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Dinner 2019


liuzhou
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On 8/26/2019 at 6:04 PM, Margaret Pilgrim said:

Heartiest congratulations and felicitations!     Well done.

Thanks @Margaret Pilgrim.  

 

On 8/26/2019 at 12:17 PM, scubadoo97 said:

Beautiful.  Happy Anniversary Ann.  Little over 2 yrs for us to hit that mile stone.   

Thanks @scubadoo97

 

@chefmd Wow!!  Perfect scallops.

 

@Norm Matthews, that is one beautiful roast of beef. 

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Tonight's Dinner.

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Promised Moe homemade Halibut fish and chips.

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Double fried fries.

Edited by Ann_T (log)
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On ‎8‎/‎25‎/‎2019 at 8:22 AM, liuzhou said:

 

Only in that America. In the rest of the  English speaking world, they are both coriander. Leaf or seeds. I love both.

Definitely.  Call it whatever you want......I love it

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On ‎8‎/‎25‎/‎2019 at 8:24 AM, liuzhou said:

 

No!

Plain English.  I do love spicy soups

My absolutely new obsession and my death row meal is Spicy Beef Noodle Soup, Chongking or Chengdu style (whatever).   My god, this is the greatest thing on earth.  I am addicted.  That an an order of Xaio Long Bao, and I will die a happy man.

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41 minutes ago, TdeV said:

 

Delicious! Did you make your own pickled peppers? I have some peppers (lots) and I'd like to pickle them. Could you provide a recipe?

 

Thanks!

Its a quick pickle. And I don’t measure for it, so this is a guess. 

 I julienned the peppers and boiled for about two minutes in a cup or two of water with a tsp salt, two tbsp of sugar and about two tbsp of jalapeño infused apple cider vinegar. Maybe more vinegar.  I do it to taste 

 

After the boil I put the whole thing in a sealed deli cup and let it sit for an hour. You could use it right away. 

 

Jalapeno vinegar i keep in a squirt bottle. I add it to cole slaw, potato salad judiciously...not enough to be perceptible, but noted when it’s missing. I added enough to make these peppers detectably spicy, so as to cut the richness of the short rib. 

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@Ann_T, in this photo your Blackberry Peach Cobbler looks like cake. I just made it  using peaches and found the "cake" fairly pudding-y. I was fairly casual about assembling the dish, and in future I would use 8 dishes, not 6 because the pudding (with peaches) was quite deep. Not sure if you can get a good sense of the texture. Is it supposed to be like cake?

 

IMG_1904_Cropped.thumb.jpg.c93470d0754c2610714ed03ca8f310c4.jpg

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@TdeV  three jalapeños, stripped of seed and membrane (which clog the spout), and quartered ...put in a squeeze bottle filled w cider vinegar. It lasts a while because it’s typically doled out in tsp volumes

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1 hour ago, TdeV said:

@Ann_T, in this photo your Blackberry Peach Cobbler looks like cake. I just made it  using peaches and found the "cake" fairly pudding-y. I was fairly casual about assembling the dish, and in future I would use 8 dishes, not 6 because the pudding (with peaches) was quite deep. Not sure if you can get a good sense of the texture. Is it supposed to be like cake?

 

@TdeV, I would say that it is very close to a cake texture. I wouldn't call it  pudding like.

284629593_BlackberryCobblerJanuary10th20111.thumb.jpg.c19d38f08f7b5e393bdb2f45b126b311.jpg

Here is another picture that might show the texture better. 

1338988085_BlackberryCobblerwithWhiteChocolateJanuary10th20111.thumb.jpg.59502e8c84c9b7dc628c1530baf9fde2.jpg

This one is blackberry too. 

 

Edited by Ann_T (log)
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@Ann_T - Happy Anniversary to you and Moe!❤️

 

A rather disappointing dinner.  We saw Jeff Mauro on The Kitchen making something that looked easy and good.  It was chicken breasts stuffed with a mixture of frozen spinach and artichoke dip and Feta.  He grilled it and I decided to cook it in the CSO at 400F on Bake/Steam.  The stuffing part went just fine – it was the “cut a pocket and pipe the stuffing in” method.  And the cooking was wonderful.  Boneless, skinless chicken breast as moist and tender as any dark meat I’ve had.  And the stuffing tasted good.  It was kind of underwhelming because you got so little of it inside the chicken.  I had a lot of the stuffing left over, too.  I honestly think that you could do a casserole with the same ingredients and it would work much better.  Started with, what else, salad:

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Stuffed chicken, Jasmine rice, and green beans vinaigrette:

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So, the rice was another issue: for the first time in YEARS, I undercooked the rice.  It was just slightly past crunchy.  Sigh.  Here’s the underwhelming amount of stuffing:

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Before I made this, it occurred to me that it might need some kind of sauce, being boneless, skinless chicken breast.  So, I found an Emeril Lagasse recipe for a lemon butter sauce.  Classic butter sauce – reduce everything down, add cream and then add butter a tablespoon at a time.  I sometimes mess up butter sauces – they break or just end up tasting like solid butter, but this one came together beautifully:

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Lovely smoothness:

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And just the right consistency:

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It was so bitter as to be inedible. ☹️  I wasted a half pound of butter on this.  The best thing on the table was the crusty loaf that I added the leftover stuffing to and broiled:

DSCN9987.JPG.f96c1389cfb6060c17c49142e1e0fbd5.JPG

Delicious! 

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@Kim Shook - the thickness of that sauce looks great and super yummy. But I am surprised that it was bitter. I wonder where that bitter taste could have come from? I mean...the the butter or another ingredient burn or was there something bitter in the ingredients (e.g., eggplant etc.?) 

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On 8/25/2019 at 10:36 PM, KennethT said:

I'm having trouble thinking of that many plants in general where the plant itself is used as well as its seeds... Fennel is the only one that comes to mind at the moment (but I'm still a bit foggy after waking up not too long ago)

Mace & Nutmeg? (though its a different part of the same fruit/nut)

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I can't find the topic for 'I'm just gonna eat chips and nuts and drink wine this evening & this is the most substantial thing I had'. So Dinner it is. 

 

Banana & Vanilla Bean

20190828_190418.thumb.jpg.598d91279b9d55686a8d6bc6e700ca3b.jpg

 

Oreo & Bubble Gum 

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Yup I did let my child eat something that colour. Yup. I am regretting it now. 

Edited by CantCookStillTry (log)
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11 hours ago, gfweb said:

@TdeV  three jalapeños, stripped of seed and membrane (which clog the spout), and quartered ...put in a squeeze bottle filled w cider vinegar. It lasts a while because it’s typically doled out in tsp volumes

Totally making some of this later today.  Thanks!

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@eugenep and @Okanagancook - I'm sorry!  I meant to add that information.  I know exactly what caused the bitterness - the recipe called for one whole lemon, chopped.  All I can think is that there was a typo in the recipe and it should have called for a peeled lemon, chopped.  I really should have caught that, but never gave it a thought.  

 

 

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Panko-breaded pork chops, cooked in the BSOA on air-fryer mode, with potato wedges and steamed green beans in butter.  The potato was cooked in the microwave for five minutes whole, then sliced into wedges and cooked alongside the chops in the BSOA, 20 minutes at 400F.

 

snb-chops3.jpg.ca7b3c7c934c671efa4b591ce4ae6ed9.jpg

 

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15 hours ago, gfweb said:

 three jalapeños, stripped of seed and membrane (which clog the spout), and quartered ...put in a squeeze bottle filled w cider vinegar. It lasts a while because it’s typically doled out in tsp volumes

 

gfweb, how long do you leave the jalpenos in the cider? Necessary to keep refrigerated?

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1 hour ago, TdeV said:

 

gfweb, how long do you leave the jalpenos in the cider? Necessary to keep refrigerated?

 

I just leave them in there. It gets stronger for a while then levels out.

 

I don't refrigerate.

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"Nothing" to eat.    -+ lettuce.    DH dressed with EVOO and banyuls vinegar, his current favorite.

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He opted for his normal default, pasta with butter and parmesan, but I needed something more -> leftover Rao's marinara morphed into vodka sauce, because, well you always have vodka and cream on hand...   A few red pepper flakes, well, because...

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eGullet member #80.

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