Dinner 2019

[chromedome]

13 hours ago, Shelby said:

More fish from Ronnie's trip.  This time it's Red Fish.  Our friend recommended his method for cooking it on the grill.  They leave the skin (scales?) on the back for this reason I'm guessing?

 

 

I haven't heard anyone give voice to a "leave the scales on to protect the fillet while grilling" theory, but I would have none of it regardless of the justification. If it means I can't eat the skin, I'm not doing it.

 

It absolutely infuriates me when I buy a skin-on fillet and find that they haven't scaled it (it's even worse with individual portions). Most of the time I'll painstakingly scale them anyway, but it's a time suck and not always a practical option. A few supermarket seafood managers have gotten an earful from me as a result. One actually looked me in the eye in stupefaction and said, "...but...you're not supposed to eat the skin..." (facepalm)

[Duvel]

Somewhere in Japan ... a street food market. 

 

 

Oden ...

 

 

Omelette with spicy cod roe ...

 

 

 

Boiled intestines & konnyaku ...

 

 

Gyoza with onion filling ...

 

[Okanagancook]

Pizza

 

[liamsaunt]

Pasta with scallops

 

[Ann_T]

My favourite season - Tomato season.

 

 

I grilled slices of homemade baguette and made Bruschetta for dinner last night. Local tomatoes, local garlic

 

 

and fresh basil from our garden.

 

 

Next time I make this it will be with tomatoes

 

 

from our own garden.

[Katie Meadow]

@Ann_T, So on board: tomato season is the best season. Partly because it also means corn season. My sandwich for a main meal yesterday: homemade white bread, Duke's mayo, ripe tomatoes and a sprinkle of salt. Open face. The day before: corn and tomato pizza with loroco vine. Loroco vine can be had fresh or packed in a vinegary juice. Fresh is hard to come by. It's a Peruvian thing, and is often used in pupusas along with cheese. A natural with tomato and corn in a quesadilla. My daughter, who is visiting from Atlanta, wasn't too keen on it, but she's always been a conservative eater. She was just happy to have home made pizza.

[Norm Matthews]

Our neighbors and some of our family came by for dinner today.  The brisket cooked for about ten hours yesterday. I cut off the point, cut it in chunks and today I added some more rub, lightly sauced it and smoked it for a couple more hours.  The flat was not done well enough yesterday so it went back in the smoker for about 4 more hours.  I also smoked some ribs. I cooked them longer than usual. They were falling off the bone tender. I usually don't cook them that much but a lot of people like them that way.  I also grilled some skewered lamb and hamburgers.  I made a fruit salad and we had a late birthday party for Charlie.  We had store bought potato salad, slaw ,  BBQ beans and a Dairy Queen ice cream cake.

[Margaret Pilgrim]

Back to town with DH's mission of reroofing an outbuilding, what used to be our son's "clubhouse", accomplished.    New tin roof with clear panels in the center for light.   Easier said than done.

 

Dinner last night, shrimp and andouille jambalaya.   Wolfed.    

 

Also broccoli, dressed sliced tomatoes, sliced peaches, berry pie encore.

Edited August 4, 2019 by Margaret Pilgrim (log)

[JoNorvelleWalker]

Last night:

 

 

One tomato was from my balcony.

 

 

 

Kenji duck fat roast potatoes.

 

 

 

Another Berkshire chop.  I do love them so.  Dinner was impacted by the amperage of my kitchen outlets.  The Philips Grill and the CSO tripped the breaker.

 

 

[Anna N]

@JoNorvelleWalker

 

Tripped breaker or not that is a masterpiece!

[kayb]

A dinner that tasted much better than it looked:

 

 

I had SV'd some small strip steaks e as earlier this week and tossed them in the fridge to chill. Life got in the way and I didn't finish them that night, so last night I got them out to sear on the grill. They didn't get a good sear and looked dry, but they weren't; they were also much more rare than the photo appears. With twice-baked potatoes and green beans sauteed in soy sauce with a bit of brown sugar.

 

[Shelby]

Had a turkey in the freezer waiting for tomato season.  Ronnie smoked it Friday.

Sandwiches on 100% whole wheat sour dough 

Last night was hot wings, tater tots, more of Jaymes' squash and sweet corn

I've been craving strawberry sauce over homemade vanilla ice cream so I finally made some along with some brownies.

[Margaret Pilgrim]

15 minutes ago, Shelby said:

Had a turkey in the freezer waiting for tomato season.

 

I like the way you think.

[liuzhou]

Dinner with four friends in a South-East Asian restaurant here in China. The place is called Ubud after the Indonesian city and the food is a mix of SE Asian and Chinese.

 

东阴功鱼鲜汤 - Tom Yum Soup

招牌咖哩虾

Curried Shrimp

越式风情卷
Cantonese Spring Rolls

 

香茅烤鸡肉串

Grilled Lemongrass Chicken Skewers

 

泰式香芒牛肉粒

Thai Style Mango Beef

 

Sweet and Sour Pork with Pineapple

阿嬷手做肉叶捞饭

Granny's Handmade Gravy Fried Rice

榄香肉松四季豆

Srit Fried Pork Floss with Green Beans

 

荷塘月色

"Lotus Pond at Moonlight"

 

广东香心

Cantonese Greens

 

 

Edited August 4, 2019 by liuzhou (log)

[liamsaunt]

Last night we drove to Providence RI to see Hamilton.  We had dinner beforehand at Circe. The adults all got a cocktail called the panty snatcher. Niece stuck to water

 

 

roasted oysters

 

 

fried calamari

 

 

parmesean fries

 

 

strawberry salad

 

 

wild mushroom bolognese

 

 

lobster and crab stuffed pasta

 

 

seared tuna and scallop salad

 

 

niece got got a berry summer pudding for dessert, the adults were too full

 

 

the meal and the show were both very good.

 

[Margaret Pilgrim]

After that sumptuous feast, I'm not sure I could have stayed awake during the play!     But it all looks superb

[rotuts]

@shelby  

 

what temp do you smoke at ?

[Shelby]

2 minutes ago, rotuts said:

@shelby  

 

what temp do you smoke at ?

220-225F for about 4 hours.

[Dante]

Last night's dinner- slow cooker pulled pork over waffles with veggie pakora on the side.

[rotuts]

@liuzhou

 

your dinners at home , and meals in restaurants are always interesting

 

Im wondering what the Gravy FR lasted of ?

 

brown meat gravy ?  something else ?

[TdeV]

Potato, carrot, fennel root roughly shaved. Mixed with 2 cheddar cheeses, sour cream, cream and stock. Garlic and onion. Baked for an hour but still not done. Will be done by the time of reheat though.

 

Sous vide lamb shoulder roast (from frozen) which wasn't done so it has gone in for another 24 hours at 133F. These are some slices from around the edges.

Edited August 4, 2019 by TdeV
Clarity (log)

[rotuts]

@TdeV

 

outstanding !

 

lamb 133 F until tender !

 

nice.   I can't really say if 130 F is tastier that 133 F

 

but you seem to have the right idea !

 

i something think that Pasteur 

 

HimSelf

 

might have found 1`25 F  the Pasteurization Point

 

would have been nice

 

but he really spent his Early , and Later dates with

 

A Wine Problems

 

may personal beverages later ..................

 

[BonVivant]

Fresh goat's cheese and chilled creamy pasta.

 

And chanterelles

 

Kimchi brined SV calf's ribs.

 

Chilli-paprika butter. (Mahjong tile from 1 of the 2 sets I brought back from Chengdu many years ago.)

 

Got this idea from my trip to Okinawa last year. Okinawans often simply steam or stir-fry the vegetables and top them with bonito flakes. They also add a drop or 2 of sesame oil and soya sauce. Tofu gets the same treatment. I love the simplicity of some Japanese dishes.

 

 

This is home-style food in Okinawa as mentioned above:

 

[Kim Shook]

@HungryChris – we love bleu cheese slaw and haven’t had it in forever – thanks for the reminder.  Perfect with wings!

 

@CantCookStillTry – I think your pastitsio casserole looks and sounds wonderful and much easier than the regular recipe.  I love the pasta you used, too.  If anyone wants to try a good recipe of the more complicated version, I use the James Beard classic.

 

@Shelby – you are very brave putting that fish right on the grill.  I avoid grilling fish because I’m sure it would stick.  We found one of those clampy fish grilling things on sale for $6 at Kroger yesterday, so I’m on the lookout for some fish to grill now.  What did you put on the fish before cooking?

 

Mr. Kim often looks over my shoulder while I’m perusing eG, but I have to say that @liamsaunt's scallops and @Ann_T's bruschetta had him especially mesmerized!

 

@Norm Matthews – Happy Birthday to Charlie!  That was some celebration!

 

Mr. Kim had a poker night on Thursday, so I made an old favorite – Stouffer’s cream chipped beef on toast:

 

Some gorgeous peaches that my in-laws brought us:

 

Friday night’s dinner was a repeat of goat cheese and naan:

 

Corn and tomatoes:

 

 

And a frozen pizza that was surprisingly good:

It was 5 cheese (asiago, provolone, buffalo mozzarella, edam, and Cheddar) and marmalade (no red sauce) .  From Kroger’s Private Selection house brand.  It was really good and something we’d buy again. 

Edited August 4, 2019 by Kim Shook (log)

[shain]

Fire roasted eggplants with yogurt, redcurrent collie, mint, almonds.

Spaghetti with mussels, wine, tomatoes, garlic, parsley and buttered breadcrumbs.