Timenspace
Legendary Member
Sounds delicious.
Your bowl of oats is definitely different than my bowl of oats.So seeing it is not a trouble.
What did you cook or eat today (January 2022)?
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Your bowl of oats is definitely different than my bowl of oats.So seeing it is not a trouble.
flyinglentris
Disabled and Retired Veteran
I'll see if I can slowly catch up...
My birthday, brekkie out and a picnic lunch. Plus my birthday box of choccies .
Happy Birthday SatNavSaysStraightOn !
Timenspace
Legendary Member
What does culis stand for? A jam variation?
Timenspace
Legendary Member
Leftovers chicken and liver in tom sauce for lunch, over pasta, salad.
It will be a Sunday to cook a lot. Back to work and school week ahead.
It will be a Sunday to cook a lot. Back to work and school week ahead.
Frizz1974
Veteran
Sometimes spelled coulis it’s a runny fruit sauce. Like a very loose jam with possibly not as much sugar.
Frizz1974
Veteran
Penne with bacon & broccoli from the other night - and yes I did add the pesto
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Complain to wiki. There is no mention there is tongue, just smoked pork.
Can you PM me 'evidence' if it being tongue?
Frizz1974
Veteran
Tonight was my first attempt at David Chang’s ssam recipe though I did find an updated properly tested version on the Australian blog Recipe Tin Eats.
We had
Slow cooked cured pork shoulder
Lettuce (cos & butter/bib)
Rice
Kimchi
Scallion ginger sauce
Ssamjang (fermented chilli sauce)
Seaweed salad
Cucumber, tomato, egg & peanut salad with fish sauce dressing
Kimchi
Smashed up crackling
As you can all see I’m still struggling with the lighting in this dining room. Bloody down lights!
This was delicious. I was worried about burning the sugar crust but the darkest bits were the best so I’ll take it further next time.
We had
Slow cooked cured pork shoulder
Lettuce (cos & butter/bib)
Rice
Kimchi
Scallion ginger sauce
Ssamjang (fermented chilli sauce)
Seaweed salad
Cucumber, tomato, egg & peanut salad with fish sauce dressing
Kimchi
Smashed up crackling
As you can all see I’m still struggling with the lighting in this dining room. Bloody down lights!
This was delicious. I was worried about burning the sugar crust but the darkest bits were the best so I’ll take it further next time.
Timenspace
Legendary Member
oh wow, lovely, thanks!
flyinglentris
Disabled and Retired Veteran
A coulis is a pressed and filtered liquid juice from a fruit or other source. It may be used in a variety of ways, from a flavor agent to a topping.
flyinglentris
Disabled and Retired Veteran
I stand corrected. I did some thorough digging and found that linguica is not made from tongue meat, but pork butt.
Thank you for challenging my assumption which was based upon the name of the sausage and what I'd always believed it was made from.
flyinglentris
Disabled and Retired Veteran
Call it breakfast, brekky, desayuno, die Frühstücke, etc. and it all comes out the same thing. Today, it was breakfast soft tacos, a hash brown patty and guava slices.
The Velvet Curtain
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Lunch of Korean BBQ wings with a crunchy salad and sweet chilli dressing.
In Portuguese, lingua means tongue. By adding -ica as a suffix, you get a diminutive form . There´s no evidence that this sausage ever contained tongue; only pork. Linguica is just a name for the sausage.
Wiki is notoriously innacurate on a number of issues!
A "coulis" is a thick sauce, usually made with fruit or pureed vegetables. It originated in France.
Simply, if you want to make a raspberry coulis, you take a punnet of raspberries, add some sugar ( maybe 50 gms or so), a few tbsps of water, and cook it through until the raspberries dissolve. Then you strain the sauce through a sieve.
Chefs love to decorate their dishes with coulis!
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