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Dinner 2021

liuzhou

By liuzhou
in Cooking

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Dante

Dante

Posted
Posted
  On 4/15/2021 at 12:43 AM, Margaret Pilgrim said:

Joe's Special, a one pan historic San Francisco concoction.   

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OK, before I looked at the pic I thought it referred to a Joe Carcione Special, which is a totally different dish.  This is wholly new to me and I think it may end up on next week's menu. Thank you!

 

 

 

  • Like 3
scamhi

scamhi

Posted
Posted

started out making shrimp with lobster sauce. added shiitake mushrooms and a package of silken tofu.

Topped with LaoGanMa chili crisp.

And Kamikokoro Toukagen Shiboritate sake

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  • Like 16
  • Delicious 2
Eatmywords

Eatmywords

Posted
Posted

A simple baked/steamed salmon, lemon, rose, new sage and thyme from garden, (yay, fresh herbs are back), couscous, greek salad.  

 

 

 

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  On 4/16/2021 at 6:09 AM, Duvel said:


Soooo ... you mean there is a chance my tattoo doesn’t say “accomplished cook “ ?!

 

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Can I put my guess in for 'Drunk Westerner'?  @liuzhou?

 

 

From the same company that brought you 'Grandma's Tease':  

 

 

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 (Past it's prime for wearing in public but a nice souvenir and reminder of our China leg : )   

 

  • Like 11
  • Haha 2

That wasn't chicken

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
  On 4/16/2021 at 5:27 PM, Eatmywords said:

Can I put my guess in for 'Drunk Westerner'?  @liuzhou?

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You can put any guess in, but that one is nowhere near.

I'm not going to elaborate and call down the 'off-topic' police.

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted

Got some of the first green asparagus of the season. It’s a big thing in Germany. Served with some varieties of cured raw ham, parsley potatoes and veal cutlets (w/ bone 😉). Sauce Hollandaise because it is tradional, and 6.5 min egg because I like them. And some Champagne, because ... why not ?

 

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  • Like 21
  • Thanks 1
  • Delicious 1
patti

patti

Posted
Posted

Last night we had dinner delivered. Pho fuh me. 

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Tonight, hamburger steak with onions and mushrooms, broccoli and potatoes. 
 

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  • Like 14
  • Delicious 1

Dear Food: I hate myself for loving you.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Fried fresh hand-pulled noodles with chicken, purple napa cabbage, garlic, ginger, chilli, coriander/cilantro, Chinese chives, Shaoxing wine, soy sauce.

 

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  • Like 13
  • Delicious 1

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

weinoo

weinoo

Posted
Posted
  On 4/16/2021 at 7:25 PM, Duvel said:

Got some of the first green asparagus of the season. It’s a big thing in Germany. Served with some varieties of cured raw ham, parsley potatoes and veal cutlets (w/ bone 😉). Sauce Hollandaise because it is tradional, and 6.5 min egg because I like them. And some Champagne, because ... why not ?

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Asparagus - not the easiest wine pairing. But the egg sure likes bubbly.

 

Every year around this time, the spargel rolls in and Cafe Katja does a special spargel menu. Erwin recommends a wine every year as well.

 

This year (and I know it's white asparagus) the wine recommended is...  Zierfandler

 

2016 Zierfandler Muschelkalk | Gebeshuber

  • Like 2
  • Thanks 1

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?

weinoo

weinoo

Posted
Posted (edited)

Since I got clearance from the doc, and I had this in the fridge...

 

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Hamachi collar, salted and steam broiled in the steam girl. Part of a multi-course (though quite easy) dinner...

 

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That collar. Pickles from the guys. Simple chirashi with avocado and a shrimp salad made with poached wild gulf shrimp (this was really great).

Asparagus sautéed with mirin, soy, sesame, vinegar.

Edited by weinoo (log)
  • Like 18
  • Delicious 1

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?

liamsaunt

liamsaunt

Posted
Posted (edited)
  On 4/16/2021 at 4:20 PM, Dante said:

 

Tell me more about the Maharajah's rice?

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It is a Meera Sodha recipe.  Basically, rice cooked with chopped dried fruit (I used apricots and dates), chopped nuts (I used pistachios), butter and spices.  It appears n her cookbook Fresh India.  I also found a copy of it on this blog, if you want to look at the recipe: https://thehappyfoodie.co.uk/recipes/maharajahs-rice

 

Pizza last night

 

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Edited by liamsaunt
typo (log)
  • Like 14
  • Delicious 3
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Shad, day two.

 

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Shipment was four shad fillets.  Each fillet represents three or four Jo servings.  After last night I went to work hoping never to see shad again.  On the way home I found myself craving shad.

 

Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam.  Hard to imagine better.

 

  • Like 14
  • Delicious 3

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

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

Duvel

Duvel

Posted
Posted

Due to Covid restrictions my sister and her husband couldn’t join my parents and my family for Easter this year. As they are visiting us right now, I try at least to replicate some of the food we had. Tonight: cheese board & breads ...

 

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Made (again) some rye bread with walnuts (and nut vinegar), plus some regular bread:

 

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The milder ones (clockwise from the top): St. Felicien, Comte 12m, fresh goat cheese, St. Maure.

 

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The slightly more pungent ones (starting with the plastic packed one, clockwise): Epoisses, Bleu d’Auvergne, Langres, Brie de Meaux and some fig-horseradish marmelade ...

 

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A local off-dry Grauburgunder and a very fruity Primitivo to go with. 

  • Like 14
  • Delicious 5
weinoo

weinoo

Posted
Posted
  On 4/18/2021 at 6:09 AM, JoNorvelleWalker said:

Shad, day two.

 

Dinner04182021.png


 

Shipment was four shad fillets.  Each fillet represents three or four Jo servings.  After last night I went to work hoping never to see shad again.  On the way home I found myself craving shad.

 

Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam.  Hard to imagine better.

 

Expand  

 

That shad looks great; a sort of a sturgeony look actually.

  • Like 1
  • Thanks 1

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?

weinoo

weinoo

Posted
Posted

Semi-homemade.

 

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I had chef at Cervo's prepare a Piri Piri chicken for me (and sadly for me, today is the last day of Cervo's market; they will be transitioning back to being a real restaurant very shortly).  It was always on their take home menu, but I hadn't pre-ordered; fortunately he still had a few chickens left.

 

So, Cervo's Piri Piri chicken. Tater tots from I don't remember where, but "organic." And Brussels sprouts, sautéed and briefly braised. 

  • Like 11
  • Delicious 1

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?

chromedome

chromedome

Posted
Posted
  On 4/18/2021 at 12:04 PM, weinoo said:

 

That shad looks great; a sort of a sturgeony look actually.

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Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

  • 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

 

"My imagination makes me human and makes me a fool; it gives me all the world and exiles me from it." Ursula K. Le Guin

scamhi

scamhi

Posted
Posted (edited)

tried an Alison Roman recipe last night.

Salmon oven roasted with brown butter caper sauce with lemon, red onion, sesame seeds and dill.

Nice white burgundy from Michel Niellon

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Edited by scamhi (log)
  • Like 11
  • Delicious 3
weinoo

weinoo

Posted
Posted
  On 4/18/2021 at 1:30 PM, chromedome said:

Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

Expand  

 

Probably why I said it looks similar.

 

  On 4/18/2021 at 6:09 AM, JoNorvelleWalker said:

 

 

Dinner04182021.png

 

 

Expand  

 

 

image.png.835c86664c727e55f1792eadaa05bbd5.png

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?

chromedome

chromedome

Posted
Posted

Fair enough. I always loved the chevron pattern of orange and purple on the skin side of sturgeon fillets, it's so striking. Like their secret identity is standing guard at the Vatican. :P

  • Like 1
  • 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

 

"My imagination makes me human and makes me a fool; it gives me all the world and exiles me from it." Ursula K. Le Guin

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