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Thanks.  That’s a nice quick sauce!  And tangy with the preserved lemon.  I rarely see Meyer lemons for sale here☹️ But next I see them doing the preserved lemon process with i a good idea.

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No pics of my usual lucky New Year's Day dinner: Corned Beef cooked in a slow cooker, with boiled red bliss potatoes, carrots and cabbage. Added Beaver brand extra hot Horseradish as a condiment for the corned beef and balsamic vinegar (just a splash) on the cabbage. Quite tasty! :D

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”


Tim Oliver

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Half of the remaining pot roast,  with all its veggies,  went into a pot pie with a GF cheese biscuit crust. Seems like a very small inroad on the leftovers, but it's good. 



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Don't ask. Eat it.


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I had a beautiful 2" thick Sterling Silver NY Strip steak ready for the grill tonight. It had been presalted two days ago and air dried in the fridge for 24 hours.

I had a late lunch at work and wasn't really hungry.



So, I cut it in half and grilled it for Moe. Served with mushrooms and grilled garlic bread.

I think Moe will be having steak and eggs for breakfast with the other half.

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OK, the Bugialli lasagne that was supposed to have been last night.  I put it together before leaving for work this afternoon.





Baked tonight:





As served up...





Too salty for my taste.  For which one can hardly blame Bugialli as he does not specify the amount of salt.  Plus I had too little pasta for too much sauce.  Again, not the fault of Bugialli.  I missed the bay leaf that I would have liked, but Bugialli gets bent out of shape if you modify his recipes.



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Nursing a shitty cold, sometimes I just want to put together something w/o cooking.  And what's better than an assortment of stuff on hand, either in the fridge or the pantry? Especially (mostly) Spanish/Basque stuff...




Piquillo peppers, marinated artichokes, piperras, feta, anchovy stuffed olives, cherry tomatoes, tuna from Donostia, pickled green beans from the lower east side. 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Spinach lasagna.  This one held together better than the sausage and mushroom one I made recently.  The only problem with lasagna is that it makes enough to feed a small army.  I think I have eight more servings in the freezer.



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@Paul Bacino - LOVE Smash Burgers!  I need to make them again soon.


I need to begin by saying that everything I say about food from now until I don’t know when needs to be considered suspect.  My SIL (who is also my dental hygienist) suspects that I have Burning Mouth Syndrome.  I need to see a doctor for an actual diagnosis, but she’s very experienced and is pretty sure of it.  For me, it seems to mean that my ability to taste is very much compromised and that even slightly salty or acidic foods HURT my tongue (a LOT).  I’ve never been able to tolerate spicy foods, so that won’t be a problem.  And it is very frustrating because I don’t know if things really don’t have a lot of flavor or if it is just me.  Hard to cook and adjust seasoning or judge something I’ve ordered in a restaurant.  So, take what I say about food with a grain of salt – just don’t give me any of it. 😊



Going back a bit – for a Christmas dinner at Mr. Kim’s dad and stepmom’s, I made southern green beans (no picture) and Jessica did a corn casserole:





Christmas Eve at our house.  Brunswick stew:



Columbus salami:









(They were on a lovely platter, I promise, I just missed taking a photo!)


Cheese/charcuterie rolls:


Purchased at Costco.


Smoked salmon and Boursin spread:


This was supposed to be rolled up, but the salmon refused to roll, so I chopped it up and mixed in the Boursin (that’ll learn it).  No one ate this.  It’s the second time I’ve served smoked salmon to this crowd and taken a full dish back to the kitchen.  I am a slow learner, apparently🙄.  I’ve commented in my Xmas Eve notes that I shouldn’t serve it again.


Ina Garten’s shrimp salad made with roasted, not boiled or steamed shrimp:




Possibly the most popular thing on the table. 


Breads and crackers:








Also on the table was a mixed greens salad with bleu cheese dressing and Daddy’s paprika dressing (not pictured) and cheese bread:


This was from Costco and everyone seemed to like it. 


On the 28th we couldn’t face holiday leftovers, so it was grinders and oven fries at Bellacino’s (our favorite neighborhood pizza joint) for dinner.  Mr. Kim had meatloaf (even good cold the next day) and I got them to make me a ham, steak, and cheese:



Another night we got a craving for pasta.  Salad:


Salad greens with Daddy’s Paprika dressing and homemade croutons.


IP pasta with meat sauce:


Served with some of that cheese bread leftover from Christmas Eve.


New Year’s Day dinner – ham cooked by the same method that my SIL did hers for Christmas:


It was moist and very good.  It was supposed to go in a slow cooker, but was too big, so I cooked it covered in the oven at 225F.  The glaze ingredients are brown sugar, pineapple juice, and maple syrup.  I think it was the first time in my life I’ve ever made a ham without Coca Cola!  I torched it when done and it was beautiful and very tasty. 


Scalloped tomatoes:


Toast points got a little dark in the CSO.




Ham, scalloped tomatoes, collards (IP), mac n cheese, black eyed peas (IP), and cornmeal waffles. 




I've edited twice now and can't seem to get rid of the duplicate picture of the salad below.  Just pretend it isn't there.  


Edited by Kim Shook (log)
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 @Kim Shook 


very sorry to learn about your potential


"" tasting issues ""


MC and I  hope they resolve well


your meals   and large production


of what I can tell are very tasty items


overwhelms me


Id like to have some for


Breakfast ,  Lunch , and Dinner


reserving the chance for a Late Night Snack




R and  MC   ( The Cat )

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@Kim Shook, you put on the sort of spread I'd like to put on. Even if we had a large enough group to justify it, though, I doubt I'd have the organization skills to pull it off. Between those meals and the Christmas sweets, it looks like you're feeding an entire neighborhood!


I can assure you that the smoked salmon spread would not have gone to waste if I'd been there, or any of my family. You may send it to me, if you wish! :D On the other hand, that darling candy cane dish with olives would be a magnet for me and ignored by my husband and all of his kin. Lovely folks, but some of their dislikes mystify me. 


I hope your Burning Mouth syndrome - or whatever it is - is resolved quickly and fully!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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More “linner” than dinner ... grazing through La Boqueria, the main market in Barcelona.


I skipped the tempting ham shop as I have quite some good stuff at home 😉


First stop: salted cod fritters - so fresh, so good ...



Then ... some freshly shucked oysters:



... aaand a couple of pristine sea urchins, just opened. My wife had to drag me away from there !



My son was not to enthusiastic, so we had to get something “real” for him. He wanted octopus, therefore ...




I prefer with some spicy paprika ...



Next came fried baby squid (“chipirones”) ...



And some razor clams, for good measure!



Got some mushrooms & snails for the family dinners on the upcoming weekend ...




Finally, a strawberry cheesecake icecream and everyone was happy !



Next: a bit of sports 🙄


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im very pleased  


you have such wonderful opportunities 


to enjoy your local food Culture 


and get some things to take home to enjoy 


est :  not from AMZN


Im going to enjoy


based on this and that 


yours    Mine




luke warm soup


from the tap


no stones involved 


just saying


Ed:  idot he is   seeming from Tj's  and some Progessor soup


the cheese course has yet to be determined 


but it come from TJ's

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1 hour ago, Kim Shook said:


Smoked salmon and Boursin spread:


This was supposed to be rolled up, but the salmon refused to roll, so I chopped it up and mixed in the Boursin (that’ll learn it).  No one ate this.  It’s the second time I’ve served smoked salmon to this crowd and taken a full dish back to the kitchen.  I am a slow learner, apparently🙄.  I’ve commented in my Xmas Eve notes that I shouldn’t serve it again.




Perhaps your crew fall into the "...but it's RAW!" camp. I see that a lot, where I live.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three


"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


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@Kim Shook 


This was supposed to be rolled up, but the salmon refused to roll, so I chopped it up and mixed in the Boursin (that’ll learn it).  No one ate this.  It’s the second time I’ve served smoked salmon to this crowd and taken a full dish back to the kitchen.  I am a slow learner, apparently🙄.  I’ve commented in my Xmas Eve notes that I shouldn’t serve it again.


id love  some of that just now


im no  a cracker person , but a bread person


i have some rolls from TJ's


old old-is   u cut then  into thick slices


then micro them very briefly


having them now w a nice creamy blue from Denmark via TJ's


your salmon concoction might have beeb much better


for the fish course 


as the cheese course can always  wait

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Thanks for the support about the tongue thing.  I'll be going soon (I hope) to see a doctor.  Someone (❤️) suggested it might be something that could be dealt with by a course of medication, so I'm keeping my fingers crossed.  


As for the Christmas food, I had a LOT of help this year from Mr. Kim.  I was really seriously behind and panicking about getting things done.  So, he pitched in and did the drudge work while I did what I do - cook, wrap packages, etc.  He did a lot of what I usually do - arranging the decorations, putting out the dessert buffet.  Lots of things that my huge ego thinks only I can do.  And he did it all just great.  Now I know.  But seriously, it taught me how important it is to do what I can ahead of time.  If I want things a certain way (and I do - I am very particular), I have to plan and execute ahead of time.  Thank you for all the compliments and the good thoughts and support.  

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