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liuzhou

Dinner 2019

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This was another try at Blackberry Peach Cobbler by

@Ann_T (original here and Ann_T's site here). Here's my next try. I put 1/2 cup (8 oz) cake mixture into the ramekin and then added at least 1/3 cup of peaches. The texture is better but still pudding-y, in my opinion. Into this I put 1/4 cup vanilla cream sauce. IMG_1927_smaller.thumb.jpg.e86780e85a8392b1d6015692bacbf689.jpg

 

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This was way too much dessert after a BLT with two thick slices of homemade bread!

 


Edited by TdeV Further thought (log)
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I put in a grocery order today but the shrimp I ordered, the kielbasa I ordered and the sour cream I ordered were all out of stock.  Why am I not surprised? I don’t think I have ever ordered shrimp and actually got them. So I whined to my fairy godmother (@Kerry Beal).  She showed up shortly after lunch with not only with missing items but some fresh corn, fresh peaches and fresh green beans.  I should know that one cannot whine to Kerry Beal with impunity.  Like a fairy godmother she must make things right!

 

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 So dinner was the famous shrimp with corn and basil recipe which is much discussed and can be found on @Kim Shook‘s website. I know it is meant to be simple but I did want to kick it up this time. It got some garlic, also courtesy of my fairy godmother, some hot pepper flakes and some seasoning (seems to be missing that in the recipe). Wonderful way to bring summer to an end although I do hope it lingers a bit longer.

 Edited to add:

 

I did add a couple of small tomatoes chopped up and I heated up half a garlic naan. 


Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Husband got to the avocado Louis before I did...     It looked a lot better earlier...

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Pork Marsala with noodles and usual greens.

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eGullet member #80.

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2 hours ago, Margaret Pilgrim said:

Husband got to the avocado Louis before I did...     It looked a lot better earlier...

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<snip another excellent dinner plate afterward>

 

 

I had to look up Avocado Louis on the basis of this post, and after looking at several variations that involved seafood I arrived at this recipe from Cathy Barrow, aka Mrs. Wheelbarrow. Is this more or less what you did? It looks good, even though it may have looked better earlier. :) 

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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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35 minutes ago, Smithy said:

I had to look up Avocado Louis on the basis of this post,

 I'm sorry.    It was just sloppiness on my part.    Suggesting Crab or Shrimp "Louie" minus the crab or shrimp seemed an easy way to describe the plate.   

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eGullet member #80.

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7 hours ago, liuzhou said:

 

Vegetarian "mapo tofu" is a thing in China, but it has its own name. "Mala Tofu".

 

麻辣豆腐 (má là dòu fǔ)

 

I recall us having this conversation in the past ha ha. 

I like ma la tofu, but I think that the addition of minced mushrooms makes it no longer the same dish.  


~ Shai N.

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10 minutes ago, shain said:

 

I recall us having this conversation in the past ha ha. 

I like ma la tofu, but I think that the addition of minced mushrooms makes it no longer the same dish.  

 

We did?  Apologies. I'm getting repetitive in my old age!

 

Many recipes for mala tofu do include minced mushrooms, though it's less common here.


Edited by liuzhou (log)

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9 hours ago, liuzhou said:

 

We did?  Apologies. I'm getting repetitive in my old age!

 

Many recipes for mala tofu do include minced mushrooms, though it's less common here.

 

 

Ha ha, no worry.


~ Shai N.

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Dinner is fruit. Liquid fruit.

 

Because I've been on the road, and I'm tired.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I was given some lovely field tomatoes and while a BLT would have perhaps showcased them perfectly, I have no bacon and no lettuce!  Since I had enjoyed a generous lunch, this preparation worked just fine.  The tomatoes were generously salted, drizzled with some balsamic vinegar (not the kind that sends your bank manager scrambling to check your credit rating but a little bit up from super market brands)  and then I scattered some wood

-oven-smoked salami chips over them. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Simple greens, banyuls vinegar, EVOO

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Ricotta and pea pasta, lemon zest and Parmesan,  sausage

 

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3 hours ago, kayb said:

Dinner is fruit. Liquid fruit.

 

Because I've been on the road, and I'm tired.

 

 

Vinifera?

 

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Tonight's dinner- beef-and-sausage patties on sub rolls with a creamy poblano strip topping. Steamed edamame on the side.

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 @Ann_T – that roast beef dinner from a few nights ago is something that I crave all the time.  So delicious looking!

 

@ninagluck – I was so happy to see you back!  Welcome home!

 

@BonVivant – those are perhaps the most perfectly cut and seared scallops I’ve ever seen.  Wow!

 

Mr. Kim and I went down to Reidsville NC to start going through my late grandmother’s house.  She was just shy of 95 years old and a bit of a packrat, so it was exhausting, dusty, sad, and funny work.  Comfort food was very much needed.  Saturday night was BBQ at Short Sugar’s (open since 1949 and my standard):

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Dinner that night was at a fairly local fish place called Libby Hill.  Why a tiny little town HOURS from the ocean should have two VERY popular fish places is a mystery to me, but they’ve both been there forever and are always crowded.  Mine:

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Good fries, decent hushpuppies, ok flounder, good shrimp, and absolutely delicious and perfectly prepared oysters.  Mr. Kim had the catfish. The less said, the better, but he was very sorry a little while later.

 

Dinner on Sunday was us dragging our worn out butts into the only late night place (open 'til 10! LOL) and scarfing down a cheeseburger (Mr. Kim) and grilled cheese with bacon (me) before going to the hotel to collapse!  No pictures.  

 

I was too tired to cook when we got home Monday night, so it was off to Mr. Kim and Jessica’s favorite Vietnamese place.  I got the yellow pancake (also called the Vietnamese crepe):

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A little skimpy on the filling, but I liked the crispy edges.  See, @Margaret Pilgrim, I told you this is what I always get!  Yours looked much better!

 

Tonight was BBQ that we brought home:

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Along with NC tomatoes, green beans, creamed corn, and tots.

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5 hours ago, Kim Shook said:

Why a tiny little town HOURS from the ocean should have two VERY popular fish places is a mystery to me


It's not a mystery to me. I live in a tiny little town that doesn't even have a stop light (from a central point, you can walk to the end of the populated area in any direction in less than 20 minutes) and there are 11 restaurants in that small area that mostly all serve similar menus (so it's not a variety thing) and we get our butt kicked every day by the lunch and dinner crowds. I can't speak for the other places as to how busy they are on a daily basis but they all stay in business. People who don't want to cook are becoming the majority. I've joked many times that they could build local houses with a microwave and fridge in a closet and not even include a kitchen and nobody would notice. Works out good for me since I cook for a living. The whole job security thing. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Tuesday, grilled scallops and zucchini with Smitten Kitchen's farro with tomatoes

 

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Last night, striped bass reubens

 

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Edited by liamsaunt (log)
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I'm at a work thing. 

I am not a big fan of raw Salmon or BBQ sauce. There is no mini bar or room service. 

Send help! 

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I'm also not supposed to be on my phone. All pictures will be dodgy. 

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On 9/3/2019 at 1:56 PM, TdeV said:

The texture is better but still pudding-y, in my opinion.

 

@TdeV,  We were having dinner with neighbours yesterday so I made another Blueberry Cobbler.  Took pictures along the way.  I don't get the pudding-y texture, but maybe we just have

a different idea of pudding.   I do find it more cake like.   I'm wondering if you are using more fruit so there is more moisture in the batter, making it more pudding like.

 

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Almost ready for the oven.

 

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Pushed the blueberries into the batter and sprinkled with sugar. 

 

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Baked

 

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Texture

 

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I left off the vanilla cream sauce to show more of the texture.

 

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Love Salads and fried green tomatoes topped with warm garlic buttered crab meat. The mandatory garlic toast and Crystal hot sauce appeared after the photographer left the building.

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Unfortunately, I was unable to have a garden this year and was lamenting to Deb how much I missed FGT. Apparently she was telling that to a customer at the truck shop who was kind enough to hook me up with some beautiful green tomatoes from his garden. Thank you Fred!!!!

HC

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Cooking in rental apartment kitchen in San Sebastián.  I of course brought chef knife and paring knife.  Pasta with Porcini mushrooms, garlic, reduced cream.  Porcini were 35 Euro a kilo, a steal if you ask me.  Less than 8 Euro for these beauties.

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