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Dinner 2022

liuzhou

By liuzhou
in Cooking

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

 

39 minutes ago, Duvel said:


Ohh, I just read that … and I beg to differ: I would choose to eat lobster every Friday night, however I am not able to pay for it (that frequently) 🙄 

 

32 minutes ago, liuzhou said:

 

Almost exactly what I thought, although my luxury would be champagne and caviar.

 

I was apparently taught incorrectly.    When my father set up my first checking account, he told me, "You now have money to PAY FOR things you CAN'T AFFORD.    Learn the difference."     Good advice if improper semantically.    

IMHO, afford suggests comfortable acquisitions, things that fit easily into your budge rather than strain it or push out necessities.

  • Like 2

eGullet member #80.

Duvel

Duvel

Posted
Posted

As I might have mentioned my in-laws are currently visiting, and after some more Asian dinners requested something German for dinner. And what could be more German than Abendbrot („evening bread“ aka what normally Germans would eat for dinner, if they are not married to a Catalan girl). 
 

Luckily, two weeks ago my parents received a nice selection of sausages from a private butcher, that just required a bit more time to firm up and ripen …

 

30FB16A9-FE88-4EFB-891F-46CB35B2EB21.thumb.jpeg.63c2d49d441db618c75c0ddf3a945fa6.jpeg

 

Soooo … tonight simple bread & stuff to put on it. 
 

69B5ADFE-1497-4150-B054-CC581E880DF4.thumb.jpeg.68296f11641711fa097cdda99fcdc148.jpeg

 

Pickles & omelette …

 

E9B32EFA-3073-461C-864A-7A8F6F90DE8C.thumb.jpeg.20309868401f12596465787a619f469a.jpeg

 

Salmon & fresh cheese …

 

DA4CB854-4FFB-4562-A45C-CF4707287703.thumb.jpeg.8e38923b94c40695ee67da6399b613bc.jpeg

 

Tête de Moine …

 

077C2836-4D1D-4F49-8464-2F9BF38AA920.thumb.jpeg.9fde179546cf365a7cd14adc1f3f0387.jpeg

 

The „commercial“ part …

 

3490DB42-52BB-4847-8766-F2382C45B25D.thumb.jpeg.d939b158f5f4cbbcfe3f73dfc16347dd.jpeg

 

And stuff you can‘t really buy 🤗. From the left: Blutwurst (blood & intestines), Schwartenwurst (skin & belly) Weisswurst (the Lower Saxony variety, finely ground backfat & lean meat) and Kopfwurst (everything from the pig‘s head, heavy on caraway - my favorite).

 

42889F81-0C4D-4B06-9CE6-AA0278981330.thumb.jpeg.3605f5acd253c22cb2efc3191cf95dd2.jpeg

 

Weisswurst & Kopfwurst - just soooo good 😋

 

2AB08906-EE49-4E53-ABDA-F2839B49541F.thumb.jpeg.e063ebf710d358f4ee2eac94a0d51f95.jpeg

 

Enjoyed with a beer and everyone was happy !

 

4B5F88A7-C7B3-4083-BCFC-467043561706.thumb.jpeg.3437016c1fcdbf62736476e3cfd80287.jpeg

 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
17 minutes ago, Duvel said:

And stuff you can‘t really buy 🤗. From the left: Blutwurst (blood & intestines), Schwartenwurst (skin & belly) Weisswurst (the Lower Saxony variety, finely ground backfat & lean meat) and Kopfwurst (everything from the pig‘s head

 

All the stuff I can easily buy (except the spicing)!

 

Edited by liuzhou (log)
  • Haha 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted (edited)
6 minutes ago, liuzhou said:

 

All the stuff I can easily buy (except the spicing)!

 


I think you are referring to the ingredients, and I fully trust that statement. You can also buy these types of sausages here everywhere, but simply not those pictured - from a private butcher, that my father knows for 35+ years and a pig with a name from a friend. Just not done anymore like that …
 

 

Edited by Duvel (log)
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
2 minutes ago, Duvel said:


I think you are referring to the ingredients, and I fully trust that statement. You can also buy these types of sausages here everywhere, but simply not those pictured - from a private butcher, that my father knows for 35+ years and a pig with a name from a friend. Just not done anymore like that …

 

 

I was indeed referring to the ingredients. Pigs tend not to be named here, either.

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

chromedome

chromedome

Posted
Posted
1 hour ago, liuzhou said:

 

I was indeed referring to the ingredients. Pigs tend not to be named here, either.

When I was a kid, ours had many colorful names depending what they were doing at the time.

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Anna N

Anna N

Posted
Posted
2 hours ago, Duvel said:

bread & stuff to put on it

Such a great title for the next best selling cookbook. 

  • Like 4
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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

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rotuts

rotuts

Posted
Posted

@Duvel 

 

Id like to hear a bit more about those particular sausages :

 

did you hang them up at room temp ?

 

a little cooler ?

 

were they raw at that time ?

 

how did you cook them ?

  • Like 1
rotuts

rotuts

Posted
Posted

@liamsaunt 

 

I don't recall seeing

 

or thinking about

 

a fried egg 

 

on a crafted  pasta dish 

 

before .   egg yolks 

 

you bet

 

Im keeping that in mind

 

thank you .

 

 

  • Like 3
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Last night...

 

Dinner11052022.jpg

 

Arctic char, Penzeys Bangkok Blend.  Perhaps the best cooked fish I have managed.  Four and a half minutes in the Anova, top shelf, 250C, broil with rear heat, no steam.  Perfect texture.  Served with lemon wedges.

 

Note, it was not a small potato.  The fillet is about three quarters of a pound.  I could not finish the plate of coleslaw, not shown.

 

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

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

Steve Irby

Steve Irby

Posted
Posted

My sister and BIL have been in town this week so I cooked a few favorites the past couple of nights.  I bought 25# of oysters which yielded about 6 dozen.  The count is inexact as the ones I consumed during shucking aren't included in the total😛   The first night we had them raw, grilled and fried as a topping on the main course.  The second night we had the remaining oysters grilled.  The grilled toppings were butter, garlic and pecorino romano cheese or minced Conecuh sausage and pepperjack cheese.

IMG_20221103_171245994.thumb.jpg.3a8867c7c1239272705d7f6ab93b6b49.jpg

 

Salmon Rockefeller-Gruyere cheese grits, wilted spinach, grilled salmon, fried oysters and hollandaise

 

IMG_20221103_183546843_HDR.thumb.jpg.346ca89e734f12ba132b18b3b6018e24.jpg

 

Creme Brulee both nights.  

 

IMG_20221103_193425286.thumb.jpg.6bcee50b732c21f174b7795e9ca3b66a.jpg

 

Last night's braised beef shanks

 

IMG_20221104_182839504_HDR.thumb.jpg.3c3ef81948999cf81d9a1f008538674f.jpg

 

 

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billyhill

billyhill

Posted
Posted (edited)
On 10/31/2022 at 7:30 PM, gfweb said:

Pork schnitzel, SV cabbage, potatoes.

 

20221030_195231.thumb.jpg.1877584d8a93dae377e01b4d4991ed76.jpg

This is on my to do list, the pork is defrosting in the fridge.

 

Deconstructed venison chilindron is on the menu tonight. Following Hank Shaw's recipe, instead of cooking meat in sauce, pan searing venison loin medallions and serving them with the "sauce". Baked potatoes as a base.

Spanish Stew Recipe - Chilindron Stew Recipe | Hank Shaw (honest-food.net)

 

I used venison stock I made for the first time. After doing that, I mourn all the wasted opprotunities.

 

 

Edited by billyhill
add information as above (log)
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Raamo

Raamo

Posted
Posted

Duck Kefta Tagine from The New Mediterranean Table

 

I've made this many times,  I used up the 1 lbs of duck I ordered a while back and was into the new shipment.. which was 12 oz instead of 16oz per package.

 

Inflation at work.

 

20221105_180901.thumb.jpg.6038f254b460e53dc79c52b1ddd4ba7d.jpg

 

So smaller Kefta it is, but that's likely OK.  My wife made the Naan and I paired it with a 2011 cab from Napa (Whitehall Lanes)

 

This will be dinner for 3 days. Still remains my favorite dish to cook at home.  Very much a restaurant level dish in effort.

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Duvel

Duvel

Posted
Posted

Köttbullar with mushroom sauce, duchess potatoes (commercial product) and peas & carrots. Lingonberry jam not pictured …

 

9AFDBF50-8DB1-4C84-9E18-000134FE1886.thumb.jpeg.d77a09f4e83a0026b675db7afca6360b.jpeg

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Anna N

Anna N

Posted
Posted
5 hours ago, Raamo said:

I used up the 1 lbs of duck I ordered a while back and was into the new shipment.. which was 12 oz instead of 16oz per package.

Are you buying duck breast or something else?

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

Shelby

Shelby

Posted
Posted
18 hours ago, Steve Irby said:

My sister and BIL have been in town this week so I cooked a few favorites the past couple of nights.  I bought 25# of oysters which yielded about 6 dozen.  The count is inexact as the ones I consumed during shucking aren't included in the total😛   The first night we had them raw, grilled and fried as a topping on the main course.  The second night we had the remaining oysters grilled.  The grilled toppings were butter, garlic and pecorino romano cheese or minced Conecuh sausage and pepperjack cheese.

IMG_20221103_171245994.thumb.jpg.3a8867c7c1239272705d7f6ab93b6b49.jpg

 

Salmon Rockefeller-Gruyere cheese grits, wilted spinach, grilled salmon, fried oysters and hollandaise

 

IMG_20221103_183546843_HDR.thumb.jpg.346ca89e734f12ba132b18b3b6018e24.jpg

 

Creme Brulee both nights.  

 

IMG_20221103_193425286.thumb.jpg.6bcee50b732c21f174b7795e9ca3b66a.jpg

 

Last night's braised beef shanks

 

IMG_20221104_182839504_HDR.thumb.jpg.3c3ef81948999cf81d9a1f008538674f.jpg

 

 

My gosh this all looks good.  Especially the oysters.  

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Anna N

Anna N

Posted
Posted
4 hours ago, Duvel said:

Köttbullar

I had to be sure of what I was seeing and fell down the köttbullar rabbit hole.  May have to spend some time there this lazy Sunday. 

  • Like 3

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

Anna N

Anna N

Posted
Posted
15 minutes ago, Tropicalsenior said:

 @Anna N  If you're going to fall down a rabbit hole, try this one.

Thanks very much. One recipe does not a rabbit hole make, however. The Swedish recipes in many cases are only an ingredient or two away from an equivalent Danish recipe. No surprise there, of course, but that was what attracted me.

  • Like 1

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

CookBot

CookBot

Posted
Posted
21 hours ago, Steve Irby said:

 The second night we had the remaining oysters grilled.  The grilled toppings were butter, garlic and pecorino romano cheese or minced Conecuh sausage and pepperjack cheese.

IMG_20221103_171245994.thumb.jpg.3a8867c7c1239272705d7f6ab93b6b49.jpg

 

 

 

I don't recall every seeing anyone melt cheese onto a half-shell oyster before.  I can't quite imagine those two textures marrying well together, but I'm more than up for giving it a try!

 

 

Raamo

Raamo

Posted
Posted
4 hours ago, Anna N said:

Are you buying duck breast or something else?

 

It's already ground duck - I get it from online: Maple Leaf Farms Store

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