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Dinner 2017 (Part 3)


Norm Matthews
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53 minutes ago, Okanagancook said:

Potato dumplings from it's German package; caramelized onion/pork stock gravy, German red cabbage, Brats (home made)imageproxy.php?img=&key=d2a459cbdaa822cc.  Delicious.

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Obviously my invitation to dinner was lost in the mail. :( 

 

That looks absolutely scrumptious. I dearly love German food, and I'm about the only one in my house that does.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@Shelby – your biscuits are gorgeous.  You’ve inspired me to try again!  I’ve been using frozen ones for a while because I was frustrated with my flattish biscuits.  I’ll be trying @Ann_T's!

 

Dinner with our dear friends and next door neighbors.  Cheeses, meats and various accoutrements.  Bread and crackers:

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Cheeses:

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From 12 o’clock – something called Italian sharp cheese, Asiago, aged Gouda, Cheddar, Cremeux de Bourgogne, Cypress Grove Lamb Chopper.

 

A lovely salad that they brought:

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Mixed greens, pears, pecans and goat cheese with a citrus dressing.

 

Olives and pickle-y stuff:

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Dried fruit:

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Meats:

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From the top – Fiorucci hard salami, serrano ham and Soppressata.  The little log is just a beef summer sausage.

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Not too long ago Shelby posted a recipe for beef and broccoli in the Instant Pot which I thought looked good so I made it for dinner today. We had it with rice.  Also not too long ago I wanted to have some clams but nobody had any, but when I went to the store today to get the stuff for the beef dinner, they had clams so I got some even though I had not planned anything to go with them.  We had them with a lemon butter sauce.

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Every single meal above has me thinking "oh, I want that right now".  I love meals like that @Kim Shook.

 

I got on a fried kick night before last and fried everything in my fridge lol.  Bass, pickle slices, brussels sprouts, beets, mushrooms.....(I'd skip the beets next time).

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Last night fries and venison chili dogs

 

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1 hour ago, Shelby said:

I got on a fried kick night before last and fried everything in my fridge lol.  Bass, pickle slices, brussels sprouts, beets, mushrooms.....(I'd skip the beets next time).

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What's in a name?  You can sell it better...instead of calling it "fried food", call it "tempura". xD

 

I'd skip the beets all the time.

Fried beets = fried dirt.  

I can't stand beets and I've tried them prepared just about every way possible so I applaud your decision to ditch them from future dinner frys.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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19 minutes ago, Toliver said:

What's in a name?  You can sell it better...instead of calling it "fried food", call it "tempura". xD

 

I'd skip the beets all the time.

Fried beets = fried dirt.  

I can't stand beets and I've tried them prepared just about every way possible so I applaud your decision to ditch them from future dinner frys.

OH ok.  Tempura.  Got it.  I'm just a simple country girl. xD

 

I love beets...but not so much fried.  So, no more of that lol.

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Linguine with mussels in a chilli tomato sauce, spinach & parmesan salad, toasted sourdough.

 

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Then, things got really wicked. Bad brownie trifle - failed brownies, cut up and soaked in sherry, with custard, caramel sauce, grapes, bananas, cream, ice cream, chocolate topping and passion fruit. 

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Kalpudding - a Swedish dish that I had never heard of, from a NYTimes recipe of a few weeks ago. Basically caramelized cabbage on top of a meatloaf (which is pretty much invisible in the picture). The cabbage is caramelized then poured over the uncooked meatloaf and they are baked together. What is not is the picture (because I almost forgot it) is the cranberry mostarda served with it. The recipe called for a sauce made from lingonberry preserves - not available in this rural area. I consulted Prof. Google and found that cranberries are a recommended substitute for lingonberries - and I happened to have one more jar of the mostarda I made last fall. The mostarda was really necessary. The meatloaf on its own was rather bland - it really needed more seasoning. Served with garlic mashed potatoes and asparagus.

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Edited by ElainaA (log)
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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

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Pork tenderloins have been on sale for $1.99 pp locally. I decided to give pork piccata a whirl. I trimmed the silver skin off  and cut sea scallop sized medallions and pounded them out thin and proceeded as I do with veal piccata. We were both pretty happy with the result.

HC

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On 13/03/2017 at 10:28 PM, kayb said:

Obviously my invitation to dinner was lost in the mail. :( 

 

That looks absolutely scrumptious. I dearly love German food, and I'm about the only one in my house that does.

 

 

So rare to hear that. I like the food in the region of southern Germany, Austria and Tirol. But then, German food (and beer, as well as wine) is very regional. I visit Germany every year and always find something new every time. I must say that I'm not a fan of Bavarian dumplings (see photo below) but the cook usually happily replaces them with Spätzle when I request it.  (Goose was for my companion who didn't mind Bavarian dumplings)

 

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Just a chair to most tourists. There's a significance of the hop shovel and mash fork. And Miltenberg is a lovely little medieval town (do an image search).

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Lighly floured and seared queso de freir drizzled with balsamic vinegar.

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Followed by by steak seared in Wagner griddle.  it is such a pleasure to cook in vintage cast iron!  Served with the side of roared carrots.

 

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47 minutes ago, chefmd said:

Lighly floured and seared queso de freir drizzled with balsamic vinegar.

image.thumb.jpg.9773f2f6afbf78ee33041875182f1133.jpg

 

Followed by by steak seared in Wagner griddle.  it is such a pleasure to cook in vintage cast iron!  Served with the side of roared carrots.

 

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I am curious.  What do you mean by 'a pleasure in vintage case iron"?  Why/how is it different.  I have shi.....t pans without any markings not sure where and how I got them...some are my parents who would not spend money on cooking equipment.

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5 hours ago, Okanagancook said:

I am curious.  What do you mean by 'a pleasure in vintage case iron"?  Why/how is it different.  I have shi.....t pans without any markings not sure where and how I got them...some are my parents who would not spend money on cooking equipment.

 

May be I am not using the word vintage correctly.  What I meant was old cast iron pans.  This is the only brand name one that I have, a recent thrift shop find for 28 dollars.  Other pans that I have are no name.  All of them are smooth, well seasoned and virtually non stick.  

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On 3/13/2017 at 2:28 PM, kayb said:

I dearly love German food, and I'm about the only one in my house that does.

If you ever visit Texas, hie thee to the small town of Fredericksburg, about 30 minutes west of Austin. German immigrants settled there and founded the town. Just about the best place to get schnitzel in Texas. It's also home to the National Museum of the Pacific War (AKA The Admiral Nimitz museum...who was from Fredericksburg). Very odd to find such a nice museum in the boondocks of Texas. As a bonus, we saw LBJ's ranch while on the way from Austin to Fredericksburg. Who knew? xD

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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