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
 Share

Recommended Posts

8 minutes ago, AlaMoi said:

I have an age-old recipe that uses 20 ounces of pineapple (drained) + cubed dried-out bread, butter, eggs . . . etc etc -

 

specifies 1 cup of sugar (200g) - I use 1/3 (30g) and we like it much better

 

same for a pineapple stuffing we use - sugar cut in half with note:  still too sweet

I can only imagine on sweetness. In the really old days all the fruit in grocery store cans was packed in heavy syrup. The light and no sugar variants were  new big deal. I remember all the jello recipes where in CAPS they cautioned not to use fresh as the enzyme would break down the gelatin.

  • Like 2
Link to comment
Share on other sites

Cervo's last night, on one of the most beautiful nights in forever, which makes me not even that aggravated eating outside on Canal Street!

333572C9-D31D-404A-AD35-DBD5F2857C30.thumb.jpeg.16798b5ccefdc2965e038c77a867142d.jpeg

 

This yellowfin tuna dish was outstanding.

 

5B42A9E5-9E57-4540-8B9E-B9B009B6F793.thumb.jpeg.4a6a7c8cdf83ad59f3fd64eb56d6ceaa.jpeg

 

As were the not pictured snow peas, swordfish, and fried skate dishes. (And the chocolate mousse).

 

 

  • Like 11
  • Delicious 4

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?

Link to comment
Share on other sites

1 hour ago, weinoo said:

Cervo's last night, on one of the most beautiful nights in forever, which makes me not even that aggravated eating outside on Canal Street!

333572C9-D31D-404A-AD35-DBD5F2857C30.thumb.jpeg.16798b5ccefdc2965e038c77a867142d.jpeg

 

This yellowfin tuna dish was outstanding.

 

5B42A9E5-9E57-4540-8B9E-B9B009B6F793.thumb.jpeg.4a6a7c8cdf83ad59f3fd64eb56d6ceaa.jpeg

 

As were the not pictured snow peas, swordfish, and fried skate dishes. (And the chocolate mousse).

 

 

I'll take 9 plates of the fried shrimp heads please...

  • Like 3
Link to comment
Share on other sites

4 minutes ago, KennethT said:

I'll take 9 plates of the fried shrimp heads please...

I'll take anything that's not cooked by me lol.

 

I don't know why I'm saying that......I haven't eaten out in many years even before Covid.

  • Like 2
  • Haha 3
Link to comment
Share on other sites

2 hours ago, Tropicalsenior said:

pineapple casserole recipe

Just finished dinner and it was delicious. The strange thing about it though was that the cheese and pineapple combination made us think of mango.

  • Like 2
  • Thanks 1
  • Confused 1
Link to comment
Share on other sites

Steak sandwich meat and shrimp with spinach, in a sauce of tomato puree and momo sauce, over bulgur. aka "what I had sitting around that I could make a meal with"

20210609_194014.jpg

  • Like 9
  • Delicious 1
Link to comment
Share on other sites

4 hours ago, Shelby said:

I'll take anything that's not cooked by me lol.

 

I don't know why I'm saying that......I haven't eaten out in many years even before Covid.

 

Odd.  I've only had dinner out once in the last two years.  My boss and her family were then seated at the next table.  We did not plan this.  She was not my boss at the time and we live some distance from the restaurant.

 

  • Like 1
Link to comment
Share on other sites

@Tropicalsenior - Jessica was thrilled that you made her pineapple casserole.  How odd that it reminded you of mango.  

 

Last night was bacon jam cheeseburgers w/ fried onions, Brussels sprouts, @patti's oven fries, and the first of the season’s marinated cucumbers. 

IMG_6208.jpg.14f0527d1f51ab18d672e2e52c0b10f0.jpg

We’re eating a lot of @patti's fries.  They are really good. 

  • Like 11
  • Delicious 2
Link to comment
Share on other sites

16 minutes ago, Kim Shook said:

How odd that it reminded you of mango.

We might just have mango on the brain right now. It's mango season here and we have had mangos in every conceivable manner lately.

  • Like 1
Link to comment
Share on other sites

22 minutes ago, Tropicalsenior said:

We might just have mango on the brain right now. It's mango season here and we have had mangos in every conceivable manner lately.

LOL!  Us, too.  I've been cussing those slippery pits while I flip them all over the kitchen. 

Edited by Kim Shook (log)
  • Haha 2
Link to comment
Share on other sites

I just noticed that it has been over a month  since I posted a menu.  I have been cooking though, just not taking pictures.  Charlie has made a lot of new friends at two car clubs he has joined since he customized his 93 Caddie.  He has had them over twice for BBQ.  First time it was ribs and brisket, second time it was ribs, hot dogs and lamb. In between another friend of his asked if I could do some ribs for his daughter's high school graduation.  Turns out he wanted me to do 16 slabs.  My smoker isn't big enough to do more that three at a time and that is pretty crowded. I felt better doing only two at a time.  It took  four days to do that many. 

 

Today I was planning to do an egg drop soup that had creamed corn, chicken, peppers and thickened with corn starch.  When I took the chicken thigh that I got yesterday out of the refrigerator and opened it up, it was spoiled so I went to plan B. I had the shrimp in the freezer and everything else on hand and made this Cajun blackened shrimp, sausage and pasta dish instead.  One picture is before it had garnish, the other after.

20210612_133542.jpg

20210612_133836.jpg

  • Like 15
  • Delicious 4
Link to comment
Share on other sites

48 minutes ago, Norm Matthews said:

I just noticed that it has been over a month  since I posted a menu.  I have been cooking though, just not taking pictures.  Charlie has made a lot of new friends at two car clubs he has joined since he customized his 93 Caddie.  He has had them over twice for BBQ.  First time it was ribs and brisket, second time it was ribs, hot dogs and lamb. In between another friend of his asked if I could do some ribs for his daughter's high school graduation.  Turns out he wanted me to do 16 slabs.  My smoker isn't big enough to do more that three at a time and that is pretty crowded. I felt better doing only two at a time.  It took  four days to do that many. 

 

Today I was planning to do an egg drop soup that had creamed corn, chicken, peppers and thickened with corn starch.  When I took the chicken thigh that I got yesterday out of the refrigerator and opened it up, it was spoiled so I went to plan B. I had the shrimp in the freezer and everything else on hand and made this Cajun blackened shrimp, sausage and pasta dish instead.  One picture is before it had garnish, the other after.

20210612_133542.jpg

20210612_133836.jpg

Good to see you.  Had been wondering how you were!  How nice of you to do those ribs for your friend--I'm sure he has no idea how much work it is!

  • Like 5
Link to comment
Share on other sites

@Norm Matthews 

 

nice looking dinner

 

I appreciated the two pic's you posted :

 

dish sans garnish

 

same dish avec garnish

 

the garnish Im thinking was fresh flat leaf parsely

 

and a little finely grated cheese.

 

although the first ( sans )  look very good

 

the simple garnish elevated it tremendously.

 

its gotten me to add a simple garnish for myself from time to time

  • Like 4
Link to comment
Share on other sites

47 minutes ago, rotuts said:

@Norm Matthews 

 

nice looking dinner

 

I appreciated the two pic's you posted :

 

dish sans garnish

 

same dish avec garnish

 

the garnish Im thinking was fresh flat leaf parsely

 

and a little finely grated cheese.

 

although the first ( sans )  look very good

 

the simple garnish elevated it tremendously.

 

its gotten me to add a simple garnish for myself from time to time

Funny my tiny mind leapt to cilantro- I have so much on hand it must have overpopulated my visual imagery

Link to comment
Share on other sites

6 hours ago, Norm Matthews said:

I just noticed that it has been over a month  since I posted a menu.  I have been cooking though, just not taking pictures.  Charlie has made a lot of new friends at two car clubs he has joined since he customized his 93 Caddie.  He has had them over twice for BBQ.  First time it was ribs and brisket, second time it was ribs, hot dogs and lamb. In between another friend of his asked if I could do some ribs for his daughter's high school graduation.  Turns out he wanted me to do 16 slabs.  My smoker isn't big enough to do more that three at a time and that is pretty crowded. I felt better doing only two at a time.  It took  four days to do that many. 

 

Today I was planning to do an egg drop soup that had creamed corn, chicken, peppers and thickened with corn starch.  When I took the chicken thigh that I got yesterday out of the refrigerator and opened it up, it was spoiled so I went to plan B. I had the shrimp in the freezer and everything else on hand and made this Cajun blackened shrimp, sausage and pasta dish instead.  One picture is before it had garnish, the other after.

20210612_133542.jpg

20210612_133836.jpg

Well done, both you and Charlie.    It's double the fun when we click with others over a shared interest or hobby, THEN click again over a love of great food!

  • Like 2

eGullet member #80.

Link to comment
Share on other sites

7 hours ago, Kim Shook said:

Jessica was thrilled that you made her pineapple casserole

Well, I'm going to have to make it again. And this time I will have to make a full recipe . My Nicaraguan housemate has just gone nuts over it. He even threatened to raid the refrigerator and finish it off, something that he has never done with anything else.

Edited by Tropicalsenior (log)
  • Like 3
  • Thanks 1
Link to comment
Share on other sites

My parents came over for the weekend ... as they live up in the north they didn’t had BBQ this year so far. With the weather being great this weekend, I decided to change this 🤗


530D0F88-800C-420E-A6AC-579D7CACB82F.thumb.jpeg.152f2ea83155960b349634c0c48743d5.jpeg

 

My mom said my father would like to go for „steak“, which in a German context refers to beef, as for the pork cuts we have more specific terms. I was happy to oblige ...

 

I made some faux epis from pizza dough ...

 

499EB699-2153-4F77-9B07-87A09C205CFB.thumb.jpeg.465d5e76a99ffa74697e6b8665579d16.jpeg

 

Plus a few salads. Potato (of course) ...

 

DC268507-81D1-4915-B32D-FE7DB8FA06CB.thumb.jpeg.0e731c13ec133a660f9a9792093030db.jpeg

 

Tomato & burrata ...

 

DC9A663E-8B9D-45D9-93E9-98C6E6250070.thumb.jpeg.d5250d1876aa4c383d2ab95ebaaaccd1.jpeg

 

Greek style cabbage ...

 

5963C24B-8CDF-49E8-B2C2-BB79EAD4B8B4.thumb.jpeg.f8f2a5ce2e8e32a9a60f07f494150c02.jpeg

 

... and chickpea couscous with veggies, raisins, mint and walnuts.

 

DEA1B2F6-9C7C-4644-B183-BCD2E44DE89E.thumb.jpeg.c606ac85c619cea61b93387d39c803ec.jpeg

 

Trimmed ribeye, sous vide and finished on the grill as the first item ...

 

CF95371D-FF4A-4030-8097-617755BC30E5.thumb.jpeg.fcc78dc81056c63e9ab429ff989aeb26.jpeg

 

Full rib steak, 1.5 kg, directly grilled to medium-rare ...

 

4F1188B2-184D-4A81-8EE6-4382BE6B5695.thumb.jpeg.fde618deb45a6dd213e029e3423a713c.jpeg

 

C134EB11-ECB3-4F98-8256-26CCC1F5D582.thumb.jpeg.77c3913f76f5bf8534bf34b1db2f6f44.jpeg

 

Some sausages (coarse & fine, got to have some pork after all) for good measure ...

 

F4781C00-55C4-46F7-B24F-0BB1AB9DDDA4.thumb.jpeg.0a12aa64a1fc5dcca9c650ad86f99ea9.jpeg

 

Not pictured boneless chicken thighs „greek style“ and some bone-in veal steaks, that were not touched. There were a lot of other fixings involved (including a fantastic Gorgonzola compound butter) which didn’t make it on any picture either ...

 

Finished with Strawberry cheesecake with fresh strawberries from the neighboring town.

 

4CE50F5A-3918-4816-B628-D699FCB6D991.thumb.jpeg.1234898337d415c38f25f3e8e0f06901.jpeg

 

Happy family 🥳

  • Like 15
  • Thanks 1
  • Delicious 4
Link to comment
Share on other sites

Posted (edited)
15 minutes ago, Duvel said:

My mom said my father would like to go for „steak“, which in a German context refers to beef

 

That is generally true in English, too. Normally steak means beef, unless specified otherwise.

 

Quote

Steak

 

A thick slice or strip of meat cut for roasting by grilling or frying, sometimes used in a pie or pudding; esp. a piece cut from the hind quarters of the animal; when used without qualification = beef-steak;

 

OED

 

I'm not a big steak eater, but that ribeye does look very appealing! As do your sausages.

 

Edited by liuzhou (log)
  • Like 2
  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...