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

suzilightning

suzilightning

Posted
Posted
32 minutes ago, JoNorvelleWalker said:

 

I don't ever recall seeing a kumquat in the grocery store.  Just as well I don't like kumquats.

 

Got them up here in the north at the local green grocer......

  • Like 3

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

suzilightning

suzilightning

Posted
Posted
1 hour ago, suzilightning said:

Got them up here in the north at the local green grocer......

want me to send ya some?

 

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Paul Bacino

Paul Bacino

Posted
Posted

Chuck Roll

4hrs@140/  I feel I got the Meat thing DOWN   :)

 

Btw--I cut the roll horizontally thru the middle/ much better showing

 

image.thumb.jpeg.bceb4967ab926b0f714d52b8743ea7cb.jpegBtw

  • Like 13
  • Thanks 1
  • Delicious 2

Its good to have Morels

Smokeydoke

Smokeydoke

Posted
Posted

I've only had to start buying kumquats when I moved to Vegas. They are everywhere in Los Angeles. It was as foreign to me as buying figs and avocados.

 

And I love kumquats. They are delicious with duck sausage.

  • Like 4
Captain

Captain

Posted
Posted (edited)

BBQ Lamb. Sunday night roast.

IMG_20180325_173038.thumb.jpg.a5145f54bbf376b687305a6841729a34.jpg

Served with roast potatoes, grilled pumpkin, eggplant, Yorkshire puddings topped with gravy.  No pics from the plate as we rushed to eat in front of the TV for the new episode of Billions.:D

Edited by Captain (log)
  • Like 11
  • Haha 1
scubadoo97

scubadoo97

Posted
Posted (edited)

Using up some fish purchased yesterday.  This time Florida grouper

 

Also trying to use up stuff in the fridge that needed using

 

 

Made a salad with celery, carrots and green olives.  

Roasted carrots and brussel sprouts

Pan seared grouper.  

 

 

image.jpeg

Edited by scubadoo97 (log)
  • Like 14
Anna N

Anna N

Posted
Posted

1E6B1606-94B2-4E6B-A575-E80BD1B7631B.thumb.jpeg.c88b0ad8ab1255566f840c061b6d2ad1.jpeg

 

Braised leeks with multi-grain torn croutons. 

  • 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

HungryChris

HungryChris

Posted
Posted (edited)

Last dinner on the ship, last night. This one at Le Bistro. Escargot, a favorite for us both.

P3240173.thumb.JPG.f2b27cdc7b64761ee3d92ae8cf2a1e96.JPG

Deb's French Onion soup

P3240181.thumb.JPG.bc45b051d7252602e193bdc2f833cf81.JPG

My cream of four mushroom soup.

P3240178.thumb.JPG.3937db10e194a2412f48908fd91125b6.JPG

Deb had the fillet of beef, medium (a small score for me).

P3240185.thumb.JPG.d425e357950bc0f2e9719692050bb6b6.JPG

I had confit duck legs with grilled duck breast. Loved the confit, but the breast needed much higher heat to render the fat and crisp the skin IMO.

HC

P3240184.thumb.JPG.7b9d27fe346029ccd706cece2ce3b252.JPG

 

 

 

Edited by HungryChris (log)
  • Like 17
blue_dolphin

blue_dolphin

Posted
Posted

Lovely dinner, @HungryChris!  On my last cruise, I believe I ordered the escargot almost every night.  Start me off with a nice glass of bubbly, some crusty bread and garlicky, buttery snails and I'm a happy cruiser!

  • Like 4
HungryChris

HungryChris

Posted
Posted
1 minute ago, blue_dolphin said:

 Start me off with a nice glass of bubbly, some crusty bread and garlicky, buttery snails and I'm a happy cruiser!

Could not have said it better!!

HC

 

  • Like 3
Doofa

Doofa

Posted
Posted
5 hours ago, suzilightning said:

Got them up here in the north at the local green grocer......

Got them on the Island, but they sure as hell weren't grown here:rolleyes:

HungryChris

HungryChris

Posted
Posted (edited)

Dinner tonight at the bar (long wait for a table), at The Blind Pelican in NOLA. Deb and I both had a dozen char-grilled oysters during happy hour, and I followed up with a dozen raw oysters ($3 ). I was thinking of @Shelby, as we watched Kansas cover Duke in the March Madness OT squeaker.

HC

P3250222.thumb.JPG.394bcdcac58c8c1f4727217bf29e0332.JPGP3250225.thumb.JPG.af102ff18d73005b1f8785a8b851736c.JPGP3250221.thumb.JPG.0e3621822a54f20d1e5a8b254177f049.JPGP3250229.thumb.JPG.c3a02ef7a5ed1af0c9b3cb5d5299de23.JPG

 

Edited by HungryChris (log)
  • Like 12
jnash85

jnash85

Posted
Posted

Beef meatballs from Ottolenghi’s Jerusalem cookbook. Subbed edamame for favas. Served with basmati rice and orzo and the cucumber yogurt sauce. It was very good. I need to cook more from his books. 

 

 

7039ED30-9D45-4188-82D9-448B746C9372.jpeg

  • Like 15
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

As far as I can recall my first ever attempt at steamed dumplings:

 

DumplingsRaw03262018.png

 

 

Before CSO

 

DumplingsSteamed03262018.png

 

 

After CSO.

 

Filling was pork and cabbage.  Wrapper was too thick but that should be easy enough to fix next try.  Dipping sauce was too salty and it almost knocked me off my chair.

 

 

 

  • Like 10

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

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

Shelby

Shelby

Posted
Posted
13 hours ago, HungryChris said:

Dinner tonight at the bar (long wait for a table), at The Blind Pelican in NOLA. Deb and I both had a dozen char-grilled oysters during happy hour, and I followed up with a dozen raw oysters ($3 ). I was thinking of @Shelby, as we watched Kansas cover Duke in the March Madness OT squeaker.

HC

P3250222.thumb.JPG.394bcdcac58c8c1f4727217bf29e0332.JPGP3250225.thumb.JPG.af102ff18d73005b1f8785a8b851736c.JPGP3250221.thumb.JPG.0e3621822a54f20d1e5a8b254177f049.JPGP3250229.thumb.JPG.c3a02ef7a5ed1af0c9b3cb5d5299de23.JPG

 

 

I felt your good thoughts as I was screaming myself hoarse in the kitchen.  Hell of a game!  I can't wait until Friday!

 

I was also channeling your food lol.

 

Oysters and fried catfish......

 

IMG_4323.jpg.8b8ce39e07247b8efb8b9ecfbc838796.jpg

IMG_4324.JPG.9946edf5437e92356fb46538e52fbdf0.JPG

 

And, in honor of your trip, I am supposed to get a delivery of live crawfish tomorrow.  :D 

 

  • Like 11

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

Nicolai

Nicolai

Posted
Posted (edited)

Sunday is Fish day. Fried Fish day, Fried Shrimps day........Ughhh, and Fried Magnum White Chocolate day...... ;)

 

 

The Before

 

ckiNCxs.jpg

 

 

 

 

 

 

AgNBlWd.jpg

 

 

 

 

 

 

The After

 

HFztBWF.jpg

 

 

 

 

 

 

The In Between

 

4wG00iA.jpg

 

 

 

 

 

 

The Gluttony Finale

 

8Le7Two.jpg

 

 

 

 

 

 

 

 

 

 

Edited by Nicolai (log)
  • Like 9
  • Thanks 1
  • Delicious 1
  • Haha 4
mgaretz

mgaretz

Posted
Posted

Blasphemy ribs (so-called because I smoke them individually instead of as a rack), with cole slaw and fries from fresh potatoes made in the Breville Smart Oven Air.  The fries were a bit underdone to my taste, but my wife likes them that way.

 

blasphemy-ribs-plated3.jpg.7be787ca09da2b5dc8165e56f1002021.jpg

 

Here's a closeup of a rib showing the smoke penetration:

 

blasphemy-ribs-close3.jpg.efb14ce9a53f82ae45b08423d83f7260.jpg

 

 

  • Like 13

Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

ElsieD

ElsieD

Posted
Posted
7 minutes ago, mgaretz said:

Blasphemy ribs (so-called because I smoke them individually instead of as a rack), with cole slaw and fries from fresh potatoes made in the Breville Smart Oven Air.  The fries were a bit underdone to my taste, but my wife likes them that way.

 

blasphemy-ribs-plated3.jpg.7be787ca09da2b5dc8165e56f1002021.jpg

 

Here's a closeup of a rib showing the smoke penetration:

 

blasphemy-ribs-close3.jpg.efb14ce9a53f82ae45b08423d83f7260.jpg

 

 

 

Those ribs look better than many a rib I have judged in BBQ competitions.  Nice job!

  • Like 1
mgaretz

mgaretz

Posted
Posted
7 minutes ago, ElsieD said:

 

Those ribs look better than many a rib I have judged in BBQ competitions.  Nice job!

 

Thanks!  It's a new way of smoking them so they are done much quicker and have smoke penetration on all sides (and bark).  To make them you cut them apart then bag them with a dry rub (one that has salt) and shake to coat.  Keep in the fridge for at least 6 hours to overnight.  Then they go in the smoker for 2.5 hours.  At the two hour mark I baste them with BBQ sauce.  Then they are done 1/2 hour later.  This is for baby backs - I haven't tried it with St. Louis or full spares.  Timing and temp are crucial as it's easy to over-cook them and end up with dry, tough ribs.  It took me many attempts to get it right.

  • Like 4
  • Delicious 1

Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

weinoo

weinoo

Posted
Posted (edited)

After a test run, this time I think I nailed the coda alla vaccinara. Upped the tomato content, and also ran them through a food mill before using. 

Primi for this dinner party was mezze rigatoni all'Amatriciana. Antipasti included anchovies with sweet butter on crostini, grilled artichoke hearts, mixed Italian olives,

prosciutto, nuts. Cheese course after the main. Dessert simple poached anjou pears and whipped cream.

 

27164685978_0450921e50_z.jpg

 

Served with crusty bread (bakery bought), and broccoli raab almost cooked to death.  There was some wine drank (missing the bottle of Crémant du Jura).

 

40327437734_405be19af8_z.jpg

 

With the leftover broccoli raab, and Hudson River Valley duck sausage gifted to us by a dinner guest...

 

27164678308_db4e57af0e_z.jpg

 

Supper the next day was orecchiette with the aforementioned sausage and raab.  Salad on the side of thinly sliced celery, celery leaves and parsley.

 

 

 

Edited by weinoo (log)
  • Like 13

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
22 minutes ago, weinoo said:

After a test run, this time I think I nailed the coda alla vaccinara.

 

 

Everything tastes better in Italian.

 

  • Haha 2

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

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

Anna N

Anna N

Posted
Posted
23 minutes ago, JoNorvelleWalker said:

 

Everything tastes better in Italian.

 

 Well I figured out that it was the end of the cow. xD

  • Like 1
  • Haha 2

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

chefmd

chefmd

Posted
Posted

Rack of lamb cooked sous vide 130 degrees and quickly seared after that.  With sautéed spinach/baby kale and yogurt mint sauce.  I was going to take a picture of perfectly pink interior but we ate it all so fast...

IMG_0536.thumb.JPG.6a37138d0c0ceb20422fff55965dbc30.JPG

  • Like 15
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...