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08-19-2023, 08:30 PM | #8669 |
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Pulled pork sandwich and sides
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08-20-2023, 05:22 PM | #8672 |
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Raclette potato gratin
Recipe from Bruno Albouze on yt Top notch flavor. Tangy Raclette is used in place of reblochon which is not legally available in the U.S. Potatoes Cauliflower Partly caramelized onions Bacon Heavy cream Raclette cheese Topped with freshly grated parmesan Served with salad, grapes for dessert. Magnifique! Last edited by chassis; 08-20-2023 at 06:33 PM.. |
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08-20-2023, 05:46 PM | #8673 |
Cailín gan eagla.
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08-20-2023, 06:37 PM | #8674 |
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Yes Tartiflette is the inspiration. Bruno’s version uses less cheese for a more balanced flavor and mouth feel. I had tartiflette in Embrun, France (with reblochon) and it was excellent. This was our lunch before getting semi-lost in the Alpes-de-Haute-Provence and having to turn around because of 1 meter of snow across a high pass on the way to Cannes. We took the (very) long way to Cannes that day. Fun times!
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08-21-2023, 05:41 AM | #8675 |
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Honey Garlic Baked Chicken Thighs with leftover Orso.
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08-21-2023, 09:27 AM | #8676 |
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We don't do fried very often, but the poblanos at the farmers' market looked really good, so we made Chile Rellenos for the first time in quite some time. With a little salad, some chili butter lime corn, and ranchero sauce made with guero chiles (also from the farmers). Thanks to Hilary (not the pol, the storm) it was 70 degrees at 8:00, we were able to enjoy dinner on the patio w/o heater. Extra bonus.
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08-21-2023, 10:02 AM | #8677 |
Cailín gan eagla.
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08-21-2023, 02:36 PM | #8679 |
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Now, those we have quite frequently (no frying involved). My wife makes the most amazing enchilada sauce, both red and green. Way better than the canned stuff. Now I'm really thinking we blew it by not buying the tomatillos at the farmers market; it was the first time they had them this year and they looked fab. Next Saturday, for sure. Picture will be posted.
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08-21-2023, 04:12 PM | #8680 |
Cailín gan eagla.
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New at the deli counter.
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08-21-2023, 05:58 PM | #8681 | |
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Chile rellenos are my test for a Mexican or Tex-Mex restaurant, food cart, or whatever. Depending upon the region, here in the States and in Mexico, the pepper variety can vary, and so can the cheese, but the essential goodness should still shine through: fresh and distinct flavors that go together exceptionally well. We're lucky to have a Oaxacan "street food" restaurant ten minutes away that has an exceptional version of the dish. It's a poblano served roasted with goat cheese, queso Oaxaca, mushrooms, pinto bean purée, pico de gallo, pickled red onion, avocado salsa, crema, and queso fresco. Volume-wise, it's a meal in itself and, arguably, a quite healthy one, too. There are a fair number of recipes available online that are quite good, at least in reading them. (I don't cook. )
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08-21-2023, 07:23 PM | #8683 |
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Trying a new Chinese Takeout place.
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08-22-2023, 01:37 AM | #8684 |
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Bay Area California produce is at its finest right now so seasonal ingredients are a must!
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08-22-2023, 06:47 AM | #8685 | |
Cailín gan eagla.
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08-22-2023, 03:06 PM | #8687 |
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08-22-2023, 03:15 PM | #8688 |
Cailín gan eagla.
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08-22-2023, 04:43 PM | #8689 |
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Store bought chicken cutlet stuffed with broccoli and cheese with a tomato sauce.
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