Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2020


JoNorvelleWalker
 Share

Recommended Posts

Sunday night = pizza night (you knew this already). Last week I made an extra pizza for the neighbors boy, today I had three orders more ... am happy to report that my output gets very consistent.

 

C4312F7C-C490-4B8D-BDE0-C5D62E4339FD.thumb.jpeg.5fce502aee146e0e1fa148bcfc304a91.jpeg

Ham & Mozzarella 

 

86F890F1-39D0-4774-8782-E72BBBACF8D6.thumb.jpeg.fe9b1447ddfdd440313d5d6f769d4db2.jpeg

 

Mushrooms, Mozzarella & Jamon Serrano

 

9331EF6F-F42F-4663-A084-052DE50B6523.thumb.jpeg.bb66eb5b696965a0d81bf584113e44f3.jpeg

 

Mushrooms, Olives, Mozzarella & Jamon Serrano

 

8D6CB136-7F2C-4A32-81F0-66AC287CAF08.thumb.jpeg.c67acb7db1abe462884f4db180b491fa.jpeg

 

Mushrooms, Salami & Mozzarella

 

08755779-CC1E-416B-954F-674ADE20FE26.thumb.jpeg.e3f0b9e1baef95d522ffb11940e815ec.jpeg

 

Olives, Salami & Mozzarella 

 

6F7834C0-6D92-4497-8574-2F1B9C5B2A9F.thumb.jpeg.355084fa7de24648ede7e21a6bca208a.jpeg

 

Fresh cheese, Lamb filet & Mint (for me)

 

BE79BCB1-0BE0-45C0-9304-6A20C0C03A9E.thumb.jpeg.09488034364df0cdb09fe6b80489d695.jpeg

 

Obligatory crumb shot ...

 

F29D2846-FD17-4D2E-ABA6-FD9DDD1571AD.thumb.jpeg.9cb0bfb1f09b0efd055bf68dd3c54979.jpeg
 

With my improvised cooling rack I can at least present the nice bottom spotting ...

 

F1A2FB4E-2BF6-4E60-B619-82586A4B08EE.thumb.jpeg.eaee4a09903646990496d05c2d60e782.jpeg


Enjoyed together with the original Peter Pan movie 🤗

 

  • Like 18
  • Thanks 1
  • Delicious 3
Link to comment
Share on other sites

@Duvel 

 

entre nous 

 

sorry my German is a bit weak

 

back in the day , when I was 10 - 11 ys

 

and my parents were teachers and were invited to

 

several places in Germany and etc

 

I knew how to count .   I knew how to ask politely 

 

in the various "" sausage houses "   to get a pair or more of

 

sausage , on rye bread , possibly w a small beer

 

and pay up and ask for the Lavatoir 

 

good days then

 

Soooo

 

what's the state of 

 

https://en.wikipedia.org/wiki/Weisswurst

 

my favorite sausage 

 

and I have many.

  • Thanks 1
Link to comment
Share on other sites

Asparagus again. 7 kilos in 2 weeks.

With beetroot-cured salmon and North Sea shrimp (Crangon crangon).

pZi0hdG.jpg

 

ZHNYSBf.jpg

 

On 4/12/2020 at 8:04 PM, Smithy said:

More about the buttermilk ricotta, please. How did you make it? That may be just the way to use up some buttermilk I've had hanging around for far too long.

 

I've replied to your PM. Cheers.

  • Like 14
  • Thanks 1
Link to comment
Share on other sites

1 minute ago, JoNorvelleWalker said:

 

How do you roast your broccoli?

 

Blanch in salted boiling water for about 90sec. Spin dry and roast at 375 convection in the Breville. Takes about 15 min or so. These could’ve been more browned, but it’s a fine line between just right and dried out. 
 

I tried using the steam oven without steam, but the oven seals so tight, they ended up steaming anyway. 

  • Thanks 1
Link to comment
Share on other sites

09FDBE90-46FC-4548-9A73-A424A77BD8C4.thumb.jpeg.d2753c53024539fb702d9f1a2a291f53.jpeg

 

Oven Baked Pork Baby Back Ribs - covered and baked at 425F for an hour and a half.

 

72AB4724-D2EA-4B9F-911F-2E599D68CD72.thumb.jpeg.78a116d59a48b2425f2a8f7919b05283.jpeg

 

Slathered with Barbecue Sauce, then wrapped and returned to a 225F oven for another hour.

 

EF989844-4E18-41D7-9DDB-B5F02C688C7B.thumb.jpeg.915ddc8de4ae4fad5e36a88d1bba349e.jpeg

 

Falling off the bone good; served with a salad.

 

1BF83697-406F-42E4-932F-56AE95BD01C1.thumb.jpeg.2d73ff7a0b15a1a86f4012b7677fa208.jpeg

 

Edited by robirdstx (log)
  • Like 13
  • Delicious 3
Link to comment
Share on other sites

Thinly sliced and pounded pork, egg and whole wheat flour “breading” with blistered green beans and mushroom sauce.  DH called it Jägerschnitzel.  My unauthentic cooking streak continues and I enjoy it.

7E71FD94-EE9D-4E8F-A55D-D3574988A175.thumb.jpeg.23ee2fc02752891ca5c3d5809ca710d0.jpeg

  • Like 16
  • Delicious 1
Link to comment
Share on other sites

33 minutes ago, TdeV said:

 

Truly lovely. How do you do your halibut?

 

Thanks!


I took a strip of bacon and thinned  it by pressing on it hard with my chefs knife.  If you don’t, it takes forever to cook the bacon and the fish gets overdone. 
 

I pan roasted it, paying lots of attention  to the bacon on the sides of the fish which needs to be done too. Basting with hot oil did a lot and I briefly torched it to finish cooking the edge bacon. 
 

Even so, the halibut was a bit over...just a bit.  I should have chilled it first. 

  • Like 2
  • Thanks 5
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...