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Dinner 2021


liuzhou
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Played in the kitchen yesterday!
 

De-boned and stuffed chicken wings. man! Tedious job as the wings were smaller than what I'd like, but better portion control 😏 I made a bunch and cooked up 5. Put the rest into the freezer.

                                                                                690716566_StuffedChickenWings3515.jpg.b8647719f39941afc26234b95b9b2f78.jpg

Still had filling left. Stuffed some large shrimp and wrapped them in egg roll wrappers. Too big for wonton wrappers. Still had a bit of filling left, so I did the rest with wonton wrappers. Deep fried in a big wok!

 

                                                                                591954119_Stuff3edPlatter3524.jpg.9a58a92c86f07dc4997c3d506d1867a3.jpg

 

         The assortment

 

                                                                                 1720591494_StuffedAssortment3529.jpg.3204cd37d76d63243810293f41ac0cad.jpg

 

The stuffed wings

 

                                                                                  42851987_StuffedChickenWings3526.jpg.b8290a52c23a98f04158d1a7ce0c155d.jpg

Had Moo Gua soup earlier

 

                                                                                  41694755_MooGuaSoup3516.jpg.6d4925db5e8ef6976214320872ec5f35.jpg

And did up a pack of country-style ribs as Char Siu for baos later...

 

                                                                                  571665396_CharSiu3519.jpg.a846d129243789e0dc26a06105000014.jpg

 

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Dejah

www.hillmanweb.com

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4 minutes ago, Dejah said:

Played in the kitchen yesterday!
 

De-boned and stuffed chicken wings. man! Tedious job as the wings were smaller than what I'd like, but better portion control 😏 I made a bunch and cooked up 5. Put the rest into the freezer.

                                                                                690716566_StuffedChickenWings3515.jpg.b8647719f39941afc26234b95b9b2f78.jpg

Still had filling left. Stuffed some large shrimp and wrapped them in egg roll wrappers. Too big for wonton wrappers. Still had a bit of filling left, so I did the rest with wonton wrappers. Deep fried in a big wok!

 

                                                                                591954119_Stuff3edPlatter3524.jpg.9a58a92c86f07dc4997c3d506d1867a3.jpg

 

         The assortment

 

                                                                                 1720591494_StuffedAssortment3529.jpg.3204cd37d76d63243810293f41ac0cad.jpg

 

The stuffed wings

 

                                                                                  42851987_StuffedChickenWings3526.jpg.b8290a52c23a98f04158d1a7ce0c155d.jpg

Had Moo Gua soup earlier

 

                                                                                  41694755_MooGuaSoup3516.jpg.6d4925db5e8ef6976214320872ec5f35.jpg

And did up a pack of country-style ribs as Char Siu for baos later...

 

                                                                                  571665396_CharSiu3519.jpg.a846d129243789e0dc26a06105000014.jpg

 


It all looks so delicious, but that assortment of stuffed wings and shrimp and egg rolls and wontons! Oh my!

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Dear Food: I hate myself for loving you.

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Smokey split pea soup with lots of celery, onion, stock, dill, lavage, pepper. Croutons, fresh peas.

Khinkalli with spiced mushroom filling (browned onion, cumin, coriander seed, garlic, dill, cilantro parsley, pepper, chili). With the traditional meat filling, they are a bit like soup dumplings, but with a thicker wrapper. The mushroom filling did well in being flavorful and creating juice. Steaming is not traditional, but works better than boiling, especially with my poor shaping skills.

 

 

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~ Shai N.

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On 3/14/2021 at 7:42 PM, MaryIsobel said:

Rainy day and no much planned so decided to give this a try- upright baked rigatoni. Rigatoni is cooked just shy of of al dente, then stuffed with a ricotta,spinach and pesto mixture via piping bag. Covered in tomato sauce and then cheese. Additional sauce served on the side. It was fun to play with but in the end it was baked rigatoni.

 

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BRAVA!

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eGullet member #80.

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1 hour ago, shain said:

Smokey split pea soup with lots of celery, onion, stock, dill, lavage, pepper. Croutons, fresh peas.

 

What was the "smokey" element in your soup?

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25 minutes ago, heidih said:

What was the "smokey" element in your soup?

 

Smoked paprika and a single drop of high quality liquid hickory smoke. I avoided the stuff for years after having a bad experience with it. I recently purchased a new one, unbranded, from a local craft store (supplies for beer making, sausages, smokers etc). The owner opened it for me to smell and it's something else. None of the acrid scent I associated with it. I do like adding paprika or chipotle to round it up with the more charred/open-fire tone they have.

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~ Shai N.

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@mgaretz – I’m so sorry for what you are going to be going through.  We went through it with my mother and now are dealing with Mr. Kim’s dad.  It is difficult and can be frustrating.  You are in my prayers. 

 

@Dejah – those are some of the prettiest Yorkies I’ve ever seen!

 

@liamsaunt – what are your shells stuffed with?  Looks like something creamy.

 

@MaryIsobel – thank you for showing the progression of your stuffed rigatoni.  Looks beautiful and delicious and a perfect rainy day project. 

 

@Ann_T and @Dejah have me craving hamburgers, so I will be thawing ground beef and I got buns at the store last night.  And some potatoes – I’m trying your CSO “fries”, @Ann_T.  

 

@shain – interesting about the liquid smoke.  We are the same way you were – all three of us have been traumatized by commercial liquid smoke at one time or another😁.  Perhaps I should do a little research. 

 

A couple of recent dinners – I did ribs in the IP:

IMG_5242.jpg.a9007c9ec69995866ef09f7f6a528dc1.jpg

I did them for a shorter amount of time this time and they were better than last time.  Still tender, but not fall off the bone mushy:

IMG_5245.jpg.041875dc0f6f41c603b83481510ced09.jpg

 

Served with green beans, winter creamed corn (frozen corn and a little frozen creamed corn – it approximates fresh creamed corn), and fixed up Kraft:

IMG_5246.jpg.29797255a2b745c9243a613ad99badf7.jpg

 

And, of course, cornbread:

IMG_5244.jpg.5dbeb1122a823d6ed977835a687631f9.jpg

 

Night before last mise:

IMG_5267.jpg.505ee46d2ba65b827b438983b9649ada.jpg

Water chestnuts, char sir from the freezer, onions, snow peas, and bean sprouts.

 

Char siu after steaming in the CSO:

5F30838C-A116-44C3-BAE0-7667C9EF786F.thumb.jpg.4b1b207a302b9cd01ac2ea0dd5c4184f.jpg

Stir fry with char siu on fried rice (from our local Chinese restaurant): 

IMG_5269.jpg.ee224cc34afd50712cb0d98a98e8af50.jpg

 

Served with some ramen and fried soup noodles that the restaurant gave us:

IMG_5273.thumb.jpg.cae5e5d95c81709027a69cc9b2eee109.jpg

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I bought two soy-based meat substitutes today at Aldi. No special reason, just curiosity. The come as chunks resembling chicken and are available as “chicken” or “Döner”. I marinated the “chicken” variety with my Döner spice mixture to make a side by side comparison. Served with a greek salad, baba ghanoush, hummus, tomato sauce and freshly baked flatbread ...

 

0EEBB314-B554-4750-834A-A529AD61950C.thumb.jpeg.bf3a299e593d7b96624874e4daf52d92.jpeg
 

88AD84E6-47D3-41B2-B5A9-DD3BE774D587.thumb.jpeg.c3af1103a72e6ed306b902323dc662db.jpeg

 

The “chicken” version with my Döner spice won. It does not really taste lile meat, and the texture is a tiny bit off, but with some flavorful sauces and textured accompaniments I would not really notice that. The macros are bery clise to chicken meat, so maybe I use this occasionally in the future.

Edited by Duvel (log)
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@Duvel Interesting soy "meat" experiment. I used to get a salad with a sesame paste dressing at big Chinese market. The "meat" was done in strips like your Fleisch Salat and the texture was similar. Not sure now if it was soy or gluten. I did not realize it was vegetarian the first time I tried it.  Oh your plates - they would make me happy as artwork anywhere in the house. 

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3 minutes ago, heidih said:

Oh your plates - they would make me happy as artwork anywhere in the house. 


Thanks - I was very sceptical when my wife suggested them as our new tableware, but I got used to them quite quickly 🤗

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43 minutes ago, Kim Shook said:

@mgaretz – I’m so sorry for what you are going to be going through.  We went through it with my mother and now are dealing with Mr. Kim’s dad.  It is difficult and can be frustrating.  You are in my prayers. 


Thanks!

Edited by mgaretz (log)
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Mark

My eG Food Blog

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@DuvelThose plates are great, but I’ve noticed your table is often set with interesting and beautiful pieces. 
 

@Kim ShookThat char siu looks so good!

 

I bowed to peer pressure and tried a Fresh Market meal kit. It was easy, that’s for sure, and everything tasted nice, but I’m not completely sold on it. 

 

Bourbon peppercorn steak with mashed sweet potatoes and green beans. 
 

9AD1497E-DAE4-4567-A174-FDF7C34D4643.jpeg.c8ef862efd123a8b8e4113c184830947.jpeg

 

Edited by patti (log)
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Dear Food: I hate myself for loving you.

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@Kim Shook: Your char siu from the freezer looks great!

After the multi-pot cooking marathon yesterday, it was single wok Spicy Udon noodles with fresh Shitaki mushrooms, been sprouts, char siu for supper.

 

                                                                                        1656633306_SpicyUdonNoodles3531.jpg.19a4855ff97dc84b2ad09a1ca3c6e792.jpg

 

My bowl had extra fresh beansprouts...fresh and crisp!

 

                                                                                        67979915_UdonSprouts3535.jpg.ba2835edae877cf74b1ada303da92698.jpg

                                                                                   

 

 

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Dejah

www.hillmanweb.com

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Fried noodles with pork, shimeji mushrooms, shiitake mushrooms, garlic, ginger, chilli, Shaoxin wine, soy sauce, scallions.

 

20210317_202529.thumb.jpg.a185bdc9b55c122c778e3af90daead4d.jpg

 

 With a side of okra cooked as described in this topic.

 

Here is my version:

 

20210317_194608.thumb.jpg.dbd61192eed4fd56346ce89ab2bb4453.jpg

 

 

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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17 hours ago, Kim Shook said:

 

@liamsaunt – what are your shells stuffed with?  Looks like something creamy.

 

 

Ricotta and gouda cheeses.

 

Last night, salmon udon noodle bowl with shiitake mushrooms, broccoli, and pea sprouts

 

1073111704_salmonudon.thumb.jpg.e95924d828f9b8da9bd1304743429be7.jpg

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Happy St. Patrick‘s Day 🍀

 

It‘s been 22 years now that - as a fresh master student - I celebrated my first St. Patrick’s Day in Dublin. So many memories remain ... plus my college‘s team shirt that unfortunately does not quite fit anymore ☺️

 

3E5414A9-2BF7-4C2D-869F-8B4DC12D79E7.thumb.jpeg.76d994972b00b766c30d84812fb1263a.jpeg

 

So, corned beef and the works tonight. Brisket, dry-corned 7 days and SV 10h @ 180F. Very tender & yummy, but not the most popular dinner for the rest of the family ...

 

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You may notice a small grey spot in the middle of the brisket, where the curing salt didn’t reach. Will need to up the anount of pink salt and prolong curing time by a day next time. But to stay in with the Irish theme quoting Samuel Beckett “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.” 

 

Finished dinner with a fine Irish whiskey that just arrived in time two hours earlier. Smooth, balanced yet with a bit of spice - highly recommendable.

 

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(After the whiskey I got a bit emotional, but luckily some Irish songs happily supported my melancholy ...)

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@Duvel 

 

Nice.  Im pleased for you meal.

 

Txnx for the ref to Irish music

 

not to derail the topic

 

but no Guiness was involved.

 

at my frist "" real job ""

 

after you know , 12 years in th

 

salt mine

 

I got a '' stereo "

 

remember those black boxes ?

 

A , B . C ?

 

Nice Boston Acoustic  speakers ?

 

w the FM , (remember that ? )

 

I got an NPR 

 

or what it was called 40 years ago

 

a friday night program 

 

"" On my front porch "

 

Irish music it was 

 

and also earlier , or reversed

 

American mid south Blue Grass ?

 

nice.  w good sound.

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On 3/14/2021 at 10:42 PM, MaryIsobel said:

Rainy day and no much planned so decided to give this a try- upright baked rigatoni. Rigatoni is cooked just shy of of al dente, then stuffed with a ricotta,spinach and pesto mixture via piping bag. Covered in tomato sauce and then cheese. Additional sauce served on the side. It was fun to play with but in the end it was baked rigatoni.

 

R1.jpg

R2.jpg

R3.jpg

R4.jpg

 

I could see making individual servings in ramekins.

Hmmm.

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@Duvel I notice that that brown uncured spot is closer to the fat cap. Perhaps it impeded the cure rather than needing more time or more nitrate.  Maybe slashing the fat in intervals would help?  A 7 day dry cure has never failed me

 

Edited by gfweb (log)
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