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Thanks man!

Juice of three limes, two blood oranges, a shot of Dole pineapple juice, minced garlic, poblano pepper.  Probably hit it with togarashi and cilantro sprig for plating.

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"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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23 hours ago, TdeV said:

 

 

 

 

Liamsaunt, I'm sorry, I'm still quite confused. Where is the chicken in this dish? And, are you making one dish per person? Looks lovely, though!

 
The chicken is on the left, the eggplant on the right. They are cooked in separate pans then combined on the plate. I cut the chicken breasts in half before breading to control the portion size. 

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The simplest things often bring me the greatest joy, like this dinner.
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It's supposed to be quark but I used home-made Jersey cow's milk ricotta, with some kefir added to make it less thick.
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Smoked tofu with my chipotle paste and other things but I don't remember what they were.

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Flour tortillas and raw vegs. And then some more chipotle. ¡Ay caramba!
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@kayb – no need for shame.  I’ve been craving Long John Silver’s fish and chips for 2 weeks now.  If Mr. Kim could bear it, I’d be there tonight!

@rotuts – that is some lovely ham.  We’ve not tried Broadbent’s.  Need to remedy that.

 

@liamsaunt – I always love seeing your pizza.  I love pizza bubbles.  And your fresh mozzarella always looks so nice and not at all watery.  Honestly, it looks like marshmallow fluff!  LOL  What is your secret? 

 

@chileheadmike – I sometimes crave pot roast soup so strongly that I make a pot roast JUST to have the soup.  Looks wonderful.

 

@gfweb – I have had goose precisely twice in my life: once my MIL incinerated one for Christmas dinner one year and then compounded her crime by letting it sit out for a couple of hours before carving.  The other time was at least 20 years ago when a friend bought a goose and I cooked it according to Julia’s directions, which I followed slavishly.  I also made roasted potatoes and red cabbage.  And that is what we all remember – those incredibly potatoes and cabbage.  No one really remembers much about the goose, but I do know that we weren’t sure that it was worth the effort.  Seeing that lovely, moist meat that you produced makes me want to try it again.  I know have access to so much more information and a SV machine!

 

@robirdstx – I never thought to use my cotija as a coating for anything – except corn.  I’ll be trying that.  I always have it leftover and your fish looks great.

 

Dinner Friday night was inspired by @chefmd in the breakfast thread - a dish with potatoes, kielbasa, and a poached egg.  I had frozen fries, leftover ham, and was planning on soft cooked IP eggs.  I managed to mess up the eggs by trying to cook them for 3 minutes, instead of the usual 4, hoping for a softer yolk.  What I got was snot.  Blah!  I tried to add a minute and that didn’t work either.  So, I ended up frying Mr. Kim’s:

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I put mine back in the IP for 2 minutes and they got overdone, of course:

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They were both good and now I know that 3 minutes doesn’t work for me.

 

Last night,we felt like Italian, so Mr. Kim picked up dinner at our local Greek/Italian place.  We both had baked spaghetti, salads, and their superb bread:

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Mine was with meat sauce and meatballs.  Mr. Kim’s had meatballs, pepperoni, and Italian sausage. 

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3 1/2 lb. Bone-in Pork Shoulder Roast cooked low (250F) and slow (7 1/2 hours):

 

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Seasoned with rub and ready to go into the oven.

 

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Pulled after 5 hours, 170F internal temp, then wrapped in heavy duty foil and returned to the oven.

 

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Pulled after 2 1/2 hours wrapped, 198F internal temp, and allowed to rest for an hour before unwrapping.

 

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The bone just slide off. Pulled pork for dinner tonight!

 

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Barbecue Pork Taco

 

Edited by robirdstx (log)
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1 minute ago, TdeV said:

@chefmd, looks intriguing. Did you oil the okra before roasting? What did you think of them?

I roasted okra at 450 degrees for 15 minutes in CSO to seal in the slime and finished cooking at 375 degrees bake steam for about 10 minutes.  I happen to love okra.  Sometimes I roast it at high temp longer and it makes lovely crunchy snack.

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I was planning on hot chicken sandwiches with gravy tonight for dinner.  We both thought that we had a packet of turkey gravy in the freezer.  Turned out to be a bag of turkey and gravy – just enough for one person.  So, I used the scraps from the rotisserie chicken we bought yesterday to make some stock:

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It was very thick and gelatinous.  Got my roux where I like it for gravy:

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Made about 4 cups of gravy for dinner. 

 

My bread, Publix rotisserie chicken, butter beans, fries, and applesauce sans gravy:

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With gravy:

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I was really happy with how nicely the gravy came together in only an hour today.  When I make turkey gravy, it usually cooks for a whole day. 

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Cioppino - first time we enjoyed this was in San Francisco, many moons ago. Not as good making it at home with frozen seafood, but the broth was slurpingly delicious! Seared the scallops and topped the bowl. Didn't have baguette or garlic toast, but Chinese crullers filled in nicely.

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With this Covid-19, everyone is baking, so yeast has become a scarce commodity. I had an  unopened jar in the dark recesses of my cupboard. Don't even remember why I bought it as I don't bake anything that requires yeast. Must have felt ambitious one day back in 2018. A good friend was desperate, so I opened the jar and made a test batch. It was definitely alive! Dropped the jar off at the friend's, then looked at the test bubbly goo. Didn't want to waste it, so I googled a cinnamon recipe.: Ooey Gooey Cinnamon Buns. Must be beginner's luck! They were great! Good thing I gave the yeast away, or I'll be making them all the time! We had some for dessert, and gave most away to next door neighbors.

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"Stronger Together",  a salute by many Canadian artists to front-line workers fighting COVID-19 for a historic multi-platform concert, was on at supper time, so it was a quick Butter Chicken with brown Basmati rice, cauliflower and peas for supper in front of the TV.

                                                                   
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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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Can't make it pretty but I have been craving Stew. Didn't have my usual ingredients but stews are fairly forgiving! 

Rump (instead of cheek/shin), No Guinness so used Tetleys (not great), No Gravy bones 😞, Swede & Turnip. 

Hit the spot if it didn't nail it 🙂

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It's dropped to 20c overnight..I'm finally back in Hoodies and Slipper Socks! 😂

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we had a Thai inspired dinner last night.

Thai-Style Tomato Salad With Cucumber and Ginger from the NY Times website- did not use ginger- amazing flavor will make again. and a Flat prime brisket browned and then braised in red curry, coconut milk, beef stock,  kaffir lime leaves in a 320 degree oven for 3.5 hours. then fork shredded and topped with mint and basil and cashews. served over rice noodles

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Edited by scamhi (log)
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22 hours ago, shain said:

Bialies. Egg salad. Sour cream, pickles, smoked salmon (not for me :P), fresh veggies, brandy.

IMG_20200420_205603.jpg

 


Those bialies look perfect! Would you mind sharing your recipe?

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Been cooking dinner nearly ever day the last month for the first time in years, but this one comes directly from eG: 

 

 

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I made a few tweaks, but it really is one of the best gumbos I've ever made.

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There's a little restaurant in Brooklyn's Brighton Beach neighborhood called Varenichnaya, a place we first visited 11 or so years ago. But it wasn't until I returned this past December that I tried the soup/stew/whatever known as laghman. It's a silk road dish (Uyghur, Uzbek, et al.), one eaten in various forms (lamb, beef, chicken) all over Central Asia (and it's probably been discussed here before). It was hauntingly delicious.

 

So last night, using some of the leftover brisket from a few night's prior (most recipes start with raw meat), I made a version similar to this one. I have to say - it was pretty damn good! No, I didn't make the noodles from scratch...I did the same thing they did at Varenichnaya though, and used bucatini! I had also gotten some fresh English peas in my produce surprise, so they went in aS well.

 

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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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