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liuzhou

Dinner 2019

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3 minutes ago, demiglace said:

You are really having quite the day!

The whole "that's my one new thing for the day" thing is a catchphrase between my GF and I.

 

In truth, between my work (as I usually explain it to friends, "looking s**t up and explaining it to people") and my innate curiosity, most of my time is spent learning new things. :)

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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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Just now, chromedome said:

The whole "that's my one new thing for the day" thing is a catchphrase between my GF and I.

 

In truth, between my work (as I usually explain it to friends, "looking s**t up and explaining it to people") and my innate curiosity, most of my time is spent learning new things. :)

That's pretty cool. I love that you give cooking lessons as well as the "other" stuff!

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9 hours ago, Anna N said:

D79EDBE2-476B-43EF-A988-84009EA70166.thumb.jpeg.6885fecae73bd25275adc5477affda96.jpeg

 

I went digging deep into my freezer drawers yesterday and unearthed two skinny lamb shoulder chops. I sous vided did them for about four hours at 54.5 and then attempted to sear them. They were cut so unevenly that searing them was almost impossible. But served with some peas and mint sauce they still made an adequate meal. 

 

Unless those are some abnormally large peas I'm jealous you can focus that close with your iPad.  Or do you cheat and use a camera?

 

I also envy your blue plate.

 

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12 minutes ago, JoNorvelleWalker said:

 

Unless those are some abnormally large peas I'm jealous you can focus that close with your iPad.  Or do you cheat and use a camera?

 

I also envy your blue plate.

 

Used my iPhone and I’m not sure how blue that plate is and how much my white balance is off. I think it’s the white balance although I think there is some blue in that plate. Oh and they were not abnormally large peas. It’s just the perspective. 
 

When I get hangry the niceties of photography and just about anything else go out the window. 

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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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Testing a recipe for chicken chasseur for someone.  3stores and no airline chicken breasts.  OK … 2 chickens, cut in half by the butchers then home to finish the butchering, deboning and wrapping meat .  What's for dinner?  Chicken chasseur, some wild and brown rice and sautéed zucchini, yellow squash and garlic.

Also, looking ahead, I thawed a roast from the freezer and the beef is now marinating to make sauerbraten on the weekend.  Red cabbage with apples and John's grandmother's spaetzel.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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1 hour ago, demiglace said:

That's pretty cool. I love that you give cooking lessons as well as the "other" stuff!

The classes are kind of on hold at the moment, because the former cooking school coordinator left and they haven't yet found a replacement.

 

There *is* one class this month, a vendor-sponsored evening class that I'll be doing with the store's RD.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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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12 hours ago, heidih said:

 

I know the product - but have never encountered an eater. @Dante can you describe taste/texture? Thanks

 

Extremely mild flavour but pretty close to chicken in taste and texture.  Less bite to it texture-wise, though.  I'm actually quite fond of the stuff, and I'm not a vegetarian or vegan. 

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Posted (edited)

Too busy organizing my husband birthday party this Wednesday. I am trying to make some stuff ahead of time. 
Making piadine and freezing them (I want to put them  on the grill. One bottom, filling, top with another piadina, on the grill and cut in wedges). I also made tigelle, that I want to serve with Chinese roast. In the meantime I am too tired to cook, so I stole a tigella, an a piadina that got burned,  some of the tacos de jamon that I bought today at the Spanish store. Maybe a yogurt for dessert 😁

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Edited by Franci (log)
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Last night we had brats:

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Mr. Kim likes the ones that you buy raw, I prefer the already cooked ones.  It was my turn.  Served with kraut, fixed up Kraft, and baked beans:

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I’ve been noticing some folks here using chuck eye steak, but I’d never seen it.  I found some at Walmart the other day and had an idea of how to use it.  I decided to do a kinda-sorta burrito thingy tonight.  I started by getting a good sear on the steaks in an iron skillet, then chilling them:

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When they were cold, I cut them into fairly small chunks:

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I made a sauce of Bisto, Worcestershire, and A1 and put some on the meat.  I cooked it in the CSO on steam at 210F until it was hot, then put it on a flour tortilla with more of the sauce on top:

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Then topped with sunny side up eggs:

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Served with a salad and fried potatoes and onions:

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I’ve always had trouble making these and my issue is timing.  I start with cold, boiled potatoes and chopped onions.  If I try to make the onions and potatoes in the same pan, I end up with more or less burnt onions.  I start with the onions and let them get a little soft (if I start with the potatoes, I end up with undercooked onions), then dump in the potatoes and stir and stir.  The only way that I end up with perfectly cooked onions AND potatoes is if I cook the onions completely first, take them out of the pan, THEN cook the potatoes and add the onions back in at the last minute to warm up.  Not THAT much trouble, but I wish I could figure out the timing to do it together. 

 

My egg got a tad overdone:

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It all tasted really good, but we decided that since this was really a fork and knife sandwich, next time I’ll just serve it on some garlic bread or something.  It doesn’t really work well as a burrito or a wrap. 

 

What was remarkable to me was the chuck eye.  Lots of flavor and incredibly tender.  I’m guessing that is due to the fact that I steam cooked it. 

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Posted (edited)
52 minutes ago, KennethT said:

Is that a whole jamon?

 

Yes! It was a very good deal. They had a discount in the store (it’s called Delicias de España, here I found a link, in the store they had a promotion going and I payed $50 less than that) and other 2 people before me walked away with one. I didn’t plan buying one, but time to get to the car and I walk back to get a leg myself. Not that expensive, it’s not bellota but de cebo. 


Edited by Franci added a link to the store (log)
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Dinner10082019.png

 

Sous vide prime ribeye, finished on the Philips.  With sautéed mushrooms; avocado; almost last of the Mountain Magic.

 

 

Bread10072019.png

 

Bread.

 

 

Disclaimer:  since I would never eat that much meat at a sitting, after the picture I returned the steak to the kitchen and the cutting board.  Steak was excellent.  Everything tastes better on the Philips.*

 

 

*Except of course for chicken.

 

 

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It dosen't picture too well, but I am on a mission to defeat the freezy. I've had some cauli pizza bases in there for a while. Made a quick sauce, Chorizo from freezy and all health benefits erased by my need to use up a heap of bocconcini. 

To be fair kid didn't twig! (Testament to my shite dough making right there 😂). 

 

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7 hours ago, Kim Shook said:

If I try to make the onions and potatoes in the same pan, I end up with more or less burnt onions. 

If it makes you feel any better that’s the only way I have ever found that works to avoid burning the onions. 

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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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From last night.  Pizza Mauricio from Marc Vetri's Mastering PIzza

IMG_1383.thumb.jpg.633f2da28d8052fdf498fdd9f60ca62c.jpg

Laziest toppings ever:  2 oz fresh mozzarella, 2 t Parmesan, fresh rosemary and a drizzle of olive oil

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Longtime lurker, first-time poster. Growing up in the DC suburbs I've enjoyed my fair share of Maryland crab cakes - mayo, Old Bay, some bread crumbs. But, my all-time favorite is a delicate, creamy French crab cake from a now-closed DC restaurant named Le Caprice.  Last night I tried my hand at Galette de Crabe 'Le Bec-Fin' and it brought memories of Le Caprice back to me.  The shrimp mousse binder made for a light, airy, elegant cake and the mustard sauce brought a tangy zip to the dish.  I had to work on my technique to flip the molds without making a mess. Now that I've got it down, the dish is quite simple.1883708771_IMG_4388(2).thumb.JPG.436e356573179dca1437a816d6ae53f6.JPG

.

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7 minutes ago, fug said:

Longtime lurker, first-time poster. Growing up in the DC suburbs I've enjoyed my fair share of Maryland crab cakes - mayo, Old Bay, some bread crumbs. But, my all-time favorite is a delicate, creamy French crab cake from a now-closed DC restaurant named Le Caprice.  Last night I tried my hand at Galette de Crabe 'Le Bec-Fin' and it brought memories of Le Caprice back to me.  The shrimp mousse binder made for a light, airy, elegant cake and the mustard sauce brought a tangy zip to the dish.  I had to work on my technique to flip the molds without making a mess. Now that I've got it down, the dish is quite simple.1883708771_IMG_4388(2).thumb.JPG.436e356573179dca1437a816d6ae53f6.JPG

.

 

That looks beautiful, fug, and it's quite a first post! Is this a recipe and technique you'd care to share? I'm always on the hunt for good crab cakes, after having visited Maryland once or twice, but have never been satisfied with mine.

 

Welcome out of the lurker shadows, by the way. :) 

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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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12 minutes ago, Smithy said:

 

That looks beautiful, fug, and it's quite a first post! Is this a recipe and technique you'd care to share? I'm always on the hunt for good crab cakes, after having visited Maryland once or twice, but have never been satisfied with mine.

 

Welcome out of the lurker shadows, by the way. :) 

 Thanks, Smithy.  I used this recipe: https://www.delawareonline.com/story/life/food/2014/09/04/dinner-fancy-french-crab-cakes/15088255/

 

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Cauliflower Mac and cheese  --  tastes like a faint hint of Cauliflower  :)

 

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Its good to have Morels

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18 minutes ago, rotuts said:

@Paul Bacino

 

who's the Kitty ?

 

N.B.: the Companions  thread.

Kirby      :)   Our Farm Cat

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Its good to have Morels

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@fug -- Those crab cakes look marvelous, and after reading (and saving!) the recipe, they are now on my list for the next fancy dinner party or brunch I do. Actually, I think they'd be marvelous for brunch as part of a crab cake benedict, with the mustard sauce instead of hollandaise.....

 

Off to Sam's, where one can get relatively decent lump crab, vac-packed and frozen...at least, the best I'll get here in the landlocked middle of the country.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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14 minutes ago, kayb said:

@fug -- Those crab cakes look marvelous, and after reading (and saving!) the recipe, they are now on my list for the next fancy dinner party or brunch I do. Actually, I think they'd be marvelous for brunch as part of a crab cake benedict, with the mustard sauce instead of hollandaise.....

 

Off to Sam's, where one can get relatively decent lump crab, vac-packed and frozen...at least, the best I'll get here in the landlocked middle of the country.

 

One suggestion: Be extra careful when flipping the molds.  There is so much cream that the whole thing wants to come out of the mold, even when the bottom of the cake is set, and using two spatulas.  I ended up using a spatula on the bottom and a metal dough scraper (larger surface area than spatula and flat profile) on top of the mold, flipping so that the dough scraper was on the bottom. I then placed the scraper flat on the pan and carefully slid the mold horizontally back onto the cooking surface.  The first couple were a disaster until I figured that out.  

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Posted (edited)

Cauliflower with turmeric bechamel, dukkah, chickpeas (they're under the cauliflower).

Salad of wheat berries, peaches, mozzarella, basil, balsamic vinegar.

 

 

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Edited by shain (log)
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~ Shai N.

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