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Lamb Chops & Ugly Salad. 

I cheat most salad nights and make a big, less aesthetically pleasing bowl of salad that I can use for dinner and the boys Lunch wraps. I feel the "Killer" (lamb) we got may have been a little young? It's very mild, but then I grew up with Hogget and Mutton so I guess I like a "punch in the face" lamb flavour. I can't touch the fat though. I can't eat chops. I have a sample out of one of the kids middle bits - I blame my mother. 

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It was a cloudy and relatively cool day yesterday so I made this soup recipe from the NY Times.  To add a bit more body to it, some reviewers suggested adding rice or noodles.  I had a few leftover veggie dumplings from an Asian carryout, so I added them.  https://cooking.nytimes.com/recipes/1021325-shrimp-cilantro-and-tamarind-soup

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Kimchi jjigae. With home made kimchi and all kind of things, including potato starch noodles (quick recipe below), enoki mushrooms, vegetable stock, tofu, calamari (although I don't eat it) gochujang.

Radishes with rice vinegar, fish sauce, toasted sesame, garlic, spring onion.

Zucchini, mixed with salt and sugar then drained. With rice vinegar, sesame oil, a touch of garlic, peanuts.

 

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Potato starch noodles:

In a bowl, mix: 90 g potato starch, 2 tsp oil, 1/2 tsp salt.

Add 75g boiling water. Mix well.

Knead a little.

Flatten and slice into desired shape and width.

Optionally roll each strand so that it has a round profile.

Dust with some starch.

To serve, boil until reaches the desired (chewy) texture. Wash with cold water.

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~ Shai N.

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1 hour ago, shain said:

Kimchi jjigae. With home made kimchi and all kind of things, including potato starch noodles (quick recipe below), enoki mushrooms, vegetable stock, tofu, calamari (although I don't eat it) gochujang.

Radishes with rice vinegar, fish sauce, toasted sesame, garlic, spring onion.

Zucchini, mixed with salt and sugar then drained. With rice vinegar, sesame oil, a touch of garlic, peanuts.

 

PXL_20201127_124921247.thumb.jpg.05aae3979d98df972a53bc055c09946d.jpg

 

 

Potato starch noodles:

In a bowl, mix: 90 g potato starch, 2 tsp oil, 1/2 tsp salt.

Add 75g boiling water. Mix well.

Knead a little.

Flatten and slice into desired shape and width.

Optionally roll each strand so that it has a round profile.

Dust with some starch.

To serve, boil until reaches the desired (chewy) texture. Wash with cold water.

 

This is awesome, and timely!  There is this great Netflix show called 'Flavourful Origins' that has 12minute segments on various Chinese foods/ingredients, often VERY unique. 

 

The last episode I saw was about potatoes and how the Chinese have created potato starch noodles, which looked delicious! 

 

I now must try this.  Thank you!

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46 minutes ago, liuzhou said:

 

Potato starch is also widely used in Sichuan rather then corn starch fo thicken sauces, coat meat etc.

 

I also use potato starch quite often for those usages. It behaves a bit differently, mostly to the better. There's good comparisons of staff properties in Modernist Cuisine and in On Food and Cooking.

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~ Shai N.

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On 12/7/2020 at 10:51 AM, sjemac said:

Still experimenting with some little used venison cuts while they are still fresh.

This is the thin layer of muscle that exists between the skin and carcass of animals.  It gives that striped pattern to the back of properly skinned lamb and deer carcasses but most hunter pull it off accidentally with the skin.

 

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Slathered it with a thin layer of duxelles and thyme, salt and pepper and then rolled and tied them before searing and placing in a 450 degree oven for ten minutes.

 

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Sliced thickly and served with a port wine, venison stock and red currant jelly reduction and pomegranate seeds.  Tasted like venison and mushrooms but had a texture like very tender, thin calamari.  Interesting to say the least and I'd have to try it again with different flavourings before I could decide whether I actually like it.File_004.thumb.jpeg.97795586d66ec4d752525ee56034ae38.jpeg

 

 

 

 Perhaps it would benefit from sous vide?

 

 

 

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3 hours ago, gfweb said:

 

 

 

 Perhaps it would benefit from sous vide?

 

 

 

Probably.  This was my first time playing with it though and I always use high heat first so I can wrap my head around what I'm dealing with.  This meat was more of a smooth muscle than the striated ones we are used to in other cuts.

Edited by sjemac (log)
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Tonight, glazed salmon with three cup vegetables (carrots and daikon) and rice noodles.  I used some dark purple carrots that I got in my CSA and they stained everything a rather odd color.  The flavor was good though.  I have some purple potatoes to use from my CSA too and am not sure what I want to do with them.  Bright purple food is not very appealing.

 

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40 minutes ago, liamsaunt said:

Tonight, glazed salmon with three cup vegetables (carrots and daikon) and rice noodles.  I used some dark purple carrots that I got in my CSA and they stained everything a rather odd color.  The flavor was good though.  I have some purple potatoes to use from my CSA too and am not sure what I want to do with them.  Bright purple food is not very appealing.

 

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three cup vegetables?

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I knew the sausages I pulled from the freezer were very salty from a previous rummage. Chopped into quarters, chucked 2 pieces in each hole of a muffin tin, added batter to cut the need for 2 sausages to 1. Mini Toads with Cauli and Green Beans. Bisto added after. 

 

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8 hours ago, liamsaunt said:

 

Why not.  I know chicken is the standard. I added salmon so, pescatarian.  Here is a link to the recipe I riffed on. I used daikon and carrot for the vegetables.  

 

https://cooking.nytimes.com/recipes/1019923-three-cup-vegetables?action=click&module=Local Search Recipe Card&pgType=search&rank=1

No reason not to, I had just never heard of it before.  Interesting!

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Breakfast for dinner

 

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Thanks so much to @weinoofor introducing us to celery root!  We really liked this celery root remoulade .  I ended up using my hand grater and I think it worked just fine.

 

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Also made a regular salad to go with venison meatloaf

 

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Awesome, @Shelby! I live to serve.

 

15 hours ago, scamhi said:

last night some Sichuan food. homemade.

 

Great minds?

 

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Mapo Tofu (a quite excellent version, if I do say so myself).  Gai lan with garlic and oyster sauce. I got this local, organic gai lan at the farmer's market - and it's so good. Thinner and more tender shoots. Of course, about 3x the price of gai lan in Chinatown.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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A couple recent meals 

 

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new vendor at my weekly organic farmers market sourcing and growing some unreal shrooms (2 types of chanterelle, oysters, Piopino, cauliflower, lobster) - these are heavily seared oysters and Piopino 


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excuse the cheat on salsa - it wasn’t planned (doesn’t necessarily match with conchinita pibil) bit the kiddies requested it.

 

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Made a nice stuffed breast of vension.   Took the entire brisket off the deer -- both sides as one piece still connected. Gave it  a light rub with salt, pepper, sugar and a little Ethiopian Berbere spice and let it set up overnight. 

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Stuffed it with diced carrots, onions, garlic, celery and potatoes partially cooked in lots of butter and more Berbere spice.

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Tied it up and gave it a sear before simmering it covered in the oven for 3 hours in wine, venison stock, onions and a can of tomatoes with lots of butter and more Berbere.

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Let it rest, sliced and served over couscous with the remaining sauce having been blitzed in the vitamix. There were no leftovers .Definitely a keeper for the future.

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