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liuzhou

Dinner 2019

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Salsiccia with onion and Sriracha cannellini beans  --  An Italian sausage I get from our Italian club/ sauted onion separately/ used a canned bean wash and simmer in Sriracha--Combine   

 

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Its good to have Morels

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Outstanding fresh scallops from WF with very pedestrian beans.  Time to order more beans from @rancho_gordo

 

B25357FA-49B1-44F8-AC25-462CE3A4CB02.thumb.jpeg.42d2d515a8b9aeea5327dcb2b49aede3.jpeg

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Posted (edited)

@Smithy's Roasted Cauliflower with Tahini was delicious! Even though I've never coated cauliflower before so I had no idea about proportions or how much sauce to make. I stuck my finger in it to see what it tasted like and thought it was boring, so I added more harissa. Oh là là!

 

This image is rotated (it's not rotated on my computer). Help?

IMG_1721_cropped2.jpg.486882402ad14c7539bea21a78c95793.jpg

 

Also fresh pasta and tomato sauce. (Also rotated)

IMG_1723_cropped2.jpg.524efab87be3cddb32cfce43c3358803.jpg

 

 

Edit: Turns out the rotating problem is an issue with my version of Windows. Carry on . . .


Edited by TdeV (log)
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1 hour ago, TdeV said:

@Smithy's Roasted Cauliflower with Tahini was delicious! Even though I've never coated cauliflower before so I had no idea about proportions or how much sauce to make. I stuck my finger in it to see what it tasted like and thought it was boring, so I added more harissa. Oh là là!

 

This image is rotated (it's not rotated on my computer). Help?

IMG_1721_cropped2.jpg.486882402ad14c7539bea21a78c95793.jpg

 

 

 

 

 

I tried @Smithy roasted cauliflower. But I didn’t have sesame paste. So I used dark miso. And added harissa. Very nice. Probably nothing like the original.  But nice. Can’t wait to try the real thing. 

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2 hours ago, TdeV said:

@Smithy's Roasted Cauliflower with Tahini was delicious! Even though I've never coated cauliflower before so I had no idea about proportions or how much sauce to make. I stuck my finger in it to see what it tasted like and thought it was boring, so I added more harissa. Oh là là!

 

This image is rotated (it's not rotated on my computer). Help?

IMG_1721_cropped2.jpg.486882402ad14c7539bea21a78c95793.jpg

 

Also fresh pasta and tomato sauce. (Also rotated)

IMG_1723_cropped2.jpg.524efab87be3cddb32cfce43c3358803.jpg

 

 

When I get a grip on unintended rotation, I'll PM you.    Otherwise, just post as you do.   Your plates look great!

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eGullet member #80.

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Pan Roasted Quail ( S and P )/ Fregula in a wild turkey ( as in animal peeps )stock/black berry Gastric

 

48137892176_34c4a081fd_o.thumb.jpg.6fd3b49af08d540a0dff6be119950597.jpg

 

 

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Its good to have Morels

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@chefmd – I’m sorry about your beans, but those scallops are calling to me.  I need to have some soon!

 

The other night - Hanover tomatoes and cucumbers:

DSCN9790.JPG.f47c946225f262af76ebe01f3577cac0.JPG

 

Spaghetti Bolognese:

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Garlic bread:

DSCN9792.JPG.9e890605e0d168b0870d1126fa12f0a9.JPG

I told Mr. Kim that I didn’t have bread for garlic bread.  If he wanted some with dinner, he needed to stop on his way home from work and pick it up.  He came home with frozen garlic bread.  Bless his heart. 🙂

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Tuesday we had omelet banh mis

 

952002232_eggbanhmi.thumb.jpg.d2fbaa79d1a0e02147df77365da54867.jpg

 

 

 

Last night was sesame-lime marinated grilled chicken, a cucumber salad with ginger and soy, and rice

 

chicken.thumb.jpg.040a03806bd0e48a11c1bc8789a46849.jpg

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@Smithy, what liquidity did your Cauliflower with Tahini have? Also, how much (total) did you have?

 

I ask because, while mine had great flavour, I think it was too thick. Seems like, in each bite, I had as much sauce as I had cauliflower. I had about 3/4 - 1 cup total which was not enough to do 3/4 of a large cauliflower.

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2 hours ago, TdeV said:

@Smithy, what liquidity did your Cauliflower with Tahini have? Also, how much (total) did you have?

 

I ask because, while mine had great flavour, I think it was too thick. Seems like, in each bite, I had as much sauce as I had cauliflower. I had about 3/4 - 1 cup total which was not enough to do 3/4 of a large cauliflower.

 

I'm afraid I didn't measure the quantity of the finished sauce, but I remember thinking it didn't look like enough for the entire large head of cauliflower that I had cut into chunks. Since I was making substitutions anyway (and had overlooked the fact that I was to thin it with water, since water was in the instructions but not listed among the ingredients) I added salsa, ketchup and oil until it looked like enough and tasted good. I probably had around 1-1/2 cups.

 

As far as the liquidity goes, it was thin enough to penetrate crevices in the florets and thick enough to stay there, with some dripping onto the baking sheet. As I recall it was slightly more runny than yogurt, but nowhere near as runny as cream. 

 

We liked the thick coating and relatively high ratio of coating to cauliflower. It gave an interesting texture and flavor to the cauliflower, which softened quite a bit during the roasting. 

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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

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4 hours ago, TdeV said:

 

....Seems like, in each bite, I had as much sauce as I had cauliflower.....

 

Sounds about what DH requests or expects.  

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eGullet member #80.

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Chinese pepper steak. For the record, @rotuts, the green elements here are Cubanelles, but truth be told, while I abhor the taste of raw GBP, once they are fully cooked, I find them sublime, so it was a matter of price and price alone here tonight.

HC

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Posted (edited)

nothing can be done to GBB to make them remotely palatable.

 

therefore :

 

1) throw them out  

 

2) never buy them

 

3) remember to mention you are allergic to GBB in any restaurant that might serve them , esp Chinese


Edited by rotuts (log)
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Massaman curry. Tofu skin, mushrooms, carrot.

 

 

IMG_20190609_212601.jpg

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~ Shai N.

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Shrimp Po Boy, dressed (for Deb), but since I had a big sandwich for lunch, I chose to lose the bread and have my shrimp "popcorn style", with a side of kimchi tartar sauce.

HC

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20 minutes ago, HungryChris said:

Shrimp Po Boy, dressed (for Deb)...

 

Sure she preferred him dressed?  Did you ask?

 

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On 6/27/2019 at 7:04 AM, Paul Bacino said:

Pan Roasted Quail ( S and P )/ Fregula in a wild turkey ( as in animal peeps )stock/black berry Gastric

 

48137892176_34c4a081fd_o.thumb.jpg.6fd3b49af08d540a0dff6be119950597.jpg

 

 

Someday I will have a personalized license that reads "I brakel for Frugola"     Quail?   They can take care of themselves. 

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eGullet member #80.

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1 hour ago, JoNorvelleWalker said:

 

Sure she preferred him dressed?  Did you ask?

 

Just way too many pitfalls ahead of this one, so I am just not going there.

HC:/

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Posted (edited)

Charlie had friends over again and asked me to smoke ribs and grill hamburgers and hot dogs again. I added beer brats, chislik, corn, slaw, potato salad,  bbq beans, fruit salad and garlic bread. 

20190629_131435.jpg

20190629_131446.jpg

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Edited by Norm Matthews (log)
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@Shelby

 

Creamed Peas were one of my favorite things growing up

 

I had to lean to make them myself

 

as my  mother always provided a home cooked dinner  

 

and a home cooked breakfast for my sister and I

 

she would have preferred to dig around in her garden

 

I might mention. she make meat sauce for spaghetti 

 

and added the cooked spaghetti to the sauce first

 

and it was very tasty Id say

 

may not so much on day 3 , being reheated in the oven covered in 

 

foil that has seen better days

 

no problem :  spaghetti w crunch !

 

bur creamed peas was onb of the first things I made

 

in High School 

 

after learning about White Sauce

 

never had it w baby potatoes !

 

a few Kudos your way Im sending.

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Country dinner from the WSJ 

2097713117_photo1-2.thumb.JPG.11861dd257d538473dfaebf4e2f7914d.JPG

 

Peppers subbed for green beans

1884775434_photo2-1.thumb.JPG.6faa7eaeda5d0cba60f3beea2f9103fa.JPG

 

Israeli coucous

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