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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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Significant Eater observed that while the (never-ending a la @Sneakeater) Boeuf Bourguignon was delicious with both boiled potatoes (the first serving) and pasta (the second serving), she really thought it would be great with mashed potatoes.

Who am I to argue? So, the Foley Fork** made an appearance last night...


As you wish...


**  The Foley Fork, also called a blending fork, is a 6-tined kitchen utensil that has become a rather chic item to own.  Julia Child used one occasionally on her original The French Chef television series, and she waxed poetic over it.  The fork does a great job mashing potatoes, making guacamole, blending fat into flour for a pastry, beating eggs, stirring sauces, mixing batters, whisking salad dressing, and many other kitchen tasks.

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I just ate five tacos, thinly sliced roast pork, shredded Queso de Papa melted on top, chopped cilantro and hot sauce, and nothing fancy but good. Oh the pork was marinated in oil with pimenton etc.

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Tried to make stuff look fancy and screwed the pooch on that one:


Tasted way better than it looks...mashed potato "pancake," sour cream, trout roe from France/Spain.


Nantucket Bay scallops.  Pasta in a sauce made from butter, olive oil, garlic, Calabrian chili pepper, white wine, lemon, house-made shrimp/scallop stock, pasta water, s & p. Maybe a little more butter.

Scallops just heated through with the pasta as pasta finished cooking in the sauce.

Topped with bread crumbs, parsley, lemon zest.

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Made the Sheet-Pan Kielbasa with Cabbage and Beans that appeared in last Sunday's special NY Times Cooking supplement dedicated to "recipes kids love". I used RG Alubia Blancas since that's the closest thing to cannellinis I have. Be sure to not add too much salt with the cabbage, as the kielbasa and vinaigrette will give all the salt you need. Chimay Rouge to drink.
I now have a huge hunk of smoked kielbasa in the fridge, as my local Eastern European market didn't seem to have anything under 2 lbs.
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