Dinner 2018

[Anna N]

 

Two open-faced sandwiches: pickled herring and grilled chicken thigh. To be washed down with two glasses of Taffel Akvavit.  Considering how my week has gone so far it is probably better for my health that I forgot to refill my freezer bottle of the good stuff and then I shall have to limit myself to only two glasses. 

[Norm Matthews]

I tried a different recipe for meatloaf that came in my email today.  It was tricky to keep from falling apart because I had to pick it up, put it in a skillet to brown on one side, turn over, brown on the other side, take out and deglaze the skillet with wine, then put it back in and bake.  Charlie said it was a keeper and not to top it with bacon like I usually do. It is very different from the old recipe I have used in the past.

 

 

[Tri2Cook]

1 hour ago, Anna N said:

 

Two open-faced sandwiches: pickled herring and grilled chicken thigh. To be washed down with two glasses of Taffel Akvavit.  Considering how my week has gone so far it is probably better for my health that I forgot to refill my freezer bottle of the good stuff and then I shall have to limit myself to only two glasses. 

For some reason, I always automatically think "bleh" when someone mentions pickled herring. I've never been able to figure out why that is because as far as I can remember, I've never had it. I don't remember there ever being a pickled herring incident in my childhood that would have caused pickled herring inspired trauma to be buried in my subconscious... so I'm not sure where that comes from.

[Anna N]

45 minutes ago, Tri2Cook said:

For some reason, I always automatically think "bleh" when someone mentions pickled herring

  It is an acquired taste. Being married for almost 50 years to a Dane it was necessary to acquire that taste in order to survive!  Now it is a comfort food believe it or not.  

[Tri2Cook]

2 minutes ago, Anna N said:

  It is an acquired taste. Being married for almost 50 years to a Dane it was necessary to acquire that taste in order to survive!  Now it is a comfort food believe it or not.  

I believe it. Like I said, I don't even have a valid reason that I'm aware of for thinking that way.

[ElsieD]

52 minutes ago, Tri2Cook said:

For some reason, I always automatically think "bleh" when someone mentions pickled herring. I've never been able to figure out why that is because as far as I can remember, I've never had it. I don't remember there ever being a pickled herring incident in my childhood that would have caused pickled herring inspired trauma to be buried in my subconscious... so I'm not sure where that comes from.

 

I'm another pickled herring fan but then, we ate it when I was growing up.  I'm never without a jar in the fridge.

[scubadoo97]

Grouper sandwich 

 

 

[JoNorvelleWalker]

 

 

Shameless leftovers.

 

[rotuts]

@Norm Matthews

 

would you be willing to share your new ML Rx ?

 

what about just torching the ML ?  would that be easier ?

[chromedome]

11 hours ago, ElsieD said:

 

I'm another pickled herring fan but then, we ate it when I was growing up.  I'm never without a jar in the fridge.

I didn't grow up with it as such, but it somehow became my standard hangover breakfast back in the days when that was a regular requirement. I haven't purchased it as often since then, largely because I've so often been on a tight budget and would have been the only one in the house who ate it.

Thinking back, I believe my "ground zero" dish for herring might have been a herring salad made by my best friend's mother. She was German, and the salad contained apples and onions and had some kind of creamy dressing. I haven't thought of that in years...I really should ask her for the recipe while she's around to relay it.

[ElsieD]

18 minutes ago, chromedome said:

I didn't grow up with it as such, but it somehow became my standard hangover breakfast back in the days when that was a regular requirement. I haven't purchased it as often since then, largely because I've so often been on a tight budget and would have been the only one in the house who ate it.

Thinking back, I believe my "ground zero" dish for herring might have been a herring salad made by my best friend's mother. She was German, and the salad contained apples and onions and had some kind of creamy dressing. I haven't thought of that in years...I really should ask her for the recipe while she's around to relay it.

 

And when you do, maybe she would let you share the recipe?

[chromedome]

I'll ask her. There are any number of similar-sounding recipes online, but of course it's the little details that make the difference between "a" recipe and "her" recipe. Also, in her generation of her family she is the acknowledged inheritor of her mom's genius in the kitchen.

[liuzhou]

Sad to say, while I thoroughly enjoyed my dinner tonight, I had a bit of photographic failure.

 

Liver, onions and cabbage with baked potato. But I have no shame, so I'm posting one picture anyway.

 

 

You're probably think that isn't very Chinese and you'd be correct. Although the liver was marinated in Shaoxing wine and I dropped in a splashette of soy sauce at the end. Force of habit.

 

(I went back for more, as usual.)

 

[kayb]

12 hours ago, scubadoo97 said:

Grouper sandwich 

 

 

 

Be still, my heart. Possibly my favorite fish.

 

[Shelby]

Chicken gizzards, gravy, zucchini, slaw and tots

 

[Toliver]

8 hours ago, rotuts said:

@Norm Matthews

 

would you be willing to share your new ML Rx ?

 

what about just torching the ML ?  would that be easier ?

@rotuts, I'm not @Norm Matthews but I know you can find the recipe following the link to his blog at the bottom of his post.

[Norm Matthews]

@rotuts @Toliver is correct. If you click the link at the bottom of my post, either here or at the meatloaf post, it will take you to the recipe. I don't think I can post it here because it is from the NYTimes. 

[rotuts]

@Norm Matthews

 

thanbks

 

 

[Paul Bacino]

So

 

" Beyond Meat Brat "  -  I was under impressed with the burger, but this actually wasn't to bad,  We got these @ WF.  I guess they have a hard time keeping them on the selves.

 

http://beyondmeat.com/products/view/beyond-sausage-brat

 

Edited June 7, 2018 by Paul Bacino (log)

[ImportantElements]

So me and my wife made a little experiment that turned out to be super awesome and tasty. 

There is a Crimean dish called "Chebureki", which is basically ground lamb or beef with lots of onion, sealed in a dough and deep fried. Its very yummy and has all the awesome parts like juicy meat, hot broth, and crispy skin of the dough. 

 

I also love the simplicity of a classic cheesburger. Guess what we made hahaha

 

We took basic ground beef 80/20, added a little bit more onion to it, salt pepper, pickles, american cheese, ketchup and mustard.

Quick deep fry, and wowzers was it amazing

 

 

 

 

 

 

[scubadoo97]

Not sure what's exactly for dinner but I just took 3 small eggplants off the grill.  I have more grouper to cook, so the options are open.  

[scubadoo97]

Cuban Cigar and old fashioned are in hand while I contemplate the options 

[Paul Bacino]

56 minutes ago, scubadoo97 said:

Cuban Cigar and old fashioned are in hand while I contemplate the options 

Enjoy!! 

[Tri2Cook]

I'm still eating leftovers from Sunday. Ate the Italian beef sandwiches Sunday and Monday, went out for dinner on Tuesday with the kid at her request, and last night decided to repurpose the still somewhat hefty amount of remaining beef. So I cooked it in a frying pan to reduce the liquid and crisp the beef a bit, stirred in homemade bbq sauce and had bbq beef sandwiches. Of course, even that didn't manage to kill it all so bbq beef it is for tonight as well. If that doesn't wipe it out, it's going in the bin... not doing another night with it. I really need to start cooking smaller amounts of things.

[Anna N]

 

Cod in ginger-garlic broth and orange and miso glazed sweet potato. Well it would’ve been orange if I only had some but cuaçao worked rather well.