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Dinner 2018


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2 hours ago, liuzhou said:

Tonight. Fresh stir fried ramen noodles with pork, shiitake, cordycep militaris (the orange things), green chilli, red chilli, garlic ginger, Chinese chives, coriander leaf, Shaoxing wine and soy sauce.



Now I'm craving the cordycep panchan from the Korean mart.

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12 hours ago, gfweb said:


How would they be without the ham hock?


Not nearly as good. I'm not crazy about them with smoked turkey, either. But a ham hock, or some cut-up pieces of good bacon...


When they're simmered a good while with smoked pork, they develop a sweet, earthy taste that I have never experienced in anything else. Other green beans don't do this. Kentucky Wonders do. If it ever warms up enough, I have a packet of them waiting to plant. I will drive all over hell and creation looking for them at the markets this year, to can plenty for the winter, if mine don't produce enough.


11 hours ago, liuzhou said:


Smoked philistines?


Felled with a rock from a slingshot, and smoked. 

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Don't ask. Eat it.


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Mushroom bhaji, with chickpeas, yogurt, fried onion and warm spices (cinnamon, ginger, pepper, allspice etc.).

Asafoetida cabbage, with black lentils, caramelized onions, cashew, mustard seeds.

Palak pappu (spinach dal), with plenty of ginger and garlic.

Jeera rice.

Home made mango chutney, yogurt.



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~ Shai N.

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A friend took Charlies' recipe for Bahn Mi pickled vegetables and our recipe for bulgogi and combined them with some shredded cabbage and tortillas to make what she called Korean Bahn Mi Tacos.  I liked the idea and gave it a try but added some chopped apple to the  shredded cabbage and made four of them with shrimp tempura left-over from yesterday. The bulgogi taco ingredients are on the stove. The shrimp in the roll-ups were briefly reheated in the microwave 



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On 13/04/2018 at 2:23 PM, Dejah said:

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.


@Dejah  I haven't refrigerated ours and we are still alive.:)  It doesn't say they have to be refrigerated so I assumed not.  I placed an order the other day for a good sized order as I didn't want to be running out any time soon.  They processed it and then realized that they didn't have the total order in stock so along with apologies,they sent me a $5 credit good for my next order.  I thought that was a nice touch.  BTW, there is a button you  can click on the product listing should you want to be notified when they get more product in.  I used it this time as they were out of the items I wanted.  It worked very nicely.

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BBQ Sauced Brisket on a Toasted Ciabatta Bun with Onion and Avocado. Hubby skipped the Avocado (more for me!) and added Dill Pickle Slices and Worcestershire Sauce to his Sandwich (no photo).




Edited by robirdstx (log)
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Some recent Tyrolean meals.


Tyrolean-style hash.





You have typical Austrian hash and you have Tyrolean hash. The salient difference is the addition of beef. I even used Tyrolean organic beef to make it thoroughly Tyrolean.







Wild Austrian ramps.



Tyrolean grey cheese premium blue. Found only 1 cheesemonger at the expensive market who has it. I like it but might be an acquired taste for some.



My slice came from this.



The rest of the meal: Riesling, rye dumplings (now with all the cheese mixed in), crisp-fried Speck and rhubarb.





What it looks like in my bowl.






It was a cold and wet day.



Sunset wine.




And after another long day hiking. Tiny dumplings with smoked sausage and grey cheese.


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Beige. Very beige.




No beige taste though.


Chicken and Chips, Liuzhou style. With 무말랭이 (Daikon Radish Kimchi) which goes remarkably well with chicken and chips or fish and...


Some people might call the chicken "goujons". I just call them bits.



Last home cooked dinner for a week or so, as I'm popping down to Vietnam in the morning for a short, but important business trip. Hope they have something more colourful there!

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

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On 13/04/2018 at 5:31 PM, robirdstx said:



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





@robirdstx, I'm not a salad fan.   But Moe is.  So I think I will make him happy tonight with your salad.  Even I find it really appealing.  Including the olives.   

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Fried pig tails from Thomas Keller’s Under Pressue cookbook. I would make them again, but with some adjustments. I would prefer the green beans were warm. Also, not a fan of the deviled quail egg. 



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In Japan I had curry with wieners,  so I tried to recreate.  This version I made has too much onion but was still quite tasty.  And the frankfurters are excellent.  I'll keep working to refine it :)



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