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liuzhou

Dinner 2019

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Slow cooker Spanish garlic soup (with chicken added), accompanied by Portuguese rolls (not home made).

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On ‎11‎/‎14‎/‎2019 at 12:47 PM, 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....

 

 

I think I have seen Thomas Keller say that he likes to salt them (dry brine) before pan searing the scallops.  Obviously the key is to buy good scallops (not soaked) and pat them as dry as possible.

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7 hours ago, weinoo said:

Even though I wanted to go to Cervo's last night, Significant Eater may be coming down with a cold and wanted to stay home; she did say I should go and hang in my favorite corner seat while drinking various weird wines, but no, I stayed home like the good husband and made her dinner.

 

I always do this before making what I made...

 

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I would like to hear more about this interesting looking pan!

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Shrimp and grits with picante chorizo in a tomato/sherry vinegar sauce

 

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22 hours ago, Anna N said:

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A little of this and a little of that with some Momofuku ranch dressing.  The dressing had thickened up somewhat when first taken out of the refrigerator but reverted to a very liquid state after I dressed my plate with it. I wonder if subbing yoghurt for buttermilk might improve the texture. Unfortunately the only buttermilk we can get here is 1%. At least that is the only kind I have ever seen. 

 

Maybe a little xanthan gum?

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33 minutes ago, gfweb said:

 

Maybe a little xanthan gum?

Thanks. It would probably work but it’s not something that I’m likely to even think about when I just want to whip up a salad dressing for one person.😂


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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SV’d and seared strip loin, grilled baby bok choy and a couple of Campari tomatoes with some Momofuku ranch dressing. The bok choy spent a bit of time getting to know some soy sauce, ginger, garlic and sesame oil before hitting the grill. 
 

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45 minutes at 54.5°C from frozen solid. A quick sear on the A4 box. 

 

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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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2 hours ago, TicTac said:

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I would like to hear more about this interesting looking pan!

 

Glad you asked!  It was a pan I "inherited" from my paternal grandmother, who has been gone for close to 50 years.  I put "inherited' in quotes, because I probably just ended up absconding with it from my mother's house, where it ended up in the garage years ago.

 

It's made of very similar material to the stuff that those old time turkey roasters were made out of.  Is it enameled steel or porcelained steel - I don't really know. I guess it's pretty old.  I use it specifically to toast spices on top of the stove.

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Mitch Weinstein aka "weinoo"

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34 minutes ago, robirdstx said:

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Sous Vide Filet Mignon (131F for 90 minutes, finished on the grill) with Baked Potato

 

The beef looks perfect, but i kill for baked potato...

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eGullet member #80.

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An extended 5 hour dinner party tonight!

 

I contributed a dish consisting of Joel Robuchon's mashed potatoes, porcini reduction, seared king oyster mushrooms with ramp oil, and smoked speck.

 

Other noteworthy contributions included a fresh white truffle risotto and porterhouse/usda NY prime strip dueling steaks with tarragon butter.

 

 

 

 

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Last night's dry aged ribeye and Momofuku ranch called out for a reprise, plus this time with radicchio.  No Treviso, whatever that may be, was harmed.

 

I go through ranch rather quickly but this evening I received a thirteen quart Vollrath bowl from amazon.

 

 

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7 hours ago, Margaret Pilgrim said:

zucchini

 

What happened to that zucchini ?

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3 hours ago, Duvel said:

 

What happened to that zucchini ?

In a good way or bad way?    Grated,, salted, rinsed and squeezed, sauteed in butter.  

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eGullet member #80.

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@robirdstx, best photo of a baked potato.

 

Moe had asked for a salad for dinner.  So I stopped on my way to work and picked up some shrimp and made him an

Avocado and Shrimp salad for dinner.

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Found @Okanagancook,s instructions on how to cook shrimp in the steam oven. 

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And blueberry pie for dessert.

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A couple of meals.  It's getting hard to think of new meal ideas that I can eat (needs to be soft, no salad...no crunch)  and not bore Ronnie to tears lol.  I think he's had his fill of pasta (but he's probably getting that tonight...lol)

 

Anyway, been doing a lot of things with venison burger.  Stroganoff, goulash..stuff like that.

 

Needed scalloped potatoes after seeing @gfweb's

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Venison meatloaf to go with

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Last night surf and turf--venison steak for Ronnie and shrimp for me....I cheated and tried to eat a bit of steak too.  You should see how long it took me.  I was still sitting at the table this morning when Ronnie got up for hunting lol (kidding).

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my sad little plate lol

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Yes.  The sprouts are cooked to death.  But I can eat them that way :)  I MISS SALAD.

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Fish on Plancha--Ginger, fresno,cilantro, slap ur MOMMA

 

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Its good to have Morels

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Yesterday I made four recipes from Meera Sodha's Fresh India (her next book after Made in India).  This cookbook is entirely vegetarian.   Paneer kebabs with ginger and cilantro, paneer kebabs with sticky mango, fresh coconut rice with cashews and shallots, and cauliflower and pomegranate chaat.  All were delicious.

 

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It may look like the same old, same old but this time I grilled the onions, the protein is leftover steak and the dressing is homemade blue cheese. 

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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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My wife made seafood nachos!

 

 

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1 hour ago, Dante said:

My wife made seafood nachos!

 

 

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I think I’d like to learn more about your nachos...what kind of cheese for sure and seafood selection?  Is there a white sauce on there too?  Thanks in advance 

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