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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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This evening, first night home and nothing to eat = spaghetti carbonara, using my recently discovered "wok" process.    Mix eggs, cheese and garlic.    Cook pasta.    Crisp up your pork in a wok.   Scoop cooked spaghetti into your still very warm wok, mix in egg mixture, toss well with lots of cracked black pepper.  -> Satiny sauce.    No leftovers.   

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Baby artichoke (fresh) and assorted mushroom paella.

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And a nice socarrat to boot. I have, at this point, better luck with socarrat in the slightly smaller, enameled paella pan, than in one of the more classic paella pans. And it's plenty for the two of us, with leftovers.

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joe, did I mention that several batches ago I achieved a significant socarrat under the "roni"?    Not the plan, but husband helped in pot clean up by scraping most of it onto his plate.   Different strokes...

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Carne en su jugo from the newest RG book--his recipe uses Mayacoba beans.  Quite a bit of prep work, but the end results were very tasty.  There's nothing quite like browning beef and garlic in bacon fat.

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A Significant Eater favorite, mushroom barley soup. Vegan!

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Chicken rubbed/marinated in ras al hanout, olive oil, lemon juice, Pom molasses, salt, pepper. High-heat roasted. Also made a yogurt based sauce with za'atar, garlic, lemon, olive oil, herbs. Good.

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The last time i made mushroom barely soup, it was for someone's birthday.. I was in charge of catering someone's 75 birthday party.. I made a demi glace and added it to the mushroom barley with bone marrow too.. A fantastic dish but, not vegan. 

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2 hours ago, bloviatrix said:

I save mushroom stems to make mushroom stock. A pint of stock adds some additional richness and body to mushroom barley soup. Vegan too!

This was made with homemade vegetable and mushroom stocks! Plus the soaking water from 15 g of dried porcini which really ups it. 

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