Dinner 2022

[Dejah]

On 9/7/2022 at 8:36 PM, Ann_T said:

Thank you @pastameshugana.

 

Prime Rib Dinner.

 

Picked up a Sterling Silver Prime Rib on Tuesday and presalted.

Left in the fridge overnight and taken out and left on the counter to warm up two hours prior to roasting.

 

I roast everything on high heat so this roast went into a 500°F oven for approximately 30 minutes.

 

 

Rested while the Yorkshire Puddings were baking. Made individual puddings, baked in two 6" cast iron skillets.

Served with mashed potatoes, steamed peas, au jus and horseradish.

Beautiful! You are the ultimate guide for me with prime rib.
This was a single rib roast? IN at 500FG for 30 minutes, then taken out to rest?
It's perfectly done! ❤️

 

[Annie_H]

Pizza night Roman style al taglio. First one came out nearly 9pm. Famished we had most of it over the kitchen sink. Second one similar. Third for the freezer, last pic, and forth was white--three cheese, gorgonzola, Romano, mozzarella, red onion, fennel. (no pic)

Fresh rosemary, garlic, salt mince on the potato edge. 

 

[Dejah]

Beef liver & Onions, leftover Saffron rice, and Yum Yum pickles from a friend. Liver was cut a bit too thin for my liking, but they cooked up quickly for a late supper. I usually make gravy with this but thought it would have drowned out any liver taste, which we love.

                                                                                    

 

I didn't eat much of the supper as my stomach hadn't felt well after a pizza lunch out with some friends. The other 5 were fine, so I assume I had stomach flu. I was really sick for a couple of hours, then was feeling well enough to have a good sleep. Slept off and on the next day, with soda crackers and hot water snacking most of the day. Felt well enough to make some wontons (from the freezer) and noodle soup for supper. That stayed down well.

 

                                                                                                    

 

                                                        

[Annie_H]

3 minutes ago, Dejah said:

Felt well enough to make some wontons (from the freezer) and noodle soup for supper. That stayed down well.

Nothing like broth and noodles/dumplings from the freezer when feeling funk. I so dislike that feeling when something hits and no idea what happened or where it came from. Fall 2020 DH was home from work and 2 days in bed before vaccinations. He was being tested at work and negative but well before home testing was available. 

[Anna N]

17 minutes ago, Dejah said:

Beef liver & Onions

One of my favourites which makes me a weirdo in the eyes of oh so many. 😂

I hope you continue to feel better. 

[dcarch]

Massive nonstop cooking since July 4th. Practically one party every weekend. Friends and family members whom I have not seen during this entire pandemic all decided to come. I can't remember how much I spent on food. I don't want to know. Three pork butts, 6 slabs of ribs, 8 dozens of wings, steaks, lobsters------!!!!.

The challenge is how to have food more or less all ready at the same time, and how to do it without ending up in the kitchen cooking and no time to talk to guests.

So I had two sous vide setups, two BBQs and a smoker going at the same time. One sous vide cooker is a custom home made 48 quart cooler, large enough to do 4 full slabs of ribs.

 

One of Labor Day dish, soud vide, BBQ, smoked whole 10 lb pork butt.

 

dcarch

 

[heidih]

3 hours ago, dcarch said:

Massive nonstop cooking since July 4th. Practically one party every weekend. Friends and family members whom I have not seen during this entire pandemic all decided to come. I can't remember how much I spent on food. I don't want to know. Three pork butts, 6 slabs of ribs, 8 dozens of wings, steaks, lobsters------!!!!.

The challenge is how to have food more or less all ready at the same time, and how to do it without ending up in the kitchen cooking and no time to talk to guests.

So I had two sous vide setups, two BBQs and a smoker going at the same time. One sous vide cooker is a custom home made 48 quart cooler, large enough to do 4 full slabs of ribs.

 

One of Labor Day dish, soud vide, BBQ, smoked whole 10 lb pork butt.

 

dcarch

 

Oh you loved it AND still had time for your always innovative and whimsical food plate art

Edited September 9, 2022 by heidih (log)

[CookBot]

1 hour ago, Dejah said:

Beef liver & Onions, leftover Saffron rice, and Yum Yum pickles from a friend. Liver was cut a bit too thin for my liking, but they cooked up quickly for a late supper.

 

I adore liver and lately have only been able to find it in slices that are much too thin.  In that format, I find the best way to handle it is in the style of Fegato alla Veneziana, from Harry's Bar in Venice.  Lots of caramelized onions and the smaller pieces aren't as inclined to overcook.

 

https://www.youtube.com/watch?v=_5ThiEk-7GU

 

 

 

[mgaretz]

Cold soba noodle salad with shrimp, cabbage, snap peas and homemade peanut sauce.

 

 

[rotuts]

@dcarch 

 

exceptionally fine SV set up.

 

wha were you Sv'ding in the second pic ?

 

I see a divider 

 

what's its role ?

 

and it seem your water is a bit dark 

 

and Ive never thought os SV ribs

 

sound interesting

 

and you finish them   .....

 

chers

 

 

[JoNorvelleWalker]

10 hours ago, Anna N said:

This recipe just didn’t work for me. I followed it except for a few minor things that shouldn’t have mattered. I had to forget the zest and juice of the lemon because my lemon was moldy. I searched and searched under my bed for the herbs but they were nowhere to be found so I had to leave those out. Amazon was out of both furikake and chilli flakes the last time I placed an order. But apart from these minor changes I made the recipe as shown. I found it very disappointing and quite flavourless. Love Jo. 

 

I think what made it disappointing was the peas.  I love peas -- but not peas hardened like cheap peppercorns:  shriveled, dry, and freezer burned.  I used to be signed up for NY Times Cooking but the Gray Lady spammed me so much I left her.  Thus the only Times recipes I see are from articles in the Food section.  The article in question was entitled "When There's Nothing in the Fridge."  I should have been forewarned.  Nothing sets my teeth on edge like someone using the word "fridge".

 

After peas and pasta the instructions were "You can take it anywhere from here..."  Myself, I used thyme* and a bit of beef broth leftover from an errant cut of beef masquerading as a steak.  And no, my lemon is not moldy, I am drinking it with a bowl of almonds as we speak.

 

 

*needing sunlight in this climate, thyme does not grow well beneath my bed.  My thyme plant is in the dining room, by the south facing glass doors.  No shortage of chilli flakes in my kitchen.  But until I google it I have no clue what a furikake is.  Sounds like something to sleep on.

 

 

[Anna N]

10 minutes ago, JoNorvelleWalker said:

I think what made it disappointing was the peas

You keep us endlessly amused. I know you are a good sport and that I could do this without offending you too much. I understand about the peas. 

[heidih]

36 minutes ago, JoNorvelleWalker said:

 But until I google it I have no clue what a furikake is.  Sounds like something to sleep on.

 

Oh you need another collection obsession!   

 

[Honkman]

Simple Goan fish curry with cumin, coriander, chili, ginger, garlic, tomatoes, turmeric, tamarind paste, light brown sugar, cilantro and coconut milk served over rice and with carrot salad (briefly cooked to al dente and mixed with paprika, cinnamon, cumin, cayenne, lemon juice and parsley)

[pastameshugana]

14 hours ago, Anna N said:

This recipe just didn’t work for me. I followed it except for a few minor things that shouldn’t have mattered. I had to forget the zest and juice of the lemon because my lemon was moldy. I searched and searched under my bed for the herbs but they were nowhere to be found so I had to leave those out. Amazon was out of both furikake and chilli flakes the last time I placed an order. But apart from these minor changes I made the recipe as shown. I found it very disappointing and quite flavourless. Love Jo. 

 

Hilarious!

[dcarch]

21 hours ago, rotuts said:

@dcarch 

 

exceptionally fine SV set up.

 

wha were you Sv'ding in the second pic ?

 

I see a divider 

 

what's its role ?

 

and it seem your water is a bit dark 

 

and Ive never thought os SV ribs

 

sound interesting

 

and you finish them   .....

 

chers

 

 

 

The board divider is a great "invention" by me. If you use a 48 quarts of water cooker, that's a lot of water to heat up for some shorter items for sous vide. The board is a 1" thick foam board, a very effective insulator. It is adjustable depending on what you are cooking. For instance what you are looking at is the whole bone-in pork butt, which is very big but short. 

 

Sous vide ribs is also a must for me. I don't understand "falling apart tender". Falling apart only makes meat chewable, not tender. Sous vide makes meat tender. This sous vide setup makes it possible to sous vide 4 full length back ribs at the same time.

 

The water is dark because I used the same water for almost the whole summer season. Too busy cooking for many parties to keep changing water. All the bags were sealed well so no problem for the food, and some cooking were done at relatively high temperature, so nothing was growing in the water.

 

So far so good, this summer. By the way, the pandemic is not over. All people to the parties were tested negative before coming, and I equipped my air conditioners with home made HEPA filters.

 

dcarch

 

 

 

 

 

Edited September 10, 2022 by dcarch (log)

[dcarch]

On 9/9/2022 at 1:55 PM, heidih said:

Oh you loved it AND still had time for your always innovative and whimsical food plate art

 

Everything went well as planned for all the parties. All except one thing. I never considered how much time I had to spend to explain to guests what is "sous vide cooking". So there was no time for taking pictures. 😛

 

dcarch

Edited September 10, 2022 by dcarch (log)

[Paul Bacino]

@dcarch

 

what were the three probes sticking out of the meat?

 

Paul

[Anna N]

19 minutes ago, dcarch said:

The water is dark because I used the same water for almost the whole summer season.

I’m sorry but I just cannot imagine doing this. 

[lindag]

I needed a recipe to use my fresh Hatch Chiles.

I found this one.

Made it for dinner last night and it was excellent.

[Kerala]

Eracchi ularthiyathu, a very dry Kerala lamb curry. The missus made this for me with me doing a bit of chopping, slicing and spice grinding. Special treat, as she can't enjoy hot food.

The lamb

Sautéed red onions and curry leaves.

Toasted coconut shavings

Combine and serve:

No vegetables, because why would she waste the effort on that when cooking curry for me?

Daughter #2 made a pasta dish with tomato, cream and parmesan for the 3/5 of those dining who cannot tolerate hot curries. Good job, d#2!

[CookBot]

17 hours ago, Honkman said:

Simple Goan fish curry with cumin, coriander, chili, ginger, garlic, tomatoes, turmeric, tamarind paste, light brown sugar, cilantro and coconut milk served over rice and with carrot salad

 

Look at the perfect hexagonal cut on those carrots!  That is food prep artistry.  I'm much too lazy to do that.

 

5 hours ago, lindag said:

I needed a recipe to use my fresh Hatch Chiles.

I found this one.

Made it for dinner last night and it was excellent.

 

Ohhh, Hatch chile season.  It only lasts about two weeks where I am in the Southeast, and we don't get those wonderful big roasting tumblers in the parking lots, so we don't get those great smells.  But they're still my favorite chiles.

 

 

[Kerala]

5 minutes ago, Kerala said:

Special treat, as she can't enjoy hot food.

... and I won't do all this for myself when everyone else needs feeding. That would feel selfish. But if the missus is doing it, and I'm just helping, and someone else is taking care of feeding the others, it seems alright.

When I write it out like that, no, it doesn't seem to make sense!

[Steve Irby]

White remoulade sauce with shrimp and fried oysters for my 68th B'Day.  

 

[Ann_T]

On 9/9/2022 at 9:55 AM, Dejah said:

Beautiful! You are the ultimate guide for me with prime rib.
This was a single rib roast? IN at 500FG for 30 minutes, then taken out to rest?
It's perfectly done! ❤️

@Dejah yes, just single bone and just under 3lbs.

Wings tonight with a shared Caprese Salad.

Tomatoes and basil from our garden.