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Dinner 2021


liuzhou
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@Margaret Pilgrim – bravo on the crepe!  I haven’t tried to make it yet.  But I should since I always think the filling is skimpy.

 

@Shelby – is that your cook, then fry fried chicken?  I have those directions in my pile of recipes under my kitchen island.  I’m determined I’m going to do that soon.  And I love your bowl that the fruit salad is in.  I don’t have that one😉.  I’m now craving Ronnie’s ribs and your macaroni salad, too!

 

@Jonathan – delicious looking and sounding dumplings.  I prefer them fried, too!

 

I thought I had resolved my spaghetti and meat sauce craving and then I see @Ann_T's and @Norm Matthews'! 

 

My house smelled great on Wednesday, but this wasn’t for us:

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A HS friend of Mr. Kim’s is hosting a day out for some young South American au pairs and wanted to give them a real American meal.  So, he donated BBQ and sauce. 

 

Instead, for dinner that night, we had some leftover steak from dinner out at Lonestar the night before:

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I steamed it in the CSO and fried up some onions:

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I also used some of Jessica’s leftover Rotel cheese dip and made steak and cheese sandwiches with a leftover baked potato (so huge it served us 3 times!) and corn:

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Along with salad:

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When we delivered the BBQ to Mr. Kim’s friend, she invited us to dinner and served perfectly ordinary salad that tasted better than any salad I remember having.  Nothing exotic and it was topped with Ken’s Lite Caesar.  What made it special is that they have the most beautiful and amazing private garden I’ve ever seen.  They are growing everything from tomatoes, cukes, asparagus, peppers, potatoes, etc., etc. – to some very lush looking weed!  I couldn’t believe how much stuff they managed to fit into a quarter of an acre.  They even had fruit trees.  I wish I’d taken pictures.  She sent us home with this:

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My MIL will be getting the green bells and the eggplant.  Mr. Kim and Jessica will eat the yellow pepper. 

 

Dinner last night was hot dogs again (we had leftover chili) with corn, kraut, and sliced tomatoes (Hanovers – a local tomato - from Publix):

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20 minutes ago, JoNorvelleWalker said:

 

No idea what that is but it's beautiful.

 

Slivers of poached chicken, chopped red onion in a corn tortilla, softened in green enchilada sauce, baked with sour cream and cheese.   Absolutely not beautiful but totally yum.

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eGullet member #80.

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3 hours ago, Wait. Wot said:

PXL_20210808_000824575.thumb.jpg.e4619e4de8b07f9f868f51eb7ba3108a.jpg

 

Dry fried plain tuna and salmon with sauted swiss chard, garlic and onions and leftover brown rice.

Now I want chard. When I grew it - it was on my plate almost daily.  Your plate looks so familiar but my brain is not clicking. Can you share name?

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2 hours ago, heidih said:

Now I want chard. When I grew it - it was on my plate almost daily.  Your plate looks so familiar but my brain is not clicking. Can you share name?

Here you go:

 

PXL_20210808_164629480.thumb.jpg.03a845e42803aa337bab9be55170f5bc.jpg

 

We almost lost the entire crop to tiny, voracious caterpillars. Then we discovered spinosad.

 

If you mean the plates they are a discontinued Mikasa pattern called "Fruit Panorama".PXL_20210808_164629480.thumb.jpg.03a845e42803aa337bab9be55170f5bc.jpg

 

Edited by Wait. Wot
Misread the post I was responding to. (log)
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22 minutes ago, Wait. Wot said:

Here you go:

 

PXL_20210808_164629480.thumb.jpg.03a845e42803aa337bab9be55170f5bc.jpg

 

We almost lost the entire crop to tiny, voracious caterpillars. Then we discovered spinosad.

 

If you mean the plates they are a discontinued Mikasa pattern called "Fruit Panorama".PXL_20210808_164629480.thumb.jpg.03a845e42803aa337bab9be55170f5bc.jpg

  1.75 MB · 0 downloads

Ah Mikasa - so trendy in the 80's. I've always favored the plain green chard. No garden now - long sad tale. Rainbow is pretty but I donlt care for the color bleed when cooking - though as is nutritionally the trend - ya do get to eat the rainbow

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Just finished my regular Sunday stromboli. I make something like this every Sunday so I don't have to cook dinner. This one is extra good because I used some of @Duvel's Leberkäse for the filling. It also has pizza sauce, thin sliced ham, mozzarella and Parmesan cheese.

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Goat's leg, Cretan-style (slow-cooked in olive oil in the oven with lid on- I also added white wine).

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Buckwheat with beetroot. Spinach and salad.

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Quick photo of the pan just out of the oven

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Other goat meals I have made in the past:

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On 8/2/2021 at 3:19 AM, TicTac said:

Can you share more about the mushroom dish?

I used this chilli oil I made, but you could use Lao Gan Ma.

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@gfweb – that skirt steak is truly a thing of beauty.  I think I’d rather have a slice of that than a “steak”.  And, can you tell me about that cobbler, please?

 

Dinner was breakfast for dinner.  @David Ross' and @Ann_T‘s huckleberry and blueberry pancakes combined with the crappy pancakes Mr. Kim had at lunch last Sunday, had me craving pancakes.  I decided to make blueberry.  I don’t think I’ve ever made them before.  They ended up being a giant PITA.  I’ve seen folks make them on TV tons of times and read a number of recipes and NOWHERE does it mention that when you flip them (blueberries down) the blueberries will stick to the griddle!  They didn’t burn exactly, but they stuck and I ended up with some ugly, unevenly cooked pancakes.  It’s obviously just me, but I think next time I get a craving, I’ll make my regular pancakes and blueberry syrup!  Before the flip:

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Served with some mini quiche I had in the freezer:

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Edited by Kim Shook (log)
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8 hours ago, Tropicalsenior said:

Just finished my regular Sunday stromboli. I make something like this every Sunday so I don't have to cook dinner. This one is extra good because I used some of @Duvel's Leberkäse for the filling. It also has pizza sauce, thin sliced ham, mozzarella and Parmesan cheese.

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That looks delicious - do you roll it up like a jelly roll? I havent made it in a while, and like most things I make, I think I tend to overstuff it. I love how the middle of your bread is fully cooked!

 

 

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pan seared chicken thighs over salsa rioja and a sautéed cabbage with cumin, onion, garlic, chili and cilantro.

and a delicious rose 2018 Baudry Chinon Rose

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I still try sometimes 😬

Pork mince, 5 spice, sweet chilli jam, oyster sauce, soy sauce, hot chili flakes, corn flour, frozen "Shanghai Mix ( broc, carrot, capsicum, snow pea, water chesnut)", wok ready noodles and 20 mins. 

 

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Won't use this brand of noodles again, they broke up real small. Great for my noise hating sanity, but from my sons perspective... slurp factor zero.. and what are noodles without slurps 🥰🙂

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1 hour ago, CantCookStillTry said:

 

Won't use this brand of noodles again, they broke up real small. Great for my noise hating sanity, but from my sons perspective... slurp factor zero.. and what are noodles without slurps 🥰🙂

LOL Now I gotta find the "spaghetti" scene from Tampopo...

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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