Dinner 2018

[weedy]

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.

 

 

[Kim Shook]

8 hours ago, weedy said:

Tuna comes in a can?

 

who knew?

 

I won't eat it any other way. 

[menuinprogress]

 

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.

 

 

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.

[HungryChris]

Meatloaf, it's what's  for dinner! It's also what's in Deb's sandwich for lunch tomorrow.

HC

[CantCookStillTry]

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 February 2, 2018 by CantCookStillTry (log)

[CantCookStillTry]

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..... 

 

[scubadoo97]

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....

[liuzhou]

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.

Edited February 2, 2018 by liuzhou (log)

[shain]

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.

[Ann_T]

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.

 

I baked two small 7" pizzas for Matt and

 

Moe and I shared a Flammkuchen,

 

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.

 

[mgaretz]

Pork chop, double cut, cooked SV then seared with a maple/bourbon glaze.  Served with salad and fresh cut fries in the BSOA.

 

 

[robirdstx]

 

Pizza Delivery! Thin Crust, Pepperoni, Sausage and Onion with Parmesan and Red Pepper Flakes

Edited February 3, 2018 by robirdstx (log)

[HungryChris]

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

 

[Doofa]

BSOA = ? No idea

 

SINL = Sister in Law ? is this one correct

[HungryChris]

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 February 3, 2018 by HungryChris (log)

[Doofa]

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

[liuzhou]

Another day;  another dinner.

 

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

 

Snow Peas, Wood Ear Fungus and Baby Lotus Roots

 

Mixed Cured Pork and Chinese Sausage

 

White Cut Chicken

 

Tofu

 

Rice Paddy Fish with Vegetables

 

Dry Fried Beans with Pork

 

Spicy Pork Ribs

 

Pig Offal Soup with Goji Vegetable

 

Bun Cups with Minced Pork and Vegetables

 

Bun Cup with Minced Pork and Vegetables

[rotuts]

very nice

 

lucky you !

 

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

[liuzhou]

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 February 3, 2018 by liuzhou (log)

[liamsaunt]

Thursday night, miso glazed pollock and fried rice

 

 

Last night, calzones.  Mushroom

 

 

and exploding pepperoni

 

[Tropicalsenior]

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 February 3, 2018 by Tropicalsenior
Editing correction (log)

[liuzhou]

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!

Edited February 3, 2018 by liuzhou (log)

[liuzhou]

1 hour ago, liamsaunt said:

exploding pepperoni

 

 I like the sound of that!

[Tropicalsenior]

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 February 3, 2018 by Tropicalsenior
addition (log)

[Duvel]

@liuzhou

 

Nice dinner ... any detail on the Tofu dish ?