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liuzhou

Dinner 2019

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Fried sea scallops, onion rings and assorted add-ons.

HC

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Dolsot Bibimbap. Made Bibimbap before. First time using a dolsot. It was sizzling at the table. 😋 

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Addendum, pork belly was wolfed.    Gravy was great.    Munchkin who hates potatoes surrounded two helpings of mash with gravy.    Went on to a large cut of apricot slab.    

 

Tomorrow, pizza and peach pie

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eGullet member #80.

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Posted (edited)

I think I spent too much time in a strange Scotland thread and got some sort of inspiration. 

Guinness, Beef and Veg Stoup. Ya just can't make it prettyful okay? 🙃

 

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Edited by CantCookStillTry (log)
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14 hours ago, HungryChris said:

Fried sea scallops, onion rings and assorted add-ons.

HC

 

 

Those are some pretty spectacular onion rings.  What is your recipe?

 

Last night, linguini with swordfish and burst cherry tomatoes.  Recipe from the Blanchard's cookbook. I've never been to Anguilla but if I get there I want to eat at Blanchard's.  

 

swordfish.thumb.jpg.9bda95abc02d77182c25471830da2cb3.jpg

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Posted (edited)
1 hour ago, liamsaunt said:

 

Those are some pretty spectacular onion rings.  What is your recipe?

 

Just added to RecipeGullet.

HC

 

Host's note: the recipe is here.


Edited by Smithy Added host's note (log)
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Things have cooled off a bit here and I feel like cooking again.

 

Made John something he asked for he saw in a free magazine called Natural Awakenings.  Pasta, potato, green beans with pesto.  Add shrimp, please.

Tonight I'm trying a recipe from The Prairie Homestead Cookbook:  Maple Glazed Porkchops.  I'm making potato pancakes, peas and carrots and serving it up with sour cream and applesauce.

Tomorrow I have chicken pieces marinating to make Sicky Honey Chicken  from the same cookbook.  Jasmine rice with pineapple and sautéed baby bok choy for the rest.

 

 

 

 

 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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We jumped on ticketmaster last night and scored four front row tickets to today’s matinee of Dear Evan Hansen (not resale, must have been a last minute release). Such a great show! After we went for sushi at Duozo.  My niece said this was her favorite day ever.  Oysters

 

4749BB42-4AE7-4D69-938A-D10A78D17514.thumb.jpeg.5d5c10a76740a2aa8851bec611bf16c5.jpeg

 

tamari scallops

 

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kampachi carpaccio

 

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yuzu yellowtail

 

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assorted rolls

 

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5 minutes ago, liamsaunt said:

We jumped on ticketmaster last night and scored four front row tickets to today’s matinee of Dear Evan Hansen (not resale, must have been a last minute release). Such a great show! After we went for sushi at Duozo.  My niece said this was her favorite day ever.  Oysters

 

4749BB42-4AE7-4D69-938A-D10A78D17514.thumb.jpeg.5d5c10a76740a2aa8851bec611bf16c5.jpeg

 

tamari scallops

 

D049F7FF-7422-4579-ACF8-AF1FE501831D.thumb.jpeg.628701c5e45d8caeb8373cc8d2cd4105.jpeg

 

kampachi carpaccio

 

C2270BF5-4A31-4591-A4E4-6B516F2758F2.thumb.jpeg.414ffc7aaafdb5a45e35d984a3912ac2.jpeg

 

yuzu yellowtail

 

65F4057E-492A-45AC-9982-D4B888764A61.thumb.jpeg.62f78638f60f517f5e1942c9877d393e.jpeg

 

assorted rolls

 

B5527748-2950-4F68-A06C-83116DFA9FE4.thumb.jpeg.b89c0a01e9e86a7eeff1166066e2e390.jpeg

 

Can i enlist?    Do you have to be drafted?    Invited?   I wash a mean dish.

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eGullet member #80.

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Friends came over for dinner, made gazpacho last night, it definitely needed a day in the fridge to come together; grilled yellow squash and red onions; salmon fillets grilled on cedar planks; pearl couscous salad. Both the squash and salmon got the same marinade, soy/lemon juice/honey/garlic/aleppo pepper/oil. 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Bavette SV rare  ( 130 f ) sliced thin.

 

Salad w ALDI Chipotle Ranch , just a hint  ( bottled )

 

Salad cold , Babette room temp.  hot here.

 

 

 

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P.S.:  the Bavette is sirloin tips but sold as a whole pice of meat. you have to ask for a whole piece.

 

when sirloin tips are on sale ( the cut up stiff in the meat case )  ask the butcher to trim up a few whole ones

 

at S&S they gladly do this , right next to a large window , showing off their knife skills.  Inc. theatrical sharpening of the knife.

 

then SV.  Please don't mention that its a Bavette.  it will go off-sale in a flash.

 

more like this coming days as it pretty hot here


Edited by rotuts (log)
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Have been eating mostly chilled food again.

Tomato soup. Ground almond added for body.

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Chilled beetroot soup. That's not butter on my bread, that's triple-cream Brillat-Savarin. Cold quark for the soup.

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The same cheese

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Leftover beetroot puree with pasta. Had to make the food earlier so I could chill it.

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Fresh tomatoes with pasta. Pureed half the tomatoes for sauce.

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On 7/7/2019 at 11:02 PM, Margaret Pilgrim said:

Everything stunning.    The blue board "table" is perfect with the octopus and beets.    I can smell the surf just feet away.

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(Photo above was taken somewhere here 5 weeks ago.)

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Pizza...local joint, we have an abundance of good pizza in our neighborhood. This one is called the Brooklyn, it has fresh mozzarella and crushed tomatoes, fresh basil, olive oil instead of cooked sauce.

 

 

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Smoked chicken salad

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Chimichurri SV flat iron steak

 

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1054017788_IMG_6974(1).thumb.jpg.65f226c13e6610117d4f6791b12578cd.jpg

 

Southern watermelon, local peach, who knows where from ricotta salata, aceto balsamico from Modena, California olive oil, Indian Tellicherry pepper, Irish sea salt, mint. The well-traveled, high-carbon footprint salad.

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Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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These husk cherries were purchased Saturday from the St Louis Farmers' Market on a guided tour by Rob. These same husk cherries (well, not exactly the same cherries :wink:) were part of the dinner at Bulrush. See the pork coppa dish.

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These little fruits are incredibly sweet and tangy. In my dish below they were added to the pan for the last minute. The ravioli was stuffed with mushrooms. Sauce was frozen basil cheese butter. And, while the dish doesn't look like much, it was truly great. Ravioli came from Midwest Pasta Company (according to the Italian markets from The Hill, the last shop in St Louis which sells fresh pasta). We had to empty our cooler full of salami, apples and bread, so we could each bring home fresh pasta (a combined total of 9 boxes!). Tonight DH and I will have our last box of ravioli, this one stuffed with roasted butternut squash.

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(sorry for the sideways photo; it'll be right side up if you turn clockwise)

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@Margaret Pilgrim

 

Im 3/4's going crazy here jus now :

 

do I love scallops or what ?

 

and a fruit desert 

 

crumble or Crisp or Pandowdy

 

but quite nice on a pastry slab !

 

money-mouth.gif.bcdee7ed3ad5869243b1dab4982e1af9.gif

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