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

By liuzhou
in Cooking

 Share

Recommended Posts

kayb

kayb

Posted
Posted

@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:

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
kayb

kayb

Posted
Posted

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.

 

  • Like 3
  • Delicious 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
Raamo

Raamo

Posted
Posted

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

 

29983048_10216025639940539_1775222284518643130_o.thumb.jpg.3b13c7d2d8c485cf74ecc60545432c41.jpg20180416_190146.thumb.jpg.14ce0fea30759fc9060f68b321f90099.jpg

  • Like 11
  • Delicious 2
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

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. 

  • Like 17

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

Link to comment
Share on other sites
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
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?

 

  • Haha 1

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

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

Link to comment
Share on other sites
Okanagancook

Okanagancook

Posted
Posted
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.

  • Like 1
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted
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.

  • Like 3

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

Link to comment
Share on other sites
ElsieD

ElsieD

Posted
Posted
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.

  • Like 2
Link to comment
Share on other sites
suzilightning

suzilightning

Posted
Posted

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. 

  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites
BonVivant

BonVivant

Posted
Posted

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

2dF1EYr.jpg

 

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.

 

tbxvPoo.jpg

 

OnAYiAL.jpg

  • Like 16
  • Delicious 1

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

Link to comment
Share on other sites
Smokeydoke

Smokeydoke

Posted
Posted
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.

Link to comment
Share on other sites
Nicolai

Nicolai

Posted
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

 

TNbGKus.jpg

 

 

 

 

 

 

- The Shellfish  Porn

 

s7ec5q4.jpg

 

 

 

 

 

 

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

 

ohnUHcw.jpg

 

 

 

 

 

 

- Soft Crab Champagne sauce (Leeks Garlic and Cream)

 

u0NNFhL.jpg

 

 

 

 

 

 

- Blue Crab Curry sauce (Lemon Grass and Shallots)

 

5ZjJSnW.jpg

 

 

 

 

 

 

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

 

pjIdvAr.jpg

 

 

 

 

 

 

- The Damages

 

qNFgU4C.jpg

 

 

 

 

 

 

olHhKod.jpg

 

 

 

 

 

 

- The Entertainment (censored by the power that be)

 

Hw7HnsK.jpg

 

 

 

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

Edited by Nicolai (log)
  • Like 11
Link to comment
Share on other sites
Norm Matthews

Norm Matthews

Posted
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.

 

20180417_174802.jpg

20180417_175037.jpg

Edited by Norm Matthews (log)
  • Like 18

http://normmatthews.blogspot.com/

Link to comment
Share on other sites
suzilightning

suzilightning

Posted
Posted

@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.

 

  • Like 2

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites
kayb

kayb

Posted
Posted

My first foray into the world of grain bowls. 

 

5ad6a007f020b_grainbowl.JPG.ec6a24e59a88719e5c05c9bc5940291e.JPG

 

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.

  • Like 8

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...