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JoNorvelleWalker

Dinner 2020

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@Kim Shook 

 

and the ususal extra ' trophy ' on the side

 

everything looks so delicious 

 

but Id really like to try that 

 

Sweet Potato Souffle    

 

maybe some gravy too.

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Peppers with herbed goat cheese, EVOO

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Split pork chop, mash, pan gravy

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eGullet member #80.

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1 hour ago, btbyrd said:

Reuben.

SV brisket cooked @ 68C for 24 hrs.

 

Do you have a deli slicer?  Those slices look so even!  If not, I am duly impressed by your knife work...

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7 minutes ago, KennethT said:

Do you have a deli slicer?  Those slices look so even!  If not, I am duly impressed by your knife work...

 

Nope! Thanks! That was all sliced by hand using a 12" Victorinox granton slicer. I have much fancier Japanese slicing knives at my disposal, but that Victorinox just seems to win when it comes to delivering thin, even slices. Works great on country ham too. 

 

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Suppers / dinners:

                                                                                           Beef, Bitter Melon, Black Bean Garlic Sauce with Ho Fun

 

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                                                                                         Beef & Tomato sauce, layered with Rotini and Shredded Mozzs Cheese = baked

 

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Dejah

www.hillmanweb.com

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On 3/17/2020 at 9:08 AM, rotuts said:

dinner a few weeks ago :

 

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I LOVE the looks of this! Reminds me of the goji leaf soup my grandma used to make for me, albeit without the ravioli / tortillini.

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Dejah

www.hillmanweb.com

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When Golden Daughter went shopping........

 

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and when Golden boy went shopping........

 

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and yours truly last meal.....

 

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and I strongly dislike this new fad of cooking pasta in a Parmigiano-Reggiano wheel.

Unappetizing - unhealthy and utterly disgusting.

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Posted (edited)

I tried to make Cacio e pepe tonight (never had it). Fell into a weird rabbit hole yesterday where Masie Williams (GOT) shared her dinner prep on Instagram with the dude she lives with... the amazing Luke Selby ( chef I actually follow I don't follow the actress ) ... Looked so simple ANYway. I sucked at it so no picture. (Cheese melt issues). 

 

My son called it Cacky Pasta. And so it shall be known forever. 


Edited by CantCookStillTry (log)
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Chili - two types of beans, marinated smoked tofu, yuba, mushrooms. The chili itself is made of dried poblano and chipotle, some paprika, a few tomatoes, onion, galic. Cumin, lots of bay leaves, a hint of clove and cinnamon.

Buttermilk cornbread (2/3 cornmeal. 1/3 wheat).

Celery slaw with spicy buttermilk and blue cheese dressing.

 

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~ Shai N.

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linguini with lemon and spinach topped with sautéed swordfish

 

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On ‎3‎/‎15‎/‎2020 at 11:30 AM, Dante said:

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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Was the filling pork??   I definitely want to try doing this.   

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On ‎3‎/‎15‎/‎2020 at 12:39 PM, TicTac said:

@Dante - A valiant effort (and something I would never attempt, so I offer this feedback with full disclosure of such!)

 

I have eaten many soup dumplings, even from the famous Ding Tai Fung - and I would suggest trying to get your crimp at the top of the dumpling to increase the odds of soup retention -

 

Seen here:

 

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Not sure what (if any) accompaniment you serve it with, but I would recommend either Chinese black (or pink) vinegar with julienne of ginger.

 

 

I like a mix of 60% Black Vinegar and 40% Soy sauce as a dipping sauce

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Leftover's in the fridge.

Brisket, Hot Dogs, Chorizo and a jar of salsa.

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Leftover pork chop and frozen broccoli with one small piece of carrot also left over from last night. The frozen broccoli was purchased probably a months ago and was surprisingly good. I found it far better than the frozen broccoli I remember from years back. I would definitely buy it again. It’s not that I can’t prepare fresh broccoli it’s just that it’s nice to have things in the freezer.  

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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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Posted (edited)

Beets with horseradish enhanced goat cheese, smoked trout, sweet onion

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Scalloped potatoes and ham, the last of the eternal Christmas ham!

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With parsley salad

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Life is good.


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

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last night's dinner gnocchi alla Romana with sauteed sausage and greens

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Tonight's dinner: creating my own version of a fast food flop, the Arch Deluxe burger (lettuce, tomato, onion, cheddar, ketchup, and mayonnaise/mustard sauce on a potato roll) , accompanied by fries made using my new air fryer.

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12 hours ago, Owtahear said:

Was the filling pork??   I definitely want to try doing this.   

 

 

indeed it was.   I do want to make another go at it, making them more bao shaped to further help retain the soup.

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Posted (edited)

Roasted suckling pig shoulder with bread dumplings and braised onion w/ Parmigiano. A basic white to go with it. Yummy food made without any trip to the supermarket 😉


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Edited by Duvel (log)
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On 3/19/2020 at 6:34 AM, Nicolai said:

 

and I strongly dislike this new fad of cooking pasta in a Parmigiano-Reggiano wheel.

Unappetizing - unhealthy and utterly disgusting.

 

Ew. How do you clean the cheese...which must be used for weeks on end

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Ordered takeout for the first time from a local pizza/Italian restaurant, we usually go there for pizza, as there are other places with better entrees...but wanted to support a local biz who always does things for the community. Shared an app of fried calamari with white balsamic, cherry peppers, and caper berries and an entree of chicken cutlet/breaded eggplant with vodka sauce and linguini. Boring iceberg salad and 2 pizza bread rolls came with it also. Plenty of food.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Posted (edited)

It's been a while since I posted here and I feel now it is the perfect time to be back. I am cooking all over the place these days to fulfill my own food desires (mostly protein) and to feed my wife, soon to become a mom, of our little baby boy. 

 

Slow cooked and smoked Picanha steak:

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Broccoli and cheese soup

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Ebi mayo shrimp. I used my raclette maker to grill them and finished with a torch. 

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Breakfast tacos with corn tortillas, egg, avocado and creme fraiche

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Brazilian feijoada

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Steak Diane

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Edited by ddelima (log)
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Posted (edited)
46 minutes ago, ddelima said:

It's been a while since I posted here and I feel now it is the perfect time to be back. I am cooking all over the place these days to fulfill my own food desires (mostly protein) and to feed my wife, soon to become a mom, of our little baby boy. 

 

 

Welcome back!  Your meals looks delicious, and congratulations on your boy.

 

Last night my husband, sister, niece and I all had miso roasted salmon with rice noodles in a creamy miso ginger sauce, with pickled carrots and bell peppers

 

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Nephew won't eat salmon, so I made him a huge chicken parmesan sandwich and oven fries.  He ate the whole thing.  He is 21 and has a bottomless pit for a stomach, as most guys that age seem to.  He is also thin as a rail.  My grocery budget is going to have to  vastly expand...

 

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Edited by liamsaunt (log)
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The first of the German states has announced a complete lock-down and it is expected that the others will follow over the course of the weekend.

 

As „going out for buying Mett“ will most likely not qualify as a reason to break the curfew, I decided to enjoy a Mettbrötchen tonight 🤗

 

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