Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2020


JoNorvelleWalker

Recommended Posts

Swedish meatballs again.

 

Dinner01112020.png

 

 

Tonight with buttered noodles.  Meatballs were still excellent.  Noodles were fine.  By this stage in life I can reliably make egg noodles.  Sauce was not bad, just disappointing.  And by the time I got the picture it was cold.  However unlike last night I remembered the dill.

 

The meatballs made up for all my sins.

 

  • Like 17
  • Thanks 1
  • Delicious 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

Hearty Steaming Sausage Casserole! Just what you feel like after being outside all day in 38 degrees! Not. 

Heres hoping ones husband gets the hint that if his answer to 'what time are you getting home?' is 'I dunno' I'm likely to resort to my timing friendly reheatable favourite stews & soups & casseroles 😂

20200111_183607.thumb.jpg.4b0d48f556c7599421f2ea335ec4fd52.jpg

 

If his comments of 'oh a hearty summer stew' and 'Thank G we have aircon' are anything to go by he might get it 😂

  • Like 6
  • Haha 10
Link to comment
Share on other sites

6 hours ago, JoNorvelleWalker said:

Swedish meatballs again.

That looks so good.  

  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Assorted "tapas" to start (e.g. anchovies with piquillos, olives, piperras, mushrooms, etc.). 

 

VDnDEAk.jpg?2

 

Linguine with sugo di carne - pork and meat sauce, the meats sourced from Ends Meats.

 

Petite boneless leg of lamb...sourced from Trader Joe's.

 

27yG2N6.jpg?1

 

Roasted with red bliss potatoes. And Brussels sprouts, also oven roasted.

 

ftOyEM2.jpg?1

 

Cheeses.  Dessert. Much wine.

  • Like 13
  • Thanks 1
  • Delicious 7

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

Oranges, olive oil, smoked paprika, Kalamata olives, a touch of garlic.

Baked small potatoes with onions, mustard, rosemary, garlic, parsley.

Frittata with cabbage, Gouda, lots of seeds.

 

 

IMG_20200103_204909.jpg

IMG_20200103_205135.jpg

IMG_20200103_205531_1.jpg

IMG_20200103_205931.jpg

  • Like 12
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

I found three large portions of braised red cabbage in the freezer (a reminder of Christmas past) ...

 

So tonight: SV goose legs (24h @71 oC, then crisped under the broiler), Schupfnudeln (kind of Gnocchi dough, fried in clarified butter) and the cabbage (rewarmed with crushed juniper berries and a generous splash of gin). 

383F4A1A-85D3-4D07-A61D-033BFE395A1A.thumb.jpeg.3ac046eb80ac216e72941672c83dc611.jpeg

 

Yum 😋

  • Like 14
  • Delicious 1
Link to comment
Share on other sites

Small dinner last night started with boudin noir and caramelized pears, accompanied by sparkling pear cider.

1137116628_ScreenShot2020-01-10at10_58_31PM.thumb.png.56b6f2fa9dd24cb1de8b930e8d14f9bb.png

 

Went on to roast whole snapper, braised fennel and Camargue black rice; chenin blanc

Red Hawk cheese with prune and walnut pate

Chocolate sherbet with chantilly and crushed dried orange:  late harvest zin

Mint tea

  • Like 14
  • Thanks 1

eGullet member #80.

Link to comment
Share on other sites

5 minutes ago, robirdstx said:

I had been craving a burger, so...

 

4FA6EBBD-063E-4833-9107-874AC84AD86C.thumb.jpeg.801c70acd1627308c740eeae34013d10.jpeg

 

1/4 lb. Ground Chuck Burger (Sous Vide at 129F for an hour; seared on the grill) on a toasted Ciabatta Roll with Lettuce, Tomato, Onion, Mustard and Mayo. Very satisfying!

 

 

Serious question:  the patty doesn't get mashed by atmospheric pressure?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

Lasagne01112020.png

 

Leftover lasagne al forno.  @weinoo is less worried than I but Bugialli will never accommodate anything on the plate with lasagne al forno.

 

...off to watch The Dead Don't Die for the third or fourth time.

 

  • Like 6
  • Delicious 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

2 hours ago, JoNorvelleWalker said:

 

I would expect the patty would be mashed flat?

 

 

The Sv bag isn’t a vacuum. It’s just had extra air sucked out so that the bag is completely in contact with the  meat. 

Link to comment
Share on other sites

1 hour ago, gfweb said:

The Sv bag isn’t a vacuum. It’s just had extra air sucked out so that the bag is completely in contact with the  meat. 

 

And is mashed flat when pressure is restored.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

Tonight's dinner: Cheese (Camembert, Nettle Meadow Farm's Three Sisters, Cobb Hill Cows in the Kitchen garlic/herb Havarti, and Sweet Rowan Farmstead's Mountain Ash) with crackers and home-made chicken salad.

81831091_1050922655253186_4696298746764328960_n.jpg

Edited by Dante (log)
  • Like 9
  • Delicious 1
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...