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liuzhou

Dinner 2019

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3 hours ago, Kim Shook said:

<snip>Mr. Kim had the Fondue Burger for his main course:

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Ground brisket & short rib, fondue, frisee, speck, cornichon, brioche bun, and fries.

Fantastic, as always.  <snip>

 

It all looks lovely, but I don't understand "fondue" in this context. It may be the hour. Explain, please?

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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What a load of tripe!

I had Portuguese tripe and bean stew in a local restaurant. It was very nice

So I decided to make my own version. Tripe shrinks a lot after cooking. I am glade I bought a load from a Hispanic market.

 

dcarch

 

Stewed tripe with Royal Corona beans from my garden.

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Tonight was a work night.  Nothing appealed for dinner.  If I saw another bluefish I would puke.  And I wouldn't have to look very far into the refrigerator.  And please don't mention coleslaw.

 

I decided on an omelet, a perfect omelet, Julia style.  Mountain Magic tomatoes.  Bread.  No lack of Soave.

 

My boss had shared this was her puppy's birthday for which she treats him with ice cream.  That sounded good to me, I am having a bowl of Haagen-Dazs.  I may have another.

 

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@Kim Shook I hope the good dishes outweighed the bad. So why was growing red currants illegal?

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interesting re  currants

 

https://thegreenergrassfarm.com/2015/02/08/forbidden-fruit-2-state-by-state-legality-of-gooseberry-and-currant-berry-laws-regarding-plants-in-the-ribes-genus/

 

"

Most other states ban Ribes cultivars that are not resistant to the White Pine Blister Rust (WPBR) pathogen but below is the complete breakdown.

"

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"The only questions that really matter are the ones you ask yourself."

Ursula K. Le Guin

 

"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

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680021333_20190813_1508321.thumb.jpg.ddeb9477a9d4616bc30a1441a9151223.jpg

Insalata Caprese Sinensis

 

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Pork, long marinated with garlic, olive oil, lemon juice, sea salt, cayenne pepper and ras el-hanout. Braised with wine, olives, yellow peppers and coriander leaf/cilantro. Served with rice.

 


Edited by liuzhou (log)
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@Smithy – It is literally a smear of their cheese fondue on the bottom of the bun.  Delicious!

 

@demiglace – well, the Indian Pizza place was just ok.  The oyster place was the only one where we had a bad dish and the good dishes and wonderful service completely made up for the bad!  Did you see where @rotuts and @chromedomeanswered the currant question? 

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1 hour ago, liuzhou said:

680021333_20190813_1508321.thumb.jpg.ddeb9477a9d4616bc30a1441a9151223.jpg

Insalata Caprese Sinensis

 

 

 

 

 

What are those yellow slices under the tomatoes?

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Still recovering from digestive bout, and 97F is too hot to think about food.     DH settled on a small "hamburger" steak, garlic bread and tomatoes with truffled goat cheese.

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You can figure out who the undressed slices are for!     These huge, 4" beefsteak tomatoes are from our "tomato man" in Lodi, CA.     I buy (what he calls) overripes, an 18lb flat for $10.    They last at home, unrefrigerated, for over a week.   Works for me.

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eGullet member #80.

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Speaking of keeping tomatoes....I read a Cooks Illustrated article or saw it on the Am Test Kitchen....after testing, they found that placing the tomatoes on the stem part they kept significantly longer.  

 

Found it.  https://lifehacker.com/store-tomatoes-stem-end-down-to-keep-them-from-rotting-5993316

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19 hours ago, Kim Shook said:

And a salad that I’ve been eating since college:

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On taco nights, my college roommate taught me to scoop up all the stuff that had fallen out of my tacos, including shards of shell, add any toppings not used and add Kraft Zesty Italian dressing.  Since then (40 years ago!) taco night just isn’t taco night without this salad!

My mom would make Taco Salads during the hot days of summer...not too heavy and very tasty.

It'd be a chopped green salad with Taco fixin's as ingredients. The protein would be shredded chicken, or sauteed ground beef, drained and cooled. The dressing would be bottled Italian dressing with some Taco Seasoning from a packet mixed in. The "tortilla" would be crunched up tortilla chips (like original plain Doritos). 

All of us kids loved it. Thanks for posting this!

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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1 hour ago, Okanagancook said:

Speaking of keeping tomatoes....I read a Cooks Illustrated article or saw it on the Am Test Kitchen....after testing, they found that placing the tomatoes on the stem part they kept significantly longer.  

 

Found it.  https://lifehacker.com/store-tomatoes-stem-end-down-to-keep-them-from-rotting-5993316

Huh!    For no intellectual reason, I have always automatically kept them this way.    I never put them in the fridge, and don't put them with other ripe fruit.   And we keep tomatoes for several weeks.   As I wrote above,, in season my favorite source is farmstand OVERRIPES!   The tomato i showed and others we are enjoying t the moment are from a box of overripes I bought on August 2!

 

Thanks for the validation and for instruction on how to go forward.

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eGullet member #80.

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Did a Succotash with Fregola Sarda in a Nasturtium Pesto.. added snow ball tomatoes..Yellow submarine ( both-- two ways grilled and fresh ) and Champagne tomato ( red/yellow/green )-- parm cheese/ red peppers

 

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Its good to have Morels

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20 hours ago, Ann_T said:

Pizza for dinner.

 

Your pizzas are always swoon worthy.  If I lived near you I would be stalking your kitchen 🙂

 

Last night my husband and I shared a plate of Malaysian style ginger-garlic chile crabs.  I used more crab that I brought back from Portland.  So tasty, and they ship, which is dangerous!

 

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On ‎8‎/‎8‎/‎2019 at 9:06 AM, liamsaunt said:

I am in Maine with my niece, husband and sister to tour some colleges. I used to come to Maine often when younger but have not been back for about 20 years. We went out to dinner last night, and it was not good. I hereby present our regrettable dinner. Cocktails (received 30 minutes after arrival)

 

C7B363CB-3565-49EA-A9FD-B2769C8DBEE4.thumb.jpeg.ede476dee643b2710193c883a819d4fe.jpeg

 

a variety of oysters, plunked on the table without description

 

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regrettably overfried calamari

 

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a watermelon burrata salad that my niece enjoyed, so high point of the meal

 

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my sister’s lobster gnocchi, which was mushy

 

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my niece’s salmon, which was filled with huge bones and had a harsh curry sauce that tasted of uncooked cardamom and vast amounts of cinnamon 

 

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my haddock, served with ice cold mushroom risotto that reeked of raw garlic. The fish was both over cooked and cold, and lacked the caper buerre blanc it was supposed to be sauced with. When I inquired about the sauce the waitress reported that the chef said it was under the risotto (it was not) I ate the asparagus, which was fine

 

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Husband had had a lobster, no pictures because it came out 15 minutes after the other entrees because “they thought the steamer was on but it was not.”  Served with mashed potatoes that were so cold that the butter on them remained hard! 

 

We are here for three more nights. I cancelled most of our other reservations and am going to cook all but one of our remaining meals. Is it wrong to hope that my niece dislikes the colleges she is touring up here? 😑

Where was this?  Maine is a state.  Portland?  What restaurant?

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Coho Salmon, Butter Lettuce, Fresh Green Beans and Grape Tomatoes.     Love this time of year.  Everything is fresh, local.    Good healthy meal.   Though this is Coho salmon, fresh frozen from Alaska.  It was lean, and I over cooked it trying to get a nice sear.   Still it was good, but not my best effort.

 

 

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Just now, liuzhou said:

 

 

Amusing, but a fine looking meal.

Oh.  I meant I ordered online from a site that actually line catches the salmon in Alaska, flash freezes them and ships them.   It was not something from a supermarket or chain store.

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