Dinner 2019

shain · July 27, 2019

Thai green curry. Eggplant, green beans, soft tofu, onion - all stir fried before being mixed into the sauce.

Kaffir lime and lemongrass flavored rice.

Norm Matthews · July 27, 2019

17 hours ago, JoNorvelleWalker said:

The other white meat...

Berkshire chop.

A few years ago I saw some packages in the meat cooler marked "the other white meat" and it sure looked white alright. When looked closer, it was pure pork fat.

Margaret Pilgrim · July 27, 2019

2 minutes ago, Norm Matthews said:

A few years ago I saw some packages in the meat cooler marked "the other white meat" and it sure looked white alright. When looked closer, it was pure pork fat.

Mmmmmmmm....homemade lardo!

Norm Matthews · July 27, 2019

This recipe for lasagne in a bundt pan looked like fun to make. It wasn't all that much fun. They put the lasagne noodles in the bundt pan and they went in so nice but when I tried it, the noodles were not long enough to go up one side and hang over on the outside. Even if they had been long enough they were too limp to stand up on the inside of the bundt pan. I finally wrapped an extra piece of pasta around the tube and hoped it would work. The bundt pan was non stick and pretty well greased but when it was done it didn't want to come out. One piece of noodle didn't come out and I covered it up as best as I could. It cooked for 45 minutes but after about ten minutes I worried that it might get too browned on top so I checked and it was getting really brown so I covered it with foil but the top (bottom) was crusty enough that we didn't eat very much of that part. Charlie had seconds so I guess it was not a total loss. I don't have any desire to do it again though. The picture with the recipe showed a bowl of red sauce in the middle but I put it in a gravy boat and made some bechamel with cheese as well. Neither of us ate any of them though... well i ate some from the one I put sauce on for the picture.

Edited July 27, 2019 by Norm Matthews (log)

Margaret Pilgrim · July 27, 2019

3 minutes ago, Norm Matthews said:

This recipe for lasagne in a bundt pan looked like fun to make. It wasn't all that much fun. They put the lasagne noodles in the bundt pan and they went in so nice but when I tried it, the noodles were not long enough to go up one side and hang over on the outside. Even if they had been long enough they were too limp to stand up on the inside of the bundt pan. I finally wrapped an extra piece of pasta around the tube and hoped it would work. The bundt pan was non stick and pretty well greased but when it was done it didn't want to come out. One piece of noodle didn't come out and I covered it up as best as I could. It cooked for 45 minutes but after about ten minutes I worried that it might get too browned on top so I checked and it was getting really brown so I covered it with foil but the top (bottom) was crusty enough that we didn't eat very much of that part. Charlie had seconds so I guess it was not a total loss. I don't have any desire to do it again though. The picture with the recipe showed a bowl of red sauce in the middle but I put it in a gravy boat and made some bechamel with cheese as well. Neither of us ate any or them though... well i ate some from the one I put sauce on for the picture.

Well it looks great! I am as impressed with your getting it out of the bundt pan successfully as I am with your story of its recalcitrant creation.

gfweb · July 27, 2019

8 hours ago, Margaret Pilgrim said:

I want in! Please point me to your skin removal system. Tomato skins, pro and con, are raising some hackles on another site. Must be the season! TIA.

(Is there a club handshake or secret word?)

CSO at 400 steam for 10 min or so

Anna N · July 27, 2019

6 minutes ago, gfweb said:

CSO at 400 steam for 10 min or so

But if you would like to avoid cooking your tomatoes at all then Shelby’s method works.

Anna N · July 27, 2019

1 hour ago, Norm Matthews said:

This recipe for lasagne in a bundt pan looked like fun to make. It wasn't all that much fun.

I can relate. So many recipes that make it look so easy to do something turn out to be a PITA to execute successfully. They just make me want to execute person who did the video or who wrote the recipe.

Jacksoup · July 27, 2019

@suzilightningI’m with John, sandwiches just don’t excite me. Maybe a Cheesesteak or patty melt but meat and cheese or anything between a couple of pieces of bread don’t do it for me. I’d rather just eat the innards.

JoNorvelleWalker · July 28, 2019

2 hours ago, Norm Matthews said:

This recipe for lasagne in a bundt pan looked like fun to make. It wasn't all that much fun. They put the lasagne noodles in the bundt pan and they went in so nice but when I tried it, the noodles were not long enough to go up one side and hang over on the outside. Even if they had been long enough they were too limp to stand up on the inside of the bundt pan. I finally wrapped an extra piece of pasta around the tube and hoped it would work. The bundt pan was non stick and pretty well greased but when it was done it didn't want to come out. One piece of noodle didn't come out and I covered it up as best as I could. It cooked for 45 minutes but after about ten minutes I worried that it might get too browned on top so I checked and it was getting really brown so I covered it with foil but the top (bottom) was crusty enough that we didn't eat very much of that part. Charlie had seconds so I guess it was not a total loss. I don't have any desire to do it again though. The picture with the recipe showed a bowl of red sauce in the middle but I put it in a gravy boat and made some bechamel with cheese as well. Neither of us ate any of them though... well i ate some from the one I put sauce on for the picture.

It sure looks good to me!

JoNorvelleWalker · July 28, 2019

2 hours ago, Norm Matthews said:

A few years ago I saw some packages in the meat cooler marked "the other white meat" and it sure looked white alright. When looked closer, it was pure pork fat.

About describes a good Berkshire chop.

Kim Shook · July 28, 2019

8 hours ago, Shelby said:

Ronnie has been out of town for a few days fishing in the ocean. I had to pick him up from the airport at about 6 last night so I made a lasagna earlier in the day so it would be easy to heat up when we finally got home.

It's hard to make lasagna look pretty lol

One of my favorite memes is that one where the friend mistakes someone's sonogram of her baby for a lasagna. 😂

robirdstx · July 28, 2019

Grilled Boneless Chicken Thigh and Basil Pesto Pasta

Edited July 28, 2019 by robirdstx (log)

**curls** · July 28, 2019

Picked up my first ribeye roll at Restaurant Depot. Tonight we'll have some steaks grilled on the Kamado Joe. The rest will be poritioned, vaccum sealed, and frozen. Found this site with videos to help me figure out how to deal with this primal. https://www.beefitswhatsfordinner.com/cuts/cut/2783/ribeye-roll If anyone has any suggestions for the rest of the beef, please let me know. Otherwise, I suspect will go with the less creatvie but still yummy, steaks!

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Margaret Pilgrim · July 28, 2019

Fresh mozzarella with radishes and purslane

Chicken thighs and potatoes casalinga

i.e., sauteed in olive oil with rosemary and onion, plated with sauteed zucchini

rotuts · July 28, 2019

@curls

Id consider a couple of steaks for the RB40 3 day refrigerator cure , then SV

1 1/2 " Id say. 3 - 4 if you can spare the meat , or just two.

I enjoyed that a while back w very nice sirloin steaks.

**Smithy** · July 28, 2019

1 hour ago, rotuts said:

@curls

Id consider a couple of steaks for the RB40 3 day refrigerator cure , then SV

1 1/2 " Id say. 3 - 4 if you can spare the meat , or just two.

I enjoyed that a while back w very nice sirloin steaks.

Remind us, please: Red Boat 40 (thinly painted on the steaks) for 3 days uncovered in the refrigerator, then sous vide at what time and temp? And then did you do a quick sear? On what? Or did you simply pull it out of the water bath and bag, and eat?

liuzhou · July 28, 2019

Slow braised turmeric chicken thighs with shallots, garlic, chilli, ras en hanout. Stiir fried okra. Couscous.

Edited July 28, 2019 by liuzhou (log)

rotuts · July 28, 2019

@Smithy

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/29/?tab=comments#comment-2153821

look for what I did at the above.

and a little bit below , the steaks in the bag for SV. I did 130 for I think 6 hours. after the cure.

I didn't brown , as I used this steak for several Steak Sandwiches , which are favorite of mine.

I thnk I only did 2 days , as I was a bit nervous. in the future Ill do 3 , and use more RB 40 as there is no hint of fish flavor after SV

Edited July 28, 2019 by rotuts (log)

**Shelby** · July 28, 2019

I think I mentioned somewhere around here that Ronnie went fishing for a few days. He went to a place called Cat Island just off the coast of Mississippi. Brought back red fish and sea trout. I fried up some of the sea trout last night. SO good.

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Used the melty cheese calculator (I'm obsessed with it now). Had a few bits of all different kinds of cheese in the fridge. Don't even remember what some of them were lol. I do know I had some Jarlsberg and some sharp white cheddar....

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