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Dinner 2021

liuzhou

By liuzhou
in Cooking

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Norm Matthews

Norm Matthews

Posted
Posted

I was wanting to make some corn chowder.  My mom made some that was really good.  The recipe used a can of creamed corn but I prefer make it with whole kernel corn instead of what comes in a can. It also had bacon and potatoes and I added some ham to make it more of a meal.

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http://normmatthews.blogspot.com/

Dante

Dante

Posted
Posted
15 hours ago, Duvel said:


Gesundheit !

 

And kudos for making it look exactly like the chicken fingers with tangy tomato dipping sauce sans sauteed lacinato kale on the side …

 

Gah!  Fixed now. 

 

Sometimes copy-and-paste doesn't do the "copy" part.  And sometimes when I'm awake at 2am I don't notice that.

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Dante

Dante

Posted
Posted
15 hours ago, JoNorvelleWalker said:

 

Thank you for not showing the kale.

 

 

 

Fixed now.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Bread

 

Bread10112021.jpg

 

Served with NY Times Crisp-Braised Duck Legs with Aromatic Vegetables.  (Not shown.)

 

 

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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

Duvel

Duvel

Posted
Posted
13 minutes ago, JoNorvelleWalker said:

Served with NY Times Crisp-Braised Duck Legs with Aromatic Vegetables.  (Not shown.)

 


Sure 😉

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 minutes ago, Duvel said:


Sure 😉

 

At least I didn't bite my bread.

 

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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

Duvel

Duvel

Posted
Posted

I think the “Sunday night Ooni” studies are over for this year. No fun when it is dark, cold and somewhat wet on the terrace. So, back to indoorsy pizza making …

 

Family liked the recent cornmeal inclusion, so I worked on that: upped the poolish time to 36h, reduced the hydration to 63%, added a bit of sugar to get a bit better browning … family is still happy.


Tuna & onion

 

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Mushrooms & sweet ham (tad overcooked crust)

 

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Homemade Italian sausage

 

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Crunchy crumb shot

 

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Little one requested “Mary Poppins Returns” - again. I can’t recount how often we’ve seen that movie this year …

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

This is what I call a couldn't face the struggle to go shopping with one hand and a crippled leg meal. My friend J who has been helping me was unavailable. So it's a freezer and leftover show.

 

Chicken liver fried rice with egg, garlic, ginger, chili, hothouse chives, Shaoxing wine and leftover rice from yesterday (deliberately cooked to have for today).

It was OK.

 

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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

KennethT

KennethT

Posted
Posted

Last night, I made the Dai flavored beef - no photo, it looked just like this.  I think we may have a mild addiction to this dish! I used the Wild Fork ground elk again (as compared to the last time I made it with bison), which is fantastic with it - much better than the bison - the slight gaminess of the elk was fantastic with the herbs and spices. Unfortunately, I couldn't use sawtooth in the herb mix - my sawtooth plant is struggling right now, so instead I used a whole bunch of cilantro.  And in addition to the curry leaves, I also added a couple leaves of kaffir lime (finely shredded) which wasn't immediately detectable, but gave it a subtle lift.

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shain

shain

Posted
Posted

Salad for dinner. Beans, artichoke, tomatoes, croutons, pesto, toasted pine nuts.

Wine.

 

 

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~ Shai N.

Raamo

Raamo

Posted
Posted

Recipe from the Indian cookbook I've linked a few times.

 

I modified it - added Orange Pepper, and diced the potatoes instead of doing them whole.

 

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Finished a bottle of Zin with this - paired much better then I expected.  It has asafoetida in it, which makes it hard to place all the flavors.  Also fenugreek seeds, along with coriander, cumin, and cardamom.  And a stick of cinnamon in the oil to start.  And a hot pepper for heat.  We used a bulgarian carrot from our patio.  Finished with yogurt and cilantro.  I'm constantly amazed by this cookbook since it has recipes from all over India.

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
On 10/9/2021 at 11:47 PM, JoNorvelleWalker said:

 

Thank you for not showing the kale.

 

Mmmm, have you ever had this outlier kale prepared well?     Even husband who balks at anything green scarfs this.   

eGullet member #80.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 minutes ago, Margaret Pilgrim said:

Mmmm, have you ever had this outlier kale prepared well?     Even husband who balks at anything green scarfs this.   

 

Probably not.

 

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

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

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
20 minutes ago, JoNorvelleWalker said:

 

Probably not.

 

Fry up some garlic in OO.   Remove and maybe use elsewhere.   Toss wet kale leaves into the hot oil.   Stir fry until wilted or seared or scorched, whatever floats your boat.   Salt and pepper.    And maybe change your mind.

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eGullet member #80.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
9 minutes ago, Margaret Pilgrim said:

Fry up some garlic in OO.   Remove and maybe use elsewhere.   Toss wet kale leaves into the hot oil.   Stir fry until wilted or seared or scorched, whatever floats your boat.   Salt and pepper.    And maybe change your mind.

 

Thank you for the encouragement but I hope I will never again be that hungry.

 

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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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
30 minutes ago, Margaret Pilgrim said:

Then I echo your hope.

 

A favorite quotation from The Food Explorer by Daniel Stone...

 

 

"The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage.  It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious.  But something about it called to Fairchild.  The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there.  While the villagers called it capuzzo, the rest of the world would call it kale..."

 

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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

Dante

Dante

Posted
Posted

Pappardelle with harissa/caper/cherry tomato/black olive sauce and a dollop of yoghurt

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Dante

Dante

Posted
Posted

Hangtown Fry variant (fried lobster bites in place of fried oysters) with pan roasted brussels sprouts on the side.

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Duvel

Duvel

Posted
Posted (edited)
7 hours ago, JoNorvelleWalker said:

 

A favorite quotation from The Food Explorer by Daniel Stone...

 

 

"The coast of Austria-Hungary yielded what people called capuzzo, a leafy cabbage.  It was a two-thousand-year grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious.  But something about it called to Fairchild.  The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there.  While the villagers called it capuzzo, the rest of the world would call it kale..."

 


There is just one way to eat Kale: as Grünkohl! Harvested after the first frozen nights, boiled into submission for hours with the finest parts of the pig* and served with icecold caraway Schnaps …

 

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*technically only with those that did not make it in any other dish, sausage or mince. Preferably cured and smoked. “Bregenwurst” would be traditional (with Bregen meaning brain).

Edited by Duvel (log)
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