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.

Dinner 2018


liuzhou

Recommended Posts

6 hours ago, gfweb said:

 

I've been to an Alan Wong place in Wailea a few times (now closed. sadly). Called AmAsia. It was a little fusionish and was amazing...great name.

 

I was at the one that was at the Four Seasons once (now gone), but I've been to the 'flagship' in Honolulu 3 times.

It's incredible.

The man is a killer.

 

 

  • Like 1
Link to comment
Share on other sites

IMG_20180201_190110692.thumb.jpg.f873d8a97ea9d262f7799447e1e8b709.jpg

 

A first attempt at making Bún bò Nam Bộ, a dish we really enjoyed in Hanoi. It is a salad of sorts, with rice noodles, lettuce and herbs, quick-pickled veg, stir-fried beef and a nuoc cham sauce.

 

IMG_20180201_190533109.thumb.jpg.e46a37ab55f19eb21101f6c36ecdfcd0.jpg

 

You build the bowl with a fair amount of greens on the bottom, so it becomes more of a salad when you mix it up. Really nice combination of savory and fresh flavors.

  • Like 11
  • Delicious 2

Food Blog: Menu In Progress

Link to comment
Share on other sites

19 hours ago, Tropicalsenior said:

... You are not afraid to expand your repertoire and try new things and you do it well....

 

Thank You so very much Tropicalsenior, it may be praise too high but it really put a smile on my face all morning. I think that may be your special talent, you are so kind and uplifting and positive to all. One of the many reasons I love learning here from all these exceptionally talented people. 

Edited by CantCookStillTry (log)
  • Like 2
Link to comment
Share on other sites

And on to tonight's dinner.. A tale of Love. 

 

So my Hub is taking this low Carb thing very seriously, which means I, as head food maker, have to as well. I weigh every ingredient before I use it, log it all on a nutrient counting app whilst cooking and so on and so forth. It's a little bit of a Pita (not the bread) to be honest. So after our easy omelette dinner last night I thought I'd get ahead. I have been dreaming of Chili ever since I asked robirdstx for the recipe. Couldn't quite pull that off so I riffed on a low as possible carb Chili. Prepped it all, threw it in the slow cooker bowl, and fridged it. 

This smart time saving cookie just plonked it in before work this morning, turned it on and walked in 9 hours later to an easy scoop and serve dinner... or so I thought. 

I had no weight for the final cooked recipe did I. Soooo I had to decant and weigh and put back in to warm so I knew how much I was to be serving himself when he got in. I tried to weigh it all at once but it was more weight than my scale could handle. So I had to find another bowl to dirty and repeat. Alot. (good job I love washing up! ¬¬). Splatters everywhere (yes I was wearing white). 

 

I may update with a final picture when served but I am not sure its worth it! I'm off to weigh Sour Cream, Jalepeno's and Cheese..... :D

 

crockpot.thumb.jpg.a7c7208ba0d586f5834c81c297195a64.jpg

  • Like 6
Link to comment
Share on other sites

Ugh weighing everything is such a pain but the most important thing is you get a better sense of what a portion really is.  It's very educational in the weight loss process.  

 

After many failed diets I have found the one that has really worked for me.  Eat less and get more exercise.  Seems to be working well.  No food is off the table. No counting calories.  It's all fair game.  Just eat less of it than you did before and burn more calories than you did before.  6 months into it and it's become the new norm.  Don't get as hungry as I use to and wearing cloths from the back of the closet.  You know which ones those are....

  • Like 4
Link to comment
Share on other sites

I seem to have perfected the art of visually unappealing dishes over the last couple of days. Whatever you do, don't look at my latest offering on the Breakfast topic.

I blame distracting circumstances. And a 5ºC kitchen when it warms up. Tropical winter.

That said, please believe me, they tasted fine. Would I lie to you?

 

So, tonight, something I'm sure I've posted before. A favourite in Castle Liuzhou. Steak and kidney without the pie. Rough mashed potatoes. None of your puréed baby food nonsense! Cabbage was on the side but couldn't fit on the plate and, anyway, I find green clashes horribly with my delicately composed tableau.

sk.thumb.jpg.efe02daf3b2d7c278658a0ec245f7d3a.jpg

Edited by liuzhou (log)
  • Like 9
  • Haha 3

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Thai red curry with tofu, butternut, peanuts, coconut milk, charred onion and a few extra spices.

RIce noodles with beetroot, panang curry paste, coconut milk, cashew, lemongrass, anise, nutmeg.

IMG_20180113_210332.thumb.jpg.7885fcc9c116f36e12db3376a0cf36ac.jpgIMG_20180113_210728.thumb.jpg.2f64a632c2835f978fa2e831e2b4a190.jpg

  • Like 15

~ Shai N.

Link to comment
Share on other sites

5a748aa9da289_BurgerJanuary29th20181.thumb.jpg.e8c92ebcd01fb638249b622b407ab5b1.jpg

Burger a couple of days ago on a homemade Kaiser bun. Potatoes roasted in the CSO.

 

Made two batches of dough yesterday before leaving for work.  Both went into the fridge and my son pulled one out

around 4 hoping for pizza.

 

I decided to try and bake pizza in the little CSO.  I've been using it for everything just about for the last two months so why not pizza.

 

5a7489b4386ef_MiniPizzaFebruary1st2018.thumb.jpg.6f1a4188cb37cd661f7062eab8e5b271.jpg

I baked two small 7" pizzas for Matt and

 

5a7489e8ca915_FlammkuchenFebruary1st2018.thumb.jpg.bf866c2e30ef04b8768b174e77ee2191.jpg

Moe and I shared a Flammkuchen,

5a7489f1abdc2_FlammkuchenFebruary1st20181.thumb.jpg.b5852316dbc3f505f03b13eae63eb5d0.jpg

 

which was baked on the 10" X 7" stone.

 

I probably won't use the oven for pizza again.  It is just too small doesn't get close to being hot enough to pizza.

 

  • Like 14
  • Delicious 2
Link to comment
Share on other sites

Deb, quite often, has to babysit after work, and dinner has to play a waiting game, depending on how that works out. I like to plan meals out, based on her schedule and quite often, that is a waiting game, as well. Sometimes, a sandwich, that I can throw together, at a moment's notice is the answer. Last night was such an occasion. At first, she would be staying late, but then, news came that her SINL would be leaving work early and dinner was back on schedule. Salami grinders were on the menu, with shredded cabbage instead of the usual lettuce. I have only recently learned that Deb shares my preference for that substitution, so that is how we rolled.

HC

IMG_2067.thumb.JPG.26a0816dc54891d2b54010249a8f8a45.JPGIMG_2069.thumb.JPG.d0464e8b71d7bd199409736a344803fd.JPG

 

  • Like 10
Link to comment
Share on other sites

1 hour ago, Doofa said:

BSOA = ? No idea

 

SINL = Sister in Law ? is this one correct

BSOA I'm guessing is the Breville Smart Oven Air, SINL, at least in my post = son in law, so I guess it should be SIL. My apologies for the confusion.

HC 

Edited by HungryChris (log)
  • Like 1
Link to comment
Share on other sites

2 hours ago, HungryChris said:

BSOA I'm guessing is the Breville Smart Oven Air, SINL, at least in my post = son in law, so I guess it should be SIL. My apologies for the confusion.

HC 

 

Ah, I stand enlightened. Definitely no apologies required. Thanks. D

Link to comment
Share on other sites

Another day;  another dinner.

 

This time dinner with four friends in a nearby restaurant specialising in local food.

 

20180203_192824.thumb.jpg.bca1533cdb43f95121d77dd710e0d22e.jpg

Snow Peas, Wood Ear Fungus and Baby Lotus Roots

 

20180203_192638.thumb.jpg.c183f1e954f7d895b44d1c9328225fea.jpg

Mixed Cured Pork and Chinese Sausage

 

20180203_192647.thumb.jpg.eb908ef4b9a402535603f2131ba9b0d2.jpg

White Cut Chicken

 

20180203_193356.thumb.jpg.522393415029de7bc32041b61020dea8.jpg

Tofu

 

20180203_192925.thumb.jpg.f6142c0d4bd426d2a9bb6b408f209e5c.jpg

Rice Paddy Fish with Vegetables

 

20180203_192948.thumb.jpg.2b152c0474a9434af5aea9722a923fa1.jpg

Dry Fried Beans with Pork

 

20180203_193520.thumb.jpg.882db4e9aee00d7bb28b9fd7802d3d84.jpg

Spicy Pork Ribs

 

20180203_193845.thumb.jpg.89ace52bf8a558564fa70dd5440e7c10.jpg

Pig Offal Soup with Goji Vegetable

 

20180203_201136.thumb.jpg.b05628b9cccb411ca9296a3d5a2e861a.jpg

Bun Cups with Minced Pork and Vegetables

 

20180203_201239.thumb.jpg.eac6d8ce38f4b63eb9c7e7d1bdb5e952.jpg

Bun Cup with Minced Pork and Vegetables

  • Like 12
  • Delicious 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

16 minutes ago, rotuts said:

very nice

 

lucky you !

 

what sort of dipping sauce was offered w the white cut chicken ?

 

I didn't actually use the dipping sauce, but from previous visits to that restaurant, I think it's white rice vinegar and sesame oil with chopped Chinese chives and garlic.

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Everything looks so good but I would have to pass on the Pig Offal Soup with Goji Vegetable. The Bun Cups with Minced Pork and Vegetables intrigue me. They must be steamed since they don't, as a rule, bake their breads. But they have such a uniform golden color. Do they have some sort of flavoring in the dough? Have you any idea how they are formed? I would sure like to try making something like this.

 

 

 

 

Edited by Tropicalsenior
Editing correction (log)
Link to comment
Share on other sites

1 hour ago, Tropicalsenior said:

Everything looks so good but I would have to pass on the Pig Offal Soup with Goji Vegetable. The Bun Cups with Minced Pork and Vegetables intrigue me. They must be steamed since they don't, as a rule, bake their breads. But they have such a uniform golden color. Do they have some sort of flavoring in the dough? Have you any idea how they are formed? I would sure like to try making something like this.

 

They are steamed, yes. Brown buns are relatively common, but I forget how they are made. They are not flavoured, but rather it's the flour used, I think. I also think the dough is just formed by hand into that cup shape then steamed.

 

Pathetic answer I know, but I'll try to find out more. I was too busy eating them to ask tonight!

 

The Pig Offal Soup with Goji Vegetable was delicious! :D

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Link to comment
Share on other sites

17 minutes ago, liuzhou said:

 

The Pig Offal Soup with Goji Vegetable was delicious

I'm sure it was, but it's just our Western way of thinking that causes awful shivers to go down  our spine at the word offal. When you mentioned steak and kidney pie the other day my immediate thought was, yuck. Then I remembered that one of my favorite parts of fried chicken is the kidney. As youngest child in the family, whenever we had fried chicken, that was the piece I got. Until some of my older siblings left home, I didn't even know that the chicken had a breast.

Edited by Tropicalsenior
addition (log)
Link to comment
Share on other sites

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