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liuzhou

Dinner 2019

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2 minutes ago, Shelby said:

@Kerry Beal  I--and WE are SO thrilled for you.  The food looks amazing....drink more wine...enjoy that beautiful room.....sleep in....Like Anna said, YOU GUYS DESERVE this :)  

I think the danger is going to be falling out of that bed - it's a long way down!

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27 minutes ago, Kerry Beal said:

I think the danger is going to be falling out of that bed - it's a long way down!

I would need a step ladder to get in there in the first place

 

 

...after further thought, maybe a small trampoline


Edited by Shelby (log)
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Very nice @Kerry Beal! Enjoy 😊 


We cut the jamón, it’s clearly not bellota. But my husband thinks it’s good for practicing cutting and honestly it’s not bad at all. I made again duck in plum sauce, roasted potatoes, onions requested by the girl of the house and salad not pictured. 
 


 

 

 

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Just now, Franci said:

Very nice @Kerry Beal! Enjoy 😊 


We cut the jamón, it’s clearly not bellota. But my husband thinks it’s good for practicing cutting and honestly it’s not bad at all. I made again duck in plum sauce, roasted potatoes, onions requested by the girl of the house and salad not pictured. 
 

 

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That's pretty good hand cutting!

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Asparagus salad

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SALSICCIA CON PEPERONI e patate AL FORNO...as close as I ever get to following a recipe

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Great melange, and to die for juices.    This will become a keeper.    Also, stupid easy.

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eGullet member #80.

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2 hours ago, Kerry Beal said:

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Everything looks fantastic and good for y'all for getting some alone time.  I have to single out that print of the cut ends of logs as the thing that grabbed my attention!  Amazing.

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Chicken stir fry with broccoli and red bell peppers over grits with ginger sesame sauce

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Potato pancakes with sour cream/cucumber, smoked salmon and north sea shrimp (and a tad of kewpie). No complaints ...

 

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Last night our beach house neighbors had a reception for a recently married couple who owned our beach house before the people who sold it to us.  So naturally we had everyone over for sparkling wine toast and amuse bouche.  

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Avocado with chili-mayo

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Tri-tip with truffled goat cheese, scallioped potato, roasted cauliflower

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eGullet member #80.

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From Marc Vetri's Mastering Pasta:

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Fettuccine with Corn Crema and Charred Green Onions. The fettuccine was prepared using the Whole Egg, Bread Flour and Stone-Ground Wheat Dough using a Sonora-Red Fife blend as the stone-ground flour.

The sauce, basically sautéed then puréed, onion and corn was very sweet so I added the juice of a lime and some ground red chile to balance it out a bit.

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Last night:

 

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This might have been good.  Cooks Illustrated braised eggplant with soy, garlic, and ginger.  I followed the recipe except for substituting arrowroot for cornstarch.  The liquid did not reduce down as it was supposed to.  The resulting sauce should have been "just a few tablespoons".

 

However on a positive note the CI eggplant braising technique worked well.  The eggplant pieces remained intact.  The eggplant was a little soft for my taste but that is just a quibble.  I ended up fishing out the eggplant and reducing the sauce to where I thought it ought to be.

 

The recipe calls for a non-stick pan so I employed my not so new Berndes with Pyrex lid for the first time.  I was pleased with how the Berndes cast aluminum performed.  Cleanup was easy.

 

Sorry, I way overdid it with the scallions.  Despite my complaints I finished the entire recipe along with a go of rice.

 

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@JoNorvelleWalker  arrowroot is way different from cornstarch in terms of thickening and appearnce. Glad your dish pleased in the end

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45 minutes ago, heidih said:

@JoNorvelleWalker  arrowroot is way different from cornstarch in terms of thickening and appearnce. Glad your dish pleased in the end

 

Thanks, but the dish did not entirely please in the end.  Even so arrowroot does not reheat well.  Fortunately there was nothing to reheat.

 

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Last night I had a dream.  Let's be honest, this past afternoon.*  I had a craving for spareribs.  It was dark (in the dream).  I ran (something I used to do in my younger years) a long distance to the store.  It was some fancy store; not sure which one.  Since it was so late at night the store itself was closed but the prepared foods section was still open.  There was every imaginable form of sparerib for takeout or for eating at the counter.

 

I was served some ribs but I went looking for more sauce.  When I got back my plate had been cleared away.  The person next to me said I was fortunate I still had my seat.  The selection by this time was pretty thin.  The woman behind the counter showed me what they had.  Most of the remaining meat looked less than appetizing.  But there were some lovely large chops I ordered.  She said she needed the manager's approval.  The manager had just left for the night but she ran after and caught him.  He was not entirely pleased.

 

Turns out this particular meat had been stolen from an army base so I needed security clearance.  After much hassle the manager told me I was good to go.  But then I woke up.  Left with little more than a craving for spareribs.

 

Thankfully it was a beautiful fall day.  I girded on my hiking boots and headed off to Shoprite.  Shoprite had ribs for $2.49 a pound.  Had to buy a full rack.  Pulled off the silverskin, broke the rack down, and vacuum bagged most of it.  Grilled the rest on the Philips...

 

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Did I mention I love my Philips?

 

 

 

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Served with baked potato and torn head of radicchio.  Radicchio and meat dipped liberally in Momofuku ramp ranch dressing.  Not having the courage of my convictions I made the ranch recipe from the alternative ingredients of scallions and pickled onions.  Fearing to hazard my priceless two jars of pickled ramps.

 

Momofuku ramp ranch dressing is adult candy.  Served with radicchio it hits all the taste buds.  Hard.

 

By itself kewpie tastes like sweetened meat paste, not necessarily a bad thing.  Add allium, lemon juice, and buttermilk and it is like crack.  David Chang should be arrested.

 

My arm is bleeding for no apparent reason.  Hope it clots before bed.

 

 

*left to my own devices I wake up about 3:00 pm.

 


Edited by JoNorvelleWalker (log)
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8 hours ago, JoNorvelleWalker said:

I ended up fishing out the eggplant

Yeah. I would’ve done that and made sure it went into the compost bin. 

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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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Ordered some more of my favorite Harbison cheese.  I left it out for two days, but our house is so cold (haven't turned the furnace on yet--enjoying the crispness) that it didn't get as melty as I like

 

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You can always tell when I've been to the big city grocery store--you can't get me out of the olive bar and cheese section

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Pepperoni pizza and salad

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Had some Cotswold and Balsamic Bellavitano--both good.

 

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Crab alfredo

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Store bought brownies with homemade vanilla ice cream

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@Shelby Ja - she casually just tosses out "crab alfredo" - now you planted a brain worm. @HungryChris already started me with his snow crab post a bit ago....ohhhhh

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@Ann_T

 

Tow of my three favorite food groups :

 

Hot Turkey and Trimmings

 

Club Sandwich's

 

and the one not represented :

 

Mea Loaf dinner w trimmings   in my case  Turkey rather than Beef Loaf :  TML.

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In the two weeks I am back in Germany, I probably consumed an entire pig as Mett ... its just the perfect food !

 

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