Dinner 2021

[robirdstx]

 

Grilled Chicken Thigh, Long Grain and Wild Rice, and steamed Zucchini

[Duvel]

3 hours ago, liamsaunt said:

I think they are lighter, more tender, and both faster and easier to make.  

They certainly look great - would you mind sharing your (quick) method ?

[Duvel]

I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...

 

 

 

It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more

marbled (and cheaper) beef neck. 

 

The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...

 

 

The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...

 

 

Veggies & tofu ...

 

Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.

 

Edited February 27, 2021 by Duvel (log)

[heidih]

@Duvel Beautiful array and presentation. I was always told to have the beef sliced from semi frozen. That finale with the udon is calling to me.

[Duvel]

8 minutes ago, heidih said:

@Duvel Beautiful array and presentation. I was always told to have the beef sliced from semi frozen. That finale with the udon is calling to me.

Yes, that works too. The meat slicing machine at the butchers could make thinner slices, but he was probably concerned with the integrity (making whole slices) and also very likely never had a request like that. When I buy sliced pork belly for hotpot I tell them that I want to wrap a terrine with it in lieu of cured bacon and they easily get it thin enough. I decided that for next time I‘ll get a fattier cut and do the slicing myself (and probably from semi-frozen, and my slicing machine is actually for bread ☺️) ...

[Anna N]

40 minutes ago, Duvel said:

I can’t remember the last time we had Sukiyaki.

Wow. That is just beautiful.

[KennethT]

1 hour ago, Duvel said:

I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...

 

 

 

It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more

marbled (and cheaper) beef neck. 

 

The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...

 

 

The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...

 

 

Veggies & tofu ...

 

Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.

 

I love sukiyaki but havent had it for years. There used to be a branch of a chain from Japan that specialized in it in my neighborhood but they closed several years ago. Haven't had it since....

[heidih]

59 minutes ago, Duvel said:

 I decided that for next time I‘ll get a fattier cut and do the slicing myself (and probably from semi-frozen, and my slicing machine is actually for bread ☺️) ...

Ha! You made me g check the first place I could think of and there sits the old slicer with all its parts. A project for my dad when he visits. We used it mstly fpr hard sausage or for beef jerky.

[chileheadmike]

Ribs, Mac N Cheese & BBQ Beans

[Objective Foodie]

Herdwick lamb, caramelised onions, pickled onions, baby potatoes. And some Priorat from Bobet, we would give it some more time to rest, but it's already outstanding.

 

 

[jimb0]

nice plating. 

[Norm Matthews]

We had crispy pork chops.  They got a little too crispy around the edges.  There was a sauce and pickled radishes and apricots included in the recipe. 

[robirdstx]

 

Pizza Night - Pork Sausage, Bacon, White Onion, Pickled Jalapeños and Black Olives

 

 

[Raamo]

Tonight Catfish breaded with Cornflour and succotash.

 

 

We've made this plenty over the years - comes from America's Test Kitchen's 30 min meals.  I love the color in the succotash.

[Margaret Pilgrim]

Ugly duckling plate = Sardinian braised lamb neck with fregola, dilled zucchini.    Apologize for the unattractive plate, but it ate well.

 

[patti]

Despite efforts to make a neat cheeseburger, sloppy rules the day. Tater tots were added to the plate post photo. 
 

[Ann_T]

Tonight's Dinner.

Stir Fry using BC Spot Prawns in a sweet chili garlic ginger sauce. 

[Dejah]

Lily Bulb and Pork Neck Bone soup. I love how simple this soup is, and the "sweetness" (not sugary) the bulbs have.

 

                                                                           

 

To balance the healthiness of the soup, we had deep fried fish'n'chips! 🤪 I used a beer and soda water batter with baby pickerel fillets. 2 sauces: malt vinegar and curry gravy for the double-fried chips.

 

                                                                           

 

                                                           

 

                

 

 

[Dante]

Kabocha and udon stew with carrots,tofu, leeks, and parsnips

[rotuts]

@patti 

 

now that's how you melt the cheese !

[liuzhou]

Beijing Duck. With the usual. Recrisped skin.

 

 

[gulfporter]

Blackened grilled salmon with sautéed radicchio and apple.  Squirts of chipotle mayo and cherry-chipotle jelly.  

[weinoo]

17 hours ago, Duvel said:

The meat was ever so briefly fried in beef tallow in the pan,

Is the pan electric, or is it sitting on an electric induction burner? I'd like to do more at table (donabe, hot pot, sukiyaki, etc.) but I am a little bit nervous about using my induction and running the cord to the table, standing up, and basically tripping over the cord and making a giant cluster fuck of a mess.

 

Of course I could do everything on a propane burner...

 

@KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?

[KennethT]

19 minutes ago, weinoo said:

@KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?

This is killing me. I've been thinking about this ever since I posted this and I still can't remember the place's name. Sad because we used to go there maybe once a month - they had a really good sake list also.  It was maybe 15 years ago. I just spent the last few minutes googling and I still couldn't find it. One year around New Years they gave us a couple sets of nice chopsticks as a gift as we were leaving - we'd been using them at home up until pretty recently when they somehow got lost.

[weinoo]

24 minutes ago, KennethT said:

One year around New Years they gave us a couple sets of nice chopsticks as a gift as we were leaving - we'd been using them at home up until pretty recently when they somehow got lost.

 

Maybe they got packed?  Was it called Shabu Shabu?