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Dinner 2020


JoNorvelleWalker
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Last night was creole shrimp with brown rice. I will repeat this, as we often have shrimp in the freezer these days and it requires minimal pantry items and the veg used are ones that are long lasting.

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

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22 hours ago, TdeV said:

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

Thank you! All varieties are edible. You can cooking or eat them just like endive. 

 

On 4/16/2020 at 9:13 PM, Margaret Pilgrim said:

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!

Thank you!

 

On 4/16/2020 at 8:57 PM, gfweb said:

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

Thanks!

Thank you!

 

dcarch

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One of those what is fresh at the grocery store days.... Walleye and asparagus, with a negroni.... cuz.. well everything!

 

We didn't have sliced almonds so went with normal panko breading then fried.

 

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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. 

 

You are thinking of a garbage plate I believe.  Fried potatoes, macaroni salad, meat of some sort - beef, hotdogs or even fried fish.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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1 hour ago, Raamo said:

One of those what is fresh at the grocery store days.... Walleye and asparagus, with a negroni.... cuz.. well everything!

 

We didn't have sliced almonds so went with normal panko breading then fried.

 

20200417_185757.thumb.jpg.94a1d4c1f5078c9bcfbe90df26031f6c.jpg

OH!!!! Walleye.  What I wouldn't give for some walleye.  

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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BBQ tonight (as it is still nicely warm, strange for April in Germany): Rabbit, lamb fillets, pork collar ...

 

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Pasta salad

 

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Couscous 

 

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Grilled onions

 

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(Commercial) herb-butter stuffed baguette

 

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Whiskey highball !

 

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14 hours ago, suzilightning said:

You are thinking of a garbage plate I believe.  Fried potatoes, macaroni salad, meat of some sort - beef, hotdogs or even fried fish.

 

Totally!  When they mentioned NO, I immediately remembered eating many a po boy with debris.. My wife loves some place I forgot but, it has shrimp and debris in New Orleans.. But yeh, garbage, debris, ha, similar, in my mind...  Was totally thinking of Rochester and the garbage plate. Glad there isn't a yiddish dish, Chazeria.  

 

Thank you! 

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Sorry, computer dieing, can't wait to look at everyone's food.. So, I haven't seen my son in 1.5 months as I was quarentined and working and well, didn't want to infect parents, or kids or whatever.. but, before heading back to the front lines, I am taking a few days off to visit my kids.. Made a steak tonight.. Flank steak, i used my thai marinade.. was missing more ingredients so, well, improvised.. made a flank steak for the inlaws and kids.. 

 

 

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I served with a simple yellow lentil daal and a salad... We ate late as I made pizzas for lunch that everyone really enjoyed.. perfect temp, if I dont say so myself.. Kids haven't seen me in some time..  If I can make other people good food, i best not be sleeping on their steak. 

 

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The Boy had a milkshake for dessert

 

 

 

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Edited by BKEats (log)
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Oh, I should mention.. We are kind of in the woods up here.. like a 100 miles outside the city, in the woods, i would say for sure.. So, with me I brought, 5 lbs of flank steak, 6 dry aged ribeyes, about 1.5 lbs each, 4 whole chickens, 5 lbs of pork chops and 4 racks of ribs..  Marinating the ribs, broke down the chickens into 6 ounce portions for the girl,  aka my daughter as she is on some crazy diet where she weighs everything.. 

 

Here are the chickens I broke down.. Back in the bakc for stock.. my inlaws have a vaccum sealer so, we made quick work of it.. I don't think I ever broke down chickens so fast.. 

 

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Edited by BKEats (log)
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My little boy was happy to see me:

 

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Pizzas for lunch.. my mother in law had frozen dough that I let sit out.. When threatened with tuna sandwiches for lunch, i busted these out... I think she bought it somewhere.. no pizza peel, no pizza stone.. it came out really good.. my father in law said, i don't understand why people have to fly in 7 thousand pound ovens when you made the best I have had in a long time in our half broken oven.. So that was good.. It was super thin and very crunchy.. 

 

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Edited by BKEats (log)
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Dinner was Vivek Singh's barramundi with kerala curry sauce.  Minus the kerala curry sauce.  I prepared the barramundi to the recipe but served it with a favorite masala recipe of Singh's.

 

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Barramundi is crusted with nigella seeds, red pepper flakes, and roasted poha/pawa -- to which I cheated and added a pinch of EverCrisp.

 

Singh calls for a large non-stick frying pan.  Just as I was thinking my battery was complete, I realized I did not have a non-stick pan large enough to accommodate the fish.  My largest Falk was barely big enough.  And Falk is not non-stick.  Thankfully the barramundi did not stick.  But I guess I need another pan.

 

This was my first experience with barramundi, although I understand it is a close relative of Nile perch, a favored fish of mine.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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Spaghetti al limone, following Frank Prisinzano's method. Super simple, 4 ingredients and so good. IMG_2213.thumb.jpg.21e50ae5c8765d50d0685c2c47528540.jpg

 

Grilled flank steak with oven baked sweet potatoes, cream cheese and chives

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