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#19216 Daniel

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Posted 06 March 2019 - 02:23 PM

Dinner tonight was cornish gam hen and the leftover shrimp I had... 

 

Shrimp, I made a paste of garlic, chinese red pepper powder, salt and paprika in the mortar and jalapenos and let that sit for a couple of hours..  Cooked in butter added a little chicken stock.  So damn good

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hen.. i made a paste of ginger, garlic, fish sauce, soy sauce, lime and pepper.. let that marinate. 

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While the chicken marinated, i had an approved vodka and some green olives. The bride was running late so, I cooked up the stuff in the bag

 

Butter and herbs.

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so good

 

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The backbone, i thought of marketing them as chicken ribs... They were good, that would work. 

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\

Grilled the chicken, jalapenos and red onion added salt, cilantro, lime juice and avocado:

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A really satisfying meal. 

 

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Ason, I keep planets in orbit.

#19217 voyager

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Posted 07 March 2019 - 12:44 AM

(Supposedly born in SF) Joe's special.    Ground beef, spinach, eggs.   

 

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Hard to choose between old standby HoMade Chili Sauce and new seductive Herdiz quacamole salsa.   Why not a shot of each?


It's not my circus,

not my monkeys.


#19218 StephanieL

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Posted 08 March 2019 - 12:42 AM

Not homemade, but welcome: South African meat pies, made by the guy who runs the Bay Area South Africans group and owns a pizzeria in Oakland.  I ordered 6 pepper steak pies (single-serving size) and he brought 8, plus 2 chicken curry ones.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19219 voyager

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Posted 09 March 2019 - 01:58 AM

Goat cheese omelet with sriracha mayo; greens.

 

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It's not my circus,

not my monkeys.


#19220 Josh Karpf

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Posted 09 March 2019 - 02:54 AM

I had a bunch of frisé left over from my NoMad truffle (OK, "truffle salt") chicken-burger experiment (one tiny tuft per burger). I didn't want to waste it.
 
So for dinner I tried Epicurious's "Frisée Salad with Lardons and Poached Eggs" recipe, lazily using plain (but good) bacon and fried runny-yolked eggs instead. The shallot and red vinegar were wonderful with the bacon, they and the egg trickling and tumbling down the fronds of frisé. If it tasted this good this lazily prepared, it must be fantastic when done properly.

 

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#19221 voyager

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Posted 11 March 2019 - 01:45 AM

More Texas Ruby Star grapefruit, more home made bread...

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Broccoli (celery, potato) cheddar soup

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With luck this is our last "rainy day" supper for a while.


It's not my circus,

not my monkeys.


#19222 Daniel

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Posted 11 March 2019 - 02:13 PM

Made a few meals this weekend.. As I am still doing the Keto thing, it's been a challenge.. 

 

I went to dellapetria's butcher shop in Brooklyn.. I must say, i am blown away by their quality.. Like blown away... It's expensive as hell but, i want to say it's worth it...  I am often disappointed by expensive things but, damn not this time... 

 

I got from them, merguez sausages, hot dogs, pork loin and dry aged steaks.. Everything is beyond reproach.  

 

Merguez: 

 

over some chinese greens:
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Thursday night, I had made a lobster stock.. I kept it simmering on low over night... I turned it off when I left for work and then reduced the volume by half when I got home from work.... 

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The boy helped me with the finishing stages of the lobster stock:

 

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40 dollars a god damn pound... 60 day dry aged... I am going to say, it's one of the best steaks I have ever tasted... 

 

 

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My buddy who is a farmer was staying over with us.. His wife was skeptical as she likes medium well.. I was like, try this, if you don't like it I will burn a few pieces for you.. Needless to say, there were no leftovers.. It was so damn good. 

 

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I served it with cabbage cooked in cream with bacon, broccoli cooked with garlic and lemon topped with parmigiana cheese and cooked mushrooms in butter.. .

 

I had there pork loin sitting in a brine for the last couple of days... Jax asked me for fried chicken yesterday afternoon.. Like my daughter, my son now is all about my fried chicken and assumes it can be reproduced in moments.. Well, he is kind of right...   

 

So sliced pork loin thin, pounded,  breaded and fried. 

 

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He ate about 4 cutlets..  I took some paillards and did lemon capes and butter with them.. Again, at 20 dollars a pound, it's so expensive but, wouldn't you know, some truly beautiful product...

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Then saturday night around 1 am, we made a keto cheesecake... 

 

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Then last night we went to some shitty movie at the alamo and spent some time walking around Target..I go into stores and read all the nutrional information hoping to find someone keto friendly.. I may have eaten cool whip once or twice in my life... Well let me tell you, after two weeks of not eating anything sweet, this was like a gift from the gods. .

 

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Ason, I keep planets in orbit.

#19223 voyager

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Posted 12 March 2019 - 01:12 AM

Coteghino, small potatoes, fennel 

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Poached sausage, extra strong Dijon mustard, buttered boiled potatoes, braised/creamed fennel, applesauce from backyard tree, .

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It's not my circus,

not my monkeys.


#19224 joethefoodie

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Posted 12 March 2019 - 11:14 AM

Small dinner get together this past weekend.

 

Appetizers included the usual marinated olives, anchovies I brought back from San Sebastian, pata negra, and I used this new toy for blistered shishitos and...

 

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One of the shishitos got away! First course, unpictured, merguez over Rancho Gordo's Eye of the Goat beans.

 

Main course:

 

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Roast pork shoulder, Basque style (with apples, onions, sidra, stock), saffron infused potatoes and braised endive.

 

 Cheese course - 4 cheeses from Beecher's

 

Dessert - Meyer lemon posset with fresh blackberries and raspberries.



#19225 Daniel

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Posted 12 March 2019 - 11:52 AM

What are you cooking the shrimp with
Ason, I keep planets in orbit.

#19226 joethefoodie

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Posted 12 March 2019 - 01:06 PM

What are you cooking the shrimp with

An experiment with wild "red" shrimp, allegedly from Argentina (but purchased frozen at Trader Joe's!). Since this new Trader Joe's opened across the street, I am systematically trying various products, to see what I might add to my ingredients list.

 

Defrosted, brined for like 30 minutes, then marinated in olive oil, garlic, pimenton, and a little lemon juice. They were pretty good.



#19227 joethefoodie

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Posted 12 March 2019 - 01:12 PM

I had there pork loin sitting in a brine for the last couple of days... Jax asked me for fried chicken yesterday afternoon.. Like my daughter, my son now is all about my fried chicken and assumes it can be reproduced in moments.. Well, he is kind of right...   

 

So sliced pork loin thin, pounded,  breaded and fried. 

 

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Don't you find that brining for a long period of time changes the texture of the pork - it ends up more like a cured product, no?



#19228 Daniel

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Posted 12 March 2019 - 02:39 PM

Another Keto Fabulous meal: 

 

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grilled whole japanese eggplant.. I punctured with garlic slices but, thats not necessary. 

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I took the milk solids from the clarified butter and added it to the eggplant with some raw garlic, soy, vinegar, sesame and pickled sichuan peppers and fermented beans.  Miss loved this.. 

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avocado and arugula salad:

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Ason, I keep planets in orbit.

#19229 Daniel

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Posted 12 March 2019 - 02:43 PM

 

I had there pork loin sitting in a brine for the last couple of days... Jax asked me for fried chicken yesterday afternoon.. Like my daughter, my son now is all about my fried chicken and assumes it can be reproduced in moments.. Well, he is kind of right...   

 

So sliced pork loin thin, pounded,  breaded and fried. 

 

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Don't you find that brining for a long period of time changes the texture of the pork - it ends up more like a cured product, no?

 

 

of course.. one of my favorite dishes is the cured pork loin from Frank Stitt where he brines pork in salt, sugar and five spice for like 5 days... This was only two days.. the texture was not too affected but, by Sunday, i took it out of the brine as it would have been too much to keep it a third day... I left it on a plate and it dried nicely and roasted it last night to 125 degrees and sliced it thin.. I was going to make a porketto tonnato tonight but, unfortunately we have a memorial service to go to.. so, i am just going to throw the pork into a salad for lunch. 

 

 

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this is so good, it's almost buttery:

 

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Ason, I keep planets in orbit.

#19230 joethefoodie

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Posted 12 March 2019 - 02:48 PM

The reason I asked is because I had brined that pork shoulder I made for a longer period that I usually do, and I didn't like the texture once it was roasted.

 

I think the loin is a better choice for long brining and then cooking to a lower temperature than necessary for a shoulder. And I missed the luscious quality of a non-brined pork shoulder in the dish as I made it.