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Hummus, topped with chickpeas and tender scrambled eggs, flavored with spices bloomed in ghee (coriander seeds, cumin, curry leaves, turmeric, fenugreek, chili).

Raw tomato sauce with schug and garlic - hot and spiced.

Pitas, and pickles.

 

Hummus with boiled eggs is a common combination, and so the use of scrambled eggs makes sense - the texture also pairs well with the tender chickpeas.

 

 

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Edited by shain (log)
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~ Shai N.

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@liamsaunt – that salmon looks great!  What is it glazed with?

 

@Duvel – everything looks delicious, but what I keep coming back to are your absolutely perfect (for me, at least) boiled eggs.  The white looks fully firm and the yolks properly gooey! 

 

@Ann_T – I think I would love the pairing of Moe’s salad! 

 

Friday night was our favorite neighborhood Chinese.  Dumplings:

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Hot and Sour soup:

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Mu Shu Pork:

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4 kilos of clams. The fishmonger only knows them as "beach clams". They were gone in no time (3 meals).

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Another clam meal

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Californian IPA

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Venison taco salads

 

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The rice was part of a care package that @suzilightningsent me a long while ago.  Flavors of Rice-A-Roni that I don't see around here.  I got such a kick out of it when I opened the package.  I had no idea --I had mentioned somewhere around here that I couldn't find Spanish and Mexican style and she saw it.   I still have a couple precious boxes left.  We miss you Suzi!

 

Had some frozen oysters, fish and crab that needed to be used so oysters and seafood chowder last night.

 

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Comfy food for a chilly, rainy Sunday... Nashville hot chicken, cornmeal waffle, hashbrown casserole and collard greens. The hashbrown casserole is basically the standard Cracker Barrel copycat but I use the modernist cheese sauce from Chefsteps instead of cream of chicken soup and I saute chopped onions and jalapenos in the butter and add that to the mixture.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I usually make two pies for „pizza and movie night“. Out of curiosity, I decided to use the same amount of dough, but double the amount of pies. You could call it thin crust, and it bakes in my setup in 2.5 min ... quite tasty !

 

Mushroom & salami

 

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Anchovy & olive

 

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Artichokes & parma ham

 

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Half „quattro formaggi“, half mushroom & salami. Featuring the leftovers from yesterday’s cheese board. 

 

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Enjoyed with „Das Sams in Gefahr“ ...

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19 hours ago, Kim Shook said:

@liamsaunt – that salmon looks great!  What is it glazed with?

 

 

Soy sauce, sriracha, brown sugar, and garlic.

 

Last night, grilled chicken caesar salad with more garlicky bread

 

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8 hours ago, jmacnaughtan said:

 

So what did everyone else have?

 

Sorry, couldn't resist.


 

Please don’t bahn mi for inaccuracy! (Or bad pronunciation for the sake of a pun.)

 

 

My husband usually grills our steaks, but last night I did them in an iron skillet. It’s been quite awhile and I didn’t get a good outer crust. The interior was still nice! With wild and brown rice, peas. 
 

Maggie approved!

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Dear Food: I hate myself for loving you.

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Gluten free linguine with alfredo sauce with asparagus, sugar snap peas, and leftover shrimp from the night before. Salad, and inappropriate red wine, but I didn't have any white or rose', and it was Sunday, so it would have been an hour and a half round trip to get it. Wasn't worth it.

 

Apologies to @weinoo for the stemless wineglass.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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A bit improvised “Catalan” dinner, based on a dish I remember seeing in a book somewhere and still wanted to make ...

 

Chickpeas, in a sofregit-based sauce with raisins, topped with crispy blood sausage, roasted pine nuts and parsley. Very good.


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First asparagus of the season!  Some of it is short because we have a rabbit situation.  A certain bunny is going around eating just the tops of it so I'm trying to pick it before he gets to it.

 

Roasted chicken and pasta to go with.

 

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3 minutes ago, Shelby said:

First asparagus of the season!  Some of it is short because we have a rabbit situation.  A certain bunny is going around eating just the tops of it so I'm trying to pick it before he gets to it.

Shoot and cook the rabbit and you get meat and vegetable in one dish. So little cleanup. 

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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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Just now, Anna N said:

Shoot and cook the rabbit and you get meat and vegetable in one dish. So little cleanup. 

You are a mind-reader!  Ronnie did just that last evening....Mr. Rabbit will be making an appearance in the Rabbit Cook-Off thread soon.  Hopefully no other rabbits are going to raid the asparagus now.......

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Picked up lamb shoulder on sale. Took the time and put together the whole spices and ground spices for Indian Lamb Curry.  Aroma was wonderful. Started cooking a bit later than planned so had to toss the lot into the Instant Pot after simmer on stove top for 90 minutes - to tenderize the meat.  Was great with basmati rice, naan, steamed cauliflower and peas. Lots of fresh mint leaves. The big bone was used to make Scotch Broth for lunch.

 

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Bought more whole pickerel from my Gimli fish guy. Steamed one with black bean garlic sauce.  Sauteed pea shoots with ginger and garlic.

 

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Dejah

www.hillmanweb.com

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@Shelby– your Suzi story made me smile.  She did the same thing for me – mailed me something she knew I was curious about.  When you run out of the Rice A Roni mix, let me know – our stores are full of the stuff.  I could do worse than follow in those footsteps ❤️.

 

@weinoo  – I have to agree about the stemless glasses.  Neither Jessica nor I can use them.  We can’t get a good hold on them at all.  Neither of us has weirdly tiny hands, but we never feel like we’re holding them securely.  It’s too bad, too, because someone gave us a lovely set that are beautifully thin and have an “S” etched on the side. 

 

Last night was a classic Sunday roast dinner.  Five and a half pound rib roast:

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Thank God for @Shelby, who responded to my timing questions so that I could get this done properly.  I was already using her favorite method (Kenji’s reverse sear), but needed some specific guidance. 

IMG_5647.jpg.2d897bc4d38c1c84a1b4f15b979cc689.jpg

I got a perfect medium-rare:

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Thank you, Shelby!

 

Sliced with roast potatoes:

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Horseradish sauce and gravy:

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Sauteed Brussels sprouts with saba:

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Yorkies:

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Plate before the gravy:

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All served on my new (to me) Desert Rose dishes!

 

Edited to add this question:  When I was a kid, I remember my mom getting a LOT of melted fat under her roast which she then used to make her Yorkies.  I got nothing.  Is that because it was cooked at such a low temperature for most of the time?  Because there was a really good fat cap that went nowhere.  

 

Edited by Kim Shook (log)
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59 minutes ago, Kim Shook said:

@Shelby– your Suzi story made me smile.  She did the same thing for me – mailed me something she knew I was curious about.  When you run out of the Rice A Roni mix, let me know – our stores are full of the stuff.  I could do worse than follow in those footsteps ❤️.

 

@weinoo  – I have to agree about the stemless glasses.  Neither Jessica nor I can use them.  We can’t get a good hold on them at all.  Neither of us has weirdly tiny hands, but we never feel like we’re holding them securely.  It’s too bad, too, because someone gave us a lovely set that are beautifully thin and have an “S” etched on the side. 

 

Last night was a classic Sunday roast dinner.  Five and a half pound rib roast:

IMG_5644.jpg.f10cd66d55604a76a645ae243a251c4b.jpg

Thank God for @Shelby, who responded to my timing questions so that I could get this done properly.  I was already using her favorite method (Kenji’s reverse sear), but needed some specific guidance. 

IMG_5647.jpg.2d897bc4d38c1c84a1b4f15b979cc689.jpg

I got a perfect medium-rare:

IMG_5648.jpg.4392af628e67fbc3a02784a693963704.jpg

Thank you, Shelby!

 

Sliced with roast potatoes:

IMG_5651.jpg.00d9f56da8cdeac6b46aa32bf318ff28.jpg

 

Horseradish sauce and gravy:

IMG_5649.jpg.84677d5896e4a1e632acd8f86cfeb5c0.jpg

 

Sauteed Brussels sprouts with saba:

IMG_5652.jpg.bacb875e57c05f9e7779fc320e745017.jpg

 

Yorkies:

IMG_5650.jpg.aa64a3d7c1d33fc9e5f3420ec2d160f9.jpg

 

Plate before the gravy:

IMG_5653.thumb.jpg.93759fdd4a147915d468881effb45efa.jpg

All served on my new (to me) Desert Rose dishes!

 

Edited to add this question:  When I was a kid, I remember my mom getting a LOT of melted fat under her roast which she then used to make her Yorkies.  I got nothing.  Is that because it was cooked at such a low temperature for most of the time?  Because there was a really good fat cap that went nowhere.  

 

I'm glad my garbled middle of the night information helped LOL!  I WANT prime rib now.  Yours looks perfect.

 

I think you're right about the low temp not melting the fat cap.  

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1 hour ago, Kim Shook said:

Edited to add this question:  When I was a kid, I remember my mom getting a LOT of melted fat under her roast which she then used to make her Yorkies.  I got nothing.  Is that because it was cooked at such a low temperature for most of the time?  Because there was a really good fat cap that went nowhere.  

Martha Stewart's method is the reverse of Kenji's. She starts off with the high heat and then does the low and slow until it's done.

There's always a lot of melted fat at the bottom of the pan when the roast comes out.

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