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Old 07-16-2012, 02:50 AM   #1
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Monday 16th July Dinner

Tonight we had beef mince burritos, they were lovely
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Old 07-16-2012, 02:56 AM   #2
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i was waiting on you, kylie, to start the thread.

ok, so i doubt i'll be smoking since i'm exhausted from no days off of work, therefore veal and peppers has a good chance to make it in the pot.

brown the veal, add to some simmering tomatoes, add toasted garlic, dried herbs, cook down, then add green peppers to soften. finish with fresh basil.

done.
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Old 07-16-2012, 03:00 AM   #3
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I came through for you Tom

Veal and peppers sounds pretty good

Do you have a certain way you smoke your fish etc Tom?
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Old 07-16-2012, 03:06 AM   #4
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no, i'll be trying it for my first time.

there was a rece nt thread about brining and smoking fish. i have to look it up. my neighbour gave us a lot of tiny trout that he caught while fly fishing this past spring. they're too smal to deal with, so i think smoking is the way to go.
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Old 07-16-2012, 03:09 AM   #5
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It sounds interesting, I am sure you will do a grand job

Do you need any certain equipment?

I saw on a Jamie Oliver show the other week, he watched a guy smoking fish and he had some wooden poles set up to hang the fish upside down on, then he covered it all with some sort of tarp, gee there was a lot of smoke
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Old 07-16-2012, 09:19 AM   #6
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Yum! Smoked fish sounds delicious right now! I wish good fish wasn't so expensive here..


I'm gonna make a nice diet dinner tonight. Just don't know exactly what yet.
Thinking chicken breast in the oven, rice, lots of steamed veggies and a good sauce made with white wine, stock, sour cream and some herbs maybe.
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Old 07-16-2012, 09:22 AM   #7
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Never had the planned dinner last night so...

http://www.discusscooking.com/forums...ml#post1161166
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Old 07-16-2012, 10:09 AM   #8
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Grilled chicken and Chinese spinach.

I wish I knew what the real name of this "Chinese spinach" is. I've been buying it from the same Hmong guy at the farmers market for three years now. He sells maybe 6 different kinds of green leafy vegetables. When I ask what a certain type is, he simply shrugs and says "Chinese spinach."

It's all pretty good, though.
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Old 07-16-2012, 10:18 AM   #9
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Quote:
Originally Posted by Steve Kroll View Post
Grilled chicken and Chinese spinach.

I wish I knew what the real name of this "Chinese spinach" is...

This as close as I could find: Cook's Thesaurus: Cooking Greens

Scroll down...
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Old 07-16-2012, 10:29 AM   #10
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Quote:
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This as close as I could find: Cook's Thesaurus: Cooking Greens

Scroll down...
Yeah, it's not amaranth, although he sells that, too. This particular vegetable tastes exactly like regular leaf spinach, but has a much thicker stalk. The stalk is actually the best tasting part, I think.

Edit: It may be "Malabar Spinach", aka saan choy. The photo looks similar:
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Old 07-16-2012, 10:35 AM   #11
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Does your vendor call it saan choy?
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Old 07-16-2012, 10:42 AM   #12
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Nope. He calls everything "Chinese Spinach." And he's Hmong, so he may not know the Chinese name, either.
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Old 07-16-2012, 10:57 AM   #13
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Oh, well. At least you're getting 'saam ting' you really like.
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Old 07-16-2012, 01:27 PM   #14
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I'm "buffalo-ing" some cubed chicken breast to put on top of a salad of romaine, diced hard boiled egg, crumbled blue, and tomato.
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Old 07-16-2012, 02:26 PM   #15
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cold & wet here today(so what's new!!) needed heat & comfort so:
malaysian rendang spicy pork ball & potato curry with turmeric rice
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Old 07-16-2012, 02:35 PM   #16
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Looks yummy, Harry! Everything is better in a curry sauce!
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Old 07-16-2012, 02:42 PM   #17
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Quote:
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Looks yummy, Harry! Everything is better in a curry sauce!
correct bolle!!
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Old 07-16-2012, 03:35 PM   #18
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correct bolle!!
Especially Panang Curry Paste! You did ask for a recipe. Its in the ethnic section.

Tonight we are trying a new sea scallop recipe.
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Old 07-16-2012, 03:38 PM   #19
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Wow, that looks delicious, Harry.
Unfortunately, it's so hot and dry here if I ate that I'd probably catch on fire... and there's a burn ban going on!

Leftover here. Probably Saturday night's leftovers.
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Old 07-16-2012, 03:38 PM   #20
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Harry, Your pork rendang can compete with our local Malay restaurant and it looks like yours comes out on top.

I already started dinner yesterday. Made an extra grilled pork chop and ear of corn. Cut the corn off the cob for a salsa fresca and thin sliced the pork. Marinated it overnight in a half a juiced lime with some diced hot peppers and onion. Now all I have to do is finish chopping a few veggies for the salsa and it's either a cold salad or re-heat the pork and roll everything together fajita/ burrito style. And there is an avocado to toss in somewhere too.
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