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Dinner 2019

liuzhou

By liuzhou
in Cooking

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Anna N

Anna N

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C64870B8-D103-442E-94ED-B227425B2846.thumb.jpeg.f0a6d880eae055b2f763dbd31eb27fbb.jpeg

 

Well on its way to a full English. 

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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

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CantCookStillTry

CantCookStillTry

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Husband requested an Omelette for dinner and I had sweet peppers by the bushel. So this 3 egg, Burrito inspired monster was born. 

20191202_185943.thumb.jpg.4d802e08592e1c02d49f3241d7fb1d18.jpg

 

Tonight he and his brother are having Pizza and beers, I'll be having toast and will spare you a photo but here's a glimpse of the 'Hot N Spicy' they selected.... makes me wince. 

20191204_193647.thumb.jpg.43c72ba77cd941084f9f22c8e4b3123c.jpg

 

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liuzhou

liuzhou

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Chinese stovies. Well, Scottish stovies really, but made in China and with a Chinese twist. It's cold and I've been busy, so I wanted to do a simple one pot meal. I had a sort of a thick pork chop, so I cut off the large amount of fat and rendered that, then chopped the meat roughly and fried it in the fat with onions, red chilli and carrots.

 

While that was going on I peeled and thickly sliced some spuds, added them then braised in water with a bit of Shaoxing wine and Shanghai Worcestershire sauce*. Finished with some scallions.

 

20191204_191010.thumb.jpg.f8d11bb00bafae8bf54654b53ff273a7.jpg

 

20191204_191047.thumb.jpg.896087375176b94e1ea7859beeb561b7.jpg

 

Plenty more left for breakfast or lunch tomorrow.

 

* Yes. Shanghai Worcestershire Sauce is a thing, although the Chinese are no better at pronouncing Worcestershire than the Americans! 🤣

 

1612622453_ShanghaiWorcestershireSAuce.thumb.jpg.a484185a9d9dda9a1e627d3a56aa9463.jpg

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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liamsaunt

liamsaunt

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Lasagna with arugula salad.  The filling was a mix of roasted mushrooms and Italian chicken sausage, plus the usual cheeses.

 

It's impossible to take a pretty picture of lasagna.  I marvel at the clean layers of lasagna in the food magazine photos.  I have always wondered if those lasagnas are taken cold from the fridge to be photographed.  It tasted good, anyway!

 

lasagna.thumb.jpg.68c6315456f5a73111ebe25f5607223f.jpg

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liuzhou

liuzhou

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2 minutes ago, liamsaunt said:

Lasagna with arugula salad.  The filling was a mix of roasted mushrooms and Italian chicken sausage, plus the usual cheeses.

 

It's impossible to take a pretty picture of lasagna.  I marvel at the clean layers of lasagna in the food magazine photos.  I have always wondered if those lasagnas are taken cold from the fridge to be photographed.  It tasted good, anyway!

 

lasagna.thumb.jpg.68c6315456f5a73111ebe25f5607223f.jpg

 

Looks lovely to me and I don't really like lasagna.

Yes,  pro food shots are actually usually of partially cooked food, chilled food or totally fake food.

 

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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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Duvel

Duvel

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Below 0 oC today. Tradition dictates to have “Grünkohl” (kale, boiled into submission with ample amounts of pork fat and caramelized onions). Todays addions were Mettwurst (cured and cooked sausage), Mettenden (another cured and cooked sausage) and Kassler (cured and boiled pork collar). And potatoes, just for the carbs.

 

486EEEEA-1CCD-4750-A977-EEEC75624CF3.thumb.jpeg.6259f88a8aa0e42168b9764c98b89c72.jpeg

 

Traditionally, beer and Korn would be in order, but I chose Whiskey highball as a low carb alternative ...

 

91AB3421-4864-4A3F-8632-36275B64AAAB.thumb.jpeg.88d5fae6544600d7c71e830e60c3de28.jpeg

Edited by Duvel (log)
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JoNorvelleWalker

JoNorvelleWalker

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10 hours ago, Duvel said:

Below 0 oC today. Tradition dictates to have “Grünkohl” (kale, boiled into submission with ample amounts of pork fat and caramelized onions). Todays addions were Mettwurst (cured and cooked sausage), Mettenden (another cured and cooked sausage) and Kassler (cured and boiled pork collar). And potatoes, just for the carbs.

 

486EEEEA-1CCD-4750-A977-EEEC75624CF3.thumb.jpeg.6259f88a8aa0e42168b9764c98b89c72.jpeg

 

Traditionally, beer and Korn would be in order, but I chose Whiskey highball as a low carb alternative ...

 

91AB3421-4864-4A3F-8632-36275B64AAAB.thumb.jpeg.88d5fae6544600d7c71e830e60c3de28.jpeg

 

 

I only wish I could become more thrilled by German food.  According to 23andme, about a quarter of my ancestry is from Lower Saxony.  Music, literature*, technology**, yes!  Kale, not so much.  Though I must say Korn sounds pretty good, albeit it may never replace my mai tai.

 

 

*a long while in the cold I stood in front of the Schiller statue in Stuttgart while people ice skated.

 

**just ask my cuckoo clocks and battery of Germanic pens.

 

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

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

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BKEats

BKEats

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A couple of dinners: 

 

Eggplant Parm.  Sliced thin on a slicer and salted to drain. 

 

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Broiled with cheese and then sauced. 

 

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Last night I made a mushroom risotto using the broth made from several white buttons simmered in water with thyme and garlic for a couple of hours.  I then added beech mushrooms and peas.

 

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Chicken Marsala with the same mushroom broth:

 

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Leftover arancini with house cured sardines and mozzarella, with the mushroom risotto. 

 

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Duvel

Duvel

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4 hours ago, JoNorvelleWalker said:

I only wish I could become more thrilled by German food.

 

Then maybe I need to do a German foodblog 😉

 

BTW: I am 100% from lower saxony ...

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KennethT

KennethT

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4 hours ago, mm84321 said:


Thailand. Other highlights: Tom Yum, Miang Kham, stir fried morning glory, spicy mango salad, and southern crab curry. Thai food is amazing..

 

 

I kind of figured Thailand - given all the Thai writing - can you be more specific?  Where in Thailand?  I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty....

 

Ahh.... the milky tom yum!  I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...

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mm84321

mm84321

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28 minutes ago, KennethT said:

I kind of figured Thailand - given all the Thai writing - can you be more specific?  Where in Thailand?  I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty....

 

Ahh.... the milky tom yum!  I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...


the lobster was in Phuket and the Miang kham  in Bangkok :)

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liamsaunt

liamsaunt

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Tuesday into Wednesday I made a couple of loaves of pane francese.  I had trouble with the shaping--the dough stuck to the couche a bit so I lost the pointy ends.  I don't think I floured it enough.  I froze one loaf and made the other into a giant Sicilian tuna sandwich-- tuna that I poached in olive oil the day before, heated back up in some of its oil with sun dried tomatoes, capers, and spinach added, topped with hard boiled eggs.  I found the recipe in Fish Without a Doubt, by Rick Moonen and Roy Finamore.  This is supposedly a two person sandwich but it could have easily fed four.

 

1311346268_panefrancese.thumb.jpg.e768071b421ab060a3b6c76f45102a1e.jpg

 

 

52407172_tunasandwich.thumb.jpg.926199d7437fed590a3c1bd946ad98e8.jpg

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