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tea leaves

Joined: 14 Dec 2004 Posts: 57 Location: boston, the home of the bean and the cod
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Posted: Fri Jan 14, 2005 9:50 pm Post subject: Hmmm, what shall I cook? |
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After a long, trying, draining week that included a funeral for my dear friends mother, I am eyeing the prospect of a rapidly approaching non scheduled weekend with emotions bordering on glee....I think Halloween was the last weekend I wasn't crafting,cooking, baking, wrapping, decorating, visiting, working (really) or did I mention cleaning after one or the other activities...my question for all of you equally gleeful c&z ers is "what's on the stove this weekend?" I'm thinking some chocolate orange bread (if I can find the recipe) soup for a sick friend and a new england boiled dinner ( try smoked shoulder vs. corned beef, much better!) Let me know! _________________ "Nobody can teach you how to make the perfect cup of tea. It just happens over time. Wearing cashmere helps of course." |
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Sarape

Joined: 15 Dec 2004 Posts: 583 Location: Anniston Alabama USA
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Posted: Fri Jan 14, 2005 9:59 pm Post subject: |
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Make pancakes! Be creative. How about potato pancakes or Latkes? (Hope I spelled it right.) It is probably going to be cold in Boston (it is going to be cold down here in Alabama this weekend), so make something to warm your bones.
Anything else I'd sugget would have yellow corn meal and oats as a base. (Dixiland is getting to me.)
Also, since I've recently been re-watching the Ken Burns, Civil-War series, you could try some soldier dishes. Then again, maybe that's a little too much. _________________ ' She says, 'I am the glamorous type.' I said, 'So what?' |
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lee_loreya
Joined: 30 Nov 2004 Posts: 30 Location: France
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Posted: Fri Jan 14, 2005 10:24 pm Post subject: |
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Humm with the upcoming IMBB "Beans beans that musical fruit", you could practice you cooking skills by making homemade chili con o sin carne (by replacing ground meat with, says, peppers, red onions and fried eggplant). |
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brighidsdaughter
Joined: 02 Oct 2004 Posts: 233 Location: Canton, TX USA
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Posted: Sat Jan 15, 2005 9:40 am Post subject: |
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I'm making braised lamb shanks with Clotilde's chestnut galettes as a side dish, using fresh chestnuts. I'd love to spend some serious baking time but hazelnut scones will probably be about as far as I get with it. |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Sat Jan 15, 2005 4:40 pm Post subject: |
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I get to go home tonight to a huge pot of Dick's steamed mussels and a good baguette with plenty of butter. That will be a nice Saturday nosh for me! And mussels are sooooooooo easy! _________________ Vivant Linguae Mortuae!! |
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Brian
Joined: 08 Jan 2005 Posts: 5 Location: Kansas City, Missouri
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Posted: Sun Jan 16, 2005 12:51 am Post subject: |
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On this cold, cold night in the middle of the US, I am comforted by the aroma of lemon thyme chicken roasting in my oven. _________________ Mother is absolutely screaming for me to let you in. |
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Erin
Joined: 18 Oct 2004 Posts: 1654 Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
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Posted: Sun Jan 16, 2005 4:16 pm Post subject: |
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Last night it was hot dogs from a street vendor on the corner of seventh and 38th on our way to show a friend Time Square. I had wanted to make a feast but we haven't seen each other in a year, (she moved to England), and had way too much laughing to do! _________________ "It's watery....and yet there's a smack of ham."
"It's hot ham water." |
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Rainey

Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
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Posted: Sun Jan 16, 2005 6:41 pm Post subject: |
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We had a large fresh ham for Christmas and I froze a large cooked portion 'cause I didn't know how to use it. Today I'm cubing those leftovers and stewing them with tomatillos and chilis to see what happens. We'll have it with rice and corn tortillas.
I think I'll also make a vat of Mulligatawny soup to serve later in the week. We like that with a crisp salad and a hearty bread. One day I have to try to make naan. But for now, I just use a crusty country bread. |
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Erin
Joined: 18 Oct 2004 Posts: 1654 Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
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Posted: Thu Jan 20, 2005 4:59 pm Post subject: |
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Rainey,
May I please have your Mulligatawny recipe? _________________ "It's watery....and yet there's a smack of ham."
"It's hot ham water." |
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Rainey

Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
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Posted: Fri Jan 21, 2005 12:21 am Post subject: |
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Erin wrote: | Rainey,
May I please have your Mulligatawny recipe? |
Bien sûr (said the lady fresh from a morning of French class). C'est formidable! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15639,00.html I think this should appear on the periodic table of addictive substances!
You can simplify prep some by simply slicing the ginger into not terribly thin coins. I see no need to grate it when you're going to purée the soup anyway. And I purée first and then add the cilantro for a bit of green amid the lush yellow-orange.
I use canola or olive oil when I don't have ghee on hand. The difference is very slight.
Hope you enjoy it like we do.
I tried making naan with it this time. I had limited success. It was tasty but far too thick and lacked the wonderful char of a proper naan. I baked it by first heating my bread stone to 450? and then turning on the broiler element to simulate a tandoori and so the bread baked quickly from the bottom and the top.
I think if I'm more careful to roll it out very thin and be more brave next time, I could get a good approximation of naan. Only other issue is keeping the small balls of dough from crusting over as they rise.... |
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Sydneygirl
Joined: 09 Jan 2005 Posts: 2 Location: Sydney, Australia
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Posted: Fri Jan 21, 2005 2:49 am Post subject: What's Cooking in Sydney |
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I am so tempted to cook all these lovely winter comfort foods but it is hot hot hot and humid in Sydney at the moment! Yesterday for lunch I made filo parcels filled with a mix of organic rump mince, kalamata olives, tomato paste, chili, and oregano and served them with more olives and tzatziki-Mediterranean food is just perfect for this weather. I have found Clotilde's technique of putting breadcrumbs between the sheets of filo to be very yummy.
Ohh and we had dinner at our local last night-the Golden Sheaf Hotel-those in Sydney must try it-dinner was a beautiful salad of beef carpaccio, rocket, pepper, shaved apples, dried cherry tomatoes, parmesan, and snow peas-lovely and refreshing in this heat. |
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Delsbread
Joined: 28 Dec 2004 Posts: 5 Location: USA
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Posted: Fri Jan 21, 2005 4:44 am Post subject: |
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Yesterday I found a delicious piece of smoked trout at a local fish market. I made a simple mixed greens salad and a sesame miso dressing and served the trout on top of the salad. It was delicious! The lightly salty trout was balanced by the mildy sweet and tangy dressing. Yum!! |
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madameshawshank

Joined: 30 Sep 2004 Posts: 1654 Location: Penrith (where jacarandas remind me of change), New South Wales, Australia
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Posted: Sat Jan 22, 2005 8:10 am Post subject: food in the heat...of Oz |
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simple fish and salad....avocado scrumptious...fresh bread...water with loads of ice...it's just tooooooooooooo hot!
Welcome Sydneygirl! Welcome Welcome Welcome... _________________ "I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson |
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SWISS_CHEF
Joined: 06 Jan 2005 Posts: 27 Location: Switzerland
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Sat Jan 22, 2005 6:23 pm Post subject: |
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What gorgeous loaves Ed!! _________________ Vivant Linguae Mortuae!! |
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