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.

Recommended Posts

Charlie showed me a recipe in the Koreatown cookbook and asked if I would make it. He said he had it once at a restaurant and it was really good. I made it and he said it was perfect so it goes on the keeper list.  It is Daeji Kalbi.  It has a quite a spicy marinade for baby back ribs that have been cut apart before marinating.  It makes quite a mess on the grill though. I added a few slices of beef short ribs to see how that worked and it didn't. They were quite tough.  I made a spicy baby eggplant to go with it and some creamed corn.  A friend told me about making a potato water sourdough starter and I tried it. It was ready to use today but I didn't take as much time as I could have with it.  Still it turned out OK.

20200427_163604.jpg

20200427_164018.jpg

20200427_164836.jpg

Edited by Norm Matthews (log)
  • Like 16
  • Delicious 2
Link to post
Share on other sites

Tonight:  Chicken Bastela from cookbook I've linked before:

20200426_182434.thumb.jpg.cd87b3091cf96b13097d739a1997158b.jpg

 

1/2 Plated with Cilantro and Preserved lemon.

20200427_181811.thumb.jpg.5e7b15427d0fb52cd5029ee86125cced.jpg

 

 

And for dessert: Vanilla Panna Cotta with Strawberry & Blueberry jam:

 

20200427_183653.thumb.jpg.a77100d932609a4abf78b230865f5c57.jpg

 

Showing the Jam:

20200427_183756.thumb.jpg.34dd0adb911ffa0d6304f6a063bf4e15.jpg

 

 

 

 

 

 

 
  • Like 16
  • Delicious 3
Link to post
Share on other sites
9 minutes ago, MokaPot said:

Hi @Raamo, I've been meaning to try making panna cotta. Yours looks good. Can you say how you made it? Thanks!

 

I didn't make it - my wife did, sheet gelatin is a must.  Otherwise I know it's not too crazy, she got the recipe from Peach Melba in Patisserie: A Masterclass in Classic and Contemporary Patisserie.  Which is a way fancier dessert that incorporates panna cotta.  This is an awesome cookbook full of very fancy desserts that are amazing!  If you like to bake it's highly recommended.

Edited by Raamo (log)
  • Like 1
Link to post
Share on other sites

Fruit. Liquid fruit.

 

Ok, liquid grapes.

 

What's the old song? Whatever gets you through the night...is all right...it's all right.

 

Boxed cheap plonk is all right.

  • Like 3
  • Haha 6

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
55 minutes ago, Raamo said:

Tonight:  Chicken Bastela from cookbook I've linked before:

20200426_182434.thumb.jpg.cd87b3091cf96b13097d739a1997158b.jpg

 

1/2 Plated with Cilantro and Preserved lemon.

 

Wow nice.  - when I first read about Bastilla it talked about squab so I used duck (goofy I know) We enjoyed it and kept it that way. 

 

Quote

Clear editor is my enemy

 

  • Like 1
Link to post
Share on other sites

That pie looks delicious!

My dinner was rather uninspired... I just threw whatever was in the fridge to make a smoothi... errr... soup!  Yes.  "Soup".  I was told to chew when drinking smoothies.

For the curious: 1.5 handfuls of spent chicken (I don't throw out the meat after it goes through the pressure cooker), half a browning cabbage, three stalks of limp celery, heart of large bok choy (still fresh, woo!), frozen cauliflower, left over oatmeal and buckwheat from breakfast, an anchovy, and a couple ladles of chicken stock.  Mmmmm.

un-soup.jpg

  • Like 5
  • Haha 5
Link to post
Share on other sites
1 hour ago, kayb said:

Fruit. Liquid fruit.

 

Ok, liquid grapes.

 

What's the old song? Whatever gets you through the night...is all right...it's all right.

 

Boxed cheap plonk is all right.

 

A woman of my own heart.  It's been that kind of day.  But I have to finish my mai tai first.

 

 

  • Haha 5
Link to post
Share on other sites
12 hours ago, liamsaunt said:

The weather was lousy yesterday, so I made chicken noodle soup for dinner.

 

Me too! 😁

20200426-182159.jpg

  • Like 12

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

Salad of beans, celery, peanuts, basil, raw sunflower oil, some chili, garlic, tarragon and silan.

Achma, a Georgian dish much like the Turkish su borek, which is made by layering thin dough sheets with butter, and a cheese mixture.

Georgian Akhasheni wine.

 

 

IMG_20200422_220535.jpg

IMG_20200422_221029.jpg

IMG_20200422_221453.jpg

  • Like 15
  • Delicious 5

~ Shai N.

Link to post
Share on other sites

Looking at this thread is one of the best parts of my day :)

 

Roasted chicken, taters and asparagus

thumbnail_IMG_7724.jpg.752098aaa4eb0f53fd3a750f55af5229.jpg

I soaked some Broadbent's ham pieces in cold water in the fridge over night.  Trimmed some of it up and chopped it smaller.  Cooked half in a  skillet and left the other half uncooked.  Really good on pizza!  Jalapeño, mushroom and ham.

 

thumbnail_IMG_7726.jpg.b2294459babe5b8a9ad63f469536482a.jpg

thumbnail_IMG_7728.jpg.bfbe3b341e9909467eebc99587b29856.jpg

  • Like 16
  • Delicious 2
Link to post
Share on other sites

“My” döner shop has opened up again for takeout, so today I went to support the business in these times. They were busy - both skewers were on high heat and heavy rotation. I am happy that they are doing well. Needless to say, the döner was fantastic ...

 

39DF2DF1-1CBC-4A96-9E14-831F3A9A68C2.thumb.jpeg.b715cb7c7087f7a93b26532541612af2.jpeg
 

D81745A4-975C-4A43-9F40-E48C5D9A9094.thumb.jpeg.ec0c9c4035c7369c84164fb7eef834e5.jpeg

  • Like 15
  • Thanks 1
Link to post
Share on other sites
6 hours ago, shain said:

Salad of beans, celery, peanuts, basil, raw sunflower oil, some chili, garlic, tarragon and silan.

Achma, a Georgian dish much like the Turkish su borek, which is made by layering thin dough sheets with butter, and a cheese mixture.

Georgian Akhasheni wine.

 

 

 

IMG_20200422_221029.jpg

IMG_20200422_221453.jpg

 

Lord have mercy, but that looks wonderful. What is the cheese mixture? And is there any moisture added other than the cheese and butter?

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to post
Share on other sites
2 hours ago, Shelby said:

Looking at this thread is one of the best parts of my day :)

 

 

I couldn't agree more!  

 

@liamsaunt - that is a wonderful looking fish sandwich.  What is that beside it?  They look like a cross between Fritos and batter fried celery. 😄

 

 

Our dinner of Shame – Hamburger Helper:

IMG_1961.thumb.jpg.457bab6a44f91141d159efb4b643311a.jpg

Along with corn and a perfectly nice salad:

IMG_1960.thumb.jpg.6b8939aab0830a08cac6f544b38b769f.jpg

Hamburger Helper has been a guilty pleasure my entire adult life.  My mother never made it, but as soon as I got into my own apartment, I started making it as a cheap meal.  When we got married, it turned out that Mr. Kim liked it, too.  The last couple of times I’ve made it, though, I’ve not enjoyed it as much as I used to.  I find it watery and less flavorful (that last part could be due to my compromised palate).  I’m wondering if the product has changed or am I getting too highfalutin for HH? Mr. Kim says he didn’t notice any difference. 

 

Jessica came over and cooked something completely ersatz and really delicious.  She cobbled together a few different internet recipes and added this and that and came up with a version of the Chinese buffet fake crabmeat casserole:

IMG_1962.jpg.376dd2f4dcef30c3e091897f46783ab8.jpg

It was creamy and loaded with the fish.  Much better than the buffet.  More than 10 years ago @Domestic Goddess posted a recipe for a ham and fake crab salad that I've used over and over again.  She was a Filipino living in Korea.  She mentioned to me that the fake crab was very popular in both places.  I've never apologized for liking it since. 😁

  • Like 13
  • Delicious 1
Link to post
Share on other sites
40 minutes ago, kayb said:

 

Lord have mercy, but that looks wonderful. What is the cheese mixture? And is there any moisture added other than the cheese and butter?

 

Thanks! The mix is sirene, mozzarella, cottage, egg and milk. Salt, pepper, a bit of tarragon and coriander seeds. The dough is a pasta dough, but a little more hydrated.

Traditional recipes calls for boiling the dough sheets, but the wetter mixture made this unnecessary.

  • Like 1
  • Thanks 1

~ Shai N.

Link to post
Share on other sites

Made a fun dinner last night... Stuffed artichokes... I took homemade bread crumbs added anchovy, parm, lemon rinds, olive oil, pepper, oregano, red pepper, and black pepper... Stuffed inside the artichoke... put in pot with a little water, covered and baked for like an hour... 

 

The anchovy is a perfect addition:

 

49829468283_b8a7afb957_z.jpg

 

 

I made a squash risotto as well... Took these little yellow squash, cubes, cooked in garlic and thyme and set aside... Added the squash to the risotto in the final steps after butter and parm.  

 

Made a sauce out of reducing a glass of wine, some sugar with shallots and black pepper.. Added these morello cherries in syrup.   Risotto down, then sliced duck breast, then cherry sauce... I told my wife,  this was most likely being served at every fancy restaurant in 1998... It was really freaking good.. I purchased the duck at a botique butcher and it was really freaking good... Super livery..  

 

The duck was rich and livery.. The skin was not that shattering crisp.. It was all rich and deep and delicious:

 

49829998891_44cff178f0_z.jpg

 

theres no way to make this pretty or at least i didn't 

 

49830306557_7e34ee1008_z.jpg

 

 

  • Like 15
  • Delicious 2
Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...