Dinner 2021

[JoNorvelleWalker]

11 hours ago, Duvel said:

If it was very good, I’d say that’s the second difference. You seemed to be slightly displeased with the first incarnation …

 

One factor may have been the amount of olive oil.  I was preparing one serving of a recipe that serves six.  I got carried away by my photography and added the full amount of oil.

 

[Duvel]

It’s been raining cats & dogs outside for the whole day, so there was no way I’d make pizza in the Ooni today …

 

Instead I used the prepared poolish to test the inclusion of cornmeal, as described by @Chris Hennes in the Cooking with Modernist Pizza thread. 
 

So, 90% Caputo Cuoco flour, 10% fine cornmeal, 65% hydration, 1.75% salt, 18h poolish (20%). Knead, 1h bulk ferment, balling 225g pieces, 2h rise. Baked for 5.5 min on my preheated pizza steel at 250 oC.

 

Crust was sturdy and crunchy, with quite some chew. Taste was good, my family liked it. 
 

 

Italian sausage (from Italy, for that matter, heavy on the fennel)

 

 

Tuna and onion

 

 

And since we are deviating anyway from the usual - the popular Japanese “ebi mayo” pizza:  Shrimp, kewpie mayo and sweet corn 

 

Edited October 3, 2021 by Duvel (log)

[BonVivant]

Last Cretan meal, at a meze place in the neighbourhood. Not sure if I could specify some non meat dishes, owner-cook brought me these, which she made herself.

 

 

 

 

Now back at home, where the walls and all surfaces are not moving.

 

 

[rotuts]

@Duvel 

 

" the popular Japanese “ebi mayo” pizza:  Shrimp, kewpie mayo and sweet corn  "

 

wow.  

 

w/o conscious consent

 

Ill be thinking about  this over night , Im sure.

 

I have no further thoughts

 

one way or another.

 

just now.

 

its good to know ,

 

however, that

 

no sausage(s) 

 

esp Weißwurst 

 

was sacrificed 

 

in hopes of an improvement.

 

 

 

 

Edited October 3, 2021 by rotuts (log)

[KennethT]

 

Pla pacific cod neung manao... Thai steamed pacific cod with lime juice.  Made with chicken stock, a ton of garlic/chili, palm sugar and fish sauce... and a ton of herbs (cilantro, Thai basil, laksa, mint) mostly from my garden (the cilantro was purchased)

[Dante]

Pulled pork quesadillas with pulled pork from True Texas Smokehouse LLC with air fried snap peas on the side.

[Dante]

White Chili

 

[robirdstx]

 

Potato, Chickpea and Spinach Curry with Naan

 

[Paul Bacino]

Paul Bacino---Bacino's Cucina

 

Swordfish rib cap/ sous vide 130-45mins seared/ served over shiso mash potatoes/ with mentsuyu sauce

 

[TicTac]

4 minutes ago, Paul Bacino said:

Paul Bacino---Bacino's Cucina

 

Swordfish rib cap/ sous vide 130-45mins seared/ served over shiso mash potatoes/ with mentsuyu sauce

 

Fish Rib cap? AKA the collar?  Curious to hear more about that sauce.

[Paul Bacino]

48 minutes ago, TicTac said:

Fish Rib cap? AKA the collar?  Curious to hear more about that sauce.

No,  not the collar.  In a sword fish cut/  you have the eye and the top most part near the skin, very similar to a beef rib cap/  have more marbaling.

 

I get dried red Dashi stock (  in Packets ) from Toiro/ to that i infuse mirin and soy   8-1-1  that i then reduce to a bit above syrup thickness

 

https://toirokitchen.com/products/jin-dashi-bags-by-uneno

Edited October 4, 2021 by Paul Bacino (log)

[rotuts]

@Paul Bacino 

 

never heard of Swordfish Cap

 

looks delicous

 

https://www.starchefs.com/cook/savory/juicy-fatty-pork-of-sea-swordfish-ribs

Edited October 4, 2021 by rotuts (log)

[Dejah]

Been reading wayyyy back...Amazing meals all around!
Still cooking but with dealing with on-going medical issues with hubby,  cleaning up the yard for winter, I've been making quicker meals.
A collection of meals:

Black Bean Garlic Shrimp
                                                                               

Char Siu & Tofu in Oyster sauce

 

                                                                                
 

Cioppino with Freezer Seafood!

                                                                                 

 

Pan-seared Striploin steak

 

                                                                                

 

A Lamb and Preserved Lemons Tagine - made in a tagine from an Algerian friend!

                                                                                

 

And yesterday, I actually took the afternoon to cook something from our restaurant days: Deep fried dry pork ribs, coated with cracker meal (blitzed soda crackers mixed with a bit of flour). These were great as appetizers, especially with beer! It's #17 on our old menu:

                                                                                

 

With the other half, the ribs were simmered in a broth with tomato sauce, soy sauce, vinegar, and sugar. We kept vats of this sauce (flavoured with the meat juice from the simmer)and kept it in the walk-in cooler to pull out for orders of Sweet & Sour Spareribs #13. To these, I added some Worchestershire sauce for what we called Toisan Spareribs for our buffet.
                                                                              

 

And a simple stir-fry of Choy Sum with garlic and ginger to go with the ribs last night.

 

                                                                              

 

 

Edited October 4, 2021 by Dejah (log)

[Norm Matthews]

Several years ago, Charlie, Cassie and I were at a restaurant and she ordered Whisky Marinated Steak.  She gave us each a bite and it was good.  I had never thought it was a good idea to  marinate a good steak before.  A while later, I tried it at home and Cassie said it was very close.  Today I tried it a second time.  I also did Pioneer Woman's twice baked potato.  She kept apologizing for how much butter, sour cream and cheese she added, but I kept thinking it wasn't enough, especially the cheese. The salad dressing was the China Coast recipe.

[Kim Shook]

@CantCookStillTry– Mmmm.  Toad in the Hole.  Time for that soon!  Your gravy looks really good.  Do you shape your sausage into little patties like she suggests?  I’ve wondered if it is worth the trouble.

 

@Shelby – I want a big fat sandwich right now.  And your fries are especially yummy looking this time.  So glad you got to have a good visit with your mom❤️! 

 

@Duvel – your Speckkuchen is much more delicious looking than the Wiki example!  And the Maultaschen that you had looks and sounds incredible.  Do you have a recipe that you like for that?

 

@Dejah - lovely food!  I've been thinking about you and hoping your husband was better.  Please give him my best!

 

All these incredible meals and I’m over here posting leftover cheese dip🙄!  Not sure when I’ll get back on track.  We’ve got out of town guests coming on Wednesday to stay through Monday and then we have to gear up to get Jessica’s apartment ready to vacate and get her packed and moved in here.  I really haven’t the slightest idea what shape my home will be in while she’s here.  She has a tendency to spread out her messes.  Oh, well.  I’ll do my best to start cooking again.  On Sunday we celebrated my FIL’s BD with a family covered dish.  I made a hot bacon and Gruyere dip.  I ended up having the leftovers for dinner with some of a wonderful farmer’s market apple:

Edited October 5, 2021 by Kim Shook (log)

[mgaretz]

Had a tooth pulled on Thursday and can't eat anything too solid, so I have been surviving on a gruel of lentils, rice and carrots.  Four days of it and I couldn't stomach another bite.  So for the next few days it will be tuna salad (or egg salad) and avocado:

 

 

Hopefully Thursday I can go back to "normal" food.

[Dante]

Tofu and veggie stir fry with ginger and lemongrass, over noodles.

 

Edited October 5, 2021 by Dante (log)

[liuzhou]

Pork marinated with garlic, ginger, chilli and Shaoxing wine. Sir-fried with morels and finished with soy sauce and Chinese chives.

 

 

[liamsaunt]

Thin spaghetti with bay scallops

 

[Annie_H]

Hot smoked salmon prosciutto bacon alla vodka. Just became the front runner for the NewYears menu. ---smaller portion and maybe an oversized ravioli. 

 

[Ann_T]

On 10/3/2021 at 12:33 PM, Duvel said:

Great looking pizza.   And crust.  This would be my favourite.

 

I made a coconut milk green chicken curry on Saturday.

Started a batch of dough Friday night and baked

bread in the morning.  Last baguette was out of the oven before 8:00 and I made

Moe dinner for breakfast.  A  deconstructed  Steak sandwich with garlic toast, mushrooms and fries.

Sunday's dinner. Grilled halibut. 

 

 

 

 

[scamhi]

reverse seared prime NY Strip with roasted brussels sprouts

and a young Crozes Hermitage to drink

[Paul Bacino]

Tortilla

 

Yukon Mash/ grilled ckn / relish ( onion-cilantro-tomato )/ Dat Jerk Boi hot sauce

 

Ringstringerpepper.com

 

[shain]

Palachinta filled with mushrooms and a bit of cream.

Lettuce salad with vinaigrette and pomegranate.

Brandy.

 

 

[shain]

Vegetarian arayes. Slightly over stuffed, The pita is oiled and baked crisp. Served with tahini sauce and schug.

The filling is mushrooms, onion, seitan, egg as binder, parsley, garlic, spices.

Also chopped vegetable salad on the side, with olive oil and lemon.

Beer.

 

Not a great picture.