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
 Share

Recommended Posts

3 minutes ago, Tropicalsenior said:

That looks amazing. Could I please have the recipe? I'm always looking for something more to do with green beans.

Sure!  I stumbled across it here .  I really like it.

 

Edited to say that I've also used toasted pine nuts in place of the almonds.

Edited by Shelby (log)
  • Thanks 3
Link to comment
Share on other sites

16 hours ago, Honkman said:

I guess it is time for us to make it ourselves - looking over your pics and recipe I have a question about your minced pork - did you use regular store bought ground pork or (double) grind it yourself to have better control over how finely it is ground ?


I primarily use commercially ground pork. In the past, when I started preparing my first loaves, I ran the mince through my grinder to get a finer texture. I stopped doing that as the resulting Leberkäse from minced meat will always have a slightly coarser texture that the commercial one (in Germany it would be sold as „Grober Leberkäse“), as you just can’t reach the results of the machine used for commercially turning the meat into a uniform mass (Kutter).

 

As long as you get a good emulsion of fat and proteins by beating the mixture properly, the mouthfeel of the Leberkäse will be great …

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

 

 

ocean trout / Meyer lemon tartar w crisp chicken skin 

 

56E3987B-C360-4B02-879B-B841C10A0C4C.jpeg

 

 

dark meat chicken “schnitzel” / slap yo mamma crispy potatoes / braised romaine

E3ABAD14-38DC-4A59-AD98-614BA17C743C.jpeg

 

Edited by TicTac
wonky photos (log)
  • Like 15
  • Delicious 1
Link to comment
Share on other sites

The Elda doing it's job:

 

PXL_20220125_005204430.thumb.jpg.8e70f3d9f1582e596a67bbed22efa9de.jpg

 

Bone in rib eye SV four hours at 123F searing in an ACIFP at 700F, 90 seconds per side. Mushrooms in butter, olive oil and red wine. New Zealand spinach in garlic and butter.

 

Plated:

 

PXL_20220125_005934872.thumb.jpg.f1387e7532f7336cf497fb910309b0da.jpg

  • Like 14
  • Thanks 1
  • Delicious 3
Link to comment
Share on other sites

19 minutes ago, Wait. Wot said:

The Elda doing it's job:

 

PXL_20220125_005204430.thumb.jpg.8e70f3d9f1582e596a67bbed22efa9de.jpg

 

Bone in rib eye SV four hours at 123F searing in an ACIFP at 700F, 90 seconds per side. Mushrooms in butter, olive oil and red wine. New Zealand spinach in garlic and butter.

 

Plated:

 

PXL_20220125_005934872.thumb.jpg.f1387e7532f7336cf497fb910309b0da.jpg

ACIFP?

Link to comment
Share on other sites

3 minutes ago, KennethT said:

ACIFP?

Antique Cast Iron Fry Pan. Likely my mother's grandmother's. Keep them seasoned and they are damned near immortal.

 

People used to sift through the remains of their house fire for their cast iron cookware that only needed to be re-seasoned to be used again.

10 minutes ago, KennethT said:

 

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

44 minutes ago, Wait. Wot said:

The Elda doing it's job:

 

PXL_20220125_005204430.thumb.jpg.8e70f3d9f1582e596a67bbed22efa9de.jpg

 

Bone in rib eye SV four hours at 123F searing in an ACIFP at 700F, 90 seconds per side. Mushrooms in butter, olive oil and red wine. New Zealand spinach in garlic and butter.

 

Plated:

 

PXL_20220125_005934872.thumb.jpg.f1387e7532f7336cf497fb910309b0da.jpg

You are living well!

  • Like 2
  • Thanks 1

eGullet member #80.

Link to comment
Share on other sites

Been resisting, but I caved. It was a $0 Dash delivery on a first order, so we had spicy Popeye Chicken.

It was fast, still hot, and pretty good. Coating was crispy and not greasy. Had Cajun fries but forgot the rice and beans. Will be lunch tomorrow with the other 2 pieces of chicken.
Not a meal I'd want too often, especially if I don't want to over-indulge on the breading! Biscuits were the only real failure.
                                                                                          341432841_PopeyeChicken6336.jpg.65b46b071ca8cd6d7cb7b2a819409cc7.jpg

  • Like 11

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Most of the dinners I've been making since the accident have been simple.

 

Meals that don't require much time or effort.

972842977_ItalianRoastedChickenJanuary21st2022.thumb.jpg.19a9e2b811ea2bed14b41729204d32fc.jpg

This is a recipe I've been making for over 20 years.
It's my version of the Chicken dish we used to order in a Italian restaurant when we lived in Sault Ste. Marie.
The restaurant used Cornish Game Hens. Which I still do sometimes, but I just as often I make it using chicken breasts.
 
1626359612_ChickenStewandDumplingsJanuary22nd20222.thumb.jpg.50d7699d07e100a4a0fbb8d71c2fb51c.jpg
Chicken Stew and Dumplings.
 
1331698173_HungarianGoulashJanuary23rd2022.thumb.jpg.b7304c0e2cfa21699926a9e2a667edaf.jpg
Hungarian Goulash served with noodles instead of Spaetzle. Goulash was cooked in the Breville PC.
 
And last night's dinner, 
1184780568_SpaghettiAglioEOliowithGrilledPrawnsJanuary24th20221.thumb.jpg.57d636092d9acee1d899ba5baef54597.jpg
 
Spaghetti Aglio E Olio topped with grilled prawns.
Thankfully I still have spot prawns in the freezer. 
  • Like 12
  • Delicious 11
Link to comment
Share on other sites

This steak was sold as "Silver Cod" but may or may not be Chilean Sea Bass or Patagonian toothfish. It's definitely fish. Fish nomenclature is a mess in both Chinese and English.

 

Whatever it was, it was fried and served with chilli infused yuzu ponzu and garlic fried mushrooms with coriander leaf and Chinese chives.

 

cod.thumb.jpg.099aa12a79466dcbe7f6c0f0692c1245.jpg

 

 

  • Like 9
  • Delicious 4

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

On 1/22/2022 at 10:07 PM, heidih said:

 

Interesting. When I think of Sprite or 7UP in savory food my mind goes Korean as in a Kalbi marinade.

 

I've read somewhere that lemon-lime carbonated beverages can help tenderize meats in marinades and boost ingredients in baking mixes.  I have used club soda instead of water in tempura. It helps the lightness of the batter.

  • Like 2
Link to comment
Share on other sites

1 hour ago, Norm Matthews said:

 

I I have used club soda instead of water in tempura. It helps the lightness of the batter.

Absolutely.    (Like beer)    Also try subbing cornstarch for half the flour.

  • Like 1

eGullet member #80.

Link to comment
Share on other sites

11 minutes ago, Margaret Pilgrim said:

Absolutely.    (Like beer)    Also try subbing cornstarch for half the flour.

And then sub out the rest of the flour for rice flour!

  • Like 1
  • Delicious 1
Link to comment
Share on other sites

21 minutes ago, Margaret Pilgrim said:

Absolutely.    (Like beer)    Also try subbing cornstarch for half the flour.

I do the same thing with flour and either rice flour or corn starch. Both work.    Including subbing beer for soda water when making halibut fish and chips. 

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

buffalo style wings made in the air fryer at 390F degrees for 30 min turning at 12min /15 min /3 min

sauced with 50% franks hot sauce and 50% kerry gold unsalted butter melted

homemade cole slaw and a brilliant riesling from Egon Muller

IMG_6826.JPG

IMG_6825.jpg

  • Like 16
  • Delicious 2
Link to comment
Share on other sites

 Share

×
×
  • Create New...