Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

liuzhou

Dinner 2019

Recommended Posts

1 hour ago, Margaret Pilgrim said:

 

Interesting caption. This is something I make often with excess corn but always include cilantro.    It's not your friend?

Hmmm my street peeps never use cilantro - maybe does not fare well in So Cal sun

Share this post


Link to post
Share on other sites
1 hour ago, Margaret Pilgrim said:

 

Interesting caption. This is something I make often with excess corn but always include cilantro.    It's not your friend?

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

  • Like 2

Share this post


Link to post
Share on other sites
4 minutes ago, Kerry Beal said:

It wasn't in the house. And I'm not a fan. But I do usually use it in this dish.

re cilantro...Oh, do I get this!    I grow a handful of herbs, but not cilantro.   It always beaks me when I have all the ingredients for a dish but no cilantro.    Dried is never an option.    And then there is rosemary which I refuse to grow since I use so little.   I just slither up the street with my little clippers and prune a few inches from a neighbor's hedge.   

  • Like 3
  • Haha 4

eGullet member #80.

Share this post


Link to post
Share on other sites

Leftovers of leftovers:

 

Dinner09242019.png

 

 

Chile verde con cerdo, Rancho Gordo beans.  What's new was Diana Kennedy's rajas de chile poblano, prepared by the @chefmd method.  Not shown, salsa verde cruda from Roberto Santibanez's Tacos, Tortas, and Tamales.

 

 

 

Tostadas09242019.png

 

 

Served with tostadas.

 

  • Like 11
  • Delicious 1

Share this post


Link to post
Share on other sites

I wanted to bake something different yesterday. 

Saw pictures of Khachapuri - Georgian Cheese Bread and decided to go with that.

Very simple dough and easy to shape and bake.

 

But I realized as the dough was rising, that, this is really not something I was going to enjoy. First of all, I really am not a big cheese fan, and I don't really like runny eggs.

What was I thinking!!!

941764479_KHACHAPURIwithEscargotSeptember23rd2019.thumb.jpg.5290964802ef812f306e0d77b576a3e2.jpg

 

So, I decided to make a bastardized version and topped one with escargot with lots of garlic, butter and parsley.

 

330768655_KHACHAPURISeptember23rd20192.thumb.jpg.230253da84a50292c06fdf7341dddf95.jpg

And one traditional. Liked the escargot version, not so much the cheese and egg version.

 

I tossed the remaining dough.

  • Like 9
  • Delicious 1
  • Sad 2

Share this post


Link to post
Share on other sites

vecerica.thumb.jpg.a3109f5f3cfd32bbfc703da36817b36c.jpg

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously xD) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...

Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. :$ But, I still call this light supper. :D

  • Like 7
  • Thanks 1
  • Delicious 2

A cigarette is the perfect type of a perfect pleasure. It is exquisite, and it leaves one unsatisfied. What more can one want?  - Oscar Wilde

Share this post


Link to post
Share on other sites

Wolf, this looks fabulous!    I take it as something akin to headcheese.    I LOVE this with a tart dressing, or if it is the vinegared kind, just out of hand.    I am the only one in the family who eats it, so I seldom buy it.   With me in the house, it has no shelf life!    

  • Delicious 1

eGullet member #80.

Share this post


Link to post
Share on other sites

Husband has headed off to a monthly 10 course men's night dinner hosted by a crazy Italian friend.   So I'm on my own. 

 

Daily greens

1902286646_photo1.thumb.JPG.5721b294d598934710b4d06723ca177f.JPG

 

Followed by black bean Gringo plate.    Flour tortilla, said beans, cremosa cheese, crema, guac salsa.    Pas mal, or should that be no está mal,    Beans were leftover from a night or so ago.   Husband didn't like them   I thought they were just fine.

471432256_photo2.thumb.JPG.e503a5c732fa14a7697fe4741419572b.JPG

  • Like 10

eGullet member #80.

Share this post


Link to post
Share on other sites
6 hours ago, Wolf said:

vecerica.thumb.jpg.a3109f5f3cfd32bbfc703da36817b36c.jpg

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously xD) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...

Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. :$ But, I still call this light supper. :D

 

Most of my dinners are stuffed into stomach.

 

  • Like 3
  • Thanks 1
  • Haha 8

Share this post


Link to post
Share on other sites

Tavira, Portugal. Just got here last night. Grilled sea bass and Algarvian clams cooked in wine, garlic and olive oil.

11BPHJC.jpg

 

EPwetSK.jpg

 

Seafood loves Vinho verde. 

J4Jn6E2.jpg

  • Like 15

Share this post


Link to post
Share on other sites
On 9/23/2019 at 10:46 PM, Margaret Pilgrim said:

re cilantro...Oh, do I get this!    I grow a handful of herbs, but not cilantro.   It always beaks me when I have all the ingredients for a dish but no cilantro.    Dried is never an option.    And then there is rosemary which I refuse to grow since I use so little.   I just slither up the street with my little clippers and prune a few inches from a neighbor's hedge.   

The only thing still growing in my herb garden is rosemary.  It’s like a hedge, it’s hard to kill.  

  • Like 3

Share this post


Link to post
Share on other sites
12 minutes ago, Ann_T said:

Lamb Shanks over polenta with rapani.   

 Fabulous. I’m quite jealous.

  • Like 2

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

Share this post


Link to post
Share on other sites

After four years in Hong Kong, I will be transferring back to Germany next month. So, this is my last meal on my last business trip (for now at least) here in Asia.

 

Korean barbecue - pork edition - in Yeosu, Korea ...

 

The usual setup with banchan (all for free with the meat purchased) ...

017E76FC-A2A0-42A8-92F9-D8B12D4A13D0.jpeg

 

Spicy salad with gochujang and bean sprouts...

84375992-D6DF-4ACD-BB01-1B217EE3D633.jpeg

 

Extra fatty pork belly ...

3474C75B-6ABB-405E-BAFF-A9ED964BC364.jpeg

 

First grilled on both sides, then snipped into bite-size pieces with scissors...

73176E24-51F9-447A-AFA3-3D0FCC4476A3.jpeg

 

Ready !

F2CC38F7-93E9-4804-B592-62BB60052C1F.jpeg

 

Second round - my pick: pork cheek and “secreto”, a cut from the neck ...

21C83812-A5EF-45A7-9E96-2BF3D83F4D8B.jpeg

 

Assembled ...

BBD68918-AFD0-4119-A3C2-5ACFEE64AD19.jpeg

 

Enjoyed with LOTS of somek...

47A2ABAB-9B44-482E-810D-878E9D564A34.jpeg

 

Spicy fish soup...

A344BE59-1FF0-4B94-8D4F-421930613812.jpeg

 

My request as well: spicy fermented fish intestines (as dip for the grilled rice cakes). You can imagine from the portion size that was meant for our whole table how powerful that stuff is. I had three refills. The shop owner said he neither saw anyone eating that much, norbe ever any foreigner eating it at all ...

B5B7856B-8FB5-4F70-B3FF-FCA21C76B89C.jpeg

 

Afternthe damage done came “the main course”, as my colleagues refer to it. Carbs, here in noodle form ...

0BAFD74F-FE40-4E32-B5FD-5A691517DDAF.jpeg

 

Good times 🥳


Edited by Duvel (log)
  • Like 14
  • Delicious 1

Share this post


Link to post
Share on other sites
6 minutes ago, Duvel said:

After four years in Hong Kong, I will be transferring back to Germany next month. So, this is my last meal on my last business trip (for now at least) here in Asia.

 

Korean barbecue - pork edition - in Yeosu, Korea ...

 

017E76FC-A2A0-42A8-92F9-D8B12D4A13D0.jpeg

84375992-D6DF-4ACD-BB01-1B217EE3D633.jpeg

3474C75B-6ABB-405E-BAFF-A9ED964BC364.jpeg

73176E24-51F9-447A-AFA3-3D0FCC4476A3.jpeg

F2CC38F7-93E9-4804-B592-62BB60052C1F.jpeg

21C83812-A5EF-45A7-9E96-2BF3D83F4D8B.jpeg

BBD68918-AFD0-4119-A3C2-5ACFEE64AD19.jpeg

47A2ABAB-9B44-482E-810D-878E9D564A34.jpeg

A344BE59-1FF0-4B94-8D4F-421930613812.jpeg

B5B7856B-8FB5-4F70-B3FF-FCA21C76B89C.jpeg

0BAFD74F-FE40-4E32-B5FD-5A691517DDAF.jpeg

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

  • Like 11
  • Thanks 2
  • Haha 2

Share this post


Link to post
Share on other sites
2 minutes ago, Kerry Beal said:

Those of us who live vicariously through your meals are going to miss you being in Hong Kong!

Hahaha, thanks! I will miss it as well ... and hope to post some entertaining meals as well from Europe 😉

  • Like 10
  • Thanks 1
  • Haha 2

Share this post


Link to post
Share on other sites

We had cap steaks. I made potato pancakes and Charlie made a last minute request for mac and cheese... the Kraft kind.  He is particular about that. I cooked the steaks sous vide first then finished on the grill.

20190925_175746.jpg

  • Like 11

Share this post


Link to post
Share on other sites

@Duvel I will also miss your Asian adventures, but am looking forward to your European ones.

  • Like 4
  • Thanks 1

Share this post


Link to post
Share on other sites

×
×
  • Create New...