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Dinner 2017 (Part 1)

liuzhou

By liuzhou
in Cooking

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BonVivant

BonVivant

Posted
Posted
6 hours ago, mm84321 said:

First time trying Argentinian beef here in Buenos Aires. "Bife de chorizo"..fantastic flavor from an exceptional product simply prepared..

 

Yes, bife de chorizo is very nice. Do also try the more fatty cuts of beef whilst you are in BA/Argentina. Argentinians themselves don't eat lean steaks, they serve them to tourists. Check out the endless parrillas (outside a park) at a busy time. You can already smell it kilometres away.

 

Argentinia is fantastic, especially the beef of course.

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 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)

 

 

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 hour ago, quiet1 said:

 

This reminds me - the rest of the house likes mushrooms (I think they all taste like dirt) so I'm wondering what sort(s) I should get dried to stash in the pantry for a quick pasta sauce or similar. Porcini is the one everyone thinks of, of course, but there's a TON available and I'm not sure which are worth having on hand. I want something that can be rehydrated to add to things (sauces, eggs) when we don't have fresh on hand because we have had some trouble in the past with fresh mushrooms not keeping well, so we don't usually buy them unless we have a specific purpose in mind. But it really seems like something we should have, because I know if you like mushrooms they can really add to a dish, and round out a fast meal. 

 

I'd say pretty much any you can get.

However, I do feel that for some mushrooms, if not all, thinking of dried as a substitute for fresh is a mistake.

For example, here shiitake mushrooms, not porcini, are what everyone thinks of, but people think of the dried and the fresh as two very different ingredients. Like my neighbours, I usually have both (I do now) and use them in different ways. They taste different and the texture is different. I'd say the same for porcini. And matsutake.

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted
7 minutes ago, liuzhou said:

 

I'd say pretty much any you can get.

However, I do feel that for some mushrooms, if not all, thinking of dried as a substitute for fresh is a mistake.

For example, here shiitake mushrooms, not porcini, are what everyone thinks of, but people think of the dried and the fresh as two very different ingredients. Like my neighbours, I usually have both (I do now) and use them in different ways. They taste different and the texture is different. I'd say the same for porcini. And matsutake.

Is it easy to get dried Matsutake in China ? I have failed to do so in both HK and Korea ... What would be name and where should I look for them ?

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
6 minutes ago, Duvel said:

Is it easy to get dried Matsutake in China ? I have failed to do so in both HK and Korea ... What would be name and where should I look for them ?

 

Relatively easy, though you won't see them in the average supermarket. I buy mine from a shop that specialises in less common ingredients. That said they are easily found on online site such as Taobao.

They grow in Tibet and Yunnan province. The ones I have are from the latter.

The Chinese is 松茸 (Mandarin: sōng róng). Sorry, I don't know the Cantonese pronunciation.

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted

Thanks! I'll search for that on my next business trip!

 

And no worries: my Mandarin is lousy, but will get me those mushrooms on a market. My Cantonese would not even get me to the market ...

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

dinner.jpg

 

Steak (well, beef) and kidney stew with new potatoes and wilted spinach - with Mr Dijon's finest. It's winter.

  • Like 9

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 minute ago, Ann_T said:

An easy work night dinner. 

Came together quickly.

Greek Chicken January 20th, 2017.jpg

Greek Style chicken with rice and Greek salad.

 


I'm only able to "Like" once, but that looks wonderful. More details on the Greek chicken. please.

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

liamsaunt

liamsaunt

Posted
Posted (edited)
On 1/16/2017 at 11:10 PM, Thanks for the Crepes said:

 

liamsaunt, your oven baked eggplant looks so very good. Would you be kind enough to share how you made this inviting healthier version of a classic?

 

 

It is very easy.  I just toss the eggplant in seasoned flour, then beaten egg, then seasoned breadcrumbs, and bake on a silpat that's been slicked with a little olive oil for around 30 minutes at 375.  You don't need to use very much oil at all.

 

Some recent meals: braised short ribs with fried rice and braised bok choy

 

short ribs.jpg

 

Since I don't eat beef, I made myself a piece of yellowtail flounder with the same sides on that evening

 

flounder.jpg

 

And then a couple of recipes from the most recent Fine Cooking magazine: Thai-style roasted napa cabbage and spicy chicken larb. The cabbage was excellent.  The chicken was a little bland for my taste so I doctored it up with some extra samba oelek, palm sugar, and Thai basil.

 

chicken larb.jpg

Edited by liamsaunt
typo (log)
  • Like 15
Kim Shook

Kim Shook

Posted
Posted
20 hours ago, kayb said:

Business today took me to the old river town of Helena, Arkansas, and allowed me to come home with one of the Delta's great culinary delicacies, a dozen tamales. Delta tamales are a much different creature from the classic Mexican or TexMex ones, being made exclusively with ground pork, and seasoned with salt, black pepper and red pepper (generally cayenne) powder. 

 

These were pretty mild, which I prefer. As they should be, they were covered with cheap, canned chili and grated cheddar cheese. For absolute authenticity, they should have been accompanied by saltine crackers, but I didn't have any.

 

tamales.jpg

 

I am replete. 

 

I make this with canned tamales and canned chili much more often that I care to admit.  I also prefer milder ones.  I had one when we were in Memphis and it was a little too hot.  But I was thrilled to have it after listening to my relatives who were raised in MS rave about them!

  • Like 5

Kim

Kim's Cookbook

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zend

zend

Posted
Posted

Achari murgh (mustard oil / pickled chicken curry). Shine comes from yoghurt stirred in the gravy early on. I didn't have any coriander leaves

 

 

20170121_200319.jpg

  • Like 15
sartoric

sartoric

Posted
Posted

Chicken (and egg) biriyani with eggplant kaikeri and cucumber raita.

Preceded by vegetable samosa. In Tanjore southern India.

 

IMG_3354.JPGIMG_3357.JPG

  • Like 14
liuzhou

liuzhou

Posted
  • Topic Starter
Posted
2 minutes ago, Ann_T said:

 

Liuzhou,  I seasoned like I would for chicken souvlaki, but rather than cut into cubes I just grilled the breast whole.

 Recipe is on my blog


Thanks. Heading over there right now.

  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

A chicken curry with some mushrooms that were threatening to leave home after being ignored in the fridge too long. With rice and home made strained yoghurt.

There was some spinach thinking of marching with the mushrooms so I wilted that and served it on the side, but forgot to photograph it. Come on! You know what wilted green stuff looks like. Green and wilted.

 

dinner.jpg

 

Of course, I ate more than I photographed.

Edited by liuzhou (log)
  • Like 14

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

ElainaA

ElainaA

Posted
Posted (edited)

A favorite one dish meal (well, with a salad too) - pork loin marinated overnight with lots of garlic and a little cayenne, roasted red peppers, capers and peas cooked with saffron rice.

 

DSC02001.jpg

Edited by ElainaA (log)
  • Like 11

If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

liamsaunt

liamsaunt

Posted
Posted

My husband is at the NFL AFC Championship game tonight (go Patriots!) I gave my ticket to his brother and stayed home to have a dinner I love and he hates: roasted mushroom sandwich. I put some sautéed kale and garlic in it along with an aged cheddar.

 

IMG_3940.JPG

 

I only host Super Bowl parties when the Patriots are in it. Looks like it's time to start planning the menu!

  • Like 16
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