Dinner 2021

weinoo · September 7, 2021

9 hours ago, KennethT said:

The legs were cooked at 275 for about 2 hours - at which time they were just cooked.

Here's Lebovitz's method:

https://www.npr.org/sections/thesalt/2015/08/02/428134024/counterfeit-duck-confit-all-of-the-flavor-without-the-labor

What kind of legs were they?

weinoo · September 7, 2021

Found some pork shoulder trimmings in the freezer and after defrosting and salting, sautéed them with a little bit of roasted Hatch and roasted yellow bell peppers. The pork was so good and tender. Plate served along with Rancho Gordo's Mayocoba beans, guacamole, tomato salad, Jersey corn and tortillas, which made Significant Eater very happy.

liuzhou · September 7, 2021

Pork with fermented black beans, garlic, chilli, Shaoxing wine, soy sauce, scallions and cilantro/coriander.

"South African" ice plant, stir-fried with garlic.

Rice.

Edited September 7, 2021 by liuzhou (log)

scubadoo97 · September 7, 2021

On 9/5/2021 at 4:39 PM, rotuts said:

same,

but i use two layers of

parchment paper in between

helps clean-up

if you get excellent

browning in the layers

Agreed on the parchment. Beautiful browning, no sticking and easy clean up

KennethT · September 7, 2021

1 hour ago, weinoo said:

What kind of legs were they?

2 for $5 at the farmer's market... I think this is the last pack in my freezer - but since I've got so much in there now, there could be another package or so buried at the bottom.

rotuts · September 7, 2021

Shepherd's Pie :

this was all Commercially prepared ingredients :

in the past I CSO'd a slab of ground turkey , from TJ's

as it was approaching the ' Eat Me Soon ' date , as i had to get it done

so , I took this idea a little further :

ShadyBrookFarm ground turkey 83 %. said by the company to be dark meat , vs the 93 %

which is mostly white meat. the packages are 22 or 24 oz , so thicker.

above , flipped out of the plastic container , and Penzey's Chicago Steak Seasoning on the top

15 min. CSO , 350 F steam.

added a jar of commercial Turkey Gravy. this jar was Heinz.

into the jar I added 1/2 T Bell's seasoning ( Vac'd and Fz pre thanksgiving )

a few drops of liquid smoke ( Wright's ) and a few drops of RB40.

shook the jar vigorously to distribute . no pan needed

added commercial mashed potatoes , right out of the

package. there are two brands ( at least ) in my area . this one , and the other one .

Ha Ha. ' Family size ' :

back to the CSO 350F steam 30 minutes

moved it up in the CSO for Steam Broil.

the potatoes are quite stiff right out the the refrigerator , so Ill ' cut them up ' a bit more

next time , right in the container .

I was surprised how tasty this was. remember , Im looking for ' easy '

next time Ill try the Mushroom gravy ( Jar'd )

and brown the top more in the CSO

the temp of the meat was 160 f when i took it out

pre browning . Ill try for 140 - 145 F next time.

as has been said here , from time to time

" Ill just get my coat ....'

Edited September 7, 2021 by rotuts (log)

heidih · September 7, 2021

@rotuts No - leave your coat. This is precisely the type of tasty assemblage I tried to show/tech my MIL when we went to visit. She was head dietitian at a major hospital but could NOT cook.

weinoo · September 7, 2021

7 hours ago, KennethT said:

2 for $5 at the farmer's market... I think this is the last pack in my freezer - but since I've got so much in there now, there could be another package or so buried at the bottom.

This is the result when I use those. I might not have mentioned that they do spend at least overnight in the fridge, salted and seasoned, before being cooked.

I do them sous vide when I want a more confit-like end product.

Edited September 7, 2021 by weinoo (log)

JoNorvelleWalker · September 7, 2021

2 hours ago, rotuts said:

Shepherd's Pie :

this was all Commercially prepared ingredients :

in the past I CSO'd a slab of ground turkey , from TJ's

as it was approaching the ' Eat Me Soon ' date , as i had to get it done

so , I took this idea a little further :

ShadyBrookFarm ground turkey 83 %. said by the company to be dark meat , vs the 93 %

which is mostly white meat. the packages are 22 or 24 oz , so thicker.

above , flipped out of the plastic container , and Penzey's Chicago Steak Seasoning on the top

15 min. CSO , 350 F steam.

added a jar of commercial Turkey Gravy. this jar was Heinz.

into the jar I added 1/2 T Bell's seasoning ( Vac'd and Fz pre thanksgiving )

a few drops of liquid smoke ( Wright's ) and a few drops of RB40.

shook the jar vigorously to distribute . no pan needed

added commercial mashed potatoes , right out of the

package. there are two brands ( at least ) in my area . this one , and the other one .

Ha Ha. ' Family size ' :

back to the CSO 350F steam 30 minutes

moved it up in the CSO for Steam Broil.

the potatoes are quite stiff right out the the refrigerator , so Ill ' cut them up ' a bit more

next time , right in the container .

I was surprised how tasty this was. remember , Im looking for ' easy '

next time Ill try the Mushroom gravy ( Jar'd )

and brown the top more in the CSO

the temp of the meat was 160 f when i took it out

pre browning . Ill try for 140 - 145 F next time.

as has been said here , from time to time

" Ill just get my coat ....'

Try Bell's turkey gravy.

KennethT · September 7, 2021

21 minutes ago, weinoo said:

This is the result when I use though. I might not have mentioned that they do spend at least overnight in the fridge, salted and seasoned, before being cooked.

I do them sous vide when I want a more confit-like end product.

I salted/seasoned and sat the fridge for about 5 hours prior to cooking. If I do decide to do in teh oven again, I might try it with steam rather than just convection. But the SV is just so easy - I usually put 4 legs in the bath at one time, and once done, they'll keep in my refrigerator for months ready for whatever I want to do with them.

Wait. Wot · September 7, 2021

Dinner at friends' house last night.

Monstrous salad, anchovies, grilled lambsicals, wild mushrooms, grilled tuna and Benziger's Cabernet Sauvignon to go with.

Dessert was watermelon and feta cubes with mint.

weinoo · September 7, 2021

2 hours ago, KennethT said:

But the SV is just so easy - I usually put 4 legs in the bath at one time, and once done, they'll keep in my refrigerator for months ready for whatever I want to do with them.

Indeed (SV is easy), certainly as far as clean up! But you still have to remember to do them, they take 8 - 10 hours in the bath - and what if you don't have any ready in the fridge and want duck legs!

P.S. I might've done them on steam - I don't really remember what I do.

Edited September 7, 2021 by weinoo (log)

Norm Matthews · September 7, 2021

There was a recipe written by a Vietnamese lady for marinated and basted grilled chicken thighs that was inspired by a Chinese pork BBQ. Charlie really liked it and said he'd like to try it in a Bahn Mi sandwich.

Annie_H · September 7, 2021

11 hours ago, weinoo said:

Here's Lebovitz's method:

I bookmarked that one. Duck in most forms I've usually have out about and trust the chef. A few holidays past I wood fired whole ducks rotisserie but most family/guests don't care for it, 🙄...more for me.

Nice cheat recipe.

Sous vide might be my first choice also. I don't use it often but when I do it is a golden ticket in the pocket.

dcarch · September 8, 2021

On 9/6/2021 at 8:13 AM, rotuts said:

how do you concentrate your tomatoes ?

I have a dehydrator. For my taste, I like to slice the tomatoes 3/8" thick and dry them for about one hour.

dcarch

weinoo · September 8, 2021

2 hours ago, Annie_H said:

I bookmarked that one. Duck in most forms I've usually have out about and trust the chef.

if only most chefs “out” actually cooked duck properly..

rotuts · September 8, 2021

@JoNorvelleWalker

'' Try Bell's turkey gravy. ''

I have . its relatively new, to me.

its quite interesting

it reminded me of Turkey fat

as if some of the turkey fat flavor was added

but have very little fat in it.

interesting stuff.

Wait. Wot · September 8, 2021

Simple dinner tonight. Bone in strip steak SVed at 120F for 2.5 hours and seared at 500F in an antique cast iron fry pan 90 seconds per side. Served with cauliflower streamed for 15 minutes.

No seasoning on the steak, butter, black pepper and pink salt on the cauliflower.

A glass of Los Hermanos temprenillo went well with it.

Ann_T · September 8, 2021

Didn't know what I was going to cook for dinner tonight.

Offered Moe a couple of options, of which green peppercorn steak was one.

So that is what we had.

Margaret Pilgrim · September 8, 2021

Blistered peppers

1894710719_ScreenShot2021-09-07at7_10_21PM.png.7cbe2aa8b88235ca5d333298dcbb3298.png

Barley soup

958006219_ScreenShot2021-09-07at7_10_39PM.png.271c3d2dd954121c9d535a3a27d13e4b.png

JoNorvelleWalker · September 8, 2021

1 hour ago, rotuts said:

@JoNorvelleWalker

'' Try Bell's turkey gravy. ''

I have . its relatively new, to me.

its quite interesting

it reminded me of Turkey fat

as if some of the turkey fat flavor was added

but have very little fat in it.

interesting stuff.

I practice what I preach. Since there were none left in the ~~pantry~~ bedroom, I stopped by Shoprite on my way to work, and brought home two jars of Bell's -- but chicken, not turkey, as chicken is my preference. It was on sale.

If I ever make it past the peanut course, dinner is APO chicken thigh, mashed potato, Bell's gravy, and Whole Foods frozen peas. MR would be nice but I don't have the energy to get up and do anything about it.

shain · September 8, 2021

We had frozen 土豆窝窝 (potato nests), leftover from making them somewhat traditionally with a doubanjiang based sauce.

So this time I wanted to play around a bit. Made a vaguely Japanese mushroom sauce with miso, soy, lots of ginger, rice wine, some sugar. Very floral from the wine and ginger. Some tofu for protein. And a finish of toasted seeds.