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#19276 StephanieL

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Posted 13 May 2019 - 02:22 AM

Broke out the grill for the first time this season.  N used the wood smoke part and grilled sausages (one smoked beer, one garlic) over hardwood, then toasted the French rolls we got and voila, sausage sandwiches.  She made a typical South African tomato-onion sauce to go on top.


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

 

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#19277 voyager

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Posted 14 May 2019 - 01:31 AM

Pasta with several month old sausage from the freezer (aged 60 days?), shallot, garlic, parsley, basil, cream, sauted crumbs, parmesan.  
 

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It's not my circus,

not my monkeys.


#19278 Behemoth

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Posted 15 May 2019 - 05:37 PM

leftovers aka cream of white asparagus soup with chervil from the terrace. 

 

Frugal cooking German style: you save the water from cooking the asparagus and use it to make a roux. Add some cream (lightly whipped is nice for texture). Spoon over cut-up leftover asparagus tops. If you want a more substantial meal you can also put in teeny meatballs. Veal is nice. 


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#19279 Daniel

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Posted 17 May 2019 - 04:35 PM

I have been vegan for 5 days.  Last night:

 

i cooked soaked chickpeas in a broth with tomato, garlic, paprika and pepper.. 

 

Steamed a whole head of cauliflower in a salted broth with lots of lemon and black pepper. 

 

Made quinoa with salt.  added sesame oil, rice vinegar, diced red pepper, very lightly. 

 

 

 

This afternoon, I took the quinoa put in a tupperware, topped with chickpeas, made a tahini in mortar and pestle and added tahini and finally cauliflower.  Sprinkled some hot pepper vinegar on top..   

 

Anyway, it was delicious.  I don't know if I would have thought it was delicious last week but, yeh, good stuff.  But the way the chickpeas had a little extra bubble pop being coated with the quinoa that was bound by the tahini.  


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#19280 voyager

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Posted 18 May 2019 - 03:09 PM

Small bits dinner began with seared peppers

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then first squash blossoms of the season, stuffed with garlicky goat cheese

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and "main" of veal stock based vegetable soup with rye  croutons.

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It's not my circus,

not my monkeys.


#19281 joethefoodie

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Posted 18 May 2019 - 03:45 PM

Those peppers are everywhere now!



#19282 voyager

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Posted 20 May 2019 - 01:20 AM

Lazy, rainy Sunday.

Ruby grapefruit, followed by chicken thighs, yogurt, turmeric, harissa, Meyer lemon, fennel seed, garbanzos, fresh mint.

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It's not my circus,

not my monkeys.


#19283 Behemoth

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Posted 20 May 2019 - 05:31 PM

Rainy day 90's flashback: black bean soup with chipotle, avocado, lime, some muenster-similar Italian buffalo milk cheese. Also a good way to use up left-over toppings from weekend burgers. 


Summarizing, then, we assume that relational information is not subject to a corpus of utterance tokens upon which conformity has been defined by the paired utterance test.
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#19284 voyager

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Posted 21 May 2019 - 01:11 AM

A big communal bowl of "shell yourself" green peas, followed by hearty soup.

 

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It's not my circus,

not my monkeys.


#19285 voyager

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Posted 22 May 2019 - 01:07 AM

Grilled peppers, heirloom tomato

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Squid ink pasta in shellfish broth, white wine, herb, cream sauce.   I wanted to include clams, but husband said he was "clammed out"  Oooookay...

 

 

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Still, not bad, and rivaled similar restaurant dish we loved.   


It's not my circus,

not my monkeys.


#19286 paryzer

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Posted 22 May 2019 - 01:31 AM

Mrs. P made a pan seared chimichurri shrimp salad with fresh parsley, olive oil, oregano, lemon zest, grilled lemons, red wine vinegar, fresh garlic, salt, red pepper flakes, arugula, sugar snap peas, tomatoes, red onions, scallions, olives, and English cucumbers.

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#19287 voyager

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Posted 24 May 2019 - 02:54 PM

Fatuously plated and named mushroom "carpaccio" (s and p, meyer lemon, evoo)
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Empty the larder frittata: potato, onion, garlic, shishitos, grey zucchini, favas, chard from yard, bratwurst, oaxacan cheese, eggs and cream, cooked by tortilla method

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Served with current fave green salsa

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It's not my circus,

not my monkeys.


#19288 joethefoodie

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Posted 25 May 2019 - 01:30 PM

It's a process...

 

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El sofrito, untraditionally made with RAMPS, red bell pepper, tomato, onion (and shhh, chorizo). 

 

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The rice added and cooked for a few minutes, prior to the addition of (home made, of course) chicken and clam stocks infused with saffron. Cooked uncovered.  Shrimp steamed on top of the rice toward the end of the cooking time, and then removed so they don't overcook.

 

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Finished product - according to Significant Eater, my best tasting attempt yet.

 

 



#19289 voyager

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Posted 25 May 2019 - 01:36 PM

Gorgeous. The aroma is coming right through the screen.

It's not my circus,

not my monkeys.


#19290 voyager

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Posted 25 May 2019 - 02:35 PM

re classic paella making, this is how I will live when I grow up. https://www.youtube....q3AD7NUA8I#t=10

It's not my circus,

not my monkeys.