Dinner 2019

[robirdstx]

 

Meat Sauce with Linguine and Cojita Cheese 

 

[Duvel]

A bit delayed ... Thursday’s dinner at a Izakaya at Makuhari, Chiba prefecture:

 

Mixed Sashimi

 

Edamame

 

Mixed Tsukemono

 

Tamagoyaki with Mentaiko (spicy cod roe)

 

Fried Kamaboko (fishcake)

 

French fries (we had an Indian colleague with us, who required vegetarian options)

 

 Buta no kakuni (braised pork belly)

 

Some local fish with white miso

 

Chicken sashimi - the liver was fantastic

 

Chicken “nanban”

 

Chicken karaage

 

Oshizushi with vinegared mackerel 

 

(Mock ?) Shark fin cartilage with miso

 

Sardine sashimi

 

Sake. A lot. Everyone on the table picked their favourite. 

Edited May 12, 2019 by Duvel (log)

[Kim Shook]

Pre-dinner snack:

Fixed up crab dip (horseradish and Old Bay) and pita chips.

 

Dinner:

Fixed up Manwich, baked beans, slaw, Mandarin oranges and Campari tomatoes:

 

We found Kirby cucumbers at Wegman's today, so the marinated cucumbers have been started:

 

These will be gracing lunches and dinners through the end of the summer!

[JoNorvelleWalker]

 

 

Horses were changed in mid-stream.  Cows actually.  I was about to grill a beautiful thick ribeye when I realized I had older steak to make use of.  Shown here with pathologically humongous potato and thirty second green beans.  Steak and potato could not be finished.  Unlike every last green bean in the pot.

 

[Duvel]

6 minutes ago, JoNorvelleWalker said:

 

 

Horses were changed in mid-stream.  Cows actually.  I was about to grill a beautiful thick ribeye when I realized I had older steak to make use of.  Shown here with pathologically humongous potato and thirty second green beans.  Steak and potato could not be finished.  Unlike every last green bean in the pot.

 

 

I would have your dinner any time. But why does that baked potato look like a test subject from new Romulan disruptor prototype field trial ?

[JoNorvelleWalker]

4 minutes ago, Duvel said:

 

I would have your dinner any time. But why does that baked potato look like a test subject from new Romulan disruptor prototype field trial ?

 

My potatoes look that way because I smash them.  Some more artistically than others.

 

[MetsFan5]

My dog LOVES baby cukes especially Kirby’s. When I want to eat one in any way I have to sneak around her. 

[Duvel]

Today’s dinner (bit of a Mother’s Day edition):

 

Prep done for Yakitori ...

 

Overview

 

Okonomiyaki-dressed Tamagoyaki

 

Sashimi

 

Edamame

 

Agedashi nasu (fried Aubergine in sashimi) with Yuzukosho (fermented peppers with Yuzu)

 

Agedashidofu (fried tofu in a different dashi)

 

Yakitori (including chicken skin-wrapped asparagus)...

 

Sake (today only one variety). My wife had a Kirin 😉

Edited May 12, 2019 by Duvel (log)

[gfweb]

On 5/10/2019 at 7:45 PM, scubadoo97 said:

 

 

On 5/10/2019 at 7:45 PM, scubadoo97 said:

Half a chicken with basil and  sun dried tomatoes under the skin along with fingerling potatoes and salad. 

 

Wine was 2016 Kosta Browne  Russian River  chard

 

 

 

 

 

La Gloria...very nice smoke. I lean toward Punch Pita Maduro usually.

[scubadoo97]

19 minutes ago, gfweb said:

 

 

La Gloria...very nice smoke. I lean toward Punch Pita Maduro usually.

 Better than anticipated.  That was a very old cigar maybe 15 + yrs old from my early days of smoking cigars.   These days mostly all  habanos that I wish were that old 

[gfweb]

5 minutes ago, scubadoo97 said:

 Better than anticipated.  That was a very old cigar maybe 15 + yrs old from my early days of smoking cigars.   These days mostly all  habanos that I wish were that old 

I recall La Gloria had quality problems about 10 years ago...loose packing...which is why I switched to Punch.

[Shelby]

Not as pretty as everyone else's up there, but lasagna 

 

And venison steaks (under sautéed mushrooms)

 

[scamhi]

On 5/9/2019 at 5:35 PM, JoNorvelleWalker said:

Last night:

 

 

More local asparagus, branzini filet, potato...but you probably knew that.  Lemon not shown.

 

 

I am a white plate person, but your meals look very attractive of the black plate

[scamhi]

our starter last night dinner for 7.

Pappardelle with fresh lump crabmeat, snap peas, english peas and scallions

[ElsieD]

I dunno @Shelby.  Got enough butter on that bread?

[robirdstx]

1 hour ago, ElsieD said:

I dunno @Shelby.  Got enough butter on that bread?

 

Can’t have too much butter! 🤣

[Shelby]

1 hour ago, ElsieD said:

I dunno @Shelby.  Got enough butter on that bread?

Is there such a thing 😳

[JoNorvelleWalker]

9 hours ago, Duvel said:

 

Sake (today only one variety). My wife had a Kirin 😉

 

 

Is your cup stone or pottery?

 

[Duvel]

2 minutes ago, JoNorvelleWalker said:

 

Is your cup stone or pottery?

 

Pottery. Bought in a 100Yen store in Chiba some years ago, because I wanted to drink a bottle of convenience store sake in style in front of the train station ...

[gfweb]

SV lamb chops, mashed potatoes, warm sprout/onion/cranberry slaw

 

Edited May 13, 2019 by gfweb (log)

[chefmd]

Roasted chicken with pan fried baby zucchini.  Zucchini were so small that they only needed to be cooked on one side.

 

[robirdstx]

Mother’s Day Dinner!

 

 

Beef Ribeye (Sous Vide, finished on the grill)

 

 

Crash Hot Potatoes

 

 

Romaine Salad with English Cucumber, Tomato, Button Mushrooms and Red Onion

[JoNorvelleWalker]

@robirdstx what are Crash Hot Potatoes please?

 

[mgaretz]

Hamburger "steak", cooked SV then seared, topped with mushrooms sauteed in EVOO, garlic and cream sherry, and green beans in butter.

 

 

 

[robirdstx]

7 minutes ago, JoNorvelleWalker said:

@robirdstx what are Crash Hot Potatoes please?

 

 

https://www.chicagotribune.com/dining/sns-201811051234--tms--foodstylts--v-b20181105-20181105-story.html

 

“Crash hot potatoes are Australia's answer to smashed potatoes, which are essentially small potatoes that are crushed to maximize their surface area and baked until crisp. I first encountered crash hot potatoes on Ree Drummond's website. Also known as The Pioneer Woman, Drummond credits Australian food writer and cookbook author Jill Dupleix with the inception of this preparation.”