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Dinner 2020


JoNorvelleWalker
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Broccoli Romanesco - 罗马花椰菜 (luó mǎ huā yé cà) with 晒兰 (shài lán), a cured ham from 沅陵 (yuán líng), a small town in western Hunan province. With red and green chilis, garlic, ginger, soy sauce and scallions.

 

20200121_204527.thumb.jpg.6037a8167a7755798f2121bc7556eee3.jpg

 

20200121_204500.thumb.jpg.a74aa5f23cb8b6e648c37df729901609.jpg

 

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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7 hours ago, JoNorvelleWalker said:

Oden01212020.png

 

Oden in the A4Box.

 

 

Dinner01212020.png

 

With neri-karashi.  Yes it was hot...maybe too hot.  But that's what the sake's for.

 

 

Very nice !

 

What the shriveled brown balls ?

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2 hours ago, liuzhou said:

Broccoli Romanesco -

03751D2A-A8C4-4307-B609-45C8091A8C75.thumb.jpeg.7e14c2ff7dfad4f13575eb4aaeb01009.jpeg

 

Hard to deny how beautiful it looks when plated!

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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

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Interesting how aesthetics differ :

 

for me , this sort of broccoli reminds me of some sort of

 

green malignant metastatic tumor .

 

right their on the surface of what might have been a pretty tasty 

 

bit of broccoli.

 

just saying.

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Matar paneer, chicken tikka curry with yogurt-mint raita, naan and maharajah rice.  I made the paneer in the morning and got the chicken into the marinade, then my sister came over and finished preparing dinner for us while my husband and I travelled to the hospital my father in law is at to attend the final directives family meeting with his medical team.  I was glad to have this warm and spicy dinner waiting when we got home.

 

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4 hours ago, Paul Bacino said:

@JoNorvelleWalker  --  I'm just beginning my exploration of this type of cooking/  tell me a bit of the prep, if you would.

 

Paul

 

Cook the eggs, Kenji method, 74C for 40 minutes.  Then kombu dashi according to Dave Arnold: 1 hour 65C.  Meanwhile cut the daikon, squash, and potato; then simmer with a drop lid till slightly tender.  Add vegetables to A4Box pan.  Rinse meatballs with vegetable water to remove any grease.  Add meatballs.  Combine dashi with leftover dashi from the refrigerator, mirin, shoyu, and stuff.  Peel and add eggs.  Simmer in A4Box about two hours.

 

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4 minutes ago, JoNorvelleWalker said:

 

Cook the eggs, Kenji method, 74C for 40 minutes.  Then kombu dashi according to Dave Arnold: 1 hour 65C.  Meanwhile cut the daikon, squash, and potato; then simmer with a drop lid till slightly tender.  Add vegetables to A4Box pan.  Rinse meatballs with vegetable water to remove any grease.  Add meatballs.  Combine dashi with leftover dashi from the refrigerator, mirin, shoyu, and stuff.  Peel and add eggs.  Simmer in A4Box about two hours.

 

Was interested  in You dashi method--Thanks

Its good to have Morels

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3 minutes ago, JoNorvelleWalker said:

 

Nope.  Shizuo Tsuji (or should that now be Tsuji Shizuo) says for oden pork and beef meatballs may be employed in place of fish products.

 


Very Shizuoka-style ... you’ll need to put them on a skewer then 😜

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I understand 

 

Fz water w a VacSystem

 

that does not have an Oil Pump

 

extends the life of the Non Oil Pump

 

which eventually 

 

will not enjoy Water Vapor and

 

Bob's your Uncle 

 

https://en.wikipedia.org/wiki/Bob's_your_uncle

 

Ive been looking forward to using this

 

Once might be enough , though

 

F.D.:   I had hope'd  that BUU

 

might have been a bit more

 

Saucy , for the Plate 

 

of course 

 

suprise.gif.eed0d44d553f8e057545f700fcdd08ed.gif

drunk.jpeg

Edited by rotuts (log)
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