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43 minutes ago, blue_dolphin said:

It was really good.  He's got the soft shell crabs on the menu as an a la carte item and I'm seriously tempted to order again but 2 decadent meals in holy week doesn't seem right!

But supporting local biz is an act o kindness. not washing pheet but similar

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15 minutes ago, heidih said:

But supporting local biz is an act o kindness. not washing pheet but similar

 

Yep, this one especially.  It's a relatively small, black-owned, family business specializing in catering which, of course, has disappeared so they've been doing take-out to keep the lights on.  Hope they make it!

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5 hours ago, liuzhou said:

Mutton noodles for three. Local noodle shack cuisine.


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Jesus... I know what I want for lunch now!!!

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Leftover grilled sausage, and potatoes leftover from the crawfish boil turned into crash hot potatoes. There were a couple of boiler onions, too. 

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

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Another one of Giada's recipes from one of her cookbooks:

 

Banger's and Mash,

 

Sausage is chicken, there's celery root in with the potatoes.

 

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Highly aromatic aged Comté (2yrs).

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Raw Sauerkraut

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Several types of brawn (with names in photo)

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Rye bread and non alcoholic beer

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More beer

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Pumpernickel and smoked herring

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Past Easter in Chilean Patagonia.

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Did a jump at 5:30pm, got up at 6 the next morning for another adventure. The tip of Villarrica can be seen in photo above, the snow-capped peak behind the canopy. Finally, made it to the crater of Villarrica. People for scale. 

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So I do like good quality Ham, but it's hard to buy in small quantities..  So I was shocked to see small steaks of high quality ham at my local upscale grocery.

 

I improvised a glaze - the ham is ~9.5 ozs, served with mashed potato and paired with a Hagafen Dry Riesling  (0% R.S.) which worked quite well.

 

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@Franci  

 

nice.  very nice , as usual

 

would you please consider sharing 

 

Your Rx ?

 

I did google it

 

and Ik like to try this

 

in ab * " pan 

 

in the CSO

 

thank you

 

 

 

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20 minutes ago, rotuts said:

@Franci  

 

nice.  very nice , as usual

would you please consider sharing 

Your Rx ?

 

Yes the height and lightness are so enticing

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5 hours ago, rotuts said:

@Franci  

 

nice.  very nice , as usual

 

would you please consider sharing 

 

Your Rx ?

 

I did google it

 

and Ik like to try this

 

in ab * " pan 

 

in the CSO

 

thank you

 

 

 

@rotuts Recipe is very easy.  It’s just that I used a 6 inches pan x 2 inches, lined with a round of parchment and oiled. I cooked a big zucchini with some oli, salt  and tiny bit of water, no much water left. Left to cool. I’ve beaten 6 eggs, a couple tabletsspoons grated parmigiano, 1 tablespoon of whole wheat flour, salt, half teaspoon baking powder, chopped mint and incorporated the cooked zucchini and poured in the pan.  I put the pan on a small tray because I was afraid it would spill, didn’t happen. I cooked in a regular oven at 375 for half and hour, mine is just a regular old oven. Left 10 minute in the oven turned off before unmolding. It deflated  a bit but not terribly. Simple and tasty. 

Edited by Franci (log)
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Soft boiled eggs and parsley. Young potatoes, "essence" from the peel (in covered bowl). My spring elixir.

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And Riesling of course.

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The farm. The price drops half way into the (short) season. The price now (first week) is "expensive!".

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Bornholm is known for its high quality smoked herrings, but travel is impossible at the moment so I bring Bornholm to me. High quality North Sea smoked herring:

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How "Sun over Bornholm" smoked herring is served on the island:

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Oysters and craft beer from Berlin

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Bornholm official site:

https://bornholm.info/en/

Edited by BonVivant (log)
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Finishing up the 09 Cab, Duroc pork chops were on sale, so I googled for Sauce ideas and this is Garlic, Mustard, Butter/Cream sauce.  I went a bit crazy on the garlic but it's SO good.

 

Tossed a little fresh Tyme on top and it's a but excessive sauce:

 

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Celebrating my second dose of Pfizer with yakitori al fresco.

 

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Joyce Farms poulet rouge. One breast, two thighs, two tendonless tenders, and a liver snack for Rebel.

 

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Shio breast with yuzu kosho; shoyu breast with kanzuri ; shishitos.

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Thigh with onion over donabe rice. Dunked in smoked soy sauce. Kimchi on the side.

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