Dinner 2021

[RWood]

2 hours ago, MaryIsobel said:

That cake is calling to me. Had a chocolate stout cake last year for the first time - it was amazing, but your Bailey's buttercream would be over the top!

Chocolate Stout cake is one of the best chocolate cakes. And Bailey's is one of my absolute favorite things 😊. Stuff shouldn't be that good, it's dangerous. 😁

[JoNorvelleWalker]

3 hours ago, scubadoo97 said:

Fresh Florida Grouper picked up today while doing some fill in work. 

Darto pan seared 😆  In butter with capers and a squeeze of lime

Baked sweet potato was the only side.   

 

I wish grouper here were available for less than half a kidney.

 

[Dejah]

Deep fried whole pickerel with a sweet & sour sauce (pineapple, bell peppers, onion, tomato, rice vinegar, ketsup!, chili mango sauce, lemon juice and sugar to add a bit of sweetness).  A  nice change up from steamed with ginger and onion.

                                                                                                   

 

 

                                                                                           

 

                                                                                                                    

 

Then I spent the rest of the night making up Char Siu Baos. Son and daughter are coming out from Winnipeg, so will send some back with the "left behinds" 

 

                                                                                                      

 

             

Edited March 19, 2021 by Dejah (log)

[JoNorvelleWalker]

Attempted mushroom pizza.  If this sounds like a felony, it was.

 

[Dante]

Sausage, peppers,and red onion over pappardelle.

[Dante]

Meatloaf with smashed potatoes

[Dante]

Pulled pork over creamy/cheesy grits

[shain]

Potato and sunchoke gratin. Salad, pickles, wine.

 

 

[dcarch]

My St. Pat dinner:

 

Corned beef, sous vide (72 hours, 135F)

Cabbage

Asparagus

deep fried rice crispy noodles made with corned beef juice.

Carats 

 

 

[liuzhou]

Braised chicken legs with onion, garlic, black olives, capers, white wine. Finished with a sprinkling of shichimi togarashi. Served with boiled spuds and wilted endive.

 

 

 

Edited March 19, 2021 by liuzhou (log)

[patti]

36 minutes ago, dcarch said:

My St. Pat dinner:

 

Corned beef, sous vide (72 hours, 135F)

Cabbage

Asparagus

deep fried rice crispy noodles made with corned beef juice.

Carats 

 

 

Your “carats” are such jewels!😍

[dcarch]

11 minutes ago, patti said:

Your “carats” are such jewels!😍

Thank you!

 

dcarch

[weinoo]

Last night's pre-birthday dinner (it never ends) for Sig Eater was just a little weird, as I was going to pick up sushi from Sushi Noz. But when I couldn't get the order through on their website, I called...only to be told that they had a kitchen emergency and were closed for the day. Fortunately, I had some soaked salt cod.

 

 

And made brandade, a true fave of her's. (Obviously, not even able to wait for me to take a picture). Along with brouillade aux truffes, a salade, some toasts, it was dinner. This stuff is rich.

[chromedome]

1 hour ago, shain said:

Potato and sunchoke gratin. Salad, pickles, wine.

My father was curious about sunchokes, and secured some from a local grower to put into his garden.

 

He asked the man "At harvest time, how much do I need to leave in the ground so they'll come back next year?"

The grower's response? "Dig up every scrap you can find, and you'll still have twice as much the next year!"

 

(I plan to grow them when I have my own place, because they make a big, bold perennial border)

[TicTac]

14 minutes ago, chromedome said:

My father was curious about sunchokes, and secured some from a local grower to put into his garden.

 

He asked the man "At harvest time, how much do I need to leave in the ground so they'll come back next year?"

The grower's response? "Dig up every scrap you can find, and you'll still have twice as much the next year!"

 

(I plan to grow them when I have my own place, because they make a big, bold perennial border)

They also make some big, bold 'other things' post consumption!

 

😛

[chromedome]

11 minutes ago, TicTac said:

They also make some big, bold 'other things' post consumption!

 

😛

 

Yeah, I know. But I've seen McGee's work on how to minimize that through long/slow cooking, and frankly...I eat a lot of beans already, so it's not that big a departure.

[TicTac]

4 minutes ago, chromedome said:

 

Yeah, I know. But I've seen McGee's work on how to minimize that through long/slow cooking, and frankly...I eat a lot of beans already, so it's not that big a departure.

Hah!

 

Forget departure, you might just create lift-off after the combination of the two!

 

I have heard re: beans that some baking soda in the soak can help minimize after effects.  Curious to hear if you have any other suggestions.

[Margaret Pilgrim]

11 hours ago, RWood said:

Chocolate Stout cake is one of the best chocolate cakes.

Absolutely agree!    And using Young's double chocolate stout kicks it up a notch.

[liamsaunt]

Roasted beet, kale, boursin salad with maple candied walnuts

 

 

Sweet potato gnocchi with sage-brown butter sauce.  I forgot to add the parmesan cheese until after I took the picture

 

[gfweb]

3 hours ago, shain said:

Potato and sunchoke gratin. Salad, pickles, wine.

 

 

 

How do you process the sunchokes so that they don't blow up your intestines?

[shain]

45 minutes ago, gfweb said:

 

How do you process the sunchokes so that they don't blow up your intestines?

 

Usually a short boil followed by whichever cooking process is desired (baked here).

I guess our gut biome is used to beans and other high fiber food.

[rotuts]

"" Blow-Up ""

 

is inulin

 

a large carbohydrate / sugar

 

https://en.wikipedia.org/wiki/Inulin

 

it is a bit Hot potty.  it has been added to Brand Named Yougut

 

I personally do not believe it itself ]

 

has health benefit 

 

https://www.medicalnewstoday.com/articles/318593

 

what exactly , does MedicalNewToday offer 

 

any way it is a large polysaccharide 

 

that he human's can not digesst

 

it therefore gets to your colon

 

and bacteria have a feast.

 

lots of inulin in beans 

 

as JuliaChild said about beans :

 

" Rooty toot toot "

 

sun chokes ae the same

 

inulin is water soluble

 

you can work from there

 

 

[Duvel]

I feel that the best part of making corned beef is to have leftovers ... so tonight - for my sisters visit - Reubens for the men (and the little one) and burgers for the ladies. Made some fresh rye bread ...

 

 

Served with potato crisps and a pickle ...

 

And a Maibock, because I deserve it ☺️

 

[KennethT]

53 minutes ago, Duvel said:

I feel that the best part of making corned beef is to have leftovers ... so tonight - for my sisters visit - Reubens for the men (and the little one) and burgers for the ladies. Made some fresh rye bread ...

 

 

Served with potato crisps and a pickle ...

 

And a Maibock, because I deserve it ☺️

 

Did you slice the cb with a machine?  If that was with a knife, color me impressed!

[Duvel]

11 minutes ago, KennethT said:

Did you slice the cb with a machine?  If that was with a knife, color me impressed!

Thanks ... slices courtesy of my favorite workhorse: