Dinner 2020

Captain · April 5, 2020

Crispy Pork belly Bao.

I to like can peas. I use to eat them straight from the can as a kid. Not had them for over 3 decades tho.

gfweb · April 5, 2020

Bratwurst, apple juice braised red cabbage (with some allspice), mashed potatoes

btbyrd · April 5, 2020

Big box surf and turf: Japan edition. Found some Wagyu NY strip at Walmart of all places and some massive U13 shrimp at Target. Brushed the shrimp in mayo mixed with yuzu kosho and kanzuri. Grilled over binchitan and served with donabe rice and stir fried veg. My first civilized meal in quite some time. Not bad for the plague times.

robirdstx · April 5, 2020

Grilled: Tex-Mex Seasoned Chicken Thigh and Jalapeño Olive Oil Marinated Asparagus

Edited April 6, 2020 by robirdstx (log)

heidih · April 6, 2020

39 minutes ago, btbyrd said:

Big box surf and turf: Japan edition. Found some Wagyu NY strip at Walmart of all places and some massive U13 shrimp at Target. Brushed the shrimp in mayo mixed with yuzu kosho and kanzuri. Grilled over binchitan and served with donabe rice and stir fried veg. My first civilized meal in quite some time. Not bad for the plague times.

Clearly you are not my neighbor or well there would have been no image. Than you for the visual and descriptive treat

Gagirl74 · April 6, 2020

15 hours ago, liuzhou said:

Fish 'n Chips. The fish was sole.

This batter looks perfect. Would you share how to prepare?

liuzhou · April 6, 2020

1 hour ago, Gagirl74 said:

Simple. All purpose flour, a drop of salt and pepper, beer. Mix to a thick batter the consistency of emulsion paint. Don't worry too much about smaller lumps. Let rest for around half an hour. Coat the fish and drain off any excess. Fry at around 140ºC until golden brown.

Sorry, I can't offer measurements. I do it by sight.

Edited April 6, 2020 by liuzhou (log)

Margaret Pilgrim · April 6, 2020

Flammekueche

cucumber

BKEats · April 6, 2020

I had two whole squid leftover from the other day... I cut into rings and marinated in olive oil and garlic... I mistakenly purchased self rising flour the other day... I am excited I did as I am scheduled to make this beer bread later this week. But, yeh, it was primarily for pasta dough, which I wont do now. So I prepared the squid two ways.. One with pickled peppers from my fridge.. I pickled them in october of this year.. I made Rhode Island style calamari. I also did the traditional method and served with my tomato sauce,

Early today, I had a couple of these lamb skewers for lunch.. Marinade was 3 days in a fennel pesto and then with a cumin, salt, sichuan pepper, shoaxing wine rub... Grilled some and served with a sichuan pickled pepper and bean mixture, with some vinegar.

Then I made this hot chocolate for dessert:

Edited April 6, 2020 by BKEats (log)

heidih · April 6, 2020

@BKEats beautiful squid (but hold the tomato sauce stuff for me) My dad's wife who can NOT bake has a container of self rise flour on the counter top here just for the beer bread! I suppose if I get desperate... I have quarantined her 3 hours away

BKEats · April 6, 2020

So, I have only read about the beer bread... I have my favorite lager that I plan on making it with.. I have this fennel carrot soup on the stove and figured I can serve the two together for dinner tomorrow night... Do you have a favorite beer bread recipe? Can I make sandwiches with the bread, or is it hard and dense..

Edited April 6, 2020 by BKEats (log)

heidih · April 6, 2020

not sure what you are looking at. The one that circulated around the neighborhood for years was more biscuit style. Nothing to dream about but a change of pace. Like this or this https://www.food.com/recipe/beer-bread-73440#activity-feed or https://www.recipe-diaries.com/beer-bread/ We did it more drop biscuit style.

BKEats · April 6, 2020

I have this carrot, onion, fennel, apple, ginger soup on... I will serve it with a bread similar to this and yours

https://thepioneerwoman.com/food-and-friends/beer-bread/

JoNorvelleWalker · April 6, 2020

Simple stir-fried greens, bok choy in this case. Just for fun I added a goodly quantity of Sichuan pepper. Why not? I have a large bag, and this is the apocalypse. Whenever I've had Sichuan pepper in a restaurant dish it has been with red pepper as well. At my age and circumstance there are few novel experiences. This was one. I knew Sichuan pepper was related to citrus. But this dish had a bright citrusy note and the numbing was not unpleasant.

Then just in case:

Anna N · April 6, 2020

Orzo with bits and bobs of previously roasted vegetables and some leftover duck breast.

Paul Bacino · April 6, 2020

Finishing Left overs!! Cubano Snack

heidih · April 6, 2020

16 minutes ago, Anna N said:

Orzo with bits and bobs of previously roasted vegetables and some leftover duck breast.

OMG orzo close ups are completely larval to me

Raamo · April 6, 2020

Dinner today was totally Japanese.

つくねとごはんとてりやきを食べます

My attempt at Japanese lol, it's Tsukune (chicken meatballs), Rice, Teriyaki dipping sauce and I was drinking sake (not mentioned in my Japanese).

The rice is in a rice bowl we picked up in Japan, the sake cups / bottle as well. Even the sauce is a small bowl we got in Japan, I should have put it on my plate, that's how I used it.

This is a recipe in Modernist Cuisine and it's my goto recipe for dark chicken meat.

Edited April 6, 2020 by Raamo (log)

liamsaunt · April 6, 2020

Some small chickens from Heritage Foods. Leftovers will be made into soup later this week. Served with mashed potatoes, spinach, and homemade crescent rolls.

heidih · April 6, 2020

18 minutes ago, Raamo said:

The rice is in a rice bowl we picked up in Japan, the sake cups / bottle as well. Even the sauce is a small bowl we got in Japan, I should have put it on my plate, that's how I used it.

Oh I miss my sake ceramic ware. It must be somewhere. The old Japanese dollar store is muchly missed. Daiso not cutting it.