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Dinner 2017 (Part 6)

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We were at a winery event and the catering company made fried Mac and cheese.  Of course I had to ask how they made it because I had never had them before.  They make the Mac and cheese and press it into square baking tins for overnight.  It is cut into squares and deep fried.  Yes I agree delicious but not something one needs to eat often.

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6 hours ago, HungryChris said:

Still making the most of leftover ham, tonight's entrée was a pair of toasted ham grinders.

HC

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Man, I wish we could get sub rolls like that down here. It seems such a simple thing, but impossible to find.  They are either too dense or like fluff.  

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I have about a 5 lb chuck roast in the smoker at the moment.  Still has some significant time on it as the internal temp is about 175f.  Was making burger patties for the freezer from 2 smaller roasts that I ground up yesterday and decided to use the last 1+ lb for a meatloaf that I just tossed in the smoker.  Set it under the roast to catch some drippings 

 

In the meantime I have some lentils cooking away using the Anova for  meat detox meals.   Enjoying the carefree cooking method.  No stirring or watching.  Was running errands earlier.  Couldn't do that with pots on the stove 

 

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Eating solo tonight.  Early dinner since I barely had any food for lunch and finished the day unexpectedly early.  I had one lonely potato in the fridge.  Sliced it into coins, pan fried in bacon drippings, served with tonnato style sauce (tuna, mayo, capers, garlic).  I wish I had @Anna N aquavit but will have to settle for a glass of wine 

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Nothing wrong with a glass of wine!

 

I am curious, perhaps Anna can chime in - I note on the Vintages website 2 Aalborg Akvavit's, one from Denmark, the other from Sweden - both "Taffel"...which would be the superior choice (based on price, Sweden wins, by $5).

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7 minutes ago, TicTac said:

Nothing wrong with a glass of wine!

 

I am curious, perhaps Anna can chime in - I note on the Vintages website 2 Aalborg Akvavit's, one from Denmark, the other from Sweden - both "Taffel"...which would be the superior choice (based on price, Sweden wins, by $5).

They are the same except for size - 700ml vs 750ml.

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4 minutes ago, Kerry Beal said:

They are the same except for size - 700ml vs 750ml.

Interesting!

 

Different distributors as well....very odd.

 

Tomorrow, I shall acquire one!


Edited by TicTac (log)

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5 minutes ago, TicTac said:

Interesting!

 

Different distributors as well....very odd.

 

Tomorrow, I shall acquire one!

 

Likely different bottlers is all. 

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8 hours ago, Okanagancook said:

We were at a winery event and the catering company made fried Mac and cheese.  Of course I had to ask how they made it because I had never had them before.  They make the Mac and cheese and press it into square baking tins for overnight.  It is cut into squares and deep fried.  Yes I agree delicious but not something one needs to eat often.

@OkanagancookFirst Shelby and now YOU! My vegetarian granddaughter and the 3 other little monkeys are going to love Grandma when I put THESE out at the Xmas dinner!:D

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On 12/6/2017 at 1:36 PM, Dejah said:

With retirement comes more time now to try all these delicious posts!

If your meals get any better looking, I'll have to read my tablet with a towel handy to wipe off the drool.

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Food from the smoker today.  Chuck was on sale the other day

 

Chuck roast  and chuck meatloaf .  Had to have a little of  both 

 

 

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1 hour ago, Kerry Beal said:

They are the same except for size - 700ml vs 750ml.

 One is made in Denmark, Sweden.  Wonder where in the world that is. xD

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638B47AF-3974-4666-9259-4DA326285BDD.thumb.jpeg.7a88e0cca91918da78147a773b3a2258.jpeg

 

Jellied pork hock on a homemade Modernist Bread bun with some pepperoncini. 

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15 minutes ago, Anna N said:

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Jellied pork hock on a homemade Modernist Bread bun with some pepperoncini. 

 

Did you make the jellied pork hock?  My mother used to make her own head cheese - it was delicious.

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17 minutes ago, Anna N said:

homemade Modernist Bread bun

That bun looks delicious.

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EF4C4ADB-B22B-4327-8953-F80E5DE15659.thumb.jpeg.42eeef1db6d306da138370257d891024.jpeg

 

Pork Taco and Duck Fat Fried Potatoes

 


Edited by robirdstx (log)
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Tonight's dinner.

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Chicken livers with mushrooms, shallots, garlic and fresh sage.

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Found these very fresh looking half pound a piece cod fillets and fish and chips was on the menu. Deb finished every fry and every bit of fish and declared them both to be the best ever. I can't ask for a better endorsement. It made the whole PITA hot oil thing worth while.

HC.

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12 hours ago, Kim Shook said:

Man, I wish we could get sub rolls like that down here. It seems such a simple thing, but impossible to find.  They are either too dense or like fluff.  

It seems like a small thing, but it does make all the difference in the world. I have but one place in the area that does them right and I will plan a trip there when I need the right stuff and will call the whole thing off if I am too late or too early and they have none.

HC

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9 hours ago, ElsieD said:

Did you make the jellied pork hock?  My mother used to make her own head cheese - it was delicious.

No.  It was purchased and was in fact quite disappointing.  It certainly wasn’t headcheese or at least not the headcheese I remember. 

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The weather is changing. Warm in the day time, but temperatures plummet at sundown. So, comfort food for winter. Mince and tatties.

 

Mince with carrot, onion. Shanghai Worcestershire sauce,  mustard mash and stir fried cabbage.

 

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Edited by liuzhou (log)
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I had a bit of pork belly, some broth and a few pieces of venison tenderloin left over from last week.  The tenderloin is just ends and pieces that were too small to make steaks out of.  Anyway, noodle bowls for us....the hot broth poured over the raw venison cooked it perfectly.

 

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Before the broth

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T. Keller's cherry pie.

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20 minutes ago, Okanagancook said:

T. Keller's cherry pie.

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Oh my, does that look good!

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