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Dinner 2019

liuzhou

By liuzhou
in Cooking

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Smithy

Smithy

Posted
Posted
22 minutes ago, gfweb said:

 

 

Tommy K?

 

Tomato ketchup?

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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liamsaunt

liamsaunt

Posted
Posted

I am in Maine with my niece, husband and sister to tour some colleges. I used to come to Maine often when younger but have not been back for about 20 years. We went out to dinner last night, and it was not good. I hereby present our regrettable dinner. Cocktails (received 30 minutes after arrival)

 

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a variety of oysters, plunked on the table without description

 

2A135084-B910-492D-9953-F0C480AF4F03.thumb.jpeg.e657c69c7772976b9b61f08d7399e5cd.jpeg

 

regrettably overfried calamari

 

432C9447-2353-4B95-BEEE-DBFA4241247C.thumb.jpeg.ba219bd71a06c30a5c56664d9bef0d71.jpeg

 

a watermelon burrata salad that my niece enjoyed, so high point of the meal

 

0A43A235-6AFC-4FFE-B746-760550497175.thumb.jpeg.f6aabf04cd6e1c68039687bb7b810ca0.jpeg

 

my sister’s lobster gnocchi, which was mushy

 

C7B4B56A-CE4E-480F-BAF4-BC9C6755E55C.thumb.jpeg.29de9fecaadf5221a56d1ef02160826f.jpeg

 

my niece’s salmon, which was filled with huge bones and had a harsh curry sauce that tasted of uncooked cardamom and vast amounts of cinnamon 

 

33EA161A-DA7C-4164-9D20-63FF96627E45.thumb.jpeg.8707b5da8694d6562e7893ada0f14c12.jpeg

 

my haddock, served with ice cold mushroom risotto that reeked of raw garlic. The fish was both over cooked and cold, and lacked the caper buerre blanc it was supposed to be sauced with. When I inquired about the sauce the waitress reported that the chef said it was under the risotto (it was not) I ate the asparagus, which was fine

 

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Husband had had a lobster, no pictures because it came out 15 minutes after the other entrees because “they thought the steamer was on but it was not.”  Served with mashed potatoes that were so cold that the butter on them remained hard! 

 

We are here for three more nights. I cancelled most of our other reservations and am going to cook all but one of our remaining meals. Is it wrong to hope that my niece dislikes the colleges she is touring up here? 😑

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
2 hours ago, liamsaunt said:

We are here for three more nights. I cancelled most of our other reservations and am going to cook all but one of our remaining meals. Is it wrong to hope that my niece dislikes the colleges she is touring up here? 😑

 

Ouch!     Where are you, if you don't mind telling?     I can't remember a truly bad dinner in Maine.    Simple, sure, but never bad cooking.    Such a bummer when such good ingredients are so readily available.

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eGullet member #80.

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Katie Meadow

Katie Meadow

Posted
Posted (edited)
4 hours ago, liuzhou said:

Late (very) dinner. Fried noodles with duck.

 

Fresh ramen noodles, duck breast, chili, garlic, Shaoxing and scallions. Emergency food.

 

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I wish my emergency stash included duck breast. That looks so appealing.

Edited by Katie Meadow (log)
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Paul Bacino

Paul Bacino

Posted
Posted (edited)

Spot Prawn Ramen

 

Finally Finishing up my Spot Prawn adventure-- This is Spot Prawn Ramen-- Prawn stock.. noodles.. Corn.. Lima Beans.. Crack Jalapeno..Grilled Prawns--- Here is the Killer addition ( NASTURTIUM LEAVES ) these things are killer ---wish I had done an egg though

 

Stock was-  shells/ left over head stock/ chxn stock/ basil/ ginger /lemongrass/ kaffir lime leaves

 

48489781557_51d50086b9_o.thumb.jpg.7db95b518a5ba3409f1eb4c82b78326c.jpg

 

Edited by Paul Bacino (log)
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Its good to have Morels

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liamsaunt

liamsaunt

Posted
Posted
5 hours ago, Margaret Pilgrim said:

 

Ouch!     Where are you, if you don't mind telling?     I can't remember a truly bad dinner in Maine.    Simple, sure, but never bad cooking.    Such a bummer when such good ingredients are so readily available.

 

We rented a (lovely) house in Cumberland Foreside. My niece is touring Colby, Bates, and Bowdoin. I have put last evening’s meal in the rearview mirror and booked some new dining plans. We decided to get pizza from Otto tonight and then are going to Portland for dinner Friday and Saturday.  

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chromedome

chromedome

Posted
Posted

I have no personal knowledge of the place, but Portland's reputed to have a rockin' restaurant scene.

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
2 hours ago, Paul Bacino said:

Spot Prawn Ramen

 

Finally Finishing up my Spot Prawn adventure-- This is Spot Prawn Ramen-- Prawn stock.. noodles.. Corn.. Lima Beans.. Crack Jalapeno..Grilled Prawns--- Here is the Killer addition ( NASTURTIUM LEAVES ) these things are killer ---wish I had done an egg though

 

Stock was-  shells/ left over head stock/ chxn stock/ basil/ ginger /lemongrass/ kaffir lime leaves

 

48489781557_51d50086b9_o.thumb.jpg.7db95b518a5ba3409f1eb4c82b78326c.jpg

 

 

Tell us more.    I hack back nasturtium leaves weekly.    I've used them in salad but not used them in cooked dishes.     My cooking at the moment could use a dose of "killer"!

eGullet member #80.

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted (edited)

Was prepping a tomato plate for DH when he came in and starting picking at it.   So, no basil, no purty little blue borage flowers, no EVOO, no vinegar...Chow time!

 

1062672575_photo1.thumb.JPG.16d802ea093e6dc072ca898ea098557d.JPG

 

Hamburger puck, charred brussels, and by my personal request buttery mashed potatoes. 

433550866_photo3.thumb.JPG.26270401347fad915cfd3c81dc86e922.JPG

Edited by Margaret Pilgrim (log)
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eGullet member #80.

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Paul Bacino

Paul Bacino

Posted
Posted

    @Margaret Pilgrim------  The leaves/  I would use them to make a pesto  ( other wise any soup )  _-Flowers a dish finishers to me

 

PESTO--  I don't measure sorry

 

Tops only--u can blanch if u wish  ( so bunch of leaves )  Place in a blender/  add pine nuts or pistachio or cashew or walnuts/ add neutral oil  maybe grape seed  (  u can use olive ) -- so add oil  till u start moving every thing around--- a touch of parm cheese and a touch squeeze of lemon.  Finish to the consistency of pesto u wish.  use it as a pasta dressing.. or chxn breast topping.. what ever.  Its a bit bitter may add a touch of sugar if u wish to the pesto.  Hope that gets u started.  Let me know if u need anything else.  WE could start a thread on Nasturtium recipes in topics..?

 

Best   ** x **                 **  bacino in Italian is the little kiss **    fwi

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Its good to have Morels

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lindag

lindag

Posted
Posted (edited)

Always on the lookout for simple but hearty recipes especially when it's this hot, I came across this one.

Slow Cooker Cajun Sausage, Potatoes and Green Beans--an easy one pot meal of cajun-style andouille sausage, quartered red potatoes, fresh green beans and sliced mushrooms. Drizzle the buttery broth over the potatoes for maximum flavorAnd made it in the slow cooker a couple days ago.  I did like the results, although next time I will reduce the Cajun seasoning and I'll blanch the green beans first, they were a little too firm.

I found out, after reheating the leftovers, that after resting, it got a lot spicier.  Now, I don't mind spicy but this was actually too much for me.  

 

Edited by lindag (log)
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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
On 8/6/2019 at 5:36 PM, Margaret Pilgrim said:

Avocado with Valentina sauce

1470364754_photo1.thumb.JPG.11252bf0dc488ebb2c91d18e8bc6f355.JPG

 

Followed by DON'T TRY THIS AT HOME pork goulash with potato

tha

 

Added a splash of Spanish smoked paprika to a previously enjoyed recipe.     Not a great idea.    And as I told DH, it's not very good, and there's a lot of it.....

 

A funny thing happened on the way to the compost.    I tucked this back in the fridge and got back to it two days later.    Hmmmm,  pretty good!   And the next day, even better.   Finished it off today and have to say that it was really delicious.    I learned something here, but i'm not sure what,     That goulash and or paprika dishes benefit from a day or so of aging?

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eGullet member #80.

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scubadoo97

scubadoo97

Posted
Posted
18 hours ago, Margaret Pilgrim said:

Was prepping a tomato plate for DH when he came in and starting picking at it.   So, no basil, no purty little blue borage flowers, no EVOO, no vinegar...Chow time!

 

1062672575_photo1.thumb.JPG.16d802ea093e6dc072ca898ea098557d.JPG

 

Hamburger puck, charred brussels, and by my personal request buttery mashed potatoes. 

433550866_photo3.thumb.JPG.26270401347fad915cfd3c81dc86e922.JPG

 

Expectations are everything 

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shain

shain

Posted
Posted

Lacha paratha (whole meal), some laminated with butter, some plainly griddled and brushed.

Savory coconut custard with chickpeas, lime, a hint of tamarind, coriander seeds, tadka.

Spicy garlic chutney with tamarind, yogurt.

Yogurt and pickled beetroot raitta.

 

IMG_20190720_150150.thumb.jpg.d5619c647e1d84311c747593f567e015.jpgIMG_20190720_150216.thumb.jpg.605309b101f2485c4f3607949dfc5002.jpg

 

Sweet paratha laminated with butter, flavorful peach kernels and some brown sugar.

 

IMG_20190720_152615_1.thumb.jpg.0f6e024683b6f61597f7da88e560482c.jpg

 

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~ Shai N.

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TdeV

TdeV

Posted
Posted
1 hour ago, shain said:

Savory coconut custard with chickpeas, lime, a hint of tamarind, coriander seeds, tadka.

 

Your photos are always spectacular, Shai. That custard looks phenomenal! How is the custard served: some is lumped on the side of the plate, or, one dips into the communal dish?

 

Recipe, please?

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
18 minutes ago, robirdstx said:

21ED96F7-4A43-409F-BB8A-CFA934171B3B.thumb.jpeg.df467e15f63533b9a96046f65bed105f.jpeg

 

Prime Beef Ribeye Steak (Sous Vide at 130F for 90 minutes and finished on the grill) with Cauliflower Mac & Cheese Casserole

 

1942B11A-2A0F-48F3-B21E-8FBA933C21E7.thumb.jpeg.7fdc3cec7298093f943d04d2f9a768af.jpeg

 

Is cauliflower mac and cheese casserole just what it says?     I could sell that!   

eGullet member #80.

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