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Dinner 2022


liuzhou
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Northern Italian style beetroot and ricotta dumplings with rosemary and lemon butter, parmesan, peas.

Schlenkerla smoked weizen.

 

 

 

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~ Shai N.

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Some meals from before our vacation.

 

A casserole with potatoes, eggplant, swiss chard, feta, spiced bechamel (turmeric, chili, garlic, fenugreek, nutmeg, can't really remember).

 

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Pantry cleanup bread with mixed seeds and some odds and ends of flours.

Salad with seeds, persimmon and orange vignette.

Cheesed and wine.

 

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Edited by shain (log)
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~ Shai N.

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I tried to freestyle fried croquettes in view of the litres of oil left over from the Wings cook-off. Not entirely a success in terms of holding together, but they tasted good. Not pictured is the vegetable tempura which was both tasty and pretty.

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A little grilled poultry porn for those getting hammered with this weekends winter storm.   Chicken wings and thighs with LA devil hot links.  Served with fresh corn from south Florida that's been available for the past couple of weeks.  

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I was rooting around in the trash for some previously masticated chicken bones, but couldn't find any. So some cleanly picked roasted, and some frozen raw chicken parts had to suffice. They made the stock, which made this...

 

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Chicken soup with matzo balls. In lieu of the grill above.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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1 hour ago, weinoo said:

I was rooting around in the trash for some previously masticated chicken bones, but couldn't find any. So some cleanly picked roasted, and some frozen raw chicken parts had to suffice. They made the stock, which made this...

 

IMG_5992.thumb.jpeg.e26c45414aa7d6b4b2058e7517a526fb.jpeg

 

Chicken soup with matzo balls. In lieu of the grill above.

Did you at least prechew the matzoh?

Edited by gfweb (log)
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Frikadellen (German dish somewhere between a meatball and hamburger patty with 50%/50% ground beef and pork, sautéed onions, parsley, egg, roll (softened in milk and water)) and potato salad with celery, red and green pepper, scallion and freshly made mustard mayonnaise.

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Dinner01162022.jpg

 

Rib roast, Yorkshire pudding, Brussels sprouts.  Ghost Pines zinfandel.  Why is it that the NY Times has Yorkshire pudding in the 1961 edition of their cookbook, but not in the 2021 edition?

 

Followed by a bottle of Fonseca port, unharmed by 40 years.  Possibly not the finest port, but nice legs.  Besides it is frigid cold, there is a storm on the way, and, well, you know what they say.

 

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

 

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10 hours ago, weinoo said:

 

I was rooting around in the trash for some previously masticated chicken bones, but couldn't find any.

 


That‘s easy to mitigate by participating in the Wings Cook-Off

 

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🎶 Trust in me, buy some wings,

go to town, and buy some wings …

 

 

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1 hour ago, Duvel said:


That‘s easy to mitigate by participating in the Wings Cook-Off

 

NJlM.gif

 

🎶 Trust in me, buy some wings,

go to town, and buy some wings …

 

 

 

I will, I will...Fresh Direct screwed me, so I'll head over to the butcher today or tomorrow.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Last night was Sinagpore in NYC.  Thanks to the wing cook off, we started with an appetizer of hawker style chicken wings and considering I had to do the work to make the dipping sauce (which is the same as my chicken rice sauce), I'd make chicken rice as well.  Since we were having an appetizer, I made the chicken rice with tenderloins since I could defrost them individually.  I keep a chicken rice master stock in my freezer - it started as a stock made with a silky, and an Asian style Bobo farms chicken, along with ginger, garlic and green onion.  I add a bit of water each time I use it to poach more chicken for chicken rice since I also use some of the stock as cooking liquid for the rice.  Last night's rice was definitely the best I've ever made, probably because I washed it really well, drained really well, and let it sit in the sealed rice cooker for long after it was ready to go (we were having our appetizers).

 

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1 hour ago, Shelby said:

Ongoing birthday meals.....last night he wanted chicken fried venison steaks

 

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Did some goose livers also....was going to save them to make a Bolognese sauce but changed my mind

 

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Nice meal choice. Looks like you got out some serious frustration pounding that meat!

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A premiere this year: Pizza & movie night 🥳


Mushroom & Lachsschinken (raw, cured & smoked pork loin, ‘cause that what we had)

 

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Tuna & onions

 

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Spiced minced meat (think sausage), mushrooms & olives

 

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All enjoyed while watching “Encanto” on Disney+. Definitely not heir best work …

 

And while the oven was hot I prebaked  some wings for tomorrow’s Chongqing chicken wings as per recipe by Mission Chinese. Looking forward to those 🤗

 

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10 minutes ago, heidih said:

@Duvel have to ask - was the tuna a canned one - high end or  off shelf?


Regular canned tuna in olive oil. A fairly common brand in Spain but according to our resident canned tuna expert far superior to what German supermarkets offer* and thus imported in large quantities from

Spain 😉

 

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* I can’t comment on that but it is tasty and has a pretty good price to quality ratio …

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