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Dinner 2018

liuzhou

By liuzhou
in Cooking

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Anna N

Anna N

Posted
Posted
On 2018-01-30 at 1:30 PM, ElsieD said:

 

So now I know of one place in Ontario that carries it which must mean that someone in these parts might.  Do you recall if it was a specialized brand or one of the well-known ones?

 Took me a while to get you a response but here it is. 

 

743F87C4-FC63-4D78-ABF1-1EFF91FC8180.thumb.jpeg.323ed9384588e849d2a45eaeb46e6ece.jpeg

 

We found it today at Marilu’s market. 

  • Like 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

BonVivant

BonVivant

Posted
Posted

Austrian dumplings filled with Tyrolean Speck.

XKRbDQC.jpg

 

s7Pmvap.jpg

 

Crisp-fried chopped Tyrolean Speck inside, on top and wrapped around the dumplings (the last is not fried).

9T39oRO.jpg

  • Like 17
  • Delicious 1

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

ElsieD

ElsieD

Posted
Posted
23 minutes ago, Anna N said:

 Took me a while to get you a response but here it is. 

 

743F87C4-FC63-4D78-ABF1-1EFF91FC8180.thumb.jpeg.323ed9384588e849d2a45eaeb46e6ece.jpeg

 

We found it today at Marilu’s market. 

 

$11.99, huh?  Well, at least that is for a whole pint.  Thanks for thinking of me.  We are coming that way in July for a family get-together, and I checked the distance from John's mom's place to the store.  12.5 kilometers, I'm sure we can get that in.  Along with Denninger's and the Dutch store.  May have to tack on an extra day.:biggrin:

Kerry Beal

Kerry Beal

Posted
Posted
28 minutes ago, ElsieD said:

 

$11.99, huh?  Well, at least that is for a whole pint.  Thanks for thinking of me.  We are coming that way in July for a family get-together, and I checked the distance from John's mom's place to the store.  12.5 kilometers, I'm sure we can get that in.  Along with Denninger's and the Dutch store.  May have to tack on an extra day.:biggrin:

Denninger's also carries the Sheldon Farm. Picked up a couple of bottles of chocolate milk there for half price the other day. Hubby and child made short work of them.

 

 

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

ElsieD

ElsieD

Posted
Posted
1 hour ago, Kerry Beal said:

Denninger's also carries the Sheldon Farm. Picked up a couple of bottles of chocolate milk there for half price the other day. Hubby and child made short work of them.

 

 

 

That's good to know although Marilu's looks as though it would be worth a visit - at least from looking at their web site.

Norm Matthews

Norm Matthews

Posted
Posted

A while back I read that Italian Alfredo is not at all like it is in America.  I saw the Italian recipe on Facebook today and gave it a try.  The sauce is only pasta water, butter and Parmigiano Reggiano. No cream.  It was lighter tasting and good except the pasta water in the recipe was too salty for my taste. I'll cut it in half next time.

 

 

20180328_164147.jpg

  • Like 18

http://normmatthews.blogspot.com/

Anna N

Anna N

Posted
Posted
16 minutes ago, robirdstx said:

Teriyaki Sous Vide Crispy Skin Magret Duck Breast

 Oh my that does look good. Today I picked up two magrets.  One is destined for duck bacon/prosciutto but I think the other one is going to get treatment very similar to yours!   

  • Like 2
  • Thanks 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

dcarch

dcarch

Posted
Posted

Carats and Pearls

 

Corned beef is mostly fat. I am not a fat eater.

Using sous vide to cook the beef tender, so there is no need to cut cross grain. I was able to pull the corned beef to remove most of the fat and made a very traditional corned beef meal, carats :P, pearl potatoes, cabbage and corned beef.

dcarch

5abc4f6cecaa8_Cornedbbeefpulled.thumb.JPG.331f64c8b1f302bac2137166d81effda.JPG5abc4f6e5a158_Caratspearlsandcornedbeef.2.thumb.jpg.3777d72191fbfe8df39e8bfbbad59fae.jpg5abc4f6fcd3e8_Caratspearlsandcornedbeef.thumb.JPG.a1b57b20ecfba0267324f657a407d79b.JPG

 

  • Like 18
  • Haha 2
Mmmpomps

Mmmpomps

Posted
Posted

Back home from Cuba...Shelby unfortunately the resort food was really bad. And I don't say that about much food...but it really was :( Now the food in Havana and Varadaro was delicious..flavours were good and strong and yummy. The resort was even lacking basic salt and pepper flavour and I saw something horrible in a fish dish on the first day :(

 

Back home and happy to cook again...played with some Cuban inspired flavours, Rice with lentils HAHAHHA I had no black beans in my pantry, cumin and coriander rubbed salmon and kale. F L A V O U R. 

I'm really not a food snob and wanted to enjoy the food but even the fruit was not great , it was equivalent to our Canadian winter fruit ..actually it was lesser :( BUT OMG THE OCEAN, the scenery, the all inclusive pina colada's ! 

29597600_10155339614507703_1324757721017002264_n.jpg

  • Like 17
Mmmpomps

Mmmpomps

Posted
Posted
6 minutes ago, dcarch said:

Carats and Pearls

 

Corned beef is mostly fat. I am not a fat eater.

Using sous vide to cook the beef tender, so there is no need to cut cross grain. I was able to pull the corned beef to remove most of the fat and made a very traditional corned beef meal, carats :P, pearl potatoes, cabbage and corned beef.

dcarch

5abc4f6cecaa8_Cornedbbeefpulled.thumb.JPG.331f64c8b1f302bac2137166d81effda.JPG5abc4f6e5a158_Caratspearlsandcornedbeef.2.thumb.jpg.3777d72191fbfe8df39e8bfbbad59fae.jpg5abc4f6fcd3e8_Caratspearlsandcornedbeef.thumb.JPG.a1b57b20ecfba0267324f657a407d79b.JPG

 

 

I LOVE those carrot rocks!!! They would be great to propose with ;)

  • Like 4
dcarch

dcarch

Posted
Posted
6 minutes ago, Mmmpomps said:

 

I LOVE those carrot rocks!!! They would be great to propose with ;)

 

If your lover is a rabbit. :x

 

dcarch

  • Haha 3
HungryChris

HungryChris

Posted
Posted (edited)

Vacations are great, but it is always good to be back at the helm in your own kitchen. I grilled cubed chuck steak, that had been marinated in Korean BBQ sauce and put on skewers and grilled some blanched and marinated vegetables. I served the lot  over jasmine rice with a pan sauce gravy. It came out well.

HC

P3280316.thumb.JPG.52b053680a967e5944458171f4b1dd5f.JPGP3280315.thumb.JPG.9496ee179e5e1e177b988b4b65eb80d1.JPG  

Edited by HungryChris (log)
  • Like 15
Anna N

Anna N

Posted
Posted (edited)

EC77BBC2-B4E5-4F73-B058-224B1D72B372.thumb.jpeg.8ba926f3dc444d06a004a6d0d3f64c83.jpeg

I spotted calves liver in the grocery store yesterday and just couldn’t resist. Liver and onions with steamed sugar snaps.

 Edited to remove technology-gone-wild duplication. 

Edited by Anna N (log)
  • Like 13
  • Delicious 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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
55 minutes ago, Anna N said:

I spotted calves liver in the grocery store yesterday and just couldn’t resist. Liver and onions with steamed sugar snaps.Liver and onions with steamed sugar snaps.

 

"So good they named it twice!"

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I know I've made and posted this before, but it is a favourite, so no apologies.

 

pork.thumb.jpg.202a1a6cc5d1148859af5600e3cfb8b2.jpg

 

Lean pork marinated in olive oil and lemon juice with garlic, crushed coriander seeds and chilli. Stir fried and served with rice and a simple red onion and tomato salad dressed with olive oil and rice wine vinegar vinaigrette and sprinkled with sea salt.

  • Like 13

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted
32 minutes ago, liuzhou said:

 

"So good they named it twice!"

Damn tI do try to catch these repetitions but it’s still early in the morning.  At least that’s my excuse. I will edit it so it is fixed.

  • Haha 2
  • Confused 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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
4 minutes ago, Anna N said:

Damn tI do try to catch these repetitions but it’s still early in the morning.  At least that’s my excuse. I will edit it so it is fixed.

 

Oh! I thought it was deliberate!

 

Can't have too much liver and onions.

  • Haha 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

kayb

kayb

Posted
Posted
58 minutes ago, liuzhou said:

 

Oh! I thought it was deliberate!

 

Can't have too much liver and onions.

I hereby bequeath to you and @Anna N my share of all the liver and onions in the world.

 

  • Like 1
  • Thanks 1
  • Haha 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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