Dinner 2020

[Shelby]

Cold and rainy day yesterday...actually for two days now.  Ham and beans.  RG beans.  Half country ham, half regular ham

 

I was going to make cornbread, but I was too tired....lazy...whatever.

 

[liuzhou]

Chicken and Chips.

 

 

 

[Duvel]

12 hours ago, weinoo said:

Tell me a little more about the marinated pork collar, please. It looks like it's sliced and then grilled?

Yes, it is a thick slice of pork neck/collar, very popular in Germany (Nackensteak)

 

 

Marinated with salt, pepper, garlic, bit of yoghurt, and whatever herbs you have. Usually grilled on a BBQ, but this specific one was pan-fired, as it was raining ...

[weinoo]

6 minutes ago, Duvel said:

Yes, it is a thick slice of pork neck/collar, very popular in Germany (Nackensteak)

 

 

Marinated with salt, pepper, garlic, bit of yoghurt, and whatever herbs you have. Usually grilled on a BBQ, but this specific one was pan-fired, as it was raining ...

I have these beautiful porcelet collars from D'artagnan; I plan on doing this next time!

[Tropicalsenior]

6 minutes ago, weinoo said:

I have these beautiful porcelet collars from D'artagnan; I plan on doing this next time!

Holy cow! And I have been complaining about pork going up to about  $3.50 a pound here in Costa Rica. And we have excellent pork with no shortages.

[KennethT]

@JoNorvelleWalker Is carom the same as ajwain?  I think they're also used in the dough for samosas.

[gfweb]

46 minutes ago, Duvel said:

Yes, it is a thick slice of pork neck/collar, very popular in Germany (Nackensteak)

 

 

Marinated with salt, pepper, garlic, bit of yoghurt, and whatever herbs you have. Usually grilled on a BBQ, but this specific one was pan-fired, as it was raining ...

At least 10 different muscles in there!

[gfweb]

26 minutes ago, Tropicalsenior said:

Holy cow! And I have been complaining about pork going up to about  $3.50 a pound here in Costa Rica. And we have excellent pork with no shortages.

 

D'artagnan ain't cheap to consumers.

 

Sales are occasionally good prices, though. And Costco web site has occasional bargains on their duck

 

I'd love to see their trade prices.

[liamsaunt]

Sweet and sour salmon, bok choy, pineapple fried rice

 

[weinoo]

16 minutes ago, gfweb said:

At least 10 different muscles in there!

 

That's what makes it great!

 

13 minutes ago, gfweb said:

 

D'artagnan ain't cheap to consumers.

 

No, but it's also not Smithfield pork. Or Perdue/Tyson chicken.

 

So I don't mind paying the prices for better quality and to theoretically support some of the farmers who are trying to be responsible stewards.

[Paul Bacino]

Made Halibut Sandwich with Spicy Chili meyo on Brioche Bun

 

[Tropicalsenior]

1 hour ago, weinoo said:

No, but it's also not Smithfield pork. Or Perdue/Tyson chicken.

We are so lucky here. Costa Rica has excellent pork and in over 20 years I have never gotten an unsatisfactory piece. Sometimes the cuts are a little strange, but that is a cultural thing. My first thought when I saw the price on your pork was, 'Man, you're paying a lot for that lil' string bag'!

Edited May 13, 2020 by Tropicalsenior (log)

[gfweb]

2 hours ago, weinoo said:

 

That's what makes it great!

 

No, but it's also not Smithfield pork. Or Perdue/Tyson chicken.

 

So I don't mind paying the prices for better quality and to theoretically support some of the farmers who are trying to be responsible stewards.

 

Me too, I just wont pat $30 for a strip steak.

Oddly, Dartagnan stuff sold through Giant supermarkets is much more reasonable.

[weinoo]

A couple of recent dinners included...

 

 

Shepherd's pie, but with a chicken filling. Might've sprinkled the potatoes with a few bread crumbs and more parmesan; next time for more browning.

 

 

 

Merguez sausage over smothered cabbage, horseradish mustard dip.  Saffron basmati rice pilaf.

 

Lazy man dinner last night...

 

 

Sheet pan wings and potatoes, rubbed with duck fat and dried herbs. Sautéed asparagus on the side.  When I make a lazy dinner, I like to throw in something a little extra, so...

 

 

Flaugnarde with apples and raisins. Apple brandy to sip.

[Duvel]

4 hours ago, gfweb said:

At least 10 different muscles in there!

Yup ... pork neck/collar is a thing of beauty. And very forgiving - usually turns out juicy, regardless of ones BBQ or frying skills. And if you have the time and do the full SV treatment in advance plus a hard sear you get something very special ...

[Eatmywords]

9 minutes ago, weinoo said:

 

 

Flaugnarde with apples and raisins. Apple brandy to sip.

 

Love the Lairds aging - 7.5 yrs old.  They couldn't go a another 6 mos to 8?  😁

[Eatmywords]

Roast pork buns (first attempt).   Needed to roll them out a bit thinner and more stuffing but flavors were there.  They were pretty tasty. I ate 4 of them and def got fatter. Brok Rabe in the back - blanched, sauteed w garlic in ses oil, bit of soy, rice vngr, sugar. 

 

 

 

 

[weinoo]

13 minutes ago, Eatmywords said:

 

Love the Lairds aging - 7.5 yrs old.  They couldn't go a another 6 mos to 8?  😁

 

They were probably running low on their bonded applejack 🤣 .

[Tropicalsenior]

31 minutes ago, Eatmywords said:

flavors were there

 I always put mine on lightly greased cupcake liners. It keeps them from sticking to the pan, catches leaks, and they don't get to brown. These look great for a first attempt.

Edited May 13, 2020 by Tropicalsenior (log)

[Eatmywords]

16 minutes ago, Tropicalsenior said:

 I always put mine on lightly greased cupcake liners. It keeps them from sticking to the pan, catches leaks, and they don't get to brown. These look great for a first attempt.

 

Good to know, thank you!  We used silicone mats over baking sheets. They didn't stick, leak or burn.  (I see the bottom of that one looks brown but it didn't yield any off flavors).   I think the only problem was the thickness of the wrapper if you want to call that a problem : )~ 

[JoNorvelleWalker]

6 hours ago, KennethT said:

@JoNorvelleWalker Is carom the same as ajwain?  I think they're also used in the dough for samosas.

 

Yes.

 

[Tropicalsenior]

1 hour ago, Eatmywords said:

the only problem was the thickness of the wrapper

 There is a trick to that. when you roll out the bun, leave a hump in the middle and make the edges very thin. In fact, you can make them thinner as you pull the dough out to wrap around the filling. With the thiner edges it is a lot easier to make the neat little pleats, too. The best recipe that I ever found on the internet for making them was by David Soo. I can't find the link right now but he should be easy to find because I think it is the only thing that he ever posted on the internet. if you want to PM me and give me your email address, I would be more than happy to send you a copy.

Edited May 13, 2020 by Tropicalsenior
Spelling (log)

[Bernie]

Well it doesn't matter about the egg.

It only really matters when you have chips!

(...hmmm chips dunked in runny egg yolk...)

[gfweb]

BBQ chicken thigh (w sloppy saucing), pot salad, salad

 

[TdeV]