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 a free account.

Recommended Posts

Posted
1 hour ago, ElsieD said:

 

First time I have ever heard of parsnip in a quick bread.

Very tasty.

 

 

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted

Last night, miso-marinated salmon sandwiches with kimchii, from the Asian American cookbook

 

5a56cd1a16945_salmonreuben2.thumb.jpg.ce898d5b78d6b2848407d97b3bb1118e.jpg

 

 

 

Tonight, mustard chicken, baked mac and cheese and broccoli

 

5a56cd1754a53_mustardchicken.thumb.jpg.572a0056edfca95f5aa17e8d66d2b81e.jpg

  • Like 20
  • Delicious 1
Posted
4 hours ago, kayb said:

The Cornish hens spark my interest. I guess I'll cook dinner again someday; haven't done so since Christmas, as I've mostly been sick. But I do love a Cornish hen. One of the premier barbecue places in Memphis does a smoked/bbq'd CGH, and it's to die for.

 

In fact....maybe I need to make a Memphis run.

 

Mmmmmmmm!  Wish I could meet you at the Cozy Corner.  This time, I'd get the cornish hen AND the bologna.  I honestly STILL crave that bologna.  

 

They had wild caught Venezuelan blue crab on sale for $10/lb. at Tom Leonard today.  So….

DSCN7877.JPG.fdaddd876ca18936958a5387a1037e46.JPG

Crabcakes, cheese croissant, sweet potatoes and purple Brussels sprouts.  Bite:

DSCN7878.thumb.JPG.5948553a614922c477e2cbaca3588681.JPG

  • Like 12
  • Delicious 1
Posted

Shredded beef and refried bean burritos with pico de gallo, sour cream and salsa. These were steamed in the IP on a piece of aluminum foil that had been sprayed with olive oil and shaped to keep them apart to avoid ripping them open when served, a lesson I learned on earlier attempts.

HC

IMG_1809.thumb.JPG.85ef7d6ec2969b9973ba46e3b8379400.JPGIMG_1811.thumb.JPG.f342c459abed0245abc4e8ed85c983ed.JPGIMG_1813.thumb.JPG.f128986cc692240a25f4d8cb794cf6f9.JPG

 

  • Like 14
Posted

cod.thumb.jpg.67e78ae9e99e382dfe4d581edcd130a5.jpg

 

Cod with a caper/lemon/butter sauce and shishimi togarishi spicing, puréed broccoli with garlic and more butter, rice.

  • Like 14

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Posted

Bacon wrapped hanger steak cooked SV. I used meat glue to join the steak halves after removing the silverskin and membrane.

 

P1060460rs.thumb.jpg.2bd04e9e6d2a53a3f17acd2154073dfb.jpg

 

 

  • Like 14
Posted
3 hours ago, Steve Irby said:

Bacon wrapped hanger steak cooked SV. I used meat glue to join the steak halves after removing the silverskin and membrane.

 

P1060460rs.thumb.jpg.2bd04e9e6d2a53a3f17acd2154073dfb.jpg

 

 

 

Did you transglutaminase the bacon onto the steak as well?

how did you set the transglut? Sous Vide?

Activa? another 'brand'?

 

thanks!

looks brilliant

Posted

Tonight...

 

Dinner01122018.png

 

 

Umamimart curry recipe:

https://umamimart.com/blogs/main/japanese-curry-scratch

 

Dinner almost came to a screeching stop when I couldn't get the lid off my pressure canned jar of bone broth.  I finally got it but I deformed the metal lid.

 

Served with

 

Duvel01122018.png

 

  • Like 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted

Inspired by Hugh Fearnley-Whittingstall and executed in my mini Instant Pot.  Potatoes, green beans and canned sardines. 

 

79246EC0-CB11-4E4E-AF6D-793BD00BF3BD.thumb.jpeg.5c0278b0ebf7f29330c1a5519d99d76c.jpeg

 

 And for dessert, a Portuguese custard tart that was forgotten at lunchtime. 

 

67CB2CEC-EED2-4E50-B594-A41388E3EE4F.thumb.jpeg.6b8e1072e36372e28e6a1c5ca3fdfdad.jpeg

 

 

  • Like 12

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
On ‎1‎/‎10‎/‎2018 at 9:35 PM, liamsaunt said:

Tonight, mustard chicken, baked mac and cheese and broccoli

 

5a56cd1754a53_mustardchicken.thumb.jpg.572a0056edfca95f5aa17e8d66d2b81e.jpg

@liamsaunt, I am strangely, inextricably  drawn to that chicken.  Did you use a particular recipe?

  • Like 1

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Posted
4 hours ago, CantCookStillTry said:

Chicken Curry Meatballs served on Cauliflower Rice with a Coconut cream sauce.

Made by Mr Cancookbutrarelyhasthetime. 

20180112_162620.thumb.jpg.e9110b2014f767480b7cfaf63ba18634.jpg

 

 

 

What did you add to the cauliflower rice?  

Posted
7 hours ago, JoNorvelleWalker said:

Tonight...

 

Dinner01122018.png

 

 

Umamimart curry recipe:

https://umamimart.com/blogs/main/japanese-curry-scratch

 

Dinner almost came to a screeching stop when I couldn't get the lid off my pressure canned jar of bone broth.  I finally got it but I deformed the metal lid.

 

Served with

 

Duvel01122018.png

 

Now that's my dinner - both food and beer. The Duvel size makes for a happy evening for two ...

Wondering whether my invite got lost in the mail :D

  • Like 2
Posted

Eastern European three beans stew, with peppers, tomatoes, celery, carrots,  tarragon. With nokedly and sour cream.

IMG_20171222_211511.thumb.jpg.0c0bb96a1d38b7b1770b4ea87257d127.jpgIMG_20171222_211500.thumb.jpg.2fd876a6ff5e1b6620149e1a7d0af417.jpg

  • Like 8

~ Shai N.

Posted

Chicken Scampi.  I still had plenty of chicken in the freezer from those I butchered this fall. So, I thought 'why not'?  Two of those huge chicken breasts went a long way in this dish. 

IMG_2315.JPG

  • Like 6

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

Guest
This topic is now closed to further replies.
×
×
  • Create New...