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Dinner 2016 (Part 6)

liuzhou

By liuzhou
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

Ah, where to begin?

 

CSO07082016.png

 

This is an unbelievable CSO sweet potato.  I ate the whole thing, including every bit of sweet potato skin.  Sage encrusted rib pork chop, the same.  Beautiful sauteed beet greens.  Beet greens that I would fain to serve more often -- but which I must buy with dirt tasting bulbs of stuff attached.

 

http://tribade.org/Food/CSO07082016.png

 

 

Edit:  oh, and served with the last of the somewhat less and less fizzy batch of iSi carbonated cherries.

 

Sometimes life is just a bowl of cherries.

 

 

 

Edited by JoNorvelleWalker
afterthought (log)
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Thanks for the Crepes

Thanks for the Crepes

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Posted

We had corned beef and cabbage casserole tonight. It's got mustard, caraway seeds, black pepper, onions, celery, milk, Swiss cheese and calls for mostaccioli. Since I had none or even penne, I used fusilli. I also made popovers after ElsieD posted a gorgeous specimen the other day, fueling an insatiable craving. My were not as beautiful as her husband's, but I am not one to let perfection stand in the way of the very, very good. These were so good, in fact, that we each ate two popovers and chose them over the cheesecake I made last night.

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> ^ . . ^ <

 

 

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huiray

huiray

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Posted

Soup.

DSCN0044a_600.jpg

Chicken broth, oil, straw mushrooms, beans, swiss chard, spinach.

 

Cajun sausages w/ stuff.

DSCN0036c_600.jpg

EV olive oil, hot Cajun sausages, sauerkraut, water, new potatoes, rice vinegar, hon-mirin, bay leaves, simmer.

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ElsieD

ElsieD

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Posted

I sous vide some pork chops and used the magic browning powder as mentioned by Okanagancook on them.  That stuff works like a charm.  I bought the dextrose at the local beer supply store and had to buy a 1 pound bag.  I'll have to find some other uses for it as it is more that I will ever use in this lifetime.  Served with "detox salad" purchased,  corn, and rice with quinoa.

20160707_204144.jpg

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Smithy

Smithy

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Posted
18 hours ago, ElsieD said:

 

I picked up some dextrose today.  This may be a dumb question but I'll ask it anyway - is that  by weight or volume?  I'm thinking volume but I'd like to be sure.  I may be trying it out on pork chops tonight.  Thanks!

 

6 minutes ago, ElsieD said:

I sous vide some pork chops and used the magic browning powder as mentioned by Okanagancook on them.  That stuff works like a charm.  I bought the dextrose at the local beer supply store and had to buy a 1 pound bag.  ...

<beautiful photo snipped to save room>

 

@ElsieD, pursuant to your previous question: did you go by weight or by volume for the proportions? Are the powders' density so similar that it doesn't matter?

Nancy Smith, aka "Smithy"
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Okanagancook

Okanagancook

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18 hours ago, ElsieD said:

 

I picked up some dextrose today.  This may be a dumb question but I'll ask it anyway - is that  by weight or volume?  I'm thinking volume but I'd like to be sure.  I may be trying it out on pork chops tonight.  Thanks!

I used weight when I made my last batch.

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ElsieD

ElsieD

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Posted
2 hours ago, Smithy said:

 

 

@ElsieD, pursuant to your previous question: did you go by weight or by volume for the proportions? Are the powders' density so similar that it doesn't matter?

 

I used volume, but will change it to weight as per Okanagancook.  I just weighed equal amounts of baking soda and dextrose and the baking soda is twice as heavy.  So, it seems I was light on the baking soda but I was still happy with the result.

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Toliver

Toliver

Posted
Posted
1 hour ago, Shelby said:

...Lightly pickled onions and cukes from the garden.

Shelby, that rocks. I feared for your garden after you mentioned the surprise hail storm that seemed to decimate it.

Nature will out. :wink:

  • Like 2

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Shelby

Shelby

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Posted
24 minutes ago, Toliver said:

Shelby, that rocks. I feared for your garden after you mentioned the surprise hail storm that seemed to decimate it.

Nature will out. :wink:

:D  Thank you!!!  

 

I need to post pics from after the hailstorm and compare to now pics.  I am amazed at how well it bounced back.  It's definitely stunted, but it's trying.  The onions were ok anyway....except for the green parts and the cuke plants are kind of protected by a tree so they didn't get hurt too badly.  I'm just thrilled to have anything be edible out of there :) 

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First eG Blog-Winter 2011

 

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BonVivant

BonVivant

Posted
Posted

Pasta with crushed tomatoes for yours truly. With mussels for the other one.

P5LDbw6.jpg

 

With Pecorino and snipped smoked Merkén chillis in oil in mine.

ifJpNZ3.jpg

  • Like 11

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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Thanks for the Crepes

Thanks for the Crepes

Posted
Posted

Fried flounder tacos for me and a burrito for my husband. I used finely shredded cabbage, queso fresco and fresh pico de gallo with jalapenos only in mine. We also had refried pintos with cheddar because I like it better than queso fresco here. Mine was drenched in Taco Bell hot sauce. I had leftover Spanish rice in the freezer, and heated that up too. I still didn't have room for cheesecake, but my husband had a piece and requested another for lunch tomorrow. Not to worry, though. I had a piece the night I baked it. Quality control is important!

 

Oh, I also snacked on fresh cherries while cooking because I was starving before I ate.

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> ^ . . ^ <

 

 

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HungryChris

HungryChris

Posted
Posted (edited)

These are chicken leg quarters that have been boned out to form skin-on cutlets. They were pan fried in a mixture of butter and olive oil, garlic powder, salt & pepper. When just about done, a big dash of cream sherry was added and reduced, followed by a bit more butter to form a pan sauce for plating. Served with potatoes au gratin and a hot house tomato salad.

HC

IMG_1279.JPG

IMG_1280.JPGIMG_1278.JPG

Edited by HungryChris (log)
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liuzhou

liuzhou

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  • Topic Starter
Posted

IMG_2188-800.jpg

 

Jumbo shrimp (boiled), razor clams (steamed), Chinese chives (raw). lemon juice. Sprinkled with shichimi togarashi (after the picture was taken. Served cold.

  • Like 11

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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BonVivant

BonVivant

Posted
Posted
Mon bonheur te ressemble
Tous les deux vous allez bien ensemble
(My happiness looks like you
 You both go well together
as sung by The Beautiful South)

This is my simple and gorgeous happiness

GY7kYRs.jpg

 

My hypothetical final meal. And finally, 2 boxes of oysters as promised by the fishmonger. She was so sorry about last week.

EckspjU.jpg

 

I have decided to explore unknown/unpopular bubblies. This one has a very good price-quality ratio.

ggUzRXQ.jpg

 

So, this is "goodbye".

  • Like 14

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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ElainaA

ElainaA

Posted
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Pork tenderloin, seasoned with homemade 5 spice powder and grilled. Pepper and onion relish with rice vinegar , chili-garlic sauce, brown sugar and garlic dressing. With Trader Joes's brown rice medley that was recommended on the Trader Joe's thread. I was at Trader Joe's in Syracuse this week, stocking up on pine nuts and olive oil for my yearly garlic scape-basil pesto marathon (it will go in the freezer in ice cube trays. We've almost finished last years production.) and decided to try this. We both liked it a lot. Also a pitifully small amount of sugar snap peas because I got very poor germination this year. And, of course, salad.

DSC01339.jpg

Edited by ElainaA (log)
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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

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chefmd

chefmd

Posted
Posted

Wedge salad

image.jpg

Cauliflower pan roasted with bacon drippings.  My 12 inch cast iron skillet accommodates the whole cauliflower head nicely.

image.jpg

 

Five hour duck.  Skin got torn off the breast during the last flip but DH who prefers breast meat does not like the skin anyway.

image.jpg

 

My son picking bits and pieces of meat from duck carcass

 

image.jpg

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Tere

Tere

Posted
Posted
3 hours ago, BonVivant said:
Mon bonheur te ressemble
Tous les deux vous allez bien ensemble
(My happiness looks like you
 You both go well together
as sung by The Beautiful South)

This is my simple and gorgeous happiness

GY7kYRs.jpg

 

My hypothetical final meal. And finally, 2 boxes of oysters as promised by the fishmonger. She was so sorry about last week.

EckspjU.jpg

 

I have decided to explore unknown/unpopular bubblies. This one has a very good price-quality ratio.

ggUzRXQ.jpg

 

So, this is "goodbye".

I loved that meal, but you should come back to us and post more fabulous food! <3 :)

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