Dinner 2020

[shain]

Rice-frittata-muffin-thingies with scallions, garlic chives, sesame, chili, oyster sauce, pepper. Those are fun to eat. Could have been amazing if battered and deep fried.

Korean cucumber salad with spring onion and onion, garlic, Korean chili paste, fish sauce, soy sauce, toasted sesame.

Home made kimchi. I'm happy with the fermentation flavor and acidity level, but in the next batch I'll ramp up the aromatics. It could have been crispier, any tips? Maybe a shorter salting period for the cabbage?

 

[heidih]

56 minutes ago, shain said:

Rice-frittata-muffin-thingies with scallions, garlic chives, sesame, chili, oyster sauce, pepper. Those are fun to eat. Could have been amazing if battered and deep fried.

Korean cucumber salad with spring onion and onion, garlic, Korean chili paste, fish sauce, soy sauce, toasted sesame.

Home made kimchi. I'm happy with the fermentation flavor and acidity level, but in the next batch I'll ramp up the aromatics. It could have been crispier, any tips? Maybe a shorter salting period for the cabbage?

 

 

 

 

The muffiny things look delectable as they are. Frying might distract/detract.

On the kimchi. I have never had crunchy cabbage kimchi in a Korean restaurant or home. See ancient recipe from Korean liquor store lady who kept us supplied when lived roud the corner(of course written on back of a cigarette carton. The "crunchiest I've had is cold water radish (daikon) kimchi like this  https://mykoreankitchen.com/dongchimi/

 

Edited August 17, 2020 by heidih (log)

[shain]

22 minutes ago, heidih said:

 

The muffiny things look delectable as they are. Frying might distract/detract.

On the kimchi. I have never had crunchy cabbage kimchi in a Korean restaurant or home. See ancient recipe from Korean liquor store lady who kept us supplied when lived roud the corner(of course written on back of a cigarette carton. The "crunchiest I've had is cold water radish (daikon) kimchi like this  https://mykoreankitchen.com/dongchimi/

 

 

 

Thanks, maybe firm / having more bite is a better way to describe what I'm after.

 

[gfweb]

Cherry tomatoes coming out our ears (which isn't a bad thing) with salmon and thyme

 

[robirdstx]

 

Pan Fried Panko Crusted Tilapia for Fish Tacos with Cabbage/Green Onion/Cilantro Slaw and Salsa Verde/Mayo Sauce

 

 

Edited August 18, 2020 by robirdstx (log)

[scamhi]

grilled chicken thighs tonight. with roast cauliflower with dukkah and younger daughter and her SO.

Couple of good wines

[BKEats]

10 hours ago, Katie Meadow said:

Yeah, me too. Up to my neck in lobster stock.

 

You know, that's because you and @heidih are from the West Coast... I am out East, we had riots over having too many lobsters, I believe just a few years back! 🤣  Seriously, lobsters are so cheap at some point and both my wife and daughter love them.. So,  once I get about 6 lobster bodies in the freezer, about once every two months, I make a stock.   I probably have 4 quart containers in my fridge.  I make stocks though, I  have turkey, chicken, lobster stock in my freezer at all times usually.   Usually a hot pot broth or two as well.. But yeh,  chef Tom Valenti had an impact on me with his use of multiple stocks in a single meal. 

[BKEats]

I made chicken tonight, for people, did not eat the chicken.. I marinated in mix of parsley, garlic, lemon, olive oil, salt, chile and mint, put in a blender.. Then I smoked for a bit and then grilled.. 

 

\

Earlier in the day, i roasted red peppers on the grill, I roasted garlic on the grill, I roasted golden beets on the grill.. 

The beets, I peeled, mixed in a sherry/mustard vinegar dressing.. Tons of dill, arugula, pickled onions and sour dough croutons. 

I roasted red peppers, added that to whole tomatoes, onions, garlic, a little coconut milk, mint, parsley, red pepper flake, salt, sugar, lemon, olive oil...  Cooked down and blended.  I didn't have my bag of raw cashews otherwise a cashew ricotta would have been dope.. My in laws used parm, I decided to make a garlic bread with the other half of the bread... Topped with more mint. 

and roasted garlic pizza bread, roasted garlic, olive oil, tomatoes, mint, salt, pepper, olive oil, pepper flake.

 

 

[heidih]

55 minutes ago, BKEats said:

 

You know, that's because you and @heidih are from the West Coast... I am out East, we had riots over having too many lobsters, I believe just a few years back! 🤣  Seriously, lobsters are so cheap at some point and both my wife and daughter love them.. So,  once I get about 6 lobster bodies in the freezer, about once every two months, I make a stock.   I probably have 4 quart containers in my fridge.  I make stocks though, I  have turkey, chicken, lobster stock in my freezer at all times usually.   Usually a hot pot broth or two as well.. But yeh,  chef Tom Valenti had an impact on me with his use of multiple stocks in a single meal.  

 

Oh you are evil. I adore lobster. But I am odd and hold out for spiny which has a short season here. versus Mexico.  Usually in the fall to early spring. So good  Spiny Lobster Report Cards Go on Sale. Sport lobster fishermen and fisherwomen can purchase a Spiny Lobster Report Card for the 2020-2021 lobster season on CDFW’s Online License Sales site at wildlife.ca.gov/licensing/online-sales 

[Kim Shook]

@blue_dolphin – that black cod is gorgeous.  I love the taste and texture of it.  Hard to get here.

 

@BKEats – that looks like an absolutely perfect BLT. 

 

@pastameshugana – lovely looking bread.  Can we have a peek inside when you cut the next one? 

 

@Dejah – I’d say that you truly needed that virtual hug from your mother.  I’m sending one, too!  Your “Tornado Cake” looks delicious. 

 

@mgaretz – I know your marsala was mushroom-free by accident, but it looks so wonderful to me!  I detest both the flavor and texture of mushrooms (except, oddly enough, enoki) and when I make something that really requires mushrooms, I just cut them very large so that I can eat around them.  But it would have been lovely to not have to eat around them in your marsala!

 

So, Mr. Kim’s birthday was Friday, but he wanted the dinner on Saturday.  He also wanted fried chicken (great minds think alike, huh @robirdstx and @liamsaunt , huh?).  I got the chef’s treat while frying:

Mr. Kim and Jess don’t eat liver anyway.  According to the two of them, this was the best fried chicken I’ve ever made:

It is basically the recipe I always use, but I made some changes so I’m going to be rewriting the recipe.  I added some semolina flour to the coating.  I doubled up the seasoning and dusted the brined chicken with it while it air-dried in the fridge AND added some to the flour coating mixture.  I also did a buttermilk dunk before dredging in the flour mixture.  Sliced tomatoes, butter beans, and whipped potatoes (with obscene amounts of butter – 5 russets and 1 1/2 sticks of butter):

 

 

 

Gravy – which was excellent.  Having bags of homemade stock in the freezer is just the best thing:

 

Cat head biscuits:

 

My MIL’s green tomato sweet pickles and kosher dills:

 

 

Plates:

 

 

Jessica brought dessert from a local favorite restaurant:

Salted Chocolate Caramel cake, Bourbon Pecan Cake, and Chocolate PB Pie.  All very good.  Extremely rich - LOTS leftover.

[JoNorvelleWalker]

 

Berkshire chop.  No, I did not consume all that.  After the photograph the meat was removed to the kitchen for carving.

 

 

 

Rose Levy Beranbaum's blueberry ice cream.  She lied.  She said it was scoopable from the freezer.  (May depend on how cold your freezer is.)

 

 

 

[CantCookStillTry]

It's Tuesday 🙂

 

[BKEats]

I made chicken tonight, for people, did not eat the chicken.. I marinated in mix of parsley, garlic, lemon, olive oil, salt, chile and mint, put in a blender.. Then I smoked for a bit and then grilled.. 

 

\

Earlier in the day, i roasted red peppers on the grill, I roasted garlic on the grill, I roasted golden beets on the grill.. 

The beets, I peeled, mixed in a sherry/mustard vinegar dressing.. Tons of dill, arugula, pickled onions and sour dough croutons. 

I roasted red peppers, added that to whole tomatoes, onions, garlic, a little coconut milk, mint, parsley, red pepper flake, salt, sugar, lemon, olive oil...  Cooked down and blended.  I didn't have my bag of raw cashews otherwise a cashew ricotta would have been dope.. My in laws used parm, I decided to make a garlic bread with the other half of the bread... Topped with more mint. 

and roasted garlic pizza bread, roasted garlic, olive oil, tomatoes, mint, salt, pepper, olive oil, pepper flake.

 

 

[liamsaunt]

Steamed hake on kale, fregola "risotto"

 

[Shelby]

@Kim Shook  That BD dinner looks amazing (as did the breakfast).  

 

Fried catfish again with a cheesy roasted stuffed pepper

 

 

Breakfast for dinner last night with really good peaches for dessert

 

 

 

[Margaret Pilgrim]

2 hours ago, liamsaunt said:

... fregola "risotto"

 

 

WANT!    

[gfweb]

9 hours ago, JoNorvelleWalker said:

 

Berkshire chop.  No, I did not consume all that.  After the photograph the meat was removed to the kitchen for carving.

 

 

 

Rose Levy Beranbaum's blueberry ice cream.  She lied.  She said it was scoopable from the freezer.  (May depend on how cold your freezer is.)

 

 

 

 

How can someone who detests cauliflower eat sprouts?

[mgaretz]

14 minutes ago, gfweb said:

 

How can someone who detests cauliflower eat sprouts?

😁

[mgaretz]

Dinner was pork chops, BBQ style, cooked on the PAG served with a baked sweet potato with copious amounts of butter.

 

 

[JoNorvelleWalker]

1 hour ago, gfweb said:

 

How can someone who detests cauliflower eat sprouts?

 

Easy.  Brussels sprouts don't taste like cauliflower.  (Don't look like cauliflower either.)

 

[heidih]

27 minutes ago, JoNorvelleWalker said:

 

Easy.  Brussels sprouts don't taste like cauliflower.  (Don't look like cauliflower either.)

 

 

It is a strong tasting crucifer thus the analogy I think

[Katie Meadow]

2 hours ago, gfweb said:

 

How can someone who detests cauliflower eat sprouts?

Probably the same way a person like me detests broccoli but loves cauliflower and eats roasted brussels sprouts.

[rotuts]

and , no Green Bell Peppers were involved !

 

nice

[ambra]

@Franci, I didn't get to say thank you for the recipe, because I went away, sorry about that and of course thank you!

 

We are down in Tuscany, staying with friends, who just got this cute little guy, called "Truffle" because he is in fact a truffle hunter. The breed is a Lagotto Romagnolo. He's only 6 months old but acts like a disobedient teenager! But he does find the prize.   We've been watching our friends train him all week by hiding truffles all over their property for him to find, which he does!

 

We did then get to eat summer truffles! (Sorry for the bad pic, I forgot to take it before I started eating...)

 

Followed by Tagliata with rosemary (which I also forgot to photograph before eating....)

 

I also made some octopus and potato salad one night.

 

 

Another night we made Pici all'Aglione (fat spaghetti in a very garlicky tomato sauce), which I didn't photograph, but here's the garlic at the shop. (The garlic in the red bag is regular garlic.) I guess it's Elephant garlic? From the Val di Chiana (which is where Chianina beef comes from), located between Siena and Arezzo. The cloves are huge and the taste is so much more delicate than regular garlic. In fact, in the pici dish, they put many, many cloves (though I don't).

When you add it to hot oil, it foams a little bit.

[Margaret Pilgrim]

4 minutes ago, ambra said:

 

 

 

I WANT THIS DOG!   But he is getting a much better education where he is.    With me, he would remain a rambunctious teenager.