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Dinner 2020


JoNorvelleWalker
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@Ann_T – that short rib and polenta looks so incredibly good. 

 

@CantCookStillTry – I don’t know why I never thought of it before, but your mini toads in the holes (that looks awkward, huh?) are so smart.  I’m making them like that next time. 

 

@Shelby – now I want meatloaf.  And mashed potatoes.  And brown gravy. 

 

@mgaretz – gorgeous sprouts!

 

Last night - a radish and a carrot from Jessica’s vegetable delivery (paring knife for size comparison):

IMG_4219.thumb.jpg.226c0213910324ce7fdbb163be8dd506.jpg

 

They are very good and the radishes are beautiful:

IMG_4220.jpg.573f371e6395c6b1b24a84daad137e8b.jpg

 

Salad:

IMG_4221.jpg.213e543e43767fbace5024e31ecea74f.jpg

 

CSO chicken thighs, fixed up Kraft, and broccoli:

IMG_4223.jpg.664c619dfb6b1173aae7a9fab032aadd.jpg

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1 hour ago, Kim Shook said:

@Ann_T – that short rib and polenta looks so incredibly good. 

 

@CantCookStillTry – I don’t know why I never thought of it before, but your mini toads in the holes (that looks awkward, huh?) are so smart.  I’m making them like that next time. 

 

@Shelby – now I want meatloaf.  And mashed potatoes.  And brown gravy. 

 

@mgaretz – gorgeous sprouts!

 

Last night - a radish and a carrot from Jessica’s vegetable delivery (paring knife for size comparison):

IMG_4219.thumb.jpg.226c0213910324ce7fdbb163be8dd506.jpg

 

They are very good and the radishes are beautiful:

IMG_4220.jpg.573f371e6395c6b1b24a84daad137e8b.jpg

 

 

 

More kitchen art.    Thanks!  

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eGullet member #80.

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Comfort food needed these last few days:

 

Instant Pot Coconut Curry Chicken. Must remember to add the coconut milk AFTER high pressure cooking! Eaten with a wild rice / brown rice mix.

 

                                                                   164300703_CoconutCurryChicken2744.jpg.69ce36ccf4c837df71c88562d009523f.jpg

 

Beef & Tomato with Egg

 

                                                                   554288865_BeefTomato2750.jpg.e0175b5d4af6b6c22a5e2408354fcffc.jpg

 

Picked up a bunch of frozen dim sum from the local Chinese grocery. Not bad in a pinch, and because I am not energetic enough to make my own. Pastry a bit too thick for me. The sticky rice was good tho', silky and just enough filling.

 

                                                                2049636644_NorMaiJong2778.jpg.29ef2674d3b5d5172f503a50146758d9.jpg

 

                                                                Dumplings2771.jpg.5541978a63c8d2066412cbcd17aa18c4.jpg

 

 

 

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Dejah

www.hillmanweb.com

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3 hours ago, Kim Shook said:

Last night:

IMG_4247.jpg.660c994e1b86586b03bb719ccc739e5c.jpg

spaghetti and meat sauce, salad, and Texas toast garlic bread

Kim,

Your spaghetti looks delicious (and now I am hungry for it!).

Do you make your Texas Toast in the oven/under the broiler?

My mom would "toast" (brown) her Texas Toast in a non-stick skillet on the stove top...sort of like how you brown the exterior of a grilled cheese sandwich in a skillet.

She couldn't see firing up the broiler for just a few piece of Teas Toast.

The skillet method doesn't work so well with the Texas Toast that has cheese on one side.:B

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15 minutes ago, robirdstx said:

4C7281E8-7090-485C-A23A-6C02CD6E430D.thumb.jpeg.c735d22d3c9585defeefaf991abd2bed.jpeg

 

Grilled Pork Steak with BBQ Sauce, Cole Slaw and Yellow Squash with Red Bell Peppers and Onion

In the Before Times, I often went out to lunch with two co-workers, and one of our favorite plate lunch spots has barbecued pork steaks on Thursdays. Yours looks as delicious as theirs. 
 

Tonight’s dinner:

8F4634B7-CFEA-4297-9B85-0053303E3248.jpeg.c59ba980524ab36f65f81ed322f5f3f6.jpeg

 

 

And a couple of nights ago I made crab stuffed fried shrimp. 
 

14260D7A-FACF-4266-A02A-B3A387E5C451.jpeg.74668a1ff2eddb96f826f7374321621b.jpeg
 

8396268F-5F4D-4DBF-A58F-3B7CC9714DC0.jpeg.6b76da3aabebe6dea87a03fd2eb88619.jpeg

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Dear Food: I hate myself for loving you.

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171313979_Scotchbroth12-10.thumb.jpeg.5651f538f0cb1bc96e9ae322ded746e1.jpeg

 

Scotch broth. Using less, not more barley, is the key for me (like 1/3 cup for 2 quarts of liquid). It was still brothy, as opposed to stodgy. Who knows what leftovers may bring. Leeks, onions, carrots, celeriac, celery all found a home.

 

840506083_Latkes12-10.thumb.jpeg.c58ae829740eecc82172f5508e33f8dc.jpeg

 

With apologies to Joan Nathan, as well as to my maternal grandmother, I threw these together very quickly - using the French Moulinex to shred the potatoes and onion. A different style to be sure.

 

I may make Joan's tonight.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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@Toliver– this was just the frozen garlic toast, but I’ve done that same skillet method in the past with both the frozen and homemade.  I generally do it in the CSO.  It is so small that it heats and toasts it at the same time and is really fast. 

 

@patti – Your crab-stuff shrimp are gorgeous.  What a great job you did with them.  I’d love a dozen of those for lunch today!

 

Last night - cornbread should look like this going in the skillet:

IMG_4257.thumb.jpg.d25f925509feadcfb7ae747c96e49a53.jpg

 

Out of the CSO:

IMG_4259.jpg.f2647afb0dd567506134f4b2d89ff0ef.jpg

 

Ham slice that looks dry, but was not at all:

IMG_4258.jpg.63c22318f7566f1edebe3450067f6777.jpg

Slathered with honey-mustard. 

 

Peaches, cornbread, ham, butterbeans, and mac and cheese:

IMG_4260.jpg.f5f3c34d73da06daabbe64c831ad3b46.jpg

The butterbeans were some fresh ones that I’d gotten from a produce stand in September.  They were shelled, but not processed at all.  I froze them and cooked them in water and a three-finger pinch of kosher salt.  They tasted so salty that we found them inedible. 😟

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5 hours ago, weinoo said:

171313979_Scotchbroth12-10.thumb.jpeg.5651f538f0cb1bc96e9ae322ded746e1.jpeg

 

Scotch broth. Using less, not more barley, is the key for me (like 1/3 cup for 2 quarts of liquid). It was still brothy, as opposed to stodgy. Who knows what leftovers may bring. Leeks, onions, carrots, celeriac, celery all found a home.

 

840506083_Latkes12-10.thumb.jpeg.c58ae829740eecc82172f5508e33f8dc.jpeg

 

With apologies to Joan Nathan, as well as to my maternal grandmother, I threw these together very quickly - using the French Moulinex to shred the potatoes and onion. A different style to be sure.

 

I may make Joan's tonight.

If you do make those new genius latkes please do post the results with your usual stringent critique.

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25 minutes ago, Margaret Pilgrim said:

Those latkes are absolutely beautiful!    Do you have a special recipe for horseradish vinaigrette?   Sounds divine.

 

Not really. My base vinaigrette is olive oil and apple cider vinegar with a dab of dijon and pinch of salt.  I added enough horseradish until I got a discernible but not too strong note.  The "runoff" was nice on the steak too.

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