Recent food experiences.
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Recent food experiences.
Just a similar thread to the one in Books & Film, because this place is so dead lately.
Have you eaten anything good or bad lately, jot it down here. Could be nice knowing which restaurant to steer clear of in SF.
Have you eaten anything good or bad lately, jot it down here. Could be nice knowing which restaurant to steer clear of in SF.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
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here's a recipe
10 ounces Linguine pasta
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 tablespoons (1 medium) finely minced shallot
1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cups water)
3/4 cup half and half
1 cup frozen Green Peas
1 (4-ounce) package Smoked Salmon, cut into thin strips
1/4 cup finely chopped fresh dill
sea salt, to taste
freshly ground pepper, to taste
lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2-3 minutes until softened. Add white wine and simmer until reduced by half, another 2–3 minutes. Reduce heat, add half and half and peas and gently simmer 2–3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.
10 ounces Linguine pasta
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 tablespoons (1 medium) finely minced shallot
1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cups water)
3/4 cup half and half
1 cup frozen Green Peas
1 (4-ounce) package Smoked Salmon, cut into thin strips
1/4 cup finely chopped fresh dill
sea salt, to taste
freshly ground pepper, to taste
lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2-3 minutes until softened. Add white wine and simmer until reduced by half, another 2–3 minutes. Reduce heat, add half and half and peas and gently simmer 2–3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.
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CM, I've tried a similar recipe many times and yes, it's very good and simple cooking. Keep 'em coming, except this thread was intended for restaurants and stuff.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
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I was just kidding. Please keep up the good stuff. I just made some masala with peas and potato today, but it was pretty good.
2 red chillis (with seeds, might be too strong for ya)
2 onions
3 tomatoes
ca 5 cm of fresh ginger root
mix to a sauce and fry with turmenic, gahram marsala and some coriander (all dried in my case).
fry until golden and reduced.
Add pre-cooked potatoes and peas
optional cream for a rounder taste
some suger and salt to taste
serve hot with rice, nan bread\similar etc.
Very good. Oh, and my recipe is probably for around three people. At least if you serve with bread as well. And cauliflower is really a part of the recipe, I just didn't have any.
Dessert were wine-cooked pears with honey and cinnamon with a bit of ice-cream on the side.
1\2 pear per person, cook in redwine with a dash of cinnamon and honey after taste.
Other spices might go well, but should be served with vanilla ice-cream or something not too dominant.
2 red chillis (with seeds, might be too strong for ya)
2 onions
3 tomatoes
ca 5 cm of fresh ginger root
mix to a sauce and fry with turmenic, gahram marsala and some coriander (all dried in my case).
fry until golden and reduced.
Add pre-cooked potatoes and peas
optional cream for a rounder taste
some suger and salt to taste
serve hot with rice, nan bread\similar etc.
Very good. Oh, and my recipe is probably for around three people. At least if you serve with bread as well. And cauliflower is really a part of the recipe, I just didn't have any.
Dessert were wine-cooked pears with honey and cinnamon with a bit of ice-cream on the side.
1\2 pear per person, cook in redwine with a dash of cinnamon and honey after taste.
Other spices might go well, but should be served with vanilla ice-cream or something not too dominant.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
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Redundant user";p="899068 wrote:This thread's derailing.
Back to the recipes:
I ate cooked basmati rice with canned tuna and a pinch of pepper today. It wasn't the best I've ever eaten.
i thought this thread was supposed to be about going to restaurants
now i'm really confused
but because i love you
1 pound whole wheat linguine
1 cup frozen green peas, thawed
1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
1/2 cup packed mint or basil leaves (from 1/2 bunch mint or basil)
1 tablespoon capers
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
sea salt, to taste
freshly ground pepper, to taste
1/2 cup toasted walnut pieces
Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Reserve 1/2 cup of the pasta-cooking water. Drain the pasta, then transfer it to a large bowl.
Meanwhile, combine the peas, parsley, mint, capers and lemon juice in a food processor. Pulse to combine. Add the oil in a steady stream while pulsing. Add salt and pepper, taste and adjust seasoning.
Toss the hot pasta with the reserved pasta-cooking water and pesto. Top with toasted walnuts and serve immediately.
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Have you tried it slightly chunky? I mean, instead of blending all in a blender you'd blend most of it but add a few capers and peas for texture?
It sounds good though. I've never had pasta with peas I think.
It sounds good though. I've never had pasta with peas I think.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
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Well, not really. I have my own special way of being "vegetarian", but I don't bother getting into the details of my motives etc so I usually just say I'm vegetarian.
So, yeah, I'm vegetarian. I've got tons of veggie recipes, but more is always welcome, so just post'em.
So, yeah, I'm vegetarian. I've got tons of veggie recipes, but more is always welcome, so just post'em.
GoatOvaries wrote:No. It is none of your business what I like. It's only your business what I choose to make public, which is what I don't like.
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