Dinner 2016 (Part 10)

[rotuts]

I was thinking of a few jugs of MR for dinner tonight.

 

Im thinking of moving to HardLiquor.   perhaps with some ( now legal in MA ) Herbs.

 

Ill stop by TotalWine on the way to TJ's

 

see what they've got.

Edited November 9, 2016 by rotuts (log)

[TicTac]

At least one good thing came of last night (rotut's legal herbs, of course).

[blue_dolphin]

3 minutes ago, TicTac said:

At least one good thing came of last night (rotut's legal herbs, of course).

 

Here in California as well. Nevada, too, but not AZ.  Sounds like Maine is a toss up.

[kayb]

Arkansas voted for medical marijuana. This state's voters never cease to amaze me.

 

[Toliver]

10 hours ago, JoNorvelleWalker said:

  May switch to a bosom caresser.

 

4 hours ago, gfweb said:

Inquiring minds need to know...

I'm with gfweb...what the heck is a bosom caresser?

errrr...Someone we know?

Or perhaps a different kind of booze...which would make it a "booze-um caresser".  

 

edited for clarity

Edited November 9, 2016 by Toliver (log)

[rotuts]

bosom caresser

 

 

[Anna N]

 

 Today I was lucky enough to be taken grocery shopping which was quite a thrill compared to submitting a shopping list online and having someone else select my produce!  Of course I went overboard. Tonight's dinner was roasted delicata squash and roasted mushrooms with a simple salad from Power Vegetables. I forgot to buy parsley. 

 

 

 

[scubadoo97]

White bean chicken chili  tonight.  Broke down a chicken.  Used the white meat for the chili. The leg quarters and wings will be used at a later date.  The carcass made the base of the stock along with the bean liquid 

We really dug the chili.  Onions, garlic, celery and  carrots were the aromatics along with parsley and a touch of cilantro,  poblanos and jalapeño for depth and heat 

Edited November 10, 2016 by scubadoo97
Sp (log)

[scubadoo97]

8 hours ago, kayb said:

Arkansas voted for medical marijuana. This state's voters never cease to amaze me.

 

So did Florida.  'Bout time, I feel a migraine coming on 

[Dejah]

November 9th and it was +18C!

Picked up a couple of bone-in strip loins - perfect for the BBQ.

Eaten with sauteed mushrooms, roasted cauliflower, and tater tots for hubby. Haven't had those for a long long time!

Getting a turkey ready to brine and "deep fry" in the Big Easy Friday when the kids are all home for a belated Canadian Thanksgiving...

 

                                 

[Dejah]

Liuzhou: "Feeling delicate" - love this phrase.
Must teach it to my Chinese students, so they don't blurb out " diarrhea " or "monthly...comma"!

 

[blue_dolphin]

I'm not much of a dinner eater but I needed something to go with all my wine and whining.  A salad with roasted delicata squash, fresh apple, dried tart cherries, pickled red onion, sweet-spicy pecans, blue cheese and sliced sous vide chicken breast.

Dressing was a maple Dijon vinaigrette.

 And there was wine.

Edited November 10, 2016 by blue_dolphin (log)

[daveb]

10 hours ago, rotuts said:

bosom caresser

 

 

Well that takes the fun out of that!  

[gfweb]

1 minute ago, daveb said:

Well that takes the fun out of that!  

I was going to come on over

 

[JoNorvelleWalker]

16 hours ago, gfweb said:

 

Inquiring minds need to know...

 

https://forums.egullet.org/topic/146762-drinks-2014-part-1/?do=findComment&comment=1957621

 

 

Edit:  comfort food.

 

 

Edited November 10, 2016 by JoNorvelleWalker (log)

[mgaretz]

Salmon, cooked SV then basted with a honey-bourbon-herb glaze and torch seared.  Served with buttered peas and salad.

 

 

[HungryChris]

On ‎10‎/‎22‎/‎2016 at 9:54 AM, HungryChris said:

I just found one this morning on sale because the use or freeze by date was coming up. To me, that means it has been "wet aged" which is a good thing. It is in the brine as I type and I will deliver a full report when I make the first sandwich.

HC

 

On ‎10‎/‎21‎/‎2016 at 6:37 PM, Okanagancook said:

Well, if you do it again, we would love to see your steps, etc.

I can get whole tongue frozen.  I've done one once, posted here somewhere, and it turned out fabulous.  Thin slicing is important seeing the meat is so dense and strong tasting.

Well, it's been just about 3 weeks and it's time for an update.  Right after I took this pic, I took it out of the cryovac, trimmed a bit of fat off the bottom.

Mixed up the brine (6 cups of water and 1 1/2 cup of Tender Quick), put the beef in the brine and injected it well, all over.

Added some bay leaves, rosemary, black peppercorns, hot sauce and held it submerged with a dish, covered it and put it in the fridge for 3 weeks.

In the past, I would braise it for about 3 hours, but this time I put in the IP with 2 cups of water, a splash of cider vinegar, more bay leaves, raw onions and unpeeled garlic. Cooked it for 90 minutes and released the pressure after 10 minutes. I ran it under cold water to get it cool enough to handle and the skin slipped off in one big piece. Then it went into the fridge to cool. It is much easier to slice when cold.

Well, of course, I had to make a sandwich. I went for a Reuben.

It just doesn't get much better than that!

HC

Edited November 11, 2016 by HungryChris (log)

[ElainaA]

I found this recipe on line looking for things to do with all the leeks I have hanging around from the garden. Salmon with apple butter sauce and creamed leeks. All the reviews raved about the sauce. I thought it tasted like, well, buttery apple sauce. But it did go well with the salmon much to my husband's surprise. And I really like creamed leeks. There was also rice and a salad with endive, pears, cucumber and red onion. And wine. Right now, lots of wine seems called for. 

[Tri2Cook]

On ‎2016‎-‎11‎-‎09 at 11:15 AM, rotuts said:

20 hours ago, daveb said:

Well that takes the fun out of that!  

bosom caresser

 

 

So does drinking it... at least, for me. Way too eggy tasting.

[scubadoo97]

Tonight I made lahamagine for dinner.  Flour tortillas makes a good sub for the traditional base.  

 

[kayb]

48 minutes ago, scubadoo97 said:

Tonight I made lahamagine for dinner.  Flour tortillas makes a good sub for the traditional base.  

 

 

Sent me to google, that one did.

[Okanagancook]

5 hours ago, HungryChris said:

 

On 2016-10-22 at 6:54 AM, HungryChris said:

I just found one this morning on sale because the use or freeze by date was coming up. To me, that means it has been "wet aged" which is a good thing. It is in the brine as I type and I will deliver a full report when I make the first sandwich.

HC

 

On 2016-10-21 at 3:37 PM, Okanagancook said:

Well, if you do it again, we would love to see your steps, etc.

I can get whole tongue frozen.  I've done one once, posted here somewhere, and it turned out fabulous.  Thin slicing is important seeing the meat is so dense and strong tasting.

Well, it's been just about 3 weeks and it's time for an update.  Right after I took this pic, I took it out of the cryovac, trimmed a bit of fat off the bottom.

Mixed up the brine (6 cups of water and 1 1/2 cup of Tender Quick, put the beef in the brine and injected it well, all over.

Added some bay leaves, rosemary, black peppercorns, hot sauce and held it submerged with a dish, covered it and put it in the fridge for 3 weeks.

In the past, I would braise it for about 3 hours, but this time I put in the IP with 2 cups of water, a splash of cider vinegar, more bay leaves, raw onions and unpeeled garlic. Cooked it for 90 minutes and released the pressure after 10 minutes. I ran it under cold water to get it cool enough to handle and the skin slipped off in one big piece. Then it went into the fridge to cool. It is much easier to slice when cold.

 

 

I am surprised it took 90 minutes.  Anyways, looks forking amazing!

great job.

[Norm Matthews]

A co-worker with my son gave him some ground deer meat and I made some meatloaf with part of it. I started with a recipe for deer meat loaf from 1949 called Meta Givens Modern Encyclopedia of Cooking and updated it with a few additions which included some onion and carrot and topped with brown sugar and tomato and a bacon weave. 

[Shelby]

6 hours ago, HungryChris said:

 

Well, it's been just about 3 weeks and it's time for an update.  Right after I took this pic, I took it out of the cryovac, trimmed a bit of fat off the bottom.

Mixed up the brine (6 cups of water and 1 1/2 cup of Tender Quick, put the beef in the brine and injected it well, all over.

Added some bay leaves, rosemary, black peppercorns, hot sauce and held it submerged with a dish, covered it and put it in the fridge for 3 weeks.

In the past, I would braise it for about 3 hours, but this time I put in the IP with 2 cups of water, a splash of cider vinegar, more bay leaves, raw onions and unpeeled garlic. Cooked it for 90 minutes and released the pressure after 10 minutes. I ran it under cold water to get it cool enough to handle and the skin slipped off in one big piece. Then it went into the fridge to cool. It is much easier to slice when cold.

Well, of course, I had to make a sandwich. I went for a Reuben.

It just doesn't get much better than that!

HC

HC

 

NICE!!!!!  I'm saving your post.  Would love to do this.  Good job!!!

[JoNorvelleWalker]

2 hours ago, Tri2Cook said:

So does drinking it... at least, for me. Way too eggy tasting.

 

But by that time it shouldn't matter.

 

Dinner here is an overly old aged rib pork chop, grilled.  Baked potato, bread, and Brussels sprouts.  The potato is being baked by what is represented by the NY Times to be the James Beard method:  425 deg F, two hours in salt.  Contrasted with the Jo Norvelle Walker tradition of 450 deg F, hour and a half or so, in salt.