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liuzhou

Dinner 2018 (Part 1)

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Cleaning out the fridge / leftover dinner:

"Vietnamese" chicken wings, Takoyaki from lunch (this time for the rest of the family) and cold rice noodle salad (which I dare not call Vietnamese)  with orphanaged items from the freezer ...

 

Everything was eaten, so could not have been that bad¬†ūüėč

 

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Salad and SV'd and then smoked turkey sandwiches

 

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13 hours ago, Okanagancook said:

I love the combination of sausage and beans....kinda takes the guilt of eating sausage away, ha, ha.

 

It's kind of a faster, easier cassoulet.

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after some hot days we are below 20¬į and I took the chance to prepare a decent meal: beef short ribs, carrot mash with mustard, red wine jus, horseradish

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A small salad of whatever was left over in the fridge.

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Pork chops stuffed with feta, pistachios, and capers.  Corn on the cob.

 

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Posted (edited)

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Minced pork with chilli flakes and Sichuan peppercorns, stir-fried and finished with scallions and sesame oil. šłĚÁďú (sńę guńĀ) or towel gourd or loofah steamed with garlic and finished with black pepper. Baked mushrooms with rice bran oil and scallions. Rice.

 

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Edited by liuzhou (log)
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Posted (edited)

Smoked chicken thigh salad with grapes and toasted pecans

 

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Edited by gfweb (log)
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After butchering a whole rump I removed the Cap for Picanha.

Sundat night BBq.

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Almost Thai holy basil chicken... no holy basil to be found so plain ol' basil had to do. Still pretty tasty..

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King salmon and roasted potatoes.  Salmon was exceptionally fresh and I managed to cook the skin to a nice crisp without over cooking the fish due to the nice thickness of the filet.

 

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We had salmon too :)  I SV'd it and then crisped the skin in the skillet

 

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Posted (edited)

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Sino-Italian.

 

Clams with linguine. I fry some chopped garlic and chilli in rice bran oil, then add the clams and a glass of white wine (today, Italian). Each clam is picked out and set aside as soon as it opens. When are all open,  I reduce the wine, clam liquor, garlic and chilli then return the clams along with a slug of oyster sauce and chopped scallions. Heat through and serve with the linguine.

 

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Edited by liuzhou typo (log)
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Along with that Australian rack of lamb, done in the CSO

 

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I stumbled upon

 

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Some baby artichokes, which I quartered and cooked along with some Spanish-y style spices.

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Not as nice as the lamb above but we had shoulder chops which here fork tender, an Ottolenghi salad and sautéed peas and zucchini from the garden.

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I love shoulder chops, especially the round bone ones above, even more than rack. Sometimes, they even have some tiny little riblets attached.

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The riblets on my chop are at 9 through 11 o’clock on the chop in the picture.  The round bone chops are quite lean with just some excess fat around the edges to trim off.  This time I was sure to get the pan really hot with some oil in the pan...got a nice crust on the outside and medium rare inside.  Makes a bloody mess on the stove but so worth it.

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Since last night's not quite holy basil chicken already had me crossing the boundaries of authenticity, I decided to go ahead and cross them some more today. I had some non-creamy slaw in the fridge left from last week's rib meal (this stuff seems to be indestructible, it's still tasty and crisp after a week soaking in the dressing). Shredded cabbage, carrot, celery, onion and apple in a vinegar dressing (just vinegar, sugar, salt, pepper and dry mustard heated and poured over the veggies while hot). I had a few Thai chiles left from last night so I chopped up those, some garlic and some basil and mint and tossed it all in the slaw along with a little fish sauce and sweet dark soy sauce before work this morning. So dinner tonight is rice, leftover not quite holy basil chicken and the modified slaw layered in lettuce leaves lined with more fresh mint and basil. Authenticity can take a leap tonight, this stuff is good. :D

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11 hours ago, Shelby said:

We had salmon too :)  I SV'd it and then crisped the skin in the skillet

 

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What temperature do you SV it at?

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35 minutes ago, ElsieD said:

 

What temperature do you SV it at?

115F since there was skin on it and I wanted to crisp it up.  Ronnie does not care for salmon if it's not a bit flakey but still moist.

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Posted (edited)

Reheated some SV Ckn confit thighs in its bag juices with cubed Idaho potatoes in the CSO using the steam bake function.  

 

Roasted beets with sautéed diced onions, stems and leaves and small salad.  

 

 

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Texture was good on the chicken.  Potatoes better than anticipated 


Edited by scubadoo97 (log)
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Posted (edited)

My birthday dinner, because it was what I has a notion for.  A variety of sausages from Aldi (chicken apple, bacon cheddar brats, sweet Italian) I brought home and smoked and sprinkled with bbq rub. Four different cheeses clockwise, Havarti, cacio do Roma, Wensleydale  with cranberries, Parrano. Copious red wine.

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Edited by kayb To add the photo I forgot! (log)
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I made a pork loin Banh Mi sandwich for our dinner.  I thought I took a picture of it earlier but it did not show up on the computer or my phone.  This picture is what is left when we were done.

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Pork piccata with mini baked potatoes and fresh picked sugar snaps.

HC

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