Thread: Mansion cuisine
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04-13-06 23:42 #34
Posts: 3510Today's the first time I can remember cooking three full meals in one day here. Breakfast was home fries with eggs over medium (any other form of fried egg was available too but I was tired of scrambled). Lunch was butterflied, grilled chorizos with cheese on French bread. For dinner I poached chicken breasts in chicken broth, white wine, tarragon and pepper corns. I then used the resulting reduced broth in a sauce with portobello mushrooms, white mushrooms, white wine and cream (well, some cream and some milk) I thickened it with a roux made with 50% butter and 50% oil. I laid the breasts tenderly on a bed of saffron rice (well, mostly tumeric but anyway it was yellow) and lovingly painted them with the sauce.
For those potential guests who may have concerns, I do strive to limit the fat content of my meals. I can cook eggs with very little oil, the grilled French bread was not buttered, and the sauce merely moistened the dinner; it wasn't swimming in it. Also, I attempt to serve nutritionally balanced meals when the meals are planned, which none of these were. I don't cook with a lot of salt, either. I try to have some kind of salad on hand at all times.
For tomorrow, the Captain said something about his famous coconut salmon, or something like that. The beef stroking off that he made for Rosie's birthday was mighty good.
Sunday I think I will make cordon bleu because I want to use the oven again. Then again I might not because I don't like veal, we had chicken tonight, and it's too far to go to get rabbit.
Tomorrow I think I will take the two chicken breasts I poached tonight that we did not eat and which I have cut into strips, and make a stir fry with brocolli and some soy. Heavy on the garlic. That will be lunch. Breakfast will be light but I think I will run the grapefruit through the juicer before I go to bed, if I don't get too drunk.
But if I get lazy lunch could be taking the (cold) chicken strips and dipping them in some of that Gulden's Spicy Brown mustard mixed with a little lemon juice.
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04-07-06 18:53 #33
Posts: 8Chilean Salmon
Hello Dave, Ben.
Dickhead we have never meet but I have heard alot about you.
It's been a while since I have posted but this subject is one I live with.
The Chilean Salmon is most definatley farmed seeing there wild species are protected and are only available for sport fishing with limits.
I was in Punta Arenas the day after I saw you last Dave. I didn't get to fish but I bought alot of salmon (Atlantic) while I was there.
Chile has 3 species they raise and export which are Atlantic, Coho and Salmon Trout (hybred)
Dave, the fish we saw at the market the day shopping was Atlantic which at current is selling at export wholesale levels of $3.35 lb ($7.38 kg. As a fillet trim c skin on.
Dickhead I hope some day to enjoy some of your cooking at the mansion.
Bowdie the fish monger
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04-07-06 17:27 #32
Posts: 351028 pesos today at Carrefour, but 32 the last time I looked a few weeks ago.
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04-07-06 17:17 #31
Posts: 488Salmon
I don't believe there is any wild salmon available here, at least commonly. Most Chilean salmon is "farmed", probably the best evidence is that the fish are all almost exactly the same size.
The salmon at Carrafour here in Vicente Lopez is cheaper (I haven't checked recently but last time I looked it was about 26 pesos / kilo) and VERY fresh. I was a commercial salmon fisherman for about 15 years, and I'm a little fussy - the fish there have bright red gills (the first thing to go) and the flesh is "springy" and not starting to come off the bones. My guess is they are no more then a few days old at most!
David
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04-07-06 17:11 #30
Posts: 3510The pink / red salmon here is flown in from Chile and thus is pricey. No real way around it. Try merluza.
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04-07-06 14:56 #29
Posts: 751salmon prices
Dickhead-
I went today to San Antonio SeaFood (not San Francisco as previously posted) and bought a half kilo of salmon filet to cook for lunch. I was shocked to see that the price was $46 AR / kilo. At a retail fish market in the USA I pay $10 USD / pound, but I have seen it advertised at large fish markets in New Jersey for as low as $3.99/ lb. The only explanation for this is that the USA salmon is farmed (which I know it is) while the salmon for sale here is wild caught. Please fill me in on this, I eat salmon 4 times a week, and I don't want to pay $23AR everytime I want it, especially when I am doing the cooking myself.
Suerte,
Dirk Diggler
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03-21-06 19:51 #28
Posts: 2470Shamed to report no after my moaning, but will. When I do I will be sure to report. See my post earlier today for a great, inexpensive pizza place in Barrio Norte.
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03-21-06 19:17 #27
Posts: 1543Originally Posted by Doggboy
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03-21-06 19:15 #26
Posts: 3510Those who prefer their fish cooked may enjoy my cooking. Those who like to eat raw fish most likely will not as it shan't be on the menu any time soon.
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03-21-06 19:07
Senior Member
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03-21-06 19:02 #25
Posts: 3510I cooked the rest of the bife de chorizo with a nice mushroom and red wine sautee, and I also fired up the convection oven and cooked three large slabs of salmon, with a bit of fumet in the bottom of the pan.
I am impressed with myself because the steaks and salmon came out just right even though I only left the swimming pool once during the cooking process. I ate the salmon and not the steaks so I can't say how they were affected by having been frozen. Perfect pink mediums, all three.
Also I served spaghetti in salsa de fileto as a side dish but the chicas STILL bitched about not having any bread. I told them I never serve bread with pasta and then they started scouring the cupboards for crackers.
Thanks to Natalia of Jaz for doing most of the dishes. Also thanks to her for letting me suck on her tits even though I had no intention of paying to fuck her. She has a very good body but the three mansion guests who have fucked her so far are not impressed on a performance basis.
I think the Mansion Chica of the Month is probably my friend Roxana the barber. She gives an entire new meaning to the phrase "getting a little trim."
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03-15-06 15:59 #24
Posts: 2470Originally Posted by Papa Benito
Dog
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03-15-06 14:07 #23
Posts: 1543Originally Posted by Papa Benito
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03-15-06 13:48 #22
Posts: 3510To get the thread back on topic, last Sunday I fired up the convection oven and made a good-sized quiche Lorraine, about 2.5 times the size of a pie-sized quiche in the US. I thought it came out pretty well although the next time I think I will get the bacon sliced by the butcher first. The convection oven works well so I will be using it more as the weather cools off.
The quiche and a salad and some munchies got 8 people to where we never even fired up the parrilla. So, last night I cooked six steaks for four people and I am going to use the leftover two in some other dish tomorrow.
I've got enough bacon for another quiche so maybe a Florentine would be in order.
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03-15-06 12:17 #21
Posts: 1543I think Danzon is a great place, personally. You really don't go to a place like this for the food, but for the scene. There are plenty of good looking women in this place, IMO. However, this isn't the kind of place that the average short-term monger will want to hang out in.
A year ago I brought two lady friends in with me one evening, and proceeded to make out with them on one of the couches off in the corner. Got myself lots of admiring looks from the guys in the place, and a couple of dirty looks from the women.
Which was probably my intention. Heh heh heh.
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03-15-06 02:11 #20
Posts: 1043Originally Posted by Papa Benito
Its fairly difficult, for instance, to find a scary, coyote fugly in the amateur population here. However, if you look at platynum.com there are hundreds of them (the vast majority), although many are imports apparently.
Unfortunately that seems to be the case in most countries. As lucrative and socially acceptable as it may be, the good girls don't end up as whoares. Usually the bottom of the barrel. But finding the rare diamond in the rough is part the fun I guess. And even if you end up bottom feeding in Argentina you're still beating most US warhogs.