chop, but I cooked the sauce down too much - more like chutney!

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Cut up a lamb shoulder and made Lamb Tagine. Love the aroma in the kitchen as the meat and spices simmered on the stove for 2 hours. Heated up some frozen naan and steamed  some green beans.
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Saved the scapula, salted and roasted for Scotch broth, perhaps for lunch tomorrow! The bits were delicious! Had to hide it away in the fridge before I picked it clean.

 

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Dejah

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