Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2022

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

shain

shain

Posted
Posted

Thai shrimps in roasted chili sauce and thai basil (if only I had fresh clams).

 

PXL_20220826_183545148.thumb.jpg.21cf894a38c95a2f27dc2a68c30689b2.jpg

 

Zaatar buns and cabbage slaw with roasted eggplants, chili, dill, pumpkin seeds, only a little mayo.

PXL_20220827_182051774.thumb.jpg.07bc6e65b3de67b2a7800eda60c97f14.jpg

PXL_20220827_184446045.thumb.jpg.4586257e55cae9b55c5580fee4173e04.jpg

PXL_20220827_183536500.thumb.jpg.3c60b90bc705b6324ce555b4acae3fb8.jpg

 

Pad Thai.

PXL_20220902_181644506.thumb.jpg.7360cbc6289e888743b5a88add4448f3.jpg

 

Pizzas

PXL_20220903_130443168.thumb.jpg.fa7991aa4ad497dbb9271bde94506e37.jpg

 

Tomato, gorgonzola, caramelized onion, mozzarella, pickled capers.

PXL_20220903_124841040.thumb.jpg.d57101af6caac49df28e4b99f889482b.jpg

 

Ricotta, mozzarella, figs, aniseed, mint.

PXL_20220903_132356701.thumb.jpg.c6b0ad85232519c3a91082c9078936d5.jpg

 

Thai green curry with tofu skin, green beans, and homegrown Thai eggplants.

PXL_20220909_181925482.thumb.jpg.fe144688d130ed54061f9fc4a22e40f7.jpg

 

Black beans with chipotle and various spices, cheddar, pickled onion, tomatoes, corn, sour cream. 

PXL_20220910_113055948.thumb.jpg.40db104b5b6df281ae46213713492014.jpg

 

Vanilla ice cream with Thai tea and tea jelly.

PXL_20220910_154114273.thumb.jpg.04a5c38190a842e6138894eac959c2b9.jpg

 

Greek briami (potatoes, zucchini, green beans, eggplant, tomatoes, feta, dill, spices.

PXL_20220916_181255426.thumb.jpg.a9530a0c71217dc0c4e8b152d54035ad.jpg

  • Like 8
  • Delicious 3

~ Shai N.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, CookBot said:

 

Holy mackerel!  I've never tried the RG Ayocotes, and now I might be a little leery of doing so, since I don't own a pressure cooker.

 

 

Pressure cookers are useful and not hard to find.  I recommend Fissler.

 

https://forums.egullet.org/topic/136745-pressure-cookers-2011-and-beyond/#comment-1783650

 

  • Like 1

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

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Tropicalsenior

Tropicalsenior

Posted
Posted
32 minutes ago, shain said:

Zaatar buns

Everything looks so good and would you please comment on these. I went to Mr Google and they don't have anything that looks as good as yours.

shain

shain

Posted
Posted
3 minutes ago, Tropicalsenior said:

Everything looks so good and would you please comment on these. I went to Mr Google and they don't have anything that looks as good as yours.

 

Thanks :)

I'm a bit amused because those are probably the simplest of dishes here - they are simple dinner rolls, a bit sweet, with some yogurt and butter or sour cream. Then I roll them around a filling of good zaatar and olive oil. I give them an initial bake, then cool a little, brush with butter and warm to serve. 

  • Thanks 1

~ Shai N.

Marlene

Marlene

Posted
Posted (edited)

 

Thank you all for the kind words.  It's been a very long time since I've been here but you've all made me feel like I never left :)  This worked out ok I think.  Smoked Turkey, mashed potatoes, cranberry sauce, broccoli and hollandaise, dressing and of course of course gravy.  I have an apple crisp in the oven but it won't be ready for a while yet.  

 

 

 

 
 
 
 
 
 
 
 
 
 

 

done turkey.jpg

 

stuffing.jpg

cranberry sauce.jpg

plated.jpg

with gravy.jpg

carved4.png

Edited by Marlene (log)
  • Like 11
  • Delicious 6

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

FauxPas

FauxPas

Posted
Posted

 

Happy (Canadian) Thanksgiving to all current, former, honorary, temporary, part-time and/or wanna-be Canucks!  🙂

 

Having a Negroni (ha, thinking of you, @Kerry Beal) before serving leftover turkey and sides, since we roasted the bird and did the first iteration last night. Broke the carcass down and it's in the Instant Pot for stock, some meat in the freezer for future soup and we'll eat turkey for lunch and dinner for a couple more days. Though not perfect, there are many things to be thankful for this year. Cheers. 

 

PXL_20221010_013954188.PORTRAIT.thumb.jpg.c274b6a03ef8c0479d00e72b2f39ed3c.jpg

  • Like 8
  • Delicious 1
Okanagancook

Okanagancook

Posted
Posted

We splurged  on a fresh turkey (can’t take it with you) and decided to try our new bbq rotisserie.  Got it all setup.  Turning nicely.  90 minutes later we realized it was only turning half way due to it not being balanced properly…our fault.  we had a turkey cooked on half a side.🙃 …… into the oven as diners were due shortly.  It all turned out ok.  The bird was not bad.  Wrapped it in foil and a towel then into a cooler to rest and keep warm.  I made my mom’s stuffing and a litre and a half of gravy…all good with multiple bottles of local wine and two pies for dessert.  Many things to be thankful for.  

  • Like 6
  • Delicious 4
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, Okanagancook said:

We splurged  on a fresh turkey (can’t take it with you) and decided to try our new bbq rotisserie.  Got it all setup.  Turning nicely.  90 minutes later we realized it was only turning half way due to it not being balanced properly…our fault.  we had a turkey cooked on half a side.🙃 …… into the oven as diners were due shortly.  It all turned out ok.  The bird was not bad.  Wrapped it in foil and a towel then into a cooler to rest and keep warm.  I made my mom’s stuffing and a litre and a half of gravy…all good with multiple bottles of local wine and two pies for dessert.  Many things to be thankful for.  

 

Took me a moment to realize what you meant by "can't take it with you".  I was envisioning a very large Styrofoam container.

 

  • Like 1
  • Haha 5

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

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Okanagancook

Okanagancook

Posted
Posted
5 minutes ago, JoNorvelleWalker said:

 

Took me a moment to realize what you meant by "can't take it with you".  I was envisioning a very large Styrofoam container.

 

Sorry, was referring to the high cost of a fresh turkey nowadays. 🤣

  • Haha 3
chromedome

chromedome

Posted
Posted

My (local free-range) turkey is spatchcocked and dry-brined, and waiting in the refrigerator until tomorrow. The neck, back and wingtips have been roasted for a bit of stock. Apple pie (apples from the tree in our yard) and pumpkin cheesecake w. gingersnap crust (special request) are baked and cooling. Tomorrow I'll do a batch of pan rolls and a dish of stuffing/dressing, a dish of cabbage au gratin (another request), brussels sprouts cooked low and slow with onions in a cast-iron skillet, and round it out with a delicata squash, mashed potatoes (from our garden), a mess o' greens (ditto) and lots of green and yellow beans (also from the garden). Probably some carrots in there somewhere, too (because holiday feasts at my place skew heavily toward "veggiepalooza").

  • Like 8
  • Delicious 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

FauxPas

FauxPas

Posted
Posted
48 minutes ago, Okanagancook said:

Sorry, was referring to the high cost of a fresh turkey nowadays. 🤣

I got your meaning right away! Surprised that we didn't see the usual T-Day turkey deals. I like to get fresh also, paid more this year than prior years. 

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Dinner10102022.jpg

 

Chicken thigh, wild rice, sous vide red cabbage.  Cabbage spiced with Palestinian za'atar.

 

By the time the photograph was taken, the wild rice was cold.  I blame the photographer.  Wild rice was cooked ten minutes.  How I repent the years I abused wild rice 45 minutes as Joy of Cooking told me.  I might still be married.

 

I thought the cabbage wedge could have used more acid, but otherwise delicious.  It was anovaed 4 hours at 84C, then roast along with the chicken thigh an hour at 150C.  If anything I would have preferred the cabbage a little firmer.  Fear not.  I have another cabbage wedge bagged, ready to go, in the refrigerator.

 

 

  • Like 9
  • Thanks 1
  • Confused 1

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

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

chromedome

chromedome

Posted
Posted
9 hours ago, Okanagancook said:

Can’t remember what it was last year.  This year $78 for about 14 lbs.  it was beautiful.

I guess I made out like a bandit. Bought mine (14.5 lbs) right from the farmer's door for $47.

 

Supermarket birds are a bit less, I guess, but really...what kind of meat can you get right now for $3.25/lb? I'm certainly not going to quibble.

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

gfweb

gfweb

Posted
Posted
On 10/8/2022 at 12:40 AM, JoNorvelleWalker said:

Two nights of disasters.  Last night store bought Shoprite ravioli in a cream sauce that I made.  Awful texture of the pasta, nothing good to say for it, other than I ate it.  Sauce was cloying.

 

Tonight Rancho Gordo lima beans.  Pressure cooked two hours.  Beans were barely done.  And they were bitter.  How do you get bitter beans?  Bitter.  Plus they were too salty, which may have been my fault.  I pitched them.

 

Are any store bought ravioli/tortellini any good? The ones I've had were all filler and bad pasta.

TicTac

TicTac

Posted
Posted

@Marlene that bird looks fantastic.  Good to see you back.  Must just about be porcini season out your way?!  Still trying to find a king in my area - though we found a good patch of slippery jack's last season (bolete family, at least!).

 

 

Marlene

Marlene

Posted
Posted

Thanks!  It is yes but since I'm allergic to mushrooms I don't pay a lot of attention to it lol.   

  • Haha 2

Marlene

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

liamsaunt

liamsaunt

Posted
Posted

Last night’s dinner was at Bond St. We had reservations in the lounge and it was daaaaark. Some stuff we ordered was too dark to even attempt photoing. Menu

 

0CBBE402-94D3-4517-8EF9-BF39CE33FB30.thumb.jpeg.f125caa3666685e8af16b4ca783be131.jpeg

 

cocktail of some kind

 

716F3E9F-E7C6-4163-960C-2451A000098A.thumb.jpeg.a63194b83a15c1ee9c6f892a41326980.jpeg

 

Big eye tuna tarts

 

FCC1A355-C4B4-4100-8E14-6C294930F4B4.thumb.jpeg.37660fcfa73c3753277cce710b3af5d5.jpeg

 

tuna crispy rice

 

46F0ADB8-5BB9-41CC-90D0-C9EF16F1B4E0.thumb.jpeg.cd356b451ebc0d4d837af458b82fa8a9.jpeg

 

crab stuffed squash blossoms

 

F124F63B-107E-42E8-A399-CB9A6D1667E7.thumb.jpeg.e988071ef24a75c4da720bb64a77d3a1.jpeg

 

mushroom donabe

 

22B8E70E-14D0-4035-AA12-87A08CD42912.thumb.jpeg.52314f70b2c9948755511ffd1e5d8b5e.jpeg
 

assorted sushi

 

DFE47663-F6B2-41AA-BB48-F8DC8606D376.thumb.jpeg.ff55dc7061e4d8ec8c951bb65ebc8a25.jpeg

 

My niece ordered bread pudding for dessert 

 

EC53B235-F4A5-4EDC-8649-9AE416F0AF2C.thumb.jpeg.e492d4e211b7b3935139e701df772298.jpeg

 

Her college tour is over and she is heading home today with my sister.  I am staying one more night and then going home before my husband attends a work conference here for the rest of the week. Not sure what dinner tonight will bring. Probably not sushi haha 

  • Like 9
  • Thanks 2
gfweb

gfweb

Posted
Posted
3 minutes ago, weinoo said:

 

Raffetto's.

 

Looks like the real thing.  We have one in Phila, P&S, that does a good job.  But isn't isn't a supermarket thing and is 40 miles away

 

weinoo

weinoo

Posted
Posted
6 minutes ago, gfweb said:

 

Looks like the real thing.  We have one in Phila, P&S, that does a good job.  But isn't isn't a supermarket thing and is 40 miles away

 

Yes, not a supermarket thing - but quite good. There are one or two places making fresh pasta up on Arthur Avenue; they also do a good job.

  • Like 1

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?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, gfweb said:

Are any store bought ravioli/tortellini any good? The ones I've had were all filler and bad pasta.

 

The ones Whole Foods sells are better than Shoprite's, but when you're tired and midnight is approaching Shoprite's waiting in the refrigerator can sound pretty good.  We have a local place that makes and sells ravioli, but I have never tried theirs.  As I remember the store is not inexpensive.

 

  • Like 2

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

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

KennethT

KennethT

Posted
Posted
4 hours ago, liamsaunt said:

Last night’s dinner was at Bond St. We had reservations in the lounge and it was daaaaark. Some stuff we ordered was too dark to even attempt photoing. Menu

 

0CBBE402-94D3-4517-8EF9-BF39CE33FB30.thumb.jpeg.f125caa3666685e8af16b4ca783be131.jpeg

 

cocktail of some kind

 

716F3E9F-E7C6-4163-960C-2451A000098A.thumb.jpeg.a63194b83a15c1ee9c6f892a41326980.jpeg

 

Big eye tuna tarts

 

FCC1A355-C4B4-4100-8E14-6C294930F4B4.thumb.jpeg.37660fcfa73c3753277cce710b3af5d5.jpeg

 

tuna crispy rice

 

46F0ADB8-5BB9-41CC-90D0-C9EF16F1B4E0.thumb.jpeg.cd356b451ebc0d4d837af458b82fa8a9.jpeg

 

crab stuffed squash blossoms

 

F124F63B-107E-42E8-A399-CB9A6D1667E7.thumb.jpeg.e988071ef24a75c4da720bb64a77d3a1.jpeg

 

mushroom donabe

 

22B8E70E-14D0-4035-AA12-87A08CD42912.thumb.jpeg.52314f70b2c9948755511ffd1e5d8b5e.jpeg
 

assorted sushi

 

DFE47663-F6B2-41AA-BB48-F8DC8606D376.thumb.jpeg.ff55dc7061e4d8ec8c951bb65ebc8a25.jpeg

 

My niece ordered bread pudding for dessert 

 

EC53B235-F4A5-4EDC-8649-9AE416F0AF2C.thumb.jpeg.e492d4e211b7b3935139e701df772298.jpeg

 

Her college tour is over and she is heading home today with my sister.  I am staying one more night and then going home before my husband attends a work conference here for the rest of the week. Not sure what dinner tonight will bring. Probably not sushi haha 

Wow!!! Bond St is still open?  My wife and I used to go there when we were dating - like 17-18 years ago!  Obviously we haven't been back in a while but I'm glad to see they're still going. Which room did they seat you in?

  • Like 1
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...