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liuzhou

Dinner 2019

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Did I mention the cupboard was bare?   Veg crisper close to empty?   Meat bin cleaned out?

Smoked sausage, Dijon, curry-braised celery, caramelized apples

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Husband "filled in the chinks" with a couple of slices of walnut bread

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eGullet member #80.

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Dinner::  roast chicken, Stovetop stuffing,  Ocean Spray canned whole cranberry sauce, and slow Coker sweet potatoes.

 

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Viaduct ? & Duck Soup?

 

Not talking about The Marx Brothers, The well known old-time vaudevillians.

 

Why a duck? Because no one likes turkey for Thanksgiving!

 

Got a  Three-Buck-Duck. Duck at $3.00 a lb is expensive compared to $0.39 a lb for turkey.  I prepared the duck Peking style because that’s what everyone wanted.

 

Peking duck is traditionally served on a steamed bun, like a sandwich. Just to be different, I used Italian bread for the duck meat duckwiches with Hoisin sauce, and the anothers with Bazlama bread with shattering crispy duck skin. Both sandwiches come with the very last indoor ripened garden tomatoes.

 

What happened to the duck bones? Duck soup with potato dumplings.

 

Speaking of three-buck-duck, a bottle of Champagne Cuvee Dom Perignon 1980 was served, way above Three-Buck-Chuck.

 

It was a Happy Thanksgiving meal.

 

dcarch

 

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Edited by dcarch (log)
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Saw the photos first - could’ve sworn it was Bon Vivants (I mean that as a compliment) ... looks stunning and sounds delicious @dcarch

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I have an EpiPen ... my friend gave it to me when he was dying ... it seemed very important to him that I have it ... 

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Browsing all the feasts, and the feats, and the turkeys and the ducks and the effort and the time and the Thanks. 

 

Same. 😅

 

Kudos to everyone and Happy Thanks Giving to those that celebrate. 

 

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On 11/30/2019 at 1:35 AM, JoNorvelleWalker said:

Dinner11302019.png

 

If the cranberry sauce doesn't look like cranberry, it isn't.

 

Brilliant idea

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Felt hungry about 8 pm on Thanksgiving day, so pizza had to be made.  Sausage, mushroom and jalapeño .

 

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In preparation for our hunter friend coming on Wednesday, I made a huge batch of egg rolls yesterday.  Had those, noodles and sticky wings last night.

 

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1 hour ago, Shelby said:

Felt hungry about 8 pm on Thanksgiving day, so pizza had to be made.  Sausage, mushroom and jalapeño .

 

thumbnail_IMG_7062.jpg.f4afc730ab22a0f667201471e034da01.jpg

 

In preparation for our hunter friend coming on Wednesday, I made a huge batch of egg rolls yesterday.  Had those, noodles and sticky wings last night.

 

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Did you use your air fryer to cook the egg rolls?

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Something small and pleasing (key is frying in lard) ...

 

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Not a curry. Kabocha, parsnips and jack beans. Some kabocha was cooked first to make a thick sauce, then the cream was added later. Dark stuff is actually fresh basil mixed with olive oil. I ate the first half with Spätzle.  

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Second half I ate with my own kelp pici (hand-rolled pasta).

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And what became of the second half of the pici.

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35 minutes ago, chefmd said:

Five hour duck served with roasted potatoes.

 

 

Duck at what temp?

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Tonight's dinner- Shepherd's Pie made with Thanksgiving leftovers

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Had a lamb craving so did a big shank in the crockpot with carrots and lots of "flavor" stuff. I came up with the searing and braising but thiis was excellent just with minimal water.. Rest for tomoorrow and bones and condensed bit of broth for a soup for a 3rd round.. So good No image cuz so so brown.

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Dinner12022019.png

 

Chicken Tetrazzini.  Comfort food.  Bottle of Oyster Bay Pinot Noir and broccolini.  (That's not what you think it is, it's a bay leaf.)

 

 

Edit:  P.S. that's what the mushrooms were for.

 

 


Edited by JoNorvelleWalker (log)
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Eating money.........

 

We landed again at Tokyo Narita airport and took the train to Kobe as sheer lunatics to have dinner at Kobe.

 

So our friends invited us us to Mouriya in Kobe to have some Kobe Beef.

 

The cuts of beef were Grade A5 which is supposed to be the top grade.

 

and here it is:

 

 

 

 

 

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with certificates as well. Good thing they did not give us a DNA test as well.

 

 

 

 

 

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No idea what the docs say but please translate for me if you wish.

 

Taste wise and the bottom line is that we were not bowled over as the meat is too tender for our taste and I am more used to feel a bite on my steak.

Kobe grade A5 and you are eating softer and tender money........Mind you I don't even like Truffles Piedmont or Périgord.

So Aberdeen Angus is still our favourite and we love Scotland and it's people.

 

Oh well, Argentina ere vee come........Love Tango!

 

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