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Dinner 2021


liuzhou
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Bit of a Japanese dinner, to celebrate little ones return to Judo classes (that were on hiatus due to Covid) …

 

Pickles …

 

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Spinach with sesame …

 

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Proteins, ready to hit the BBQ …

 

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A treat for the cook, toiling outside in front of the grill 😉

 

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Back inside, a warm miso soup (a truly unphotogenic dish, but tasty nonetheless) …

 

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Ready to eat …

 

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Yum !

 

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31 minutes ago, Duvel said:

(a truly unphotogenic dish, but tasty nonetheless) …

 

I find most soups impossible to photograph attractively. They tend to look like muddy ponds! That is far from the worst I've seen!

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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22 hours ago, heidih said:

Sure yours was fine, I, however, had a major flashback to Chun King in the can  https://en.wikipedia.org/wiki/Chun_King

 

I was actually joking about that while I was making it.  I have my own shuddersome memories of Chun King as well. I'd recently read an article on San Francisco cuisine and had to give it a try, though, and I'm glad that I did, as it turned out quite wonderfully.  And refreshingly not like the canned stuff.

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On 9/16/2021 at 4:07 PM, gulfporter said:

Mi esposo is spending the night in our new local hospital after a procedure this morning (in the past he would have had to go to Guadalajara, an hour away).  

 

Today is a major holiday, Día de Independencia.  Despite the holiday, his specialists were there for him at 6AM (it was an emergency).  They called in the whole team from Guadalajara after determining what was needed; they got there in 45 minutes.  Amazing health care here.  

 

Dinner.....Tostadas de Tinga de Pollo.  After he told them how good they were, they brought another plate for me.  

 

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I hope all is well. Just wanted to say that the one and only time that we needed medical care in Mexico - I was impressed beyond words with the response and secondly, the very reasonable cost. Also, that is way above and beyond any hospital meal I have seen/partaken of in Canada!

 

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turned our leftover frozen rosh hashanah brisket into mexican style brisket. Toasted 3 dried chilis ancho, mulato and guajillo. seeded and rehydrated them and pureed them.

after a margarita we opened a Tempier rose.

 

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IMG_5754.jpg

Edited by scamhi (log)
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On 9/16/2021 at 11:26 AM, Annie_H said:

Weeknight quick WhiteMisoGingerDumplingVegHijiki soup bowl. Still putting off any shopping or ordering...no eggs in the house, but I like the challenge of garden, freezer, and crisper drawer shopping....

 

I saw your wonderful looking soup on the CF.  Looks delicious. 

 

Moe said I hadn't made Halibut fish and chips recently so I made them for dinner last night.
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Light and crispy tempura style beer batter.
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Twice fried fries. Easy work night dinner. 
 
Edited by Ann_T (log)
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Magret duck breast with raspberry ginger sauce, baked sweet potato and steamed brussel sprouts for our fifth wedding anniversary dinner.

 

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I reached deep into the wine cellar for a better than average wine to serve with the duck.

 

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It was 1971 vintage purchased when I had more money than sense. As you can see, the bottle shows it's age. It has been moved six times since I bought it in the early 80's. Some of it's storage was very wet, as in flooded.

 

The wine was great, as expected. It wouldn't have been hurt with a few more years of aging. Too bad I had only one.

 

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Baked pasta - a recipe my mom used to make (occasionally still does) and which is a favorite of mine. Raw tomatoes, lots of bail, mozzarella, plenty garlic and a bit of cream. Baked until crunchy on top.

Served with a vegetable salad and orangecello (mine with some gin mixed in).

 

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Rx here: 

 

 

 

Edited by shain (log)
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~ Shai N.

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11 hours ago, scamhi said:

turned our leftover frozen rosh hashanah brisket into mexican style brisket. Toasted 3 dried chilis ancho, mulato and guajillo. seeded and rehydrated them and pureed them.

after a margarita we opened a Tempier rose.

 

IMG_5753.jpg

IMG_5754.jpg

 You always have the best wines and sake. 

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IMG_4913.thumb.jpeg.39eb6d0bc51649b8ebdb5ad4462155f9.jpeg

 

Roast duck (leftover Wu's) fried rice.

 

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Stir fried cabbage and celery. The stir fried cabbage is one of our new favorites. Using regular cabbage that might be used for cole slaw.

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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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Last night we tried a new to us place in our neighborhood. I actually never knew they existed and had never heard about it.  We actually passed it by on the way to a dim sum restaurant recently written about, but declined it after seeing A) their outdoor dining was COMPLETELY enclosed with nary a window and B) they had a sign saying that they did not discriminate and would allow unvaccinated diners to dine inside (which is currently illegal in NYC). So we went back to this other place that we passed by and thought looked interesting.

 

It turned out to be a Spanish tapas place - I can't remember the last time I sat down in a restaurant that wasn't Asian of some kind!

 

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Sourdough with olive oil (complimentary!).  The sourdough was quite dark - tasted kind of like it had molasses or something in it.

 

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Jamon Iberico and a glass of white sangria (made with Verdejo)

 

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Salmon on  a bomba rice cake with garlic aioli and saffron

 

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Bravas - potatoes with chipotle aioli

 

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Octopus from Galicia with EVOO and paprika

 

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Lomo Iberico with corn nuts, PX-hoisin, shiso

 

 

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10 minutes ago, KennethT said:

I can't remember the last time I sat down in a restaurant that wasn't Asian of some kind!

 

Living in an area where the only decent Asian food is the one you prepare yourself, I’d say: Lucky you, but …

 

11 minutes ago, KennethT said:

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Salmon on  a bomba rice cake with garlic aioli and saffron

 

Sushi 😋 ?!
 

11 minutes ago, KennethT said:

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Lomo Iberico with corn nuts, PX-hoisin, shiso

 

That‘s at least asian-ish … what is PX-hoisin ?

 

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1 hour ago, Duvel said:

 

Living in an area where the only decent Asian food is the one you prepare yourself, I’d say: Lucky you, but …

 

 

Sushi 😋 ?!
 

 

That‘s at least asian-ish … what is PX-hoisin ?

 

It seems that the chef/owner is from Barcelona but spent a time in Japan and loved it.  PX hoisin was some sort of thin, syrup textured sauce - evidently made with hoisin and Pedro Ximenez (a sweet sherry made from VERY ripe grapes then sun dried before pressing then aged oxidatively).  It was really tasty.

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1 hour ago, KennethT said:

It seems that the chef/owner is from Barcelona but spent a time in Japan and loved it.  PX hoisin was some sort of thin, syrup textured sauce - evidently made with hoisin and Pedro Ximenez (a sweet sherry made from VERY ripe grapes then sun dried before pressing then aged oxidatively).  It was really tasty.

Kinda forgot to mention the restaurant name?  There are a few worthy tapas places around.

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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2 hours ago, KennethT said:

It turned out to be a Spanish tapas place -

Score card? Thumbs up? Memorable enough for another visit?

Just an observation but a bit generous for tapas. Party of four maybe perfect. Tapas I want shared small bites. Less meat but two of the 'sushi' seems skimp. A quarter of the octopus dish. Tapas done well is a bit like a tasting menu a-la-cart. (the kitchen giant plastic squirt bottle)....on the platter with the torching. Taste is obviously most important but the visual without being there in person---tacky. If the passion exists I can let certain presentations slide. 

My last memorable meal highly recommended (NYTimes) was more about the company. No memory about the food at all. The first app was 5 for a party of three. I get the three, five, seven visual but just put 6 on the plating. I think they were very tiny porcini arancini. Over a very chatty cocktail, two left and uncomfortable who dives in...anywho--- might be another posting about memorable meals or a dish over the years...

 

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