Tonight, we had veal kidney cooked with Dijion grainy mustard, cider vinegar, mushroom and leek. Had to clean and cut off all the veins and fat, soaked in vinegar water for 15 minutes before blanching in boiling water for a minute. Pan cooked the veal for about 15 minutes with the other ingredients.
Sided with roasted Brussel sprouts.
Now you made me want to visit the place… Never been there. Is it true that they invented Bloody Mary?
Like @LindaWhit, in love with the logo, also like the deco.
That’s wonderful, you must, and yes they claim to have invented the Bloody Mary. That seems to be the consensus.
I read more on Wikipedia:
Harry’s New York Bar is said to be the birthplace of classic cocktails such as the Bloody Mary, French 75, Sidecar and Monkey Gland.
Notice the phrase “is said to be”.
Nice . I did a remodel for a client named Harry . He was most interested in the bar to be made . Of course he named it Harry’s Bar .
Hahaha!
yep, we ate it again - 2nd night of SE’s chicken chile verde, this time with rice, added cilantro, and a bloop of crema on top instead of blended in. even better tonight, much more filling (duh, rice), and now all gone.
Soup? Lo mein noodles in a miso broth. Accoutrements, BBQ pork, bok choy, mushrooms, carrots, egg, green onion, fiery little Fresno chile and black sesame seed. I remembered to marinate my egg in soy sauce.
LOL! That’s ramen! Lovely noodle soup.
Do you mind sharing the recipe for the egg?
Kielbasa with Mrs. T’s pierogies (sorry, I’ve made my own pierogies from scratch years ago with a friend’s mom from Poland, and while delicious, I didn’t have five hours to devote to them tonight!), and sauerkraut, which I added a little brown sugar to after draining and simmering for two hours, and it was amazing. Kosciusko mustard for dipping and there may or may not* have been Polish vodka drank alongside. Na zdorovie!
*Of course there was! I had run out of Chopin weeks ago and while at Shop Rite today, which now carries liquor, I picked up a relatively cheap bottle of Krol vodka. It was actually very good. Not as good as Stoli, Tito’s, Grey Goose, etc, but for $12.99 for a 750 ML bottle, it exceeded expectations!
I am very proud of myself today, because even though I slaved over a hot laptop 'til 7:30 (this is a big deal for me, as I am a slacker), I managed to make myself a semi-decent bowl of food. Slow-cooked squid with rigatoni.
Ramen! Who knew, I didn’t use a recipe.
I read a bunch of fancy recipes on google but then just ended up submerging a 7 minute egg in soy sauce for a couple of hours.
Thanks. My soft boiled egg is more like a 5.5 - 6 minutes.
Beautiful!
Here’s what I used last week: https://www.pressurecookrecipes.com/ramen-egg-japanese-soft-boiled-egg/
I made soup last night - chicken and cheese tortelloni, cannelloni beans, zucchini, spinach, carrots, celery, onion, garlic and herbs in chicken broth enriched with Parm and Asiago end bits. I added a glug of cream, too.
Inspired by:
I skipped the dried herbs and tomato and cooked the pasta separately.
Thanks for the link. The paper towel tip is useful for marinade.
Cold Water or Ice Bath: Open the lid and immediately place the eggs in a bowl of cold tap water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Pour out the water in the bowl and refill it with cold tap water and place the eggs back into the bowl for another 3 minutes.
Does this make shell removal easier? Usually I just tossed the cooked eggs in cold tap water for 2-3 minutes, but noticed that the eggs generally raise the temperature of water to lukewarm. I think ice bath is a better idea, but have never tried it.
I use an ice bath and yes, supposedly it makes them easier to peel. So does cooking in a pressure cooker.
But the biggest factor in “peelability,” I’ve read, is freshness of the eggs. Older = easier to peel.
