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Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
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kayb

kayb

Posted
Posted
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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Don't ask. Eat it.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Just now...

 

Dinner12112017.png

 

 

Chop with parsnip mash and roast leaves of Brussels sprouts -- from Food and Wine, as brought to our attention by @liamsaunt

https://forums.egullet.org/topic/155166-dinner-2017-part-6/?do=findComment&comment=2130737

 

Aleppo pepper and sel gris.  This is truly good.  Bread not shown.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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liuzhou

liuzhou

Posted
Posted (edited)

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.

 

5a2eadf6f41a0__20171211235912.thumb.jpg.cbfc7c22508a78336bad0ec6e9fc87c9.jpg

 

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)
  • Like 12

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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Toliver

Toliver

Posted
Posted
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:

image.png.2930c35221efb225e6b10138c8b4b441.png

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.

  • Like 4

 

“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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scubadoo97

scubadoo97

Posted
Posted
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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Raamo

Raamo

Posted
Posted

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 :)

 

20171210_183201.thumb.jpg.57b472812179f4f3e43f2f867065706e.jpg

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Paul Bacino

Paul Bacino

Posted
Posted

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

 

38103951425_21cd8ff96d_o.thumb.jpg.4d0ecf357648aaafb8b9ea72d22eb5ea.jpg

 

 

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Its good to have Morels

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Dejah

Dejah

Posted
Posted
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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Dejah

www.hillmanweb.com

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Dejah

Dejah

Posted
Posted

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.

                                                  5a300951dc4a0_WontonFillers1753.jpg.cf6e2f6d3bfd9c394f8f44cb432a68c8.jpg

                                                  5a30095281124_WontonSoup1756.jpg.98d7d377b337bb6d49eaf6ae99073b18.jpg

 

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).

                                                   5a30094fe6602_ChickenRice1793.jpg.3a4ed511fbda6d0fd7e58bad0cc4e25f.jpg              

                                             

                                                   5a3009509cb35_ChickenRice1794.jpg.52b2a27f6080b11070fb9dfb0afca394.jpg               

                   

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!

 

                                                  5a30095132c04_LotusRootOctopussoup1685.jpg.5bd9495973b60ae87d136b8d5f3e7b17.jpg

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Dejah

www.hillmanweb.com

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robirdstx

robirdstx

Posted
Posted
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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liuzhou

liuzhou

Posted
Posted (edited)

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.

 

20171213_190747.thumb.jpg.eba7d67beb214bd2cdb5348594c78f30.jpg

 

 

20171213_190755.thumb.jpg.0972b57aca73b2ba96730b5986dfd41f.jpg

 

 

 

20171213_190804.thumb.jpg.514f15653709f4b34e07eb50190b8389.jpg

 

 

20171213_190812.thumb.jpg.84ecf564248eaddaf854be3121b49510.jpg

 

20171213_190823.thumb.jpg.14a2095b76abb74dc21d4d494756be4e.jpg

 

...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)

 

20171213_190951.jpg

 

20171213_193945.thumb.jpg.e9885207b38031abbea9612623d99b4b.jpg

 

20171213_194503.thumb.jpg.f692f116f3c382f86354ce723feb030a.jpg

 

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)
  • Like 10

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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KennethT

KennethT

Posted
Posted

@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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liuzhou

liuzhou

Posted
Posted
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?

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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