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Old 02-20-2007, 06:17 PM   #21
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Breeze, your oysters are making me drool
Tonight is grilled ham and cheese on the remainder of NYT bread.
Also have a ripe avacodo that I have to do something with, not sure yet
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Old 02-21-2007, 12:29 AM   #22
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Quote:
Originally Posted by BreezyCooking
Didn't see a thread started for today, so here it is.

I just returned from the market where I managed to snag the last container of shucked "select" oysters. Today is apparently "oyster day" around here in honor of "Fat Tuesday" & Mardi Gras.

So - I'll be frying those luscious fat little guys up & serving them with lots of lemon wedges, hot sauce, & tartar sauce, as well as a nice big green salad with blue cheese vinagarette.
Love....Love ...did I say Love Oysters. How do you make your Breez?
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Old 02-21-2007, 04:41 AM   #23
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DH cooked steaks on the grill. It was such a busy day. My mom was taken to the hospital, my gs was with us because he had a terrible cough and upper respiratory infection, dh was playing golf, I had a tea party for an elderly lady in the afternoon. We had parsley potatoes and salad with the steaks. Our gd, gs and daughter were here for dinner - no dessert, but gd and gs took home the cinnamon rolls I'd made. I was on the phone almost all of the morning regarding my mother. I don't know what is happening there and should hear more this morning. We were just up there Monday and took her to the doctor and the er. I may have to go back up.Remember her in your prayers, please.
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Old 02-21-2007, 07:52 AM   #24
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Well, I've been in London for about a week now and am getting use to some of the differences in the food. I decided to cook my quick beef stroganoff which I usually use top round for. The grocery store didn't carry that so I had to make a guess on which cut of beef to get. I ended up using what was called frying steak. Still not really sure what cut of beef this was, but it did end up being a little tough. The good thing though, is that I am learning to me more creative with what I cook. I'm still looking for a place that carries skirt steak, but haven't found it yet.
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Old 02-21-2007, 09:50 AM   #25
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The oysters did turn out GREAT!! I simply dredged them in a spicy mix of plain white flour, cayenne pepper, granulated garlic, oregano, black pepper, & seasoned salt; & then shallow pan-fried them in a half-&-half mix of canola & extra-virgin olive oil for just a couple of minutes on each side - turning them halfway thru with Calpholon tongs.

I enjoyed mine with lemon wedges & a very basic tartar sauce of mayo, dill pickle relish, & hot sauce; husband had his with lemon wedges & mayo mixed with some wasabi.

Delicious!!!
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Old 02-21-2007, 10:06 AM   #26
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Quote:
Originally Posted by abjcooking
Well, I've been in London for about a week now and am getting use to some of the differences in the food here. I decided to cook my quick beef stroganoff last night. I usually use top round for this, but the grocery store didn't carry it so I had to make a guess and ended up using a frying steak, although I'm not sure what cut of beef this was. It ended up being a little tough. The good thing though is that I am learning to be more creative in my cooking. Still looking around for skirt steak, but haven't foun it yet.
I found it difficult adjusting to the different way meat is jointed and cut when I moved to Spain. In the end, the only thing you can do is explain to the butcher which bit of the animal the cut you want comes from. Unfortunately, if you're shopping in a supermarket, there's no butcher to talk to.

Not sure if these pictures will help you. It's a link to a shop, but they had the best images of British butchery cuts.

Essex Pig Company - Jimmy's farm and home of the Essex Pig
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Old 02-21-2007, 10:14 AM   #27
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abjcooking, where abouts (roughly) in London are you? Skirt steak, is I think a flank cut in UK.
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Old 02-21-2007, 10:18 AM   #28
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Quote:
Originally Posted by BreezyCooking
The oysters did turn out GREAT!! I simply dredged them in a spicy mix of plain white flour, cayenne pepper, granulated garlic, oregano, black pepper, & seasoned salt; & then shallow pan-fried them in a half-&-half mix of canola & extra-virgin olive oil for just a couple of minutes on each side - turning them halfway thru with Calpholon tongs.

I enjoyed mine with lemon wedges & a very basic tartar sauce of mayo, dill pickle relish, & hot sauce; husband had his with lemon wedges & mayo mixed with some wasabi.

Delicious!!!
Thanks Breez!
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Old 02-21-2007, 10:27 AM   #29
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dw made a huge, delicious ham last night. very juicy, not too salty. i picked up potato salad and coleslaw, farmer's cheese, rye bread and a babka from a polish deli on the way home to have with it, along with my contribution: a can of sweet corn.
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Old 02-21-2007, 10:30 AM   #30
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had friends over and made a lasagna...mixed meat sauce with onion garlic carrot celery mushroom tomato, spiced with cinamon, and a cottege cheese, spinach, romano and egg filling spiced with nutmeg. no boil whole wheat pasta (Gia Russo, really great stuff). Really good...the sweet spice gave it a slightly middle/eastern flavor that everyone really liked.
served with crusty garlic rubbed bread and caesar salad with fresh made dressing. yum
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