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

After witnessing the current state of affairs in our (usually exceptionally well stocked and slightly upmarket) supermarket ...

 

90DE603F-828A-4AB1-8E15-CE8F5233E24C.thumb.jpeg.c884fa4e27bc35f448bdc0199e404be1.jpeg

 

81431DC2-6AEB-4E96-ACA0-041C2ECCDA58.thumb.jpeg.457b5e41ad7ab788da9e6746f5b99682.jpeg

 

I felt a very strong hankering for Erbsensuppe. Probably because all the dried peas were sold out. Since I had a decent stock I thought to satisfy my craving, knowing that it might become a rare occasion in the future, should the irrational hording of dried peas become a thing ...

 

8E7794DF-C9C3-4A46-8181-B5BCC7141B5F.thumb.jpeg.a7873d8eaf14ba4cfbcbd79b73ee060e.jpeg

Edited by Duvel (log)
  • Like 11
  • Delicious 3
  • Sad 3
Link to comment
Share on other sites

3 hours ago, Shelby said:

They are ones that I canned last summer lol.  

I adore home-canned green beans!  I really need to do some.  

 

In spite of our vow to give up eating in restaurants for Lent, we've ended up in them for one reason or another lately.  Mr. Kim had a poker night on Thursday, so I opted for Ruhlman's chicken soup and a grilled cheese:

DSCN0712.JPG.8f71b6f4aba61d768fe17e1c9522dc43.JPG

 

DSCN0711.JPG.28a0b6023f0925f72b1554dbf791536a.JPG

  • Like 11
  • Delicious 3
Link to comment
Share on other sites

8 minutes ago, MetsFan5 said:

@Kim Shook those noodles in the soup look amazing. Did you make them? Buy them? 

Bought them.  They are just fine egg noodles.  Probably Pennsylvania Dutch, Manischewitz or Mueller's brand.  I love the tender slippy-ness of them.  Plus, they tend to stay on the spoon when lifted out of the soup.  

  • Like 2
Link to comment
Share on other sites

9 hours ago, JoNorvelleWalker said:

 

Thank you.  Broccolini is perhaps my favorite vegetable.  But where are the potatoes?

 

 

They are just to the right of the pork.  Got them at the Keto stand at the Farmer's Market.  Zero carb and zero calories.  They're called Emperor's New Potatoes.

  • Like 1
  • Delicious 1
  • Haha 8

Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

Link to comment
Share on other sites

23 minutes ago, mgaretz said:

 

They are just to the right of the pork.  Got them at the Keto stand at the Farmer's Market.  Zero carb and zero calories.  They're called Emperor's New Potatoes.

Well played, sir!

  • Like 5
  • Haha 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

In these days of privation and despair I cannot bring myself to do much cooking.  Even with the best of good intent.  Tonight's dinner was no exception.

 

Dinner03152020.png

 

 

In my refrigerator are many bags of pasteurized sous vide protein that can be ready at a moment's notice.  Here is a CSO chicken leg quarter, served with Rancho Gordo moro beans, recooked three times over.  (And I must say they needed it to get them half way tender.)

 

The untraditional pairing is not with cauliflower but with Japanese sweet potato.  The whole is greater than the sum of its parts.

 

 

  • Like 12

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

I have no idea what this is, although I made it. I woke up this morning with a craving for lentils and rice. I would have liked brown, but only have red.  Cooked them with garlic, ginger and chilli and chicken stock, because that's what I do. Took some Thai red curry paste and fried that with the prawns I had and needed to use then drained and added the lentils and some scallions. Would have added coriander leaf / cilantro but didn't have any.

 

It may not look like much, but it was damned tasty! Served with Château Local Beer.

 

I'll do it again.

 

1608649341_20200315_1805141.thumb.jpg.ab542b1322216c47b078f80733f6ed43.jpg

 

80202011_20200315_1805081.thumb.jpg.34ed85e25c433ed70a82b2de4353a475.jpg

 

  • Like 14
  • Delicious 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

On 3/11/2020 at 7:33 PM, Norm Matthews said:

@scamhi  If your wagyu is as nice as the waygu corned beef I am expecting tomorrow, it should be delicious.  I have been brining a choice brisket point for about 3 weeks and plan to cook both for St. Patrick's day to see how they compare.  Your beef looks so good though.

 

@Norm Matthews  I have not made corned beef from wagyu brisket but I have smoked BBQ a wagyu and it took much less time than a regular brisket. Watch your timing.

  • Thanks 1
Link to comment
Share on other sites

3 hours ago, liuzhou said:

 

I have no idea what this is, although I made it. I woke up this morning with a craving for lentils and rice

 

Chickpeas and now lentils? I’m cancelling my visit. 

  • Like 1
  • Haha 8

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

23 hours ago, kayb said:

 

The eG'ers who went to Tower Grove Farmers' Market last year with @gfron1 may recall the vendor with the giant paella he was dishing up. I was pretty fascinated; pan must have been four feet across and six inches deep. 

 

Haven't made paella in a long time. I need to do so.

 

IMG_3136.thumb.JPG.21b9cca8cb2e8485f11859e715835dea.JPG

 

This was an event in or around DC, and this is Jose's paella pan.

  • Like 10
  • Thanks 1

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

Tonight's dinner: my second attempt at making soup dumplings. They turned out better than last time, some of them actually did retain the soup in them. Not very pretty but still quite tasty.  Still need work on sealing them better, though. 

89830171_504039070280238_4012793450800873472_n.jpg

  • Like 15
Link to comment
Share on other sites

More ravioli ......this time I mixed a bit of strained cottage cheese (Ronnie doesn't like ricotta unless it's homemade) with some parm. cheese and diced crisp bacon and some blanched, diced spinach.  Topped with an oyster in most and egg yolk--one a piece

 

IMG_7570.JPG.693805feca0678f95c26092aa249dce6.JPG

IMG_7571.JPG.084f414b0ae20ee1764b4087da2d1075.JPG

Usual salad

IMG_7572.jpg.ebbc657bd21e448cbfd86a1321bd605b.jpg

IMG_7573.JPG.438c7ab29fb2c8482982515f8627367c.JPG

IMG_7576.jpg.f07f5ea4cb00e82d3296f937a9291861.jpg

 

Kinda like a different version of oysters rockefeller :) 

  • Like 14
  • Delicious 6
Link to comment
Share on other sites

@Shelby 

 

Wow.  *****   [ five starts ]

 

too bad I can't  do both the " Chef " and " Trophy"  emoji at the same time

 

Im not sure , as I haven't studied this closely :

 

eG'er are Upping their Game I think

Edited by rotuts (log)
  • Like 3
  • Thanks 1
Link to comment
Share on other sites

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