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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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First test drive of the new Kitchenaid pasta attachment. I have some work to do honing my skills, but I definitely made fettuccine. With oyster mushrooms. In cream sauce. And I found a new use for one of my pants hangers.

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Recents:

chicken schnitzel with an endive apple and blue cheese salad.

Swedish meatballs(!) with boiled potatoes and pickled beets.

Shanghai style red cooked pork belly with broccoli in garlic sauce

Quiche with leeks and bacon. (I think I like it better without bacon.)

Giant minestrone with pesto to stir in.

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--Roasted lamb breast with N's mixture of herbs and spices that she put together, and two types of sauce: one made from the defatted lamb drippings and one based on brown mustard & parsley

--Pan-roasted sweet potatoes

--Oven-roasted carrots and parsnips

--To drink: Rogue Brewing's Combat Wombat

--For dessert: the remains of a peppermint crisp tart made by a fellow South African

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Buffalo shrimp. This should really be a game-day food, so maybe I'll make it again for Bills vs. Chiefs. Eating it while watching Pretend It's a City didn't seem 100% right.

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22 hours ago, Sneakeater said:

I'm already struggling with figuring out what "defatted" might mean.

The piece of meat was pretty fatty, so N put the drippings through the fat separator so we didn't end up with greasy gravy.

Last night's dinner was pizza beans made with RG Royal Coronas and homemade tomato sauce.

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It's nice to have these in the freezer...

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Duck legs confit, via sous vide.

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After about 30 minutes in the oven, dinner. Marcella's smothered cabbage to accompany. And Significant Eater only eats part of her duck, whereas I finish mine, so now I have the leftovers which make a great fried rice.

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Getting close...

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To what, I don't really know. Certainly not Neapolitan, as I can't get bake time much under 5 minutes.

But this was good -  nice puffy crust, good sauce. Fresh mozzarella via Formaggio Essex.

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