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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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KennethT

KennethT

Posted
Posted

We ordered delivery from Hanoi House for the first time. I have to say that I'm really impressed - it will not be the last for sure!

 

The best bun cha we've had since we almost missed our flight in Hanoi looking for more of this marvel of pork...

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Pork and crab spring roll, super tender grilled pork slices and hiding in the murky broth is some really savory grilled pork patty wrapped in a true betel leaf!!!

 

One day soon I'll try to grow some betel leaves so I can make a proper bo la lot.

  • Like 15
heidih

heidih

Posted
Posted
9 minutes ago, KennethT said:

We ordered delivery from Hanoi House for the first time. I have to say that I'm really impressed - it will not be the last for sure!

 

The best bun cha we've had since we almost missed our flight in Hanoi looking for more of this marvel of pork...

 

Pork and crab spring roll, super tender grilled pork slices and hiding in the murky broth is some really savory grilled pork patty wrapped in a true betel leaf!!!

 

One day soon I'll try to grow some betel leaves so I can make a proper bo la lot.

 

Great!  On of my favorites in a 7 course is the betel wrapped.  

  • Like 1
KennethT

KennethT

Posted
Posted (edited)

My favorite version was in a small restaurant in the Tra Quay vegetable village in Hoi An - they grilled their flat in about a 12x12 inch square. A layer of betel leaves, then a layer of beef and then the layer of thinly sliced lemongrass. I'll search for a photo...

 

Found it....

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Edited by KennethT (log)
  • Like 8
heidih

heidih

Posted
Posted
22 minutes ago, kayb said:

Paella. I have done better.

 

 

Trouble shooting what was not so great?

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
26 minutes ago, kayb said:

Paella. I have done better.

 

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What rice did you use?  Does not look like a short grain variety.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

weinoo

weinoo

Posted
Posted
14 hours ago, Bernie said:

Once you break the kernel, the starch becomes available but the outer covering survives (I guess that is "enough roughage to prevent constipation" as suggest in good health diets)

 

So there probably is yet another reason to avoid corn

 

Or maybe another reason to dive in?

 

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all'Amatriciana. (I like ths pasta shape - it's called Genovesine, by Faella.)

 

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Alongside, carottes râpées and sautéed escarole.

  • Like 14

Mitch Weinstein aka "weinoo"

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shain

shain

Posted
Posted (edited)

Remaining Naepolitian dough. Even better texture after another 2 nights int the fridge, though it might also be due to me shortening the proofing a little. 

 

Pesto, mozzarella (dry), ricotta flavored with pepper and salt, tomatoes.

Peaches, cream, mozzarella (fresh), basil, balsamic vinegar, vanilla, pepper.

 

 

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Edited by shain (log)
  • Like 14

~ Shai N.

liamsaunt

liamsaunt

Posted
Posted

Sandwich night.  My husband and nephew had a hot dog and a hamburger

 

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I opted for a BLT

 

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Not pictured, my sister's sweet potato-black bean burger and my niece's avocado toast.  

  • Like 13
  • Delicious 2
kayb

kayb

Posted
Posted
16 hours ago, JoNorvelleWalker said:

 

What rice did you use?  Does not look like a short grain variety.

 

Arborio.  Didn't have any Bomba.

16 hours ago, heidih said:

 

Trouble shooting what was not so great?

I dunno. I think it was the flavor the sausages imparted. I used a tag end of chorizo and one of sopressata.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
47 minutes ago, kayb said:

Arborio.  Didn't have any Bomba.

I dunno. I think it was the flavor the sausages imparted. I used a tag end of chorizo and one of sopressata.

 

Arborio should have worked fine.

 

I slice my chorizo and then soak it in cold water for a while.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

heidih

heidih

Posted
Posted
1 hour ago, kayb said:

Arborio.  Didn't have any Bomba.

I dunno. I think it was the flavor the sausages imparted. I used a tag end of chorizo and one of sopressata.

 

Oh no the visual is frightening. I recently bought my aged father Bomba compression socks. Google pops the ad up every single day!

  • Haha 1
Norm Matthews

Norm Matthews

Posted
Posted

I came across a video of Jaques Pepin making soup from whatever he found in the refrigerator and he mentioned that he didn't throw away the chicken skins.  He crisped them up in the oven.  He didn't give any details on how he did it, he just had some that he broke up and added to the soup, like crackers.  I wanted to try that so I looked for his method and when I was looking, I found his recipe for crusty chicken thighs and decided I'd make that for dinner today.  (the crispy chicken skins were good but they were just a snack yesterday) I also came across a recipe for strawberry mousse and remembered  I had not made that since before I met Charlie's mom so decided to make that too. It looked fancier that the one I used to make.  We had some kimche with it but it didn't make it into the picture.

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  • Like 18
  • Delicious 1

http://normmatthews.blogspot.com/

heidih

heidih

Posted
Posted
1 hour ago, Norm Matthews said:

I came across a video of Jaques Pepin making soup from whatever he found in the refrigerator and he mentioned that he didn't throw away the chicken skins.  He crisped them up in the oven.  He didn't give any details on how he did it, he just had some that he broke up and added to the soup, like crackers.  I wanted to try that so I looked for his method and when I was looking, I found his recipe for crusty chicken thighs and decided I'd make that for dinner today.  (the crispy chicken skins were good but they were just a snack yesterday) I also came across a recipe for strawberry mousse and remembered  I had not made that since before I met Charlie's mom so decided to make that too. It looked fancier that the one I used to make.  We had some kimche with it but it didn't make it into the picture.

 

 

Has crispy chicken skin ever had a poor reception ;)

  • Thanks 1
  • Haha 3
chefmd

chefmd

Posted
Posted

Seared tuna, Napa cabbage slaw, soy sauce and chili sauce mixture for dipping.

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  • Like 15
  • Delicious 2
heidih

heidih

Posted
Posted
28 minutes ago, gfweb said:

Flat iron steak, saba glazed sprouts and twice baked potato

 

 

 

Where did you source your saba. I no longer have grapevines. Ouch mine 

 

gfweb

gfweb

Posted
Posted
15 minutes ago, heidih said:

 

Where did you source your saba. I no longer have grapevines. Ouch mine 

 

Amazon.

Franci

Franci

Posted
Posted (edited)

I put some wagyu sirloin on the cast iron grilled. Roasted one eggplant and some tomatoes. Son cooked the peppers (and took his own photo 😁) and then I discovered some cooked farro in the freezer, to which I added some of the TJ’s chili onion crunch and some parsley. 

 

 

 

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Edited by Franci (log)
  • Like 15
  • Delicious 2

eG Foodblog: Franci (2012) From heirloom tomatoes to zucchini blossoms

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heidih

heidih

Posted
Posted (edited)
47 minutes ago, gfweb said:

Amazon.

 

Well wouda guessed . Just playing with ya, I have that deep memory of Steven about Saba. Oh these times prompt odd memories

Edited by heidih (log)
  • Like 1
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