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Roast Muscovy (really enjoyed simple stuffing after Jacques Maximin), kale tossed with the liver rose as tapenade and sherry vinegar, fresh pappardelle. Integral sauce.  Spanish garnacha.

 

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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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Posted (edited)

Sort of a tonkatsu-style breaded pork tenderloin with 紫罗兰白菜 (zǐ luó lán bái cài) - violet napa cabbage and 黑皮鸡枞菌 (hēi pí jī cōng jùn) - 'black skin chicken fir mushroom', Oudemansiella raphanipes and Tonkatsu sauce. No points for authenticity, but it was tasty.

 

Tonkatsu.thumb.jpg.0d1b58a6a8e9a71b1da881f7701aafc4.jpg

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Weather was balmy but will be expecting 10-20 cm of snow come tomorrow and Tuesday!  Hooked the Big Easy up to the propane tank, and cooked a chicken for supper.

I seasoned the bird and tucked in Thai lime leaves and bits of butter under the skin. Cooked for 1 hour 15 minutes.

 

                                                                                                                      319832632_BigEasyChicken3732.jpg.29ac4b509870c7d0d71c896a6cf87f21.jpg

 

      

Made gravy from the drippings, boiled carrots and fingerling taters.

 

 

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Skin was lovely, but I didn't indulge...except for a small piece.😏

 

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Dejah

www.hillmanweb.com

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Monkfish (tail) in cream with crisp-fried Speck. Bread dumplings and steamed kale.

XT7a1Vi.jpg

 

Duck leggs with boozy orange sauce (I used Aberlour 12).

ZJWSwUM.jpg

 

So good I forgot it's supposed to be alcohol-free

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Spring has been cancelled. We had crazy weather from hell this week, night and day for 3 full days.

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My poor chives (3 pots). They are my hero herb. Only bloody black aphids can kill them. Happy to say my chives are thriving again now that the snow is gone. Hope my old bay laurel plant (in photo above) can make it through this spring.

VR1K5bR.jpg

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10 minutes ago, BonVivant said:

Monkfish (tail) in cream with crisp-fried Speck. Bread dumplings and steamed kale.

XT7a1Vi.jpg

 

Duck leggs with boozy orange sauce (I used Aberlour 12).

So good I forgot it's supposed to be alcohol-free

5dEr37q.jpg

 

Spring has been cancelled. We had crazy weather from hell this week, night and day for 3 full days.

 

 

Oh your monk tail - it has been too long. Intrigued by the no alcohol beer as others in Germany also mention. In US we think that would not be a thing there. Can you comment. 

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15 minutes ago, gfweb said:

I just saw these dishes somewhere.... @Kim Shook
?


Desert Rose is a very popular pattern. It was first made in 1942 by Franciscan Ware and I think it’s still being made, although maybe not the same company. I bought it second hand. 

 

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Dear Food: I hate myself for loving you.

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1 hour ago, Franci said:

Yellowfin tuna 

7A14CD99-0398-42ED-8CE3-397BF0147802.jpeg

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@Franci the tuna is beautiful.  May I ask how you cook your tuna, and how much you cook it?  When I grill tuna it is usually more rare than I enjoy, or else unappetizing and dried out.  Sometimes both.

 

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On 4/10/2021 at 11:46 PM, paul o' vendange said:

Roast Muscovy (really enjoyed simple stuffing after Jacques Maximin), kale tossed with the liver rose as tapenade and sherry vinegar, fresh pappardelle. Integral sauce.  Spanish garnacha.

 

BF845B02-A1D9-4861-BE10-82721C6FFE82.jpeg

 

 

Really beautiful cook on the duck there, @paul o' vendange. Not too rare on the breast, the way it should be.  How'd the legs come out with the breast at that temp?

 

21 hours ago, Objective Foodie said:

Cassoulet from St John in London and a bold oaky garnacha.

 

1673241068_IMG_00842.thumb.jpg.4283ab9c81909b4475d744825ac12874.jpg

 

Now you're just teasing. What I would give for a cassoulet from St. John.

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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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Been on a bit of a take-out binge lately. Maybe all this cooking is finally getting to me.

 

But - and this is huge - I got Significant Eater to come out and have dinner (properly distanced, outside, etc. etc.) on Saturday night after our passeggiata. So for the first time in well over a year, dinner at Cafe Katja.

 

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The standard pretzel with butter and liptauer. Our other app is the new chicken soup, with noodles made from a crepe batter, which I need to find out a bit more about (@Duvel?).  Followed by a burger for my wife (that's what she was jonesing for) and fried chicken, mashed potatoes and slaw for me. 

 

image.thumb.png.eda67d04e420a0c83bdae7919f2ad77c.png

 

Accompanied by the above.

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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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22 minutes ago, weinoo said:

Our other app is the new chicken soup, with noodles made from a crepe batter, which I need to find out a bit more about (@Duvel?).


I think you had Flädlesuppe ...


We usually eat it in beef broth, but a strong chicken soup should be equally delicious. You can find the proportions for the dough here (German), and for making crepes out of that you are already more than qualified 😉

 

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8 minutes ago, Duvel said:


I think you had Flädlesuppe ...


We usually eat it in beef broth, but a strong chicken soup should be equally delicious. You can find the proportions for the dough here (German), and for making crepes out of that you are already more than qualified 😉

 

 

Yes!! On the menu, it's...

 

FRITTATENSUPPE     chicken consomme', crepe noodles

 

Awesome - thanks!

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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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12 minutes ago, Duvel said:


I think you had Flädlesuppe ...

 

 

I looked at their menu, "Frittatensuppe". Frittaten are thicker than Flädle and often sliced in straight strips. Austrians and Swabians make a clear distinction between the two.

 

16 hours ago, heidih said:

 

Oh your monk tail - it has been too long. Intrigued by the no alcohol beer as others in Germany also mention. In US we think that would not be a thing there. Can you comment. 

 

Non alcoholic beers have been around all this time but the selection has got much bigger in recent years.

 

Many years ago I had a bad dreams about non alcoholic beers so I decided to buy a bunch to check them out. Half of them were rubbish. Much has improved now in the taste department. Nowadays almost all mass produced brands have at least one alcohol-free beer and lots of craft breweries do the same.

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