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Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. gomestar

    gomestar Senior member

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    eh, you need the purees. And the post dinner sex with French talk shows on in the background to really get the effect.
     
  2. mgm9128

    mgm9128 Senior member

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    You should start a food truck.
     
  3. ehkay

    ehkay Senior member

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    He's really making Séba earn the reigns to the place, isn't he?
     
  4. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    The to go lunch is great. We stopped at some god awful French industrial park half way between Bras and Marcon to chow down. Now, Regis Marcon is the weirdest fucking place ever.
     
  5. indesertum

    indesertum Senior member

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    What'd he say?
     
  6. mgm9128

    mgm9128 Senior member

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    A pleasant surprise at Whole Foods this morning.
    [​IMG]
     
  7. ehkay

    ehkay Senior member

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  8. mgm9128

    mgm9128 Senior member

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  9. mgm9128

    mgm9128 Senior member

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  10. b1os

    b1os Senior member

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    Which preperation do you prefer? I gotta make some Boquerones en vinagre. Tasty, tasty, tasty.
     
    Last edited: Oct 10, 2013
  11. mgm9128

    mgm9128 Senior member

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    I buy the ones in vinegar. Pretty expensive. The only two places around here that sell them charge $50/lb. But they make a nice snack when you are feeling a little peckish.
     
  12. b1os

    b1os Senior member

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    That's a lot given that it's extremely easy to make and boquerones cost basically nothing. The most complicated part of it is gutting/cleaning the boquerones.


    Buy 500g frozen boquerones. Defrost them. Gut (etc.) them so you get two filets out of each. Marinate for two hours in 300 ml Sherry vinegar, 100 ml water, quite a bit of pepper and 2-3 bay leafs. Discard marinade, if it's very sour rinse it a little. Mince a lot of garlic (almost a whole head). Sweat lightly together with some minced shallots/onion in a bit of olive oil. Roughly chop parsley.

    Place the filets in a container, do not stack them. Lightly salt and pepper them. Spread out the (cooled down) garlic/onion/parsley over the filets. Fill up with olive oil so all filets are covered. Let marinate in the fridge.
     
    Last edited: Oct 11, 2013
  13. mgm9128

    mgm9128 Senior member

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    Which probably justifies at least some of their expense. I've never thought of making them. I never see fresh anchovies for sale, and when I've asked to order them, I could only buy them in an 11 pound box, which is more anchovies than I need.
     
    Last edited: Oct 11, 2013
  14. b1os

    b1os Senior member

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    See my edit, you can, and probably should, use frozen ones. A kg of them costs about 4-5 €.
     
    Last edited: Oct 11, 2013
  15. mgm9128

    mgm9128 Senior member

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    I'll ask about frozen. Thanks for the recipe.
     
  16. ehkay

    ehkay Senior member

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    Browne 38 for a key.
     
  17. ranhounene

    ranhounene New Member

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    Overdosing on morels, asparagus, cepes, fava beans and artichokes this spring.
    [​IMG]
     
    Last edited: Oct 16, 2013
  18. edinatlanta

    edinatlanta Senior member

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    Im about to have gone through three pounds of muscadines. This year's crop has been fantastic.
     
  19. Kid Nickels

    Kid Nickels Senior member

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    been pounding various flavors of macadamia nuts just brought back from Hawaii... yum.
     

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