Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2021


liuzhou
 Share

Recommended Posts

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. 😁

Link to comment
Share on other sites

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.   

30826A88-95EA-4595-84CB-D56DE0507451.jpeg

 

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

 

  • Like 3
  • Haha 1
Link to comment
Share on other sites

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.

                                                                                         1455250436_DeepFriedPickerel3548.jpg.3b551a8738e7b9aac08ce9905cb07386.jpg          

 

 

                                                                                         2040939603_DeepFriedPickerelSauce3549.jpg.0c035c1c36ca6bbf2945f9b3fbcd0e1c.jpg   

 

                                                                                        946402141_Deepfriedpickerelbite3551.jpg.4edbc38641b71321b18ee6ad4c6a3107.jpg                            

 

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" 

 

                                                                                                       1267016568_CharSiuBaos3554.jpg.4ee58f3e4f81032dd6b2fc216d5edbcf.jpg

 

             

Edited by Dejah (log)
  • Like 17
  • Delicious 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

My St. Pat dinner:

 

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

Cabbage

Asparagus

deep fried rice crispy noodles made with corned beef juice.

Carats :D

 

1254266779_St.Patriccornedbeef2021carrots.thumb.JPG.7582bd73ff17c3bf9519f65dcc6f9b1a.JPG

 

471776825_St.Patriccornedbeef2021carrots2.thumb.jpg.e6567847c95b3617633e8cd32fbc99a3.jpg

  • Like 14
  • Delicious 4
Link to comment
Share on other sites

Posted (edited)

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.

 

20210319_201428.thumb.jpg.b53cdae68c5ee818f3c4a60201442d45.jpg

 

20210319_201526.thumb.jpg.23f62d628d37bb5215c1d88f1b367eea.jpg

 

Edited by liuzhou (log)
  • Like 14
  • Delicious 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

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 :D

 

1254266779_St.Patriccornedbeef2021carrots.thumb.JPG.7582bd73ff17c3bf9519f65dcc6f9b1a.JPG

 

471776825_St.Patriccornedbeef2021carrots2.thumb.jpg.e6567847c95b3617633e8cd32fbc99a3.jpg

Your “carats” are such jewels!😍

  • Like 5
  • Haha 2

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

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.

 

IMG_3777.thumb.jpeg.3c6e23f0b6322d80d660c01214732b3a.jpeg

 

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.

  • Like 16

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?

Link to comment
Share on other sites

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!" :P

 

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

  • Like 5
  • Haha 2

“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

 

Link to comment
Share on other sites

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!" :P

 

(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!

 

😛

  • Haha 3
Link to comment
Share on other sites

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. :P

  • Like 1

“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

 

Link to comment
Share on other sites

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. :P

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.

  • Like 3
Link to comment
Share on other sites

Roasted beet, kale, boursin salad with maple candied walnuts

 

1426123560_roastedbeetkalesalad.thumb.jpg.2d9f01a11cfc74259005bf4c3368a646.jpg

 

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

 

617651522_sweetpotatognocchi.thumb.jpg.06da186ec38f0b3055fb350e8d8643fb.jpg

  • Like 14
  • Delicious 2
Link to comment
Share on other sites

3 hours ago, shain said:

Potato and sunchoke gratin. Salad, pickles, wine.

 

 

PXL_20210129_193311699.jpg

 

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

Link to comment
Share on other sites

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.

  • Like 1

~ Shai N.

Link to comment
Share on other sites

"" 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

 

 

  • Like 2
Link to comment
Share on other sites

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 ...

 

F7222762-345C-4228-BEBC-B62391336BE6.thumb.jpeg.5b010dd8ffabfb631ef3865ea49d9fab.jpeg

 

Served with potato crisps and a pickle ...

 

392598A4-3313-4796-A8D3-151B69403441.thumb.jpeg.a67bed24b23f64b3adc4ff91de35cf02.jpeg


And a Maibock, because I deserve it ☺️

 

EBB600FD-9D0A-4C84-8D2B-E3F887FF3F98.thumb.jpeg.d78e3354f76a5726b8ee6a7ff19adc0b.jpeg

  • Like 15
  • Delicious 4
Link to comment
Share on other sites

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 ...

 

F7222762-345C-4228-BEBC-B62391336BE6.thumb.jpeg.5b010dd8ffabfb631ef3865ea49d9fab.jpeg

 

Served with potato crisps and a pickle ...

 

392598A4-3313-4796-A8D3-151B69403441.thumb.jpeg.a67bed24b23f64b3adc4ff91de35cf02.jpeg


And a Maibock, because I deserve it ☺️

 

EBB600FD-9D0A-4C84-8D2B-E3F887FF3F98.thumb.jpeg.d78e3354f76a5726b8ee6a7ff19adc0b.jpeg

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

  • Thanks 1
Link to comment
Share on other sites

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:

 

444F0464-75E5-423C-8F86-72F4786A1FDB.thumb.jpeg.9f63d392e037bcfd672ee20459a13801.jpeg

  • Like 9
Link to comment
Share on other sites

 Share

×
×
  • Create New...