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Old 13th February 2011, 12:23 AM   #51
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And for later: Potato and leak soup. Starting with simmering the smoked pork hock for the broth.
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Old 13th February 2011, 12:25 AM   #52
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I'm not alone in the kitchen. Honey came home from an afternoon of shopping and created this pud. I know it's taro and black fungus but I have no idea what's to become of it.
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Old 13th February 2011, 12:41 AM   #53
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That last one looks very mysterious, Cal

I did pizza yesterday:

_0111.JPG

excellent home made crust, sauce, pproni, mushrooms and mozza.

French toast, made with home made bread (late nite snack):

_0113.JPG

nothing beats the powered sugar on French toast.
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Old 13th February 2011, 10:06 AM   #54
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Unfortunately, i had the last of the gravlax on friday with green stuff and a scotch vinaigrette (thing with salmon, it's a surprise every time how short 9 pounds of salmon sides last)

So i had to eat out on saturday.
Problem with restaurants is identical to most things audio : judging you can do better yourself, but you're not about to tell the waiter.
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Old 13th February 2011, 05:07 PM   #55
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Quote:
Originally Posted by jacco vermeulen View Post
but you're not about to tell the waiter.
I have no problem with that but I know it's not the waiter's fault so I like to peek in the kitchen and make sure the dude's not holding a knife before I suggest they are not too old to consider a different career. A-hole? Probably but I get reminded when I do a lousy job so I'm really just doing my part, right?
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Old 13th February 2011, 06:00 PM   #56
Cassiel is offline Cassiel  Libya
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make sure the dude's not holding a knife
Not a guarantee, many at hand. I have seen chefs go crazy and it's a very, very scary sight. Most flying objects going in different directions are made out of steel, remember that. If he looks pale as the dead with a sweaty face and mad look, get outta there QUICK and don't say a word.
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Old 13th February 2011, 10:27 PM   #57
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The potato soup turned into couscous soup
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Old 13th February 2011, 10:29 PM   #58
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First taste of the gravlox. It's fantasmagoric! I have left it in the brine and will give it one more day to firm up.
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Old 13th February 2011, 10:31 PM   #59
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get outta there QUICK
Ya, if he's bigger than me, I choose my words carefully. If I was at Jacco's place I would just sit, smile and make love to the wine bottle.
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Old 13th February 2011, 11:02 PM   #60
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Stracci con .... again

last time it was a wash because I "forgot" the pasta, and overcooked it

at it again
this time...al'dende, and much much better

a trick ...I put salt between each plate
no cooking, or just barely, 5 minutes or so
just soft enough to cut them
then very careful cooking....... al'dende
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