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Dinner 2022

liuzhou

By liuzhou
in Cooking

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KennethT

KennethT

Posted
Posted

Had a friend visit for dinner last night

 

PXL_20220827_231604771.thumb.jpg.89a924180bddf65bae1ff60e88b4ca76.jpg

Black pepper spot prawnsPXL_20220828_000223219.thumb.jpg.8e783b13065ef20861c2dca457e595d4.jpg

Peranakan chicken curry with belacan yu choi

 

PXL_20220828_010649233.PORTRAIT.thumb.jpg.1c6a5da065266eca007eec2b7988fc0c.jpg

Some kuih from Lady Wong

 

PXL_20220828_011023670.PORTRAIT.thumb.jpg.d497297f45e6bf1e93e2d26fa7e2bf6e.jpg

Friend brought homemade ice cream made with coconut cream.

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Paul Bacino

Paul Bacino

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Posted (edited)

@weinoo-

 

there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! (HEARD )==  I cleaned just twenty today and I will never do that again.

 

 

Note in the lower left assorted tiny fish, crabs, etc.  These are all part of the scallop diet, at least from where this batch came.

Edited by Paul Bacino (log)
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Its good to have Morels

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heidih

heidih

Posted
Posted
1 hour ago, Paul Bacino said:

@weinoo-

 

there was the time I was tasked with shucking 20 dozen day-boat scallops from Maine, for an event. While easy to shuck, I thought If I ever see another scallop in its shell, I'll scream! (HEARD )==  I cleaned just twenty today and I will never do that again.

 

 

Note in the lower left assorted tiny fish, crabs, etc.  These are all part of the scallop diet, at least from where this batch came.

I actually think it is cool to see the food chain. Lovely dosh you ade :)

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

I hadn't had a steak for months.  At Shoprite I found a package of two club steaks.  The steaks looked well marbled and they were on sale.  Turns out what I thought was marbling was connective tissue.  It's bad enough to be eaten but I pity the poor creature's years behind the plow.*

 

I'm sure I've had worse meat but I can't remember when.

 

 

*technically I think in front of the plow.

 

Edited by JoNorvelleWalker (log)
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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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donk79

donk79

Posted
Posted
On 8/27/2022 at 2:00 PM, JoNorvelleWalker said:

A google search suggested one should not eat cilantro leaves once the plant had flowered, as the leaves would be tasteless.  But rather wait and collect the seeds.  I saw no mention of anyone using flowers themselves.  I would love to learn more.

 

I did this earlier this summer, and got better than a cup of coriander from two plants.  It's rather fun, and has encouraged me to start using coriander in ways I never have before.  Coriander corn muffins are on the list I really want to try.  A coriander heavy bean dip is my favorite so far.

 

All that said, the winnowing is fiddly business.  Be prepared to spend more time separating the seed from the chaff than you expect.  I also probably lost a fair bit using wind to carry off chaff.

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Tropicalsenior

Tropicalsenior

Posted
Posted
2 hours ago, Paul Bacino said:

I ended up shucking the last twenty scallops

That always reminds me of the chef that I worked with that ordered 400 whole chickens for a banquet and had to cut them up. The next day he came roaring out of the back hollering "I found it, I found it." When we ask him what he had found, he said " The last one!"

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Dejah

Dejah

Posted
Posted
7 hours ago, Tropicalsenior said:

That always reminds me of the chef that I worked with that ordered 400 whole chickens for a banquet and had to cut them up. The next day he came roaring out of the back hollering "I found it, I found it." When we ask him what he had found, he said " The last one!"

I can';t imagine keeping track of 40 chickens! It was hard enough for me to keep track of 24 Cornish hens I had hidden in the cupboards (after cooking them while hubby was away at work) for his surprise bday party many moons ago. All he saw were 2 of the hens out at a time as I did a deep fry as I got our supper ready. I had to find them all when the guests all arrived!

It was a busy week as I prepped for my third joongzi making session! Saturday, my cousin and a friend came and we did up 80 packets. Some were taken home to boil, but I did about 40, ate some for supper, then finished boiling the last 12 by 11 pm.
WE had Moo Gwa and pork rib soup, stir-fried gai lan, and joongzi for supper before every left, My cousin picked up tarts at a bakery and I made Agar jelly for dessert.

My cousin (Caucasian) and Chinese friend

                                                                         2038885792_1JoongSession8537.jpg.37a19d6e54f30d3ececce3ffc917f145.jpg

 

Joongzi for supper~

 

                                                                         16861030_6JoongDone8546.jpg.e719b7f1ae4d06083918d4c8c9aed601.jpg

 

                                                                         1559153001_Lesliesdesserts8558.jpg.1e885eb0feb4088df68d960abae7fdcd.jpg

 

And now, off to Chilli Chutney East Indian restaurant for our 56th wedding anniversary supper!

                                                                        

 

 

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Dejah

www.hillmanweb.com

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Anna N

Anna N

Posted
Posted
26 minutes ago, Dejah said:

And now, off to Chilli Chutney East Indian restaurant for our 56th wedding anniversary supper!

Wow! CONGRATULATIONS. 

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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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Ann_T

Ann_T

Posted
Posted
 
Birthday Dinner.
89111010_BirthdayDinnerAugust29th2022.thumb.jpg.1151299d5e12dff53b1deec872461a79.jpg
Chateaubriand for Two.
Started dinner as soon as I got in from work, just after 5:30.
369403078_BirthdayDinnerAugust29th20223.thumb.jpg.7c6bf8db967d420d8d320534a7e3914d.jpg
Cut the corn off the cobs and got individual corn puddings into the oven.
637202714_BirthdayDinnerAugust29th20221.thumb.jpg.908cf46dd9d22a92a88415ec60ff2114.jpg
Prepared the vegetables and got the potatoes for the Duchess potatoes on cooking. Mashed the potatoes with cream, butter and a couple of egg yolks and piped onto parchment, ready for the oven.
The beef tenderloin, centre cut was seasoned with salt and lots of pepper. Seared in olive oil. Added a whole garlic bulb cut in half and placed cut side down in the pan along with a bunch of fresh thyme and a sprig of rosemary. Topped the garlic with the herbs and placed the seared beef on top. Added butter to the pan and as it melted, basted the beef with the butter. Pan went into a hot oven for 8 minutes, along with the potatoes. While the beef rested , the vegetables, carrots, cauliflower, asparagus and zucchini were steamed.
 
323598160_BirthdayDinnerAugust29th20225.thumb.jpg.bc9ebe4a43db62136d8c9b3208d9edaf.jpg
And I cheated and used a package of instant Béarnaise Sauce.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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Dejah

Dejah

Posted
Posted
12 minutes ago, Ann_T said:
 
Birthday Dinner.
 
Chateaubriand for Two.
637202714_BirthdayDinnerAugust29th20221.thumb.jpg.908cf46dd9d22a92a88415ec60ff2114.jpg
 
And I cheated and used a package of instant Béarnaise Sauce.

OMG! This is over-the-top gorgeous! Happy Birthday, and thanks for describing the prep for this fabulous meal. Not sure I can duplicate the Béarnaise Sauce tho'!

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Dejah

www.hillmanweb.com

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
33 minutes ago, Ann_T said:
 
Birthday Dinner.
89111010_BirthdayDinnerAugust29th2022.thumb.jpg.1151299d5e12dff53b1deec872461a79.jpg
Chateaubriand for Two.
Started dinner as soon as I got in from work, just after 5:30.
369403078_BirthdayDinnerAugust29th20223.thumb.jpg.7c6bf8db967d420d8d320534a7e3914d.jpg
Cut the corn off the cobs and got individual corn puddings into the oven.
637202714_BirthdayDinnerAugust29th20221.thumb.jpg.908cf46dd9d22a92a88415ec60ff2114.jpg
Prepared the vegetables and got the potatoes for the Duchess potatoes on cooking. Mashed the potatoes with cream, butter and a couple of egg yolks and piped onto parchment, ready for the oven.
The beef tenderloin, centre cut was seasoned with salt and lots of pepper. Seared in olive oil. Added a whole garlic bulb cut in half and placed cut side down in the pan along with a bunch of fresh thyme and a sprig of rosemary. Topped the garlic with the herbs and placed the seared beef on top. Added butter to the pan and as it melted, basted the beef with the butter. Pan went into a hot oven for 8 minutes, along with the potatoes. While the beef rested , the vegetables, carrots, cauliflower, asparagus and zucchini were steamed.
 
323598160_BirthdayDinnerAugust29th20225.thumb.jpg.bc9ebe4a43db62136d8c9b3208d9edaf.jpg
And I cheated and used a package of instant Béarnaise Sauce.

 

Bearnaise I can make.  Not sure about the rest of it.  Beautiful meal.  These days I can't even cook a steak.

 

 

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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Ann_T

Ann_T

Posted
Posted
7 hours ago, JoNorvelleWalker said:

Bearnaise I can make.  Not sure about the rest of it.  Beautiful meal.  These days I can't even cook a steak.

Thanks @JoNorvelleWalker.  I can too, but considering it was a work night, I decided the Bearnaise was the one thing I could cheat on and get away with.  

Can't remember the last time I used that cheat but actually, anything with half a cup of butter isn't half bad. 

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Foodblog: Vancouver Island
Thibeault's Table -  Blog

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liamsaunt

liamsaunt

Posted
Posted
13 hours ago, Dejah said:

                                                      

And now, off to Chilli Chutney East Indian restaurant for our 56th wedding anniversary supper!

                                                                       

 

Happy Anniversary!

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lindag

lindag

Posted
Posted
9 hours ago, Ann_T said:
 
Birthday Dinner.
89111010_BirthdayDinnerAugust29th2022.thumb.jpg.1151299d5e12dff53b1deec872461a79.jpg
Chateaubriand for Two.
Started dinner as soon as I got in from work, just after 5:30.
369403078_BirthdayDinnerAugust29th20223.thumb.jpg.7c6bf8db967d420d8d320534a7e3914d.jpg
Cut the corn off the cobs and got individual corn puddings into the oven.
637202714_BirthdayDinnerAugust29th20221.thumb.jpg.908cf46dd9d22a92a88415ec60ff2114.jpg
Prepared the vegetables and got the potatoes for the Duchess potatoes on cooking. Mashed the potatoes with cream, butter and a couple of egg yolks and piped onto parchment, ready for the oven.
The beef tenderloin, centre cut was seasoned with salt and lots of pepper. Seared in olive oil. Added a whole garlic bulb cut in half and placed cut side down in the pan along with a bunch of fresh thyme and a sprig of rosemary. Topped the garlic with the herbs and placed the seared beef on top. Added butter to the pan and as it melted, basted the beef with the butter. Pan went into a hot oven for 8 minutes, along with the potatoes. While the beef rested , the vegetables, carrots, cauliflower, asparagus and zucchini were steamed.
 
323598160_BirthdayDinnerAugust29th20225.thumb.jpg.bc9ebe4a43db62136d8c9b3208d9edaf.jpg
And I cheated and used a package of instant Béarnaise Sauce.

drool

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Last night, spaghetti* con le sarde from Chris McDade's The Magic of Tinned Fish (pp 61-62).  At first bite it was the most delicious pasta of my life.  When finally I finished what was supposed to have served two people I felt I might be ill.  It was 2:00 am.  If you want a picture buy the book.

 

 

*actually bucatini, because bucatini was what I had.  Besides, from what I've googled, bucatini is more traditional for the dish.

 

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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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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 minutes ago, Tropicalsenior said:

Just Googled it and it sounds delicious. Was it pretty salty?

 

No, just right.  But then again, I used Pinhais sardines and Ortiz anchovies.  No added salt except the pasta water.

 

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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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I finished the horrid rib steak I'd cooked two night's ago.

https://forums.egullet.org/topic/163549-dinner-2022/?do=findComment&comment=2355875

 

Trying to masticate it into submission I pulled out a crown.  One of the more expensive steaks I've had in some years.

 

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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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