Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

liuzhou

Dinner 2018 (Part 1)

Recommended Posts

And cut the lemon around the equator!

  • Like 1

Share this post


Link to post
Share on other sites
11 hours ago, KennethT said:

Where do you get your head-on shrimp?  I have some that I get by mail from the Florida gulf coast, but I was looking for a supply a little more local.

 

All Asian stores have head-on shrimps. I got those from H Mart.

 

dcarch

  • Like 2

Share this post


Link to post
Share on other sites
29 minutes ago, heidih said:

And cut the lemon around the equator!

 

What if he/she does not live near the equator?

 

dcarch☺️

  • Like 1
  • Haha 5

Share this post


Link to post
Share on other sites

My favorite clear broth clam chowder and some cheddar bay biscuits made it happen tonight. I think it will be linguine with white clam sauce tomorrow, but neither Deb nor I are the least bit scared.

HC

IMG_1330.thumb.JPG.233a2b6830ee44e299548991039c0090.JPG

  • Like 7
  • Haha 1

Share this post


Link to post
Share on other sites
3 hours ago, Duvel said:

Please add step 1a: throw the egg ...

 

😂 I guess I meant proper American garlic mayo

  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites
3 hours ago, heidih said:

And cut the lemon around the equator!

She always cuts them this way to put into her drinks..... I've learned to survive.

  • Haha 1

Share this post


Link to post
Share on other sites

I picked these up from a local supermarket last night for dinner. The were only labelled "chilled fresh fish' and the woman womanning the fish counter had no idea what they were.

 

The look like mackerel; they smell like mackerel; and they taste like mackerel, so I'm calling them mackerel. I only hesitate because they are very small - about 6 - 7 inches long. Baby mackerel.

 

mac2.jpg.2f7c93c02de3abdd6f94ebb721eee56b.jpg

 

Anyway, whatever they were, they are long gone. I gutted and decapitated them, generously salted and peppered and pan fried them. Served with a simple green salad and and tomatoes and basil, dressed with a lemon/olive oil vinaigrette. Dinner!

 

mac1.jpg.8cb676a6750e1814280aeb4b93856559.jpg

 

The eagle-eyed will have noticed a lack of carbs in this meal. Fret not, I've not adopted some weird diet. It was just extremely hot and I wanted something light. I will be restored to pure stodge consumption shortly!

 

  • Like 15
  • Delicious 2
  • Haha 2

Share this post


Link to post
Share on other sites

Whole Roasted Branzino from the CSO booklet (p20).  I have reason to believe coconspirators may posses this document:

 

Dinner07122018.png

 

 

Branzino much prettier whole but I have shown that previously.  Fries by the Kenji method.

 

  • Like 10
  • Delicious 1

Share this post


Link to post
Share on other sites

Last night, a fast dinner after an all day meeting followed by a delayed train home...quick broth doctored up with spices with cooked noodles from the fridge, a bag of frozen mixed "stir fry" vegetables, lots of herbs and some quick seared sole.  10 minute dinner that was easy and satisfying after a trying day

 

2048781505_noodlebowl.thumb.jpg.7fd64c3ea847e1fb7347a040cfc705d8.jpg

  • Like 14
  • Delicious 1

Share this post


Link to post
Share on other sites

Last night's dinner was Ina Garten's Crunchy Noodle Salad.  A nice choice for a hot evening.

It was good except that I eye-balled the measurement of peanut butter and it was a little bit, well, heavy on the PB.

Other than that it was good even though the pasta stuck together.

  • Like 4

Share this post


Link to post
Share on other sites

@lindag  Although my gardening mantra is "Water is Not Love", my kitchen mantra is: Water Works Wonders" - in the case of too thick PB based sauce cold water is your friend as with tahini

  • Thanks 1

Share this post


Link to post
Share on other sites

@lindag  I love dishes like that.  But, that looks like a ton of dressing.  Not to question Ina, but did you use it all?

  • Like 1

Share this post


Link to post
Share on other sites

@ElsieD,

I halved the recipe and did use all of the dressing...it was not too much, probably because the pasta absorbed much of it.

The salad was good but I'll use less of the PB next time.

 

  • Like 1

Share this post


Link to post
Share on other sites
8 hours ago, lindag said:

Last night's dinner was Ina Garten's Crunchy Noodle Salad.  A nice choice for a hot evening.

It was good except that I eye-balled the measurement of peanut butter and it was a little bit, well, heavy on the PB.

Other than that it was good even though the pasta stuck together.

Nice and light. Perfect for a hot evening.   But this is from someone who will burn my oven in the summer in Florida.  That's what's AC is for 

  • Like 2

Share this post


Link to post
Share on other sites
3 minutes ago, scubadoo97 said:

Nice and light. Perfect for a hot evening.   But this is from someone who will burn my oven in the summer in Florida.  That's what's AC is for 

Indeed, I have been known to use the hottest days for bread-making...what else is there to do?

God bless central air.

 

  • Like 2

Share this post


Link to post
Share on other sites
Posted (edited)

I know it’s Summer, but sometimes you just get a craving for Stew!

 

CBEED0D7-369D-4083-9A0F-1794DB4D92B4.thumb.jpeg.7a7d07e8b316743cb06ac1d491b77466.jpeg

 

Pork Tenderloin and Vegetable Stew made with Patak’s Vindaloo Hot & Spicy Simmer Sauce in my Instant Pot and served with Garlic Naan (heated from frozen in my CSO on Bake Steam for 6 minutes)


Edited by robirdstx (log)
  • Like 13

Share this post


Link to post
Share on other sites

Tenderloin with a corn medley 

 

 

7214A377-73B3-4A49-9B4E-B189D9CE044B.jpeg

  • Like 13

Share this post


Link to post
Share on other sites

Steak night here. I bought these a few nights ago and had to make it happen tonight. I happened upon a package of baby bellas at Aldi and used @Anna N's escargot  without the pesky snails recipe. Deb and I are both big fans of escargot, especially those that include the pesky snails, but liked these as well.

HC

IMG_1336.thumb.JPG.f09ac50600b3cadda126f08a6352e0fc.JPGIMG_1338.thumb.JPG.5a773c3423ad529984979a277329a6c5.JPGIMG_1339.thumb.JPG.cd09ce353bb50b465d18c5ae9994aae9.JPG

  • Like 14

Share this post


Link to post
Share on other sites

Mr. Kim’s BBQ:

DSCN8411.JPG.59796fd20d61f775734d142a9da4441f.JPG

 

Star’s slaw from Burlington NC:

DSCN8409.JPG.e2ecd2b245dfe3beaa47cdb64034a2e5.JPG

About the only purchased slaw we like.

 

French fries:

DSCN8412.JPG.653fbbacd1ec5b230d62d87c48d35b10.JPG

 

@caroled's baked beans:

DSCN8410.JPG.c72d77c4e169e488d8aec08b0eae5990.JPG

  • Like 12

Share this post


Link to post
Share on other sites
2 hours ago, robirdstx said:

I know it’s Summer, but sometimes you just get a craving for Stew!

 

I've had a couple of those stew craving moments recently, but resisted. Perhaps  I should just let go.

Steak and kidney at 40ºC?  Yeah, why not!

  • Like 1

Share this post


Link to post
Share on other sites
29 minutes ago, liuzhou said:

 

I've had a couple of those stew craving moments recently, but resisted. Perhaps  I should just let go.

Steak and kidney at 40ºC?  Yeah, why not!

 

Not advisable without central air conditioning!

  • Like 4

Share this post


Link to post
Share on other sites

51 deg fillet mignon, dry fried haricot vert, boule, Boursin.  Pleasures of the grape.

 

  • Like 7

Share this post


Link to post
Share on other sites
8 hours ago, liuzhou said:

 

I've had a couple of those stew craving moments recently, but resisted. Perhaps  I should just let go.

Steak and kidney at 40ºC?  Yeah, why not!

 

I suffer from seasonal confusion. Quite often my husband will come home in Australian mid summer ( he works outside in conditions that would cook me alive ) to a steaming plate of casserole, stew, a hearty roast, soup ( bowl for that one ) and just looks at me in despair... 

Then he leaves it and eats it cold 🙃

  • Like 2
  • Haha 6

Share this post


Link to post
Share on other sites

Pounded out chicken breast stuffed with sautéed mushrooms, pea shoots and mozzarella .  SV'd for a couple of hours.

 

IMG_4903.JPG.8356e337bb4f8145515ac34142adbf20.JPG

  • Like 13

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×