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liuzhou

Dinner 2019

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Hi guys, after a short break from cooking, I am back😁 we really love Costco in Miami, so many things that were not available in NY 😁. First, after the Serrano we bought last month, the husband decided he had enough practice carving and we got a bellota from Costco, great deal. SO GOOD! Tonight we had our share of it! Then fried rice. Some sous vide cooked octopus from Spain, still from Costco with potatoes, olives and a good dose of oil and lemon. And a small Slice of Wagyu picanha 😋

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You’re kill’in me!  Wow, everything looks so delicious.  Sous vide is such a great treatment for octopus.  A local restaurants has it grilled a bit after sous vide also served with a lemon and oil.

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@Franci  Well you guys don't mess around Thanks for the look at your treaures and the results

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From Franci's sublime to my ridiculous, I went dumpster diving, er, sorry, freezer diving.    Three diverse sausages -> + peppers, onion, potato.    Husband cased the prep area and remarked, "Dumpster diving?"    Maybe there IS something going on here.

Seared in EVOO, splashed with white wine and chicken broth, fresh herbs.    20 minutes later =

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I've had worse and fortunately will hopefully never have the same ingredients OH at the same time again.    Lots of leftovers.    Oh, well....

 

 

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I wish our Costco had iberico. Nice!

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22 minutes ago, gfweb said:

Stirring. 

 

I learned some history.  The Roman portion of the hymn I already knew.*  I thought possibly the Franks might be the kind served with beans, but apparently not.  Perhaps had it been Hawaii.

 

*according to Wikipedia the Lower Saxons cooked their Roman captives.  If only they'd had Thermomix!

 

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42 minutes ago, JoNorvelleWalker said:

 

I learned some history.  The Roman portion of the hymn I already knew.*  I thought possibly the Franks might be the kind served with beans, but apparently not.  Perhaps had it been Hawaii.

 

*according to Wikipedia the Lower Saxons cooked their Roman captives.  If only they'd had Thermomix!

 

 

Not remotely funny

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Tonight's dinner:sweet and sour tempeh over soba

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I made a cross between Greek pastitsio and moussaka (pastissaka? moussatitsio?).

The minced meat subbed with a mixture of chopped mushrooms, walnuts and chickpeas.

I went a lighter on the bechamel than is traditional in either preparation.

Served with chopped salad and labaneh.

My apologies to the Greek grandmas that are rolling their eyes, it was delicious and IMO fits the spirit of the dishes :P .

 

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~ Shai N.

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On 12/4/2019 at 6:58 AM, liuzhou said:

Chinese stovies. Well, Scottish stovies really, but made in China and with a Chinese twist.

So I have a confession to make. Even though I’m a Brit and even though my mother was born in Turnberry, I honestly didn’t know what stovies were. I could figure out, of course, from all your postings what they were but last evening while surfing the web I bumped into a recipe. Said recipe took me down a rabbit hole that wasted about two hours of my damned life. Expect a version to show up on my plate soon! 

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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)

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Singapore- 

Hainanese chicken rice, paper dosa in Little India, bean curd with pork, chili crab, bak kut teh. 

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tortellini stuffed with mushrooms, ricotta, and walnuts in a creamy porcini mushroom sauce

 

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2 hours ago, mm84321 said:

Singapore- 

Hainanese chicken rice, paper dosa in Little India, bean curd with pork, chili crab, bak kut teh. 

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You're killing me!!!  Was the Song Fa bak kut teh in the airport?  I'll be in Singapore for about 5 hours in a few weeks - not enough time to head into the city, but it's enough time to check out the Jewel and also grab something to eat before Singapore Airlines feeds me to death.  How was it?  Have you had bkt before? If so, how did Song Fa compare?

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4 hours ago, Anna N said:

So I have a confession to make. Even though I’m a Brit and even though my mother was born in Turnberry, I honestly didn’t know what stovies were. I could figure out, of course, from all your postings what they were but last evening while surfing the web I bumped into a recipe. Said recipe took me down a rabbit hole that wasted about two hours of my damned life. Expect a version to show up on my plate soon! 

 

I'm resisting looking this up and will wait for your version before I go down the rabbit hole!

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51 minutes ago, KennethT said:

You're killing me!!!  Was the Song Fa bak kut teh in the airport?  I'll be in Singapore for about 5 hours in a few weeks - not enough time to head into the city, but it's enough time to check out the Jewel and also grab something to eat before Singapore Airlines feeds me to death.  How was it?  Have you had bkt before? If so, how did Song Fa compare?

 

Song Fa was in the city near Clarke Quay- my first time having it, so no reference point. The chicken rice at Tian Tian was surprisingly fantastic (I got there just before they sold out), as was the chili crab at "No Signboard Seafood". Definitely check out the Jewel; Changi airport is immensely impressive. 

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1 hour ago, mm84321 said:

 

Song Fa was in the city near Clarke Quay- my first time having it, so no reference point. The chicken rice at Tian Tian was surprisingly fantastic (I got there just before they sold out), as was the chili crab at "No Signboard Seafood". Definitely check out the Jewel; Changi airport is immensely impressive. 

Thanks.  Tian Tian is actually one of my least favorite chicken rice in Singapore, although it used to be better years ago - the texture of their rice is great, and the chicken is good, but I'm not a huge fan of their chili sauce, and they're very cheap with it. Also, the last time I was there, it didn't even come with soup, which is ridiculous.  My go to nowadays has been Wee Nam Kee - they're not in a hawker area but it's a restaurant (but I think their prices are less than Tian Tian).  The rice and chicken are great, but also, their is a big container of chili sauce on each table along with containers of freshly grated ginger and a bottle of sweet soy sauce, so you can add as much ginger as you like and the same with the sweet soy sauce.  Also, their chili sauce is better balanced - it has more chili flavor and is not super spicy.  The last time I was at Tian Tian, they provided the same small dish of chili sauce that's in your photo, and they didn't have containers of sweet soy sauce anymore - when I asked for it, the lady scowled at me and then reluctantly found a bottle behind the counter and squirted a line of it on the side of my plate.  You should have seen the look I got when I asked about the soup and requested another dish of chili sauce!

 

I've never been to "No Signboard" but have had teh chili crab at a few other places - love that dish!

 

Definitely interested in seeing the Jewel - although we'll be getting in just after they close the trails through the forest area for some event or something.  But I love that airport - I usually try to see the butterfly garden every time I go!  Plus, I'm still debating about where to go for dinner in the airport - I've whittled it down to about 5-7 choices, but the selection there is ridiculous.

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A few nights ago - tuna salad sandwiches and chicken chili from the freezer:

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I had some rice leftover from chicken Kiev dinner and tossed that in.  Good idea.

 

Our Sunday brunch was so filling and so late and filling that this became dinner:

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It was good but needed something  - we decided that black pepper infused honey might be right. 

 

Tuesday night was “try to finish the tree” night.  Dinner was sous vide steak, cheese potatoes, some garlic shrimp, and salad with Momofuku ranch dressing (missed getting a picture):

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The steaks were just ok.  They were ordinary grocery store steaks and they were not particularly good meat.  I told Mr. Kim it proves that sous vide is a tool, not a magic wand.  Crusty bread and (Knorr) bearnaise:

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Last night was pimento cheese, crackers, and some salami:

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Chef salad:

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And leftover pizza from TWO DIFFERENT pizza places:

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We are eating way too much take out lately.

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Carrot, broccoli, spinach sort of ohitashi.

 

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Salted salmon, hijiki, ginger donabe rice, cooked in dashi.

 

I was walking past a fishmonger in the new Essex Market, and he was just opening up a crate of salmon he'd received. Atlantic farmed. Despite its freshness, would not buy again. Stuff tastes like cardboard.  Maybe I'll stovetop smoke the other piece I have.

 

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The idea being to mix it all together makes it better than certain individual ingredients, and I was able to get a little crust on the bottom of the rice. 

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Fresh cheese, red onion, EVOO

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Butter lettuce, EVOO, banyuls vinegar

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Packaged Italian sausage ravioli, butter and cheese

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