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Dinner 2022


liuzhou
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7 hours ago, liamsaunt said:

My sister went to the farmer's market on her lunch break and brought home some sole.  Sole roll ups in coconut, lime, lemongrass and ginger broth with carrots and summer squash, chopped peanuts, cilantro and the last of the chive flowers from my CSA box.

 

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That is one of the most gorgeous plates I have ever seen! You really are an artist when it comes to plating.

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2 hours ago, Kim Shook said:

@weinoo – this is the Julia Child Caesar recipe that I use.  It calls for the 1 minute coddled egg you mention.

 

Dinner last night was grilled cheese (Swiss and American) and clam chowder (canned):

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Comfort food at it's best! I would have happily joined you for that meal.

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49 minutes ago, Katie Meadow said:

The luddite's road to Rome: Bring water to a boil up to the level of your basket steamer. Throw in beans. Start tasting after about five minutes until beans are the way you like them. Dump into a colander. When it comes to green beans I am resigned to expect disappointment. At least half the time we buy them they are woody or fibrous or blah. Even farmers' market beans in summer are not a guarantee. I'm guessing @Shelby's garden beans are delicious, a true thermal mess o'beans. I wouldn't know a thermal mass if it hit me over the head.

Oh believe me, ours get woody and hard.  Especially at the end of summer...and if we let them stay on the plants too long.  I've had my share of yucky beans.

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Corn, shrimp, avocado, tarragon, cilantro, jalapeño tomato, red onion and yellow pepper salad.

And a great sake Hanaabi Junmai Daiginjo Shizuko Namachozo

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6 hours ago, MaryIsobel said:

That is one of the most gorgeous plates I have ever seen! You really are an artist when it comes to plating.

@liamsaunt, I have to agree with @Marylsobel.

Skipped lunch today and made an early dinner.
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Made a batch of TBQ sauce. My favourite sauce.  Actually the only BBQ sauce that I like. 
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and grilled baby back ribs and served with roasted potatoes.
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3 minutes ago, Ann_T said:

@liamsaunt, I have to agree with @Marylsobel.

Skipped lunch today and made an early dinner.
1346105808_TBQSauceJune29th2022.thumb.jpg.b0022ddb9ee1b9c442cb6d32a8767b96.jpg
Made a batch of TBQ sauce. My favourite sauce.  Actually the only BBQ sauce that I like. 
723774189_GrilledBabyBackRibsJune29th2022.thumb.jpg.bc69c48fd86b89a3ac44911ec0b70ecd.jpg
and grilled baby back ribs and served with roasted potatoes.

 

I could make (a) wild guesses and (b) a fool of myself, or just ask: Have you described / given a recipe for TBQ sauce? 

 

I'm with you on BBQ sauce. I finally have found a few I like, and I've worked out why I don't like most of them. I look forward to learning about your preference and invention.

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Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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@Smithy, I've never cared for BBQ sauces because they are usually all sweet.

 

You can find the recipe here......https://thibeaultstable.com/2022/06/29/tbq-sauce/

 

It is so easy to make and it keeps for months in the fridge.  I usually make a double batch.

Today's batch made six of those jars and three are going with me to work tomorrow.  

Edited by Ann_T (log)
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2 minutes ago, Ann_T said:

@Smithy, I've never cared for BBQ sauces because they are usually all sweet.

 

You can find the recipe here......https://thibeaultstable.com/2022/06/29/tbq-sauce/

 

Your explanation of the provenance, and comments about adjustments to the original (copycat) recipe, make it sound like this sauce is right up my alley. Many thanks!

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Posted (edited)

Tonight, unusally, I made myself a starter and a two plate main.

 

Starter: Smoked sturgeon with litsea oil. This has a citrus flavour similar (but different) to lemon. I love smoked sturgeon.

 

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Main: Cast iron pan fried pork steak with flower shiitake, toaster oven roast potatoes and, on the side plate, 鹤斗白 (hè dǒu bái) simply stir fried with a smidgeon of garlic.

 

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Dessert: A six pack of beer! (OK! Two six-packs!)

 

 

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

 

The Kitchen Scale Manifesto

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On 6/28/2022 at 10:51 AM, Margaret Pilgrim said:

Not dry fried, but I frequently glisten a non-stick pan and scorch green beans.   Splotchy blackened outside, half-cooked inside.    Maldon salt and yum.1342488015_ScreenShot2022-06-28at7_54_50AM.thumb.png.976d926faf363d10e940f98ac14c4a23.png


I occasionally use a torch to blister string beans 

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Miso salmon ramen bowl with baby bok choy, napa cabbage, garlic scapes, green garlic, harukei turnips, oyster mushrooms, and shiitake mushrooms all from this week's CSA box.  Plus red chiles and cilantro from the grocery store.  

 

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3 hours ago, scubadoo97 said:


I occasionally use a torch to blister string beans 

 

I'v often enjoyed them just tossed directly on Weber grill (a few may fall but it works). Or under broiler - gotta stay close. No torch here but nice idea.

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2 hours ago, liamsaunt said:

Miso salmon ramen bowl

Just beautiful. 

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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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Very warm outside, so I opted for a sandwich. Marinated some chicken breasts with rosemary, lemon and olive oil and quickly grilled them. Made a sauce from tomatoes, anchovies, garlic and vinegar, rubbed some crusty bread with it and topped it with the chicken, Provolone, tomato and Mozz. Some quick pickled onions too …


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No complaints 🤗

Edited by Duvel (log)
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Posted (edited)

I had a yearning for pizza tonight and I was just too lazy to make pizza dough so I had seen this thing on the internet called Popover Pizza and I decided to give it a try. I was a little skeptical when I took it out of the oven because it looked like something that had crawled out of the green Lagoon.

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Even on the plate, it kind of looked like the dogs dinner

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but it sure turned out to be good.

However, I did make a 'few' changes to the recipe. I didn't have any pizza sauce so I made my own, couldn't use onions or bell peppers so I went a little heavier on the seasoning, used ground beef and Italian sausage, and I used mozzarella and provolone in the filling. In other words it's a whole different recipe but it's something that I will be making again if I can remember what I did the first time.

Edited by Tropicalsenior (log)
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Posted (edited)

Speaking of Caesar salads, this is my favorite version.  It’s a Geoffrey Zakarian recipe and calls for white anchovies.  SO good.

 

@Shelby – thanks for the additional information on the pork.  Sounds like Mr. Kim and I need to do a collaboration!  One more question - do you remember how many pounds it was?

 

@Duvel – I’m in love with that sandwich.  I’m convinced now that Germany has the best bread in the world. 

 

@Tropicalsenior – your bizarre pizza may look messy, but it also looks and sounds delicious! 

 

Dinner Wednesday night was not an unmixed success:

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The corn was very good – especially for June corn that’s done what I’m sure is a world tour.  The bay scallops tasted quite good – mild and sweet – but were soggy by the time I served them.  They were the last thing cooked – and still very hot when we ate them.  But the coating was soft, not crisp.  Any ideas why that would be?  They were dredged in a mixture of Wondra and Old Bay.  Was it maybe just because frozen scallops are so wet?  I did dry them well, but…???  And I have to say that I’ve decided to pretty much give up on fresh beans.  They all claim to be “string-free” and when they are raw, they ARE.  If you try to string them when raw you get nothing.  But cooked is another story.  These were better than most – they were at least edible (I’ve had whole pots that I had to toss because they were like trying to eat a mouthful of dental floss), but still not what I like.  That’s sad because fresh beans, done the way I cook them, are the best taste and texture to me.  Ah well, I’ll just have to be happy with canned.  Frozen beans are beyond the pale. 

 

Served with sourdough bread and marinated cucumbers (mine aren’t ready yet, these were left over from our friends’ party last weekend):

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Last night’s dinner was another mixed bag:

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Salmon with tzatziki, yellow squash & onions, corn on the cob, and salad:

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(Each salad had one cherry tomato from Mr. Kim's garden 😁).

 

The squash was apparently very good.  Mr. Kim gobbled his up and Jessica asked for a bite and then a serving (first time ever).  The corn was good.  Salad – as usual.  The salmon tasted fine, and the tzatziki was really good with it.  I’m so glad that Paul Bacino reminded me of it!  It was the cooking of the fish that was so odd.  I used an ATK recipe that called for heating the oven to 500F with the baking sheet in it on the lowest rack.  Then you lower the heat to 275F and put the fish on the sheet and roast for 9-12 minutes.  At that point the fish should be 125F.  And nicely browned on the top from the high heat at which it starts.  As you can see from the pallid fish, the nicely browned never happened.  And it took 20 minutes for the fish to be done to 125F.  I don’t have a thermometer in the oven just now, but I have had one in there recently and it was fine.  No clue. I was going to do it in the CSO, but it doesn’t bake at 500F, so I did it in the regular oven.  I think if I try this again, I’ll heat the CSO on BROIL at 500F and then follow the rest of the directions.  I’m hoping that that will give me the browning and correct the timing. 

Edited by Kim Shook (log)
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Moussaka with a Greek-ish salad (that contained onions, cucumbers and peppers, too - but the owner of the pictured plate was a bit selective…).


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