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Old 05-14-2021, 05:11 PM   #1
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Friday's Kitchen Efforts - 5/14

Friday is Seafood night !
Seared Scallops and White Rice under a Bechamel & Cheddar Sauce, and A Vegetable Medley ...


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Old 05-14-2021, 05:24 PM   #2
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Almost Dinner 2.0 (leftovers)to but I added eggs stir-fried in tomatoes.
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Old 05-14-2021, 06:11 PM   #3
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Tonight's fare is garlic-lemon baked talipia with some potatoes O'Brien. Lemon cake with lemon-cream cheese icing for dessert. I'm pretty certain we'll be sated.
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Old 05-14-2021, 06:55 PM   #4
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Chicken do piaza over basmati.
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Old 05-14-2021, 07:11 PM   #5
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Dear friends from Ohio are on the loose right now. They left the timeshare on Cape Cod today, headed to Stowe VT for a check in tomorrow. Fortuitously, our favorite Irish pub is along their route! We met for lunch- and yes, Himself and I were up, dressed, and on our way by noon! Most of our lunches became our suppers: Himself had a smoked salmon panini with fries, I had chicken schnitzel saltimboca with their special loaded potato and a veggie mix.

No photos- we were way too busy talking!
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Old 05-14-2021, 07:24 PM   #6
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Tonight's dinner was pork kebabs with five spice and hoisin, roasted potatoes and glazed carrots.


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Old 05-14-2021, 08:23 PM   #7
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Left overs again tonight.
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Old 05-14-2021, 09:02 PM   #8
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Exciting news, food and chats!

It's Aloha Friday for us, so it's Fish & Rice here in the middle of the desert (wishing it was really in the middle of the Pacific Ocean, which it would have been had it not been for, well, we won't go into that )

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Jell-o with fresh Cherries and Redi-Wip later for dessert!
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Old 05-15-2021, 06:18 AM   #9
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We had A/F chicken, baked beans, tomatoes and avocados.

Apple strudel was dessert.

Ross
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Old 05-15-2021, 10:17 AM   #10
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An elegant Japanese rice dish, Takikomi

I made this last week, then again yesterday after listening to some young people talk about how hard it is to cook -- then I made a video.

This really is good. I'll post a recipe in the proper place here.

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Old 05-15-2021, 11:10 AM   #11
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We were going to order a pizza, but our local pizza place was is unexpectedly closed for two weeks. I don't know why, but I wonder if one of the staff contracted Covid-19.

So, plan B - I keep some kind of frozen dinner in the freezer for occasions such as this, so last night we had PF Chang's sweet and sour chicken over freshly made white rice. Then DH cooked up a few frozen dumplings while I made a dipping sauce. Hit the spot.
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Old 05-15-2021, 02:56 PM   #12
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[QUOTE=GotGarlic;1652305]We were going to order a pizza, but our local pizza place was is unexpectedly closed for two weeks. I don't know why, but I wonder if one of the staff contracted Covid-19.

So, plan B - I keep some kind of frozen dinner in the freezer for occasions such as this, so last night we had PF Chang's sweet and sour chicken over freshly made white rice. Then DH cooked up a few frozen dumplings while I made a dipping sauce. Hit the spot.

I'm not 100% happy with the dipping sauce I make. Will you share your recipe?

Ross
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Old 05-15-2021, 04:23 PM   #13
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Quote:
I'm not 100% happy with the dipping sauce I make. Will you share your recipe?

Ross
Well, it's not so much a recipe as a method. I start with pulling out my soy sauce, oyster sauce, mirin, Sriracha, toasted sesame oil and rice vinegar. I mix them in a small bowl - more soy sauce, mirin and vinegar than the others - and taste. I'm looking for a balance of salty, sweet, tangy and umami, with emphasis on umami, so I add more of what it seems to need till I get the taste I want. If I remember, I top it with a little grated ginger and sliced chives.
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Old 05-16-2021, 05:14 AM   #14
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Quote:
Originally Posted by GotGarlic View Post
Well, it's not so much a recipe as a method. I start with pulling out my soy sauce, oyster sauce, mirin, Sriracha, toasted sesame oil and rice vinegar. I mix them in a small bowl - more soy sauce, mirin and vinegar than the others - and taste. I'm looking for a balance of salty, sweet, tangy and umami, with emphasis on umami, so I add more of what it seems to need till I get the taste I want. If I remember, I top it with a little grated ginger and sliced chives.
Thank you.

That's how I build mine but, you are using a few things I'd not thought to add.

Ross
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Old 05-16-2021, 07:13 AM   #15
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Thank you.

That's how I build mine but, you are using a few things I'd not thought to add.

Ross
The cool thing about oyster sauce is that it's intensely savory but not as salty as soy sauce.
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Old 05-16-2021, 07:50 AM   #16
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The cool thing about oyster sauce is that it's intensely savory but not as salty as soy sauce.
I agree. I use oyster and hoisin sauces in various applications. Either is good with squash coins, etc.

Ross
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