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Old 02-26-2012, 05:12 PM   #813
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Leftovers

Remember that grilled pineapple relish that we had on February 19th?

Sometime shortly after we had seabass with . . . grilled pineapple relish. And then, a few days later we had pad krapow moo, June ę 2009 ę Chez Pim but made with ground turkey. We threw the grilled pineapple relish on top of it all.

And then, . . . yesterday we had the turkey pad krapow moo for lunch. We added a small lime from our neighbor's tree and fresh Thai basil that we later tore up and mixed in to the plate at the table.
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Old 02-26-2012, 05:30 PM   #814
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Yesterday

Yesterday we tried something new - miso caramel glazed pork belly. We served it topped with pork rinds, that's right, pork rinds. Peas in cream sauce and steamed rice accompaniments.

It was yummy, but so was the pear pie that Murray made from organic Bosc pears. (Can you see the pears "pasted" to the top crust?)
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Old 02-26-2012, 06:09 PM   #815
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Monthversary!

Dinner and cocktails at Blowfish to celebrate our monthaversary on February 23rd.

Murray had a mango mojito and Gemma had a peach nympho - white peach juice and sake.

We shared a dynamite roll - yellowtail, salmon and avocado maki, tempura coated, topped with chili sauce, scallions and sesame seeds, pork and chicken skewers, unagi (eel) and avocado maki, ama ebi sashimi with shredded daikon radish and a shiso leaf, tempura, lobster maki topped with sauteed mushrooms and filet mignon, cilantro micro green topping that, wasabi mascarpone cream swiped across the shallow bowl's rim, and last but not least, pork belly with brased daikon radish.
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Old 02-28-2012, 12:25 AM   #816
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last night we had braised lamb shanks with carrots, peas and red Bliss potatoes. With rice.

Pear pie for dessert.
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Old 02-28-2012, 12:46 AM   #817
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Tonight we had grilled chicken, Filipino style. The closest recipe we've found online is: Filipino Barbecue Skewers Instead of the kalamansi/calamondin (a small citrus fruit) we use key limes which come really close to what kalamansi smells and tastes like. We leave out the lemongrass, black pepper and red pepper flakes but throw in a very generous splash of 7-Up. We don't skewer the chicken either, instead we just throw it on the grill.

Grilled asparagus and rice accompaniments.

Oranges for dessert.
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Old 02-28-2012, 01:11 AM   #818
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Uh, um, hmm, . . .

We had chicken curry sometime between Valentine's Day and Presidents' Day. We think it was closer to Presidents Day. We think.

Old fashioned chicken curry with peas, potatoes, carrots and raisins. Over rice.
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Old 02-28-2012, 05:59 PM   #819
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Has anyone used a Sous Vide water oven? I have seen and heard rave reviews about them, and wondering if this would be an excellent, and convenient way to cook in an RV?

Sous Vide Cooking, Sous-vide appliance for home, restaurants - SousVide Supreme

I have my concerns about spending $500 on a small kitchen appliance, but hey, I bought an Airstream, didn't I?
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Old 02-28-2012, 07:10 PM   #820
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We have! We have!

From what we understand, it allows for slow, steady cooking. You need a separate vacuum sealer to seal whatever you are cooking in a heavy duty film.

It seems like a cool item, but at this point we can't justify the amount of real estate it would claim in our kitchen. And we're not sure how often we would use it.

Now ask us about our Viking induction cooktop and separate burner. We love them!
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Old 02-28-2012, 07:48 PM   #821
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You have a Viking in your Airstream!?!?!?

Oh my!

We have considered the Sous Vide because we eat a wide variety of steak, fish, chicken, pork, etc. and our butcher packs them in vacuum sealed bags. I also like the idea of cooked veggies in something like this. The reviews are great for normal home use, but "on the road" experience means so much more for Airstream use.
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Old 02-28-2012, 09:40 PM   #822
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Oh no!

Hey there Hibby!

No, we don't have a Viking in the trailer! We have an induction cooktop at home and we also have a portable Viking induction burner that we bring with us, sometimes, when we take the trailer and we have access to electricity. We usually just grill or use the propane stove in the trailer. But if we're going to be at a campground with electricity for a few days, we'll bring it along.
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Old 03-01-2012, 01:08 AM   #823
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Leftovers, again.

Murray was at a meeting last night, so Gemma had to fend for herself.

So she had a lamb shank and some potatoes that were dinner a few nights ago, and some left over curry vegetables that she froze from earlier in the month. Gussied up with flat leaf parsley from the garden. And yes, dinner involved rice.
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Old 03-02-2012, 08:00 PM   #824
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Tonight, raspberry marinated chicken, smashed sweet potatoes, and "neon lights" swiss chard from the garden. Sorry no pictures, to busy dodging tornadoes, lightning bolts and hail! (seriously) Oh, and pumpkin roll w/ cream cheese filling for dessert.
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Old 03-09-2012, 12:28 AM   #825
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"Catch"ing Up Some More!

We had dinner at Waterbar with Gemma's mom on February 29th.

We started with Marin Miyagi oysters with a citrus mignonette at the bar. Oysters are $1 each until 6 PM every day! Then we had the house made potato chips with artichoke dip- sorry Murray took a bit of a swipe out of it before Gemma captured an image.

Dungeness crab stuffed artichokes with foie gras sauce and blood orange segments for all three of us in the dining room. Murray had the ribeye with white cheddar spaetzle, sauteed kale and crispy sweet potato curls. Gemma and her mom had the yellowtail with Dungeness crab sauce, chard stuff canelloni. We shared an order of profiteroles for dessert.

Images from the bar and from our table of the Bay Bridge.
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Old 03-09-2012, 10:55 AM   #826
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Hot Dog!

Have we mentioned how much we like hot dogs?

On March 1st we had sauteed red cabbage and apples with Ball Park beef hot dogs. We usually make this with kielbasa but we didn't have that at home, so hot dogs had to do.

Served with rice.
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