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liuzhou

Dinner 2019

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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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@chefmd 

 

any other ref. for that duck ?

 

I can't load the page.

 

thanks

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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:

 

 

 

 

 

WFgZVOI.jpg

 

 

 

 

 

fXRbN05.jpg

 

 

 

 

 

8QRsYto.jpg

 

 

 

 

 

RAmStic.jpg

 

 

 

 

 

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

 

 

 

 

 

VXfY2opI.jpg

 

 

 

 

 

62knQJo.jpg

 

 

 

 

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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29 minutes ago, rotuts said:

@chefmd 

 

any other ref. for that duck ?

 

I can't load the page.

 

thanks

Regrettably it's paywalled to anyone without a Premium membership.

 

I found what appears to be the same recipe elsewhere: http://spoonbreadforhieronymus.blogspot.com/2008/12/amazing-five-hour-duck.html

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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8 minutes ago, Nicolai said:

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:

 

 

 

 

 

WFgZVOI.jpg

 

 

 

 

 

fXRbN05.jpg

 

 

 

 

 

8QRsYto.jpg

 

 

 

 

 

RAmStic.jpg

 

 

 

 

 

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

 

 

 

 

 

VXfY2opI.jpg

 

 

 

 

 

62knQJo.jpg

 

 

 

 

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!

 

 

Agreed on Kobe beef. Too fatty and limp.

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@Nicolai

 

 Im not going to ask ...

 

what was the total cost , and how many people ?

 

I agree w you on the Beef.   

 

at least  you got to try it.

 

did you bring your Statins along for the trip ?

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153527617_HotChickenSandwichDecember1st2019.thumb.jpg.dae78a944049523029aea9a022776468.jpg

 

I roasted chicken breasts, bone in before leaving for work yesterday so we could have Hot Chicken Sandwiches.  

Made the gravy in the morning too.  Served with our traditional double fried fries and canned peas.

weston-french-fry-cutter-deluxe-australia-guide-gear-commercial-grade-for-sale-online.jpg.cc533e342f042c88bf5f343b005bf605.jpg

 

My son bought me an early Christmas present.  A new kitchen toy. With two blades.

3/8th inch and a 1/2 inch.  Yesterday's fries were the 1/2".

 

 

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Pan seared Halibut/  Served with Thanksgiving Mash and corn

 

49154267623_7fe5c82474_b.jpg

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Its good to have Morels

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4 hours ago, rotuts said:

@Nicolai

 

 Im not going to ask ...

 

what was the total cost , and how many people ?

 

I agree w you on the Beef.   

 

at least  you got to try it.

 

did you bring your Statins along for the trip ?

 

 

Dunno the cost as we were invited and expensive vino was involved. I estimate around USD350 per person for the Kobe meat only, for a party of 5 hungry Ladybirds:

 

As for my Statins, I am a walking pharmacy........

 

 

 

 

6U8l4dX.jpg

 

Admin: Pls delete if not appropriate.


Edited by Nicolai (log)
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Seared tuna with sage garlic chips, roasted lemon potatoes and spinach

 

tuna.thumb.jpg.d7767ffa7e536c8818383f2a71ec2516.jpg

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The preverbal Turkey left-over dish!!

 

Stuff peppers wild rice and thighs-  The wild rice I cooking in PC Turkey stock ( lips are still tacky )

 

49153387211_3b90f06e4a_b.jpg

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Its good to have Morels

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@Paul Bacino 

 

I appreciate your choice  not to use GBP

 

one Kudos your way for each non-GBP

 

after all  you saved me a buch of time

 

Id have to figue out how to go to the 

 

member place where i would 

 

block you out  

 

until the end of time

 

or when my iMac no longer worked 

 

which ever is first.

 

cheers


Edited by rotuts (log)
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9 hours ago, Nicolai said:

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:

 

 

 

 

 

WFgZVOI.jpg

 

 

 

 

 

fXRbN05.jpg

 

 

 

 

 

8QRsYto.jpg

 

 

 

 

 

RAmStic.jpg

 

 

 

 

 

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

 

 

 

 

 

VXfY2opI.jpg

 

 

 

 

 

62knQJo.jpg

 

 

 

 

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!

 

OMFG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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More leftovers. Today ham and bean soup with challah bread. Charlie had his with a turkey sandwich.  I was at the dentist today and soup was all I was up for...a little ice cream too.

20191202_163532.jpeg


Edited by Norm Matthews (log)
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13 hours ago, rotuts said:

@chefmd 

 

any other ref. for that duck ?

 

I can't load the page.

 

thanks

Try this one https://food52.com/recipes/9115-slow-roast-duck

I used 275 convection bake flipping the duck every hour (starting with breast up) without additional piercing of the skin (pierced it real good the first time).  

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"You've seen these before" fuyu with raspberry cream dressing

1436334192_photo1.thumb.JPG.9e7e0708b87082bb5665894761e22f4a.JPG

 

Pork schnitzel, smashed potatoes, roast cauliflower

675829270_photo2.thumb.JPG.bbf6424cb0ff5bb9a988c2b937420016.JPG

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eGullet member #80.

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2 hours ago, chefmd said:

Try this one https://food52.com/recipes/9115-slow-roast-duck

I used 275 convection bake flipping the duck every hour (starting with breast up) without additional piercing of the skin (pierced it real good the first time).  

Duck breast loves sous vide

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4 minutes ago, gfweb said:

Duck breast loves sous vide

Although I am a fan of sous vide for many things, duck breast is not one of them. The duck breasts I can get or so small that I find that sautéing them works better. YMMV. 

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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

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Tonight's dinner, chicken stir fry with maple sauce

69852983_476232366347486_7975453552241803264_n.jpg

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Dinner12032019.png

 

Asparagus, Berkshire chop, sweet potato.  Sweet potato not cooked on the Philips grill.

 

Normally it does not take much to render me replete.  Something terribly went wrong.  I had a plate of Campari tomatoes with Momofuku ranch.  And then I had another.  Then I saw the box of Sweetzels spiced wafers.  No, I do not think I am pregnant.

 

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Sunday night I made us a little mini Thanksgiving.  Turkey quarters, mushroom, onion, blue cheese and green bean tart, stuffing, taters and bruss. sprouts

 

IMG_7072.jpg.586ca8ca0c6dfe947bf6f63ff7303f1c.jpg

IMG_7073.JPG.620336badb6b3639874f0ba08afc619c.JPG

IMG_7074.JPG.3e10768918194575745769b9b57051e4.JPG

Last night a seafood bisque-y thing of sorts.  Oysters, scallops and crab meat

 

thumbnail_IMG_7079.jpg.796fcaa07a52f397a8eee3e191d7ac32.jpg

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Last night, the end of the Thanksgiving turkey was made into sandwiches with avocado, bacon, and carmelized shallot aioli

 

792714860_turkeysandwich.thumb.jpg.ae848c9259ba209c66a1870a7966c920.jpg

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