Dinner 2016 (Part 6)

[rotuts]

@Shelby  

 

here are some pictures :

 

t-bone vs porterhouse

 

the porterhouse is just cut where the filet is larger, and the t-bone where the filet is smaller.

 

one of AltonBrown's Good Eat's shows was on the PorterHouse. worth a look if you can find it 

 

try here :

 

http://www.foodnetwork.com/shows/good-eats/14-series/porterhouse-rules.html

Edited July 14, 2016 by rotuts (log)

[Shelby]

1 minute ago, rotuts said:

@Shelby  

 

here are some pictures :

 

t-bone vs porterhouse

 

the porterhouse is just cut where the filet is larger, and the t-bone where the filet is smaller.

I see.  Thanks!  I like the porterhouse cut better  

[Anna N]

13 minutes ago, Shelby said:

I see.  Thanks!  I like the porterhouse cut better  

When my husband was still alive this was the steak of choice. He loved the tenderloin side I love the much chewier (and tastier!) other side.  A perfect match.  

[rotuts]

when I was little, my parents BBQ's  porterhouse steaks on a back yard grill, eating outside etc.

 

I gave away the filet part to my mother, it was much too mushy for me.  actually i traded it for a similar hunk of the NYStip part from her.

 

thus i became a Gourmand-in-self-training,

 

" Your eyes are bigger than your stomach " my mother sometimes would say.

 

 

[IowaDee]

Ha, that's the same line I used to get from my Nana when she would take me to Clifton's Cafeteria in Los Angeles.  I wanted to point to every single item and she had to put the brakes on me.  Fun times.  I'm easy to please, just give me the entire steak and stand back.

[Arey]

Odeon"s crab cakes. Oven Fries from the EverydayFood Magazine and fennel salad.  Odeon was a restaurant in Philadelphia on 12th St. and many years ago a Phila. Inquirer columnist, Rick Nichols, provided the recipe in a column.  I get 4 crab cakes out of a pound of jumbo lump crab meat (the fish monger gave me $7.00 bucks off for being a loyal customer)  Normally I like the cakes  plumper and rounder but it was to hot to mess.  That's the same reason the fennel salad didn't have any capers or kalamata olives in it. The recipe is below.That's Heinz Original Cocktail sauce in the small dish next to the wine glass

  1              pound  Jumbo Lump Crabmeat -- picked over for cartilage

  3/4           cup     fresh bread crumbs (I use Progresso plain breadrumbs)

  1/4           cup     parsley -- finely chopped (I haven't gotten around to planting my parsley yet this year)

  1             cup     scallions -- finely sliced (I only add as many scallions as I feel like slicing)

  1/2           cup     Egg Beaters® 99% egg substitute (or 2 large eggs)

  1/4           cup     2% milk

 cayenne pepper and salt and pepper to taste

 1           teaspoon  Worcestershire sauce

  2        tablespoons  oil

 

 

Combine the crab meat with the parsley, scallions, and bread crumbs.

 

mix the eggs, milk, cayenne pepper, Worcestershire sauce, salt and pepper

Pour over the crab mixture and blend gently
Saute until lightly golden brown, 3 minutes or so
If the crab meat is nice and fresh and sweet I don't think it really needs much in the way of additions, but it does need something to hold it together and these crab cakes tend to be rather loose.

 

 

Observations: Doing crossword puzzles while eating is detrimental to your table manners, and  looking at the crossword puzzle while trying to dip the oven fry in the cocktail sauce can result in untidiness.
Being strictly limited by a doctor to having no more than 8 oz. of wine with dinner will greatly improve one's ability to fill an 8 oz. wine glass to the brim and then drink it without spilling a single drop. 

Edited July 14, 2016 by Arey (log)

[JoNorvelleWalker]

5 hours ago, rotuts said:

" Your eyes are bigger than your stomach " my mother sometimes would say.

 

From my mother -- Strunk be dammed -- "Your eyes are bigger than your tummy!"

[sartoric]

Irish beef stew. 

 

[Ashen]

5 hours ago, rotuts said:

when I was little, my parents BBQ's  porterhouse steaks on a back yard grill, eating outside etc.

 

I gave away the filet part to my mother, it was much too mushy for me.  actually i traded it for a similar hunk of the NYStip part from her.

 

thus i became a Gourmand-in-self-training,

 

" Your eyes are bigger than your stomach " my mother sometimes would say.

 

 

 

 

That is why I like a wing steak,( I think they are called Club steaks in the USA)   basically a T bone with little to no  fillet side , it is cut from the front of the short loin just back from where it joins the rib primal.  Being just after the rib primal, it generally  has  more marbling  than a T-bone or Porterhouse cut from the middle or back end of the shortloin. 

[heidih]

sartoric - on the yucca question - the yucca in your yard is most likely the succulent plant with the green upward facing agave like leaves and tall white bloom spikes. The referenced fries are from the starchytuber of a different plant aka cassava

[sartoric]

1 hour ago, heidih said:

sartoric - on the yucca question - the yucca in your yard is most likely the succulent plant with the green upward facing agave like leaves and tall white bloom spikes. The referenced fries are from the starchytuber of a different plant aka cassava

Thank you, you're right, they are the ornamental ones in my yard. 

[huiray]

Sautéed green beans.

 

Chanterelles w/ pasta.

Charentes-Poitou butter, trimmed chanterelles, trimmed asparagus, salt, just-cooked wet Cipriani tagliarelle, chopped parsley.

 

The tagliarelle.

[Norm Matthews]

Charlie is working late, then has errands and plans to eat out so I ate alone... well if you don't count Java.  She has good table manners most of the time. Biggs doesn't care. He never does.

 

I had Spaghetti Carbonara with added roasted asparagus and mushrooms and some sourdough French bread.

[Steve Irby]

Here's a couple of recent meals that deviated from the summer norm.  The first dish was oysters & bacon in heavy cream.  The bacon  was rendered with vidalia onion, the excess fat drained off, and combined with heavy cream then reduced.  Added a pint of oysters and oyster sauce for a quick and easy supper.

 

 

Supper last night was beef laap  or at least my in-the-spirit-of variant.  I started by finely mincing beef sirloin and briefly poaching in beef stock.  I drained the meat and added red onions, basil, mint, fish  sauce, lime juice, a little canola oil, and rooster spice blend from worldspice.  I added additional stock to produce a nice wet mix and served as a very refreshing summer salad.

[scubadoo97]

Real hummus is a thing of beauty.  Heading to the beach to meet friends this weekend and the thought of Sabra hummus was more than I could handle. Cooked from dried using the cooking liquid to thin adds so much flavor. Lots of fresh pressed lemon juice 

 

[ElainaA]

Pasta with shrimp, the last of the garlic scapes and garlic. And a salad.

[Thanks for the Crepes]

We had another ice cold fruit salad for a starter tonight. I had strawberries, cherries, a banana and a nectarine that had been sitting on the plate on the counter with the tomatoes for several days. The nectarine had really gotten soft and sweet and almost as fragrant as tree-ripened stone fruit. I just about cannot get a peach around here that will even ripen on the counter. I tried a bamboo chopstick to pit the cherries that I read about on one of the kitchen tips threads here. I found the best way was to ream a starter hole on the bottom of the cherry with the pointed end of the chopstick, and push out the pit with the blunt of end the chopstick from the stem end of the cherry. I lost a bit of juice, but it was quicker and better than trying to dig out the pit with a knife. I always end up with a bunch of cherry bits with a knife. The chopstick treatment resulted in whole, if a little cracked cherries and surprisingly clean pits. So, it's a definite improvement. It's so hot and humid here many of our counties are under heat advisories in the afternoons. The chilly fruit salad was perfect for the day.

 

I had a craving for Shake 'N Bake oven-fried chicken. I bought the store brand because it was almost a dollar cheaper, and as with the name brand, you have to use both packets for a whole chicken, and even when you do, it doesn't look like the picture on the front of the box. I always add a little flour and chicken seasoning salt, ground cayenne, and black pepper. This was good and satisfied a craving for it for another year or so. It always kills me to pay that much for a coating mix that probably costs them less than a nickel to produce.

 

We also had sugar and butter corn, the first I have found this year and my favorite.

Edited July 15, 2016 by Thanks for the Crepes (log)

[JoNorvelleWalker]

Tonight's meal was reheated CSO baguette and reheated CSO chicken thigh, both as good as new, if not better.  O the chicken skin was crisp!  CSO rosemary balsamic roast red potato.  Salad of spring mix and my first tomato of the season:  Mountain Magic.  For a few years I grew Mountain Magic.  Then last year I grew Rutgers, supporting the local heirloom tomato agribusiness.

 

Rutgers is prolific and OK, but this little Mountain Magic hybrid was worth waiting eighteen months.

 

[liamsaunt]

Spicy-sweet Thai chili chicken with rice

 

[liuzhou]

I picked up this still twitching, very fresh sea bass  this morning. Quite a small one, but then it's only for me.

 

After battling briefly, but decisively with the vendor to prevent her inappropriately preparing this fish in the only way she knows how - to steam it Cantonese style - I managed to escape with it intact and unmolested. Back home, later, I de-scaled it, cleaned it, filleted it, pin-boned it etc in a manner which would amaze aforementioned vendor. The head, spine, tail etc are in the freezer for something later.

 

After suitably seasoning the fish I pan fried it very briefly and served it with couscous and a mango/ lychee / red onion / mint / chilli salsa-ish medley.

Edited July 15, 2016 by liuzhou (log)

[ProfessionalHobbit]

Last night:  roast chicken, roasted asparagus with Parm-Reg cheese.  

 

Tonight (Friday), B and I are going to explore SF's Chinatown.  We've decided to go to Sam Wo -- I hear they re-opened recently at a new location so will report back, with pix.

[sartoric]

What goes into the freezer must also come out.

Lasagna made a few weeks ago. Served with buttered toast. 

Reheated in my BEO (boring electric oven). 

 

[huiray]

Chillied braised pork cheeks w/ daikon. 

Eaten w/ skinny wonton noodles & blanched choy sum.

 

Pork cheeks [Fischer Farms] (via Goose the Market), salted & black-peppered; browned in peanut oil & reserved. Pixian Doubanjiang sautéed/stir-fried in residual oil + a bit more, then scallions, ginger, aged soy sauce, Shaohsing wine added; followed by lightly-crushed black cardamom pods, water & gelatin-heavy chicken stock, hon-mirin. Simmered briefly. Pork cheeks added back in. Simmered several hours.

 

Along the way...

 

Went to get daikon & other stuff [Asia Mart] and also dropped by an Indian place.

 

Interlude – potato & pea samosas [Namaste Plaza]. Yum.

 

Pork cheeks fished out & reserved, peeled daikon cut into rounds added in, more water added in plus more Shaohsing wine plus more freshly-bought scallions. Simmered for an hour plus. Pork cheeks went back in, simmered some more, maybe half-to-three-quarters of an hour more.

 

Close-up of one of the cheeks, in the assembled bowl of stuff, split open with a gentle push from a pair of chopsticks.

 

 

[ProfessionalHobbit]

B and I went to Sam Wo, a so-called San Francisco institution whose claims to fame were one extremely rude waiter and crowd-pleasing food.

 

 

 

The restaurant closed a few years ago after having failed a DOH inspection and then reopened last year at a new location.

 

 

Hong Kong-style iced milk tea

 

 

Duck jook.  Was as average as you could imagine a bowl of porridge to be.

 

 

Mongolian beef.  It was as unexciting as it looks.

 

 

Chinese broccoli with oyster sauce.  The stems were tough but the leaves were not.  I'm learning to distrust any review written by Michael Bauer (restaurant critic of the SF Chronicle).

 

 

Salt-and-pepper chicken wings.

 

This was billed as a "must-get" item, and while I don't know about that, it was easily the best thing we ate last night.

 

And now that we've been to Sam Wo, we don't ever have to go back again.  I suppose I could have posted this in the California subforum, but I thought I'd spare y'all the disservice of an entry.

 

Sam Wo

713 Clay Street (Kearny Street)

Chinatown

San Francisco

[rotuts]

thank you for the post on SamWo.

 

Ive been there several time back in its hey day, and indeed had the rude waiter a few times.  you also had to walk through the kitchen to get to the eating area

 

and the restaurant i recall was very narrow.

 

Im sure a lot of the allure of the place was the type of ambiance it extolled.\

 

Im betting the food back in the day was no better than what you had.   

 

you just brought your on Zing !

 

thanks again for taking the time to post this.

 

P.S.:  it was also inexpensive back in the day.

Edited July 16, 2016 by rotuts (log)