Dinner 2018

[heidih]

6 hours ago, mm84321 said:

Oh someone pitched the cool wooden box it would be delivered in!  Nostalgia..

[mm84321]

Käsekrainer, most probably the best sausage I’ve eaten hitherto this lifespan 

[rotuts]

@mm84321

 

Soooo , no weisswurst ?

[KennethT]

I used to go to an Austrian restaurant in NYC from time to time... I loved their kasekrainer....

[mm84321]

Goose liver and tafelspitz I am in Viennese heaven 

[scubadoo97]

Wify is heading home from a conference.  

Have a ribeye readied for the grill, potatoes ready for the oven.  Obligatory salad ready for dressing. T minus.......;)

[robirdstx]

 

Teriyaki Chicken and Asparagus Donburi

[Ann_T]

Pizza Night.

 

Matt's Pizza 

Artichoke and Pesto

 

Moe and I shared 

An Italian Sausage and Mushroom Pizza.

 

[JoNorvelleWalker]

7 minutes ago, Ann_T said:

Pizza Night.

 

Pizza night here too, but I am fortifying myself before I throw the pizza in the oven, and anyway I'm sure mine will not look as good as yours.

 

[Okanagancook]

@Ann_T ok, I am starting the car and I will be there tomorrow for PIZZA and BREAD!

[JoNorvelleWalker]

 

Not as pretty as @Ann_T's but got the job done.  Actually I suspect the broiler never really came on.  The bottom of the pie was blackened but the top crust remained raw.  I may trouble shoot this when I'm sober.  Or I may just pretend it never happened.

 

[Thanks for the Crepes]

3 minutes ago, JoNorvelleWalker said:

 

Not as pretty as @Ann_T's but got the job done.  Actually I suspect the broiler never really came on.  The bottom of the pie was blackened but the top crust remained raw.  I may trouble shoot this when I'm sober.  Or I may just pretend it never happened.

 

 

Well, it certainly looks delicious. I guess it could have raw dough in the center, but it doesn't appear to.

[JoNorvelleWalker]

14 minutes ago, Thanks for the Crepes said:

 

Well, it certainly looks delicious. I guess it could have raw dough in the center, but it doesn't appear to.

 

I confess there is not much of it left.  But seriously, the top has no leopardizing while the bottom crust is black.  The pie should have been done in three minutes but I let it go four and a half minutes trying to get some color on the top.  All I can think of was that the broiler was not really on.

 

 

[Duvel]

21 minutes ago, JoNorvelleWalker said:

 

I confess there is not much of it left.  But seriously, the top has no leopardizing while the bottom crust is black.  The pie should have been done in three minutes but I let it go four and a half minutes trying to get some color on the top.  All I can think of was that the broiler was not really on.

 

 

Did you switch it on ?

[CantCookStillTry]

It hit 37 degrees today and summers still a month away... 😓 but it's October so its time for a big cauldron of Chili. 

Obviously. 

 

 

[liamsaunt]

My fish share threw in some small cuts of salmon and some tail pieces for free this week, so I made them into salmon burgers with tomato chutney.

 

[Shelby]

Spinach salad and spaghetti with venison meatballs

 

[liuzhou]

Tonight I made a popular local dish.  啤酒鸭 (pí jiǔ yā).

 

A mix of duck leg and breast meat and the liver. Braised with garlic, ginger, chilli, Sichuan peppercorns, local beer and 豆瓣酱 (dòu bàn jiàng) - spicy fermented  broad bean paste, known only in America as "Toban Djan". Finished with scallions. Served with stir fried Shanghai bok choy and rice.

 

This is a powerfully flavoured dish. If your Asian store has 豆瓣酱 (dòu bàn jiàng) from Pixian 郫县 (pí xiàn) in Sichuan, buy it! It is by far the best. Cheaper varieties, including Lee Kum Kee, cut corners and sub soy beans for the broad beans - not the same at all.

 

 

 

 

 

Edited October 25, 2018 by liuzhou (log)

[Ann_T]

9 hours ago, Okanagancook said:

@Ann_T ok, I am starting the car and I will be there tomorrow for PIZZA and BREAD!

 

 

 

@Okanagancook, Pizza is gone, but there is bread.  It came out of the oven late last night.   The pizza and the bread were both  from my favourite baguette dough.

Baked in the CSO.    

 

Sliced this morning.

Edited October 25, 2018 by Ann_T (log)

[KennethT]

45 minutes ago, liuzhou said:

Tonight I made a popular local dish.  啤酒鸭 (pí jiǔ yā).

 

A mix of duck leg and breast meat and the liver. Braised with garlic, ginger, chilli, Sichuan peppercorns, local beer and 豆瓣酱 (dòu bàn jiàng) - spicy fermented  broad bean paste, known only in America as "Toban Djan". Finished with scallions. Served with stir fried Shanghai bok choy and rice.

 

This is a powerfully flavoured dish. If your Asian store has 豆瓣酱 (dòu bàn jiàng) from Pixian 郫县 (pí xiàn) in Sichuan, buy it! It is by far the best. Cheaper varieties, including Lee Kum Kee, cut corners and sub soy beans for the broad beans - not the same at all.

 

I just got some Pixian doubanjiang (among other things)!  My wife and I used to eat a lot of sichuan food until the awesome sichuan restaurant right near us burned down.  All the others that we've tried (that are close enough to deliver to us) are horrible by comparison, so I  figured we could try to make our own.

[Ann_T]

@JoNorvelleWalker, well your pizza looks fine to me.  If you hadn't told us we wouldn't have known it was anything but perfect.   And I must confess, I actually like a little char .

Edited October 25, 2018 by Ann_T (log)

[Okanagancook]

Cooked some lamb chops from All About Roasting.  You make a thin bed of salt and bake the chops at 475 convection for about 9 minutes.  No smoke or mess and the chops were medium rare.  I did trim them up well before cooking.

[Okanagancook]

The other night we had eggplant shrimp bake from M. Clark's Dinner.  This is a very easy and delicious dish.  Served with some brown rice & sumac and lentil/bean stew.

s

[ElsieD]

30 minutes ago, Okanagancook said:

Cooked some lamb chops from All About Roasting.  You make a thin bed of salt and bake the chops at 475 convection for about 9 minutes.  No smoke or mess and the chops were medium rare.  I did trim them up well before cooking.

 

 

Looks good.  What is that stuff that looks like relish?

[JoNorvelleWalker]

10 hours ago, Duvel said:

Did you switch it on ?

 

Don't know.  I thought I did.

 

When I went to put the pie in the oven the display didn't look right so I turned the broiler on again.  After three minutes I pulled the pizza but the top crust didn't look right.  There should have been leopardizing on the top but it looked rather raw.  So I put it in again for another minute.  Still no joy.  Then another thirty seconds.

 

After loading the poor pizza three times it wasn't as pretty as it might have been and stuff was dripping over the edges.  The top crust was still on this side of raw and the bottom crust was black.

 

 

Compare this pizza with my last pizza from the other night:

 

 

 

 

Edit:  the bottom pizza is 3 minutes.

 

 

Edited October 25, 2018 by JoNorvelleWalker (log)