Dinner 2022

[Duvel]

Been busy with a loooot of things, but let me share with you what happens when you buy a 4 kg piece of rump (roast ?!) steak, split it along the axis and half both portions, SV it at 54 oC for 4h and serve it essentially every night (four consecutive, and counting) to the family, just seared with goat cheese-creamed spinach …

 

 

Everyone is happy.

Edited October 10, 2022 by Duvel (log)

[rotuts]

@Duvel 

 

Ive never been involved w Rump.

 

you take looks delicious .

 

I know of the sort of rump served 

 

( via pics ) of Brazilian or Argentinian 

 

Meat Fest etc

 

ive never tasted them

 

so y question is   

 

I do agree w you on the temp.

 

was 4 hrs enough for decent tenderness ?

 

maybe w a little chew in the back ground 

 

but more tenderness up front than chew ?

 

 

[Duvel]

It was sufficient - the steaks hd just the slightest bit of chew to know that you deal with beef. Taste was good. Charolais breed from France.

[KennethT]

1 hour ago, Duvel said:

Charolais breed from France.

Drool....

[KennethT]

Yunnan style elk with herbs, 7 to be exact, 4 from the garden.

 

[Dante]

Golden Fried Rice (cooked rice tossed with egg yolk, egg whites are deep fried in wok until puffy and then mixed in, along with scallion greens added at the end) with celery, bell pepper, and spiralized carrot added.

[Honkman]

Shaanxi-style ground lamb (with freshly roasted and ground cumin and fennel seeds, cinnamon sticks, garlic, chili flakes, soy sauce, chinkiang vinegar) and oven-roasted green beans and grape tomatoes. Served over rice

[Senior Sea Kayaker]

Was invited to Canadian Thanksgiving yesterday and had a full on Jiggs dinner. Salt beef, chicken, cabbage, potatoes, carrots, rutabaga, parsnips

and pease pudding. Only thing missing was mustard pickles. Apple pie for dessert.

Not a very photogenic meal therefore so no photos.

 

 

[shain]

8 hours ago, KennethT said:

Yunnan style elk with herbs, 7 to be exact, 4 from the garden

 

I'm always jealous of your fresh herbs, but it I'm working to remedy that. I got two types of Thai basil recently, Thai eggplants, and papaya (they are now in bloom), also one finger root plant. The galangal didn't make it. 

I'm still not sure what to do about makrut lime (since it's forbidden to import). 

[KennethT]

2 hours ago, shain said:

 

I'm always jealous of your fresh herbs, but it I'm working to remedy that. I got two types of Thai basil recently, Thai eggplants, and papaya (they are now in bloom), also one finger root plant. The galangal didn't make it. 

I'm still not sure what to do about makrut lime (since it's forbidden to import). 

Wow - a finger root plant!  Now I'm the one that's jealous!  I love fingerroot, but the only way I can get the rhizome is either frozen or pickled.  The frozen is better, but still not nearly as pungent as the fresh.

[Duvel]

It is getting cold - the perfect excuse to make Grünkohl (kale) with Bregenwurst (from my hometown in Lower Saxony) …

 

 

Followed by a wee dram of Scapa Skirem* 🤗

 

—-

* strictly for digestion purposes, of course

Edited October 11, 2022 by Duvel (log)

[mgaretz]

Salmon sashimi, with steamed asparagus.

 

 

[Captain]

A light Spanish omelette for dinner.  Allan always ensures there is no poison.

[Ann_T]

Greek tonight.

I was first introduced to Greek food, when Moe and I first got together almost 50 years ago. Toronto had and still does a very large Greek population, many first generation, and an area on the Danforth called Greektown. So many wonderful restaurants.

I love lamb and the way it was served. I made lamb shanks tonight with Greek potatoes, green beans, rice and Greek Salad.

We don't have Greek Restaurants in our area so I have to cook it myself.

[Marlene]

Everyone's dishes look so good!   Nothing quite like fresh herbs.  I get a lot of deer in my backyard so a garden isn't really practical so I bought this for herbs.  This was at the beginning of summer so they were just starting out.  Now that we are getting frost on the ground though, its going to be time to put it away for the winter.

 

 

 

 

 

Not much cooking here, still working on turkey leftovers.  Truth be told, I don't cook that much for myself during the week these days. Ifind I am lacking inspiration to just cook for me.   I do a lot of batch cooking for the winter, soups, stews, shepherd's pies,spaghetti sauces etc, and freeze them in single serve portions.  In the summer its a lot of bbqing. And we use the smoker almost every weekend.  We did a couple of full pork bellies on it this summer for bacon.    Sunday is the day my son and I have dinner together to catch up on each other's weeks and I do make a full on Sunday dinner then 

[Honkman]

Lentil stew with black lentils, fennel, green beans, dried tomatoes, thyme, fennel seeds and garlic. Served with some sour cream with grated lemon peel

[liamsaunt]

On 10/10/2022 at 2:38 PM, KennethT said:

Wow!!! Bond St is still open?  My wife and I used to go there when we were dating - like 17-18 years ago!  Obviously we haven't been back in a while but I'm glad to see they're still going. Which room did they seat you in?

 

We were seated on the lower level.  It was completely packed so they are still doing quite well.  

 

Finally back home for dinner last night: cascatelli with roasted winter squash-sage sauce and bacon.

 

[CookBot]

 

On 10/11/2022 at 5:35 AM, shain said:

 

I'm always jealous of your fresh herbs, but it I'm working to remedy that. I got two types of Thai basil recently, Thai eggplants, and papaya (they are now in bloom), also one finger root plant.

 

On 10/11/2022 at 8:32 AM, KennethT said:

Wow - a finger root plant!  Now I'm the one that's jealous!  I love fingerroot, but the only way I can get the rhizome is either frozen or pickled.  The frozen is better, but still not nearly as pungent as the fresh.

 

Could someone describe what finger root is?

[Ann_T]

@Marlene, I love your little bear.

 

Sterling Silver top sirloin roast for dinner tonight.

Presalted it early in the day and roasted at 500°F for less than 30 minutes.

Pulled from the oven at 116°F and left to rest while the Yorkshire Puddings baked.

Served with all our traditional sides. Very simple dinner, but one of our favourites.

[Marlene]

28 minutes ago, Ann_T said:

@Marlene, I love your little bear.

 

Sterling Silver top sirloin roast for dinner tonight.

Presalted it early in the day and roasted at 500°F for less than 30 minutes.

Pulled from the oven at 116°F and left to rest while the Yorkshire Puddings baked.

Served with all our traditional sides. Very simple dinner, but one of our favourites.

 

 

That bear has been through a lot with me lol.  Beautiful yorkies Ann!  And the rest looks terrific as well

[KennethT]

1 hour ago, CookBot said:

 

 

 

Could someone describe what finger root is?

Fingerroot is a rhizome used in some SE Asian cooking. In Thai it's called grachai or krachai. The rhizome is long and skinny, like a finger. As usual, the Wikipedia entry isn't quite right - it is a different rhizome than lesser galangal. As an example of usage, it is one of the predominant flavors in the Thai dish Pad Cha. It has a very unique and distinctive flavor and one I find hard to describe - somewhat medicinal but in a good way?

[liuzhou]

1 hour ago, CookBot said:

 

Could someone describe what finger root is?

 

Check out Boesenbergia rotunda on wikipedia.

Edited October 13, 2022 by liuzhou (log)

[mgaretz]

Pork chop, made in the NFG, along with grilled asparagus, also made in the NFG.

 

 

[shain]

5 hours ago, KennethT said:

Fingerroot is a rhizome used in some SE Asian cooking. In Thai it's called grachai or krachai. The rhizome is long and skinny, like a finger. As usual, the Wikipedia entry isn't quite right - it is a different rhizome than lesser galangal. As an example of usage, it is one of the predominant flavors in the Thai dish Pad Cha. It has a very unique and distinctive flavor and one I find hard to describe - somewhat medicinal but in a good way?

 

Like fresh tumeric with a bit of star anise, but not the anise part of it. It's earthy and sweet (aroma wise) and not spicy like ginger but still sharp. 

[Kim Shook]

So aggravating!  I typed out a whole thing - comments on other folks' meals, a welcome back, and my stuff and it just vanished.  Here's what I can remember of it.  I'm not doing much cooking lately. I've got either various or a single upper respiratory thing(s) that will not go away.  It started weeks ago in my head and throat and a few days ago settled in my chest.  I've been repeatedly tested and no COVID.  Latest diagnosis is bronchitis and I'm just drained most of the time. So lots of easy meals and take out.  I can tell that my family is getting a little tired of it.  Honestly, so am I 🤪!  

 

@Marlene – I literally gasped out loud when I saw your avatar!  I was so excited to see you.  I really do think of you often.  Fully 15 dishes on my recipe webpage are titled “Marlene’s…something”😁.   Welcome back and hope to see more of you.  RE: your turkey gravy.  That’s what I’ve done for years.  I actually make the gravy a month in advance sometimes.  Nice to have it all done and in the freezer.  I always hated that last minute chore.

 

@Ann_T – those lamb shanks look so good.  I love them roasted with Greek seasoning. Now that they are popular and expensive here, they are really hard to find. 

 

Well, Happy Thanksgiving to all our Canadian eG’ers.  Now I want Th’giving dinner. 

 

Jessica made dinner one night last week.  A casserole that she invented with Skyline chili, hot dogs, cheese, and cornbread mix:

It was dense. The flavor was good (Skyline has a very distinct taste), but the texture and balance of ingredients needs some work. 

 

She served it with some green beans, asparagus, fries, crudité, and some amazing fry sauce/remoulade that she also invented:

 

A few nights ago, I made Cook’s Country BBQ Shrimp:

I was really happy with this.  The shrimp turned out to be cooked the absolute perfect amount of time – I sometimes have a hard time judging that properly.   Served with green beans and Dirty Rice – from Bojangles.  Because they make it better than I do, so why not?

 

And salad and a rustic baguette from Lidl:

 

 

Hot dog dinner Monday night.  Mr. Kim’s plate:

 

Mine: