Dinner 2018

[Ann_T]

Tonight's dinner.

Grilled Pork chop with three types of mushrooms, roasted potatoes and steamed asparagus. 

[Dejah]

Tried a new recipe tonight - Chicken Escabeche from Bon Appetit - Sept. 2017

It was great. Didn't have serrano pepper but I did have jalapeno. Don't like raisins, but I do like craisins.

                                                        

 

@ElsieD: My order for the Zeroodle Shirataki Rice with Oat Bran came today! I stir-fried some with egg and sesame oil, and it was good! What a nice change from cauliflower rice.
 

                                                       

[Kim Shook]

19 minutes ago, JoNorvelleWalker said:

 

"Nasty, crunchy green beans"?  They look a little over cooked to me.

 

<shiver>  

[JoNorvelleWalker]

My first ever attempt at mapo tofu!

 

 

 

 

Excellent.  Dessert is...yogurt.

 

[liamsaunt]

vegetable fried rice with soy-sake braised king oyster mushrooms

 

[HungryChris]

Shredded beef and refried bean burritos with picco de gallo and salsa. These were steamed in the IPot for 6 minutes, QR.

HC

[ElsieD]

@Dejah  Did you dry the rice first?  I do that now with both the rice and the noodles.  It's amazing how much liquid still gets absorbed after drainng it in a colander.

[Anna N]

 

 Little of this and a little of that.

[weinoo]

Blue plate special?

 

 

Chicken thighs in the steam girl, rice pilaf, sautéed asparagus. (might've cost under $5 pp).

[weinoo]

That was the crispiest skin I've ever gotten out of the CSO.. Did 20 minutes on steam bake at 425F, and then another 15-18 just on convection bake at same temp.

[Anna N]

6 minutes ago, weinoo said:

That was the crispiest skin I've ever gotten out of the CSO.. Did 20 minutes on steam bake at 425F, and then another 15-18 just on convection bake at same temp.

 Wow that’s an awfully long time!  But I’m guessing they remained juicy and tender?But I’m guessing they remained juicy and tender?

[weinoo]

1 hour ago, Anna N said:

 Wow that’s an awfully long time!  But I’m guessing they remained juicy and tender?But I’m guessing they remained juicy and tender?

They did - and it's more the way my wife likes her chicken cooked; that is, a little more than I do, but I acquiesce every now and then  .

[Toliver]

12 hours ago, Kim Shook said:

<shiver>  

I'm with you, @Kim Shook. 

I can't stand crispy crunchy green beans.

Green beans should be simmered all day long with some chopped up bacon or fatback in salted water (not too much...the bacon is salty) until they're a tired, dull, limpy green-ish color. Now that's how you cook green beans. 

[Toliver]

3 hours ago, Anna N said:

 

 Little of this and a little of that.

I'm swooning over your beautiful egg yolks with no green ring. Were they done in the Instant Pot?

[Anna N]

31 minutes ago, Toliver said:

I'm swooning over your beautiful egg yolks with no green ring. Were they done in the Instant Pot?

There is another way?

[Mmmpomps]

Dinner last night was at my Nieces...was a great evening of good food, good wine and chocolate pudding for dessert!

Started with garlic toasts and bruschetta

 

Main was the creamiest mushroom risotto and grilled fennel.

 

Dessert was so decadent , I somehow managed to finish it

[Dejah]

5 hours ago, ElsieD said:

@Dejah  Did you dry the rice first?  I do that now with both the rice and the noodles.  It's amazing how much liquid still gets absorbed after drainng it in a colander.

Yes. I remember your advice on that, then also noticed on the package.
Do they have to be refrigerated? I have 9 packages left and 4 of penne. I DO have them in my small condiments fridge at the moment.

[Norm Matthews]

We had an early supper. It was shrimp and vegetables Tempura.  It's too messy to make very often but too good to not make at all. Charlie thought I'd made too much but there was hardly anything left when we were done. 

[heidih]

Oh Norm!  I remember my first tempura at a dinner party when I was maybe 14 (remember those) given by a neighbor.  Adventurous Caucasian woman. She did it well and it was paced simply by the logistics of only so much going into oil at once. We ate a ton. On a similar note my mom and a friend did a fondue party that had the cheese style but also the boiling oil for skewered beef! It was dramatic

[Norm Matthews]

@heidih Not too much at a time is right. It all gets stuck together if you put to much in at once and the oil cools down too much as well.  We still have fondue once in a blue moon too.  If I recall, last time we used boiling broth instead of oil for the meat.

Edited April 13, 2018 by Norm Matthews (log)

[robirdstx]

 

Spinach Salad with Hot Bacon Dressing (and Black Olives for me)

 

 

[Mmmpomps]

Sous vide pork tenderloin courtesy of the Man, Instant pot spuds and cabbage by me  OH and Bisto gravy  Wonderful texture to the pork!

[gfweb]

23 hours ago, JoNorvelleWalker said:

 

"Nasty, crunchy green beans"?  They look a little over cooked to me.

 

 

Green beans are nasty In general. Under or overcooked or whatever. Tasteless vegetation.  A vehicle for sauce at best. 

[kayb]

1 minute ago, gfweb said:

 

Green beans are nasty In general. Under or overcooked or whatever. Tasteless vegetation.  A vehicle for sauce at best. 

 

I would defy that, with a bowl of Kentucky Wonders simmered low and slow with a ham hock.

 

But to each his own. 

 

[gfweb]

Just now, kayb said:

 

I would defy that, with a bowl of Kentucky Wonders simmered low and slow with a ham hock.

 

But to each his own. 

 

 

How would they be without the ham hock?