Wait. Wot
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Posts posted by Wait. Wot
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We are having 12 people coming to join the two of us. It's going to be the largest dinner party here since the before times.
We farmed out everything but the bird, gravy, stuffing, dressing and cranberry sauce.
Speaking of the bird:
30 pounds of locally raised organic turkey brined, stuffed and ready to go into the oven. The stuffing is Pepperidge Farms herb seasoned with canned oysters and water chestnuts.
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8 hours ago, liuzhou said:
That was my understanding. Just checking.
My mother never bought anything but lamb's liver (calves' liver was far too expensive) when I was a kid - and she made liver and onions regularly.
I was very surprised when I moved to China and ate lunch one day in a small three table restaurant near work. I found 'liver and onions' on their menu. Of course, I ordered it. It was absolutely delicious and only slightly different from my mother's despite the Chinese influences. I asked and found it was pig's liver.
Now I regularly and happily eat pig's liver - it and chicken being the only ones I can get. No cows or sheep round these parts. Oh. I do get anonymous fish livers, too.This picture was taken years ago in that very restaurant on a return visit (one of many - it became my work canteen!)
My mother fed us pork liver. It was the cheapest liver available so that is what she bought. I hated it. She was deathly afraid of trichinosis so she fried it until it was suitable for resoling shoes. We cut it with steak knives.
I have since learned that well prepared liver makes for an excellent meal.
My favorite liver is rabbit liver. I used to grow rabbits for meat. An 8 week old rabbit has a very large liver. Much larger than that of a chicken. Two of them are a substantial meal for one person.
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7 hours ago, Margaret Pilgrim said:
FABULOUS RANGE! What exactly is this? i grew up with a dual stove, wood burning on one side, gas on the other, but not with that glorious glass door!
It's an "Elda" made by J. A. Roby, Quebec, Canada.
https://www.jaroby.com/en/produits.php?id=249&cat=15&sec=1
It's not obvious from the pictures that the oven door is also glass.
This is our third winter with it. It heats most of the house as well as being a fun/challenging cooking device.
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Tonight's porterhouse seared the way my great grandmother would have done.
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Tonight I made shrimp and bay scallops using our own blush onions, pesto, grape tomatoes and gold peppers. Purchased organic peas for color contrast. Imported Baronia fusilli cooked al dente, finished in the sauce.
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56 minutes ago, patrickamory said:
Beautiful rack of lamb.
And perfectly cooked, too.
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45 minutes ago, mgaretz said:
Our company had a room and a broken coffee maker... 😉
My last job was at a drinking company with a software problem.
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My SO made this dinner to celebrate the 40th anniversary of my 30th birthday.
Pan fried duck breast, rare, over our own sweet potatoes and onions with store bought spinach. Gravy made with our canned chicken stock.
Daughters gifted us an appetizer plate of fruit, almonds, berries, pickles, cheese and prosciutto with fig jam and grain mustard. Bread and Butter chardonnay went with.
Wine was a 1967 Haut Brion. It was fabulous for as long as it lasted.
Dessert was dark chocolate avocado pudding with fresh fruit and berries (sorry, no pictures) accompanied by a 1951 late bottled (1973) vintage port. I doubt that I shall ever drink a wine as old as (or older than) I am ever again.
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6 hours ago, Dante said:
May I ask what made what you had so distinctive?
The soup was made with fresh tomatoes grown in Iceland. It was creamy with small chunks of tomato and it was very flavorful. The sandwich was made with icelandic sheep's milk cheese on artisanal bread made in house. It was in a funky, second floor walk-up coffee shop.
We went back to Iceland in 2018 and found the building, but the coffee shop was no longer there.
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SO does a protein smoothie so I do a steak. Bone in strip steak with red wine mushroom sauce, steamed brown rice and New Zealand spinach. Steak was SVed at 123F for two hours and seared an antique CIFP at 500F for 90 seconds per side.
Streamer with brown rice and New Zealand spinach cooking. The steak is in a pot of water in the sink, awaiting its time in the CIFP.
Plated
New Zealand spinach is from our garden.
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I'd love to try some Croatian dishes, please dish out some recipes. With pictures if you can.
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Panini with ham, swiss cheese and sliced hard boiled egg on whole wheat.
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52 minutes ago, Dante said:52 minutes ago, Dante said:Grilled cheese (muenster, mortadella, and leftover black garlic aioli) with tomato soup.
Puts me in mind of tomato soup and grilled cheese I had in Reykjavik, Iceland, 8 years ago next month
Thanks for dredging that memory up for me.
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3 hours ago, heidih said:
Ha if you really want a challenge attempt Julia's stuffed veal breast! Delicious, but once was enough.
That's what I said about boning a 22# turkey, stuffing it and trussing it into a nearly natural shape before roasting it for a dinner party.
Oh, and puff pastry, too.
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On 10/25/2021 at 1:16 AM, JoNorvelleWalker said:
Dessert is a reprise of last night's Nik Sharma blueberry Omani lime ice cream:
What marvelous machine did you use for the ice cream?
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Turkey breast cutlets sauteed with garlic, onions, fire roasted tomatoes and herbs with cauliflower from our garden, steamed.
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Not sure how, but I’m very glad to have found this site. I very much enjoy cooking and care a lot about what I eat (most of the time). I think a great burger can be as stellar as haute cuisine and that tuna sashimi is often disappointing.
I was a journalist/editor for about 20 years, the last 10 or so freelancing about wine, spirits and restaurants. Freelance gigs got very slim and I now deliver joy and happiness for FedEx Express. The paycheck comes on time every week and I don’t worry that my electricity will be turned off.
Howdy, almost neighbor! Glad to hear from another Massachusetts member.
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2 hours ago, Paul Bacino said:
Didnt make this..but boy was it killer.
Omaha gets some pretty decent seafood @Hiro's88
That is a thing of beauty in more ways than one.
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Another porterhouse steak night.
My SO is doing another four day cleanse so I made a very rare steak with baby bella mushrooms sauteed in olive oil, butter and red wine. The baked potatoes are two small red ones harvested from the compost pile. We didn't plant potatoes this year.
The steak was SVed for 2.5 hours at 122F then seared in an antique CIFP at 500F for 100 seconds on each side. It was frozen solid when it went into the water.
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Pork chop at Del Mar in Chatham on a bed of mashed potatoes with microgreens. Cooked to specifications, medium rare.
Paired with a nice glass of Freak Show zinfandel.
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Leftover paella from Bocado in Worcester. I added Aidells Italian chicken sausage and green beans.
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8 hours ago, JoNorvelleWalker said:
Is that a pair of pliers?
Any well equipped kitchen has at least one pair of pliers and a blow torch.
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Bone-in strip steak, brown rice steamed in homemade chicken stock, kale sauteed in olive oil with garlic and sherried baby bella mushrooms.
Steak was frozen and SVed for two hours at 122F then seared in an antique CIFP at 500F.
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Shrimp with our own onions, garlic, carrot, yellow pepper as well as ginger. Seasoned with Penzey's lemon pepper and ground coriander. Served with the season's first sweet potato, steamed.
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US Thanksgiving 2021
in Cooking
Posted
Yeppers