Dinner 2020

[Eatmywords]

17 minutes ago, heidih said:

 

I am in avocado land so....

 

I hear that but it oddly doesn't taste overwhelmingly of avocado.  Less rich and more acid and cilantro.  I've put it over stuff w avocado.  It's nothing like I thought it would be.

[Eatmywords]

5 minutes ago, KennethT said:

@Eatmywords do you add your own shrimp paste? Their paste lacks it (due to allergies probably) so to make it taste right you need to add your own.  Also, to the Panang paste, I add more dried spices as well as a few tbs of ground peanuts (not peanut butter) as well as the shrimp paste...

 

I have not added shrimp paste but I'll certainly keep it mind.  I have included a tbl or 2 of fish sc as salt sub. Duly noted on the panang too.  They are just awesome pastes. 

[mgaretz]

Burger, cooked SV then seared, topped with sauteed mushrooms in EVOO and finished with some cream sherry, steamed cauliflower.

 

 

[gfweb]

@Kim Shook Thomas Keller uses frozen fries at Bouchon.

[kayb]

Having gotten ambitious and busy early today (which is called avoiding this damn report I have to write), we are having Cuban tonight. Vaca frita, rice and beans (should be black beans, but I have no black ones in the house, so it's Yellow Indian Woman), and maybe plantains if I get ambitious enough to get out.

[Chris Hennes]

A couple of nights ago I had planned on making pizza, but sort of switched tack midstream, and wound up with... whatever this thing is. A pizza crust with hummus, feta, and olives and some olive oil. That batch of hummus turned out really well (it's flavored with cured sumac), so overall the creation was pretty tasty.

 

[kayb]

As mentioned uptrend, tonight was Cuban.

 

Vaca frita, rice and beans, plantains. I used round steak for the meat, as I had no flank steak. Quite nice. The rice and beans lacked enough salt, my biggest failing in cooking beans, but the Yellow Indian Woman stood in well for black beans.

 

The plantains were dissapointing; as i feared, not ripe enough. Should've done tostones, I guess.

 

All in all, not bad. Needed a Presidente beer with it, but you go with whatcha got, which was Yeungling.

 

[robirdstx]

 

First Course ~ Zucchini Fritters and Carrots with Tzatziki Sauce; Second Course ~ Sautéed Tilapia

 

 

Edited August 25, 2020 by robirdstx (log)

[Franci]

Hola!

So glad you got clams @Kim Shook 😋

 

Yesterday it was duck confit with carrots and broccoli stalks, mushrooms, rice and salad. 

 

And today I cooked hanger steak for the others, oh well, I had some too, and salad, plus bruschetta.  A couple days ago, someone I know on FB was mentioning parmigiana and I was craving it so much, that I had to make it today. I don’t know if American youngsters have a food they crave when out in the middle of the night. For me, growing up, 2 options. Either go home and make spaghetti with aglio e olio or carbonara. But this is more when you are a poor university student living away from home...but when in the South and going back to parent’s house, everybody’s dream is the leftover parmigiana. Oh, well, if it’s almost morning you go and knock on “pastry labs” and beg to sell you a cornetto with cream or a “bombolone”.

My roomates here don’t know what there are missing but I don’t care because, it’s all mine 😁😁😙😙

Edited August 25, 2020 by Franci (log)

[weinoo]

22 minutes ago, Franci said:

I don’t know if American youngsters have a food they crave when out in the middle of the night. For me, growing up, 2 options. Either go home and make spaghetti with aglio e olio or carbonara. But this is more when you are a poor university student living away from home...but when in the South and going back to parent’s house, everybody’s dream is the leftover parmigiana. Oh, well, if it’s almost morning you go and knock on “pastry labs” and beg to sell you a cornetto with cream or a “bombolone”.

My roomates here don’t know what there are missing but I don’t care because, it’s all mine 😁😁😙😙

 

 

I love this story.

Your roomates don't know what they are missing!

[weinoo]

9 hours ago, KennethT said:

@Eatmywords do you add your own shrimp paste? Their paste lacks it (due to allergies probably) so to make it taste right you need to add your own.  Also, to the Panang paste, I add more dried spices as well as a few tbs of ground peanuts (not peanut butter) as well as the shrimp paste...

 

9 hours ago, Eatmywords said:

 

I have not added shrimp paste but I'll certainly keep it mind.  I have included a tbl or 2 of fish sc as salt sub. Duly noted on the panang too.  They are just awesome pastes. 

 

As we've discussed, my next step! I have 2 cans each of the Maesri curries, which will be well doctored.

 

 Sadly, no du jardin.

[Kim Shook]

@Shelby – those last couple of meals you posted look fantastic – I would eat every bite (except the peppers😁). 

 

I finally used my corn cob stock.  Fresh corn chowder with bacon, shrimp, and paprika oil:

 

CSO roasted shrimp:

 

Paprika oil:

 

Also garlic rubbed toasts with stuff to go on, including the tomato bruschetta that Raamo referenced:

Everything was thoroughly enjoyed. 

[Margaret Pilgrim]

re food memories and cravings, my brother married a girl whose parents were from Genoa.    The father made wine and grew seed vegetables, and mama cooked.   How she cooked!   As a child visiting, I remember and can recall today the scent of her "pantry" where we would find cold (room temp) stuffed zucchini, baked pastas, saltimboccas, just left over dinner that was mind blowing to a Wasp kid.    There was a special scent that is both evocative and elusive.    Perhaps the cheese.   Her granddaughter, my niece, says she was too tight to buy Parmesan so always used dry Monterey Jack.   Or the home grown tomatoes, or.... but it is what I crave when I think of soul food.

[btbyrd]

Grilled chicken for the week.

 

 

Cobb salad:

[KennethT]

Thanks to @Chris Hennes efforts, photos are uploaded!!!!

 

@weinoo's much maligned Bond St....  personally, I love the look of the cobblestones - sure it may be a pita for bikes (women with high heels) but sure does look cool....

 

Fresh squeezed limeaid with butterfly pea flower

 

shrimp chips with nam prik pao

 

yum pla - the kind of fish salad I can really get behind!  The fillets of gourami (a type of fish) are fried in Thai style - which basically means "fry the crap out of it" so that you can even eat the bones in the fillet - they turn crunchy and tasty.

 

Fried fish with cashews and herbs

 

Gaeng khua - snail curry.  Snails were super tender and the curry was like a Panang curry with kaffir lime and ground peanuts.  Included some raw veggies (including what was billed as green mango, but was really an in-between mango - not green, but not really ripe either).

 

My favorite vegetable... pak boong

Edited August 25, 2020 by KennethT (log)

[heidih]

1 hour ago, weinoo said:

 

 

As we've discussed, my next step! I have 2 cans each of the Maesri curries, which will be well doctored.

 

 Sadly, no du jardin.

 

But you have beautiful green markets (and one of the best cities)

[JoNorvelleWalker]

Bread and cheese.

 

 

 

Cheese not shown.

 

 

[CantCookStillTry]

Cottage Pie for us tonight - and the next forever. It's huge. 

 

Hidden Veg - yellow squash tomato carrot onion mix blitzed. 

 

Topped with "Rustic" cheesy mash and baked - read its a school night I had baby blues to use up and I was not peeling those suckers. 

 

Voila! The kid will eat veg but sometimes its nice to have a fuss free meal. 

[liuzhou]

Tagliatelle with chicken, maitake (hen of the woods) mushrooms, asparagus and basil in white wine.

 

 

Edited August 25, 2020 by liuzhou (log)

[Shelby]

Corned and then sous vide beef tongue sandwiches along with tempura squash and blossoms

 

 

 

[scamhi]

back home after a weekend away.

pan-seared prime strip steak with roasted butternut squash.

[mgaretz]

Panko breaded (homemade) chicken tenders, convection baked, served with steamed squash.

 

 

 

[heidih]

10 minutes ago, mgaretz said:

Panko breaded (homemade) chicken tenders, convection baked, served with steamed squash.

 

Do you guys sauce or dip the tenders? Nice crust.

[liamsaunt]

Sunday I made equites and chicken fajitas

 

 

 

Last night, Acadian redfish over ramen with yu choy, joy choy and blistered green beans with chili oil

 

[Paul Bacino]

Vermicelli Noodles in a spicy Tonkatsu broth/  Baby 2nd growth cabbage/ 3rd growth Broc/ Bi corn

 

Edited August 25, 2020 by Paul Bacino (log)