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Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
in Cooking

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liuzhou

liuzhou

Posted
Posted (edited)
On 13/12/2017 at 11:48 PM, KennethT said:

Sorry - yes, the first picture, center-right... are they similar to the first picture, center-left?

 

Ah! They are the ubiquitous so-called "advanced meat recovery" sausages which I call "train sausages", because they were pretty much all you could get to eat on trains when I first hit China twenty years ago. They are still, as you say, available everywhere from supermarkets to my local mom 'n pop store . Utterly horrible. There are a few companies here in China which have perfected the art of turning pigs into almost totally tasteless, textureless, sludge wrapped in plastic. Any strange taste you may have detected was probably the plastic.

The only time I enjoyed them was in my spiritual home, West Hunan, where they are deep fried and drowned in delicious, wonderful, orgasm-inducing chili sauce. Throw away the sausage and die happy!

 

Yes, in the first picture, centre-left are disrobed versions of the same thing. Bad sausage porn.

Edited by liuzhou
edited to refer to subsequently rotated images in the original post (log)
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...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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Norm Matthews

Norm Matthews

Posted
Posted (edited)

We have been making sandwiches by the light of a lantern for almost a week. Something happened to a switch in the dining room and it took out the kitchen lights, microwave and a couple more outlets.  On top of that the garbage disposer switch wore out too. It was not all of a sudden and I put it off until it was too late. It's interesting how late it is before the sun lights up the kitchen and how early it gets dark. By the time everything got fixed today and I ran errands, I was feeling like I needed an easy meal so it was steak and mashed potatoes for dinner tonight.

20171213_190849.jpg

20171213_192153.jpg

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

My dear colleague's meatballs liberated from our holiday party.  Buttered egg noodles whipped up just now by me.  Parsley from my dining room.

 

Dinner12142017.png

 

 

After the party a friend absconded with a hunk of my kilogram boule.  She did not get to profit, her husband ate it all.

 

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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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Duvel

Duvel

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After a chase through Tokyo metropolitan area, combining taxi, train and several sprints I managed to arrive at Narita airport just in time to catch the red-eye (read: last) flight to Hong Kong.

At the gate realizing its delayed by 35 min. Off to the really lousy lounge to lower the stress level pre-flight with "one" G&T. Anticipating a mediocre in-flight meal and hungry after "one" G&T I decided to have a mini cup noodle. And - being creative (read: ravenous hungry after "one" G&T) - I pioneered the first instant Kotteri (thick soup) instant cup noodle by dissolving a pack of cream cheese into the soup. Pretty good - umami, rich & gloriously fatty ...

Of course trying this sober might result in a different verdict but for tonight I am a happy camper :D

 

WP_20171214_17_23_34_Pro.jpg

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JoNorvelleWalker

JoNorvelleWalker

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Posted
4 minutes ago, Duvel said:

After a chase through Tokyo metropolitan area, combining taxi, train and several sprints I managed to arrive at Narita airport just in time to catch the red-eye (read: last) flight to Hong Kong.

At the gate realizing its delayed by 35 min. Off to the really lousy lounge to lower the stress level pre-flight with "one" G&T. Anticipating a mediocre in-flight meal and hungry after "one" G&T I decided to have a mini cup noodle. And - being creative (read: ravenous hungry after "one" G&T) - I pioneered the first instant Kotteri (thick soup) instant cup noodle by dissolving a pack of cream cheese into the soup. Pretty good - umami, rich & gloriously fatty ...

Of course trying this sober might result in a different verdict but for tonight I am a happy camper :D

 

WP_20171214_17_23_34_Pro.jpg

 

In my youth when I took frequent business trips, in one night I once missed five flights in four cities.  Brings back memories.

 

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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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suzilightning

suzilightning

Posted
Posted

Last year I asked our local Shoprite if they could get some other kinds of fish.....like Arctic char  which is one of my favorites.  Lo and behold this week they have it.  I grabbed a filet yesterday and sautéed it then served with roasted potato wedges and steamed broccoli hollandaise.   

Leftovers for lunch later.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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lindag

lindag

Posted
Posted

I wasn't in the mood for extensive cooking today so I ‘assembled’ my dinner with store bought ingredients, something I don't usually do.  I made a sort of white sauce, added cooked chicken chunks, and a bag of mixed frozen veg. This went into an 8” square baking dish with refrigerator crescent rolls laid out on top.  Incredibly satisfying for so little effort.

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ElsieD

ElsieD

Posted
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I'm not posting this here for it's looks, but John came across an interesting (to us) recipe for an Asian style rack of lamb.  We had it tonight and it was very good.  The link to the recipe is here:

https://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/recipe-asian-style-rack-of-lamb-with-sticky-risotto/article22176798/

 

 

20171214_194248.jpg

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liuzhou

liuzhou

Posted
Posted (edited)
5 hours ago, ElsieD said:

I'm not posting this here for it's looks, but John came across an interesting (to us) recipe for an Asian style rack of lamb.  We had it tonight and it was very good.  The link to the recipe is here:

https://www.theglobeandmail.com/life/holiday-guide/holiday-recipes/recipe-asian-style-rack-of-lamb-with-sticky-risotto/article22176798/

 

I can't see anything wrong with the looks of that dish.

 

However, I feel obliged to take issue, not with you, but with the writer of the recipe. She states that "China's Hunan province is famous for its lamb dishes."

 

I lived in Hunan for two years, twenty years ago, and still visit several times a year. Lamb is almost completely absent from the cuisine. In China, lamb is only really popular in the north-west, thousands of miles from Hunan. With one exception. Street vendors from the north-west appear all over China selling grilled "lamb" skewers (except the meat is rarely lamb. More like lambs' grandmothers. She probably thinks General Tso's is from Hunan, too.

 

The recipe reads as being a lot more Thai than Hunanese. Lime, for example is very rare in China and unknown in Hunan.

 

Please note I'm not finding fault with the recipe in any way. It sounds and looks great. I just find fault with the nonsensical back story.

 

Edited by liuzhou (log)
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...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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shain

shain

Posted
Posted (edited)

Latkes for Hanukkah. Unpeeled grated potatoes, with plenty of onion, well squeezed and drained,  bound with matzoh meal and eggs. Served with brown sugar and sour cream (and absolutely no applesauce for me, please).

IMG_20171214_201100.thumb.jpg.37cb7400d221fa73d36410da713afc1e.jpg

Edited by shain (log)
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~ Shai N.

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