Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2019


liuzhou
 Share

Recommended Posts

1 minute ago, KennethT said:

 

Holy crap! Did Murray's open a store local to you or do they ship?  I love Murray's!

Noooooo, it's shipped.  A total splurge.  A guilty pleasure.  I sit for way too long perusing all the Murray's cheese online.  

  • Like 1
Link to comment
Share on other sites

Just now, Shelby said:

Noooooo, it's shipped.  A total splurge.  A guilty pleasure.  I sit for way too long perusing all the Murray's cheese online.  

If you ever come to NYC, you HAVE to go to Murray's original store in the West Village... it will blow your mind...

  • Like 1
Link to comment
Share on other sites

Today, I had a busy time taking photographs of something I have absolutely no interest in to accompany an article I wrote about something I have even less interest in, but some idiot is willing to pay me for, so in the relentless quest to maintain my supply of beer and noodles coupons, ,decorated with pictures of Chairman Mao, I agreed. I have no morals.

 

When I got home, after no thought whatsoever, I decided I needed my annual burger. When you see the appalling picture, you will realise why anyone dumb enough to pay me to take pictures is even more disturbed than me. 

 

burger.thumb.jpg.304b48dd8a407ab47e88e72755ccd0e5.jpg

 

To compound the infamy, I made and ate two.

 

Edited by liuzhou (log)
  • Like 13
  • Haha 8

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

@liuzhou – from what I can see, you got a wonderful crust on that burger.  That crust is my favorite part of a burger. 

 

@mgaretz – that tri-tip is gorgeous.  I really need to track one down. 

 

A couple of recent meals - finished up leftover chicken and waffles from a first time visit to a new restaurant:

DSCN9227.JPG.1bfe34c323c8aa4967029ef9f5b2d7ea.JPG

Chicken was heated up in the CSO on bake/steam and then I toasted it and the waffle.  Bite:

20190216_113257.jpg.0d9d90f3eb5c26442bd898f66238ee96.jpg

The waffle was malted and incredibly good. 

 

Sunday night we had an Academy Awards watching buffet – a lot of the components were from the freezer.  My dad’s chopped salad with creamy Parmesan dressing (leftover from a church potluck on Friday night):

DSCN9229.JPG.08e0f05bd20db86c72022032bcb73914.JPG

Iceberg, Swiss cheese, black olives, chickpeas, tomatoes, salami and English cucumbers.

 

The tail end of some fruit from the fridge:

DSCN9230.JPG.336c29cf5540eb2aee0f59452bed43fa.JPG

 

Orange rolls and pineapple upside down biscuits from Xmas:

DSCN9232.JPG.b2fb5e471d825d81247aaf74f89a11a1.JPG

 

Mini quiche and country ham (the ham goes on the pineapple biscuits):

DSCN9234.JPG.80f237914e2a37b2ec0916f01f112a78.JPG

 

@JohnT's sausage rolls:

DSCN9233.JPG.948a75afb675aa8640f70778fa4655f7.JPG

 

 

  • Like 11
  • Delicious 2
Link to comment
Share on other sites

Here is an interesting idea for those that dont want to cook a full leg of Lamb

 

Turn it into a Glock shank/ and cut the thigh bone to extract all the goodies--So I braised the shank in red wine/ currents. bay rosemary Thyme oregano double chxn stock and tomato paste for 3hrs--  Ill sous Vide the thigh at a later date.  and boy was there alot of meat on that shank.

 

I know these pictures are backwards..need to figure that thing out

 

33326673118_2556eeeab5_b.jpg

 

 

 

40236321413_6b97143585_b.jpg

 

 

 

Take out the thigh bone:

 

33325544628_6be68dedc7_b.jpg

 

Take off the top Muscle:

 

 

40236241903_83cb512668_b.jpg

  • Like 13
  • Delicious 1

Its good to have Morels

Link to comment
Share on other sites

9 hours ago, weinoo said:

it's a burger in a bao?

 

9 hours ago, KennethT said:

I think it's a burger in a mo....

 

you is correct, KT.

 

6 hours ago, Kim Shook said:

@liuzhou – from what I can see, you got a wonderful crust on that burger.  That crust is my favorite part of a burger. 

 

 

Thanks Kim. I do like a nice crust on my burgers.

 

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

9 hours ago, rotuts said:

@mgaretz

 

 your steaks always look delicious.

 

although tastes differ , have you considered the redBoat 40 / refrigerator treatment ?

 

belive me , no ' fishy ' flavors at all.

 

Sort of.  I have used the (now defunct) Sansaire Steak Aging Sauce, which is primarily fish sauce.  I still have a lot left.  I use it sometimes on roasts I use that I slice thin for sandwiches, but not a big fan of it on actual steaks or tri-tip.

  • Like 1

Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

Link to comment
Share on other sites

Supper tonight - Shepherd's Pie made with ground chicken. The recipe is from the 17-Day Diet blog. It called for green beans and tomato sauce. I only had zuchinni and "Spicy Pizza Squeeze", which worked better than just tomato sauce. The mashed cauliflower was spot on for texture. Bak choy was stir-fried in a tiny bit of oil, then chicken broth.
I am always leery using ground chicken, but this turned out well, silky even without thickening.  This was a good low-carb low-fat meal.

 

                                                                               2076032720_ShepherdsPiewithchicken8491.jpg.8e11c953ae4f561f03b9190c6ab473d1.jpg

 

                           

  • Like 14

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Making a "ragu"...

 

VqlO5Wa.jpg?1

 

Dried Porcini, fresh cremini, duck, mushroom stock, tomatoes, white wine, onion, garlic, etc.

 

cSPbuIf.jpg?1

 

Penne with the above ragu.

Edited by weinoo (log)
  • Like 17
  • Delicious 3

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Did a corned beef in the crock pot yesterday.  Realized my crock pot bit the dust at around 6:30 last night.  The beef had been in for almost 10 hours and was still not done.  Hurray for the Instant Pot!  

IMG_5946.jpg.17107d72bb414b71c128177d78fcd11f.jpg

Made a bit of gravy out of a cup of the broth from the beef and about a cup of buttermilk and some grainy mustard.

IMG_5947.JPG.c5a9a792b06237673f30469213a100d2.JPG

Cheese and tomato toasties

IMG_5948.JPG.4fc8f1db8d2ddd1882fc6fab54007ea7.JPG

Melted potatoes to go with

 

IMG_5949.JPG.d9fd63505def60d89d34fe00226640a9.JPG

  • Like 12
  • Delicious 1
Link to comment
Share on other sites

20190226_225033.jpg

 

Some extra-wide extra-eggy noodles (an impulse purchase at World Market) and some New York Style TM Calabrese sausages from a favorite grocery store starred in last night's skillet dinner. Supporting characters were the last of last summer's roasted cherry tomatoes using @ElainaA's recipe, grated parmesan, garlic, asparagus and parsley, and a touch of cream.

 

20190227_070617.jpg

 

We are glad to have leftovers. I wish I could get this sausage at home.

 

 

  • Like 18
  • Delicious 3

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...