Dinner 2020

[weinoo]

6 hours ago, Shelby said:

You can make fun of my sushi, but please do it behind my back 🤣.  Last weeks looked even worse so you can imagine how bad it was lol.  It tastes good though.

It looks great and all that matters is how it tastes to you!

 

Keep making sushi, it'll get prettier and prettier. I've only made it once or twice ( a long time ago), but am really jonesing for it, so I may have to join the fray.

[Shelby]

10 minutes ago, weinoo said:

It looks great and all that matters is how it tastes to you!

 

Keep making sushi, it'll get prettier and prettier. I've only made it once or twice ( a long time ago), but am really jonesing for it, so I may have to join the fray.

Well, I look forward to seeing it.  Living where you live I'm sure yours will consist of something different than surimi lol.

[weinoo]

In my jonesing for Japanese food, last night's dinner (don't show @liuzhou as it included this sautéed corn and yellow squash in ramp butter), with scallions and chives.

 

 

 

Zaru soba, poached shrimp, tsuyu, wasabi and scallions, nori, and...that delicious corn!

 

Edited August 20, 2020 by weinoo (log)

[TicTac]

My 7 year  olds buddy ended up staying with us for an outdoor dinner, easily extended, luckily.  Seared mixed veg, eggs scrambled and seared on caramelized onions - not pictured - hash browns.  
 

Nice new acquisition (the wine, not the little munchkin) 

[chefmd]

Sous vide lamb (135 degrees for 8 hours) for DH and sous vide beef tongue (170 degrees for 24 hours) for me.  Roasted zucchini on the side.

 

[KennethT]

Ordered in from our local Sichuan place...

Dumpling in chili sauce - a nice dose of vinegar in there

 

Mapo tofu... My wife loves it but it's got a bit too much Sichuan peppercorn - my mouth always goes numb midway through...

 

Pea shoots with garlic

[robirdstx]

 

Panko Crusted Chicken ‘Cabo’ Salad ~ Dressed with Ranch and Black Pepper

 

 

[alwaysdrawing]

Shrimp tacos with guacamole, pico de gallo, and cilantro lime crema

 

[heidih]

2 hours ago, KennethT said:

Ordered in from our local Sichuan place...

 

 My wife loves it but it's got a bit too much Sichuan peppercorn - my mouth always goes numb midway through...

Pea shoots with garlic

 

The pea shoots look great. So post covid you are still getting the sichuan pcorn burn?

Edited August 21, 2020 by heidih (log)

[KennethT]

Even at the height of my non-smelling (and before that) Sichuan peppercorns made my mouth numb. At the height of it I couldn't deal with eating most things just because everything just tasted bitter. And not good bitter like radicchio but gut churning bitterness that made me just not want to eat.

 

Stay safe everybody - I don't recommend the COVID diet.

[Franci]

Hello. 

 

Yesterday we had an overdose of octopus and I made some dak gang jeong (Korean fried chicken) for my daughter who really wanted it. Tonight some hanger steak and vegetables and bread not pictured. 

 

P.S.: @Robenco15 so envious of the pizza oven! I have not bought it yet. Still undecided between the Ooni Koda 16 or the ZioCiro oven. If I don’t hurry up, I will receive it for the end of the year...

[JoNorvelleWalker]

I hadn't eaten all day, and all evening I imposed on my colleagues with my thoughts of dinner.  I resolved on fish and spent much time researching whether fish were better defrosted or cooked from frozen.  When I got home I abandoned the idea of fish and baked a couple of potatoes, served with thirty second green beans.

 

 

 

Blueberry ice cream not shown.

 

 

[CantCookStillTry]

Kangaroo Korma. 

 

I forgot to take dinner pictures so you get the pictures of my Husbands lunch for next few days. 

Made a quick curry using this. 

 

Obviously not a touch on fresh or homemade but pretty good. Comes in three stages, spice, base, finish. 

 

Suggests chicken, veg, eggs or seafood. I'm on a cleaning the freezer mission so we had Kangaroo 🦘. 

 

And when I say we... I mean they. I had a Toastie, sans Roo. 

 

[weinoo]

I want a mother like @Franci or @liamsaunt who appear to cook whatever their kids (or other mispucha) want.  When I asked my mother (RIP) for something specific for dinner, I think the response was: "You know where the kitchen is!"

 

In a way, I guess that's good, as I learned to fend for myself foodwise at quite an early age.

 

 

Heirlooms with extra virgin olive oil, salt, basil. Drizzle of balsamic at service.

 

 

Pork chop, pan roasted with a mustard cream pan sauce. RG's Eye of the Goat beans. Sautéed curly endive..

 

 

[scamhi]

dinner last night. pan seared burger with roasted okra, and a cherry tomato salad with goat cheese and shallots

[Shelby]

12 hours ago, chefmd said:

Sous vide lamb (135 degrees for 8 hours) for DH and sous vide beef tongue (170 degrees for 24 hours) for me.  Roasted zucchini on the side.

 

How did you guys like the beef tongue?  I have one to do and I can't remember how I did it last time.  I'm trying to decide between your method and doing it for 48 hours at 158F .

[liuzhou]

16 hours ago, Shelby said:

I had no idea roe froze so well.

 

Very well! I always have some tucked away in the freezer; it goes with all sorts of unexpected things.

[heidih]

2 hours ago, CantCookStillTry said:

Kangaroo Korma. 

Suggests chicken, veg, eggs or seafood. I'm on a cleaning the freezer mission so we had Kangaroo 🦘. 

And when I say we... I mean they. I had a Toastie, sans Roo. 

 

 

I've never had roo and my sis and her kids won't touch it for mental health reasons. I imagine it like venison. Do you have input?

[Margaret Pilgrim]

15 minutes ago, heidih said:

 

I've never had roo and my sis and her kids won't touch it for mental health reasons. I imagine it like venison. Do you have input?

I'm reminded of the evening husband and I were finishing dinner when son dashed through the house, stopping long enough in the kitchen to snatch a piece of meat from the platter, calling out as he left the house, "Great steak, mom, thanks."    I called after him, "Thanks.   It's ostrich."   Choke.

[liuzhou]

I'd say kangaroo and venison are similar in that they are both usually very lean and require careful cooking, but I don't think I'd ever mistake one for the other.

 

[liamsaunt]

Cauliflower tikka masala, paneer butter masala, naan, and maharajah rice.  My nephew showed up in the kitchen 45 minutes before dinner and asked me to teach him how to make Indian food.  I told him I had already been cooking for two hours and he was going to have to show up earlier if he wanted a lesson in Indian food!  He did finish making the paneer masala sauce for me 🙂

 

[Franci]

3 hours ago, weinoo said:

I want a mother like @Franci or @liamsaunt who appear to cook whatever their kids (or other mispucha) want.  When I asked my mother (RIP) for something specific for dinner, I think the response was: "You know where the kitchen is!"

 

 

For my son actually I have high hopes. For the chicken recipe I have to credit him to be honest. He is 13 and can manage. Definitely he knows that he has such high standards that he needs to take care of himself if he doesn’t want to be disappointed outside when he will be on his own. There is the egulleters way of eating and the outside world way of eating 😁 even my 9 years old is getting to understand it. 

[heidih]

1 hour ago, Franci said:

 

 He is 13 and can manage. Definitely he knows that he has such high standards that he needs to take care of himself if he doesn’t want to be disappointed outside when he will be on his own. There is the egulleters way of eating and the outside world way of eating 😁 even my 9 years old is getting to understand it. 

 

When mine moved out he did not always cook but he found the best food in our wonderful Japanese food courts. Not a 25 cent ramen guy. When still in my house he and buddies would usually go to the market and get beef for  stir fry and eat kimchi as the veg. 

Edited August 21, 2020 by heidih (log)

[mgaretz]

Tuna salad with steamed cauliflower and pop corners.

 

 

 

[CantCookStillTry]

5 hours ago, heidih said:

 

I've never had roo and my sis and her kids won't touch it for mental health reasons. I imagine it like venison. Do you have input?

It is very much like venison. Which is why I don't like it - the gamey smell puts me off. But it is beautiful meat, lean, rich, with an amazing colour. 

I can eat Roo with no problems if I don't know it's Roo. It just tastes "red meaty" when in a curry or pasta dish etc. On it's own, I'm not a good enough cook to treat it as steak, always a bit tough. 

It's a mental thing for me too.