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liuzhou

Dinner 2018 (Part 1)

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Miso chicken, asparagus and squash.

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@Smokeydoke -- Fried bologna is a food of the Gods. Try it with eggs in the mornings. And barbecued bologna is even better. Put it on your smoker, with an occasional baste with your favorite barbecue sauce.

 

Trust me on this. :cool:

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FWIW, if you're going to barbecue it, it's worth going to a meat market and getting it sliced about 1/4 to 1/3 inch thick. Thin stuff doesn't do so well on the grill.

 

When I was a kid, "rag bologna," or bologna whose casing is a cloth one, I don't remember the brand, was the preferred bologna. We lived down the highway from a country store, and we'd get it sliced thickly there, bring it home, and either fry it or throw it on the grill. God almighty, it was wonderful. Fried bologna, white Sunbeam bread, yellow French's mustard. Barbecued bologna, a little cole slaw on it, slapped between two buns. 

 

Damn. I'm going to have to hunt down some good bologna and barbecue it. My mouth is watering, just thinking about it.

 

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Dinner tonight, trying out a new wine so wanted to pair it nicely :)

 

American Wagyu Ribeye

Roasted asparagus

Bearnaise Sauce

12 year old cheddar 

18 mo Gouda 

 

My wife doesn't eat steak so she had Eggs Benedict w/ Bearnaise

 

Pre Sousvide:

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8FA891D4-452F-413D-B381-36BD9DC4A611.thumb.jpeg.23fe6f26d2ad8ad3c56fb2fcefc61792.jpeg

 

From the freezer – – spinach which I steamed in the microwave and a roasted chicken leg which I reheated in the Cuisinart Steam Oven. 

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11 minutes ago, Anna N said:

8FA891D4-452F-413D-B381-36BD9DC4A611.thumb.jpeg.23fe6f26d2ad8ad3c56fb2fcefc61792.jpeg

 

From the freezer – – spinach which I steamed in the microwave and a roasted chicken leg which I reheated in the Cuisinart Steam Oven. 

 

Beautiful!  I'm waiting for tonight's bread to cool.  Can you tell I'm hungry?

 

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4 hours ago, ElsieD said:

 

I got all excited until I saw the price, just shy of $160 For 8.8 ounces.  Guess I'll continue to go without. 

I am sorry to be such a tease! 9_9

i could hardly believe the price also

you could always have a go at making your own cultured butter.

there is a thread on it.  I made some after getting powdered culture from a cheesemaker’s website.  It was tasty.  I bought the best organic cream available.

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Posted (edited)

Chili, last night. I got to use up leftover stuffed peppers & sauce, and leftover steak. Winner, winner, chili dinner!

HC

IMG_0184.thumb.JPG.aa4248864f137e63e9b82a1a7056e254.JPGIMG_0186.thumb.JPG.de7ab1f0c70a3edd1f5f485e9bb05d5e.JPG 


Edited by HungryChris (log)
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kidney12.thumb.jpg.a1e132076777e13495dce5063cd73174.jpg

 

Spicy Kidney and Mushrooms. Cuttlefish Ink Noodles and Peas.

 

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9 hours ago, Okanagancook said:

I am sorry to be such a tease! 9_9

i could hardly believe the price also

you could always have a go at making your own cultured butter.

there is a thread on it.  I made some after getting powdered culture from a cheesemaker’s website.  It was tasty.  I bought the best organic cream available.

@Kerry Beal  has done this on more than one occasion and I have been the lucky recipient of some of it.

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Tri-tip, cooked SV then seared.  Served with stir-fried yu choy in soy and hoisin sauces, and salad.

 

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17 hours ago, kayb said:

@Smokeydoke -- Fried bologna is a food of the Gods. Try it with eggs in the mornings. And barbecued bologna is even better. Put it on your smoker, with an occasional baste with your favorite barbecue sauce.

 

Trust me on this. :cool:

 

Bologna is also often found on breakfast menus in Newfoundland.

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Friday we celebrated my brother in laws birthday with a spiral ham that he had requested.  Also had cooked a turkey breast (as Johhnybird will not eat ham).  Added a simple green salad, baked mashed sweet potatoes, store bought potato salad and some Mr. Ron's coleslaw(a regional thing up here in PA/NJ Acmes and for me the best coleslaw I have ever eaten).  Not bad since I only have 2 of 4 burners of the stove and a microwave to use at this point.

The next day BIL's girlfriend had made a couple of pans of sausage, peppers and onions for a function and she was kind enough to give me a small container.  Incredibly good!!!  I love FINALLY having another person who actually is a good home cook to talk to and work with. 

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I missed eating something spicy after 10 days of nice Austrian food. Razor clams with ginger, salted black beans and Laoganma.

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So nice to be back in my tiny kitchen again. I hate using someone else's knives and things. I always have to sharpen people's knives on the edge of a sink otherwise it's impossible to cut anything. With my knives I have to be very careful because they are so bloody sharp. The Austrian ramps survived the flight home.

 

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This was a Pork Adovada /Mama Lupe shell

Hatch chili seasoning/ Beer and all the other additives

 

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17 hours ago, Raamo said:

Dinner tonight, trying out a new wine so wanted to pair it nicely :)

 

American Wagyu Ribeye

Roasted asparagus

Bearnaise Sauce

12 year old cheddar 

18 mo Gouda 

 

My wife doesn't eat steak so she had Eggs Benedict w/ Bearnaise

 

Pre Sousvide:

20180416_172737.thumb.jpg.7994eeccc931fc3dcf0dd8c3e30928c9.jpg \20180416_183748.thumb.jpg.de06dfcad314ab05622641df512768a9.jpg

 

 

 

@Raamo I'm just curious, it says Minnesota on your profile but do you originally come from another country? In all seriousness, I've never seen anyone eat a Wagyu steak like that. And Wagyu is hella expensive, so I know you're not trolling.

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Posted (edited)

After Sunday disaster, I thought I needed to enjoy some proper fare and Tuesday is Crab day.

 

It was quite a feast and very enjoyable specially that the place is split between a restaurant and the Lounge where the atmos is electrically eclectic.

 

We had Blue Crab and Soft Shell Crab and Brown Crab and Kamchatka Crab.

 

 

- The Crabs porn

 

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- The Shellfish  Porn

 

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- Ravioli Oysters filled with Burrata and Truffle with a Tomato sauce

 

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- Soft Crab Champagne sauce (Leeks Garlic and Cream)

 

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- Blue Crab Curry sauce (Lemon Grass and Shallots)

 

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- Kamchatka Crab White Pepper Sauce which is my favourite (White Pepper - Ginger - Garlic - Butter)

 

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- The Damages

 

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- The Entertainment (censored by the power that be)

 

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That's what I call food for the soul......................     :x


Edited by Nicolai (log)
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Posted (edited)

At a small group cooking site someone posted a recipe from an old Italian restaurant in New Orleans. It included a tomato sauce that had little in it besides tomatoes and salt and pepper but it was cooked for 6 hours.  Someone else said that she didn't bother cooking tomato sauce anymore since Paul Newman's was so good.  Someone else said Trader Joe's Organic tomato sauce was the best.  Jimmy is an Italian and he said that they put raw meatballs in the sauce and cook them that way.  I decided to  get some Paul Newman's sauce and some Trader Joes and see which one I liked best.  I have not tried Paul Newmans yet but I did cook raw meat balls in Trader Joe's Organic Spaghetti sauce. They cooked for a little under two hours. I added some water to the sauce at the start so it would not cook out too thick at the end.  Charlie has not had much of an appetite lately but he had two full helpings. The Spaghetti absorbed much of the sauce.

 

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Edited by Norm Matthews (log)
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@Norm Matthews check out Adriana Trigiani's cookbook .... after a disaster she and her family regularly poached their meatballs in the sauce and since I read it I have, too.  My friend, Joyce's mom, also cooked her gravy - beef, sausages and meatballs - in the sauce in the oven.

 

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Posted (edited)

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Sous Vide Beef Ribeye (finished on the grill) with Zucchini and Yellow Bell Pepper (with Onion, Garlic, Serrano Pepper and Salsa)


Edited by robirdstx (log)
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More like dinner aftermath, but champagne, pepper salami, cheese and crackers.Mumms.jpg.58e499c9ec6f524ee3b3d165e9ea0f57.jpg

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My first foray into the world of grain bowls. 

 

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Barley, roasted leek, fennel, beet, carrot and broccoli, sauteed, diced, and glazed in pepper jelly pork chop. Lemon yogurt dressing. Recipe made up out of the whole cloth as I went along.

 

Good stuff. I think I like this.

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Steelhead trout with brussel sprout and carrot saute and salad

 

 

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