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liuzhou

Dinner 2019

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Tonight's dinner, Brussels sprout and carrot fried rice with skillet roasted Romanesco on the side

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20 minutes ago, Margaret Pilgrim said:

Looks great!     Chicken, pork or squirrel?

Thank you!

 

Pork

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15 hours ago, scamhi said:

tis the uni season. These are wild Maine uni. served in a shiso leaf with a little maldon salt, meyer lemon and olive oil.

 

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Loooooooooove Uni.  Where did you get this?  In Maine, I get my Uni from Harbor Fish Market in Old Port, Portland.

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19 minutes ago, JoNorvelleWalker said:

What is Uni?

 

 

Gonads

 

Sea urchin or its roe. Japanese name.


Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Tonight an odd combination of oven-roasted chicken wings and - because there were only six of them - Schupfnudeln with mushroom cream sauce ...

 

5C82FA5C-A739-485C-893F-A68CF2B5293D.thumb.jpeg.225de0f92e6b392fef66bd4c8294fa28.jpeg

 

Enjoyed with a 2019 Chimay.

 

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Edited by Duvel (log)
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2 hours ago, Duvel said:

Tonight an odd combination of oven-roasted chicken wings and - because there were only six of them - Schupfnudeln with mushroom cream sauce ...

 

5C82FA5C-A739-485C-893F-A68CF2B5293D.thumb.jpeg.225de0f92e6b392fef66bd4c8294fa28.jpeg

 

Enjoyed with a 2019 Chimay.

 

 

The Schupfnudel with that sauce are calling out to me! Thanks :)

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16 hours ago, Owtahear said:

Loooooooooove Uni.  Where did you get this?  In Maine, I get my Uni from Harbor Fish Market in Old Port, Portland.

I bought the tray from Regalis Foods in based Long Island City, NY. They import and distribute fancy foods

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Mallards--roasted in the CSO.   Was aiming for 140F--over shot a bit even though I checked at 15 minutes.  Still tender though.  Thought I would have enough left over to make a little duck and noodles but Ronnie really liked them.  Duck and noodles another time.  

 

I rubbed them with lemon and then put the lemons inside.  I've only done this with chicken--wasn't sure about doing it on duck, but it was a hit.

 

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@Shelby What are mallards like?  I'm sure I've never had one - the only ducks I've ever had were farmed.  They look really small for ducks - since you can fit 2 on a CSO pan... and really lean!

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1 minute ago, KennethT said:

@Shelby What are mallards like?  I'm sure I've never had one - the only ducks I've ever had were farmed.  They look really small for ducks - since you can fit 2 on a CSO pan... and really lean!

I'd say like a venison steak.  Rare to med. rare.  You're right on both counts, small and very very lean.   They are maybe a tad bigger than a cornish game hen.   I like it best when Ronnie plucks them like this and leaves the skin on.  When you do just the breasts, they are pretty dry and need something like bacon to wrap around them IMO.

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@Shelby

 

that looks so delicious 

 

money-mouth.gif.a402a8f31e890b8ab088d0572ffac3f9.gif

 

BTW  I thought Id ask

 

is there a Goose season your way ?

 

not those Canadiens

 

https://en.wikipedia.org/wiki/Anser_(bird)

 

this ?

 

when I  was very small

 

we had a "" coop "" and it have chickens for eggs

 

ducks for eggs 

 

and a few geese

 

not from canada !

 

good luck getting a goose egg  for breakfast !

 

you would loose at least one finger , possibly more 

 

 

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067C269C-DF75-40EC-913D-096C761ECA53.thumb.jpeg.8e23b6ec635ebb70186cacff792be038.jpeg

 

A very small duck breast cooked on the A4 box. A little more well done then I would have liked but still incredibly tasty and tender. Side of doctored canned corn. 

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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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4 hours ago, Duvel said:

Tonight an odd combination of oven-roasted chicken wings and - because there were only six of them - Schupfnudeln with mushroom cream sauce ...

 

5C82FA5C-A739-485C-893F-A68CF2B5293D.thumb.jpeg.225de0f92e6b392fef66bd4c8294fa28.jpeg

 

Enjoyed with a 2019 Chimay.

 

D2527171-C341-4967-BFC7-78DFD2002DEB.thumb.jpeg.b60d14a214933d7fc6ed3acdf37b3cda.jpeg

 

You MADE those "noodles"?   Want!     Any leads on reliable "how to"?

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eGullet member #80.

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This is the first time I snow balled them instead of forming a thick patty.   A little side salad and remoulade 

 

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10 hours ago, Margaret Pilgrim said:

You MADE those "noodles"?   Want!     Any leads on reliable "how to"?

 

It is basically an odd shaped Gnocchi. 750 g potatoes, boiled and „steamed out“ in the oven for some minutes to dry, then riced. Added one full egg, one egg yolk, salt and nutmeg. Slowly mix, add 100-125 g flour (depending on moisture level). Mix, shape into a log, cut into pieces and shape ...

Boil in plenty of salted water until they rise to the surface. Shock in ice water, drain and finish in hot butter in a pan.

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Inspired by this post from a couple of weeks back

On 11/10/2019 at 8:46 AM, Duvel said:

Pizza al taglio with caramelized pears, balsamico onions, rosemary and pecorino sardo

 

I made a batch of roasted onions with balsamic vinegar and sage

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They became the bottom layer in this pizza al taglio with pears, bacon and blue cheese

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I should have used either the bacon or blue cheese.  It didn't really need both. 

On the plate with a salad of arugula, persimmon, pomegranate and toasted almonds with a pomegranate vinaigrette

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Edited by blue_dolphin (log)
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