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Dinner 2021


liuzhou
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1 hour ago, weinoo said:

Yesterday, on my way home from Rusk, decided cooking dinner was not going to be in the cards, so I stopped on the walk from the bus stop to the apartment.

 

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And bought 2 bags of frozen dumplings from a place called King Dumplings, a true mom & pop dumpling shop. That's 50 pork and chive dumplings, and 50 chicken and stuff dumplings - 25 cents each. Now, are mine necessarily better? Yeah, I think so, because I probably use a better quality pork in the filling, but I do use purchased wrappers from Twin Marquis (fresh); they're a little thinner than these hand-made wrappers, to be sure.

 

For dinner, made a big salad. And...

 

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Gussied these up, by serving them in a bit of homemade brodo and freshly made ginger/scallion/chili/sesame stuff. Quite satisfying.

Did you ever have the dumplings at Lan Zhou Hand Pulled Noodles (they were on Bowery)?  They were some of the best I'd ever had (their hand pulled noodles were good too, but those dumplings...) and they also sold them frozen 50 for $10....  I'm sure the quality of the pork wasn't the best, but they were so tasty, I'd never know....  I miss them.

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2 hours ago, rotuts said:

why th pink salt ?

It was all I had in the house that wasn’t fast-flowing iodized all-purpose? 😆 I realised way too late to get to an open grocery that I was out of the coarse sea salt I usually reach for. Although the pink  did bring out the natural beauty of the meat a bit better than the usual sea salt, so I consider it a win.

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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4 minutes ago, Panaderia Canadiense said:

It was all I had in the house that wasn’t fast-flowing iodized all-purpose? 😆 I realised way too late to get to an open grocery that I was out of the coarse sea salt I usually reach for. Although the pink  did bring out the natural beauty of the meat a bit better than the usual sea salt, so I consider it a win.

I am going to assume you mean something like pink Himalayan salt? Pink salt, as I understand it,  is used for curing meat and not something that you would use just to season it. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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This was yesterday dinner, not a clue of what we are eating today beside a pizza😂  the neighbors suggested to buy a paleta from a friend, we got also fuet (absolutely delicious) and got as a present these picos, what a cool name. Duck breast definitely not d’Artagnan. For sure tonight some jamon. Edit to add:making some tofu, emergency food when I don’t know what to cook 😊

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Edited by Franci (log)
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Leftover pork chop and cheesy broccoli rice. No canned soup was harmed (or opened) in the making of it. Also, chocolate peanut tart, with potato chip crust. 
 

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Dear Food: I hate myself for loving you.

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1 hour ago, MetsFan5 said:


I’m sick and stuck in bed but I REALLY want this! 

 

Thanks.  Get well!

 

Good it was.  My previous pizza a couple weeks ago was a disaster.  Most of the dough stuck on the peel.  Everything else incinerated.  My boss insisted I take a sick day, since I'm recovering from my second Moderna shot.  Around 6 pm I went to bed and slept for an hour and a half.  I was shaking and tired, but had no fever.

 

Tonight's dinner may be chicken cacciatore, or it might be more peanuts.

 

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13 hours ago, Anna N said:

I am going to assume you mean something like pink Himalayan salt? Pink salt, as I understand it,  is used for curing meat and not something that you would use just to season it. 

Derp. Yes, pink Himalayan salt, which I keep in the cupboard for finishing, is what I used. Not nitrates. I’d completely forgotten the common name for curing salts!

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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18 hours ago, Paul Bacino said:

 

Do U add Maggie?

 

I do sometimes, depending on what kind of banh mi I make.  I did not put any on this one, because the caramel sauce on the fish had quite a bit of soy sauce in it, so it was plenty salty on its own.  I do tend to put it on my chicken banh mis.

 

Last night, brown butter harissa salmon with salad and orzo tossed with asparagus, parmesan and crispy breadcrumbs.  The salmon flavor was very good but I disliked the recipe's suggestion to serve it in big chunks.  It looked messy.  If I make it again I will just cut the salmon into traditional serving pieces.

 

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Edited by liamsaunt (log)
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@CantCookStillTry – I had to laugh at your words, but that quiche really looks good.  When you use leeks in your quiche, how do you prepare them? 

 

@Shelby – that squid looks very good.  What is their texture like?  If they are really marinated to the point that they have a “cooked” texture, I’d be happy with them. 

 

Night before last was burgers.  Since I’ve been having so much trouble with my burgers, I bought some already formed Angus burger patties.  I was curious to see if I did a better job on pre-formed ones than on the ones I packed by hand.  These turned out much more cohesive, though thicker than I like.  Sautéed onions for the burgers:

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Mine with American cheese, onions, mayo, & BBQ sauce.  Also, frozen French fries, and fixed up baked beans:

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I don’t know if this is the right place for this comment, but I have noticed (not so much here as in media mentions) that folks seem to have trouble differentiating between the two main types of American cheese.  One is the sticky type, individually wrapped in plastic (because otherwise it would meld into one large chunk) that Kraft calls “pasteurized processed cheese product”.  The second is similar, but not the same taste or texture.  It is “pasteurized processed cheese” (no “product”) which Kraft calls “Deli Deluxe”.  If you get American cheese sliced for you from the deli, this is the product you get.  To my mind, it is a much better product with actual flavor.  American cheese lecture over. 

 

Mr. Kim chose gorgonzola dolce, onions, and steak sauce on his burger:

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And some pretty-good-for-April corn:

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Last night was Trader Joe’s Steak & Stout pies:

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With a little Bisto and my first try at oven-cooked potato wedges, which we liked a lot.  Inside view:

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With gravy:

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We liked them quite a lot.  The filling was tasty and had plenty of pieces of beef. The crust was a little soft on the sides, but not unpleasant.  It wasn’t really dry, but we were glad of the Bisto.  They are calorie/carb/sodium bombs, so a once-in-a-while indulgence, but I only ate half of one.  And it’s nice to know that I can just pick these up nearby when I have the urge – our good pie shop is still not open regular hours and I know I’ll never make a hand raised pie.  Served with sliced tomatoes and salted radishes (for me) and an arugula and tomato salad (for Mr. Kim) and some of Jessica’s friend’s good sourdough:

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When lovely pork tenderloins are marked down, I cook them!
Garlic-herb roast pork with pear, baked potato and corn-on-the -cob (all the way from California). Pears were sliced and cooked under the pork. Nice change from apple / apple sauce.

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Had a chunk of bone in ham from Easter. Baked and doused with Maple Brown Sugar glaze. First time making scalloped potatoes with both white and sweet potatoes. Hubby has a sweet tooth so the meal was to his liking even though ham is not his favourite protein.

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Dejah

www.hillmanweb.com

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1 hour ago, Ann_T said:

Today's breakfast.

 

Eggplant with ground pork in a black bean sauce.

 

 

I'd eat this for breakfast, lunch and supper. Hubby isn't a fan of eggplant, so all the more for me!

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Dejah

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@Kim Shook Agreed on the cheese.  Deli Deluxe is more "fancy" lol to us.  The ones in plastic I buy for slapped together lunch time sandwiches and for when I have to give the dogs a pill.

 

Oh the squid was so good.  Yes, it was marinated in lime juice for long enough that it was "cooked".  For squid it only takes like 40 mins to an hour.  If you leave it longer, it turns into rubber bands.  The texture is firm, but not too firm.  A few of the thicker slices were a bit chewy, but that didn't bother me.  The tentacle parts are my favorite :) .

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It was much cooler (9C) and quite windy today, compared to the 19C yesterday! Good day to work on laundry etc. inside and to put together something I haven't made for a long long time.

 

Jambalaya Creole style. It was good!

 

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It turned out quite spicy, but the corn on the cob tempered the heat a bit.

 

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Dejah

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Rigatoni with stewed eggplant-tomato sauce.  The sauce also had chopped olives and roasted peppers, plus onion and garlic of course.  Homemade pecorino-mixed herb breadstick on the side.

 

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6 hours ago, Dejah said:

It was much cooler (9C) and quite windy today, compared to the 19C yesterday! Good day to work on laundry etc. inside and to put together something I haven't made for a long long time.

 

Jambalaya Creole style. It was good!

 

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It turned out quite spicy, but the corn on the cob tempered the heat a bit.

 

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Where do you get the andouille and tasso to make the jambalaya?

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2 hours ago, KennethT said:

Where do you get the andouille and tasso to make the jambalaya?

Have never been able to find andouille or tasso here. A suggested substitution was chorizo, and that's what I used/

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Dejah

www.hillmanweb.com

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Kubbeh Sellek.

Kubbeh are an Iraqi variation of kibbeh (the latter are a wide group of Middle Eastern preparations of semolina/bulgur based dumpling-like objects).

This type of Iraqi Kubbeh are to be served in thick soup and are very popular among Iraqi jews. The dough is made of semolina and bulgur, sometimes also ground meat. It is traditionally stuffed with meat flavored with caramelized onions and baharat. I used mushrooms and some chickpeas instead of meat.

They are served in a few common types of stews, based on the season. A few common ones are: beets in winter; chard greens in spring; okra with tomatoes in summer; and pumpkin in fall. All are boldly flavored, tart, sweet and often spicy.

My favorite is the beetroot one, to which I add chickpeas, lots of celery, onion, paprika, allspice, baharat, bay, silan, lemon, chili.

 

 

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~ Shai N.

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Last night, breakfast for dinner. Goat cheese omelet with Hatch green chiles, bacon, grits, Grand’s biscuit. 
 

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Tonight, patty melt and onion rings. If the patty had been thinner it would’ve been better. 
 

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Oh, late night dessert last night! (I’m going to Hell for gluttony.) Homemade dark chocolate peanut tart with potato chip crust, served with vanilla bean ice cream. In order to save myself, I sent the rest of the tart to my son and his wife, along with most of a chocolate peanut butter tart. 

 

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

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