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Dinner 2018


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25 minutes ago, liuzhou said:

 

The nomenclature for Chinese greens is a minefield, and varies from place to place.

 

Can you point me to an image of what you know as baby bok choy?

 

Yu choi is Cantonese. The Mandarin is 油菜 yóu cài and is rape, the origin of rapeseed oil or Canola.

This is what I typically see labeled as baby bok choi:

image.png.c7178bfb7e1b0e4ee81d1fc8672f9000.png

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27 minutes ago, liuzhou said:

 

The nomenclature for Chinese greens is a minefield, and varies from place to place.

 

Can you point me to an image of what you know as baby bok choy?

 

Yu choi is Cantonese. The Mandarin is 油菜 yóu cài and is rape, the origin of rapeseed oil or Canola.

Then again, a search with Mr. Google shows many different images for xiao bai cai - some look like what I posted above, and some look like this, which looks just like yours:

image.png.467109fb9a2f17da1465ab40760408ed.png

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@liuzhou This variability of nomenclature reminds me of something that drove me crazy in Singapore - there was a vegetable that I loved that was served everywhere, called "baby gai lan" - but it didn't look anything like any type of gai lan I've ever seen.  And doing any kind of search for it brings up nothing even close - yet every place we went to, from hole in the wall dive to hawker center to restaurant all called it the same name, and when it was served, it was always the same thing!  Maddening!

 

ETA: this is a photo of the elusive "baby kailan"...

image.png.9a39615642e7d3e057bb94f68c0f821b.png

 

ETA (again).. another photo of the baby kailan, in a different place:

image.png.25aa653882c50dcc3a67c0873a6eaad5.png

Edited by KennethT (log)
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1 minute ago, liuzhou said:

 

I guessed that might be what you were referring to. That is known here as 上海白菜 shàng hǎi bái cài (Shanghai Bok Choy).

 

 

It's labeled that way here too, depending on the store.  Some call it baby bok choi, others Shanghai bok choi...

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Baked ciabattas. I did the mistake of not letting the oven bottom heat enough and crowding the breads too close to each other. Both things caused an uneven raise and alveoli. Oh well, tasted great.

Filled them with fresh mozz, tomatoes, basil and some salt. A short reheat to crisp up and melt the cheese a little.

 

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~ Shai N.

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Home made lasagne. 

So much rain the last few days and more to come. It was a late descission to make and no one was going to the shops but I had what we needed to make pasta and the rest.  Very satisying.

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Inspired by a recent trip to Italy, where we both enjoyed creamy pasta with pears, I chose to try my hand at it tonight. Here is my first effort, papparadelle pasta, with a gorgonzola sauce, with cooked pears from our tree and toasted walnuts.

HC

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I needed space in the freezer for church bake sale stuff, so we took a turkey out that we’d bought a couple of months ago.  It finally thawed yesterday, so I threw together a turkey dinner.  Roasted turkey:

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I can’t remember the last time I actually roasted a whole turkey in the oven.  Usually I do breasts in the slow cooker or whole turkeys in the Nesco.  It turned out quite well – a tiny bit overdone (should have temped it earlier), but tasty and moist:

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Tossed together dressing mix:

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I baked a cake of cornbread, used a half bag of Pepperidge Farm stuffing mix I had in the pantry and finally, when it didn’t look like enough bread, tore up a few leftover biscuits from Bojangles.  Added some sautéed celery and carrots, Bell’s seasoning and a little turkey stock.  Baked for an hour, it turned out very well:

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(I should have added an egg or two).

 

Canned cranberry sauce from when we cleaned out my mom’s pantry to move her over here:

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Can ridges WERE visible. 😁

 

Grocery store yeast rolls:

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The thing that pulled it all together:

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The Gravy!

 

Plated:

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With purchased mashed potatoes, butter beans and leftover slaw (the last was Mr. Kim’s non-starch suggestion🙄).  With gravy:

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And for dinner tonight, what every turkey dreams of becoming:

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Hot turkey and dressing open faced sandwich with mashed potatoes behind.

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On 10/14/2018 at 4:02 PM, heidih said:

 

Sure you saw this one but thought I'd link as I trust the site and it looks alot like yours  http://www.vietworldkitchen.com/blog/2007/08/salmon-cakes-wi.html

 

 

Yes, that is very similar to the recipe I used.  I swapped in cilantro and chile for the dill.

 

Last night, flounder cooked in foil with cilantro, lemongrass, garlic and chile oyster sauce etc. over noodles with broccoli

 

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