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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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Duvel

Duvel

Posted
Posted (edited)

After witnessing the current state of affairs in our (usually exceptionally well stocked and slightly upmarket) supermarket ...

 

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I felt a very strong hankering for Erbsensuppe. Probably because all the dried peas were sold out. Since I had a decent stock I thought to satisfy my craving, knowing that it might become a rare occasion in the future, should the irrational hording of dried peas become a thing ...

 

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Edited by Duvel (log)
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Kim Shook

Kim Shook

Posted
Posted
3 hours ago, Shelby said:

They are ones that I canned last summer lol.  

I adore home-canned green beans!  I really need to do some.  

 

In spite of our vow to give up eating in restaurants for Lent, we've ended up in them for one reason or another lately.  Mr. Kim had a poker night on Thursday, so I opted for Ruhlman's chicken soup and a grilled cheese:

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Kim

Kim's Cookbook

What Fresh Hell is This?

Kim Shook

Kim Shook

Posted
Posted
8 minutes ago, MetsFan5 said:

@Kim Shook those noodles in the soup look amazing. Did you make them? Buy them? 

Bought them.  They are just fine egg noodles.  Probably Pennsylvania Dutch, Manischewitz or Mueller's brand.  I love the tender slippy-ness of them.  Plus, they tend to stay on the spoon when lifted out of the soup.  

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Kim

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mgaretz

mgaretz

Posted
Posted
9 hours ago, JoNorvelleWalker said:

 

Thank you.  Broccolini is perhaps my favorite vegetable.  But where are the potatoes?

 

 

They are just to the right of the pork.  Got them at the Keto stand at the Farmer's Market.  Zero carb and zero calories.  They're called Emperor's New Potatoes.

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Mark

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chromedome

chromedome

Posted
Posted
23 minutes ago, mgaretz said:

 

They are just to the right of the pork.  Got them at the Keto stand at the Farmer's Market.  Zero carb and zero calories.  They're called Emperor's New Potatoes.

Well played, sir!

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Mexican "frying cheese", olive bread.....yum

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Really ersatz pasta e fagioli.    I tend to use this soup to clear out small amounts of odd pasta.   Still, soulful.    Toast from homemade loaf.

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JoNorvelleWalker

JoNorvelleWalker

Posted
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Posted

In these days of privation and despair I cannot bring myself to do much cooking.  Even with the best of good intent.  Tonight's dinner was no exception.

 

Dinner03152020.png

 

 

In my refrigerator are many bags of pasteurized sous vide protein that can be ready at a moment's notice.  Here is a CSO chicken leg quarter, served with Rancho Gordo moro beans, recooked three times over.  (And I must say they needed it to get them half way tender.)

 

The untraditional pairing is not with cauliflower but with Japanese sweet potato.  The whole is greater than the sum of its parts.

 

 

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liuzhou

liuzhou

Posted
Posted

I have no idea what this is, although I made it. I woke up this morning with a craving for lentils and rice. I would have liked brown, but only have red.  Cooked them with garlic, ginger and chilli and chicken stock, because that's what I do. Took some Thai red curry paste and fried that with the prawns I had and needed to use then drained and added the lentils and some scallions. Would have added coriander leaf / cilantro but didn't have any.

 

It may not look like much, but it was damned tasty! Served with Château Local Beer.

 

I'll do it again.

 

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...your dancing child with his Chinese suit.

 

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scamhi

scamhi

Posted
Posted
On 3/11/2020 at 7:33 PM, Norm Matthews said:

@scamhi  If your wagyu is as nice as the waygu corned beef I am expecting tomorrow, it should be delicious.  I have been brining a choice brisket point for about 3 weeks and plan to cook both for St. Patrick's day to see how they compare.  Your beef looks so good though.

 

@Norm Matthews  I have not made corned beef from wagyu brisket but I have smoked BBQ a wagyu and it took much less time than a regular brisket. Watch your timing.

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Anna N

Anna N

Posted
Posted
3 hours ago, liuzhou said:

 

I have no idea what this is, although I made it. I woke up this morning with a craving for lentils and rice

 

Chickpeas and now lentils? I’m cancelling my visit. 

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Anna Nielsen aka "Anna N"

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liuzhou

liuzhou

Posted
Posted
4 minutes ago, Anna N said:

Chickpeas and now lentils? I’m cancelling my visit. 

 

 

Don't worry! Lentils are very, very difficult to find in China. I have some, but an  explanation would be longer than War and Peace!

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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The Kitchen Scale Manifesto

weinoo

weinoo

Posted
Posted
23 hours ago, kayb said:

 

The eG'ers who went to Tower Grove Farmers' Market last year with @gfron1 may recall the vendor with the giant paella he was dishing up. I was pretty fascinated; pan must have been four feet across and six inches deep. 

 

Haven't made paella in a long time. I need to do so.

 

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This was an event in or around DC, and this is Jose's paella pan.

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Dante

Dante

Posted
Posted

Tonight's dinner: my second attempt at making soup dumplings. They turned out better than last time, some of them actually did retain the soup in them. Not very pretty but still quite tasty.  Still need work on sealing them better, though. 

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Shelby

Shelby

Posted
Posted

More ravioli ......this time I mixed a bit of strained cottage cheese (Ronnie doesn't like ricotta unless it's homemade) with some parm. cheese and diced crisp bacon and some blanched, diced spinach.  Topped with an oyster in most and egg yolk--one a piece

 

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Usual salad

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Kinda like a different version of oysters rockefeller :) 

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rotuts

rotuts

Posted
Posted (edited)

@Shelby 

 

Wow.  *****   [ five starts ]

 

too bad I can't  do both the " Chef " and " Trophy"  emoji at the same time

 

Im not sure , as I haven't studied this closely :

 

eG'er are Upping their Game I think

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