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

chefmd

chefmd

Posted
Posted

Cod seasoned with sumac,  steam baked in CSO 15 min 325 degrees with delicata squash.

 

28A33E66-B462-46D6-9471-A3B982A1EF18.thumb.jpeg.049f3c343a8a234040739c030af023e0.jpeg

  • Like 10
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
19 minutes ago, chefmd said:

Cod seasoned with sumac,  steam baked in CSO 15 min 325 degrees with delicata squash.

 

28A33E66-B462-46D6-9471-A3B982A1EF18.thumb.jpeg.049f3c343a8a234040739c030af023e0.jpeg

 

I love the chocolate shavings!  It looks like dessert!

 

 

  • Like 1
  • Haha 3

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

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

chefmd

chefmd

Posted
Posted
Just now, JoNorvelleWalker said:

 

I love the chocolate shavings!  It looks like dessert!

 

 

Sumac, it’s sumac.  Also, when can I come over for one of your pizzas?  I will drive you around all day long to procure the ingredients ;) 

  • Like 3
  • Haha 2
ElsieD

ElsieD

Posted
Posted
32 minutes ago, chefmd said:

Cod seasoned with sumac,  steam baked in CSO 15 min 325 degrees with delicata squash.

 

28A33E66-B462-46D6-9471-A3B982A1EF18.thumb.jpeg.049f3c343a8a234040739c030af023e0.jpeg

 

How thick was your cod?

chefmd

chefmd

Posted
Posted
10 minutes ago, ElsieD said:

 

How thick was your cod?

About inch and a half.  On sale at Whole Foods for prime members.  I drank cool aid and I liked it 😞

  • Like 3
  • Haha 2
Okanagancook

Okanagancook

Posted
Posted

Stuffed farmed trout (shrimp) en papillote with parsley sauce, roast potatoes and long beans with a few mushrooms. Served with a delicious South African Chardonnay.

DSC02789.thumb.jpg.62934c0d3be35204beb270cd4da8e444.jpgDSC02790.thumb.jpg.3cb25a64de03dbedf1cb97d763fd422c.jpgDSC02796.thumb.jpg.bf9f970149398cca7dba91f2e8638687.jpgDSC02797.thumb.jpg.b69c9e5b37d198305218cef0b947d97e.jpgDSC02798.thumb.jpg.98ad4078e7f0369eb3a7e50c1103fb8e.jpgDSC02791.thumb.jpg.47d55b62245e4e011a1416f22e3ab2b3.jpg

  • Like 15
  • Delicious 1
HungryChris

HungryChris

Posted
Posted

I started off making chicken salad for Deb's lunch, but quickly changed direction, thinking that I could make soup, use up all the leftovers and put a check in the dinner box as well. Tonight I used the Red Lobster Rosemary Garlic Parmesan biscuit mix, which we both loved!

HC

IMG_2319.thumb.JPG.9e914bee23afc022efc5f108580d3f9b.JPGIMG_2318.thumb.JPG.717a28683d5588b910651b3eff411fae.JPGIMG_2321.thumb.JPG.2850675a090eafc213858623441597f1.JPGIMG_2323.thumb.JPG.e6d7ed1868928f506ae9b7310f623f38.JPG

  • Like 13
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

After a cold, wet tropically torrential autumn afternoon I needed air conditioning and comfort food:

 

Dinner10122018.png

 

Mashed potatoes a la Kenji, informed as always by Herve This.  Copious cranberry sauce and methode rotuts not shown.

 

I did make it out to harvest a few waterlogged tomatoes.

 

 

  • Like 17

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

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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Pan-fried duck breast with triple cooked potato slices and duck fat-fried mushrooms. Added a tomato for colour and because I like them!

 

duckoh.thumb.jpg.2c88f3e9986c033cda43fcacf3be2738.jpg

 

duckcu.thumb.jpg.059f181074e6c27d58daa017141bd43b.jpg

  • Like 9
  • Delicious 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Toliver

Toliver

Posted
Posted
12 hours ago, HungryChris said:

IMG_2323.thumb.JPG.e6d7ed1868928f506ae9b7310f623f38.JPG

I saw these in the local Walmart Neighborhood Grocery store. A little odd in that they were charging ten cents more for it than the cost of the box of the regular Cheddar Bay Biscuits. 

Must be worth it! :laugh:

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Norm Matthews

Norm Matthews

Posted
Posted

The store had some meaty looking ham hocks so that decided dinner. They didn't have any collards or spinach, just kale and turnip greens, so I decided to do bok choy separately and add them with the beans and hocks at the end.  I had a Tim Tam cookie crumbled over the last of the vanilla ice cream for dessert. It was the last cookie too so I suppose Charlie will end up raiding the Halloween candy bowl later when he gets hungry for dessert. 

20181012_161306.jpg

20181012_161708.jpg

20181012_163045.jpg

  • Like 9

http://normmatthews.blogspot.com/

rotuts

rotuts

Posted
Posted

@mm84321

 

very jealous I am

 

do I love sausage or what !

 

hopefully you will run into a Weisswurst or three

 

the Queen of Sausage Id say.  not a misprint.  they are of course Kings of Sausage too.

 

please don't post a pic unless you figure out where i can get some locally

 

there used to be  The SmokeHouse here , started by a kid who decided not to go to Harvard but to Germany and become a

 

sausage apprentice.  fully documented  . for several eyars

 

outstanding sausage they had

 

then people decided sausage would kill them  and the places shrank and shrank

 

they was one place left a long time ago but it was quite a treck to get their

 

now I can't find any trace.

 

sad.

  • Like 2
  • Sad 1
Anna N

Anna N

Posted
Posted

E7349A2F-30AB-4E62-8130-6B001D8C71EE.thumb.jpeg.9b5c0ec259401873a6409cdae11d77c6.jpeg

 

Rice paper wrappers with rotisserie chicken, lettuce and kimchi. Dipping sauce is sriracha mayo with a little extra kimchi thrown in because you can never have too much kimchi. 

  • Like 11

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

robirdstx

robirdstx

Posted
Posted (edited)

B955CD40-1EC5-4C33-B718-BB193014A4CD.thumb.jpeg.0468551f53176fffe445b2d9c5036719.jpeg

 

Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla

 

* Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chile peppers and salsa verde, was cooked in the Instant Pot on High Pressure for 30 minutes, 15 minute Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.

Edited by robirdstx (log)
  • Like 13
  • Delicious 1
My eG Foodblog - My Spring Break: By The Bay And Through The Pass
gfweb

gfweb

Posted
Posted
7 hours ago, mm84321 said:

My first bratwurst here in Germany 

05A63AF5-8319-4294-93CD-36429F54D038.jpeg

386B704F-4BF4-4F49-9A3C-47FE09091758.jpeg

 

First thing I do in Berlin is a curry wurst. Sounds weird but it's good. 

  • Like 4
HungryChris

HungryChris

Posted
Posted

I happened upon some good looking haddock yesterday and could not resist. Beet greens, potato salad and broiled haddock made the table last night.

HC

IMG_2330.thumb.JPG.0e8db63fb90f62896e0bca99f2e87916.JPGIMG_2331.thumb.JPG.739dde1151a200655c299ed77cf170f3.JPGIMG_2333.thumb.JPG.3282c6188ad46f82576e48ac796be1e7.JPGIMG_2334.thumb.JPG.aa084414325b7f622c52f71e5b541b8a.JPG

  • Like 16
  • Delicious 2
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...