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liuzhou

Dinner 2019

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7 minutes ago, Dante said:

Tonight's dinner: Skillet pizza with basil pesto mixed with ricotta, mushrooms, and black olives.

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Lovely.   I have used a grill pan but never a skillet.    Method, please?

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Veal Chop Milanese.   With side of penne pasta.   Chop was huge.  So good and tender.  Arugula and cherry tomato salad.   Columbia Crest 2012 Red Blend in my awesome Southern Tier Warlock glass.   Okay, maybe not so classy.  But it all worked.

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57 minutes ago, JoNorvelleWalker said:

 

Greens might be acceptable.

 

They were collardish. Nice. Just pretty unavailable unless you can find a fresh cut cauliflower. 

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Tomato with fresh mozz balls

1635524881_ScreenShot2019-10-19at6_41_03PM.thumb.png.93951a906f399e01686b7ba7a0409c5c.png

 

Sausage ravioli, in butter sauce,  zucchini cakes with dill sauce

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Dinner10202019.png

 

A most simple autumn meal.  May not look like much but one of the finest dinners I have enjoyed in some while.  All components prepared to perfection.  For reference:  CSO parslied steamed potatoes 25 minutes, sockeye salmon Philips-grilled 8 minutes, Brussels sprouts boiled for four.

 

Chartreux V.E.P. as a digestive.

 

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7 hours ago, JoNorvelleWalker said:

Dinner10202019.png

 

 

 

Salmon does look to be cooked to near perfection (though tough to tell without seeing a med-rare middle!)

 

Plate looks great, minus those little G3's (Green Gas Grenados!)

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Curry of chickpeas, okra, paneer. Flavored with caramelized onions, coconut, fenugreek, chili, cumin.

A fritter of vegetables, chickpea flour, cumin, coriander.

Yogurt, home made mango chutney.

 

 

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~ Shai N.

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From before the holidays:

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Used one of these

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After Alajar I moved on to Aracena. After a massive and rich lunch you just want something simple for dindin

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White thing is queso fresco

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3 hours ago, TicTac said:

Plate looks great, minus those little G3's (Green Gas Grenados!)

 

Chartreux V.E.P. as a digestive.

 

Seriously, I don't seem to have a particular problem.

 

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15 minutes ago, JoNorvelleWalker said:

 

Chartreux V.E.P. as a digestive.

 

Seriously, I don't seem to have a particular problem.

 

 

At least none that couldn‘t be addressed with appropriate libations ...


Edited by Duvel English is not my native language (log)
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Minor crisis in the Duvel household: In order to provide an appropriate crumb shot of „my“ pizza al taglio for the „bread“ thread, said pizza was prepared and served much to the delight of a certain 5 year old.

 

1F17E2E9-8D5A-4F86-A1C9-8E9998D2983C.thumb.jpeg.cadd2703ddeef390501a24e57f28abc4.jpeg

 

Unfortunately, the actual intended dinner for tonight was a proper „Schweinshaxe“ (or grilled pork knuckle), which arrived about 25 min later at the dinner table, much to the dismay of wife & son. I insisted (rather unsuccessfully) that everyone gives it a try.

 

4E67CB83-2A45-4951-A452-3C27FBD5C0F0.thumb.jpeg.44425269819d12b22d2c3819812660c5.jpeg

 

A heated argument on the amounts of food preoared in our household and the fate of all the leftovers ensued. Tomorrow (and most likely Tuesday) we are going to have pork knuckle tacos ...

 


Edited by Duvel (log)
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@Duvel

 

very interesting :

 

1 ) can you get the ' Green ' tabasco in your area ?   the flavor of Green heat

 

is different

 

1 )  nest time you do your pork knuckle

 

Id love to see the PK  before you cook it .

 

is that the hock or the foot of the Pig ?

 

thank you for your posts

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1 minute ago, rotuts said:

@Duvel

 

very interesting :

 

1 ) can you get the ' Green ' tabasco in your area ?   the flavor of Green heat

 

is different

 

1 )  nest time you do your pork knuckle

 

Id love to see the PK  before you cook it .

 

is that the hock or the foot of the Pig ?

 

thank you for your posts

 

Hi @rotuts:

 

1) Yes, I can get essentially all Tabasco products, because I order directly in Luisiana via some dear colleagues (cf. the „Family Reserve“) ...

 

2) With „nesting time“ you refer to cooking time ? Its 3h barely simmering in a heavily spiced (caraway, cloves, onion, ...) stock, followed by 30 min in the convection oven (full whack, brushing with stock every 10 min).

This is the hock, front leg. Feet do not respond well to this treatment, they do not have enough structural integrity. 

 

 

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16 minutes ago, Duvel said:

Minor crisis in the Duvel household: In order to provide an appropriate crumb shot of „my“ pizza al taglio for the „bread“ thread, said pizza was prepared and served much to the delight of a certain 5 year old.

 

1F17E2E9-8D5A-4F86-A1C9-8E9998D2983C.thumb.jpeg.cadd2703ddeef390501a24e57f28abc4.jpeg

 

Unfortunately, the actual intended dinner for tonight was a proper „Schweinshaxe“ (or grilled pork knuckle), which arrived about 25 min later at the dinner table, much to the dismay of wife & son. I insisted (rather unsuccessfully) that everyone gives it a try.

 

4E67CB83-2A45-4951-A452-3C27FBD5C0F0.thumb.jpeg.44425269819d12b22d2c3819812660c5.jpeg

 

A heated argument on the amounts of food preoared in our household and the fate of all the leftovers ensued. Tomorrow (and most likely Tuesday) we are going to have pork knuckle tacos ...

 

 

 

Congratulations on the "Family Reserve".  Was that from your visit to Louisiana?

 

(I am partial to Family Reserve myself.)

 

 

Edit:  never mind, I asked before I saw your post.

 

 


Edited by JoNorvelleWalker (log)
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Just now, JoNorvelleWalker said:

 

Congratulations on the "Family Reserve".  Was that from your visit to Louisiana?

 

(I am partial to Family Reserve myself.)

 

Yup, I stocked up. Truly great stuff.

 

Luckily, since relocating back to Germany, I’ve been awarded with „global responsibilities“, including some assets in Louisiana. So I hope to be able to replenish my shelves soon ...

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@Duvel

 

sorry for my typing issues 

 

yes i wondered how you cooked the 

 

pork knuckle

 

so , in this case , it a Hock , i.e. pork leg , just above the 

 

foot itself ?

 

Ill be over soon to take a taste

 

and do a deep review of all the Sausage Places !

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1 minute ago, rotuts said:

Ill be over soon to take a taste

 

and do a deep review of all the Sausage Places !

 

Let me know when and I‘ll make sure you‘ll enjoy ...

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20 hours ago, Margaret Pilgrim said:

Lovely.   I have used a grill pan but never a skillet.    Method, please?

 

Thank you!  This has become my default method for making pizzas. :) 

 

2 cups flour

tsp baking powder

7 tbsp olive oil

2/3 cup beer

 

mix flour and baking powder

drizzle and blend in olive oil

add beer,mix thoroughly in to a ball

let rest about ten minutes

 

roll out as pizza crust

 

cook in oiled skillet for about three or four minutes

flip, do same with other side

add toppings 

let cook on low for about five minutes

 

Although you can just cover the pizza and let the heat melt the cheese, I still prefer to put it under the broiler for a couple of minutes to finish it. 

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Cool and rainy day...made some chicken chili with leftovers from the freezer. Chicken that had been used for soup making; grilled zucchini/red pepper (de-skinned)/red onion all chopped up. Can of kidney beans and tomato sauce. The usual spices. Served with some avocado. Now I have leftover chili for the freezer. So much for clearing out the freezer clutter.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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7 hours ago, Duvel said:

 

 

4E67CB83-2A45-4951-A452-3C27FBD5C0F0.thumb.jpeg.44425269819d12b22d2c3819812660c5.jpeg

 

A heated argument on the amounts of food preoared in our household and the fate of all the leftovers ensued. Tomorrow (and most likely Tuesday) we are going to have pork knuckle tacos ...

 

 

Must be a good trick to wrap a corn tortilla around that sucker.

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My dinner tonight is a simple Potato Leek Soup from onceuponachef.com.

Easy, which is paramount for me these days.

It smells really good,  I will report later after I’ve tasted it.

 

 

 

 

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