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  #661  
Old 08.07.2013, 20:32
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Re: Tonight's dinner?

Baby spinach leaves, sliced raw mushrooms, avocado, dried cranberries, chopped walnuts, goat's cheese, olive oil, lemon juice and creamed balsamico.
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  #662  
Old 08.07.2013, 21:52
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Re: Tonight's dinner?

Having a lovely pasta Napoletana (Husband like meat and two meats) so when he is away I detox with no meat! (Un)fortunately there is an obscene amount of Gran Padana on my pasta
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  #663  
Old 10.07.2013, 11:19
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Re: Tonight's dinner?

Grilled sardines.

Tom
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  #664  
Old 16.08.2013, 21:21
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Re: Tonight's dinner?

My friends let me pick their home grown vegetables and fruits. So I had home tomatoes, cucumbers, peppers, strawberries, raspberries and amazing, juicy and almost liquid peaches.

The difference in home grown produce is fascinating. I need to go back to gardening.
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  #665  
Old 26.08.2013, 22:50
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Re: Tonight's dinner?

Cheeseburgers, with rosemary potatoes, yellow squash and zucchini (from the garden), and tomatillo and cilantro salsa (also from the garden).

Should have been meatloaf, but daughter #2 went shopping too late.

Tom
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  #666  
Old 29.08.2013, 00:01
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Re: Tonight's dinner?

Chicken "moroccan style" (with dates & apples)
Risotto from orge - 1st experience with saffron, love it!
Sea weed butter (has the caviar taste )
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  #667  
Old 02.09.2013, 17:12
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Re: Tonight's dinner?

Mexican.

Just made three dozen corn tortillas, and the dough for two dozen four ones.

Green chile prok, red chile beef, and chicken, plus black beens (took the afternoon off work).

Still got salse and guac to do.

Tom
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  #668  
Old 02.09.2013, 17:15
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Re: Tonight's dinner?

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Mexican.

Just made three dozen corn tortillas, and the dough for two dozen four ones.

Green chile prok, red chile beef, and chicken, plus black beens (took the afternoon off work).

Still got salse and guac to do.

Tom
What time did you say to be there??
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  #669  
Old 02.09.2013, 17:16
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Re: Tonight's dinner?

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What time did you say to be there??
20h.

Shouldn't be any traffic at the Gotthard today.

Oh, and I pulled some tamales and chiles rellenos out of the freezer.

Tom
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  #670  
Old 02.09.2013, 17:20
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Re: Tonight's dinner?

Hmmm....grilled sardines sound good, a friend is on a sardine diet and super happy, must be all the omegas in there. Will get some tonight. So, sardines and probably nut/dried pear chocolate for me, I will make leak/egg/potato soup for the rest so it is a bit more normal, human.

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  #671  
Old 02.09.2013, 17:22
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Re: Tonight's dinner?

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Hmmm....grilled sardines sound good, a friend is on a sardine diet and supper happy, must be all the omegas in there. Will get some tonight.
Salt them first for an hour or so, then rinse well, makes for firmer flesh.

Otherwise, coat in seasoned flour and fry. I remove the guts, but leave the heads.

Tom
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  #672  
Old 02.09.2013, 18:04
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Re: Tonight's dinner?

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Salt them first for an hour or so, then rinse well, makes for firmer flesh.

Otherwise, coat in seasoned flour and fry. I remove the guts, but leave the heads.

Tom
I do the opposite, remove heads, guts don't bother me.
What seasoning you put in the flour?
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Old 02.09.2013, 18:09
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Re: Tonight's dinner?

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I do the opposite, remove heads, guts don't bother me.
What seasoning you put in the flour?
Guts are OK if they are small (anchovies and whitebait).

Seasoned salt (have some good Goya Adobo orange), or Italian herbs. The flour and frying is the way Italians do fritto misto, so works also well with squid, whitebait (those we leave whole), etc.

Tom
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  #674  
Old 02.09.2013, 18:14
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Re: Tonight's dinner?

I usually roast herrings, headless, halved and floured, too, just have never done it with sardines, hmmmmm.

Another way is to stew, if you feel like soft fish, I flour a fillet, salt it, put a bit of butter under, rub some mustard on top, throw in some carroway seeds and one fresh onion, in rings, on top. Stew under a lid, its heaven. You can let the juices reduce taking the lid off after ten/15 min, but the food is so fast and the juices nice over potatoes, I usually don't.
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  #675  
Old 02.09.2013, 18:22
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Re: Tonight's dinner?

Again, with herring, mackrell, sardines, etc (all the same family), salting will draw out excess moisture and will give you a firmer flesh, which won't fall apart while cooking, and won't be salty if you rinse well, though I don't do this if frying (in oil), just for grilling.

Tom
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  #676  
Old 02.09.2013, 18:25
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Re: Tonight's dinner?

I miss mackerell, haven't seen it here, I want a smoked one, for a bunch of recipes, where do you get it here and is it smoked?
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  #677  
Old 02.09.2013, 18:50
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Re: Tonight's dinner?

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I miss mackerell, haven't seen it here, I want a smoked one, for a bunch of recipes, where do you get it here and is it smoked?
Fresh, and in Italy.

Should try smoking some (I've smoked trout).

Tom
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  #678  
Old 03.09.2013, 10:52
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Re: Tonight's dinner?

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Fresh, and in Italy.

Should try smoking some (I've smoked trout).

Tom
Sounds a lot more enticing than plastic covered smoked god knows where mackerell.

I will look for some in FR.
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  #679  
Old 03.09.2013, 11:20
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Re: Tonight's dinner?

Mushroom risotto with wild mushrooms picked yesterday from above Sattel pass.
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  #680  
Old 03.09.2013, 12:11
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Re: Tonight's dinner?

Fillet of venison and wild mushroom sauce served with a shave of summer truffle. NTWITA.
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