chefmd
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Posts posted by chefmd
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3 hours ago, Shelby said:
Venison roast wth the usual suspects went into the slow cooker yesterday
Braised leeks
The venison looks great. But those leeks are spectacular. How did you cook them?
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Chicken wings are no longer inexpensive, at least in the US 🤨
https://www.wbtv.com/2021/12/03/increased-cost-chicken-impacts-restaurants-consumers/
But I was planning for a while to cook chicken wings in Anova oven. You have just moved that project to the top of the list.
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I once bought it at H mart and cooked by simply boiling it. The shape is astounding. The eating is pain in the neck, they are hard to open. The taste is between chestnut/potato/sweet potato.
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Thank you @Duvel. And the little sous chef is super cute.
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1 minute ago, Shelby said:
PS. Your scallops look perfectly cooked.
I just told Ronnie I need to order some scallops .....he didn't agree lol.....too much in the freezer as it is ....
I am lucky to live in Northern Virginia. I can go to a fancy store and buy two scallops. I envy your freezer with all that venison and such
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My NY resolution is to love myself more. Which means treating myself and family to gourmet food. And to post it on eGullet which I have not done for a while. Dining solo tonight. These two scallops were 1/3 of a pound. I have no butter in the house 😳. That needs to be fixed ASAP. Meanwhile scallops were sautéed in the mixture of olive oil and duck fat. The skillet was deglazed and the cook was rewarded with lovely dry Riesling.
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2 hours ago, blue_dolphin said:
I have not purchased it but it does sound interesting. I share your wariness with respect to Phaidon books. Often beautiful to look at but awful to cook from.
This coming Monday, there's an author event with Virgilio Martínez in conversation with Andrew Zimmern that's accessible online. Jointly hosted by Bold Fork Books, Book Larder, Now Serving LA, Omnivore Books, and Phaidon. Register here.
Thank you, I have registered and hopefully will be able to attend. Dinner at Central in Lima was one of the best meals that I’ve ever had.
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1/4 cup of full fat yogurt, tablespoon of maple syrup, orange juice to fill till max line. Processed on lite ice cream setting, re spin. Not sweet enough for dessert which is fine with me. Would make a lovely palate cleanser.
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On 9/26/2021 at 8:11 PM, ElsieD said:
I have never in my life had matcha let alone matcha ice cream. What does it taste like? (I know, I should get out more.)
I am not good with describing the taste but internet comes to the rescue. Earthy, sweet and slightly bitter. Haagen Dazs makes matcha ice cream and should be easy to find. Van Leeuwen makes earl grey ice cream which is divine.
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Matcha ice cream.
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I got one at bed bath and beyond with 20% off coupon. Have not started playing with it yet. eGullet costs me money. But creates tons of fun in return.
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5 hours ago, KennethT said:
I made the traditional Yunnan "beef with mint" (as discussed here) tonight. It was really tasty and addictive - it will definitely be in heavy rotation! I assume that the cows from that area would traditionally be quite lean, so I used some ground Elk that I got from Wild Fork; 3 of the 4 herbs (sawtooth, laksa and thai basil) came from my garden and I had the garlic chives left in my fridge for the past 2 weeks left over from another dish. I can't get fresh Heaven Facing chilies too easily here, so I used 3 Prik Chee Fah (spur chilies) and 1 Thai chili since my wife doesn't have as much of a tolerance for spicy as I do and I wanted to make sure that she enjoyed it. Served with Thai sticky rice (made in the CSO - which worked amazing for it, btw) and some smacked cucumbers.
It looks amazing. How did you make sticky rice in CSO?
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Caviar dinner. White asparagus with rye crumbs, egg yolk. Fatty tuna tartare with avocado. Corn soup with cream and sour cream.
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Aviary cocktail collection extra 20% off with code SUMMER20
https://www.theaviarybook.com/buy/?utm_source=The+Alinea+Group&utm_campaign=1c53474c50-EMAIL_CAMPAIGN_2019_07_29_07_45_COPY_01&utm_medium=email&utm_term=0_f7f9324e85-1c53474c50-213256605&mc_cid=1c53474c50&mc_eid=b26a988ba6
i needed to treat myself and ordered 5 books set.-
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Salmon belly that Whole Foods decided to sell ar a very agreeable price of 6.29 a pound. I used meat to make ceviche and baked skin to make a crispy chip.
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Cod with purple potatoes
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Dry fried green beans with tofu and shiitake mushrooms, chili sauce. Lovely dry gewurztraminer.
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Pork stuffed with breakfast sausage (had two left, they fit perfectly), Parmesan, blue cheese. Last of the local asparagus.
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DH request for his birthday breakfast. Bagel with cream cheese, tomato and cold pizza.
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Chilaquiles with eggs, green salsa
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Visiting son and DIL. Found this pair in the fridge. Very happy snacking.
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Polenta made with fresh corn, cast iron seared shiitake, mixture of fresh herbs
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Beautiful shiitake mushrooms at 7.99 a pound.
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Steamed tofu with left over brisket and Pixian bean sauce
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Lunch 2022
in Cooking
Posted
My lunches are a lot less exciting compared to @BonVivant
l bought two rockfish filets for dinner and used thinner parts to make soup. Chicken stock was blended with roasted tomatoes, I had a few leftover roasted carrots. Also fish and avocado. Considering the rainy gloomy weather, it hit the spot.