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Not as healthy as hand hunted beef but, a Simple roasted squash with all spice and maple syrup.. Broiled at the end.. Served with a salad of frisee, purple savoy cabbage, sourdough croutons and a mustard dressing... Polenta with sage from the garden and some olive oil.. 

 

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Favorite Chinese restaurant for pick up dinner for Jessica and me.  This is the place where the owner announces that the "Pupu Ladies" are here when we walk in (he's known us since 36 year old Jessica was 10).  We had the Pupu platter:

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😊  And shared Shrimp fried rice and Orange Beef:

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Mr. Kim went down the block for Thai.  Thai spicy Red Curry with chicken and rice:

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It was so overfull that it sloshed all over the place trying to get it open.  I nicknamed it the Hot Mess. 

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1 hour ago, heidih said:

@BKEats  What was different about the rice (raw) and/or your method and final result? Steamed tofu = comprt food.

 

I made about twice as much as usual as I was planning on fried rice..  I used a different copper pan and well, it made all the difference..

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I had a sudden urge to deep clean a couple of rooms...thus, I had no dinner ideas when I was done.  Breakfast it was.

 

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Apple pie for dessert

 

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More cleaning for some reason happened the next day...so easy dinner of frozen elk meatballs that I had made earlier and sauce.

 

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SV pork tenderloin with Bisto onion gravy (good stuff)

 

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1 hour ago, BKEats said:

 

I made about twice as much as usual as I was planning on fried rice..  I used a different copper pan and well, it made all the difference..

 

You know, I've been using copper (Falk) to cook rice - for some reason, it comes out great.

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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57 minutes ago, rotuts said:

@Shelby  

 

This :

 

ssssssssss.jpg.258874baa65c50be95f906285ddbbf8e.jpg

 

and Pie

 

is all i need.

 

 

There's a joke here somewhere, @rotuts, but I'm too classy to say it.  @Shelby? Nah - you're too classy too.

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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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This is the last takeout dinner you will see from me in a long time.  We are heading home tomorrow.  Back to home cooking!

 

Shrimp spring rolls to share

 

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I got a grilled romaine salad with shrimp.  It turned out that I was not in the mood for shrimp after all, so my husband and his brother ate them.

 

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The guys split a ton of fried seafood--oysters, calamari, and fish.  This is one guy's plate!

 

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Final Wellfleet sunset for me in 2020.  We are already booked for multiple weeks in 2021.

 

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14 hours ago, weinoo said:

I went to the farmer's market again (!). The Wednesday seafood vendor was loaded with good stuff, and I decided on littlenecks.

 

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Linguini with fresh Long Island littlenecks. Good and different (but not necessarily better) than the linguini with canned and/or jarred clams.

 

I have fond memories of when we woudl go to trade shows in NY or Philadelphia or points near the Atlantic seaboard. I had a dear friend whose experience of seafood was pretty much limited to catfish and crawfish in South Arkansas, but who had learned to love more -- advernturous -- seafood via traveling. She and I would descend on searfood places in NY, Boston and Philly, and devour littlenecks at an amazing pace.

 

One of my favorite seafoood places, to this day, remains Shaw's Crab House in Chicago. I well remember going there with a friend who'd order, and then tell the waiter to leave the menu there, because he was not through. There are stories of legend of how much seafood that guy could eat. He'd go for HOURS. Waiters would be somewhat astounded at him.

 

I still love Shaws, and would go there in a heartbeat if I ever get back to Chicago.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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5 hours ago, BKEats said:

 

I made about twice as much as usual as I was planning on fried rice..  I used a different copper pan and well, it made all the difference..

 

Bare copper pan or copper with a non-reactive lining?  For rice I use my Zojirushi and I cannot imagine better.  But I have a battery of Falk, lined and unlined, and I am not too old to learn something.  Though it seems the highest end Zojirushi employ an iron pot.

 

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20 hours ago, rotuts said:

@shain

 

your potato dish looks very interesting.

 

would share more details ?

 

never thought of caramel and potatoes before

 

 

I boil then bake the potatoes until crisp.

Sauce is a small amount of caramel made with some cream of tarter (or other acid) so that it won't firm up too much. Mixed in is some gochujang (or other chili paste), soy sauce, garlic and paprika for more color.

The sauce is gently heated to loose it up and mixed with the baked potatoes. Add toasted sesame seeds and oil.

They are pretty addictive.

In the past I used to make them with dark brown sugar instead, but caramel is a bit nicer, with more complex-savory flavor.

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~ Shai N.

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7 hours ago, JoNorvelleWalker said:

 

Bare copper pan or copper with a non-reactive lining?  For rice I use my Zojirushi and I cannot imagine better.  But I have a battery of Falk, lined and unlined, and I am not too old to learn something.  Though it seems the highest end Zojirushi employ an iron pot.

 

In my case, it's a lined, classic Falk saucier...

 

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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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135178538_Swordfishpiccata10-08.thumb.jpeg.9b304e1c53a3cb2e223a180f527bd749.jpeg

 

Swordfish piccata. Reverse engineered Rice-a-Roni. Broccoli raab.

 

We love Rice-a-Roni (don't tell anyone). So I've been desperately trying to make a good version of it. I'm getting closer. I think it's all about really toasting the pasta well; here, I used good old Ronzoni orzo - maybe I need to use an even higher percentage of pasta.  This version, hewing to @BKEats, is actually vegan, as I used homemade mushroom/vegetable stock.

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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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I lucked out this week, times 2.  

 

The Guadalajara Costco now stocks Canadian duck breasts, specifically this brand https://canardsdulacbrome.com/  

 

I also happened upon radicchio locally, an item I haven't seen in many many months.  

 

Not shown is the dipping sauce which was a sieved jar of McCormick's Mermelada de Frutos Rojos con Chile Morita (red berries with chilies).  

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duck grill.jpg

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Inspired by Yotam Ottolengh's recipe for chickpeas with carrots, dates and feta (but having no carrots, dates or feta 😜), my dish had Rancho Gordo Mayocoba beans with lamb stock, lamb, duck bacon, onions, garlic, ginger, chiles, apricots, prunes, tomato paste, cumin, and cinnamon. It was finished with a lump of fresh goat cheese mixed with toasted caraway, lemon zest, lemon juice and Thai basil.

 

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Post from a new computer, so I hope it works.

Edited by TdeV
Grammar (log)
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6 hours ago, shain said:

 

 

I boil then bake the potatoes until crisp.

Sauce is a small amount of caramel made with some cream of tarter (or other acid) so that it won't firm up too much. Mixed in is some gochujang (or other chili paste), soy sauce, garlic and paprika for more color.

The sauce is gently heated to loose it up and mixed with the baked potatoes. Add toasted sesame seeds and oil.

They are pretty addictive.

In the past I used to make them with dark brown sugar instead, but caramel is a bit nicer, with more complex-savory flavor.

 

Addictive - maybe an understatement!  Like gilding the lily of this dish which I have seen but not had the opportunity to taste.  https://www.travelchinaguide.com/tour/food/chinese-cooking/caramel-potatoes.htm

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On 10/7/2020 at 5:25 AM, shain said:

Fire roasted eggplants with browned onions, labneh and sumac, mint, olive oil, garlic, chili.

 

Those dishes look mighty tasty, Shai.
Could you please say how you made the eggplant dish?

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2 hours ago, TdeV said:

 

Those dishes look mighty tasty, Shai.
Could you please say how you made the eggplant dish?

 

Thanks!

Eggplants (apx 600g) are roasted over flame until the peel is all fully charred. Chill and peel well.

Fry thin wedged if 1 small onion in butter until caramelized. The onion is optional in this salad.

Add two cloves of garlic, 150g nice tart labneh, 2 tsp sumac, some chopped mint, olive oil, chili, lemon, salt. You can add silan or honey to taste.

You may add chopped toasted walnuts (I didn't this time).

Serve topped with pomegranate seeds (I forgot them), more olive oil, sumac and mint.

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~ Shai N.

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