Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2016 (Part 11)


liuzhou

Recommended Posts

Thai coconut cream based curry with sweet potato, soft silken tofu, chili peppers, chickpeas.

 

20160206_140652.jpg20161210_131448.jpg

The picture I took was really out of focus, so this is a pic of the exact same dish from a while ago (looks pretty much the same, only that this time I chopped the cilantro).

I did got the picture of the curry paste ingredients right.

 

 

  • Like 12

~ Shai N.

Link to comment
Share on other sites

20 minutes ago, HungryChris said:

I want to call these char grilled oysters, but more accurately, they are NOLA char grilled style, broiled oysters, with hot bread for dippage and a little tortellini salad.

HC

IMG_0597.JPGIMG_0599.JPGIMG_0598.JPG

 

 

You're killing me.  

  • Like 1
Link to comment
Share on other sites

more clean out the freezer Sunday free for all...entree was roasted cod fillet with hoisin glaze. Sides included twice baked potato (Thanksgiving), spaghetti squash (pre-Thanksgiving) freshened up with some sauteed onion/garlic, stuffed red bell peppers (stuffing was rice/veg base and leftover from Jan.).

  • Like 8

"Only dull people are brilliant at breakfast" - Oscar Wilde

Link to comment
Share on other sites

image.jpeg

 

SV'd  lamb chops, roasted potatoes, broccoli and carrots.  

  • Like 16

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

27 minutes ago, HungryChris said:

Not my intent, I assure you. I have been buying zucchini for months now, and you have been killing me with your endless harvest. Let's just call it even.

HC

Killing me, too. I will happily deliver zucchini to you in exchange for oysters.

  • Like 4

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

Threw a 2-rib prime roast in a slow oven while we went for cake and ice-cream at our granddaughter's 2nd birthday. Yup...dessert first:)
Also did up a foil pack of baby taters, carrots and celery ( I REALLY like roasted celery!) Made gravy with frozen green peppercorns and drippings.

                        Roast Beef & Peppercorn Gravy0012.jpg

  • Like 24

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Not much can beat a good sheperd's pie in my books.  Did I spot some ground lamb in my freezer the other day? Hmmmm

  • Like 5

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Flat chips?  Only in Australia you say? xDxD

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

When I was a kid, my mother called those "dollar fries" because they supposedly resembled silver dollars. That was in the days before the loonie, y'understand. 

  • Like 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

Can't bring myself to post a photo but it tasted so much better than it looked. Leftover lamb chop and two purees -- broccoli and carrot. I have probably puréed vegetables (not counting mashed potatoes) fewer times than I have fingers on one hand.  I was inspired by @liuzhou's broccoli puree posted recently.  I must say it's a technique I will be using more often.   Now if only I could make it photogenic. 

 

Edited by Anna N (log)
  • Like 12

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...