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Old 06-23-2019, 09:14 PM   #1
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Sunday Supper, 6/23/19

What was on your plate for supper?


I did Chili Relleno casserole (with some Spam Chorizo) and Mexican rice on the side. Can you tell we love cilantro?
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Old 06-23-2019, 09:53 PM   #2
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DD ordered Chinese. I had a little of each - roast pork lo mein, roast pork fried rice. One fried wonton with peanut sesame sauce, Half an egg roll and half order of Edamame.
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Old 06-23-2019, 10:16 PM   #3
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I had some sautéed rainbow chard and fried kolbasa slices. It's from a Canadian company called Schneiders and it's already cooked. I really wish I could find a good way to use this sausage. It wasn't bad fried, but I'm sure there are better ways to serve it.
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Old 06-23-2019, 10:22 PM   #4
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Sunday Supper, 6/23/19

I did a sous vide mini pork loin roast that I finished in a hot CI skillet along with broiled zucchini and tossed salads.
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Old 06-23-2019, 11:20 PM   #5
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Nibbles...all evening long.
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Old 06-24-2019, 05:24 AM   #6
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Teriyaki Chicken Drummies (Air Fryer) & Rice, Yellow Squash...


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Old 06-24-2019, 04:42 PM   #7
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Quote:
Originally Posted by Kayelle View Post
Can you tell we love cilantro?
Same here. I can't imagine not liking cilantro.

You might like to try this dish: Lomo Saltado.
https://www.geniuskitchen.com/recipe...tir-fry-305652

I use the above recipe as an inspiration. The changes I make are: use fresh tomatoes inside of canned, dice the jalapeno peppers,
use oven fries instead of potatoes, extra cilantro and skip the rice. To serve, I place a handful of fries on the plate and then ladle the meat/pepper/gravy on top of the fries.
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Old 06-24-2019, 06:42 PM   #8
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...I can't imagine not liking cilantro...
That's because it doesn't taste like soap to you. I can't eat it without thinking of Ivory bar soap.
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Old 06-24-2019, 07:22 PM   #9
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That's because it doesn't taste like soap to you. I can't eat it without thinking of Ivory bar soap.

Seems to be explained by the genes...https://www.britannica.com/story/why...to-some-people
I wonder if my genes explains my hatred of brussel sprouts?
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Old 06-24-2019, 10:13 PM   #10
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Sounds like a good reason to me, Kayelle. Run with it! Figuratively speaking.
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Old 06-25-2019, 06:40 AM   #11
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Originally Posted by bbqcoder View Post
Same here. I can't imagine not liking cilantro.

You might like to try this dish: Lomo Saltado.
https://www.geniuskitchen.com/recipe...tir-fry-305652

I use the above recipe as an inspiration. The changes I make are: use fresh tomatoes inside of canned, dice the jalapeno peppers,
use oven fries instead of potatoes, extra cilantro and skip the rice. To serve, I place a handful of fries on the plate and then ladle the meat/pepper/gravy on top of the fries.
Lomo Saltado should definitely be made with fresh tomatoes. When I was working in that part of the world I never saw caned being used but I am sure some home cooks do.

It's a deceptively complicated meal to time. You cooking rice, prepping everything and you want the fries done just before the stir fry is done. Adding the potatoes was a way for the Chinese immigrants to stretch rice until rice production caught up with demand.
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Old 06-25-2019, 08:18 AM   #12
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It's a deceptively complicated meal to time. You cooking rice, prepping everything and you want the fries done just before the stir fry is done. Adding the potatoes was a way for the Chinese immigrants to stretch rice until rice production caught up with demand.
Interesting. I had the meal for the first time at a Peruvian restaurant in Somerville and I don't recall them serving rice. Just fries. So that's why I skip the rice. The only issue is that the potatoes/fries do get a bit soggy if you don't eat it quickly. I think rice would do a better job in capturing the gravy and staying intact.
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Old 06-25-2019, 09:05 AM   #13
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Quote:
Originally Posted by powerplantop View Post
Lomo Saltado should definitely be made with fresh tomatoes. When I was working in that part of the world I never saw caned being used but I am sure some home cooks do.

It's a deceptively complicated meal to time. You cooking rice, prepping everything and you want the fries done just before the stir fry is done. Adding the potatoes was a way for the Chinese immigrants to stretch rice until rice production caught up with demand.
Quote:
Originally Posted by bbqcoder View Post
Interesting. I had the meal for the first time at a Peruvian restaurant in Somerville and I don't recall them serving rice. Just fries. So that's why I skip the rice. The only issue is that the potatoes/fries do get a bit soggy if you don't eat it quickly. I think rice would do a better job in capturing the gravy and staying intact.
I haven't tried making this yet, although I did enjoy it at a Peruvian restaurant once. My go-to site for unusual recipes is Serious Eats. I like how they go into the history of the dish and options for various ways to cook each element, to find the best way to do it. Hth.

https://www.seriouseats.com/2019/03/...o-saltado.html
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