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Dinner 2022

liuzhou

By liuzhou
in Cooking

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weinoo

weinoo

Posted
Posted

I didn't know whether to be proud or aggravated when Significant Eater said this might've been the best version of something I'd ever made (considering I've been making this kind of stuff for her for over 25 years!)...

 

image.thumb.jpeg.94f4d2b3c858d51fa085b47cdbf0c1d3.jpeg

 

And it was a simple stir-fry of chicken thigh, red and green bell peppers, sweet onion and celery in a pretty spicy/sour Sichuan bean paste based sauce...with this stuff...HANDCRAFTED 3-YEAR PIXIAN CHILI BEAN PASTE (YI FENG HE HAO DOUBANJIANG).

 

The Jasmine rice was of course perfect, thanks to Zo.

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Mitch Weinstein aka "weinoo"

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Kerala

Kerala

Posted
Posted
37 minutes ago, weinoo said:

I didn't know whether to be proud or aggravated when Significant Eater said this might've been the best version of something I'd ever made (considering I've been making this kind of stuff for her for over 25 years!)...

 

image.thumb.jpeg.94f4d2b3c858d51fa085b47cdbf0c1d3.jpeg

 

And it was a simple stir-fry of chicken thigh, red and green bell peppers, sweet onion and celery in a pretty spicy/sour Sichuan bean paste based sauce...with this stuff...HANDCRAFTED 3-YEAR PIXIAN CHILI BEAN PASTE (YI FENG HE HAO DOUBANJIANG).

 

The Jasmine rice was of course perfect, thanks to Zo.

Just take the good stuff with gratitude!

Ann_T

Ann_T

Posted
Posted
5 hours ago, Kerala said:

Howd'ya do the wings, @Ann_T ?

What's that sauce? Looks lovely.

@Kerala, I used the microplane on a couple of cloves of garlic and rubbed over all of the chicken wings.

Then tossed them in a combination of flour and cornstarch seasoned with salt and lots of black pepper.

Sifted them in a colander to remove excess flour and placed on a cookie sheet lined with parchment ,

sprinkled with more salt and lots of pepper and roasted in a 475°F oven. Turned once about the half way point.

 

I was out of my favourite homemade TBQ sauce so I  went with Franks Hot Sauce mixed with butter. 

 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Annie_H

Annie_H

Posted
Posted

Another BLT--prosciutto bacon. Hopefully not our last. Killer loaded potato salad. A shame it is so ugly. But we don't care.

--olives, spicy cornichons, lots of celery, celery seed, chili crisp, unseasoned rice wine vinegar, S&P, tBsp of kewpie. 

Screen Shot 2022-09-11 at 11.12.27 AM.png

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dcarch

dcarch

Posted
Posted
On 9/10/2022 at 7:56 AM, Paul Bacino said:

@dcarch

 

what were the three probes sticking out of the meat?

 

Paul

 

Custom made racket to separate bags.

139411807_SOUSVIDERACKET.thumb.jpg.c6c190de607a1f1d824d6e06a36d37a4.jpg

 

Another custom made device, an adjustable sous vide cooker holder for many types of water containers.

 

1341588170_sousvidecooker.thumb.jpg.79a87f0be797098f6a16bbc2c0cce44d.jpg 

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dcarch

dcarch

Posted
Posted
On 9/10/2022 at 8:05 AM, Anna N said:

I’m sorry but I just cannot imagine doing this. 

 

Actually the water is not as dark as the picture seems to show. It is just the way lighting worked. You can tell the water on the other side of the insulating foam. Same water, much lighter. 

 

dcarch

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Steve Irby

Steve Irby

Posted
Posted

A southern style dinner served at noon.  As a kid supper would be leftovers and Dad would limit his meal to cornbread and sweet milk.  The corn, pink eyes and potatoes are fresh and the greens came from the freezer.  I added a nice chunk of brisket to the greens.  Served with Mexican cornbread.

 

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Norm Matthews

Norm Matthews

Posted
Posted (edited)

Charlie asked for one last cookout for the year with his friends.  He wanted some Korean food. I made pork and beef bulgogi.  I was going to make a type of kalbi with the ribs but ran out of ingredients so I made Kansas style ribs in the smoker. Sides were coleslaw, potato salad, baked beans and store bought four bean salad.

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Edited by Norm Matthews (log)
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dcarch

dcarch

Posted
Posted

I do want to point out one thing with my sous vide  setup.

 

It is a very good and practical large scale sous vide system. An ice chest cooler is not expensive, very well insulated and everyone may already have one around. The sous vide setup requires no modification to the cooler. But you do have to watch out for one thing. Many coolers have a drain plug for you to drain water out. The drain is plugged with a rubber plug from the outside. You need to find a way to plug the hole from the inside out.

 

The rubber plug is not that secure, and the plug can get soft with high temperature. Combined with 48 quarts (my cooler. yours may vary) of water pressure, it is not pleasant to have 48 quarts of hot water all on your kitchen floor in the middle of the night.

 

dcarch

2096807498_SVporkbutt2022a.thumb.jpg.1168802251177ba3fcfcce63207892a9.jpg

 

 

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Ann_T

Ann_T

Posted
Posted
71330699_ChickenSouvlakiSeptember11th20222.thumb.jpg.289b5f962c1dc7c8485edcf4398c9d64.jpg
Decided to make Chicken Souvlaki for dinner tonight.
259602252_ChickenSouvlakiSeptember11th2022.thumb.jpg.70ad187fae73b03ce6d24a9406fc809d.jpg
Marinated for about 30 minutes in garlic, oregano, olive oil and fresh lemon juice, salt and pepper.
1636208278_ChickenSouvlakiSeptember11th20221.thumb.jpg.5fa877ed4c0773b6fbf340c31bce7edd.jpg
 
Cooked on the grill.
 
1725820116_GreekSaladSeptember11th2022.thumb.jpg.472725da899fcb049ba133f61fb7b622.jpg
Served with rice and a Greek Salad.
We were eating in just over one hour after I got home from work.
 
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Honkman

Honkman

Posted
Posted

Flemish Carbonnade with beef chuck, caramelized onions, bacon, plenty of trappist beer, parsley, thyme, taragon, garlic, brown sugar and apple vinegar. Served over egg noodles and sautéed chard with onions, tomato and anchovies.

 

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Two Foodies - One Journey
Ann_T

Ann_T

Posted
Posted
We were in Victoria yesterday and stayed the night. Met up with wonderful old friends from Ontario that we haven't seen in years.
On the way home today stopped at Costco and bought a whole strip loin.
Cut a number of thick steaks big enough for two to share, a small roast and one smaller steak, not as thick as the others.
Vacuumed packaged and into the freezer, all but the smallest one.
422909682_DecontructedSteakSandwichSeptember14th2022.thumb.jpg.1da6dcac0c977528276e9e097eeed58e.jpg
That one I grilled for Moe tonight.
1962421022_DescontructedSteakSandwichSeptember14th20221.thumb.jpg.a34a701d49b0c36366e18746a8dd7b34.jpg
Made him a deconstructed steak sandwich. Sautéed mushrooms, grilled slices of homemade sourdough baguette and tomatoes from the garden also grilled.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

mgaretz

mgaretz

Posted
Posted

Costco had pork tenderloins on sale, and there's a lot of buzz about tenderloins in the Ninja Foodi Grill so I picked some up.  Served with yellow corn in butter.  The smaller ends were a bit dry while the middle was much better. Needs a sauce. I still prefer the boneless loin chops though.

 

nfg-pork-tenderloin.jpg.9849d2087506f71b8404c5fab3fa0ecc.jpg

 

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Mark

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FeChef

FeChef

Posted
Posted
On 9/12/2022 at 10:40 PM, Ann_T said:
 
 
Tonight's dinner. A pepperoni mushroom pizza baked in the Ooni Koda.
 
981953633_PepperoniMushroomPizzaSeptember12th20221.thumb.jpg.3e2de1a3c26d9a24b3348e17497c8652.jpg
Dough had been in the fridge since Saturday.

Thats a nice Crumb. Do you frequent any pizza related forums?

FeChef

FeChef

Posted
Posted (edited)

Sale on little necks, bought too many, Wife has been wanting a pasta dish for weeks, So heres my take on shrimp Scampi w/clams.

Pretty simple ingredients. Butter, olive oil, 4 cloves crushed garlic, korean red pepper flakes, White wine, (secret ingredient salted shrimp) Not fermented. Jumbo raw shrimp peeled, tail on, sauteed grape tomatoes, Parsley, little neck clams steamed, and linguine pasta.

20220914-205410.jpg

Edited by FeChef (log)
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