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#271 | |
Grand Sorcerer
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I usually cook them like this. Wash carefully, cut away the tip and the foot. MW @750W for 2'. It steams in its own vapors. When it is cooler I cut it in the middle, then each strip in two or 4, depending on the shape. My little one (3years) eats them like nobody's business. I put them in soups. I stir fry them with garlic. I stuff halfs of them with the same thing of meatballs and then oven them. I grill them in slices. I build a parmigiana with the grilled slices. I put them in the ratatouille. I fry them in fingers and eat them with pasta, alone or with shrimps. I fry them a la tempura... Last edited by beppe; 04-12-2010 at 01:08 PM. |
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#272 |
When's Doughnut Day?
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Bulgur Pilaf with Chicken
I've just finished my lunch at one of my favorite Meditteranean restaurants where I've had this dish for the eleventieth time. It's cooked bulgur wheat with some slices of grilled chicken breast (cut from one of those rotating cooking cylinders you often see in such places), a couple slices of potato, a little wild rice, toasted almond slivers, black pepper, and parsley. I've never had something this simple (basically, a bowl of cooked wheat with flavorings) that tasted so good. If I find a formal recipe I'll post it but this can't be too hard to make without one. |
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#273 |
Wizard
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Something very simple that was just perfect when I made it recently
1. Arrange slices of smoked salmon informally on a plate. Mostly flat, but with a little twist and bend. 2. Cut up a perfectly ripe half (or whole) avocado in largish chunks and distribute on top of the salmon. 3. Whip 2-2.5 parts fresh lemon juice with 3 parts flavourful (but 'gentle' tasting) olive oil, with salt and a conservative dash of smoked paprika. Drip dressing over salmon and avocado. Don't drown the fish in dressing (it's already dead), but don't be too stingy either. The mouth-feel of this was wonderfully smooth and oily in a good way, but the dish was still overall very fresh. |
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#274 | |
Grand Sorcerer
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#275 |
Grand Sorcerer
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#276 | |
Grand Sorcerer
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I do something similar, instead of the avocado I use palm hearts, sliced thick and a dijon-garlic vinaigrette (I use a very light peanuts oil for it). Bread on butter. |
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#277 |
Wizard
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Yes, you can. If a fish can't get enough oxygen - due to for example lack of oxygen in warm, crowded water, or foreign substances (pollution) or other causes, they drown. Certain types of fish, such as the Asian labyrinth-fish rely partly on a air-oxygen supplement of their oxygen intake, and if they can't get that they might drown from lack of surface air. Edit: they might not excatly die, but they suffer from it.
Last edited by Ea; 04-12-2010 at 03:19 PM. |
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#278 | |
Grand Sorcerer
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#279 | |
Wizard
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#280 |
Grand Sorcerer
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#281 |
Wizard
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You should try to read "Good calories, bad calories" by Gary Taubes as well. It's very interesting and may give you quite a new perspective. The European title is "The diet delusion".
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#282 | |
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#283 | ||||
zeldinha zippy zeldissima
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thanks Ea ! looks really tasty ! Quote:
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okay, my dinner tonight was Gratin Dauphinois (potato gratin) i don't have a formal recipe for this... but you can easily find one online if you want. the way i make it, approximately : ingredients : potatoes garlic cream (or milk) salt / pepper slice up some potatoes as thin as you can, and chop garlic very fine as well (or press it)*. butter a glass oven dish then pour a little bit of cream or milk in the bottom. add a layer of potato slices, a bit of garlic, salt, pepper, then more cream, and continue this way until you've put in all the potato slices. if you want to make a very esthetic gratin you can put the potato slices in vertically. cook in a medium oven (around 210°) until the potatoes are done (usually it takes about an hour for me, or longer) ; the longer you cook it (at a low temperature) the better, but if you're hungry and impatient you can apparently start cooking in the microwave (i've not tested that, a friend told me). a lot of people add cheese to this recipe but the traditional way has none. *technically, you are only supposed to rub the dish with the garlic. but, since i like garlic, i put the whole thing in... |
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#284 |
Grand Sorcerer
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#285 |
Grand Sorcerer
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That's gorgeous. There is a greasy spoon, near St. Severin in Paname. You can't miss it because the guy is all black curls and funny speaking, always in a hurry. They give you a quite good fondue Bourgignon and as much Gratin Dauphinois you want. If you have carnivourous friends you can take them there and enjoy the gratin. Ah Ah
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