Wilfrid Posted October 26, 2024 Share Posted October 26, 2024 Paul Laurent NV. Yes, that’s all. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted November 4, 2024 Share Posted November 4, 2024 Walking around Fulton Street today just drinking in sunshine. I ate what I always eat in the Tin Building: it was always called a jambon beurre, but it has become prosciutto with butter. Same thing but I guess shoppers are happier with Italian/English than French. I do like the butcher there but I was on my way to an event and preferred not to spend the evening with a boudin in my back pocket. Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted November 4, 2024 Share Posted November 4, 2024 1 hour ago, Wilfrid said: boudin in my back pocket. Wrong pocket, no, for that packet? Quote Link to comment Share on other sites More sharing options...
small h Posted November 6, 2024 Share Posted November 6, 2024 Bitter melon and scrambled eggs. Seemed right, today. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted November 12, 2024 Share Posted November 12, 2024 3/4 cooked egg with Peruvian pepper sauce. 2 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 5 Author Share Posted January 5 tuna “salade niçoise” tuna from h&h fresh fish - baked at 350 f/175 c with olive oil, rosemary, salt, and pepper; then combined with blanched green beans, sliced boiled potatoes, sliced tomatoes (including some early girl tomatoes from yesterday’s farmers market), and hard-cooked eggs. vinaigrette - chopped parsley, thyme leaves, chopped cilantro, meyer lemon juice, extra-virgin olive oil, grated garlic cloves, salt, pepper, and a large pinch of sugar. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 5 Author Share Posted January 5 apparently the french would not approve ====== Former Nice mayor and cookbook author Jacques Médecin was a strict salad traditionalist. His 1972 cookbook Cuisine Nicoise: Recipes from a Mediterranean Kitchen called for the salad to be served in a wooden bowl rubbed with garlic,[5]and excluded boiled vegetables: "never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise."[6] Médecin wrote that the salad should be made "predominantly of tomatoes" which should be "salted three times and moistened with olive oil".[6] Hard-boiled eggs were added, and either anchovies or canned tuna, but not both. He incorporated raw vegetables such as cucumbers, purple artichokes, green peppers, fava beans, spring onions, black olives, basil and garlic, but no lettuce or vinegar.[6] According to Rowley Leigh, Médecin believed that salade niçoise "was a product of the sun and had to be vibrant with the crisp, sweet flavours of the vegetables of the Midi."[7] Médecin advocated presenting the dish as a composed salad, commenting, "As the various ingredients that go into salade niçoise are of bright and contrasting colours, they can be arranged most decoratively in the salad bowl."[6] An organization called Cercle de la Capelina d'Or, led for many years by Renée Graglia until her death in 2013,[8] continues to protest against deviation from traditional local recipes. The group, which certifies restaurants in Nice, sticks with Médecin's standards. They reject commonly included ingredients such as green beans and potatoes, as well as innovations such as including sweet corn, mayonnaise, shallots and lemon.[3][9] In 2016, French Michelin-starred chef Hélène Darroze posted a salade niçoise recipe on Facebook that included cooked potatoes and green beans.[10] According to journalist Mathilde Frénois, the reaction on Facebook was quick and hostile from the "purists". Darroze's version was called "a massacre of the recipe", a "sacrilege", and a violation of the "ancestral traditions" of the salad. She was warned that it is "dangerous to innovate".[11] Quote Link to comment Share on other sites More sharing options...
voyager Posted January 5 Share Posted January 5 Since "I'll never be French", you can construct plate for me! No complaints at all. 1 Quote Link to comment Share on other sites More sharing options...
splinky Posted February 5 Share Posted February 5 terrible lighting but chicken mushroom soup 2 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted February 6 Share Posted February 6 5 hours ago, splinky said: terrible lighting Yeah, yeah, but why a red spoon? Quote Link to comment Share on other sites More sharing options...
splinky Posted February 6 Share Posted February 6 1 hour ago, relbbaddoof said: Yeah, yeah, but why a red spoon? it's a spurtle Quote Link to comment Share on other sites More sharing options...
small h Posted February 7 Share Posted February 7 I definitely over-bought avocados in anticipation of the Superbowl. Trying to self-correct. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 18 Author Share Posted February 18 pasta with broccoli, garlic, and anchovies Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 25 Author Share Posted February 25 vegetable khao soi this version has fried chicken skin and pickled jalapeño (from sai jai thai (771 o’farrell (larkin)) Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 2 Author Share Posted March 2 salmon sandwiches with arugula, tomato, mint, onion, and carrot. we couldn’t find any mackerel or sardines. 😞 Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted March 3 Share Posted March 3 (edited) On 2/24/2025 at 7:02 PM, Diancecht said: this version has fried chicken skin This, in turn, reminds me of an indignant comment once in the NYT on a recipe that called for Parmesan rinds. How many pounds of parm do I have to buy, then cut off the cheese and throw it away before I have enough rinds, the incredulous poster demanded to know, and are we millionaires? Given the dollar-to-ruble ratio, the short answer is yes in our new country, billionaires even. That aside, how many chickens did you throw away just for their skin you profligate? Edited March 3 by relbbaddoof Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 3 Author Share Posted March 3 lol it was an order from a local restaurant Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 6 Share Posted March 6 Chicken noodle soup, because I think I have a small cold. Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 7 Share Posted March 7 SL Pizza for lunch. SL = Super Lazy, as the dough balls were from Fresh Direct. They come frozen, 4 to a box; we had 2 pies for lunch. Baked on a well preheated steel, at the highest temp my oven will do. Surprisingly not bad. Fresh mozzarella, canned and fresh cherry tomatoes, parmesan were the toppings. Quote Link to comment Share on other sites More sharing options...
splinky Posted March 7 Share Posted March 7 49 minutes ago, MitchW said: SL Pizza for lunch. SL = Super Lazy, as the dough balls were from Fresh Direct. They come frozen, 4 to a box; we had 2 pies for lunch. Baked on a well preheated steel, at the highest temp my oven will do. Surprisingly not bad. Fresh mozzarella, canned and fresh cherry tomatoes, parmesan were the toppings. that looks pretty good to me. i try to avoid making wheat doughs but sometimes the kid wants a pizza. she says the fresh direct dough "...is not like homemade, but not that bad" 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 7 Author Share Posted March 7 On 3/6/2025 at 11:33 AM, StephanieL said: Chicken noodle soup, because I think I have a small cold. it’s going around 🙁 looks like hubby gave me his cold. yuck. anyway, today was: tomato rasam; coconut rice; vegetable and coconut stew; raita. it’s from a new south indian place that’s opened near me. could be worth your time if you ever find yourself in town. Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 8 Share Posted March 8 5 hours ago, splinky said: that looks pretty good to me. i try to avoid making wheat doughs but sometimes the kid wants a pizza. she says the fresh direct dough "...is not like homemade, but not that bad" Smart kid! Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 8 Share Posted March 8 On 3/7/2025 at 2:50 PM, Diancecht said: it’s going around 🙁 looks like hubby gave me his cold. yuck. anyway, today was: tomato rasam; coconut rice; vegetable and coconut stew; raita. it’s from a new south indian place that’s opened near me. could be worth your time if you ever find yourself in town. Thanks! I'm in town 3 days a week for work, but sadly up by Fisherman's Wharf. I might have to check it out next time I'm in the Mission. Quote Link to comment Share on other sites More sharing options...
splinky Posted March 9 Share Posted March 9 23 hours ago, MitchW said: Smart kid! she's a pragmatist Quote Link to comment Share on other sites More sharing options...
small h Posted March 14 Share Posted March 14 Silken tofu, (possibly too many) scallions, sauce. Quote Link to comment Share on other sites More sharing options...
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