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Dinner 2021


liuzhou
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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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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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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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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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"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."

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Sweet pink grapefruit.

 

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eGullet member #80.

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1 hour ago, Dante said:

Koshari

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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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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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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.

 

The Kitchen Scale Manifesto

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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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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.

 

The Kitchen Scale Manifesto

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^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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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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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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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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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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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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