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Dinner 2022


liuzhou
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image.thumb.jpeg.44ca5a102cbe7e7c48e7bffe354fd856.jpeg

 

Low country cooking. Shrimp perloo...wild gulf shrimp, Carolina gold rice.

 

NYC Cooking...

 

322755885_Babybokchoy11-26-22.thumb.jpeg.1d9a5587c7db056aa9932bf975727e61.jpeg

 

(OK, it was a different night, and the baby bok choy accompanied something else).

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Mitch Weinstein aka "weinoo"

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14 minutes ago, weinoo said:

Shrimp perloo

This one was new to me. Reads as delicious as it looks. The only jarring ingredient in the recipe I looked at (from Southern Living) was basmati rice. But what do I know? I am no Southerner.  

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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)

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1 hour ago, Anna N said:

The only jarring ingredient in the recipe I looked at (from Southern Living) was basmati rice.

I don't mind the idea of basmati rice and I liked their method for cooking the shrimp so that it doesn't overcook, but what bothers me is, it says that it is for six servings. Those six people have to be awfully hungry to eat that much food. But what do I know. I'm not a Southerner either.

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I'm back!

 

In keeping with many of my previous posts here is a bone-in rib steak (frozen, sous vide for 2.5 hours at 122F) with overcooked (unfortunately) frozen swiss chard from 2020 and mixed mushrooms with garlic and red wine.

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2 hours ago, weinoo said:

image.thumb.jpeg.44ca5a102cbe7e7c48e7bffe354fd856.jpeg

 

Low country cooking. Shrimp perloo...wild gulf shrimp, Carolina gold rice.

 

NYC Cooking...

 

322755885_Babybokchoy11-26-22.thumb.jpeg.1d9a5587c7db056aa9932bf975727e61.jpeg

 

(OK, it was a different night, and the baby bok choy accompanied something else).

I've not had shrimp perloo - is it similar to jambalaya?

 

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Apologizing in advance for this endless post – it’s been so long since I’ve posted in the dinner thread!  I have been dropping in and seeing everyone’s lovely meals, but I have a few that I want to particularly mention.

 

@weinoo – your Gambas al Ajilo is one of the most delicious things I’ve seen. 

 

@Shelby – that gorgeous venison sauce over your pasta is just fantastic looking.  I’m SO missing tomato sauce!

 

@Dejah – that marathon of meals looked and sounded wonderful.  Too bad about the corned beef, though.

 

@Duvel – please explain raw Potato Knödel?  I’m assuming you mean from raw potatoes (not already cooked ones) that are made into dumplings and then cooked?  I have to be right.  Right?  And, good Lord, that porkfest!  That unctuous sausage and even the KALE looked amazing. 

 

@Marlene – I adore your beef stroganoff and have made it so many times!

 

@Tropicalsenior – I’d love that sweet mustard recipe!  We’re planning on ham for Xmas eve and I haven’t been satisfied with any sauce I’ve made to got with it. 

 

@liuzhou – so great to see you cooking again.  And that tenderloin looked delicious. 

 

I’m doing my Calamity Jane impression this Fall – an upper respiratory infection early October, bronchitis after that for 2 weeks and then a couple of weeks ago I crashed my ankle into the pointy end of a rocking chair rail.  My entire foot has decided to swell up and turn into a virtual kaleidoscope of purples and blacks and lavenders.  I’m supposed to be spending most of my time with my foot elevated, so I’m not doing a lot of cooking. 

 

If I owe you a PM, please forgive me!  I promise I’ll get to them, but I’m having to limit the time I am at the computer since it means I have to sit up and not have my foot elevated!

 

Dinners going back a while! 

Caesar salad with the Geoffrey Zakarian white anchovy Caesar dressing:

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and Miso-Teriyaki salmon with stir fried bean sprouts and rice:

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Some green would not have gone amiss with the sprouts, but I’d used all of that on a previous meal.  The sauce for them was one that Jessica found on Instagram:  oyster sauce, soy, sugar, white pepper, and cornstarch.  The salmon tasted great, but was undercooked for me.  Mr. Kim and Jessica thought it was perfect. 

 

Another night Mr. Kim brought home Thai from our favorite place.  We shared their fantastic crab Rangoon:

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Mr. Kim and Jess both had curries – Jessica had the Massaman and Mr. Kim the red curry (American hot).  I had their delicious shrimp and pineapple fried rice:

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We met our old neighbors for dinner one night at our local Chinese place.  We shared the scallion pancake (new on the menu):

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It was obviously house made and very good.  We also shared a Pu-Pu platter:

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Good as always.  I got the Mu Shu pork (minus the mushrooms):

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The others got the chickens and string beans:

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…the orange beef:

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…and the Hunan pork:

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I’d been craving porcupine meatballs for a long time and now that I have to watch my potassium, I probably should avoid them.  So, I searched online and found a recipe for them with brown gravy instead of tomato sauce.  Served on egg noodles with broccoli:

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They were…ok.  The rice (actually a package of Rice A Roni) didn’t get really tender and the sauce (a packet of brown gravy mix) wasn’t great.  I’ve found another recipe that uses cooked rice and beef stock and I’m planning to try that and see if they are better.

 

And a salad for Mr. Kim:

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Another night Mr. Kim was craving Mexican.  Tableside guacamole:

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Which I sometimes find a tad overwrought, but they do it so well and don’t make a big to-do over it.  Jessica had the fried shrimp tacos:

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I got the taco and burrito combo:

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And Mr. Kim got his usual enchilada supreme:

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Last week I did SV pork chops which had been rubbed with Penzey’s Ozark seasoning blend before being sealed.  Mr. Kim’s plate with corn, steamed potatoes, and orange sweet rolls:

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I don’t know if it’s a southern thing, or a regional thing or just a Shook thing, but we love sweet rolls with pork:

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These are just Pillsbury whomp rolls, but we always fondly remember the long-gone restaurant in Richmond that brought a bucket of house made ones to the table with your ribs and fried chicken.  I also served a salad and some good apple sauce we got at the apple orchard in Charlottesville a couple of weeks ago.

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A dinner of freezer and leftover food - mini quiche, potatoes, and yellow squash:

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Good, but not terribly satisfying.  We were looking for a snack an hour later. 

 

More satisfying was this meal:

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Cheeseburgers with muenster and American cheeses, broccoli with cheese sauce (Velveeta), and rice. 

 

Friday was breakfast for dinner – leftover breakfast casserole from Thanksgiving morning:

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Whomp biscuits, sausage, cheese, eggs, cream gravy (packaged).

 

And raw vegetables from the crudité plate I took to my MIL’s on Thanksgiving:

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No one but us touched it.  So we have a lot of vegetables.

 

Night before last – salad and sardines and saltines (very alliterative meal):

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Last night Jessica accidentally used Bake/Steam to cook some bao buns instead of Steam and didn’t want them, so that was dinner for me:

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They still tasted good to me. 

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Dinner11292022.jpg

 

Duck, Brussels sprouts, Bineshii Ghost.

 

With amazon one takes one's chance.  Always before I had received large duck legs with much fat.  These were parrakeet sized ducks with no fat to speak of -- less fat than a typical chicken thigh.  Not over cooked but tough as shoe leather.  But, oh, what flavor.

 

First food photograph with my new lens, a Voigtlander.  I read that Voigtlander was the lens mandated for portraits of Emperor Showa.  I can't compete with Emperor Showa but the Swedish Consul selected my photograph of him taken at the dinner commemorating the 350th anniversary of the founding of New Sweden as his official portrait.  (That was taken with a Leitz Tele-Elmarit however.)

 

Now I have to think of some way to tenderize the remaining leg.

 

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

 

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16 hours ago, Tropicalsenior said:

Is that shrimp perfectly cooked or what! It looks delicious.

 

I'm pretty good at cooking shrimp. These 16-20/lb. were added (raw) to the rice after the rice was completely cooked, and served after 3 minutes, at which point they were barely done. Served into a hot bowl, by the time they reached the table, they were fully cooked.

 

16 hours ago, Anna N said:

This one was new to me. Reads as delicious as it looks. The only jarring ingredient in the recipe I looked at (from Southern Living) was basmati rice. But what do I know? I am no Southerner.  

 

Yes - I think that recipe must be from before real Carolina gold rice was more readily available. 

 

15 hours ago, Tropicalsenior said:

I don't mind the idea of basmati rice and I liked their method for cooking the shrimp so that it doesn't overcook, but what bothers me is, it says that it is for six servings. Those six people have to be awfully hungry to eat that much food. But what do I know. I'm not a Southerner either.

 

Me neither.

 

14 hours ago, MaryIsobel said:

I've not had shrimp perloo - is it similar to jambalaya?

 

 

Yes, quite similar.

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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?

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Unable to face another night of cabbage, I made a quick tourtière. Went really well with some mango chutney that I made for an Indian meal we had a couple of weeks ago. A salad on the side. We'll have the same for dinner tonight and possibly for lunch tomorrow. 🙂

 

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23 hours ago, Anna N said:

This one was new to me. Reads as delicious as it looks. The only jarring ingredient in the recipe I looked at (from Southern Living) was basmati rice. But what do I know? I am no Southerner.  

 

6 hours ago, weinoo said:

Yes - I think that recipe must be from before real Carolina gold rice was more readily available.

 

Basmati is the nearest kin to what's known here as just "Carolina Aromatic" rice.  It's more commonly available than the Carolina Gold.

 

 

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Cawl.

IMG_20221129_235236.thumb.jpg.18da3d02967d2acc27ddc3ae2c63ba01.jpg I first cooked this more than 20 years ago from Nigella Lawson's How To Eat when I was working in Swansea A+E. Lamb, potatoes, leeks, carrots and parsnips today. 

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Comfort food for a cold, wet November evening.

 

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This is a Basque dish called Ajoarriero Bakailaoa. The weird thing is this actually looks better than the picture in the book I took the recipe from (eG-friendly Amazon.com link)! I mean, how nice can a salt cod dish look, one which uses soaked, desalted, shredded salt cod in it?

 

I had a fair amount of salt cod (purchased at Portugalia Marketplace in Fall River, MA), so also made brandade.

 

Last night...

 

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Always happy when Zo is steaming away.

 

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Japanese pork curry rice.

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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?

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20 hours ago, Kerala said:

Cawl.

 

IMG_20221129_235136.thumb.jpg.71d21a3320d41500b4b0d12d2a94f518.jpg

Comfort food for a cold, wet November evening.

 


My family are from south wales so this brings back great memories :) 
 

I loved my Nan’s cawl - toast spread thick with the saltiest Welsh butter and loads of brown sauce… yum. 
 

I might have to have a go at making this soon, the weather’s certainly bleak enough. 

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670776188_ItalianRoastChickenNovember30th2022.thumb.jpg.63de8a474bf53a180f593eed5b90bb33.jpg

One of Moe's favourite dinners because it brings back memories of an Italian restaurant we frequent often

when we lived in Sault Ste. Marie, Ontario. I had to recreate when we moved to the west coast. 

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Italian Roasted Chicken.  Can be made with just pieces, but tonight I made it with a Cornish Game Hen.

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Spatchcocked making it easy to serve.

 

 

Edited by Ann_T (log)
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We really enjoy Cornish hens.  They are the perfect amount of meat for two if I select the smaller ones.  They are tender and sweet.  Excellent roasted in either the CSO or Air Fryer.  Spatchcocking them is a fabulous technique for them.  They cook pretty quickly too.  Thanks for the reminder @Ann_T

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