01-17-2022, 05:32 PM | #5171 |
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Ful mudammas
Egyptian fava beans Fava beans Chickpeas Cumin and coriander seeds fried in EVOO Cumin and coriander powder Onions Garlic Tomato Fresh cilantro Parsley Lemon flesh Green chile Garnished with tahini sauce (tahini, lemon juice, garlic, salt, water), lemons, tomato, onion, parsley, green chile and olives. Served with grilled pita (not pictured). GF DF vegan Last edited by chassis; 01-17-2022 at 05:38 PM.. |
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01-17-2022, 05:34 PM | #5172 |
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01-17-2022, 05:34 PM | #5173 |
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Chou fleur et pommes de terre gratin
Cauliflower and potato gratin Recipe from Bruno Albouze on yt. Cauliflower Potato Caramelized onions Fresh mozz Béchamel sauce seasoned with fresh nutmeg, parmesan, salt and pepper Served with arugula salad dressed with EVOO, balsamic glaze and S&P. Vegetarian and almost GF (small amount of flour in the roux) Last edited by chassis; 01-17-2022 at 05:42 PM.. |
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01-17-2022, 05:37 PM | #5174 |
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Multi Spice Rub Broiled Haddock with Creamy Parmesans Rice
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01-17-2022, 06:30 PM | #5175 |
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We like variety. My main palettes come from French, middle eastern (greater Levant) and Indian cuisines, and to a lesser extent Italian and American. I want to learn a couple of east Asian items, probably Japanese-inspired.
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01-18-2022, 10:19 AM | #5177 |
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I always thought you just had to simmer for a longer time to make tomato sauces thicker. It always worried me when wife said she was going to make a spaghetti or something, and it was already 5:30. "Honey, I can't eat at 10:00, that's way too late"
So I ate thinner sauce at 6:30. But hey, I'm of German and Irish decent, what do I know? |
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01-18-2022, 10:36 AM | #5178 | |
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I thought I was a good person but the way I react when people drive slowly in the left lane would suggest otherwise
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01-18-2022, 12:34 PM | #5179 |
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Also broke out the sous vide for some 24 hr @ 167 F veal shanks (aka oso bucco). Adding wet ingredients (mirepoix, garlic, herbs, tomato paste) to the bag before cooking results in a lovely rich sauce and the meat just falls apart. The gremolata adds a nice touch of acid. Served with broccoli gratin and a little salad. Oh, and no, I did not eat all of that; put waaayyy too much on the plate.
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01-18-2022, 01:05 PM | #5180 |
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Last night was Chicken tikka masala:
Tonight is going to be a mushroom risotto. Its mainly practice before trying risotto Milanese again. I had that in Milan a couple of years ago and loved it so I tried it at home and I didnt quite pull it off. I got more saffron but want to practice the rice portion before putting in an ingredient as expensive as cocaine. |
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01-18-2022, 05:51 PM | #5181 |
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Tourtière with Spud & Onion Mash
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01-18-2022, 07:09 PM | #5183 |
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01-18-2022, 07:46 PM | #5185 |
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01-18-2022, 09:45 PM | #5186 |
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Bruce spring sting
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01-19-2022, 02:45 PM | #5189 |
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You might one to considered this
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01-19-2022, 03:15 PM | #5190 |
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01-19-2022, 03:31 PM | #5191 | |
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01-20-2022, 08:30 AM | #5192 |
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Yeeeeah gotta drop the chub, gotta drop the chub, down 10 pounds in 8 days so far and feel fine (not hungry or out of energy) by just loading up on leafy greens like rapini etc. Dead boring and I LOVE MY DAMN FOOD but I gotta dechunkify.
I like coming to his thread as i get ideas on what to cook, especially from the folks in the southern US who use different ingredients, so i pop in yesterday and DROOOOOOOOOOOOOOOL. I don't see the relationship. My gibes at the prepped meals was in relation to spending more money to eat a microwaved or bagged meal vs cooking fresh, there was no mention of the health aspect. I think you could eat well or poorly pre made or from scratch, don't see it as an either/or. I simply ate too much, i'd have done the same with prepped meals. |
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