02-17-2011, 12:29 PM | #31 |
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Mazzancolle (Penaeus kerathurus) in the pan with herbs. Salad. Gewurtz Traminer for Wife
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02-17-2011, 02:20 PM | #32 |
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It came out a treat. I fried the tails of the big shrimps with butter and a little olive oil. Came up with brandy and than with Provence herbs. The salad was in white and green with thin stripes of green chicory, thin slices of celery and of raw fennels. French Olive oil and salt. The girls were as I wanted them. Ecstatic and fully absorbed by the sensations of the food. I did a proper job in complimenting them for their good looks, sharp wit and accomplishments in school: one teaches and research, the other one just goes there.
Everybody is happy. For the moment. |
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02-17-2011, 05:49 PM | #33 |
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Wow your like a five star restaurant chef!
I just made some glazed sourcream donuts, fairly good but not as good as Tim Hortons |
02-17-2011, 06:40 PM | #34 |
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It takes the same time and effort to cook good food than lousy. And the trick is to buy expensive ingredients, not fancy or exotic, just of good expensive quality. Food is worst than clothes from this respect. The more you spend the more you enjoy. There is an instructive short story by Melville about poor people food and how bad it is. Luckily I have the girls that are not on a diet, so I can still make good things, for them mostly. For tomorrow night I have a nice two pounder rib steak. We all love it blue. I'll make MW French Fries for the girls and Brussels sprouts in some fancy northerner fashion for me and them, like split in two and almost burned on bacon fat. To gain flavor they have to be mistreated a bit, the stupid things. I have a Croz Hermitage that keeps smiling at me from the cave, i might have half a glass of it just to show to my virtue who is the boss. With the drinking I can relent a little. Not with the smoking.
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02-17-2011, 07:34 PM | #35 |
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Chicken scalloppini with lemon mushroom cream sauce. Oh. My. Goodness.
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02-17-2011, 08:02 PM | #36 |
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There was cauliflower in my vegetable delivery today, and I roasted the florets in the oven with olive oil and salt & pepper. It was so good.
(And beppe, I had some brussel sprouts in a local mom-and-pop restaurant the other day that had been oven-roasted. They were by far the best-tasting brussel sprouts I've ever had. No bitterness at all.) |
02-17-2011, 08:32 PM | #37 |
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The father of the owner of my favorite Chinese restaurant became seriously diabetic. He told his son that he would rather die than give up rice. His son respected his father's wish.
I'm now borderline diabetic and must give up breads and sweets. The sweets are no problem, there're many substitutes. But the breads! I can identify with that father! For those in the US I can make 2 recommendations. Regarding bread-bread (I'm not stuttering ), there's Pepperidge Farm Bread - Carb Style. I use the Low Carb 7 Grain Bread. My blood sugar doesn't even go bump. With regular whole grain bread it does go way past bump. Not as bad as "normal" bread, but still bad. Regarding pasta-bread products, I've just found (last Saturday) Dreamfields Pasta. I've only tried the Angel Hair pasta but the blood sugar was normal when tested. I can't wait to try making lasagna again. |
02-17-2011, 08:33 PM | #38 |
When's Doughnut Day?
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Lentil salad, chickpea salad with adzuki beans, roasted cauliflower with feta and almonds, grilled zucchini, and imam bayendi. A great veggie feast!
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02-17-2011, 09:27 PM | #39 |
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02-17-2011, 09:32 PM | #40 | |
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Quote:
Back on topic I'm eating chili with taco chips. Last edited by The Terminator; 02-19-2011 at 01:53 PM. |
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02-17-2011, 10:01 PM | #41 |
When's Doughnut Day?
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02-17-2011, 10:15 PM | #42 | |||
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Quote:
Quote:
Quote:
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02-18-2011, 01:21 AM | #43 | |
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Quote:
I seldom eat meat. Once in a while ... |
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02-18-2011, 06:53 AM | #44 |
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Lunch. Steamed spinaches, tuna fish out of the can. Gunpowder tea. Virtue wears a loose dress buttoned high under the neck, ankle length and long sleeves. A large beret over her hair and big black sunglasses. She could have ruby lips, but they are hidden by her gloved hand. No perfume. Nothing. Not even posture. Virtue.
Spoiler:
In which there is a little skin
Last edited by beppe; 02-18-2011 at 07:23 AM. |
02-18-2011, 07:43 AM | #45 | |
Home for the moment
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Tell us about the rewards of being virtuous (just in case there are any). On my plate: some goat cheese. I don't lunch normally. |
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