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Dinner 2021


liuzhou
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2 hours ago, Duvel said:

Just as I was mentally preparing for a sensible salad as part the long planned start of my diet, I received this via WhatsApp …

 

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As the Japanese say: Shoganai, ne ! And I am a team player. Got some marinated chicken breast at the butcher, coated and fried.

 

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No complaints 🥳

I recently succumbed to my desire for pressure fried chicken with rice and mixed veg. Crown Fried Chicken of you are keeping score. I regret nothing, well maybe  the three pounds of water weight I put on.

 

I blame it on the holiday weekend.

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Posted (edited)

Anchovies are back in Costa Rica. Now we can have pizza. Three quarters with anchovies and one quarter for Rosario without which means more anchovies for Carlos and me.

Ready for the oven. Italian sausage, salami, ham, mushrooms, mozzarella and Parmesan.

20210706_163832.thumb.jpg.dff0997c1eb4ff5504fbe9d35b7a8e41.jpg

Perfectly baked and ready to eat.

20210706_181524.thumb.jpg.9e88a3222aa9fe37160310af56ed9f32.jpg

Best pizza in the neighborhood. But then, it is the only Pizza in the neighborhood.

20210706_181407.thumb.jpg.fb2832207b8c170a21551c406b122e6f.jpg

Edited by Tropicalsenior (log)
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12 minutes ago, Tropicalsenior said:

Anchovies are back in Costa Rica. Now we can have pizza. Three quarters with anchovies and one quarter for Rosario without which means more anchovies for Carlos and me.

Ready for the oven. Italian sausage, salami, ham, mushrooms, mozzarella and Parmesan.

20210706_163832.thumb.jpg.dff0997c1eb4ff5504fbe9d35b7a8e41.jpg

Perfectly baked and ready to eat.

20210706_181524.thumb.jpg.9e88a3222aa9fe37160310af56ed9f32.jpg

Best pizza in the neighborhood. But then, it is the only Pizza in the neighborhood.

20210706_181407.thumb.jpg.fb2832207b8c170a21551c406b122e6f.jpg

Are you talking fresh anchovy?    Never had them cooked, only as divine boquerones.

eGullet member #80.

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Posted (edited)
2 minutes ago, Margaret Pilgrim said:

Are you talking fresh anchovy?    Never had them cooked, only as divine boquerones.

Unfortunately, I am talking about little canned anchovy fillets. That's the only type that we can get here and beggars can't be choosers.

Edited by Tropicalsenior (log)
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31 minutes ago, Tropicalsenior said:

Anchovies are back in Costa Rica. Now we can have pizza. Three quarters with anchovies and one quarter for Rosario without which means more anchovies for Carlos and me.

Ready for the oven. Italian sausage, salami, ham, mushrooms, mozzarella and Parmesan.

20210706_163832.thumb.jpg.dff0997c1eb4ff5504fbe9d35b7a8e41.jpg

Perfectly baked and ready to eat.

20210706_181524.thumb.jpg.9e88a3222aa9fe37160310af56ed9f32.jpg

Best pizza in the neighborhood. But then, it is the only Pizza in the neighborhood.

20210706_181407.thumb.jpg.fb2832207b8c170a21551c406b122e6f.jpg

 

How does one get triangular slices from a square pizza?

 

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Posted (edited)
28 minutes ago, JoNorvelleWalker said:

How does one get triangular slices from a square pizza?

 

Easy.

 

60878798__20210707100357.thumb.jpg.b86f0ce4c5502f4443e37e0fd5d7d326.jpg

 

It's much more difficult from a circular pizza.

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

 

The Kitchen Scale Manifesto

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15 minutes ago, JoNorvelleWalker said:

 

Admittedly I failed geometry.

 

My girl!  Oh and scissors allow creative slices.

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29 minutes ago, JoNorvelleWalker said:

 

Admittedly I failed geometry.

 

I pay people to do geometry.

My mind is devoted to higher things.

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3 minutes ago, JoNorvelleWalker said:

Dinner07062021.jpg


Moussaka — unctuous, gelatinous umami bomb.  Perhaps I should have allowed it to rest a moment longer before cutting.

 

That has been on my mind. Only made it once for FIL with lamb.. The price of ground lamb in regular market is stoopid. I may cave or go  beef. Also have been plotting Melissa Clark's Turkish style eggplant, lamb, pasta, yogurt dish https://cooking.nytimes.com/recipes/1018641-pasta-with-turkish-style-lamb-eggplant-and-yogurt-sauce

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30 minutes ago, heidih said:

That has been on my mind. Only made it once for FIL with lamb.. The price of ground lamb in regular market is stoopid. I may cave or go  beef. Also have been plotting Melissa Clark's Turkish style eggplant, lamb, pasta, yogurt dish https://cooking.nytimes.com/recipes/1018641-pasta-with-turkish-style-lamb-eggplant-and-yogurt-sauce

 

I suspect it was well before Melisa was a gleam in someone's eye I used to make Craig Claiborne's Turkish moussaka from the New York Times Cookbook.

 

However Turkish moussaka is a quite different dish than Greek.

 

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dinner on 7/5 for 8

shrimp with cilantro, mint and thai basil

grilled rack of lamb, roasted ratatouille, rice and some roasted shiitake mushrooms.

and the wine lineup.

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12 hours ago, JoNorvelleWalker said:

How does one get triangular slices

Actually it's even easier then this.

 

12 hours ago, liuzhou said:

Easy

I just cut it into four quarters and then just cut each quarter in 3 triangular pieces from the center like a regular pizza. The only reason that I cut it into quarters first is that I have to make 1/4 without anchovies for Rosario.

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1 minute ago, Tropicalsenior said:

Actually it's even easier then this.

 

I just cut it into four quarters and then just cut each quarter in 3 triangular pieces from the center like a regular pizza. The only reason that I cut it into quarters first is that I have to make 1/4 without anchovies for Rosario.

 

Yes, there are various ways to do it. Certainly nothing difficult about it.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Posted (edited)
13 hours ago, JoNorvelleWalker said:

 

How does one get triangular slices from a square pizza?

 

Making Pizza in a square pan gives me the maximum amount Pizza in a small oven but eating square pieces of pizza just doesn't seem right to me.

Edited by Tropicalsenior (log)
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1 hour ago, rotuts said:

@scamhi 

 

12 bottles for 8 ?

 

that's about right .


I thought originally it’s a bit on the light side … but then most likely there were at least three drivers present 😉

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1 hour ago, Duvel said:


I thought originally it’s a bit on the light side … but then most likely there were at least three drivers present 😉

no drivers. This is the beauty of wine dinners in a big city. Everyone that lives in Manhattan took Uber or Lyft home. We walked home.

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Posted (edited)
5 minutes ago, scamhi said:

no drivers. This is the beauty of wine dinners in a big city. Everyone that lives in Manhattan took Uber or Lyft home. We walked home.


Hey, cut me some slack here - I tried to make you look even cooler than you already are ☺️

Edited by Duvel (log)
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On 7/5/2021 at 6:42 AM, dcarch said:

Slugs, snails are the bane of all lovers of hostas.


I love hostas for my garden. They are beautiful and require no care. I have hundreds of them. Fortunately I don’t have a slug/snail problem.


Snails are a boon and a bane for me. I love snails, the French kind. I wish I could import some live French variety of snails, but there are laws forbidding that. You can only get canned ones here.


I love hostas also because they are delicious. Hosta is a common vegetable in some countries.


So I decided to make a dish with Hosta blossom scapes, some French escargots and some shrimps and dungeness crab legs.


dcarch

hosta blossom stems 2021.jpg

 

escargo hosta blossom stems 2021 b.jpg

 

escargo hosta blossom stems 2021.jpg


Today I learned hostas are edible. And very pretty.

 

The whole plant or just the flower stalks?

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Once again forgot photos, though in my defense it was insanely hot so by the time I was done cooking I just wanted to sit in front of a fan and wilt. (No AC, old house.)

 

Dinner last night was penne with chicken and vegetables (asparagus, broccoli, snow peas, little bit of carrot, grape tomatoes) in pesto. (We use Costco brand fresh pesto, it’s very good and a good price.) Very tasty, although the tomatoes weren’t as sweet as they usually are which put off the flavor balance a touch. Also it was saltier than I’m used to from the pesto so I’ll have to remember to check next time and maybe not salt the pasta water if the pesto is extra salty.

 

For some reason when I was buying the stuff for the pesto I had a brain hiccup and also got stuff that I’d use to make leek risotto (celery, leeks, onion) so I’ll probably chop it all up and bag it and put it in the freezer ready for when I feel like making risotto, which I’m not likely to do this week. I was wondering about taking it all the way to the sautéed rice stage and freezing it then, so to make risotto I just have to defrost and add stock and throw it in the Instant Pot for an RV meal - anyone know if that’d work or if it’d be best to do the sautéing ‘fresh’ at time of making the risotto?

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