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Dinner 2021


liuzhou
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9 hours ago, JoNorvelleWalker said:

 


Jo does not eats an early dinner breakfast, 1.5 inch dry aged ribeye.  Promise is in the air.

 

 

Glass half full!

 

;)

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I’m still not sure if I’m sold on fish tacos but these weren’t half bad. What I wouldn’t give to get fresh cod here in Australia though… Made a purple cabbage slaw, some quick pickled onions and a crema on top

5484367B-4418-4BE4-8D7C-04D1C6641C24.jpeg

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9 hours ago, JoNorvelleWalker said:

DryAgedRibeye07102012.jpg


Jo does not eat an early dinner, 1.5 inch dry aged ribeye.  Promise is in the air.

 

 

Exceedingly clean rack and pan

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Been a bit.  Seems like I'm always running late with dinner these days so I forget to take pictures some nights. 

 

Over the 4th of July weekend roasted chicken with potatoes from the garden done under the chicken.  Cucumbers, onions from the garden and the first garden tomato.  Broccoli, bacon, cheddar, red onion salad too.

 

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We have mulberry trees around our property.  I can't get to them due to the wilderness of poison ivy that grows around them.  Ronnie went for me and picked the other day.  Best we've had in years.  Absolutely no bugs or worms.  Not as big as @shain's are, but they never are.

 

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I've had purple fingers for days lol

 

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Mulberry, strawberry, blackberry and blueberry crisp

 

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Sous vide and then fried chicken

 

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Squash from the garden

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I made sort of a greek-ish dressing and did a cucumber, olive, tomato, roasted pine nut salad thing.  Was going to add feta but it looked like blue cheese so I tossed it lol.

 

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Fried fishing baby squash with flowers to go with.

 

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Venison quesadillas, RG beans and stuffed poblanos

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Steak night last night.  Ronnie grilled.

 

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Padron peppers, garden potatoes and @Jaymes's squash 

 

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And more mulberries!  Ronnie picked yesterday afternoon.

 

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Another mulberry crisp

 

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2 hours ago, Shelby said:

Been a bit.  Seems like I'm always running late with dinner these days so I forget to take pictures some nights. 

 

Over the 4th of July weekend roasted chicken with potatoes from the garden done under the chicken.  Cucumbers, onions from the garden and the first garden tomato.  Broccoli, bacon, cheddar, red onion salad too.

 

thumbnail_IMG_1020.jpg.234342f78e15e50d0c065ddd6de1757c.jpg

 

thumbnail_IMG_1019.jpg.1dedf46aab0ebe4347252d21eb935918.jpg

 

We have mulberry trees around our property.  I can't get to them due to the wilderness of poison ivy that grows around them.  Ronnie went for me and picked the other day.  Best we've had in years.  Absolutely no bugs or worms.  Not as big as @shain's are, but they never are.

 

thumbnail_IMG_1009.jpg.9744aa88ca09aae297cff3e6b11e0097.jpg

 

I've had purple fingers for days lol

 

thumbnail_IMG_1007.jpg.1c6d118cc63c93c672ae9586f44e41c4.jpg

 

Mulberry, strawberry, blackberry and blueberry crisp

 

thumbnail_IMG_1021.jpg.5897b7549face95b7f3209650117739f.jpg

 

thumbnail_IMG_1022.jpg.8512138cfb360bc01d7855a0f2da2419.jpg

 

Sous vide and then fried chicken

 

thumbnail_IMG_1024.jpg.f296673082a824e00f2d359a21c84786.jpg

 

Squash from the garden

thumbnail_IMG_1025.jpg.5cb20cfe354bf1bb8d3ad7d1f9396482.jpg

 

I made sort of a greek-ish dressing and did a cucumber, olive, tomato, roasted pine nut salad thing.  Was going to add feta but it looked like blue cheese so I tossed it lol.

 

thumbnail_IMG_1026.jpg.4ed2e09f9f45701ec09eae1a1f4f4da6.jpg

 

Fried fishing baby squash with flowers to go with.

 

thumbnail_IMG_1027.jpg.0e1fd97dedf388b76fbb360a971c6224.jpg

 

thumbnail_IMG_1028.jpg.3684efbf4a97ec5cbb846a6fd2f44a3c.jpg

 

Venison quesadillas, RG beans and stuffed poblanos

thumbnail_IMG_1032.jpg.e179c3c40c3f791be8cd96acd15648ea.jpg

 

Steak night last night.  Ronnie grilled.

 

thumbnail_IMG_1035.jpg.d0c3b4ed2603e8c30bdeac3f58910685.jpg

 

Padron peppers, garden potatoes and @Jaymes's squash 

 

thumbnail_IMG_1034.jpg.be720cd3e24eb2da614644b0cac6f308.jpg

 

thumbnail_IMG_1036.jpg.89d26d37eeae52f7d037acd85954b184.jpg

 

And more mulberries!  Ronnie picked yesterday afternoon.

 

thumbnail_IMG_1033.jpg.cea4679a67a48b3b970ec41798a8f35c.jpg

 

Another mulberry crisp

 

thumbnail_IMG_1037.jpg.4853dce17218f558bdf2c74fd2b96672.jpg

I'm sure this has been asked before, but when doing the SV fried chicken, do you find the batter comes right off when you bite into it?  If not, what's your secret to getting it to stick?

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Friday night, back to one of our "old" favorites, where we hadn't been since late 2019 I'm guessing. Started with these and a bottle of Moussamoussettes and...

 

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They were great, with a spruce vinaigrette and tea gelée. The menu is shortened, and with only a few of their classics on it, we ate almost all the new dishes.

And finished with...

 

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Which came along with Fabian's classic chocolate hazelnut tart, as a little gift.

 

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Saturdays are pretty much always stay home make dinner nights. Last night, my red and green dinner...

 

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Cold beet and yogurt soup, with dill. 

 

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Linguini al pesto. Ice cream and sorbet for dessert.

 

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Mitch Weinstein aka "weinoo"

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Tapas night with my parents on the terrace …

 

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Fried shrimps (one portion with, one without garlic), Matjes, octopus (pop a la gallega), mussels escabeche, meatballs with pinenuts in tomato sauce …

 

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Aragula & tomato salad, olives, salted potato crisps (Lays) and tortilla de patates …

 

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My favorite: freshly arrived new Matjes with garlic parsley oil - heaven !

 

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2 hours ago, KennethT said:

I'm sure this has been asked before, but when doing the SV fried chicken, do you find the batter comes right off when you bite into it?  If not, what's your secret to getting it to stick?

No, it doesn't slide off at all.  I take the SV'd chicken out of the bag and place in a bowl of buttermilk mixed with an egg--if I'm low on eggs, I'll skip the egg.   Then I dump some AP flour in a large ziplock along with Lawry's salt and a good amount of black pepper.  Mix that up.  Take chicken pieces out of buttermilk, drop in the bag.  Zip it up.  Shake.  Heat up the shallow oil.  Fry.

Edited by Shelby (log)
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1 hour ago, Duvel said:

Tapas night with my parents on the terrace …

 

62346C12-D295-414E-A997-8E44FE13C499.thumb.jpeg.05f51faec55364f66ad92716d096663b.jpeg

 

Fried shrimps (one portion with, one without garlic), Matjes, octopus (pop a la gallega), mussels escabeche, meatballs with pinenuts in tomato sauce …

 

0CDDBF3F-4B0C-438E-B1B5-01D3BE8029BC.thumb.jpeg.58524c58f70467a9697258d957ab96ec.jpeg


Aragula & tomato salad, olives, salted potato crisps (Lays) and tortilla de patates …

 

A7E7ECD8-4725-4276-85BB-CBC1C8C567FE.thumb.jpeg.6c1e12f287c691c775c0fb1f4b240686.jpeg

 

My favorite: freshly arrived new Matjes with garlic parsley oil - heaven !

 

50ADEF4B-3DDC-4BEB-BCE2-2AE6B7B07FBF.thumb.jpeg.a3ae08b3ad9fb558cd3449458d494aee.jpeg

Fabulous! I am always impressed with the number of dishes you make for one meal.

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On 7/10/2021 at 4:05 PM, rotuts said:

Delicious !

 

Id like to hear a little more about ' Platter for Two '

@rotuts, The cheese was Burrata, so basically just a Caprese salad and the melon was wrapped in Prosciutto and drizzled with olive oil and a grind or two of black pepper.  Love the combination of the pepper with the melon and Prosciutto. 

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When you're Thai basil is flowering, make pad cha!!! This is the mis... Made with the frozen Pacific halibut and some maitake. It came out great and was devoured before I remembered to get a photo.

 

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Kaffir lime leaves are new growth and really tender - no need to pick them out

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36 minutes ago, KennethT said:

When you're Thai basil is flowering, make pad cha!!! This is the mis... Made with the frozen Pacific halibut and some maitake. It came out great and was devoured before I remembered to get a photo.

 

20210711_193816_HDR.thumb.jpg.60bba741c28971c3210c4b30b303fd9d.jpg

 

Kaffir lime leaves are new growth and really tender - no need to pick them out

You probably know those blossoms as many herrb nes are - really good with a light ricennstarch dusting

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3 minutes ago, heidih said:

You probably know those blossoms as many herrb nes are - really good with a light ricennstarch dusting

huh - no, I usually just toss them out.  But I thought they were pretty for the photo.

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6 hours ago, KennethT said:

I'm sure this has been asked before, but when doing the SV fried chicken, do you find the batter comes right off when you bite into it?  If not, what's your secret to getting it to stick?

I do SV skinless thighs followed by buttermilk and dredging.  No problems. 

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29 minutes ago, KennethT said:

huh - no, I usually just toss them out.  But I thought they were pretty for the photo.

Oh you have to fry them at least once, The kids in the neighborhood as I've said before remember me into adulthood as the lady who fed us those great fried flowers(including zuke). Usually with a Thai sweet chili dip thinned with vinegar. Oregano flower is very nice too. Mint sometimes.

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We are moving from Milan in a few weeks time so have been doing some day trips to places we wanted to see before leaving.

We went up into the Lombard mountains above Lecco one day and ate in a typical Italian bar that happened to have homemade ravioli. Hamburgers are a thing now in Italy, so I figured I was safe eating them since the ravioli menu featured ingredients I don't like. The ones pictured are made with deer. Imagine my horror when I got a microwaved burger that had been put on the panini press. It was inedible. My fault, I know. Served with pretty good wine though. I'm a huge fan of Inferno. Not so much Sfursat (I don't love wines made from dried grapes). All followed by homemade strudel (delicious) with unidentified caramel sauce (?) and a homemade, quite unpleasant, genziana liqueur.

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Better luck for me on next day trip to Lago di Garda. When we are not in a pandemic, I go to Vinitaly every year for work. We went to one of my favorite places to to go to down the lake during the fair, and had fabulous food and views. I had pan-fried faraona (guinea fowl, but the Italian names sounds better! 😃) With chanterelle mushrooms and sauteed bitter greens. There was also a filet and a mixed grill at my table, as well as paccheri with shrimp and zucchini. Followed by tableside crepes suzette and homemade baba. Places are Sirmione and Desenzano del Garda. 

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Edited by ambra (log)
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On 7/10/2021 at 12:38 PM, Duvel said:

My parents decided spontaneously to come over for the weekend, and I decided to take them out (for the first time in forever). Things are relaxing and we can go without prior testing …

 

I opted for the Woinemer Craft Brewery, a local brewery pub with great beers. I secured a place in their roofed beergarden …

 

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Woinemer Helles to start with …

 

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My father opted for the Black Currant Stout, a seasonal offer …

 

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Schnitzel galore - this one with a condensed beer sauce …

 

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Schnitzel stuffed with Handkäse and Sauerkraut …

 

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Schnitzel with liquid Kochkäse & red currant jelly …

 

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Little one had a cheeseburger (that was not so great), but was very content with his dessert 😉

 

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Fab! I want to go here when I'm next in Germany!

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Always nice to have a pot of this finished, a bunch extra for future nights as well (given how time consuming it is to make I may as well make extra). Beef shortrib ragu with fresh pappardelle. Takes a few hours for the sauce but always worth it

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IMG_4539.thumb.jpeg.8033f1ccfb6f6116e77e9ad01cd230d2.jpeg

 

Braised pork chops (well, this is the part of the pork chop after Significant Eater's share is sliced off); braised in chicken stock, balsamic, Worcestershire sauce, brown sugar, onions and garlic.  CSO corn with chili powder and lime, Carolina gold rice, Marcella beans alongside.

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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?

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