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.

Dinner 2019


liuzhou

Recommended Posts

A bit delayed ... Thursday’s dinner at a Izakaya at Makuhari, Chiba prefecture:

 

Mixed Sashimi

D5CB0F59-3F11-44A9-AADA-B10DD8057E8E.jpeg

 

Edamame

7865D9B0-0C61-477B-8B47-D0C36FE5A8F3.jpeg

 

Mixed Tsukemono

06DEF878-C267-4B41-B341-FDBA5C487302.jpeg

 

Tamagoyaki with Mentaiko (spicy cod roe)

E354E350-675D-478B-B88C-63EBCDB732C4.jpeg

 

Fried Kamaboko (fishcake)

0BDC2A47-63B2-4475-B921-4BA32D312534.jpeg

 

French fries (we had an Indian colleague with us, who required vegetarian options)

28C317AE-C012-4C9F-A876-C3E3B55A5A8C.jpeg

 

 Buta no kakuni (braised pork belly)

21B0C8E2-0E55-4E96-99E7-0CBE24A7EDE2.jpeg

 

Some local fish with white miso

682453BE-8744-46DB-B80B-7A7AF785AD1C.jpeg

 

Chicken sashimi - the liver was fantastic

DE9F8A93-F5FC-46D7-9DC9-7A023BFB8108.jpeg

 

Chicken “nanban”

9E0F786C-9E03-4FDC-839E-7BB575D22C19.jpeg

 

Chicken karaage

E0F40E12-9402-478E-9857-68FCD8F8A80A.jpeg

 

Oshizushi with vinegared mackerel 

0116BFCA-E8D9-41D4-A114-E80CFF726B7A.jpeg

 

(Mock ?) Shark fin cartilage with miso

E429D372-DA97-45F3-B26A-8DDD1EEAE02F.jpeg

 

Sardine sashimi

4C4F8C28-15CC-4575-878D-4237D8105DF9.jpeg

 

Sake. A lot. Everyone on the table picked their favourite. 

25264B4D-C4F7-4D03-9ABE-5A50C132FF65.jpeg

Edited by Duvel (log)
  • Like 15
  • Thanks 2
  • Delicious 1
Link to comment
Share on other sites

Pre-dinner snack:

DSCN9576.JPG.4d16a86e8b1e467e20374e4156bb3f2b.JPG

Fixed up crab dip (horseradish and Old Bay) and pita chips.

 

Dinner:

DSCN9578.JPG.c0be61d6fe3f036d358e26ba4d14ef2f.JPG

Fixed up Manwich, baked beans, slaw, Mandarin oranges and Campari tomatoes:

DSCN9577.JPG.03bb240f4f968e85238e9d9a16cb4852.JPG

 

We found Kirby cucumbers at Wegman's today, so the marinated cucumbers have been started:

DSCN9580.JPG.4dcba3148a886067604791eed318ab8c.JPG

 

DSCN9581.JPG.274a6b5b16116dc104be101d29dc724c.JPG

These will be gracing lunches and dinners through the end of the summer!

  • Like 14
Link to comment
Share on other sites

 

Dinner05122019.png

 

Horses were changed in mid-stream.  Cows actually.  I was about to grill a beautiful thick ribeye when I realized I had older steak to make use of.  Shown here with pathologically humongous potato and thirty second green beans.  Steak and potato could not be finished.  Unlike every last green bean in the pot.

 

  • Like 14
  • Thanks 1

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

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

Link to comment
Share on other sites

6 minutes ago, JoNorvelleWalker said:

 

Dinner05122019.png

 

Horses were changed in mid-stream.  Cows actually.  I was about to grill a beautiful thick ribeye when I realized I had older steak to make use of.  Shown here with pathologically humongous potato and thirty second green beans.  Steak and potato could not be finished.  Unlike every last green bean in the pot.

 

 

I would have your dinner any time. But why does that baked potato look like a test subject from new Romulan disruptor prototype field trial ?

  • Haha 2
Link to comment
Share on other sites

4 minutes ago, Duvel said:

 

I would have your dinner any time. But why does that baked potato look like a test subject from new Romulan disruptor prototype field trial ?

 

My potatoes look that way because I smash them.  Some more artistically than others.

 

  • Thanks 1
  • Haha 2

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

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

Link to comment
Share on other sites

Today’s dinner (bit of a Mother’s Day edition):

 

Prep done for Yakitori ...

7457F5A6-1785-4996-82D6-2B8E212C3625.jpeg

12996BE0-98C2-4D1A-913A-A393D7C0B422.jpeg

 

Overview

C7A10F22-1FF7-4B1B-945B-3A7E190B0EE3.jpeg

 

Okonomiyaki-dressed Tamagoyaki

3474D348-471A-468E-B9C4-C0347155FCA6.jpeg

 

Sashimi

735112BF-E60A-4848-928F-7116101906D3.jpeg

 

Edamame

516592C1-581F-45B2-A0C3-2E8B8D4F33C2.jpeg

 

Agedashi nasu (fried Aubergine in sashimi) with Yuzukosho (fermented peppers with Yuzu)

6BBA71AF-D6F7-4651-AD58-DCF874F41CFA.jpeg

 

Agedashidofu (fried tofu in a different dashi)

924E00B5-C817-4388-B6FE-DAA17D8748D3.jpeg

 

Yakitori (including chicken skin-wrapped asparagus)...

D053C957-3952-4229-BC79-CBADD905A253.jpeg

 

Sake (today only one variety). My wife had a Kirin 😉

DD17BDDB-DC44-4C17-8B8D-054093EA1F18.jpeg

Edited by Duvel (log)
  • Like 15
  • Thanks 2
  • Delicious 1
Link to comment
Share on other sites

On 5/10/2019 at 7:45 PM, scubadoo97 said:

 

 

On 5/10/2019 at 7:45 PM, scubadoo97 said:

Half a chicken with basil and  sun dried tomatoes under the skin along with fingerling potatoes and salad. 

 

Wine was 2016 Kosta Browne  Russian River  chard

 

 

 

0412FDF0-00B7-413D-B7E1-CF2B59E3D3D6.jpeg

 

 

La Gloria...very nice smoke. I lean toward Punch Pita Maduro usually.

  • Like 2
Link to comment
Share on other sites

19 minutes ago, gfweb said:

 

 

La Gloria...very nice smoke. I lean toward Punch Pita Maduro usually.

 Better than anticipated.  That was a very old cigar maybe 15 + yrs old from my early days of smoking cigars.   These days mostly all  habanos that I wish were that old 

  • Like 1
Link to comment
Share on other sites

5 minutes ago, scubadoo97 said:

 Better than anticipated.  That was a very old cigar maybe 15 + yrs old from my early days of smoking cigars.   These days mostly all  habanos that I wish were that old 

I recall La Gloria had quality problems about 10 years ago...loose packing...which is why I switched to Punch.

Link to comment
Share on other sites

On 5/9/2019 at 5:35 PM, JoNorvelleWalker said:

Last night:

 

Dinner05092019.png

 

More local asparagus, branzini filet, potato...but you probably knew that.  Lemon not shown.

 

 

I am a white plate person, but your meals look very attractive of the black plate

  • Like 3
Link to comment
Share on other sites

9 hours ago, Duvel said:

 

Sake (today only one variety). My wife had a Kirin 😉

DD17BDDB-DC44-4C17-8B8D-054093EA1F18.jpeg

 

 

Is your cup stone or pottery?

 

  • Like 2

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

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

Link to comment
Share on other sites

2 minutes ago, JoNorvelleWalker said:

 

Is your cup stone or pottery?

 

Pottery. Bought in a 100Yen store in Chiba some years ago, because I wanted to drink a bottle of convenience store sake in style in front of the train station ...

  • Like 3
  • Haha 2
Link to comment
Share on other sites

7 minutes ago, JoNorvelleWalker said:

@robirdstx what are Crash Hot Potatoes please?

 

 

https://www.chicagotribune.com/dining/sns-201811051234--tms--foodstylts--v-b20181105-20181105-story.html

 

“Crash hot potatoes are Australia's answer to smashed potatoes, which are essentially small potatoes that are crushed to maximize their surface area and baked until crisp. I first encountered crash hot potatoes on Ree Drummond's website. Also known as The Pioneer Woman, Drummond credits Australian food writer and cookbook author Jill Dupleix with the inception of this preparation.”

  • Like 1
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...