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3 minutes ago, weinoo said:

Wings on a pan, with assorted potatoes.

I really love this idea. Can you share time and temperature, please. 

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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

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8 minutes ago, weinoo said:

Wings on a pan

 

4 minutes ago, Anna N said:

I really love this idea. Can you share time and temperature, please. 

 

Sure - I do them at 375℉+ (ish) on convection.  After 20 minutes, I stir, toss and turn the wings over for about another 20.  This will cook them to the doneness Significant Eater enjoys (whereas I think they're done after another 15 minutes, I aim to please). 400℉ won't kill them either!

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Mitch Weinstein aka "weinoo"

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51 minutes ago, weinoo said:

 

 

Sure - I do them at 375℉+ (ish) on convection.  After 20 minutes, I stir, toss and turn the wings over for about another 20.  This will cook them to the doneness Significant Eater enjoys (whereas I think they're done after another 15 minutes, I aim to please). 400℉ won't kill them either!

Thanks very much. 

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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

My 2004 eG Blog

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Ciorba de cartofi - smokey potato soup with lots of tarragon, some garlic, thickened with a mixture of egg yolks and sour cream, , soured with wine vinegar and served with more sour cream. A non vegetarian version should include some smoked cured meat, but I used smoked salt.

Bălmuș - cheesy baked mamaliga. Recipe link below.

Simple beans with onion, garlic, paprika.

Veggies and pickles.

 

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  Updated recipe here:  

 

Edited by shain (log)
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~ Shai N.

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Tonight’s dinner was requested already last week, when we found a sachet of Japanese bath salt from a trip to Kyushu two years ago.

 

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It contained the salt from Umi Jigoku onsen in Beppu. The little one was super excited when he started to remember the trip (and the Onsen) and requested that after this weeks Saturday night bath an Onsen egg (which he enjoyed as well in Beppu) was in order.

 

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Flash forward to today: after soaking (him and a pre-SV egg) in an iron sulfate-rich bath, he was ready to enjoy his Onsen tamago with some udon and men-tsuyu.

 

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I made some side dishes to ensure everyone would be full ...

 

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Chicken karaage ...

 

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Individual okonomiyaki ...

 

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Onigiri with toe different eggs ...

 

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Gyoza & edamame ...

 

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Little one was very happy. Unfortunately he discovered that the bath salt package had still three sachets left, so probably we’ll have Japanese next week again 😉

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17 minutes ago, Objective Foodie said:

Steak, ale and stilton pie with confit potatoes; all from Quality Chop House in London.

 

Paired with a fruity Zinfandel from Sonoma. Ridge's wines are always elegant.

 

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Ridge ages really well.  Their cabernet could pass for Bordeaux

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Pulled pork shoulder braised for 8 hours in fresh orange - lime juice, coke, spices and ramps.

 

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Tacos

 

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Toppings 

 

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Happy taste buds (the salsa came out smoking hot - never know how hot these Morita peppers will be!) 

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On 1/16/2021 at 7:54 AM, Shelby said:

Ronnie's birthday was yesterday so this whole week he's been picking the meals that he wants.

WOW! I wish this could happen to me.🤤

 

Burger night and as you can see they have all the proper ingredients...😁

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2 hours ago, Objective Foodie said:

Absolutely. They manage the ripeness of the fruit very well, always preserving the acidity. 

 

I have always been impressed by how Bordelais their Cabs/Merlot feel while using American oak.

Yup.  but I think American oak gets a bad rap unnecessarily.  When used properly (properly toasted, and using barrels rather than chips/shavings) it can be just as good as French oak.  Personally, I think the cooper has much more influence on the outcome of the wine than the species of oak.  I think American oak got a bad rap in the old days because a lot of the cooperages were inexperienced with making wine barrels (as opposed to bourbon barrels) and just over-did things.  By now, they've come a long way.  But, some houses like Ridge have always done a great job with it.

 

I remember having a conversation with Anne Gros (Burgundy)'s assistant winemaker and she was walking us through their cellar tasting us out of barrel (oh that Richebourg.... drool) and explaining to us how they request different toast levels depending on the ripeness they get that year.  It's not just a one size fits all decision.

 

58 minutes ago, weinoo said:

A friend of ours is a Ridge aficionado and has a nice stash of older stuff.

Nice. Years ago when we had a weekly tasting group, someone brought some '70s and early '80s Ridge and we tasted them blind next to some very nice older Bordeaux... quite interesting indeed...

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2084687628_Hotdiggitydogramen01-16.thumb.jpeg.cded5fdfc674882c5a7e3d037d53e92f.jpeg

 

Hot diggity dog ramen.  With Brooklyn Cured franks.  Pickled cabbage with the leftovers of braised cukes and celery atop.

 

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As Jewish delis used to do in New York (and possibly elsewhere) with coleslaw and pickles, some Chinese restaurants would put out a small plate of pickled cabbage to nosh on, while perusing the menu and waiting for food to arrive. This is a version of that.

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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?

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Chicken taco salads

 

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Roasted doves

 

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With a Greek-ish salad--dressing was fresh lemon juice/olive oil/Italian herb mix/salt/pepper

 

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Roasted baby potatoes and parsnips --mixed in some Herbdacious from Vivian Howard's book

 

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Friday was pizza night.  Margharita margharita.thumb.jpg.839e1599c7bfdfabcf38eae983f03470.jpg

 

Mushroom

 

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Pepperoni

 

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Carbonara

 

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Yesterday I baked some pita

 

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and made chicken shawarma.  There was also a large salad not pictured

 

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Leftovers, kinda “asian” ...

 

Fried noodles with SV turkey and veggies, cold tofu with onsen tamago and mentsuyu, steamed baozi with mushrooms in black bean-garlic sauce and edamame. Followed by fresh lychee ... quick and easy.

 

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Squash gratin

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SV sweetbreads

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Ordered from my organic butcher, 1 kilo of calves' sweetbreads. The most expensive offal. More expensive than any meat I could buy here, actually.

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Yesterday

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8 hours ago, weinoo said:

2084687628_Hotdiggitydogramen01-16.thumb.jpeg.cded5fdfc674882c5a7e3d037d53e92f.jpeg

 

Hot diggity dog ramen.  With Brooklyn Cured franks.  Pickled cabbage with the leftovers of braised cukes and celery atop.

 

1325434519_Cabbagepickled01-16.thumb.jpeg.a290878ed6c69794dacd0ba0caea53d0.jpeg

 

As Jewish delis used to do in New York (and possibly elsewhere) with coleslaw and pickles, some Chinese restaurants would put out a small plate of pickled cabbage to nosh on, while perusing the menu and waiting for food to arrive. This is a version of that.

Looks yummy. I made my cabbage and carrot pickle the other day, and this evening it will be a side with Dan Dan Soup. That's a version of the popular noodle dish that needs a spoon as well as chopsticks. Both the salad and soup are in regular rotation these days. 

 

I can't say I remember ever getting free cole slaw at a deli waiting for my pastrami on rye. Maybe a pickle quarter served alongside. Since I grew up uptown, Barney Greengrass was around the corner. My dad liked the Carnegie Deli best, so that was an occasional treat. 

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1 hour ago, Katie Meadow said:

I can't say I remember ever getting free cole slaw at a deli waiting for my pastrami on rye

Really?!  I've always seen both given. Maybe you just mistook the slaw for a pickle.

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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?

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