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Dinner 2021


liuzhou
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I'm determined to conquer the Ooni.
I haven't been happy with the Ooni Koda 16" oven but tonight I baked a pizza that didn't immediately burn.
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Just a simple Pizza Margherita. Heated the oven up to almost 900°F.
Just before sliding the pizza in, I turned down the flame by turning the knob slowly towards off, but not far enough to have the flame go out.
 
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The semolina dough benefited from a 48 hour cold fermentation, but I still prefer my regular dough better.
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31 minutes ago, liuzhou said:

 

Interesting. I most commonly see it dried here. It isn't great. I did bring back a bunch of fresh, young krachai from Cambodia a few years back. That was wonderful

I've never seen it fresh - at least not in the NY area. I'd love to compare fresh with the frozen. It's quickly becoming my favorite rhizome.

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Some gorgeous pizza lately on this thread! 

 

We tried making LA-style Korean barbecue. It did not suck at all. 😃 Then there was some yaki soba. And finally some pasta al forno with meat sauce and béchamel (leftover from making Lasagne food gifts for my MIL).

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8 hours ago, Ann_T said:
Just a simple Pizza Margherita. Heated the oven up to almost 900°F.
Just before sliding the pizza in, I turned down the flame by turning the knob slowly towards off, but not far enough to have the flame go out.

Is the oven basically either on or off? 

Mitch Weinstein aka "weinoo"

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Posted (edited)
2 hours ago, weinoo said:

Is the oven basically either on or off? 

@weinoo, no , there is an adjustment on the dial, but it is basically high and low and the low isn't much different than the high. The low is still way to high.  But I found a video on google where someone figured out that you can lower the flame by turning the knob back to between the igniter position and the off position.   And greatly reduce the flame.

 

Edited by Ann_T (log)
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1 hour ago, mgaretz said:

Simple dinner of tuna salad with carrots, celery, red bell pepper and peas.

 

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Tuna salad's been the last three days of dinner here.  Served with coleslaw and frozen French fries.

 

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Here's dinner: Oyakodon. I think I have eaten more cabs this week than I have in the whole of the 2000's -- just look at how big that bowl is vs the veggies. :)

 

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1314725492_SableFishwithaGingerSoyGlazeJune3rd20213.thumb.jpg.cff3bbc7f29184e265c0f05dd695d02f.jpg
 
Tonight's dinner. Sablefish (Black Cod) in a ginger soy glaze.
 
Halibut is my favourite fish but Sablefish runs a very close second.
 
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Both have large flakes but the Sablefish has a softer texture because of its higher fat content.
I'm going to order more tomorrow. 
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9 hours ago, Ann_T said:
Both have large flakes but the Sablefish has a softer texture because of its higher fat content.
I'm going to order more tomorrow.

 

Another question about one of my favorite fish (es?), and one which seems to be appearing more on restaurant menus around here. Do you ever house smoke the black cod?

 

Last night was gonna be a go out to dinner night, but it was (and still is) quite miserable, weather-wise.  So I sucked it up, and made a giant Salade Composée. Make that two of them...

 

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Little gems, carrots, radishes, cucumbers in the tossed with dressing part. Topped with tomatoes, Cerignola olives, house-roasted red pepper strips, avocado, house-made red pepper hummus, poached U20 wild gulf shrimp. Bigger than it looks, and served with warm baguette and crackers.

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Mitch Weinstein aka "weinoo"

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Got a call from my local Japanese fish guy, he knows I love kanpachi collars and they just got in a very large wild whole fish and asked if I wanted him to save them for me (it pays to make friends with people in the food industry!) - what a guy!!  Big ones but sooo good!  Wild ocean trout sashimi as well.  
 

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Posted (edited)

Beef and Brussel Sprouts à la Chinoise.

 

Beef marinated with garlic, ginger, chilies, Shaoxing wine, soy sauce and potato starch. Brussel sprouts (already quite small) were halved, blanched then drained and left to dry. Stir fried the sprouts for a couple of minutes then added the beef. Continued to stir fry until the beef was done, then added the marinade and a little oyster sauce. Served with rice.

 

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

 

The Kitchen Scale Manifesto

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I did not take pictures on Monday or Tuesday.  Monday we got Acadian redfish in my fish share, which is my least favorite fish other than pollock that we get.  I made it into Thai flavored fish burgers.  They were not enjoyable.  My niece ate the whole thing, but commented that the texture was like chickpea fritters, and that about sums it up.  My nephew ate the leftover fried chicken from Sunday.  

 

Tuesday I made salmon laarb, which everyone but my nephew enjoyed.  He hates salmon so I made him pork laarb, but he only ate a few bites, claiming that those flavors are "not his favorite."  Considering that his favorite is basically anything fried or a burger, I did not get too concerned about his lack of gusto.  

 

Last night I made mutter paneer, chicken tikka masala, and kale tomato saag, along with maharajah rice and naan.  This is one of about five meals that everyone at the table likes equally, so it all got eaten  😀

 

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1 hour ago, liamsaunt said:

I did not take pictures on Monday or Tuesday.  Monday we got Acadian redfish in my fish share, which is my least favorite fish other than pollock that we get.  I made it into Thai flavored fish burgers.  They were not enjoyable.  My niece ate the whole thing, but commented that the texture was like chickpea fritters, and that about sums it up.  My nephew ate the leftover fried chicken from Sunday.  

 

Tuesday I made salmon laarb, which everyone but my nephew enjoyed.  He hates salmon so I made him pork laarb, but he only ate a few bites, claiming that those flavors are "not his favorite."  Considering that his favorite is basically anything fried or a burger, I did not get too concerned about his lack of gusto.  

 

Last night I made mutter paneer, chicken tikka masala, and kale tomato saag, along with maharajah rice and naan.  This is one of about five meals that everyone at the table likes equally, so it all got eaten  😀

 

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This looks REALLY good.  Love the layers of flavours that one can enjoy in Indian cuisine.  Can you share more about the Kale Tomato Saag?  I have some Swiss Chard growing that I might have a go at this dish with....

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Getting ready for Sunday dinner party. Food will be simple. My NTTSR (never twice the same results) smoked chicken, our own asparagus and salad. Haven't thought about wine pairings, yet. 

 

Chickens swimming in brine.

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5 hours ago, liuzhou said:

Beef and Brussel Sprouts à la Chinoise

Looks very tasty and at least this time I am caffeinated enough to know what you did with the rest of your sprouts. 

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Anna Nielsen aka "Anna N"

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1 hour ago, Wait. Wot said:

Getting ready for Sunday dinner party. Food will be simple. My NTTSR (never twice the same results) smoked chicken, our own asparagus and salad. Haven't thought about wine pairings, yet. 

 

Chickens swimming in brine.

PXL_20210604_173549541.jpg

how long do you brine those chickens? This is for dinner on Sunday correct?

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Weekend !

 

Weisswurst, sweet mustard, Brezel, Obatzda and some Maultaschen (veal) for good measure. Plus a wheat beer ...

 

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And something more Mediterranean for my wife ...

 

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4 minutes ago, scamhi said:

how long do you brine those chickens? This is for dinner on Sunday correct?

They were in the brine for 28 hours. Dinner for six with leftovers,I hope.

 

Here they are waiting for a quick rinse before they go back into the fridge.

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5 minutes ago, Wait. Wot said:

They were in the brine for 28 hours. Dinner for six with leftovers,I hope.

 

Here they are waiting for a quick rinse before they go back into the fridge.

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Since they have nothing to do and nowhere to go they are going to air dry in the downstairs fridge until it's time to put them on the kamado Sunday 

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Posted (edited)

My SO is preparing beanless chili for tomorrow. Just because it's beanless doesn't mean it's all meat. It will have browned ground turkey added tomorrow. 

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Edited by Wait. Wot (log)
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Posted (edited)

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Last night’s dinner.  Individual rib chops were not to be had so I was forced to purchase a rack and break it down.  First real test of my new butcher knife.  Spring would not be spring without a brand new knife.

 

Edited by JoNorvelleWalker (log)
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15 hours ago, weinoo said:

 

Another question about one of my favorite fish (es?), and one which seems to be appearing more on restaurant menus around here. Do you ever house smoke the black cod?

@weinooI haven't but I recently saw a blog post by someone who smoked black cod.   Maybe one of these days I'll give it a try. 

I worked today and had intended to make beef tenderloin kabobs for dinner but just didn't feel like it.

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Decided to cut the tenderloin into fillets and make green peppercorn steaks. 

Served with Parisienne potatoes and steamed green beans.

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We were eating in less than an hour after I walked in the door.  

 

 

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When the comfort food you crave is 10,250 miles away with your sick mum and Australia has rock hard borders 😂😓

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Sausage Mum Muffins for dinner, sorry @rotuts... I was going for authentic so the cheese is unmelted 😋

 

( Also obv australia has sausage mcmuffins but they are beef not pork and really peppery and I don't like them). 

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