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Dinner 2021


liuzhou
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5 hours ago, KennethT said:

Have you used cast iron?  I reheat store bought premade tortillas similar to how I'd make fresh ones and it works pretty well.  I even get a good amount of puffing!

Yes - it's just that 10 minute or so preheating time which annoys me. I've also used carbon steel for a shorter preheat time, but I always figured I could do half a dozen at once in the oven.

 

And no microwave here, so that's out.

 

Anyone ever tried them in the steam oven, using steam but not wrapped in foil?

Mitch Weinstein aka "weinoo"

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6 minutes ago, weinoo said:

Yes - it's just that 10 minute or so preheating time which annoys me. I've also used carbon steel for a shorter preheat time, but I always figured I could do half a dozen at once in the oven.

 

And no microwave here, so that's out.

 

Anyone ever tried them in the steam oven, using steam but not wrapped in foil?

 

I've tried reheating tortillas with steam but my memory is they got unpleasantly tacky.  Deep frying for me worked better.

 

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We are talking corn tortillas right? Most taco trucks I've visited steam them - not tacky. Oven makes them sorta half hard which doesn't wow me. @weinoo what is the texture yu eek?

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32 minutes ago, weinoo said:

10 minute or so preheating time

I don't understand that at all. You don't want the cast iron screaming hot. I just heated my little griddle and at two and a half minutes it was the perfect temperature.

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I bought a slightly larger piece of veal breast last week on offer and cooked it over the weekend SV 24h @ 57 oC, resulting in a lovely tender & pink chunk of meat.

 

Sliced some of it up thinly and quickly marinated with olive oil, vinegar, salt, some „Greek“ spices and garlic. Thrown ever so briefly into a really hot pan to make a faux veal Gyros. Served with a salad, zaziki and some (commercial) Gnocchis. This could quickly become my favorite faux gyros preparation …

 

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@Duvel You are possibly nudging me to SV with that veal breast prep. Of course veal here is a non starter most places. It has been years since I had it.

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@Ann_T – I adore snails, but haven’t ever made them at home.  How do you get them?  Canned is the only way I see them.  Many years ago when we lived right outside of Washington DC, I used to find them at the fish counter all prepped – stuffed into shells with garlic butter.  You just bought as many as you wanted and baked them.  But I haven’t seen them like that in years.

 

@alwaysdrawing – steak, baked potato, and broccoli.  Such a classic, satisfying and delicious meal. 

 

@Shelby – I’m so glad that you treated yourself.  You deserved it! 

 

On Father’s Day I took some of that Hot Bacon & Swiss dip to my SIL’s.  She was having a Father’s Day dinner and we dropped by for a visit before going to our dinner.  My skinny in-laws stood around and devoured the double batch. 

 

For Father’s Day dinner, Mr. Kim picked the Bavarian Chef, a German restaurant just north of Charlottesville VA that we’ve been going to since he was in grad school at the University of VA in the late 1980s.  My mom and my (now 37 year old) daughter in front of the sign all those years ago:

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Mr. Kim’s giant pretzel:

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Jessica’s Cream of Wild Mushroom Soup:

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I had what I always have as my starter:

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Snails in Beer Batter “Provincial” – basically snail fritters in garlic butter.  Divine.

 

Mains – I had the jumbo scampi with crabmeat stuffing:

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Jessica had the Vegetarian Portabella Schnitzel - Handbreaded portabella mushroom smothered with gouda served over Spätzle:

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This was, sadly, a real miss.  Soggy mushrooms and tomato.  The cheese was WAY too thick.  Just bad execution. 

 

Mr. Kim had the Father’s Day special:

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Pork schnitzel, beef sausage (like a rustic kielbasa – very good), filet of beef and another soft pretzel on top.  Wish the server had told us that and that Mr. Kim’s and my mains came with ample portions of whipped potatoes so we could have chosen something different for our side dishes.  The sides are served family style and you get to choose one more than the number in your party.  We got red cabbage, whipped potatoes, creamed corn, and German potato salad:

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Everything (except for the miss on the mushroom) was excellent, as always.  I've never been to Germany, so I don't have a clue if its authentic, but it is delicious! 

 

Last night was chicken cutlets from the freezer and leftover sides from Father’s Day dinner:

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Sides were German potato salad, red cabbage, and sauerkraut (some whipping potatoes invaded that).  Along with tomatoes and sweet potato rolls from the freezer:

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As long as I had the griddle hot I had to give it a try. These are lousy tortillas but they are the only corn tortillas that I have. They came with the take out chicken the other night but they give you the idea. Nice flavorful little flecks of brown but still pliable enough for tacos.

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Edited by Tropicalsenior (log)
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6 minutes ago, Kim Shook said:

I've never been to Germany, so I don't have a clue if its authentic, but it is delicious! 


It looks great and while maybe the shrimps & the mushroom Schnitzel might not be strictly traditional, I‘d be more than happy enjoying any of the dishes as German fare 🤗

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we were 6 last night for dinner at home. 

picked up prime tomahawk steaks at Costco around $15.00 a pound.

Reversed seared served with white cannellini beans with a salsa verde and green beans sautéed with garlic and black mustard seeds.

and some mature wines

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2 hours ago, weinoo said:

Yes - it's just that 10 minute or so preheating time which annoys me. I've also used carbon steel for a shorter preheat time, but I always figured I could do half a dozen at once in the oven.

I don't mind the preheat - I just turn it on and let it sit while I do other stuff - like salad dressings, chopping herbs, whatever....  Now, with the induction, I can just stick it on there at a medium/low power and forget about it.  By the time I get to it, it's ready for me.

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18 hours ago, heidih said:

We are talking corn tortillas right? Most taco trucks I've visited steam them - not tacky. Oven makes them sorta half hard which doesn't wow me. @weinoo what is the texture yu eek?

 

Thats why  we mircowave them in a tea towel..enough moisture to get them Pliable....

 

 

I heat my tortillas.. with copper difusers!!

 

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Its good to have Morels

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The next iteration of a SV veal breast: sliced thickly into steaks, seared and served smothered with herb butter, Escalivada (topped with chopped anchovies) and yesterday’s Gnocchi „diluted“ with fresh chanterelles & garlic on the side. Quite yummy !

 

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Korean-ish noodles with chili paste based sauce, vegetables, tofu, cheese and toasted sesame. 

Home made kimchi.

Beer.

 

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~ Shai N.

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I kind of improvised a pasta e ceci/tetrazzini-inspired hybrid dish with oven-baked meatballs this time around

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14 minutes ago, Dante said:

Corn dogs accompanied by steamed corn with nutritional yeast, butter, and smoked paprika

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Those corn dogs look wonderfully crunchy. Your method?

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SV veal breast, third installment: sliced up, marinated with olive oil, onions, garlic and „Döner“ spices and flash fried. Served with caçik, salad, tomato, cucumber and raw onion on a toasted Turkish flatbread …

 

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A quick and easy Friday night dinner ☺️

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