Dinner 2021

[MetsFan5]

21 hours ago, gfweb said:

@rotuts M of E is pretty popular down here. WaWa,  Rolling Rock (which nobody not in Jr High drinks) and Yeungling (which we all drink) mentions go a long way.

THANK YOU. I recently met someone who, as a middle aged adult claims Rolling Rock to be their favorite beer. I’d rather drink bud lite. RR was the first beer I ever tried so it’s shocking I actually enjoy beer. 
  I probably wouldn’t even use RR to cook with. I do love Yeungling though. 

[gfweb]

15 minutes ago, MetsFan5 said:

THANK YOU. I recently met someone who, as a middle aged adult claims Rolling Rock to be their favorite beer. I’d rather drink bud lite. RR was the first beer I ever tried so it’s shocking I actually enjoy beer. 
  I probably wouldn’t even use RR to cook with. I do love Yeungling though. 

A major (the major?) strength of RR is that it comes in half-sized "pony cans" which stay cold just long enough for a half inning in the outfield.

Never leave the bench without one.

[rotuts]

@MetsFan5 

 

"" a middle aged adult claims Rolling Rock to be their favorite beer. ""

 

as eG is what eG is

 

hope not to change :

 

for me , just me ,   "" their favorite ""

 

cheers
 

[rotuts]

@gfweb 

 

why even go to any inning ?

 

OK   

 

its the smell of the pop-corn

 

the announcer , so Hyped !

 

etc 

 

but ideas are churning.

[gfweb]

25 minutes ago, rotuts said:

@gfweb 

 

why even go to any inning ?

 

OK   

 

its the smell of the pop-corn

 

the announcer , so Hyped !

 

etc 

 

but ideas are churning.

 

LOL

 

I was talking about me in the OF (or  2nd base) in a softball league.

 

Not any time recently (unfortunately)

[TdeV]

A last minute celebration was called for, so dug out my old Emergency (same day) pizza recipe (from pre-baker's percent). My current dough uses 572 grams flour (mix of semolina and bread flour) for TWO dough balls. The old recipe on which it was based used 421 grams flour for ONE dough ball.

 

The dough was soft and pillowy. Brushed with olive oil, granulated garlic, shredded Fontina, sliced/shaved garlic scapes, pineapple (slightly dehydrated in APO), red bell pepper, chopped basil, Mozzarella, Parmesan. Chopped jalapeno on the side.

 

I cooked it longer because the dough wasn't darkening, which made the crusts quite dry. As you see from crumb, the centre didn't get sufficiently cooked.

 

Thought it was going to be great. It wasn't. My friends, however, have called for one of my regular pizzas very soon, so they can compare. 🤣 🤣

 

Edited June 1, 2021 by TdeV
Missing ingredients (log)

[chefmd]

Polenta, chanterelles, U8 scallop.  

[Ann_T]

Moe loves scallops. I've never been a fan.

Walcan Seafood, the company that I have been buying all the fish and prawns from  that I have

been cooking recently, had Hokkaido Scallops available. I ordered just one box along with some LingCod and Black Cod (Sable fish) and it was delivered first thing this morning. These scallops are sashimi grade.

I took 8 out of the box to defrost for dinner. Found a recipe for Lemon Butter Capellini with Scallops on line that sounded good so that is what I made. I used spaghettini rather than capellini.

Moe loved dinner. Said they were the best scallops he has eaten. So, I ordered four more boxes.

Will be nice to have them in the freezer for a quick dinner. I've promised to make him Coquilles St. Jacques one of these days.

[weinoo]

I hope you do try some of those scallops raw..

[heidih]

1 hour ago, chefmd said:

Polenta, chanterelles, U8 scallop.  

Beautiful scallop. Not a polenta person but it sounds like a good taste combo. Your dark chanterelles intrigue me. How prepped? 

[Ann_T]

@chefmd, not only did we both have scallops tonight, I think we have the same dishes.

[weinoo]

I've been jonesing for ravioli (for some reason), and since I don't really make fresh pasta (for some reason), my trip to Formaggio Essex yesterday was quite successful, as they started carrying a very good product...

 

 

Wild mushroom and ricotta ravioli, with a butter/olive oil/parmesan cream sauce.  A side of sautéed corn off the cob, which was quite sweet.

 

The ravioli is made by an NYC institution; for well over 100 years, Raffetto's has been selling pasta, in all it's iterations, on W. Houston St. in Greenwich Village. And it's good. And at well under $10 for 48 pieces, the price can't be beat. Next up - classic meat or cheese in red sauce.

 

 

Edited June 2, 2021 by weinoo (log)

[TicTac]

Inspired by a suggestion from @liuzhou - I expanded slightly on it....

 

 

Not much to look at (besides a bit of yolk porn) but....certainly tasty!  Hash browns, with Lions mane mushroom steaks and a fried egg.  Little chicken jus and fresh picked spinach. 

[Shelby]

It's been a very rainy and chilly few days.  I don't mind a bit!  Glad I wasn't at a lake, though.  The garden is extremely muddy so I can't get in there and weed...hopefully they don't overtake.  Still getting gorgeous radishes and asparagus.

 

 

Lots of comfort type food going on.

 

Venison stroganoff and beans I put up last summer

 

 

Dill and lemon roasted chicken with potatoes and parsnips

 

 

A little break in the rain let Ronnie grill us some gorgeous beef steaks --a splurge for the weekend and to celebrate my dental woes being hopefully over!

 

 

Venison spaghetti red with a bunch of toppings

 

Shishito and avocado

 

 

 

 

 

The most wonderful strawberry crisp I've ever had made with the berries from my friend.

 

 

Sous vide then fried chicken.  Missed the picture of the usual mashed potatoes and gravy to go with.

 

 

 

Last night asparagus pasta salad and turkey sandwiches

 

 

 

[weinoo]

Great lookin' stuff, @Shelby!

[Paul Bacino]

Boring

Another Pizza run--This is La Pinsa Flour ( wheat germ )/  cant remember the whole set up %  72 H2O

  i think - 3 day fridge ferment/ 1hr out and on the pan--cooked on weber @600F--Par baked first too

 

 

Morel Pie-Saute'd morels in a red wine/ asparagus/rigotta/topped with Asiago...i wanted to add confit garlic but forgot

 

 

 

 

 

 

 

 

Edited June 2, 2021 by Paul Bacino (log)

[JoNorvelleWalker]

3 hours ago, Shelby said:

It's been a very rainy and chilly few days.  I don't mind a bit!  Glad I wasn't at a lake, though.  The garden is extremely muddy so I can't get in there and weed...hopefully they don't overtake.  Still getting gorgeous radishes and asparagus.

 

 

Lots of comfort type food going on.

 

Venison stroganoff and beans I put up last summer

 

 

Dill and lemon roasted chicken with potatoes and parsnips

 

 

A little break in the rain let Ronnie grill us some gorgeous beef steaks --a splurge for the weekend and to celebrate my dental woes being hopefully over!

 

 

Venison spaghetti red with a bunch of toppings

 

Shishito and avocado

 

 

 

 

 

The most wonderful strawberry crisp I've ever had made with the berries from my friend.

 

 

Sous vide then fried chicken.  Missed the picture of the usual mashed potatoes and gravy to go with.

 

 

 

Last night asparagus pasta salad and turkey sandwiches

 

 

 

 

Beautiful pictures of beautiful food.

 

[mgaretz]

Pork chop, BBQ-style with grilled squash and carrots, all done on the PAG.  Corn, microwaved in the husk.  I expected to be disappointed by the corn since "early season" corn is usually never any good, but it was actually quite good and sweet.

 

 

[Shelby]

6 hours ago, Paul Bacino said:

Boring

Another Pizza run--This is La Pinsa Flour ( wheat germ )/  cant remember the whole set up %  72 H2O

  i think - 3 day fridge ferment/ 1hr out and on the pan--cooked on weber @600F--Par baked first too

 

 

Morel Pie-Saute'd morels in a red wine/ asparagus/rigotta/topped with Asiago...i wanted to add confit garlic but forgot

 

 

 

 

 

 

 

 

Boring!  No way!  Anything with morels is never boring :)

[Dante]

Solyanka

[Tropicalsenior]

26 minutes ago, Dante said:

Solyanka

Okay oh, I had to ask Mister Google but they said that this is an 'everything but the kitchen sink' type Russian soup. Yours looks delicious. Would you mind telling me what is in it?

[KennethT]

I've been dying to make this dish at home but couldn't because of a lack of a primary ingredient - the grachai (aka krachai, finger root or sometimes labeled 'rhizome'). Over the long weekend we made it down to Chinatown and my favorite store, Asia Market which specializes in all things SE Asian (Sorry Bangkok Center Grocery who was out of stock). They had both the jarred version 'in brine' and also frozen which I had gotten previously. I had heard from online sources that the brined was just as good as fresh (which I've never seen) - but tonight I will say that while it's ok, I think the frozen one is a lot more pungent. I didn't get it this time because I didn't bring any ice paks with me...

 

Pad cha goong featuring kaffir lime leaves and Thai basil from my garden

[haresfur]

On 5/31/2021 at 6:54 AM, BonVivant said:

2 small cuttlefish and pasta with their ink. Lots of it.

 

Sicilian

 

 

I have been banned from ever cooking with squid ink again after pretty much the whole kitchen ended up stained black after I used too much when I tried. Looks good though.

[liuzhou]

1 hour ago, KennethT said:

They had both the jarred version 'in brine' and also frozen which I had gotten previously.

 

Interesting. I most commonly see it dried here. It isn't great. I did bring back a bunch of fresh, young krachai from Cambodia a few years back. That was wonderful

Edited June 3, 2021 by liuzhou (log)

[alwaysdrawing]

Maangchi’s Korean Fire chicken with sugar snap peas, and pajeori scallions