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Vanessa

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Congee with shunjiku (chrysanthemum) broth and peas.

 

Steamed baby Shanghai bok choy.

 

Three kinds of tofu roasted with eryngi mushrooms.

 

Sweet Shanghai kimchi with lime.

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Liza, I know it's very traditional, but how about a flourless chocolate cake, or a nut cake?

Rose Beranbaum's Chocolate Oblivion torte, the best flourless choc. cake ever, served with whipped cream and raspberry sauce.

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Sweet Shanghai kimchi with lime.

Jinmyo, what distinguishes Shanghai kimchi?

It's not Korean but from Shanghai (I purchased it).

 

The cabbage is quite firm, not as fermented. I did not detect fish sauce. Very sweet, and so I cut it (about three pounds of it) with the juice and long strips of zest from three limes.

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I love supper threads.

 

purchased prime rib from Ginger Pig, salted it, let it sit in my fridge for a few days and then threw it in the oven at 450.

 

Took it out after it was nice a brown on the outside (around 20 minutes) lowered the temp to 350 and slathered the roast with a mixture of wholegrain mustard, olive oil, thyme, and pepper.

 

Put it back in till thermometer registered 115 ( I actually was going to take it out sooner but it seemed to jump from nowhere to 115)

 

Roasted cauliflower, creamed goat cheese spinach, on the side... a very nice meal. In fact, I'm eating some of that beef right now in my salad that I packed for lunch.

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Liza, I know it's very traditional, but how about a flourless chocolate cake, or a nut cake?

Rose Beranbaum's Chocolate Oblivion torte, the best flourless choc. cake ever, served with whipped cream and raspberry sauce.

Such a tease. If you have the time and are comfortable, could you direct me to the recipe?

Many thanks.

 

Wild boar sausage on toasted sourdough with melted Manchego and a smathering of guacamole.

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Such a tease. If you have the time and are comfortable, could you direct me to the recipe?

Many thanks.

 

But of course, Liza dollink. The recipe.

 

Wild boar sausage from Ted Blew?

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Vanessa, I have a digital one... but apparently it did not want to be used and was hiding last night, so I used my old sturdy, not very detailed but works for roasts, stick it in and see where the dial gets to.

 

I guess I should have realized that anything under 110 was not going to register at all since it starts at 110... but the needle did not even budge until it hit 120.

 

In case my digital one has done a runner and fled my flat, do you have a type you'd recommend?

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Not from Ted. There's a bunch of new sausages at the Greenmarket. We are slowly working our way through the entirety and will report back, larger and fuller than before.

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Served family style for thirty:

 

Rye toast points with smoked liverwurst topped with slivered scallions.

 

Conchiglie pasta with a tomato and chipotle sauce with assorted peppers (poblano, cubanelle, red), pitted black olives, and red kidney beans.

 

Smoked chicken with sauteed wild mushrooms.

 

Roasted fennel with cubes of fruilano cheese and panko breadcrumbs.

 

Slaw of Korean green cabbage and onion with celery seeds.

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While Alex is feasting in various dumpling houses of Taipei, i'm doing some experimenting:

 

Variation on Ming's hamburger and burger pockets (both are from his last book):

for shell i used a fresh pizza dough from Wegmans: it's decent.

filling was an angus strip steak ground and mixed with light soy sauce, dijon mustard, thyme and chives.

 

The dough is rolled to 1/4 inch thickness and twisted around a meatball to enclose (like a bun), then the thing is somewhat flattened and shallow fried.

 

Although as expected the dough on the side of twisted knot was completely unbaked, the other half of it came out perfectly including the filling: right texture, in fact the best texture i have in ground beef ever and very juicy.

 

Next time i'll check some of my russian books on how to shape this pirozhok properly.

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Helena dear, welcome welcome welcome.

 

 

 

I still disapprove of mincing up strip steak though.

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