Dinner 2021

[Wait. Wot]

Farm raised steelhead trout with garlic and spices (commercial mix).

[Wait. Wot]

Just now, Wait. Wot said:

Farm raised steelhead trout after 30 minutes in convection oven at 350F. Look at that delicious fat!

 

[Wait. Wot]

Just now, Wait. Wot said:

Plated with cold charred asparagus leftover from last night's dinner party. Paired with 2019 Bread and Butter pinot noir. 

 

[chefmd]

Polenta made with fresh corn, cast iron seared shiitake, mixture of fresh herbs 

[gfweb]

3 hours ago, Dante said:

Joe Carcione Special (basically pasta with onion, garlic and tomato sauce but with shredded cabbage in place of the pasta)

Been a long time since I thought of him

 

[mgaretz]

6 hours ago, Toliver said:

With regard to baked potatoes, my mom always rubbed her pierced baking potatoes with Crisco. She said she liked a crisp skin on her baked potato and now, having grown up and moved away, we "kids" do the same to our baking potatoes. 

I can see how you would think oil would keep the skin soft but it's the high heat on those fat-covered potato skins that makes the crispy skin happen.

 

Now we call that "air frying"...

[mgaretz]

Pork chops, cooked on the PAG, with a cherry-raspberry-blood orange sauce.  Served with cole slaw and maple-bourbon baked beans.

 

 

[JoNorvelleWalker]

Last night’s paella…

 

 

 

Edited June 8, 2021 by JoNorvelleWalker
Rum (log)

[MokaPot]

Beans look really good, @mgaretz.

[liamsaunt]

Fish and chips. The fish is grey sole from my fish share.

 

[weinoo]

i had a little leftover sausage/tomato sauce from a pasta I made last week. So I popped open a can of baby clams, used a little shrimp stock, and these...

 

 

Linguini with ramps, sausage, tomato, clams, Calabrian chili, white wine, shrimp stock, and herbs...

 

 

 

Edited June 8, 2021 by weinoo (log)

[shain]

Noodles with oyster sauce ,caramelized soy sauce and brown sugar, garlic, ginger, cabbage, seitan, scallions, crisp fried onion flakes.

 

[Ann_T]

5lbs of live Spot Prawns delivered to the door before 8:30 this morning.

 

https://youtu.be/qvSaKEzQ0fs

 

 

Got them beheaded and one container of them frozen in heavily salted water and the rest are destined to dinner.

Making Etouffee to share with our neighbours.  

 

[rotuts]

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

[heidih]

Just now, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

 

1 minute ago, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

You are a TJ's guy. Remember when they used to sell lobsters vac-packed in  salted water like "sea water" in the freezer case?

[rotuts]

yes   I never got one

 

Saline  ie salt water ' like the Sea , not the Shore '

 

makes more sense to me

 

thought id ask about a differefrent  angle

[Paul Bacino]

@Ann_T==  Nice

 

Once the heads turn dark,  they are breaking down/  your product looks steller.  From Whom?

 

[Raamo]

3 dinners pictured, because all 3 were Pizza!  Dough out of Modernist Bread.

 

It's 90F+ Plus so bit hot for pizza, but it's my Birthday this week so I don't care

 

Sausage, Onions, Red Pepper, and some Basil.

 

 

 

3rd time the whole pie looked good, the non meat side is my wifes:

 

We never get pizza unless we make it - looking forward to Modernist Pizza!

[Ann_T]

2 hours ago, Paul Bacino said:

@Ann_T==  Nice

 

Once the heads turn dark,  they are breaking down/  your product looks steller.  From Whom?

 

These were a live and very active.   They are from a local company.  Interesting story on how they saved their commercial business during Covid. https://www.nationalobserver.com/2020/10/16/news/how-island-seafood-company-hooked-fresh-opportunities-during-covid-19

 

Their delivery service is amazing.  Fresh and frozen seafood delivered right to the door. 

 

4 hours ago, rotuts said:

@Ann_T  

 

nice haul

 

nice video

 

why did you use heavily salted water?

That is how I was told by the experts to freeze prawns.  Have been doing them this way for years. 

Edited June 8, 2021 by Ann_T (log)

[Wait. Wot]

6 hours ago, Paul Bacino said:

@Ann_T==  Nice

 

Once the heads turn dark,  they are breaking down/  your product looks steller.  From Whom?

 

 

[robirdstx]

 

Pan Seared Duck Breast and Vegetable Stir Fry with Teriyaki Sauce and Sushi Rice

 

[Bernie]

The heads turn dark because of oxygenation which starts as soon as the prawn dies. Freezing or cooling slows the process.

Commercially, in the cooking process, you add sodium metabisulphate which is a preservative and stops the oxygenation.

 

If the prawns are snap frozen when caught it stops the process, but the process will start again when thawed.

 

No idea whether you can add preservative to fresh prawns without cooking.

 

The black is the evidence of this process and will show up in the head and digestive track. It makes the prawn unattractive and eventually any bacteria present will spoil the prawn.

 

How long after the heads starts to tun black before the prawn spoils is the same as the question "how long is a piece of string?" Unknowable unless you know exactly how the prawn was treated from the time it was caught.

An ammonia like smell usually a prettty good indicator that the prawn is "off"

 

Even prawns sold as fresh may have been snap frozen when caught, but that is NOT a bad thing, it preserves the prawn in pristine condition.

 

 

 

[Bernie]

7 minutes ago, robirdstx said:

 

Pan Seared Duck Breast and Vegetable Stir Fry with Teriyaki Sauce and Sushi Rice

 

It is bad enough that @Ann_T torments me with her food porn, do you have to do the same?

 

That duck looks so good.

[Wait. Wot]

Porterhouse steak under baby bella mushrooms sauted with butter, olive oil, red wine and garlic. Last year's frozen green beans sauted with butter and garlic, and the last of Sunday's leftover charred asparagus.

 

 

[Ann_T]

 

Spot Prawn Etouffee.