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@gfweb 

 

no its I think

 

''walking into the Kitchen "

 

ita MC2

 

for so long ago 

 

of course  

 

back then , if not now 

 

on sale.  not being sufffy

 

i have the two pans , small , and mediun

 

my father send my sister the larger one

 

she moved on very kindly 

 

in her sleep

 

I gave the larger one to  a family of her friends 

 

locally

 

they would never get something like this 

 

but I understand the  enjoy this pan

 

every day,

 

for their family 

Edited by rotuts (log)
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3 hours ago, Duvel said:

Tonight Green Chicken Curry with the green curry paste recipe from Kasma Loha-Unchits It rains fishes ...

 

Had to use coriander stems, as I couldn’t find it with roots attached, even at my preferred asia market in Heidelberg. Upped the amount, and toned down the heat for the little one.

 

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Served with Jasmine rice, shrimp crackers, some pork sate to make meal ...

 

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And a passion fruit Old Fashioned, enjoyed in the final steps of preparation and finished after dinner 🤗

 

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Glutinous rice boiled in coconut milk, served cold with mango sorbet to finish ...

 

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wow... green curry paste from scratch in the mortar! old school!!! everything looks great.

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14" white stuff is foretasted in my area for tomorrow. And with high wind, I may be dealing with 24" in my particular spot. 

Time to plan (eat) ahead! Need plenty of calories.

 

Made bone-in pork butt with home-grow scarlet emperor beans.

 

For those of you in areas which will be hit harder, good luck and please be careful.

 

dcarch

 

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On 1/29/2021 at 8:35 AM, gfweb said:

@Franci Beautiful food.

So how long will that ham last?


we got a cheap Serrano in December, that we had a tough time finishing. This opened less than a week, is going super fast in comparison. I doubt it would last more than 3 weeks. Next year my husband said that he is going to buy 2. The Costco price on the Covap is very good. 
 

Tonight we had 2 small mangrove snappers, steamed, Chinese style. Rice and kimchi (also from Cotsco). 

AFB329C7-33C2-4C68-BF32-CFEE181AC66A.jpeg

Edited by Franci (log)
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18 hours ago, gfweb said:

@rotuts Would that be an original All Clad Master Chef made in Canondale?

 

18 hours ago, rotuts said:

a MC2

 

I think the MC2 was as close to the originals as one could get. Then, with newer iterations, all bets were off.

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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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3 vegetables achma. Achma is a Georgian dish (sometimes qualified as a type of khachapuri). It's a casserole made of pasta like sheets which are buttered and filled with a mixture of cheeses (Suluguni) and eggs. It's a bit like Turkish su-boregi, a not exactly like lasagna. In this take I added 3 fillings of vegetables common in Georgian cuisine - roasted eggplant,  beetroot and spinach - flavored with a bit of garlic, cumin, coriander seeds, fenugreek, chili.

Georgian salad - tomato, cucumber, onion, chili pepper, crushed walnuts, herbs (parsley, basil, mint, cilantro), red wine vinegar and cold pressed sunflower oil.

Georgian semi-sweet Alazani.

Dessert is apple pelamushi with toasted walnuts. Pelamoshi is a pudding made of fruit juice, usually grape must.

 

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~ Shai N.

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So I bought all that stuff at Cervo's, when all I was going to make was some simmered beef over rice, a la Just One Cookbook.

 

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Included with the simmered beef, poached prawns and a little piece of crispy skinned steelhead trout. Over Haiga rice.

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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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1 hour ago, weinoo said:

simmered beef over rice

Perhaps my favourite Japanese dish. So simple, so fast, so good.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Cranberry beans from dried cooked and dressed while warm with a garlic, sherry vinegar vinaigrette. with roasted red pepper, prosciutto and underneath a good smear of romesco

grilled spatchcocked chicken with a "board sauce" fresh dill shallot red pepper flakes and olive oil.

no picture of roasted cauliflower with parsley and parmesan

Some wines (for 4 people)

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@scamhi 

 

Im quite Breathless 

 

[ed.:  he is really not that breathless ]

 

Im fairly sure those 4 people

 

deeply 

 

enjoyed those wines .

 

Excellent 

 

Id say.

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1 minute ago, liamsaunt said:

And for my quarantined nephew, who hates both mushrooms and cauliflower, chicken parmesean


Now, I am neither quarantined nor do I hate mushrooms or cauliflower, but I’d be happy to get your chicken parmesan with the pasta any time !

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Sunday night is “pizza / focaccia / flatbread” & movie night ...

 

Dough based on Bonci’s recipe, half covered with crushed tomatoes and mozzarella di buffala, other half with olive oil, sea salt and some rosemary.
 

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Served with some salami spianata romana and some coppa, and a fruity Primitivo.

 

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All while enjoying “Christopher Robin” 🤗

Edited by Duvel (log)
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8 minutes ago, Tropicalsenior said:

It looks like you got the dough perfect! Is there any way at all that you can share the recipe?


Sure, my apologies. I’ve linked a good English version in my post above. Feel free to send me a PM if you have any questions ...

 

Edit: there are a couple of videos of Gabriele Bonci floating around where he demonstrates how to gently handle the proofed dough. They are worthwhile to seek out, even just for watching how careful he treats the dough not to deflate it. 

Edited by Duvel (log)
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Monkfish

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Spinach wilted in cream

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Last of the Riesling Sekt (sparkling Riesling produced in the style of Champagne) brought back from Bremm, Germany.

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Dinner, before.

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Another fish meal, Teocheow-style steamed haddock (with sour vegetables and salted plums).

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