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Dinner 2021


liuzhou
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I have mentioned Strawberry Hill Bakery before but it was a few years ago.  It is named after the neighborhood in Kansas City where I grew up and they specialize in an ethnic European nut bread made with a rich yeast dough spread all over with a sweet walnut paste and then rolled up and baked.  The walnut is the original flavor but they now make several flavors.  Something new-I think- is a coffee cake that I had for dessert today. It has a crumbly crust, pound cake on top of that, then some cheese cake and topped with a brown sugar crunchy crust. It will be hard to not go back for seconds and thirds. The nut bread which is also pictured below is called Povitica.

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Edited by Norm Matthews (log)
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stir fry for Friday night

Sliced pork belly with garlic, ginger, baby bok choy, peas and  firm silken tofu.

Gokyo Saito No Shizuku Daiginjo sake to drink

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北京烤鸭 (běi jīng kǎo yā) - Beijing Duck. Clockwise from top: Pancakes (春饼 - chūn bǐng) , duck meat (鸭肉 - yā ròu) and duck skin (鸭皮 - yā pí), cucumber (黄瓜 - huáng guā) and daikon radish (白萝卜 - bái luó bo),sweet bean sauce (甜麵醬 - tián miàn jiàng。)

 

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Assemblage

 

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Down the hatch!

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Shaanxi cold buckwheat noodles with sesame paste and mustard paste.

Also chili oil, garlic, soy sauce, black rice vinegar.

 

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More context and recipe here:

 

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~ Shai N.

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@Norm MatthewsI remember you talking about that bakery before.  That looks so delicious I might need to place an order!

 

@liuzhouI need to remember this for duck season.  Do you make and\or purchase the pancakes --forgive the lack of the question mark.  Certain keys such as that and the number six have decided to quit working on my laptop.  I have a plug in keyboard but I'm currently too lazy to go get it lol.

 

More fried fish and fries

 

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Garden is starting to produce a little.  Had the first little cucumbers--managed to get them before the dogs did--and make a little cherry tomato type salad along with chicken roasted on top of little red potatoes from the garden.

 

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Salmon from Imperfect Foods.  Yes, it's the thin pieces but still good as long I don't over cook it which is easy to do!  Along with cheese ravioli and the first zucchini from the garden.

 

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3 minutes ago, Shelby said:

Do you make and\or purchase the pancakes --forgive the lack of the question mark.

 

I have made them in the past, but those were bought in the local supermarket, as was the roast duck. No one here makes Beijing duck at home - they don't have ovens. All I did was slice the cucumber and daikon.

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...your dancing child with his Chinese suit.

 

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@Duvel – the Turkish bread looks wonderful.  Great texture. 

 

@Norm Matthews – great looking bakery products!  I would have a hard time staying away from those!

 

Wednesday night dinner started with salad:

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Followed by spaghetti with meat sauce:

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This was amazingly good for being such a short cut.  It was ground beef and Rao’s sauce with dried onions (didn’t have any fresh and didn’t want to go out), garlic, and Penzey’s Tuscan Sunset herb blend simmered for about 90 minutes.  Served with garlic bread:

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A dear HS friend turned up in Richmond driving to MD and we went to dinner at one of our favorite Greek restaurants in town.  Apricot, ricotta, goat cheese, almonds, and balsamic reduction:

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Baked feta with spicy honey walnuts:

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I’d never had this as I always want the fried kasseri, but it was excellent! 

 

I got my first soft shell since June of 2019:

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It was on top of a nice salad with a lemon vinaigrette.  A perfect softshell with a thin, brittle crust. 

 

Mr. Kim got the salmon puttanesca:

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My friend got the pork souvlaki:

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Jessica got a special that was fried oysters and prosciutto-wrapped monkfish:

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Those are little cucumber spheres and a corn salad with Romesco sauce – a Modernist maque choux😉

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5 hours ago, mgaretz said:

Simple dinner of a tuna salad sandwich on rye toast with lettuce, served with carrot and celery sticks.

 

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Tuna salad sandwich was my dinner last night as well.  Tuna salad sandwich may be tonight's dinner too.

 

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Tonight's dinner: boneless, skinless chicken thighs seasoned with EVOO and Old Bay Seasoning. The veggies were seasoned with EVOO, black pepper, salt, fresh ground coriander and dill. Dinner was cooked on the Napoleon.

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1 hour ago, Wait. Wot said:

Monday's dinner will be the inaugural meal on our new cooker:

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That's two days away. Why wait?

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On 6/23/2021 at 2:19 PM, Tropicalsenior said:

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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they look pretty typical for my neck of the woods 

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On 6/25/2021 at 11:01 AM, heidih said:

Those corn dogs look wonderfully crunchy. Your method?

 

Thank you! They turned out quite well!
 
The batter is a cup of flour, cup of  cornmeal, 2 tsp baking powder, some pepper, cayenne, and sugar, mixed with a  cup of buttermilk, 2 tbsp veggie oil, and a beaten egg. Dip sausages in cornstarch first, then in batter, and fry in oil for about a minute and a half.
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6 hours ago, gfweb said:

That's two days away. Why wait?

I'm breaking it in. 

 

I fired it up to 350F the first time to get a feel for it and get rid of most of the moisture, manufacturing oils and other residues. The second firing was up to 550F to really clean it out. Today's burn target is 750F. If it survives that then it's good to go.

 

 

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My husband wanted to get sushi, since he hadn’t had any since pre-Covid. Unlike the nice plates that @KennethTgot the other day, we were served on paper plates. Apparently to deal with staffing issues they decided they could do without one of the dishwashers.😕

"Only dull people are brilliant at breakfast" - Oscar Wilde

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3 minutes ago, BeeZee said:

My husband wanted to get sushi, since he hadn’t had any since pre-Covid. Unlike the nice plates that @KennethTgot the other day, we were served on paper plates. Apparently to deal with staffing issues they decided they could do without one of the dishwashers.😕

It's odd eating good food on disposable plates.  Even though NYC has largely opened up, some restaurants are still serving the outdoor tables in the takeout containers, with disposable plates and cutlery.

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16 minutes ago, KennethT said:

It's odd eating good food on disposable plates.  Even though NYC has largely opened up, some restaurants are still serving the outdoor tables in the takeout containers, with disposable plates and cutlery.

 

I'd walk away.

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Posted (edited)

Just a small dinner with some friends, tonight. All Liuzhou specialties. All homemade.

 

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壮家醸豆腐 (zhuàng jiā niàng dòu fu) - Zhuang Style Stuffed Tofu Puffs

 

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Spicy Beef (Bull) Tripe

 

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White Cut (Organic) Chicken

 

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Loofah

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Spicy Beef

 

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Pickled Daikon Radish

 

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Eggplant / Aubergine

 

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Wax Gourd

 

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Pickled Mixed Vegetables

 

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扣肉 (kòu ròu) - Steamed Pork Belly and Taro

 

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Red Vinegar Pickled Ginger (centre) ; Pumpkin Flower Soup (top)

 

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酸菜 (suān cài) - Pickled Cabbage (believed by some to be the original Kimchi)

 

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腐竹(fǔ zhú) - Dried Tofu Skin Roll

 

Rice and beer. Lychees and fresh Chicken Skin Fruit.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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@liuzhou Nice array pf dishes. Now I have tofu skin on my long lost - have not had it in too long. Perhaps you have answered this before, but with that many dishes and ?# guests, what happens to the leftovers? Are they left or taken home?

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Posted (edited)
1 hour ago, heidih said:

@liuzhou Nice array pf dishes. Now I have tofu skin on my long lost - have not had it in too long. Perhaps you have answered this before, but with that many dishes and ?# guests, what happens to the leftovers? Are they left or taken home?

In a restaurant, they would normally be taken home.  However, this meal was in a friend's home and there were very few leftovers. There were ten for dinner in total. 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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Creamy pasta (worthless shape but I dislike most shapes, I am partial to bucatini and linguine) with some salmon roe.

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More cream and asparagus

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A batch of bread dumplings (I use only the crust of sourdough breads, free from a local bakery). These are already cooked and ready to go in the freezer.

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