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On 4/14/2021 at 8:43 PM, Margaret Pilgrim said:

Joe's Special, a one pan historic San Francisco concoction.   

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OK, before I looked at the pic I thought it referred to a Joe Carcione Special, which is a totally different dish.  This is wholly new to me and I think it may end up on next week's menu. Thank you!

 

 

 

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started out making shrimp with lobster sauce. added shiitake mushrooms and a package of silken tofu.

Topped with LaoGanMa chili crisp.

And Kamikokoro Toukagen Shiboritate sake

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1 hour ago, liamsaunt said:

Mutter paneer, saag paneer, maharajah's rice, and naan

 

 

 

Tell me more about the Maharajah's rice?

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A simple baked/steamed salmon, lemon, rose, new sage and thyme from garden, (yay, fresh herbs are back), couscous, greek salad.  

 

 

 

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10 hours ago, Duvel said:


Soooo ... you mean there is a chance my tattoo doesn’t say “accomplished cook “ ?!

 

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Can I put my guess in for 'Drunk Westerner'?  @liuzhou?

 

 

From the same company that brought you 'Grandma's Tease':  

 

 

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 (Past it's prime for wearing in public but a nice souvenir and reminder of our China leg : )   

 

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That wasn't chicken

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19 minutes ago, Eatmywords said:

Can I put my guess in for 'Drunk Westerner'?  @liuzhou?


You can put any guess in, but that one is nowhere near.

I'm not going to elaborate and call down the 'off-topic' police.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Got some of the first green asparagus of the season. It’s a big thing in Germany. Served with some varieties of cured raw ham, parsley potatoes and veal cutlets (w/ bone 😉). Sauce Hollandaise because it is tradional, and 6.5 min egg because I like them. And some Champagne, because ... why not ?

 

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Last night we had dinner delivered. Pho fuh me. 

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Tonight, hamburger steak with onions and mushrooms, broccoli and potatoes. 
 

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Dear Food: I hate myself for loving you.

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Fried fresh hand-pulled noodles with chicken, purple napa cabbage, garlic, ginger, chilli, coriander/cilantro, Chinese chives, Shaoxing wine, soy sauce.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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17 hours ago, Duvel said:

Got some of the first green asparagus of the season. It’s a big thing in Germany. Served with some varieties of cured raw ham, parsley potatoes and veal cutlets (w/ bone 😉). Sauce Hollandaise because it is tradional, and 6.5 min egg because I like them. And some Champagne, because ... why not ?

 

Asparagus - not the easiest wine pairing. But the egg sure likes bubbly.

 

Every year around this time, the spargel rolls in and Cafe Katja does a special spargel menu. Erwin recommends a wine every year as well.

 

This year (and I know it's white asparagus) the wine recommended is...  Zierfandler

 

2016 Zierfandler Muschelkalk | Gebeshuber

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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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Since I got clearance from the doc, and I had this in the fridge...

 

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Hamachi collar, salted and steam broiled in the steam girl. Part of a multi-course (though quite easy) dinner...

 

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That collar. Pickles from the guys. Simple chirashi with avocado and a shrimp salad made with poached wild gulf shrimp (this was really great).

Asparagus sautéed with mirin, soy, sesame, vinegar.

Edited by weinoo (log)
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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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On 4/16/2021 at 12:20 PM, Dante said:

 

Tell me more about the Maharajah's rice?

 

It is a Meera Sodha recipe.  Basically, rice cooked with chopped dried fruit (I used apricots and dates), chopped nuts (I used pistachios), butter and spices.  It appears n her cookbook Fresh India.  I also found a copy of it on this blog, if you want to look at the recipe: https://thehappyfoodie.co.uk/recipes/maharajahs-rice

 

Pizza last night

 

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Edited by liamsaunt
typo (log)
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Shad, day two.

 

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Shipment was four shad fillets.  Each fillet represents three or four Jo servings.  After last night I went to work hoping never to see shad again.  On the way home I found myself craving shad.

 

Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam.  Hard to imagine better.

 

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Due to Covid restrictions my sister and her husband couldn’t join my parents and my family for Easter this year. As they are visiting us right now, I try at least to replicate some of the food we had. Tonight: cheese board & breads ...

 

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Made (again) some rye bread with walnuts (and nut vinegar), plus some regular bread:

 

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The milder ones (clockwise from the top): St. Felicien, Comte 12m, fresh goat cheese, St. Maure.

 

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The slightly more pungent ones (starting with the plastic packed one, clockwise): Epoisses, Bleu d’Auvergne, Langres, Brie de Meaux and some fig-horseradish marmelade ...

 

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A local off-dry Grauburgunder and a very fruity Primitivo to go with. 

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5 hours ago, JoNorvelleWalker said:

Shad, day two.

 

Dinner04182021.png


 

Shipment was four shad fillets.  Each fillet represents three or four Jo servings.  After last night I went to work hoping never to see shad again.  On the way home I found myself craving shad.

 

Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam.  Hard to imagine better.

 

 

That shad looks great; a sort of a sturgeony look actually.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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Semi-homemade.

 

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I had chef at Cervo's prepare a Piri Piri chicken for me (and sadly for me, today is the last day of Cervo's market; they will be transitioning back to being a real restaurant very shortly).  It was always on their take home menu, but I hadn't pre-ordered; fortunately he still had a few chickens left.

 

So, Cervo's Piri Piri chicken. Tater tots from I don't remember where, but "organic." And Brussels sprouts, sautéed and briefly braised. 

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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:

 

That shad looks great; a sort of a sturgeony look actually.

Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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tried an Alison Roman recipe last night.

Salmon oven roasted with brown butter caper sauce with lemon, red onion, sesame seeds and dill.

Nice white burgundy from Michel Niellon

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1 hour ago, chromedome said:

Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

 

Probably why I said it looks similar.

 

8 hours ago, JoNorvelleWalker said:

 

 

Dinner04182021.png

 

 

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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Fair enough. I always loved the chevron pattern of orange and purple on the skin side of sturgeon fillets, it's so striking. Like their secret identity is standing guard at the Vatican. :P

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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