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Dinner 2019

liuzhou

By liuzhou
in Cooking

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ElsieD

ElsieD

Posted
Posted
7 minutes ago, liamsaunt said:

stir fried chicken, peppers, and shiitake mushrooms in a hoisin, garlic and ginger sauce

 

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C

A big Yum!

  • Like 1
lindag

lindag

Posted
Posted (edited)

Ordinary Tuna Casserole for me tonight.

One of my favorites.  Easy Peasy.

Edited by lindag (log)
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CantCookStillTry

CantCookStillTry

Posted
Posted (edited)

A couple of weeks ago we went to the big smoke and got Thai Takeaway. I refused to spend $33 on half a BBQ duck, ordered the duck stir fry for $24, picked the 4 pieces of duck breast out and left 90% of the noodles and veg. My sense of economy uh, tickled my husbands enfuriate bone 😅. 

Today I got home and he had (as part of project empty the freezer/prove a point) BBQd me a whole duck to 'pick'... which I started before I remembered to take a photo 😂. 

 

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Whipped the kid up a quick noodly ducky vege thing. 

 

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Edited by CantCookStillTry (log)
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

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Pig kidney with garlic, red chilli pepper, yellow bell pepper and penne rigata. Simple.

 

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Cooked and eaten while listening to Sticky Fingers. Naturally. Can't You Hear Me Knocking?

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

TicTac

TicTac

Posted
Posted
29 minutes ago, Kim Shook said:

I just got this text from Jessica: "Mom, you need to make more of this dressing (Momofuku ranch).  I snagged some out of the fridge this morning to go on my lunch salad.  It is my new favorite thing."  😂  Another convert.

Perhaps I should start selling my pickled ramps!

 

:)

 

 

  • Like 1
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
36 minutes ago, Kim Shook said:

I didn't find pickled ramps.  I used the cocktail onions and the greens of spring onions.  

That works just fine!      To paraphrase a classic, "We don't need no stinkin' ramps."

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eGullet member #80.

ElsieD

ElsieD

Posted
Posted
3 hours ago, Kim Shook said:

I didn't find pickled ramps.  I used the cocktail onions and the greens of spring onions.  

 

Sweet pickled onions or sour ones?

TicTac

TicTac

Posted
Posted

I would suggest if you cannot locate ramps, pickled or not - to add a tiny bit of garlic to your dressing.  Being that a ramp is a wild cross between the garlic and onion family and certainly has garlic notes to it.

 

Still have a whack of ramps from Spring - perhaps I might give the dressing a go...though I do recall seeing buttermilk in it, which totally put me off!  But I suppose easily substituted. 

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Kim Shook

Kim Shook

Posted
Posted
1 minute ago, TicTac said:

I would suggest if you cannot locate ramps, pickled or not - to add a tiny bit of garlic to your dressing.  Being that a ramp is a wild cross between the garlic and onion family and certainly has garlic notes to it.

 

Still have a whack of ramps from Spring - perhaps I might give the dressing a go...though I do recall seeing buttermilk in it, which totally put me off!  But I suppose easily substituted. 

Why does buttermilk as an ingredient put you off?  

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Kim

Kim's Cookbook

What Fresh Hell is This?

TicTac

TicTac

Posted
Posted
2 minutes ago, Kim Shook said:

Why does buttermilk as an ingredient put you off?  

For that I would have to lay down on a large comfortable day bed and share with you my mothers successful brainwashing of our taste buds! 

 

But in a nutshell....

 

She hates all things yogurt/sour cream/cottage cheese and buttermilk has that sour/tartness that one associates with yogurt - so naturally; I cannot even fathom consuming the stuff!

 

 

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Owtahear

Owtahear

Posted
Posted

Taiwan Dan Tsu Noodles and Xiao Long Bao.  Perhaps now my favorite meal.......some type of Chinese noodle soup and soup dumplings.  Sort of like Soup/Soup over Noodles/Noodles.

 

 

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Kim Shook

Kim Shook

Posted
Posted
4 minutes ago, TicTac said:

For that I would have to lay down on a large comfortable day bed and share with you my mothers successful brainwashing of our taste buds! 

 

But in a nutshell....

 

She hates all things yogurt/sour cream/cottage cheese and buttermilk has that sour/tartness that one associates with yogurt - so naturally; I cannot even fathom consuming the stuff!

 

 

I completely get it, but have you ever had ranch dressing?  There is a definite 'tang'.  And I would certainly never actually drink buttermilk <shiver>.  But as an ingredient in baking and some salad dressings/remoulade, I don't think I really taste IT.

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Kim

Kim's Cookbook

What Fresh Hell is This?

TicTac

TicTac

Posted
Posted
2 minutes ago, Kim Shook said:

I completely get it, but have you ever had ranch dressing?  There is a definite 'tang'.  And I would certainly never actually drink buttermilk <shiver>.  But as an ingredient in baking and some salad dressings/remoulade, I don't think I really taste IT.

I have, though my guess is that it was mayo based and whatever tang was from an acid source (though I could easily be wrong!).  It's more of a mental blockade than anything else.  I am more than happy to substitute a bit of water and lemon juice to accomplish a very similar end result.

 

It's one of the reasons why I feed my kids everything and do not let any of my foibles impact them (too much... 😛)

  • Like 2
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Fuyu with (again) raspberry vinegar/heavy cream dressing, bit of purslane

 

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Another repeat, peppers with onions, sausage and potato...EVOO, garlic, basil, oregano, bay     Mash the potato (with skin) into the juice ->  major yum.

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eGullet member #80.

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