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.

JoNorvelleWalker

Dinner 2020

Recommended Posts

Bourbon sloppy joes with quick pickled red onions, pan roasted Brussels sprouts on the side

20200624_192627.jpg

  • Like 13

Share this post


Link to post
Share on other sites

Dinner06252020.png

 

Mapo Tofu.  Just enough Pixian chili bean paste to wet my scalp, excite my sinuses, and drip discretely on the plate.  Not enough to run screaming to the bathroom.  Generous white pepper and Sichuan peppercorns of course.

 

 

  • Like 12
  • Delicious 2

Share this post


Link to post
Share on other sites

After our weekend of gluttony Mr. CCST is back on his protein rules kick. So for him its a 2 egg omelette with beef sausage, bit of cheese and chili. 

20200625_195100.thumb.jpg.47d8b1ee384400a56b023716f0bef1ec.jpg

 

Not sure what I'm having yet but I haven't had bread or potato for like 4 days so, I guess it's the Olympics for me next 🤷‍♀️😂

  • Like 11
  • Haha 4

Share this post


Link to post
Share on other sites

I haven't felt so great the last couple of days. Nothing serious. Old age, I guess.

Anyway, tonight I did cook. It's a breaded chicken breast (half shown here) with potato salad (even made the mayo) and tomatoes. I'm not sure why but my usual breadcrumb and spice mix came out blacker than it should, yet I've done it thousands of times before. It wasn't burnt, just too dark in colour but tasted normal.

The second half followed minutes later.

 

1859864417_20200625_1917251.thumb.jpg.8ea6477389d11414933c371e88a1f069.jpg

 

1911974037_20200625_1917331.thumb.jpg.2758caf638e45824735d3931219b94fe.jpg

  • Like 12

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites
10 hours ago, robirdstx said:

No Cook Dinner Tonight while we watch the first Star Trek movie!

 

EA3BE5EC-6822-47C2-8306-FED4C7DF4363.thumb.jpeg.208e11e85fd6a961a002f051104ee652.jpeg

 

 


may the forcemeat be with you

  • Like 2
  • Haha 4

Share this post


Link to post
Share on other sites
11 hours ago, robirdstx said:

No Cook Dinner Tonight while we watch the first Star Trek movie!

 

 

You didn't go "Vegan for V'ger"?

  • Haha 1

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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

 

Share this post


Link to post
Share on other sites
4 hours ago, JoNorvelleWalker said:

Not enough to run screaming to the bathroom.


With Sichuan food, that is typically the next day ..

  • Haha 2
  • Sad 1

Share this post


Link to post
Share on other sites
Posted (edited)
36 minutes ago, Duvel said:


With Sichuan food, that is typically the next day ..

 

Not in Sichuan!

 

Anyway, western Hunan is much spicier. The natives there consider the Sichuanese to be utter chilli wimps!


Edited by liuzhou (log)
  • Haha 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites
Posted (edited)
42 minutes ago, liuzhou said:

 

Not in Sichuan!

 

Anyway, western Hunan is much spicier. The natives there consider the Sichuanese to be utter chilli wimps!

 


For me it is not the chili, it is the Sichuan pepper ... it’s like the Khmer Rouge invading you lower intestines and the intestinal fools surrender and retract 😱


Edited by Duvel (log)
  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)
17 minutes ago, Duvel said:

For me it is not the chili, it is the Sichuan pepper

 

 

Hunan uses Sichuan peppercorns, too. As does far away Xinjiang. But admittely not as much as Sichuan does.

That said, I've never has any bad experiences next day from  Sichuan food. Or Hunan.


Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites

Spicy sweet potato and black bean grilled quesadillas with the last of the romaine in the last of the balsamic vinaigrette

 

quesadilla.thumb.jpg.c0cb0dddcc76defd9190982d5874527d.jpg

  • Like 10
  • Delicious 2

Share this post


Link to post
Share on other sites

Pan seared shrimp with lots of garlic. Roasted carrots.  Salsa verde.

87EA2649-98CF-41E2-A166-8C765EFF9E87.thumb.jpeg.bf907b852f26313a6fea580936fed783.jpeg

  • Like 17

Share this post


Link to post
Share on other sites

A classic, done really well.😃

Share this post


Link to post
Share on other sites

Turkey Meatballs tonight stuffed with Bocconcini covered in Sriracha by himself (man Toast is better and easier to spell!). 

 

20200626_192414.thumb.jpg.96941d87100f3e6990d6cb736a2fa10f.jpg

 

Thats a bread plate, they aren't ginormous. 

  • Like 14

Share this post


Link to post
Share on other sites

Thai flavored grilled chicken skewers with chili-lime sauce, and summer rolls.  I have not made summer rolls for years, and am out of practice with wrapping them.  

 

367909831_thaichicken.thumb.jpg.1e2056a274c44de1de0565e2619c8fd2.jpg

  • Like 18

Share this post


Link to post
Share on other sites
1 hour ago, liamsaunt said:

Thai flavored grilled chicken skewers with chili-lime sauce, and summer rolls.  I have not made summer rolls for years, and am out of practice with wrapping them.  

 

367909831_thaichicken.thumb.jpg.1e2056a274c44de1de0565e2619c8fd2.jpg

 

Oh those skewers have me drooling at before 8am   In my experience summer rolls benefit from a burrito style technique. End flaps in and then pull and roll towards you tightly. 

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

Sayur lodeh with lontong (compressed rice cakes), veggies, tofu and rice noodles.

Lahpet thoke (fermented tea leaf salad) inspired salad, substituting its namesake ingredient for fermented shrimp paste. Cabbage, tomatoes, scallions, chilies, toasted peanuts and sunflowers, crunchy fried peas, fried onion chips. Nutty and somewhat funky sauce. Recipe below.

 

IMG_20200620_153242.thumb.jpg.8e4aa5915851588e6c0760126f710f66.jpgIMG_20200620_153308.thumb.jpg.6956f9535ad226fa556fb3987fdd710c.jpg

IMG_20200620_152431.thumb.jpg.2a734f40058c1b70f73b6701abdb7e4e.jpg

IMG_20200620_153556.thumb.jpg.12af83f6597cae784890435785990cef.jpg

 

 


Edited by shain (log)
  • Like 12
  • Delicious 2

~ Shai N.

Share this post


Link to post
Share on other sites
On 6/23/2020 at 7:08 PM, liamsaunt said:

Salmon larb, rice noodle salad, and minty cucumbers

 

1626642120_salmonlarb.thumb.jpg.e712d366601b97f8e43f70034d1bdee5.jpg

 

Minty cucumbers? I have cucumbers. I have a mint plant that's about to escape its pot and eat the house. Details?

 

On 6/24/2020 at 8:02 PM, robirdstx said:

No Cook Dinner Tonight while we watch the first Star Trek movie!

 

EA3BE5EC-6822-47C2-8306-FED4C7DF4363.thumb.jpeg.208e11e85fd6a961a002f051104ee652.jpeg

 

 

 

One of my favorite dinners at any provocation.

 

On 6/25/2020 at 12:28 AM, Dante said:

Bourbon sloppy joes with quick pickled red onions, pan roasted Brussels sprouts on the side

20200624_192627.jpg

 

Bourbon sloppy joes? Please tell me more. Sounds marvelous.


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

CSO chicken leg, West Indian peas & rice, grilled zucchini & spring onion and fresh tomatoes.  The chicken was so moist and the onions a bit 'stringy'...should have chopped them up before putting them on the plate.

unnamed.thumb.jpg.0a592f341691c7ba9fe581bccd71695d.jpg

  • Like 14
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)

@robirdstx – you got me for a second!  I need to get some of them to prank Mr. Kim and Jess.  Also, every time I see lovely looking deviled eggs like yours I wonder why I don’t make them more often.

 

@Shelby – your oven baked BBQ chicken really takes me back.  That was the only “BBQ” my mother ever served.  I adored the sticky sweetness of it and the char.  I still do, but don’t do it very often.  I’m putting that on my menu list now.  It will come up soon.  Did you do that in the CSO or did you take all the stuff you were storing out of the regular oven and use that?😝

 

@shain – I love your oval platter.  My daughter would lose her mind over that! 

 

Tuesday night – salad with some lovely spring onions and tomatoes we got at a farm stand:

IMG_2618.jpg.cc0bcf948143fccb7f950e83cc04edff.jpg

The tomatoes were already better than anything we had all summer long last year.  These onions are so sweet that even I, a raw onion hater, can eat them raw:

IMG_2616.jpg.a086f4ae3e25149db4b602b84b2367fc.jpg

 

Frozen schnitzel (from Aldi) with a pan sauce I devised, CSO bake/steam broccoli, and leftover sour cream potatoes.  Also, some fairly good white corn:

IMG_2619.jpg.c453df4799a13dc003cf5868502732e2.jpg

 

IMG_2617.jpg.7e9af82498b0542c710a5b6c221de29c.jpg

 

Wednesday – breakfast for dinner.  Eggs:

IMG_2632.jpg.a7d81bc1242fa1dedba7bc609fcb404e.jpg

 

Edwards country ham:

IMG_2626.jpg.a209536cfdb5a6cc7509fd7c38159cfd.jpg

 

Messed up strawberry pie functioning as fruit salad:

IMG_2627.jpg.26d29ea0aa6cbdf7322167ea9390662c.jpg

 

And these weird things, which were muffins masquerading as biscuits:

IMG_2631.jpg.0baf6ac05292664dc4aa24cd22f87263.jpg

 

Pretty sure that the mix was in the goody bag that my dad and stepmom put together for us at Christmas.  The bag they were in:

IMG_2629.thumb.jpg.5a9cfa0ed8d3f1f2c92a8348109ac8f6.jpg

Which made me think that they were going to be biscuits.  Until I turned the bag over and read the directions:

IMG_2630.thumb.jpg.0b4dad21281b92b787091f0c845ac0c5.jpg

Which gave me pause.  Muffin?  Biscuit?  I added some black pepper and some chives (both of which I like in cheese biscuits).  We never did decide exactly what they were.  They weren’t tender like a biscuit, in fact that were a little over-firm.  But they TASTED somewhat biscuity.  We settled on calling them Mufscuits.  They were ok.  Nothing special.  I wouldn’t seek them out again.  But God knows with the jinx that seems to be on my cooking right now, I could have just messed them up completely and properly prepared maybe they are delicious.  The bag DOES say they are “World Famous”😉.  No plated picture because dinner was served family style and the only thing that was plated in the kitchen was the eggs.

 

Last night - starting to use some of the vast store of emergency rations we have in the guest room.  I have no idea if this is a good idea or not, but I’m tired of it being there.  Not the salad, obviously:

IMG_2635.jpg.378a96ed88f4a0c143c90eca8ff8eca1.jpg

Spinach-arugula mix with the same good tomatoes and onions as night before last  and @Norm Matthews' China Coast dressing, which we loved.  Thanks so much, Norm!

 

IMG_2636.jpg.30c41a17065cea827489f37a225c9cdb.jpg

Canned salmon and leftover sour cream potato cakes with remoulade, canned corn, fixed up baked beans and those weird Mufscuits, which tasted much better warmed up the next day. 

 

Today, being Thursday, is cook for the in-laws day.  Pictures to follow.  


Edited by Kim Shook (log)
  • Like 12
  • Thanks 1
  • Delicious 2

Share this post


Link to post
Share on other sites
9 minutes ago, Kim Shook said:

@robirdstx – you got me for a second!  I need to get some of them to prank Mr. Kim and Jess.  Also, every time I see lovely looking deviled eggs like yours I wonder why I don’t make them more often.


🤣

 

https://www.amazon.com/Reusable-White-Lunch-Design-Melamine/dp/B00KC8B7A2

 

  • Haha 1

Share this post


Link to post
Share on other sites

×
×
  • Create New...