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Franco American

 

50534508471_f1fed0e4df_z.jpg  :)  --  well not,  this is saffron/tumeric extruded Chiatarra ( sp )

Chiatarra-- was made 00 flour/ semolina 50%  in the flavored water and extruded --cooked in marinara pepperoncini  ( It does look like Franco American )

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Its good to have Morels

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00100trPORTRAIT_00100_BURST20201026193355988_COVER.thumb.jpg.4ed20ac78bf4c74eac5004378f51e6b9.jpg

 

My first stab at a traditional West Sumatran rendang - in this case duck rendang.  I've never had a rendang like this - unlike the Malay/Singaporean versions which are common in NY, this one doesn't have many spices like cinnamon or star anise, or any form of sugar for that matter - no palm sugar, no sweet soy sauce, nothing - it just has cloves, and a curry paste made from chili, shallot, galangal, ginger, garlic, lemongrass, kaffir lime leaves, turmeric leaves (which I can't find anywhere so I used a couple bay leaves) and candlenuts... and a crap ton of coconut milk. It then cooks for like 4-5 hours until it is dry, like wet sand....  the coconut milk has morphed and taste/smells a little like chocolate.  It is incredibly addictive, and I'm happy to say that it was worth the huge amount of effort involved.  It's also really rich - that one bowl has enough for 3-4 people.

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My first try at...

 

2060952963_CurryriceJapanese10-26.jpeg.29644baaedb231cd9b3fab9730471668.jpeg

 

Japanese curry, not made from a purchased curry brick or curry sauce. I did, however, use the S&B curry powder along with home made roux, and cooked the other ingredients in both dashi and stock.

 

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Over Japanese short-grain brown rice.

 

Soon, I will use this stuff in lieu of the S&B powder to make my own curry powder and bricks...

 

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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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9C22FFE1-0166-4C24-BE3C-BEBEC596944A.jpeg.2622434b693b157905c36d9948a4cb63.jpeg

 

Beef Stew - The rest of last night’s pot roast, vegetables and gravy with additional (steamed) potatoes and carrots and sweet peas (from frozen). I have divided the stew in two - one half for tonight and the other for the freezer for another night.

 

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Wine tasting and dinner on the patio, one of these bowls for each couple.
 
Chicken marinated overnight with St John Cruz Bay Grill Rub (recommended by @liamsaunt) and some cider vinegar. Outstanding spice blend in my opinion. Peppers and onions dusted with smoked Spanish paprika, then broiled. Then drizzled with lemon balsamic vinegar. Broiled potato fries (s + p).
 
We were strategically placed near the propane heater but friends not dressed warmly enough, so a short social-distanced evening. It was 45°F at the end of the night! 🥴
 
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23 hours ago, Dejah said:

Had a big tray of country-style pork ribs out to marinade for Char Siu. Took some and marinated with lemon juice, soy sauce, cumin, and fresh oregano.
Packed in foil and roasted at 300F for 2 hours.
Eaten with sweet potato and yu choy.

The juice from the ribs made a flavourful light gravy.

                                    

                                                      

I've got your recipe for Char Siu on my refrigerator, all the ingredients handy, and country ribs thawing right now.  Am starting tomorrow!  

 

@pastameshugana – congratulations on your impending status as Grandpa!  What a lovely blessing to come out of such an awful year! 

 

Working ahead a bit - with some help from @Ann_T, I am making pork stock to freeze.  We have decided on a SV pork roast for Christmas eve and I’ll use the stock to make a gravy/sauce – before going in the oven:

IMG_3906.jpg.01feb000fb40673fb56ba7ccf4a0ab3d.jpg

Pork neck, onions, carrots, celery, pepper, rosemary, thyme, sage.  After a good roasting (no picture), it went in the IP with some homemade chicken stock. 

 

 

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17 minutes ago, Kim Shook said:

I've got your recipe for Char Siu on my refrigerator, all the ingredients handy, and country ribs thawing right now.  Am starting tomorrow!  

 

@pastameshugana – congratulations on your impending status as Grandpa!  What a lovely blessing to come out of such an awful year! 

 

Working ahead a bit - with some help from @Ann_T, I am making pork stock to freeze.  We have decided on a SV pork roast for Christmas eve and I’ll use the stock to make a gravy/sauce – before going in the oven:

IMG_3906.jpg.01feb000fb40673fb56ba7ccf4a0ab3d.jpg

Pork neck, onions, carrots, celery, pepper, rosemary, thyme, sage.  After a good roasting (no picture), it went in the IP with some homemade chicken stock. 

 

 

Kim, I really admire your organization!  I can't figure out dinner the next day much less the impending holidays.  I need to get my life together like you!

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Wow, @KennethTthat rendang looks incredible, the new lazy me can only admire the effort you must have put into it. 

 

Our second day in Sarasota. Yesterday we had Trader Joe’s pork pot stickers, too tired to go out. 

 

But tonight we were in the mood for oysters. Sorry I didn’t take a picture of the oysters. They were kind of tasteless...And the rest of the menu was pretty bad too. The old saying that also shoelaces are good fried it was not true this time. But I liked the location, it was a good open space and relaxing and atmosphere was good, but the food was not that good. The Trader Joe’s frozen pot stickers of yesterday were better 🤣

 

 

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2 hours ago, robirdstx said:


Hi Patti,

 

Can you share your recipe for the rice dressing?

Yes, I will come back a bit later and post it!

 

Tonight’s dinner was chicken livers with pomegranate molasses. I’m so happy that it turned out as good as I’ve had it from a local restaurant, and was super simple to make. With parsley potatoes. Naan bread and salad didn’t make it into the pictures. 
 

444DA7DE-63B4-4CD9-984A-B6DEC01FCB6A.jpeg.563031f43722bed486dad4b6e880e0dd.jpeg

 

93582FEC-C549-4009-9893-92864C4BD32B.jpeg.060ce80eb550515b6161db3de38b6b43.jpeg

Edited by patti (log)
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Dear Food: I hate myself for loving you.

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Skinless chicken legs and thighs marinated with fish sauce, soy sauce, OJ, orange zest, brown sugar, then cooked in the air fryer @390F for 20 minutes.
Coconut pineapple rice with a sprinkle of toasted sesame seeds and ginger (from a jar) , stir-fried bak choy, and mango salsa.

Really nice change up!

 

                                                         1710092652_VietnameseChicken2483.jpg.1af89f020a109f2631f70be22d01dd16.jpg

 

 

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Dejah

www.hillmanweb.com

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Birthday Dinner and I was craving A Full English Breakfast (Hey the heart (attack) wants what the heart (attack) wants)! 

 

Started cooking and realised Mr low carb could only have Bacon & Eggs and Mr small and fussy only really likes 3 things and that I just wasn't remotely hungry enough. So...

 

Mr Low Carb

20201028_195520.thumb.jpg.8d63446dad73308a008baa2ecdc98731.jpg

 

Mr Small & Fussy 

20201028_195554.thumb.jpg.01195371d87f86d8a0c042b13cc1e1f4.jpg

 

And the Birthday Girl? Well. She had Champagne and called it a good night 😂

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11 hours ago, Franci said:

Our second day in Sarasota. Yesterday we had Trader Joe’s pork pot stickers, too tired to go out. 

 

But tonight we were in the mood for oysters. Sorry I didn’t take a picture of the oysters. They were kind of tasteless...And the rest of the menu was pretty bad too. The old saying that also shoelaces are good fried it was not true this time. But I liked the location, it was a good open space and relaxing and atmosphere was good, but the food was not that good. The Trader Joe’s frozen pot stickers of yesterday were better 🤣

 

 

As they say in real estate, location, location, location.

You now live in Florida so you really can't expect the restaurants to be great, I'm sorry to say (as someone who visited the state many times over 20 - 25 years). 

 

However, if you find yourself in Tampa, there's always Bern's. 

 

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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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32 minutes ago, weinoo said:

 

As they say in real estate, location, location, location.

You now live in Florida so you really can't expect the restaurants to be great, I'm sorry to say (as someone who visited the state many times over 20 - 25 years). 

 

However, if you find yourself in Tampa, there's always Bern's. 

 

 

The most of the time I don’t expect restaurant to be great, only hope to be not that bad 🤣 

We’ll be going down to Naples next week, so, no Tampa this round 

 

2 minutes ago, rotuts said:

yet , there are Stone Crabs.

 

That’s really true and they are in season. 

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11 hours ago, patti said:

Yes, I will come back a bit later and post it!

 

Tonight’s dinner was chicken livers with pomegranate molasses. I’m so happy that it turned out as good as I’ve had it from a local restaurant, and was super simple to make. With parsley potatoes. Naan bread and salad didn’t make it into the pictures. 
 

444DA7DE-63B4-4CD9-984A-B6DEC01FCB6A.jpeg.563031f43722bed486dad4b6e880e0dd.jpeg

 

93582FEC-C549-4009-9893-92864C4BD32B.jpeg.060ce80eb550515b6161db3de38b6b43.jpeg

I need this in my life.  Could you post the chicken liver recipe please?  I actually have pomegranate molasses.

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1 hour ago, rotuts said:

yet , there are Stone Crabs.

 

Sure - there's good fish too - and produce - but in Florida, you're mostly better off, as @Franci shows, cooking that stuff at home rather than dining out.

Edited by weinoo (log)

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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My parents lived in Delray Beach for many years. And we'd go out to eat whenever we visited.  We did have a couple of places where the food was good enough; not great, but good enough, and my parents loved it so...

 

One thing we did notice, whenever we would try a new place, was that the chefs loved to put as much stuff as possible on a plate.  Flori-bbean cooking! 

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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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15 hours ago, robirdstx said:


Hi Patti,

 

Can you share your recipe for the rice dressing?

 

We make rice dressing a couple of different ways. These days after we make the meat mixture, we freeze half as it's just too much. Half is ample for the two of us, plus leftovers.  (I say "we" because both my husband and I make it, but we do it pretty much the same way.) 

 

1 lb of ground beef

1 1 lb container of dressing mix. Frozen dressing mix is easily found in south Louisiana. Depending on the brand, it usually contains pork, chicken liver and gizzards. Our favorite brand is Harold's, but Richard's and Savoie's brands are more popular. Harold's was the first commercially made one and we've stuck with it. When we don't have a prepared mix, we use 1 lb of ground pork and don't add in chicken livers or gizzards, cuz we're lazy like that.

1 diced white or yellow onion

1 diced bell pepper (we use red, traditional is green)

A stalk or two of diced celery is traditional. I use some if I have it, but I don't worry about it if I don't.

1 cup of stock, either beef or chicken

4 or so cloves of minced garlic

White rice (3 cups of raw rice, cooked)
Green onions.

Sauté the veg in fat of choice. Add ground beef, browning and chopping it up kind of finely as it browns. Add thawed container of dressing mix (otherwise, add ground pork at the same time as the ground beef). Mix and add a little stock. Season generously with Tony's (or salt, black pepper, cayenne pepper, paprika). Let it simmer for 20 minutes or so. If you're freezing some, remove half from the pot now. Add white rice, folding and mixing it in until it is well mixed. Taste for seasoning, adjust, and then add chopped green onions.

Re: dressing mix. Some people don't mix it with ground beef, but use it as is. It's a stronger taste than we like. Some people don't want any hint of liver in theirs, we like some. Recipes vary over south Louisiana. My mother always used short grain rice for hers. My mother-in-law used long grain. I use medium grain.

 



1856528868_Harolds-Cajun-Rice-Dressing-Mix-350x350.jpg.3e44c39ab8b591cb3556a6d2d6e09eed.jpg

 

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981794697_savoiesdressingmix.jpg.e6cc8bd6cc66b79667f47f66b467c0b5.jpg

 

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Dear Food: I hate myself for loving you.

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