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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 89
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #881

    Zwiefel's Avatar
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    Quote Originally Posted by BurkeCutlery View Post
    That. Looks. Amazing.
    Quote Originally Posted by Namaxy View Post
    Great looking food all three of you!! From curry to steak to BBQ...nice
    Thanks guys! The cardamom dish is one of my favorites, I've never seen anything like it anywhere...uses 100 green cardamom pods for 6lbs of meat (traditionally lamb, but that's difficult to find around here), the dry heat from frying for so long essentially eliminates the camphor elements normally associated with green cardamom, leaving the floral/perfumy elements behind.
    Remember: You're a unique individual...just like everybody else.

  2. #882

    Zwiefel's Avatar
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    Hodge podge today....

    Started off with a bit of tuna sashimi:



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    got to use my soy sauce bowls from a trip to Atlanta in the mid-90's:
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    And have a bit of fun with some Sushi erasers, a gift from a friend:
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    Not the best tuna sashimi I've ever had to be sure...but not bad for land-locked Little Rock....

    going to make some toasted baugette rounds with Champignon triple cream cheese, hot salami, lox, and scallions later tonight...saw some nice baugettes at the grocery and wanted to make use of them...
    Remember: You're a unique individual...just like everybody else.

  3. #883

    Zwiefel's Avatar
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    Lox Baugettes....

    I rarely do anything similar to hors dourves, or anything that seems "fancy"...but was in an odd mood today and decided to try a little of both:


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    Toasted baugette, Champignon triple cream cheese, hot sopressata, lox, scallions. Entirely satisfactory.

    So ends a 5 day vacation....back to the "real" world....
    Remember: You're a unique individual...just like everybody else.

  4. #884
    Senior Member Crothcipt's Avatar
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    wow Z. those are some sweet looking tuna. Did you cut that up?
    Chewie's the man.

  5. #885

    Zwiefel's Avatar
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    Quote Originally Posted by Crothcipt View Post
    wow Z. those are some sweet looking tuna. Did you cut that up?
    Yeah, it's a bit sloppy...I'm afraid I'm quite ignorant about how to slice sashimi. Also, my options are a bit limited given my starting material is always a tuna steak instead of a cho (I think that's the right word for a tuna "primal").
    Remember: You're a unique individual...just like everybody else.

  6. #886
    Senior Member Deckhand's Avatar
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    Lox baguettes. Yum...

  7. #887
    Senior Member Lucretia's Avatar
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    Pizza a few days out...just stirred up the poolish for the crust...
    Now is not the time to bother me. And it's always now. Wiley Miller

  8. #888
    If you come to my house, I'll show you how to slice Sashimi and you show me some Curry tricks. We'll eat like kings for a day.

  9. #889

    Zwiefel's Avatar
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    Quote Originally Posted by BurkeCutlery View Post
    If you come to my house, I'll show you how to slice Sashimi and you show me some Curry tricks. We'll eat like kings for a day.
    Sold!
    Remember: You're a unique individual...just like everybody else.

  10. #890

    Zwiefel's Avatar
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    Quote Originally Posted by Lucretia View Post
    Pizza a few days out...just stirred up the poolish for the crust...
    I wasn't familiar with this term...after a bit of wikipedia'ing, I see that a sponge (which I am familiar with) is a form of this...as are wild/sourdough types.

    Also called a Biga in Italian. In case anyone else is interested: http://en.wikipedia.org/wiki/Poolish

    thanks for the continuing ed!
    Remember: You're a unique individual...just like everybody else.

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