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Dinner 2021


liuzhou
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43 minutes ago, weinoo said:

baked potatoes, half of which got topped with sour cream and ikura,


I think this is one of the perfect combinations in the culinary world !

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2 minutes ago, JoNorvelleWalker said:

 

Is the name because it is the sauce served with French fries?

 

I infer that.

Could be wrong....but Utah is a pretty straightforward place.

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3 minutes ago, JoNorvelleWalker said:

 

Is the name because it is the sauce served with French fries?

 

Yep.

In the Fry Sauce, the Thousand Island Dressing has no pickle relish. It's just the tan-colored creamy sauce.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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2 minutes ago, Toliver said:

Yep.

In the Fry Sauce, the Thousand Island Dressing has no pickle relish. It's just the tan-colored creamy sauce.

Mr. Google suggests that the base is often tomato ketchup and mayo in various ratios. 

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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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6 minutes ago, Anna N said:

Mr. Google suggests that the base is often tomato ketchup and mayo in various ratios. 

Funny you should mention that. I went grocery shopping this weekend and in the same aisle at one end was Asian food products which included bottles of Fry Sauce.

Then at the other end of the aisle was condiments and there was Heinz's Mayochup. They all looked identical.

I believe you (and Google) hit the proverbial nail on the head.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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After the weekend something more light for dinner: Curry Laksa, paste made from scratch and topped with chicken, shrimp (somewhere hidden), slightly overcooked egg and tofu puffs. Enjoyed outside in „not yet Singaporean“ temperatures ...

 

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it's been a while... I frequently forget to take a picture. Dinner last night.

Pan seared fennel sausage with sautéed broccoli. (garlic anchovies and red pepper flakes)

and a Conterno Nervi Rosato to drink.

IMG_4700.jpg

IMG_4710.jpg

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7 minutes ago, scamhi said:

 

IMG_4710.jpg


How is it that your glasses always seem to contain juuust a puddle of liquid, yet the bottles seem to be always empty 😋

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17 minutes ago, Duvel said:


How is it that your glasses always seem to contain juuust a puddle of liquid, yet the bottles seem to be always empty 😋

because we are already drinking before a picture is shot. 

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Charlie had already eaten and left for a car meet by the time this chicken and corn egg drop soup was ready.  Before he left he said there was some kim bob on the table for me.  There were also a few bags of Jiaiang Noodles on the counter so I imagine his dinner came from the Korean store.  I noticed this picture of him and his cousins that he posted on face book while wishing her a happy birthday today.  That photo must have been taken around 1983.

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Edited by Norm Matthews (log)
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Posted (edited)

Goose liver fried rice.

 

Mise:

 

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Clockwise from top: Baby wild matsutake, Chinese chives, The holy trinity (garlic, ginger and chilli), soy sauce stewed goose liver, fresh summer bamboo shoots, Chinese celery. You don't need me to show you the cooked rice leftover from yesterday, so you?

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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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Venison meatloaf and canned beans from last summer.  I did not plant beans this year due to how many I have left from last year......I blame Covid for my bean hoarding lol.

 

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Salad and hot wings

 

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Last night I sous vide a pork roast and made a mustard dill sauce

 

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Lemon tart for dessert --bought from Imperfect Foods and it's pretty good.

 

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2 hours ago, weinoo said:

IMG_4338.thumb.jpeg.16ff69f35fae9c88495afc813b5f5279.jpeg

 

Thai red curry with tofu and baby broccoli.  Thai basil and chives from my balcony windowsill! 

The next time you make red curry, if you can get to Asia Market on Mulberry (they're only open during the week right now :( ) I'd pick up some frozen grachai (sometimes spelled krachai) and add some to the curry while it cooks - turns a good curry into amazing!  They also have the jar of it in brine, but it's not nearly as good as teh frozen stuff.

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It’s getting warm ...

 

With not much energy to cook, I made a truita (or tortilla de patatas) with onions. Served with bread rubbed with tomato, olive oil & salt plus chorizo & fresh goat cheese. Simple tomato salad with burrata to complete an easy dinner.

 

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(Picture taken after the first bite 😉)

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Changed my fried oyster recipe just a bit.  I soak them in evaporated milk first, a trick they used to use at Howard Johnson's for the fried clams.  Then I changed the dry flour mix.  Still use a 1/3 flour to 2/3 corn flour ratio, but instead of all-purpose I tried pastry flour.  I read somewhere the pastry flour with a finer mill but good protein helps the oysters get crispy during frying.  Always delicious.  I choose extra small oysters from the Washington coast.  This time served with a remoulade sauce.

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2 hours ago, Ann_T said:
 
What's more comforting than chicken stew and dumplings.

 

Getting my Covid shot!

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@Dante – I’ve had sauté pan pizza and was surprised at how good it was.  Great bottom crust!

 

@TdeV – both of those marinades/basting sauces sound delicious!

 

@Duvel – gorgeous lasagna!

 

@Shelby – all looked good, but the meatloaf, potato, green bean and GRAVY plate got me drooly. 

 

Last night:

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Havarti and ham on dinner rolls. 

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Being in Atlanta and finding out my daughter and her husband love red beans and rice, I set about collecting ingredients. Smoked ham shanks don't seem to be popular, only hocks. Too bad, I like the meatier shanks. However, Broadbent's bacon, something I've heard about on Eg for years was very available. Never had it before and it was delicious on its own and in the beans. BLTs are planned in the next few days.

 

Now, about those beans. If only I had packed some of my stash of RG Domingo Rojo to take with me. Okay, so I went with the South's favorite, Camellia. No contest. Not very exciting, but did the job. But the Domingo Rojo is an addiction. Before I discovered them I used to order the organic dark red kidney beans from Purcell Mountain. They are good, way better than Camellia but not near as good as those RG DR's. One thing can be said about Camellia beans: dirt cheap and no shipping.

 

So, along with the redfish and deep fried okra from several days ago, the tally of new-to-me Southern specialties stands at 4. Still can't find a source for varieties of Hagen-Dazs, but our first planned trip to Publix is tomorrow will also be a first. Hope against hope, desperately seeking Cookies and Cream. Can't say as Krogers is a very appealing store.

Edited by Katie Meadow (log)
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