Dinner 2022

[Dejah]

4 minutes ago, KennethT said:

@Kim ShookHow do you make your shrimp burgers?

Inquiring mind here also want to know!

[Kim Shook]

5 minutes ago, rotuts said:

@Kim Shook 

 

Always Excellent !

 

sorry about the Aldi S&B

 

it seems odd a commercial item would be 

 

so hot .    middle of the road,  maybe 

Yes!  I would have just blamed my compromised palate if Mr. Kim hadn't agreed with me.  And it didn't say anything about it on the package.  Even the ingredients just listed "spices".

[Kim Shook]

Just now, Dejah said:

Inquiring mind here also want to know!

See my response to @KennethT. 🙂

[Duvel]

3 hours ago, weinoo said:

 

Exactly how I'd also do a pork shoulder steak.

 

Are you able to buy collar steaks, because here I basically have to buy the whole collar.

Collar steaks (German: Nackensteak) are by far the most popular cut for grilling/BBQ in Germany. You can get them in any shop that sells meat in literally dozens of marinates and of course also au nature. The whole collar is equally ubiquitous ...

[rotuts]

@Duvel 

 

Ive been keen on figuring out

 

for me ,  " Collar "   I do get the idea

 

that its more or less the animals ' strap ' muscles 

 

and the various muscles that connect the head to the body :

 

Ive never seen it here 

 

so , as you passively on very good terms 

 

w your various butchers , and theirs shops :

 

Id love a pic of a whole collar , if at all possible

 

and by your eye , do the components in the collar

 

change relatively , cut by cut ?

 

I can see that if this was locally available , 

 

at a  respected Meat Dept  (  ie , one particular S&Shop, had 

 

friendly , and knowledgeable staff.

 

Id have been all over it 

 

simply Id bet , w various cooking methods 

 

based on the fat content and ' flavor-full ' muscles 

 

ie those that have worked for a living ..

 

many thanks

 

p.s. : I reviewed   " Asterix ++ Cleopatra ""

 

and found it excellent 

 

for those of us that are found of ' nuance '

 

and for sure , the FR have got this down pat .

 

[Duvel]

A whole collar (as sold here) looks like this …

 

 

It is more or less uniform; the „head“ end has a bit more connective tissue than the „body“ end, but it doesn’t matter much.

Edited April 6, 2022 by Duvel (log)

[rotuts]

@Duvel  

 

I can see it perfectly ,, w the vertebral column 

 

in the middle 

 

lucky you!

[Duvel]

1 minute ago, rotuts said:

@Duvel  

 

I can see it perfectly ,, w the vertebral column 

 

in the middle 

 

lucky you!

I am not quite sure. As far as I know the pig has two collars, and they are separated left and right of the spinal cord …

[rotuts]

@DuvelDuvel  

 

 

OK   makes even more sense 

 

lucky you !

[Duvel]

It makes me wonder what those shops/vendors do with that cut if they don’t sell it as such …

[rotuts]

"" Hot Dogs ""   USA

 

when your company  butcher 

 

what you get in almost all markets !

 

 

[weinoo]

55 minutes ago, Duvel said:

It is more or less uniform; the „head“ end has a bit more connective tissue than the „body“ end, but it doesn’t matter much.

Edited 45 minutes ago by Duvel (log)

 

It may be uniform, but there are 5 or 6 different muscles I think.

 

This is a whole "porcelet" collar...

 

 

From D'artagnan.

[Duvel]

16 minutes ago, weinoo said:

 

It may be uniform, but there are 5 or 6 different muscles I think.

 

This is a whole "porcelet" collar...

 

 

From D'artagnan.

That is correct. @rotuts asked whether the cuts change much in the course of the whole piece, and from my view - despite being comprised of several distinct muscles - the resulting steaks are pretty similar, with the remark the ones closer to the head have a bit more connective tissue …

Edited April 6, 2022 by Duvel (log)

[Annie_H]

Ham and bean soup...RG buckeye beans. 

 

[Dejah]

With our order of pickerel fillets, I also ordered 5 lbs pickerel cheeks.

 

Stir-fried a bunch of vegetables, seasoned with oyster sauce.

Tossed pickerel cheeks in salt, pepper, cornstarch, stir-fried with fresh ginger, a splash of Chinese cooking wine, and light soy sauce.

The cheeks were great - texture like scallops.

 

 

 

Enjoyed with coconut rice.

[gfweb]

@Duvel Do you have to vigorously tenderize the collar?  That connective tissue looks like it would make a difficult sandwich

Edited April 7, 2022 by gfweb (log)

[gulfporter]

Hotter than it should be here, so salad makes sense for dinner.

 

Salmon over arugula with a fewleftover roasted new potatoes, Kalamatas and hard-boiled egg.  Not quite a Nicoise since the green bean sellers were not out and about.  Dressing: lemon, Dijon, garlic.  Not the prettiest salad, but nice and light for this weather.  

 

[Duvel]

1 hour ago, gfweb said:

@Duvel Do you have to vigorously tenderize the collar?  That connective tissue looks like it would make a difficult sandwich

The meat was marinated (salt, bit of vinegar, garlic, spices) and was nice and tender. 

[liamsaunt]

21 hours ago, KennethT said:

Thanks... It looks great, but no palm sugar??

 

 

I have palm sugar but used brown because the palm sugar I have is in big disc like lumps that work out to about 1/4 cup sugar each.  I usually only use them if I need 2 tbsp or more because then I can just hack off a piece and melt it into the sauce.  I've tried grinding them up in my spice grinder without much success.  I suppose I should buy a different kind of palm sugar, but I want to use this stuff up first.

 

Quick dinner last night, turkey tacos.

 

[KennethT]

18 minutes ago, liamsaunt said:

 

 

I have palm sugar but used brown because the palm sugar I have is in big disc like lumps that work out to about 1/4 cup sugar each.  I usually only use them if I need 2 tbsp or more because then I can just hack off a piece and melt it into the sauce.  I've tried grinding them up in my spice grinder without much success.  I suppose I should buy a different kind of palm sugar, but I want to use this stuff up first.

 

 

I've never used the solid chunks of palm sugar, but many Thai cooks use it - they shave off what they need, but it does need time to dissolve.  I like this product - it's not hard as a rock, but semi-soft.  It's spoonable like a REALLY thick peanut butter, which makes it convenient to use, and it melts/dissolves pretty easily.  Also, it's 100% palm sugar, which a lot of them are not.

[heidih]

@KennethT may be familiar with Robyn Eckhardt's ode to palm sugar - worth a read to understnd its place and nuances  https://eatingasia.typepad.com/eatingasia/2015/08/on-pursuing-an-obsession-and-getting-nowhere-until-you-do-me-and-palm-sugar-.html

[Dave R]

Had half a batch of pasta dough frozen and figured it was time to use it up. Sweet potato ravioli with sage oil and peas.

 

Dave

[lindag]

Tonight's dinner is going to be Mongolian  Beef with sticky rice and salad.

Recipe is from the slow roasted italian.

Edited April 7, 2022 by lindag (log)

[rotuts]

@Dave R 

 

your ravioli look very interestying

 

and also quite tasty 

 

in the second picture , they look like small pastries

 

waiting for their filling.

 

are they the bottom 1/2 of the top flat pasta ?

 

looking forward to your further contributions !

[Dave R]

Thank you, @rotuts. They were pretty tasty. Fresher sage would have been better, but you work with what you have. I forgot to mention that the sweet potato  filling also had ground toasted walnuts in it.

 

If I read you right, the pasta is folded over on itself to form the pockets then cut. My wife was taking pictures so I have one that may illustrate what I did.

 

Dave