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liuzhou

Dinner 2018 (Part 1)

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I made pork schnitzel tonight. Charlie specifically asked for mashed potatoes and chicken gravy and I had a can of corn I wanted to use up.

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Stopped by Russian store in Falls Church, VA.  Splurging cause Holidays.  Two types of caviar and rue bread.  

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59 minutes ago, mm84321 said:

Le Meurice 

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I went to LM some years ago while Yannick Aleno was there - one of the best meals ever. They did a crown of squab made with a savory sugar shell that I dream of - and recreate once on a while at home when feeling a little flush!

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13 hours ago, TicTac said:

 

This is not necessarily accurate.

 

Crispy corn tortillas, typically rolled - are in fact native to Mexico.  Known often as taquitos dorados or flautas.  They are also, delicious!

 

Agreed on the yellow cheese hogwash!

 

 

 Yes right the  taquito/flauta I get. My issue was with the "hard shell Nort Americano thing which is much beloved up here - see the iconic Toto s Many opinions https://www.eater.com/2017/8/10/16124756/titos-tacos-los-angeles-video

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Supper was a was a little bit of this and that.  Fresh bread with smoked  turkey breast and/or left over buffalo turkey drumettes.  Augmented with very thin slices of  sweet potato cheesecake ( at breakfast, lunch and dinner!)

 

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Half de-boned breast from 22.75# turkey

 

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The breast was dry brined for 24 hours and cooked on a gas grill with a Smokai smoke generator.  12# brisket on the weber being smoked with pecan.

 

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Drumettes (from two 16# turkeys)  cooked SV for 14 hrs. @ 131F then fried.  The bacon wrapped tenderloin's were inhaled to rave reviews!

 

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Galatoires sweet potatoe cheese cake receipe from the NYT.  

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A little seafood to start the week.

 

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Taco Thursday.   Using up the last of a smoked chuck roast  which has made a few good meals

 

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Panko-crusted cod, roasted brussel sprouts, pearl couscous with mushrooms and leeks

 

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To inaugurate my new Falk copper mousseline...

 

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Sauce Mousseline, Raymond Sokolov, The Saucier's Apprentice (p174).

 

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I confess a shameful truth: I always loved the Salisbury steaks from the cafeteria at both high school and college, and try to incorporate them into my life from time to time. Last night was such an occasion. They improve each time I try, but have not yet achieved the status I seek.

HC

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20 minutes ago, HungryChris said:

I confess a shameful truth: I always loved the Salisbury steaks from the cafeteria at both high school and college, and try to incorporate them into my life from time to time.

 Why shameful? Nothing wrong with a good Salisbury steak. I still have fond memories of this from the summer. 

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Gyudon (beef bowl) with beef, onions,  scallions, beni shoga and a poached egg. 

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I also loved Salsbury steak.  

 

I thnk the gravy had a lot to do with it and the mashed potatoes

 

all three came together.

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My son also loved cafeteria Salisbury steak and I give it a try once in a while. Have not yet quite nailed it either. 

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@HungryChris  

 

did your SS have mushroom gravy ?

 

that's a big plus

 

Im going to have to make some this weekend

 

with ground turkey 

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1 hour ago, rotuts said:

@HungryChris  

 

did your SS have mushroom gravy ?

 

that's a big plus

 

Im going to have to make some this weekend

 

with ground turkey 

I felt compelled to add mushrooms to the gravy. It seems, somehow incomplete without them, although I do not remember them in the gravy from either cafeteria.

HC

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Khoresh bademjan.

Khoresh sabzi.

Crispy rice.

 

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2 hours ago, Norm Matthews said:

My son also loved cafeteria Salisbury steak and I give it a try once in a while. Have not yet quite nailed it either. 

I am pretty well convinced  that French onion soup and Worcestershire sauce are big contributors to the flavor, but am becoming increasingly convinced that languishing for an hour or more in a hotel pan in the steam table plays a big roll in imparting that illusive flavor and tenderness to the finished product. I think I will move my efforts from a covered fry pan to the slow cooker and see how that works.

HC


Edited by HungryChris (log)
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Well now I am confused (an increasingly common state). Is Salisbury steak ground beef or is it cube steak?

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3 minutes ago, heidih said:

Well now I am confused (an increasingly common state). Is Salisbury steak ground beef or is it cube steak?

It was ground beef mixed with egg, spices, French onion soup and bread crumbs, browned on a flat top, then simmered in a gravy like sauce that was spiked with Worcestershire sauce and served with mashed potatoes and an over cooked vegetable (that was probably canned). The combination of the meat, gravy and mashed potatos was what spoke to me. Of course, in high school, I was a growing lad and pretty much everything spoke to me back then.

HC

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2 hours ago, HungryChris said:

but am becoming increasingly convinced that languishing for an hour or more in a hotel pan in the steam table plays a big roll in imparting that illusive flavor and tenderness to the finished product.

Love it. I suspect you could well be right.

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2 hours ago, heidih said:

Well now I am confused (an increasingly common state). Is Salisbury steak ground beef or is it cube steak?

 I have always understood it to be based on ground beef.   

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Made Paul Prudhomme's gumbo the other night and finally got a nice dark roux.

Such a good recipe...chicken and homemade Andouille.

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5 hours ago, heidih said:

Well now I am confused (an increasingly common state). Is Salisbury steak ground beef or is it cube steak?

Interesting....my great grandmother's cook book  that she wrote out for my grandmother calls for thinly sliced round steak pounded with some flour then cooked in fat.  Add a cup of water and a small can of tomato, salt and pepper.  Cover and cook slowly for 1 1,2 - 2 hours.

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