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.

liuzhou

Dinner 2018

Recommended Posts

1 hour ago, liamsaunt said:

 A friend of my husband's gave him a black truffle so we ate it last night on pasta

 

199188903_blacktrufflepasta.thumb.jpg.baa85736997d0b1c797800bbe8c9496e.jpg

I am clearly hanging out with the wrong friends!

 

  • Like 1
  • Haha 3

Share this post


Link to post
Share on other sites

Pork ribs for dinner.  Woot!

IMG_20181110_165144.thumb.jpg.4f3798a725dc7f8458ea3d9bb37bb9ef.jpg

 

IMG_20181110_174237.thumb.jpg.732999ecc96a821a430252b94cf231bb.jpg

  • Like 17
  • Thanks 1
  • Delicious 4

Share this post


Link to post
Share on other sites

1CB15CB9-6481-4D3B-B909-0F8EBE2C1314.thumb.jpeg.2e8c82d44b1ff790ec277c22042cc41f.jpeg

 

 Obviously my food stylist took the night off again! Chicken karaage, broccoli with carrot-ginger dressing and broccoli stem kinpira.  

  • Like 12

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

Share this post


Link to post
Share on other sites

Sous vide pork chops seared after reaching 140F:

DSCN8797.JPG.c69e9722609a5ea4f8426a50b70deba8.JPG

Really moist and tender.  Served with green beans, Stove Top cornbread dressing, Bob Evans mashed potatoes and jarred gravy:

DSCN8795.JPG.0a037e493ef126ea0e631956c3a79c69.JPG

With gravy:

DSCN8796.JPG.f16414c2d6182cde30f6a9b427c8b940.JPG

Which I was surprised at.  I’ve had jarred chicken and beef gravy and not cared for them at all, but the pork was pretty tasty.  Rolls:

DSCN8794.JPG.183f0b5a7262969c6d52dd962b288aaf.JPG

  • Like 18

Share this post


Link to post
Share on other sites

96A1273E-C840-43B8-A97F-0A3CD5EF3629.thumb.jpeg.f3066f3988eacaa2de6b33f2db7f9de2.jpeg

 

 Potato salad, green salad and soy-honey chicken drumsticks.

  • Like 15
  • Delicious 1

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

Share this post


Link to post
Share on other sites

Bratwurst, apple juice / allspice braised red cabbage, mashed pot.

  • Like 9
  • Delicious 1

Share this post


Link to post
Share on other sites

Oh, bratwurst!  Love it.

we are making about 20 lbs next week!

  • Like 3
  • Delicious 1

Share this post


Link to post
Share on other sites
55 minutes ago, gfweb said:

Bratwurst, apple juice / allspice braised red cabbage, mashed pot.

Have you thrown the brats in a sous vide rig for an easy not messy prep.?

Share this post


Link to post
Share on other sites
14 minutes ago, Okanagancook said:

Have you thrown the brats in a sous vide rig for an easy not messy prep.?

 

Never occurred to me.  Is it worth it?

Share this post


Link to post
Share on other sites
14 minutes ago, gfweb said:

 

Never occurred to me.  Is it worth it?

 

We sous vide-d the Costco brand brats and it worked great!  Had the last bag of 3 out of the freezer last night.  SeriousEats  brats guide was very helpful.  I chose 150F.

  • Like 1

Share this post


Link to post
Share on other sites

It’s easy if you are busy with other things.  155f for about 45 min.  Then a quick brown if you like.  Throw some beer in the bag..or apple juice.

  • Like 1

Share this post


Link to post
Share on other sites

Braised chicken and potatoes.

IMG_7441.thumb.jpg.d641f766ff0c9e26e36e2132673d9466.jpg

 

The potatoes were then roughly mashed with the braising liquid and a little butter. Served with baby bok choy.

 

IMG_7478.thumb.jpg.c14ec2ab2fca02560fc4dac38c235d2c.jpg

  • Like 17

Share this post


Link to post
Share on other sites

Dinner, stealth hacked:

 

Dinner11122018.png

 

 

Duck with blood orange sauce, wild rice.  Brussels' sprouts, Extra Vecchio Aceto Balsamico Tradizionale Di Modena D.O.P. -- eg. the good stuff.

 

Last of this wild rice.

 

 

  • Like 13

Share this post


Link to post
Share on other sites

Quickly spatched, blasted with a hair drier, natural assets enhanced beneath the skin with garlic paste, butter and rosemary and 40 mins later, dinner was Chicken. 

 

Something about a spatch-cocked chicken really amuses me and I have no idea why.. it seems so.. embarrassed ?! 🤔😅

 

2022799561_chickenegul.jpg.39d9e78c9499b45b9de61955315fc020.jpg

 

Edit: Thanks to @liuzhou for solving my formatting issues! 


Edited by CantCookStillTry (log)
  • Like 11
  • Haha 7

Share this post


Link to post
Share on other sites

I like to cut my spatchcocks in half and poke each drumstick end through a little hole I cut in the skin. I think I learned that from Julia Child.

HC

IMG_2733.thumb.JPG.9c686cba0bcb6cc5430c686ac08df8c7.JPG


Edited by HungryChris (log)
  • Like 8

Share this post


Link to post
Share on other sites

Standing rib roasts were on sale....cut off a 16 oz one inch steak and threw it in the bath at 125F for 90 minutes.  Air fryer frites.  "aah Bisto" Gravy and some Ketchup.  Sautéed mushrooms and pistachio butter carrots.

A good steak was appreciated.

DSC02837.thumb.jpg.a1512024c9c5eee6f54820e36dc2dfe9.jpg

  • Like 13

Share this post


Link to post
Share on other sites

Meatloaf casserole made with the last of the meatloaf, peas and smashed red and white new potatoes.  I cooked the potatoes in the IP then smashed them and combined with the peas, meatloaf and ketchup, then baked followed by a few minutes under the broiler.

 

meatloaf-pot-cass.jpg.cbd50f7f14680c2b26710d81cfd9159a.jpg

  • Like 7

Share this post


Link to post
Share on other sites

115217B8-6D50-4D6A-9CFC-85C8FC54DC76.thumb.jpeg.070c28b3c692b0025dc82fd79a1d1ecb.jpeg

 

Tossed salad with miso glazed chicken thighs and a small dish of potato salad.

  • Like 11
  • Delicious 3

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

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...