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Spring be praised 🥳: mixed grill (again; pork collar, sausage, aubergine) with simple leaf iceberg lettuce w/ kewpie & sourcream dressing and couscous with chorizo and tomato ...

 

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Served with 2019 Chimay Bleu ...

 

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@Shelby – your pickly stuff looks great.  For a second I thought you had slices of ring bologna in there.  I need to make some macaroni salad soon!

 

Dinner last night was from Costco’s prepared stuff – ravioli lasagna:

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We bought one of them to take out to Mr. Kim’s dad and stepmom and got one for us, too.  Cheese ravioli with a good meat sauce and lots of mozz.  Surprisingly good.  Salad:

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Billy Bread – a locally produced sour dough.  Small scale bakery and this is the only thing they make.  They sell to restaurants and a few grocery stores.  Our Kroger has it occasionally:

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Bun cha.  Instead of the traditional pork, I made the cakes with Acadian redfish from my fish share.  I was out of rice vermicelli, so had to use a thicker noodle.  

 

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The third time to make risotto, and most successful. The Instant Pot gets the credit. 
 

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Dear Food: I hate myself for loving you.

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/\ This was the biggest revelation to me when I got my insta pot. I tried the recipe with a huge amount of skepticism and was most pleasantly shocked at how well it turned out.

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Sure. I’m not sure of the eGullet rules on this. Can I link to the recipe? I’ve done it before and later wondered if I’d broken a rule. 
 

The recipe came from damndelicious.net

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

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1 minute ago, patti said:

Sure. I’m not sure of the eGullet rules on this. Can I link to the recipe? I’ve done it before and later wondered if I’d broken a rule. 

 

If the recipe is on another website, you can link to that site. What you can't do is copy the recipe and post it directly here.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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dinner for 4.

domestic wagyu from A Bar N Ranch. This cut is called a Zabuton (from Regalis)

Starter of tomato and avocado salad

reversed seared and finished over charcoal

With new potatoes (no pic) and green beans

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Edited by scamhi
added the bordeaux pic (log)
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a friend of mine , who is the custodian of

 

Penny and Leo

 

drove out to my area , and even farther

 

to Thai Noodle , my favorite restaurant.

 

I haven't been there in over 14 months.

 

they are still in business 

 

he brought me  Tod Man , and Duck s green peppercorns @ line leaves.

 

asked for extra grpeppercorns.

 

no [pic of the TodMun , got devoured first but :

 

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N.B.:  there were 8 green peppercorn ' clumps '  you see three here.  + many loose

 

I had this w an ice cold Hoponius Union , brewed one town over

 

that was 15 months old , in my refrigerator.   delicious both were together

 

I did have to be very careful w the Green peppercorn clumps.  bit into a clump

 

one might be sorry.

 

Im convinced the H.U. was better after its rest in the refrigerator.   I have one more in there

 

and will save it , and try it w a re-supply of the same

 

net time I myself go to Thai Noodle.

 

Yum Yum !

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2 minutes ago, rotuts said:

a friend of mine , who is the custodian of

 

Penny and Leo

 

drove out to my area , and even farther

 

to Thai Noodle , my favorite restaurant.

 

I haven't been there in over 14 months.

 

they are still in business 

 

he brought me  Tod Man , and Duck s green peppercorns @ line leaves.

 

asked for extra grpeppercorns.

 

no [pic of the TodMun , got devoured first but :

 

DSC09214.thumb.jpg.616523b87ff9e02426024acf8da52561.jpg

 

N.B.:  there were 8 green peppercorn ' clumps '  you see three here.  + many loose

 

I had this w an ice cold Hoponius Union , brewed one town over

 

that was 15 months old , in my refrigerator.   delicious both were together

 

I did have to be very careful w the Green peppercorn clumps.  bit into a clump

 

one might be sorry.

 

Im convinced the H.U. was better after its rest in the refrigerator.   I have one more in there

 

and will save it , and try it w a re-supply of the same

 

net time I myself go to Thai Noodle.

 

Yum Yum !

Nice.... I love Thai stir fries using fresh green peppercorns.  It's even better when combined with grachai (fingerroot), kaffir lime leaves and thai basil

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P.S.:   had 1/3d of the above @ room temp 

 

for breakfast .  delicious .

 

I did have to keep an eye on the green peppercorns !

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1 hour ago, rotuts said:

@KennethT 

 

I think they use kaffir lime leaves and thai basil.

nice.. I didn't see any in the photo, but they could've been lurking...  and Thai food is great at room temp, or as some say, Thai room temp, which is like 90 degrees....

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@patti – I’d love to see that IP risotto recipe, too.  I have a seafood risotto recipe from the New Basics cookbook that I haven’t made in years.  I’d love to try to reformulate it to an IP recipe.  And I'd like to start with a recipe that is tried and true!

 

@rotuts – I’m so glad you got your favorite Thai!  Bless that friend!

 

Last night was a ham slice with beets (for Mr. Kim) and Parm noodles (packaged):

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The ham slice was slathered with mustard and fig jam before broiling.  It looks weird, but tasted good. 

 

We also had salad and some more Billy Bread:

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Grilled links. The top two are both smoked pork sausage, but by different makers, with one including sweetness from Steen’s cane syrup. Boudin is the bottom link. Potato salad and cucumbers. 
 

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

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I made a couple of matzo casseroles over the recent days. One is with leeks, scallions, kashkaval and feta. The other with chard, coriander seeds and feta. Both are using the same base with different vegetables and flavorings added. Those are essentially savory matzo brei or a matzo strata.

 

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Recipe for the former is here:

 

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~ Shai N.

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@Kim ShookWhat kind of dressing on that salad up there?  I haven't had beets in a while.  Those look good!

 

I, too, am glad that @rotutswas able to get some of his favorite food :)

 

Almost fishing time again.  Fried up some crappie from the freezer.

 

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Drunken noodles, bok choy with fried garlic and pork belly last night

 

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