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Post by james on Oct 21, 2009 18:29:36 GMT 2
I love rice....that pic looks really nice Pepe.
I made mushrooms with pasta out of a jamie Oliver book. It was actually devine. Must post the recipe....then my cousin made a seafood pasta and really fu*(*d it up by putting oil in the pasta. It's good for the dog now.
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Post by Voy on Oct 21, 2009 19:42:06 GMT 2
the no fiber diet is temporary - he can start adding some back in in a few weeks. He has a colosotomy bag - and some adhesions in what's left of the bowel, so obstructions can form and get worse and worse - he ended up in hospital for a couple of days to clear a really bad one - he will never eat nuts or corn again,or fruit with seeds - but fairly soon can add back in tons more veggies and fruits but it's hard to relearn your eating pattern, after all these years of being told you have to eat tons of fiber to keep yourself regular! in this case it' s the exact opposite
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Post by mockchoc on Oct 22, 2009 5:26:48 GMT 2
Wow voy, how sad he has to go through all this.
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Post by pepecura on Oct 22, 2009 9:15:57 GMT 2
A dinner without a rice always looks empty to me.
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Post by happytraveller on Oct 22, 2009 9:57:38 GMT 2
Stir fry with tofu, veggies, rice and soy sauce. The leftovers will be lunch for tomorrow.
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Post by mockchoc on Oct 22, 2009 11:37:04 GMT 2
Very healthy sounding dinner MsHappy.
We had corned silverside, veggies plus whole baby potatoes.
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Post by Hedonista on Oct 22, 2009 14:09:29 GMT 2
I'm in London on a financialy strapped business trip but being taken out for dinner tonight by a client to one of favourite restaurants. Bone marrow on toast to start! www.stjohnrestaurant.co.uk/
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Post by missalaska on Oct 22, 2009 14:53:07 GMT 2
going to my fave local restaurant which I wrote about in baz's post about what makes a restaurant.
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Post by Voy on Oct 22, 2009 17:57:58 GMT 2
Hedo - I looked at the menu.. what on earth is "Stinking Bishop"... and should I alert my cousin to sue for defamation?
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Post by Hedonista on Oct 22, 2009 18:19:55 GMT 2
I have no idea Voy! I was there last year and it was not on the menu but I am curious to find out. That said I am hoping to try the Pheasant and mutton pie if I can get one of our party to share it with me. Is Sue a stinking bishop or what?
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Post by Big Iain on Oct 22, 2009 20:15:29 GMT 2
Its English cheese, and I dont think it as smelly as the name suggests. Its named after someone?
I had some venison sausages in a casserole-type-thing. very nice
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Post by Voy on Oct 22, 2009 20:31:14 GMT 2
ah - sorry for confoozion.. I have a cousin who is a Bishop - in England.. silly me.
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Post by mockchoc on Oct 22, 2009 22:42:03 GMT 2
That menu looks great hedonist. Lucky you.
Think I'm getting a cold so I thinking some type of soup will be for dinner tonight. Maybe laksa.
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Post by Hedonista on Oct 23, 2009 2:31:56 GMT 2
Wow, second time at St. John's and every bit as good if no better than last time. We had some mixed pre starters of smoked mackerel, cured beef with pickled cabbage and Kolrabi the went on to all have the roast bone marrow. I've done this at home a few times since my last visit and love it. Shin bone of veal, roast until just before the marrow melts then spread on toast, sprinkled with sea salt and dressed with parsley salad - to die for. Then I shared the pie but it was pheasant and pig trotter, all off the bone in a lovely pastry - without doubt the best pie I have ever eaten. Loads of nice wine then various deserts and finall a nice glass of chilled Marc de Champagne. Thank eff I was not paying!
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Post by Voy on Oct 23, 2009 3:58:12 GMT 2
droooool
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Post by Baz Faz on Oct 26, 2009 0:05:47 GMT 2
Sunday is a traditional meal at Faz Cottage. We had smoked herring with bits of salad and pickles; roast pork and potatoes and cabbage cooked with butter and garlic; and strawberries (from the market and the stalholder says they should be available next Sunday too) with a a sprinkle of Grand Marnier. A glass of white wine with the herring, and a bottle of Madiran red to follow.
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Post by pepecura on Oct 26, 2009 13:37:41 GMT 2
Baz, that sounds like a dream.
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Post by Hedonista on Oct 26, 2009 22:26:54 GMT 2
Baz, do you mean Madeiran red wine? My work takes me to Madeira often (going next week in fact) but have not found any decent local red wine yet, there are some nice whites and the traditional Madeira wine of course.
I cooked a kind of pork vindaloo tonight
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Post by Big Iain on Oct 26, 2009 22:33:16 GMT 2
We had a quick stew with roast potato and some baby carrots. Just what the doc ordered today.
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Post by happytraveller on Oct 27, 2009 13:13:22 GMT 2
We had Quenelles de brochet, baked in the oven with tomato sauce and cheese. It was nice. No idea what I am going to cook tonight.
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Post by pepecura on Oct 27, 2009 16:06:47 GMT 2
YAY!!!
We are going to have grilled small bluefish and a huge rocket salad!! My all time favorite. Anyone to join, put a bottle of white in your jacket's pocket please!
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Post by Hedonista on Oct 27, 2009 17:59:13 GMT 2
We are going to the house of a recently divorced very close friend who has been over our house for supper loads of times since his wife left him. He says he is going cook his secret chicken recipe for us.
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Post by Hedonista on Oct 28, 2009 0:56:35 GMT 2
Very tasty it was too.
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Post by Baz Faz on Oct 28, 2009 9:50:56 GMT 2
Tonight we are having brandade de morue - this is salt cod, mashed potato, garlic, milk and olive il, all done to a puree. To people who haven't eaten brandade it sounds offputting. But it is a great favourite down on the Mediterranean coast of France. This is oddf because there are no cod in the Med. It is particularly associated with Nimes. Mrs Faz and I ate at a nice restaurant in Nimes where the starter was steamed tiny courgettes with their flowers stuffed with brandade de morue. This is just the kind of dish that Grecian would say was pretentious but it was delicious.
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Post by pepecura on Oct 28, 2009 10:06:19 GMT 2
We dont have cod here I guess, it is not very well known here. The closest is haddock and I guess the two fish belongs to same family...I am not sure on this.
I'll keep in mind to try brandade de morue one day, and I am sure I will not regret.
Yesterday, I had grilled bluefish, and they were more delicious than I was expecting. Not the cooking but I guess I bought them at the right time of the year, they were nicely fatty. And also haddocks were fine last night and I bought a kilo from them too, not cooked them yet. I dont know if my lady would be ok with having fish again, may be I will wait for 1 more day..
I will fry them in sunflower oil with corn flour covered. Do you have any good recipes for haddocks Baz?
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Post by Baz Faz on Oct 28, 2009 10:13:29 GMT 2
Baz, do you mean Madeiran red wine? My work takes me to Madeira often (going next week in fact) but have not found any decent local red wine yet, there are some nice whites and the traditional Madeira wine of course. I cooked a kind of pork vindaloo tonight[/quote Sorry, Hedon, just noticed this. No, I meant Madiran. It is an area a bit to the west of where we now live.
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Post by Big Iain on Oct 28, 2009 10:16:57 GMT 2
Haddock has more flavour than cod in my opinion. Its the most popular fish here because we seem to have it close at hand and it is "what we grew up with on the dinner table" whereas in England they prefer cod. English are wierd though! I love salt cod as described by Baz but never seem to see it in the UK. I imagine that is because nobody knows how to prepare it correctly and it always ends up being too salty. I fancy some squid this weekend.
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Post by pepecura on Oct 28, 2009 10:24:12 GMT 2
Squids are also we find here easily very fresh and nice...Can you cook them Iain ?
Squids are the whores of beer, here we define them.
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Post by Baz Faz on Oct 28, 2009 10:25:25 GMT 2
Pepe, when you say you bought haddocks, do you mean the fresh fish or smoked? In France when it is called haddock it is always smoked; the French for the fresh fish is aiglefin.
I don't know if haddocks swim in the waters around you so maybe you have the smoked fish. One good way is to poach the smoked fish in milk; lift the cooked fish out and lay in a baking dish; then use the milk to make a cheese sauce; pour over the fish and pass under the grill until the sauce is bubbling and the surface turning brown. In Britain I would use cheddar cheese; in France Gruyere. I don't know what the Turkish equivalent would be - some hard well flavoured cheese.
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Post by pepecura on Oct 28, 2009 10:26:14 GMT 2
It is fresh, the ones I bought are from the Black Sea.
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