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Dinner 2021


liuzhou
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9 hours ago, mgaretz said:

Our kitchen is a mess due to a water leak upstairs requiring the adjacent breakfast and family room ceilings to be removed, floorboards dried out then ceiling replaced, so we have been surviving on takeout for a few days.  But last night I cleared enough counter space to make pizza.  Crust, sauce, mozzarella, mushrooms, spinach and chicken Italian sausage:

 

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Wow. So sorry y’all are dealing with such an ordeal. No fun!

Dear Food: I hate myself for loving you.

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50 minutes ago, heidih said:

Nice. looks like you got the "crust break back thing" right.

Thanks. The recipe I used didn’t call for multiple crust breaking, just did one. Not sure I’m up to making one of the really complex versions. 

Dear Food: I hate myself for loving you.

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1 hour ago, patti said:

Thanks. The recipe I used didn’t call for multiple crust breaking, just did one. Not sure I’m up to making one of the really complex versions. 

But you did a nice one. 

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16 hours ago, Margaret Pilgrim said:

Can you give us more info/direction on the fry bread?    WANT!


Sure. The technique to create the flaky texture is described here nicely, but I use slightly different ingredients and proportions:

 

500 g flour (type 550, so strong flour)

240 g water

instant yeast (for 500 g flour)

6 g salt

6 g baking powder

25 g neutral oil plus some more for brushing 

 

Combine all ingredients, make a smooth dough and let rise for 30 min. Divide into 8 pieces, roll out each on into a flat strip, brush oil on top and fold (see above reference). Roll up tighly and flatten. The will look like this - you can see the snail structure:

 

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Let rest for 15 min, then roll out some more to about 12.5 cm. Let rise for 15-30 min more, then bake on a baking steel at full whack for 4 min (or pan fry  from both sides for 2 min).

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liuzhou  recently did a very nice post about Chinese sand pots for cooking. It inspired me to dig out my sand pot and made a dish.

 

I figured that sand pots are made with mud, so I used all vegetables harvested from mud, beets, carrots, daicon and peanuts.

 

dcarch

 

Braised Pork butt

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Hummus with slow cooked ful (fava beans) and haminnados eggs.

The ful was baked overnight, it's deep flavored, and tender. Flavored with garlic and plenty of cumin.

Lemon, olive oil, tahini sauce, home made zchug.

Soft warm pitas, pickles, veggies and a strong lager.

 

 

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~ Shai N.

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Steamed/Roasted Veggie on top/  Sliders and regular bottom  (  Short rib/chuck/cooked on Wagyu fat )--Custom made SS Plancha

 

 

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Its good to have Morels

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My awesome neighbor's catch from a local frozen lake.  He doesn't keep much to our great benefit.  Crappies, white & yellow perch. 

 

Included the roes. (big ones are white perch I believe)

 

 

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Light flour dredge w Old Bay like seafood seasoning mix.  Pan sauté w OO and butter, lots of lemon.  Understandable the underlings were not inspired.  There were delish. I ate most of the plate (hoping nothing funky w ensue). 

 

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Baked fillets w panko, parmesan asparagus, fried rice w garlic, scallion, fresh ginger.  Bit boring but tasty!
 

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That wasn't chicken

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20 hours ago, rotuts said:

@liamsaunt 

 

 

is tt  double bottle

 

still empty

 

** sigh *

 

Single bottle, post consumption.  Split three ways though, it was not all for me!

 

Last night, I made flounder roll ups with a Thai style sauce (fish sauce, palm sugar, cilantro, garlic, lime juice, chiles), a spicy cabbage and carrot stir fry, and rice.  Paired with a dry riesling.  

 

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Significant Eater begs requests...

 

63622408018__A0AD524D-2B9F-4DB0-A187-34FDED70E746.jpeg.b8929a61cf3ce402b6e4a2e97caec7a1.jpeg

 

Hatch Red Chilies.

 

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Red chili sauce fried in some of that melted pork fat.

 

 

Carne adovada.

 

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Carne adovada with @rancho_gordo's pinto beans.

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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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50 minutes ago, weinoo said:

Significant Eater begs requests...

 

63622408018__A0AD524D-2B9F-4DB0-A187-34FDED70E746.jpeg.b8929a61cf3ce402b6e4a2e97caec7a1.jpeg

 

Hatch Red Chilies.

 

63623055181__1FE7EA61-E765-4358-83AB-5245A6229E26.jpeg.aa82a6f11a9f7d27faa96caffe51ebba.jpeg

 

Red chili sauce fried in some of that melted pork fat.

 

 

Carne adovada.

 

1844864529_IMG_36842.jpeg.89863e813c7e0c2bb6b05543b4a96406.jpeg

 

Carne adovada with @rancho_gordo's pinto beans.

Glad to see you didn't burn the crap out of yourself while making that chile sauce - it looks remarkably like the one that attacked me!

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Trout, rubbed inside with garlic, thyme  & organo and roasted in the oven. Accompanied by roasted cauliflower with sesame yoghurt sauce and a chickpea stew ...

 

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15 minutes ago, Duvel said:

Trout, rubbed inside with garlic, thyme  & organo and roasted in the oven. Accompanied by roasted cauliflower with sesame yoghurt sauce and a chickpea stew ...

 

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Nice sized trout!   Husband turns his nose up at the 9-10 inchers available here, having grown up on, say, 7 inchers directly from the river, which he now muses were probably undersize.

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eGullet member #80.

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35 minutes ago, Eatmywords said:

No starch? What are we supposed to sop that up with?  

There were corn tortillas, but I plan on making some flour tortillas using a bit of the pork fat! There was also a salad, but who the hell needs to see 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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Boiled shrimp with potatoes and sausage that were in the boil and dipping sauce made of mayo, sriracha, horseradish sauce, ketchup and Worcestershire. 
 

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Dear Food: I hate myself for loving you.

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48 minutes ago, Ann_T said:
Not a big fish eater except for Halibut.
But I'm really enjoying having a selection of fish in the freezer from Tide to Table - Walcan Seafood. 
 

Well I am a seafood hound. Thanks so much for that link to your provider - what a treasure you have access to right off boat! 

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Certainly not as lovely as @liuzhou's chicken dish above (and really, remember to take the picture before starting to dig in), a chicken dish based on a Fuchsia Dunlop Hunanese recipe, out of her Revolutionary Chinese Cookbook (eG-friendly Amazon.com link).

 

Numbing-And-Hot Chicken - ma la zi ji.

We commented on how different the taste of this dish is compared to so much other Chinese food we either eat out (or once ate at restaurants), as well as what I cook at home from various books and other sources. Reason? No sugar at all in the dish - maybe a touch from the dark soy in the marinade, but that's it. As Fuchsia relates in the introduction to Hunanese food at the beginning of the book: "sugar is often absent from the mise-en-place of the professional Hunanese Kitchen, and sweet foods play almost no part in everyday dining."

 

This dish, with its use of Szechuan pepper, is evidently an interesting deviation from culinary norms.

 

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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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