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Dinner 2018

liuzhou

By liuzhou
in Cooking

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weedy

weedy

Posted
Posted

Sous Vide monkfish medallions. 

Garlic butter with paprika and lemon. 

Sweet potato (chipotle butter)

 

 

5872932A-D210-4C34-9835-D314732355FB.jpeg

  • Like 9
shain

shain

Posted
Posted
On 1.6.2018 at 6:16 PM, heidih said:

 

This gorgeous stuff needs detail!  I am a tofu lover

 

Thanks! I love tofu as well, I think it's somewhat underrated due to being misused as a meat substitute instead of an independent ingredient. 

It was 400 g soft cottony tofu, 1/3 cup yogurt, paprika, cumin, coriander seeds, chili. garlic and ginger (I'm leaving out the exact amount since I felt that they were out of balance). Stir the tofu to cover and bake as hot as your oven go until lightly charred. I used my pita bread oven which is extremely hot, and more importantly, is outside my house. I rather not crack the kitchen oven high when it's in the 80's outside. But I think it might also work on a pan or griddle.

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~ Shai N.

shain

shain

Posted
Posted

Enchilada with beans, corn, fresh mild chilies and dried chilies.  Chipotle based sauce. Baked until crisp on top. Sour cream and soft feta.

IMG_20180511_211455.thumb.jpg.bf14d19b71aa2d7344ae2ed05900787e.jpgIMG_20180511_211656.thumb.jpg.b3a6b64278e200074a25044aef0cd9a0.jpg

  • Like 7

~ Shai N.

kayb

kayb

Posted
Posted

Oooohhh. Enchiladas. Another one for the list of "to make."

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

scubadoo97

scubadoo97

Posted
Posted

Ended up doing some fill in work today so got home late and with little in the fridge had to make due.   A head of celery was sliced thin and mixed with other remnants from the fridge.   Green olives, parmesan cheese, walnuts and dried orange peel made its way in the salad.   An orange based dressing was ready from the other day.   Found a piece of amberjack in the freezer to complete the meal.  I had not made a celery salad like that before.   It was good enough to make again

  • Like 6
Ann_T

Ann_T

Posted
Posted

Up early so I smoked three bone in chicken breasts before leaving for work this morning.    Using the 

Pellet smoke tube.   

5b1359e204f8e_SmokedChickenBreastsJune2nd20181.thumb.jpg.db99684c4e6e0c74fd7f14b67054fea4.jpg

Dragged out my commercial meat slicer to slice the chicken breast.   I should use it more often, but

I'm lazy and I hate cleaning it.  

5b1359eb974a9_ToastedClubhouseSandwichSmokedChickenJune2nd2018.thumb.jpg.db12877ce346bd9efce0fd9331c06e5b.jpg

Made toasted club house sandwiches for dinner.

Roasted some potato wedges in the CSO.

  • Like 21

Foodblog: Vancouver Island
Thibeault's Table -  Blog

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Last night. Fish and chips.

fc2.thumb.jpg.362d99c757fc606137cb5b75a53a0e22.jpg

 

Cod in beer batter. Triple cooked chips.

 

fc1.thumb.jpg.babf64d5e92381a252c0c34f3c2d9ebc.jpg

  • Like 21

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
15 minutes ago, liuzhou said:

Last night. Fish and chips.

fc2.thumb.jpg.362d99c757fc606137cb5b75a53a0e22.jpg

 

Cod in beer batter. Triple cooked chips.

 

fc1.thumb.jpg.babf64d5e92381a252c0c34f3c2d9ebc.jpg

 

The potatoes look a lot like French fries.

 

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

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

HungryChris

HungryChris

Posted
Posted (edited)

Rustic grilled Italian fresh herbed chicken.  I heavily salted and peppered and loaded up these spatchcocked chicken halves with bay leaves and fresh herbs, wrapped each tightly in foil, to try and infuse the herb flavor into them, but keep them tender and moist. The last 20 minutes, were spent unwrapped on a hotter grill to crisp up the skin. I served these with a favorite pasta salad. It was a brutally hot and humid day, so cooking outside, on the grill was a help. They were nicely herb scented and moist and I am looking foreword to the chicken salad the leftovers will become.

HC

IMG_0866.thumb.JPG.5c9a3cb23084cd064bfe7fd8485f7dd5.JPGIMG_0867.thumb.JPG.57c0fd1ef7bb3f9a286d82ddba3de419.JPGIMG_0868.thumb.JPG.09a44d8a79d0e891f84564c1471ee069.JPGIMG_0869.thumb.JPG.8c23ff51c88500d287873e424bbfc2ba.JPG

 

Edited by HungryChris (log)
  • Like 17
Anna N

Anna N

Posted
Posted
2 hours ago, JoNorvelleWalker said:

The potatoes look a lot like French fries.

Pretty sure they are chips.  Fish and french fries just doesn’t have the proper ring to It. 

  • Like 5

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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

A surprise dinner tonight. I was walking home from the city centre, intending to cook, when I accidentally ran into a good friend who was on her way to meet yet another mutual friend and she invited me to join them. Other friend had booked a table in a busy, popular new restaurant in town. It is not usual to have to book in China, but apparently it's necessary here. It is a Thai menu but also with pizza! I was told the chef is Thai.

 

We three shared this lot.

 

20180603_190433.jpg.f0f45c2343c4ccb3b1b1998a3da7d004.jpg

Tom yum soup

 

20180603_190742.jpg.5d413c3379d0b231cbc8605ad15007e4.jpg

Spicy beef with pickled bamboo shoots and herbs

 

20180603_191622.jpg.53c54eac3a967f328857866004370e72.jpg

Steamed eggs with goose liver

 

20180603_191617.jpg.8a6dc7bad7c4f89aa19de5558dbb549b.jpg

Steamed fish with chilli and lime

 

20180603_190900.jpg.4cfd6ae08b9cde64a09536ceb325d7d3.jpg

Stir fried greens

 

20180603_190728.jpg.88d04c69aa301508bba957004c142062.jpg

Fried rice with pineapple, green soy beans, peanuts, cashew nuts, pork and pork floss.

 

20180603_191610.jpg.b025025fa4cf018916489e4a3c480f08.jpg

The spread

 

I thought she had ordered way too much, but we demolished it in reasonable time. Now we weigh too much. The restaurant is called 范生活 (fàn shēng huó) which means 'model life'. I don't think many models eat as much as we did.

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted
7 minutes ago, liuzhou said:

The spread

   If it tasted even half as good as it looks then you are a lucky man. But I suspect you know that.

  • 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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
8 minutes ago, Anna N said:

   If it tasted even half as good as it looks then you are a lucky man. But I suspect you know that.

 

Indeed I do.

  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Tri2Cook

Tri2Cook

Posted
Posted

Ribs in the smoker was the plan for today until I finally accepted that the forecast for rain all day wasn't going to change and went with Plan B. Tossed a chuck roast in the crockpot, mixed a small can of tomato sauce and an even smaller can of tomato paste (infinitely superior to the fresh tomatoes available right now where I live) with some seasonings and an entire head of sliced garlic and poured that in, topped it with sliced onions, bell peppers and pepperoncini and a little of the juice from the pepperoncini jar and let it go on low all night last night. Shredded the meat this morning and put it back in the pot. Just going to leave it on "warm" and have sandwiches whenever the mood strikes today. Nothing exciting to look at but it's pretty tasty...

italbeef121.jpg
 

  • Like 7

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Shelby

Shelby

Posted
Posted

I’m doing this for the first time from my iPhone.  I can read and drool over all of your meals but until now I didn’t think I could post pictures using my phone. Still no internet — I’m not sure I can make it until Tuesday lol.

 

Ronnie went to Texoma for a couple of days to fish so the first night he was gone I just had a piece of cheese and wine for dinner. No dishes to clean up!

 

the second night I was hungry but still didn’t want to go to much trouble so I thawed out a couple of sausage rolls and ate them with leftover salad and and egg

 

57D46BE9-C720-49B3-BE0F-0A7A96814CBE.thumb.jpeg.356cb45e8f5195dd3e2ff8becc5ca2b1.jpeg

 

the night ronnie got back we had venison tacos with the first banana peppers from the garden

 

CC25EFEA-9261-4334-A30D-06463440B76B.thumb.jpeg.50ec31e4f87b624b9bafdb7fff8307b0.jpeg

 

last night I cleaned up the striped bass from the fishing trip and then fried some of it

 

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salad with the first cucumber from the garden :)

 

 

  • Like 21

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Doofa

Doofa

Posted
Posted

@liuzhou Thank you for the link. Thats really interesting stuff. I'm going to add it to my list of things to try. D

  • Like 1
KennethT

KennethT

Posted
Posted
22 minutes ago, Doofa said:

@liuzhou Thank you for the link. Thats really interesting stuff. I'm going to add it to my list of things to try. D

I think the floss is usually purchased rather than made at home.  Every time I fly by EVA from NY to Taiwan, there is a package of fish floss accompanying the congee during the breakfast service.

  • Like 1
liuzhou

liuzhou

Posted
  • Topic Starter
Posted
Just now, KennethT said:

I think the floss is usually purchased rather than made at home.  Every time I fly by EVA from NY to Taiwan, there is a package of fish floss accompanying the congee during the breakfast service.

 

Yeah, I never heard of anyone making it at home. It's quite a complex process. I rarely use it, but when I do, I buy it in the local supermarket. It's really an industrial product.

  • Like 2

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

rotuts

rotuts

Posted
Posted

@liuzhou

 

you do have a talent to bump into the right people

 

Ive never thought about pineapple in FR.

 

Ill keep that in mind for the summer

 

thanks !

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
30 minutes ago, rotuts said:

Ive never thought about pineapple in FR.

 

It's popular all over SE Asia, including southern China.

  • Like 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

liamsaunt

liamsaunt

Posted
Posted
8 hours ago, HungryChris said:

Rustic grilled Italian fresh herbed chicken.  I heavily salted and peppered and loaded up theses spatchcocked chicken halves with bay leaves and fresh herbs, wrapped each tightly in foil, to try and infuse the herb flavor into them, but keep them tender and moist. The last 20 minutes, were spent unwrapped on a hotter grill to crisp up the skin. I served these with a favorite pasta salad. It was a brutally hot and humid day, so cooking outside, on the grill was a help. They were nicely herb scented and moist and I am looking foreword to the chicken salad the leftovers will become.

HC

IMG_0868.thumb.JPG.09a44d8a79d0e891f84564c1471ee069.JPG

 

 

 

 

That pasta salad looks really tasty.  Care to share the recipe?

 

I'm on vacation on Cape Cod right now.  I made lobster rolls for dinner last night.

 

5b142632e9eda_lobsterrolls.thumb.jpg.1b3b72268b0a03d6c6b5a1a73c1fee32.jpg

  • Like 13
gfweb

gfweb

Posted
Posted
14 hours ago, Anna N said:

Pretty sure they are chips.  Fish and french fries just doesn’t have the proper ring to It. 

 

how about Fish and Freedom Fries?

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