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Dinner 2021


liuzhou
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37 minutes ago, rotuts said:

@Duvel 

 

Nice 

 

Always nice

 

more details on this one ?

 

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Tamagoyaki, raw minced pork, shichimi togarashi & furikake ...

Edited by Duvel (log)
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21 minutes ago, Objective Foodie said:

Nashville-style chicken burger with pickled cucumber and fennel. Joshua Weissman's buns are amazing.

 

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Looks tasty.

 

Fried chicken or chicken patty?

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47 minutes ago, gfweb said:

 

Looks tasty.

 

Fried chicken or chicken patty?

Fried chicken, Nashville style, bathed in spiced oil. Mouthwateringly good!

 

16 minutes ago, weinoo said:

Imagine how good it might be without the fennel?!

Haha! The fennel was pickled too. It gives a hint of aniseed that works well.

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4 minutes ago, Objective Foodie said:

Fried chicken, Nashville style, bathed in spiced oil. Mouthwateringly good!

 

Haha! The fennel was pickled too. It gives a hint of aniseed that works well.

I'm sure it's delicious.

 

But let's say next time you're in Nashville; order a chicken burger with pickled fennel...and see what happens 😉.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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21 minutes ago, weinoo said:

I'm sure it's delicious.

 

But let's say next time you're in Nashville; order a chicken burger with pickled fennel...and see what happens 😉.

Hey,  I've ordered a vegiburger in country France.   Actaully, I think I've eaten the only two vegiburgers languishing in French coolers.  

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eGullet member #80.

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43 minutes ago, Objective Foodie said:

Fried chicken, Nashville style, bathed in spiced oil. Mouthwateringly good!

 

Haha! The fennel was pickled too. It gives a hint of aniseed that works well.

Would you be willing to give directions for the pickled fennel?

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13 minutes ago, gfweb said:

Lamb chops, au gratin pots,  warm sprout/red onion/cranzin slaw

 

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Jesus those lamb chops look good... reminds me how long I haven't had them for!!!

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Pork noodle soup with gochujang, black vinegar and soy sauce. I usually use fresh spinach but only had frozen. A little chili crunch on the eggs.

 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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1 hour ago, Okanagancook said:

The chops look sous vide.  I have not done that...always in a hot oven.

 

yup!  135F 2 hours followed by a sear.  I can't screw it up with SV

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Son and daughter are out from the city. Cooked one of our family's favourite comfort foods: Beef, tomato and egg with lots of rice! Saved a container to send back with him to our daughter.

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Dejah

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Have really missed squab, so straight from TFL, indulged in foie as well, son has had neither squab nor foie gras, opportune time. Seared breast, red chard and dried black mission figs, foie gras, squab sauce.  

 

Terrible plate wipe was not from TFL.  Just wanted to clear that up. Neither is the sauce soup.  My family likes sauce, esp. my MIL.  Good idea I provide it.

 

 

 

 

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Edited by paul o' vendange (log)
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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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Dinner tonight was chicken cacciatore, one of my finest.  Let me explain:  Last weekend I set out to make chicken cacciatore from chicken thighs amazon sent me by mistake.  But in the meantime some Panera sandwiches got in the way.  The Panera sandwiches were not exactly great, however they made for dinner.  And dinner is better than no dinner.

 

The thighs were in the blast chiller almost a week.  By then they were dehydrated to almost jerky.  But when sauteed in olive oil they browned up beautifully and did not spatter hot fat allover me and the stove.  And the bread could not have been better.

 

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24 minutes ago, paul o' vendange said:

Have really missed squab

 

I love squab! Flying filet mignon. :D

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~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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6 hours ago, paul o' vendange said:

Have really missed squab, so straight from TFL, indulged in foie as well, son has had neither squab nor foie gras, opportune time. Seared breast, red chard and dried black mission figs, foie gras, squab sauce.  

 

Terrible plate wipe was not from TFL.  Just wanted to clear that up. Neither is the sauce soup.  My family likes sauce, esp. my MIL.  Good idea I provide it.

 

 

 

 

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Wipe or not, that sounds awesome.  Extra sauce?!  Yes please!

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Spicy prawns with orzo. Doubanjiang (豆瓣酱 Sichuan Broad Bean Chilli Paste), garlic, ginger, chilli and green onions. I'm launching a campaign to have green onions treated as a full vegetable rather then just a garnish.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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35 minutes ago, liuzhou said:

Spicy prawns with orzo. Doubanjiang (豆瓣酱 Sichuan Broad Bean Chilli Paste), garlic, ginger, chilli and green onions. I'm launching a campaign to have green onions treated as a full vegetable rather then just a garnish.

 

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If you can treat leeks as a veg not garnish, why not green onion?  You can do the same with garlic chives!!!

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Cabbage stuffed with mushrooms and buckwheat, some tomatoes, egg as a binder. Flavored with caramelized onion, garlic, dill, tarragon, coriander seed.

 

 

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Edited by shain (log)
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~ Shai N.

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