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Dinner 2022

liuzhou

By liuzhou
in Cooking

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KennethT

KennethT

Posted
Posted
3 hours ago, liamsaunt said:

Dinner at Sushi of Gari 46 NYC. I’m in NYC for a couple of days for a college tour with my niece. 

 

Maitake tempura

 

A538C581-5FE3-4173-A936-2B1E8BC7ED08.thumb.jpeg.7455bb1a6bba556b705f9c463e4fb43e.jpeg

 

kabocha tempura

 

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Maguro avocafo

 

3FAE39D0-0D65-40C1-8A68-152A7E5A0AF4.thumb.jpeg.a9ae3eb3f2f469842b3ab1802bccfc18.jpeg

 

aji, shima aji, age kaki, and a tamago  for my niece

 

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tuna of Gari (we had a couple of these) 

 

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Followed by Almost Famous. I am not a Broadway musical fan but this one was fun. 

If you're in the East village to check out NYU, take a look at Kanoyama on 2nd Ave and E11th st...

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Marlene

Marlene

Posted
Posted

Ah well, its been a while.  I stopped by to grab a recipe I knew was here and got lost walking around memory lane.  This weekend is Canadian Thanksgiving so we'll be smoking our turkey.  It's been spatchcocked and dry brined, hanging out in the fridge till tomorrow.   I'd post a pic of that but everytime I do, its' upside down in the thumbnail but not on my computer.  (Yes, still technically challenged).  If I figure that out I"ll post one with dinner tomorrow :) 

 

 

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Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Anna N

Anna N

Posted
Posted
1 minute ago, Marlene said:

Ah well, its been a while. 

Oh wow. So great to hear from you. I do hope you will stick around!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Marlene

Marlene

Posted
Posted
1 minute ago, Anna N said:

Oh wow. So great to hear from you. I do hope you will stick around!

Anna :)  Its been a while lol.   I hope  I will be around now and then.  It's good to reconnect with people who share the same joy of cooking and dining

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Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Shelby

Shelby

Posted
Posted
21 minutes ago, Marlene said:

Ah well, its been a while.  I stopped by to grab a recipe I knew was here and got lost walking around memory lane.  This weekend is Canadian Thanksgiving so we'll be smoking our turkey.  It's been spatchcocked and dry brined, hanging out in the fridge till tomorrow.   I'd post a pic of that but everytime I do, its' upside down in the thumbnail but not on my computer.  (Yes, still technically challenged).  If I figure that out I"ll post one with dinner tomorrow :) 

 

 

Marlene!!!!!!  So nice to see you!!!!  Please stay a while :)  Even if pictures don't work, just describe :) 

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022

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BeeZee

BeeZee

Posted
Posted

It is officially Fall, first batch of chili made. Had an avocado (Haas) which was from Peru, rather than Mexico, which is not my preference…it was nicely ripe, but the flesh has a watery quality, unlike the Mexican ones.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Marlene

Marlene

Posted
Posted

Shelby!  I'm sure I'll figure the picture thing out eventually.  Likely.  Maybe.  We've been smoking our turkey the last few years and really love it.  My son (who is the one with all the arm power these days) has pretty much gotten the spatchcocking down now 

 

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Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Katie Meadow

Katie Meadow

Posted
Posted

@liamsauntyou have a very lucky niece! When I used to make regular trips to NY, and when my nephew lived in the city, the two of us used to swoon over Sushi of Gari on 46th St. There was some salmon sushi with tomato that we ordered in multiples. When my mother died he and I cleaned out her apartment and we had many memorable lunches there; it was walking distance and it was his favorite restaurant. My other clearest memory from those days was that we loaded up her wheelchair to hike up the steep streets from 6th to 8th Avenue with packages to take to the UPS store.   

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Marlene

Marlene

Posted
Posted (edited)

Well lets see if this works today.  Turkey is onto the smoker.  It should take around 8 hours - I think.   Because I'm not partial to smoked gravy, I buy turkey parts, roast them and then make up the gravy in advance.  Got the cranberry sauce done and the dressing ready to go into the oven 

 

 

Nope still upside down when I post here.  Hmmm  

 

 

 

 

 

 

Edited by Marlene (log)
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Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Marlene

Marlene

Posted
Posted

 

 

 

Well that's interesting, seems to be in the way I turn the phone even though they look correct on the computer and on facebook.  Anyway the turkey is on and the dressing is ready to pop into the oven 
 
 
 
 
 
 
 
 
 

 

on the smoker 2.jpg

dressing ready to go.jpg

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Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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liamsaunt

liamsaunt

Posted
Posted
20 hours ago, KennethT said:

If you're in the East village to check out NYU, take a look at Kanoyama on 2nd Ave and E11th st...


That is why we are here! Thanks for the recommendation.  She liked the school so I will keep that in mind for future visits if she decides to transfer.

 

Last night we went to Craft. We slightly over ordered, and it was dark… mushroom risotto

 

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Burrata with plums for the niece. I did not get any. 

 

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Chitarra with clams

 

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short ribs for my niece

 

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olive oil poached halibut

 

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scallops

 

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tuna with fennel

 

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We also had aligot, sautéed greens, and some mushroom dish the server recommended for sides. We probably should have ordered one less side and one less fish. Everything tasted good and was perfectly seasoned but was uniformly not hot enough. It was very strange. 
 

Niece wanted the sugared donuts with caramel and chocolate sauces for dessert. Nobody else could manage any but she finished them off.  If only we all had 21 year old stomachs again.

 

E2DBC162-45F4-4622-831B-B539B60C7118.thumb.jpeg.3de210f32a5872a35310b98aaaec6094.jpeg

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CookBot

CookBot

Posted
Posted
On 10/8/2022 at 12:40 AM, JoNorvelleWalker said:

Tonight Rancho Gordo lima beans.  Pressure cooked two hours.  Beans were barely done.  And they were bitter.  How do you get bitter beans?  Bitter.  Plus they were too salty, which may have been my fault.  I pitched them.

 

Two hours under pressure??  That's as long as they should take on a standard stovetop.  Rancho Gordo might want hear about that.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, CookBot said:

 

Two hours under pressure??  That's as long as they should take on a standard stovetop.  Rancho Gordo might want hear about that.

 

For Ayocote Amarillo I've needed four hours under pressure.

https://forums.egullet.org/topic/141163-question-about-dried-bean-varieties/?do=findComment&comment=2045605

 

But I found an older post where I said how good the Christmas limas were so I'm sure they didn't come bitter from Rancho Gordo.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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KennethT

KennethT

Posted
Posted
4 hours ago, liamsaunt said:


That is why we are here! Thanks for the recommendation.  She liked the school so I will keep that in mind for future visits if she decides to transfer.

 

I live in that neighborhood - lots of great food here.

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Dante

Dante

Posted
Posted
On 9/25/2022 at 2:27 AM, SusieQ said:

 

Roasted carrot "hot dogs" -- I'm dying to know more about this because the concept kinda blows my mind. : )

 

Sorry, got really behind on keeping up with some of my online forums...

 

Combine a cup of broth with 1/4c cider vinegar, 2 tbsp soy sauce, 1 tbsp smoked paprika, 2 tbsp mustard seed, 1/2 tsp garlic powder, 1/2 tsp coriander, and black pepper to taste. Simmer five minutes.  Coat carrots in olive oil, put in roasting pan, pour marinade over, marinade for at least a half hour, roast at 425 for about 40 minutes, turning the carrots occasionally.   Serve on buns with the toppings of your choice. 

 

Weird, but quite tasty. 

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CookBot

CookBot

Posted
Posted
1 hour ago, JoNorvelleWalker said:

 

For Ayocote Amarillo I've needed four hours under pressure.

https://forums.egullet.org/topic/141163-question-about-dried-bean-varieties/?do=findComment&comment=2045605

 

Holy mackerel!  I've never tried the RG Ayocotes, and now I might be a little leery of doing so, since I don't own a pressure cooker.

 

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