Dinner 2022

[liamsaunt]

Miso salmon with shiitake mushrooms, bok choy, and noodles

 

[kayb]

17 hours ago, mgaretz said:

Prime rib hash made with leftover prime rib, potato, onion and spinach:

 

 

 

Cant say that I ever saw a leafy green in hash

[dcarch]

I have been doing some travelling the pass few weeks. Let me tell you, international travelling during this pandemic was a huge mess. Rules, rules rules, mask, no mask, vaccinations, quarantines, tests tests test -----. I had been tested 8 times, all negative.

 

Lots of eating and cooking.

 

I was in charge of one Passover dinner for 12 people. Main dish was brisket. Wow, not cheap!

 

Happy Easter, Passover to you all. May you all tested negative.

 

dcarch

 

72 hour SV brisket, Fork-tender, not "falling apart"  tender. Not "slice thin" tender.

With Pearls and 24 Karots , and veggies.

 

 

[Annie_H]

Sushi. Shrimp and salmon.

 

[Raamo]

Looking at Serious eats we found this recipe

 

So we made it, and it's really good.  We actually already had the peppers it called for.

[Tropicalsenior]

1 hour ago, Raamo said:

Looking at Serious eats we found this recipe

 

So we made it, and it's really good.  We actually already had the peppers it called for.

Yours looks much better than the recipe does.

[Ann_T]

Moe had been asking me to make Jacques Pepin's Chicken Liver pate.   I hadn't made it in a while.

 

So I made it this morning before leaving for work.  Topped with aspic.

Dinner was really easy.  Fresh baguette, Pate, local Brie and a dessert wine, very much like a Sauterne. 

[liuzhou]

1 hour ago, Raamo said:

We actually already had the peppers it called for.

 

The recipe says árbol chilis which, being Mexican, are not found in China. 宫保鸡丁 (gōng bǎo jī dīng, know as Kung-po Chicken in the west) uses 朝天椒 (cháo tiān jiāo, facing heaven chilis) or sometimes dried 小米辣 (xiǎo mǐ là) chilis.

These appear to be available online in the USA. I heartily recommend getting some and tasting the difference.

[KennethT]

3 minutes ago, liuzhou said:

 

The recipe says árbol chilis which, being Mexican, are not found in China. 宫保鸡丁 (gōng bǎo jī dīng, know as Kung-po Chicken in the west) uses 朝天椒 (cháo tiān jiāo, facing heaven chilis) or sometimes dried 小米辣 (xiǎo mǐ là) chilis.

These appear to be available online in the USA. I heartily recommend getting some and tasting the difference.

Agreed. I think a big problem in duplicating SE Asian food (or Chinese food) is the access to the proper chillies. In this example,chili de arbol are totally different by than the heaven facing chillies.

[KennethT]

Southern Indian style cod. Cod from Wild Fork, curry leaves from the garden.

 

[JoNorvelleWalker]

1 hour ago, liuzhou said:

 

The recipe says árbol chilis which, being Mexican, are not found in China. 宫保鸡丁 (gōng bǎo jī dīng, know as Kung-po Chicken in the west) uses 朝天椒 (cháo tiān jiāo, facing heaven chilis) or sometimes dried 小米辣 (xiǎo mǐ là) chilis.

These appear to be available online in the USA. I heartily recommend getting some and tasting the difference.

 

I have an unopened bag of whole dried Tien Tsin peppers.  Would they be appropriate for such a dish?

 

[liuzhou]

6 minutes ago, JoNorvelleWalker said:

 

I have an unopened bag of whole dried Tien Tsin peppers.  Would they be appropriate for such a dish?

 

 

Is that same bag you asked me about a long time ago? If so, they will be past their best.

Otherwise, they would be closer than the árbol, yes. They are in fact a Japanese cultivar imported into China via Tianjing (the modern transliteration), near Beijing.

[JoNorvelleWalker]

1 hour ago, liuzhou said:

 

Is that same bag you asked me about a long time ago? If so, they will be past their best.

Otherwise, they would be closer than the árbol, yes. They are in fact a Japanese cultivar imported into China via Tianjing (the modern transliteration), near Beijing.

 

Yes, I confess, same unopened bag. 

 

[JoNorvelleWalker]

Though, I must ask, why past their best?  I'm still working my way through peppers I grew and dried in the 1970's.

[liuzhou]

1 hour ago, JoNorvelleWalker said:

 

Yes, I confess, same unopened bag. 

 

 

It's only 8 months since you asked me before - I thought it was longer. They may still be OK, but I'd use them soon!

Edited April 23, 2022 by liuzhou (log)

[liuzhou]

2 minutes ago, JoNorvelleWalker said:

Though, I must ask, why past their best?  I'm still working my way through peppers I grew and dried in the 1970's.

 

They lose flavour and potency over time. I buy my dried chilies in small amounts (50 gram packs) and use them within a month max. Eight months would really be stretching it.

Here is a bag of facing heaven chillis I bought an hour ago. ¥2.80 = 43 cents US.

 

 

1970s? Are you serious?

[Duvel]

52 minutes ago, liuzhou said:

 

 

1970s? Are you serious?

You know … there are those peppers from the 70‘s that cause severe distortions in time perception (and other things), so they are still ok 😉

 

[JoNorvelleWalker]

58 minutes ago, liuzhou said:

 

They lose flavour and potency over time. I buy my dried chilies in small amounts (50 gram packs) and use them within a month max. Eight months would really be stretching it.

Here is a bag of facing heaven chillis I bought an hour ago. ¥2.80 = 43 cents US.

 

 

1970s? Are you serious?

 

I am.

 

We're talking dried peppers.

 

[liuzhou]

18 minutes ago, JoNorvelleWalker said:

 

I am.

 

We're talking dried peppers.

 

 

Yeah I know they are dried, but yours are mummified! Dried peppers lose flavor and potency, too! They just take longer. 8 months; not 50 years!

[liamsaunt]

Ravioli with a sauce made from kale tops and overwintered spinach from my CSA, cherry tomatoes, garlic and basil.  

 

[Duvel]

On 4/18/2022 at 3:09 PM, Duvel said:

 

On 4/18/2022 at 12:55 PM, weinoo said:

How do like them? Hollandaise? Drawn butter?

I am a Hollandaise guy through and through. And despite my love for Schnitzel I do prefer my Spargel with a selection of hams (both raw & cooked), chopped hard boiled eggs and parsley. But I‘ll prep some next weekend when I am back home.

Sooo … this is Spargel in the Duvel household. Well, at least for me.

 

The (local) asparagus was washed and trimmed. The trimmings were boiled with salt, sugar (I use maple syrup), butter and lemon juice for half an hour, strained and the resulting liquid used to poach the trimmed asparagus for about 15 min*. Meanwhile some sauce Hollandaise was literally whipped together with an extra teaspoon of flavored mustard (the Duvel touch 😉) I recently aquired …

 

 

Served with buttered potatoes and - for me - cured pork products: Tyrolean Speck and some Jamon Serrano. Plus a nice cured goose breast I found at my local dealer 🤗 „Hard“ boiled eggs and parsley as flavorful garnish …

 

Family had Schnitzel, which I remembered only to take a photo of at the very end.

 

 

Wine should have been a Palatinate Riesling, but unfortunately the bottle was corked. I had a Mosel cuvée that filled in fine …

 

 

 

—-

* the resulting poaching liquid will become a nice Spargelsuppe tomorrow …

Edited April 23, 2022 by Duvel (log)

[heidih]

@Duvel your Spargl is lovely with the accompanying enhancements but the poach time, to me seems long. Is the white stuff - which I admit never havng had - more firm? When you pick up a stalk after the poach is it firm or floppy?

[Duvel]

5 minutes ago, heidih said:

@Duvel your Spargl is lovely with the accompanying enhancements but the poach time, to me seems long. Is the white stuff - which I admit never havng had - more firm? When you pick up a stalk after the poach is it firm or floppy?

They are indeed more tough than the green variety. Diameter is larger, too.

 

The stalks are very soft after poaching; „floppy“ does describe it very well 🤗

[KennethT]

I was all set to make a new (to me) Indonesian dish, but it turned out to be almost 7PM when we were leaving the grocery store so we decided to put that off to tomorrow and get take out sushi on the walk home instead.  This time from our local favorite, Kanoyama - for $3 more, it was heads and tails above the quality at Ennju - the rice was 1000x better, and the fish was awesome.

 

It comes in one of those fanciful wooden boxes.  Left to right, tuna, hamachi, salmon, snapper, shrimp (perfectly cooked), hamachi, salmon belly, tuna/cucumber roll.

 

It was fortuitous that just a few minutes before, totally unplanned btw, we got these new soy sauce dishes at HMart...

 

 

And filled:

 

Sorry - I probably should have picked the detritus out of the dish before the photo but oh well....

[Smithy]

56 minutes ago, KennethT said:

I was all set to make a new (to me) Indonesian dish, but it turned out to be almost 7PM when we were leaving the grocery store so we decided to put that off to tomorrow and get take out sushi on the walk home instead.  This time from our local favorite, Kanoyama - for $3 more, it was heads and tails above the quality at Ennju - the rice was 1000x better, and the fish was awesome.

 

It comes in one of those fanciful wooden boxes.  Left to right, tuna, hamachi, salmon, snapper, shrimp (perfectly cooked), hamachi, salmon belly, tuna/cucumber roll.

 

It was fortuitous that just a few minutes before, totally unplanned btw, we got these new soy sauce dishes at HMart...

 

 

And filled:

 

Sorry - I probably should have picked the detritus out of the dish before the photo but oh well....

 

I want those soy sauce dishes! How clever they are!

 

What happens to the neato wooden boxes that the sushi comes in, once you're finished eating?