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  #1661  
Old 15.07.2015, 20:46
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Re: Tonight's dinner?

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Baked fennel for dessert?
Perhaps not, but fennel ice-cream is always a possibility.

However, we prefer durian.

Tom
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  #1662  
Old 15.07.2015, 21:13
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Re: Tonight's dinner?

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Perhaps not, but fennel ice-cream is always a possibility.

However, we prefer durian.

Tom
With your nose clamped shut, I presume
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  #1663  
Old 15.07.2015, 21:17
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Re: Tonight's dinner?

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With your nose clamped shut, I presume
After the surstroemming starter, no need.

May be an idea for Saturday (I still have four cans).

Tom
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  #1664  
Old 15.07.2015, 21:27
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Re: Tonight's dinner?

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After the surstroemming starter, no need.

May be an idea for Saturday (I still have four cans).

Tom
Turn it into an EF social event, I'm sure hundreds of EFers would turn up at your door ...







not.
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  #1665  
Old 15.07.2015, 21:38
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Re: Tonight's dinner?

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Turn it into an EF social event, I'm sure hundreds of EFers would turn up at your door ...
We did it at work once.

Some of the visiting Swedes were quite pleased, others just came by for foto ops and to see if we were really eating it (we were).

Tom
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  #1666  
Old 15.07.2015, 22:41
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Re: Tonight's dinner?

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Alas, the poblanos in my garden are quite small still.



Tom

These came in the mail. Had 2.5 kg delivered on Monday. (Chilifood24.de)
The first batch i ordered in the spring were not great - this week's were huge and just the right amount of heat - they grow them in NL, apparently.

The ones in my garden are just starting to bloom, but i have a lot of plants. Fingers crossed.
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  #1667  
Old 20.07.2015, 17:39
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Re: Tonight's dinner?

Calamari rings oven-cooked in parsley and garlic, served with smashed potatoes and peas, and cocktail sauce mixed in with some fine diced cornichons.
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  #1668  
Old 20.07.2015, 21:51
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Re: Tonight's dinner?

Tamale pie.
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  #1669  
Old 20.07.2015, 22:24
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Re: Tonight's dinner?

yellow chicken curry, jasmine rice, and steamed snow peas.

For dessert- Cotton Candy and S'mores flavored Oreo cookies
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Old 21.07.2015, 11:09
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Re: Tonight's dinner?

Homemade chicken parmagiana, served with potatoes and peas.

Next time I need to make finer breadcrumbs, beat down the escalops a bit and make a nice tomato based sauce (I was in a hurry, so used tomato puree). Still tasted fantastic, though.
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  #1671  
Old 23.07.2015, 15:53
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Re: Tonight's dinner?

Yum woon sen - spicy Thai noodle salad with ground pork.
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  #1672  
Old 26.07.2015, 01:26
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Re: Tonight's dinner?

I had some fennel, and I was thinking chicken to go with it. I had some courgettes and carrots, so I was thinking of making something like a tagine. I found a couple of recipes and did some guessing from there.

I went to Migros quite late; about 15 minutes to closing. They had no more chicken breasts, thighs or legs. They had whole chickens on sale, so I grabbed one of those.

Back home, my butchery skills on a chicken are terrible, but I carve off two legs, two wings, two breasts and beat a bit more into the crown.

Into a large bowl goes some cumin powder, salt, cayenne pepper, turmeric powder, paprika and plain yoghurt. The chicken is put in and generously rubbed with the spices and yoghurt.

Into a large pot goes a bit of oil. In goes the chicken to cook a bit.

Remove the chicken, then add a bit more oil, followed by chopped zucchini, carrot and fennel. Toss the veggies around a bit, deglaze with orange juice, boil to almost nothing. Add back the chicken, add chicken stock, add roughly chopped half-lemon. Add green olives.

Return to the boil, then cover with lid and simmer for about fifteen minutes. Remove lid and continue simmering to reduce. I ended up leaving it on for quite some time as I checked the consistency and it still seemed quite watery. I even resorted to stirring in some flour to make it thicken. In the end, it was still quite watery, though thankfully it had flavour.

On the flavour, though, it was odd. I've had some tagines before and perhaps I simply selected the wrong ingredients. I could taste lemon and fennel (aniseed), plus a bit here and there of the spice mix on the chicken. I'm now not sure if adding yoghurt was the right thing to do, or if it had any effect at all. It tastes fine, though I'm guessing I created something more like a curry (not a very complex one) than maybe a tagine. I wish the sauce was thicker, but maybe a thin-soup like consistency is what a tagine should be like...
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Old 26.07.2015, 20:51
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Re: Tonight's dinner?

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These came in the mail. Had 2.5 kg delivered on Monday. (Chilifood24.de)...
Looks like it should be: https://www.chili-shop24.de/frische-chilis/

In any case, what a wonderful discovery!!!
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  #1674  
Old 26.07.2015, 21:32
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Tonight's dinner?

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Looks like it should be: https://www.chili-shop24.de/frische-chilis/



In any case, what a wonderful discovery!!!

Yep, sorry....i was lazy.

The last batch i got were big, thick and peeled easily after roasting. Excellent. They are grown in the EU, so there's no importing issue.



Enjoy!
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  #1675  
Old 26.07.2015, 21:36
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Re: Tonight's dinner?

Quail breasts, chanterelle, mushroom and garlic risotto and spicy kale. Enough leftovers to feed myself and two colleagues tomorrow
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Old 28.07.2015, 12:59
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Re: Tonight's dinner?

Has anybody of you ever tried to do a suckling pig on their own? Do you have any hints or tips ?
I wanted to surprise my brother for his 50th birthday.
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  #1677  
Old 28.07.2015, 14:31
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Re: Tonight's dinner?

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Has anybody of you ever tried to do a suckling pig on their own? Do you have any hints or tips ?
I wanted to surprise my brother for his 50th birthday.
Many times.

A whole 8-10kg one will just fit in my oven, a split one will fit in my smoker (same pig, just split in half , not half of the pig).

Slow roast in oven or smoker 5-6 hours for 8-10kg beast at 120C or so, longer if stuffed (but may not fit if stuffed).

Do not cook over an open flame unless you want to stand by with a hose the whole time (my smoker has an offset firebox, so no open flame).

Same for suckling goats or lambs, though they are half the size, maybe an hour less cooking..

Tom
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Old 29.07.2015, 14:41
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Re: Tonight's dinner?

A big bowl of steaming hot chicken & sweetcorn soup with pickled chillies and onions. Awesome in this weather.
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  #1679  
Old 29.07.2015, 18:01
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Re: Tonight's dinner?

Thanks st2lemans for your fast reply I will try it out and update you on my success when it's done
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Old 29.07.2015, 21:59
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Re: Tonight's dinner?

Cordon bleu
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