The food thread

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Postby rwhen » Thu Jun 04, 2009 9:42 am

portia:

Indeed, no wonder at all why it was so busy. I haven't tried turnip cakes, but I would think I would like them. For me, the "not knowing" is part of the fun of ordering dim sum. I will be in SF in 4-6 weeks and totally intend on visiting my favorite restaurant there. I just wish I could remember the name of it.
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Postby Vanaladiel » Thu Jun 04, 2009 10:50 am

I don't know if I would want to try Turnip cake. It sure doesn't sound good to me.

I am going to have my shrimp fried rice again today. Oh yum I can hardly wait!!! :D
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Postby rwhen » Thu Jun 04, 2009 12:45 pm

I made that last night, Vanadarlin'. :D Had some fresh shrimp and all the rest of the fixins. LOVED it. But I had to use up my shrimp, didn't want them to go bad.

Enjoy my dear!! Been great to see you today online. :hug:
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Postby Vanaladiel » Thu Jun 04, 2009 12:57 pm

It was great and yes I totally understand that we musn't waste good shrimp. :nono:

It has been great posting again today hon! :hug:
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Postby portia » Thu Jun 04, 2009 5:13 pm

rwhen wrote:portia:

I will be in SF in 4-6 weeks and totally intend on visiting my favorite restaurant there. I just wish I could remember the name of it.



I went to one in San Francisco a few years ago, called Yank Sing. It was quite good, but I am sure it isn't the only one.
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Postby Swordsman_Of_The_Tower » Thu Jun 04, 2009 6:02 pm

Tonight I had a piece of grilled chicken and some broccoli.

This whole "no money" thing at my house is actually doing wonders for my diet. :D It is easy not to eat, when there is nothing TO eat! :D
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Postby rwhen » Fri Jun 05, 2009 7:23 am

*sends Lewie some food* :shock:


Last night I had....NOTHING. :D My brother made some Chililicious and I had a big bowl for lunch and I just wasn't hungry when supper came around, so I had a piece of cornbread late with milk and that was it.


Tonight it is boozin' with the chica's at our local tavern.


portia: Was that in Chinatown? I know this place is on the top floor of a huge building. Right in mid Chinatown.
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Postby Vanaladiel » Fri Jun 05, 2009 7:23 pm

We had a five meat pizza minus the beef but with added tomatoes. YUM!!!!

Tonight is a delite pizza with Chicken and spinach on an olive oil/garlic sauce. Tomorrows lunch will be Shrimp Fried Rice again.
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oldtoby we will always remember you and your wit and smile! Love you my friend! RIP 1/20/18

Always in our memories, vison :rose:, Alex :rose:, Rowanberry :rose: and Watcher :rose:! Our world is a little dimmer without your smiles!

A tribute to Cynthia 11/14/2005 :rose:

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Postby Swordsman_Of_The_Tower » Fri Jun 05, 2009 8:11 pm

We had pizza tonight too, bacon and onion. My mother actually really liked it and was glad I suggested it. :shock: I was amazed.
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Postby RoseMorninStar » Sat Jun 06, 2009 12:29 am

Dim Sum... I'll have to try that sometime.. sounds like an excellent way to try something new. We usually just go to the Chinese buffet here in town.. or order out..but then we tend to get the same things.

rwhen.. do you have an exact date when you are planning to go to SF??
Gosh.. we HAVE to get going on our plans!
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Postby Morwenna » Sun Jun 07, 2009 8:06 pm

I gotta stop this hooky-playin'. Look how much I miss.

Last night we visited our friend who cooks so well; he gave us a Chinese dinner done in a style that a Chinese would regard as exotic. Figure that out! Anyway it was delicious, as always.

Tonight, sandwiches. We finished our miscellaneous leftovers a few days ago.

Tomorrow I'm on my own; hubby's going into the hospital for a few days for a checkup and a recalibration of some of his meds, and possibly a minor procedure. So it'll be me versus the contents of the cabinets. He worries so much about me when he's not there to cook! He thinks I'm incapable of feeding myself. Well, after all these years of having him around, I got good and lazy! But I'm not about to starve; I did just fine when I was on my own. :)
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Postby RoseMorninStar » Sun Jun 07, 2009 10:10 pm

Morwenna.. well.. it's sort of sweet that he worries about you.. it also probably gives him something to keep his mind off of what he has to have done.

Today I made grilled cheese.. but on rye with a good medium cheddar, some fresh mozzarella, red onion & spinach. They was tast-eh! :D
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Postby rwhen » Mon Jun 08, 2009 7:54 am

Hey Morwenna. Hope everything is okay with the hubby unit. I am sure you will survive :D.

Grilled cheese, yum, Rose.

I had spaghetti on Saturday and yesterday I made a mini Thanksgiving meal. Turkey, mashed taters, sprouts, cranberry and crescent rolls and gravy. No stuffing. But as it was just me, and the turkey was a breast only, I didn't make any. But it was good.

How about the rest of you? Weekend food stuffs?
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The Expected Party!! is now on the road to Gondor to celebrate. Join us.

And getting into trouble with Rally The Eldar.

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Postby rowanberry » Mon Jun 08, 2009 9:23 am

We had pizza on Saturday, and pasta with red pesto on Sunday. Easy and delicious. :D
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Postby rwhen » Mon Jun 08, 2009 9:34 am

Sounds delish to me, Rowan. :D Easy, but very good too.


For tonight I am meeting up with Imi at Olive Garden, that means Zuppa Toscana!! :D Color me happy.
Love is as big or as little as a hug!!

vison! Alex!Rowanberry!OldToby

I will always treasure and remember your appreciation. Thank you. -2007 WCA's
Overwhelmed by your support and appreciation. Thank you. - 2008 WCA's

The Expected Party!! is now on the road to Gondor to celebrate. Join us.

And getting into trouble with Rally The Eldar.

Time out of Mind, forever bound to my Knight Ayslhyn

Vanadarlin', my SSOTH - 143 forever :hug:
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Postby Morwenna » Mon Jun 08, 2009 9:46 am

I've been pondering (no, not about taking over the world...yet :twisted: ) and I think I'm going to make a tuna casserole tonight. Hubby only likes his tuna cold so it's something I never get anymore. And I certainly have the ingredients.
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Postby Ayslhyn » Mon Jun 08, 2009 10:00 am

Well on Saturday Mrs A and I had a lovely Indian takeaway, Chicken Dopiaza for me (spicy chicken with deep-fried onions in the sauce) Prawn Saag for her (juicy prawns in a spiced spinach sauce with lots of chilli, garlic and ginger) fluffy pilau rice, naan bread, onion salad and a side of eggplant in a tomato,garlic, ginger and cinnamon sauce.

On Sunday we went to our friends and they cooked up a roast sirloin of beef with roast taters, Yorkshire pud, green beans, glazed carrots and gravy (with sides of horseradish sauce a la Mazza, fit to blow your tastebuds to bits :wink: and picked onions) They followed this with a madly alcoholic sherry trifle and then produced a cheeseboard with fine handmade Cheddar, Stilton. Brie and Munster.

Monday we just lolled about praying for our livers to recover. Tonight's dinner will most like be a lettuce leaf and a nice glass of water :)
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Postby rwhen » Mon Jun 08, 2009 10:11 am

Hello m'dear. Sounds like a gastronomic weekend for you!!!!! :D The supper at D & M's as you describe was HUGE and fantastic. I love horseradish sauces...you can tell Mazzzzzzzz that for me. :D And it goes so well with roasted beef.

Lettuce cups and water. That won't last long I predict.

Oh and I forgot to mention that Saturday early afternoon had a huge BBQ at the brothers house that went very well. Oddly enough, this time all the food got eaten up, very rare....I only had a bowl of chililicious. That was it. Too early for me to eat really, but it was a fun party all the same.


Morwenna, I love tuna cassarole!!! Let us know how that turns out for you and also how the hubby unit is doing, okay?
Love is as big or as little as a hug!!

vison! Alex!Rowanberry!OldToby

I will always treasure and remember your appreciation. Thank you. -2007 WCA's
Overwhelmed by your support and appreciation. Thank you. - 2008 WCA's

The Expected Party!! is now on the road to Gondor to celebrate. Join us.

And getting into trouble with Rally The Eldar.

Time out of Mind, forever bound to my Knight Ayslhyn

Vanadarlin', my SSOTH - 143 forever :hug:
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Postby Ayslhyn » Mon Jun 08, 2009 10:26 am

Hello my dear Lady and hi to all foodies.

The beef was delicious, so buttery and tender it cut with a fork and nicely rare. I cannot stand overcooked, grey meat.

What do you think? do you like your beef cremated, well-done, medium, rare, extra-rare or even (as in steak tartare) raw?


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Postby RoseMorninStar » Mon Jun 08, 2009 10:31 am

Hubby unit... :giggles: that sounds.. just a bit racy. ;)

*Is hungry for Zuppa Toscana*

rwhen.. I loves.. loves.. LOVES Turkey dinner. I'd make it all for myself too once in awhile. :love:

Ayslhyn, wow.. you sound like you did have a gastronomic feast this weekend. I've never had Indian food.. no place around here to try it.. I am sure there are places in Milwaukee though.

I like my beef medium rare. And tender.. although I have eaten it rare.. and around these parts raw beef (ground raw steak) and onions on rye bread are a holiday/party favorite. Not so much so since the mad-cow scare.. but still.. I crave it once in awhile even though I thought it was gross the first time I heard of it.

*Yorkie pudding* yummy. Is that hard to make?



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Postby Ayslhyn » Mon Jun 08, 2009 10:40 am

Hi Rose. You are right about practically eating myself into a coma over the weekend :)

Yorkshire pud is easy to make. Here is a reliable recipe

Yorkshire Pudding
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.


Serves 4

Ingredients
3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper


Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.

About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.

Some folk even put stewed fruit and cream on leftover Yorkshire pud and serve it as a dessert.
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Postby RoseMorninStar » Mon Jun 08, 2009 10:43 am

Thanks for the recipe. I'm going to try that sometime.. but people serve a Yorkshire pudding .. with beef drippings.. for desert?
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Postby Ayslhyn » Mon Jun 08, 2009 10:55 am

I'm afraid so Rose. No accounting for taste.

Fried pickles anyone :wink:
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Postby RoseMorninStar » Mon Jun 08, 2009 11:00 am

*shudder*

Although I have (on rare occasion) tasted some unusual combinations that were very good.. can't think of any right now, however.
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Postby rwhen » Mon Jun 08, 2009 11:18 am

I like my beef, of any kind, medium rare to rare. I don't like it bloody or anything. BUT I do love steak tartare, I can eat that stuff up. YUMMY.

Yorkie pudding, TO ME, is only savory, not sweet.

Pop overs, close to the same recipe, I would use for sweets.
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Postby Ayslhyn » Mon Jun 08, 2009 11:41 am

Well here is a classic French recipe using much the same ingredients

Cherry clafoutis


Ingredients

Prep: 10 mins
Cook: 40 mins

Serves 4

A simple French batter pudding made with the last of the season’s cherries

300g cherries, unpitted
300ml milk
3 eggs
60g caster sugar
60g plain flour
Half-tsp baking powder
Pinch of salt
Half-tsp vanilla extract
Icing sugar for serving

Method: Heat the oven to 180C/Gas 4. Remove the stalks and arrange the cherries in a single layer in a shallow, lightly buttered 22cm glass or porcelain baking dish. In a food processor, combine the eggs and sugar and beat until smooth. Add the milk, salt and vanilla extract, and whiz briefly. Sift in the flour and baking powder and blend for one minute until smooth. Pour the batter over the cherries until just covered (you may not use all the batter) and bake for between 30 and 40 minutes, or until puffed, golden, and set. Rest for ten minutes (it will sink slightly), then dust with icing sugar and serve warm, straight from the dish.
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Postby rwhen » Mon Jun 08, 2009 1:29 pm

I have had this without the fruit...it is sort of like a big fluffy pancake. :D


Yummy.
Love is as big or as little as a hug!!

vison! Alex!Rowanberry!OldToby

I will always treasure and remember your appreciation. Thank you. -2007 WCA's
Overwhelmed by your support and appreciation. Thank you. - 2008 WCA's

The Expected Party!! is now on the road to Gondor to celebrate. Join us.

And getting into trouble with Rally The Eldar.

Time out of Mind, forever bound to my Knight Ayslhyn

Vanadarlin', my SSOTH - 143 forever :hug:
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Postby Morwenna » Mon Jun 08, 2009 2:18 pm

Medium rare.

All these yummy recipes!! Should I be trying these while hubby's in stir? :D
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Postby portia » Mon Jun 08, 2009 3:55 pm

Very rare for me. My mother used to say "Walk it slowly through a warm room." I like it a bit more cooked than that, though I am flexible. But Never more cooked than medium.

Chicken fried steak is cooked very well done. That is why I never have it, though Mr. Portia likes it. It is a sad thing to do to good meat (But he replies: "You don't use good meat for chicken fried steak!")

My father used to make Yorkshire pudding from a recipe very much like that. His would rise; mine seldom does. But I haven't tried direct heat. I recall putting jam on some leftover Yorkshire pud. It was good.
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Postby Morwenna » Mon Jun 08, 2009 6:54 pm

Well, I made the casserole. I think I put too much milk in it; the sauce was too thin. But it was yummy all the same, and I have enough there for lunches all week. I can make other stuff for here at home. Hubby was impressed. He honestly thought I'd be eating cheese and crackers or something all week! (Not that I'd mind, of course...)
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