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Dinner 2021

liuzhou

By liuzhou
in Cooking

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patti

patti

Posted
Posted (edited)

I was so looking forward to boiled crawfish. These were picked up at a drive through crawfish joint that we’ve ordered from any number of times and enjoyed, but it’s been awhile. They’ve changed their seasoning blend and I didn’t love it. Not only that, but they’re too salty.  I’ll be glad when we buy a sack and boil them ourselves. And by “boil them ourselves” I mean my husband does all the work. 😉
 

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Edited by patti (log)
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  • Sad 3

Dear Food: I hate myself for loving you.

KennethT

KennethT

Posted
Posted
1 hour ago, patti said:

I was so looking forward to boiled crawfish. These were picked up at a drive through crawfish joint that we’ve ordered from any number of times and enjoyed, but it’s been awhile. They’ve changed their seasoning blend and I didn’t love it. Not only that, but they’re too salty.  I’ll be glad when we buy a sack and boil them ourselves. And by “boil them ourselves” I mean my husband does all the work. 😉
 

684E344C-9703-46B4-9476-3A8DF2416F67.thumb.jpeg.3bd4ce7797c7af689a5b69496425dd6e.jpeg

I am dying for a good crawfish boil right around now....

  • Like 2
patti

patti

Posted
Posted
57 minutes ago, KennethT said:

I am dying for a good crawfish boil right around now....

Me too! 

  • Like 2

Dear Food: I hate myself for loving you.

lindag

lindag

Posted
Posted
4 hours ago, kayb said:

A pair of salads, one of which confirms to me that nope, I still don't like beets. They taste like dirt.

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The other is chicken salad in a mildly sweet dressing made of mayo, chili sauce, curry powder and Worcestershire sauce, which I nailed. Close to the best chicken salad I ever made. It has apples, cranberries and sliced almonds in it.

 

One of my card playing friends made us a chicken salad made with Costco canned chicken, miracle whip, onion, celery, s&P and softened Craisins.   It was terrific and the best chicken salad I'd ever had.  I'm making the same this weekend for sandwiches.

  • Like 4
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Rustichella d'abruzzo bucatini with a riff* on Modernist Bread pizza sauce.  Not to be confused with Modernist pizza sauce (which is vile).  Served with glass of Chianti.  Only one.  Really.

 

 

*I added a small clove of garlic.

 

  • Like 7

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Nearly one pot dinner: chicken leg meat slow cooked with potato and black garlic. Served with crisp chicken skin (from legs) and celtuce rounds. The celtuce was cooked separately with the chicken skin.

 

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Edited by liuzhou (log)
  • Like 14

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

BeeZee

BeeZee

Posted
Posted

Whole Foods had bay scallops on sale, so I made a quick detour after gettiing my Covid vacc...needed an easy pantry dinner since I did not feel great that evening. Pantry dive...had some leftover canned plum tomatoes, artichoke hearts...cooked a little red onion until soft, added garlic. Tomatoes and seasonings simmered with a bit of chicken broth, added the scallops at the end and cooked for 5 minutes. So good, very sweet. Mixed in cooked Banza rotini since DH requested a repeat appearance.

  • Like 8

"Only dull people are brilliant at breakfast" - Oscar Wilde

Shelby

Shelby

Posted
Posted

@liuzhouI'm putting celtuce on my list of veggies to try.  I'm not sure I've ever seen it around here.

@pattiYeah, we are wanting crawfish, too.  Looks like LA Crawfish has some!  I'm sure that price makes you feel faint because I know you can get them SO much cheaper.

@Margaret PilgrimWhat a pretty salad!

 

I had some bags of pasta that needed to be used up--wheels etc.  Made a sort of cavatini with Italian sausage and pepperoni.  Salad to go with.

 

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It was dark and stormy and cold yesterday so lamb stew was needed.

 

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  • Like 16
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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
5 minutes ago, Shelby said:

@liuzhouI'm putting celtuce on my list of veggies to try.  I'm not sure I've ever seen it around here.

 

Big favourite round here. I recommend it.

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

shain

shain

Posted
Posted

Slow cooked mixed legume soup with various vegetables and grains (kohlrabi, turnip, carrots, celery, parsley root, onion, mushrooms), spices and herbs, etc. Served with warm crisp bread and sour cream, some dill. The leftovers were great with pasta.

Roasted stuffed cabbage filled with lentils, mushrooms, wheat berries, spices (incl coriander seed, paprika, pepper, caraway, allspice). Served with sour cream and stewed sweet peppers with wine vinegar, tarragon and dill.

 

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~ Shai N.

patti

patti

Posted
Posted

@ShelbyDoesn’t make me feel faint at all. If I lived away from here, I’d pay that!
 

We paid $60 for ten pounds of boiled crawfish and didn’t love them. You can bet I will still be using the leftovers, though! Right now, live crawfish are $3.00 a pound. A sack usually runs between 30 and 35 pounds. I hope we get a sack soon. 

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Dear Food: I hate myself for loving you.

Duvel

Duvel

Posted
Posted

Some weeks ago I ran out of garam masala, so I decided to make some today. While happily pounding the roasted spices my wife remarked that “we haven’t had Indian for a while” (wink, wink). 
 

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So saag paneer, dal tadka, mughlai kofta, coconut turmeric rice and fresh garlic naan. 
 

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Plus a new (and rather light) beer I found today at Aldi. 

 

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  • Like 16
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
6 hours ago, Ann_T said:

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Burgers with potato chips for dinner last night. 

 

 

How 'bout the picture of you biting into it?

 

  • Haha 5

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

KennethT

KennethT

Posted
Posted
3 hours ago, Duvel said:

Some weeks ago I ran out of garam masala, so I decided to make some today. While happily pounding the roasted spices my wife remarked that “we haven’t had Indian for a while” (wink, wink). 
 

008D2CE5-51CA-410B-98DA-A2C5A7011543.thumb.jpeg.528cdbb97ba88cfb81f92be0a2ae82af.jpeg

 

So saag paneer, dal tadka, mughlai kofta, coconut turmeric rice and fresh garlic naan. 
 

9E586797-C9AC-4390-A4BB-DBC88E475DB8.thumb.jpeg.64eca4888beb805568380b4dc5b6cd10.jpeg

 

Plus a new (and rather light) beer I found today at Aldi. 

 

D99DD0AD-1CC8-4D49-B6BB-AA478E78B75B.thumb.jpeg.b57a1c98e25135a85d6cb28b86480845.jpeg

Once toasted, do you pound all of the dried spices in a mortar or do you use an electric spice grinder?  Also, are you toasting them all at once?

Duvel

Duvel

Posted
Posted (edited)
1 hour ago, KennethT said:

Once toasted, do you pound all of the dried spices in a mortar or do you use an electric spice grinder?  Also, are you toasting them all at once?


I use a mortar, but half way through (about 5 min), I sieve the mix, separate and pound the coarser part for some minutes more ...

 

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I toast all spices at the same time, but break down the cinnamon and crush the cardamom with a rolling pin before.

Edited by Duvel (log)
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Duvel

Duvel

Posted
Posted
1 hour ago, weinoo said:

 

I wish I could say I made it with x seaweed, but this is stuff I buy, made in Brittany...

 

https://www.lebeurrebordier.com/en/collection/beurres/le-beurre-aux-algues/


Ok, looks like it’s a variable mix of undetermined species ...

 

I made some compound butter with a wakame/kombu mix, but was never really happy with the results. I’ll try to source this one to try ...

Katie Meadow

Katie Meadow

Posted
Posted

Scraping the bottom of the barrel for dinner, we are trying to postpone a major shopping until Monday. What we had on hand was home made white bread, eggs and two packs of frozen spinach. We made Indian Railway Omelet sandwiches and a faux Stouffer's spinach souffle which is actually better (less salty!) than the original if only a few minutes extra work. Pickles, cucumbers, kohlrabi on the side. Never made either before (and I'm not partial to breakfast sandwiches either), but both sandwich and soufflé were very good for an emergency meal. Tomorrow will be either brilliant something from nothing, or take out.

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