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Dinner 2020


JoNorvelleWalker

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On 8/23/2020 at 6:01 PM, heidih said:

 

For green salsa I usually just buy Herdez of one of the other biggies. Not the goofy creamy one they are marketing. Nice charred bits and at under a $1 a can  - well?  


I enjoy making my own but the one you posted the picture of is pretty tasty. The "goofy creamy one they are marketing" is their version of guacamole taquero. Taqueria style guac. Toss a ripe avocado and salsa verde in the blender and you got it. Good stuff, I rarely make the more common type of guacamole anymore.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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5 hours ago, heidih said:

Sandwich press good idea. I'd have just eaten the innards. with good rice. Rather than fryinI g tofu I like a touch of olive oil and under the broiler/salamander   - like the taste of decent tofu without interference.

 

The tofu nuggets will be frozen twice, then have them soak up a marinade and then  battered and fried.. I have yet to try this method so, I cant speak for the results.  Some things I make for home, some things i make with the intent to mass produce.  but, it usually starts at home first. 

Edited by BKEats (log)
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1666729210_TurkeynecksalaJacques08-27.jpeg.e7e7ad253a69ff7a6c9520163555d240.jpeg

 

Turkey neck "pot au feu."  With leek, carrot, celery, Savoy cabbage, potatoes. Via another video from Monsieur Pépin.

 

Boy, Significant Eater did not enjoy the necks. I loved them. So the next day I picked all the meat from the necks, and made a spicy bean and turkey chili - she enjoyed that way more.

 

 

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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?

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Turkey neck pot au feu-- so in my wheelhouse, @weinoo. I always throw extra necks into my turkey stock so we can indulge. The closing of Brennan's in Berkeley was extremely sad. It was an excellent  bar and a sort of hofbrau/cafeteria/restaurant all rolled up into one. Best Irish Coffee in the world and the only place I knew that made a great Mexican coffee. The food was classic: roast turkey dinner with fixings, meat loaf, corned beef. You could also order a turkey wing or a turkey neck with a variety of sides. How perfect is that.

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42 minutes ago, weinoo said:

 

Yeah - you'd like the vegetables.

 

look great. I am a neck meat lover. 

I like to serve pot au feu with dijon or whole grain mustard and a salsa verde. Horseradish also works.

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Manakeesh with various toppings - Zaatar and olive oil. Tomato sauce with baharat and feta. Sirene cheese with nigella and mint.

A salad with sauteed zucchini, onions, sirene cheese, sumac, olive oil, garlic, herbs, lemon.

Labaneh and fresh veggies.

 

 IMG_20200821_160119_1.thumb.jpg.3c021b95b49b60d6f21c500b39fc6174.jpgIMG_20200821_153252.thumb.jpg.73eb27b855d91a5b35b1dc2b97753acc.jpgIMG_20200821_160222.thumb.jpg.8a9182a487a79d1f1e53cb79d2618e33.jpgIMG_20200821_153315_1.thumb.jpg.c432f8159ed9564096a452efbbee7367.jpgIMG_20200821_153640.thumb.jpg.d98d58f82df717beb0d0248e5e83f9c5.jpgIMG_20200821_151259_1.thumb.jpg.7b993a99da5ca9a0e16846b358d8654a.jpg

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~ Shai N.

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1 hour ago, weinoo said:

1666729210_TurkeynecksalaJacques08-27.jpeg.e7e7ad253a69ff7a6c9520163555d240.jpeg

 

Turkey neck "pot au feu."  With leek, carrot, celery, Savoy cabbage, potatoes. Via another video from Monsieur Pépin.

Boy, Significant Eater did not enjoy the necks. I loved them. So the next day I picked all the meat from the necks, and made a spicy bean and turkey chili - she enjoyed that way more.

 

Husband would starve if he had to pick neck bones.    (they were his mother's favorite cut.)    I serve just about everything boned out, if only to make sure that meat isn't wasted.   But, me?   Toss me your steak, chop, and, yeah, neck bones.    Even pig's feet, I "vacuum" and leave a tidy pile of bones on a bare plate.   

eGullet member #80.

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1 hour ago, scamhi said:

look great. I am a neck meat lover. 

I like to serve pot au feu with dijon or whole grain mustard and a salsa verde. Horseradish also works.

Yes! Not shown, but served alongside!

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?

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Dinner was a bit of a combo freezer dive plus fresh. Falafel (frozen), pita, homemade hummous, leftover grilled veg salad, cuke, farmstand tomato.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Steamed red snapper with ataulfo mango som tum. These mangoes looked ripe - they were softish, well colored but were definitely NOT ripe. The flesh was a little fibrous - I didn't even know this variety could be fibrous. Very disappointing but the dressing kind of made up for it.

IMG_20200829_195041.thumb.jpg.96f7e6c17b6d7321cc192baa7791f35e.jpg

Steaming in the CSO

 

IMG_20200829_202110_962.thumb.jpg.51eba5a8667cb79a7fdde91e6d6e333a.jpg

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2 minutes ago, heidih said:

Nice fish. Mangoes can  vary. My South Asian neighbor would buy a case and share- once in a while - dental floss time - scent good though

I've bought some Indian mangoes in NYC before. I'm always disappointed by them - just like you say -stringy and the flavor nothing like what it should have been.

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Spaghettini in marinara sauce, very lightly cooked. Basil, a little garlic, olive oil.

Bean salad with basil, olive oil, red wine vinegar.

Petite Sirah.

 

IMG_20200822_152442.thumb.jpg.29ed53f0d08bbe29b76874a23a541942.jpg

IMG_20200822_151044.jpg

Edited by shain (log)
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~ Shai N.

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