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Dinner 2022


liuzhou
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1 minute ago, Kim Shook said:

The calamari was in flat pieces rather than rings and they had done something that I almost never see done with a breaded piece of squid – they had cut the little crisscross slices into the surface. 

 

Usually when you see it scored that way, it's because it's cuttlefish and not squid.  Which is fine because cuttlefish is equally delicious.

 

Man, you've made me really envious of having a BBQ judge in the family... would love to have those leftovers.

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16 minutes ago, CookBot said:

Usually when you see it scored that way, it's because it's cuttlefish and not squid.  Which is fine because cuttlefish is equally delicious.

 

Perhaps it is a regional thing. The best squid we can get in our area is served at Bahn Thai. It is always scored. Since it is called squid on the menu I doubt that it is cuttle fish. 

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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24 minutes ago, Kim Shook said:

Sunday was White People Taco night:

 

 

I could not help but laugh out loud at this one.  😄

 

We are having soft corn tacos tonight - Does it still work if its a Thursday!?

 

 

 

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1 minute ago, CookBot said:

 

Usually when you see it scored that way, it's because it's cuttlefish and not squid.  Which is fine because cuttlefish is equally delicious.

 

Man, you've made me really envious of having a BBQ judge in the family... would love to have those leftovers.

Interesting.  I hope not - cuttlefish at at risk in some bodies of water.  

 

Having a BBQ judge in the family is great.  Except when you want to just go somewhere for ribs and have a nice dinner.  Or when someone in his family has the temerity to give a party and serve slow cooker pulled pork.  😂

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It's pot roast season now.  I hope prices start coming down soon though.  The bread is the same recipe I usually make but without the sour dough for flavor... just regular French bread with just flour, yeast, salt and sugar with enough flour to make a soft dough.  I cooked a potato with the meat in the crock pot, mashed them with cream, butter and salt and added them to some instant potatoes.  PS the weird lines in the gravy and around the plate is a reflection of a new light fixture that Charlie installed.

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Edited by Norm Matthews (log)
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5 hours ago, CookBot said:

 

Usually when you see it scored that way, it's because it's cuttlefish and not squid.  Which is fine because cuttlefish is equally delicious.

 

 

Squid is always scored round here. Cuttlefish isn't!

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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42 minutes ago, Honkman said:

Wild boar burger with a topping of crispy bacon and sautéed pears, onions and leeks and yoghurt-wild blueberry jam spread

 

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Wow - just a Thursday night dinner? Looks amazing.

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When we were having dinner last night, Charlie asked if I could use this recipe and make it with garlic and cheese.  I thought about it and figured he was describing Focaccia.  I am sure I have had it before, probably even made it once or twice but I don't have a good memory of what it is supposed to be exactly.  I think I used too much cheese. I hope he likes it.

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Trip to my local Japanese fish monger for tonight’s dinner - 

 

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Big eye 

 

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had this prep in Vancouver years ago and we still love it - bonito soy with chives.

 

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ocean trout

 

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fried greenies 

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What happens when a Thai/Australian cookbook author "partners" with Angostura to come up with a dish? You get Lemon, Lime, and Bitters Thai chicken. (Lemon, Lime, and Bitters is a popular drink here). Conveniently I had a chook in the fridge to break down and coriander bolting (already!) in the garden for the coriander root. I made a few modifications due to ingredients on hand and because I wanted to finish off a bottle of Fees Aromatic Bitters. Found I had to reduce the marinade down a lot to use as a glaze for the last step. I thought it was really tasty.

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edit: I totally forgot the rice

Edited by haresfur (log)
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It's almost never bad to feed someone.

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Beautiful meals everyone :)
 

Adzuki bean stew with squash and zucchini, coconut milk, lime leaves, Thai basil.

Lachuch bread.


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Pomelo and cucumber salad with cashew and mint.

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Pasta with blue cheese, hazelnuts, roasted figs, basil, pepper.

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Vegetarian (almost) pad kra pao (mushrooms and Beyond Meat). Oyster sauce, fish sauce, soy sauce). 

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Zucchini salad with mint, basil and sumac.

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Pasta with artichoke and cream.

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soy milk porridge with dried shrimps, fried bread, chili oil.

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~ Shai N.

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@Norm MatthewsYour bread looks heavenly!  I would certainly like it!

 

@TicTacOMG that seafood....AND the fried green tomatoes.  

 

@Ann_TBeautiful halibut.

 

There's been a lot going on and I haven't been taking pictures like I usually do but here's a few.

 

Big sandwiches

 

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I made a huge amount of salsa so we had Mexican a couple of nights...

 

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Seafood enchiladas

 

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and tacos

 

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Last night was our long postponed trip into Vancouver to see Colin James. We ate at Frankie's Italian Kitchen, https://www.frankiesitaliankitchen.ca/ chosen for it's proximity to the venue. Overall it was good. Very old school decor, kind of looked like a "gentlemen's club." Most of the wait staff were older Italian men. It also houses a jazz bar, but as we were eating kind of early, the music hadn't started. Not a big jazz fan and the restaurant was loud as it was, so I was kind of glad we missed the music.

Cocktails to start; a Negroni for me and a Dirty Martini for my husband. We shared an order of arancini. Everything was good - the arancini was seasoned nicely, a bit sage forward.

My husband ordered the lamb shank with risotto bianco and broccolini. He said it was very good, incrediby tender. I took his word for it, as I don't care for lamb. I had the shrimp tagliatelle, which unfortunately was the most disappointing thing we had. While the lobster cream was rich and had a nice mouth feel, I found the dish overall to be very underseasoned, accepting the ground pepper and parm that were offered helped but it left me wishing I had ordered something else. 

 

 

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Edited by MaryIsobel (log)
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4 hours ago, shain said:

Lachuch bread.


Gesundheit !

 

But seriously: care to elaborate ? It looks intriguing - like a wheat version of Injeera …

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