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.

Dinner 2021

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

Shelby

Shelby

Posted
Posted
9 minutes ago, liuzhou said:

Just for the record, in sauces or similar, I always peel the tomatoes. Even cherry tomatoes.

 

1028808207_cherrytomatoes.thumb.jpg.f36cb54d0d0ca23a86c0c3ae2c97ab60.jpg

I remember a summer years ago that the big tomato plants just up and died and I was left with only cherry tomatoes.  I peeled sinkfulls of them and canned them.  Ronnie thought I was nuts lol.  I don't think I'd go that far again.  But I'm with you!!  I don't like cherry tomato skins either.

  • Like 1

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 minute ago, Shelby said:

But I'm with you!!  I don't like cherry tomato skins either.

 

I don't mind cherry tomato skins per se. I just don't want them in sauces. If I'm eating them raw or fried with breakfast, as I often do, I'm happy with the skins.

  • Like 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Toliver

Toliver

Posted
Posted
11 hours ago, JoNorvelleWalker said:

What to do with a mountain of leftover brown rice?

 

As suggested, freezing would work.

My mom would make fried rice with rice leftovers...use the protein of your choice (my mom would dice up a ham steak...chopped shrimp would be good, as well). She used small-diced celery and diced water chestnuts (canned) to add some crunch to contrast against the soft rice (with chopped green onion, too).

Plus, you could make a rice pudding. With raisins. None of my brothers liked raisins so I always knew when my mom made rice pudding, I would be the only kid eating it so I pretended she made it just for me.:)

  • Like 1
  • Thanks 1

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Duvel

Duvel

Posted
Posted

Sous vide tri-tip (or in German Bürgermeisterstück), cooked 7h@55 oC and seared in clarified butter. Served with cheesy mashed cauliflower and caramelized courgette with garlic. 
 

0A59901C-EA45-42BB-A7C8-51E41FDD6E45.thumb.jpeg.923a162a4938ea0b40baca4923f55e7d.jpeg

  • Like 10
  • Delicious 3
btbyrd

btbyrd

Posted
Posted
14 hours ago, heidih said:

Coconut rice via coconut milk is comfort food for me - but what form was the sesame in?

 

It was rice cooked with coconut milk and toasted black sesame seeds were mixed in during fluffing.

Visit me on Instagram

Dante

Dante

Posted
Posted
23 hours ago, Kim Shook said:

 

@Dante – “chopped cheese sandwich”?  I’m intrigued.  Can you elaborate, please?

 

 

 

 

Chopped Cheese sandwich:  Saute some onions, add a slab of ground meat, let cook on each side until a bit of a crust forms, then chop the meat up and keep it cooking until thoroughly done. Add melty cheese on top (American is acceptable, as is muenster) and let the cheese melt, serve on a sub roll with ketchup and mayo, topped with lettuce and tomato.  Quick, easy, and completely delicious.  

 

  • Like 2
  • Delicious 1
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Oeufs en meurette, a ragu of bacon, mushrooms, carrot, onion, garlic, veal broth, lots of red wine.    Think beef stew with poached eggs instead of beef.   Place a slice of country bread in bottom of plate.    Sooooo good.

1536364905_ScreenShot2021-10-14at5_24_19PM.png.ef12a76290c6ff1d560f739c235b9b5c.png 806940931_ScreenShot2021-10-14at5_24_38PM.png.569d04bdd4800a9409072836a74fae9b.png

 

  • Like 15
  • Delicious 2

eGullet member #80.

Annie_H

Annie_H

Posted
Posted

Last night was chicken pot pie. Nice gravy from the stock I made Tuesday. (I thought I posted this) apologies if a double post.

 

IMG_5782.jpeg

IMG_5783.jpeg

  • Like 9
  • Delicious 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
41 minutes ago, Annie_H said:

Last night was chicken pot pie. Nice gravy from the stock I made Tuesday. (I thought I posted this) apologies if a double post.

 

IMG_5782.jpeg

IMG_5783.jpeg

 

Is that a pair of pliers?

 

  • Haha 5

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

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

Wait. Wot

Wait. Wot

Posted
Posted

Bone-in strip steak, brown rice steamed in homemade chicken stock, kale sauteed in olive oil with garlic and sherried baby bella mushrooms.

 

PXL_20211015_003420655.thumb.jpg.26f069f4a8f6c36ca6e2deaf85993f21.jpg

 

Steak was frozen and SVed for two hours at 122F then seared in an antique CIFP at 500F.

 

  • Like 9
  • Delicious 1
Wait. Wot

Wait. Wot

Posted
Posted
8 hours ago, JoNorvelleWalker said:

 

Is that a pair of pliers?

 

Any well equipped kitchen has at least one pair of pliers and a blow torch.

  • Like 2
  • Haha 2
Annie_H

Annie_H

Posted
Posted
8 hours ago, JoNorvelleWalker said:

Is that a pair of pliers?

Odd in a food pic, 😜. It is oven pliers. I have a side door wall oven and use them mostly for iron and aluminum bakeware. I use my oven broiler as my toaster so they make it easy to pull out the rack and hot pans, plates, soufflé' dish...LINK 

  • Like 3
Duvel

Duvel

Posted
Posted
24 minutes ago, liamsaunt said:

 

Sticky mushroom banh mi

 

 

 


Imteresting … what makes the mushrooms sticky ?

  • Like 1
chromedome

chromedome

Posted
Posted
30 minutes ago, Annie_H said:

Odd in a food pic, 😜. It is oven pliers. I have a side door wall oven and use them mostly for iron and aluminum bakeware. I use my oven broiler as my toaster so they make it easy to pull out the rack and hot pans, plates, soufflé' dish...LINK 

I just use tongs for manipulating pans, but I can certainly see how those would give a better grip. Fortunately my drawers could not accommodate even one more kitchen gadget, so I'm safe from temptation (even at that modest price).

  • Like 1
  • Haha 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

TicTac

TicTac

Posted
Posted
7 minutes ago, Duvel said:


Imteresting … what makes the mushrooms sticky ?

If it's the variety of mushrooms - then perhaps they are Slippery Jacks's (just picked a bunch - delish!)

 

Or - more likely; the caramelizing of them with sugars, etc.

 

 

  • Like 1
shain

shain

Posted
Posted

Mushroom and walnut ragu bolognese. Carrot, celery, onion, tomatoes, wine, milk, plenty of bay leaves, some sage, garlic, pepper, parm, basil.

 

 

 

PXL_20211008_123037688.jpeg

PXL_20211008_122957782.jpeg

  • Like 15
  • Delicious 1

~ Shai N.

gulfporter

gulfporter

Posted
Posted

@shain  We were also in a pasta mood last night.  Quick and easy; angel hair with hot Italian sausage, onions and peppers, goat cheese and basil.  "Sauce" was white wine and chicken broth reduced with the sausage.  

angelhair.jpg

  • Like 13
  • Delicious 1
weinoo

weinoo

Posted
Posted
4 minutes ago, gulfporter said:

We were also in a pasta mood last night.  Quick and easy; angel hair with hot Italian sausage

 

Hmmm...

 

Our first dinner cooked back at home after a short vacay, with everything already in inventory. Started off by browning a couple of hot Italian sausages...

 

IMG_5070.thumb.jpeg.8596445c74152f79075a75e67c5d2533.jpeg

 

because who doesn't want that fond? Removed the sausage and added a pint of Marcella's tomato sauce from the freezer, scraping up the fond. Sausages added back after the sauce reduced a bit, and the pasta had just started cooking. The vegetable side had already been on the stove for an hour +...

 

IMG_5072.thumb.jpeg.3d0b404c76829ca35984489a07f7244c.jpeg

 

Dinner.

 

IMG_5077.thumb.jpeg.0fd1989d9ea5ac61324edbcb10e4330c.jpeg

 

Marcella's smothered cabbage, leeks in lieu of onion.

 

IMG_5076.thumb.jpeg.51badb2f61ee64a5e67a3cd75d2731bf.jpeg

 

Ziti with tomato sauce, hot Italian sausage, and Parmigiano-Reggiano.

  • Like 10
  • Delicious 3

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Duvel

Duvel

Posted
Posted

Got about 500g SV tri-tip left over from last night. Thought I broaden the culinary horizon of my family and make a french dip sandwich …

 

EA723CB0-CF29-46EC-9A3F-328A91DB25EA.thumb.jpeg.bb4073c158e3c5f050275242a5890177.jpeg

 

Just the beef & some really good Provolone from the Italian supermarket …

 

A1B41D16-6052-4078-8AD4-C190533E6B3E.thumb.jpeg.3d3c1e21287c714ca815c16b766c118b.jpeg

 

Briefly heated and served with SV stock (augmented by some homemade beef broth, sofregit and fresh herbs) and (commercial) french fries. No complaints 🤗

 

8F13FFFE-EB8D-4CBE-BC4F-FD7893006153.thumb.jpeg.a38b87c856f03d8fa70fcc070771e7f0.jpeg

  • Like 17
  • Delicious 3
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...