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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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liuzhou

liuzhou

Posted
Posted
On 2/13/2020 at 11:41 PM, lindag said:

why the heck are they called OXtails!?

 

What would prefer to call them?

 

They are called oxtails because they are the tails of oxen.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Okanagancook

Okanagancook

Posted
Posted

 

I am a fan of compound butter.  If you have Six Seasons his mushroom butter is fabulous.  Steak looks like it has a nice crust on it!

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heidih

heidih

Posted
Posted (edited)
38 minutes ago, liuzhou said:

 

What would prefer to call them?

 

They are called oxtails because they are the tails of oxen.

 

As always I could be so wrong but the vernacular here is that oxen are older and that is not cost effective so what we see are steer tails. (castrated males)  The girls get milked i think.  Feed lots are scary places- flashbacks...

Edited by heidih (log)
liuzhou

liuzhou

Posted
Posted
5 minutes ago, heidih said:

 

As always I could be so wrong but the vernacular here is that oxen are older and that is not cost effective so what we see are steer tails. (castrated males)  The girls get milked i think.  Feed lots are scary places- flashbacks...

 

 

 

"Ox 1.1 The domestic bovine quadruped (sexually distinguished as bull and cow); in common use, applied to the male castrated and used for draught purposes, or reared to serve as food."

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

dcarch

dcarch

Posted
Posted (edited)

 

V dinner, pan fried shrimps and largemouth bass fillet.

 

Largemouth bass is monogamous, so are a few shrimps. Happy Valentines Day!

 

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Edited by dcarch (log)
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Anna N

Anna N

Posted
Posted
31 minutes ago, liuzhou said:

 

 

"Ox 1.1 The domestic bovine quadruped (sexually distinguished as bull and cow); in common use, applied to the male castrated and used for draught purposes, or reared to serve as food."

Makes perfect sense and such an economical way of describing this cut of meat. I was trying my best to work it out mentally earlier in the day. Cow tails? No, that wouldn’t work because they might be from bulls. Bull tails? No, that wouldn’t work either. Then I got distracted...  so thanks. I might eventually have pursued it further but you saved me the trouble.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted (edited)

Pesto02152020.png

 

Artichoke02152020.png

 

 

I can't think of two less photogenic foods than artichoke and pesto.*  This dinner was a one pot meal.  I wanted to test out my new baby Fissler pressure cooker.  Pasta for the pesto was simply boiled about a minute in the pot, and then as I enjoyed the pesto the artichoke steamed for 15 minutes on high, followed by natural release.  No need to watch the pressure cooker on the Paragon.  Paragon was set to 248F.

 

Pasta, Serious Eats recipe as usual.  Pesto from Jerry Traunfeld, The Herbfarm Cookbook.  What's unique (or at least different) about the Traunfeld recipe is the order in which the ingredients are mixed.  Pasta was perfect.  Possibly the best pesto I have had.  Artichoke wasn't half bad either.

 

 

*well, OK, kale and cauliflower.

 

 

 

Edit:  oh, and the basil was from my dining room.

 

 

 

Edited by JoNorvelleWalker (log)
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Dejah

Dejah

Posted
Posted

@Kim Shook 24 hours is plenty long enough for marinating the pork for char siu.  As for the beansprout dish, I just toss in some fresh ginger into hot oil in the wok to infuse the oil with flavour. Toss in the beansprouts and stir-fry until slightly wilted. Season, add pieces of green onion and char siu. That's about it. It's simple but a favourite of mine. My Mom always warned me about NOT eating bean spouts whenever I was pregnant because they thin the blood and not good for baby. But, with each pregnancy, I CRAVED this dish! Imagine my hubby and I wandering down Shaftsburry Road in London, looking for a Chinese restaurant, to satisfy my craving!
Having owned a restaurant, going out for Valentine's dinner was NOT an option. I made a recipe that I hadn't done for a long time - Citrus Marinated Roast Chicken.
1451833267_CitrusMarinatedRoastChicken0709.thumb.jpg.da77fba0e628b1e352858c2719d6263d.jpg
736244818_CitrusRoastedChicken0711.thumb.jpg.73fcff3e4baec989279efb377e3e60ef.jpg

 

Eaten with green beans sauteed with fuyu, and brown rice and wild rice mix.

990827565_CitrusChickenRice30713.thumb.jpg.e55d71d74f69299cb15d8d0f9a88a45a.jpg

 


 

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Dejah

www.hillmanweb.com

nickrey

nickrey

Posted
Posted
On 2/14/2020 at 7:32 PM, nickrey said:

Appetizers x 2. 

Entree (not in the US sense) of scallops on pumpkin with orange sauce and hazelnut foam. 2 x slices of cheese. Dessert as attached. No one went away hungry. 

31A6FC5A-B95D-48B6-B864-4D6D94AB707A.jpeg

 

Ps. That was an incredibly rich main course. I included the cheese  but didn’t need to. 

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Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

liuzhou

liuzhou

Posted
Posted

More attrition food. Sort of a penne al'arrabiata. Not really, but close. Although meat is pork.

 

20200215_191733.thumb.jpg.ded6194ab6182e71aca9e214502de3be.jpg

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
9 hours ago, JoNorvelleWalker said:

 

 

Artichoke02152020.png

 

 

I can't think of two less photogenic foods than artichoke and pesto.* 

 

 

Eye of the beholder.    This shot is framable.      Of course, artichoke is my favorite veg.

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eGullet member #80.

Duvel

Duvel

Posted
Posted

We went to Strasbourg today - it has been a long time ...

 

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My favorite cheese shop was still in business (as it might have been in the last decades). They mature the cheeses themselves and sell you everything just right. An they are very enthusiastic to get you what you like ...

 

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We picked up some varieties and headed to the butcher ...

 

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7B6F7EC0-01C7-4FCA-BA59-92FFE7166B2F.thumb.jpeg.13404045248490d1f32a78bf0789c649.jpeg
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Since we returned from Hong Kong we bought a large freezer for the cellar. I bought rabbits, veal medaillons, prime rib, several lamb cuts and half a dozen fresh blood sausages 🙄

 

9085BAD6-573F-4B80-8091-2293D2C3906D.thumb.jpeg.11e3e7475400f2d5f16ce1a24e8b65d3.jpeg


Plus some interesting horse sausage, pork rillettes, duck pate, ...

 

343F884E-A15C-4C90-9A04-E5FA001332C8.thumb.jpeg.421b261dabd15394197761152a69a228.jpeg


Veal heart was on offer, but I had stretched my budget already with some canned foie gras ...


At night, we had a simple store(s)-bought dinner 😉

 

Pate en croute Richelieu, with foie gras and sauternes jelly.

 

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Our loot from the cheese shop. Upper row from the left: a young Jura abbey cheese from raw cow milk, a washed rind cheese from the Savoy area made from cow milk, very creamy Roquefort, below sheep camembert & a day-old fresh goat cheese.
 

CA416217-0B43-4688-81B3-026CA458FF0A.thumb.jpeg.3217639f10c9ae0d2706084fef2d07d7.jpeg

 

Huge shrimps - very fresh - with Sauce Brazil. The heads were so good !
 

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Rillettes du Mans and duck pate ...
 

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Not from France, but pretty well fitting ...

 

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I love to cook, but “convenience food” plus some fresh baguette can be pretty satisfying, too ...

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shain

shain

Posted
Posted

Braised cabbage with noodles, apples, butter, caraway, mustard, apple cider vinegar, parsley. With sour cream.

Spread of haminados eggs (baked overnight), roasted eggplants, caramelized onions. Not the prettiest thing, but really delicious.

 

 

IMG_20200208_204151.jpg

IMG_20200208_203154.jpg

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~ Shai N.

rotuts

rotuts

Posted
Posted (edited)

@Duvel 

 

wonderful

 

so many interesting  things to take home and

 

cook 

 

or enjoy on a nice crusty piece of bread

 

My dinner

 

based on seeing the a above 

 

might just be scammed eggs

 

however , I did Roast some Spectacular 

 

coffee just now

 

so we are not event in any way

 

I review in the AM w my new coffee roast

 

cheers

 

Edited by rotuts (log)
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rotuts

rotuts

Posted
Posted

I love Rabbit

 

fairy priced

 

buy that's not going to happen in

 

my area

 

unless I trap them in the early AM

 

they are around 

 

tender , young 

 

and Organic !

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Duvel

Duvel

Posted
Posted
16 minutes ago, heidih said:

@Duvel  - here people would RUN upon seeing the rabbit..  We are so blinkered


Unintentionally, my 6 year old son took it out of the bag at home, looked at it and said happily “We are having rabbit again” 😉

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
1 hour ago, heidih said:

@Duvel  - here people would RUN upon seeing the rabbit..  We are so blinkered

 

Indeed!    I would run TOWARD them!   I was about to post how wonderful butcher and creamery shops were in Europe.    But your rabbit comment reminded me of a favorite movie, Le Grand Chemin, in which a city boy is farmed out  to country relatives.    In his first few hours, they butcher a rabbit and he is astounded.   He new hostess asks,  "What's the matter?    Haven't you ever seen Monsieur Lapin without his pajamas?"

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