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Dinner 2017 (Part 6)

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Chili, garlic shrimp skewers, Greek salad with roasted garlic, soft butter and warm bread.

HC

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20 minutes ago, Okanagancook said:

And to add my two cents worth, good call cooking it low and slow rather than in the Instapot.  Time allows the fat to render.

finding the Toulouse Sausage might be difficult .  I could make them I suppose.

 

I ordered mine from igourmet.com. Confit, too.

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Fried Catfish coated with Cornmeal+ Succotash!

 

Very nummy!

 

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Got our deer all ground up into burger yesterday.  

 

Venison chili

 

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And venison meatloaf

 

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Another road trip and a road side meal. On my work-related travels,  I veer back and forward between 20 course banquets and one bowl dinners. Today it was the latter.

 

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Roast pork noodles. Eaten in a three table shack somewhere near Guilin, China.

I'll be back in my kitchen at the weekend.


Edited by liuzhou typos (log)
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17 hours ago, Kim Shook said:

...It was as tender as can be and had great flavor, but wasn’t as moist as it should have been:

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He was very disappointed and is going to have to do some research.  But the taste was fantastic.

It looks like it might have needed a bigger deckle/layer of fat which helps keep the meat moist. You can always trim it off after cooking/smoking. 

Or what about a marinade/brine? Smoked meat is a mystery to me. I applaud him for trying his hand at it.

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3 hours ago, Toliver said:

It looks like it might have needed a bigger deckle/layer of fat which helps keep the meat moist. You can always trim it off after cooking/smoking. 

Or what about a marinade/brine? Smoked meat is a mystery to me. I applaud him for trying his hand at it.

I'd be happy to just eat the bark off that brisket.  Looks mighty good

 

 

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Sunday's dinner, my wife said I had a tough week so she decided to buy me an american wagyu steak.

 

I cooked it sousvide of course and finished on the stove, I don't eat steak very often but it was pretty good.  The potato was steamed and shortly after this picture taken smashed :)

 

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I almost never post on this forum, mostly because I forget to take a pic before eating...

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Salmon in a tamarind/shrimp paste sauce. Served with the last remnants of my yu choi harvested yesterday.

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Tomatillo Chili

Tomatillo's, white Onion, garlic, artichoke lemons, adobo seasoning, hatch chili.. stew pork, triple stock, topped with Radish tops ( close to epezota ), onions and radish ..fire roasted Peno

 

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Pizza last night.  Same day dough at 78% hydration.

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One large 17" Pizza.   Ready for the oven.

 

Half Greek Potato and the other half mushroom and Italian sausage. 

 

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Just off the grill.  My son grated fresh Reggiano. Parm  on his half. 

 

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On 12/10/2017 at 8:48 PM, Okanagancook said:

And to add my two cents worth, good call cooking it low and slow rather than in the Instapot.  Time allows the fat to render.

finding the Toulouse Sausage might be difficult .  I could make them I suppose.

 

There are some dishes best done the traditional way!

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Hubby has the flu, so comfort food it is...

Made up filling for wontons: ground pork shrimp, waterchestnuts.
Made into wontons, stuffed into deep-fried tofu, AND napa cabbage wrapped meatballs.
Finished products all added to shrimp roe noodle soup.

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Chicken and ginger cooked in the rice pot.  Beansprouts stir-fried with green onion, ginger, and slices of lap yuk (wind-dried cured pork), steamed rice, and a couple of cubes of fuyu (preserved tofu).

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I had made a pot of rehydrated squid and lotus root soup. It didn't appeal to hubby this time, so I've been eating this for 3 days!

 

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Double-thick pork chop, cooked SV then seared with a maple-bourbon glaze, served with snap peas in butter cooked ALV and salad.

 

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Teriyaki Chicken Breast with Onion & Mushrooms, Sushi Rice and Steamed Broccoli 

 

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Edited by robirdstx (log)
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The makings for chicken soup.  Leftover smoked chicken

 

 

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Edited by scubadoo97 (log)
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While the chicken looks wonderful, it is the platter that makes me catch my breath.  It is so beautiful that even the

crud I often cook would look award winning.

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Beef stew and homemade biscuits. I am determined to make good biscuits without having to buy self rising flour. This was a step in the right direction.

HC

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29 minutes ago, IowaDee said:

While the chicken looks wonderful, it is the platter that makes me catch my breath.  It is so beautiful that even the

crud I often cook would look award winning.

 

Thanks, that platter is one of our favorites. I received it in 1985 as a prize for winning Highest Scoring in Obedience at a breed specialty event with one of my Cavaliers.

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Still on the move, so another roadside dinner. We roll up at this stall where there are a number of things to choose from. You grab a plastic basket and load it up with the ingredients of your choice.

 

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...and hand your basket to a cook who cooks everything in a broth on this cooker, adds rice noodles and hands the lot back in exchange for a few notes of the realm. My immodest selection cost me ¥6 ($0.91 USD)

 

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Pig's blood, quail eggs, potato,  glutinous rice balls, miniature pork dumplings, taro, chilli oil and Chinese chives.

 


Edited by liuzhou replaced and rotated some pictures. (log)
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@liuzhou What are those hot dog like things?  I saw them all over Beijing.  When my wife and I were in a nice park, we stopped in a tea house (which turned out to be extremely overpriced for the mediocre quality) and they had some food options.  Since we were starving and had little other option, we ate there, which was the worst meal on that trip - and possibly the worst meal of the last several years...  Accompanying the horrible "stir-fry" (which we think came from a can), was one of those hot dogs - but it was cold in the center.  I tried it and it had a very odd flavor - I couldn't really place it.  But we saw those hot dog things being sold all over the city - and they all looked like they were made in the same factory.  I'd love more info on them if you know anything about it.

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Just now, KennethT said:

@liuzhou What are those hot dog like things?  I saw them all over Beijing.  When my wife and I were in a nice park, we stopped in a tea house (which turned out to be extremely overpriced for the mediocre quality) and they had some food options.  Since we were starving and had little other option, we ate there, which was the worst meal on that trip - and possibly the worst meal of the last several years...  Accompanying the horrible "stir-fry" (which we think came from a can), was one of those hot dogs - but it was cold in the center.  I tried it and it had a very odd flavor - I couldn't really place it.  But we saw those hot dog things being sold all over the city - and they all looked like they were made in the same factory.  I'd love more info on them if you know anything about it.

 

I'm not sure which you mean. In the first picture? Top centre to bottom centre?

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