Dinner 2017 (Part 1)

[rotuts]

this is my dinner.  delicious 

 

Ive gotten so may points re the FCO thread !

 

 

[shain]

Pierogies, filled with potatoes, beans, farmer cheese, sour cream, chives and pepper. Served in butter and caramelized onions.

They are triangulars, because I dislike rerolling dough.

[chefmd]

Onion soup with home made bread.  I do not like soggy croutons in my soup, prefer to serve bread on the side.

 

 

[robirdstx]

 

Five Spice Broiled Pork Chop with Worcestershire Sauce and Green Onion and Stir-Fried Snow Peas, Red Bell Pepper, Mushrooms and Water Chestnuts with Garlic, Ginger and a Teriyaki Sauce

Edited January 29, 2017 by robirdstx (log)

[mm84321]

lomo with a sauce of Malbec. Very richly flavored meat; the taste somewhere between hare and venison..

 

[chromedome]

5 hours ago, shain said:

Pierogies, filled with potatoes, beans, farmer cheese, sour cream, chives and pepper. Served in butter and caramelized onions.

They are triangulars, because I dislike rerolling dough.

 

My ex-wife's Mennonite grandmother made hers rectangular (like egg rolls) for the same reason. 

[JoNorvelleWalker]

2 hours ago, chefmd said:

Onion soup with home made bread.  I do not like soggy croutons in my soup, prefer to serve bread on the side.

 

 

 

Why not both!

 

[gfweb]

@mm84321 Google isn't helpful with lomo; says its beef tenderloin in spanish.

[liuzhou]

2 hours ago, gfweb said:

@mm84321 Google isn't helpful with lomo; says its beef tenderloin in spanish.

 

And just to confuse things, for what it's worth, Wikipedia has this:

 

Quote

In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork tenderloin, sometimes called lomo for short. It is similar to cecina, but with pork instead of beef.

My emphasis.

[JoNorvelleWalker]

No dietician dare contemn me for the excess of my blanched Brussels sprouts and lime juice.  (Perhaps the Soave not so much.)  Tonight's digestive is Chartreuse V.E.P.

 

[shain]

12 hours ago, chefmd said:

I do not like soggy croutons in my soup, prefer to serve bread on the side.

I've come to the same conclusion, I've tried Melting cheese on both sides of the croutons, buttering them, and so on, but by the time they are out of the broiler it's already too soggy. So I serve the soup with gruyere toasties on the side. 

 

 

9 hours ago, chromedome said:

My ex-wife's Mennonite grandmother made hers rectangular (like egg rolls) for the same reason. 

 

Like agnolotti? I assume you don't mean rolled like a cigar / egg roll. 

Sounds even more efficient then triangles

 

[chromedome]

No, like an egg roll. A square of dough, folded over to make a rectangle. Not quite as cylindrical as an egg roll, because one side was flattened/pinched like the ends. I guess "razor clam" might be a better comparison.

 

Some of them would be slightly irregular, because nobody rolls dough perfectly square before cutting (though she was pretty good at that, too). The default filling was dry-curd cottage cheese, but she'd also do sweet ones with fruit fillings as desserts. Those tended to be smaller. 

 

She's still kicking, btw. She and her hubby are well into their 90s, and recently celebrated their 75th wedding anniversary.

[liuzhou]

Chicken thighs with leeks and mushrooms, garlic, ginger, chillies, lemon olives. On simple fried rice with turmeric, red pepper and scallions.

 

 

The next few days I'm booked up for Chinese new year dinners, so won't be doing much cooking but lots of eating. It's a hard life.

Edited January 30, 2017 by liuzhou (log)

[Dejah]

On 28/01/2017 at 8:34 PM, rarerollingobject said:

Mille feuille nabe; layers and layers of cabbage, thinly-sliced pork belly, cavolo nero leaves, thinly-sliced beef, and enoki mushrooms. You drizzle it all in stock, sake or soju and sesame oil and simmer it till cooked. Mille feuille nabe.

 

 

Amazing!

 

 

[Host's note:  this topic grew too big for our servers to handle efficiently.  The discussion continues here.]

Edited February 15, 2017 by lesliec
Added host's note (log)