Dinner 2019

[gfweb]

5 minutes ago, JoNorvelleWalker said:

 

Saffron and espelette could save even cauliflower.

 

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

[JoNorvelleWalker]

2 minutes ago, gfweb said:

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

 

Nope.  Never touched my lips.

 

[weinoo]

Significant Eater didn't like the color or the texture of the cauliflower soup. I thought they were fine!

[gfweb]

32 minutes ago, weinoo said:

Significant Eater didn't like the color or the texture of the cauliflower soup. I thought they were fine!

I thought the color was odd. How’d it get green?

[scubadoo97]

2 hours ago, gfweb said:

You tried roasted cauliflower puree?  Pretty good. Might add a touch of curry...

I like it as well

[chefmd]

Shishito peppers blistered in cast iron pan, mixed with grated pecorino Romano and cream.

 

Edited January 11, 2019 by chefmd (log)

[Dejah]

Spicy ground pork and eggplant (toban sauce). Eaten with pan fried tofu and mixed vegetables.

 

                                          

 

                                          

[heidih]

@Dejah  Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjoys tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months.    https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

Edited January 11, 2019 by heidih (log)

[HungryChris]

I cooked a 15 pound turkey (49 cents a pound at Walmart) on New years Day and finished off the last of it last night. The wings and drumsticks made a pretty great turkey stew. Deb was a little skeptical at first, but packed up a lunch portion of it after dinner with some enthusiam and actually commented on how good it was.  It started out as turkey pot pie, and morphed into turkey stew as I decided against making a pie crust.

HC

Edited January 11, 2019 by HungryChris (log)

[weinoo]

14 hours ago, gfweb said:

I thought the color was odd. How’d it get green?

Too much parsley, maybe. Which definitely got blended in with the soup.

[liamsaunt]

Black pepper salmon with yu choy, mushrooms, and red bell peppers.  This was a recipe in a free magazine from Wegman's.  It was pretty tasty.

 

[scubadoo97]

Kind of a simple meal.   I had purchased a bag of cracked bulgur wheat and toasted vermicelli blend  which had been languishing in the freezer.  

 

Simple stovetop prep and served with pan seared chicken beasts and salad. 

[rotuts]

@liamsaunt

 

that salmon looks perfect , just how I lille it

 

a little crusts , and sashimi in the middle !

[Ann_T]

Burgers last night.  Stopped at the butcher on my way to work and picked up

fresh ground chuck.

 

Served with double fried fries.

 

[shain]

Hand cut egg noodles in freshly ground five spice powder, butter and some scrambled eggs.

Broccoli, shiitake, and fried tofu in douchi, garlic, oyster sauce. Salty, hot, mildly sweet.

Spinach and edamame with ginger, garlic, chili oil. Heated just enough for it to start and wilt.

[ElsieD]

7 hours ago, heidih said:

On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture 

 

 

How do you "dry heat" them?  I have a vision of putting them, blotted dry,  in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

[Shelby]

Spaghetti night with venison meatballs under there somewhere

 

Oysters as a starter and then a sausage pizza

 

Tostadas

 

Ronnie wanted doves on the grill last night along with scalloped potatoes which gave me a good reason to use one of my Darto pans.  Fits perfect into the CSO.

 

 

[Dejah]

8 hours ago, heidih said:

@Dejah  Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjoys tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months.    https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

 

Thanks for that Kenji link. I'll have to try the cucumber noodles that he shared.
The tofu last night was supposed to be in MaPo. I usually add diced eggplant as well, but I needed a starch so left the tofu out. I buy the original Chinese style (not firm) blocks, slice then drain earlier in the day. This way, I find they stay in shape and can get a nice crust on the outside with soft texture inside, almost like a pan-fried potato slice. Tofu is one of my go-to starch replacements.

The konnyaku noodles - I've tried various forms and brands. The ones I really like are the Zeroodle ones - rice, fettuccini, penne. Draining and blotting dry really helps these last few times with rice and fettuccini. Like Kenji said, in soup is so convenient. They make a great quick lunch dressed with sliced protein, veg, and lots of cilantro and chili oil!

I TOO love tendon!

[Dejah]

52 minutes ago, ElsieD said:

 

How do you "dry heat" them?  I have a vision of putting them, blotted dry,  in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

I assume heidih meant not in soup or sauce? I usually add a little bit of oil to my wok or frying pan, attempting for that "wok hei"...😁

[heidih]

1 hour ago, ElsieD said:

 

How do you "dry heat" them?  I have a vision of putting them, blotted dry,  in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

 

Because they are not a starch they don't stick or mush together. Kinda like you dry fry mushrooms - no oil needed. 

Edited January 11, 2019 by heidih (log)

[heidih]

@Shelby  OK that does it. We are all headed to Kansas for a wild game eGullet food fest. Any dates look good for y'all? (I checked - y'all is singular https://www.wordrake.com/writing-tips/the-story-of-yall 

[rotuts]

@Shelby

 

Im hoping that

 

 

those green sticking-out things are hatch chili not green #$)I&^#@$^@#^  bells ?

 

if HC . Ill go back and change my ' icon comment '

 

if GB's I wont.

 

 

DARTO looks good in the CSO

 

work well ?

 

I wish Id gotten the next smaller paella along with the same version you have so I could also have a smaller pan

 

for the CSO

 

Edited January 11, 2019 by rotuts (log)

[Shelby]

1 minute ago, rotuts said:

@Shelby

 

Im hoping that

 

 

those green stinging lout things are hatch chili not free bells

 

if HC . Ill go back and change my ' icon comment '

 

if GB's I wont.

 

They're jalapeños!  I swear!  I don't even have a single bell pepper in the house!

[ElsieD]

35 minutes ago, heidih said:

 

Because they are not a starch they don't stick or mush together. Kinda like you dry fry mushrooms - no oil needed. 

 

 

So let me see if I have this right,  the brand I use is Zeroodle.  I'm looking at a package that says Premium Shirataki Angel Hair with Oat Fibre.  Ingredients: water, konjac flour, oat fiber, calcium hydroxide.  The whole 400 gm (14,11 oz.) has 112 calories.  I would rinse this as I normally do, blot dry with paper towels, then put it in a dry frying pan for how long and at what temperature?  I am not understanding what the dry flying does for it.  Does food or a sauce stick to it better?  These noodles helped us lose a lot of weight last year and we could use (cough, cough) a do-over.  

[heidih]

It makes it less slippery in my experience and adds a different element I rinse in colander, blot with towel and just move around in pan on pretty high heat. Play with it. My go to are the bo standard shiritaki from Asian market so no oat. The ones Kenji uses. We have years of relationship so divorce not in sight although I have strayed with the tofu added ones.