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What is/was for dinner?
- Thread starter Gutwrench
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Me too. It was good this time, not too salty. Had seaweed too, which was nice.
The Kyrgyz have an amazing version of wonton soup (they call it mantu), but this is a dish I could happily slurp until the end of recorded time, as I have yet to encounter a good wonton soup that I didn't like.
Had to look that up. Interesting. I've had a similar named dish but prepared by a Lebanese-French-American peer I had years back in my graduate program. Dryer dish and more like an appetizer.
In Kyrgyzstan, there is a version where the dumplings are served dry, with a spicy sauce and something akin to sour cream, which is delicious; but, there is also a stunning version served in a broth.
Interesting. Sounds like what I had. I'll have to find it somewhere one day.
I was going to correct you on your dishes until I noticed it was a different spelling from mantou, the steamed buns the Chinese make. Which in itself is absolutely delicious because it's had for dessert. I personally prefer the steamed and lightly sauteed in butter version. Some crunch, mostly soft, and whatever dip they offer. There aren't many places here that offer it, and very few of them do it well. Whenever I feel like it, I'll call in and place a large order, usually a 100 or so. Usually the very good and popular ethnic cuisine places and bakeries (including the German and Italian places), will require a phone order for anything more than 6-8 people. One Polish place routinely sells over a thousand paczkis as day.
Different country, different interpretation of a similar tradition.
You will find versions of this dish all the way from the Caucasus (I have had them in Georgia - where they are called khinkali), across Asia (the Afghans also serve a version of this dish which is delicious) - there are different versions of the name - mantu, manti, - ending up with the various Chinese interpretations of this dish.
While I prefer them in a broth, I will happily devour them steamed or dry, or fried, with whatever sauces or dips are offered.
The Chinese "mantou" is obviously from the same culinary tradition (and linguistic ancestry), and I will not quarrel with any of these cultures over historical precedence until presented with cast iron culinary (and historic) evidence. Rather, I will happily tuck in, instead.
I made the mistake during my days abroad and asking who made what first and then being in the middle of arguments I couldn't back away from as a pure observer!
Just praise the food, eat it in cheerful and greedy quantities, and nod, in apparent agreement, when historic culinary precedence is claimed.
Vegetable stir-fry (prepared by the carer's friend) served with rice. Very tasty.
Freezing outside, so inside we've got
Rauchkäse, a Brie de Meux that is slowly oozing off of the board and a creamy (unpasteurised) Roquefort.
A big bowl of toasted nuts.
To wash it down? A Tempranillo from Bodega Hinojoso Mendoza
Robert Bartlett on the telly.
Cat on my lap.
Perfect.
Rauchkäse, a Brie de Meux that is slowly oozing off of the board and a creamy (unpasteurised) Roquefort.
A big bowl of toasted nuts.
To wash it down? A Tempranillo from Bodega Hinojoso Mendoza
Robert Bartlett on the telly.
Cat on my lap.
Perfect.
Perfect, indeed. Sounds wonderful.
I have had some amazing good Brie de Meaux over the past few weeks; so, when you write of one that is slowly oozing off the board, I salivate in sympathy.
Unpasteurised Roquefort - yum - while Rauchkäse is unknown to me. Toasted nuts, yes, perfect.
Good red wine, a blazing fire, a cat....what more can one ask?
When presented a menu at a French Cafe, not seeing crepes on the menu, I asked is any items were crepes. I was pointed to a section of the menu called galettes de sarrasin, of which I ordered the complete ham and cheese. It was delicious and came wrapped up in a darkish brown crepe. It tasted very familiar to something I had eaten before. Looking it up, I laughed because it translated to buckwheat pancakes, something I grew up loving, but my buckwheat pancakes were thicker and smothered in butter and syrup, ideally maple syrup! Then I looked up buckwheat, to discover, it is not related to wheat at all, considered very healthy, and related to rhubarb and sorrel. Of note, I love rhubarb too, although buckwheat pancakes don’t taste anything like rhubarb. 
Not your mother’s buckwheat pancake, at least not if you grew up in the States!
Not your mother’s buckwheat pancake, at least not if you grew up in the States!
When presented a menu at a French Cafe, not seeing crepes on the menu, I asked is any items were crepes. I was pointed to a section of the menu called galettes de sarrasin, of which I ordered the complete ham and cheese. It was delicious and came wrapped up in a darkish brown crepe. It tasted very familiar to something I had eaten before. Looking it up, I laughed because it translated to buckwheat pancakes, something I grew up loving, but my buckwheat pancakes were thicker and smothered in butter and syrup, ideally maple syrup! Then I looked up buckwheat, to discover, it is not related to wheat at all, considered very healthy, and related to rhubarb and sorrel. Of note, I love rhubarb too, although buckwheat pancakes don’t taste anything like rhubarb.
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Not your mother’s buckwheat pancake, at least not if you grew up in the States!
Buckwheat is fairly nutritious. It's not commonly eaten by younger people anymore unlike kale.
Beans and toast last night. Learning to live without my avocado ...
It was simple and delicious. Might have it again today.
...It was simple and delicious. Might have it again today.
A favourite I sorely miss since I don’t eat bread these days. Especially nice with thick chunky bread, marmite and a bit of cheddar on top.Beans and toast last night. Learning to live without my avocado
It was simple and delicious. Might have it again today.
Makes me wish we were having that instead of the chicken, rice noodles and vegetables that Mrs AFB is preparing.
We had takeout from our local Chinese place. Mushu pork, Garlic Beef, Beef lo mein for the kids, steamed dumplings and a small container of their curry chicken. Everything was great, except for the curry. It was just too bland. It was an experiment, any way.
I had various dreams when I finally slept. From spaceships, to half humans with powers, to sitting at a table with someone and making and tasting different chutneys. Last one before I woke up had green chilis, green ripe almonds, cumin, limes, salt, garlic, cilantro, salt and pepper.
I’ve not eaten it for probably 4 decades. I looked it up today and although it has a lot of carbs, it also has a low glycemic index, so it’s good for you. My impression buckwheat flour for pancakes was common in grocery stores in the 60s, I’m going to look when I get home. Today we ordered crepes, and yes, again, they were made with buckwheat flour, not white flour which was what I expected for some reason before we arrived in France.
Arrowhead Mills or Bob's Red Mill.
I eat it from time to time, but not as much as when I was a kid. Generally don't like it but healthy...
[doublepost=1548535182][/doublepost]Also, for waffles, buckwheat flower is surprisingly good. Though I'd mix a third of it, a third of whole wheat flour, and a third of unbleached white flour. Otherwise it'll be too dense and you may mess it up by over-hydrating it. I generally prefer to make cornmeal waffles because they're lighter, fluffier and crisper on the outside than regular flour waffles.
Though I'd refer to our local corn and scone expert, @Gutwrench, for any tips.
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Dined out in a good hotel (the same hotel where we had the funeral dinner for my mother) with both brothers.
One had grilled cod, one tucked into steamed salmon and I treated myself to sautéed seabass. A night for fish.
One had grilled cod, one tucked into steamed salmon and I treated myself to sautéed seabass. A night for fish.