Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

liuzhou

Dinner 2019

Recommended Posts

5 minutes ago, JoNorvelleWalker said:

 

Saffron and espelette could save even cauliflower.

 

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

  • Like 1

Share this post


Link to post
Share on other sites
2 minutes ago, gfweb said:

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

 

Nope.  Never touched my lips.

 

  • Like 1

Share this post


Link to post
Share on other sites

Significant Eater didn't like the color or the texture of the cauliflower soup. I thought they were fine!

Share this post


Link to post
Share on other sites
32 minutes ago, weinoo said:

Significant Eater didn't like the color or the texture of the cauliflower soup. I thought they were fine!

I thought the color was odd. How’d it get green?

  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, gfweb said:

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

I like it as well

Share this post


Link to post
Share on other sites

Shishito peppers blistered in cast iron pan, mixed with grated pecorino Romano and cream.

 

8ECA81E7-7414-4370-8897-8563EBBBFEF0.thumb.jpeg.28162f1255a07050098d758af288ce78.jpeg

6B60D39F-BB0F-4B1E-9C21-1DCF8215310D.thumb.jpeg.1196a0cb4c7b2dda996f6331d16fe032.jpeg


Edited by chefmd (log)
  • Like 13

Share this post


Link to post
Share on other sites

Spicy ground pork and eggplant (toban sauce). Eaten with pan fried tofu and mixed vegetables.

 

                                           2018679681_GroundPorkEggplantinTobansauce8193.jpg.c5fdf956f773c3cab1607cfa3a48e04e.jpg

 

                                           1855965696_TofuVeg8196.jpg.b20d617ff96c1c6bc2283c1c7679472c.jpg

  • Like 12

Share this post


Link to post
Share on other sites

@Dejah  Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjoys tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months.    https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html


Edited by heidih (log)
  • Like 2

Share this post


Link to post
Share on other sites

I cooked a 15 pound turkey (49 cents a pound at Walmart) on New years Day and finished off the last of it last night. The wings and drumsticks made a pretty great turkey stew. Deb was a little skeptical at first, but packed up a lunch portion of it after dinner with some enthusiam and actually commented on how good it was.  It started out as turkey pot pie, and morphed into turkey stew as I decided against making a pie crust.

HC

IMG_0063.thumb.JPG.049f993674cf8a45816a783ad8e77070.JPG


Edited by HungryChris (log)
  • Like 9
  • Delicious 2

Share this post


Link to post
Share on other sites
14 hours ago, gfweb said:

I thought the color was odd. How’d it get green?

Too much parsley, maybe. Which definitely got blended in with the soup.

  • Like 1

Share this post


Link to post
Share on other sites

Black pepper salmon with yu choy, mushrooms, and red bell peppers.  This was a recipe in a free magazine from Wegman's.  It was pretty tasty.

 

428005380_blackpeppersalmon.thumb.jpg.54344600473e6a01b727b7a3ffbe9b3c.jpg

  • Like 13
  • Delicious 2

Share this post


Link to post
Share on other sites

Kind of a simple meal.   I had purchased a bag of cracked bulgur wheat and toasted vermicelli blend  which had been languishing in the freezer.  

 

Simple stovetop prep and served with pan seared chicken beasts and salad. 

  • Like 6

Share this post


Link to post
Share on other sites

@liamsaunt

 

that salmon looks perfect , just how I lille it

 

a little crusts , and sashimi in the middle !

  • Like 3

Share this post


Link to post
Share on other sites

Burgers last night.  Stopped at the butcher on my way to work and picked up

fresh ground chuck.

1678567239_BurgersandFriesJanuary10th2019.thumb.jpg.aa40c6ec752e8d6dbf61f48024fa6da1.jpg

 

Served with double fried fries.

 

  • Like 17
  • Delicious 2

Share this post


Link to post
Share on other sites

Hand cut egg noodles in freshly ground five spice powder, butter and some scrambled eggs.

Broccoli, shiitake, and fried tofu in douchi, garlic, oyster sauce. Salty, hot, mildly sweet.

Spinach and edamame with ginger, garlic, chili oil. Heated just enough for it to start and wilt.

IMG_20181228_151615.thumb.jpg.0dabd916fc6d444ab5a01db1ef85da28.jpgIMG_20181228_151709.thumb.jpg.1be3d05c146d29c6dccbb6a192434112.jpgIMG_20181228_151447.thumb.jpg.82f7bdff42b049865160c6a0fd24f831.jpgIMG_20181228_151915.thumb.jpg.0df415263e58b192ef263439f3dc7364.jpg

  • Like 17
  • Delicious 1

Share this post


Link to post
Share on other sites
7 hours ago, heidih said:

On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture 

 

 

How do you "dry heat" them?  I have a vision of putting them, blotted dry,  in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

Share this post


Link to post
Share on other sites

Spaghetti night with venison meatballs under there somewhere

 

IMG_5763.jpg.570838fcab43731a312317551d55485b.jpg

IMG_5764.jpg.0b1b251b3989704e923a59630552ed2b.jpg

Oysters as a starter and then a sausage pizza

 

IMG_5774.JPG.c43c549b3f4442aa6d739dbb6b5b3af9.JPG

IMG_5775.JPG.32160b4828becb0dd9ecd2cc42d9c32b.JPG

Tostadas

 

IMG_5777.jpg.8296a5f15c529ef72fa0be478be7ebc3.jpg

Ronnie wanted doves on the grill last night along with scalloped potatoes which gave me a good reason to use one of my Darto pans.  Fits perfect into the CSO.

 

IMG_5778.jpg.f5d5ca9db93d4a3b11c82152ec7aa142.jpg

IMG_5779.JPG.050c4d3e1a741ea7ab9f946dafe51141.JPG

IMG_5781.JPG.f2bb1f189113fefbca89b11262a3eab8.JPG

 

  • Like 15
  • Delicious 2

Share this post


Link to post
Share on other sites
8 hours ago, heidih said:

@Dejah  Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjoys tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months.    https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

 

Thanks for that Kenji link. I'll have to try the cucumber noodles that he shared.
The tofu last night was supposed to be in MaPo. I usually add diced eggplant as well, but I needed a starch so left the tofu out. I buy the original Chinese style (not firm) blocks, slice then drain earlier in the day. This way, I find they stay in shape and can get a nice crust on the outside with soft texture inside, almost like a pan-fried potato slice. Tofu is one of my go-to starch replacements.

The konnyaku noodles - I've tried various forms and brands. The ones I really like are the Zeroodle ones - rice, fettuccini, penne. Draining and blotting dry really helps these last few times with rice and fettuccini. Like Kenji said, in soup is so convenient. They make a great quick lunch dressed with sliced protein, veg, and lots of cilantro and chili oil!

I TOO love tendon!

Share this post


Link to post
Share on other sites
52 minutes ago, ElsieD said:

 

How do you "dry heat" them?  I have a vision of putting them, blotted dry,  in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

I assume heidih meant not in soup or sauce? I usually add a little bit of oil to my wok or frying pan, attempting for that "wok hei"...😁

Share this post


Link to post
Share on other sites
1 hour ago, ElsieD said:

 

How do you "dry heat" them?  I have a vision of putting them, blotted dry,  in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

 

Because they are not a starch they don't stick or mush together. Kinda like you dry fry mushrooms - no oil needed. 


Edited by heidih (log)

Share this post


Link to post
Share on other sites

@Shelby

 

Im hoping that

 

IMG_5778.jpg.f5d5ca9db93d4a3b11c82152ec7aa142.jpg.7da4edb9f934e211bb51afc8f96d6caf.jpg

 

those green sticking-out things are hatch chili not green #$)I&^#@$^@#^  bells ?

 

if HC . Ill go back and change my ' icon comment '

 

if GB's I wont.

 

xD

 

DARTO looks good in the CSO

 

work well ?

 

I wish Id gotten the next smaller paella along with the same version you have so I could also have a smaller pan

 

for the CSO

 

Unknown-1.jpeg.f25e7f61fdefbd22bed48e88d0578a9b.jpeg


Edited by rotuts (log)
  • Haha 1

Share this post


Link to post
Share on other sites
1 minute ago, rotuts said:

@Shelby

 

Im hoping that

 

IMG_5778.jpg.f5d5ca9db93d4a3b11c82152ec7aa142.jpg.7da4edb9f934e211bb51afc8f96d6caf.jpg

 

those green stinging lout things are hatch chili not free bells

 

if HC . Ill go back and change my ' icon comment '

 

if GB's I wont.

 

xD

They're jalapeños!  I swear!  I don't even have a single bell pepper in the house!

  • Like 1
  • Thanks 1
  • Haha 4

Share this post


Link to post
Share on other sites
35 minutes ago, heidih said:

 

Because they are not a starch they don't stick or mush together. Kinda like you dry fry mushrooms - no oil needed. 

 

 

So let me see if I have this right,  the brand I use is Zeroodle.  I'm looking at a package that says Premium Shirataki Angel Hair with Oat Fibre.  Ingredients: water, konjac flour, oat fiber, calcium hydroxide.  The whole 400 gm (14,11 oz.) has 112 calories.  I would rinse this as I normally do, blot dry with paper towels, then put it in a dry frying pan for how long and at what temperature?  I am not understanding what the dry flying does for it.  Does food or a sauce stick to it better?  These noodles helped us lose a lot of weight last year and we could use (cough, cough) a do-over.  

Share this post


Link to post
Share on other sites

It makes it less slippery in my experience and adds a different element I rinse in colander, blot with towel and just move around in pan on pretty high heat. Play with it. My go to are the bo standard shiritaki from Asian market so no oat. The ones Kenji uses. We have years of relationship so divorce not in sight although I have strayed with the tofu added ones. 

IMG_0947.JPG

IMG_0948.JPG

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×