Dinner 2019

[liamsaunt]

Rosemary focaccia and creamy chicken soup

 

 

[Anna N]

57 minutes ago, liamsaunt said:

Rosemary focaccia and creamy chicken soup

I don’t know what it is about your bread and soup meals but they always make my mouth water. Yet when I think about having bread and soup myself as a meal I am not nearly as enthusiastic.

[mgaretz]

Pork loin chop (maple-bourbon glazed) served with steamed Brussels Sprouts in butter.

 

 

Edited December 16, 2019 by mgaretz (log)

[heidih]

13 hours ago, JoNorvelleWalker said:

 

Beautiful, thank you.

 

 

Our guy started a topic here  https://forums.egullet.org/topic/90336-saaj-cooking/

 

[JoNorvelleWalker]

9 minutes ago, heidih said:

 

Our guy started a topic here  https://forums.egullet.org/topic/90336-saaj-cooking/

 

 

But I don't think my landlord would approve.

 

[Kim Shook]

Dinner out the other night at Heritage in Richmond.  We've been a few times and we like it a lot.  The menu suits our taste.  We started with smoked fish dip with house pickles and malt vinegar pita chips:

 

I had the roasted half chicken with greens, Edward’s country ham, shallot, and Byrd Mill Cheddar grits:

So good – the chicken was perfectly cooked and that sauce around the grits was fabulous. 

 

Mr. Kim had the pappardelle with Bolognese:

Good meaty, creamy sauce. 

[robirdstx]

 

Smoked Pork Neck Bone Meat and Navy Bean Soup (from the freezer)

 

Edited December 17, 2019 by robirdstx (log)

[gfweb]

10 hours ago, Paul Bacino said:

I extruded me a bit of Pasta ( yesterday )--  I have an Arcobaleno Ax10

 

This is 70% 00 and 30% semalina --30% hydration

 

 That's one bad-ass macaroni machine. Its what Vetri has in his restaurant.

Woof!

[Margaret Pilgrim]

Not your cardiologist's rec dinner =

Chicken breast and green bean (so far, so good) tempura  (oooops)

 

And (oh, dear) double fried French fries

 

My best attempt to date.    Used Kikkoman tempura batter mix.

 

[Dante]

Tonight's dinner: black eyed pea and potato curry with chard, over noodles.

[Ann_T]

Tonight's dinner.

Spaghetti tossed with butter with garlic, hot red pepper flakes, lots of black pepper,

and broccoli and finished with butter and garlic toasted breadcrumbs. And grated Parmesan.

[liuzhou]

Looking, but not tasting a bit brown.

Pork with hand-pulled noodles*, celtuce, black beans, garlic, ginger, Shaoxing wine, soy sauce, Chinese chives.

 

 

 

by my local noodle puller, not me!

[liamsaunt]

chicken, mushroom and red bell pepper stir fry

 

[scamhi]

@shain thanks for sharing that beautiful video

[Kim Shook]

For dinner last night, I unearthed some steak and cheese sauce from the freezer to top some baked potatoes.  Also salad with MF dressing:

The “steak” in the cheese sauce is chuck-eye. It is amazing how tender that cut stays. 

[lindag]

Any info on the best way to cook a chuck eye?

It’s a cut that’s new to me.

[Ann_T]

On 12/16/2019 at 7:24 AM, Margaret Pilgrim said:

We DO need a WOW button.
 

We DEFINITELY need a WOW button.

 

Tonight's dinner.

Actually it could be considered just a late lunch.

We missed lunch so I made a roast chicken dinner and we ate at 3:00PM.

Chicken was roasted in the CSO.

[TdeV]

@gfweb gave this recipe for quick pickled peppers (2-3 minutes with some salt + sugar, splash vinegar) which I made in the fall. I just went to use some of the peppers and the top layer was covered in blue mold!

 

So,

1. How long should a quick pickle last normally? Is the time lengthened if handled in a special way?
2. It's a quart jar which is nearly full. Is the pickling strong enough that it's safe to eat if I remove the top 2 inches?

[gfweb]

15 minutes ago, TdeV said:

@gfweb gave this recipe for quick pickled peppers (2-3 minutes with some salt + sugar, splash vinegar) which I made in the fall. I just went to use some of the peppers and the top layer was covered in blue mold!

 

So,

1. How long should a quick pickle last normally? Is the time lengthened if handled in a special way?
2. It's a quart jar which is nearly full. Is the pickling strong enough that it's safe to eat if I remove the top 2 inches?

I’d use them in a matter of a few days unless they were canned sterilely.  I tend to make a meal’s worth at a time. 
 

truely preserving pickles have more salt and acid than the quick pickle. 
 

Part of the problem with spoilage is toxins made by bacteria and fungi. They would permeate the whole jar. 

[Margaret Pilgrim]

Ruby grapefruit with salty green olive.    Just sounded kind of right.    Was.

 

Enchiladas Suisas.. chicken, red onion, cheese, green sauce, cheese.

 

Really good...but forgot the sour cream.    Next time, like lunch tomorrow.

[Kim Shook]

2 hours ago, lindag said:

Any info on the best way to cook a chuck eye?

It’s a cut that’s new to me.

If you have a CSO, you might try this method.  If not...anyone???  @Anna N?

[Margaret Pilgrim]

2 hours ago, lindag said:

Any info on the best way to cook a chuck eye?

It’s a cut that’s new to me.

I think it may be a new highly touted cut called "Denver steak".    It is richly flavored and tender, grills beautifully.    Has become the favorite steak of our son and family who calls it "Daddy steak".    Stove top grill pan and, of course, a short rest before carving.

[JoNorvelleWalker]

4 hours ago, lindag said:

Any info on the best way to cook a chuck eye?

It’s a cut that’s new to me.

 

I found a chuck eye at Shoprite, I believe it was last summer.  I grilled it on the Philips as I recall.  The steak was good, but not in the category of a ribeye nor a NY strip.  For braising I'd think chuck eye would have nothing to recommend it over a chuck roast.

 

If a chuck eye were staring at me I'd again grill it on the Philips.

 

 

[mgaretz]

Another batch of Blasphemy Ribs (ribs smoked in less than half the time by smoking them as single ribs instead of a rack), served with steamed cauliflower in butter.

 

 

[JoNorvelleWalker]

44 minutes ago, mgaretz said:

Another batch of Blasphemy Ribs (ribs smoked in less than half the time by smoking them as single ribs instead of a rack), served with steamed cauliflower in butter.

 

 

 

Blasphemy brassica indeed.