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Dinner 2022

liuzhou

By liuzhou
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Duvel

Duvel

Posted
Posted (edited)

We had a dear friend over tonight after not seeing her for quite a while due to these damn Covid restrictions. Like me she spend a couple of years in Japan as a postdoctoral researcher and I only found it befitting to make a hot pot (little ones all time favorite) to reflect this experience …

 

Mixed hot pot (shoyu, mirin, sake / soy milk, miso, sake), with all the fixings …

 

B8E7081A-275F-4DA6-9CE7-F4C5D104DFA6.thumb.jpeg.31b3cef13aaf8daeee98d0de5140eee4.jpeg

 

Warm sake. What a treat. The hot pot and the hot sake in connection with the current temperatures outside sent both my friend and me down a trip on memory lane about our life in Japan. A bit emotional …

 

CE7647F6-45D7-49F5-AE32-45C7F83E18ED.thumb.jpeg.55ae71b418abe7dfe5a31f35ad370c08.jpeg

 

Raspberry custard mochis (little ones choice). I would have never considered these and gone with the matcha ones, but they were seriously good. He is getting pretty good in his choices 🥳 …

 

1D885047-53D7-4589-B036-01C818B25901.thumb.jpeg.5d8375562f2ba3b59353de886d84e28d.jpeg

Edited by Duvel (log)
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KennethT

KennethT

Posted
Posted
31 minutes ago, Duvel said:

We had a dear friend over tonight after not seeing her for quite a while due to these damn Covid restrictions. Like me she spend a couple of years in Japan as a postdoctoral researcher and I only found it befitting to make a hot pot (little ones all time favorite) to reflect this experience …

 

Mixed hot pot (shoyu, mirin, sake / soy milk, miso, sake), with all the fixings …

 

B8E7081A-275F-4DA6-9CE7-F4C5D104DFA6.thumb.jpeg.31b3cef13aaf8daeee98d0de5140eee4.jpeg

 

Warm sake. What a treat. The hot pot and the hot sake in connection with the current temperatures outside sent both my friend and me down a trip on memory lane about our life in Japan. A bit emotional …

 

CE7647F6-45D7-49F5-AE32-45C7F83E18ED.thumb.jpeg.55ae71b418abe7dfe5a31f35ad370c08.jpeg

 

Raspberry custard mochis (little ones choice). I would have never considered these and gone with the matcha ones, but they were seriously good. He is getting pretty good in his choices 🥳 …

 

1D885047-53D7-4589-B036-01C818B25901.thumb.jpeg.5d8375562f2ba3b59353de886d84e28d.jpeg

How does everyone access the hot pot if it's not in the center of the table?

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Duvel

Duvel

Posted
Posted (edited)
1 minute ago, KennethT said:

How does everyone access the hot pot if it's not in the center of the table?


Do you know “guided meditation” ? This is “guided hot pot“ …

Edited by Duvel (log)
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weinoo

weinoo

Posted
Posted
14 minutes ago, Duvel said:


Recipe, puuuleeeassse 🙏

 

And may I assume that went on top of some paste ?

 

I'll get something up there...laSt night, they just basically got tasted. I always think they're better after a night's rest, but yes, I plan on making spaghetti and meatballs!

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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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TdeV

TdeV

Posted
Posted
On 1/11/2022 at 8:12 PM, Steve Irby said:

Tonight we had a couple of soups in case  @liamsaunt  family was in the neighborhood.  She does the most incredible job of catering to her family's different taste!  Vegan cauliflower soup with cashew butter finished with a fried carrot nest and carrot greens.  

IMG_20220111_185414988.thumb.jpg.4b7e193504492f1ae8594067a25044d0.jpg

 

Steve, could you please say how you made this?

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Norm Matthews

Norm Matthews

Posted
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I was going to cook strip steak for supper but we actually had these for lunch with stuffed potatoes. Steak wasn't very flavorful.  Supper was just some biscuits made with Jiffy baking mix, Sprite,

sour cream, & butter with some milk gravy.  You could use 7-Up and Bisquick instead.

20220122_113840.jpg

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

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heidih

heidih

Posted
Posted
30 minutes ago, Norm Matthews said:

I was going to cook strip steak for supper but we actually had these for lunch with stuffed potatoes. Steak wasn't very flavorful.  Supper was just some biscuits made with Jiffy baking mix, Sprite,

sour cream, & butter with some milk gravy.  You could use 7-Up and Bisquick instead.

20220122_113840.jpg

never heard that Sprte thing before. Can you elaborate?

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TicTac

TicTac

Posted
Posted

My Japanese fish guy called me yesterday to tell me they were getting some really nice ocean trout in…so that’s what was for dinner (grilled kampachi collar for good measure).  Seared the belly for 36 seconds per side.  
 

6C395313-04C9-4D31-B83B-202731FBFDAA.thumb.jpeg.9a9bbf02b99514f1d9a03b0c502c55e6.jpeg

 

5E0D89B3-C6F4-4D34-B055-A73601064BBA.thumb.jpeg.4f1367ab07af36add640913cd5998ab2.jpeg

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Steve Irby

Steve Irby

Posted
Posted
1 hour ago, TdeV said:

 

Steve, could you please say how you made this?

It's a pretty simple soup to make.  This is a grandma recipe - a handful of this and a pinch of that.  I use a head of sectioned cauliflower, one chopped carrot, one chopped yellow onion, two or three small potatoes and cover with water.  I add a little salt and Kashmiri Curry Blend from World Spice in Seattle to the pot then simmer till tender.  After the vegetables are cooked I take a cup of the broth and blend with  raw cashews ( maybe a 1/2 cup to 1 cup) to make a nut paste.   I then add the remaining vegetables to the blender and thin with broth to the desired consistency.  It's been a homerun recipe so far using my Vitamix wannabe Dash blender. 

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Norm Matthews

Norm Matthews

Posted
Posted (edited)
1 hour ago, heidih said:

never heard that Sprte thing before. Can you elaborate?

https://www.food.com/recipe/7-up-biscuits-496614  Here is a link to a recipe.  It uses 2 Cups baking mix (Jiffy or Bisquick)   1/2C. sour cream,  1/2C. Sprite or 7-Up 1/4 C. melted butter.  Sour cream is cut into the baking mix.  Stir in the Sprite. Dump dough on board with a little added Jiffy and knead two or three times, adding as little more mix as possible to have a soft dough that you can handle.  Pat dough out to about 1-inch thick. Melt butter and put in baking pan. (I used a skillet to melt the butter then added the biscuits to it and baked them in it.) Cut the biscuits into rounds (about 9) Bake 450º oven for 12-15 minutes.

Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

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KennethT

KennethT

Posted
Posted

Reading about @shain's trip to Thailand had me thinking of previous travels...  In particular, I was thinking about Jay Fai - a street food vendor near Chinatown in Bangkok who was the first street vendor to get a Michelin star.  Long before her star though I had the pleasure of going there based on some discussions I had at the time with some Bangkok local foodies on a travel message board.  She is known for using really high quality seafood in standard Thai streetfood dishes, and executing them really well.  One of the dishes she's known for is her version of Tom Yum Goong - although her version is typically Tom Yum Talay since she uses a few different types of seafood, not just prawns.

 

I had defrosted some wild caught cod from Wild Fork, and decided to make tom yum cod hang - basically tom yum flavored stir fry.

 

PXL_20220123_013115418.PORTRAIT.thumb.jpg.6187e72a722295b4eb3298c07d2cb83d.jpg

 

Lemongrass and kaffir lime leaves from my garden.

 

Here's some dishes from Jay Fai:

 

IMG_3945.thumb.JPG.8ed9952ef475c6fd43c9d58afdbc8bc5.JPG

 

IMG_3944.thumb.JPG.af609f956a71b03314fe1e0bdd178938.JPG

 

And some action shots of the lady herself:

 

IMG_3946.thumb.JPG.4204fa52b0c5083819f9d5b971eff09c.JPG

 

IMG_3943.thumb.JPG.44de1a05fe3188f1be8ab29e22b0ca84.JPG

 

Charcoal powered woks with an electric fan underneath when she wants a turbo boost

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heidih

heidih

Posted
Posted
1 hour ago, Norm Matthews said:

https://www.food.com/recipe/7-up-biscuits-496614  Here is a link to a recipe.  It uses 2 Cups baking mix (Jiffy or Bisquick)   1/2C. sour cream,  1/2C. Sprite or 7-Up 1/4 C. melted butter.  Sour cream is cut into the baking mix.  Stir in the Sprite. Dump dough on board with a little added Jiffy and knead two or three times, adding as little more mix as possible to have a soft dough that you can handle.  Pat dough out to about 1-inch thick. Melt butter and put in baking pan. (I used a skillet to melt the butter then added the biscuits to it and baked them in it.) Cut the biscuits into rounds (about 9) Bake 450º oven for 12-15 minutes.

 

Interesting. When I think of Sprite or 7UP in savory food my mind goes Korean as in a Kalbi marinade.

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heidih

heidih

Posted
Posted
1 hour ago, KennethT said:

Reading about @shain's trip to Thailand had me thinking of previous travels...  In particular, I was thinking about Jay Fai - a street food vendor near Chinatown in Bangkok who was the first street vendor to get a Michelin star.  Long before her star though I had the pleasure of going there based on some discussions I had at the time with some Bangkok local foodies on a travel message board.  She is known for using really high quality seafood in standard Thai streetfood dishes, and executing them really well.  One of the dishes she's known for is her version of Tom Yum Goong - although her version is typically Tom Yum Talay since she uses a few different types of seafood, not just prawns.

 

I had defrosted some wild caught cod from Wild Fork, and decided to make tom yum cod hang - basically tom yum flavored stir fry.

 

PXL_20220123_013115418.PORTRAIT.thumb.jpg.6187e72a722295b4eb3298c07d2cb83d.jpg

 

Lemongrass and kaffir lime leaves from my garden.

 

Here's some dishes from Jay Fai:

 

IMG_3945.thumb.JPG.8ed9952ef475c6fd43c9d58afdbc8bc5.JPG

 

IMG_3944.thumb.JPG.af609f956a71b03314fe1e0bdd178938.JPG

 

And some action shots of the lady herself:

 

IMG_3946.thumb.JPG.4204fa52b0c5083819f9d5b971eff09c.JPG

 

IMG_3943.thumb.JPG.44de1a05fe3188f1be8ab29e22b0ca84.JPG

 

Charcoal powered woks with an electric fan underneath when she wants a turbo boost

Beautiful wok action shots. I had the pleasure of a wonderful Thai woman (90 pounds soaking wet) manipulating woks like that at a local take -outplace. Watching her in the open kitchen was poetry in motion.

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Honkman

Honkman

Posted
Posted

Poor Man’s Schnitzel - Breaded Leberkaese (literally translates to “liver cheese” even though it doesn’t contain any liver or cheese but is a very finely minced German-style meatloaf/roast available freshly made at good German butchers (at least here in California) with a German-style cucumber salad (cream-cider vinegar dressing) and fries

 

A1A16C97-AADB-49CE-A2FC-385B5CEA35BF.thumb.jpeg.6754f2c8f563220de36a7f020f5c51f5.jpeg

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Two Foodies - One Journey
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Dejah

Dejah

Posted
Posted

More snow and cold temperatures. Good night for Chicken and Salted Fish Sand Pot. I like this one pot cooking!

 

                                                           
                                                              924972469_ChickenSandPot0903.jpg.1333b8bbfe1528b13ea20d2ece153239.jpg

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Dejah

www.hillmanweb.com

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dcarch

dcarch

Posted
Posted
8 hours ago, KennethT said:

 

8 hours ago, KennethT said:

 

IMG_3943.thumb.JPG.44de1a05fe3188f1be8ab29e22b0ca84.JPG

 

Charcoal powered woks with an electric fan underneath when she wants a turbo boost

 

That is beyond "wok hei"!

I have a knife making furnace using charcoal and an electric fan. If I am not careful, not only it can melt steel, it actually can turn bricks into glass.

 

Nice food photos.

 

dcarch

 

 

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Duvel

Duvel

Posted
Posted
9 hours ago, Honkman said:

German-style meatloaf/roast available freshly made at good German butchers (at least here in California)


… or you make it yourself as (visually) outlined here, with the exact (written) recipe here ☺️

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