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JoNorvelleWalker

Dinner 2020

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Yesterday when I told Charlie that I was doing a pot roast today, he asked if I could do it Koreas style.  I said I would if he could find a recipe with ingredients we already had.  He found one.  The only substitution was to use some pear nectar instead of apple.  (Imagine being out of apples but having pear nectar!)  I had mine with potatoes and carrots, he had rice and kimchi He wants me to make it again next time I do a chuck roast in the slow cooker.

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Nice. I think pear nectar v. apples is almost a classic eG tick. 

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I've made udon noodles a few times this week now, they are my new favorite.  The noodle uses 50% fresh milled sonora wheat, bolted to reduce brand and graininess.  Delicious stuff.  Here's a curry udon soup :) BTW, stirring the roux for 20 minutes, what a PITA!

 

curry udon.jpg

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We wanted hot dogs and in the spirit of use what you have and we didn’t have hot dog buns, they ended up on hamburger buns.  Split and fried:

IMG_2290.thumb.jpg.f145fe16361703e45f866590fb2ad33c.jpg

 

Melted some American cheese over the top (not the plastic wrapped stuff – deli cheese, which is a Different Thing):

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And some canned bean-less chili piled on:

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Which is just canned chili, no justification😉.  It is almost as trashy as it gets (almost because they sell, and people actually buy, canned BBQ pork).  Served with sweet potato fries (Alexia frozen) and fixed up canned baked beans.  Good God, there’s congealed salad, too😮.  Looking at it now, I am a bit abashed:

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But I wasn’t at all abashed when I gobbled it up😁.  Also pickly stuff:

IMG_2289.jpg.e761e749bf8889839b791add05b75855.jpg

 

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Soup of the evening, beautiful soup...

 

MinestraDiFarro04022020.png

 

 

Old picture, same batch.  And now my freezer is a little lighter.  Bugialli's minestra di farro.

 

 

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Gnudi di spianci / Malfatti in brown butter with crisp fried sage, thyme, lemon zest. Parmesan and pumpkin seeds. Pan seared mushrooms in butter, garlic and thyme. Toasted sourdough, 30% rye, IIRC (store bought).

The gnudi are made with ricotta, semolina, parm, eggs, nutmeg, pepper, flour. Gnudi is short for ravioli gnudi, i.e. nude ravioli.

 

 

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~ Shai N.

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13 hours ago, btbyrd said:

Dinner sandwich.

 

9EB4AE3F-EAE8-4DE4-876E-8D4159B39C0D.thumb.jpeg.93f677ebe4d5c987a330c6baf291fce8.jpeg

 

is that mayonnaise or butter on that bottom slice? I don't know if I want to know what's on the top slice of bread, and I'm hoping there's some mustard or at least vinaigrette somewhere.

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Mitch Weinstein aka "weinoo"

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21 hours ago, shain said:

 

Sesame noodles for us as well.

I didn't make noodles from scratch this time, but rather added the baked baking soda to the boiling water of plain old spaghetti. From my experience, both methods are quite effective, but the fresh noodles are bouncier. Also, if the soda is in the water, it can't be added to the dish (it's an italian technique, but I often utilize it to asian noodles), Sesame noodles obviously require no extra thickening, so no problem here.

Can you explain this?  I've never, in all the years and all the cookbooks, seen anything about soda and Italian in the same sentence.

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Mitch Weinstein aka "weinoo"

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My eGullet FoodBog - A Tale of Two Boroughs

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1 minute ago, weinoo said:

Can you explain this?  I've never, in all the years and all the cookbooks, seen anything about soda and Italian in the same sentence.


I read it that this refers to adding the starchy water to the dish, not the soda part ...

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13 minutes ago, weinoo said:

 

is that mayonnaise or butter on that bottom slice? I don't know if I want to know what's on the top slice of bread, and I'm hoping there's some mustard or at least vinaigrette somewhere.

 

😄 It's mayo, and Calabrian chilis up top. There's vinegar and olive oil on the lettuce. 

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8 minutes ago, weinoo said:

Can you explain this?  I've never, in all the years and all the cookbooks, seen anything about soda and Italian in the same sentence.

 

7 minutes ago, Duvel said:


I read it that this refers to adding the starchy water to the dish, not the soda part ...

 

Yes, what Duvel here said. AFAIK, noodles cooking water are not used as often in Asian cooking.

Soba noodles soba-yu being drank being a somewhat extreme exception.


~ Shai N.

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48 minutes ago, Duvel said:


I read it that this refers to adding the starchy water to the dish, not the soda part ...

 

Yep - I was confused or read it differently.

 

38 minutes ago, shain said:

Yes, what Duvel here said. AFAIK, noodles cooking water are not used as often in Asian cooking.

Soba noodles soba-yu being drank being a somewhat extreme exception.

 

 

Yes, we go to a place called Sobaya (or, we used to go to a place...).  Always bring the soba dishwater, which we never really have liked.

 

43 minutes ago, btbyrd said:

😄 It's mayo, and Calabrian chilis up top. There's vinegar and olive oil on the lettuce. 

 

That sounds quite lovely and I have a jar of those chilis in the fridge! Well, sounds lovely...except for the mayonnaise on that sandwich.

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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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My delivery a few days ago included some lovely local asparagus...

 

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I went quite classic with it, asparagus vinaigrette. Then I went classic with this...

 

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Duck cracklings. I used the skin for the cracklings because I also made a duck and sausage ragu...

 

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Casarecce with said duck and sausage ragu.

 

Gotta get healthy after all that, no?

 

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Scallops were delivered (from Fresh Direct, actually, and pretty darn good). I sautéed them in ramp butter. Made the rice in the donabe, with ginger, mushrooms, scallions and dashi/mushroom stock blend. Glazed Tokyo turnips and radish along with the turnip greens alongside.

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Mitch Weinstein aka "weinoo"

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My eGullet FoodBog - A Tale of Two Boroughs

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

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3 minutes ago, weinoo said:

 

 

1447154629_Asparagus05-20.jpeg.8d4f9d7f318911aa9cde8c3a06e79db6.jpeg

 

 

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May I have a serving of each, please?

 

Speaking of which, I really like your scallop serving.    Two large scallops are a good plate since good scallops are rich.    I cringe when I see a half dozen served as a portion.

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7 minutes ago, Margaret Pilgrim said:

Speaking of which, I really like your scallop serving.    Two large scallops are a good plate since good scallops are rich.    I cringe when I see a half dozen served as a portion.

 

There were 5 scallops in my order - weighed 1/2 lb, so pretty good size. We each get two (ok, don't tell Significant Eater, but I eat the 5th one alone, in the kitchen - just to make sure it's properly cooked!).

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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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3 minutes ago, weinoo said:

 

...don't tell Significant Eater, but I eat the 5th one alone, in the kitchen - just to make sure it's properly cooked!).

 

Droit du seigneur, non?

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Deconstructed-ish ban-mi - bbq'd and sliced thighs (bathed in fish sc, soy, lemon grass paste, honey, garlic and some other stuff) on a potato roll topped w pickled carrot, daikon and cuke with a jalapeno-cilantro mayo, side of beaten up zuch.  The bans were really good.  I had 1 then another (to make sure I was full) 

 

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That wasn't chicken

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21 minutes ago, weinoo said:

 

Oui, absolument.

 


Pas de faute, elle a de la chance d'avoir toute cette nourriture fantastique!

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That wasn't chicken

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Vegetable pajeon with grilled chicken skewers basted with a gochujang glaze.  The pajeon had carrots, green daikon, scallions, and turnip.  I used my waffle maker to cook the pancakes.  They came out nice and crispy.  My niece thought this meal was too spicy, but everyone else really liked it.

 

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