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Dinner 2021


liuzhou
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23 minutes ago, Shelby said:

SEE????  SEE????  I'm as cool as Guy is.  I knew it.

 

 

🤣

And the bombs are so The Pioneer Woman esque - hey shows, cookbooks etc.  You rock Kool Kansas :)

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1 minute ago, Shelby said:

Now them's fightin' words.....I don't want to be compared to her LOL.

I don’t blame you. And you’ve already tried your hand at the traditional bahn mi and did a very respectable job I would say. 

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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

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2 minutes ago, Anna N said:

I don’t blame you. And you’ve already tried your hand at the traditional bahn mi and did a very respectable job I would say. 

 

Shit - your memory is way better than mine.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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2 hours ago, Anna N said:

I don’t blame you. And you’ve already tried your hand at the traditional bahn mi and did a very respectable job I would say. 

I should have said thank you :) !  I should have known better than to try to recreate it for Ronnie....he's just not a fan lol.   

 

And,   @heidih was  just kidding.  I should have added a laugh face.  

 

I was a PW fan years ago when she was just starting...that isn't the case anymore.

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Tagliatelle with chicken and 黑皮鸡枞菌 (hēi pí jī cōng jūn), 'black skin chicken fir mushroom', Oudemansiella raphanipes and 龙须菜lóng xū cài), chayote vine shoots.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1 hour ago, liuzhou said:

Tagliatelle with chicken and 黑皮鸡枞菌 (hēi pí jī cōng jūn), 'black skin chicken fir mushroom', Oudemansiella raphanipes and 龙须菜lóng xū cài), chayote vine shoots.

 

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Do you know the reason the mushrooms got that name?

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Posted (edited)
50 minutes ago, KennethT said:

Do you know the reason the mushrooms got that name?

 

Other than that the do have a black skin and grow in fir plantations, no. I can't explain the 'chicken' part.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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@Ann_T 

 

a big wow from me!

 

looks perfect in every way.

 

and I agree halibut makes mighty fine F&C

 

but cod is a very close second.

 

have you tried Salmon F&C ?

 

if you have the fish , and the closer to the head the better

 

give it a try.   its very rich , and for some , w the batter etc

 

a bit too rich 

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At my restaurant I sometimes did "millionaire" fish and chips: one piece halibut, one piece salmon, one lobster tail.

 

It sold well, when I had all three on hand and felt like offering it.

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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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@Ann_T Halibut's the bomb in any shape and form! Envious of your fresh source.It's quite expensive on the prairies, but I do pick it up whenever it's "on sale".

@rotuts and @chromedome: Have never tried salmon or lobster in Fish and chips. Can frozen lobster work? Split the tail in half or use smaller ones? Sounds delicious!

 

With leftover wonton filling (pork, shrimp, waterchestnuts), I made one of my favourite: spicy tofu with eggplant and pork. Not sure I can call it Mapo Tofu but it was good over rice.

 

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Dejah

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Salmon and halibut are both denser than the usual haddock, but you can use your regular batter and technique. I was using the tails from 1-1 1/4 lb lobsters, which were about the right size to cook in the same time as the halibut and salmon. I would guess that the standard 3-4 oz tails would be about the same size.

 

If you were doing them alongside haddock instead, or had larger tails, splitting or butterflying them might be necessary. I occasionally split the thick end of a larger-than-usual tail, just the last inch or inch and a half, if the "eyeball test" gave me pause.

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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 piece of boneless leg of lamb charcoal grilled, roasted zucchini with garlic sauces were romesco and salsa verde.

with mature red burgundy

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Fish fish and a bit more fish 

 

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fresh Steamed Spigola 

 

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While I prefer nigiri I just don’t find it travels nearly as well, and the rug rats love their rolls - plus I can support a local Japanese run joint 

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I had a serious hankering for Hakata ramen for quite a while now. So yesterday went out to get a few pounds of pork neck bones and some chicken legs for some additional sweetness. First, they were parboiled ...


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Then scrubbed clean, immersed in cold water and brought to a vigorous boil for the next 10h ...

 

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In the meantime, the tare was prepared. It’s good if all the toys get to be used at least once per year, so I made freshly shaved katsuobushi, which together with dried ceps and kombu built the backbone of the tare ...

 

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Steeped at 178 F (as per Ivan Orkin), then augmented with mirin, sake, shoyu and anchovies (in lieu for the dried sardines I was not able to source).

 

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By now, the collagen within the bones had broken down and emulsified the fat.

 

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After the soup was finished, about 1.5 L were separated and boiled in the pressure cooker with some aromatics and additional chicken skin for 45 min, before being pureed to add a bit more body to the soup. 

 

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Finally, the bowls were assembled with chashu, tamago (both prepared already on Friday and stored in the braising liquid), spring onion, wood ear mushroom, beni shoga and nori. And a bit of spicy red miso directly added at the table.

 

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It was very good 🤗

 

And as a little reward I have about 5 L of basic broth for the freezer and some 500 mL of tare, too ...

 

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Edited by Duvel
Spelling and other little things ... (log)
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@Duvel  

 

always wonder full stiff

 

is it possible for you to get an iPot ?

 

probably not

 

you would enjoy it

 

as a complementary item.

 

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30 minutes ago, rotuts said:

@Duvel  

 

always wonder full stiff

 

is it possible for you to get an iPot ?

 

probably not

 

you would enjoy it

 

as a complementary item.

 

Thinking the same thing. Shrink that 10 hour boil.

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6 minutes ago, gfweb said:

Thinking the same thing. Shrink that 10 hour boil.

I think the 10 hr boil also helps the broth emulsify the fat - I don't know how well that would work in the pc

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@rotuts and @gfweb I have never used  pressure cooker or iPot. Is there a difference from simmering and boiling because they do not that evaporation and concentration process going on? 

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Octopus

hUqA3ta.jpg

 

Uruguayan Tannat

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Only like 2 shapes of pasta, mostly comes down to mouthfeel: bucatini and linguine

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Waiting in anticipation... Asparagus should be ready in 3 or 4 weeks time.

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39 minutes ago, KennethT said:

I think the 10 hr boil also helps the broth emulsify the fat - I don't know how well that would work in the pc


It does not work in the pressure cooker. You need the agitation of the vigorous boil to mechanically support the emulsification process. What you can do is use the pressure cooker to break down the collagen for some time, and then do a final conventional boil to emulsify the fat. But having that huge pot boiling away on the stove for half a day and watching the progress is strangely satisfying ...

Edited by Duvel (log)
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