Dinner 2020

[Owtahear]

Veal Piccata

 

I love Veal Piccata.  Probably too much.  LOL

 

 

[Okanagancook]

I see you have three pieces too😲

But, they are thin.  🙃

Do you dredge them in flour before frying?

nice sides.

 

[dcarch]

Am I the only one who is exhausted from all the Holiday cooking?

No more cooking for me!

You want to eat in my house? you cook your own food.

Hot pot dinner.

 

dcarch

[JoNorvelleWalker]

Swedish meatballs again.

 

 

 

Tonight with buttered noodles.  Meatballs were still excellent.  Noodles were fine.  By this stage in life I can reliably make egg noodles.  Sauce was not bad, just disappointing.  And by the time I got the picture it was cold.  However unlike last night I remembered the dill.

 

The meatballs made up for all my sins.

 

[CantCookStillTry]

Hearty Steaming Sausage Casserole! Just what you feel like after being outside all day in 38 degrees! Not. 

Heres hoping ones husband gets the hint that if his answer to 'what time are you getting home?' is 'I dunno' I'm likely to resort to my timing friendly reheatable favourite stews & soups & casseroles 😂

 

If his comments of 'oh a hearty summer stew' and 'Thank G we have aircon' are anything to go by he might get it 😂

[Anna N]

6 hours ago, JoNorvelleWalker said:

Swedish meatballs again.

That looks so good.  

[weinoo]

Assorted "tapas" to start (e.g. anchovies with piquillos, olives, piperras, mushrooms, etc.). 

 

 

Linguine with sugo di carne - pork and meat sauce, the meats sourced from Ends Meats.

 

Petite boneless leg of lamb...sourced from Trader Joe's.

 

 

Roasted with red bliss potatoes. And Brussels sprouts, also oven roasted.

 

 

Cheeses.  Dessert. Much wine.

[shain]

Oranges, olive oil, smoked paprika, Kalamata olives, a touch of garlic.

Baked small potatoes with onions, mustard, rosemary, garlic, parsley.

Frittata with cabbage, Gouda, lots of seeds.

 

 

[Owtahear]

Yes.  Pounded then dredged in flour.

[liamsaunt]

Broiled salmon with noodles and veggies in miso broth

 

[Duvel]

I found three large portions of braised red cabbage in the freezer (a reminder of Christmas past) ...

 

So tonight: SV goose legs (24h @71 oC, then crisped under the broiler), Schupfnudeln (kind of Gnocchi dough, fried in clarified butter) and the cabbage (rewarmed with crushed juniper berries and a generous splash of gin). 

 

Yum 😋

[Margaret Pilgrim]

Small dinner last night started with boudin noir and caramelized pears, accompanied by sparkling pear cider.

 

Went on to roast whole snapper, braised fennel and Camargue black rice; chenin blanc

Red Hawk cheese with prune and walnut pate

Chocolate sherbet with chantilly and crushed dried orange:  late harvest zin

Mint tea

[robirdstx]

I had been craving a burger, so...

 

 

1/4 lb. Ground Chuck Burger (Sous Vide at 129F for an hour; seared on the grill) on a toasted Ciabatta Roll with Lettuce, Tomato, Onion, Mustard and Mayo. Very satisfying!

 

[JoNorvelleWalker]

5 minutes ago, robirdstx said:

I had been craving a burger, so...

 

 

1/4 lb. Ground Chuck Burger (Sous Vide at 129F for an hour; seared on the grill) on a toasted Ciabatta Roll with Lettuce, Tomato, Onion, Mustard and Mayo. Very satisfying!

 

 

Serious question:  the patty doesn't get mashed by atmospheric pressure?

 

[robirdstx]

3 minutes ago, JoNorvelleWalker said:

 

Serious question:  the patty doesn't get mashed by atmospheric pressure?

 

Serious Answer: What?

[JoNorvelleWalker]

3 minutes ago, robirdstx said:

Serious Answer: What?

 

I would expect the patty would be mashed flat?

 

 

[robirdstx]

5 minutes ago, JoNorvelleWalker said:

 

I would expect the patty would be mashed flat?

 

 

No, it maintained the same shape as when it was formed. 

[JoNorvelleWalker]

Just now, robirdstx said:

No, it maintained the same shape as when it was formed. 

 

Odd, thanks.

 

[robirdstx]

2 minutes ago, JoNorvelleWalker said:

 

Odd, thanks.

 

I use the water displacement method to remove the air from the package, so no real pressure put on the product.

 

https://anovaculinary.com/sous-vide-water-displacement-method/

[Margaret Pilgrim]

(Partial) leftover roast snapper -> fishcake, salsa, Salvadorian sour cream.    Bok choy.

 

[JoNorvelleWalker]

 

Leftover lasagne al forno.  @weinoo is less worried than I but Bugialli will never accommodate anything on the plate with lasagne al forno.

 

...off to watch The Dead Don't Die for the third or fourth time.

 

[gfweb]

2 hours ago, JoNorvelleWalker said:

 

I would expect the patty would be mashed flat?

 

 

The Sv bag isn’t a vacuum. It’s just had extra air sucked out so that the bag is completely in contact with the  meat. 

[JoNorvelleWalker]

1 hour ago, gfweb said:

The Sv bag isn’t a vacuum. It’s just had extra air sucked out so that the bag is completely in contact with the  meat. 

 

And is mashed flat when pressure is restored.

 

[Dante]

Tonight's dinner: Cheese (Camembert, Nettle Meadow Farm's Three Sisters, Cobb Hill Cows in the Kitchen garlic/herb Havarti, and Sweet Rowan Farmstead's Mountain Ash) with crackers and home-made chicken salad.

Edited January 12, 2020 by Dante (log)

[rotuts]

solids don't get smashed flat im a chamber vac.

 

Ive firmed up burgers in the freezer first for a while , not frozen of course

 

but it didn't seem to matter very much