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Dinner 2022


liuzhou
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14 hours ago, heidih said:

"Canner season"?  I am lobster lover though my favorites are my more local Pacific spiny. Short season, high price. Poaching - big issue

Lobster season when they sell smaller lobsters - typically 250-400 grams (the sweet spot for the sweet meat!)

 

I could not turn it down when I saw they were $7 a piece!  (that's like $5 for you Yanks!)

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1 hour ago, TicTac said:

I could not turn it down when I saw they were $7 a piece!  (that's like $5 for you Yanks!)

Unheard-of these days. Not that long ago we lived around the corner from a NYC distributer that sold, word of mouth, to the local neighbors---5 for 20$. Small one pounders. 10am-12 on Saturdays. A local market that went bankrupt often had lobster for 6.99 a pound. Those days are over. Fortunately we have close friends that are commercial fisherman but that is a 'fingers crossed' to get a freebie drop off once-twice a season. 

Weeknight easy in rotation. Salmon/merguez. Mixed grain--wheat berry, wild rice, Israeli couscous. Shared watermelon salad. Made great lunches. 

Screen Shot 2022-07-07 at 11.09.59 AM.png

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Bought a new toy last week.
883636286_Masterbuilt30-inchDigitalElectricSmokerMB20070421June29th2022.thumb.jpg.bec75bf3ad02a194951f8e17d421a5b7.jpg
A Masterbuilt Electric Smoker.
Seasoned it Monday night and used it for the first time yesterday. Smoked two bone in chicken breasts as a trial run.
Also bought a InkBird Digitial Thermometer with 6 probes. It was also given a trial run.
1347134441_SmokedchickenbreastsJuly6th2022.thumb.jpg.5c47dd48093cde6a2b59c15ff7a78fd5.jpg
Set the temperature to 165° F and took the chicken out of the smoker when it hit that target.
Wrapped it in foil and into the fridge until tonight.
605621691_SmokedChickenBreastsSlicedJuly7th20221.thumb.jpg.d8188fff2c4434d6c4600e977b7672fa.jpg
Sliced on an electric meat slicer
1979833006_ToastedClubHousewithsmokedchickenbreastJuly7th2022.thumb.jpg.1f681a4593128ca462b0b952c2fd4c9c.jpg
and made Moe and I a Toasted Club House Sandwich with smoked chicken, lettuce, tomato and bacon.
We shared the sandwich and some homemade fries.
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6 hours ago, Ann_T said:
Bought a new toy last week.
883636286_Masterbuilt30-inchDigitalElectricSmokerMB20070421June29th2022.thumb.jpg.bec75bf3ad02a194951f8e17d421a5b7.jpg
A Masterbuilt Electric Smoker.
Seasoned it Monday night and used it for the first time yesterday. Smoked two bone in chicken breasts as a trial run.
Also bought a InkBird Digitial Thermometer with 6 probes. It was also given a trial run.
1347134441_SmokedchickenbreastsJuly6th2022.thumb.jpg.5c47dd48093cde6a2b59c15ff7a78fd5.jpg
Set the temperature to 165° F and took the chicken out of the smoker when it hit that target.
Wrapped it in foil and into the fridge until tonight.
605621691_SmokedChickenBreastsSlicedJuly7th20221.thumb.jpg.d8188fff2c4434d6c4600e977b7672fa.jpg
Sliced on an electric meat slicer
1979833006_ToastedClubHousewithsmokedchickenbreastJuly7th2022.thumb.jpg.1f681a4593128ca462b0b952c2fd4c9c.jpg
and made Moe and I a Toasted Club House Sandwich with smoked chicken, lettuce, tomato and bacon.
We shared the sandwich and some homemade fries.

And????? How were the results?

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9 hours ago, Ann_T said:
Bought a new toy last week.
883636286_Masterbuilt30-inchDigitalElectricSmokerMB20070421June29th2022.thumb.jpg.bec75bf3ad02a194951f8e17d421a5b7.jpg
A Masterbuilt Electric Smoker.
Seasoned it Monday night and used it for the first time yesterday. Smoked two bone in chicken breasts as a trial run.
Also bought a InkBird Digitial Thermometer with 6 probes. It was also given a trial run.
1347134441_SmokedchickenbreastsJuly6th2022.thumb.jpg.5c47dd48093cde6a2b59c15ff7a78fd5.jpg
Set the temperature to 165° F and took the chicken out of the smoker when it hit that target.
Wrapped it in foil and into the fridge until tonight.
605621691_SmokedChickenBreastsSlicedJuly7th20221.thumb.jpg.d8188fff2c4434d6c4600e977b7672fa.jpg
Sliced on an electric meat slicer
1979833006_ToastedClubHousewithsmokedchickenbreastJuly7th2022.thumb.jpg.1f681a4593128ca462b0b952c2fd4c9c.jpg
and made Moe and I a Toasted Club House Sandwich with smoked chicken, lettuce, tomato and bacon.
We shared the sandwich and some homemade fries.


I love, love, love my Masterbilt smoker.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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22 hours ago, TicTac said:

Lobster season when they sell smaller lobsters - typically 250-400 grams (the sweet spot for the sweet meat!)

 

I could not turn it down when I saw they were $7 a piece!  (that's like $5 for you Yanks!)

 

Wow!  Shucked lobster meat is going for $80-90 a pound in the fish markets in Cape Cod MA right now.  I do not think I will be making lobster rolls anytime soon.

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Just got a new shipment of 10 lbs. of rice from The Rice Factory. 

 

5 lbs. of Minamiuonuma Koshihikari and 5 lbs. of Miyagi Sasanishiki Organic. Both milled the day they were shipped, which was the day before I received them.

 

Out came the trusty donabe...

 

image.thumb.jpeg.a985a0247f3338bb9c023b26468751cd.jpeg

 

and this Chicken ginger rice from Toiro kitchen (with a coupla mushrooms thrown in for good measure) was outstanding.

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Mitch Weinstein aka "weinoo"

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On 7/5/2022 at 1:54 PM, Kim Shook said:

I passed on the tomato praise to Mr. Kim (and he appreciated it), but I may have spoken too soon.  I was just outside and walked by them and there is definitely something going on with them.  One of the plants has some leaves that are browning and withering from the bottom up.  When I Googled those symptoms, it mentioned the most likely thing is blight and leaf spot.  I have to go carefully mentioning it to him because he’s very easily discouraged – especially after last year’s sad output.  He’s planted peppers that are doing nothing.  Ah, well, time for big boy britches.  I really, really want that steamer pot.  Every single thing looks fantastic (I LOVE steamed clams) and the Cheddar Bay biscuits were a great idea.  Yay on the brisket success, too!  Glad you found a way that you really enjoy it.  Mr. Kim considers it a challenge and isn’t completely happy with his efforts so far. 

 

Maybe the plant will snap out of it.  Don't give up hope yet.  Some of ours do that --especially with too much rain.  Peppers take a while to come on.  I'm just now getting some shishitos and jalapeños.  

 

I wish I had another steamer pot to do.  It certainly hit the spot but I want more!

 

@Ann_TCongratulations on the smoker!  I bet you will use it a ton. 

 

@TicTacI have lobster envy.  What a great price!  I can't remember the last time I ate one.  

 

First shishitos from the garden!!

 

thumbnail_IMG_2666.jpg.82a8b328e8e0d25d190a39a694454386.jpg

 

They were pretty spicy.  Good stuff.

 

Smoked chicken sandwiches

 

thumbnail_IMG_2667.jpg.93e1c5d9226cfe6fd8c3225cdb152ab9.jpg

 

The rest of the amazing brisket

 

thumbnail_IMG_2673.jpg.c9fc55681e4784e1b8fd0b14e8b7ad06.jpg

 

Ran out of my frozen spaghetti sauce so I made some from my canned tomatoes last night.  Needed to use up some squash.

 

thumbnail_IMG_2680.jpg.9a5525c5bbf3564f93d2ab2414431398.jpg

 

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51 minutes ago, weinoo said:

Just got a new shipment of 10 lbs. of rice from The Rice Factory. 

 

5 lbs. of Minamiuonuma Koshihikari and 5 lbs. of Miyagi Sasanishiki Organic. Both milled the day they were shipped, which was the day before I received them.

 

Out came the trusty donabe...

 

image.thumb.jpeg.a985a0247f3338bb9c023b26468751cd.jpeg

 

and this Chicken ginger rice from Toiro kitchen (with a coupla mushrooms thrown in for good measure) was outstanding.

 

Rice looks beautifully glossy and I'm hungry so am easily imagining the ginger scent.

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@TicTac – gorgeous lobster tails.  Reminds me that we’ve still got a gift card for lobster from Christmas that we haven’t used yet. 

 

@Ann_T – your beef is lovely, but I’m truly enamoured of the color you manage to get on your roast potatoes.

 

We had a phone dinner date with our Florida friends on Wednesday, so dinner was take-out pizza and Greek salad:

1-IMG_0018.thumb.jpg.2d60b330534a50bc6d3580e783375108.jpg

 

1-IMG_0019.thumb.jpg.6235f70dfb665e0c5feec62f4884f557.jpg

 

Last night was leftover pizza, but the important part was the sides.  We had stellar corn and heirloom tomatoes from the produce stand:

1-IMG_0028.jpg.035f534ea0d907823d06c35c09437ead.jpg

 

1-IMG_0025.jpg.5ad8e26e7e7ff2ecabc08347b880e74e.jpg

 

1-IMG_0029.jpg.2bc4d341263451ea5c4d6baa03840ff9.jpg

 

And some leftover queso and chips:

1-IMG_0027.thumb.jpg.f270be6c384b32b18aa1594de53d4262.jpg

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1 hour ago, Kim Shook said:

@TicTac – gorgeous lobster tails.  Reminds me that we’ve still got a gift card for lobster from Christmas that we haven’t used yet. 

 

@Ann_T – your beef is lovely, but I’m truly enamoured of the color you manage to get on your roast potatoes.

 

We had a phone dinner date with our Florida friends on Wednesday, so dinner was take-out pizza and Greek salad:

1-IMG_0018.thumb.jpg.2d60b330534a50bc6d3580e783375108.jpg

 

1-IMG_0019.thumb.jpg.6235f70dfb665e0c5feec62f4884f557.jpg

 

Last night was leftover pizza, but the important part was the sides.  We had stellar corn and heirloom tomatoes from the produce stand:

1-IMG_0028.jpg.035f534ea0d907823d06c35c09437ead.jpg

 

1-IMG_0025.jpg.5ad8e26e7e7ff2ecabc08347b880e74e.jpg

 

1-IMG_0029.jpg.2bc4d341263451ea5c4d6baa03840ff9.jpg

 

And some leftover queso and chips:

1-IMG_0027.thumb.jpg.f270be6c384b32b18aa1594de53d4262.jpg

I recently discovered those chip "strips." Great for dipping, I've bought them a few times but the last bag I bought was practically inedible due to the amount of salt on them. That batch must have had triple the amount of salt as the previous ones I've bought. Hoping that was just a glitch.

 

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Posted (edited)

Himmel und Erde, in its Friday night economy version …

 

Blood sausage, fennel salsiccia and octopus wieners, served with buttery mash, apple sauce, crispy fried onions and Rumfort sauce …

 

3AE10D02-9C52-4C49-B8FA-8AA92D1FA62A.thumb.jpeg.a98fa3dd5e98c1298deca80d9115e84d.jpeg

 

No complaints and no leftovers (but seriously: how could you have leftovers with this ..? 🤗)

Edited by Duvel (log)
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21 minutes ago, Duvel said:

Rumfort sauce

Tell me more, please. 

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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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1 hour ago, MaryIsobel said:

I recently discovered those chip "strips." Great for dipping, I've bought them a few times but the last bag I bought was practically inedible due to the amount of salt on them. That batch must have had triple the amount of salt as the previous ones I've bought. Hoping that was just a glitch.

 

It might not be.  We bought these at Aldi and we ALL noticed that they were extremely salty.  At first, I thought it might be because of the saltiness of the queso (Velveeta, jarred salsa, and sausage), but when I tasted a few without dip, they were like you said - overly, overly salty.  I really like the strips for dipping, but won't be buying that brand again.  

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9 hours ago, heidih said:

@Duvel are the octopi wieners for visual effect or do they get browned more?


Visual effect, because the little one likes octopus a lot. They are a classic obento item for kids in Japan, and if you use “regular” size wieners, the arms are longer and curl more. These were a bit too small, but all I had in the fridge …

 

octopus-hot-dog-cd8a217d7a9844f5b202d52c

 

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Posted (edited)
9 hours ago, Anna N said:

Tell me more, please. 


A fancy sounding German classic, derived from “alles, was rum liegt, muss fort” (everything lying around needs to be gone). Normally applied to Rumfort soup, made from leftovers from last nights party buffet. Binding elements are finely chopped cold cuts, pickles, and garnished (e.g. french radishes, …), usually with a bit of a tang (from mustard, or pickle brine) and a bit of a sweet element (leftover fruit garnish). Can add cream cheese. With a lot of water it is Rumfort soup, in its condensed form Rumfort sauce.

This one had: tiny bacon cubes, pearl onions, cornichons, roasted pepper, both sweet & garlic mustard, crispy fried onions, bit of the apple sauce and Worcestershire sauce. 

Edited by Duvel (log)
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5 hours ago, Duvel said:

A fancy sounding German classic

Thank you. I must admit it’s completely new to me. It sounds both tasty and useful to have in your back pocket.  

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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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Friday night dinner. Sous Vide and then grilled rack of lamb. smashed tiny potatoes and swiss chard (not shown).

1970 and 1989 Chateau Palmer that my friend and I purchased together at auction and drank together

8E6B776B-69F2-494D-B03E-D6EEC67704C6.JPG

506BE447-F1A9-40F4-86EE-0F2ABA96F8A7.JPG

9E24A7C3-E9CA-4FCB-988B-B0778B06FB41.JPG

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Posted (edited)
1 hour ago, scamhi said:

Friday night dinner. Sous Vide and then grilled rack of lamb. smashed tiny potatoes and swiss chard (not shown).

1970 and 1989 Chateau Palmer that my friend and I purchased together at auction and drank together

8E6B776B-69F2-494D-B03E-D6EEC67704C6.JPG

506BE447-F1A9-40F4-86EE-0F2ABA96F8A7.JPG

9E24A7C3-E9CA-4FCB-988B-B0778B06FB41.JPG

How did you sous vide them?  125F for an hour is my guess?  Then about four minutes a side on a hot grill?  I am doing some racks tomorrow so might try this.

Edited by Okanagancook (log)
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26 minutes ago, Okanagancook said:

How did you sous vide them?  125F for an hour is my guess?  Then about four minutes a side on a hot grill?  I am doing some racks tomorrow so might try this.

57C for 2 hours with salt pepper and fresh rosemary and just seared to melt the fat cap and get some color on the meat

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