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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Dinner04102020.png

 

Last of my bok choy, and good it was.  Sadly rice is like blood diamonds.

 

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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

Duvel

Duvel

Posted
Posted
10 hours ago, liamsaunt said:

maharajah rice


That looks interesting - care to elaborate ?

CantCookStillTry

CantCookStillTry

Posted
Posted

It's dark so please excuse the Photos. 

Trying to make the best of the long weekend and cheer up the kidlet. Camping in the Garden. 🥰. 

 

Sausage on Bread coming up. 

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Voila

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Marshmellows

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Attempt at 'Smores-ish'. Husband & Son made the Cookies on Thursday

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Happy Weird World Long Weekend ! Stay Safe. 

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Shelby

Shelby

Posted
Posted

In non-pandemic times I probably wouldn't subject you to this picture, but if you're like me, you'll take all the food pictures you can get 🤣

 

Picked up a very cheap package of basic turkey lunchmeat because I've been craving a sandwich.  I've had a few slices of some excellent salami vac packed in the fridge so made a sandwich out of that on some marbled rye bread that I also bought yesterday because ....I don't know...pandemic buying???

 

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You'll notice the reduction in my appetite.  I'm down to 3 fries.

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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

shain

shain

Posted
Posted

 

Frittata with roasted peppers, mozzarella, basil and garlic.

Roasted eggplants with yogurt, tahini, date molasses. Toasted walnuts, coriander, cumin and nigella.

Risotto style pearl barley with parmesan, nutmeg, pepper and thyme. Topped with caramelized onions in red wine and toasted almonds (not very photogenic...).

 

 

 

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~ Shai N.

Duvel

Duvel

Posted
Posted

It feels like a Sunday, soooo ...

 

Pizza & movie night, featuring Ghibli’s “Arietty” and ...

 

Salami & mushroom


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Olive & ham 

 

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liamsaunt

liamsaunt

Posted
Posted
7 hours ago, Duvel said:


That looks interesting - care to elaborate ?

 

 

It is very easy. Cook 1.5 cups rice with a cinnamon stick, 4 whole cloves, 10 black peppercorns and 1/2 tsp salt.  Toast 1/2 cup chopped nuts in 2 tbsp. butter (I used pistachios).  When the rice is cooked, stir in the toasted nuts and butter and 3/4 cup chopped dried fruit of your choice (I used apricots and dates).  The original recipe also calls for soaking 20 strands of saffron in 2 tbsp. water and drizzling that over at the end, but my sister dislikes saffron so I left it out.

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Ann_T

Ann_T

Posted
Posted
26 minutes ago, Duvel said:

It feels like a Sunday, soooo ...

 

Pizza & movie night, featuring Ghibli’s “Arietty” and ...

 

Salami & mushroom


7316F710-4D85-4A1E-A77A-913A1D29307B.thumb.jpeg.f9b641740fa945a2bf9e48bae87e78cd.jpeg

 

Olive & ham 

 

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@Duvel I would be happy with a slice of both. Crust is just the way I like it.  The little char parts are my favourite.

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Spork

Spork

Posted
Posted
7 hours ago, CantCookStillTry said:

It's dark so please excuse the Photos. 

Trying to make the best of the long weekend and cheer up the kidlet. Camping in the Garden. 🥰. .............


 

Nice rig. Is that front bumper to tenderize Roo’s?

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
5 hours ago, Shelby said:

 

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You'll notice the reduction in my appetite.  I'm down to 3 fries.

 

How many when you started?

 

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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

Captain

Captain

Posted
Posted
11 hours ago, CantCookStillTry said:

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Excuse me!    Where is the Butter? Or at least the Marg?

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CantCookStillTry

CantCookStillTry

Posted
Posted
1 minute ago, Captain said:

Excuse me!    Where is the Butter? Or at least the Marg?

Haha! We went Bunnings style. Notice the OH&S approved onions!

 

And @Spork Thanks! Supposedly to tenderize Roos. But so far they only like the sides of the vehicle 🤦‍♀️. It is however the final resting place of 15,000 butterflies. 

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Bernie

Bernie

Posted
Posted

And why the bread with all the pips? Read the label, white bread has the same fiber as wholemeal or multigrain😁 (white bread shows up all the necessary dirt from your hands when you "rustic" BBG)

And mustard with tomato sauce and where the salt, what were you thinking?😁

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Be kind first.

Be nice.

(If you don't know the difference then you need to do some research)

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

First fry up of prawns, onion rings, chard stalks, with husband's famous cocktail sauce.   This is a dinner that I seem to eat standing up and snatching bites from the table platter as I continue to fry batches.    I'm always surprised when it's all gone but am sure I got my share.   

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eGullet member #80.

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
8 hours ago, Ann_T said:

@Duvel I would be happy with a slice of both. Crust is just the way I like it.  The little char parts are my favourite.

 

Amen, sister.    I normally set up the pizzas and husband mans the pizza oven.    I have finally taken over baking mine as he never lets mine blacken sufficiently, or conversely, overreacts an brings me a black disc.    It's all about the "little char parts".

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eGullet member #80.

jedovaty

jedovaty

Posted
Posted

2+ year old duck breast from back depths of freezer + porcini mushroom ravioli in yuzu marmelade "sauce"**.  Skin fried separate to get it crispy as a topping, can't really see it in the photo.  First time making ravioli, second time making filled pasta.  Filling was a little dry and bland, the sauce really helped.

**duck fat, onion, marjoram, chopped tomato, garlic leaves, pat butter, and a couple plops of yuzu marmelade.

duck porcini ravioli.jpg

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jedovaty

jedovaty

Posted
Posted
On 4/9/2020 at 5:26 AM, liuzhou said:

Started with peppery clam and mustard green soup.

 

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I really like these kinds of light broth soups - could you share the ingredients, well.. clam and mustard greens, what else?  I'd like to love to learn how to make soups like this :)

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liuzhou

liuzhou

Posted
Posted (edited)
On 4/11/2020 at 10:22 AM, jedovaty said:

I really like these kinds of light broth soups - could you share the ingredients, well.. clam and mustard greens, what else?  I'd like to love to learn how to make soups like this :)

 

It's very simple. I use a homemade stock - in this case chicken stock, but I've used fish stock or even vegetable stock in the past. To the stock I add finely chopped garlic (a lot in my case, but to taste), chopped red chillies, salt and lashings of white pepper. It should be a spicy, peppery soup, but again, that's to taste. I then let that simmer for about ten to fifteen minutes before adding the clams. As they open (almost immediately), I fish them out and set aside. When all are open (or discarded if they fail to open), I add torn up mustard leaves and let them wilt for a minute, then reintroduce the clams and serve.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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Dejah

Dejah

Posted
Posted

Fried up some chicken breasts in the Ninja Air Fryer, made up a sauce, and toasted sesame seeds for Sesame Chicken.

 

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Vegetable Pad Thai  and some breaded zucchini in the Ninja.

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Dejah

www.hillmanweb.com

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