Dinner 2021

[Shelby]

9 minutes ago, liuzhou said:

Just for the record, in sauces or similar, I always peel the tomatoes. Even cherry tomatoes.

 

I remember a summer years ago that the big tomato plants just up and died and I was left with only cherry tomatoes.  I peeled sinkfulls of them and canned them.  Ronnie thought I was nuts lol.  I don't think I'd go that far again.  But I'm with you!!  I don't like cherry tomato skins either.

[liuzhou]

1 minute ago, Shelby said:

But I'm with you!!  I don't like cherry tomato skins either.

 

I don't mind cherry tomato skins per se. I just don't want them in sauces. If I'm eating them raw or fried with breakfast, as I often do, I'm happy with the skins.

[Toliver]

11 hours ago, JoNorvelleWalker said:

What to do with a mountain of leftover brown rice?

 

As suggested, freezing would work.

My mom would make fried rice with rice leftovers...use the protein of your choice (my mom would dice up a ham steak...chopped shrimp would be good, as well). She used small-diced celery and diced water chestnuts (canned) to add some crunch to contrast against the soft rice (with chopped green onion, too).

Plus, you could make a rice pudding. With raisins. None of my brothers liked raisins so I always knew when my mom made rice pudding, I would be the only kid eating it so I pretended she made it just for me.

[Duvel]

Sous vide tri-tip (or in German Bürgermeisterstück), cooked 7h@55 oC and seared in clarified butter. Served with cheesy mashed cauliflower and caramelized courgette with garlic. 
 

[btbyrd]

14 hours ago, heidih said:

Coconut rice via coconut milk is comfort food for me - but what form was the sesame in?

 

It was rice cooked with coconut milk and toasted black sesame seeds were mixed in during fluffing.

[Dante]

23 hours ago, Kim Shook said:

 

@Dante – “chopped cheese sandwich”?  I’m intrigued.  Can you elaborate, please?

 

 

 

 

Chopped Cheese sandwich:  Saute some onions, add a slab of ground meat, let cook on each side until a bit of a crust forms, then chop the meat up and keep it cooking until thoroughly done. Add melty cheese on top (American is acceptable, as is muenster) and let the cheese melt, serve on a sub roll with ketchup and mayo, topped with lettuce and tomato.  Quick, easy, and completely delicious.  

 

[Captain]

A couple of quick pizza's for dinner.

 

[Norm Matthews]

Navy beans, ham shanks and collards.  I am about to give up on finding good ham shanks or hocks anymore.

[Margaret Pilgrim]

Oeufs en meurette, a ragu of bacon, mushrooms, carrot, onion, garlic, veal broth, lots of red wine.    Think beef stew with poached eggs instead of beef.   Place a slice of country bread in bottom of plate.    Sooooo good.

 

[Annie_H]

Burger night

[Annie_H]

Last night was chicken pot pie. Nice gravy from the stock I made Tuesday. (I thought I posted this) apologies if a double post.

 

[JoNorvelleWalker]

41 minutes ago, Annie_H said:

Last night was chicken pot pie. Nice gravy from the stock I made Tuesday. (I thought I posted this) apologies if a double post.

 

 

Is that a pair of pliers?

 

[Wait. Wot]

Bone-in strip steak, brown rice steamed in homemade chicken stock, kale sauteed in olive oil with garlic and sherried baby bella mushrooms.

 

 

Steak was frozen and SVed for two hours at 122F then seared in an antique CIFP at 500F.

 

[Wait. Wot]

8 hours ago, JoNorvelleWalker said:

 

Is that a pair of pliers?

 

Any well equipped kitchen has at least one pair of pliers and a blow torch.

[Annie_H]

8 hours ago, JoNorvelleWalker said:

Is that a pair of pliers?

Odd in a food pic, 😜. It is oven pliers. I have a side door wall oven and use them mostly for iron and aluminum bakeware. I use my oven broiler as my toaster so they make it easy to pull out the rack and hot pans, plates, soufflé' dish...LINK 

[liamsaunt]

Sticky mushroom banh mi

 

[Duvel]

24 minutes ago, liamsaunt said:

 

Sticky mushroom banh mi

 

 

 

Imteresting … what makes the mushrooms sticky ?

[chromedome]

30 minutes ago, Annie_H said:

Odd in a food pic, 😜. It is oven pliers. I have a side door wall oven and use them mostly for iron and aluminum bakeware. I use my oven broiler as my toaster so they make it easy to pull out the rack and hot pans, plates, soufflé' dish...LINK 

I just use tongs for manipulating pans, but I can certainly see how those would give a better grip. Fortunately my drawers could not accommodate even one more kitchen gadget, so I'm safe from temptation (even at that modest price).

[TicTac]

7 minutes ago, Duvel said:

Imteresting … what makes the mushrooms sticky ?

If it's the variety of mushrooms - then perhaps they are Slippery Jacks's (just picked a bunch - delish!)

 

Or - more likely; the caramelizing of them with sugars, etc.

 

 

[shain]

Mushroom and walnut ragu bolognese. Carrot, celery, onion, tomatoes, wine, milk, plenty of bay leaves, some sage, garlic, pepper, parm, basil.

 

 

 

[gulfporter]

@shain  We were also in a pasta mood last night.  Quick and easy; angel hair with hot Italian sausage, onions and peppers, goat cheese and basil.  "Sauce" was white wine and chicken broth reduced with the sausage.  

[weinoo]

4 minutes ago, gulfporter said:

We were also in a pasta mood last night.  Quick and easy; angel hair with hot Italian sausage

 

Hmmm...

 

Our first dinner cooked back at home after a short vacay, with everything already in inventory. Started off by browning a couple of hot Italian sausages...

 

 

because who doesn't want that fond? Removed the sausage and added a pint of Marcella's tomato sauce from the freezer, scraping up the fond. Sausages added back after the sauce reduced a bit, and the pasta had just started cooking. The vegetable side had already been on the stove for an hour +...

 

 

Dinner.

 

 

Marcella's smothered cabbage, leeks in lieu of onion.

 

 

Ziti with tomato sauce, hot Italian sausage, and Parmigiano-Reggiano.

[JoNorvelleWalker]

Brown rice.

 

[weinoo]

1 minute ago, JoNorvelleWalker said:

Brown rice.

 

Is this word association?

 

Hmmm...

[Duvel]

Got about 500g SV tri-tip left over from last night. Thought I broaden the culinary horizon of my family and make a french dip sandwich …

 

 

Just the beef & some really good Provolone from the Italian supermarket …

 

 

Briefly heated and served with SV stock (augmented by some homemade beef broth, sofregit and fresh herbs) and (commercial) french fries. No complaints 🤗