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Dinner! 2012


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#2701 C. sapidus

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Posted 09 December 2012 - 06:20 PM

Patrick – How do goat chops compare with lamb or pork?

Robirdstx – What’s in your Country Captain?

First time making wings on the Big Green Egg. I torched the marinade, unfortunately, but surprisingly the chicken stayed moist. Ah well, I have more wings scheduled for later this week and should get better with practice. There are worse fates than practicing on chicken wings.

Star anise wings, marinated with soy sauce, sweet soy sauce, Shaoxing wine, sugar, pepper, star anise, and cinnamon. Great flavor, despite poor fire control.

Grilled okra and yard-long beans, brushed with sesame oil and sprinkled with S&P. Not bad. Store-bought bread and butter.

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#2702 patrickamory

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Posted 09 December 2012 - 06:26 PM

Bruce - they're closer to lamb, though the fat is more succulent. We ended up cooking them medium, though next time I think we'll go medium-rare. They are actually kid.

#2703 robirdstx

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Posted 09 December 2012 - 06:38 PM

Robirdstx – What’s in your Country Captain?


Hi Bruce. Today's variation was made with bone-in, skin on chicken thighs, bacon fat, chopped onion, garlic, and celery, roasted red bell pepper, canned whole tomatoes with their juice, orange juice, curry powder, cumin seeds, dried thyme, and cayenne.

ETA: roasted red bell pepper

Edited by robirdstx, 09 December 2012 - 07:13 PM.


#2704 liuzhou

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Posted 10 December 2012 - 06:04 AM

Roast duck leg with Japanese spices, broccoli purée; steamded rice

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#2705 rod rock

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Posted 10 December 2012 - 06:12 AM

Broccoli puree goes nice with rice and rest from the dish.

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#2706 ScottyBoy

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Posted 10 December 2012 - 09:10 AM

What's in your Japanese spices?
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#2707 dcarch

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Posted 10 December 2012 - 01:33 PM

It took me a while to go thru all the posts since I last posted. Toooo many amazing creative delicious dishes for me comment.
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A few recent kitchen concoctions.
dcarch
Sous Vide Pork Tenderloin on Giant Asparagus
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Sous Vide Beef Tenderloin
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Fried Plantain
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Grilled Meatballs, Asparagus Stems and Beet Stems
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#2708 rotuts

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Posted 10 December 2012 - 01:49 PM

Wow, as usual

would you reveal the Meat Ball Rx?

#2709 Kim Shook

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Posted 10 December 2012 - 01:53 PM

Patrick – gorgeous chili. We always make it with ground and I’ve been wanting to try it like yours. And I am dying to try goat. We are getting a new shop near us – Indian/Asian/Hispanic/Halal – how’s THAT? I’m sure that they’ll sell goat and hope that they sell smaller cuts than the whole leg the other shops sell. Any hints?

Bruce – that’s exactly how I like my wings to look. I just love that crusty burn flavor – I ask for my hot dogs BLACK.

dcarch – gorgeous FAT asparagus! Are those grilled/roasted??

Football snack yesterday:
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Bought low-fat cheese by mistake – it doesn’t melt in the microwave, it just gets chewy. Ick.

Dinner was fried shrimp, succotash, slaw, sweet potatoes and hushpuppies (almost alliterative):
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The hushpuppies were frozen, but good. I don’t usually put that thick a coating on shrimp, but had some panko that I wanted to use up. They were medium shrimp (another thing bought by accident – I usually get the jumbo) and were a little lost in all that crunch!

#2710 liuzhou

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Posted 10 December 2012 - 05:01 PM

What's in your Japanese spices?


It is shichimi tōgarashi or Japanese 7 spice powder, consisting of red chilli powder, black sesame, white sesame, ground sansho (Sichuan pepper), roasted orange peel, sweet basil, and ground ginger.

#2711 dcarch

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Posted 10 December 2012 - 05:39 PM

Thank you Rotuts. The meatballs were made with regular meatball recipes. I used an ice cream scoop to keep the size uniform. They were first steamed so that the shape got firmed up then there were quick grilled on a smoking hot cast iron griddle.

Thank you Kim. The asparagus were so thick. It would be diffeicult to roast without drying them out. So I steam cooked them first and then roasted on very high heat.

I like batter fried shrimps. Your shrimps look perfect.

dcarch

#2712 mm84321

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Posted 10 December 2012 - 06:01 PM

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Artichoke soup
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Bécasse
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#2713 munchymom

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Posted 10 December 2012 - 06:30 PM

Turkey in mole sauce with refried beans, rice, pineapple, and avocado:

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#2714 sadistick

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Posted 10 December 2012 - 07:14 PM

mm8 - Clearly you have some serious skills. Are you currently employed (how do you find the time for all those involved dishes otherwise?!) in the restaurant biz?
"He who does not mind his belly, will hardly mind anything else."
- Samuel Johnson

#2715 C. sapidus

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Posted 10 December 2012 - 08:53 PM

Kim, you are very kind.

Patrick and Robirdstx, thanks for the info.

dcarch and mm – up to your usual high standard!

Quick meal from Into the Vietnamese Kitchen after younger son’s first swim meet of the season. Jasmine rice to sop up the sauce. Mrs. C made salad.

Chicken and ginger simmered in caramel sauce

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#2716 mm84321

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Posted 10 December 2012 - 08:54 PM

mm8 - Clearly you have some serious skills. Are you currently employed (how do you find the time for all those involved dishes otherwise?!) in the restaurant biz?


Thanks. I've never worked in the restaurant business. I'm currently unemployed, but I guess "self-empoyed" sounds nicer. I cook for private parties on occasion, but I don't really do any advertising. Following recipes helps me get better, so instead of going to school, or staging somewhere, I do this.

#2717 Keith_W

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Posted 11 December 2012 - 12:48 AM

Well mm84321, if you were a private chef I would employ you to cater for my next party, instead of subjecting them to the vagaries of my inconsistent cooking! I am guessing you are in the UK? You really should update your profile. I know i'm not the only one who lives vicariously by your food. Tonight I am making a humble pork roast. While eating it I will fantasize I am eating one of your dinners instead.
There is no love more sincere than the love of food - George Bernard Shaw

#2718 mm84321

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Posted 11 December 2012 - 06:53 AM

Ha. I'm in the USA. But, thanks. I don't like to take too much credit. I'm inspired by the products, and they are the reason I continue to do what I do. If any of my food looks or tastes good it is 80% because of the quality of the ingredients I work with, not anything that I've done to them.

#2719 ScottyBoy

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Posted 11 December 2012 - 06:58 AM

It's good you're learning that early.
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#2720 sadistick

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Posted 11 December 2012 - 08:00 AM


mm8 - Clearly you have some serious skills. Are you currently employed (how do you find the time for all those involved dishes otherwise?!) in the restaurant biz?


Thanks. I've never worked in the restaurant business. I'm currently unemployed, but I guess "self-empoyed" sounds nicer. I cook for private parties on occasion, but I don't really do any advertising. Following recipes helps me get better, so instead of going to school, or staging somewhere, I do this.


Well, you have done an admirable job in your self education. Where in the world are you located? While I am fairly competent in the kitchen, my time limitations prevent me from spending the time that one must invest on those intricate meals (not by lack of desire) and thus I would employ your services in a heartbeat, however; based on the produce you are showing, I have a feeling the local will not make that feasible...

Edit - Scotty, how do you know he/she is learning early, and not late? :)

Edited by sadistick, 11 December 2012 - 08:01 AM.

"He who does not mind his belly, will hardly mind anything else."
- Samuel Johnson

#2721 Dejah

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Posted 11 December 2012 - 09:12 AM

Daughter was home for belated birthday supper and TLC from Momma and Pops. Her requests:

Chinese fajita? Took lots of short cuts and done in the wok prior to placing on sizzling hot plate. Sides were loads of guac, shredded lettuce, etc I made both chicken - for her, and beef for the guys. Everything was devoured.

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and DQ ice-cream cake! Finally, we are able to get this cake in the winter. In previous years, once the drive in closed in Oct...she'd whine. Now we have a DQ in the mall.

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Before she went back to the city, a little comfort food, please, Momma!

Beef and Tomato per Popo's style! Eaten with copious amounts of steamed rice and some to take home.

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Dejah
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#2722 Dejah

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Posted 11 December 2012 - 09:19 AM

While waiting at the doctor's office, I saw a recipe for Carrot Frites. Copied it down and tried my hand at them, along with roast chicken (from Safeway on the way home), roast cauliflower, boiled carrots, brocoslaw. They are definitely do again!

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The carrot frites:

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For snacking: Bird Seed Bar with mango-flavoured dried cranberries

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Dejah
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#2723 ScottyBoy

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Posted 11 December 2012 - 10:45 AM

Edit - Scotty, how do you know he/she is learning early, and not late? :)


Oh we've chatted, he's a young buck.
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#2724 basquecook

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Posted 11 December 2012 - 01:42 PM

Steamed Hams as we say in Albany.

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#2725 basquecook

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Posted 11 December 2012 - 01:44 PM

Escarole salad with Smoked and Cured Salmon, pickled onions and a poached egg.

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#2726 basquecook

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Posted 11 December 2012 - 01:46 PM

Chicken and turkey soup. Started with chicken feet, turkey wings, thyme, a half a bottle of white and some vegetables. Made a huge pot. Tossed in 4 lbs of chicken backs a few hours in. Took out enough drained stock after 7 hours for a few bowls. Cooked some raw chicken drumsicks and some onion, celery and carrots to be put in the bowls. Tajarin noodles cooked separately. Tossed in at the end.

It was really nice. Asparagus was selling for 1.50 a bunch. Tossed some runny eggs and parm on top. Kale salad

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#2727 basquecook

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Posted 11 December 2012 - 01:49 PM

Brewed tea, added a ton of sugar to make it like a Southern Sweet Tea. Added salt and pepper and soaked the chicken over night. Fried the chicken at 320. I find this to be the best temp to fry chicken. The inside is allowed to cook while the outside does not burn.


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Edited by basquecook, 11 December 2012 - 01:50 PM.


#2728 basquecook

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Posted 11 December 2012 - 01:51 PM

Blackened flounder:

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#2729 basquecook

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Posted 11 December 2012 - 01:53 PM

Steak:

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Pan seared than baked at a low temp:

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Creamed spinach and a baked potato

Edited by basquecook, 11 December 2012 - 01:54 PM.


#2730 basquecook

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Posted 11 December 2012 - 01:56 PM

Grilled snapper


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