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18 hours ago, curls said:

@Shelby @robirdstx I’ll PM the gyro recipe to you as soon as I can. Just in case you have the book, the recipe is from “One Dish Meals” from the CIA.

I would love to have this recipe as well. No gyro sources here in my small town.


Thanks in advance.

 

Dejah

www.hillmanweb.com

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@pastameshugana: wishing you and your family a speedy and complete recovery.
 

@Kim Shook: Your char siu looks amazing! Glad the recipe is working for you.

A couple pf meals:

 

Black Bean Garlic Spareribs in the IP - 20 minutes at 390F

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Eaten with jasmine rice and stir0fried sugar snaps and bell pepper

 

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Had wonton filling leftover, so it was stuffed tofu puffs in oyster sauce with lettuce. Eaten with brown rice.

 

                                       362477324_StuffedTofuPuffs2518.jpg.e4bc2fa2813c2f28685f04cf37f99d24.jpg

 


                                    

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Dejah

www.hillmanweb.com

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Shift Change for the Hubby so he had a pub night and I was feeling laaazzzy. So I got him to bring home some Calamari for the Kid and some Garlic Bread for me. Kid demolished in seconds so no pics. 

My Garlic Bread was terrible. All props to them, I think they are trying to make their own bread and should still be in testing. It's dense and floury and lacking ... garlic. 

As I hate waste, I added Butter, Brie and Cheddar and Grilled. It was still not great but it was cheesy 🤷‍♀️ So that's a win. 

20201103_223827.thumb.jpg.cf15a3250dcf128f25235b75bff8c6af.jpg

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Persian themed pasta in a yogurt based sauce, flavored with dill, onion, garlic, olive oil, a bit of tarragon, turmeric, lemon, mace, pepper. Roasted eggplant cubes, some yellow peas, more yogurt on top, pomegranate, almonds.

Wine and sliced vegetables.

 

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Edited by shain (log)
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~ Shai N.

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17 hours ago, David Ross said:

Made a German feast.  This season the wild chanterelles were late by about three weeks, but now in abundance. These are harvested here in Eastern, Washington and sell for a very reasonable $12.99 a lb.  Served with homaemade spaetzle.  I actually like the texture of the dried German spaetzle I usually use, but this homemade had more flavor and more tender.

 

I hadn't done a Sauerbraten for a few years.  I use a recipe out of the old Time-Life Series Foods of the World-German edition.  I went a little far with the beef in the marinade at 5 days, but it was delicious and served with gingersnap gravy.  Then homemade applesauce with golden delicious apples and currants.  The sauerkraut was a fresh brand I like from the store, just added caraway seeds.  

Wild Chanterelle Spaetzle.JPG

 

Caraway Sauerkraut.JPG

 

Golden Delicious Applesauce.JPG

 

German Sauerbrauten with Gingersnap Gravy.JPG

 

How have I lived this long and never heard of gingersnap gravy? Have I been under a rock? That sounds amazing! Can you share your recipe or link to it if it's elsewhere? Thanks!

PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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3 minutes ago, pastameshugana said:

 

How have I lived this long and never heard of gingersnap gravy? Have I been under a rock? That sounds amazing! Can you share your recipe or link to it if it's elsewhere? Thanks!

Yes I'll be finishing the recipe today.  Basically the marinade for the beef is cooked down and then gingersnap cookies are added to thicken and flavor the sauce.

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Yesterday Mr's M requested bread, and not being very busy at the moment I was happy to oblige - cracked out a couple of basic baguettes:

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With which she made what appeared to be a delicious alfredo which was humorously (in light of a recent pasta shapes thread) paired with farfalle. We had a spirited family discussion on the merits of the shape, and consensus is about 50/50. They turned one of my loaves into garlic bread:

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And yesterday a gift arrived that my wife ordered some time last week:

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PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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PastaMeshugana  

 

Hopefully your sense of taste and smell return.    Years ago I had that happen after a very bad viral infection.  Lost it for well over a week.    Scared me to death as I had used a nasal steroid and read (on the internet) about people permanently loosing their taste and smell after using.   It was very likely a coronavirus, just not -19

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Acorn squash roasted, stuffed and browned, mix of ground pork, rice, coconut milk, parsley, sage, garlic, onion, other stuff.   First time.  Was really nice.  The contrast of the sweetness in the squash against the mixture worked really well.   Under consideration for the TG menu!

 

285516348_acorn2.thumb.jpg.6f240b32496c421532303bf97b32fdb8.jpg

 

1124160894_acorn1.thumb.jpg.74c4c41e057666c3290aa08581936228.jpg

Edited by Eatmywords (log)
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That wasn't chicken

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30 minutes ago, Eatmywords said:

Acorn squash roasted, stuffed and browned, mix of ground pork, rice, coconut milk, parsley, sage, garlic, onion, other stuff.   First time.  Was really nice.  The contrast of the sweetness in the squash against the mixture worked really well.   Under consideration for the TG menu!

 

Great combination. Was the rice pre-cooked at all?  Coconut rice (w/split peas) is my comfort food. 

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21 minutes ago, heidih said:

Great combination. Was the rice pre-cooked at all?  Coconut rice (w/split peas) is my comfort food. 

Thank you, yes, cooked (still hot) when combined w the pork in the pan.  Coco milk prevented clumping then spooned in the squash and broiled for 5min.  It was so much better than we imagined.  Loosley based on this recipe: https://kateslyon.com/stuffed-acorn-squash/

Edited by Eatmywords (log)
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That wasn't chicken

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@Duvel – your lasagna looks delicious!  And that suckling pig shoulder is killing me!

 

@robirdstx Happy Anniversary!  I’m sorry that y’all didn’t get to celebrate with all of your loved ones – tossing up a prayer for the next one!

 

@Shelby – I’d like to sit down and have all of that food that you posted on Sunday!  I’m putting ribs on my menu document!  No excuse not to since they do so well in the IP.  And were your FOUR fries baked or fried? 

 

@dcarch – Mr. Kim happened to catch sight of your BLT and he agrees with @pastameshugana – that is a perfect dish. 

 

@mgaretz – that is one gorgeous chicken.  I’m going to be nagging Mr. Kim to smoke some poultry soon.  I have a couple of rock Cornish hens in the freezer and some Cornell sauce in the pantry.  I will wave your photo in front of his face as encouragement. 😁

 

@liamsaunt – just added chicken soup and popovers to my menu document.  Just the perfect fall food.

 

@patti – what besides shrimp is on the flatbreads?  Looks great!

 

@pastameshugana – I’m so sorry about the Covid diagnosis and I’m really glad that it seems you all are not suffering too badly.

 

@David Ross – I’m looking forward to you posting the sauerbraten recipe.  It is one of my favorite foods in the world and I’d love to make it. 

 

Sorry for such a long post, but the quality of the food in the last few days has been phenomenal.  And I didn’t even post comments about everything I liked the look of. 

 

Dinner on Halloween night tends to be something easy.  When Jessica was little, it was always something fun – Mummy Hot Dogs, “ghost” sandwiches, etc.  We did a safe trick or treat this year.  I let our neighborhood know that I was going to pack bags ahead of time all gloved and masked up and they would be set out on a table in our yard in a grid so that they could grab a bag without touching any of the others.  We’d be there (properly distanced) to make sure things went according to plan and asked parents to make sure that they escorted their children.  It worked out really well, except for the house across the street that had a CHILDREN’S super-spreader party😳😠.  Probably 20 kids along with parents – no one was masked.  At the end of the party about 8 of the kids came over to our house and took all the bags off our table.  When they were gone, we wiped off the table and put clean bags of candy on it, but they ended up being the last ones.  We ended up with pizza and salad from a new (to us) place near us.  Meatballs, pepperoni, bacon, Italian sausage: :

IMG_3973.jpg.993c731697f275c726a50673ed3201d2.jpg

 

Well done, as requested:

IMG_3974.jpg.e0af2934a080ab76634ad4f13e4c329b.jpg

 

Greek salads:

IMG_3977.jpg.c8223e29d74abd1c68592edf30387da4.jpg

 

On Sunday, Jessica had requested a very specific dinner: 

 

Paula Deen’s “Chinese” Salad (great salad, lousy name)

Hoisin Braised Short Ribs on Polenta cakes

@Marlene’s Crispy Smashed Potatoes

Broccoli Gratin w/ Streusel

Not Yo’ Mama’s Banana Pudding

 

The short ribs normally take 3+ hours in the oven, so I thought I’d give the IP a try.  It worked very well.  The ribs after searing:

IMG_3978.jpg.41f1f602b07f589d933df56c2c2b0f82.jpg

 

In the IP with everything else:

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After the time in the IP:

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Most of the bones fell out:

IMG_3980.jpg.8084666d2a841b94255a3304c964a44e.jpg

😁

 

Started with the salad:

IMG_4023.jpg.2136ed62c6e4dede8e2365eda6f823d5.jpg

Polenta rounds:

IMG_4016.jpg.a4e0ecc108586e4f216e9e7b1433397e.jpg

 

Marlene’s Crispy Smashed Potatoes:

IMG_4018.jpg.47eaf24ceb94fab5a62051e03291dd6e.jpg

 

Plated with the ribs, sauce, and sides:

IMG_4021.jpg.9ca8f700b70cd619ab37fe73eac2b100.jpg

 

Served with a sourdough boule:

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Dessert:

IMG_4025.jpg.2223079a8f75a8da2aa595ef06fd7177.jpg

 

Between this meal and @Dejah’s char siu, we’ve been eating lots of leftovers.  Not sure when I’ll be cooking again!

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35 minutes ago, Kim Shook said:

@mgaretz – that is one gorgeous chicken.  I’m going to be nagging Mr. Kim to smoke some poultry soon.  I have a couple of rock Cornish hens in the freezer and some Cornell sauce in the pantry.  I will wave your photo in front of his face as encouragement. 😁


It was done on the smoker but at 400f. 

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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@Kim Shook- shredded mozz, and a garlic, Parm, parsley, olive oil sauce. ETA: What is that dessert? Looks delish!
 

Tonight, pork noodle soup leftover from last night. 
 

B243B773-2D17-4E81-B475-73733E7BDEC8.jpeg.3bc7942b84da260518d8879a710afd87.jpeg

Edited by patti (log)
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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Steamed Pickerel fillets with ginger, green onions, soy sauce, and finished with a drizzle of sizzling hot oil. Had a craving for raw green onions, so loaded it up after steaming.

 

                                                 638688642_SteamedPickerel2525.jpg.5d909b4a923fdf3443bf5012787120af.jpg

 

Eaten with a side of stir-fried beef and beansprouts, and jasmine rice.

 

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Dejah

www.hillmanweb.com

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