Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2021


liuzhou
 Share

Recommended Posts

Con fusion food tonight. An experiment.

 

Mackerel steaks, pan fried in olive oil with fresh green Sichuan peppercorns.

 

Thin spear asparagus, raw and dressed with litsea oil and seasalt.

 

Orzo.

 

The specific mackerel species is 马鲛鱼 (mǎ jiāo yú) - Japanese Spanish Mackerel - Scomberomorus niphonius. That's con fusion for you.

 

mackerel.thumb.jpg.18ba0cc5203ba94f6b63aca73b926d6d.jpg

 

mackerel2.thumb.jpg.4359826640b386e842cde6325e71783a.jpg

 

  • Like 10

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

31 minutes ago, liuzhou said:

Con fusion food tonight. An experiment.

 

Mackerel steaks, pan fried in olive oil with fresh green Sichuan peppercorns.

 

Thin spear asparagus, raw and dressed with litsea oil and seasalt.

 

Orzo.

 

The specific mackerel species is 马鲛鱼 (mǎ jiāo yú) - Japanese Spanish Mackerel - Scomberomorus niphonius. That's con fusion for you.

 

mackerel.thumb.jpg.18ba0cc5203ba94f6b63aca73b926d6d.jpg

 

mackerel2.thumb.jpg.4359826640b386e842cde6325e71783a.jpg

 

When you make orzo, do you dress it with anything?  How do you keep it from sticking together in a solid block?

Link to comment
Share on other sites

3 minutes ago, KennethT said:

When you make orzo, do you dress it with anything?  How do you keep it from sticking together in a solid block?

 

No. I never dress it. Nor have I ever known it to stick, unless it has sat for a while and cooled right down after cooking it.

I am careful to only cook it al dente.

Edited by liuzhou (log)
  • Like 3

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

My parents are visiting and I went for something my father would certainly like: oven-baked ribs !

 

7A121439-0B29-4F2E-B8A3-3D7790D933AA.thumb.jpeg.cf13de7c9557defd538fd8b126d9b1ec.jpeg
 

F4504583-9AC6-488D-A5EF-A3DC4E1FCCE2.thumb.jpeg.a92b245cad7f5be203682b8e84f4c737.jpeg

 

Served with corn, baked beans, cole slaw aaaaaaand … tater tots. I know: not that exciting for you, but this has not been available in Germany until now and it is my first time to eat it. And I like it (and my family, too). 

 

19C655CF-CEAF-46FF-B50C-E45C9515C436.thumb.jpeg.1dbcb1bb4c7a2115a6003430b44a90f8.jpeg

 

B10B1DB0-1417-4F51-B0D6-8412B64B0862.thumb.jpeg.c63a1710372050a1b9d86af38dff6384.jpeg
 

A wholesome meal 😉

 

A895A1E4-21EE-48EB-9E9D-6DF1E702E8C3.thumb.jpeg.62de0b8420cbad654bf61ad937a9a0e4.jpeg

Edited by Duvel (log)
  • Like 10
  • Delicious 4
  • Haha 2
Link to comment
Share on other sites

23 minutes ago, rotuts said:

@Duvel 

 

Nice 

 

Pork Ribs ?

 

Tots !!

 

get them crispy on the outside

 

you ge to decide crispy

 

and fluffy on the inside.


Thanks, @rotuts
 

Yes, pork ribs. Any other animals ribs are decidedly difficult to come by here …
 

I know you can’t tell from the pictures (because of the light ?), but the tater tots were crispy. But I‘ll be happy to give them a bit more time next time and get the crust even crunchier. To me, they are a a kind of tiny Rösti minus the butter flavor …

  • Like 4
  • Delicious 1
Link to comment
Share on other sites

14 minutes ago, gfweb said:

Amazing. How'd you cook it so evenly?

 

These were bone in Berkshire loin chops, not quite two inches thick.  I turned every minute or so, poking with a Thermapen.  Salted an hour before grilling but no brine.  (Nothing gets brined here anymore after the incident in the refrigerator.)

 

  • Like 2
  • Thanks 2
  • Delicious 1
Link to comment
Share on other sites

I subscribe to the poke and turn method too.

grilled big shrimp like that last night.  Marinated in lime, garlic, salt and ginger for 30 min then grilled poking often to 120 degrees F.  Perfect…so plump and juicy but cooked.  Gotta do that again soon.

  • Like 5
Link to comment
Share on other sites

some steak porn: i bought a large wagyu bavette from Regalis.

It weighed almost 5lbs.

Cut into 4- 2" steaks and one thin tail piece.

Grilled 2 steaks over charcoal. had with corn on the cob (not pictured), labneh with chili and sizzled scallions and a local tomato salad with husk cherries.

IMG_5703.jpg

IMG_5705.jpg

IMG_5707.jpg

IMG_0463-preview.JPG

  • Like 16
  • Delicious 3
Link to comment
Share on other sites

59 minutes ago, rotuts said:

@scamhi 

 

its my understanding that babette is a French term 

 

for flank steak :

 

https://en.wikipedia.org/wiki/Flank_steak

 

all the flanks Ive ever had

 

( USA Prime or choice )

 

were thinner that you cut

 

and would not lo0ok like those

 

two delicious steaks you cooked.

 

I wonder why.

Bavette is right next to the flank but a different piece of meat.

see this video for the difference between the skirt, flank and bavette

 

  • Like 2
  • Thanks 2
Link to comment
Share on other sites

@scamhiTHANK YOU for posting the video.  
Makes me wish I was a butcher.

I also wish we had a real butcher in town.  The government’s stupid new regulations put many butchers out of business about ten years ago.  We don’t even have an abattoir close.  Animals have to be shipped a 2 1/2 to 3 hour drive to the nearest one.

 

  • Like 1
  • Sad 1
Link to comment
Share on other sites

1 hour ago, Okanagancook said:

@scamhiTHANK YOU for posting the video.  
Makes me wish I was a butcher.

I also wish we had a real butcher in town.  The government’s stupid new regulations put many butchers out of business about ten years ago.  We don’t even have an abattoir close.  Animals have to be shipped a 2 1/2 to 3 hour drive to the nearest one.

 

which made we look around your area for a butcher. 

Have you tried Black Sage Butcher ? about a 90 minute drive from you.

Link to comment
Share on other sites

Shoulder of lamb

558s8hX.jpg

 

Tzatziki gets all the attention but this dip is also very common in Greece. Roasted aubergine pulp mixed in garlicky yoghurt. 

oRKZTHn.jpg

 

HxtgPnI.jpg

 

Blue corn tortillas (La Morena brand, the only imported Mexican tortilla brand we have in food hell).

1lnZQtN.jpg

 

 

On 9/10/2021 at 9:42 PM, Duvel said:

his time in true Viennese fashion, using veal and frying in clarified butter.

 

Leckerrrrr. Now, that's proper Wiener Schnitzel! Without air pockets it's just "breaded" "Schnitzel.👌👍

Edited by BonVivant (log)
  • Like 14
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...