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

3 minutes ago, rotuts said:

@Duvel

 

focaccia

 

looks so nice and tasty


Thanks ! I aimed for a pizza bianca, but olive oil got in the way 😉

Edited by Duvel (log)
  • Delicious 1
  • Haha 2
Link to comment
Share on other sites

Olive oil never gets in the way

 

keep it chilled

 

and avoid

 

if you can 

 

" Tunisian Crank Case Oil , refurbished in Italy by the Sicilian Mafia "

 

and yes its around.

 

and the bottle will say 

 

" exported from Italy "

 

yes it will.

Edited by rotuts (log)
  • Haha 1
Link to comment
Share on other sites

@gfweb – what a gorgeous sear you’ve gotten on those vegetables!

 

I used that good rye bread to make corned beef sandwiches.  I steamed the bread, meat, and cheese combo and added some slaw and Russian dressing that I made:

IMG_4923.jpg.87cef9f6af37453c2b503d0d6889700c.jpg

 

Then grilled in butter:

IMG_4925.jpg.3aa0b4a2350c01da1b2177274acd3ef8.jpg

And served with more slaw, mac and cheese and a salad:

IMG_4922.jpg.d7112c55940a57e88911dc7e6ce39f89.jpg

Sometimes you just want a plain old iceberg salad 😊. 

  • Like 10
  • Thanks 1
  • Delicious 2
Link to comment
Share on other sites

4 minutes ago, Kim Shook said:

@gfweb – what a gorgeous sear you’ve gotten on those vegetables!

 

I used that good rye bread to make corned beef sandwiches.  I steamed the bread, meat, and cheese combo and added some slaw and Russian dressing that I made:

IMG_4923.jpg.87cef9f6af37453c2b503d0d6889700c.jpg

 

Then grilled in butter:

IMG_4925.jpg.3aa0b4a2350c01da1b2177274acd3ef8.jpg

And served with more slaw, mac and cheese and a salad:

IMG_4922.jpg.d7112c55940a57e88911dc7e6ce39f89.jpg

Sometimes you just want a plain old iceberg salad 😊. 

You're killing me.  I want.

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

I've had half a jar of kraut from last summer in the fridge forever. I'm going to get corned beef and swiss cheese tomorrow, and will make a loaf of GF (sadly, not rye, but I guess I could flavor it with caraway!) bread. Reubens are in my future.

  • Like 3
  • Thanks 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites

Charlie had a pretty simple request for dinner tonight: steak, asparagus and mac n cheese.

The mac and cheese box said to use 3T. of butter and 2T. of milk.  That is less than usual.  The only difference was the one we had today was gluten free so it didn't use wheat flour in the pasta, and the serving was ten calories less.   We could not tell any difference. 

20210131_171855.jpg

  • Like 12
Link to comment
Share on other sites

35 minutes ago, gfweb said:

SV pork loin roast with veg and apple mustard sauce

Oh wow! That  pork looks absolutely perfect.

  • Like 2
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

1 hour ago, RWood said:

French onion soup, garlic crouton and gruyere.

Caramelizing 6 onions took awhile, started at 3:00 so we could eat by 5:30. 

57292FD6-1B18-4EE2-A4B0-0BDE66A44448.jpeg

Ah a comforting smell I could have used for inspiration today. Beautiful!

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

2 hours ago, Margaret Pilgrim said:

My grandma was not Cornish" pasties.   

Except for not being round, your pastie recipe sounds like it's from Butte, Montana, also. They look delicious as does your hot beef sandwich.   Are you using The Butte, Montana Centennial cookbook?

Edited by Tropicalsenior
addition (log)
Link to comment
Share on other sites

2 minutes ago, Tropicalsenior said:

It may be a regular burger but it looks spicy and very juicy. Does it have some pork in it?

 

No. Pure beef. The only spicing is black pepper. I'll plead guilty to juicy, though!

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

2 minutes ago, Tropicalsenior said:

What are the red specks in the top picture? By the way, it looks delicious.

 

I'm not sure. I think they must be stray bits of tomato or uncooked beef. They were quite rare. I can't check. I ate them. But definitely not spices. I would remember putting any spices in the mix.

  • Thanks 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Busy day yesterday, as I decided to make meatballs...

 

IMG_3441.thumb.jpeg.02a9346172c86429c4a71a528bee4b7f.jpeg

 

I also figured lemme roast them at high heat instead of pan frying them, a technique I'd not tried before...

 

IMG_3445.thumb.jpeg.fbea141c89f7e80cd82aba7d39c8fbd7.jpeg

 

But which worked out quite nicely.  A big pot of sauce, which also had some Italian sausages in it, and then the meatballs added to braise for a while.

 

63382256027__D9B4FBFA-7E17-4167-A469-9D81C68FB4A6.thumb.jpeg.8454f981febc923970b324cbce723906.jpeg

 

Dinner...

 

IMG_3448.thumb.jpeg.d3e3ab5b9225886573bb1e2128b2c44a.jpeg

 

Fusilli with Sunday gravy, sausages and meatballs.  As @Franci mentioned somewhere, this is one of the few instances where the sauce can go on top of the pasta, though I did toss the pasta with a tiny bit of sauce before plating it. And yeah - sorta heretical to serve it as one course, but you know. don't tell 

  • Like 13
  • Delicious 3

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

10 hours ago, Tropicalsenior said:

Except for not being round, your pastie recipe sounds like it's from Butte, Montana, also. They look delicious as does your hot beef sandwich.   Are you using The Butte, Montana Centennial cookbook?

This  is the recipe I used.    You really don't want to know about the gravy, but since we're among friends, I combined some leftover roast chicken gravy, some veal broth used for cooking barley, additional veal fond, a splash of Kitchen Bouquet for color.    Surprisingly, it was quite convincing.  

  • Like 2

eGullet member #80.

Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

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