Dinner 2021

[heidih]

12 minutes ago, TicTac said:

Korean Sweet potatoes, my mistake.  White fleshed variety - absolutely amazing roasted.

 

And yes, I did!  Typically used for tacos, but I needed a heat element and these called out to me.

 

Oh I do enjoy the Korean sweet potatoes. To me heartier and more subtle than what we call a sweet potato  in US and available in a variety of Asian focused markets. I have not done my own pickled carrots in a while since a huge can of them is $1 at $1 store and quality is good. When I see shoppers buying the huge 25 or 50 pound carrot bags I always ask "horses or juicing?" Never get a pickle answer Now I have carrot on the brain. 

 

[TicTac]

26 minutes ago, heidih said:

 

Oh I do enjoy the Korean sweet potatoes. To me heartier and more subtle than what we call a sweet potato  in US and available in a variety of Asian focused markets. I have not done my own pickled carrots in a while since a huge can of them is $1 at $1 store and quality is good. When I see shoppers buying the huge 25 or 50 pound carrot bags I always ask "horses or juicing?" Never get a pickle answer Now I have carrot on the brain. 

 

 

Us as well.  I also read somewhere that if you freeze them prior to baking you get a superior end product (if you do it whole) - have not tried yet, but will at some point.  Agreed, far superior to the 'orange' sweet potato, IMO. 

 

I have tried the Mexican pickled carrots in cans, what we can get always seem softer than is my preference (though I am sure your selection is far greater in LA) - plus it's a great way to play with some of my frozen chili's.

[mgaretz]

Two recent dinners:  Burger, cooked SV then seared, served with sautéed spinach and mushrooms.

 

 

 

Pork chops, cooked on the PAG and glazed with maple-bourbon, served with sweet potato, and steamed spinach.

 

 

 

[weinoo]

2 hours ago, liamsaunt said:

Quick dinner last night...turkey tacos

 

Do you make the shells?

[Eatmywords]

Venison strips in a szechuan sc w peppers & onions over jasmine rice.

 

[scamhi]

crack cabbage tonight. Ground pork, red curry, garlic, onion, onion powder and rice vinegar. I  topped mine with chili crisp and my husband couldn't believe it 

He drank beer and I had cru bojo (2017 Lapierre Morgon "N")

[jimb0]

the turkey i bought from a local farm for xmas dinner was so freakin' good that i went and got another one each of the next two weeks and stuck them in the freezer. next year i might buy ten, this was great to sit down to on a weeknight

 

 

spatchcocked, cooked at 425F

 

skin separated and between the skin and meat i rubbed a compound butter with a metric shedload of smoked pap, plus garlic, thyme, salt, and pepper.

 

edit: pretty smokey, i bet this would make a great carbonara.

Edited February 26, 2021 by jimb0 (log)

[heidih]

13 minutes ago, scamhi said:

crack cabbage tonight. Ground pork, red curry, garlic, onion, onion powder and rice vinegar. I  topped mine with chili crisp and my husband couldn't believe it 

 

 Looks great. Why couldn't he believe it Too good? (I won't go into my issue with crack descriptor)

[Tropicalsenior]

23 minutes ago, heidih said:

(I won't go into my issue with crack descriptor)

Me too! I'm still stuck back in the day when it was something that you didn't step on so that you didn't break your mother's back.

[robirdstx]

 

Store Bought Rotisserie Chicken, Pan Gravy, Long Grain and Wild Rice, and Steamed and Buttered Asparagus 

 

[patti]

It’s been awhile since I’ve made larb, but I had a craving. The limes I had were the unjuiciest ever, but I think it’s still pretty good. And if unjuiciest isn’t a word, it should be!

 

Pork larb. 

 

 

Edited February 26, 2021 by patti (log)

[weinoo]

I have been jonesing for chow fun for quite a while.  There was a vendor in Chinatown who would sell 3 or 4 different types of rice noodles; one could get a sackful for like $2.  But when I went for a walk the other day, she was no longer to be found. Other stores I stopped into led to no success either. So I asked around, and found out a place called Kong Kee sells them, and I took another walk in that direction yesterday...

 

 

I don't know what those characters translate to in English, but the address matched the one I googled. And sure enough, rice noodles! More expensive than before, but a few bucks netted me about 3 or 4 lbs. of them...

 

 

As discussed elsewhere, wok hei is not happening too often at home. Now Serious Eats has figured out how to do it, (they call it torch hei) but I'm not in the mood for firing up the torch, and or burning down my apartment. So - I just stir-fried them, with a little beef and greens...

 

 

They hit the spot.

 

 

 

 

Edited February 26, 2021 by weinoo (log)

[chromedome]

11 hours ago, jimb0 said:

skin separated and between the skin and meat i rubbed a compound butter with a metric shedload of smoked pap, plus garlic, thyme, salt, and pepper.

 

edit: pretty smokey, i bet this would make a great carbonara.

LOL Okay, now you're just trolling...

[liuzhou]

33 minutes ago, weinoo said:

I don't know what those characters translate to in English

 

鄺記食品公司 = Kong Kee Food Company

Edited February 26, 2021 by liuzhou (log)

[weinoo]

12 hours ago, jimb0 said:

pretty smokey, i bet this would make a great carbonara.

 

In Canada, seal blubber makes a good carbonara.

[weinoo]

1 hour ago, liuzhou said:

 

鄺記食品公司 = Kong Kee Food Company

Thanks!

[gfweb]

13 hours ago, scamhi said:

crack cabbage tonight. Ground pork, red curry, garlic, onion, onion powder and rice vinegar. I  topped mine with chili crisp and my husband couldn't believe it 

He drank beer and I had cru bojo (2017 Lapierre Morgon "N")

 

Crack cabbage?

[Eatmywords]

1 hour ago, weinoo said:

I have been jonesing for chow fun for quite a while.  There was a vendor in Chinatown who would sell 3 or 4 different types of rice noodles; one could get a sackful for like $2.  But when I went for a walk the other day, she was no longer to be found. Other stores I stopped into led to no success either. So I asked around, and found out a place called Kong Kee sells them, and I took another walk in that direction yesterday...

 

I don't know what those characters translate to in English, but the address matched the one I googled. And sure enough, rice noodles! More expensive than before, but a few bucks netted me about 3 or 4 lbs. of them...

 

 

As discussed elsewhere, wok hei is not happening too often at home. Now Serious Eats has figured out how to do it, (they call it torch hei) but I'm not in the mood for firing up the torch, and or burning down my apartment. So - I just stir-fried them, with a little beef and greens...

 

 

They hit the spot.

 

 

Ughhh, chinatown walking distance.  Hate you.  How are the public schools down there?  

[gfweb]

37 minutes ago, weinoo said:

 

In Canada, seal blubber makes a good carbonara.

 *baby* seal blubber, sir.

[jimb0]

37 minutes ago, weinoo said:

 

In Canada, seal blubber makes a good carbonara.

lard does have a storied history as a pasta add. but outside of the real far north seal is pretty hard to come by

[weinoo]

20 minutes ago, Eatmywords said:

 

Ughhh, chinatown walking distance.  Hate you.  How are the public schools down there?  

 

Probably pretty hard to get into, though I don't really know how it works.

[liamsaunt]

21 hours ago, weinoo said:

 

Do you make the shells?

 

Nope.  I have tried a couple of times but they always fall apart.  Those are ancient grains ones from Whole Foods.  I forgot the brand name.  Last night, chicken shawarma

 

 

And since some are showing wines now, this syrah to share.  It was good.

 

[chromedome]

27 minutes ago, jimb0 said:

lard does have a storied history as a pasta add. but outside of the real far north seal is pretty hard to come by

...and Newfoundland. We ate it pretty regularly in winter, though the blubber wasn't something anyone used anymore (in the old days apparently they'd render it for cooking or lighting, but not by the 70s when I lived there).

[Shelby]

Had some filling left over from the stuffed mushrooms, so I stuffed some jalapeños.  They were good, but not spicy at ALL.  And I was in the mood for spicy.

 

 

More muffuletta to go with.

 

 

Made lamb stew again.  I seem to be addicted to this right now.

 

 

Last night, very ugly, but good.  Pork enchiladas, beans and stuffed poblanos.

 

[Eatmywords]

4 minutes ago, weinoo said:

 

Probably pretty hard to get into, though I don't really know how it works.

 

Thanks, I don't think the other 3 people in the fam w go for it.