Dinner 2022

[Kerala]

Deboned leg of lamb done in the air fryer

with a salad of tomatoes, red onions, cucumber, feta and olives, dressed with olive oil, lemon juice and honey.

[heidih]

13 minutes ago, Kerala said:

Just awesome!

@Dejah she is an inspirational force

[Norm Matthews]

I got some tomatoes at the Farmer's Market this morning and a boneless rib roast at Costco this afternoon.  I figured I could cut 6 steaks from the roast but Charlie said he'd like to use some of it for bulgogi.  After I cut one steak, we both agreed that one steak between us would be plenty. I made a stuffed potato in the microwave. PS we split a peach from the Farmer's Market a little later.

 

Edited August 20, 2022 by Norm Matthews (log)

[Kerala]

2 hours ago, Norm Matthews said:

I got some tomatoes at the Farmer's Market this morning and a boneless rib roast at Costco this afternoon.  I figured I could cut 6 steaks from the roast but Charlie said he'd like to use some of it for bulgogi.  After I cut one steak, we both agreed that one steak between us would be plenty. I made a stuffed potato in the microwave. PS we split a peach from the Farmer's Market a little later.

 

I don't really know what a boneless rib roast is, and I don't eat beef anymore anyway, but that looks fabulous. Could you expand a little bit on the stuffed potato, @Norm Matthews?

Visually, I'm inspired to do a baked potato meal with lobster or prawn in mayo!

[KennethT]

Massaman curry with chicken

 

 

And a pandan serimuka for dessert

 

[SusieQ]

On 8/19/2022 at 10:20 PM, Honkman said:

Lemon shrimp risotto - made with a broth from shrimp shells and lemon peel. Shrimps added at the end and cooked off heat with the residual heat. Afterwards added lemon juice and zest as well as a little bit of heavy cream, egg yolk and basil. And finished with a few drops of olive oil.

 

Oh, if only my first experience of risotto had looked like this. I like to order stuff in restaurants that's new to me. But my first experience of risotto turned me off it for many years. What I got was a bland dry lump of -- something. And got charged a pretty penny for it too.  😁

But I have had at least one tasty risotto since then. Yours looks absolutely fabulous.

[Honkman]

Beef burger with bacon and grilled portobello mushroom

[Norm Matthews]

12 hours ago, Kerala said:

I don't really know what a boneless rib roast is, and I don't eat beef anymore anyway, but that looks fabulous. Could you expand a little bit on the stuffed potato, @Norm Matthews?

Visually, I'm inspired to do a baked potato meal with lobster or prawn in mayo!

 

A rib roast is often called a standing or prime rib roast. Sometimes the rib bones are removed for easier carving.  When cut into individual serving serving sizes, it is called a ribeye steak.   A rack of those ribs alone are called prime ribs.

 

The stuffed potato starts by splitting a whole baked potato and scooping out the insides, leaving enough on the sides for support.  This a list of ingredients for 8 potatoes:

8 baking potatoes

3 tablespoons of olive oil

2 sticks of unsalted butter

1 cup of sour cream

1 cup of cheddar or Jack cheese

1 cup of whole milk

2 teaspoons of seasoned salt

3 green onions (chopped)

Salt and pepper (to taste0

Mix together all ingredients with the potatoes except the green onions and cheese.  Scoop the mixture back into the potato shells, top with the cheese and bake until reheated through and cheese is melted.  Serve topped with green onion.  That is the basic recipe,  You can improvise.  This time I used cream cheese instead of sour cream, omitted the milk and used mozzarella instead of cheddar and mixed the white part of the onions in with the rest of the ingredients and garnished the top with chives.

[liamsaunt]

Penne with a sauce made from the all the overripe tomatoes I had, plus olives, capers, and sautéed swordfish.  Some parsley on top would have been nice, but I need to go food shopping.

 

[Kerala]

Thank you, @Norm Matthews

Air fryer pork belly.

I'm messing about with different temperatures and times, and the crackling was variable, some really crisp, some chewey. As I write, I realise I put the skin down on the wet surface when I applied seasoning to the meat side. This was after fastidiously salting and mopping dry the skin. Doh! This belongs in the "I will never again..."  thread!

[Dejah]

26 minutes ago, Kerala said:

Thank you, @Norm Matthews

Air fryer pork belly.

I'm messing about with different temperatures and times, and the crackling was variable, some really crisp, some chewey. As I write, I realise I put the skin down on the wet surface when I applied seasoning to the meat side. This was after fastidiously salting and mopping dry the skin. Doh! This belongs in the "I will never again..."  thread!

 

Can you expand on how you prepared the skin? My grandson wants to try to make Siu Yook. I haven't made this for a long time, way before air fryers. I think I'd try in the air fryer basket of my Ninja Foodie instead of the SP101. Might be easier clean up than the SP101. Thanks in advance.

[Kerala]

@Dejah

I scored the skin using a sharpie knife, taking care not to penetrate through to the meat. Then salted and rubbed it. Leaving it out for 20 minutes draws out plenty of moisture. I mopped the surface dry with paper towels. Add pepper and rub in. I'm not sure whether rubbing in a little vegetable oil at this point does any good. Then in the Ninja at 160 C for 20 minutes per pound/500g,then 10 minutes at 200C.

Worked really well.

[Duvel]

First pizza & movie night after the holidays …

 

Family-style, 3/4 mushroom & sausage and 1/4 curried SV chicken breast & mango (leftovers, clearly). 
 

 

Plus a Duvel IPA 🤗

 

 

Enjoyed while watching Riverdance …

[rotuts]

@Duvel 

 

pleased to see you Pizza OutPut.

 

the movie ?

 

Ive enjoyed 

 

https://en.wikipedia.org/wiki/Asterix_and_Cleopatra

 

more than once .

 

sometimes in French .

 

for the Nuance. 

[Annie_H]

Mid-week pasta. I think Thursday night. Nice pasta shape that really held the sauce nicely. 2 for 9$ FreshDirect. My cart has a few now to stock-up. Cheap little tomato cartons for pantry back-ups---2 for 3$ Misfits. Meant for stews, chili, or background tomatoes but rather nice in a spicy quick sauce added to leeks, garlic, shallots, minced celery. Spicy with chipotle. 

Star of the show was the brocollini. I over-blanched, on purpose, for 2 minutes. Perfect. Meant to sear/roast with the merguez but 'don't fuckit up'. --I snacked on most of it in the kitchen. I've ordered more, double more. 

 

 

[gfweb]

Regarding stuffed potatoes, there are two methods I've tried, using mashed potatoes and using small chopped potatoes.

 

The mashed type requires much more added fat to not just be mashed potatoes and i find the flavor of additions eg bacon or lobster tends to get lost in the potato mixture.

 

The chopped potatoes are done roughly with a spoon after baking and are mildly chunky. They need less cheese/mayo/sour cream to have the right consistency and any addition's flavor isn't hidden.

 

I wouldn't say one is superior, they are just different

Edited August 21, 2022 by gfweb (log)

[Annie_H]

Friday night we had the 'great American dog', or the great Brooklyn dog. Sadly we used up the dog buns on shrimp, lobster, fried oyster rolls... so did not get the full dog experience. We thought Brooklyn was out of business but when our local Fairway hit their first bankruptcy they stopped paying their vendors so many pulled out. 

Still good. With eyes shut. 

Side salads to the table. Slaw, potato, pickles. 

 

[rotuts]

@gfweb 

 

I agree .  Russets ?

 

""  bacon or lobster ""

 

wow , those must have been 

 

" The Days "

 

Ive made these a lot 

 

when home 

 

and if one tis going in this direction 

 

Economics being Economics 

 

until the End of Time 

 

a few notches up

 

from supermarket bacon

 

and its improved a lot , sort of 

 

bacon from 

 

Beton's

 

https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=HSCB

 

Broadbent 

 

https://www.broadbenthams.com/All-Bacon-Products/products/86/

 

and others 

 

are well worth it for Potatoes ++++

 

and the bacon keeps 

[gfweb]

44 minutes ago, rotuts said:

@gfweb 

 

I agree .  Russets ?

 

""  bacon or lobster ""

 

wow , those must have been 

 

" The Days "

 

Ive made these a lot 

 

when home 

 

and if one tis going in this direction 

 

Economics being Economics 

 

until the End of Time 

 

a few notches up

 

from supermarket bacon

 

and its improved a lot , sort of 

 

bacon from 

 

Beton's

 

https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=HSCB

 

Broadbent 

 

https://www.broadbenthams.com/All-Bacon-Products/products/86/

 

and others 

 

are well worth it for Potatoes ++++

 

and the bacon keeps 

 

Russets indeed!

 

Benton's and Broadbent are top notch. Usually I use Smithfield or Hatfield which I think are the best of the supermarket brands

[Kerala]

3 hours ago, gfweb said:

 lobster

Do tell.

Or better still, show and tell!

[gfweb]

1 minute ago, Kerala said:

Do tell.

Or better still, show and tell!

 

I did tell.

No pix though.

[KennethT]

Sambal salmon

 

 

And a talam pandan kuih from Lady Wong

 

[gfweb]

Lots of fried stuff lately. I've been experimenting with  flour vs starch and buttermilk.

Conclusions so far....starch stays crisp longer, starch /flour 1:1 is a good compromise  for browning and crispness, buttermilk may add browning more than anything else but the milk proteins can burn a little too.

 

[Margaret Pilgrim]

7 hours ago, Duvel said:

First pizza & movie night after the holidays …

 

Family-style, 3/4 mushroom & sausage and 1/4 curried SV chicken breast & mango (leftovers, clearly). 
 

 

Plus a Duvel IPA 🤗

 

 

Enjoyed while watching Riverdance …

 

I want to move in.    I'm relatively agile, a neatnik around the house, already love your kidnik, and am 1/4 Baden Baden German.   

[heidih]

1 hour ago, gfweb said:

Lots of fried stuff lately. I've been experimenting with  flour vs starch and buttermilk.

Conclusions so far....starch stays crisp longer, starch /flour 1:1 is a good compromise  for browning and crispness, buttermilk may add browning more than anything else but the milk proteins can burn a little too.

 

gosh do you need taste testers