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Dinner 2021


liuzhou
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1 hour ago, weinoo said:

A friend's recipe for chicken with tomatoes and yogurt (aka Better Than Butter Chicken)...

 

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Ain't winning any beauty contests, but boy was it tasty. Steamed Basmati rice and buttered peas alongside.

oh man, that looks great. In your friend's link the chicken looks more chili red.

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Grilled monkfish skewers marinated in garlic, ginger, oyster sauce, and lime juice, over a mix of soba noodles and spiralized summer squash tossed in a sauce of more lime juice, rice wine, oyster sauce, a pinch of sugar, and cilantro

 

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Posted (edited)
21 hours ago, heidih said:

I had not heard of the red Tabby spinach. Reading, it sounds on the firm side with a stronger taste - things I like in spinach. Did you enjoy it?

 

It was about the same size as the baby spinach you get in the clamshell boxes at the grocery, with longer red stems, but definitely held up better than your typical baby spinach.  I thought it had more flavor too.  I really liked it and hope we get it again.  This is the first year the farm has grown this variety of spinach, so I plan on sending them an email with positive feedback.

Edited by liamsaunt
typo (log)
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58 minutes ago, scamhi said:

oh man, that looks great. In your friend's link the chicken looks more chili red.

 

Yeah - I had a nice discussion with my friend about that...most probably a different, redder chili.  I think I used what is considered a generic chili powder, and the idiot that I am, didn't know that "mirchi" simply means chili in Hindi...

 

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Mitch Weinstein aka "weinoo"

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27 minutes ago, weinoo said:

 

Yeah - I had a nice discussion with my friend about that...most probably a different, redder chili.  I think I used what is considered a generic chili powder, and the idiot that I am, didn't know that "mirchi" simply means chili in Hindi...

 

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Using the kashmiri chillies would have made yours much more red.  They're great for adding color and not that hot.

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Posted (edited)

@patti – I’m going to post both of the recipes for you – this is the spicier one and this is the less spicy one.  Note that while the first recipe calls for canned corn, I use frozen.  I cannot abide canned corn. 

 

We had a couple of lobster tails left from a Xmas gift in the freezer.  I bought 4 more tails from Tom Leonard so that I could make 3 lobster rolls.  The pictures tell the story of the comparative sizes.  These are the ones from Tom Leonard:

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Three of them fit on a skewer cattycorner on the CSO pan (I steamed them all at 210F).  These are the Xmas gift ones:

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They each had to have their own skewer.  They all tasted good and were equally tender, though.  Gently warmed in butter, lemon juice, paprika, and some of Mr. Kim’s Italian parsley:

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I served the lobster on small, soft sub rolls rather than hot dog buns:

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Served with salad and (what else?) corn:

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It is still a little early here for corn and so it’s hit or miss.  Jessica’s and Mr. Kim’s pieces were fine, mine was a little tough. 

 

Jessica is dying to know the answer to this question and I didn't want to start a whole new topic for something that is of such narrow interest.  She is very into ASMR and wants to know if these "Lava Cakes" are any good.  So, does anyone in China ( @liuzhou?) or who has been to China had any experience with these?  Are they as good as the girls eating them in the ASMR videos make them look?  Are they really just four bites or are the girls in these videos like the Tardis (bigger inside than outside)?  Thanks!

Edited by Kim Shook (log)
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26 minutes ago, Kim Shook said:

So, does anyone in China ( @liuzhou?) or who has been to China had any experience with these?

 

Never heard of them, sorry.

But then I'm not a cake person and I'm 1,171 miles / 1,885 kilometers from Beijing by air. They may be popular there. I'll ask around.

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...your dancing child with his Chinese suit.

 

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The remaining part of the pizza dough was made into those two pizzas.

 

# 1 - One that I made quite a few times in the past - ricotta, smoked mozzarella, eggplants, mushrooms, thyme, pepper.

 

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# 2 - Mozzarella, manchego, stir fried Jerusalem artichoke, rosemary. Inspired by the Roman style pizza with potatoes. 

 

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~ Shai N.

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@Kim Shook

I just checked out Taobao, China's largest online shopping site (bigger than Amazon worldwide) and they have the same cakes you linked to. They say they have sold around 12,000 cakes. Not a lot in a country with a population of 1.4 billion!

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...your dancing child with his Chinese suit.

 

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Knocked up some Naan bread and marinated chicken breast with olive oil, soy, garlic, fish sauce, dijon, dried thyme and rosemary, lemon juice and S & P.

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I had some duck breast, I had some oranges.   This really turned out well.  Not the best artist as far as plating....but this was pretty awesome.   Duck was cooked med rare, but not too rare.  Well seasoned, but the Orange sauce was great.  I made a gastrique, using parts fresh squeezed orange juice, sherry vinegar, Cointreau and a splash of cognac.  But the kicker, what sent this to another level was the star anise I used.  That made this fantastic, not overpowering at all, just a hint of the anise but man it added alot.  Made braised then sauteed potatoes and parsnips with some micro greens.

 

 

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I made homemade Biang Biang Noodles for the very first time.  I learned from doing this, they still were chewy and great, but not quite as good as X'ian Foods.   I had some leftover lamb from Elysian Farms from Easter that I used to make a spicy cumin lamb sauce.   Man it was good.  I can eat biang biang noodles every day!!

 

 

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On 5/14/2021 at 2:02 PM, Duvel said:

Family requested oven baked chicken wings and I am always up for that ...

 

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Served with sliced tomatoes, parmesan shavings and basil ...

 

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I decided to toss my ones in a Korean marinade (ssamjang, sesame oil, vinegar, garlic, honey) ... we ended up saucing the ones pictured above as well 🤗

 

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Served with simple smashed cucumbers with seasoned soy sauce, sesame oil and katsuobushi flakes.

 

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I hated, hated, HATED cucumbers all of my life, up until 2 years ago.  Then I tasted smashed cucumbers with some sesame oil and red chili and have been hooked ever since!

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On 5/15/2021 at 12:03 AM, JoNorvelleWalker said:

 

I used to favor Bell & Evans till they switched to Jurassic chicken parts.  Sad.  Now I purchase Whole Foods organic chicken parts that are sourced from creatures that I might actually eat rather than creatures that given half a chance might make a meal of me.

 

I hate these Jurassic "JUMBO" wings.  They are impossible to cook correctly.  As I tell people, leave wings alone, if you want meat, order chicken tenders!!   Yes, Whole Foods actually has decent wings size wise.   I have gotten a bunch of wings from Porter Road online and froze them.  I can trust the source and they are a good size, not too big, not too small for "wingy" things.

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3 hours ago, Owtahear said:

I hated, hated, HATED cucumbers all of my life, up until 2 years ago.  Then I tasted smashed cucumbers with some sesame oil and red chili and have been hooked ever since!

 

Smashed cucumbers has converted many a cuke hater. It did so for my father, too.

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...your dancing child with his Chinese suit.

 

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16 minutes ago, liuzhou said:

 

Smashed cucumbers has converted many a cuke hater. It did so for my father, too.

Got a recipe?

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Posted (edited)
5 hours ago, gfweb said:

Got a recipe?

 

It''s not so much a recipe as a method.

 

Take cucumber(s) and bash (not too hard) with the back of a cleaver or similar to break the flesh, then slice into large bite size pieces. Mix one part finely chopped garlic, 1 part light soy sauce, 2 parts rice vinegar (I use black but white is OK, too) and two parts Sichuan chili oil. Some people like to add sugar, too. I don't. Use this mixture to dress the cucumber. I usually garnish with a chili or two.

 

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

 

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