Dinner 2018

[rotuts]

as many of us know , its been hot recently

 

and will be for several more days.

 

No AC here , by choice

 

so ...   pre-heat wave I iPot'd  two baskets of red bliss potatoes , cooled and refrigerated.

 

placed a couple of decent avocado's in the refrig to retard ripening  

 

so last night this is what I managed :

 

 

nothing chef-ey here

 

potatoes and avocado   ( Im a scooper , not a slicer )  cold.  no energy for making potato salad  , which I make ' fresh ' from

 

refrigerator ingredients each time , rather than make larger quantities for several days and refrig.

 

TJ's  Kalamata Olive oil ( a fav )  salt and Penzey's Fox point seasoning

 

https://www.penzeys.com/online-catalog/fox-point-seasoning/c-24/p-393/pd-s

 

oddly very tasty and hit thee spot.

Edited July 3, 2018 by rotuts (log)

[Shelby]

Yeah, this hot weather is something else.  I just got in from the garden --its 80 F with 73% humidity.  I'm dripping.

 

In honor of the Nathan's Hot Dog Eating Contest tomorrow :

 

[Okanagancook]

Last night was bisteka night.  I aged the steak in the fridge for three days.  It lost 10% of it's weight.  Air fryer frites and lightly grilled zucchini with balsamic vinegar and Parmesan.  

Just finished with the outdoor grill when the rain came charging down the lake.

 

[rotuts]

@Okanagancook

 

have you tried the RedBoat40  refrigerator cure ?

 

I highly recommend it

[Kim Shook]

On 7/2/2018 at 4:57 AM, Anna N said:

 

 Sometimes you revert to form.

A woman after my own heart!  I adore these, but Mr Kim and Jessica detest them - even the smell makes them ill.  So I have them for an occasional lunch treat!  My mom and my dad - @Ted Fairhead - and I all loved them and we embarrassed ourselves once at a wedding reception by haunting a punchbowl-sized bowl of them.  

 

I am not cooking very consistently lately.  Lots of restaurant, take out, pizza, etc.  My mom has been in rehab care for almost a month and can no longer live alone, due to her physical health and worsening dementia.  So, July 10^th, she is coming home to us.  We’ve been crazily trying to get things here ready for that and to clear out her apartment.  So, I’ve got a backlog of meals that I’ve thrown together!  They go back almost a month!

 

Hamburger helper, butter beans and cinnamon apple sauce:

Guilty pleasure/comfort food.

 

And this one: - pickly stuff:

 

And my attempt at one of @HungryChris' amazing looking sandwiches:

Needs some work, but it was good.  Along with vegetable soup:

@HungryChris – how about a little tutorial on the subject of sub/hoagie making?  For instance – do you use lettuce or cabbage for your gorgeous shreds?

 

Snack before dinner one night:

 

Another sandwich attempt:

Still not quite right.  Served with succotash:

 

The usual salad:

 

Grilled brats on Kaiser rolls w/ sauerkraut and fixed up Kraft:

 

A friend came over to help pack up my mother’s apartment.  I made a quick/easy/cheater BBQ chicken pizza:

It was actually not bad.  Pillsbury crust (I wasn’t about to wrestle with pizza dough while packing up the kitchen), Montgomery Inn BBQ sauce (our favorite), Mozzarella and Provolone cheeses, chicken, and bacon. 

 

Getting tired of these yet?  I am:

 

Chicken cutlets with a Pierre Franey lemon-thyme sauce that was SO easy and good:

 

Ok corn:

 

Some beet/feta/spinach salad thing that was on the food bar at Wegman’s:

Mr. Kim liked it a lot.  And some cheese toast made with Wegman’s bakery cheese bread:

Dripping with butter, it is irresistible. 

 

Another night, we started with some cheeses we got at Wegman’s for a snack:

Top: an Appalachian cheese from Galax VA.

Bottom: Organic Bleu Auvergne from France

With crackers and some fruit, they ended up being dinner!

 

A different take on salad - with provolone and salami:

 

Mr. Kim brought home a recipe for me to try.  He doesn’t do that a lot, so I try to comply when he has a special request.  It was for Lemon-Cilantro chicken – basically an oil-poached chicken.  This dish completely surpassed my expectations. I wondered if it wouldn’t be too oily and too heavily flavored with cilantro (it calls for ONE CUP of cilantro to 2 chicken breasts). It was neither. The chicken turns out incredibly moist and tender and the cilantro is very mellow. Even cold, the chicken is wonderful.  Starting to cook:

 

Cooked:

 

Served with fixed up boxed PastaRoni:

That is one dull looking plate, huh?  But, we practically licked them clean!

 

This past week, Jessica requested Taco Tuesday.  Chips and salsa:

 

Meat and fixings:

 

 

Grilled pineapple:

 

Plated with fixed up refried beans (canned, but with added salsa and cumin):

 

Mr. Kim went to a farmer’s market near his office and came home with lots of strawberries.  So dinner was strawberry shortcake.  I fixed up frozen biscuits with butter and turbinado sugar:

 

Perfect summer meal.

 

Between Mr. Kim’s farmer’s market foray and some shopping that Jessica did, we are awash in fruit, so that’s what started dinner last night:

Berries, grilled pineapple, yellow watermelon and cherries.

 

And then a mishmash of leftovers and newly made stuff:

A beet and feta salad (both from the farmer’s market), long grain and wild rice, fish, chicken and hush puppies (last three were leftovers from after church lunch out).

[rotuts]

@Kim Shook

 

KS :  no PM's ?

 

just checking

[Okanagancook]

@rotuts I just looked up the redboat40 treatment.  Interesting.  I would have to find some Redboat40 first or can one use another brand?

[rotuts]

there are a large number of fish sauce brands

 

depending on where you live

 

you might find an Oriental Store that might carry many

 

you can google  

 

" best fish sauce '

 

and look that over

 

Red Boat  seems to have come up w a system that concentrates the FS

 

https://redboatfishsauce.com

 

one thing nice about RB40 :

 

the 250 ml

 

that bottle will last you a life time.

 

I sued to have 3 crab , and various others

 

I carefully removed them etc

 

if you have not used FS :

 

you drop a bottle in your kitchen/ home ?

 

you will be moving  10 provinces / states  away.

 

im not a fan of paying more  via Amazon etc

 

however 
 

if you can't get some sort of decently good FS locally

 

or have no friends that might bring you 250 ml of RB40

 

get one 250  and piggy back that purchase w something else

 

if you have to use Amazon.ca

 

I look at the ca.com prices

 

yikes

 

https://www.amazon.ca/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=red+boat

 

maybe you have some Buds in Vancouver ?

 

see what you can find or a friend might bring you

 

try it.

 

Its one the SV thread and the Wegmans thread

 

dont loose too much sleep over it.

[heidih]

@Okanagancook  According to Nathan in Food & Wine - don't sweat the brand  https://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes

[Okanagancook]

I do use fish sauce.  We have an Asian store an hour drive away and they do not carry red boat so I have the 3 crabs and another one.  I will be on the look out for redboat for sure.  Thanks.

 

Edited July 4, 2018 by Okanagancook (log)

[rotuts]

@Okanagancook

 

great !

 

Id follow

 

@heidih

 

advice and use that ref.

 

I use 2 days in the refrg on a very clean rack

 

w RB40

 

Id use what you have re fish sauce

 

I was tooooooo chicken to let the steaks w FS on them go for 3 days and the another 3 days

 

whip I am

 

look here :

 

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?page=29

 

I started with this :

 

 

did you SV the steak , then ' char ? '

 

try the FS you have and see.

 

the clouds will part and the sun will shine

 

[rotuts]

BTW

 

@Okanagancook

 

don't thing More is Better here

 

use just enough of 3 crab to lightly coat each surface , 

 

and I use a Very Clean Finger to move the small puddles around on each surface

 

there will be small puddles

 

3 - 6 drops ?

 

Im sure you will enjoy the results 

 

 

[Okanagancook]

I have a couple more bistecka sized steaks in the freezer so will experiment with the ideas given above.  Thank you.

i just got my gas grill really hot and put a little hickory wood smoke package in for awhile then put the steaks on for 4 minutes aside then rested them for 15 minutes. Couldn’t be bothered with sous vide....busy watching Wimbledon 😇

[Okanagancook]

@Kim Shook  great looking food!

[rotuts]

@Okanagancook

 

Ooooooo

 

Ooooooooooo

 

Id like to hear what you think about the FS aging 

 

if it interests you from your current ingredients

 

pls try ' fresh bisteka ' as a contrast

 

I see nothing wrong w Fz beef

 

but its a tiny bot different w 

 

fresh

 

aged or not

 

but SV first

 

my opinion only.

[Paul Bacino]

Roasted Veggie Stock/Pickled Chanterelles/basil wheat pasta/Vegan eggplant and bean balls

 

 

[Kim Shook]

2 hours ago, rotuts said:

@Kim Shook

 

KS :  no PM's ?

 

just checking

PM's?????  Brain is at low power.  

[heidih]

1 hour ago, Paul Bacino said:

Roasted Veggie Stock/Pickled Chanterelles/basil wheat pasta/Vegan eggplant and bean balls

 

 

 

Meatballs sound interesting. They hold together in the broth? 

[Paul Bacino]

1 hour ago, heidih said:

 

Meatballs sound interesting. They hold together in the broth? 

Actually pretty well..   they will break down. 

 

I use a spoon .. careful not to mush them down.    Worked for me..  I made my wife's with a almond parm cheese  on top the noodle just a bit of liquid insulation

 

[weedy]

I had guajillo/pineapple ‘pastor’ sauce  left over from the other night. 

So I made a pan seared panko crusted tuna. 

Pickled red onions. 

Also a little Mexican oregano vinaigrette over asparagus and unpictured guacamole. 

 

 

Edited July 3, 2018 by weedy (log)

[JoNorvelleWalker]

It's been impossibly too hot to bake, so (evening) lunch at work was a Wawa hoagie*.  Dinner was the remainder of said hoagie.  And an ear of corn by the method of @nathanm

 

https://forums.egullet.org/topic/144300-sous-vide-recipes-techniques-equipment-2011/?do=findComment&comment=1810427

 

 

*Wawa is good, my bread is better.

 

[HungryChris]

16 hours ago, Kim Shook said:

And my attempt at one of @HungryChris' amazing looking sandwiches:

Needs some work, but it was good.  Along with vegetable soup:

@HungryChris – how about a little tutorial on the subject of sub/hoagie making?  For instance – do you use lettuce or cabbage for your gorgeous shreds?

 

Thank you, I am flattered, to say the least.

Now, let's set the record straight. These are grinders, not hoagies or subs, but grinders. A "regular grinder", AKA a salami grinder, is made as follows:

The grinder roll is split along it's axis, with a bread knife and opened up like a book, with care taken to maintain the remainder of its integrity. Olive oil is then sprinkled along both cut halves of the bread, followed by salt and pepper. Half moon slices of provolone cheese are then placed along the right hand side of the roll, close, but not overlapping. The cheese is then covered by thin, half moon slices of tomato. The other side of the roll is burdened with half moon slices of cooked salami and a generous, fluffy, amount of shredded iceberg lettuce that has been tossed with a bit of olive oil and salt and pepper is placed down the middle, covering both the cheese and the salami. A dash of salt and pepper, (and crushed red pepper, if requested) is tossed over the lot. The sandwich is placed on a precut piece of butcher paper. A bread knife is placed along the axis to hold the lettuce in place while the sandwich is folded closed. The sandwich is cut in half and wrapped up tightly in the butcher paper.

This is the commercial setting. I have watched it countless times with great fascination.

Some years ago, at a place I don't really recall, I remember seeing a sign. "diet grinders (with cabbage)". Now, why cabbage with oil and salt and pepper is lower in calories than iceberg lettuce with the same, escapes me,  but, at the time, I was intrigued. Not only that, but I absolutely loved it! That is how I make them at home today. For years, I labored over slicing the cabbage as thin as could be, but found a commercial slicer some years ago on Craig's List and never looked back. Whisper thin sliced cabbage makes all the difference.

HC

Edited July 4, 2018 by HungryChris (log)

[JoNorvelleWalker]

@HungryChris hoagies are better.

 

[HungryChris]

Just now, JoNorvelleWalker said:

@HungryChris hoagies are better.

 

This begs the definition of a hoagie, then. Let's hear it.

HC

[Duvel]

Arrived today in the small Korean city of Ulsan, where we are going to have a workshop in the upcoming days. Unfortunately, since yesterday I had some gastrointestinal issues, combined with flu-like symptoms which might be traced back to the broiled oyster sushi that I got from a rather cheap take-out place. My colleague who shared the sushi experiences the same issues, so we might not go back there again.

After two flights and checking in the hotel I was prepared to get some barley tea from the convenience store and call it a night. I took an Ibuprofen and headed out...

 

 

Half the way back to the hotel, the pain killer kicked in. Suddenly I was not feeling like dying anymore (remember: male-type flu symptoms are the worst). There was a McDonalds and while I was queuing to get a Bulgogi Burger I thought "are you really going to have McD in Korea" ?

 

 

Just next to it, salvation was awaiting me. Chicken & beer joint, at 19.00h almost full - jackpot! Ordered the mixed fried chicken & soy sauce garlic one ...

 

 

Fantastic: light & crunchy... super flavourful. It came with a beer (chicken & BEER joint) and strangely a bottle of Soju to mix. Did I order that? Can't refuse, Koreans take drinking too seriously... Plus the local advertisements are somehow convincing 🙄

 

 

In the way home dropped into a convenience store and bought two bottles of Barley tea and cram cheese ice cream. Let's see if I am going to regret this evening tomorrow, but for now I am a happy camper 😁