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On 4/17/2021 at 1:49 PM, liamsaunt said:

 

It is a Meera Sodha recipe.  

 

 

Thank you!  It looks fun!  Saving the recipe for later use.

 

Your pizza looks delightful too!

 

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4 hours ago, JoNorvelleWalker said:

Dinner04202021.png


Shad with stir-fried broccoli rabe.  Two or three shad dinners left.

 

Maybe , as an experiment, freeze a portion to see how it does.  Might spread out your shad dinners.

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Vegetarian mushroom-based mapo dofu / mala dofu.

Stir fried cabbage with nice smokey char, sesame sauce (dark tahini, dark toasted sesame, sesame oil, coriander seeds, a bit of soy sauce, vinegar and sugar).

Cumber salad with peanuts, vinegar, sugar, MSG, peanuts and chili oil.

Rice.

 

PXL_20210127_195846658.thumb.jpg.ac1bd9cd3427c0576df5050426c652f9.jpgPXL_20210127_195416302.thumb.jpg.b420040fbe35ce0a226e56de76b3ac02.jpg

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~ Shai N.

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Tofu, eggplant, shrimp in Toban sauce. Need extra bowl of rice with this stuff! Had lots of fresh mint left, and it went well with the heat!

 

                                                                                               1523735220_SpicyTofuEggplantshrimp3828.jpg.767a962844463e16e9e633a61d2cf333.jpg

 

 

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Dejah

www.hillmanweb.com

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Chinesy tonight ...

 

Pork trotter jelly with vinegar dip, „fish flavor“ eggplant and smacked cucumber salad.

 

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AE510D40-FF1D-4193-B48D-D44C4456146B.thumb.jpeg.c13545083f11297ed482ae1eafea3b81.jpeg
 

12 week aged ribeye - 2.5” second cut 

 

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horribly looking but fantastically tasting porcini purée 

 

1998 Barolo 

 

cheese. 

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Last night we had tarbais beans with ham, chowchow, jalapeño cornbread, fried chicken tenders. (The first batch of cornbread was tossed because I’d grabbed cornstarch instead of baking powder and the result was bad.  Second batch was from  a mix.)
 

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Tonight , I crisped up the leftover chicken in the air fryer for chicken biscuits. Since I’m a terrible biscuit maker, I baked some frozen Grand’s buttermilk biscuits. Arugula and spinach salad with goat cheese and toasted pecans with balsamic. I added sriracha to some if the vinaigrette as topping for the chicken. 
 

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

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On 4/19/2021 at 3:55 PM, Kim Shook said:

@Shelby– your Suzi story made me smile.  She did the same thing for me – mailed me something she knew I was curious about.  When you run out of the Rice A Roni mix, let me know – our stores are full of the stuff.  I could do worse than follow in those footsteps ❤️.

 

@weinoo  – I have to agree about the stemless glasses.  Neither Jessica nor I can use them.  We can’t get a good hold on them at all.  Neither of us has weirdly tiny hands, but we never feel like we’re holding them securely.  It’s too bad, too, because someone gave us a lovely set that are beautifully thin and have an “S” etched on the side. 

 

Last night was a classic Sunday roast dinner.  Five and a half pound rib roast:

IMG_5644.jpg.f10cd66d55604a76a645ae243a251c4b.jpg

Thank God for @Shelby, who responded to my timing questions so that I could get this done properly.  I was already using her favorite method (Kenji’s reverse sear), but needed some specific guidance. 

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I got a perfect medium-rare:

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Thank you, Shelby!

 

Sliced with roast potatoes:

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Horseradish sauce and gravy:

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Sauteed Brussels sprouts with saba:

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Yorkies:

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Plate before the gravy:

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All served on my new (to me) Desert Rose dishes!

 

Edited to add this question:  When I was a kid, I remember my mom getting a LOT of melted fat under her roast which she then used to make her Yorkies.  I got nothing.  Is that because it was cooked at such a low temperature for most of the time?  Because there was a really good fat cap that went nowhere.  

 


Not to take away from the deliciousness of your meal (and it’s gorgeous), but I see you have some Desert Rose pieces that I don’t have. Is the square (or rectangular) piece a platter? Should we discuss it elsewhere?

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Dear Food: I hate myself for loving you.

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On 4/19/2021 at 5:55 PM, Shelby said:

I think you're right about the low temp not melting the fat cap.  

I figured.  What I think I might do next time, since I loved the reverse sear so much, is buy a jar of beef tallow at the grocery store and use that for my Yorkies.  I have this memory of how good they tasted cooked in beef fat and want to get that result.

 

@Ann_T – I have beautiful rib roast leftovers in my fridge and I still want a slice of that tenderloin!

 

Mr. Kim is on vacation this week.  So, he got busy yesterday:

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Pork butts with rub going into the fridge overnight.

 

He spent today smoking 36 lbs. of pork butt:

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Which turned into 15 lb. 5 oz. of this:

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@Kim Shook, we really need a "drool" icon.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Can of Progresso mushroom soup.  Good it was too.  I couldn't face shad again.  Problem is I am still hungry.  I wish I had a cake.  I'd settle for some cookies.  I might have a bowl of cereal.

 

 

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10 hours ago, Ann_T said:

 

Chicken curry with Aloo Gobi, rice pilaf and homemade nann.  

 

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The naan was baked in the Ooni pizza oven.  Used @Duvel's recipe. 

 

Wow, that naan looks amazing. I am trying a new naan recipe tonight, and I bet it is not going to come out as tasty as that!

 

Last night, quinoa bowls topped with marinated salmon, cabbage, carrots, peanuts, mint, cilantro, sprouts, scallions, and chiles in a ginger dressing

 

salmon.thumb.jpg.6f3548ce29cc4ddc1173e8514009382a.jpg

 

 

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IMG_3996.thumb.jpg.4cf214a4747917227d3b3c4052551b07.jpg

 

Potato and leek soup. As Julia and Richard Olney prefer.  Leeks, potatoes, water, salt, pepper, chives to garnish. Maybe some olive oil and butter? (Close to vegan).

Steamed giant artichokes alongside with a nice dip of mayo, horseradish, Dijon, tarragon vinegar, olive oil, s & p.

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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?

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On 1/18/2021 at 1:19 AM, Katie Meadow said:

Okay, pastrami on white is really sad. Like a raisin bagel is sad. They should have asked, and I would have sent it back or bought two slices of rye bread and done the conversion myself. 

An old school Jewish comedian ( Milton Berle) once reportedly said " Anytime a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies"   It's anathema to eat pastrami on white!!!!

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Lamb chops on a bead of roasted pumpkin Cous Cous with cinnamon sugar, cumin roasted carrots.

This is a meal for two. I put it all on a serving plater which I find I'm doing more of lately rather than serving on individual plates.

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