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

11 hours ago, JoNorvelleWalker said:

I'd say she is an enabler

I dare say that she probably thinks he's worth it. Everyone used to say that I spoiled my husband and now that I know what it's like without him I'd spoil him even worse if he were still here.

Go for it, @Ann_T!

  • Like 9
  • Thanks 1
Link to comment
Share on other sites

23 hours ago, Okanagancook said:

That Moe, he doesn’t ask for much🤪

mashed potatoes AND Yorkshire Pud!

you are a saint.

Honestly, Moe doesn't ask for much.  He is happy to eat whatever I feel like cooking.  I'm the picky one.   But sometimes it is nice when he makes a suggestion. Especially one as easy to satisfy as

a roast beef dinner. 

 

22 hours ago, JoNorvelleWalker said:

 

I'd say she is an enabler.

 

LOL.   is that a bad thing?😊

 

I dare say that she probably thinks he's worth it. Everyone used to say that I spoiled my husband and now that I know what it's like without him I'd spoil him even worse if he were still here.

Go for it, @Ann_T

 

@Tropicalsenior Thank you.  Yes, he is definitely worth it. I've been loving him for 48 years and hope to be cooking for him for many more years.

  • Like 14
Link to comment
Share on other sites

14 minutes ago, Ann_T said:

Honestly, Moe doesn't ask for much.  He is happy to eat whatever I feel like cooking.  I'm the picky one.   But sometimes it is nice when he makes a suggestion. Especially one as easy to satisfy as

a roast beef dinner. 

 

LOL.   is that a bad thing?😊

 

I dare say that she probably thinks he's worth it. Everyone used to say that I spoiled my husband and now that I know what it's like without him I'd spoil him even worse if he were still here.

Go for it, @Ann_T

 

@Tropicalsenior Thank you.  Yes, he is definitely worth it. I've been loving him for 48 years and hope to be cooking for him for many more years.

 

You are on eGullet and you ask is being an enabler a bad thing?

 

  • Like 3
Link to comment
Share on other sites

7 minutes ago, JoNorvelleWalker said:

 

You are on eGullet and you ask is being an enabler a bad thing?

 


Exactly ! Isn’t that what the “e” stands for ..?

  • Like 4
  • Haha 4
Link to comment
Share on other sites

For all you gardeners, how are things growing? Here in NY the end of the season is here.

 

dcarch

 

Last of the squashes and other goodies from the garden with pork chops

 

1617684945_porkchopspattypansquash2.thumb.jpg.8ef598d2242a9d72cd7bb7944a6fe2ee.jpg

 

440225462_porkchopspattypansquash.thumb.jpg.e521e8d09daa04d2cf3688838b95f773.jpg

 

A friend sent me this poem by Robert Francis

 

Squash In Blossom

 

How lush, how loose, the uninhibited squash is.
If ever hearts (and these immoderate leaves
Are vegetable hearts) were worn on sleeves,
The squash's are. In green the squash vine gushes.

The flowers are cornucopias of summer,
Briefly exuberant and cheaply golden.
And if they make a show of being hidden,
Are open promiscuously to every comer.

Let the squash be what it was doomed to be
By the old Gardener with the shrewd green thumb.
Let it expand and sprawl, defenceless, dumb.
But let me be the fiber-disciplined tree

Whose leaf (with something to say in wind) is small, 
Reduced to the ingenuity of a green splinter
Sharp to defy or fraternize with winter,
Or if not that, prepared in fall to fall.

 

Edited by dcarch (log)
  • Like 13
  • Thanks 1
  • Delicious 2
Link to comment
Share on other sites

Grilled chicken with a peach and basil compote made with the last of the local peaches, the last of the corn on the cob from my CSA, and some of the last tomatoes of the season from the local farm stand.  The weather is cooling and potato and cabbage season is fast approaching.

 

 

peachchicken.thumb.jpg.7c5c88bc82c477e4d9ed5b838703bda5.jpg

  • Like 12
  • Delicious 1
Link to comment
Share on other sites

I wouldn't dare call this an Indian curry, but it does use a genuine curry paste from India which I pimped up with fenugreek seeds and curry leaves. Chicken and potato, garlic, onion, chilli and coriander leaf. I also felt it need a touch of acidity, so added the juice of half a lemon.

 

dinner.thumb.jpg.95feadba88a910af9e019ce5e08ba994.jpg

 

  • Like 10

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

18 minutes ago, Tropicalsenior said:

I just went through all seven pages and this is something that you did not cover in Chinese herbs and spices. I can't get them here but it is something that I would definitely like to know more about.

 

I didn't include them because they are rare here. They are only generally available online, although they are used in some ethnic minority cooking.

 

I did have a shortish conversation with @KennethThere. And more here.

  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

15 hours ago, dcarch said:

For all you gardeners, how are things growing? Here in NY the end of the season is here.

 

dcarch

 

Last of the squashes and other goodies from the garden with pork chops

 

1617684945_porkchopspattypansquash2.thumb.jpg.8ef598d2242a9d72cd7bb7944a6fe2ee.jpg

 

 

 

One of your more creative plating's of late.  Awesome!

 

Edit - we are still getting lots of cherry tomatoes here in Ontario, as well as hot peppers finishing up.  Re-seeded lettuce also doing it's thing nicely.  Tons of ground cherries this year!

 

Edited by TicTac (log)
  • Like 1
Link to comment
Share on other sites

Great looking meals, everyone.  

 

I've been so busy I don't know which end is up.  Our hunter friend left and then about a week after that my mom got to come visit from Colorado!

 

A few meals before mom got here:

 

Spaghetti red

thumbnail_IMG_1336.jpg.1fdd96bf2fb3f235badd13a95824a23a.jpg

 

Big fat sandwiches

thumbnail_IMG_1337.jpg.8dad1612b6e5c3fee438541207af8444.jpg

 

Venison burgers on the grill with fries and pasta salad

 

thumbnail_IMG_1341.jpg.969d8aa3f282683430aad95e920a3d43.jpg

 

thumbnail_IMG_1342.jpg.8e032b8e2209768b5ce1c86d077748ff.jpg

 

thumbnail_IMG_1338.jpg.d5d15798d3cca7fb0b682b1e7ef047b9.jpg

 

 

 

thumbnail_IMG_1339.jpg.8686d56671c92bd652a6fec7a55c08b9.jpg

 

Then mom got here on Saturday!  That day I made a huge pot of spaghetti sauce so we had that with spicy Italian sausages and cut up veggies.  Forgot to take a picture. 

 

Next night was Gyro night.  We didn't end up eating them when our hunter friend was here--just as well because mom loved them :) 

 

Baby carrots from mom's garden, hummus made from RG garbanzos, tzatziki  using our garden cucumbers, more cukes, onions, lettuce

 

thumbnail_IMG_1352.jpg.988bcc008cf63693f0eaa6eb8bc1a788.jpg

 

The beautiful yellow and greenish tomatoes are ones that mom grew!  I marvel that she can do that where she lives at 8600 ft.  They tasted SO good.

 

thumbnail_IMG_1353.jpg.d2a29d8ed9170f0e0ad7ee27de4a1285.jpg

 

Venison\lamb Gyros with fries and our garden shishitos

 

thumbnail_IMG_1354.jpg.9cc9b1edbf22eaa5959cf5b3a2673bdb.jpg

 

Mexican the next night.  Mom brought some really good Colorado corn.  She made a Mexican street corn salad.

thumbnail_IMG_1355.jpg.609168d9debf2ad25f078d10105834a7.jpg

 

thumbnail_IMG_1356.jpg.28b9d5ce6e49ade9a041574903d36f94.jpg

 

Salsa

thumbnail_IMG_1357.jpg.a7b3f9d127a793b6273146bff43d7e0a.jpg

 

Venison taco salads with Mexican rice etc.

 

thumbnail_IMG_1358.jpg.db52a3e74ebac36d7303ac25aeec2e1e.jpg

 

Next night was one we've been looking forward to.  We both LOVE sushi.  Our husbands do not.  So, since we never get it, I ordered some from Goldbelly--Blue Ribbon sushi like the kind I got before--spicy tuna, scallop and hamachi. Along with an order of the crispy rice\spicy tuna appetizer and some caviar :)

 

thumbnail_IMG_1362.jpg.c63330b743751ebfc9605649db6c753a.jpg

 

For Ronnie I ordered from Momofuku --their pork buns.

 

thumbnail_IMG_1360.jpg.bcb3c277bb71b3d0717b366949c55e39.jpg

 

We had such a good time assembling and eating :)

 

Last night was BLT's--easy....I was SO tired lol. Mac and cheese and the rest of the street corn salad to go with.

 

thumbnail_IMG_1363.jpg.122886b4dcd5ec82753e397844ac2091.jpg

 

Mom should be almost home--I feel bad because it's such a long drive and I know she's as tired as I am, but it was sooooo good to see her.  It had been over two years.

 

 

 

thumbnail_IMG_1359.jpg

Edited by Shelby (log)
  • Like 20
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

2 hours ago, TicTac said:

One of your more creative plating's of late.  Awesome!

 

Edit - we are still getting lots of cherry tomatoes here in Ontario, as well as hot peppers finishing up.  Re-seeded lettuce also doing it's thing nicely.  Tons of ground cherries this year!

 

 

Thank you very much. You are very kind.

 

Just trying to have a little fun while cooking. It's free fun.

 

dcarch

  • Like 3
Link to comment
Share on other sites

Cottage cheese muffins (though they are not really much like muffins).

Onion, sunflower seeds, nigella, coriander seeds, chili.

Twice baked, they are crisp from outside and very tender inside.

 

 

PXL_20210908_185403348.jpeg

  • Like 8

~ Shai N.

Link to comment
Share on other sites

Beans with soft scrambled eggs, parsley, garlic, olive oil, lemon, cumin.

With labneh and home made zchug.

Freshly baked fluffy, chewy and crisp frena breads.

 

PXL_20210517_122645856.thumb.jpeg.8c270981adb9edae08a4acfc0f469bdc.jpeg

PXL_20210517_121504311.jpeg

  • Like 12
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

Got some new wine (called Federweisser) yesterday, still sweet, yet with already some alcohol development. Decided to make Speckkuchen to go with it …

 

4129AED1-5E36-4F20-9700-1AE2BC91F187.thumb.jpeg.892e29d3382e4eb3deb2cbea994af08c.jpeg
 

765E7CF9-6650-42A7-BBA9-AA1E2F00EF6C.thumb.jpeg.94a0514dc4ac235c80eee6bab7038bd8.jpeg

 

No pictures of the meal, as it was too quickly consumed 🤭

Edited by Duvel (log)
  • Like 12
  • Delicious 1
Link to comment
Share on other sites

Thursday night: a return for the first time since February, 2020 to Ernesto's, our neighborhood Basque-ish restaurant. Which only had opened a few months prior to pandemic.

 

 

IMG_4977.thumb.jpeg.d13aada8fed33bb61cd054e3350ae99d.jpeg

 

A couple of cocktails to start, and this little gift from the kitchen:

 

IMG_4981.thumb.jpeg.41b271c5bd07f25f6d5f265c7a26bc56.jpeg

 

The "matrimonio," actually more like a meal than a pintxo. We also enjoyed croquetas and brotxetas as snacks.

 

IMG_4988.thumb.jpeg.e25b05825e77b9533fe40ddc8995d9d8.jpeg

 

Significant Eater had the Bikini Hemingway as her main course. It was awesome, while mine was the rodaballo, turbot from Galicia a la parilla.

 

Could we pass up dessert? 

 

IMG_4989.thumb.jpeg.fac3502dc6fb4bf41691175df6eb8d98.jpeg

 

Note the pictures getting less focused...possibly due to wine intoxication?  These are the mignardises and they were wonderful. One of the few reasonably priced restaurants that can currently employ a real pastry chef.

 

Back home on a Friday night, the slacker in me...

 

IMG_4991.thumb.jpeg.c02f733476cd01cc84b2f68215db5c45.jpeg

 

Did a sheet pan full of wings, potatoes, shallots, and garlic. All tossed in a Basque-ish mix of pimentón, espelette, olive oil, thyme, garlic, salt and pepper. Roasted hot, the wings were nice and crispy.

  • Like 12
  • Thanks 1
  • Delicious 2

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?

Link to comment
Share on other sites

18 minutes ago, weinoo said:

 

I only have one question - afterwards, did you have Ralph's Ices?

we did have their key lime pie for dessert at Bigelow's. no picture

  • Like 1
Link to comment
Share on other sites

@weinoo 

 

Ernesto's looks terrific.

 

glad you could  ' get  out '  safely.

 

and thank you for the menu.

 

@scamhi 

 

Chablis w fried clams w bellies :  heaven 

 

a long time ago  ( mid-70's )

 

I used to prowl around Ipshich , MA

 

and tried all of the ' clam shacks '

 

The Clam box was very good

 

https://clamboxipswich.com/menu/

 

but packed w tourists .  lucky them

 

farther down the road , was a ' Shack '  in a cinderblock

 

building .  very plain .  ordered , picked up

 

the boxes ,and sat in the dinning room.

 

fantastic clams.  I used to take a bottle of Chablis

 

( Almaden , remember Almaden ?  all those drunk animals on the back label ? )

 

ice cold , in a paper bag.    

 

drink it out of small Dixie Cups .

 

very nice .

 

 

  • Like 3
Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

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