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Dinner 2021


liuzhou
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20 minutes ago, Okanagancook said:

What is left over wine?

 

We have an Italian friend who has repeatedly tried to teach us to make wine vinegar.    I can't seem to get across to him that we just don't have the necessary product.   

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eGullet member #80.

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Pork tenderloin steak, dry rubbed with 烧烤料 (shāo kǎo liào), a mix of ground fennel, ground cumin, ground chilli and white sesame seeds, and fried. Quick roasted cherry tomatoes and blanched thin asparagus.

 

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Edited by liuzhou
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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We got cod in this week's fish share, and I have lots of corn to use up from the final corn and fruit delivery from my CSA, so last night I made corn and cherry tomatoes that I cooked in a stock I made from the corn cobs and some parmesan rinds, with cod poached on top and bacon and scallion garnish.  

 

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Fridge & freezer dive dinner (because according to my wife both are way too full 🙄): Homemade kotteri ramen stock, shrimps, very soft boiled eggs, caramelized onions, thai basil, nori. All in all a weird combo, but tasty nonetheless …

 

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@liamsaunt – I would give anything if someone would set that plate of pecan crusted chicken salad in front of me right now.

 

No cooking to show at all these days.  I’ve made a few breakfasts, but no dinners at all.  Last night Mr. Kim picked up spicy Thai for him and for me dinner from my favorite Chinese restaurant.  Orange beef on plain fried rice and shrimp toast:

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Having the other half tonight.  No shrimp toast left, though ☹️.

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1 hour ago, Kim Shook said:

@liamsaunt – I would give anything if someone would set that plate of pecan crusted chicken salad in front of me right now.

 

No cooking to show at all these days.  I’ve made a few breakfasts, but no dinners at all.  Last night Mr. Kim picked up spicy Thai for him and for me dinner from my favorite Chinese restaurant.  Orange beef on plain fried rice and shrimp toast:

IMG_7101.thumb.jpg.d251ac237348e5108a13be03415471e9.jpg

Having the other half tonight.  No shrimp toast left, though ☹️.

I hear you on not cooking dinner. We've been dealing with a daughter's move and I've been dealing with a deluge of tomatoes and apples. Two batches of 8 pints of salsa, a couple of apple pies and apple butter. I am so over "harvest season!" Last night was shrimp rissotto and tonight is chicken tortilla soup and buns from the freezer before we go and help said daughter dismantle her couch and bed and tv console in anticipation of the move Friday.

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Tonight  - a Butter/Cream curry (starts with Gee, ends with Cream, MANY spices in between + tomato, ginger, garlic, hot peppers)

 

Combined with fried potatoes, green bean, and red pepper - it was SO good.

20210928_185030.jpg

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Tonight I used @liuzhou's barbecue spice mix to make some pork loin chops. They were delicious. Next time I'll go a little heavier on the spice but I wasn't quite sure how hot my chili powder was.

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Served them with potato wedges finished with a touch of soy sauce and black sesame seed.

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Green beans with a soy sauce, black vinegar, Ginger, and sesame oil sauce.

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Not shown, Asian flavored coleslaw.

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2 hours ago, MaryIsobel said:

Said pie. And yes, this belongs in the dinner topic because now we have decided that that's what's for dinner. Maple walnut ice cream for my husband and a slice of old cheddar cheese for me.

 

Now that is my idea of dinner.  Or breakfast.

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Dinner tonight.  Cioppino with halibut, spot prawns and mussels.  I wanted to add clams too but they didn't have any.

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I asked Moe what he wanted for dinner last night and he requested a roast beef dinner.  With mashed

potatoes and Yorkshire puddings. 

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I've been able to get my hands on some really nice, fresh wild Alaskan King salmon these last few weeks, and at not jaw-dropping prices, so I go for it even though I have frozen wild Alaskan salmon in the freezer (though coho and sockeye, not king). So yesterday I decided to give one of the two half-pound pieces I had the Japanese gin donabe smoke treatment.

 

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It's no Weber, nor any other cooker where I might be able to smoke a brisket or shoulder or a few racks of ribs, but...

 

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It worked pretty well; when still hot, the salmon is not that easy to cut into nice slices...

 

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And it's certainly still delicious and moist and juicy. Along with assorted mushroom and ginger rice (also donabe cooked in dashi/mushroom stock) and a small "salad" of avocado and heirloom cherry tomatoes.

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Mitch Weinstein aka "weinoo"

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20 hours ago, liamsaunt said:

We got cod in this week's fish share, and I have lots of corn to use up from the final corn and fruit delivery from my CSA, so last night I made corn and cherry tomatoes that I cooked in a stock I made from the corn cobs and some parmesan rinds, with cod poached on top and bacon and scallion garnish.  

 

1526256675_codcorn2.thumb.jpg.342d2b149b78126824b70591da070430.jpg


 

I currently have two large ziplock bags stuffed with corn cobs in the freezer as well as several jars of corn stock 

 

Your dish looks wonderful 

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12 hours ago, MaryIsobel said:

Said pie. And yes, this belongs in the dinner topic because now we have decided that that's what's for dinner. Maple walnut ice cream for my husband and a slice of old cheddar cheese for me.

8801B761-304E-462A-B4FE-4C095941D8AA.jpeg

 

When having apple pie in a restaurant I always ask for a slice of cheddar. I usually only get a bewildered look. When I make an apple pie I put cheddar chunks under the top crust 

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37 minutes ago, robirdstx said:

239AA39F-5234-4334-A748-E702DB4A256E.thumb.jpeg.4a0d7873434f38fe61d5e24c2b113fac.jpeg

 

Tonkatsu with dipping sauce and steamed Asparagus

 

Nice !

 

What kind of dipping sauce do you like to use ? It looks not quite like Tonkatsu sauce …

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Tuesday nights seem to be the same dinner here each week, but it varies a bit based on what I got in the CSA box that needs to be used up.  This week's miso salmon noodle bowl had a mix of noodles and spiralized carrots and summer squash (the carrots were a PITA to spiralize, not sure I will do that again), topped with cauliflower and bok choy roasted with ginger and garlic, plus the usual cilantro, chiles and scallions.  I did not make a spicy broth this week because my husband's stomach has been a little irritated, but we all missed it.  Sriracha was applied 😀

 

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25 minutes ago, Duvel said:

 

Nice !

 

What kind of dipping sauce do you like to use ? It looks not quite like Tonkatsu sauce …


Thanks! I make my own dipping sauce. It is a combination of Heinz ketchup, Worcestershire sauce, sake (or dry vermouth), ginger, garlic and sugar.

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