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Dinner 2021

liuzhou

By liuzhou
in Cooking

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Duvel

Duvel

Posted
Posted (edited)

I love these early autumn days - cool air, yet bright sunshine. So pleasant to be outside (even when you are forced to visit a maize labyrinth …).

 

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Befitting the season, a little incarnation of the Oktoberfest. Oven-grilled Schweinshaxe (that did not puff as much as expected) …

 

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That’s what „fall off the bone“ looks like …

 

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Served with red cabbage, potato Knödel and a very good sauce made from the meat juices, onions and brown beer, scented with caraway.

 

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And the Paulaner Oktoberfestbier !

 

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Little one had a loose tooth for almost two weeks and couldn’t really enjoy hard foods for fear of the pain associated with knocking it out … it fell out today, so he went all in with the Haxe.

 

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Family was more than full after the meal, so I enjoyed the dessert on my own 🤗

 

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Edited by Duvel (log)
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heidih

heidih

Posted
Posted

Oh my - I was just longing for Schweinshaxe yesterday.  Hard to get in local markets though the Alpine Market has it. Oddly there are frequently Chinse customers willing to pay for their meaty ones. So no puff - but crispy skin?  Thanks for the piggy porn :)

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Duvel

Duvel

Posted
Posted
2 minutes ago, heidih said:

Oh my - I was just longing for Schweinshaxe yesterday.  Hard to get in local markets though the Alpine Market has it. Oddly there are frequently Chinse customers willing to pay for their meaty ones. So no puff - but crispy skin?  Thanks for the piggy porn :)


Yes, crispy skin. Plus a bit of puffing. It was very tasty.

 

Haxe is not the most popular cut these days. It is not always available, yet if it is, it’s usually on offer. These ones were on offer at 4€/kg 🥳

 

Very hard to resist …

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Annie_H

Annie_H

Posted
Posted
On 10/8/2021 at 7:21 AM, weinoo said:

You sauce your pasta well...and properly, in my opinion!

I agree. And so simple. Nothing more. My pasta often looks un-dressed with sauce. Properly cooked it does absorb sauce even the most basic presentation. Perfectly plated simplicity. 

That said, my pasta meals go over-the-top unnecessary---but I have a heavy hand in the kitchen. Got parsley, basil, mint, cilantro...into the pot/plate just because. 

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weinoo

weinoo

Posted
Posted
7 hours ago, Tropicalsenior said:

celebrated for a week the first time that I could pull my pants up with two hands


We all celebrated for two weeks just thinking about that.

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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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RWood

RWood

Posted
Posted

I am loving my Ooni. Tonight I made one with caramelized onions, Gorgonzola, pear and arugula and one with pepperoni, olives, red onion and mushrooms. Still nice weather here in Georgia so we ate in the pool house.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Dante said:

Chicken fingers with tangy tomato dipping sauce and sauteed lacinato kale on the side

20211009_193054.jpg

 

Thank you for not showing the kale.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Duvel

Duvel

Posted
Posted
1 hour ago, Dante said:

Koshari

20211009_193054.jpg


Gesundheit !

 

And kudos for making it look exactly like the chicken fingers with tangy tomato dipping sauce sans sauteed lacinato kale on the side …

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chromedome

chromedome

Posted
Posted
10 hours ago, Margaret Pilgrim said:

"Cornish" pasties.    Lard/butter pastry filled with steak, potato, carrot, rutabega, onion.    Veal broth gravy.   Channeling Woolworth's lunch counter, Butte, Montana, 1950s.    Husband says, "Close."

 

 

My mom and I shared a Cornish pasty and a steak-and-kidney pie from a place called Great British Grub when I visited her in Truro at the end of September (I had leftover beef gravy from the previous night's dinner). Both were good, though not having been to the UK I can't comment on authenticity. The owners are a pair of expat Brits, though, so I'll assume they know what they're doing. A recent post on their FB page mentions that their Staffordshire oatcakes are the wife's grandma's recipe (she's originally from Stoke).

 

They don't have a website, apparently, but the FB page is easy to search if anyone's going to be in NS over the next little while.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

A second one-hand dinner. It may look more involved but the butcher did 99% of the cutting.

Sichuan style pork ribs with garlic, ginger, chilli, fresh green Sichuan peppercorns, hothouse chives, coriander leaf, soy sauce and doubanjiang. The ribs were slow stewed for about 45 minutes before being stir fried with the listed ingredients.

Served with rice and stir fried water spinach.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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KennethT

KennethT

Posted
Posted
8 minutes ago, liuzhou said:

A second one-hand dinner. It may look more involved but the butcher did 99% of the cutting.

Sichuan style pork ribs with garlic, ginger, chilli, fresh green Sichuan peppercorns, hothouse chives, coriander leaf, soy sauce and doubanjiang. The ribs were slow stewed for about 45 minutes before being stir fried with the listed ingredients.

Served with rice and stir fried water spinach.

 

860301511_SichuanRibs.thumb.jpg.640a501c0023cb3e7a48bc1550b9e9fd.jpg

 

 

kudos for stir frying one handed...  I have a hard enough time doing it two handed!

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 minute ago, KennethT said:

kudos for stir frying one handed...  I have a hard enough time doing it two handed!

 

Not the easiest thing I've ever done, but I got there! Being stubborn sometime pays off!

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Annie_H

Annie_H

Posted
Posted

^That is impressive so soon after injury. Hopefully mobility will return in the injured limbs fingers soon. Ouch. 

 

Easy shrimp and merguez alla vodka sauce. Best shrimp I've had in years. So fortunate WholeFoods sent 2 bags. 

 

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BonVivant

BonVivant

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Posted

Before roasting

L9zB144.jpg

 

First meal with red kuri ("Hokkaido") "sauce" and pasta. Grated cheese is Sicilian double-smoked ricotta.

DCMcLWQ.jpg

 

Finally, a Gewürztraminer I can drink. I have an unpleasant reaction to Alsatian Gewürztraminer, which tastes strongly of soap ("perfume" to everyone else. But I also have a violent reaction to perfumes...). Had to stop drinking it for a long time.

2O4XN2q.jpg

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2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya)

My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Early this morning, before the sun came up...

 

Corn10102021.jpg

 

 

By that hour the photographer was a little blurry.  Last night I had a Whole Foods delivery and threw in a couple ears of corn.  Possibly last corn of the season.  Remarkably best corn I've had in recent years.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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MaryIsobel

MaryIsobel

Posted
Posted
1 hour ago, BonVivant said:

Before roasting

L9zB144.jpg

 

First meal with red kuri ("Hokkaido") "sauce" and pasta. Grated cheese is Sicilian double-smoked ricotta.

DCMcLWQ.jpg

 

Finally, a Gewürztraminer I can drink. I have an unpleasant reaction to Alsatian Gewürztraminer, which tastes strongly of soap ("perfume" to everyone else. But I also have a violent reaction to perfumes...). Had to stop drinking it for a long time.

2O4XN2q.jpg

I will have to look for that. I have always said that Gewurtztraminer (which I first tried in Alsace) reminded me of aftershave. Everyone thinks I'm nuts. I should print off this post to prove that I am not the only one who feels that way!

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
1 hour ago, BonVivant said:

Before roasting

L9zB144.jpg

 

First meal with red kuri ("Hokkaido") "sauce" and pasta. Grated cheese is Sicilian double-smoked ricotta.

DCMcLWQ.jpg

 

Finally, a Gewürztraminer I can drink. I have an unpleasant reaction to Alsatian Gewürztraminer, which tastes strongly of soap ("perfume" to everyone else. But I also have a violent reaction to perfumes...). Had to stop drinking it for a long time.

2O4XN2q.jpg

 

2 minutes ago, MaryIsobel said:

I will have to look for that. I have always said that Gewurtztraminer (which I first tried in Alsace) reminded me of aftershave. Everyone thinks I'm nuts. I should print off this post to prove that I am not the only one who feels that way!

 

If you get a chance, try Navarro Gewurtztraminer.    It will change your mind and make you a convert.

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eGullet member #80.

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Annie_H

Annie_H

Posted
Posted
29 minutes ago, JoNorvelleWalker said:

Remarkably best corn I've had in recent years.

I've had an open cart for weeks....maybe hit the button tomorrow if they have corn. 😜 It has been really good this year. 

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