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JoNorvelleWalker

Dinner 2020

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Khachapuri with spinach and tomatoes, flavored with a little coriander seeds, garlic, cumin, fenugreek. Shaped this one Adjaruli-style but decided to skip the egg yolk (not sure why, it would've been good 🙄). An Adjaruli is eaten by tearing a piece of its rind and scoping up from the filling.

Kachpuri lobiani - beans, a little cheese, some coriander seeds, cumin, fenugreek. Served with pickled chilies. A lobiani does not traditionally contains cheese, hence it's not really a khachapuri.

Stuffed eggplant rolls. The feeling is walnuts flavored with garlic, herbs, wine vinegar and a few spices.

 

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Also made a plain-cheese Khachapuri Adjaruli and a plain bread to be frozen.

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~ Shai N.

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Rotisserie Duck and, of course, duck fat roasted potatoes..other vegetables not pictured because the duck is the star.

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@Okanagancook

 

wow

 

how did you do your

 

Rotisserie Duck  ( RD ) ?

 

did you have a drip pan under it to get all that delicious faT ?
 

Wow again !

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I used my Weber..it has an infrared element along the back.  I turned the two outside burners to high and the infrared on high which produced an oven temp of 350 to 375.  Turned Bird for for 90 minutes.  Oh yes, drip pan into which parboiled potatoes were tossed in at 45 minutes of the cook.  Towards the end I had the temp at 400 for 15 min to help get the skin crisp.  Leftover meat turned into spring rolls 😘

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@Okanagancook 

 

not that i can really improve on this

 

but have you thought on  this sort of prep

 

some smoke ?  not at any time 

 

but the beginning for a it is good 

 

pellets , in a tin foil tube

 

or a tube you get for the long run

 

pls consider it.

 

congratulations on your fine work.

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Posted (edited)

No smoke although that did cross my mind.  DH is not super keen on smoke.  The Weber has a smoke box too.  I am cooking rotisserie a chicken tonight with a Mexican marinade so some smoke would fit!

 

applewood soaking...


Edited by Okanagancook (log)

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Half scratch, half purchased. Made eggplant rollatini (online recipe, don’t recall source) which has you bake the slices until softened, then rolled around a simple filling of ricotta, grated lemon zest, and a bit of salt. I added a little fresh basil since I had it. Baked on a bed of tomato sauce, a nice summery version, the lemon zest really makes it. Fresh spaghetti (nice rough surface, good chew) and breaded chicken cutlets from supermarket, just needed to reheat.

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

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Baby backs (they look burnt they aren’t at all just charred)  and grilled pineapple studded with cinnamon 

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I think after this weekend I have to go on a diet. Does anyone know one that allows a lot of butter, salt and carbs? 

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Stunning meal @shain

 

So, pizza on the Kamado Sunday afternoon with the Fam.

IMG_20200705_155709.thumb.jpg.2a4c0eea73853dc5bb8f37fdbc5caf7e.jpg

 

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Six Pizza's all up and some very nice Pinot Noir.

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00000IMG_00000_BURST20200705200447970_COVER.thumb.jpg.0d32524f2b578a0c003545248dc36c43.jpg

2nd attempt at udang arsik tapanuli...a type of Indonesian curry

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2 hours ago, MetsFan5 said:

I think after this weekend I have to go on a diet. Does anyone know one that allows a lot of butter, salt and carbs? 

Yes, the diet you describe is quite popular. I'm on it now.

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2 hours ago, MetsFan5 said:

I think after this weekend I have to go on a diet. Does anyone know one that allows a lot of butter, salt and carbs? 

Sure.   Portion control.   Eat everything you want in moderate quantities.   A diet you can live with forever.

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eGullet member #80.

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After a holiday of MEAT, back to pantry food.    Sausage, asparagus, pea, scallion pasta.

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eGullet member #80.

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1 hour ago, Margaret Pilgrim said:

Sure.   Portion control.   Eat everything you want in moderate quantities.   A diet you can live with forever.

  I think I’m ok. The most red meat I can eat is maybe 3-4oz. I should see my cardiologist despite being 40. 

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4 hours ago, MetsFan5 said:

I think after this weekend I have to go on a diet. Does anyone know one that allows a lot of butter, salt and carbs? 

 

Surprisingly there is such a diet and it does work. My doctor suggested it. (I have no existing medical conditions so seek advice if you do)

 

Its called the six hour diet. You pick a six hour period during the day (1pm to 7pm for instance). During that period you can eat and drink anything and everything  you want in any amount. Outside that time its water only.

You should lose about 7~10 lbs a month and you will keep it off, even after resuming normal meals and times.

 

You can use 8hr period but you wont lose as much.

 

It works.

 

After about the 3 day you will find you will not be as hungry during the fast time and even during the eat period.

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This Sunday the little one requested “Minions”, accompanied by ...

 

Salami & mushroom
 

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”Hawaii” - lardons & pineapple 

 

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Aubergine & salami

 

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There was some dough left, so I prepared a “leftover” calzone, which will delight the little one for school lunch tomorrow.

 

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Since school restarted after the Corona “break”, school lunch catering has been discontinued; he gets now a lunch box everyday. There won’t be complaints tomorrow (actually, there aren’t any on the other days either 🤗).

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Leftover Burger Patties I made for a Bucks weekend. I only had Ciabatta to hand. Lightly toasted, American cheese, pickle, onion, one with BBQ sauce 🤢 and one with mayo, mustard & tom. 

 

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Sadly, no booze made the return journey.

Rest in Livers. 

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I want to congratulate myself, because while they're not perfect...

 

1725063587_Wontonformed07-05.jpeg.0843bd53e752800fd02819249e0469dc.jpeg

 

I followed Kenji's instruction as to how to fold a wonton, and for a first attempt, that one looks pretty good. This experiment was certainly challenging...

 

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as the need to pan fry some of the "wontons" was also present. Actual dumpling shapes not so much. But...

 

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with a couple of different sauces to go along with (ginger/scallion/hot oil and soy/vinegar/etc. etc.), the wontons and pan fried dumplings were both delicious. The stuffing in all consisted of fatty ground pork, scallions, chives, sautéed shitakes, soy, ginger, garlic, rice wine, sugar, and pepper.

 

I'll be doing them again, trying round wrappers next time. Any tips would be appreciated; for instance, egg in the filling? Some recipes call for it, others don't. Cornstarch in the filling? You know - tips like that!

 

 

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Mitch Weinstein aka "weinoo"

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@MetsFan5 

 

thank you for not posting a "" money shot ""  of those ribs.

 

** sigh **    its going to be a long while before I get to them.

 

thanks again

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12 minutes ago, weinoo said:

 

I'll be doing them again, trying round wrappers next time. Any tips would be appreciated; for instance, egg in the filling? Some recipes call for it, others don't. Cornstarch in the filling? You know - tips like that!

 

 

 

Wontons  come in several wrapper shapes, although the ones you have done so well are the classic. Round wrappers are usually reserved for jiaozi.

Egg in the filling is very unusual here. Cornstarch or any alternative starch, too.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Posted (edited)
4 minutes ago, scamhi said:

@weinoo impressive, what was in the filling?

 

 

Read again. @weinoo's post details the filling.


Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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