Dinner 2020

[Duvel]

20 minutes ago, JoNorvelleWalker said:

Even better because the sauce was hot from not trying to take a photograph

Unfortunately, without picture it didn’t happen ...

[JoNorvelleWalker]

2 minutes ago, Duvel said:

Unfortunately, without picture it didn’t happen ...

 

I hate you.

 

[Duvel]

Just now, JoNorvelleWalker said:

 

I hate you.

 

Maybe. But you looooove my comments 😜

[CantCookStillTry]

Taco Wednesday in my house. 

 

Now is not the time for conspiracy theories... BUT... 

 

Ages ago I made a post about how I hate Taco night. It's supposed to be easy 'serve yourself' but is still heaps of work/clean up for the cook AKA me. 

 

My other half knows I post here, has no interest, I'm almost sure he dosen't check my posts. But ever since that post, both husband and son forgoe the DIY and request I assemble. 

 

It is worse. 😂

 

Beef, salsa, sour, lettuce, jalepeno, onion etc 

[Duvel]

6 minutes ago, CantCookStillTry said:

But ever since that post, both husband and son forgoe the DIY and request I assemble.

To quote Sepultura:

 

[CantCookStillTry]

I wasn't going to call in tanks.. I was being reasonable .. considered just saying like... no 🤷‍♀️ 😂

[Margaret Pilgrim]

7 hours ago, JoNorvelleWalker said:

Dinner was leftover maccheroni quadrifoglio with walnut sauce.

https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2238172

 

Even better because the sauce was hot from not trying to take a photograph.  To reheat the butter-tossed quadrifoglio I steamed it in the CSO for 20 minutes.  Then mixed with warmed walnut sauce.  Excellent.

 

Sweetie, you need to speed up your game.   We NEED your great plate shots.  

[Anna N]

25 minutes ago, Margaret Pilgrim said:

Sweetie, you need to speed up your game.   We NEED your great plate shots.  

I agree. I’ve been having a hard time taking photographs. Let’s face it, I’ve had a hard time even thinking about food. But this morning I knew however pathetic my cooking might be we need to stay together as a community which means we need to make the effort to post. Not saying everybody has to become martyrs and eat cold food.😂 Just every little helps especially for those of us who feel quite isolated. So I’ll keep trying as long as I can to post what I can. 

[Margaret Pilgrim]

18 minutes ago, Anna N said:

I agree. I’ve been having a hard time taking photographs. Let’s face it, I’ve had a hard time even thinking about food. But this morning I knew however pathetic my cooking might be we need to stay together as a community which means we need to make the effort to post. Not saying everybody has to become martyrs and eat cold food.😂 Just every little helps especially for those of us who feel quite isolated. So I’ll keep trying as long as I can to post what I can. 

We have a communal table here where we can bring our bag-lunches and our tours de force.   One place we can still share food and space.  

[Shelby]

[rotuts]

Pics' od so many meals here , Dinner , Lunch , Breakfast 

 

perhaps a Snack 

 

are very uplifting .    

 

please continue 

 

I have many Kudos I might award 

 

and a personal [ secret ] system that supplies me

 

w an infinite number of them

 

OK   not an infinite number

 

but pretty close to it  :   Infinity - 100.

 

its top secret , so please do not ask.

[shain]

Couscous and vegetable stew (butternut, sweet potatoes, carrots, zucchini, cabbage, potatoes).

 

[Shelby]

Agreed.  Looking at our normal threads with pictures here lets me sink into a normal feeling--even if it's just for a bit, it's much needed.

[mgaretz]

Pork chops, maple-bourbon glazed, carrots, all made on the Philips Avance Grill.

 

 

[Anna N]

9 minutes ago, mgaretz said:

Pork chops, maple-bourbon glazed, carrots, all made on the Philips Avance Grill.

Well I no longer have the grill.  Itis now in its forever home. But I like the idea of grilled pork chops and carrots and I have both of those in the house. I think I might sous vide the pork chops. Perhaps even sous vide the carrots and then finish them on my A4 box which gets surprisingly hot. thank you for the idea. 

[JoNorvelleWalker]

4 hours ago, Margaret Pilgrim said:

Sweetie, you need to speed up your game.   We NEED your great plate shots.  

 

Well, it looked just like the maccheroni quadrifoglio with walnut sauce I posted the other day.

 

[Margaret Pilgrim]

31 minutes ago, JoNorvelleWalker said:

 

Well, it looked just like the maccheroni quadrifoglio with walnut sauce I posted the other day.

 

Who ever got tired looking at photos of Marilyn Monroe or JLo...

 

But seriously, who doesn't want to see and know more about this pasta.    Maccheroni quadriflglio doesn't even Google well enough for us to grasp it.

Edited March 18, 2020 by Margaret Pilgrim (log)

[JoNorvelleWalker]

9 minutes ago, Margaret Pilgrim said:

Who ever got tired looking at photos of Marilyn Monroe or JLo...

 

But seriously, who doesn't want to see and know more about this pasta.    Maccheroni quadriflglio doesn't even Google well enough for us to grasp it.

 

 

It's four leaf clover shaped pasta.  I have an old Simac die that fits my new KA extruder.

 

[Margaret Pilgrim]

38 minutes ago, JoNorvelleWalker said:

 

It's four leaf clover shaped pasta.  I have an old Simac die that fits my new KA extruder.

 

Very cool!    Thanks.

[Captain]

Baked Veg and Sausage, (voted the best sausage in Queensland Australia) I agree.

All roasted together in the one pan other than the peas.

[Anna N]

Inspired by this

 

 

pork chop and carrots both were sous video. After 2 1/2 hours at 85°C the carrots were still at a stage where my dentist would have advised against eating them if I expected to keep my few remaining teeth. I swore off sou viding vegetables before and I’m swearing it off again. 

[Kim Shook]

@CantCookStillTry – I do remember your post about tacos because I think I agreed with you and even added that I feel the same about entertaining with hamburgers and hot dogs and all the fixings.  Just a giant PITA! 😁

 

Since we don’t do a big, traditional Christmas dinner anymore, I promised Jessica one in March.  The promise was made before any idea of the pandemic, but I managed to pull it off and find everything I needed to make the meal.  So, Sunday night was Christmas dinner in March.  It was just the three of us and my MIL.

 

Table set for dinner:

 

Pre-dinner nibbles:

Cream cheese and pepper jelly w/ Triscuits. 

 

With advice from @btbyrd and @gfweb on the sous vide thread, I decided to sous vide the turkey:

It was the best turkey I’ve ever made.  Incredibly moist and tender and flavorful.

 

I got my dressing started the night before:

White bread, cornbread, saltines, onion, celery, herbs.  Mixed until they smell “right” and left overnight.

 

On Sunday I added all the wet stuff – eggs, chicken stock, and oysters - to the bread mixture for the dressing:

 

Dressing done:

 

 

 

Twice baked cheese potatoes:

 

 

Cranberry-orange sauce:

 

Fruit salad:

 

Sweet Potato Souffle:

 

CSO broccoli done bake/steam mode with lemon juice and zest:

 

Gravy:

 

Rolls from a Greek/Italian place near us:

Why do Greek restaurants always make the best bread?

 

Dessert was all the Christmas goodies from out of the freezer – sugar cookies and gingerbread cookies:

 

Chocolate chunk shortbread:

 

PB cookies:

 

Peanut brittle, cinnamon pecans, and toffee:

 

Iced almonds:

 

Plated:

Actually, this awful looking plate was Mr. Kim’s leftover plate the next night.  We were too piggy to remember to take a picture the night of the meal. 

[heidih]

@Kim Shook  Gotta love the March Christmas party on the Easter theme plate   The cinnamon pecans and glazed almonds really look good. What a lovely array of goodies.

[btbyrd]

Reuben.

 

 

SV brisket cooked @ 68C for 24 hrs.

Edited March 19, 2020 by btbyrd (log)

[robirdstx]

 

Stir Fried Teriyaki Pork Tenderloin and Veggies with Sushi Rice