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Dinner 2019

liuzhou

By liuzhou
in Cooking

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Kerry Beal

Kerry Beal

Posted
Posted
3 hours ago, Norm Matthews said:
I just made empanadas for dinner later .  Since I have not been able to locate frozen discos, I have to make them from scratch, so when I saw the tools shown I thought they would be a lot faster to make them. I should be old and wise enough to realize that there is always a catch, but I am just older.  The catch is that the press makes the pieces so small that i had to made a lot more and it takes a lot longer. A lot longer. Making one was easy but in order to use up the dough, I had to make close to 60 instead of a little over a dozen. The press seems to be intended more for dim sum sized dumplings instead of Puerto Rican ones. 
 

 

 

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You need a Hunky Bill big pierogi maker - 2 sheets of dough - lots at the same time. Come in different sizes. 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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chromedome

chromedome

Posted
Posted
16 minutes ago, Kerry Beal said:

You need a Hunky Bill big pierogi maker - 2 sheets of dough - lots at the same time. Come in different sizes. 

Ol' Bill had, of all things, an English fish & chips place in Vancouver when I lived there in the 80s. It was called the Dover Arms, I think. I saw him there a couple of times, and was quite amused at how well the caricature on the perogie-maker label captured his features and personality.

 

I remember the fish as being pretty good, and it was certainly a hangout for the expat Brit crowd at the time (my then-GF was part of that crew...she was South American mestizo by blood, and very exotic looking, but a cockney by upbringing).

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

demiglace

demiglace

Posted
Posted
1 hour ago, chromedome said:

Ol' Bill had, of all things, an English fish & chips place in Vancouver when I lived there in the 80s. It was called the Dover Arms, I think. I saw him there a couple of times, and was quite amused at how well the caricature on the perogie-maker label captured his features and personality.

 

I remember the fish as being pretty good, and it was certainly a hangout for the expat Brit crowd at the time (my then-GF was part of that crew...she was South American mestizo by blood, and very exotic looking, but a cockney by upbringing).

I was a cab driver in Van back then. It was on Denman I think. He was larger than life! 

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Grilled endives with gribiche.    Well, it looked like this while I took the pic, but I couldn't resist and surrounded three of the six before dinner was served.    Sorry about that but this one of my all time favorites.

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Followed by brown butter shrimp spaghetti.  

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eGullet member #80.

dcarch

dcarch

Posted
Posted (edited)

Scapes, scapes, scapes ----- no, not garlic scapes.

 

Hosta scapes.

 

I posted my early spring dinner treat, hosta shoots. Now it's time for hosta scapes.

As I had mentioned, hosta is a common vegetable in some other countries, Japan, for instance. Hosta is more than just edible, it's delicious. Around this time of the year, hostas send blossom stems, just like garlic scapes. These hosta scapes are very tender, mild in flavor.

 

dcarch

 

Skate and hosta scapes

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Edited by dcarch (log)
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chromedome

chromedome

Posted
Posted
2 hours ago, demiglace said:

I was a cab driver in Van back then. It was on Denman I think. He was larger than life! 

Yup.

 

The other expat hangout then was, IIRC, the Horse and Carriage. Lots of good memories, there. I even got to see Long John Baldry do a few songs, on his birthday (the party was in the upstairs, but he and Sybil Thrasher did a few numbers on the main stage by popular demand).

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

demiglace

demiglace

Posted
Posted
2 hours ago, chromedome said:

Yup.

 

The other expat hangout then was, IIRC, the Horse and Carriage. Lots of good memories, there. I even got to see Long John Baldry do a few songs, on his birthday (the party was in the upstairs, but he and Sybil Thrasher did a few numbers on the main stage by popular demand).

The wonderful old Horse and Carriage Inn on Alberni St. The only place you could drink on a Sunday night (with a 25 cent choose plate). With Jim the owner who sang like Neil Diamond and Tony Duffy the Irish singing bartender. Fun days.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Dinner was going to be salmon and baked potato, but I found an avocado that needed urgently enjoying...

 

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  • Like 9

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

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

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

First meal I've cooked in three weeks. I'm still jet-lagged, so cooked something I can do in my sleep. Spicy lemon pork with coriander seed. Tomato, onion, basil salad. Rice.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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chromedome

chromedome

Posted
Posted
7 hours ago, demiglace said:

The wonderful old Horse and Carriage Inn on Alberni St. The only place you could drink on a Sunday night (with a 25 cent choose plate). With Jim the owner who sang like Neil Diamond and Tony Duffy the Irish singing bartender. Fun days.

That would be the one, all right. They definitely played fast and loose with the liquor licensing laws...as long as you had one order of fries on the table, they considered that you'd met the requirement to order food.

As I recall, they eventually got into trouble that way and ultimately had to re-license as a pub. Didn't they change their name eventually to The Brit, as well?

(An aside: During my time there, some local wag wrote a Letter to the Editor in one of the local papers, which ran something like: "I'm sick and tired of immigrants coming here and not adapting to Canadian life. They band together in their own little cliques, refusing to take up a place in Canadian society and culture, and always going on and on about how things were so much better at home. I refer, of course, to the British.")

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

dcarch

dcarch

Posted
Posted
13 hours ago, Margaret Pilgrim said:

Fabulous!     And skate!     What a superb plate!  

 

Thank you! You are very kind.

 

dcarch

mgaretz

mgaretz

Posted
Posted (edited)

Some recent dinners.

 

Hot day, cold dinner:  Shrimp, avocado, carrots, celery and red bell pepper.

 

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Shake N Bake style chicken, made in the BSOA with homemade coating, served with roasted cauliflower that I made alongside the chicken.

 

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Simple stir-fry with char siu and green beans:

 

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Edited by mgaretz (log)
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Mark

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Paul Bacino

Paul Bacino

Posted
Posted

Fregola Sarda/ Bomb Cherry tomatoes with Iberico Pork Dry Cured Chorizo Sausage. Sweet Basil/ Thai Basil/ Romano Cheese/ Chx Stock

 

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Its good to have Morels

TdeV

TdeV

Posted
Posted
18 hours ago, dcarch said:

Hosta scapes

 

dcarch, your food is always gorgeous. I reposted a link to your delightful post to my gardening group and was asked if any hosta variety was edible, or are some better than others?

Owtahear

Owtahear

Posted
Posted

Spicy Beef Noodle Soup Chongking Style  and Xai bao long (soup dumplings)        

 

Maybe has become my death row meal!

 

 

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Owtahear

Owtahear

Posted
Posted

Okay, rushing around feeding everyone the presentation sucked.   But a mixed grill.    Octopus,  Grilled Quail in a grape barbecue sauce,  Iberico Pork loin (yum) corn on cob.   

 

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shain

shain

Posted
Posted

Purslane, picked from my garden where it insists on growing wherever there's some water. Made into a salad with tomatoes and sirene cheese. Dressed with EVOO and lemon, a hint of sugar and garlic.

Warak dawali (dolma), filled with rice, tomato, lemon and spices. With labneh and olive oil. The best is made with with young grape vine leaves, which are tender and flavorful.

Arayes, here made vegetarian with mushrooms, tofu, toasted walnuts, egg to stick things together, tomato, browned onion and baharat.

 

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~ Shai N.

Okanagancook

Okanagancook

Posted
Posted

Using fresh young grapes leaves does make such a big difference.  My neighbour has a lovely vine that they are happy to share.

 

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gfweb

gfweb

Posted
Posted

Air Fryer pork tenderloin Parmesan (Breville SOA) using the pressed panko method mentioned on the air fryer thread.

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Duck confit tossed in reduced balsamic and risotto

 

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Owtahear

Owtahear

Posted
Posted
On ‎7‎/‎7‎/‎2019 at 4:23 PM, BonVivant said:

Wolfed down the last kilo of asparagus today.

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Bits on the sides are salmon roe and crab claw meat.

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Potatoes with quark.

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Beautiful creature...

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Until I die, my goal is to cook octopus that looks that succulent.

  • Like 4
dcarch

dcarch

Posted
Posted
3 hours ago, TdeV said:

 

dcarch, your food is always gorgeous. I reposted a link to your delightful post to my gardening group and was asked if any hosta variety was edible, or are some better than others?

 

Thank you!

 

As I have heard, all varieties of hostas are edible, and all parts of the hosta are edible. But the parts get tough as they get older.

 

dcarch

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