Dinner 2020

dcarch · April 17, 2020

Hosta La Vista, with pasta

So Happy that I had grown a ton of hostas from seeds. Every year early spring when nothing in the garden is ready for may be another couple of months, hosta shoots are already popping up everywhere.

Wonderful! It mean fewer trips are needed to the stores to buy possibly contaminated produce.

dcarch

Tender and delicious and the price is right.

Sliced meat balls on Hosta shoots, (pasta side not shown).

gfweb · April 17, 2020

I was looking at my hostas and thinking of you today @dcarch.

Thanks!

Margaret Pilgrim · April 17, 2020

18 minutes ago, dcarch said:

Hosta La Vista, with pasta

So Happy that I had grown a ton of hostas from seeds. Every year early spring when nothing in the garden is ready for may be another couple of months, hosta shoots are already popping up everywhere.

Wonderful! It mean fewer trips are needed to the stores to buy possibly contaminated produce.

dcarch

Tender and delicious and the price is right.

Sliced meat balls on Hosta shoots, (pasta side not shown).

I am gobsmacked! I don't know your product, am enthralled by its natural availability for you, and your stunningly beautiful plates. Thanks much for this enlightenment!

Margaret Pilgrim · April 17, 2020

Avocado, "tajin", Salvadorian crema, cilantry

Pappardelle, ragu Bolognese from Mississippi roast

Norm Matthews · April 17, 2020

I get in breakfast ruts. For a long time I only ate a poached eggs on toast with sausage. Then for a long time I only had Julia omelets with sausage and toast. Then it was scrambled eggs. Now I am trying to lose weight and skipping breakfast most of the time. But sometimes now I have some Cheerios and berries.

**TdeV** · April 17, 2020

I would happily eat 2 eggs, sunny side up, on homemade bread toast every day. In fact, some years ago, I did. As a child we sometimes had fried eggs and chips for dinner. I love runny yolks!

**TdeV** · April 17, 2020

12 hours ago, dcarch said:

Hosta La Vista, with pasta

Sliced meat balls on Hosta shoots, (pasta side not shown).

Lovely looking dinner, dcarch. I also have plenty of hosta. Please say again how you cook them. Are there any hosta varieties to avoid?

Okanagancook · April 17, 2020

https://youtu.be/4RoLavF2ZLU

Here you go.

**Shelby** · April 17, 2020

Fried crawfish tails last night

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Dejah · April 17, 2020

On 4/16/2020 at 1:41 AM, mgaretz said:

Made some char siu with the rest of the pork but/shoulder (cheating by using boneless "country style" ribs), mainly baked at 350F but "air fried" in the BSOA at 400F for the last 10 minutes or so. Straight out of the oven, one of them sliced and plated with broccolini and my bread, lightly toasted.

Country style pork ribs are my go-to for char siu. They are cut perfectly for the strips for hanging.
For our Canadian Superstore , I use a FlashFood app that sells off food close to "Best before Dates" That's when I've picked up trays of this cut, separate and seal with my FoodSaver. Great pieces of meat @ a low price to have on hand for all sorts of recipe.

liuzhou · April 17, 2020

34 minutes ago, TdeV said:

Sadly not available in US.

Well I can see it in China via a US based VPN.

kayb · April 17, 2020

37 minutes ago, Shelby said:

Fried crawfish tails last night

Whoa! FIVE fries? Glad to see you getting your appetite back!

Dejah · April 17, 2020

We don't really celebrate Easter, but did have family dinners in the past. Had a smoked pork shoulder a while back and saved the big bone for soup.

Luckily, the soup didn't get made, and there was enough meat left on it to provide dinner for two. Our "Past-over" Ham dinner with scalloped potatoes. Grilled fresh pineapple was great with the ham.

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Happy I picked up the packages of seasoned turkey legs and breasts when they were on sale. They are the perfect size for two people, with leftovers for sandwichs and salads. Stuffing was tucked under the turkey while roasting.

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Was watching an episode of Jamie Oliver and was excited about his Empire Lamb. I had everything except fresh curry leaves, which were in good supply at the store until I needed them! Made it anyway.
The boneless lamb shoulder was marinated overnight in a paste of ginger, garlic,red onion, green chilis, ground almond, yogurt, brown mustard seeds, and white wine vinegar. The lamb was roasted for 3 hours, then a sauce of ginger, garlic, green chili, mustard seeds, fresh curry leaves, tomatoes and coconut milk was added to the lamb and simmered until thickened. The crust fell when I sliced the meat, which was incredibly tender. The gravy - oh YUM!
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Whole beef tenderloin was on sale at Superstore: $9.98 / lb, and came with 15,000 points, which translates to $15.00 credit on my PC Optimum Mastercard! I picked up two as some of the Alberta slaughter houses were shut down because of staff testing positive for Covid-19. Each tenderloin was about $67.00. On trimming, each yield about 7 oz of fat and silverskin = yorkshire pudding!

I portioned each into small roasts / future Beef Wellingtons, steaks, and stir-fries. Kept one piece out and made Beef Wellington a la Tyler Florence with Green peppercorn gravy - send half of the meal over to my brother and s-i-l.

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Still had galf the Empire Lamb left. Browned and simmered leeks and carrots in chicken broth and the leftover sauce from the lamb. Added a dollop of Patak Hot Curry paste, and that was supper last night with couscous and bak choi.

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Now, need to eat simpler, lighter and longer work-outs on the treadmill for a few days to counteract the last few days of indulgence.

BKEats · April 17, 2020

17 hours ago, BKEats said:

. II went to six but, I would say, 5 or six on the kitchen aid is a good thickness. I used the spaghetti cutting attachment but, next time, I would hand cut. I feel like the ideal width is somewhere in between a spaghetti and a fettuccine. I think this cut was perfect for cold noodles.. In fact, the sesame noodles at my favorite offering in Manhattan, is maybe a 7 or 8 thickness and they are using the fettuccine width.

And here are mine, i made a small serving as I couldnt resist.

and here is the noodle with the peanut butter sesame paste.

Well now here is a 4th noodle. I rolled it out to a 5 and then hand cut:

this was my wife's second favorite, to the peanut butter noodles.

I used the remaining meat from the spareribs, carrots, cabbage, mushrooms. Forgot the sprouts. I think I like thinner and spaghetti noodle to this one...

Okanagancook · April 17, 2020

@BKEats

I emailed my nephew who lived in Japan for 5 or 6 years. He is studying with the idea of making his own ramen noodles..he is quite a serious cook. Here is the website he referred me to: https://www.yamatonoodle.com/noodle-master-labs/ramen-noodle-ingredients-kansui-etc/

Down the rabbit hole we go.......cheers

shain · April 17, 2020

Shepherd's pie (vegetarian - mushrooms, carrots, celery, onion, some chopped chickpeas, eggs for binding, herbs). Subbed cheddar for the butter in the mashed potato (that's a keeper).

Kim Shook · April 17, 2020

I have got to make some char siu!

@Shelby – question re: crawfish tails. Do they come pre-seasoned? Or can you adjust the heat on them? I detest spice, so I’ve steered clear of them since people always seem to talk about the spiciness.

Breakfast for dinner last night:

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Regular bacon, mini pierogis, scrambled eggs, and leftover whomp biscuits. With some fruit:

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**Shelby** · April 17, 2020

33 minutes ago, Kim Shook said:

Do they come pre-seasoned

No, you can totally make them non-spicy. They taste like little lobster tails. You would like them.

CantCookStillTry · April 17, 2020

My Husbands trying to lead me back from the Carb side. By rather smartly suggesting HE wants to go low carb for a bit - if he dared suggested this half potato - half bread comprised gal went low carb he'd get a black eye!

Rib Fillet pan fried with a Broccoli, Spinach, Chilli, Ginger Thing.

Taco Bowl. Scandalously reheated in the Microwave, to allow kidlet to eat normal Tacos at a normal time, and Mumma to wash up in the 2 hours Betwixt.

Edited April 17, 2020 by CantCookStillTry
Spelling. Always spelling. (log)

jedovaty · April 17, 2020

3 hours ago, Okanagancook said:

Here is the website he referred me to: https://www.yamatonoodle.com/noodle-master-labs/ramen-noodle-ingredients-kansui-etc/

I did the bake baking soda for a different project long ago, have some sealed away, and just realized, I have a tub of food grade lye which I use when making bagels. I wonder, would the lye work better than the sodium carbonate? Hmmmmm. Now to look into ramen. Thanks for next week's project

gfweb · April 17, 2020

BBQ Brisket, pot salad, pickled veg

Dante · April 17, 2020

On 4/16/2020 at 6:06 PM, BKEats said:

Can you describe this more.. I don't know what beef debris is exactly.. It's cooked down some cut of beef and then a pan gravy. Is there dominate flavor or seasoning. I've heard of this I think in Rochester? Is it a sandwich? Is it normally on mashed potatoes, fries, or wedges or all of the above in addition to rice, pasta or garlic bread.

Essentially meat slow cooked to the point where it literally falls apart. No standardized seasoning. Frequently used in sandwiches but no real requirement to use it for just that, I've seen it on top of fries and such too. Popular in New Orleans cuisine.