Dinner 2020

[patti]

Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish.  This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking.

 

PS - Your entire meal looks fabulous!

Edited September 11, 2020 by patti
add info (log)

[Kim Shook]

14 minutes ago, patti said:

Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish.  This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking.

 

PS - Your entire meal looks fabulous!

Thank you, ma'am!  I'll look for those later.  So, thin skinned, but bigger and it looks like they were peeled.  Honestly, have you ever seen someone so fixated on fricking potatoes?  I am a carb fiend!  LOLOLOL

[patti]

LOL. I've become fixated on carbs in the last six months! The potatoes were peeled by me. 

[chefmd]

Pan seared duck breast with roasted tomatoes and salsa verde.

[Margaret Pilgrim]

Fresh rice noodle

 

 

-> pork chow fun

 

Yes.    Have been missing this.

 

Edited September 12, 2020 by Margaret Pilgrim (log)

[robirdstx]

Potato Frittata with Spices and Mozzarella - leftovers will be for Breakfast in the morning!

 

 

 

 

[alwaysdrawing]

Butter poached lobster tails:

 

Served with some roasted broccolini

Also served with (not pictured) home grown tomato salad. 

 

[liuzhou]

Chicken breast (1-10-10 as usual). Couscous. Cherry tomatoes, black garlic and capers cooked in the chicken emissions!

 

 

Edited September 12, 2020 by liuzhou (log)

[Shelby]

15 hours ago, Margaret Pilgrim said:

pork chow fun

WANT

 

I had Ronnie pluck some doves instead of breasting them out so I could roast them.

 

 

 

Chicken quesadillas and stuffed peppers last night

 

[rotuts]

@Shelby 

 

I note your pasta choice :

 

 

looks like Campanelle :

 

https://www.barilla.com/en-us/products/pasta/classic-blue-box/campanelle

 

this is one of my favorite shapes , not that I use a smaller Pot

 

for the pasta , esp meat pastas 

 

for me that's a lot of TurkeyRagu  from th iPot I made in the past.

[Shelby]

5 minutes ago, rotuts said:

looks like Campanelle

Yes!  One of my favorites too.  I like to use it in lasagna soup.

[TdeV]

On 9/3/2020 at 10:27 AM, scamhi said:

roasted okra

 

What a marvellous looking dinner, Scamhi! How were those okra prepared?

[Norm Matthews]

I got a chicken yesterday, cut it up, froze some of it, made stock with some of it, and breaded and cooked the breasts for dinner today.

[TicTac]

Lobster stock and clam ramen

 

vino 

 

 

[kayb]

Pot roast, ready to go in the oven.

(I splashed the wine when I poured it over the meat.)

 

On my plate, with great beans from the garden.

 

I didn't make gravy, but saved the jus to make it when it's time to have this over mashed potatoes.

 

[robirdstx]

 

Farfalle with Hot Italian Sausage, Roasted Red Bell Peppers and Broccoli

[Dante]

Veggies and air fried tofu in a peanut/lime sauce over noodles.

[KennethT]

After this discussion with @weinoo:

 

we walked roughly 5.5 miles (roundtrip) and went to Wu's.

 

 

We started with their wonton soup

As advertised, it was really good. A nice combo of a whole shrimp and some pork meat, with a super thin wrapper that had a silky texture. But I wasn't a huge fan of the occasional bit of bone hiding in the pork meat.

 

 

 

Peking duck, served in bao. Duck was perfectly cooked, I dare say better than at my old friend Yee Li. Great skin, very little fat. And they had no problem giving me the carcass to take home.

 

You need some vegetation to wash down all that duck. Stir fried ong choy. As is typical- not good for my arteries but good for my mouth, fried in pork fat.

[Raamo]

72 hour Sous Vide Pork Shoulder at 150f
MC's East texas BBQ sauce

MB's Hamburger Buns

 

Roasted Carrots

 

 

Pulled Pork never looks that great, but it's tasty... some pickles on it for a bit of a crunch.

[scamhi]

14 hours ago, TdeV said:

 

What a marvellous looking dinner, Scamhi! How were those okra prepared?

thanks. they were cut lengthwise in half lightly olive oiled and seasoned with ground cumin, coriander a little turmeric and cayenne. roasted on a parchment lined sheet pan in a 400 degree hot oven 20-25 minutes

[scamhi]

I cooked dinner for 5 outside at a friends backyard

we started with Maine bafun uni on shiso leaves

next an heirloom tomato and buffalo mozzarella salad

grilled rack of lamb and chanterelles

[liuzhou]

Thai style green curry w prawns.

 

[weinoo]

12 hours ago, KennethT said:

After this discussion with @weinoo:

 

we walked roughly 5.5 miles (roundtrip) and went to Wu's

We started with their wonton soup

As advertised, it was really good. A nice combo of a whole shrimp and some pork meat, with a super thin wrapper that had a silky texture. But I wasn't a huge fan of the occasional bit of bone hiding in the pork meat.

 

 

 

Peking duck, served in bao. Duck was perfectly cooked, I dare say better than at my old friend Yee Li. Great skin, very little fat. And they had no problem giving me the carcass to take home.

 

Nice job, @KennethT!  Almost a little jealous, actually.

[weinoo]

 

I roasted some assorted colorful peppers on the gas range top, and marinated them in olive oil, garlic, salt, pepper, herbs. With wine last night...

 

 

Assorted montaditos, with feta, anchovies, cherry tomatoes, and those peppers.

 

I spent some time yesterday, and my technique is definitely getting better...

 

 

Filled with pork, chives, scallions, cilantro, chili oil, soy, sesame oil, Shaoxing wine, pepper, garlic, and ginger. I always cook a little piece to taste before stuffing. Mmmmm...

 

 

Pan-fried dumplings of various shapes and identical fillings.

Edited September 13, 2020 by weinoo (log)

[KennethT]

38 minutes ago, weinoo said:

Pan-fried dumplings of various shapes and identical fillings.

What's your technique for pan frying? Do you have issues with sticking or are you using a non-stick pan?