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Tonight: pork collar roast (1.6 kg for 4.5 eaters), tightly wrapped around a bread dumpling filling. Onion gravy, steamed carrots with butter & parsley. No pictures (except for my sons plate), no complaints, no leftovers ...

 

DC2480D3-7DF0-4FB2-8584-AF9373D99900.thumb.jpeg.db95a55a532361627f887588c77dbf06.jpeg

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A friend sent me a recipe for fish that used a seasoned coating made with part of a packet of powdered mashed potatoes. I used garlic flavored.  It was good but I substituted a pounded chicken breast and I added garlic bread, egg noodles and Alfredo sauce.    In the past I have used ground up potato chips in a fried coating but this was the first time I used a commercial mix for mashed potatoes.

 

On a whim Charlie ordered some strawberry flavored Coke from Japan.  I expected it to have an artificial strawberry candy flavor but it was not very sweet at all.  Tasted like they used real strawberries.  It was very good.

 

 

20200229_152931.jpg

Edited by Norm Matthews (log)
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Had my MIL over to dinner the other night.  Table set:

60452357316__DF5E87F0-478B-4DC5-9D47-F223F02B29BE.thumb.JPG.9552e852b2052449ef11644bf9fc5384.JPG

 

Sous vide pork roast:

DSCN0679.JPG.af8acb850842bf06d06b5aa0c1f0c768.JPG

Absolutely perfect.  It was so moist that it positively glistened when I carved it.  MIL was really impressed.  Cranberry sauce for the pork:

DSCN0678.JPG.6a933c89fc087e65a1dd6297f7b37bf5.JPG

 

Braised red cabbage and “German” green beans:

DSCN0680.thumb.JPG.fc352ff46aa8837facad3b09cb941065.JPG

This was my usual red cabbage except that someone in one of the threads mentioned adding Dijon mustard to theirs.  I tried it and it was a wonderful improvement to the recipe.  The beans are from a recipe that a girl friend that I worked with when we got married in 1982 gave me.  I worked at a bridal shop and my co-workers gave me a recipe/ingredient shower and she brought these.  They have vinegar and bacon and frenched green beans.  Not sure why they were called “German”, but I’ve made them for years.  Cheese noodles:

DSCN0677.JPG.d1b32bdc1f7a49e3b80b70a6aeed58a2.JPG

 

Cornbread waffles:

DSCN0681.JPG.b23206396429e370b9f6530ac1f8d8e7.JPG

 

Plated:

DSCN0682.JPG.bcc41a18b950d123b0f858b0eca501b7.JPG

 

Dessert was the cheating-est Victoria Sponge EVER:

DSCN0676.JPG.dccc827ad905348c9906f761035cf0bb.JPG

Cake mix, canned frosting, and a jar of Kirkland strawberry preserves.  I wouldn't DARE put it in the sweets thread, but it was delicious:

DSCN0683.JPG.461028917ac1559dfe34fcd6eb8b6b48.JPG

😊

Edited by Kim Shook (log)
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We were tired so we ordered Pizza to the motel rather than going out. 

 

Quattro Formaggi for me & kidlet ( my all time fav Pizza) 

20200301_204316.thumb.jpg.abe94cd1199d1b471e12504cc3618a7e.jpg

 

Bbq Supreme for the main man that like 'stuff' on his Pizza

20200301_204338.thumb.jpg.c65b2f9b70fb7e661327b50e51b08efa.jpg

 

Garlic Bread 

20200301_204355.thumb.jpg.ddcf672bf6a4db48adeb4c0743039973.jpg

 

You do not want to know what it cost for what it was 🤦‍♀️

 

But because you actually do (because I mentioned it 😂) and because it influenced why I'm posting sh!te Pizza... it was $75 free delivery. I felt the ouch. 

Edited by CantCookStillTry (log)
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9 hours ago, Kim Shook said:

Had my MIL over to dinner the other night.  Table set:

60452357316__DF5E87F0-478B-4DC5-9D47-F223F02B29BE.thumb.JPG.9552e852b2052449ef11644bf9fc5384.JPG

 

Sous vide pork roast:

DSCN0679.JPG.af8acb850842bf06d06b5aa0c1f0c768.JPG

Absolutely perfect.  It was so moist that it positively glistened when I carved it.  MIL was really impressed.  Cranberry sauce for the pork:

DSCN0678.JPG.6a933c89fc087e65a1dd6297f7b37bf5.JPG

 

Braised red cabbage and “German” green beans:

DSCN0680.thumb.JPG.fc352ff46aa8837facad3b09cb941065.JPG

This was my usual red cabbage except that someone in one of the threads mentioned adding Dijon mustard to theirs.  I tried it and it was a wonderful improvement to the recipe.  The beans are from a recipe that a girl friend that I worked with when we got married in 1982 gave me.  I worked at a bridal shop and my co-workers gave me a recipe/ingredient shower and she brought these.  They have vinegar and bacon and frenched green beans.  Not sure why they were called “German”, but I’ve made them for years.  Cheese noodles:

DSCN0677.JPG.d1b32bdc1f7a49e3b80b70a6aeed58a2.JPG

 

Cornbread waffles:

DSCN0681.JPG.b23206396429e370b9f6530ac1f8d8e7.JPG

 

Plated:

DSCN0682.JPG.bcc41a18b950d123b0f858b0eca501b7.JPG

 

Dessert was the cheating-est Victoria Sponge EVER:

DSCN0676.JPG.dccc827ad905348c9906f761035cf0bb.JPG

Cake mix, canned frosting, and a jar of Kirkland strawberry preserves.  I wouldn't DARE put it in the sweets thread, but it was delicious:

DSCN0683.JPG.461028917ac1559dfe34fcd6eb8b6b48.JPG

😊

 

Beautiful meal and table!

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10 hours ago, Kim Shook said:

Had my MIL over to dinner the other night.  Table set:

60452357316__DF5E87F0-478B-4DC5-9D47-F223F02B29BE.thumb.JPG.9552e852b2052449ef11644bf9fc5384.JPG

 

Sous vide pork roast:

DSCN0679.JPG.af8acb850842bf06d06b5aa0c1f0c768.JPG

Absolutely perfect.  It was so moist that it positively glistened when I carved it.  MIL was really impressed.  Cranberry sauce for the pork:

DSCN0678.JPG.6a933c89fc087e65a1dd6297f7b37bf5.JPG

 

Braised red cabbage and “German” green beans:

DSCN0680.thumb.JPG.fc352ff46aa8837facad3b09cb941065.JPG

This was my usual red cabbage except that someone in one of the threads mentioned adding Dijon mustard to theirs.  I tried it and it was a wonderful improvement to the recipe.  The beans are from a recipe that a girl friend that I worked with when we got married in 1982 gave me.  I worked at a bridal shop and my co-workers gave me a recipe/ingredient shower and she brought these.  They have vinegar and bacon and frenched green beans.  Not sure why they were called “German”, but I’ve made them for years.  Cheese noodles:

DSCN0677.JPG.d1b32bdc1f7a49e3b80b70a6aeed58a2.JPG

 

Cornbread waffles:

DSCN0681.JPG.b23206396429e370b9f6530ac1f8d8e7.JPG

 

Plated:

DSCN0682.JPG.bcc41a18b950d123b0f858b0eca501b7.JPG

 

Dessert was the cheating-est Victoria Sponge EVER:

DSCN0676.JPG.dccc827ad905348c9906f761035cf0bb.JPG

Cake mix, canned frosting, and a jar of Kirkland strawberry preserves.  I wouldn't DARE put it in the sweets thread, but it was delicious:

DSCN0683.JPG.461028917ac1559dfe34fcd6eb8b6b48.JPG

😊

 

OH, thanks Kim!!  Now I want pork, cranberry sauce, cabbage, green beans and noodles.  No fair.  Hope all is well and your MIL enjoyed it.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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10 hours ago, Kim Shook said:

Had my MIL over to dinner the other night. 

Beautiful. I would be happy to sample that Victoria sponge. 

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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

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My camera is still down.

tonight will be

Thomas Keller pan fried duck breast

cheesey grits...we had some last night..did them in the double boiler for two hours after soaking for six hours made with half milk and half water.

braised celery finished with a cheese/bread crumb topping

 

 

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Sunday evening: Family movie („Madagascar 3: ratatatattaa afro circus“) and pizza night. Tonights favourites were classic Margarita and tuna & green asparagus ...

 

1DBED92D-1D9F-44FD-85A8-8AB669BD63A1.thumb.jpeg.54ede117f3b25fee56ba15f60ecab7c8.jpeg
 

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Once again, I forgot photos, as the son-in-law and I got hungry and ate before the daughters got back from the nail salon.

 

Pork tenderloin, roasted in the CSO to a perfect (for me) just-past-pink. Simple salt and pepper rub. Apricot horseradish sauce on the side. Potato salad (still warm). Baked beans (a big can of Bush's best, sauce drained off, with ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, seasoned salt, molasses and brown sugar added. Mac and cheese, a late add as I didn't know the son-in-law was coming and he's not a potato salad fan.

 

They must have liked it. Only leftovers I had were one serving of potato salad (tonight's supper), and enough mac and cheese for another meal.

 

The CSO is God's gift for lots of things. I'm adding pork tenderloin to that list.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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44 minutes ago, kayb said:

 

 Apricot horseradish sauce on the side. Potato salad (still warm).

The CSO is God's gift for lots of things. I'm adding pork tenderloin to that list.

 

Warmish  potato salad is my preference.  Was the apricot horseradish just preserves and store bought horseradish ? I

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NY Strip with sauce Diane, warm sprout slaw and roasted potatoes. More than Gourmet roasted chicken demi played a role in the sprouts and the sauce.

 

010.thumb.JPG.9c37a5e80694dae2045a2436fac3d031.JPG

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Planned on some kind of wok + rice treatment of a couple of scraps of pork, husband asked if I could just schnitzel it.     So...

Pork, mini-Yukons, beet greens.

1003959480_photo2-1.thumb.JPG.0acdf2f506dd27ee7dc62e86770845a4.JPG

 

Above plate was mine.   Potato simply smashed, truffle oil and salt.   Husband blanketed his three potatoes with white pork gravy.   Different strokes...

Edited by Margaret Pilgrim (log)
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eGullet member #80.

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On 2/28/2020 at 11:38 PM, liamsaunt said:

 

I do.  I have this: https://smile.amazon.com/gp/product/B001B8G4R8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

 

I bought it about 10 years ago and it does not look like it is available anymore.  It folds down for storage. I have it set up in my small dining room, which is adjacent to my main kitchen (I have two dining rooms and two kitchens, weird house haha). I keep my camera on a tripod in there so I can just pop the plate in and take a quick picture on the way to the table.  We rarely eat in that room so it's not in the way.

Thanks!

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Using my Ninja Foodie, made up Black bean Garlic Spareribs. I actually steamed them for about 35 minutes in a shallow bowl first. Then, dumped out the water, slid the ribs and sauce into the pot, and cooked them with High Pressure for about 20 minutes - tender and fall off the bone. Always have to control myself and not take too much rice!

           

                                                                    1372168001_BlkBeanGarlicRibs0764.jpg.c90b4c063b1a8f772a14ab1bccdb1e08.jpg

                                          

                                                                   Another family favourite that can use up a lot of rice - Beef & Tomato with Egg

 

                                                                  66772492_TomatoBeefEgg0770.jpg.a70e7cb4ca89857940b6f4c432a61c9e.jpg

                                                                   

Then we were invited out for 2 Chinese meals in a local restaurant. So, it was time for something Non-Chinese:

                              

                                                                 New England Clam Chowder with a heavily seeded bread - Dave's Super Seeds - Toasted

 

                                                            612504525_NewEnglandClamChowder0769.jpg.cd58aee37175c7883fe7c5195947f91c.jpg

 

                                                             Broccoli and Apple Salad with Yogurt Dressing

                                                             1221700374_BrocoAppleSalad0778.jpg.c43d5f3afeee604e398493c943452a01.jpg

 

                                                               English Bangers, Onion Gravy, Mash, and Peas 

 

                                                               1695351428_BangersMash.jpg.ea0b0ade4dde5697cc91165f9d1dc48b.jpg

 

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Dejah

www.hillmanweb.com

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