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chefmd

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  1. chefmd

    Lunch 2019

    A bunch of different leftover ingredients living happily together as dumplings. Cole slaw was rinsed thoroughly, chopped with gyro chicken in food processor, mixed with hummus and herbs sauce. Surprisingly delicious lunch. Dipping sauce: soy sauce, rice vinegar, sweet chili sauce.
  2. chefmd

    Breakfast 2019

    Chilaquiles, DH’s favorite breakfast.
  3. Avocado and beets salad dressed with olive oil and lime juice. I should eat more avocados
  4. chefmd

    Breakfast 2019

    Scrambled eggs for DH, fried eggs for me. Zucchini and salami for both of us.
  5. Lamb shank cooked using sous vide function of instant pot max. 167 degrees for 24 hous. Fall off the bone tender. Small volume can be a problem for large meals but I usually cook for two people. Since IP is permanently living on my counter, it is nice to have SV option. It will not replace my Joule or Anova for when I do batch cooking.
  6. chefmd

    Dinner 2019

    Cod steam roasted in CSO with zucchini.
  7. chefmd

    Lunch 2019

    First grilling of the year. Sunny and warm weather in DC area. Wild rockfish that fell apart after grilling but was very tasty. Roasted turnips on the side. Sauce was inspired by romanesco (garlic, peppers, chilies, bread).
  8. @curls I found something for you on my Saturday thrift adventure. Let’s plan getting together for drinks or something.
  9. chefmd

    Dinner 2019

    Roasted chicken inspired by Salt fat acid heat buttermilk marinated chicken. I had no buttermilk and used sour cream (every Russian should have sour cream aka сметана in the fridge at ALL times). Chicken was cooked in CSO bake steam 450 degrees for 40 minutes.
  10. WF has Parmesan on sale for 13.99. Plus an extra 10% off for Prime members. Plus they had fiver other cheeses to taste. Plus who can resist a trip to grocery store? Not me apparently.
  11. chefmd

    Dinner 2019

    Yesterday’s dinner. Tuna steak with zucchini and salsa verde
  12. @curls of course you can go thrifting with me! We have a beach house in Chesapeake Beach. This is how my Saturday goes after working looooong hours Mon-Fri. 6 AM leaving Arlington. 7 AM arriving to beach house and unpacking whatever food I brought with me. 7:15 meditation with next door neighbors who have Alice in Wonderland style garden complete with three peacocks (one boy and two girls). I never thought that meditation was for me but now I crave it like you will not believe. 8 AM breakfast. 8:30 walk on the beach, rain or shine. Come back, cook lunch by noon. And, finally, thrifting in Prince Frederick after lunch. They have four stores there, I can go to one or all depending on how much distressing is needed. Buying something or not is not the point. Going to the local butcher shop Nick's is the final and the most pleasant stop of my trip. They have lovely meat, poultry, fish that are priced lower than a chain grocery store.http://www.nicksofcalvert.com/specials.html Come back to beach house, unpack, have a small drink, contemplate dinner. You can join me any Saturday for any or all of the above activities. And other eGulleters are welcome as well. Stay for dinner too!
  13. Thank you for pointing it out. Your comment sent me down the rabbit hole reading about Dutch oven (apparently only called so in the US), where the name came from (Dutch method of making brass pots), DRU products, etc. That's why I love eGullet! https://en.wikipedia.org/wiki/Dutch_oven
  14. chefmd

    Lunch 2019

    Tuna ceviche (tuna, onions, lime juice, harissa) served Peru style with sweet potatoes,. Pepitas added to punctuate non authenticity (no corn in the house).
  15. A small cast iron pot and two pasta cutters for 5 dollars. I have never seen cast iron made in Holland. “There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy”
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