Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Last night, chili and garlic bread. 

 

ETA: I've got to make these pics smaller before posting. Apologies. Can it be done after posting?
 

1B56BE95-D125-42AD-B7F5-E01AF4DC46A8.jpeg.b30f581aa0e490ec3f75d0badde47866.jpeg

 


A few nights ago, my husband made spaghetti with meat sauce, also with garlic bread. 
 

7C9B5113-F8C3-42A0-8FE0-C1715BD5028C.jpeg.68e46c7f6bb08741c8066eb5c42f8af8.jpeg

Edited by patti (log)
  • Like 15
  • Delicious 2
"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
Link to post
Share on other sites
On 10/16/2020 at 11:28 PM, Kim Shook said:

@patti – I very much like the look of your fried shrimp – they don’t look all gunked up with a heavy coating.  Is that a batter or just a dusting?  And I don’t think it’s hypocritical at ALL to be fine with store bought crust and rotisserie chicken and not with Cream of…  I cannot make a roast chicken as well or as cheaply as Costco does.  So, I hardly ever bother.  And while I CAN make pastry as well as Pillsbury, I sometimes don’t want to.  But, cream of… soups just taste funny to me.  I still use them in some recipes, but mostly I find it makes thing so much better to make my own. 

 

Thanks, Kim. I dipped the shrimp in egg/water  and then in seasoned flour with a little bit of corn meal. I know lots of people do two rounds through the flour, but I only do one.

 

I'm with you on the Costco chicken. Still reasonably priced and a nice size.  From that one chicken, I made a chicken flat bread for lunch, the pot pie, which was enough for a dinner meal and several lunches, and yesterday I made some chicken stock from the carcass. Well worth it!

  • Thanks 1
"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
Link to post
Share on other sites
On 10/18/2020 at 1:34 PM, heidih said:

 

How do you ptrp the tfu fr air fryer, and how do you find the resulting texture? I have my various tried and true tofu preps but curious. There was one in this house - MIA. Considering getting a little one. 

 

I just cut it in to 1/4 inch (approximately) thick triangles, coated them with a small bit of oil, and put them in the air fryer for about ten minutes. The texture is pretty much the same as oil fried tofu. I've done this multiple times before- it's my default way of preparing tofu. 

Link to post
Share on other sites
27 minutes ago, Dante said:

 

I just cut it in to 1/4 inch (approximately) thick triangles, coated them with a small bit of oil, and put them in the air fryer for about ten minutes. The texture is pretty much the same as oil fried tofu. I've done this multiple times before- it's my default way of preparing tofu. 

 

Thanks - also appreciate your deciphering of my massive typo explosion ;)

Link to post
Share on other sites
1 hour ago, heidih said:

 

Thanks - also appreciate your deciphering of my massive typo explosion ;)

 

I'll confess that I did have to read it twice.  ;) 

  • Haha 1
Link to post
Share on other sites
16 hours ago, mgaretz said:

Panko-breaded shrimp (Kirkland), air-fried, with steamed cauliflower with butter.

 

panko-shrimp-6.jpg.f136cdd1893a3294cec60a3766816632.jpg

 

 

How do you do the shrimp? They look delicious! I keep asking you about your recipes because I am so intrigued by the air fryer! :) 

Edited to say: I see now that you bought them already breaded! 

Edited by ambra (log)
Link to post
Share on other sites

Lobio Satsivi - Georgian style green beans in a sauce of walnuts, milk, garlic, herbs and wine vinegar; with scrambled eggs, brined cheese and toasted walnuts.

Beans salad with a pesto of basil and tarragon, garlic and red wine vinegar.

Eggplant pkhali in spread form - made of roasted eggplants, walnuts, coriander seeds, herbs, garlic, sunflower oil and a few more spices.

Store brought bread, served crisp and warm.

A decent Georgian dry red wine.

I feel like the pictures doesn't do the dishes justice, looking a bit brown and messy - but it was a very enjoyable meal :)

 

PXL_20201010_190239083.thumb.jpg.8ad258d1a6566cad90055d0253abaf80.jpgPXL_20201010_185044747.thumb.jpg.37c6c9241145701f05e6f76a00c3eb00.jpgPXL_20201010_184644493.thumb.jpg.cc4999f62f6444eb72e3f037fdb6b6be.jpgPXL_20201010_190339658.thumb.jpg.cb136e211a1ff093fa078c5636587df1.jpg

 

Edited by shain (log)
  • Like 9
  • Delicious 2

~ Shai N.

Link to post
Share on other sites

@shain I would be happy to eat your vegetables any day :)

 

@BonVivantno, I haven’t tried steaming fish roe. Steaming is not my husband preferred way of cooking, especially fish. But I fill look for your previous posts🙏
 

yesterday, mung bean salad and short ribs, cauliflower and a tomato salad 

A603BC09-C8EE-4CC0-A34C-8B9563712E1A.jpeg

EF5B160C-31F2-47D9-AC5C-B51291819DBA.jpeg

  • Like 15
  • Thanks 1
  • Delicious 2
Link to post
Share on other sites
57 minutes ago, shain said:

Lobio Satsivi - Georgian style green beans in a sauce of walnuts, ml, garlic, herbs and wine vinegar; with scrambled eggs, brined cheese and toasted walnuts.

 

 

Forgive me if I'm being dense, but.. ml?

  • Like 1

“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

 

Link to post
Share on other sites
On 10/18/2020 at 9:04 AM, liamsaunt said:

Crabless rangoons

 

rangoons.thumb.jpg.8316192d35b063b7ddb1a4c3a8dae73a.jpg

 

Scallion pancake

 

scallion.thumb.jpg.c64f7f93775d2fa75aabb6905dce8e83.jpg

 

Vegetable fried rice

 

991448269_friedrice.thumb.jpg.deabd8485df73a23f412e04514a1f3a5.jpg

Everything looks great. Also very nice are the two pieces of pottery. Fried rice is my comfort food.

  • Like 2
Link to post
Share on other sites

Trimmed (PIA ) and ground chicken thighs  _  made a Greeker--  Feta/lemon zest/oregano/serrano/garlic/onion Turkish seasoning (PenZy )--finished with a tzatziki sauce-on a brioche bun with bib lettuce--no finish pic's  ( to hungry for most finished shots )

 

50509681267_361447da81_z.jpg

  • Like 10
  • Delicious 2

Its good to have Morels

Link to post
Share on other sites

Pho Bo, as my first steps into pressure cooking continue ... half short rib, half oxtail. Added some black cardamom to the usual suspects coriander, cinnamon, cloves, star anise and fennel. Very good - the little one practically inhaled it. Next batch tomorrow ...


F9094BE4-9946-41AF-B5BA-1DBAB8ABC4EB.thumb.jpeg.506c5c698657554c8a226d0f520abe35.jpeg

  • Like 18
  • Delicious 3
Link to post
Share on other sites
×
×
  • Create New...