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Dinner 2022

liuzhou

By liuzhou
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Steve Irby

Steve Irby

Posted
Posted

Turkey and dumplings that have been served for breakfast,  lunch and dinner.  Actually it was our 94 year old neighbor that had hers for breakfast.   She ate the whole bowl in one sitting so I took another serving over for lunch.

 

I made a double batch of dumplings and cooked them in a really rich turkey stock  made from two turkey carcasses plus two leg quarters.  The meat was chopped and added to the broth along with carrots and peas.  Quite tasty and plentiful.  So far I've fed about half the neighborhood.   The crumb cake in the background was made by a neighbor for a church fundraiser and it has been outstanding.     

IMG_20221212_121734832.thumb.jpg.69d50f770946d43825a17134b4083361.jpg 

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
1 hour ago, Honkman said:

Hunan-inspired soup noodles with rice noodles, chicken broth, ground pork, ginger, bamboo shoots, scallions, cilantro, szechuan peppercorn, Shaoxing rice wine, soy sauce, roasted chili oil and Chinkiang vinegar

 

 

Which part is Hunan?

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
14 hours ago, Honkman said:

The recipe was named that way - I am not an expert on regional Chinese cuisine but would be curious to get your input what characterizes Hunan cuisine

 

I did wonder as I lived in Hunan in the 1990s and return frequently. There is nothing in your recipe that wouldn't be found in Hunan except the roasted chili oil and Chinkiang vinegar which is from eastern China. They do use a lot of vinegar, but would use a local one. It was just the combination struck me as odd.  Hunan would, I'm sure, use actual chilies, dried or fresh or both. Chili oil  tends to be more SIchuan.

 

Hunan cuisine is famous for two things, smoke and fire. They love smoked and cured meats. And they love chili. Many people think Sichuan is the chili capital of China. It isn't. Hunan is. Guizhou province is runner-up and Sichuan only gets bronze. You may want to have a look at this topic describing a trip I made back to Hunan in 2016. It describes the food and shows many examples.

 

I'm not saying you wouldn't find that recipe in Hunan, but I doubt anyone there would describe it as Hunanese. But, hey, if you enjoyed it no one is complaining.

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

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liamsaunt

liamsaunt

Posted
Posted (edited)
23 hours ago, Tropicalsenior said:

It looks like a pickled cucumber salad. Would you share a recipe?

 

It's not pickled, actually.  It was just cucumbers that I chopped and tossed with salt and sugar, then rinsed and tossed with cilantro and a dressing made from soy sauce, garlic, ginger, siriacha, rice vinegar, oil, and a pinch of sugar.  

 

It was really cold last night, so we had spicy noodle soup with lots of ginger, spinach, and cilantro, plus some sole that I baked separately and added at the end.

 

861956352_fishsoup.thumb.jpg.73ade8a76abfb6342845536899496a63.jpg

Edited by liamsaunt (log)
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Duvel

Duvel

Posted
Posted (edited)

A quick business-related visit to Antwerp …

 

Starters on the Christmas Market: potato puree, grey (North sea) shrimp, beurre noisette and poached egg. Very good …

 

00191372-7E56-4056-9AB6-7AB12F68E64F.thumb.jpeg.4a5d414f2099303b9a02ceec18fc521c.jpeg

 

At night …

 

23614453-4ABB-421D-BA1C-9B10CFDE8F71.thumb.jpeg.d36a4e3871f6fb0aff2ca1f17b1b2c27.jpeg

 

2063D715-D493-4CED-A9D8-7D5A427AF97A.thumb.jpeg.7ea26f0ccff61ddf225939bf40710d91.jpeg

 

Dinner at an institution: “Het Elfde Gebod”

 

B41BFAFA-FDF5-49E9-85DC-4A5A731501B6.thumb.jpeg.358775f702658449d2dc6f3c5faeef36.jpeg
 

EA9919EB-ADF1-43A0-B92C-B2CB9AD25C3A.thumb.jpeg.c71f88c6b3c0f7b35ba95a40a0ede0e0.jpeg

 

Duvel to start with …

 

EFCC15FD-24AB-4B72-8A39-548335700A09.thumb.jpeg.62c4c585a4120b5845507272eacff1c3.jpeg

 

Mort Subite Kriek (sour cherry beer) to get the appetite going …

 

0E1D041A-8157-40AD-871A-C55644D1B0C2.thumb.jpeg.1bf14b0d24ae2b6323c4ca06598540ab.jpeg

 

Mussels in cream sauce, with plenty of fries …

 

339A3B9D-74EA-40B0-9366-53061CEE7D5D.thumb.jpeg.3ce7b04d0ea7c8fc4bf7c13bd2b5a930.jpeg

 

Kwak !

 

5EFDB670-D37E-4AE9-9D3A-D45F83EF81EF.thumb.jpeg.b6bfbc3880f4a0e4747c8ba11ef537af.jpeg

 

Behold ! The holy hand grenade of Antioch …

 

45ABD517-5BED-4C34-895E-FDFE68C5096D.thumb.jpeg.52e4d353c4cadbd374127459b0c1dfd6.jpeg

 

La Chouffe …

 

9767FF4B-F81F-45DF-9D0C-652493D37C5E.thumb.jpeg.007b7fdbfdfab03d8473128ccb213fe0.jpeg

 

A very happy Duvel went back to his hotel 😉

 

8435F09F-9081-46E8-9272-E08132E62F37.thumb.jpeg.33ab8e4d872033385bf65c4f2b8974bc.jpeg

 

 

Edited by Duvel (log)
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KennethT

KennethT

Posted
Posted
20 minutes ago, Duvel said:

A quick business-related visit to Antwerp …

 

Starters on the Christmas Market: potato puree, grey (North sea) shrimp, beurre noisette and poached egg. Very good …

 

00191372-7E56-4056-9AB6-7AB12F68E64F.thumb.jpeg.4a5d414f2099303b9a02ceec18fc521c.jpeg

 

At night …

 

23614453-4ABB-421D-BA1C-9B10CFDE8F71.thumb.jpeg.d36a4e3871f6fb0aff2ca1f17b1b2c27.jpeg

 

2063D715-D493-4CED-A9D8-7D5A427AF97A.thumb.jpeg.7ea26f0ccff61ddf225939bf40710d91.jpeg

 

Dinner at an institution: “Het Elfde Gebod”

 

B41BFAFA-FDF5-49E9-85DC-4A5A731501B6.thumb.jpeg.358775f702658449d2dc6f3c5faeef36.jpeg
 

EA9919EB-ADF1-43A0-B92C-B2CB9AD25C3A.thumb.jpeg.c71f88c6b3c0f7b35ba95a40a0ede0e0.jpeg

 

Duvel to start with …

 

EFCC15FD-24AB-4B72-8A39-548335700A09.thumb.jpeg.62c4c585a4120b5845507272eacff1c3.jpeg

 

Mort Subite Kriek (sour cherry beer) to get the appetite going …

 

0E1D041A-8157-40AD-871A-C55644D1B0C2.thumb.jpeg.1bf14b0d24ae2b6323c4ca06598540ab.jpeg

 

Mussels in cream sauce, with plenty of fries …

 

339A3B9D-74EA-40B0-9366-53061CEE7D5D.thumb.jpeg.3ce7b04d0ea7c8fc4bf7c13bd2b5a930.jpeg

 

Kwak !

 

5EFDB670-D37E-4AE9-9D3A-D45F83EF81EF.thumb.jpeg.b6bfbc3880f4a0e4747c8ba11ef537af.jpeg

 

Behold ! The holy hand grenade of Antioch …

 

45ABD517-5BED-4C34-895E-FDFE68C5096D.thumb.jpeg.52e4d353c4cadbd374127459b0c1dfd6.jpeg

 

La Chouffe …

 

9767FF4B-F81F-45DF-9D0C-652493D37C5E.thumb.jpeg.007b7fdbfdfab03d8473128ccb213fe0.jpeg

 

A very happy Duvel went back to his hotel 😉

 

8435F09F-9081-46E8-9272-E08132E62F37.thumb.jpeg.33ab8e4d872033385bf65c4f2b8974bc.jpeg

 

 

Nothing better than mussels in Brussels.... I mean Antwerp....

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Anna N

Anna N

Posted
Posted
2 hours ago, Duvel said:

Starters on the Christmas Market: potato puree, grey (North sea) shrimp, beurre noisette and poached egg. Very good …

I will bet it was good. What a great combination of ingredients.

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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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Steve Irby

Steve Irby

Posted
Posted (edited)

Chicken Marengo at forty-seven.  At least in the number of years since I first made this dish using the recipe from the Joy Of Cooking.    That cookbook opened up a whole new world of food possibilities for a young kid raised on peas and cornbread!

 

CP1070775_2.thumb.jpg.e83527754776c825256cb51a8cf67f1c.jpg

 

 

 

  

 

Edited by Steve Irby (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Steve Irby said:

Chicken Marengo at forty-seven.  At least in the number of years since I first made this dish using the recipe from the Joy Of Cooking.    That cookbook opened up a whole new world of food possibilities for a young kid raised on peas and cornbread!

 

CP1070775_2.thumb.jpg.e83527754776c825256cb51a8cf67f1c.jpg

 

 

 

  

 

 

I've made chicken marengo from Joy of Cooking!  But not for years and years.  And years.  Maybe not since I moved here forty two years ago.

 

Pardon, but I can't make out your crayfish in the picture?

 

 

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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

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Kim Shook

Kim Shook

Posted
Posted

@Shelby – your canned green beans always look so good.  I love home canned beans.  They stand up to long cooking so much better than commercially canned beans.  But I have such bad luck with stringy beans that I’d never bother doing it myself. 

 

@lindag – chicken ala king is something that I haven’t had in a long time.  Thank you for the link.  I’ve actually gotten a lot of recipes and ideas from that site.

 

@Marlene – that is one gorgeous char on your steaks!

 

Dinner on Saturday was supposed to be Tree Trimming night with our traditional beef fondue for dinner and chocolate fondue for dessert (dessert often stretches to the following night), but Jessica tested positive for COVID that afternoon and came home and went straight to bed.  Mr. Kim and I were pretty tired after being out all morning at the ladies of the church Xmas party (me) and the church men’s breakfast (him) and then shopping, so I bunted the whole fondue thing and just marinated the beef chunks and tossed them in the CSO to roast. The marinade consisted of honey, cider vinegar, oil, soy sauce, dry mustard, ground ginger, garlic powder, and onion powder.  It was a 3-bone rib roast, and it turned out very well:

1-IMG_1386.jpg.c992c7d5de5029d53e017a83afc4c044.jpg

 

The shrimp was supposed to be dipped in tempura and then fondue-d, but I just roasted them with olive oil and Old Bay:

1-IMG_1380.jpg.22997029fe2184568155bc438d786b4e.jpg

 

Some steamed and roasted potatoes (which were also supposed to be fondue-d):

1-IMG_1382.thumb.jpg.9641254d9531ed5937d3636c1a7b4646.jpg

 

Crudités:

1-IMG_1383.thumb.jpg.d0e6d175acb2e44d9962a4c8a6c07cd6.jpg

 

A baguette from Lidl and some packet Béarnaise:

1-IMG_1384.jpg.7d741af4214dc16f4153a3ca732bbf16.jpg

 

Sauces – A1, Green Goddess, and cocktail (there was also bottled BBQ and HP):

1-IMG_1379.jpg.19004de8ff0c8bd3b31274b23eb2a929.jpg

 

Plated:

1-IMG_1385.thumb.jpg.0447a466b69f5d775fd13025c06d6bf5.jpg

 

We knew Jessica was sick (we suspected a sinus infection as she is prone to them) and felt like we wouldn’t feel like doing the dessert fondue, so we stopped at the new location of one of our favorite bakeries that has just opened near us for some goodies.  Not pictured is the croissant that Mr. Kim and I devoured in the car:

1-IMG_1390.jpg.15912ddc277bd9a79568bdb40befa1fe.jpg

Brownie, giant key lime macaron, chocolate raspberry macaron (they are the size of a drink coaster – and perfect), a pan au chocolat, and éclair, and a salted caramel blondie.  Every single thing was excellent. 

 

Sunday night, it was my turn to test positive for COVID.  I don’t believe I ate anything that night. 

 

On Monday morning Mr. Kim tested positive for COVID.  I don’t think we ate all day.  All we did was drink.  Our dear, sweet former neighbors did a porch drop and brought us a huge batch of Hot and Sour soup from our neighborhood Chinese place.  We just slurped it up!  It was delicious.

 

Dinner tonight for me (we are all eating as we get hungry or not, as the case may be – if one of us has the energy to make something we are offering to make something for the others, too) was some leftovers:

1-IMG_1402.jpg.c397887b25e2f655a126f214aabc0b09.jpg

Hot and Sour soup, fried noodles, veg, Green Goddess dressing, and leftover not-fondue beef with A1 and HP.  The meat survived a second trip through the Bake/Steam cycle of the CSO incredibly well. 

 

 

 

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Kim

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lindag

lindag

Posted
Posted
2 hours ago, liamsaunt said:

@Kim Shook I hope you and your family are feeling better soon!

 

Last night was miso salmon Tuesday. This week we had it with coconut rice and sautéed baby bok choy.  

 

177603710_misosalmon.thumb.jpg.1c05a6b29fe4b9ba0b09a611018f5693.jpg

After I saw your last post with the image of that salmon I had to make i as soon as I could get my hands on a nice piece.  Last night I had that for dinner and it was really good.

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liamsaunt

liamsaunt

Posted
Posted

Cavatappi with roasted garlic and roasted butternut squash sauce.  I pureed everything until it was very smooth and then added in some parmesan cheese, red pepper flakes, lots of cracked black pepper, and thyme.  I topped it with crispy bacon and chives.  I guess it kind of looks like macaroni and cheese, but it's not.   Any kid expecting Kraft dinner would be mad 😂

 

779424712_butternutcavatappi.thumb.jpg.c641ce41072a1547459f2cd53fb16965.jpg

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Anna N

Anna N

Posted
Posted
18 minutes ago, Shelby said:

Pork belly noodle bowls

Nosy folk need to ask - did you use the Ramen from Amazon recommended by @Duveland if so, did they live up to expectation?

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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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Shelby

Shelby

Posted
Posted (edited)
29 minutes ago, Anna N said:

Nosy folk need to ask - did you use the Ramen from Amazon recommended by @Duveland if so, did they live up to expectation?

🤣  I love that you remember that!

 

I got my Ramen a while back.  I was dying to use it last night, but I need someone to translate the directions 🤣

 

The noodles are all in one package, but the others are in separate packages sooooo...I was confused lol.

 

thumbnail_IMG_3423.jpg.fa418e29c8996bb730ac7992a3dd0d21.jpg

 

thumbnail_IMG_3424.jpg.3ec7cf12e9dac194340e6d83cd68ab36.jpg

 

thumbnail_IMG_3425.jpg.388d80572cd8ec94c5d39497d7872c6d.jpg

 

I certainly didn't want to screw up the best most expensive Ramen ever 😬

Edited by Shelby (log)
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