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

7 minutes ago, heidih said:

Well now you sent me down the rabbit hole cuz those look like mustard seeds at the bottom-  picked ones were which were a "thing" a while back. Has to happen again. Sweet hubby!

https://www.seriouseats.com/recipes/2019/06/pickled-mustard-seeds.html

Ingredients: ramp bulbs, distilled vinegar, water, sea salt, mustard seed, dill seed, and pepper flake.

  • Like 3
  • Thanks 1

Share this post


Link to post
Share on other sites
2 hours ago, Kim Shook said:

I have a wonderful husband:

DSCN0378.thumb.JPG.2016820b5de1af41d759355d3b0f9035.JPG

I put this on my Amazon wishlist thinking maybe someone would get it for me for Christmas.  It came in the mail today❤️.  It is especially timely because I'm making The Dressing for a dinner party on Saturday!  

 

I've dared not open mine.  Can't wait to hear!

 

Share this post


Link to post
Share on other sites

Chicken and sausage jambalaya

75492468_492018561394864_1678489943879450624_n.jpg

  • Like 6

Share this post


Link to post
Share on other sites

Acadian redfish cooked meurniere style, with celery root-potato puree and peas from the freezer because I am low on fresh vegetables.  Need to go to the food store.

 

redfish.thumb.jpg.2750805a5e8985e690d7b645df908f97.jpg

  • Like 12
  • Delicious 1

Share this post


Link to post
Share on other sites

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?


Edited by scubadoo97 (log)

Share this post


Link to post
Share on other sites
18 minutes ago, scubadoo97 said:

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

 

I use regular butter to sear mine and it always goes well. I think the milk proteins help out.

 

Share this post


Link to post
Share on other sites
19 minutes ago, scubadoo97 said:

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

 

 

It's all about how hot your pan is.  If your pan is screaming hot, add a bit of either clarified butter or my preference, rice bran oil and butter mix - and you should achieve your desired browning.

 

Ensure not to overcrowd the pan, and if you have a thick heavy pan - even better. 

Share this post


Link to post
Share on other sites

And I keep scallops in fridge uncovered for an hour or so to dry them a little

 

Share this post


Link to post
Share on other sites
51 minutes ago, gfweb said:

And I keep scallops in fridge uncovered for an hour or so to dry them a little

 

Good idea as well.  Pat them dry really well before searing.

 

Wonder if a bit of salt while sitting uncovered would help by removing a bit of moisture and condensing flavour....

 

 

  • Like 1

Share this post


Link to post
Share on other sites
24 minutes ago, TicTac said:

Good idea as well.  Pat them dry really well before searing.

 

Wonder if a bit of salt while sitting uncovered would help by removing a bit of moisture and condensing flavour....

 

 

Roellinger recommended doing this in one of his recipes, and I found the result a very disappointing texture.      A good wipe down does the trick, but also try to buy "dry pack" scallops that haven't been soaked in a chemical liquid.

  • Like 3

eGullet member #80.

Share this post


Link to post
Share on other sites
Just now, Kim Shook said:

Remember that steak and cheese sauce and broccoli and cheese sauce I made?  We have a lot left over.  What do you think about freezing them?  

 

My first impulse would have been to eat them ...

  • Haha 4

Share this post


Link to post
Share on other sites
4 hours ago, scubadoo97 said:

@liamsaunt  fantastic sear on the scallops.  I struggle to get a great sear without over cooking the scallops.  Clarified butter?

 

 

I just use regular butter with a small splash of oil in a very hot pan.   I also dry them well and salt them for a bit before sautéing.  I get my scallops from a fish share so they are very fresh and not chemically treated, which also helps.  

  • Like 1

Share this post


Link to post
Share on other sites

10399AC7-83A9-4D5C-A13A-4D9B7E9D9DE7.thumb.jpeg.903afe18be912d1f48b0421e9f76750f.jpeg

 

Finally got around to making the Momofuku ranch dressing using scallion greens and cocktail onions. While it is very tasty it is also very runny. Did anyone else find this? I used kewpie mayo. 
 

Spotted some treviso  at the supermarket on Wednesday. I know it’s expensive. I read the price. And still I was shocked to discover two small ones cost me almost 6 dollars. But I really like it and I’m not going to whine more than I have!  Cut one in half and brushed with olive oil and grilled (on the A4 box) along with some halved campari tomatoes. Dressed with the ranch dressing and added a few Lays Sour Cream and Onion  potato chips for some crunch.

 


 

 

  • Like 8

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
7 hours ago, gfweb said:

And I keep scallops in fridge uncovered for an hour or so to dry them a little

 

Will have to dry them longer.  I fear my dry scallops are wetter than advertised 

Share this post


Link to post
Share on other sites

@Anna N    Did you use the dressing immediately or let it set up?     Usually there is citrus/milk reaction that thickens it over a (short) time.

  • Like 1

eGullet member #80.

Share this post


Link to post
Share on other sites
4 hours ago, Kim Shook said:

Well, that was a quick eighteen bucks:

DSCN0380.thumb.JPG.9938d30a7c041509732717787fa05835.JPG

It'll have to go some way to being an $18 salad dressing.  🤨

$18!?  USD I bet to boot!  Wow!  I need to consider peddling my pickled ramps.... 🤔

  • Like 2

Share this post


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

@Anna N    Did you use the dressing immediately or let it set up?     Usually there is citrus/milk reaction that thickens it over a (short) time.

I used it almost immediately probably within the hour. There are leftovers in the refrigerator so I will see what it’s like tomorrow. 


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
6 hours ago, Kim Shook said:

Well, that was a quick eighteen bucks:

DSCN0380.thumb.JPG.9938d30a7c041509732717787fa05835.JPG

It'll have to go some way to being an $18 salad dressing.  🤨

Does this "juice" lend itself to any long-legged seasoning?    like + olives?    or other veg?   

 


eGullet member #80.

Share this post


Link to post
Share on other sites

Green beans in mustard vinaigrette

1540033590_photo1.thumb.JPG.b754145df38736523915a959abe95511.JPG

 

Spaghetti and prawns in homemade tomato sauce

 

521906373_photo2.thumb.JPG.06ad6918cb1619427dad9a18ef31f6c6.JPG

 

  • Like 8
  • Delicious 1

eGullet member #80.

Share this post


Link to post
Share on other sites
35 minutes ago, Margaret Pilgrim said:

Does this "juice" lend itself to any long-legged seasoning?    like + olives?    or other veg?   

 

I think it certainly could.  I saved it and will use it in something!

  • Like 2

Share this post


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

10399AC7-83A9-4D5C-A13A-4D9B7E9D9DE7.thumb.jpeg.903afe18be912d1f48b0421e9f76750f.jpeg

 

Finally got around to making the Momofuku ranch dressing using scallion greens and cocktail onions. While it is very tasty it is also very runny. Did anyone else find this? I used kewpie mayo. 
 

Spotted some treviso  at the supermarket on Wednesday. I know it’s expensive. I read the price. And still I was shocked to discover two small ones cost me almost 6 dollars. But I really like it and I’m not going to whine more than I have!  Cut one in half and brushed with olive oil and grilled (on the A4 box) along with some halved campari tomatoes. Dressed with the ranch dressing and added a few Lays Sour Cream and Onion  potato chips for some crunch.

 


 

 

 

Anna, did you use nice, thick, whole milk buttermilk?  If the dressing is too thin I would try adding extra mayonnaise.

 

What is Treviso, other than a town near @teonzo?  Google was not much help.

 

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...