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Dinner 2021

liuzhou

By liuzhou
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Katie Meadow

Katie Meadow

Posted
Posted

You are all making me heartsick. I would kill for a plate of fried clams and it's only 7:30 am here in CA, land of two clams. One, the Manilla, so tiny it is barely there, and the other the Geoduck, so big you have to wrestle them out of the sand risking life and limb (at least you only need one.) I woke early and am too lazy to get up and eat breakfast. But now I hear them calling softly to me..... littleneck....cherrystone....quahog....

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Annie_H

Annie_H

Posted
Posted
4 hours ago, rotuts said:

@weinoo 

 

Ernesto's looks terrific.

 

glad you could  ' get  out '  safely.

 

and thank you for the menu.

 

@scamhi 

 

Chablis w fried clams w bellies :  heaven 

Agree. Love seeing the menus. I went to both websites. Ernesto's sounded familiar but I don't recognize either room. Fantasy menu choices where I can visualize being pleased. Weinoo has had an excellent rotation lately. 

A busy couple past weeks I managed decent meals and prepped next day lunches. Big mixed grill BBQ this afternoon so had a light salad last night...10 veg slaw and success on the ramen eggs---after a major failure last week. Slaw for the bbq and roasted chickpeas, egg.

1174189327_ScreenShot2021-10-02at12_40_42PM.thumb.png.849fb505b2481598dbc7a6e9edceecdb.png  

 

Zucchini, purple carrot, fennel, red onion, red cabbage, yellow beet, lacinato kale, chard, jalapeño, endive, green onion...avocado, ginger, hot mustard dressing...

 

 

 

 

 

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Katie Meadow

Katie Meadow

Posted
Posted
3 hours ago, liuzhou said:

@Katie Meadow

 

I love me some geoduck! But not exactly easy to gather!

 

Our family beach house is in one of the prime locations for digging them. I've never done it, but some neighbors do. One neighbor gave us  part of a clam once and we made chowder. Not bad, but not a quahog like I was used to. But in the last few years it has become controversial as a new personal hydraulic pump has made it a lot easier to dig them, so the clams are depleted in numbers. The general store, before remodels and new owners, used to have a giant goeyduck clam pickled in a huge bottle at the entrance. Always a great novelty when the cousins were little. Really, it was gross! 

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Duvel

Duvel

Posted
Posted (edited)

We decided to take the little one to Legoland. For our US readers thats the little cousin of Disneyland, just with a strong emphasis on bricks …

 

As an added bonus, Legoland is pretty much in the middle of (Swabian) nowhere. In the town, where we had our hotel, there was just one restaurant. Actually the village pub. It was ancient & somewhat fun …

 

D11FF6DE-3127-4428-B977-40C18DA678E7.thumb.jpeg.3590b9864e5cea99e6c669f35a523e03.jpeg

 

A5E9D111-285F-4A48-96A4-F4FADE36D90F.thumb.jpeg.735037ab13f674f7c0da98317a0208ce.jpeg

 

1F21A535-42DF-4417-901D-E33A238A5E30.thumb.jpeg.1767eca3a777b0449e6edca6fa8c5365.jpeg

 

292A067C-299A-4B89-821B-90E3A9C4C868.thumb.jpeg.3254a42a6620e249688eb1e4c2c334f9.jpeg

 

DBF8C318-E82F-4255-8832-8B3C2469E9BD.thumb.jpeg.66c564832d671d3adc2bf7c1dee174ff.jpeg

 

Little one found a greeting pillow for his grandma …

 

ECD594D0-95E1-4955-B3A5-C08358C7CC61.thumb.jpeg.565090207c236e773b558e510ee9d29a.jpeg

 

My wife had the Käsespätzle (fantastic), little one opted for the Schnitzel (great, please forgo the Ketchup) and I had the mixed plate,  including some terrific homemade Maultaschen, Käsespätzle and fillet of pork with wild mushrooms …

 

7BB000F1-934B-4BB5-8F2C-A622B07648DC.thumb.jpeg.2ed34f0155bbf647f4564e72a348fe3c.jpeg
 

B5110EB1-D3F1-4C3A-A253-1C20A7385A33.thumb.jpeg.9f417c1015964d1c4d78ab02ad1f2584.jpeg

 

BDF46228-0B96-49FC-B6CC-CF901939349E.thumb.jpeg.fee674e76316271264f93bb11412b8e4.jpeg

 

093BA92E-5A47-4D99-94E7-1BB29B22C734.thumb.jpeg.01b0fd9282976d9564712f0c3d9faae5.jpeg

 

Some homemade pearbased Schnaps to close the meal and provide for the way home …

 

99C93443-6551-4895-84D2-DE78C618E6C0.thumb.jpeg.d2aa1ff8474f028ab27a5f98707fdf4f.jpeg
 

I slept well that night 🤗

 

Edited by Duvel (log)
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heidih

heidih

Posted
Posted
1 hour ago, Katie Meadow said:

Our family beach house is in one of the prime locations for digging them. I've never done it, but some neighbors do. One neighbor gave us  part of a clam once and we made chowder. Not bad, but not a quahog like I was used to. But in the last few years it has become controversial as a new personal hydraulic pump has made it a lot easier to dig them, so the clams are depleted in numbers. The general store, before remodels and new owners, used to have a giant goeyduck clam pickled in a huge bottle at the entrance. Always a great novelty when the cousins were little. Really, it was gross! 

Ya they are kinda more friendly when they are in a bin and reach out and touch someone (cue Pac Bell jingle) Sad about the eco impact of the "new" method. 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
6 hours ago, Duvel said:

As an added bonus, Legoland is pretty much in the middle of (Swabian) nowhere. In the town, where we had our hotel, there was just one restaurant. Actually the village pub. It was ancient & somewhat fun …

 

I've stayed in that hotel. Never visited the pub/restaurant, though.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
15 minutes ago, liuzhou said:

 

I've stayed in that hotel. Never visited the pub/restaurant, though.

 

Hotel I stayed at in Germany.

 

hotel.jpg

 

Breakfast was excellent.  Peter the Great was said to have liked it too.

 

 

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

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Tonight, pasta with clam sauce.  Looked like

https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2313500

 

Very good.  The difference was tonight I didn't try to photograph it.

 

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

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Duvel

Duvel

Posted
Posted
2 hours ago, JoNorvelleWalker said:

 

Very good.  The difference was tonight I didn't try to photograph it.


If it was very good, I’d say that’s the second difference. You seemed to be slightly displeased with the first incarnation …

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Pan fried mackerel with mirin dressing served with orzo laced with coriander roots, stems and lower leaves as well as scallions. Served on @Anna N's favourite plate!

 

1147955283_Mackerelwithorzolacedwithcorianderandspringonion2.thumb.jpg.ab31d8a3ded8470b233bb08def425da9.jpg

 

446697046_Mackerelwithorzolacedwithcorianderandspringonion.thumb.jpg.a07b3cdeec035dde7bf7480d6c7fb758.jpg

 

While I am here, let me mention there are two Legolands under construction here in China, each claiming they will be the world's largest. Until the next one.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Anna N

Anna N

Posted
Posted
56 minutes ago, liuzhou said:

Served on @Anna N's favourite plate!

My favourite pasta shape served on my favourite plate shape.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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weinoo

weinoo

Posted
Posted

Huge lunch yesterday meant we weren't hungry. Well, at least not until we had a glass or two of wine...

 

IMG_4995.thumb.jpeg.bd1369ef9752912d3301c2582544e7e7.jpeg

 

Couple of manchegos (one more aged than the other), La Tur (love the La Tur), Fontina with truffles, Basque saucisson, nuts, Spanish olive mix, Carr's, and cranberry pistachio crisps.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Tropicalsenior

Tropicalsenior

Posted
Posted
On 9/29/2021 at 7:07 AM, robirdstx said:


Thanks! I make my own dipping sauce. It is a combination of Heinz ketchup, Worcestershire sauce, sake (or dry vermouth), ginger, garlic and sugar.

A little late with this, but I just found my recipe for tonkatsu sauce. I'm not sure how authentic it is because it's been a long time since I had the real thing but this one is delicious.

Tonkatsu Sauce

RWq-7cUacckaPD6ggaOIv9WIjoGMwpJZpARuO7REjnaDWTIePfamRgO5CswgRnSy_WYWFaRDEtazQPJmEoP0y2n0zWVUYDK6y3dnmeKBsKEmwoj-wPcG-ieD4hGaz27YvVDCv5dy=s0

1/3 C. ketchup
2 T. Worcestershire sauce
1 T. soy sauce
1 T. mirin
1 T. sugar
1 tsp. Dijon mustard
1/4 tsp. garlic powder

  In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 hour ago, Anna N said:

My favourite pasta shape served on my favourite plate shape.  

 

I'll revise my will tomorrow when the lawyer's office opens. You'll have to supply your own pasta, though!

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Tropicalsenior

Tropicalsenior

Posted
Posted
1 minute ago, liuzhou said:

 

I'll revise my will tomorrow when the lawyer's office opens. You'll have to supply your own pasta, though!

Or you can pick some up on your next trip to Costa Rica. My favorite Chinese restaurant supply has them in several sizes.

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liuzhou

liuzhou

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  • Topic Starter
Posted
2 minutes ago, Tropicalsenior said:

Or you can pick some up on your next trip to Costa Rica. My favorite Chinese restaurant supply has them in several sizes.

 

Has what? Wills?

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Annie_H

Annie_H

Posted
Posted
39 minutes ago, Tropicalsenior said:

No, dishes. But they have so much tucked in the corners I wouldn't be surprised if they had wills.

Lol. Have you posted your landscape, environment, restaurant scene--- anywhere here? (not sure where to look). Nice to see a climate so different than mine...

 

Last nights smoked merguez and salmon. Wild rice mixed grain, hijiki miso dressing. Not pretty in such a heap but delicious. Smoked a couple extra fillets for tomorrows lunch...maybe pasta. IMG_5745.thumb.jpeg.8507b679605dadb3d5b9fcac136fad35.jpeg

IMG_5744.thumb.jpeg.aa89f581d5939c0deb66de3d8981132b.jpeg

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Annie_H

Annie_H

Posted
Posted

This was really good. A bit ambitious for a weeknight. Pic dated Sept 30, last Thursday...

I focused on some zucchini that needed a purpose. Don't care for it. I plant for the flowers. Dislike waste so made some zucchini/corn cakes. I'm VP of the 'fall-apart' club. So I contained in muffin rings. 

Most important was the shrimp. Shrimp has been meh for years. I blamed my home cooking methods. A couple Baldor orders, a NYC restaurant supplier, were shockingly tough and shells held tight to the flesh. (expensive). This recent WholeFoodsAmazon order are the best I've had in memory. 5-6 years? maybe more. 2 pound bag frozen. They sent another by mistake. Gorgeous so the cooking is not my fault. Another batch of zucchini corn cakes for lunches. 

 

Screen Shot 2021-10-01 at 10.04.09 AM.png

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