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Dinner 2021


liuzhou
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Made homemade pasta for the first time today. Pleased but not satisfied with the result. 
 

Used the egg yolk pasta recipe from the Vetri cookbook, with 3/4 tipo 00 flour, 1/4 semolina flour, 9 egg yolks, water and olive oil. 
 

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Served with homemade marinara and Italian sausage. 


B50734C9-BA0A-48E2-B2C9-47FA009A9666.thumb.jpeg.9f5d014fa95e90fae560c13824e95dcb.jpeg

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1 minute ago, alwaysdrawing said:

Made homemade pasta for the first time today. Pleased but not satisfied with the result. 
 

Used the egg yolk pasta recipe from the Vetri cookbook, with 3/4 tipo 00 flour, 1/4 semolina flour, 9 egg yolks, water and olive oil. 
 

5F333CF1-0718-4F52-BEE7-6CFBBA3DD946.thumb.jpeg.65a411663765bd23eacdf7be9f3aaa4d.jpeg080E4F12-AB90-446F-8C8A-28C9624B066F.thumb.jpeg.8dda0ce5ce6320ea862739757f1578e0.jpeg5AFEDF72-9815-47FD-B938-4828C14BBC62.thumb.jpeg.ae5a4f9476bdcc12631a9b80bb709a5a.jpegD394F755-B9B5-4E58-8507-4548D4FC4C88.thumb.jpeg.48abbf5b5739413025c73b7ac39abe3e.jpeg


Served with homemade marinara and Italian sausage. 


B50734C9-BA0A-48E2-B2C9-47FA009A9666.thumb.jpeg.9f5d014fa95e90fae560c13824e95dcb.jpeg

Why not satisfied. Looks delicious!!

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6 minutes ago, alwaysdrawing said:

Made homemade pasta for the first time today. Pleased but not satisfied with the result. 
 

Used the egg yolk pasta recipe from the Vetri cookbook, with 3/4 tipo 00 flour, 1/4 semolina flour, 9 egg yolks, water and olive oil. 
 

5F333CF1-0718-4F52-BEE7-6CFBBA3DD946.thumb.jpeg.65a411663765bd23eacdf7be9f3aaa4d.jpeg080E4F12-AB90-446F-8C8A-28C9624B066F.thumb.jpeg.8dda0ce5ce6320ea862739757f1578e0.jpeg5AFEDF72-9815-47FD-B938-4828C14BBC62.thumb.jpeg.ae5a4f9476bdcc12631a9b80bb709a5a.jpegD394F755-B9B5-4E58-8507-4548D4FC4C88.thumb.jpeg.48abbf5b5739413025c73b7ac39abe3e.jpeg


Served with homemade marinara and Italian sausage. 


B50734C9-BA0A-48E2-B2C9-47FA009A9666.thumb.jpeg.9f5d014fa95e90fae560c13824e95dcb.jpeg

 

Looks pretty good to me, though I might have rolled the pasta thinner.  I wish I had that plate in front of me right now.

 

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1 hour ago, JoNorvelleWalker said:

 

Looks pretty good to me, though I might have rolled the pasta thinner.  I wish I had that plate in front of me right now.

 


the picture of the rolled pasta was intermediate after #1—it was rolled out to #4, which I think it about right. 
 

overall, I’m hopeful I can continue to improve. 


the end result was very tasty

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24 minutes ago, alwaysdrawing said:


the picture of the rolled pasta was intermediate after #1—it was rolled out to #4, which I think it about right. 
 

overall, I’m hopeful I can continue to improve. 


the end result was very tasty

 

I was referring to the final pasta thickness, but that is a minor, minor point.  Joining with what @Shelby asked, how were you not satisfied?  From the pictures everything looks beautiful and plenty good to me.  Perchance did you spill a box of salt into the sauce?  If so, we have a thread for that.

 

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10 minutes ago, JoNorvelleWalker said:

 

I was referring to the final pasta thickness, but that is a minor, minor point.  Joining with what @Shelby asked, how were you not satisfied?  From the pictures everything looks beautiful and plenty good to me.  Perchance did you spill a box of salt into the sauce?  If so, we have a thread for that.

 


Always room to improve. I’d like to feel more confident about the process, and the noodles themselves could be made more uniform. 
 

Don’t get me wrong, I’m happy with the result, but I’m always looking to get “the taste”.  Being able to dial in the flavor, noodle thickness, texture to 100% my preference will just be a work in progress. 

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Posted (edited)

Hot pot style soup.

Vegetable stock with carrots, celery, onion, ginger, scallions. Bay leaves, chilies, star anise, cinnamon, licorice root, Sichuan peppercorns, coriander seeds. Some soy sauce, broad bean paste, sugar, black vinegar, MSG, nutritional yeast.

Frozen tofu, bean curd skin, carrots, cabbage, dried shiitake, shimeji, spinach, wood ear, kombu, pasta cooked in alkaline water and homemade potato starch flat noodles.

Served with chili oil with fermented soy beans and with a simple sesame based dipping sauce.

 

PXL_20210308_200801469.jpg

Edited by shain (log)
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~ Shai N.

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7 hours ago, alwaysdrawing said:

Always room to improve. I’d like to feel more confident about the process, and the noodles themselves could be made more uniform. 

Your noodles look OK; maybe it's the sauce which isn't perfect for those fresh noodles? Perhaps try something a bit creamy/buttery?

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Mitch Weinstein aka "weinoo"

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2 hours ago, weinoo said:

 

What kind of shrimp are those?  Fresh or frozen? River or sea?

 

They were live sea shrimp when I bought them. I don't do frozen. I have standards! Often low standards, but standards all the same!

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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4 hours ago, shain said:

Hot pot style soup.

Vegetable stock with carrots, celery, onion, ginger, scallions. Bay leaves, chilies, star anise, cinnamon, licorice root, Sichuan peppercorns, coriander seeds. Some soy sauce, broad bean paste, sugar, black vinegar, MSG, nutritional yeast.

Frozen tofu, bean curd skin, carrots, cabbage, dried shiitake, shimeji, spinach, wood ear, kombu, pasta cooked in alkaline water and homemade potato starch flat noodles.

Served with chili oil with fermented soy beans and with a simple sesame based dipping sauce.

 

PXL_20210308_200801469.jpg

I love the variety and combination but had to giggle at the word "siimple" anywhere in the description ;)

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11 minutes ago, mgaretz said:

I am back.  So nice to be back in my own kitchen!  Dad is settled in assisted living near us and so far so good!  

 

Pork chop, cooked SV then seared and basted with maple syrup and bourbon, served with steamed broccolini in butter:

 

 

 

Good to 'see' you again.  I'm glad all is well now.

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3 hours ago, liamsaunt said:

 

Chicken souvlaki with tzatziki, chickpea rice, salad and flatbread


That’s my kind of dinner 🥰

 

Chickpea rice is ... rice with chickpeas ? Any spices added ?

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2 hours ago, heidih said:

I love the variety and combination but had to giggle at the word "siimple" anywhere in the description ;)

 

Thanks! The sauce was indeed simple, honestly. The soup itself perhaps wasn't, but mostly because it had many ingredients. :)

~ Shai N.

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There is this point in your life where you realize that the leftovers in your fridge are most likely better than ...

 

SV duck legs (with a sauce made from the defatted bag juices and a pinch of five spice), duck fat-fried parsley potatoes and mozzarella tomato salad with olives and homemade pesto. No complaints ... 

 

6B1740DC-8130-4F7B-8840-BDC2263F6500.thumb.jpeg.7c20420bfd55c4db0e87e4bd4cb4fee9.jpeg

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I did something I normally don't, yet I'm glad I did.  I've always gone by some sort of family rule that you only serve braised dishes in the fall and winter during cold weather.  And, if I had a new braised beef recipe I missed posting in January, do I really want to deny not posting it until next year? No.  This recipe is best over two days.  Braise the beef day one, then day two reheat it, strain the sauce and serve.  Beef Braised in Red Wine.Beef Braised in Red Wine - Featured.JPG

Beef Braised in Red Wine.JPG

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4 hours ago, heidih said:

@liamsaunt can you clarify chickpea rice - maybe you have described before and I missed. Thanks

 

1 hour ago, Duvel said:

 

Chickpea rice is ... rice with chickpeas ? Any spices added ?

 

It is "rice" made from chickpeas. The company that makes it is called Banza.  It's higher in protein and fiber and lower in carbs than regular rice.  No one in my house is on any type of diet, but I bought it because I was curious to try it.  I have had their pasta before and it is fine but I probably would not buy it again.  The "rice" is decent enough.  I like it more than the pasta.  I am not sure if I will buy it again, but we will eat the four bags remaining in the pantry at some point.  It comes plain and in flavors like chipotle tomato or garlic and herb.  Here's a link to the official website.  Note that it is available cheaper pretty much everywhere else that it is for sale.

 

https://www.eatbanza.com/collections/rice?gclid=Cj0KCQjwvr6EBhDOARIsAPpqUPH2Au4OaIGSwMIqm1DdUet6VqbMDYe-jRO-6F_ysgEDQliu8lznKz4aAtsAEALw_wcB

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1 hour ago, liamsaunt said:

 

 

It is "rice" made from chickpeas. The company that makes it is called Banza.  It's higher in protein and fiber and lower in carbs than regular rice.  No one in my house is on any type of diet, but I bought it because I was curious to try it.  I have had their pasta before and it is fine but I probably would not buy it again.  The "rice" is decent enough.  I like it more than the pasta.  I am not sure if I will buy it again, but we will eat the four bags remaining in the pantry at some point.  It comes plain and in flavors like chipotle tomato or garlic and herb.  Here's a link to the official website.  Note that it is available cheaper pretty much everywhere else that it is for sale.

 

https://www.eatbanza.com/collections/rice?gclid=Cj0KCQjwvr6EBhDOARIsAPpqUPH2Au4OaIGSwMIqm1DdUet6VqbMDYe-jRO-6F_ysgEDQliu8lznKz4aAtsAEALw_wcB

Thanks I figured it was a product. Think I'll stick to rice and chickpeas. 

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Something pungent this way comes. Tried a different recipe for  Chicken, Salted Fish (Ham Yu) and Tofu Sand Pot. The salted fish was diced then sauteed in the pot until crispy. Whew! Even with the exhaust fan on full blast didn't help. Smelled lovely until afterwards. Too much of a good thing. It was handy to have the vegetables cooked in the same pot!

 

                                                                                           503894555_ChickenSandPot3914.jpg.25db8d70b909c210fc8c677c69d19799.jpg

 

                                                                                          1262689079_ChickenSandpot3915.jpg.4d84f1c3ee77bfeb3b69e4664b7a3281.jpg

 

Picked up tail-end pieces of halibut Labelled WO Halibut Fillets. Not sure what the WO means, but it was about half price. The pieces still had good thickness. Coated with Panko and eaten with a lemon and caper sauce. Sides: clean out the veg bin stir-fry and Indian Lemon Rice. The halibut was lovely - moist and silky texture.

 

                                                                                           1102623942_HalibutPiccata3923.jpg.db27b9a0e692e9df8d537f7f12238654.jpg
 

 

 

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Dejah

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